Mutekke Cookies

Mutekke cookie is a traditional Azerbaijani cookie. Mutekke which is called bolster in English language is a long and narrow pillow filled with cotton or feather. By the way I have attached some photos of Mutekke in following photos.


So name of this cookie come from their shape which resembles a traditional tube-shaped pillow which in old times of Iran, we used to use it as a pillow or back and arm support but nowadays, you can find them in small towns or villages.



IMG_20180913_152655.jpgBasically, Mutekke cookie is rolled up pastry filled with nuts such as walnuts, almond, hazelnuts, pistachio or mixture of all but typically with walnuts and also fragrant spices. This cookie has a very straightforward recipe and super easy to make it. Usually baking Mutekke  in the celebration of new year ( Nowruz) is popular. The good point about this cookie is there is no sugar in the pastry and for adding sweetness to the cookie you add sugar or apricot or other fruit preserves as stuffing .




  • 2 ¾ cups all purpose flour
  • ½ tsp salt
  • 113g unsalted butter
  • 1 cup sour cream
  • 2 egg yolks


Ingredients for filling

  • ½ cup walnuts, finely chopped
  • ¼ cup white sugar
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder


How to make it??

Mix flour and salt. Add butter to the flour. Use your hand and mix butter with flour. Now your mixture looks like fine sands. Add sour cream and egg yolks. Mix all ingredients until well combined and dough is not sticking to your hand.

Now, divide the dough into 3 pieces and wrap each piece in a plastic wrap. Place it in the fridge for an hour.


Meanwhile, we prepare the filling. In a bowl mix all filling ingredients together and set aside.


Preheat the oven to 193C degree. After one hour, place one piece of dough on a floured board.


I show two methods of cutting the dough:

  • 1- you can cut a circle dough into 4 wedges and then each wedge to be cut into 2 more wedges, so you will have 8 wedges.
  • 2- other method is roll out a dough into rectangle shape. Then cut lengthwise. And cut into triangle shape.

Now put 1 tsp or some of stuffing on each wedge and then start to roll it from wide side ( as you see in the photos).

Repeat same process with rest of wedges. Place them in a parchment lined baking tray and bake the cookies for 20 minutes.


Remove from the oven, let to cool before sifting with powdered sugar on top. Now call all family members, make cuppa tea or coffee and enjoy these tasty cookies together.


Cutlet or Persian Meat Patty with Yellow Split Peas

Cutlet is famous Persian meat patty. You can make it with different meat such as ( beef – lamb- veal). Persian cutlet or meat patty has a simple recipe but it is incredibly tasty and delicious. It looks like burger BUT it’s combination of meat  either with potatoes chickpeas or yellow split peas.

It can be served either with Persian Naan bread ( Lavash) or with steamed rice. Both are equally yummy. Cutlet would be double tasty day after cooking ,because flavour develops . It might be served warm or cold at home or at picnic. I just love cutlet.


200 g ground beef

100 g split yellow peas, cooked and mashed

1 medium onion, peeled and grated

1 egg

½ tsp of cumin

½ tsp turmeric

Bread crumbs or plain flour

Salt- pepper to taste





Grate onion and set aside. Mash cooked yellow split peas.

In a large bowl, add ground beef, grated onion, egg, and , spices . Combine together, add mashed yellow split peas  and knead very well.

Take one spoonful of mixture in your hand palm and form round shape or flat shape. Scatter bread crumbs or flour in a plate or tray. After shaping cutlet, coat both side of cutlet with flour / bread crumbs.

In a frying pan on a medium heat, add oil let it to get hot. Place cutelet in the pan. Fry each side for about 6-7 minutes or until edges of meat is brown. Then, flip them over and let cook other side as well.

Serve it with rice, salad and pickle.


Persian herb stew ( Ghormeh sabzi)

Ghormeh sabzi, is one of the most beloved, delicious, aromatic and popular Iranian stew. It is often said Ghormeh sabzi , to be national dish of Iran. The history of Ghormeh sabzi dates back to more than 500 years ago.
This stew prepares with diced meat, loads of finely chopped herbs such as Parsley, cilantro, scallion….
This stew is cooked with kidney beans – black eyed beans or pinto beans, black dried limes, and turmeric. Once stew is ready, it served with rice.
The last Saturday of each November recognised as the ‘International Ghormeh sabzi day’ by Iranian expats.


Few days ago i posted Azarbaijani ghormeh sabzi and i mentioned differences between Persian and Azarbaijani ghormeh sabzi. But both are sooooo delicious.

Anyway, ghormeh sabzi can be miss for non-Iranians, but it is a kind of stew which some people simply love it and others hate it!! But I plus millions of people love it.


Ghormeh sabzi

250 g diced meat (beef or lamb)
1 onion
3 dried limes or 2tbsp lime juice
1 cup kidney beans ( pinto or black eyed beans), cooked
2 cups parsley, finely chopped
1 cup  coriander, finely chopped
1/2 cup  fenugreek , finely chopped or 1 Tbsp dried fenugreek
1 cup chives or green part of spring onion, finely chopped
1 Tsp turmeric
Salt – pepper to taste
Vegetable oil

Dice finely onion. Saute in oil until tender. Add turmeric and stir well. Add meat to the onion. Allow to brown on all sides.
Chop finely the herbs. Saute the chopped herbs in oil for 15 minutes, stir frequently and set aside.

Make a couple of small holes in each of the dried limes.
Add cooked kidney beans, dried limes and fried herbs to the meat. Add 4 cups of water, season with salt and pepper. Cover the pot with a lid and simmer for 40 minutes.
Taste and adjust the seasoning before serving.



Persian cup cakes ( Cake Yazdi)

This is Persian style rosewater muffins (cup cakes). A midly cupcake, that is truly a delightful dessert. These muffins called ‘ cake Yazdi’ that takes its name after the Yazd an ancient city in central Iran. To Iranians cake Yazdi is what Madeleine cake aer to the French.

Yazd is an ancient city in Iran and is recognised as a world Heritage site by UNESCO. Yazd is well known for its special architecture and its nickname is ‘ wind catcher’ . Also this city is well known

for having its Zoroastrian ancient fire temple, Qanat (under ground water channels to transport water from water well to surface for irrigation and drinking), Yakhchal ( yakh meaning ice and chaal meaning pit) is an ancient type of evaporative cooler, it used to create ice in the winter and store it in the summer time.




2 ½ cups plain flour

3 eggs

2/3 cup plain yogurt

1 cup sugar

2/3 cup oil

2 tbs rose water

½ tsp vanilla extract

2 tsp baking powder

1 ½ tsp cardamom powder

Sesame seeds, flaked chocolate

A pinch of salt




Preheat oven 170C.

In a large bowl beat eggs and sugar until thick and white. Then add oil and plain yogurt to the mixture and combine together. Add vanilla extract, rose water, baking powder, cardamom and salt and mix very well.

Then add flour and combine all ingredients together nicely. Scoop into the baking cups until 2/3 full. Sprinkle sesame seeds or flaked chocolate, .. .. Put the tray into the preheated oven and allow to bake for 20 minutes and until golden brown.


کیک یزدی

از کیک های خیلی محبوب در بین ایرانیان هست که نام خودش رو از شهر باستانی یزد گرفته. کیک یزدی نوعی مافین کیک هست

که با شیرینی ملایم و طعم گلاب و هل مزه ی فوق العاده خاصی رو داره.

یزد از شهر های باستانی هست که توسط سازمان یونسکو به عنوان یکی از میراث های جهانی ثبت شده است.

این شهر به چندین دلیل معروف هست یکی برای داشتن بادگیرهای معروفی که در کویر مورد استفاده قرار میگیره. معروفیت

دیگه ی یزد برای داشتن قدیمی ترین آتشگاه زرتشتیان – یخچال های باستانی برای تولید یخ در زمستان و استفاده در تابستان

.و ساخت قنات برای رسوندن آب از زیر زمین به سطح آب برای آبیاری زمین‌ها یا برای نوشیدن.


مواد لازم

دو پیمانه و نصف آرد معمولی

سه عدد تخم مرغ

دو سوم پیمانه ماست

یک پیمانه شکر

دو سوم پیمانه روغن مایع

دو ق غ گلاب قمصر کاشان

نصف ق چ عصاره ی وانیل

دو ق چ بیکینگ پودر

یک و نیم ق چ پودر هل

کمی نمک

مقداری کنجد یا شکلات خرد شده برای روی کیک ها


طرز تهیه

فر را روی حرارت 170 درجه ی سانتیگراد گرم کنید.

در یک کاسه ی بزرگ تخم مرغ ها را با شکر مخلوط کنید تا مایعی غلیظ و سفید رنگ شود. سپس روغن و ماست را

بیفزایید و با هم مخلوط کنید. عصاره ی وانیل – گلاب – بیکینگ پودر – پودر هل و نمک را نیز اضافه کنید و همه ی مواد

را هم بزنید. در آخر آرد را الک کرده و به مخلوط بالا بیفزایید و به آرامی هم بزنید. مایع آماده شده را درون قالب کیک

. -(  بریزید ( به اندازه ی دوسوم قالب را پر کنید

.روی مایع کیک ها دانه های کنجد یا شکلات خرد شده ریخته و داخل فر قرار داده تا به مدت بیست دقیقه بپزند.