Kutab (An Azerbaijani Stuffed Flat Bread Naan)

Qutab or Kutab is an Azerbaijani gorgeous and very thin flat bread (naan) which is typically filled with ground meat and onions or green herbs such as mixture of spinach, dill, coriander, … spices and cheese . So, Kutab comes with different fillings and you can change the filling because as I mentioned, you can use any fillings you choose. In North Khorasan Province and NW of Iran this kind of bread (naan) is popular too.

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In Indian and Afghanistan cuisines also you can find stuffed bread with different names such as paratha or bolani. Kutab or Qutab is mostly eaten for breakfast. For garnish the bread typically use sprinkle of Sumac or pomegranate seeds, that gives double taste to the bread.

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With my recipe you can make 10-12 kutab breads which are medium size but if you make  them in smaller size, you will have more breads.

The size of this kind of bread should be in the size of a medium size pan. For making dough I offer two different recipes one with egg and other one egg free. So it would be your choice 🙂 . And now   I am going to introduce kutab with 2 different fillings 🙂 . Seriously they are sooooooooo good and sometimes I wish I could share them with all you guys.
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Ingredients for dough

  • 500g plain flour
  • 350 ml cold water
  • 1 egg
  • ½ tsp salt

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Ingredients for egg free dough

  • 625g plain flour
  • 420ml cold water
  • 2 tbsp vegetable oil
  • 2 tsp salt

 

Ingredients for meat filling

  • 300g ground beef or lamb
  • 1 large onion, peeled and grated
  • ½ tsp turmeric
  • ¼ tsp cumin
  • Salt and black pepper to taste

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Ingredients for vegetables filling

  • 70g Spinach
  • 20g dill
  • 10g parsley
  • 10g coriander
  • 20g chives
  • 130g Feta cheese ( or goat cheese, or cheddar, Parmesan, mozzarella cheese)
  • ½ tsp dried mint
  • Salt and black pepper to taste
  • 2 tbps Olive oil

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How to make it?????

This is how to make egg free dough: In a bowl, add flour, salt and oil. Combine together and then add water. Mix until you have dough. If the dough is dry add some water and if the dough is sticky add some flour.Knead the dough for 3-4 minutes. Cover the dough and let it to rest for half an hour.

And this is how to prepare dough with egg: In a bowl mix water, egg and salt. Then, add flour to it and combine until dough is formed. Knead the dough for few minutes. Cover the dough and let to rest for 30 minutes.

Now, let’s prepare the fillings: In a bowl mix ground meat, grated onion with turmeric, cumin, salt and pepper. Combine well. Heat the oil in a pan and fry the meat until browned and set aside.

For herbs filling:Roughly chop herbs. Add crumbled cheese, virgin olive oil, to the herbs and season with salt and pepper and mix together.

Now fillings are ready. After 30 minutes, divide the dough into 10 or 12 balls. Use a rolling pin and on a floured surface, roll each dough until you have a thin circle.

Now Spread some of meat mixture or herb mixture On one half of a circle. Fold the other half of the circle over the filling and press edges with your fingers to seal it. Now cut the edges with a cutter to give a nicer shape.

Heat a dry pan over medium heat. Place prepared breads and cook each side for 3-4 minutes on each side until golden.

Remove from the pan and rub a piece of butter on the bread while is hot, and sprinkle some sumac on the meat stuffed bread and sprinkle pomegranate seeds on the herbs bread.

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Kutab (An Azerbaijani Stuffed Flat Bread Naan)

Ingredients for dough

500g plain flour

350 ml cold water

1 egg

½ tsp salt

Ingredients for egg free dough

625g plain flour

420ml cold water

2 tbsp vegetable oil

2 tsp salt

Ingredients for meat filling

300g ground beef or lamb

1 large onion, peeled and grated

½ tsp turmeric

¼ tsp cumin

Salt and black pepper to taste

Ingredients for vegetables filling

70g Spinach

20g dill

10g parsley

10g coriander

20g chives

130g Feta cheese ( or goat cheese, or cheddar, Parmesan or mozzarella cheese)

½ tsp dried mint

Salt and black pepper to taste

2 tbps Olive oil

How to make it?????

In a bowl, add flour, salt and oil. Combine together and then add water. Mix until you have dough. If the dough is dry add some water and if the dough is sticky add some flour.Knead the dough for 3-4 minutes. Cover the dough and let it to rest for half an hour. In a bowl mix water, egg and salt. Then, add flour to it and combine until dough is formed. Knead the dough for few minutes. Cover the dough and let to rest for 30 minutes.

Now, let’s prepare the fillings: In a bowl mix ground meat, grated onion with turmeric, cumin, salt and pepper. Combine well. Heat the oil in a pan and fry the meat until browned and set aside.

For herbs filling:Roughly chop herbs. Add crumbled cheese, virgin olive oil, to the herbs and season with salt and pepper and mix together.

Now fillings are ready. After 30 minutes, divide the dough into 10 or 12 balls. Use a rolling pin and on a floured surface, roll each dough until you have a thin circle. Now Spread some of meat mixture or herb mixture On one half of a circle. Fold the other half of the circle over the filling and press edges with your fingers to seal it. Now cut the edges with a cutter to give a nicer shape.

Heat a dry pan over medium heat. Place prepared breads and cook each side for 3-4 minutes on each side until golden. Remove from the pan and rub a piece of butter on the bread while is hot, and sprinkle some sumac on the meat stuffed bread and sprinkle pomegranate seeds on the herbs bread.

Green rice (Zamarod pilaf)

Green rice or herbed rice is popular in many countries. For example in Iran we make herbed rice with dill or other green rice which is mixture of fresh herbs including: coriander, parsley, dill, chives, fenugreek. In following photo you can see Persian herbed rice (Sabzi polow).

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Or there is a Mexican rice dish made with cilantro, and parsley. Among Indian rice dishes also are herbed rice meals.

My today recipe is Afghani green rice cooked in spinach and meat stock. In some versions of this rice dish there is a combination of spinach, dill and cilantro too. This gorgeous rice dish is called ‘ Zamarod pilaf’in native language.  ‘Zamarod’ means ‘Emerald’ the green precious gem stone. This rice dish is served in parties or wedding ceremonies.

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So, if you are or not Spinach lover, just give a try to this recipe and then you will just love it. Very tasty simple rice dish. The deep green colour of this rice comes from taking juice of blended spinach.

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Ingredients

  • 3 cups rice, soaked in salted water for 1-2 hours before cooking
  • 1 large bunch of fresh spinach, washed, drained and chopped
  • 1 large onion
  • 300g diced beef or lamb meat and broth, Cooked
  • 1 tsp cumin
  • Pinch of pepper
  • Salt to taste
  • Olive oil

 

How to make it?????

Wash the rice and soak in the salted water for 1-2 hours before cooking time.

In a pot with meat, add chopped onion, season with pepper. Pour water into the pot and cook it until tender. Keep some meat broth for mixing with spinach.

 

Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat. Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender. Use a sieve and strain it in order to separate juice from leaves. Now we have  spinach juice as a colouring agent for our rice.

 

Now for cooking rice, bring the water to a boil in a pot. Drain the salted water of rice and pour the rice into the boiled water. Allow to cook for 10 minutes. Remove from the heat. Use a colander and drain the rice.

 

Turn the rice back into the pot. Add spinach juice to the rice and mix it well. There is no necessity to use all of the spinach juice. Just add enough to give good green colour to the rice. Place the cooked meat among the rice. Cover the pot with a lid and allow to steam for 20 minutes.

 

Serve the rice with herbs or fresh vegetables .

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Green rice (Zamarod pilaf)

 

Ingredients

3 cups rice, soaked in salted water for 1-2 hours before cooking

1 large bunch of fresh spinach, washed, drained and chopped

1 large onion

300g diced beef or lamb meat and broth, Cooked

1 tsp cumin

Pinch of pepper

Salt to taste

Olive oil

 

How to make it?????

Wash the rice and soak in the salted water for 1-2 hours before cooking time.

In a pot with meat, add chopped onion, season with pepper. Pour water into the pot and cook it until tender. Keep some meat broth for mixing with spinach.

Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat. Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender. Use a sieve and strain it in order to separate juice from leaves. Now we have pure and filtered spinach juice as a colouring agent for our rice.

Now for cooking rice, bring the water to a boil in a pot. Drain the salted water of rice and pour the rice into the boiled water. Allow to cook for 10 minutes. Remove from the heat. Use a colander and drain the rice.

Turn the rice back into the pot. Add spinach juice to the rice and mix it well. There is no neccesity to use all of the spinach juice. Just add enough to give good green colour to the rice. Place the cooked meat among the rice. Cover the pot with a lid and allow to steam for 20 minutes. Serve the rice with herbs or fresh vegetables .

Grains– Beans and Greens Soup

The taste of this soup might be new or exotic for Europeans or Americans. It is a light soup with delicious taste. A combination of bulgur, rice, beans, fresh green herbs and spices such as turmeric. It is an easy recipe that you can make it in an hour.

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Ingredients

  • 250g adzuki beans

  • 120g bulgur

  • 100g rice

  • 200g black eyed beans

  • 200g spinach leaves, chopped

  • 100g spring onions,chopped

  • 1 tsp dried tarragon

  • 1 large onion, chopped

  • Salt and pepper to taste

  • 1 tsp turmeric

  • 2 beef stock cubes

  • Olive oil

Instructions

Soak the beans and bulgur for at least 6 hours in enough cold water to cover them. Drain when ready to use.

Place black eyed beans and adzuki beans in a pot, Pour enough water and allow to cook until soft and set aside.Heat the olive oil in a pan, fry chopped onion for 3 minutes and then add to the beans pot.

 Dissolve beef cubes in 800ml water and add it to the cooked beans.

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At this point,   add bulgur- rice, dried tarragon and turmeric into the pot and season with spices and some oil. Bring it to a boil.

Then turn down and simmer for 45 minutes. In last ten minutes add chopped spinach and spring onions.

Before serve, check the seasoning. ِYou may serve this soup as it is or blend it in a food processor and puree it. Garnish with some fried onion and serve with bread and butter.

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Cabbage aash ( ash-e kalam Azari)

Azerbaijan is located in NW of Iran. People of this region have their own magnificent recipes. This is one of those.

It is called ‘Azari cabbage aash or kalam aashi in Azari language.  Maybe you ask what is aash ( aush) ?? In Iranian cuisine  there are two kinds of  liquid food.  Aash is a thick soup which is served warm and hot and exactly like soup made with variation of vegetables, noodles,, stocks and spices. This dish is spelling: Ash, aash, aush, ashe.

But soup is a thin and light liquid food, served warm and made by combining vegetables with water, stock, spices,…

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Ash or aush is popular food in Iranian, Turkish, Afghani, Azerbaijani and Caucasian cuisine.There are tens and tens of thick soup in Persian cuisine. Like Ash reshteh ( noodle soup), ash doogh,  ash anaar, ……

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Ingredients

  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil

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How to make it??

Bring to  a boil water in a pot, add beef stock cubes and dissolve them.

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Then, add cooked chickpeas,Oatmeal, oil and spices.Allow to cook for 10 minutes.

 

Then, add chopped cabbage leaves, herbs and fried onions.

Stir occasionally. Allow aash cook for 20 minutes over low to medium heat. Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

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Cabbage aash (a soup from Iranian Azerbaijan)

Ingredients
  • 1 cup oatmeal
  • 1/2 cup cooked chickpeas
  • 1 cup cabbage leaves, finely chopped
  • 2 cups fresh herbs: spring onions, coriander, parsley, spinach, finely chopped
  • 4 tbsp fried onions
  • 1/2 tsp turmeric
  • 2 beef stock cubes
  • 3-4 tbsp Yogurt
  • 1 tsp dried mint (fry in oil for 1 minute)
  • Salt and pepper to taste
  • Olive oil

 

How to make it??
Bring to  a boil water in a pot, add beef stock cubes and dissolve them.Then, add cooked chickpeas,oatmeal, spices and oil.
Allow to cook for 10 minutes. Then add chopped cabbage leaves, herbs and fried onions. Stir occasionally. Let aash cook for 20 minutes over low to medium heat.Pour your aash in a plate, garnish with fried onions, mint, and 2-3 spoons of yogurt.

Spinach puree with Halloumi cheese

This dish is delicious and very easy to prepare.

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Ingredients

  • 300 gr spinach leaves
  • 100 gr Halloumi cheese
  • 6-7 cherry tomatoes
  • 1 small chilli
  • 1 tbs grated ginger
  • 1 tbs flour
  • 1/2 tbs cumin
  • 1/2 tbs coriander powder
  • 1/4 tbs turmeric
  • 3 tbs cream
  • Salt
  • Vegetable oil

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Preparation
Wash spinach leaves. Place them into a pot. Add a little bit water and let it to cook for 5 minutes. Set it aside.
Cut tomatoes in half. Cut Halloumi cheese into small squares also chop red chili and take out it’s seeds( otherwise your meal would be very hoooot). Place cooked spinach, grated ginger and red chili in a blender or food processor. Puree spinach.
Pour some oil in the pot, and add all spices. Stir it and then add tomatoes and saute for 3 minutes.

 


Mix 3tbs cool water with the flour and along with spinach puree, cream and pieces of cheese all to the pot. If it is thick, you are allowed to add 2-3 tbs of water. Stir all ingredients. let it to cook for 10 minutes more over low heat.
Serve it with flat breads ( Tafun, Lavash or pita bread).
Enjoy

 

 

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Sauteed Spinach with garlic yogurt dip

Some people do not like Spinach and even they do not give chance to themselves to taste it, but with this recipe you will have very delicious sauteed Spinach with garlic yogurt dip. It is incredibly simple and light but yet delicious and flavorful dish. This is one of the most tastiest spinach dish that you ever tried:). With this recipe my mother converted many people to spinach eaters 🙂

Most important spice for this dish is turmeric with nice orange colour, is called ‘ Zard Chobe’ in Farsi/ Persian language. Taste and colour of beautiful turmeric not only brings a lovely aroma and colour to the dish but also it’s an anti-inflammatory.

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Ingredients
400 g Spinach leaves
1 large onion
2 cloves of garlic, grated
3 tbsp cooked yellow split pea
3 tbsp cooked rice
5 tbsp yogurt
1 tsp turmeric
Butter or vegetable oil

Salt and pepper to taste

 

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How to make it
Cut roots of Spinach leaves. Then wash and rinse Spinach leaves. Place the leaves in a pot, add 50 ml cold water and Cook it for 3 minutes over a medium heat. Remove it from the stove. place the spinach in a colander and let cool. Then chop it finely..

 

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Peel and finely slice onion. Melt butter in a saucepan over medium heat and add onion. When onion goes golden, add Spinach, cooked rice, fried onion and yellow split peas. Season with salt, turmeric and pepper. Mix well all ingredients together. Cook it for 10 minutes over a low heat.

 

 


Meanwhile in a bowl with yogurt, add grated garlic. Combine together. Place yogurt dip in a plate and pour some Spinach top of it. It is very yummy with a slice of bread.

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Persian Frittata with Herbs (Kookoo Sabzi)

Kookoo (frittata) is a group of Persian meatless (mostly) and sometimes with meat foods that is mixed with eggs. Kookoo is quit easy and quick to make. Kookoo might be something like frittata or herb patties: a mixture of egg with vegetables.

Sabzi means herb in Farsi. In koko sabzi, herbs such as parsley, coriander, chives or spring onions and dill are used. Traditionally kookoo cooked in round shape pans on the gas stove but you can bake them in square shape and in the oven as well :).

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Ingredients

4 eggs

500 g  herbs includes: Parsley, coriander, dill, spinach , chives or green part of spring onions)

3  tbsp chopped Walnuts

2 tbsp Barberries ( Zereshk)

4 cloves of garlic, grated

1  tsp turmeric

2 tbsp flour

1 tsp baking powder

Salt and pepper to taste

Oil

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Method

Remove stems from all herbs. Wash and drain them. Chop them in a food processor .

In a large bowl with chopped herbs, add eggs and whisk it well.

Add  beaten eggs, grated garlic and rest of ingredients  to chopped herbs. Mix  until well combined.

Heat the oil in a non stick pan. Put kookoo mixture in the pan, spread it in the pan and gently press the herbs batter.

Cover the pan with a lid and allow to cook and fried one side, then flip over and leave to cook other side or until browns.

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Serve kookoo sabzi either  cold or warm with bread or steamed rice, salad and pickles.

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Coloured Rice

If you want to have a rice festival in your plate, here it is how to dye your steamed rice. There are different methods to do this:

– you can use fresh herbs, vegetables or fruits such as: red cabbage, beetroot, spinach..

– you can use dried spices such as: saffron, turmeric, curry..

– or you can apply food colours.

All will work very well and result would be amazing. This dyed rice sometimes is not only fascinating by kids but also for adults would be attractive and beautiful.

Ingredients

Different food colours such as red, orange, green, pink

cooked rice

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Preparation

Once rice is cooked, divide it into 3 bowls. Then squeeze food colouring into the rice. Mix it well. You can combine different rice colours together and made a rainbow rice dish or you may serve each rice colour separately.

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Spinach & Ground Beef Frittata

This is a very popular frittata from Iranian Azerbaijan (NW of Iran) . It is a pretty thick ( cake like)  rich and delicious frittata .  It is a pleasant combination of ground beef or lamb with spinach, potatoes, eggs, queen turmeric, walnuts and barberries or what we say in Farsi (Zereshk). You could serve it either hot or cold. You might make a sandwich with or serve it with pilaf, andddddd both are equally pretty tasty.

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Ingredients
200 g spinach
300 g minced beef
1 large grated onion
4 Potatoes
7 whole eggs
3 tbsp walnuts, chopped
2 tbsp barberries (zereshk)
Salt and paprika
1 tsp turmeric
1 tsp baking soda
Olive oil

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Preparation

Put your minced beef in a big bowl and add grated onion to the meat. Mix all together. Heat the oil in the pan, add the meat and fry until browned, set aside. Cook spinach leaves for 5 minutes. Cook boil potatoes as well. Put all cooked ingredients in a food processor and grind them.
In a big bowl, crack the eggs, add all spices, and barberries and chopped walnuts. Mix very well. then add ground ingredients and combine all together.
Heat good amount of oil in the pan, and once oil is very hot, pour mixture in pan and allow to fry and cook on medium heat. Then, flip over and let to cook other side. You can serve it with rice or with bread, both equally go well.

کوکو اسفناج با گوشت چرخ کرده

به هر شهر و روستایی که سفر کنیم دستور پخت های مختلف و متفاوتی وجود داره. کوکو یکی از اون غذاهاست که دستورپخت های فراوانی داره و در کشورهای مختلف مثل ایتالیا و اسپانیا هم تهیه میشه.
امروز من یک کوکو ی محلی آذری رو درست کردم. یک کوکوی معروف اردبیلی. این کوکو از مخلوط گوشت چرخ کرده با اسفناج – سیب زمینی- تخم مرغ – زرشک-گردو و ادویه های مختلف درست میشه. این کوکوی مقوی و خوشششششششش مزه و ضخیم به ضخامت یک کیک خیلی آسون تهیه میشه. میشه اون رو سرد یا گرم با نان یا با کته و پلو سرو کرد.

مواد لازم

دویست گرم گوشت چرخ کرده

دویست گرم اسفناج

یک عدد پیاز درشت رنده شده

چهار عدد سیب زمینی آبپز شده

هفت عدد تخم مرغ

سه ق غ گردوی خرد شده

دو ق غ زرشک پاک و شسته شده

یک ق چ زردچوبه

یک ق چ جوش شیرین

روغن زیتون

نمک و فلفل به میزان لازم

طرز تهیه

گوشت چرخ کرده را همراه با پیاز رنده شده مخلوط کنید. در تابه کمی روغن را گرم کرده و گوشت را سرخ کنید تا رنگ قهوه ای بگیرد. اسفناج را برای 5 دقیقه آبپز نمایید. سیب زمینی ها را نیز آبپز کنید. همه ی مواد بالا را با هم چرخ کنید.
در یک کاسه ی بزرگ تخم مرغ ها را بشکنید. همه ی ادویه ها – زرشک- گردورا اضافه کرده و خوب همه را با هم مخلوط کنید. سپس مواد چرخ شده را به مخلوط تخم مرغ اضافه کنید و مواد کوکو را با هم همزده تا خوب مخلوط شوند.
داخل تابه مقداری مناسبی روغن ریخته و وقتی خوب داغ شد مایه کوکو را در تابه بریزید.  در تابه را گذاشته اجازه دهید سرخ شود و سپس پشت رو کنید تا طرف دیگر کوکو هم پخته و برشته شود.
این کوکوی مقوی و لذیذ را می توانید با برنج یا نان میل کنید.
نوش جان

 

Salmon fish with rice or vegetables

A humble but super delicious recipe for fired salmon fish with turmeric- ginger rice and vegetables , is  super easy to prepare.

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Ingredients for fish

1 slice of salmon fish

100 g fresh spinach

1 medium onion

4-5 baby potatoes

1/2 lemon or lime

1 Tsp soy sauce

Salt- pepper to taste

Butter

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Ingredients for rice

120 g rice

1 Tsp grated fresh ginger

1 Tsp turmeric

Salt to taste

Oil

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Preparation

Wash spinach leaves. Heat the oil in the pan and sauté spinach leaves for2 minutes . Remove from the heat. Allow to get cool. Then chop it.

Peel onions off, cut lengthwise and fry them. Then add sauteed spinach, salt and pepper powder to the onion. Fry them for 5 minutes and set aside.

Melt the butter in a saucepan. And fry each side of fish for 4 minutes.

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For making rice: Bring to boil salted water and add potatoes let to cook very well.

Bring to boil the water, add butter or oil, 1 Tsp turmeric and 1Tsp grated ginger , season with salt . Allow to cook.

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For making sauce: mix soy sauce with lemon or lime juice, combine together.( combination of salty soy sauce with sour lemon juice is wonderful).

You can serve this dish with fried spinach and potatoes or with rice, both are equally tasty.

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ماهی آزاد با کته یا با سبزیجات 

یک دستور ساده برای تهیه ی ماهی آزاد و سرو به دو روش : یا با کته یا با سبزیجات .

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مواد لازم برای تهیه ی ماهی آزاد:

فیله ی ماهی آزاد یک عدد

صد گرم اسفناج

یک عدد پیاز متوسط

چهار پنج عدد سیب زمینی کوجک

نصف  لیمو ترش

یک ق چ سویا سس

نمک و فلفل قرمز به میزان لازم

مقداری کره

مواد لازم برای کته ی زنجبیلی:

صدو بیست گرم برنج

یک ق چ زنجبیل تازه ی رنده شده

یک ق چ زردچوبه

روغن به میزان لازم

نمک به اندازه کافی

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طرز تهیه ماهی:

اسفناج ها رو شسته و برای 2-1 دقیقه با 4-3 قاشق غذاخوری آبپز کنید به کناری گذاشته تا کمی خنک شود.پیاز را پوست کنده و خلالی خرد کنید و با کمی روغن تفت دهید. سپس اسفناج ها را ساطوری کرده و به پیاز در حال تفت اضافه کنید و نمک و فلفل را هم همینطور3-2 دقیقه روی حرارت ملایم مواد را پخته و به کناری بگذارید.

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در ماهی تابه  کره را آب کنید . وقتی داغ شد فیله ی ماهی را اضافه کنید . 4 دقیقه برای پخت یک روی آن کافی هست.وقتی رنگ ماهی به طلایی تغییر کرد. برگردانید و روی دیگر ماهی را برای 4 دقیقه سرخ کنید. سیب زمینی ها را نیز آبپز کرده و به کناری بگذارید. کته را به روش معمولی تهیه کنید به اضافه اینکه 1 قاشق چایخوری زردچوبه همراه با 1 قاشق چایخوری زنجبیل تازه ی رنده شده به کته ی در حال پخت اضافه نمایید. سس سویا را با کمی آبلیمو مخلوط کنید ( چون هنگام سرخ کردن ماهی هیچ

نمکی به آن اضافه نشده استسس سویا حاوی نمک لازم خواهد بود و همراه با آبلیمو مزه ی ترش و شور خواهید داشت).این .خوراک ماهی را می توانید با کته ی زنجبیلی میل کنید و یا همراه با سبزیجات آماده شده.

 

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