How to Make Homemade Butter

Butter made from milk of sheep, goat, cow, buffalo,…In old times, butter was luxury and used only in special occasions and events. Butter used for frying, sautéing and baking. It’s colour varies from deep yellow to pale yellow.

Few days ago I prepared my own home made cheese and the result was FAN TAS TIC. Then I told myself lets make home made butter, why not?

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I know everyone can buy butter but making butter at home is amazing experience. You have no idea how much is easy. I mean it’s super super easy to make beautiful butter at home and however in ancient time making butter needed time and energy but nowadays with simple device you can do that. Ancient technique and method is still used in some of villages. They use a goat skin filled with milk and rock it until formation of butter.

what you need is cream and mixer. About mixer, I used my hand holder mixer, but you can use food processor or even egg beater but this last one will require lots of energy and time !!!

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It takes just about 15 minutes to make your own home made butter. You can keep your butter plane or add different flavours and make it sweet or savoury. For example one of my adding flavour is sumac, because Iranian use sumac and butter for kebab and rice and is perfectly ok.

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Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

 

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes).

Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids.

In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl. Pick the butter in your hand and squeeze out all butter milk.

Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs.

You can store this butter for 2 months in the fridge or freeze and store it for longer time.

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طرز تهیه کره خانگی

کره از شیر گوسفندبزگاو – بوفالو و … درست میشه. در گذشته کره یک فراورده ی لبنی لوکس و تشریفاتی بوده که فقط در موقعیت و مراسم خاص بکاربرده میشد.از کره برای سرخ کردن و تفت دادن در غذا و یا در شیرینی پزی استفاده میشه.

چند روز پیش طرز تهیه پنیر خانگی رو به اشتراک گذاشتم که نتیجه ی کار عالییییییییییی بود. بخودم گفتم کره خانگی هم درست کنم.

میدونم کره را راحت میشه از سوپرمارکت و بقالی خریداری کرد ولی درست کردن کره در منزل یک تجربه فوق‌العاده هست که بی نهایت آسونه. یعنی وقتی میگم آسونه واقعن سهل و راحته. هر چند در قدیم درست کردن کره نیاز به وقت و انرژی فراوانی داشته ولی امروزه با انواع وسایلی که هست خیلی کارآسون میشه. در زمانهای قدیم شیر رو داخل پوست بز می‌ریختند و آنقدر آن را تکان میدادند که کره شکل بگیره. هر چند حتی امروزه هم در بعضی از روستاها در همه جای دنیا این تکنیک قدیمی همچنان اجرا مییشه.

برای درست کردن کره چیزهایی که احتیاج دارید شامل خامه و غذا ساز هست. خامه ی باید یا خامه سنگین هوی کری یا دابل کریم  Double creamباشه . در آمریکا خامه دوبل با نام خامه سنگین است.

در مورد غذا ساز باید بگم میشه از انواع میکسربلندرغذا و غذا ساز استفاده کنید. البته میتونید حتی با تخم مرغ همزن و به صورت دستی هم این کارو آنجام بدید ولی این کار نیاز به وقت و انرژی خیلی زیادی داره.

در کل کره در عرض 15 دقیقه آماده میشه. کره درست شده رو می تونید به صورت ساده میل کنید و یا با انواع طعم هاسبزیها وادویه ها مزه دار کنید. مثلن ما ایرانیها از سماق برای چلو کباب استفاده می کنیم. من به یکی از کره‌ها سماق اضافه کردم که خیلی عالیه و به بقیه کره طعم های متفاوت دیگری اضافه کردم.

مواد لازم

هفت صدو بیست میلی لیتر خامه سنگین و یا خامه دوبل

یک پیمانه آب یخ سرد

غذا ساز

مواد لازم طعم دهنده

پوست پرتقال رنده شده با عسل

یک حبه سیر و پودر پاپریکا

سماق

تره یا پیازچه ریز خرد شده

چگونه تهیه کنیم؟؟

خامه را داخل غذا ساز ریخته و شروع به همزدن کنید تا خامه سفت و ضخیم شده و فرم بگیرد (این کار تقریبن 6-5 دقیقه طول خواهد کشید). حالا آب یخ سرد را روی خامه ریخته و همچنان همزدن خامه را ادامه دهید . ریختن آب یخ باعث میشودتا کره از باترمیلک یا دوغاب جدابشه.

وقتی آب یخ رو ریختید همچنان به همزدن ادامه بدهید تا کره زرد رنگ کاملن از باترمیلک ( دوغاب یا دوغ کره) جدا بشود.

حالا یک توری یا دستمال نخی تمیز را داخل یک‌کاسه گذاشته و کره را داخل توری ریخته تا دوغاب یا قسمت شیری از کره جدا گردد. سپس با دست تمام کره را برداشته و بادست فشار دهید تا دوغاب از کره جدا شود.

برای طعم دادن به کره می‌توانید از نمک استفاده کرده و کره را نمکی کنید. یا پوست رنده شده پرتقال و عسل را با کره مخلوط کنید که فوق‌العاده خوشمزه میشه و برای صبحانه عالی میشه ( فکر نکنید بدمزه میشه چون دقیقن مثل استفاده از مربای پرتقال و کره هست). یکی دیگر از کره‌ها را با سماق مخلوط کردم. کره ی بعدی را با سیر و پاپریکا و بالاخره با تره مخلوط کردم.

می تونید کره را به شکل گرد و توپی و یا مثل سوسیس شکل دهید . این کره تا دو ماه در یخچال سالم باقی خواهد ماند حتی می‌توانید در فریزر برای مدت طولانی‌تری نگه دارید و وقتی مثلن ماهی یا مرغ سرخ شده درست کردید از کره با طعم سیر و پاپریکا روی آن‌ها بزنید و یا از کره سماقی برای چلوکباب و یا کره پرتقالی برای صبحانه.

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How to make Homemade Butter

 

Ingredients

  • 720 ml double cream or heavy cream
  • 1 cup Iced water
  • Mixer

For flavouring

  • one orange or lemon zest and honey
  • 1 garlic clove and paprika
  • Sumac
  • Finely chopped chives

How to make it??

Add cream to your device and beat it until the cream become stiff and turn into whipped cream ( it takes 5-6 minutes). Now add iced cold water to the whipped cream. It helps separate butter from butter milk. Keep beating until butter milk come out and you have yellow butter solids. In order to separate butter from butter milk, Pout the mixture into a bowl lined with a sieve or line a sieve with a clean butter muslin and set over a bowl and allow the butter milk drain into the bowl.

Pick the butter in your hand and squeeze out all butter milk. Butter is ready. Now if you like, you can add some flavour to the butter or keep it plane. I divided my butter into several pieces and added different spices, and herbs. You can store this butter for 2 months in the fridge or freeze and store it for longer time.

Persian Kebab Koobideh

Kebab in the Iranian culture is one of super foods. Kebab is a kind of meat dish. It does not necessarily need to be only lamb or beef grounded meat , it could be combination of both together.

One of popular kebabs in Iran, is kebab koobideh. Kebab might be served with rice ( pilaf/polow ) along with salad, fresh herbs . This rice with kebab is a simple and plain rice without any herbs or nuts. And sometimes kebab served in wrapped flat naan bread ( Lavash, or Sangak).

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Kebab koobideh literally means a kind of kebab has been grounded, so koobideh means grounded.

Iranian food and cuisine poorly represented in international level. I love to introduce and present Iranian/Persian food as much as I can.

 

Please share my recipes with your friends and let them know more about my beautiful country, with friendly people and delicious dishes.

Some Iranian foods have long history and return to ancient time ( thousand or hundreds years ago) some are forgotten from Persian table. I just try with sharing my recipes present Persian cuisine.

I hope my recipes will capture my Iranian and non-Iranian friends attention.

 

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Ingredients

500 g grounded meat ( mixed minced)

1 medium onion, grated and drained

Salt and pepper to taste

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Method

Finely grate onion. Squeeze onion juice to get rid of all moisture, other wise kebab meat will fall off from skewers in the cooking process.

In a bowl with meat, add onion, season with salt and pepper. Combine together and knead meat mixture well for 2-3 minutes until meat mixture becomes paste like. Keep the meat in the fridge for 3-4 hours.

 

 

Preheat the oven to 180C.

Make your fingers wet with tap water. It will help meat does not stick to your hand. Get an orange size meat portion in the palm of your hand and press the meat to the kebab skewer.

Once you prepared all kebabs in the skewers. Put slices of flat naan bread in baking tray and put kebabs on the bread, so you will catch kebab juice on the bread.

 

Place the tray in the oven and let to cook for 25-30 minutes.

Once all kebabs are done. Get one slice of naan bread ( Persian Lavash bread or tortilla) rub some butter on the bread, spread some freshly chopped chives, coriander, parsley and onion. Place pieces of kebab top of it. Sprinkle sumac on kebab. Wrap the bread and enjoy it.

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Pan Fried Sumac Kebab

Sumac is one of essential spices in Middle East cooking. It is lovely spice with purple colour and lemony taste. In Iranian cuisine, Sumac is used in stews, Kebabs and rice for the flavour.

Ingredients
200 g ground beef/lamb meat
2 medium onions
2 potatoes/ cooked
2 tomatoes
2 Tbsp flour
1 Tbsp ground sumac
½ tsp turmeric
Salt- chilli powder to taste
Oil

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Preparation
Grate the onions. Squeeze out of the juice. Add ground meat , flour, sumac and all spices to the grated onions and combine all together very well.

Heat the oil in a pan, take a portion of meat mixture and give a shape, place in the pan alongside with tomatoes. Cook until kebabs are brown and cooked.
These lovely pan fried kebabs could be serves with rice or bread, cooked potatoes and fried tomatoes.

 

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Pan Fried Minced Kebab

Kebab is Persian favourite. They are cooked on a grill, on a skewer over a fire or  in a frying pan and all of them  are delicious. Here is very easy peasy way to prepare your lovely pan fried kebab.

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Ingredients

  • 200 g minced beef or lamb
  • 2 large tomatoes, grated
  • 1 onion, finely grated
  • 1 small bell pepper, finely chopped
  • 1 tsp sumac powder
  • Salt and pepper to taste
  • Olive oil

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How to make it?????

It’s very easy and quick to make this lovely minced kebab. In a bowl with grated onions, add minced meat, grated tomatoes, chopped bell pepper and seasoning with salt and pepper.

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When all ingredients thoroughly combined heat oil in a frying pan, and place meat mixture in the pan and fry until brown.

 

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Now it’s time for sumac. Drop some olive oil on a roll bread and sprinkle sumac powder on it. Now spread fried kebab on the bread and garnish with fresh mint and slices of radish and onion.

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Fattush salad

This refreshing salad made with fried pita or Lavash bread and freshly chopped herbs. In this salad ingredients cut or chop into large pieces. Using ground sumac and lemon juice and their combination with fried bread and chopped herbs create fresh, rich and tasty salad.

 
Ingredients
2 slices of pita bread, torn into pieces
100 g Feta cheese, crumbled
20 g fresh mint leaves, chopped
20 g fresh parsley leaves, stems remove and chopped
1 lemon juice
1 Tsp ground sumac ( or more if you like the taste)
1 cucumber, diced
3-4 lettuce leaves, diced
1 onion, sliced lengthwise
2 large tomatoes or 1 cup cherry tomatoes, diced
1 clove garlic, grated
Salt and red pepper powder to taste
Olive oil

 

 

Instruction
Heat the oil in a pan and place pieces of pita bread and fry until golden. Combine cucumber, onion, crushed garlic, tomatoes, parsley, mint and lettuce in a large bowl. Add fried pita bread and crumbled feta cheese to the bowl. Then, in a separate bowl, whisk together ground sumac, salt, red pepper, lemon juice and olive oil. Dress the salad with prepared sauce and toss it. Adjust seasoning to taste.
Serve the salad in a plate and enjoy this pretty delicious salad.

 

سالاد فتوش
سالاد فتوش با نان برشته و سبزیجات تازه ای مثل نعنا- جعفری – کاهو- …لیمو و سماق . تهیه می شودو طعمی بسیار متفاوت از سالادهای روزمره دارد.نکته ی دیگر در مورد سالاد فتوش خرد کردن مواد لازم در اندازه ی نسبتن درشت می باشد.

مواد لازم

 دو تکه نان تافتون یا لواش خرد شده در اندازه ی متوسط

صد گرم پنیر تبریزی خرد شده

بیست گرم برگ نعنای تازه و خرد شده

بیست گرم جعفری تازه و خرد شده

یک عدد لیمو ترش

یک ق چ پودر سماق – در صورت تمایل می توانید بیشتر هم استفاده کنید

یک عدد خیارخرد شده

سه چهار برگ کاهوی خرد شده

یک عدد پیاز خلالی خرد شده

دو عددگوجه فرنگی  خرد شده

یک حبه سیر

نمک و فلفل قرمز به میزان لازم

روغن زیتون

طرز تهیه
نان خرد شده را در کمی روغن سرخ کنید تا طلایی رنگ شود.
درون کاسه مواد خرد شده شامل: خیار- پیاز- سیر – گوجه فرنگی- جعفری – نعنا و کاهو را با هم مخلوط نمایید. سپس نان سرخ شده و پنیر خرد شده را به مواد داخل کاسه اضافه کنید . در یک پیاله آب لیمو – روغن زیتون و نمک و فلفل را با هم مخلوط کرده و روی مواد داخل کاسه بریزید. سالاد را به آرامی هم بزنید. در صورت نیاز به نمک یا سماق بیشتر – اضافه کنید . سالاد را در ظرف مورد نظرتان سرو کرده و نوش جان کنید.

 

Aubergine Kebab with Sumac بادمجان کباب

Hi lovely people and friends. I do not know about you, but I am an eggplant lover. Any kind of food with aubergine(eggplant) or as we say in Farsi (Bademjan) is just perfect to me.
Today i made eggplant kebab and I could say, this is one of the best kebabs you can try. A combination of eggplant, ground meat with spices such as sumac, turmeric,…. and Olive oil that makes it special.
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Ingredients
250g ground meat ( either beef or lamb)
1 large eggplant
2 medium onions, grated
1/2  tbs sumac (sumac)
1 tsp turmeric
1 tsp cumin
1 tsp cinnamon
Flat breads
Salt and pepper to taste
Olive oil

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Preparation
Peel off onions and eggplant. Cut them into small pieces. Heat the pan, add the oil. Place onions in the pan and let it to cook for 5 minutes. Then add chopped egg plant and all spices. Let it to cook for 5-6 minutes more. Stirring it. At the last stage add ground beef. Stir it frequently until meat is brown.
Serve it with flat bread and garnish with fresh herbs and sprinkle sumac top of the kebab. Sumac gives beautiful lemony taste to kebab.
Enjoy.

Bowl Shaped Kebab

Kebab is one of the most delicious and favourite dishes in Iran. You can grill the kebab or pan fry it or make it in the oven.This recipe is super easy and double super tasty.
Ingredients
300 g ground beef
1 medium onion
1 slice of sandwich bread
3-4 potatoes
3-4 tomatoes
Salt and black pepper to taste
Olive oil or butter

 

Preparation
Preheat the oven at 200 C.
Grate the onion and squeeze fully so the juice is all out. Put ground beef in a bowl, add grated onion and season it. Soak one slice of bread in the water and squeeze fully. Add it to the beef. Mix and knead very well.
Coat the bottom of a Pyrex bowl with oil or butter. Spread beef mixture in the Pyrex using your hands. Sprinkle some olive oil top of the beef mixture. Place the Pyrex bowl in the preheated oven on. Cook it for 15-20 minutes
Meanwhile, Cook potatoes in a boiled water. Heat the oil in a pan, and fry the tomatoes. Set aside.
Once kebab is ready, remove kebab from the bowl and place it in a plate. Put cooked rice in the centre of bowl shaped kebab with potatoes and tomatoes. Garnish the rice with sumac ( special spice for kebab) .
It is sooo good.

 

Nosh-e jaan=  Enjoy= Bon apettite= Afiyet Olsun

 

 


 

Bowl shaped kebab

Ingredients
300 g ground beef
1 medium onion
1 slice of sandwich bread
3-4 potatoes
3-4 tomatoes
Salt and black pepper to taste
Olive oil or butter

 

Preparation
Preheat the oven at 200 C.
Grate the onion and squeeze fully so the juice is all out. Put ground beef in a bowl, add grated onion and season it. Soak one slice of bread in the water and squeeze fully. Add it to the beef. Mix and knead very well.
Coat the bottom of a Pyrex bowl with oil or butter. Spread beef mixture in the Pyrex using your hands. Sprinkle some olive oil top of the beef mixture. Place the Pyrex bowl in the preheated oven on. Cook it for 15-20 minutes
Meanwhile, Cook potatoes in a boiled water. Heat the oil in a pan, and fry the tomatoes. Set aside.
Once kebab is ready, remove kebab from the bowl and place it in a plate. Put cooked rice in the centre of bowl shaped kebab with potatoes and tomatoes. Garnish the rice with sumac ( special spice for kebab) .
It is sooo good.
Nosh-e jaan=  Enjoy= Bon apettite= Afiyet Olsun

Sumac-Beetroot Rice with Meatballs

Sumac is a beautiful colourful spice that is popular and widely used in Middle Eastern cuisine.. Please do not confuse this sumac with poison sumac that cause skin rash. in different ways.

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Sumac has a reddish-purple colour with salty-lemony taste. it’s used in different ways such as, in cooking by adding to salad, rice, stew, topping kebab and soup. Sumac has medicinal use and dyeing vegetables and wool as well.There is beautiful mountainous area in East Azerbaijan in Iran, is called ‘ Arasbaaran’. Every year at the end of the Summer and beginning of the Autumn, during a ‘sumac harvest festival’ , Sumac fruits is collected and in a process dry sumac fruit and make sumac powder.

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Ingredients

  • 3 cups rice
  • 400g ground beef/lamb
  • 1 large onion, grated
  • 1 large onion, thinly sliced
  • 2 cloves of garlic, grated
  • 2 tbsp sumac powder
  • ½ cup beetroot juice
  • salt- pepper to taste
  • Oil

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How to make it؟؟؟؟؟

In a large bowl, with minced meat, add one of grated onions, grated garlic, season with salt and pepper. Mix together. Divide the mixture into small or medium size round balls. Cover the meatballs and refrigerate for 30 minutes.

Soak the rice in salted water(1tbsp salt) for 1 hour.

Heat the oil in a pan and fry sliced onion, set aside. Then add meat balls to the pan and fry them until cooked and golden brown.

Pour water in a pot, bring water to a boil, drain salted water of rice and add it to the boiled water, allow to cook for 10 minutes. Using a colander, drain the rice and keep it under cold tap water for few seconds.

Add sumac and beetroot water to the rice, gently combine.

Add oil to the pot, pour part of drained rice in the pot, add half of fried onion and cover the onions with remaining of rice. Cover the pot with a lid and allow to cook over low to medium heat for 25-30 minutes.

Serve this delicious rice with fried meatballs and fresh herbs and vegetables.

.

کته سماق-لبو

سماق یا سماک یکی از ادویه های خوشرنگ و زیبایی هست که در پخت و پز و آشپزی غذاهای خاورمیانه ای بسیار مورد استفاده هست.سماق با رنگ قشنگ و مزه ی ترش و نمکی به عنوان چاشنی در تهیه ی خورشسالادسوپبرنج و کباب استفاده میشه. سماق همچنین مصارف دارویی و رنگرزی نیز دارد.

در منطقه ی زیبا و کوهستانی ارسباران واقع در آذربایجان شرقی در ایرانهمه ساله در اواخر تابستان و اوایل پاییز طی جشن برداشت سماق – میوه ی سماق را برداشت کرده و پس از خشک کردن میوه ی سماق – آنرا آسیاب می کنند.

مواد لازم

سیصد گرم برنج

چهار صد گرم گوشت چرخ کرده

یک عدد پیاز درشت رنده شده

یک عدد پیاز درشت خلالی شده

دو حبه سیر رنده شده

دو ق غ سماق

نصف پیمانه آب چغندر یا لبو

نمک و فلفل به میزان لازم

روغن

چگونه تهیه کنیم

در یک‌کاسه گوشت چرخ کرده را با یک پیاز و سیر های رنده شده – نمک و فلفل مخلوط کرده و خوب ورز می‌دهیم. سپس گوشت را در اندازه های دلخواه گرد می‌کنیم و برای نیم ساعت در یخجال قرار می‌دهیم.

پیاز خلالی را در تابه سرخ می‌کنیم تا کاملن طلایی شود. پیاز سرخ شده را کنار می گذاریم. کوفته ها را در همان تابه سرخ میکنیم تا کاملن مغز پخت شوند..

برنج را به مرحله ی آبکشی می رسانیم. سپس سماق و آب لبو را به برنج آبکش شده اضافه می‌کنیم و به آرامی با برنج مخلوط می‌کنیم تا برنج رنگ قنشگ لبویی بگیرد. داخل قابلمه مثل همیشه روغن و ته دیگ مورد علاقه را قرار می دهیم. یک لایه از برنج را داخل قابلمه ریخته و روی آن مقداری از پیاز سرخ شده را پخش می‌کنیم و بعد باقی برنج را روی پیاز ریخته و مجددن این مراحل رو تکرار می کنیم.

برنج را میگذاریم دم بکشداین پلو سماقی و خوشرنگ را با کوفته قل قلی ها سرو می کنیم

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Persian Sumac Stew with Beef

This stew has a very unique taste due to sumac as main ingredient. Sumac with it’s purple colour, salty and zesty flavour give very unique taste to the dish. . In Iran and Middle East countries sumac is popular spice. In Iranian cuisine sumac is used for garnishing kebab or rice. You can add it to salad as well. This stew is one of those forgotten dishes in Persian cuisine but I want to save it and this is my mother’s recipe for sumac stew with beef but you can substitute beef for lamb meat.
Ingredients
200g beef /lamb , diced
2 large onions, cut into rings
1 large potato, diced in cube shape
5tbsp sumac powder
1/2tsp turmeric
1/2tsp cinnamon
Salt and pepper to taste
Oil

 
Preparation
Heat the oil in a pan and sauté diced meat until change the colour. In a separate pan fry turmeric, cinnamon and pepper for 1 minute, once fried spices starts to develop aroma, remove from the heat.
Add some water and all fried spices to the sauteed meat and cook it until the meat is tender.
Once meat is cooked, season with salt. Fry the onions and potatoes. Add them to the cooked meat. Finally add sumac powder as well. Pour 250 ml water , gently stir all ingredients together. Taste the stew and if needs more pepper or salt, season it. Let simmer for about 20 minutes. Sumac stew is served with rice.
Bon appetite