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.

Persian Loobia Polo (Green Bean Rice With Minced Beef)

Today I am going to introduce Persian Green bean rice with minced beef. Green bean is called Loobia /lubia in Farsi language. Green bean rice or lubia polo is a popular and comfy rice dish and is one of my favourites too. It is a rice dish, which is layered with rice and mixture of a sauce made of green beans with beef or lamb meat aromatic spices and tomatoes. You may make this meal with either minced or diced meat.

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If you are a vegetarian, simply delete meat from the ingredients and add chopped carrots, still is a veryyyyy delicious vegetarian version of green bean rice or lubia polo.

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Ingredients

  • 3 cups rice, washed and soaked in salted water
  • 400g minced beef or lamb
  • 400g fresh green beans, washed and diced
  • 1 large onion, peeled and finely chopped
  • 3tbsp tomato paste
  • 2tbsp saffron water (optional)
  • 1tsp turmeric
  • ¼ tsp black pepper
  • 1tsp dried rose petals powder
  • 1tsp cinnamon powder
  • ½ cup hot water
  • Salt to taste
  • Olive oil

How to make it?????
In a pan, heat the oil and add chopped onion. Constantly stirring until soft. Then add minced beef, and dried spices: salt- pepper, cinnamon, dried rose petals powder, turmeric and tomato puree.

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Saute for 5 minutes until all ingredients blended and meat is fried. Once meat mixture is done, turn off the heat and set aside.

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Heat the oil in a pan and add chopped green beans. Fry for 6-7 minutes, then add meat mixture to the green beans and mix well together. Add ½ cup hot water to the mixture. cover and let it simmer until the water is absorbed.

Now we are going to prepare the rice: In a pot, bring 8 cups of water to a boil. Drain the salted water of the rice and pour the rice into the boiling water. Allow to cook for 10 minutes on medium heat. Then use a colander and drain the semi cooked rice.

Add some oil to the pot. Cover bottom of the pot with slices of potatoes as you see in the photo.

Add a layer of rice and top it with mixture of meat and green beans sauce. Repeat the process until you finish all ingredients. Sprinkle saffron water all over the rice.

Cover the pot with a lid and allow to cook the rice over the medium to low heat for 30 minutes. Once rice is cooked, serve it in a plate, and gently remove crispy potatoes from bottom of the pot and along with yogurt-cucumber mixture or salad Shirazi serve it. Noshe jan

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Persian Loobia Polo (Green Bean Rice With Minced Beef)

 

Ingredients

3 cups rice, washed and soaked in salted water

400g minced beef or lamb

400g fresh green beans, washed and diced

1 large onion, peeled and finely chopped

3tbsp tomato paste

2tbsp saffron water (optional)

1tsp turmeric

¼ tsp black pepper

1tsp dried rose petals powder

1tsp cinnamon powder

½ cup hot water

Salt to taste

Olive oil

How to make it:


In a pan, heat the oil and add chopped onion. Constantly stirring until soft. Then add minced beef, and dried spices: salt- pepper, cinnamon, dried rose petals powder, turmeric and tomato puree.  
Saute for 5 minutes until all ingredients blended and meat is fried. Once meat mixture is done, turn off the heat and set aside.

Heat the oil in a pan and add chopped green beans. Fry for 6-7 minutes, then add meat mixture to the green beans and mix well together. Add ½ cup hot water to the mixture. cover and let it simmer until the water is absorbed.

Now we are going to prepare the rice: In a pot, bring 8 cups of water to a boil. Drain the salted water of the rice and pour the rice into the boiling water. Allow to cook for 10 minutes on medium heat. Then use a colander and drain the semi cooked rice.

Add some oil to the pot. Cover bottom of the pot with slices of potatoes as you see in the photo.  Add a layer of rice and top it with mixture of meat and green beans sauce. Repeat the process until you finish all ingredients. Sprinkle saffron water all over the rice. Cover the pot with a lid and allow to cook the rice over the medium to low heat for 30 minutes. Once rice is cooked, serve it in a plate, and gently remove crispy potatoes from bottom of the pot and along with yogurt-cucumber mixture or salad Shirazi serve it. Noshe jan

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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Potato stuffed bread (Naan shekampour)

One of the easiest and tastiest bread you ever had. Preparing the dough does not need any yeast , baking soda or baking powder. Very easy peasy. I stuffed my bread with potato and some vegetables but you can fill it with any kind of meat or herbs and vegetables. The most important point is to make a good dough and then you can go on with your favourite fillings.

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Traditionally this wonderful bread is baked on a brick or stone griddle but nowadays, if you want to bake it at home, you can use a pan, as I did.  Today, I made potato stuffed bread and seriously it is just delicious naan bread.

I have loads of bread ( naan) recipes such as: pan fried naan, keema naan, sheermal bread, kelane naan bread, pitta bread, naan Barbari, onion spiral bread, naan fateer, olive bread, spicy lentil flat bread, garlic bread, Indian chickpea flat bread, country bread, paratha bread, garlic-rosemary bread, stuffed rose shaped bread, bread sticks with green olives. You can find them here in my web page.

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Ingredients for dough

  • 3 cups  or 450 g all purpose flour
  • 200ml water
  • 2 tsp salt
  • 1 tsp vegetable oil

Ingredients for fillings

  • 400g potatoes, boiled, peeled and chopped
  • 2 medium onions, peeled and fined chopped
  • 3 fresh spring onions, finely chopped
  • 3 fresh coriander, finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • 1 tsp paprika powder
  • Salt to taste
  • Olive oil

How to make it??

In a large bowl, add flour, salt and oil. Mix together. Then slowly add water. Combine well and knead the dough for few minutes. Cover the dough and keep it for 30 minutes to rest.

Meanwhile prepare ingredients for filling. Heat the oil in a skillet, and sauté chopped onion until soft. Then add chopped green herbs, and potatoes. Season with all spices. Mix everything well and fry for 2-3 minutes and set aside.

Once dough is ready, grease your hand with oil and knead the dough again for 1-2 minutes. Now divide it into small or big portions, it depends on you.

Take a portion of dough and with a rolling pin flat the dough on a floured surface. Top it with stuffing ingredients and then lift the dough from all sides ( as you see in the photos).

Gently flatten the dough ball with rolling pin. Heat a pan, spread a little bit of oil in the pan and place the dough on the pan.

Bake each side for 3 minutes then flip over and bake other side.

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Potato stuffed bread ( naan shekampour )

Ingredients for dough

  • 3 cups all purpose flour
  • 200ml water
  • 2 tsp salt
  • 1 tsp vegetable oil

Ingredients for fillings

  • 400g potatoes, boiled, peeled and chopped
  • 2 medium onions, peeled and fined chopped
  • 3 fresh spring onions, finely chopped
  • 3 fresh coriander, finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp chilli flakes
  • ½ tsp turmeric
  • 1 tsp paprika powder
  • Salt to taste
  • Olive oil

How to make it??

In a large bowl, add flour, salt and oil. Mix together. Then slowly add water. Combine well and knead the dough for few minutes. Cover the dough and keep it for 30 minutes to rest.

Meanwhile prepare ingredients for filling. Heat the oil in a skillet, and sauté chopped onion until soft. Then add chopped green herbs, and potatoes. Season with all spices. Mix everything well and fry for 2-3 minutes and set aside. Once dough is ready, grease your hand with oil and knead the dough again for 1-2 minutes. Now divide it into small or big portions, it depends on you.

Take a portion of dough and with a rolling pin flat the dough on a floured surface. Top it with stuffing ingredients and then lift the dough from all sides ( as you see in the photos). Gently flatten the dough ball with rolling pin. Heat a pan, spread a little bit of oil in the pan and place the dough on the pan. Bake each side for 3 minutes then flip over and bake other side.

 

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Eggplant dish (Bademjan dish)

If you are eggplant( aubergine) lover, you know eggplant is delicious in a curry, or stew, on the barbecue , as a fried dish, as a salad or as a jam. This is a mouthwatering eggplant recipe which is a warm vegetable dish.

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If you are interested in eggplant , I have more recipes , such as: Persian eggplant jam, Persian eggplant stew with chicken, deep fried eggplant, eggplant onion with tomato sauce, Turkish grilled eggplant salad, Persian eggplant dip ( kashk-e bademjan) , eggplant rice which are available in my web page.

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Ingredients

  • 2 large eggplants, chopped
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Greek yogurt
  • Salt and pepper to taste
  • Olive oil

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How to make it??

Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels.

Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown.

I love fried aubergines. That’s why I could not resist and made a small bite of fried eggplant and ate it 🙂

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In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.

Mix tomato paste with a cup of water and turmeric. Pour on the fried veggies, add tomatoes and thyme. Season with salt and pepper. Cook for 15 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavor.

Serve the dish with a mixture of yogurt with grated garlic.

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Eggplant dish

 

Ingredients

  • 2 large eggplants, chopped
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Greek yogurt
  • Salt and pepper to taste
  • Olive oil

How to make it??

Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels. Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown. In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.

Mix tomato paste with a cup of water and turmeric. Pour on the fried veggies, add tomatoes and thyme. Season with salt and pepper. Cook for 15 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavor. Serve the dish with a mixture of yogurt with grated garlic.

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.

Potato Samosa

 Samosa or as we say in Farsi sambose  is a fried , boiled or baked pastry with different filling such as vegetables, meat and spices.

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Nowadays, samosa is a  very popular dish in most of countries. In my country Iran, In South and East of country  samosa is a snack but  in old days it was as a main course in Khorasan  province( East) of Iran. Preparing this dish is very easy .

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

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Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.

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Brush melted butter on a sheet of filo pastry. Put one full spoon of potato mixture on filo pastry and roll it. Do not overfill because will be difficult to roll up. Then, apply flour glue on two ends of rolled filo and fold it upon, and seal two ends properly. Repeat with remaining of ingredients.
Heat the oil in a pan and deep fry rolled pastries until golden brown. Drain on paper towel to get rid of extra oil. Serve this tasty crunchy samosa with pickled jalapeno .

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Samosa

Ingredients

Filo pastry
2 cooked boiled potatoes, peeled and cut into cubes
Small bunch of parsley
½ tsp turmeric powder
Salt and pepper to taste
2 tbsp. flour
butter
Oil

Preparation

Finely chop parsley. Heat the oil in a pan. Add chopped potatoes, parsley, turmeric, season with salt and chilli. Saute for 2-3 minutes. Remove the pan from the heat.
Mix 2 tbsp .flour with 2-3 tbsp. water and set aside.

Brush melted butter on a sheet of filo pastry. Put one full spoon of potato mixture on filo pastry and roll it. Do not overfill because will be difficult to roll up. Then, apply flour glue on two ends of rolled filo and fold it upon, and seal two ends properly. Repeat with remaining of ingredients.
Heat the oil in a pan and deep fry rolled pastries until golden brown. Drain on paper towel to get rid of extra oil. Serve this tasty crunchy samosa with pickled jalapeno .

Uch Baji Dolmasi ( Stuffed Eggplant, Tomato and Pepper Dolma)

Dolma is an Azeri word and in cooking culture means stuffed or filled. There are many forms of dolma including: stuffed grape leaves, stuffed eggplant( aubergine), zucchini, tomato, bell pepper, onion, potato, cabbage leaves.

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The following recipe is an Azerbaijani recipe for dolma which is popular in Baku and Nakhchivan. This dolma is called Uch baji. Uch means three and baji means sister in Azerbaijani language and is mixture dolma made with eggplant, bell pepper and tomato which is called ‘ Badimjan, beber ve pomidor dolmasi in Azeri.

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Dolma is simmered in it’s own meat juice and oil and serves with garlic-yogurt sauce. In some recipes use yellow split peas and rice, but it’s just a matter of taste and is optional.

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Ingredients

  • 1 large eggplant ( aubergine)
  • 1 large firm tomatoes
  • 1 medium yellow bell pepper
  • 300g ground beef or lamb
  • 4 tbsp yellow split peas, cooked
  • 1 bunch of coriander, washed and finely chopped
  • ½ bunch dill, finely chopped
  • ½ bunch mint, finely chopped
  • 1 tsp turmeric
  • 3 tbsp tomato paste
  • slat and pepper to taste
  • Olive oil or butter

Instructions

Cut a long slit down the middle of the eggplant, be careful, not to cut too deep. Soak the eggplant in a bowl full of cold water with 1 tbsp salt for 20 minutes to remove bitterness. Then drain and dry it. Heat the oil in a pan and fry the eggplant until all sides brown and soft enough to open the slit ( about 10 minutes).

Cut top off the bell pepper and remove the seeds. Cut top off the tomato and scoop out the tomato flesh and save it for stuffing.

In a bowl, add ground meat with grated onion. Season with salt and pepper, add turmeric. Mix together.

Heat the oil over medium heat and add meat mixture. Fry until brown. Add tomato paste and cook for 2 more minutes. Stirring occasionally.

Remove from the heat and add chopped herbs, cooked split peas and tomato flesh and mix well.

Fill the vegetables with stuffing mixture. Place them in a deep pan or saucepan. Pour remaining of stuffing around your vegetables, add some oil and water. Cover the tomato and pepper with their lids. Cover the pot and simmer the dolma until all are cooked and tender but not be mushy. Serve dolma as they are or with yogurt-garlic sauce.

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Fried Diced Potatoes with Turmeric

You know turmeric is a herb with lots of benefits. You can use turmeric in different ways, you can eat or drink it as a lovely tea . It’s not only a kind of spice but also is a medicine with lots of goods. Turmeric is called ‘Zardchobeh ’ in Persian and is one of key ingredients in In Iranian cuisine. We add turmeric to stews, rice, pickles, omelettes, frittata, soup, aash and halva.

 

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Turmeric with it’s earthy aroma , beautiful yellow colour used as colouring, flavouring recipes and for dyeing too. It could be used instead of saffron.

What made me talk about turmeric is this humble and easy recipe. My mother used to add turmeric to fried potatoes and make tasty snack for us and I just remembered it and wanted to share this recipe . One of easiest and super duper recipe for weekend morning.

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Ingredients

  • 4 large potatoes, peeled and diced
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Olive or other vegetable oil

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Method

cut potatoes into chunks. Heat the oil in a pan and fry potatoes. Sprinkle turmeric and season with salt and pepper. Gently stir until golden.

 

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Persian petit meatballs ( Kofteh rizeh Yazdi)

In Iranian cooking ‘ Kofteh’ or ‘ Kofta’ is a kind of meat ball. Kofteh means pounded meat in Persian language. Meat ball or Kofta is made from ground meat such as: mutton, beef, lamb and chicken, along with aromatic fresh or dried herbs, nuts, fruits and eggs.

Kofteh is usually shaped into balls and round but sometimes kofteh is in cigar-shape too. Kofteh , kupta, kofta, kufta …. are in different sizes from giant ones to medium and petit kofteh.

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Some of cities in Iran are well known for their Kofta recipes. Tabriz an ancient city in NW of Iran is known for having Giant Kofteh Tabrizi recipe, that is one of the most famous and popular kofteh in Iran. This dish includes a giant meat ball made from meat, rice, yellow split peas, aromatic herbs and spices.

Kofteh Isphahani, kofteh Shirazi, Kofteh Kermanshahi, Kofteh Yazdi, are other type of Persian meatballs from different areas in Iran.

Kofteh sometimes is stuffed with nuts, eggs or fruits and sometimes are normal kofta.

Petit kofteh might be served with Persian flat bread or with rice, pickles, yogurt and salad.

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Today I made Yazdi Kofteh rizeh ( petit kofteh), that takes its name after the Yazd an ancient city in central Iran. 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 that its nickname is ‘ wind catcher’ or ‘ Badgir’. Also this city is well known for having its Zoroastrian ancient fire temple, Qantas (under ground water channels to transport water from water well to surface for irrigation and drinking) and 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.

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Ingredients

350g minced meat ( half beef/ half lamb)

1 onion, grated

Handful cherry tomatoes

1 egg

3 tbsp freshly chopped chives or coriander

2 tbsp gram flour

½ tsp turmeric

Salt and chilli pepper to taste

Olive oil

 

Method

Peel the onion and grate it. Extract juice from grated onion . Add all ingredients to grated onion. Mix well until combine together.

Shape the meat mixture into little balls, the size of a walnut. Heat the oil in a frying pan over medium heat. Add meat balls . Cook until brown. Then add ¼ cup water and cherry tomatoes to the meat balls and let the cook for 10 minutes with the lid partially covering the pan.

I served meat balls with steamed rice-potato but as I mentioned it might be served with flat bread and salad, yogurt and pickles on the side.

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