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Eggplant omelette - Kookoo Bademjan

Eggplant omelette - Kookoo Bademjan

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1. Bake the eggplant: Prick it with a fork and put it in the hot oven until it softens and can be cleaned. Clean it under a stream of cold water, sprinkle with salt and let it drain, then chop it.

2. Chop the green onion and parsley and grind the garlic

3. Beat eggs and add turmeric.

4. Mix eggplant, green onions, parsley, garlic, eggs with salt and pepper.

5. Put the composition in a bowl greased with oil, put slices of tomatoes on top and put in the oven for 20 minutes.

6. Serve with salad or cucumber yogurt.

To the delights of gourmets

I made you a delicious clementine omelette.
Not too sweet and light, a perfect dessert for
finish a very rich meal.

6 eggs
3 clementines
10 cl of milk
50 g of sugar
30 g butter

Peel the clementines, separate the quarters and fry in 10 g butter
in a non-stick skillet.
Sprinkle with sugar and brown for a few minutes.
Pour the milk into a salad bowl.
Add 3 whole eggs and 3 yolks and mix well.

Put the remaining 3 whites in a saucepan and whisk in firm snow.
Gently incorporate them into the egg-milk mixture, lifting the mass
with a spatula so as not to break the whites.
Melt 20 g butter in a large skillet, pour in the mixture and cook
cook over low heat.
When the eggs are taken, place the tangerine quarters on the omelette.
Fold it into a slipper and slide it onto the serving platter.
Serve warm.

To the delights of gourmets

4 eggs
1/4 cup milk
1/2 tbsp chemical yeast
1 onion
1 green pepper
60 g of green olives
(pitted and sliced)
1/2 tbsp oil
salt and pepper
grated cheese (of your choice)

Preheat oven to 180 ° C.
In a skillet fry the onion and pepper in a drizzle of olive oil.
Butter a 6-cell muffin tin.
Arrange the onion, pepper and olives.
Put a layer of cheese in each well.
In a bowl, combine eggs, milk, yeast, and oil.
Salt and pepper.
Pour the omelette into the pans and fill until 4/5.
Bake for 20 to 25 minutes.

I made the besamel. I put 1 lg of flour in a little melted butter, I left it for 1 minute, taking care not to darken, then I diluted it with milk and left it on the fire until it thickened, stirring so that it didn't stick.

Mix the grated zucchini (sea) with ricotta, eggs, besamel, grated emmenthal and half of Parmesan.

Add salt, pepper. I also prepared the composition of pancakes, which is thinner and I baked them, I sprinkled some parsley.

Place the pancakes on baking paper, in two rows, 3 in each row, so that they form a rectangle (and if you sprinkle parsley, place the pancakes with the 'pattern' underneath, to be visible) When ready we spread the mixture with the pumpkin on top. and then roll- (I rolled on the long side, but I recommend to roll on the smaller side, to come out thicker roll.) Wrap in baking paper place in the pan and bake in the oven

Remove the paper, sprinkle the rest of the Parmesan cheese and a few chips of butter and au gratin under the grill for 5 minutes.

Serve sliced, sprinkled with grated Parmesan cheese.
The recipe for Pumpkin Pancake Roll was proposed by PaulaM

Persian cuisine & # 8211 1001 of senses and flavors

Hafez said, "Stay close to anything that makes you happy to be alive," and food can be one of them, I allow myself to add. Food is at the heart of Persian culture, being an integral part of a historic landscape.

Since the beginning of civilization, several peoples have invaded and conquered the region, exposing the area to new customs, beliefs, ideas and food and borrowing, in turn, the Persian customs and food they brought with them to their countries of origin.

Iranian food is often called & # 8220personal & # 8221. This is because until 1935, Iran was known as Persia, the successor to the great empire of glories and defeats. The Persians founded a powerful empire between 500 and 330 BC, with an area of ​​8 million km 2! Persian cuisine is one of the largest cuisines in the world, flourishing for centuries that, at the height of the Persian Empire, included an impressive number of states. It remains, indisputably, haute cuisine among the cuisines present today in the Middle East.

The repertoire of dishes is rich, diverse and very refined, based on complex culinary techniques. They are impregnated with fresh flowers and herbs such as rose petals, fenugreek and mint spices such as saffron, sumac and cardamom fruits such as pomegranates and blueberries all kinds of citrus fruits and nuts, especially pistachios (n.b. along with the USA, Iran is a world leader in pistachio production and cultivation).

If this set of ingredients sounds familiar, it is about the fact that Persian cuisine has influenced the cuisine of the Middle East, Morocco, the Indian Islands and Turkey (n.b. many of the Arabic and Turkish dishes betray, by name, their Persian origins), but it is also analyzed from the perspective of the influences suffered, as we have shown above.

The ancient Babylonians, Assyrians, Greeks, Romans and Turks are just some of the groups that influenced Iranian culture and its cuisine, but it remains consistent with its own style, being different from that of its more or less distant neighbors.

Iran is located at the point where it connects the Middle East with the Far East. Its geographical position has a considerable historical value, and Persian food owes its diversity to a historical commercial moment, namely the old silk road. Rodii. Pistachio. Saffron. Three ingredients that define the Persian cuisine of yesterday and today. An amalgam of ingredients and spices went from east to west and influenced what has now become traditional dishes. Pomegranate and pistachios were native to the region and exported. Instead, traders brought rice from India and China, tomatoes from the Ottoman Empire, turmeric from India, yogurt from Central Asia, feta from Greece, saffron from Crete and lamb from the Arabs. I allow myself to describe today's Persian cuisine as a fusion of accents from the Far East and the Middle East, with an Eastern Mediterranean inspiration. All this commercial history is found today in the traditional Persian plate and carries the glories of a great past.

Compared to Levantine or Ottoman cuisine, making Persian dishes is a matter of time, patience and dedication, and the hospitality of the Iranians reaches unimaginable heights.

Some of the most important ingredients of Persian cuisine are: pomegranates (originating in Iran) saffron (famous as the most expensive spice, obtained from the flower crocus sativus), used in Persian cuisine to flavor and color rice-based dishes, but not only, as well as in certain desserts pistachios, an indisputable symbol of Iran, used in many dishes (including as a decoration, so with an artistic use) rose water (a fragrant extract, obtained from rose petals dipped in oil, water or alcohol), used mainly in the area of ​​desserts mastery, a cheese that resembles feta bulgur site, as an alternative to rice dill, used in many dishes, from rice to stews or salads.

Foods based on rice (originating from the Safavid dynasty) is one of the real specialties of this gastronomy. Rice is prepared in several ways (cheloo, polo, kateh and ladies). For the first way, wash the rice well, let it soak, boil it al dente, and then continue its steam preparation, making a crust, called tahdig, either from cooked rice itself, from stick or potatoes. This type of rice is a common garnish for kebabs or sauce dishes (khoresh). Poloit looks somewhat like a pilaf (although it differs substantially) and can be flavored in the same way, from greens to dried fruits. For example. preparation Shirin polo”Is known as the“ king of Persian dishes ”and is a pilafaromatized with saffron, orange peel, dried fruit, carrots, pistachios and almonds and then covered with caramelized sugar and served with rice mixed with saffron (n.b. it is said that rice grains symbolize money, and at the end of the meal, any rice that has slipped on the floor will be collected, as a sign that the money should not be wasted). There is also the method of cooking ”Kate”, This being a rice that will be absorbed all its water "Dami", in a similar style.

There are different kinds of soup in Iranian cuisine (chicken, spinach, mushrooms, etc.), one of the best known being ash-e reshte& # 8211 a thick soup, prepared with thin noodles, kashk (a fermented whey dairy product), herbs (parsley, spinach, dill, green onions, coriander), peas, black beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. Traditional, ash-e reshteh is served at special events such as the Persian New Year (Nowruz).

kebab sites They are also part of traditional Persian cuisine. Mostly made of lamb, different styles of kabab range from thick skewers (kebab-e barg, joogeh kebab etc.) to the finest minced meat (i.e. kebab-e kubideh). To make them, the lamb is generally marinated with finely chopped onions and lemon juice. Most kebabs are served with greens, pickles (torshi) and are consumed with traditional sticks (taftun sangak). They can also be served with cheloo rice, as is the case with barg kebab (the dish is called cheloo-kebab).

The Khoresh - they are also an intrinsic part of this gastronomy, being the Persian version of our stews (although they differ enormously in taste). They are served with rice. Here, too, saffron can be used to give distinct notes. The most famous khoreshs are: koreshe gheyme (lamb / beef, yellow lentils, lemons + eggplant and / or french fries), khoreshe ghormeh sabzi (made with a variety of greens and red beans) and khoreshe fesendjan (a holiday stew, made with duck or chicken, ground walnuts and pomegranate sauce).

Let's not forget the bakery production, wheat being also an essential element of Persian gastronomy. Among the most popular types of bread are: lavash, sangak, taftun, barbari, komaj.

Persian cuisine contains and uses many fruits, used fresh or dried, as well as a wide variety of vegetables, such as pumpkin, spinach, green beans, broad beans, carrots, eggplant (also called "Iranian potatoes"), onion and garlic. Tomatoes, cucumbers and raw onions often accompany a meal in the form of the most famous salad: salad-e shirazi.

Verjuice, a very sour juice, obtained by pressing unripe grapes or other sour fruits, is used in various dishes. It is mainly used in soups and certain stews.

Typical spices & # 8211 advieh (=spice in lb. Persian) is a mix used in Iranian cuisine to flavor and season different foods (n.b. can be likened to Indian spice garam masala) the coup, a plant that grows wild in the humid mountainous regions of Iran, is also used in various soups and stews mixed with vinegar is used as a dressing for lettuce leaves.There are also several traditional combinations of spices, including: burn (obtained from roasted and ground sesame seeds), and sauce Delalic (made from fresh salted herbs such as parsley and coriander).

Desserts (mehmooni) are also part of the tradition of Persian gastronomy and are based on dried fruit, rice, saffron, rose water, etc. One of the most famous Iranian desserts is faloodeh (originally from the city of Shiraz), similar to a sorbet and made from thin starch noodles dipped in a semi-frozen syrup containing sugar and rose water. Faloodeh is often served with lemon juice and sometimes pistachio. Another famous dessert is bastani-e zaferani (& # 8220chuffle ice cream & # 8221) or sholezard(a saffron rice pudding, most often decorated with pistachios). In terms of sweet pastries, there are also certain biscuits or nougat.

beveragesThe tea & # 8211 Iran is the world's seventh largest producer of tea, grown mainly in its northern regions. In Iranian culture, tea is consumed in very large quantities and is usually the first thing offered to a guest. The sugar often used is nabat chubi(crystallized sugar). Traditional coffee from Iran is a strong and sweet coffee (during the Safavid Dynasty, coffee was originally used for medical purposes). The wine (mey) also has a significant presence in Iranian culture. Shirazi wine is the most famous wine production in the history of Iran, coming from the city of Shiraz (until the ninth century, the city of Shiraz had established its reputation for producing the best wine in the world and was the capital of wine in Iran). After the 1979 Revolution, alcohol was banned in Iran. A refreshing drink, similar to Turkish Ayran, is doogh, made from yogurt mixed with cold (acidified) water, salt and possibly dried mint.

Persian cuisine also enjoys the presence of a large number of appetizers and here I would mention: kuku sabzi(a kind of frittata with many greens), salad olivie(looks like our beef salad), kufte(a kind of meatballs), Dolma, kotlet (another kind of meatballs), zaban (prepared on the basis of beef tongue), borane (spinach yogurt), mast-o-khiar(yogurt sauce with cucumber, mint and garlic), torshi (pickles), salad-e shirazi, kashk-e bademjan (eggplant salad) etc.

Because an article about Iran cannot but contain references to the Persian New Year, celebrated on the night of March 20-21, I invite you to make a brief foray into history and stop somewhere between 1600-1200 BC, where the holiday was born Nowruz(i.e. “the new day”). It comes from Zoroastrianism, the oldest religion of mankind, the religion of the peoples of Central Asia, Iran and Azerbaijan, founded by Zarathustra (Zoroaster), whose teachings were written in the early second millennium BC. AD, being a religion characterized by the dualism of good and evil. Perpetuated over time, nowruz is an occasion for joy and celebration.

The holiday begins with chaharșambe-ye suri, the last day of Wednesday of the year, where the cult of fire is marked on this day, it is customary for people to light a fire over which they jump. According to the Zoroastrian faith, the souls of the dead descend to earth for ten days watching over life. This event must be greeted in a special and at the same time dignified way, so in order to satisfy these requirements, the presence of the holy and creative fire is imperative.

Nowruz's Eve is the time when the whole house is lit, the haft sin table being prepared (Sofreye Haft Sin)which contains a number of elements, seven of which are mandatory and begin with the letter "s".These foods are: Sepand (medicinal plant, used in folk medicine which is believed to have miraculous powers and to protect against evil eye), Sib (Apple), Siyah-dane (black seeds, from various plants), Senged(wild olive), Sumaq (spice), Serke (vinegar), row (garlic), Sabzi (sprouted greens, eg wheat), Samanu(traditional food, prepared from sprouted wheat juice and flour). On the fabric (tablecloth), there is also a mirror, candles in equal numbers to the family members, who will burn for their health, a Koran, a large loaf of bread, a bowl of water on which a leaf floats, a bottle of rose water, fruit, a small, bright red fish, sour milk, sweet milk, cheese and red eggs.

Iranian families have developed a tradition and a cult of gastronomy over so many centuries, and the gathering of their members and friends around the table (rather around the tablecloth, sofreh, this being placed on the floor) is an opportunity for relaxation, joy and discussions of the most diverse. Persian cuisine has a special refinement, it remains special and memorable.

A Persian proverb states that "life is a diary in which you only have to write the good deeds " and as the contribution to the culinary art is among them, I am pleased to present to you on the blog several recipes from the repertoire of a kitchen of glories, inviting you to "write in your diary of life" such good (and delicious) deeds. Below are some dishes in the pictures.

Khoreshe Gheyme Noon gherdoee Mast-o-khiar Shirazi salad Kuku Sabzi Pavlova Isphahan

Culinary whispers

Recipe from classic Persian cuisine. You can use other kinds of meat, if you don't like lamb.

For 4 servings
500 g of lamb (if you have some bones, so much the better)
1 small onion
2 elongated eggplants, smaller (if possible without seeds in them)
2 tablespoons broth
1 can of mashed tomatoes
3 dried lemons (typical Arabic substitute cuisine: 3 tablespoons lemon juice)
1/2 teaspoon turmeric
1 ground cinnamon plug
salt pepper
frying oil

The meat is cut into small pieces. Finely chop the onion and cook in a little oil over low heat, then add the meat and fry over medium heat on all sides. Add the spices, the broth, leave for a few minutes, then add the mashed tomatoes, the bones if you have them, the lemons or the lemon juice. Cover with a lid and simmer until the meat is soft.
The recipe says about eggplant as follows: peel it and cut it into 1 - 1 1/2 cm slices that are well salted and drained in a strainer for about an hour, then rinse well with water, wipe with kitchen paper and fry in hot oil.
I didn't even read carefully what was written in the recipe, nor did I want to go through this whole procedure, so I did this: I cut the eggplants into (round) slices, I put them on the stove tray covered with foil of aluminum, I put them with the brush soaked in olive oil and I put them in the oven, on the top rail, at the grill function until they got a beautiful color.
No matter how you proceed, when the eggplant is done, put it in the stew sauce and let it simmer for 10 minutes.
Serve with rice.

1 small eggplant, sliced ​​& # 8211 I didn & # 8217t peel mine
1 T olive oil & # 8211 I used evoo
2 T mayonnaise
1 garlic clove, smashed
2 slices of good bread or 2 bread rolls
1 small tomato, sliced
2 T feta cheese, crumbled
fresh basil leaves
salt and freshly grounded pepper

Brush the eggplant slices with the olive oil. Place them in an oven tray or under the broiler. Grilling them works fine as well.
Cook on both sides until browned.
Toast the bread or the rolls and mix the mayonnaise with the garlic.
Spread the mayo on the toasted bread, add the eggplant and tomato slices.
Top with crumbled feta and basil leaves. Add salt and freshly grounded pepper.

Video: Eggplant Frittata. Eggplant Kuku. Kuku bademjan. KooKoo Bademjan کوکوی بادمجان سرآشپزکثیری


  1. Dalen

    You need to be more modest

  2. Renton

    Everything, I'm getting married on November 15. Congratulate me! Now I will rarely come to you.

  3. Burnard

    Perfect, everything can be

  4. Dounos

    I believe that you are wrong. I'm sure. I propose to discuss it. Email me at PM.

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