Cooking delicious kofte tabrizi in rainy weather
kofte tabrizi are one of the traditional and delicious dishes of our region, of course, kofte tabrizi are one of the types of meatballs that we bake; Each city in the region cooks it in different styles with its own food culture and taste;
In the rainy and autumn days of the village, cooking hot food on the wood fire is a great pleasure;
I hope you also enjoy watching this cooking and beautiful scenery and don't forget to like and comment to support our channel.
ingredients:
Mince Meat
an onion
cotyledons
Rice
Prune
pepper
Salt
Turmeric
tomato paste
potato
Dried lemon
How to prepare:
add the grated onion to the minced meat after extracting its juice;
Add salt, pepper, and add the cob and rice to the meat after soaking.
We hold all the ingredients well so that the texture does not separate during cooking;
Round the meats to the size of the palm of your hand, place a dried plum in the center of each one and round them completely.
Fry some of the grated onion with tomato paste and pour it into a container full of water. put the dish on the heat and put the rounded meats in it according to taste;
After cooking the meat a little, we add four pieces of potato and some dried lemons and dried plums to the food.
After cooking all the ingredients, remove the food from the heat and serve. This watery dish is served with bread and vegetables or different types of tersi; I hope you enjoy watching it
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تکنیک پلو و چلو | Polo (pilaf) and Chelo
تعریف و تمجید از پلو و چلوی ایرانی همیشه نقل مجالس آشپزهای دور دنیا و حتی محققین فرهنگ غذایی بوده و هست.
این پلو و چلوی ایرانی که همه با به به و چه چه ازش یاد می کنند عالیترین حالتش رو وقتی به دست میاره که آشپز بدونه چطور با کیفیتترین برنج رو انتخاب کنه، چطور و چهمقدار برنج رو خیس کنه و چطور اون رو بپزه...
این ویدئو به روایت سانازسانیا همه این نکات مهم و اساسی رو در بر میگیره.
???? Uncover the Magic of Iranian Pilaf! ????✨
#IranianPilaf has been always known to chefs and food researchers around the world! ???? In this video by Sanaz Sania, master the art of choosing the best rice ????, perfect soaking ????, and expert cooking techniques. ???? Elevate your culinary skills and dive into the world of Persian flavors.
لینک خرید کتاب آشپزی ایرانی:
#سانازسانیا #نکات_پلو #آموزش_آشپزی #نکات_چلو
How to Cook Alubalo Palow | Rice Cooked with Sour Cherries آلوبالو پلو
Alubalow Palow/آلوبالو پلو is a very delicious basmati rice cooked with sour cherries and spices. Growing up, my mom made this recipe all the time and we loved the unique taste of this delicious palow. This recipe is simple, easy, full of flavors and just simply delicious.
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Timestamps:
1:46 how to prepare sour cherry
1:51 how to prepare saffron, water and salt mixture
2:18 how to prepare and cook rice
3:20 adding sour cherry jam to the rice
Ingredients:
3 cups basmati rice
water to boil the rice with
32oz sour cherry jam
1 tbsp cardamom
1 tbsp cumin
1 tbsp saffron
1 tbsp sea salt
3/4 cup olive oil
1/2 cup water
Quick & Easy Homemade Sour Cherry Jam | مربای آلوبالو
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GreekFoodTv☼ Leeks and Prunes Braised in PDO Greek Olive Oil
Try this Northern Greek dish on your holiday table with turkey, game or pork. For recipe, press more.
Leeks Stewed with Prunes and Tomato
6 servings
2 pounds/900 g. medium leeks (not too thick), white parts only
2 large firm, ripe tomatoes, peeled and grated
2/3 cup/160 ml extra-virgin Greek olive oil
½ cup/120 ml dry red wine
Salt and freshly ground black pepper to taste
10-12 pitted prunes, to taste
6 dried cherry plums (optional)
2 Tbsp./30 ml oxymelo vinegar
1. Cut the leeks in half or in thirds, depending on how big they are, to get cylinders about 2 ½ inches/6 cm long. Wash them well and pat dry.
2. Grate the tomatoes.
3. Heat the olive oil in a Dutch oven or stewing pot. Add the leeks and cook over medium-high heat until they begin to caramelize, 20 to 25 minutes, turning several times. Pour in the wine. As soon as the alcohol burns off, add the tomato, salt, pepper, and prunes. Cook for about 10 to 12 minutes. When the sauce thickens, add the oxymelo to the pot. Add the mint. Serve hot.
Leeks are a popular ingredient in the north of Greece, where they go into delicious savory pies and countless braised dishes, such as this one with prunes and tomatoes. Leeks and pork, leeks and celery with avgolemono sauce, even leeks with octopus are all traditional, regional specialties of Thessaloniki and Macedonia. Even the sausages in northern Greece contain leeks in their filling mix. One favorite leek dish is called fisekia, which means shotgun cartridge! It's a cylindrically cut leek with each layer separated and filled with rice, herbs, and raisins, the kind of dish to do when you find yourself with a little extra time on your hands. Wild leeks, sometimes called ramps, are blanched and made into a delicious salad with PDO extra virgin Grek olive oil. They go great with northern Greek green olives from Halkidiki.
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Come to visit Diane Kochilas at the GLORIOUS GREEK COOKING SCHOOL (Ikaria). Ikaria is the Blue Zones island. We run cooking classes on the Blue Zones island of Ikaria and organize culinary tours in Greece for recreational and professional cooks. DV FOOD ARTS CONSULTING, Diane and Vassili's company, specializes in Greek food marketing, specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. She is consulting chef at Pylos restaurant in New York City. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Vegan Ash Jo (Persian Bean & Herb Pottage)اش جو وگان
Ingredients;
(Ash)
1 cup pearled barley
1/4 cup rice
1/2 cup lentils
1 can pinto beans (only need 1 cup)
1 can garbanzo beans ( only need 1 cup)
2 bunches parsley
1 bunch cilantro
2 bunches green onions (only use the greens)
1 package frozen spinach (10 oz.)
(1 1/2 to 2 lbs of greens all together)
4 medium onions
2-3 tbsp diced garlic
1 tbsp turmeric
1 Tsp pepper
3 Tsp salt
2 tbsp dried mint
8 cups cold water
2 cups hot water for soaking barley
2 cups hot water for thinning Ash
10 tbsp cooking oil (I use canola oil)
(Kashk substitute)
1/2 cup aquafaba (garbanzo bean juice)
1/4 cup olive oil
1 Tsp lemon juice
1 Tsp red wine vinegar
1/2 Tsp salt
Pinch of pepper
Instructions;
-Start by prepping all ingredients.
-Soak barley in 2 cups of hot water and set aside.
-Wash and soak lentils and rice in separate bowls and set aside.
-Wash all herbs, changing the water frequently, and drain.
-Defrost frozen spinach.
-Peel and sliver cut 1 onion to be used as garnish.
-Peel and chop 3 onions to cook in ash.
-Cut off white parts of green onions. (We only use the greens in this recipe.) Chop the greens.
-Remove tough stems of parsley and cilantro then chop greens in small batches.
-Strain and squeeze spinach dry. (Do not discard the juice. It adds flavor and nutrients to ash.) Chop spinach.
-Drain garbanzo beans. Save the liquid for later.
-Drain pinto beans. Discard the liquid.
——Start cooking
-Combine 8 cups cold water, drained barley and rice in a large stockpot and bring to boil on high. Do not stir.
-Once boiling, lower the heat to medium and simmer for 20 minutes. Do not stir.
-While barley and rice simmer start prepping other ingredients.
-Add 3 tbsp oil to frying pan and brown sliver cut onions. About 5 minutes on high. Set aside for garnish.
-Add 3 tbsp oil to same pan and sauté chopped onions on high, about 5 minutes, until golden. Add 1 tbsp diced garlic and 1 tbsp turmeric, sauté 1 more minute and remove from heat.
-When barley has simmered 20 minutes start adding all other ingredients.
-Add sautéed onion, turmeric mix.
-Add 1 Tsp pepper and 2 Tsp salt.
-Add drained lentils, 1 cup pinto beans, 1 cup garbanzo beans.
-Add all greens and stir well.
-Have 2 cups of hot water ready for thinning Ash as needed. Ash jo is a thick Ash and should not be runny. Add water a little at a time until desired thickness is achieved.
-Simmer Ash on medium heat for 30 minutes. Stir often. We don’t want the bottom to stick.
-While Ash simmers, heat a small frying pan. Add 1 tbsp oil and sauté 1 1/2 to 2 tbsp diced garlic until golden, stirring constantly. Save for garnish.
- Remove frying pan from heat. Add a bit of oil. Remove large stems from dried mint and heat in the pan for 15 seconds. Save for garnish.
- Total cooking time for Ash is about 55 minutes. Taste for salt before serving.
——- To make kashk substitute
- Mix 1/2 cup aquafaba (garbanzo bean juice), 1/4 cup olive oil, 1 Tsp each lemon juice and red wine vinegar, 1/2 Tsp salt and a pinch of pepper. Blend well and serve on the side or as topping with other garnish.
Enjoy-Noosh Jon