As promised last week and without further ado, here is my recipe for zucchini fritters when you have too many homegrown zucchinis on your hand and no one in particular to offer it to them! You could make this with yellow or green zucchinis as a side, snack or light meal.
Ingredients: Read the rest of this entry »
This is the first method I make this dish (second and third will followw in the following months)
Ingredients: Parsley and scallions, chopped (1 big bunch each); cilantro and dill, chopped (1/2 bunch, each); fenugreek, dry or chopped (1 tablespoon); lettuce, chopped (two leave), eggs (5-6); red onion, thinly sliced (1 medium); cooking oil, turmeric, salt and black pepper. Read the rest of this entry »
This is a fast and easy Iranian dish great for supper – at the table, or “for the road”. All my non-Iranian friends love this “Persian pancake”, as they call it. Normally it is made mainly with potatoes, and eggs, but I do add one or two other ingredients.
For six relatively hungry people, you would need the following:
- 1 kg regular potatoes;
- 4 eggs;
- 1 small onion;
- 1/2 cup milk;
- 1/2 cup chopped parsley and chives;
- pinch of turmeric; salt, powdered black pepper (desired amount),
- and a lot of cooking oil.
NOTE: Some use baking powder to make koo koo tender. I think it adds an unpleasant taste and elastic feel to it though! Milk and onion (or even onion alone) does a wonderful job making it tender and crunchy. Herbs, however, could easily be skipped without damaging the result. It is just a matter of taste and innovation! Read the rest of this entry »