Featured Recipes
Whole Cabbage Kimchi The traditional whole cabbage kimchi is a typical Seoul kimchi and one of the most popular in Korea. The cabbage is stuffed with a combination of aromatic vegetables, pickled fish, and fresh oysters. Here, the radishes mixed with Korean watercress and Indian mustard leaves add an aromatic taste to the cabbage, and pickled baby shrimp [...]
Yakh Dar Behesht (Iranian Dessert) Ingredients: (4 servings) rice-flour, 100 grams starch, 150 grams sugar, 500 grams rosewater, 1/2 cup milk, 1 litre water, 1 litre crushed pistachios, 50 grams Directions: Yakh Dar Behesht (Ice-in-Heaven) is a delicious dessert that is easy to make. Dissolve starch well in cold water and dissolve rice-flour well in cold milk. Mix the two [...]
Our Sublime Hot Fudge Sauce Make a double batch, to pour over toasted pound cake or your favorite ice cream. It will keep in the refrigerator for up to one week; to reheat, zap the amount you need in the microwave on medium, or warm over low heat in a saucepan on the stovetop. Yields: About 1 3/4 cups Work [...]
Vinaigrette Salad Dressing Ingredients Serves 12 3-4 cloves garlic, finely chopped 3-4 slices red onion, finely chopped Herbes de Provence (or thyme, oregano, etc.) to taste 3 oz. wine vinegar or apple cider vinegar 2 Tbs. lemon juice (optional) lemon zest to taste (optional) Directions 2 oz. olive or vegetable oil Put garlic and onions in a jar [...]
Nargesi-Esfanaj (Spinach and Eggs) Required Ingredients: (3 servings) fresh spinach, 1 kg 3 eggs 2-3 onions, thinly sliced cooking oil salt black pepper Directions: Wash spinach and cut into small pieces. Slightly cook with half a cup of water and a bit of salt over medium heat for a few minutes. Drain water (using the back of a spoon [...]
Recent Recipes
Rose jam recipe
Comments (0) | February 14, 2011
Ingredients Petals of rose – 100 gr. sugar – 900 gr. citric acid – 2 gr. Directions The best jam is made from the petals of “Gazanlyq” rose. Lower white parts of petals are cut off, washed and scalded in hot water for 5 minutes. Prepare 40% solution-sherbet in water used for scalding, pour over [...]
Sheki Pakhlavasy
Comments (0) | February 14, 2011
Ingredients rice flour – 280 gr. sugar– 420 gr. kernel of a hazelnut – 140 gr. citric acid – 1 gr. seeds of coriander – 2 gr. cardamom – 0.5 gr. saffron– 0.2 gr.. Directions Make liquid dough adding the rice flour into 120ml of water. Cook grid-shaped rishta by pouring the dough through a [...]
Kkakdugi Recipe (Diced Radish Kimchi)
Comments (0) | February 14, 2011
Ingredients 1.5kg (1½ ea) radish 18g(1½ tbsp) salt 6g (½ tbsp) sugar seasonings : 42g (6 tbsp) ground red pepper, 60g salted shrimps, 24g (1½ tbsp) minced garlic, 8g (¾ tbsp) minced ginger, 100g small green onion, 100g watercress, 6g (½ tbsp) salt Preparation 1. Trim and wash the radish, peel the skin and cut [...]
Shakarbura Recipe
Comments (0) | February 13, 2011
Ingredients Extra quality wheat flour – 240 gr. melted butter – 60 gr. whole milk – 80 gr. egg– 1 leaven – 8 gr. skinned almond or hazelnut – 200 gr. sugar – 200 gr. cardamom – 0.4gr. salt Directions Heat the milk to 30-35°C, add in leaven, salt, egg, melted butter and sieved flour [...]
Gutab Recipe
Comments (0) | February 13, 2011
Ingredients Mutton – 108gr. onion – 20gr. lavasahna – 15gr. or pomegranate – 20gr. wheat flour – 110gr. melted butter – 30gr. sumac – 3gr. pepper – 0.1gr. salt. Directions Knead hard dough from flour with salty water, roll out 0.5-1 mm thick sheets, cut into round forms of a small plate size. Add pomegranate, lavashana [...]
Kutum Lavangi Recipe
Comments (0) | February 13, 2011
Ingredients Fresh omul – 253 gr. kernel of a nut – 50 gr. onion – 30 gr. melted butter – 10 gr. stoned cornel – 25 gr. seedless raisins – 50 gr. salt Directions Clean the whole fish, remove the entrails and wash. Fry chopped onion in butter, add grinded nut, finely chopped soaked stoned [...]
Heyva Dolmasy Recipe
Comments (0) | February 13, 2011
Ingredients Mutton – 108gr. quince – 400 gr. melted butter – 25gr. chestnut – 25gr. dill – 12gr. sugar – 5gr. salt Directions Make forcemeat from mutton and add salt, herbs and skinned chestnut. Remove the core of a quince and stuff the forcemeat in, pour broth over and simmer.
Yarpag Dolmasy Recipe
Comments (0) | February 13, 2011
Ingredients Mutton – 180 gr. rice – 30 gr. onion – 20 gr. herbs (coriander, dill and mint) – 15 gr. leaves of grape – 40 gr. sour clotted milk– 20 gr. melted butter – 10 gr. salt pepper cinnamon Directions Mince soft part of mutton together with onion. Add rice, finely chopped herbs (coriander, [...]
