Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.
Shirazi salad is a popular traditional Iranian salad that originated from and is named after Shiraz in Southern Iran. It is also known as Persian Cucumber and Tomato Salad.
Stuffed Capsicum are found in many cuisines, each having a different filling making them distinct to each. This version is the Persian-style.
Şiş köfte (Turkish), Shish kofte, or Sis kofte is a köfte or kebab variant in the Turkish cuisine. It consists of minced lamb, mutton, veal or beef, or a mixture of some of these meats with herbs, often including parsley and mint, on a şiş (skewer), grilled.
Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavoured with rosewater, mastic, Bergamot orange, or lemon.
Qotab (Persian: قطاب qottâb) is an almond-filled, deep-fried Persian pastry. It’s prepared with flour, almonds, icing sugar, vegetable oil and cardamom. Some versions of ghotab may contain other ingredients, since most of the best recipes are family secrets that are jealously guarded.
This Persian Summer Soup is filled with herbs, nuts and raisins and is delicious with grilled bread. Perfect on a hot summer day!
Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.
Kabāb-e Barg is a Persian style barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.
Baghali Polo is a traditional Persian rice dish combining the flavours of the delicate broad bean with dill. With the inclusion of the chicken this recipe becomes a complete meal. Although it can be a little time consuming to remove the outer husks from the bread bean, it is a quick and easy Iranian meal, served with yoghurt, tomato and cucumber salad and a bowl of sabzi (fresh herbs).
Kabab koobideh is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.
This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes.
A typical Persian dish, served with whole roasted tomatoes and some warm pita bread and maybe some salad (lettuce, coriander, white cabbage & onions etc.)
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.