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Labneh Cheese Cake with rhubarb and strawberry compote

Labneh Cheesecake with rhubarb and strawberry compote

Each region of the world has its own take on the best way to make Cheesecake. Germans use quark, while the Americans bake it with cream cheese, the Swiss with hard cheese, the Italians with ricotta and the French with goat cheese. We in the Middle East, on the other hand, bake it with Labneh or what we call in Persia Mast-e Chekideh. Have you ever made a creamy cheesecake with Labneh – Mast-e Chekideh? Give my Labneh Cheese Cake with rhubarb and strawberry compote a try and you will be addicted. Read More

Shirini Keshmeshi - Persian Raisin Cookies

Shirini Keshmeshi – Persian Raisin Cookies for Norouz

Shirini Keshmeshi are crinkled raisin cookies and taste buttery, are chewy on the inside and crispy on the outside and absolutely my favorite for persian Norouz. For me Shirini Keshmeshi must have crinckles on top and golden edges. Therefore I made them with butter, flour, powdered sugar (creates their cracked appearance), a little bit oil, an egg, vanilla extract and they are loaded with raisins for a fine texture, sweetness and an irresistible chewing experience. Read More

Chicken Wrap Persian Style

Chicken Wraps persian style

I love wraps ♥ You can fill them with leftovers and pretty much anything. The preparation of my Chicken Wraps persian style is really easy. This recipe is a Persian way to fill your wrap. It is filled with chicken breasts, pomegranate molasses and syrup, young rucola leaves, baby spinach, red leaf beet and spiced with Sumac, a sour lemon-like taste, which has a kind of fruity-tangy aroma. Serve with a mint yoghurt sauce and homemade lavash Bread. In Persia we usually fill our wrap with sheep cheese, Walnuts and fresh herbs as peppermint, basil, parsley, cilantro and spring onions, which we call Sabzi Khordan. I hope you already feel like you are in orient with this spicy recipe. Have fun making this dish.

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