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
2016 is the year of pulses as they play a major role to sustainablitiy. That`s why I choosed the chickpeas for this post. And what ist the most favorite recipe with chickpeas? Chickpeas + Tahini = Hummus, simple and tasty.
Of course HUMMUS.
Sometimes it’s the simple things that make us truly happy — and wraps are definitely one of them. I love how you can fill them with whatever you have in the fridge. They’re light, quick to make, and perfect for on the go.
Today, I’m taking you on a little flavor journey to the Middle East: Chicken Wraps persian style. This recipe was inspired by the wonderful Sabrina Ghayour and her beautiful cookbook Persiana — a true gem filled with color, aroma, and life. Of course, I couldn’t resist adding my own little twist to it (I never can!).
This crunchy Persian Rosette Pastry – Nan Panjereeh
is served in Persia typically at
Persian New Year (Nouroz) or Ramadan.
