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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

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!).

Watch my preparation video on Instagram

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