All posts tagged: Blogevent

Tomato Salad with Pomegranate-Sumac Dressing

Summer is salad time, so the kitchen stays cold, and a tomato salad with pomegranate sumac dressing is a welcome refreshment. Large, small, black, and colorful sun-ripened tomatoes, soft mild onions, and an oriental Dressing of pomegranate molasses, grated tomato, best olive oil, and tart sumac finish the taste. Tomato salad with a sweet fruity pomegranate dressing is not only refreshing, but it is also prepared in a snap and is even vegan. All these ingredients transform a simple tomato salad into a unique dish. Watch How to prep Video on Instagram

Honey and Yogurt Cheesecake with Thyme

Happy Cheesecake Day! To celebrate, I have a simple recipe for you and take you on a culinary journey to Greece. This No Bake Honey and Yogurt Cheesecake with Thyme is with tender oatmeal cookies, butter, and thyme. The creamy filling consists of Greek-style yogurt, full-fat cream cheese, icing sugar, lemon zest, and white chocolate and melts in your mouth. Top it with the delightful thyme honey just before serving.

Pastrami-Sandwich New York Style

Get ready for the recipe for the juiciest, the biggest, and the most mouthwatering Pastrami-Sandwich New York Style you can prepare at home! A Pastrami Sandwich is an NYC classic and becoming more popular in Germany. It’s no wonder, as a lot of pastrami is stacked on delicious rye bread and spread with mustard cream cheese. The pastrami sandwich is topped with caramelized onions and cheddar cheese and baked in the oven or an air fryer*. It’s a pretty juicy and tender sandwich, so one or two salt-dill pickled cucumbers are enough to go with it. You can serve it with coleslaw or potato chips and enjoy it.

Kabab Koobideh – Grilled Minced Meat Kabab کباک کوبیده

Kabab Koobideh – Grilled Minced Meat Kabab کباک کوبیده is the ultimate favorite dish of all Persians and our National dish. It is no wonder why it is on the menu of every Persian restaurant, both in Iran and all over the world. Kabab translates to grilled, and Koobideh originates from the Persian word koobidan, which means to beat. Nowadays, the meat is passed through a meat grinder and used as minced meat for Kabab Koobideh. Traditionally, the meat was placed on a flat stone and smashed with a wooden mallet. According to the legend, ancient Persian soldiers used to grill the meat on their swords before going to battle. The challenge with Kabab Koobideh is that it does not fall off the wide, flat skewer (Seekh) while grilling over hot charcoals.

Sfenj – Moroccan Doughnuts

Have you ever been to Morocco? Then you probably know the local street food Sfenj, pronounced Sfinsch. It is a popular street food in the souks of Morocco and the many Sfenj bakeries. You have probably also seen Moroccans with a Sfenj handbag 😉 For they are tied together with a “ribbon” of palm fronds or a string and sold as a way to carry them. Sfenj is prepared fresh in the morning and served while still warm for breakfast. And it’s enjoyed with Moroccan mint tea or a strong coffee in the afternoon. The best way to eat them is plain, but some also like to roll them in sugar, and others soak them in honey or syrup. I’ve made the recipe for Sfenj Moroccan donuts a few times, and the one I liked best was this version from Atlas Kitchen, which I’m sharing with you today. Be sure to give it a try! Watch Video on Instagram

Nan-e Barbari – Persian Flatbread

Nan-e Barbari is a Persian flatbread, usually 70 – 80 cm long, and tastes best fresh from the oven. It is most baked and sold in Iran. The bread is very similar to the Turkish flatbread, but not quite so thick and round but thin and oval. If you plan a trip to Iran, you should visit a Noonvai – a persian bakery. The bread is baked in the morning, at noon and in the evening ,fresh and in front of your eyes. Each bakery is specialized in one type of bread and bakes it in a stone oven. In Iran, we have four different types of breads baked in stone ovens, for example Nan-e Sangak is from rye flour and is baked on pebbles, Nan-e Lavash is wafer-thin patties made from wheat flour without yeast, and Nan-e Taftoon is from whole wheat flour.

Mini Triple Chocolate Cold Dog Cake

A birthday with the beloved retro classic Cold Dog was a must-have in my childhood. So who else has nostalgic feelings and childhood memories with this recipe? The Retro Food tastes great and is easy peasy to prepare. The preparation alone is a lot of fun, melt chocolate with coconut oil and cream, layer between crunchy butter cookies and cover with more chocolate. So where are the chocolate fans? Today, I present the cold dog cake yet in a modern version – Mini Triple Chocolate Cold Dog Cake. We have even in Iran a similar version of the Cold Dog we call Cake Yakhchali, which means fridge cake. The Persian version is quite different soft, and even more tender-melting on the tongue.

Reshteh Khoshkar – Gluten Free Sweet Pastry رشته خوشکار

Eid Mobarak! Today is Eid al Fitr and Reshteh Khoshkar is a crispy sweet specialty from Gilan in northern Iran, which is prepared for the sugar feast. The dough (Reshteh) is traditionally prepared from rice flour with water and filled with a mixture (Khoshkar) of walnuts, cinnamon, cardamom, and powdered sugar. The tricky part of these pastries is not the folding- method but the piping method. The dough is poured into a mold, then piped into a pan in a mesh pattern. The folding method is easy with this pastry, form them into packets and press the sides firmly. This dessert has warm properties and is very popular for preparation during Ramadan. Ramadan is this year from 22.03 to 21.04.23 and ends with a big celebration, namely Eid also known as Eid-al-Fitr. The homemade Reshteh Khoshkar – Gluten Free Sweet Pastries رشته خوشکار can be enjoyed not only during Ramadan, meantime they are available all year round.

Vavishka – A Quick Persian Skillet Dish

Vavishka is a quick and easy Persian skillet dish, a speciality from Gilan at the Caspian Sea. In Gilan it is called “Vavij” or “Vabij” which means steaming. There are various versions of Vavishka. I prepared Vavishka from minced meat, onions, tomatoes, and seasoned it with turmeric, lemon juice, Advieh – a Persian spice blend and topped it with eggs. The unique flavor of this dish is the spice blend Advieh – the jewel among the spices of the Persian cuisine. It gives the dish a warm, sweet floral flavor. If you don’t have Advieh use these ingredients: 1 tsp cinnamon, 1/4 tsp mixed cardamom, 1 tsp rose petal powder, 1/2 tsp mixed saffron, 1/2 tsp mixed coriander, 1 tsp dried lime powder and some nutmeg. Vary the ingredients according to your own taste. It goes best with Nan-e Barbari – Persian flatbread, Nan-e Taftoon – Persian pan-fried Nan bread, Salad Shirazi – Persian tomato and cucumber salad and Sabzi Khordan – Persian herb platter, Sir Torsi – pickled garlic, Torshi – pickled vegetables or …

Puff Pastry Carrots with Turkish Carrot & Garlic Yoghurt Filling

With a ready-made puff pastry from the fridge, these golden crispy puff pastry carrots are quick and easy to prepare. You only need Cream Horn molds to shape them into perfect puff pastry carrots*. A spicy, creamy, and crunchy filling of a Turkish carrot-yogurt salad (Yoğurtlu Havuç salatası) gives the delicious finger food that special something. A stalk of dill provides great taste and replaces the carrot greens. A true eye-catcher on your buffet or Easter brunch and also truly tasty. Not only the vegetarians at the table will be delighted by the Puff Pastry Carrots with Turkish Carrot Garlic Yogurt Filling. A real feast for the palate!

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