All posts tagged: starter

Torshi Torobche – Quick Pickled Radishes ترشی تربچه

TORSHI TOROBCHE – QUICK PICKLED RADISHES ترشی تربچه Hey Darling! Just a quick reminder about pickled radishes. They’re not just crunchy and refreshing; they’re also perfect for pickling. Torshi Torobche – Quick Pickled Radishes (ترشی تربچه) is a popular side dish in Persian cuisine. The pickled radishes add a spicy note to any dish and are super easy to prepare. I’m excited to share my favorite pickled radish recipe with you today. This simple recipe will add a fresh twist to your kitchen. It combines the natural spiciness of the radishes and the tanginess of the vinegar brew for a unique flavor you won’t forget. Give it a try and be inspired by this Persian classic! Enjoy the process and your delicious creation!

Creamy Wild Garlic Hummus with Crispy Flatbread Sticks

It’s wild garlic season, and today, I’ve got a simple recipe for you! I whipped up a Creamy Wild Garlic Hummus with Crispy Flatbread Sticks. If you’re not familiar with hummus, it’s a Middle Eastern dip made primarily from chickpeas. Now, onto my version! I’ve infused it with wild garlic, giving it a beautiful green hue and a deliciously subtle spiciness and garlic flavor. Wild garlic is like a fancier, milder cousin of regular garlic, so it’s perfect if you’re not a fan of the strong garlic smell. Watch my preparation video on Instagram

Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی

The traditional dish Kotlet Shirazi – Vegan Potato Cakes کتلت شیرازی from the Iranian cuisine enchants the palate. It’s a simple, popular, and very flavorful Persian dish that is crispy outside, tender on the inside, and bursting with taste. This authentic, easy, quick delicacy originates from Shiraz in southern Iran. Some may also know Kotlet Shirazi by the name Kotlet Bazari. The traditional version I’m presenting today is vegan, meat and egg-free.

Causa Rellena Vegana with Mixed Leaf Salad

I have been on a fascinating journey through Peruvian cuisine and discovered Causa Rellena Vegana with Mixed Leaf Salad. This authentic Peruvian recipe was kindly given to me by our favorite Peruvian Restaurant, “Mi Peru” in Darmstadt. Causa is an authentic part of Peruvian cuisine that has its place in every household. Following the motto Veganuary, I’m trying to eat vegan as much as possible throughout the month, so I made Causa Rellena vegan with Mixed Leaf Salad. The vegan version is a cold layered starter made from spicy potatoes and a filling of avocado and quinoa. The filling can differ due to local and regional tastes. You can prepare it with tuna, chicken, seafood, or as vegetarian and vegan. Causa’s great secret is its adaptable flavor and flexibility to suit personal tastes.

Zeytoon Parvardeh – Persian marinated Olives

Are you a social person? Do you enjoy sitting with friends at a well-set table and having a good time? Then I have the perfect recipe for you because good food tastes even better when shared with family and friends. Zeytoon Parvardeh – Persian marinated Olives is a delicious side dish made with green olives, pomegranate molasses, verjuice, walnuts, aromatic fresh herbs, and garlic. Along the Caspian Sea in the Gilan province in northern Persia, Zeytoon Parvardeh are served as mezze or, as we call it, Mazeh, accompanying the main dishes. Give it a try, and I promise you, these are the best-marinated olives you’ve ever tasted. The preparation is simple and quick, and the flavor is delicious. You can also prepare it with dried herbs in case you don’t have fresh herbs. If you like, you can garnish it with pomegranate seeds. In just a few minutes, you’ll create a fantastic Mezze that is also a perfect gift from your kitchen. Fill the marinated olives into a beautiful jar and present it as a …

Kuku Kadoo Sabz – Persian Zucchini Frittata

Do you have too much zucchini in your garden and are looking for zucchini recipes? In that case, I have the perfect recipe for you today. My all-time favorite Mezze, as we say Mazeh is Kuku Kadoo Sabz- Persian Zucchini Frittata. I prepared Kuku Kadoo Sabz – Persian Zucchini Frittata for the blog event Mezze shared by Zora and me after the Adasi – Persian lentil spread. Oriental spices and fresh herbs are the “secret” ingredients, and the Kuku is quick to prepare and super healthy. In Iran, we bake Kuku with a lot of fat in a pan. I created a low-calorie and shape-friendly option and baked the kuku in a casserole dish in the oven. Kuku is low carb, vegetarian, and rich in protein. Watch Video on Instagram

Soup-e Esfenadj – Spinach Soup for Tirgan

Tirgan Mobarak! Happy Tirgan! Like all our Persian festivals, at Tirgan, there is a lot of dancing, singing, and reciting poems. It’s tradition to splash water on each other (Ab Pashi) on this day. We also eat certain foods, such as my Soup-e Esfenadj – Spinach Soup for Tirgan. The recipe is super simple! The soup includes fresh baby spinach, potatoes, onions, and oriental spices. It’s vegetarian, as I made it with vegetable stock, but you can also use chicken stock. Add a blob of Greek yogurt, fresh mint, and a few drops of good olive oil to garnish. This creamy, healthy, and delicious soup is on your table in no time.

Kisir – Turkish Bulgur Salad

Kisir – Turkish Bulgur Salad is one of my favorite salads from Turkish cuisine. Bulgur salad is delicious, healthy, and easy to prepare. It’s a savory vegan salad with a nutty flavor due to the bulgur. Cucumbers, tomatoes, and green onions add a fresh touch. The dressing of pomegranate molasses, parsley, mint, lemon, and olive oil adds a lovely juicy touch. Paprika paste, pul biber, salt and pepper add spice. My favorite way to eat Kisir is in lettuce. Take a tablespoon of Kisir and place it in the middle of a lettuce leave and roll it up to form a wrap. It is an explosion of flavor on your palate. Try it out for sure!

Gourmet trip to Brittany with Frische Paradies – Monkfish Cheeks in Saffron Sauce

*Ad in cooperation with Frische Paradies*. In late September, I was on a gourmet trip to Brittany with Frische Paradies and Gourmet Connection. Allow me to take you today to the end of the world, for here earth ends and the endless sea begins. I will show you how diverse and fantastic Finstére in Bretagne is. Brittany in Breton “Breizh” is a perfect destination for nature lovers, foodies, connoisseurs and gourmets. The Bretons are people of coastal fishermen, and fishing nearby the coast is highly rated among them. Here you can find diverse landscapes, the best and most delicious seafood specialties. Fish and seafood from Bretagne are not to beat in taste, due to the strong streams they are constantly in motion, and this makes their meat much more aromatic. Shellfish such as oysters, scallops, mussels, lobster, and ocean-fresh fish taste incredibly fresh and are of the highest quality. Treat yourself to a glass of sparkling cider, join me on our gourmet journey, and learn how the fish from the sea ends up on our …

Bread salad with fresh herbs

What the Italian his Panzanella, is to me my bread salad with fresh herbs. The taste of crusty toasted Arabic bread and freshly chopped herbs, such as mint, flat-leaf parsley, basil, and tarragon, is incredibly crunchy and refreshing. Fruity pomegranate seeds, walnuts, and tangy feta tickle your palate. A slightly tart dressing of pomegranate pulp, olive oil, golpar, sumac, salt, and pepper tops this salad off. The bread salad tastes fresh, and savory, and is also filling and super healthy. Love serving it on hot summer days as a cooling and light meal. It’s also great as a mazeh (mezze) or as a side dish with rice and meat dishes. If you’re looking for a delicious and quick summer recipe, my Bread Salad with Fresh Herbs is the perfect choice for you.

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