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<\/a><\/p>\nVARIATIONS OF RESHTEH KHOSHKAR<\/h2>\n
For this recipe, you need a specific Reshteh Khoshkar mold either order it here or use this or this squeeze bottle*. Instead of the classic walnut filling, you can stuff Reshteh Khoshkar with coconut flakes, ground pistachios, almonds, or hazelnuts. The spices can also vary from family to family, and you can replace them with nutmeg, ginger, or others. Most people prepare them with a mixture of wheat and rice flour, using 200 g of wheat flour and 100 g of rice flour. I have prepared both versions of a gluten-free recipe, using only rice flour and a mix of wheat and rice flour.<\/p>\n
We also have a version prepared with milk and rose water. To make it, use 300 ml of milk and 100 ml of rose water instead of water. The pastry is also often prepared unfilled and is called Reshteh. Khoshkar refers to dry nut filling. Traditionally, they are made with syrup, which makes them sticky. Nowadays, they are often prepared without syrup to save calories. Be sure to make them in a coated pan. If you use a stainless steel pan, they would stick to it and fail.<\/p>\n
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<\/a><\/p>\nTHE CULINARY WORLD TOUR AROUND THE WORLD IN DUMPLINGS<\/h2>\n
This month, some bloggers will go on a Culinary World Tour focused on dumplings from All over the world. Dumplings are delicate, bite-sized treats with different fillings wrapped in a thin layer of dough.\u00a0<\/span>They can be both savory and sweet<\/span><\/strong>\u00a0and may be boiled, steamed, and fried. Find my savory dumpling recipes, for example, Ukrainian Chebureki, Samosa Bandari, Sigara B\u00f6rek with spinach and feta, or my Kelaneh – Stuffed Lavash Bread from the Pan. For Volkermampft’s culinary world tour, I prepared a dumpling with a sweet filling.<\/span><\/p>\n
All over the world, you can find stuffed dumplings, and every country loves its version. Starting with mini dumplings Mantis from Turkey to their opposite the big Empanadas from Spain, you find Raviolis from Italy, Maultaschen from Germany, and Pirrogen from Poland on board. We have an international selection, so I am sure you will find some that suit your tastes. Until the end of the month, we will add some more recipes (German). Please check back from time to time; I will add them here.<\/p>\n
Petra aka Cascabel von Chili und Ciabatta mit Empanadas de morocho aus Ecuador<\/a> <\/strong>Britta von Brittas Kochbuch mit Pizza Calzone oder die gr\u00f6\u00dfte Teigtasche der Welt <\/a><\/strong>Wilma von Pane-Bistecca mit Usbekische Manti<\/a> <\/strong>
\nSandra von Tracks and the City mit Toasted Ravioli aus St. Lous<\/a><\/strong>
\nFriederike von Fliederbaum mit \u201eLammnudel\u201c \u2013 Teigtaschen mit Lamm wie in K\u00e4rnten<\/strong><\/a>
\nWilma von Pane-Bistecca mit Sheng Jian Bao<\/a> <\/strong>
\nSusannne von magentratzerl mit Sambose Mash<\/a> <\/strong>
\nBritta von Brittas Kochbuch mit Bolani aus Afghanistan<\/a> <\/strong>
\nGabi von USA kulinarisch mit Knishes aus New York<\/a><\/strong>
\nJenny von Jenny is baking mit Empanadas mit Quittenpaste und K\u00e4se aus Mittelamerika<\/a> <\/strong>
\nMichael von SalzigS\u00fcssLecker mit Vegetarischen Empanadas \u2013 einfach k\u00f6stliche Teigtaschen<\/a> <\/strong>
\nRegina von bistroglobal mit Schw\u00e4bische Maultaschen<\/a> <\/strong>
\nWilma von Pane-Bistecca mit Zwei verschieden gefuellte Ravioli<\/a> <\/strong>
\nAnja von GoOnTravel mit Herzhafte Piroggen: Ein Klassiker der polnischen K\u00fcche<\/a><\/strong>
\nEdyta von mein-dolcevita mit Teigtaschen aus Karelien<\/a><\/strong><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2023\/04\/Reshteh-Khoshkar-Glutenfreie-Suse-Teigtaschen-\u0631\u0634\u062a\u0647-\u062e\u0648\u0634\u06a9\u0627\u0631-1-683x1024.jpeg\")
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