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Stuffed Pizza Calories and Nutrition Values

Stuffed Pizza Calories and Nutrition Values

Stuffed Pizza spinach and mushroom is high in vitamin A. Spinach contains antioxidants and has anti-caner and anti-inflammatory properties. Mozzarella cheese is a good source of vitamins such as vitamin A, D and E. Mozzarella cheese is high in minerals also. 3.5 ounces (100 grams) of Stuffed Pizza spinach has 173 calories.

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Pirashki

Pirashki

1/2 lb (226g) Ground Beef 1/2 cup plain yogurt 1/2 cup milk 1/4 vegetable oil, 2 Tbsp oil 1 Tbsp Dry Yeast, 1 Tbsp Sugar,1 Tbsp baking powder, 1 Tbsp Tomato Paste 2.5 Cups all purpose flour Salt, Ground Chili Pepper, Tandoori Seasoning (Advieh Tandoori) 1 Small onion 2 Bunch Parsley PREPARATIONS: 1- Dice the onion 2- Mince the parsley DIRECTIONS: 1- Mix the Yogurt with the milk and and vegetable oil in a big bowl and mix thoroughly until well blended. 2- Add the dry yeast, 1 tbsp sugar to the bowl and stir until well mixed. 3- Add the flour to the bowl gradually and it between add the baking powder and 1/2 tsp salt and mix thoroughly. 4- Cover the dough with a plastic, put it in a warm place and let it rise until double in size, it should take about 2 hours. 5- Fry the onions with 2 tbsp vegetable oil in a pot until translucent. 6- Add the ground beef to the pot, add salt, ground chili pepper and Tandoori seasoning and stir. 7- Add tomato paste to the pot, stir and let the beef fry until it slightly changes color. 8- Add the minced parsley to the pot, stir and fry along. 9- Unwrap the dough, take a fistful of the dough, flatten it using the palm of you hand. 10- Take one tablespoon of the beef mixture and place it in the center of the flattened dough and wrap the dough around it. Pinch the edges of the dough together to seal the wrap and place it in a non-stick bakeware. 11- Repeat the last step. 12- Preheat the oven to 400 degrees then turn it down to 350 degrees and place the bakeware in the center of the oven. 13- Bake the Pirashkis until they change color to brown.

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ash reshteh
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ASH RESHTEH

  • 4 Medium Onion
  • 2 Garlic Cloves
  • 15 oz (425g) Chickpeas, Kidney Beans, Lentils
  • 1 bunch Leek Chives, Cilantro, Dill, Parsley, Spinach
  • 1.5 Tsp Salt
  • Turmeric
  • 14 oz (396g) Noodles (Reshteh)
  • Kashk (Whey)
  • Vegetable Oil
PREPARATIONS:

1- Dice a medium size onion.
2- Slice 3 medium size onions.
3- Mince 1 bunch leak chives, cilantro, dill, parsley and spinach.
4- Pre-cook 15 oz chickpeas, kidney beans and lentils or use canned product.
5- Boil 5 cups water.

DIRECTIONS:

1- Heat the vegetable oil in a pot over medium heat.
2- Add the diced onion along with two garlic cloves to the pot and fry until translucent.
3- Add the chickpeas, kidney beans, and lentils to the pot.
4- Add salt and turmeric as needed and mix thoroughly and let the mixture fry for few minutes. stir the mixture occasionally.
5- Stir in the minced leak chives, cilantro, dill, parsley and spinach.
6- Pour in boiling water until the mixture is covered. Bring the mixture to a boil than reduce heat to low and simmer for 10 or 15 min.
7- Add the noodles (reshteh) to the pot and continue simmering.
8- In a small pan, heat the oil and fry the sliced onions until golden.
9- Serve the meal in bowl and top it with fried onions and Kashk.


Read more about  Ash Reshteh calories and nutritional facts