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Zaatar

Zaatar

1.5 Cup (8.5 oz / 240g) All Purpose Flour 1 Tbsp Olive Oil 1/4 Cup Olive Oil 1/4 Tsp Sugar 1 Tsp Yeast 1 Tbsp Sesame Seeds 1 Tbsp Dried Oregano 1 Tbsp Dried Basil 1 Tbsp Sumac 1/2 Tsp Salt PREPARATIONS: 1- Heat 1/2 cup water to 110 F, 43 C for the dough. DIRECTIONS: DOUGH: 1- Combine sugar and yeast in a large bowl. 2- Add 1/2 cup warm water, stir and allow to rest for 10 minutes. 3- In a separate bowl, mix flour and 1/2 tsp salt. 4- Pour in 1 tbsp olive oil. 5- Gradually, Stir in the yeast mixture. 6- Knead the dough for 5 to 10 minutes. Note: Add more water if needed. 7- Cover the bowl with a lid or plastic bag and allow to rest for an hour at room temperature. TOPPING: 8- Combine dried oregano, basil, sumac and sesame seeds. 9- Add 1/4 cup of olive oil and stir thoroughly. BREAD: 10- Divide the dough in four and roll out into a thin round shape on a well floured working surface. 11- Top the dough with a thin layer of the topping. 12- Add a pinch of salt (Optional). 13- Preheat oven to 400 F (204 C), Place a flatbread pan and while preheating the oven. 14- Bake the bread for 8 minutes or as desired.

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Zaatar Calories & Nutrition Values

Zaatar Calories & Nutrition Values

Zaatar or Zaktar was originated in Middle East. Depending on the size of Zaatar bread (zaatar manakeesh) may weigh about 85g. Each zaatar or zakhtar bread has about 377 calories (162 calories from fat). Each zaatar contains 7.1g protein. It is not a significant source of vitamins but it is high in iron. Zaatar has no cholesterol. It is also very low in sugar. Each Zaatar bread contains 18.0g total fat (2.6g saturated fat), 293mg sodium, 116mg potassium and 47.7g total carbohydrates.

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Carrot rice, Havij polo, iranian, persian, recipe
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  Carrot Rice

     "Havij Polo"

  • 2 Cups Rice
  • 3 Carrots
  • 5 pieces Chicken Thighs
  • 1 Tsp Zafran (Saffron)
  • Salt, Turmeric, Bay Leaves
  • 5 Tbsp vegetable Oil
PREPARATIONS:

1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Slice Carrots in small pieces (recommended) or grate the carrots.
4- 6 cups boiling water

DIRECTIONS:

1- Put the chicken thighs in a small pot, Add salt, turmeric and bay leaves and cover with boiling water and simmer for 35 minutes or until the chicken is cooked.
2- Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender.
3- Simmer the soaked rice until tender and drain the rice in a colander.
4- Mix the fried carrots and the drained rice until well mixed.
5- Pour 2 tbsp vegetable oil in a large pot.
6- Lay the cooked chicken thighs across the pot.
7- Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs.
8- Add 1 tbsp vegetable oil on top of the rice.
9- Cover the pot with a large napkin and put the lid on top.
10- Cook 20 to 25 minutes.
11- Remove the napkin, add the saffron to the pot and cover it back with the lid and cook for 15 more minutes.


Read more about  Havij Polow carrot rice calories and nutritional facts