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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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Kalam Polo, cabbage with rice recipe
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  KALAM POLO

Cabbage With Rice Recipe

  • 1 Small Cabbage
  • 1/2 lb (226g) Ground Beef
  • 2 Cups Rice
  • 2 Small Onion
  • Black pepper Powder, salt, Persian Spice Mix (Advieh)
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Zafran (saffron)
  • 2 Tsp Cumin
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- Dice 1 onion.
4- Grate 1 small onion.
5- Dice an Small Cabbage.
DIRECTIONS:

1- Put the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as preferred), and mix the mixture thoroughly.
2- Shape the ground beef mixture into small meatballs.
3- Fry the diced cabbage in vegetable oil in a pot, stir well and let it fry for few minutes or until tender.
4- In a small pot, dip fry the diced onions in vegetable oil until translucent.
5- Add the meatballs to the fried onion's pot and fry along.
6- Simmer the soaked rice until the rice becomes tender.
7- Drain the rice in a colander.
8- Add the cabbage to the meatball's pot, then add the zafran (saffron) to the pot and stir gently. Let the mixture fry for 5 to 10 more minutes over low heat.
9- In a large pot, pour 2 Tbsp vegetable oil, spread half of the rice across the pot. Now add the meatball mixture to the pot as second layer, then cover the mixture with the remaining of the rice and spread the rice across until it covers the mixture completely.
10- Add 2 Tsp cumin (or as preferred) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 minutes.


Read more about  Kalam Polo calories and nutritional facts