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Pomegranate Benefits & Nutrition Values

Pomegranate Benefits & Nutrition Values

After apple, pomegranate is the most mentioned and discussed fruit in divine books . Pomegranate's origins roots back to Mediterranean Basin. Pomegranate has been used in Persian, Indian and Pakistani cuisine from the ancient times. Some traditional Persian foods require pomegranate paste or syrup, Fesenjan or Fesenjoon, to name the most famous one. Pomegranate has been the symbol of love and fertility in ancient Persian culture, so it does in other regional countries. There's no evidence suggesting that pomegranate has any direct effects on fertilely, but it sure has various benefits and nutrition values. Pomegranate, A Breast Cancer Fighter - Pomegranate is full of antioxidants and anti cancer agents. Recently pomegranate made its way back in the news after City of Hope research showed that there are several chemicals and anti cancer agents in pomegranate that can fight and prevent breast cancer and it's now considered a caner-fighter super fruit. Studies in Israel also show that pomegranate juice destroys breast cancer cells while leaving healthy cells alone. It's also backed by scientists and believed to have similar but not as potent effects on colon cancer. Pomegranate And Heart Disease: Pomegranate is a great source of vitamin C and K. Studies showed that pomegranate has a compounds that can benefit the heart and blood vessels. It can lower the cholesterol and reduce the plaques in vessels and artery. Pomegranate helps plagues from building up in blood vessels and it improves blood flow to the heart. Pomegranate And Beauty: Pomegranate had given a new meaning to greedy when it comes to antioxidants. It can reduce and prevent any skin deformation that's caused by oxidants, it is used to prevent and treat acnes, It prevents skin aging and also helps skin healing process faster.

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Beef Steak

Beef Steak

Beef 2 Pieces (2 lbs / 907 g) Beefsteak 4 Garlic Cloves 2 Tbsp Dijon Mustard 2 Tbsp Olive Oil 2 Tbsp Balsamic Vinegar 3 Tbsp Soy Sauce 1/4 Tsp Salt 1 Tsp Honey 2 oz (57 g) Tamarind (or 2 Tbsp Tamarind Paste) Paprika, Ground Chili Pepper PREPARATIONS: 1- Dissolve 2 ounces of tamarind in 1/4 cup of boiling water, stir until thoroughly dissolved. 2- Pass the mixture through a strainer. DIRECTIONS: 1- Mash garlic cloves into a small bowl. 2- Add dijon mustard, olive oil, balsamic vinegar, soy sauce, paprika as preferred, salt, ground chili pepper, honey, and mix thoroughly. 3- Add the tamarind paste and stir to combine until well blended. 4- Pour the mixture into a plastic bag with zip lock. 5- Place the beefsteaks into the plastic bag and zip/seal tight. 6- Rub and spread the mixture across the beef surface evenly. 7- Marinate the beef overnight or at least for 8 hours, keep in a refrigerator. 8- Spray a grill pan with cooking spray. 9- Grill the steaks, flip the steak over so both sides get cooked thoroughly. 10- For medium rare, bring the interior temperature to 135 to 145 F (57 to 63 C), or for well done 160 to 212 F (71 to 100 C).

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zoolbia bamieh, bamieh, Pastry recipes
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  ZOOLBIA BAMIEH

       "Bamieh Recipe"

  • 1 Cup All Purpose Flour
  • 3 Tbsp Butter
  • 2 Eggs
  • 1/4 Tsp Saffron
  • 1 Cup Sugar
  • 1 Tbsp Rose Water
  • Vegetable Oil
PREPARATIONS:

1- Soak the zafran (saffron) in boiling water for 30 minutes.

DIRECTIONS:

1- Add 1 cup sugar to a pot.
2- Add 1/2 cup water to the pot and mix.
3- Boil the mixture until thickened (or resembles syrup).
4- Add 1 tbsp rose water and 1 tsp of the soaked saffron to the pot and stir well, continue boiling for 3 more minutes.
5- Pour 1 cup water into another pot.
6- Add 2 tbsp sugar and 3 tbsp butter to the pot, stir and heat the pot until the butter is fully melted and mix until well blended.
7- Add 1 cup all purpose flour to the pot, continue stirring over low heat until it resembles dough.
8- Leave the pot at room temperature to cool down.
9- Add 2 eggs to the dough, stir until well mixed.
10- Transfer the dough into the piping bag and use a decorating tip of your choice.
11- Deep fry the dough (zoolbia).
12- Transfer the fried zoolbias (shake off excess oil) directly out of frying pan into the syrup (prepared in step 4) and leave them for about 5 minutes.
13- Place them in a colander for few minutes to drain.


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