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Shirmal Bread

Shirmal Bread

3 1/4 Cups All Purpose Flour 1/4 Tsp Saffron 1 Tsp Yeast 1 Tbsp Sugar 2 Tbsp Sugar 2 Eggs (Yolk) 1/2 Cup Milk 1 Tsp Salt 1 Tsp Ginger Powder 1/2 Cup Vegetable Oil Sesame Seeds PREPARATIONS: 1- Heat the milk to 105 to 115 F (40 to 46 C). DIRECTIONS: 1- Combine yeast, 1 tbsp sugar with 1/2 cup of warm water. Stir until well mixed and allow it to rest for few minutes. 2- In another bowl, Whisk 2 tbsp sugar and an egg yolk. 3- Add milk to the mixture and continue whisking. 4- Add salt, ginger powder, and vegetable oil. Stir well. 5- Add the mixture to the yeast bowl and stir thoroughly. 6- Mix the flour in gradually. 7- Knead for 7 minutes. 8- Cover the bowl with a lid or plastic wrap and allow to rise for about an hour. 9- Take a fistful of the batter and flatten to a oval shape, and place them on a well floured bakeware. 10- Brush the shirmals surface with an egg yolk. 11- Sprinkle shirmals with sesame seeds. 12- Preheat oven to 350 F (176 C), and bake shirmals for 35 to 40.

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Shirmal Bread Calories & Nutrition Values

Shirmal Bread Calories & Nutrition Values

Shirmal or Sheermal is a traditional saffron flavored bread. It is still very popular in Iran, Pakistan and india. One serving (100g) Shirmal has 361 calories (143 calories from fat), 15.9 total fat (3.4g Saturated Fat) and 43mg cholesterol. Shirmal or Sheermal is a good source of energy. 3.5 oz of sheermal has 7.7g protein. It contains 16 percent iron but doesn't have consider amount of vitamins. One Serving of sheermal contains 46.5g carbohydrates and 1.6g dietary fiber and 5.8g sugar.

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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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