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Dolmeh

Dolmeh

1/2 lb (226g) Grape Leaves 1/2 Cup Rice 1 Lb (453g) Ground Beef 1/2 bunch: Leek Chives, Cilantro, Dill, Parsley 2 Tbsp Vegetable Oil 1 Small Onion 3 garlic Cloves Salt, Turmeric, Ground Chili Pepper, Persian spice mix (Advieh), Black Pepper 2 Tbsp Lemon Powder PREPARATIONS: 1- Grate the onion and the garlic cloves. 2- Mince the herbs. 3- Rinse the rice. 4- Wash and microwave the grape leaves for 30 sec. 5- Boil 4 cups of water. DIRECTIONS: 1- Mix up the herbs and the grated onions and garlic in a big bowl. 2- Add the rice and the ground beef to the mixture. 3- Add salt, ground chili pepper, turmeric, persian spice mix (Advieh), black pepper powder as needed. 4- Add 2 tsp dried lemon powder to the bowl and mix them thoroughly. 5- Add 2 tbsp vegetable oil to the mixture and mix up. 6- Take one (or more) big grape leaf and cover the bottom of a pot, it will keep the meat wraps (dolmehs) from direct heat. 7- Take one grape leaf, trim its petiole, put approximately one tbsp of the mixture on the leaf and wrap the leaf around the mixture tightly and put them in the pot. 8- Secure the meat wraps (dolmehs) by stack them up agains each other in the pot. 9- Add boiling water to the pot until it covers the dolmehs. 10- Cover the pot with the lid and cook the dolmens over low heat for 120 to 150 minutes.

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Domeh Calories and Nutrition Values

Domeh Calories and Nutrition Values

Dolme or domeh is a stuffed grape leaves. The variety of herbs used in dolmeh makes it a valuable source of antioxidants and vitamins. Dolmeh contains high amounts of vitamin B12, Iron, selenium and zinc. Each dolmeh or 2 ounces (58 grams) of it has 101 calories.

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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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