We just love it in my household because it’s the perfect grab and go snack, as well as being a delightful addition to the dinner table. It doesn’t matter if I’m scooping up dips and oils or grabbing a snack with some cheese (feta to be specific) and fresh Mint and Parsley, Barbari is amazing!

A Little Bit About Barbari Bread

Also known as Naan Barbari or Noone Barbari, this Persian flatbread is adored for its crispy crust and soft, fluffy centre. It’s a breakfast staple in Iran, often served with feta cheese, fresh herbs, and sweet jams.

Its unique grooves and golden glaze give it a distinctive look and texture, making it instantly recognisable. The grooves are also ideal for scooping up your dip of choice which is what makes it so popular in my household!

The word ‘Barbari’ traces back to the Barbar tribe, who were believed to have introduced this bread to Persian cuisine. Today, it’s loved worldwide for its delicious simplicity, especially in my kitchen!

My Favourite Ways to Enjoy Barbari

There’s no wrong way to eat Barbari! Traditionally, it’s served fresh from the oven with a spread of feta, herbs like mint, parsley, and basil, and an overly sweet hot cup of chai. I love to dip it in olive oil and za’atar or Kashke Bademjan for a Middle Eastern twist or use to make the best ‘loghme’ (bite) with Kotlet and fresh salad.

It’s also fantastic for sandwiches, especially with grilled vegetables or roasted lamb. My husband has even been known to make a “leftover sandwich” which is exactly how it sounds! Once you try it, you’ll find endless ways to enjoy this versatile bread!

Toppings for Barbari

There are so many different toppings you can sprinkle over your Barbari for both aesthetic and taste reasons. For this recipe I’ll be sticking to tradition and enjoying a handful of sesame seeds and nigella seeds but there are so many other delicious options you can try.

Some other seeds you might enjoy on your Barbari are black caraway seeds or even pumpkin seeds. However, you can really experiment with anything left in your pantry.

I have seen friends put cheese or even sun dried tomatoes on top of their Barbari for a Mediterrenean twist that makes an absolutely delicious starter, especially with oil and vinegar for dipping.

If you’d rather make it into a sweet snack you could even add chopped fruits, chocolate pieces, and walnuts. This Barbari recipe is a handy base you can use as a vessel for some of your favourite toppings!

The Ingredients for Barbari

The beauty of Barbari lies in its simplicity. Made with just flour, water, yeast, salt, sugar, and a touch of oil, it’s incredible how these basic ingredients transform into something so delicious. 

Roomal: The secret lies in the roomal, a flour-based glaze brushed on before baking, giving the bread its signature golden crust and shiny finish.

Sesame or Nigella Seeds: I love to sprinkle sesame and nigella seeds on top for extra flavour and crunch, but you can keep it plain or experiment with other toppings like poppy seeds or herbs.

I often let my children sprinkle on the seeds so they feel involved in the process. I always think that watching dough rise is so magical for little ones and it’s no wonder that bread of any kind is one of their favourite things to help me make now.

Lukewarm water: Emphasis on the lukewarm here! Too cold and your yeast won’t activate but too hot and it’ll die! You want that goldilocks temperature where it’s just right for the magic to happen!

Step by Step:

1. Mix 100ml of lukewarm water (from the total 420g), sugar, and yeast in a small bowl. Stir and let it sit for about 5–10 minutes until it becomes frothy.
2. In a large bowl, mix the flour and salt. Gradually add the yeast mixture and the rest of the water while stirring.
3. Add the oil and knead the dough until it’s soft, smooth, and slightly sticky. This should take about 10 minutes by hand or 6-8 minutes with a stand mixer.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1-1.5 hours or until it doubles in size.
5. In a small saucepan, whisk together the flour, sugar, and water for the glaze.
6. Heat the mixture over medium heat, stirring constantly, until it thickens into a smooth paste.
7. Set aside and let it cool to room temperature.
8. Preheat your oven to 250°C (480°F) with a baking stone or tray inside.
9. Punch down the risen dough and divide it into two or three equal portions, depending on how large you want each bread.
10. Shape each portion into a long oval or rectangular loaf.
11. Place the shaped loaves on parchment paper and gently stretch them to elongate.
12. Allow to rest for 30 minutes, this helps the dough rise a little and when creating the grooves later your fingers won’t stick to the dough.
13. Using your fingers, create grooves along the surface. Brush the tops generously with the roomal glaze.
14. Sprinkle sesame seeds, nigella seeds, or any toppings you like over the loaves.
15. Carefully slide the parchment paper with the dough onto the preheated baking stone or tray.
16. Bake for 18-22 minutes, or until the bread turns golden brown with a crisp crust.

Frequently Asked Questions

1. Can I use different types of flour?

Yes, you can! While bread flour is best for its higher protein content, you can use all-purpose flour if that’s what you have on hand. For a nuttier flavour, you can also experiment with whole wheat flour, but you may need to adjust the water amount to get the right dough consistency.

2. Can I freeze Barbari?

Absolutely! Barbari freezes beautifully. Just let the loaves cool completely, then wrap them tightly in plastic wrap and foil before freezing. When you’re ready to eat, pop them in a preheated oven for a few minutes to regain that perfect crunch.

3. Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and let it rise slowly in the fridge. This slow fermentation enhances the flavour, giving the bread a slightly tangy taste. Just remember to bring it to room temperature before shaping and baking.

I’d love to hear how your Barbari turned out! Did you keep it traditional or try some new toppings? Let me know in the comments below or tag me on Pinterest and Instagram, I love seeing your creations! And if you have any questions, feel free to ask. Happy baking!

Love, Nelly

More Beautiful Bakes

• Bechamel Pasta Bake (Macarona Bechamel)
• Super Easy Sourdough Pita Bread
• Delicious Fig and Almond Cake
• Easy Sourdough Banana Bread Muffins
• Pistachio Rose Baklava Cake

The post My Easy Traditional Barbari Recipe appeared first on PEANUTSWIRLS.

Origins of Lebeniye Soup

Lebeniye Soup is a popular dish from the Southeast region of Türkiye and I simply adore it for the way it perfectly balances being a warming comfort meal as well as a refreshing pick me up. Turkey is renowned for having a tonne of different yoghurt-based soups and once you try one it’s so easy to see why! Lebeniye soup is my absolute go-to when I want something delicious yet simple to fill my children’s tummies!

Gaziantep, Diyarbakir or Mardin all claim ownership of Lebeniye soup but honestly, I am not sure which area is the true birthplace of it! All I know is my kitchen feels weird if I haven’t got it in my weekly rotation! Plus this was and still is a must have winter soup that my Persian grandmother made for my Turkish grandfather and still makes for us today.

My Top Tips for a Truly Delicious Lebeniye Soup

The best thing about Lebeniye soup and any yoghurt soup is how gloriously easy they are. It is one of those recipes where you can totally go onto autopilot mode which for us mums is the dream!

However, my biggest tip for a perfect Lebeniye soup is to not let the yoghurt curdle. It is really the only thing that can go wrong with any yoghurt-based soup so to avoid it you should never tip the yoghurt mixture into the hot water!

Instead, you should carefully transfer a ladle of the hot soup mixture into the yoghurt mixture. Then you can stir it until you get the perfect smooth texture signalling the ideal time to mix the yoghurt into the rest of the hot water.

The slightly slower adjustment period of the yoghurt and the hot water is the only way to avoid the curse of the curdled Lebeniye soup!

The Best Ingredients for a Perfect Lebeniye Soup

Of course, the fresher the ingredients, the better so if you’re lucky enough to be able to grow your own veggies then throw them into the pot for the best soup!

Plain Yoghurt: You’ll want to choose a plain or strained yoghurt for a soup with a much richer flavour. Obviously, don’t do anything too wild here and add the last Muller corner because it definitely matters! I use my homemade yoghurt and here is the recipe if you want to try making your own!

Chickpeas: Dried or canned ones work equally well so if you want to avoid the time spent soaking your chickpeas then by all means use the canned ones.

Egg: If you know anybody with chickens who lays those eggs with the gloriously golden yolk then definitely see if you can borrow one! Supermarket options work well but the fresh ones are truly delightful.

Starchy Rice: You want to find starchy rice either medium or short-grained grained so it soaks up the flavours of the soup. The rice in the soup is one of the parts of the soup that make it so comforting, especially in this terrible British weather.

Ingredients

For the Koftas:

• 1 medium onion, finely grated
• 300g ground beef or lamb
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp allspice or baharat (optional, for a deeper flavour)
• 1/2 tsp turmeric powder
• 2 tbsp plain flour (for rolling the meatballs before frying)

For the Soup:

• 3 tbsp olive oil or vegetable oil (for frying the koftas)
• 1/2 cup medium or short-grain rice (starchier varieties preferred)
• 6-8 cups hot boiling water or broth for flavour (adjust liquid for desired consistency)
• 1 tsp salt
• 2 cups plain yoghurt (Greek or strained for richness)
• 3 tbsp plain all-purpose flour
• 1 egg
• 1/2 cup dried chickpeas, cooked (or 1 can, drained and rinsed)

For the Mint Butter Sauce:

• 2 tbsp butter
• 1 tbsp dried mint
• 1/2 tsp pul biber (Aleppo pepper or red pepper flakes

How to Make Lebeniye Soup

1. In a bowl, combine the grated onion, ground beef or lamb, salt, black pepper, turmeric, and allspice or baharat (if using). Mix well with your hands until smooth and evenly combined.
2. Shape the mixture into small, bite-sized meatballs, then roll each one in the plain flour to coat lightly—this helps them hold their shape and prevents sticking while frying.
3. Heat the oil in a frying pan over medium heat. Fry the meatballs until browned on all sides (they don’t need to be fully cooked as they’ll finish cooking in the soup). Remove and set aside.
4. In a large pot, add the rice and water with 1 tsp of salt. Cook over medium heat until the rice is tender (about 12–15 minutes).
5. In a mixing bowl, whisk together the yoghurt, flour, and egg until smooth. Slowly temper the yoghurt mixture by adding a ladle of the hot soup liquid while whisking constantly. This prevents the yoghurt from curdling when added to the soup.
6. Gradually pour the tempered yoghurt mixture into the pot with the rice, stirring continuously to ensure a smooth consistency.
7. Add the cooked meatballs and chickpeas to the pot. Simmer the soup on low heat for 10–15 minutes, stirring occasionally. Adjust the thickness by adding more hot water if needed.
8. In a small pan, melt the butter over low heat. Add the dried mint and pul biber, stirring until fragrant (avoid browning the butter). Remove from heat.
9. Ladle the soup into bowls and drizzle the mint butter sauce on top of each serving. Serve hot with crusty bread or pita for a comforting and delicious meal.

What Goes Well With Lebeniye Soup?

Honestly, one of my absolute favourite things to serve up with Lebeniye soup is my homemade sourdough bread or Persian Barbari! One of my freshly baked rolls still warm from the oven is the best accompaniment to this warming soup.

Of course, pickled veggies are another popular guest at my table as well as anything that could be swiped around the sides of a bowl so you don’t leave a single bit of this soup! With toddlers at home that can include something as mundane as toast or as wild as bananas.

Frequently Asked Questions

1. Can I use shop-bought meatballs instead of making my own?

Yes, you can use shop-bought meatballs to save time, but homemade koftas have a more authentic flavour and texture. If using pre-made meatballs, make sure they’re small enough to fit well in the soup and adjust the seasoning if needed.

2. How do I stop the yoghurt from curdling in the soup?

The key is to temper the yoghurt by slowly adding a ladle of hot soup liquid while whisking constantly. This brings the temperature up gradually, preventing curdling. Also, make sure to simmer the soup on low heat—high heat can cause the yoghurt to separate.

3. Can I make this soup ahead of time?

Absolutely! The flavours develop beautifully over time. Store the soup in an airtight container in the fridge for up to 3 days. If it thickens too much upon reheating, just add a splash of water or stock to bring it back to the desired consistency.

As per usual, if you do make my beloved Lebeniye soup at home then please tag me in your photos on social media! I love seeing you try out my recipes and it fills my heart with so much joy to know some of my favourite meals are being shared amongst other lovely families.

Of course, the best place to reach me is right here in the comments section so feel free to let me know all about your successes and how you found the recipes to follow too!

Love, Nelly

Some More of my Favourite Recipes

• Classic Nachos with Homemade Cheese Sauce
• Tameya: Authentic Egyptian Falafel
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Sourdough Persian Barbari

The post Lebeniye Soup – The Best Turkish Meatball and Yoghurt Soup appeared first on PEANUTSWIRLS.

What Makes Tameya Different from Traditional Falafel?

Lighter, fluffier on the inside, and with a crisper outside thanks to a generous coating of sesame seeds, Tameya is an Egyptian twist on the Middle Eastern street food classic.

Whereas Falafel is traditionally made from chickpeas, our nuanced aunties use the humble fava bean in their traditional Egyptian Falafel recipe. The result is an unmistakably flavourful falafel bursting with fresh herbs such as parsley and coriander.

Served in a pillowy-soft wrap of warm pita bread, with a drizzle of tahini sauce, Taameya is synonymous with a warm snack or meal anytime.

Origins of Tameya in Egyptian Cuisine

Tameya, the Egyptian iteration of Falafel, has a long history in the Middle East. However, the term ‘falafel’ is a specific Palestinian slang for the various versions of deep-fried balls or patties made from ground chickpeas, broad beans, or both.

Therefore, peeled split Fava beans (broad beans) became the predominant ingredient of Tamiya, making it distinctive among the other varieties of Egyptian Falafel around the region.

Traditionally, it has been served as one of Egypt’s breakfast staples for hundreds of year. Yet at the same time as a snack or light meal, elsewhere in the Middle East. Using fava beans instead of chickpeas alongside the use of fresh herbs, gives Tameya a unique taste, texture, and its distinctive bright green colour.

Key Differences: Fava Beans vs. Chickpeas

While its chickpea-based counterpart is more densely packed and features a more pronounced, nutty flavour. Tameya is usually lighter, fluffier inside, and has a thin, delicate, crusty exterior.

Chickpea-based Falafel also tends to have a more robust, earthy aroma, whereas fava beans give the dish a bright, herby character. Fresh herbs like cilantro, parsley, and dill are typically added to Tameya to enhance flavour and the colour.

The unique flavour and texture of Tameya comes from the fact that the patties are spiced with cumin, coriander, and garlic. Frying seals the outside for a crispy shell and leaves the outer layer of beans lightly stewed on the inside, soft and moist.

The Secret to Authentic Tamiya: Fava Beans and Herbs

Who would have thought that dried fava beans could be the start of something so incredibly delicious and wholesome?

The secret here is using green and golden onions, which really enhances the flavour. However, be careful, as too much onion can make the mixture more moist than it needs to be, making the shaping of the Tamiya harder.

How to make Tameya: Authentic Egyptian Falafel

Ingredients:

• 450 grams of dried fava beans
• 80 grams of green onions
• One small yellow onion, chopped
• Six cloves garlic, minced
• 30 grams fresh parsley, chopped
• 30 grams fresh cilantro, chopped
• 20 grams fresh dill, chopped
• Two teaspoons of ground coriander
• Two teaspoons of ground cumin
• One teaspoon of baking soda, powder
• Three teaspoon Salt
• One teaspoon of cayenne pepper to taste
• Two tablespoons flour (or chickpea flour for a gluten-free option if the mixture is too wet)
• 1 litre Vegetable oil for frying
• 1/4 cup Sesame for coating

Step-by-Step Guide to Making Tamiya

Step 1: Soak and Prepare Fava Beans 

First, soak the fava beans overnight (8 hours) in a large bowl, pouring in hot water 3 inches above the bean surface. The beans will absorb water, getting softer and, therefore, easier to process. The following day, drain the water, rinse the beans, and drain all liquid using a sieve.

Step 2: Blend Ingredients 

Put the softened fava beans, parsley, cilantro, dill, yellow and green onion, garlic, and spices into a food processor until the mixture forms a dough. The consistency should allow you to create small oval patties. 

Step 3: Shape and Fry 

Mix the baking powder with one tablespoon of hot water and fold this into the mixture immediately. Form the falafel mixture into small round balls (or Falafel patties) and lightly dust them with sesame seeds.

Cook the patties in a pot of preheated oil (around 350°F) until golden brown on each side. Make sure the oil is hot enough to crisp the Falafel, the way the falafel will not become soaked in the oil too. Make as many falafels as you need and store the rest in a bag in the freezer to fry freshly when necessary.

How to Serve and Enjoy Taameya

Tameya is eaten with Egyptian flatbread, thinly sliced tomatoes, and a generous drizzle of tahini. Add a squeeze of lemon for the fresh, zesty flavour, and you have a hearty breakfast treat. It also makes for a light lunch accompanied by fresh vegetables or pickles. 

Tameya is best with Foul Melades (stewed fava beans), cucumber, and tomato salad. You can also try it with hummus (chickpea dip), as both dishes complement each other.

Traditional Accompaniments: Tahini, Pita, and Vegetables

Eat Tameya in character in a warm pita pocket with fresh vegetables such as finely chopped tomatoes, cucumbers, and onion. A generous tahini sauce and lemon juice drizzle can bring it all together.

Pairing Tameya with Other Egyptian Dishes

Pair Taameya with other traditional dishes, like Koshary or Koshari (a mixture of rice, lentils, and pasta) or Fuul Medames (a slow-cooked fava bean stew); to best complement it’s flavours and create a satisfying hearty meal.

Health Benefits of Eating Tamiya

More than delicious, Tameya is nutritious!

Fava beans carry abundant protein, making them a plant-based powerhouse and a suitably appealing substitution for meat-based proteins. The beans are also a source of fiber.

For a lighter version, bake the Falafel instead of frying it. Brush the patties with oil and bake until crisp, shaving fat without compromising flavour. 

Frequently Asked Questions

1. Can I use chickpeas instead of dried split fava beans? 

While fava beans are a necessary component of authentic Tameya; they produce a texture and flavour that can only be achieved using a chickpea-free base.

2. What’s the best oil for frying Tameya? 

Vegetable, olive, or sunflower oil is best for frying Falafel because they have a high smoke point, making them crispy without burning.

3. Can I freeze Tameya? 

Yes! Assemble them for rolling and braising in the shape you want to eat them, then lay them in a flat layer on the baking sheet and place the whole tray in the freezer. Freeze, then move the patties to a bag once the patties are solid. Fry from frozen. Alternatively, store the mixture flat in a zip lock back and defrost a couple of hours before frying.

For more delicious breakfast recipes, visit my Breakfast section and browse some of my absolute favourite Middle Eastern recipes.

Remember, if you make Tameya at home, leave a comment or review on the page! I’m always here to answer any questions when making this recipe yourself. Your feedback and questions are always welcome.

You can even tag me on Pinterest or Instagram so I can see your creations! It brings me so much joy to see you all re-creating my recipes, and it is a massive motivator for me to create more tasty recipes for you to share with family and friends.

Of course, this is always the best place to keep in touch, and I love hearing from you all!

Love, Nelly

Other Sweet Recipes You’ll Love:

• Sucuk & Eggs
• Persian Dill and Fava Bean Stew
• Batata Mahshi – Egyptian Stuffed Potatoes
• Bechamel Pasta Bake (Macarona Bechamel)
• Spanakopita Dip – Cheesy Spinach Dip
• Turkish Pastry With Cheese and Spinach
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Hummus Loaded With Shirazi Salad
• Kuku Sibzamini – Persian Boiled Potato Patties
• Loaded Hummus with Shawarma Ground Beef
• Simple Dal Tadka with Extra Garlic and Chilli
• Persian Ramadan Lamb and Lentil Shami Kofta

The post Tameya: Authentic Egyptian Falafel appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

The Art of Tomato Salsa Making

Salsa, which means “sauce” in Spanish, is a versatile and customizable dip that typically features tomatoes as its base. While the classic tomato salsa recipe includes tomatoes, onions, garlic, and chilies, the variations are endless. Some salsa recipes incorporate additional ingredients like fruits, herbs, or spices to create unique flavour profiles. The beauty of salsa lies in its adaptability—you can adjust the ingredients and spice levels to suit your personal preferences.

A Classic Tomato Salsa

To make a delectable homemade salsa, start by selecting ripe and juicy tomatoes. Dicing them into small, bite-sized pieces will give your salsa a delightful texture. Adding finely chopped red onions, minced garlic, fresh cilantro, and a touch of jalapeño pepper will infuse your salsa with robust flavours. The final touch comes from a squeeze of lime juice, a sprinkle of cumin, salt, and black pepper. Mix all the ingredients together and blitz it in a food processor, refrigerate for an hour to allow the flavours to meld, and voilà—your homemade salsa is ready to dazzle taste buds.

Versatile Pairings

Salsa is not just a dipping sauce; it’s a culinary chameleon that elevates a wide range of dishes. It’s a perfect accompaniment to tortilla chips, turning a simple snack into a fiesta of flavours. Salsa adds a burst of freshness to grilled meats, fish, or shrimp, serving as a zesty topping. It can also be a fantastic addition to tacos, burritos, quesadillas, and enchiladas, enhancing their taste and providing a delightful contrast. For those seeking a healthier alternative, salsa can be enjoyed as a dressing for salads or as a topping for grilled vegetables.

Cultural Origins

Salsa’s roots can be traced back to the rich culinary heritage of Latin America, particularly Mexico. In Mexican cuisine, salsa has been an integral part of meals for centuries, with each region boasting its own unique spin on the recipe. The Aztecs, Mayans, and Incas all had variations of salsa, using local ingredients to create diverse flavor profiles. Over time, salsa made its way to other parts of the world, gaining popularity for its bold and refreshing taste.

Why all the fuss with Costco Salsa?

Costco salsa is a beloved condiment known for its exceptional quality, flavorful taste, and versatility. Crafted with the finest ingredients, it strikes the perfect balance of tangy, spicy, and refreshing flavors, making it a crowd-pleasing favorite. With its vibrant colors and addictive taste, Costco salsa enhances everything from tortilla chips to tacos and grilled meats. Available in convenient large jars, Costco salsa offers both value and a satisfying salsa experience. Whether you’re hosting a gathering or enjoying a casual night in, Costco salsa is the perfect choice to elevate your culinary creations and satisfy your salsa cravings. So that is exactly why this copycat Costco salsa recipe is everything you need, especially in the warmer months.

Deliciously Fresh and Healthy

Unlocking the Costco Salsa Recipe:

To achieve the perfect copycat version of Costco’s tomato salsa, we’ve meticulously crafted a recipe that closely mirrors the tantalizing flavors you know and love. Brace yourself for a burst of ripe tomatoes, aromatic spices, and a harmonious blend of herbs that will make your taste buds sing.

Ingredients:

• 2 cans of organic chopped tomatoes OR 8 ripe tomatoes, diced
• 2 medium to small red onions
• 4 cloves of garlic
• 3 jalapeño pepper, seeds removed (increase if you want this spicy)
• 1 cup fresh coriander or cilantro
• Juice of 1 lemon
• 2 teaspoon cumin
• 2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon tomato paste
• 1/2 teaspoon cyanne pepper

Instructions

The Tomato Base: in a food processor, add the cans of chopped tomatoes or the ripe tomatoes. These juicy tomatoes form the foundation of our salsa. So it i really important that the fresh or canned tomatoes are of high quality.

The Flavour Infusion: To the same food processor add the peeled red onion, garlic, and jalapeño pepper. This combination will bring a delightful kick and depth of flavour to your salsa.

Herbaceous Harmony: Introduce the vibrant freshness of chopped cilantro to the mix. This herb will lend a distinct brightness to your salsa, reminiscent of the original Costco salsa.

The Zesty Twist: Squeeze the juice of two limes into the bowl, allowing the citrusy tang to balance the flavors. Stir well to ensure the lime juice is evenly distributed.

Spice It Up: Incorporate the tomato paste, cyanne pepper, cumin, salt, and black pepper into the mixture. These spices will enhance the overall depth and complexity of the salsa, mirroring the Costco salsa.

The Melding of Flavors: Gently blitz the mixture for about 1 minute so that everything is finely/evenly chopped and has the consistency of salsa. combine all the ingredients in the bowl until well incorporated. Allow the salsa to rest for at least 30 minutes, preferably in the refrigerator, to let the flavors meld together harmoniously.

Time to Savor: When the salsa has had time to develop its flavors, it’s ready to be enjoyed! Serve it alongside tortilla chips, as a topping for tacos or grilled meats, or even as a zesty addition to your favorite salads.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Classic Nachos with Homemade Cheese Sauce
• Easy Homemade Bubble Tea (Boba)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Hummus Loaded With Shirazi Salad
• Lazy Smash Burger Wrap
• Roasted Eggplant Corn Avocado Pesto Pasta Salad

The post Classic Tomato Salsa (Costco Copycat) appeared first on PEANUTSWIRLS.

Cheesy and delicious!

Homemade Nacho Cheese Sauce Recipe

While store-bought cheese sauce is convenient, it often lacks the flavour and richness of a homemade nacho cheese sauce version. Luckily, making your own cheese sauce for nachos is surprisingly simple and requires just a handful of ingredients. Thats why this homemade cheese sauce is exactly what you need as a staple for weekends and special occasions.

Where Nachos and Cheese Sauce are Served

Nachos and cheese sauce are popular snack foods and can be found at various places such as cinemas, stadiums, and sporting events in the UK, USA, and other countries around the world. They are also a popular choice for parties and gatherings, as they are easy to make and can be customized to suit individual tastes.

While nachos and cheese sauce are undoubtedly delicious, they can also be high in calories and fat. It’s important to enjoy them in moderation and to choose healthier options whenever possible.

Other Uses for Nacho Cheese Sauce

Nacho cheese sauce can also be used in other dishes such as mac and cheese, tacos, and even as a dip for vegetables. It’s a versatile sauce that can add flavour and richness to a variety of dishes.

So all in all, I hope I have convinced you enough to give this a try! Because this classic nachos with homemade cheese sauce is a delicious and easy snack that’s perfect for any occasion. With this simple recipe, you’ll be able to create a crowd-pleasing dish that’s sure to impress. Whether you’re watching a movie at home or hosting a party, nachos with cheese sauce are always a hit. So next time you’re looking for a tasty snack, skip the store-bought cheese sauce and give this homemade version a try. You won’t be disappointed!

Deliciously satisfying

Ingredients

For the Cheese Sauce

• 60g Butter
• 2 tablespoons all-purpose flour
• 1 litre milk
• 15 slices of processed cheese
• 80g cheddar cheese
• 50g Mozzarella (optional for the stretch)

The spices below are optional, I personally don’t use salt as the cheese adds a lot of salt

• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

Other Ingredients

• Tortilla chips of your choice (I used a mix of classic and purple corn tortillas)
• Fresh and easy Homemade Salsa (See here) OR store bought
• Jalapeños

Step by Step

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the milk, whisking constantly until the mixture is smooth and creamy.
4. Add the shredded cheese, (salt, garlic powder, onion powder, and cayenne pepper are all optional) stirring until the cheese is melted and the sauce is smooth.
5. Remove from heat and serve immediately.

Homemade Nacho Cheese Sauce & Cheese Types

When it comes to making nacho cheese sauce, there are a variety of cheeses that can be used. Some recipes call for cheddar cheese, while others use Monterey Jack or American cheese. In my experience, I have found that using slices of processed cheese, like the ones you use for burgers, works best for creating a smooth and creamy texture.

While some people may prefer to use more traditional cheeses for their nacho cheese sauce, I like to keep things simple and use what I usually have in the fridge. Processed cheese slices are often readily available and can be easily melted into a sauce without the need for any additional ingredients or special equipment.

Of course, there is no right or wrong cheese to use for nacho cheese sauce – it all comes down to personal preference. If you want to experiment with different types of cheese, feel free to do so! Just be aware that certain cheeses may not melt as smoothly as others, which could affect the overall texture of your sauce.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Easy Homemade Bubble Tea (Boba)
• Baked Loaded Fries
• 10 Minute Chocolate Date Truffle
• Bechamel Pasta Bake (Macarona Bechamel)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Spanakopita Dip – Cheesy Spinach Dip
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Roasted Eggplant Corn Avocado Pesto Pasta Salad

The post Classic Nachos with Homemade Cheese Sauce appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

What Are Date Truffles?

Date truffles are a type of sweet treat that are often considered a healthier alternative to traditional chocolate truffles. They are typically made with dates, which are naturally sweet and packed with nutrients like fiber, potassium, and antioxidants. Unlike traditional truffles, which are often made with heavy cream and lots of sugar, date truffles use natural sweeteners like dates to achieve their delicious flavor. This makes them a great option for those who want to indulge in a sweet treat without consuming too much sugar or artificial ingredients.

Date truffles are also often mixed with healthy fats like almond flour or coconut oil, which can help to make them more filling and satisfying. Additionally, date truffles can be customized to suit your taste preferences by adding ingredients like chopped nuts or spices. Overall, date truffles are a delicious and healthy way to satisfy your sweet tooth.

Lets look inside this Healthy Truffle Recipe!

In this recipe for 10 minute chocolate date truffles, I’ve used a variety of nutritious ingredients that can also be called superfoods, to create a healthy and delicious treat. Here, we’ll take a closer look at the benefits and value of each of these ingredients.

Almonds

Almonds are a great source of healthy fats, fiber, and protein. They are also rich in antioxidants and vitamin E, which can help to support healthy skin and immune function. Including almonds in this recipe adds a nutty flavor and crunchy texture to the truffles.

Walnuts

Like almonds, walnuts are also a good source of healthy fats and fiber. They are also high in antioxidants, including polyphenols and vitamin E. Walnuts have been shown to improve brain health and reduce the risk of heart disease. In this recipe, walnuts add a rich, earthy flavour and a crunchy texture.

Chia Seeds

Chia seeds are packed with nutrients, including fiber, protein, and omega-3 fatty acids. They are also a good source of calcium, magnesium, and iron. Chia seeds are known for their ability to absorb liquid, which makes them a great binding agent in this recipe. They also add a nutty flavor and a slight crunch to the truffles.

Flax Meal

Flax meal is made from ground flax seeds and is a good source of fiber, protein, and healthy fats. It is also rich in lignans, which are compounds that have been shown to have anti-cancer properties. In this recipe, flax meal acts as a binder and adds a nutty flavor to the truffles.

Indulgent yet guilt free!

Chocolate Truffles vs. Date Truffles

In addition to being healthier, date truffles also offer a different flavor profile compared to chocolate truffles. Chocolate truffles are typically rich and intense, with a strong chocolate flavor. Date truffles, on the other hand, have a more subtle sweetness and a slightly nutty flavor that comes from the use of nuts and seeds in the recipe. This makes them a great option for those who prefer a milder, more natural sweetness in their desserts.

Another benefit of date truffles is their versatility in terms of ingredients. While traditional chocolate truffles often rely on heavy cream and sugar for their texture and sweetness, date truffles can be made with a variety of natural ingredients. This means that they can be customised to suit different dietary needs and preferences:

Dairy-free: Traditional chocolate truffles often contain heavy cream or butter, making them unsuitable for those who are lactose intolerant or allergic to dairy. This recipe, however, uses peanut butter as a creamy and delicious alternative, making it a great dairy-free option. Additionally, the recipe is free of any other dairy products, making it safe for those with severe dairy allergies.

Gluten-free: Many chocolate truffle recipes call for wheat flour, which contains gluten and can be problematic for those with celiac disease or gluten intolerance. This recipe, on the other hand, uses nuts and seeds as a base, making it naturally gluten-free. Additionally, there are no other gluten-containing ingredients in the recipe, making it safe for those with gluten sensitivities.

Vegan: Finally, this recipe is completely vegan, meaning that it does not contain any animal products or byproducts. Traditional truffle recipes often call for heavy cream or butter, which are both animal-derived products. However, this recipe uses plant-based ingredients, such as dates and peanut butter, to create a creamy and delicious texture without the need for animal products.

Ingredients

• Dates
• Flax meal
• Walnuts
• Chia seeds
• Almonds
• Chocolate

Step by Step for this Easy Truffle Recipe

• Soak the dates in hot water for 30 minutes to soften.
• Drain the dates, keep 1/4 cup of the water, and remove the pips.
• Add the pitted dates, walnuts and almonds to a food processor and process until they form a paste.

• If the mixture is too thick then add 2 tablespoons of water at a time until the mixture is well blended and forms a paste.
• Add the flex meal, chia seeds and salt to the food processor and pulse until well combined.
• It is okay if the mixture is a little wet, the chia seeds will start to soak up the moisture so feel free to set aside for 5 minutes while the chocolate is prepped.
• Melt the chocolate using ban bain-marie method and if too thick add a tablespoon of oil or butter at a time until the chocolate is loose enough to dip the truffles easily.
• Wet your hands, roll the mixture into small balls and place them on a baking sheet lined with parchment paper.

• Dip each ball into the melted chocolate and bring them out using a fork.
• Gently place each one on a baking sheet and then place the baking sheet in the freezer for 10 minutes to firm up the truffles.
• Optional but sprinkle truffles with crushed pistachios or desiccated coconut.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Borani Esfenaj – Persian Spinach Yogurt Dip
• Lazy Smash Burger Wrap
• Adasi – Persian Lentil Soup
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Authentic Moroccan Harira Soup
• Cardamom Rose Date Suhoor Oatmeal
• Homemade Italian Pizza Dough

The post 10 Minute Chocolate Date Truffle appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

Borani Esfenaj & The History

Borani Esfenaj also written as Borani-yeh Esfenaj, or Mast Esfenaj has a rich history in Persian cuisine, dating back to ancient times. Spinach was first introduced to Iran by the Arabs during the Islamic Golden Age in the 8th century. It quickly became a popular ingredient in Persian cuisine, as it was easily grown in the region and provided a nutritious source of vitamins and minerals.

The dish is traditionally made with yogurt, which has been a staple in Persian cuisine for centuries. Yogurt was first introduced to Iran by the Mongols in the 13th century and has since become a key ingredient in many Persian dishes. The yogurt used in Borani Esfenaj is typically thick and tangy, providing a creamy base for the dip.

Other key ingredients in Borani Esfenaj include garlic, mint, and dried dill. These herbs provide a refreshing and flavorful taste to the dip, while also adding important health benefits. Garlic is known for its antibacterial and antifungal properties, while mint and dill have been shown to aid in digestion and provide a source of antioxidants.

Health Benefits of Persian Yogurt Dip

Borani Esfenaj is not only delicious, but it is also packed with nutrients and health benefits. Spinach, the main ingredient in this dip, is a nutritional powerhouse. It is low in calories but high in vitamins A, C, and K, as well as iron and calcium. These vitamins and minerals are essential for maintaining healthy bones, skin, and eyesight, as well as boosting the immune system.

Yogurt, another key ingredient in Borani Esfenaj, is also rich in nutrients. It is high in protein, calcium, and probiotics, which are beneficial bacteria that can aid in digestion and promote a healthy gut. Probiotics have also been shown to boost the immune system and reduce inflammation in the body.

Garlic, mint, and dill, the herbs used in Borani Esfenaj, are also packed with health benefits. Garlic has been shown to lower cholesterol levels and reduce the risk of heart disease, while mint and dill can aid in digestion and reduce inflammation in the body.

Borani Esfenaj – Persian Spinach Yogurt Dip

Borani Esfenaj – Persian Spinach Yogurt Dip

Ingredients

• 500g Spinach
• 500g Full Fat Greek Yogurt
• 2 Garlic cloves, minced
• 1 tablespoon dried mint
• 1 tablespoon dried dill (Optional)
• Salt and pepper to taste
• Olive oil for drizzling

Simple Steps

1. In a medium pot, add the washed spinach, place the lid and cook on medium heat for up to 5 minutes. I don’t overcook this as I want the spinach to retain as much of the nutritional value as possible. Just enough to soften then drain in a siev and lightly squeeze to draw more liquid.
2. Mix together the yogurt, spinach, garlic, mint, and dill.
3. Season with salt and pepper to taste.
4. Drizzle with olive oil and serve chilled.

Tips for Making the Perfect Borani Esfenaj

• Be sure to use thick, plain yogurt for the best texture and flavor.
• Cook the spinach before adding it to the dip to ensure that it is tender and easy to mix.
• Use fresh herbs if possible, as they will provide the best flavor and aroma.
• Drizzle the finished dip with olive oil or avocado oil for a delicious and healthy finishing touch.

Meals that Borani Esfenaj would pair well with:

1. Grilled chicken or fish
2. Lamb or beef kebabs
3. Roasted vegetables, such as eggplant, zucchini, or bell peppers
4. Rice pilaf or biryani
5. Falafel or other Middle Eastern appetizers
6. Naan bread or other flatbreads
7. Couscous or quinoa salads

Persian meals to pair with Mast Esfenaj

1. Ghormeh Sabzi (a stew made with herbs, meat, and beans)
2. Kebab Koobideh (grilled ground beef or lamb skewers)
3. Fesenjan (a chicken or duck stew made with walnuts and pomegranate molasses)
4. Baghali Ghatogh (Persian Dill and Fava Bean Stew)
5. Zereshk Polo (Saffron rice with chicken and barberries)
6. Adas Polo or Mujadara (rice with lentils, caramelised onions and raisins)
7. Kashk-e-Bademjan (a dip made with eggplant and whey)
8. Havij Polo (Persian Jewelled Rice, a sweet and savoury rice with carrots, raisins, and almonds)

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Zaatar Olive Walnut Bread Dipping Oil
• Lazy Smash Burger Wrap
• Tahini Walnut Aubergine Dip with Crispy Butter Beans
• Spanakopita Dip – Cheesy Spinach Dip
• Caramelized Fruit and Cheese Dip
• Hummus Loaded With Shirazi Salad
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Authentic Moroccan Harira Soup

The post Borani Esfenaj – Persian Spinach Yogurt Dip appeared first on PEANUTSWIRLS.

An Authentic Mercimek Çorbası

History of Turkish Lentil Soup

Lentil soup has been enjoyed in Turkey for centuries, and is a staple dish in Turkish cuisine. Lentils are a widely used ingredient in Turkish cooking, and are often paired with vegetables, herbs, and spices to create flavorful and nourishing dishes. Turkish Lentil Soup, or Mercimek Çorbası, is a simple and delicious soup that is made with red lentils, vegetables, and spices. It is often served with fresh lemon juice and chopped parsley, and is enjoyed as a hearty and warming meal.

Ramadan & Turkish Lentil Soup

Turkish Lentil Soup, or Mercimek Çorbası, has a deep connection to Ramadan, the holy month of fasting observed by Muslims worldwide. During Ramadan, Muslims fast from dawn to sunset, refraining from food and drink during daylight hours. When the sun sets, it is traditional to break the fast with a meal called Iftar.

Lentil soup is a popular dish to serve during Iftar, as it is filling, nutritious, and easy to digest after a long day of fasting. Turkish Lentil Soup is a perfect choice for Iftar, as it is made with red lentils, which are high in protein and fiber, and is flavored with a blend of warming spices that are both satisfying and nourishing.

In addition to being a delicious and comforting dish, Turkish Lentil Soup is also a symbol of generosity and community during Ramadan. It is customary for families and communities to share Iftar meals with one another, and to offer food to those who are less fortunate. Many mosques and community centers also host Iftar meals for members of the community, providing a warm and welcoming space for people to gather and break their fast together.

Deliciously warm and satisfying

Popular Ramadan Soups

There are many different types of soup that are popular during Ramadan, but some of the most common include:

1. Lentil soup – This is one of the most popular soups served during Ramadan. It is made with lentils, onions, garlic, and a variety of spices, and is often garnished with fresh herbs. Arabs make their lentil soup a little different to Turks.
2. Harira – This is a traditional Moroccan soup that is made with lamb, chickpeas, lentils, and a variety of spices. It is often served with dates or sweet pastries.
3. Chicken soup – This is a simple but satisfying soup that is made with chicken, vegetables, and a variety of herbs and spices.
4. Tomato soup – This is a simple but flavorful soup that is made with tomatoes, onions, garlic, and a variety of herbs and spices. You can try my Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup) with an interesting twist.

These soups are all nutritious, filling, and easy to digest, which makes them ideal for breaking the fast during Ramadan. They are also often served with dates, which are a traditional food eaten during Ramadan to break the fast.

Ingredients for Turkish Lentil Soup Recipe

The ingredients for Turkish Lentil Soup are simple and easy to find. They include red lentils, onions, garlic, potatoes, carrots, tomato paste, red pepper paste (optional), aleppo pepper, cumin, water or meat or vegetable broth, salt, pepper, olive oil, fresh lemon wedges, and chopped parsley.

The Star of the show…

Red lentils are the main ingredient in this soup, and are known for their delicate flavor and smooth texture. They are also high in protein, fiber, and iron, making them a nutritious addition to any meal. Onions and garlic are used to add flavor and depth to the soup, while potatoes and carrots provide a hearty and filling base.

Tomato paste and red pepper paste (if using) add a rich and tangy flavor, while paprika and cumin add warmth and spice. Water or vegetable broth are used to create the broth for the soup, and salt and pepper are used to season it to taste. Olive oil is used to sauté the vegetables and create a rich and silky texture, while fresh lemon wedges and chopped parsley are used to add a bright and fresh finish to the soup.

Preparation for the Red Lentil Soup

The preparation of Turkish Lentil Soup is straightforward and easy to follow.

The steps

• To make the soup, start by rinsing and draining one and half cup of red lentils.
• Then, chop two large onion and six garlic cloves, and peel and chop two medium-sized carrots.
• Heat a quarter cup of olive oil in a large pot over medium-high heat, and sauté the onions and garlic for about two to three minutes, until the onions are translucent.
• Add the chopped carrots, and continue to sauté for another five minutes, until they start to soften.
• Add one tablespoon of tomato paste, one tablespoon of red pepper paste (optional), aleppo pepper, cumin, turmeric salt and pepper to the pot, and stir to combine.
• Then, add the rinsed and drained red lentils to the pot, and stir to combine with the other ingredients.
• Add six cups of water or broth to the pot, and bring the mixture to a boil.
• Reduce the heat to medium-low, cover the pot, and simmer for about 20-25 minutes, or until the lentils and vegetables are fully cooked and tender.
• Optional – Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy. (Be careful when blending hot liquids, and do it in batches if using a regular blender).
• Season the soup more if necessary, add the lemon juice and give it a final stir.
• Serve the soup hot, with more fresh lemon juice and some chopped parsley.

Authentic Turkish Lentil Soup – Mercimek Çorbası FAQ

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all 

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly 

Recipes You Must Try

• Authentic Moroccan Harira Soup
• Adasi – Persian Lentil Soup
• Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
• One Pot Sun-dried Tomato Chicken and Orzo
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• 4 Ingredient Tahini Pistachio Date Bars
• Hummus Loaded With Shirazi Salad
• Tavuk Döner Kebab and Chips
• Date Baklava Cheesecake
• Classic Turkish Walnut Baklava
• Bamya – Okra Stew
• Aloo Mosama – Persian Dried Fruit Stew with Turkey

The post Authentic Turkish Lentil Soup – Mercimek Çorbası appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

A Hearty and Nutritious Comfort Food

– Lentils are the star of the show in Adasi

Lentils are a great source of plant-based protein and fiber, making them a healthy addition to any diet. They’re also rich in iron, folate, and other essential nutrients, making them an excellent choice for vegetarians and vegans. Lentils are also easy to digest and are a low-glycemic-index food, which means they won’t spike your blood sugar levels like some other foods can.

One of the best things about this Persian Lentil Soup is that it’s easy to make. All you need is some lentils, onions, tomatoes, and a few herbs and spices. The lentils are cooked until they’re tender, and then the rest of the ingredients are added. The soup is then simmered until all the flavors have melded together into a delicious and satisfying meal.

– All the best flavours in this Persian Lentil Soup

The herbs and spices used in Adasi Persian Lentil Soup are what give it its distinct and delicious flavor. Some of the most commonly used herbs and spices include turmeric, cumin, cinnamon, coriander and parsley. These spices not only add flavour but also have numerous health benefits. Turmeric is a powerful anti-inflammatory and antioxidant, while cumin is known for its ability to aid digestion. Coriander is rich in vitamin C and is believed to have antimicrobial properties, while dried mint is known to help with respiratory problems.

How to serve Adasi!

Adasi, Persian Lentil Soup is not only delicious and nutritious, but it’s also a versatile soup. You can serve it as a main course with some crusty bread on the side, or as a side dish with a salad or some roasted vegetables. You can also customize the soup to your liking by adding your favorite vegetables or herbs. Some popular additions include carrots, celery, potatoes, and parsley.

In conclusion, Adasi Persian Lentil Soup is a delicious and nutritious soup that’s easy to make and perfect for any time of the year. Lentils are the star of the show, providing plant-based protein and fiber, while the herbs and spices add flavor and numerous health benefits. Whether you’re a vegetarian, vegan, or just looking for a comforting and satisfying meal, Adasi Persian Lentil Soup is sure to hit the spot. So why not try making a batch today? Your taste buds and your body will thank you!

Deliciously warm and satisfying

What you need to make this Persian Soup

• Brown Lentils
• Onions
• Lemon
• Olive oil
• Potato
• Tomato Paste
• Salt
• Cumin
• Turmeric
• Coriander and Parsley
• Aleppo pepper

How I like to make mine

Adasi played a significant role in my childhood. It was the comforting, plant based, high protein and Iron meal that my mum made when we were young. Usually made in the colder months, this Persian recipe is a favourite in most households.

I like to make this classic Persian recipe by:

1. Soaking my lentils in hot water for 30 minutes. Then rinse and it’s ready to use.
2. I saute a lot of onions chopped finely in olive oil until golden and translucent.
3. I then add my spices, tomato paste and lentils, along with lamb, chicken, vegetable broth or water and allot to cook for 30 minutes on medium heat until the lentils are semi cooked.
4. Peel and cube one large potato and add this to the pot with lemon juice and continue to cook until the lentils and the potatoes are fully cooked.
5. Serve and garnish with fresh coriander and parsley, more lemon, yoghurt and warm, freshly baked bread.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Ramadan Lamb and Lentil Shami Kofta
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Persian Saffron Rice With Tahdig
• Mums Delicious Persian Pepper Chicken
• Persian Dill and Fava Bean Stew
• Tahchin – Persian Saffron Rice with Chicken

The post Adasi – Persian Lentil Soup appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

A Classic Moroccan Soup

Morocco is known for its vibrant cuisine that features bold flavours and spices.

Harira soup is a thick and flavorful soup that is made with lentils, chickpeas, tomatoes, and a blend of spices such as ginger, cumin, paprika, turmeric, and cinnamon. It also contains a variety of vegetables such as onions, celery, and carrots, which add to its nutritional value. The soup is usually served with a drizzle of olive oil and a sprinkling of fresh herbs like cilantro and parsley.

The dish has a long history in Moroccan culture, dating back to the 13th century. It is believed to have originated in the city of Fes, where it was often served in the city’s mosques to break the fast during Ramadan. Over time, Harira soup became a beloved dish across the country and is now a symbol of Moroccan cuisine.

Aside from its delicious taste, Harira soup is also incredibly nutritious. Lentils and chickpeas are both high in protein and fiber, which makes them a great source of sustained energy. The vegetables in the soup are also packed with vitamins and minerals, making it a well-rounded and wholesome meal.

Making Harira soup at home is surprisingly easy and requires only a few ingredients. The recipe can also be adapted to suit individual preferences, with the option to add meat or keep it vegetarian. It’s also a great option for meal prep, as it can be stored in the fridge or freezer for a quick and easy meal.

Substitutions for Harira Soup

The Spices – cinnamon, turmeric, and ginger are a match made in heaven in my opinion. They are also the classic spices used traditionally.

The Broth – Feel free to use vegetable broth or chicken. I used lamb bone broth here as I always batch cook this and save it in the freezer for soups.

The Legumes – in an authentic moroccan Harira soup, lentils and chickpeas are used. I highly recommend soaking and pre-cooking your own chickpeas. However, if stretched for time, good quality canned chickpeas will certainly speed up the process.

The meat – cubed lamb is the ideal choice for this soup. However, if you don’t like lamb feel free to substitute this for another option.

Deliciously warm and satisfying

Ingredients

• Dry lentils, rinsed and drained
• Cooked chickpeas
• Large onions, chopped
• Celery stalks, chopped
• Chopped tomatoes
• Vermeceli noodles
• Fresh coriander
• Fresh parsley
• Ground ginger
• Ground cumin
• Turmeric
• Cinnamon
• Meat or vegetable broth
• Salt and pepper, to taste
• Olive oil
• Tomato Puree
• Lemon juice
• Lemon wedges and fresh parsley for garnish

Step by Step Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the chopped onions and cubed lamb and sauté until fully browned.
2. Add the celery and sauté for 5-7 minutes until softened.
3. Add ground ginger, ground cumin, turmeric, and cinnamon to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant.
4. Stir in high quality canned tomatoes, tomato puree, lentils, chickpeas, and meat or vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer for an 2 hours, stirring occasionally.
5. Add the verbecceli noodles and continue to cook the soup for another 10-15 minutes until the lentils are tender, the vermicelli is cooked and the soup has thickened slightly.
6. Stir in the lemon juice and chopped fresh herbs. Season with salt and black pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley and lemon wedges. Serve hot with crusty bread.

Enjoy the delicious and comforting taste of authentic Moroccan Harira soup!

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Saffron Rice With Tahdig
• Homemade Italian Pizza Dough
• Simple Homemade Oxtail Soup
• Chicken and Vegetable One Pot Orzo Soup
• Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
• Crispy Honey Ginger Garlic Salmon Bowl

The post Authentic Moroccan Harira Soup appeared first on PEANUTSWIRLS.