A pot of Ashe-Reshteh bubbling away, with rich green herbs, tender beans, and long noodles weaving through the thick broth is one of my favourite things to embrace over the colder months here in the UK.

What is Ashe-Reshteh (Persian Noodle Soup)?

Ashe-Reshteh is a wonderful Persian soup loaded with herbs, legumes, and reshteh (Persian noodles), topped with tangy kashk (fermented whey) and crispy onions.

It’s a celebration of flavour and tradition, often served during Nowruz (Persian New Year) or on chilly evenings when comfort is needed most.

If you’re new to Persian cooking, don’t be intimidated as this recipe is straightforward and incredibly rewarding. Ready to warm up with a bowl of heritage and flavour? Let’s get cooking!

The Symbolism of Ashe-Reshteh

Ashe-Reshteh is more than just a soup for me, it’s a symbol of warmth, nourishment, and community in Persian culture.Traditionally served during Nowruz, it represents renewal and the intertwining paths of life, symbolised by the long noodles.

With every bowl of delicious Ashe-Reshteh, you’re not just enjoying a meal but partaking in a rich cultural tradition.

I love to share the cultural or even historical significance of meals with my children especially if they are something that brings me closer to our heritage as a family.

We are a wonderful melting pot of all different cultures in our household and cooking these meals is such a fantastic way to embrace that together.

The Secret to Perfect Kashk

Kashk, also known as Jammed in the Arab world, is a tangy fermented whey, is pretty essential to capturing the authentic taste of Ashe-Reshteh. It adds a creamy richness and a slightly sour flavour that balances the earthiness of the herbs and legumes.

If you can’t find it, Greek yoghurt or sour cream can work as substitutes, but nothing quite matches the traditional taste of kashk and I promise you’ll adore it once you try it! Arabs use

If you’re really up for making Ashe-Reshteh with Kashk then you can make your own at home. I’ve found loads of recipes on YouTube (I have yet to try them!) that’ll help you to be able to create the perfect Kashk right at home.

A very basic recipe for Kashk is:

Mix up equal parts of yoghurt and water then simmer until the liquid has completely evaporated and you’re left with a loose pulp.

Then, dry the pulp and blend it with a little water and salt. It will sort of resemble a thin, creamy peanut butter and be a pale golden brown.

You’ll then need to place the mixture in a cheesecloth and give it a really good squeezing until all the remaining liquid comes out. You can discard the liquid and store the dry parts in individual containers ready to make Ashe-Reshteh and other things in the future!

If you want a really authentic tasting Kashk then choose a slightly sour yoghurt with absolutely no sweeteners added to it! I promise this will make the Ashe-Reshteh taste even better!

The Ingredients for Ashe-Reshteh

As you probably already know, I try to keep all my recipes as authentic as possible whilst being totally plausible for busy mums like me and that is the same with my Ashe-Reshteh!

I test out all my recipes in our household to make sure they taste great but they’re also simple and don’t involve hunting down super obscure ingredients you’ll never use again!

Reshteh (Persian Noodles): These noodles are the backbone of the dish, providing texture and helping to thicken the broth. You can usually find them in the world food aisle of big supermarkets or order them online.

Legumes: A combination of lentils, chickpeas, and red kidney beans offer a little protein and a delicious texture.

Fresh Herbs: A vibrant mix of parsley, coriander, and spinach gives the soup its signature green colour and depth of flavour.

Kashk: This fermented whey brings a creamy, tangy element that ties everything together so perfectly.

Garlic and Onions: Sautéed until golden, these aromatics create a rich flavour base that is ideal for beating the winter blues.

Spices: Turmeric and black pepper add warmth and depth to the soup and I just love them in winter, especially on those grey UK days!

Step by Step:

1. Rinse the tinned chickpeas and red kidney beans separately under cold water.
2. Heat some oil in a large pot over medium heat. Throw in the chopped onions, salt and turmeric; cook until they’re golden. Remove some from the pot and set aside to use later as garnish. Add 1 teaspoon of minced garlic and black pepper, and cook for another 2 minutes until it all smells amazing.
3. Add the soaked and drained lentils, pour in water or broth and bring it to a boil. Turn down the heat and let it simmer for about 30 minutes.
4. Then mix in the rest of the cooked legumes to the pot and stir in the chopped parsley, coriander, and spinach. Let it simmer for another 15 minutes. Add the reshteh noodles, stirring every now and then so they don’t stick. Cook for about 10 minutes until they’re tender.
5. Mix in half of the kashk, saving the rest to drizzle on top later. Let it simmer for another 5 minutes.
6. Serve hot, topped with the remaining kashk, caramelised onions, and mint!

To prepare the Garnish

1. Fried Garlic – Fry off 2 tablespoons of minced garlic in 2 tablespoons of olive oil until golden.
2. Fried Onion – use the onion fried/caramelised earlier.
3. Mint Dressing– 2 teaspoons of dried mint fried in 2 tablespoons of olive oil for 3 minutes or until it starts to sizzle.
4. Kashk – If the Kashk for garnishing is too thick and solidified, then mix in a tablespoon of hot water at a time until you reach a thick salad dressing consistency.

Frequently Asked Questions

1. What can I use instead of Kashk?

If you can’t find kashk, you can substitute it with Greek yoghurt or sour cream. While it won’t be exactly the same, it will still add a creamy and slightly tangy flavour to the soup.

2. What if I can’t find Persian noodles?

No worries! You can substitute Persian reshteh with linguine or fettuccine broken into smaller pieces. Just keep in mind the texture will be slightly different, but the soup will still taste delicious.

3. How do I store leftovers?

Ashe-Reshteh keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency. It can also be frozen for up to 3 months so just leave out the kashk and add it fresh when serving!

A steaming bowl of Ashe-Reshteh garnished with crispy onions, a swirl of kashk, and a sprinkle of dried mint, ready to be enjoyed with warm bread. What better way to banish the winter blues?

Ashe-Reshteh is a soul warming experience that brings a taste of Persian tradition to your kitchen. Whether you’re making it for a festive occasion or simply to cosy up on a cold day, it’s sure to delight and satisfy.

If you give this recipe a try, be sure to share your experience in the comments below or tag me on social media! I’d love to see how it turned out for you. Happy cooking!

Love, Nelly

More Persian Flavours

• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Joojeh Kabab (Persian Saffron Chicken Kabob)
• Persian Lamb Shank (Mahiche)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Adasi – Persian Lentil Soup

The post Delicious Ashe-Reshteh (Persian Noodle 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.

Enhanced with juicy sun-dried tomatoes, Feta and mini mozzarella balls, this salad is not only a feast for the taste buds but also a visual delight. Perfect for a quick, healthy meal on a warm day or a standout addition to any potluck, this pasta salad is easy to prepare and packed with nutritious ingredients. Whether you’re a seasoned cook or a kitchen novice, this recipe will become a go-to in your culinary repertoire. Let’s dive into this delicious and refreshing dish that epitomizes the essence of summer!

A Summer Pasta Salad Perfect for sharing

Why 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes

Spinach pesto pasta salad stands out for its fresh, vibrant flavours and health benefits. By using a homemade spinach pesto, you’re not only adding a burst of green goodness but also enriching the dish with essential vitamins and minerals. The combination of spinach, basil, and three types of cheese – Parmesan, feta, and mozzarella – provides a rich, creamy texture while offering a variety of flavours that balance sweetness, tanginess, and umami. The addition of sun-dried tomatoes adds a concentrated burst of flavour, making each bite a delightful experience. This salad is a versatile choice that caters to various dietary preferences, making it a must-try for any pasta lover.

Summer Pasta Salad

Summer calls for light, refreshing meals, and this 3 Cheese Spinach Pesto Pasta Salad is the perfect choice for your next picnic or family outing. As I am not a fan buying out, I often make this easy pasta salad for our family days out to the beach, where it’s easy-to-transport nature and delicious taste make it a hit with everyone. The ingredients complement each other perfectly and it also keeps well for the longer car journeys. This healthy pasta salad not only adds a touch of gourmet flair to our picnics but also ensures we have a nutritious and hearty meal to enjoy while soaking up the sun.

Alongside this healthy pasta salad I bring along freshly prepped vegetables and fruit with homemade strawberry lemonade. It truly is a treat!

Spinach Pesto vs Basil Pesto

Pesto is a traditional sauce from Genoa, in Italy’s northern region. Dating back to the 16th century, it is traditionally made with crushed garlic, basil, and pine nuts, blended with Parmesan cheese and olive oil.

Spinach pesto offers several advantages over traditional basil pesto, making it a compelling alternative, here’s a few things to keep in mind:

1. Nutritional Boost: Spinach is rich in vitamins A, C, and K, as well as iron and folate. By incorporating spinach into your pesto, you enhance its nutritional profile, providing additional health benefits that basil alone doesn’t offer.
2. Milder Flavour: Spinach has a milder, less intense flavour compared to basil. This makes spinach pesto a great option if you prefer a subtler taste that complements rather than overpowers other ingredients in your dish.
3. Creamier Texture: The addition of spinach can give the pesto a smoother, creamier texture. This is particularly beneficial if you’re looking for a pesto that blends seamlessly into dishes or has a more luscious consistency.
4. Color Variation: Spinach pesto has a vibrant green color that can be visually appealing and provide a different aesthetic compared to the more traditional, darker basil pesto. This can be particularly attractive in dishes where presentation matters.
5. Cost and Availability: Spinach is often more affordable and readily available than fresh basil, especially out of season. This makes spinach pesto a more economical choice, while still delivering a delicious and nutritious alternative.
6. Culinary Versatility: Spinach pesto can be used in a wider variety of dishes due to its milder flavour. It pairs well with a range of ingredients, from pasta to sandwiches, making it a versatile pantry staple.

A Healthy Pasta Salad Served Hot or Cold!

Ingredients:

• For the Pasta:
  • 500g pasta
• For the Pesto:
  • 150g fresh spinach
  • 20g fresh basil leaves
  • 4 cloves of garlic
  • 100g Parmesan cheese
  • 75g cashew nuts
  • 75g walnuts
  • Juice of one large lemon
  • 150ml extra-virgin olive oil
• Additional Ingredients:
  • 300g mini mozzarella balls
  • 200g Feta Cheese
  • 160g sun-dried tomatoes

Step by Step for this Easy Pesto Pasta

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve one cup of the pasta water before draining.
2. Prepare the Pesto:
   • While the pasta is cooking, prepare the pesto.
   • In a food processor, combine the spinach, Parmesan cheese, cashew nuts, walnuts, fresh basil leaves, and garlic cloves. Pulse until the ingredients are finely chopped.
   • Add the lemon juice and slowly pour in the extra-virgin olive oil while the processor is running until the mixture becomes smooth. If the pesto is too thick, you can add a little bit of the reserved pasta water to reach the desired consistency.
   • Season with pepper to taste but no salt as the crumbled feta at the end will add a salt to the final dish.
3. Combine and Serve:
   • In a large bowl, toss the cooked and drained pasta with the spinach pesto. If the mixture seems dry, add a bit more of the reserved pasta water until the pasta is well coated and the sauce has a creamy consistency.
   • Add the drained and roughly chopped sun-dried tomatoes, drained mini mozzarella balls and crumbled feta.
   • Give the salad a good mix, serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Frequently Asked Questions

If you do make this summer pasta salad, 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

Other Vegetarian Recipes You May Like:

• Roasted Eggplant Corn Avocado Pesto Pasta Salad
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Simple Dal Tadka with Extra Garlic and Chilli
• Adasi – Persian Lentil Soup
• Persian Dill and Fava Bean Stew

The post 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes appeared first on PEANUTSWIRLS.

Can it really get any simpler?

Lets talk about Burgers

Traditional burgers are an all-time favorite American dish that has become popular all over the world. A classic burger usually consists of a ground beef patty, seasoned to perfection, served on a bun and topped with lettuce, tomato, onion, and your favorite condiments.

One of the keys to a great burger is the seasoning. The right blend of seasonings can enhance the flavor of the meat and make your burger stand out. The best seasoning for burgers is a matter of personal preference, but there are a few classic ingredients that are always a good place to start.

Salt is the most important seasoning for any burger. It helps to bring out the natural flavors of the meat and makes it more juicy and tender. You can also add black pepper, garlic powder, onion powder, paprika, cumin, or even Worcestershire sauce to your seasoning blend to give your burgers an extra kick of flavor.

The Dream Combination for a Homemade Burger

When it comes to preparing your burgers, it’s important to handle the meat gently and not overwork it. Overworking the meat can lead to tough and dry burgers. You can also use a variety of cooking methods to cook your burgers, such as grilling, pan-frying, or broiling.

Another important factor in making a great burger is the quality of the meat. Using high-quality, fresh ground beef is key to making a delicious burger. Look for meat that is 80% lean and 20% fat to get the perfect blend of flavor and juiciness.

If you’re feeling adventurous, you can also experiment with different types of meat for your burgers. Ground turkey, chicken, lamb, or even plant-based alternatives can make for a tasty and healthier burger option.

Overall, the key to making a great burger is to keep it simple and focus on the quality of the ingredients. With the right seasoning blend and cooking technique, you can create a delicious burger that will satisfy your cravings and impress your guests.

Ingredinets 

• 100g Ground beef, lamb or mix per wrap 
• Tortilla or Shawarma bread 
• Salt and Pepper 

For the sauce

• Gherkins 
• Jalapeños 
• Red Onions 
• Mustard 
• Ketchup
• Mayonaise 

Start here for your Easy Burger Recipe!

• To make this delicious meal, all you need is 100g of ground beef, or beef and lamb mixed a tortilla or shawarma bread, and a few simple toppings. 
• Start by heating a pan over medium-high heat, then add the ground beef to a cooked tortilla or shawarma wrap. Flatten the meat with the tips of your fingers until the meat is spread evenly across the bread. 
• Cook the wrap meat side down in the pan on medium heat for about 5 minutes until juicy and crispy, then flip it over and cook for a few more minutes on the other side.

Time for the Homemade Burger Sauce

• While the meat is cooking, prepare your burger sauce by mixing together ketchup, mustard, mayonnaise, and finely chopped gherkins, red onions, and jalapeños. 
• Once the meat is cooked through, remove it from the pan and drizzle the burger sauce over the meat, then fold the tortilla or bread around the meat to create a wrap.
• Don’t forget cheese like I did when I was shooting these and shredded lettuce and tomatoes is also a good edition. 

Time to enjoy and fall in love with this Lazy Smash Burger Recipe!

That’s it – your Lazy Smash Burger Wrap is ready to enjoy! This recipe is perfect for a quick and easy lunch or dinner, and it’s easy to customize with your favorite toppings. Add some lettuce, tomato, or cheese for extra flavour and texture, thats just the starts, alternatively, switch up the sauce to make it your own.

How else you can make this Burger Wrap?

One of the best things about the Lazy Smash Burger Wrap is how versatile it is. You can make it with any type of ground meat, including turkey, chicken, or lamb, and the toppings can be customized to your liking. If you’re feeling extra lazy, you can even skip the homemade burger sauce and just use your favorite store-bought condiments.

Overall, the Lazy Smash Burger Wrap is a great easy burger recipe to have in your back pocket for those days when you want a delicious burger without all the fuss. Give it a try and see for yourself how easy and satisfying it can be!

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 

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!

• Authentic Turkish Lentil Soup – Mercimek Corbasi
• Adasi – Persian Lentil Soup
• Authentic Moroccan Harira Soup
• Flourless Chocolate Cake
• One Pot Sun-dried Tomato Chicken and Orzo
• Crispy Honey Ginger Garlic Salmon Bowl
• Turkish Bulgur Pilaf with Chicken

The post Lazy Smash Burger Wrap appeared first on PEANUTSWIRLS.

In the Middle East, it feels like dipping oil has been around forever and it’s such a staple in every breakfast table!

Tasty Bread Dipping Oil with a Middle Eastern Twist

What is Zaatar?

Funny story, I don’t think I have ever come across the direct English translation of the word Zaatar or Za’tar! I know it is sometimes referred to as oregano, but in my family, and probably, most of the Middle East, we’ve been brought up knowing Zaatar as.. Zaatar! And having lived in the UK, we still refer to it and will always call it Zaatar!

It is a Middle Eastern herb spice mixture that combines dried oregano, thyme, sumac and toasted sesame seeds with rich and quality extra virgin olive oil. You honestly have to try it to be able to understand just how herby and exotic the flavour is – it’s the perfect mix between nutty and crunchy but also savory. It’s absolutely delicious!

Not only does it fulfill taste buds but it also one of the healthiest mix of spices you didn’t know you needed, containing vitamins A, C, E and K.

What can I do with Zaatar Olive Walnut Bread Dipping Oil?

The explosive mix of this Bread Dipping Oil is a fantastic appetiser and can be served for breakfast, lunch and dinner! There is nothing better than dipping a crunchy, grilled, chunky piece of bread into this full of flavour dipping oil first thing in the morning – it’s indescribable.

Zaatar Olive Walnut Bread Dipping Oil is simply good quality extra virgin olive oil with a combination of delicious spices to make everything taste that little bit better. You can rub the dipping oil on your chicken pieces before roasting them in the oven, or as a topping for your fresh fish or sprinkled on top of any vegetables and potatoes, ready for the oven.

It can be eatan alone as a dip, or made into a sandwich, or the perfect topping on starter dishes like Hummus – very traditional in the Middle East!

Check out my video to get the perfect consistency for your Zaatar Olive Walnut Bread Dipping Oil

There’s so much you can do with this Zaatar Olive Walnut Bread Dipping Oil

Ingredients

• Zaatar
• Dried Mint
• Parsley
• Olive Oil
• Walnuts
• Olives
• Lemon

Step by Step

Start by chopping up the parsley, walnuts and olives very finely and mix together in a dish.

Add the zaatar and dried mint spices.

Top with the lemon juice and olive oil and you’re good to go. When adding oil, bare in mind the consistency of your mix – you want it to be thick enough so you get a good taste of the herb mix but with enough olive oil to soak the herbs.

Serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• Tahini and Pomegranate Brussels Sprouts
• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Zaatar Olive Walnut Bread Dipping Oil appeared first on PEANUTSWIRLS.

This chicken dish is one of my most frequently-made recipes. It’s foolproof and every time I make it, it turns out perfect!

Juicy Chicken Roasted to Perfection

Guests Will Be Impressed!

When I have guests over, I always like to have a variety of dishes on my table; a lamb dish like The Best Slow Cooked Pomegranate Beef Shank, a vegetarian dish or any kind of salad, and of course a chicken dish.

This recipe is one of the easiest recipes. It is my ultimate go-to recipe when I have guests over. And since it is a quick meal, it is a perfect last-minute dinner idea.

The best Spatchcock Chicken

What makes Simple Sheet Pan Spatchcock Chicken and Chips so special

This dish is a family favorite. I personally make it once a week and they love it! Even my 2-year-old son who doesn’t really like to chew, enjoys it. So I’m pretty sure you, your family and all your guests will love it too!

This Simple Sheet Pan Spatchcock Chicken and Chips is perfect for the festive season! With Christmas just around the corner, you can prep a platter like this within 10 minutes. It’s also a great replacement for turkey.

This simple spatchcock chicken and chips is so easy to put together with step by step instructions, a walk in the park! It uses very few ingredients, most of them are available in your pantry right now. It takes less than 10 minutes to be prepped and a total of an hour to be ready.

Preparing dinner could be a hard task some days, but with this recipe, just prep the dish and pop in the oven while you get some other work done around the house making it an ideal dish for a busy lifestyle. And, its healthy! It is a well balanced meal, especially when paired with a fresh bowl of salad

What is Spatchcocking?

Spatchcocking is a great cooking technique that allows the chicken to cook faster. It consists of removing a chicken’s backbone so that it lays flat. Hence the name Spatchcock Chicken.

So here’s how I did it; I cut from the neck down on each side, and I just take the spine out of the chicken. I then turn it around and press the breast down, and there you have it!

Five-Star Meal!

Pro Tips

I always use baby chicken for this recipe because it’s fresh, really meaty, and juicy.

One hour is enough to perfectly cook your chicken even if you were cooking a medium or large chicken.

An easy way to get rotisserie chicken is to use a generous amount of salt.

Don’t cover your chicken up as it sucks all the juices and goes dry. You might need to cover lamb but not chicken especially not smaller ones. Just bake it on high heat for 45 min to an hour and you will have succulent delicious juicy chicken.

Alongside it, you can make a fresh salad, or boil some vegetables like broccoli.

Frequently Asked Questions

Ingredients

• Chicken
• Potatoes
• Salted butter
• Salt
• Garlic powder
• Black pepper
• Olive oil

Step by Step

First, choose 2 trays, one for the chicken and the other one for the chips. Preheat your oven to 200 degrees. Then, wash your potatoes and sponge them really well. Leave the skin and cut them into big chunks.

Here’s a video on how to Spatchcock Chicken.

Next, melt the butter so it becomes soft, because you want to create a paste. Then mix it with the spices and olive oil. Massage your chicken fully with the butter paste, place on a tray and set it aside.

Then, mix the rest of the butter paste with the chunky potatoes. When you lay your potatoes on the tray, make sure they don’t overlap on top of each other.

Bake the two trays at the same time for no less than 45 minutes to an hour. Put the chicken on top and the potatoes on the bottom of the oven for 30 minutes. After 30 minutes flip them so the chunky chips go on the top and the chicken on the bottom.

After an hour, put the chicken right back to the top again just to make it more golden.

And there you have it, Simple Sheet Pan Spatchcock Chicken and Chips!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must-Try Recipes

• Tahini Walnut Aubergine Dip with Crispy Butter Beans
• Festive Holiday Honey Nut Gift Jar
• Simple Homemade Oxtail Soup
• Caramelised Cabbage and Leek Turkish Borek
• Classic English Shepherds Pie

The post Simple Sheet Pan Spatchcock Chicken and Chips appeared first on PEANUTSWIRLS.

This dish is special because it’s a unique mix of both savory and spice in one pan! Not only does it taste good, but it’s also picture perfect!

Traditions of Shakshuka

This family favourite is a common ground between the Turkish menemen, Persian omelet and of course the classic Shakshuka.

While the basil is a substantial part of a fresh Plate of herbs served alongside meals on a Persian table, Turkish peppers are a must for their spicy looking, yet sweet flavour in menemen.

While making this, it came to mind how simple elements from various recipes in similar cultures came together and that’s the beauty of food, it brings us together.

A classic Middle Eastern Dish to show off about

Why is Shakshuka so satisfying?

This Turkish Pepper and Egg Shakshuka is such a quick dish to put together, with just a few simple ingredients and quick and easy steps, you can have a healthy breakfast ready for you and your family to enjoy. And not just breakfast, this can be eaten at any time of the day… a dream come true, right?

It is a combination of simple ingredients like tomatoes, onions, eggs and a mix of spices to give the most satisfying explosion of flavours. You can taste every ingredient separately but also perfectly merged together. This is honestly one of my favorite dishes to make, serve and photograph!

It makes such a fulfilling dish for my family, both nourishing and satisfying.

What to serve with Turkish Pepper and Egg Shakshuka?

Because Shakshuka is a classic dish made up of tomatoes, onions and eggs, it actually works perfect with quite a few different sides, giving a new combination of flavours.

Turkish Pepper and Egg Shakshuka tastes amazing with freshly baked or toasted sourdough.

Like every traditional breakfast in the Middle East, you can add a side of cucumber and olives to your dish to fill your dining table as well as your guests

Don’t forget to garnish with fresh mint or basil!

The perfect dish in a few minutes!

Top Tips for the best Shakshuka

Remember to use a non-stick pan or a stainless steel skillet so your shakshuka does not stick!

Shakshuka is a very healthy dish made up of a good mix of vegetables. You can choose to add your own vegetables to spice things up and for that added unique taste. And of course this works well if you’re missing an ingredient or two when putting this dish together.

Once your shakshuka is cooked and ready to serve, don’t forget to garnish with fresh mint, or basil works just as well.

Ingredients

• Medium red or white onion
• Eggs
• Canned tomatoes
• Medium ripe tomatoes
• Turmeric
• Salt
• Pepper
• Pul biber (Aleppo Pepper)
• Cumin
• Garlic
• Green Peppers
• Olive Oil
• Water

Step by Step

Start by heating your olive oil in a large pan and place your finely chopped onions to sauté until translucent. Add the chopped Turkish peppers and garlic and continue to sauté for a couple of minutes. Then, add all your spices to the mixture.

Add the chopped tomatoes followed by the canned tomatoes in addition to the water. Put the lid on and leave your mixture to cook together and for everything to soften for about 5 – 8 minutes.

As soon as the tomatoes have become soft and the water has dried up, make little wells in the mixture and crack the eggs one by one into the wells. Put the lid back on so the eggs can cook and harden. Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other recipes to try

• Blueberry Pumpkin Baked Oatmeal
• Cardamom Pumpkin Cake
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Caramelized Fruit and Cheese Dip
• Homemade Pumpkin Spice Cinnamon Rolls

The post Turkish Pepper and Egg Shakshuka appeared first on PEANUTSWIRLS.

Satisfying filling with a crispy outside

The Personal Touch

When I say these Vegan Black Bean Tacos are loved by everyone, I literally mean everyone!

Ever since starting Peanutswirls, my sister has been encouraging me to share this recipe and when it comes to my sister, she’s quite hard to please, especially with food! In her opinion, this is one of the best recipes ever made and one of her absolute favourites of all time, so in my eyes… that’s definitely a win for me!

My husband too! He’s a meat eater and absolutely loves his meat, but he was the first to agree that from the punchy flavours of the filling, you couldn’t actually tell there was no meat in this dish! He is a huge fan of these Vegan Black Bean Tacos, so satisfying and so filling, packed full of protein.

Guacamole Dip

I love to serve these Tacos with my homemade guacamole recipe. I made this a few days ago with just 3 simple ingredients, avocados, lemon juice and coriander leaves.

Usually, I add tomatoes and onions to the guacamole, but this time I kept it super fresh with just the 3 ingredients above.

The trick to making the perfect guacamole dip is picking the right avocados at the right amount of ripeness. Avocados that are not ripe enough will be hard and your guacamole will be somewhat flavourless, but, too ripe will ruin the taste. Just give the avocado a small squeeze.. if there is no give, the avocado is not ripe yet, too much give and your avocado is too ripe!

Have you ever heard of goldilocks and the three bears? An avocado that squeezes a little but not too much, is just right! Don’t worry though, after a few attempts at making your guacamole dip, you’ll become an expert!

Deliciously fulfilling Tacos with a dash of guacamole

Top Tips

What I love about this recipe is how quick it is to put together! It’s my go-to recipe for all occasions, but I especially love to show it off when I have all my girlfriends over, looking to enjoy a super duper yummy wholesome vegan meal.

I also serve these Vegan Black Bean Tacos with sour cream for extra taste. I use sour cream as a substitute for full fat Greek yogurt to keep the recipe 100% vegan.

You can choose to use a ready made Taco spice/seasoning mix instead of the spices i’ve used in the recipe. The mix comes complete with all the tasty spices you would want including garlic and onion powder. I’ve used fresh garlic and onion in my recipe so these can be substituted in easy.

Ingredients for the Tacos

For your tacos:

• Garlic
• Onions
• Black Beans
• Portabella Mushrooms
• Tomatoes (optional)
• Barbecue Sauce
• Cheddar cheese
• Smoked paprika
• Cajun seasoning
• Oregano
• Ground Cumin
• Ground turmeric
• Salt

For your guacamole dip:

• Ripe avocados
• Lemon juice
• Coriander leaves

Easy Steps to make Black Bean Tacos

First, dice up your onions and garlic cloves and add to the pan.

Then, slice the portabella mushrooms and add to the mixture. Mix altogether and cook on low heat.

Add the smoked paprika, cajun seasoning, oregano, ground cumin, ground turmeric and salt to the pan.

Drain your black beans, add to the mixture and mix well.

Add your barbecue sauce and mix again. Cover the pan until the mixture has cooked nicely.

*Optional Step* Add your chopped tomatoes to the mixture. I used my very own homegrown tomatoes that didn’t ripen. Although you cannot eat these tomatoes raw, cooking them in food is absolutely delicious!

Let all the ingredients cook well together.

Now, we’re ready to roll. Fill the tacos with 2 tablespoons to mixture each. Fill the remaining space with cheddar and fold them over.

Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream. Bon appetite!

Other recipes to try

• Sumac Chicken with Pan Fried Butter Tomatoes
• Persian Ramadan Lamb and Lentil Shami Kofta
• Persian Meat Kotlet (Meat Cutlet)
• Spanakopita Dip – Cheesy Spinach Dip
• Bechamel Pasta Bake (Macarona Bechamel)

The post Vegan Black Bean Tacos appeared first on PEANUTSWIRLS.

Persian Dill and Fava Bean Stew

Meals and memories are made here!

Where doe the name Persian Dill and Fava Bean Stew originate from?

Well in Persian, Baghali means fava beans or broad beans, while Ghatogh is Stew.

Food has the ability to evoke memories of a time, long gone, when loved ones gathered around the table to share homemade meals made with love. Remember those days when your eyes lit up because your mom or grandmother had made your favourite dish? Best days ever, right?!

In northern Iran, we love vegetarian dishes, especially Fava beans or similar beans and legumes. Fava beans are equally popular amongst the Arab nation. Fuul being one of the staples on a breakfast table of an Arab household. So, of course my Egyptian husband goes all out from time to time and spoils me with an Egyptian breakfast spread, which of course includes a traditional, classic platter of fuul.

In addition to Egyptian style Fuul, i’ve also tried my friend’s Syrian version and a Lebanese version, where the Fuul is cooked for hours with the skin on until it goes mushy. There are so many different ways Fuul can be used and it’s amazing how every culture has its own, all just as tasty though!

Traditions of Persian Dill and Fava Bean Stew

I was raised eating this Fava beans with Dill Stew dish alongside other similar dishes, on a regular basis, especially during Spring, which is the season for fava beans. This was also the beloved dish of my late grandfather. When in season, my grandparents used to purchase these in large quantities, sit together, peel the first skin off, then the second skin and freeze it for later use.

Purchasing Fava beans peeled from both shells, frozen and ready to use was a luxury that they did not have when I was young. I guess that’s what made this recipe even more special.

My Grandma was a skilled cook, her dishes were indescribable! Once, my mom tried the Baghali Ghatogh dish I made, and I can still remember her face to this day! She was emotional, as it was the closest version to my grandmother’s dish. It is an absolute honor to be able to cook like her, and to hear “you’re so talented!” from my mother. It warms my heart and it is very reassuring that I am able to share my family recipes and do justice by them.

More about Fava Beans

Fava beans or broad beans are sweet, tender, seasonal spring beans harvested from thick pods. They date so far back, and are traditionally grown and eaten all around the world.

Fresh fava Beans can be eaten raw, cooked or dried for use later. The versatile bean can be used for salads, stews, sauces and fillings.

They can also be used as the perfect snack! Just boil the Fava beans, sprinkle with Kolpar, a brown coloured powder with a smoky salty flavor and your snack is ready, exactly as it is served in my hometown, Iran. Just imagine walking on the beach, late evening, wrapped up nice and warm during the winter months, this brings back so many memories for me!

Feel the flavour and explosive taste

Tips, tips and more tips

Once you add the eggs, it is always better to keep the pan lid on so they cook evenly.

To make you meal 100% vegan, you can actually skip adding eggs, without any substitute.

You can find frozen Fava beans in any Middle Eastern grocery store. If they are not double peeled, you can remove the outer skin or leave them on for extra flavor.

In addition to Persian Dill, you can add cilantro, parsley or fenugreek leaves. But of course, Persian Dill, will always be my the traditional favourite recipe!

A tablespoon of ghee is optional, but it makes a world of difference in taste! Absolutely delicious!

Why I love this Stew?

I had to ask my friend Google for this one! But before I tell you why here’s a little big story.

This is a classic vegetarian dish from the northern region of Iran that I grew up with. As the traditional name is not as memorable as the insane flavours of this dish, I decided to call it a stew.

And that’s where bestie Google came in. To my knowledge stews cook slowly for several, what seems like endless hours, for all the flavours to marry.

Where as, my fava bean stew is ready in about 15 minutes. So I guess the crown for the easiest and quickest stew goes to this one!

If you didn’t know fava or broad beans, Dill, garlic and butter are a match made in heaven. And that’s why I ran off with the entire plate here. Check out my Persian Dill and Fava Bean Stew video here.

Frequently Asked Questions

My Grandpa’s Cherished Meal!

Fava Beans with Dill Stew ingredients:

• Frozen peeled fava beans
• Persian Dill/ fresh and dried
• Salt
• Black pepper
• Ground Turmeric
• Egg
• Butter
• Water

Step by Step

To begin, melt the butter in a large non-stick pan and add chopped garlic and fava beans. Stir a bit.

Add chopped dill.

Then, add black pepper, ground turmeric and salt. Stir with a wooden spoon until well combined. Cover the pan with its lid and cook for 5 minutes at medium-high heat.

Remove the lid to add water then recover and cook for another 5 minutes at medium-high heat. At this stage, the broad beans should be tender and crunchy at this stage but firm.

Now, make four wells to crack the eggs in there and cook for 4 to 5 minutes at medium-high heat. Don’t forget the lid.

Our fantastic Persian Dill with Fava Bean Stew is Ready to be served! Serve with fluffy rice or Bread, try my childhood recipe and you won’t regret.

Other Quick and easy recipes to try!

• Sucuk & Eggs
• Loaded Hummus with Shawarma Ground Beef
• 30 Minute Creamy Turmeric Chicken Vegetables and Rice

The post Persian Dill and Fava Bean Stew appeared first on PEANUTSWIRLS.

This Persian dish is super easy to prepare, wonderfully flavoured and is honestly one of my favourite comfort meals. It’s perfect for you to enjoy with your family on a weeknight.

Love At First Bite!

Speaking from personal experience, I can assure you that you will be obsessed with this Sumac Chicken recipe.

How am I so sure? Read more and find out!

First and foremost, it is an incredibly delicious meal that will literally leave you mesmerized. Once you take that first bite, you will get a pleasant feeling of warmth and love. It could just be me, since it connects me to my roots, but let me know if you feel the same once you try it!

I’m not even exaggerating when I say that this is a restaurant-quality meal served at home! And you know what? It comes together in under 30 minutes! Sounds like a dream, right?!

The recipe I made is like a quick version of the traditional recipe, which, is usually made on a grill, but I went for a frying pan because it is so much easier.

On top of that, it’s a budget-friendly meal! It only requires a few ingredients so it’s a guaranteed money saver.

Best Comfort Food!

Why You’ll Love This Sumac Chicken Recipe

On a cold winter night after a hectic day, you will be craving not only something quick to make but also, something filling! Well, this Sumac Chicken recipe is ideal for that!

Everyone loves barbecue parties, who doesn’t!? But it’s not always possible relying on this weather. Good news is that this dish gets rid of the craving for a barbecue when it’s no longer in season making the perfect, most filling meal!

A satisfying fully packed dinner, perfect for a weeknight dinner!

What to Serve with Sumac Chicken?

One of my favorite things about this Sumac Chicken dish is that it’s very versatile and it could be served with many things.

It is perfect when served on a bed of rice, but that is definitely not the only way!

To fit the Persian vibes, you could do some Kuku Sibzamini – Persian Boiled Potato Patties if you’re feeling extra, if not, simple mashed potato on the side would still be an amazing companion.

You could never go wrong with a vibrant green bowl of salad. My Roasted aubergine, Corn, Avocado Pesto Pasta Salad is amazing and it’s definitely more on the filling side. If you’re looking for a lighter option, you could do any salad you like!

Follow these Steps to Make The Best Sumac Chicken

First, start by pan frying your chicken with butter

Then, add as much sumac as you like

Once your chicken reaches this color, serve it on a bed of steamed rice

In the meantime, add a little bit more butter and pan fry your cherry tomatoes

After that, add your pan-fried tomatoes on top

Finally, add fresh mint leaves and chopped radishes and you’re done!

Tips to Perfect your Sumac Chicken

Traditionally, this sumac chicken recipe would have saffron in it, but you can skip it like I did, especially, if you’re on a budget.

If you chose to use chicken breast, that’s absolutely okay! But be careful! Chicken breast shouldn’t be cooked for too long because it will go dry. And make sure you add a little more butter to get the juiciest Sumac chicken!

Feel free to add your favorite vegetables!

Attention! Salt and pepper are to taste.

Frequently Asked Questions

You Won’t Be Able to Resist!

Easy Sumac Chicken Recipe

Ingredients

• Chicken thighs boneless
• Butter
• Sumac
• Salt
• Black pepper
• Onion powder
• Garlic powder
• White rice

To garnish

• Cherry tomatoes
• Fresh mint
• Radish

Steps to Prep

First, start by cutting the chicken thighs into chunks, then add them to your pan and fry them with butter. 

For the seasonings, add onion powder followed by a little bit of garlic powder, and then salt, black pepper, and lots of sumac.

Once your chicken turns brown, add a little bit more butter and pan-fry your cherry tomatoes for about 3-4 minutes.

Finally, serve them on a bed of steamed white rice and fresh herbs. I added a handful of fresh mint and radish to garnish. Enjoy!

Recipes You Must Try!

• Tahchin – Persian Saffron Rice with Chicken
• Ultimate Spaghetti Bolognese
• Vegan Kimchi

The post Sumac Chicken with Buttery Tomatoes appeared first on PEANUTSWIRLS.