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.

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.

Adas Polo is a true Persian classic, blending together the earthiness of lentils, the sweetness of dates and sultanas, and the warmth of spiced meatballs. This beloved dish has graced Iranian tables for centuries, bringing comfort and joy to gatherings both big and small. In my family, it’s a Ramadan favourite, an essential part of iftar that nourishes both body and soul.

A Little Bit About Adas Polo

If you’ve never tried Adas Polo, you’re in for a treat! This dish beautifully balances sweet and savoury notes, showcasing the very essence of Persian cuisine. It’s no wonder Adas Polo is a go to for celebrations, from weddings to family feasts.

Lentils, or “adas” in Persian, are a symbol of prosperity and have long been a staple in Iranian cooking. Paired with fluffy saffron scented rice and caramelised dates and sultanas, this dish is as rich in history as it is in flavour. Some regions in Iran add caramelised onions or tart barberries (zereshk) for a burst of tanginess, while others mix in spiced meatballs or tender shredded meat. Each version is a delightful expression of local culture and culinary tradition.

But what truly makes Adas Polo special is the warmth and love it brings to the dinner table. In our home, it’s a reminder that food is more than just sustenance, it’s about gathering, sharing, and creating memories with loved ones.

My Favourite Dishes to Pair with Adas Polo

Adas Polo is so versatile that it pairs beautifully with a variety of sides. Traditionally, it’s served with a dollop of creamy yoghurt or a simple salad of fresh herbs and vegetables. I love serving it with Mast-o-Khiar (Persian cucumber yoghurt) or a refreshing Shirazi salad for a burst of freshness alongside the warm, spiced flavours.

If you’re feeling adventurous, try pairing it with a crispy tahdig (Persian rice crust) for an added crunch. The combination of fluffy saffron rice and golden, crispy tahdig is simply irresistible!

This dish also complements a variety of Persian stews (khoresh), like Ghormeh Sabzi or Fesenjan, for a more elaborate feast. The contrasting textures and flavours create a truly memorable meal that’s perfect for any occasion.

Personally, I just love choosing Adas Polo for any menu, especially if I know it’s going to be a chilly day. It’s super easy to make, very nourishing, and incredibly tasty. I think recipes that can be prepared the day before an event definitely hold a special place in my heart because cooking with little ones in the house can become a bit of a marathon!

The Ingredients for Adas Polo

Whilst this is a very traditional recipe, all of the ingredients still bring their own talents to the dish making it the delicious and nourishing meal my family has loved for centuries before me.

Basmati Rice: The long, fragrant grains are perfect for fluffy Persian-style rice.

Green Lentils: Earthy and hearty, they add depth and texture to the dish.

Cinnamon and Saffron: These spices bring warmth and a delicate fragrance, elevating the rice to another level.

Minced Meat (Beef or Lamb): Choose your preferred meat for juicy, flavourful meatballs the whole family will love.

Spices (Cinnamon, Turmeric, Cumin): A mix of aromatic spices creates a beautifully spiced meatball that pairs perfectly with the sweet and savoury rice.

Dates and Sultanas: These add a natural sweetness that balances the savoury lentils and spiced meatballs.

Butter or Oil: Used to lightly sauté the dates and sultanas, enhancing their flavour and giving them a glossy finish.

Step by Step:

1. Rinse the lentils and cook in boiling water until just tender. Drain and set aside.
2. Mix minced meat with grated onion, cinnamon, turmeric, cumin, salt, black pepper, and fresh coriander. Then, roll into small meatballs and fry until browned on all sides. Set aside.
3. Boil soaked basmati rice until the grains are soft on the outside but firm inside. Drain and rinse with cold water.
4. In the pot, add a layer of rice at the bottom for the crispy tahdig. Alternate layers of lentils, rice, and meatballs, sprinkling cinnamon as you go. Next, drizzle bloomed saffron water over the top for a fragrant finish.
5. Cover the pot with a towel-wrapped lid and steam on low heat for about 40 minutes. Meanwhile, lightly sauté dates and sultanas in butter or oil until fragrant.
6. Fluff the rice and transfer to a serving dish and garnish with caramelised dates and sultanas. You’re ready to enjoy Adas Polo with your family and friends!

Frequently Asked Questions

1. Can I make Adas Polo vegetarian?

Absolutely! Simply omit the meatballs for a delicious vegetarian version. You can add caramelised onions or even roasted vegetables for added flavour and texture. The combination of sweet dates, sultanas, and spiced rice is just as satisfying on its own!

I really love making Adas Polo vegetarian for meat free Mondays if I feel like we’ve had a particularly meat-heavy week or if I just feel like making another aspect of the meal the star of the show.

2. Can I use a different type of lentil?

Yes, but be mindful of cooking times. Brown or Puy lentils work well, but red lentils tend to become mushy. Adjust the cooking time accordingly to maintain the right texture!

Experimenting with lentils is a tricky one as we can very quickly upset the balance of textures and end up with something a little… mushy. However, lentils are delicious and I love trying out new combinations so definitely don’t be put off!

3. Can I prepare Adas Polo in advance?

Yes! In fact, the flavours deepen when made a day ahead. Simply reheat gently, and don’t forget to add a splash of water to prevent the rice from drying out and you’ll be just fine!

Adas Polo is a fantastic dish to make for family gatherings as you can easily do all the prep in the days leading up to the event. It’s also fairly reasonably priced per serving and a hit with pretty much everybody who tries it! Yes, even fussy kids love Adas Polo!

4. Can I substitute sultanas with another dried fruit?

Definitely! You can use raisins, dried apricots, or even dried cherries for a unique twist. Just be sure to adjust the quantity to balance the sweetness. It can be a fun way to involve children in the meal prep by letting them select their dried fruit of choice to add to the meal!

I love sticking to sultanas but more often than not an online shopping delivery has substituted my sultanas for raisins and they work just as well in an Adas Polo!

Adas Polo is more than just a meal, it’s a celebration of Persian heritage and a reminder of the power of food to bring people together. Whether you’re preparing it for a special gathering or a comforting family dinner, this dish carries with it centuries of tradition, love, and hospitality.

If you give my Adas Polo a try, don’t forget to leave a comment or review! I always love hearing your feedback and seeing your creations. Feel free to tag me on Instagram or Pinterest, it truly makes my day!

For more Persian delights or comforting family dishes, visit my main courses page!
Happy cooking and even happier eating!

Love, Nelly

Other Delicious Main Meals

• Persian Saffron Rice With Tahdig
• Persian Lamb Shank (Mahiche)
• Bechamel Pasta Bake (Macarona Bechamel)
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Crispy Honey Ginger Garlic Salmon Bowl

The post Adas Polo, Easy Persian Lentil Rice with Spiced Meatballs 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.

Iced Hibiscus Tea – The drink of Summer

What is Karkade – Hibiscus Tea?

Karkade, also known as hibiscus tea, has its origins deeply rooted in ancient civilizations, particularly in Africa. Karkade, is believed to be native to West Africa, where it was traditionally used for both culinary and medicinal purposes. It is a traditional beverage made from the dried calyces of the hibiscus flower, particularly Hibiscus sabdariffa.

This tea is famous for its striking deep red colour and tart, cranberry-like flavour. It has been popular for centuries in countries such as Egypt and Sudan, where it is often served during special occasions and celebrations. Popular in many cultures around the world, Karkade can be enjoyed both hot and cold.

Karkade & I

As I am married to an Egyptian, this is the one drink my husband most asks for as soon as we experience a hot day in the UK. However, last summer we went on a family trip travelling across Egypt while I was 20 weeks pregnant with our second child. I had my first sip of Iced Hibiscus Tea in Egypt in old Cairo while walking through the bazaar with my family. The lovely older uncles walk around shouting “Kar-ka-deh” and they pour the drink out of the carafe.

I only had a sip due to being pregnant, although they assured me it was fine to drink but I knew it may drop my blood pressure and make me unwell while pregnant. They didn’t know that I was very familiar with Hibiscus tea as it is made and served warm, regularly in Iran and in Persian homes.

Health Benefits of Karkade

Besides its refreshing taste, it is celebrated for its numerous health benefits, including being rich in antioxidants, particularly vitamin C, it helps boost the immune system and protect against oxidative stress. The tea is also known for its potential to lower blood pressure and cholesterol levels, promoting heart health.

Additionally, Karkade has anti-inflammatory properties that can aid in reducing inflammation and support overall well-being. It is also a natural diuretic, which helps in detoxifying the body and supporting kidney health. With its combination of health-boosting properties, Karkade is not only a refreshing drink but also a beneficial addition to a healthy lifestyle.

Deliciously warm and satisfying

Ingredients for Egyptian Karkade

Filtered Water – to ensure good flavour and a clear colour.

Dried Hibiscus flowers – the dried flowers used for this Egyptian Karkade is readily available in supermarkets and middle eastern stores.

Sweetener of choice – hibiscus is quite tart and has a naturally sharp, cranberry-like tartness. Adding sweetener helps to balance this tartness, making the beverage more palatable for those who might find the unsweetened version too sour. Honey or sugar is the mostly used when making this drink and although exact measurements are included in this recipe; feel free to adjust this to your taste.

Lemons and Mint – both of these or each of them individually can brighten up any drink and give it a refreshing taste.

How to make Iced Hibiscus Tea

Rinse the Hibiscus Flowers – Place the dried hibiscus flowers in a colander and rinse them under cold water to remove any dust or impurities.

Boil the Water – In a large pot, bring 6 cups of water to a boil.

Add Hibiscus – Once the water is boiling, add the rinsed hibiscus flowers. If you wish, add a cinnamon stick, ginger slices, or cloves to enhance the flavour.

Steep the Tea – Reduce the heat and let the mixture simmer for about 10-15 minutes. The longer you let it steep, the stronger the flavour will be.

Sweeten the Tea – Strain the hibiscus tea into a large pitcher, removing the flowers and any added spices. While the tea is still warm, stir in the sugar until it is fully dissolved. Adjust the amount of sugar to your taste preference.

Serve Cold – Once the Tea has cooled down, pour into glasses over ice with an optional garnish of lemon and mint.

Serve Warm Hibiscus Tea– Instead of letting it cool down, pour the warm Karkade into mugs and enjoy. Optionally, you can garnish with a slice of lemon or a sprig of mint.

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

• Karak
• Boba Tea

The post Karkade – Hibiscus Tea appeared first on PEANUTSWIRLS.

Origins of Persian Lamb Shank (Mahiche)

The Persian Lamb Shank holds a special place in Iranian culinary traditions. With a history that spans thousands of years, this dish reflects the diversity of Persian culture and the mastery of slow cooking. It is believed to have originated in the royal kitchens of ancient Persia, where lamb was often favored for its succulent meat and distinct flavour.

The slow cooking technique used in preparing Mahiche allows the flavors to meld together, resulting in a dish that is tender, aromatic, and deeply satisfying. It has become a staple on Persian dining tables during special occasions, celebrations, and family gatherings, symbolizing warmth, hospitality, and culinary expertise.

A Taste of delicious flavours

Chef Approved Tips:

Preparing Lamb Shank in Persian Restaurants

When it comes to making the perfect Persian Lamb Shank, Persian restaurants follow time-honoured techniques and recipes passed down through generations. Here are some essential steps and tips to achieve a flawlessly slow-cooked lamb shank:

Starting with a clean slate
Begin by rinsing the lamb shanks thoroughly under cold water to remove any impurities or bone fragments. This step ensures a clean and fresh base for your dish.

Removing foam from the pot
As the lamb shanks simmer, a foamy layer may form on the surface. Skim off this foam using a ladle or a slotted spoon to maintain the clarity of the cooking liquid.

The power of onions
Onions play a crucial role in Persian cuisine, adding depth and sweetness to the dish. Use a generous amount of sliced onions to create a flavourful base for the lamb shanks.

The magic of cinnamon
To infuse the dish with a subtle warmth and fragrance, add a cinnamon stick during the final hour of cooking. This will enhance the overall aroma without overpowering the other flavours.

Whole garlic head
Instead of chopping garlic, Persian chefs often opt to use a whole head of garlic. The slow cooking process allows the garlic to mellow and soften, imparting a gentle garlicky flavor to the lamb shanks.

Timing the saffron
Saffron is a prized spice in Persian cuisine, known for its vibrant color and delicate flavour. To preserve its essence, add saffron in the last hour of cooking when the meat is already tender. This prevents the saffron from hardening the meat and maintains its aromatic impact.

The butter factor
Adding a small piece of butter to the cooking liquid is believed to tenderise the meat further. The addition of butter can also contribute a velvety richness to the dish.

Cooked to perfection!

The Secret Ingredient for Persian Lamb Shank

Pomegranate Molasses – One of the key components that elevates the flavours of Persian Lamb Shank is the addition of a tablespoon of pomegranate molasses. This tangy and slightly sweet syrup adds a delightful complexity to the dish, balancing the richness of the lamb with its fruity undertones. It’s a secret ingredient that truly sets Mahiche apart. You would never have anyone guessing that it’s been used in the cooking process. The fact that for 1.5 kilogram of meat only one tablespoon is used, truly shows how subtle this it.

I must also add that it not only improves the flavour but it really perfects the colour of the dish.

Ingredients

• 4 lamb shanks
• 3 large onions, sliced
• 1 cinnamon stick
• 1 whole head of garlic
• 1 tablespoon pomegranate molasses
• A pinch of saffron threads or ground
• Salt and pepper to taste
• 50g Unsalted Butter
• Olive oil for cooking
• 2 teaspoons tomato paste

How to make Iranian Lamb Shank

1. Rinse the lamb shanks under cold water and pat dry.
2. Heat olive oil in a large pot over medium heat.
3. You can skip this part or sear the lamb shanks on all sides until browned. Remove and set aside.
4. In the same pot, add sliced onions with turmeric and black pepper and cook until softened and golden.
5. Return the lamb shanks to the pot with the onions.
6. Add 1 litter of water, 2 teaspoons off tomato paste, whole head of garlic, and the butter.
7. Skim off any foam that forms on the surface of the liquid as it starts to boil.
8. Once it comes to a boil, reduce heat to low and simmer for about 3 hours or until the meat is tender.
9. In a small bowl, brew saffron threads in a tablespoon of warm water and set aside.
10. In the last hour of cooking, add the saffron mixture, cinnamon stick, pomegranate molasses and salt.
11. Cook for another hour, allowing the flavors to meld together.
12. Remove the lamb shanks from the pot and serve with the aromatic cooking liquid.

What can I serve alongside Persian Lamb Shank?

Persian Lamb Shank pairs wonderfully with various accompaniments. Here are a few suggestions:

• Saffron rice – The fragrant and buttery saffron rice complements the flavours of the lamb shank.
• Flatbread or Naan – Serve warm bread to scoop up the tender meat and sauce.
• Persian Shirazi salad – A refreshing salad made with cucumbers, tomatoes, herbs, and a tangy dressing can balance the richness of the lamb.
• Persian Spinach Yogurt – A cool and creamy yogurt sauce with garlic, mint, and a squeeze of lemon adds a delightful contrast.
• Roasted vegetables – Oven-roasted root vegetables or grilled seasonal veggies make a delicious side dish.

Remember, you can tailor the sides according to your personal preferences and the flavors you wish to highlight alongside the Persian Lamb Shank.

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
• Pistachio Rose Baklava Cake
• Apple Streusel Handpie
• Pistachio and Pomegranate Turkish Delight
• Classic Nachos with Homemade Cheese Sauce

The post Persian Lamb Shank (Mahiche) appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

Origin and History of Pasta with Bechamel Sauce

The origins of Bechamel Pasta Bake can be traced back to Italy and France. In Italy, it is known as “Pasta al Forno,” while in France, it is known as “Gratin de Macaroni.” The dish is believed to have been created during the Renaissance era, when Italian and French chefs began to experiment with new and innovative ways of cooking.

Bechamel sauce, which is a key ingredient in this dish, was first created by French chef Louis de Bechamel in the 17th century. This sauce is made by mixing butter, flour, and milk, and is used as a base for many creamy dishes.

While Bechamel Pasta Bake is not traditionally an Egyptian dish, it has become popular in modern Egyptian cuisine, and can be found on the menus of many restaurants in Egypt. This is exactly how I was introduced to it, through my Egyptian friends and husband. I can truly say I instantly fell in love with it and the rest is history. I mean what’s not to love about a creamy, rich bechamel sauce, perfectly seasoned ground meat and pasta that is cooked to perfection. The dish is often served as a comfort food, and is enjoyed by many Egyptians as a hearty and filling meal.

Where is it mostly eaten in the world?

Bechamel Pasta Bake is a popular dish in Mediterranean countries like Italy, Greece, and Turkey. It is also enjoyed in other parts of Europe, including France and Spain. In the United States, it is commonly served in Italian-American households and restaurants.

Bechamel Pasta Bake is a versatile dish that can be served on many occasions. It is a popular comfort food regularly made in Egypt and is often served as a main course for family dinners or casual gatherings. It is also a popular dish for potlucks and parties, as it can easily feed a crowd.

Deliciously Rich & Creamy

How to serve Macarona Bechamel

Bechamel Pasta Bake is often served with a side salad or garlic bread. It can also be paired with other dishes, such as grilled vegetables, roasted chicken, or a meaty ragù sauce.

In Egypt, Bechamel Pasta Bake is often served alongside other popular and national dish like Koshary, a mixture of lentils, rice, and pasta, and Molokhia, a stew made from the leaves of the jute plant. It is also sometimes served with grilled meats like kebabs or shawarma.

In Italy, Bechamel Pasta Bake is often served alongside other traditional pasta dishes like Lasagna and Baked Ziti. In Greece, it is commonly served with roasted lamb or chicken.

In conclusion, Bechamel Pasta Bake is a delicious and creamy dish with a rich history and is enjoyed by many people around the world. Whether it’s served as a main course or alongside other dishes, it’s a versatile dish that’s sure to please any crowd.

Ingredients

• 500g Macaroni pasta (or any pasta of choice)
• 600g Ground beef/lamb or mix
• 3 medium Onions chopped
• 10 cloves of crushed garlic
• 1/4 teaspoon of Nutmeg
• 2 teaspoon All spice
• 1 tablespoon Oregano
• 2 teaspoon Aleppo Pepper
• 1 vegetable stock cube (optional)
• 1/2 teaspoon Cinnamon
• 2 teaspoon salt
• 2 tablespoons tomato paste
• 1 cup water for the meat mixture

Bechamel Sauce Ingredients

• 1 cup of butter
• 1 cup of all-purpose flour
• 1.5 Litres of milk
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Steps for this Middle Eastern Pasta Bake

1. Preheat your oven to 375°F.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk to the saucepan, whisking constantly to prevent lumps from forming.
6. Add the salt and black pepper to the saucepan and stir to combine.
7. Continue cooking the sauce until it thickens, stirring frequently. This should take around 10 minutes.
8. In a large pan sauté the chopped onions with minced garlic and ground meat until caramelised and translucent.
9. Add the spices and when aromatic add the tomato paste with 1 cup of water. Place the lid on top of the pan allow to cook on low for 15 minutes. Mix often to make sure the meat doesn’t burn at the bottom.
10. If using any optional ingredients, add them to the sauce and stir to combine.
11. Add a few ladles of the béchamel sauce to the cooked pasta and stir to coat evenly.
12. Pour 1/2 of the pasta mixture into a large baking dish and flatten to cover the base evenly.
13. Pour the ground meat mixture on top of the pasta and flatten to cover the pasta.
14. Then pour the rest of the pasta on top followed by all the remaining béchamel sauce.
15. Bake the pasta for 30-45 minutes, or until the top looks broiled and bubbly.
16. Let the pasta cool for a few minutes before serving.

This creamy Bechamel Pasta Bake is sure to be a hit at your next family dinner or gathering with friends. It’s a versatile dish that can be customized to suit your tastes and preferences, so feel free to experiment with different ingredients and toppings. Enjoy!

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

• 10 Minute Chocolate Date Truffle
• Cardamom Rose Date Suhoor Oatmeal
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Lazy Smash Burger Wrap
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken

The post Bechamel Pasta Bake (Macarona Bechamel) 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.