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.

A Brief History of Sourdough Persian Barbari

Barbari is one of Iran’s oldest and most beloved flatbreads, traditionally baked in clay ovens by the Persian speaking Khorasan people. Its name is thought to come from the word “Barbar,” meaning “of the foreigners,” as it was popularised in Iran by the Hazaras, an ethnic group originally from the eastern borders.

With its gorgeous ridged surface and crispy golden crust, barbari quickly became a favourite in Iranian households, enjoyed at breakfast with cheese and herbs or as an accompaniment to hearty stews. Personally, I love it on the side with anything if it means scooping up the remnants of dinner with a warm slice of sourdough Persian barbari!

How I Serve Sourdough Persian Barbari

I love serving Sourdough Persian Barbari warm, straight from the oven, with a generous spread of creamy feta or labneh. It’s also fantastic dipped in olive oil and za’atar or used to scoop up hummus and baba ganoush. For a more substantial meal, try it as the base for a rustic sandwich, layered with roasted vegetables, fresh herbs, and grilled halloumi. However you enjoy it, this delicious flatbread always steals the show! Plus, it’s super handy for children’s lunchboxes!

Tips for the Perfect Sourdough Persian Barbari

• Start with a Super Active, Bubbly Starter: This bread lives and dies by your starter. You want bubbles like a thousand tiny whispers of life, stretching to the surface, almost foamy. If your starter isn’t alive with excitement, your dough won’t be either — so give it the love and care it deserves before you even touch the flour.
• Hydration is Key: A slightly wet dough gives you that perfect fluffy texture inside while keeping the crust beautifully crisp. Resist the urge to add more flour!
• Master the Oven Hack: If your kitchen is on the chilly side, use my oven trick for a perfectly warm environment to help your dough rise.
• Create Perfect Ridges: Use wet fingers to make deep, lengthwise ridges on the dough just before baking. This not only gives Barbari its classic look but also helps the bread bake evenly.
• Don’t Skip the Topping: Brushing the dough with a flour and water mixture before baking gives it a beautiful golden sheen, while a sprinkle of nigella or sesame seeds adds an irresistible crunch and flavour.
• Filtered Water: Always use filtered water, especially for sourdough recipes, as impurities in tap water can affect the starter’s activity.
• Warm Water in Winter: In colder climates, lukewarm water can speed up the activation of the sourdough starter and improve fermentation.
• Dish Choice: Use stainless steel or plastic bowls for mixing and proofing, as they maintain consistent temperatures better than stoneware or glass, especially in winter.
• Resting Comparison: Traditional yeast-based Barbari needs a 20-minute resting period after shaping. On the other hand sourdough Barbari needs a 1-hour resting period after shaping for full rise and development.

The Ingredients for My Sourdough Persian Barbari

I’ve worked hard on this recipe to be as simple as possible, using just a handful of essential ingredients to guarantee perfect results every time. Here’s what you’ll need:

Sourdough Starter: The hero of this recipe, bringing that unmistakable tangy flavour and perfect rise. Make sure it’s active and bubbly for the best results.

Bread Flour: To give your Barbari that delightful chewiness. You can swap it for all-purpose flour if needed.

Olive Oil: Not only does this add flavour, but it also keeps the dough from sticking during the rise.

Nigella Seeds: Traditionally sprinkled on top for a burst of flavour and a lovely crunch. If you don’t have these, sesame seeds are a great alternative.

Step by Step:

1. Warm the filtered water until it’s lukewarm as this helps activate the sourdough starter, especially in colder climates like the UK.
2. In a stainless steel mixing bowl (avoid stoneware if it’s chilly), combine the lukewarm water and your active sourdough starter. If the starter floats, it’s ready to use.
3. Add the sugar, salt, and oil, then gradually mix in the flour using a stand mixer with a dough hook. Start on low speed, then increase to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly sticky.
4. Lightly oil a plastic or stainless steel dish (avoid stoneware in winter), transfer the dough to the dish, and cover it. Let it rest somewhere warm for 6–8 hours until it doubles in size. This can be done in the morning for evening baking or overnight for a morning bake.
5. While the dough is rising, prepare the glaze (roomal). In a saucepan, whisk together flour, sugar, and water. Heat over medium heat, stirring constantly until it thickens into a smooth paste. Let it cool to room temperature.
6. Preheat your oven to 250°C (480°F) and place a baking stone or a heavy-duty baking tray inside to heat up.
7. Turn the risen dough onto a floured surface and divide it into two equal parts. Shape each portion into a long oval, place them on parchment paper, and stretch them slightly to elongate.
8. Brush each loaf generously with the roomal glaze and use your fingers to make deep grooves along the top.
9. Let the shaped loaves rest for about an hour before baking—this allows the sourdough to rise fully and gives the bread an airy crumb.
10. If desired, sprinkle sesame or nigella seeds over the loaves.
11. Slide the loaves (on the parchment paper) onto the preheated baking stone or tray. Bake for 20–25 minutes until golden brown and crispy on the outside.
12. Allow the bread to cool for a few minutes before serving. Enjoy your freshly baked Sourdough Persian Barbari!

Frequently Asked Questions

1. Can I make Sourdough Persian Barbari without a sourdough starter?

Not exactly! This recipe relies on the unique flavour and texture that only a sourdough starter can provide. However, you could experiment with a little instant yeast if you’re in a pinch, but the taste won’t be quite the same and it will not count as sourdough!

2. What if my dough is too sticky?

Embrace the stickiness! High hydration doughs can be tricky to work with, but that’s where the magic happens. Lightly oil your hands or work surface instead of adding more flour to keep that beautiful texture intact.

3. Can I prepare the dough the night before baking?

Absolutely! This is a great way to fit baking into a busy schedule. Let the dough rise slowly in the fridge overnight and shape it in the morning for freshly baked bread to start your day.

There’s something truly magical about baking Sourdough Persian Barbari at home. The crispy crust, the fluffy interior, and that irresistible aroma filling your kitchen, it’s a sensory experience that’s well worth every minute!

If you give this recipe a try, don’t forget to share your creations on social media or leave a comment! I love seeing my recipes come to life in your kitchens. Happy baking!

Love, Nelly

More of My Favourite Recipes

• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• Persian Saffron Rice With Tahdig
• Pistachio Rose Baklava Cake
• Apple Streusel Handpie

The post My Perfect Sourdough Persian Barbari appeared first on PEANUTSWIRLS.

This Sourdough Pita Bread recipe is your ticket to pillowy, soft, and irresistibly fluffy pitas that are perfect for scooping up hummus, wrapping around falafel, or just devouring straight from the oven.

Living in the UK? Don’t let our chilly homes put a dampener on your dough’s rise—my oven hack will keep things cosy. Let’s roll up our sleeves and get baking!

How Do I Tackle A Cold Kitchen?

If you’re in the UK like me then you’ll be all too aware of the gloomy weather recently! Of course, whilst we can keep our spirits up by baking enough sourdough to feed friends, family and anybody else who stops by, the coldness of your kitchen can really put a dampener on things.

Luckily, I’ve discovered the ultimate sourdough life hack to help your dough rise every single time! All you need to do is turn your oven on for one minute at 150C fan. Next, you should switch it off and place the bowl containing your dough inside the oven.

Keep this up for every half an hour for between one and a half hours to two hours for the perfect toasty warm environment to help your bread rise to the top every single bake!

Saving Time With Sourdough Pita Bread

Some of us who hopped on the sourdough bandwagon earlier cannot go back (including me!) to a life without a sourdough starter on the go at all times. However, for those of us super short on time (I see you toddler mamas!) you might want to take a recipe like this one and condense it a little to be able to whip up sourdough pita bread at the drop of a hat.

If you find yourself in a hurry feel free to skip the second rise and just pop it in the oven instead. This has been a game-changer for me when I’ve had unexpected guests or noticed that my children have been suspiciously quiet!

Another way to keep this recipe super accessible is to switch up the flour. You can absolutely make my sourdough pita bread without bread flour by switching over to all-purpose flour if that is something you have in your cupboards anyway!

Why 60% Hydration is Perfect for Pita Bread

When we talk about hydration levels it is basically the ratio of water to flour in the dough which plays such an important role in making things like sourdough pita bread.

60% hydration is perfect for pita bread because it creates a dough that puffs up easily during baking yet is still very easy to work with when in dough form.

The hydration level of pita bread is so crucial to creating that perfect balance between texture, puff and the handling of the dough before it is baked. Too much water creates a sticky mess whereas too little water makes the dough incredibly hard to work with.

This is exactly why 60% is the Goldilocks ratio and the biggest secret to the perfect sourdough pita bread!

The Ingredients for My Easy Sourdough Pita Bread

As per usual I’ve worked hard to iron out any potential road bumps so you can sail through my recipes with ease! This includes selecting the most effective ingredients to secure your baking success every single time. Let’s look at the ingredients:

Sourdough Starter: Arguably the star of the show, my sourdough starter has pretty much become a permanent resident in my household and has brought so much joy to my kitchen that I’m eternally grateful to my little baking companion!

Neutral Oil: Allow your dough to effortlessly rise up to some seriously impressive heights by lightly oiling the bowl before you let it rest. This also helps for the dough to not stick to the dish.

Sugar: Feed your hungry starter a sugary treat to let it work its magic on your baking. The sugar and warmth are what help to bring your sourdough starter to life!

Step by Step:

1. Mix and Knead the Dough:

• In the bowl of a stand mixer, combine all the ingredients.
• Using the dough hook attachment, knead the dough on medium speed (speed 2) for 4 minutes.
• Cover the bowl with a cloth and let the dough rest for 10 minutes.
• Knead again for another 4 minutes.

2. First Rise:

• Lightly oil a large bowl (plastic works best) and place the dough inside. Cover the bowl.
• Let the dough rise for 4–6 hours at room temperature if it’s warm, or until doubled in size. During colder months, try my UK oven hack: turn the oven on to 150°C (fan) for 1 minute, switch it off, and pop the bowl in for a warm environment. Repeat every 1.5–2 hours.
• Alternatively, you can let it rise in the fridge overnight for a morning bake.

3. Shape the Pitas:

• Once the dough has risen, transfer it to a lightly floured surface and divide it into 12 equal pieces.
• Roll each piece into a ball and let them rest for 10–15 minutes to relax the gluten.
• Using a rolling pin, roll each ball into a flat circle about ¼-inch thick on a floured surface.

4. Second Rise (Optional):

• Let the pitas rest on the surface for 30–45 minutes while the oven heats up. This extra rest helps create even fluffier pitas but can be skipped if you’re short on time.

5. Preheat the Oven:

• Preheat your oven to 250°C (500°F) and place a baking stone or inverted baking sheet inside. A heavy pan or stone helps trap heat, ensuring the pitas bake quickly and puff up beautifully.

6. Bake the Pitas:

• Bake the pitas for 5–7 minutes until they puff up and develop light golden spots.
• Transfer them to a wire rack to cool slightly before serving.

I love to serve this warm alongside one of my favourite jam recipes! It really is the perfect way to welcome in the winter months!

Frequently Asked Questions

1. What do I do if my dough is too sticky?

Now you have a few different options here to solve this incredibly frustrating (and messy) problem!

You could reset the dough. You do this by letting your dough rest for 10 to 15 minutes after it has been divided into smaller pieces. Let them have a rest before you whip out the rolling pin and everything should be a bit less messy!

You can also use less flour which sounds totally crazy but just trust me on this! When you use a minimal amount of flour on the surfaces you’re working on you should aim to keep the dough just slightly wet at all times. Then you can work on a non-stick surface or even a piece of parchment paper to keep things a little tidier!

Lastly, you can reach for the oil! Put a little oil on your hands or rolling pin to stop the dough from sticking and you should be able to work much more easily without getting stuck to your sourdough!

2. Do I need to let the dough rest twice?

Absolutely not! If you’re short for time or simply impatient then pop it in the oven after letting the dough rest and all should go smoothly still!

3. Can I prepare the dough the night before baking?

Yes! A super handy hack is to prepare the dough the night before and bake the next morning. This is so perfect for occasions when you want fresh bread for breakfast!

If you love all things sourdough then keep your eyes peeled for plenty more recipes coming your way!

Winter baking is something I look forward to every single year and I’m so grateful to be able to share these special moments with all of you and my favourite recipes for things like my sourdough pita bread.

If you do make my sourdough pita bread then tag me in any social media posts or leave a review right here! Of course, here is the best place to reach me and it brings me so much joy to be able to see you re-creating my recipes in your own kitchens!

Love, Nelly

More Tantilising Snacks

• Tameya: Authentic Egyptian Falafel
• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• 10 Minute Chocolate Date Truffle
• Torshi Shoor, the Perfect Persian Pickled Vegetables

The post Super Easy Sourdough Pita Bread appeared first on PEANUTSWIRLS.

My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family’s culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!

A Little Bit About Persian Pickled Vegetables

If you’ve never heard of Torshi, then you’re about to discover the perfect side dish for all occasions! In many cultures, you will find some variety of Torshi, but I personally take my inspiration from Persian recipes.

In almost every culture blessed by the sour kick of Torshi, families pickle their veggies around autumn. This stems from the tradition of preserving freshly harvested vegetables to enjoy throughout the winter.

Don’t be put off by the sour flavours, either! Torshi is the sort of sour flavour I definitely find myself craving! The word Torshi even comes from the Persian word Torsh, meaning sour with the shoor part meaning salty or the recipe uses a lot of salt.

One of my favourite things about dishes like Torshi is how so many countries have adopted their own version, each slightly different, and it’s this sharing of cultures that makes cooking so powerful. Through our tastebuds, we can cover continents even if we remain in our own kitchens. I have always found sharing food between family and friends has the ability to bring people together more than anything in the world.

My Favourite Dishes to Pair with Shoor

Honestly, I would pair pretty much every meal with Torshi! I find the salty sourness really helps cleanse my palate alongside the main meal and even increases my appetite.

Traditionally, Torshi is eaten with things like stews, yet I find myself adding it to cheese and crackers, sandwiches, BBQ side dishes, and even pasta. I keep Torshi amongst some of my favourite side dishes like, yoghurts, Persian cucumber yoghurt, spinach borani, pickles, pickled cabbages or even different varieties of Torshi!

It’s such a great way to bring another flavour profile to your table without putting in tonnes of effort, especially if you always keep a jar or two handy!

The Ingredients for Shoor

It doesn’t take many ingredients to make a really tasty Torshi your family will love:

Cauliflower: I tend to use cauliflower because it soaks up the flavours of the brine without losing any of its texture.

Carrots: The naturally sweet flavours of the carrots bring an almost sweet and sour vibe to the Torshi that is simply addictive!

Chillies: Pick a variety with a heat level you know you’ll enjoy. There’s no use creating a delicious brine for your pickled veggies if your mouth is too on fire to taste anything!

White Vinegar: Persian Torshi is actually the Torshi with the highest amount of vinegar in the recipe. Other cultures might use more salt or other ingredients for a slightly different take on a classic.

Step by Step:

1. Start by washing all the vegetables thoroughly—no one likes any insect friends sneaking into their snacks! Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
2. You can then start to separate the cauliflower into small florets (my daughter calls them tiny trees!) and peel the garlic cloves until your kitchen repels even the most determined vampire.
3. Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don’t be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!
4. In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it’s warm but not piping hot. You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
5. Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.
6. Pour 3/4 cup of vinegar over the veggies into each jar. It’s the magic touch that’ll have these vegetables singing.
7. Once the brine has cooled slightly, (shouldn’t feel hot when a finger is dipped) pour it into the jars until the vegetables are completely submerged, leaving a bit of room at the top. We don’t want a pickle flood.
8. Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they’ll become.
9. Once your Torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really!

Enjoy your Torshi, and remember, the longer it sits, the better it gets!

Frequently Asked Questions

1. Can I use different vegetables in the Torshi Shoor?

Yes, you can definitely use different vegetables in your Torshi! The beauty of this recipe is its flexibility, so feel free to mix and match with what you have on hand. Vegetables like peppers, green beans, radishes, cabbage, or even turnips work beautifully in pickles. Just make sure they’re cut into similar-sized pieces for even pickling. You can experiment with different veggie combinations to suit your taste—it’s all about finding the perfect pickle balance!

2. How long does the Torshi Shoor keep for?

Torshi can keep for up to 1 year or even longer if stored properly in a cool, dark place. The flavour will continue to develop over time, making it even tastier the longer it sits. Once you’ve opened a jar, it’s best to refrigerate it to maintain the freshness and crunch of the vegetables. In the fridge, an opened jar of Torshi can last for several weeks to a couple of months, as long as the vegetables remain submerged in the brine.

3. Can I use different herbs?

Absolutely! You can experiment with different herbs in your Torshi to suit your taste. While fresh dill is a classic choice, other herbs like fresh mint, coriander, parsley, or even thyme can add unique flavours to your pickled vegetables. Just be mindful that stronger herbs, like rosemary or thyme, can be quite potent, so use them sparingly. Mixing herbs can create a more complex flavour profile, so feel free to get creative with your herb selection!

For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!

If you give my Persian pickled vegetables a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.

Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.

Here is always the best place to reach me, and I always enjoy hearing from you!

Love, Nelly

More Delicious Appetisers

• Tameya: Authentic Egyptian Falafel
• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• Authentic Turkish Lentil Soup
• Borani Esfenaj – Persian Spinach Yoghurt Dip

The post Torshi Shoor, the Perfect Persian Pickled Vegetables appeared first on PEANUTSWIRLS.

It’s moist, it’s fruity, and it’s just the right amount of indulgent—think of it as the James Bond of cakes. Now, let’s crack on before someone says, “Figs aren’t my jam” (because they’re a cake, obviously).

Just a bunch of Fig slices perfectly layered and caramelised in this epic Fig and Almond Cake!

Why I Love Using Figs

I really do find that even the fussiest of eaters love the sweet taste of figs. Whether it’s in fig rolls, in your own home baking or in this fig and almond cake, the sweetness paired with their chewy texture is almost reminiscent of confectionery.

Figs are a huge part of life in the Middle East. Growing up in Iran, I was able to sample the delicious figs straight from my grandmother’s garden. I still remember her fig trees, the branches heavy with fruit, just waiting for me to swoop by and devour them! I have to say; I still prefer the taste of fresh figs to any sweets I’ve discovered so far on my travels!

Figs are also fabulously nutritious and a good source of fibre, potassium, calcium, magnesium, iron, and vitamins A, B1, and B2. Regular consumption of figs or products containing figs can help with digestion, lower blood pressure, and improve heart health. 

When I get my hands on good figs, I take the time to consider how to use them, so I really stretch them to their fullest potential. Jams, dried, fresh or baked into cakes are some of my favourite uses of figs, although I cannot say no to a beautiful grazing platter adorned with figs and cheeses!

For an indulgent treat, I have even been known to dip fresh figs in a homemade chocolate ganache for a decadent snack I might not be so willing to share!

Fresh Figs vs Tinned Figs

It’s no secret that I adore my kitchen garden and will always try to grow my own before nipping to the supermarket, yet with the glorious British weather and often catastrophic rain, we cannot always guarantee a crop of fresh figs.

Canned figs can often offer a decent substitute for fresh figs, but there are a few things you must consider when looking for tinned produce. Of course, dried figs are also an option; however, the sweetness can sometimes become overpowering since the absence of liquid greatly intensifies the sugar content of the fruit.

The biggest consideration is that your fresh figs are much, much more fragile when used in cooking and must be handled with great care to avoid them completely disintegrating.

Tinned figs will still be fragile yet will not be as impressive when served raw with meats and cheeses. However, when baking a larger piece of cheese topped with figs, your tinned figs are ideal!

Overall, your fig choice will depend on how you intend to use them, but just know when you reach for the figs, the outcome will be delicious!

The Ingredients for this epic Fig and Almond Cake!

The ingredients I’ve selected for this deliciously moist Fig and Almond cake are perfectly balanced to create a flavour and texture which is simply heavenly:

Figs: Arguably the star of the show, your figs should be plump, round and bursting with flavour. I’ve said to use eight, but I often purchase more for a little treat!

Almond flakes: The flavour of almonds is absolutely dreamy, and paired with the sweet flavour from the figs, you get the most wonderful cake. This flavour combination is seriously underrated, and I’m astounded that the big coffee chains have yet to combine them into a loaf cake!

Yoghurt: A little trick picked up from Central and Eastern Europe, adding yoghurt to your cakes gives moisture without soggy bottoms. Your cakes will be fluffy, light and exceptionally tempting!

Brown sugar: The brown sugar adds a slight caramel flavour that elevates the figs and almonds without overshadowing their flavours.

Step by Step:

1. Preheat your oven to 170°C (fan) and line a cake tin with parchment paper.
2. Melt two tablespoons of butter and pour it over the parchment paper, followed by sprinkling two tablespoons of brown sugar. It’s the cake equivalent of laying out the red carpet.
3. Slice the figs and layer them neatly over the buttery, sugary base. Try not to eat too many figs at this stage (self-control, people).
4. In a separate bowl, whip together the remaining butter and both sugars until light and fluffy. Think clouds, but tastier.
5. Add the eggs one by one, followed by the vanilla extract, whisking until fully combined.
6. Stir in the milk and yoghurt—this will keep your cake so moist that even Mary Berry would nod in approval.
7. Gently fold in the flour, baking powder, and salt. Lastly fold in the Almond flakes. Be gentle with the mixture like you’re handling your Gran’s finest china.
8. Pour the batter over the fig layer and bake for 1 hour at 170°C, or until a skewer comes out clean.
9. Let the cake cool in the tin for a few minutes before flipping it out—so those beautiful figs are now on top, looking like the crown jewels.

Serve with a nice cuppa or a dollop of cream, and voilà! You’ve got yourself a cake that’s as stylish as it is scrumptious.

Frequently Asked Questions

1. How can I keep the fig and almond cake fresher for longer?

To keep your fig and almond cake fresher for longer, cool it completely before storing it in an airtight container. For short-term storage, keep it at room temperature for a couple of days or refrigerate it if you need more time.

You can also freeze slices of the fig and almond cake, wrapped individually, for up to 2-3 months. A light glaze or syrup can help lock in moisture, and always let the cake return to room temperature before serving for the best taste.

2. Can I add more toppings like chocolate chips to the fig and almond cake?

Yes, you can definitely add more toppings like chocolate chips to your fig and almond cake! Chocolate pairs well with figs and almonds, adding a rich, sweet contrast. You can fold chocolate chips into the batter or sprinkle them on top before baking.

Just be careful not to overdo it—balance is key so that the figs and almonds still shine through. A handful of dark chocolate chips would work nicely in my fig and almond cake without overpowering the other flavours.

3. Should I use fresh figs or dried figs for this fig and almond cake?

For a fig and almond cake, fresh figs are ideal as they provide a juicy, soft texture and a naturally sweet flavour that balances beautifully with the cake. They also look visually appealing when layered on top.

However, if fresh figs aren’t available, you can use dried figs. Just soak them in warm water for about 15-20 minutes to rehydrate and soften them before adding to the cake. Fresh figs will give the best results for this fig and almond cake, but dried figs work in a pinch!

For more delicious treats, be sure to visit my desserts page and explore some of my all-time favourite recipes.

If you try this fig and almond cake at home, don’t forget to leave a comment or review! I’m always happy to help if you have any questions while making the recipe. Your feedback is always appreciated.

Feel free to tag me on Pinterest or Instagram so I can see your creations! It truly makes my day to see you re-creating my recipes, and it inspires me to keep bringing you more tasty dishes to share with your loved ones.

And, of course, this is the perfect place to stay in touch—I always enjoy hearing from you!

Love, Nelly

Other Sweet Treats to Tempt You

• Cardamon Rose Date Suhoor Oatmeal
• 10 Minute Chocolate Date Truffle
• Flourless Chocolate Cake
• Apple Streusel Handpie
• Easy to Make Homemade Chocolate Bark
• Apricot Jam with Cardamon
• Pistachio Rose Baklava Cake
• Easy Sourdough Banana Bread Muffins

The post Delicious Fig and Almond Cake 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.

The Magic of Sourdough

With the complex flavour profiles, the simple joy of keeping a sourdough starter, and the wonderfully versatile sourdough starters, it’s no secret that everybody is captivated by sourdough at the moment.

Keeping a sourdough starter on the go at all times is becoming a real must in my pantry. Fresh bread, quick cakes, and even scones are always at my fingertips, and it’s been a fascinating process to explain the basics of fermentation to my children.

If you find yourself with little helpers in the kitchen, then allowing them to “take care” of their very own sourdough starter is a delightful way to give them their own piece of the kitchen without sacrificing too much of your space or sanity!

You’ll adore these sourdough banana bread muffins as a sweet introduction into the world of sourdough!

A Starter Vs a Levain: What’s the Difference?

A sourdough starter and a levain are both part of making delicious sourdough bread, but they have slightly different roles.

A sourdough starter is like the heart of the operation. It’s a living culture of wild yeast and bacteria that you keep feeding with flour and water. This starter is your long-term bread buddy—you keep it alive, a bit like a pet, and it helps you bake bread over and over.

Now, a levain is more like a one-off version of that starter. When you want to bake, you take a bit of your starter and mix it with fresh flour and water to create the levain. Think of it as the ‘power boost’ your dough needs for the loaf you’re making today. The levain is used up in the bread, while the starter sticks around for your next baking adventure.

So, the starter is like the never-ending battery, and levain is the burst of energy you use for one specific loaf. Keep your starter happy, and you’ll always have fresh bread on the horizon!

The Ingredients

It only takes a handful of everyday ingredients to make this gloriously simple sourdough banana bread muffins:

Bananas: Those almost overripe bananas are the perfect candidate for these yummy muffins.

Walnuts: A good textural contrast is key to keeping your muffins enjoyable with every bite!

Ripe Sourdough Starter: A good starter or “mother dough” is the perfect way to keep healthy baked goods on hand at all times.

Honey: One of my favourite flavours to pair with banana and a natural sweetener, too!

Dark Brown Sugar: Like any good banana bread, we want that almost caramel cake batter to capture the warm, cosy feeling you get with banana bread!

Cinnamon and Nutmeg: Some of those classic Autumnal spices give the muffins a full flavour and balance the sweet honey.

Step by Step:

1. Preheat your oven to 170°C (fan).
2. Grease your muffin tray or pop in some muffin cases, then set the tray aside.
3. In a large bowl, roughly mash the bananas (don’t go too fancy; we want some lumps for texture). Add the sourdough starter and whisk together using an electric whisk until well combined.
4. Crack in the eggs, one at a time, then add the sugar, honey, and olive oil. Keep whisking until it’s smoother than your best chat-up line.
5. In a separate bowl, mix all your dry ingredients. Then, gently fold them into the banana mixture. Be delicate now—like you’re folding your best shirt.
6. Stir in the chopped walnuts.
7. Pour the batter into the muffin cases and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the centre of a muffin; if it comes out clean, you’re good to go!

Frequently Asked Questions

1. How can I keep the sourdough banana bread muffins fresher for longer?

If you need to preserve your sourdough banana bread muffins for a longer period of time or you prefer batch baking, then you can freeze these muffins for up to three months in either freezer bags or air-tight containers.

You can also allow the cooled sourdough banana bread muffins to be stacked within an air-tight container with layers of kitchen towel between them to help them remain fresh.

2. Can I add chocolate chips or dried fruit to the muffins?

Personally, I love to use this sourdough banana bread muffins mixture as a base for a multitude of fabulous flavour combinations. A favourite in my household is dark chocolate chips or even tiny pieces of chopped fudge. I’ve had friends tell me they have placed Rolos in the middle of the muffins before baking for a gorgeous caramel surprise in the centre, but honestly, it’s up to you!

3. Can I use wholegrain flour in this recipe?

Of course! Substitute the regular flour for wholegrain flour for a healthier alternative. I sometimes like to use wholegrain flour, rolled oats and raisins for a healthy on-the-go breakfast if I know we have an early start the next day!

For more sweet treats, head over to my desserts page and browse some of my absolute favourite desserts.

Remember, if you make these sourdough banana bread muffins at home, leave a comment or review on the page! I’m always here to answer any questions you might have 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 huge 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

• Apricot Jam with Cardamon
• Pistachio Rose Baklava Cake
• Pistachio and Pomegranate Turkish Delight
• Cardamon Rose Date Suhoor Oatmeal
• 10 Minute Chocolate Date Truffle
• Flourless Chocolate Cake
• Apple Streusel Handpie
• Easy to Make Homemade Chocolate Bark

The post Easy Sourdough Banana Bread Muffins appeared first on PEANUTSWIRLS.