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What's Cookin', Good Looking'?
I shan't keep you guessing today!

Dough for Barbari, a Persian flatbread. I had an order for 50 of these for an Iranian business lunch yesterday. I managed to get some photos, so look out for the recipe sometime soon.
#cooking #food #linsfood #bread

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Advieh, Persian Spice Mix

Recipe here:

Another staple with my multicultural family, Advieh is an aromatic Persian spice mix, much like the Indian Garam Masala, and is used extensively in Persian cooking. It tends to be more aromatic than “warm”, compared to its Indian counterpart, and can be a simple 5 ingredient mix or as complicated as the cook wants it to be.

And just like the garam masala, there are many, many Advieh recipes, not only depending on the cook and where he or she is from in Iran but also on the type of dishes used.

For eg, Advieh for polow (rice) tends to be simpler, fragrant and sometimes even a little sweet, especially when used in recipes like Morasa Polow (Persian Jewelled Rice).

Advieh for stews (khoresht) tends to be stronger in flavour and aroma and quite often includes Limoo Amani (Dried Limes) and Zafaran (Saffron). It doesn’t just stop there, you will/can also have different mixes for kababs, pickles, vegetables, etc. It really is a matter of taste.

You'll find many Persian and other Middle Eastern and North African recipes in this Collection, as well as on my blog.

I also give you 2 different mixes on my blog. The link is at the top of this post.

#recipes #cooking #food #spices #persian #linsfood

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Barberries or Zereshk

Barberries, Berberis or Zereshk in Persian, are a delightful, useful, and an indispensable ingredient in the Persian kitchen. They impart not only a gorgeous burst of colour but also a marked tart and tangy flavour.

Naturally, I use it a lot in my kitchen, many of our Persian recipes call for barberries, but I also use them in North African and European recipes, as they are a great substitute for cranberries, and vice versa.

How do you use Zereshk? It’s a simple matter of soaking them in tepid water for about 10 minutes, squeeze dry and use whole or chopped up.

They are half the size of raisins, in case you are wondering.

More information:

#ingredients #recipes #food #cooking #persian #linsfood

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Baklava Anyone?

Just delivered 4 trays of these little yummies. Rolled baklava, or Saragli, in Greek. One tray had close to 100 baklavas. And of course I made a smaller tray for the family. Between the baklavas and mince pies at home, I can see some serious cardio happening this weekend!

If you fancy my baklava recipe, it's here:

#recipes #cooking #food #middleeasternfood #desserts #pastry #foodie #foodblogger #linsfood

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Smen, Moroccan Fermented Butter

Smen, a preserved butter found in Morocco and other parts of North Africa, is a tradition that dates back centuries. If you are new to North African cuisine, it may take some getting used to, with its pungent, rancid smell, very similar to smelly cheese!

So how did Smen come about? Naturally, it was before the days of refrigeration that someone came upon the idea. The butter was heavily salted, stored in an airtight jar and left to ferment. In fact, an old Berber custom is to bury a sealed jar of smen on the birth of one’s daughter, and to dig it up on the daughter’s wedding day, to flavour the food cooked for the guests. How awesome is that?

You’ll find smen used in all manner of dishes in Morocco and the rest of the Maghreb region: in couscous, tagine recipes and even as a spread. Given its strong constitution, a little goes a long way! While I almost always have some homemade smen at home, I use it very selectively as it’s not very popular with the family!

You'll find a super easy homemade recipe on my blog:

#recipes #cooking #food #ingredients #linsfood #culture

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And that's how you pour Moroccan Mint Tea

A Moroccan lady serving Thé Marocain on her veranda. And if you would like to know all about this favourite of North African pastime, and to learn how mint tea is made in Morocco, head on over to my blog:

#tea #drinks #recipes #traveLin #travel #linsfood

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Green Shakshuka with Tomatillos
A Middle Eastern and Mexican Fusion Recipe

Recipe here:

Green Shakshuka! Raising your eyebrows, perhaps? If you are a regular visitor on LinsFood, you’ll know that every summer, if I’m around (and not travelling with the family), I try and grow tomatillos, those tart, green Mexican tomatoes. However, this is the first year that I’m taking the time to make “real” recipes with them and blog about those recipes.

This Green Shakshuka with Tomatillos was just waiting to happen, after all, shakshuka is predominantly tomatoes, and tomatillos are tomatoes! Right? Just about!

The result? This Green Shakshuka is a delightful combination of tangy, herby and earthy flavours with a touch of heat. The best way to enjoy it is with some fresh bread with the shakshuka still piping hot.

Don't have Tomatillos for our Green Shakshuka?
Just get your hands on some green tomatoes. Here in the northern hemisphere, with it being autumn, there are probably quite a few of those going, especially if you grow your own, like I do.

You'll find the full write up, along with the recipe on my blog. The blog link is right at the top of this post.

#recipes #cooking #food #linsfood #Mexican #MiddleEastern #tomatoes

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Moroccan Mint Tea (Thé Marocain)

Recipe here:

If you've been to Morocco, had mint tea, but never quite managed to replicate the taste at home, here's the reason why: there is green tea in the Moroccan Mint Tea.

And not just any ordinary green tea but specifically, a type of green tea called gunpowder tea.

Gunpowder Tea is produced in south east China, in a province called Zheijiang, and dates back to the Tang Dynasty which was in power from the 7th to the 10th century. It is believed that the English name gunpowder tea comes from the fact that the tightly rolled tea leaves resemble gunpowder pellets, as you can see from the images on my blog.

The tea itself is a bright golden colour with just a hint of smokiness with a clean aftertaste.

The Moroccan Mint Tea also sometimes known as Maghrebi Tea. Maghreb, in the modern world, is the area in North West Africa that runs from Mauritania and includes Morocco, Algeria, Tunisia and Libya. All these countries share this mint tea drinking culture, with variations of course, in the serving and presentation and sometimes also the other added herbs and spices.

My two older kids developed a taste for it when we were living in Morocco in late 2015, and make it as a treat for themselves now, from time to time. There is a ritual to making and pouring the Moroccan Mint Tea.

Find out all about the rituals involved and get the easy recipe on my blog. The link is at the top of this post.

#recipes #cooking #drinks #linsfood #morocco #tea

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Pomegranate Molasses – a Secret Ingredient

What is Pomegranate Molasses? Well, for starters, it is not molasses at all but is instead, pomegranate juice that’s been cooked and reduced to a thick, syrup like consistency.

It’s syrupy, but not too dense in viscosity, almost like nectar, but with only a hint of sweetness. Pomegranate Molasses also has a slight tartness about it that is very reminiscent of balsamic vinegar which it also rather resembles in colour, but is nowhere near as pungent or sharp. There is a certain mellowness about it and a maturity in flavour that you would usually associate with aged products like the aforementioned balsamic vinegar.

So the best comparison I can give you is that it's a cross between a mild honey and balsamic vinegar!

If you can't buy it where you are, get some pomegranate juice and make it yourself with this recipe:

#linsfood #recipes #homemade #cooking #persian #middleeastern

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Easy Persian Saffron Rice

Recipe here:

Persian food is one of the oldest, most glorious cuisines in the world. Its influence can be found far and wide. There are so many different types of Persian rice dishes, from the complicated to the not so complicated, from the bejewelled to the “ordinary” like this one.

This recipe came about because some of my students asked for a quick Persian style rice recipe; without the customary tahdig, that golden crunchy bottom rice layer, the crowning glory of all Persian rice dishes.

It may be an easy recipe, but you are getting flavour and aroma with it, from the butter, saffron and rose water. I make it for my kids quite often, because they love aromatic rice.

Next time you fancy a quick rice recipe with a bit of character, you know where to find it! Recipe link is right at the top of this post.

#linsfood #ricerecipes #persianfood #middleeasternfood
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