This infamous dish is originally called Qozon Kabob, which literally means Kabobs in the Dutch Oven. Seared Lamb and Potatoes (Qozon Kabob) is finger-lickingly good. It will also have you going for seconds and thirds, if you are brave. Laden with calories, this food is a powerhouse! So, watch out for the portions there.
I discovered this amazing spice in Jordan. A very popular ingredient and widely used in the Mediterranean and Middle Eastern cuisines, sumac (sometimes spelled as “sumach”) is an amazing spice which is used to season not only fresh salads but also meat, fish and even hummus! It has a bit of a saltiness so you can actually use it instead of salt. Branded recently as a “black gold” due to its pretty dark purple color (sometimes it can be of a lighter brick red shade) and amazing health properties, it is a berry that grows on a wild bush.
This is a very traditional Uzbek soup which is warming and refreshing at the same time. Whenever I am tired from eating too much of the solid foods, I whip this beef and rice soup (also called “Mastava” in Uzbek) very easily. It doesn’t require much time and is a very good choice when you are under the weather. It is indeed a great comfort food! Mastava goes very easy on your stomach and tastes great with the addition of yogurt and fresh or dry herbs. My children eat it with delight.
These Pancake Puffs called Aebleskiver (meaning: apple slices in Danish) taste divine. If your family loves pancakes, this will be a huge hit in your circle. The only extra thing you will need to obtain for it is the aebleskiver pan, which you can get from amazon or stores like Bed Bath and Beyond. You only buy it once, but it serves you forever. I’ve had my cast iron one for good eight years now. You can also purchase a teflon one, if it is easier that way. While taking care of cast iron might be slightly harder, I like how it makes perfect pancakes with a harder shell outside and uniform and fluffy on the inside.
This is a super easy recipe for Lamb Chahonbili, given that you are short on time and have some fresh lamb, too. This dish yields some very tender meat and a rich taste of kabob seared in skillet.
Guys, this recipe for Kefir is seriously easy and very delicious! Don’t let the long description scare you off. I just like to give as much information as possible regarding the process and provide some know-how regarding the peculiarities to turn this to a success for you. Kefir is a very powerful antioxidant! I make two different types of Kefir at home. One requires the usage of kefir grains, which is ideal for raw milk kefir. The other (this recipe, to be exact) only needs a kefir starter and milk. Unlike the first version, the latter is not as sour and can be used in wide array of foods. To make it a little more beneficial I also add a capsule of essential probiotics for improving your gut health and moving your bowel along. Now, isn’t that neat :D
There are many foods nutritionists recommend eating due to their high content of certain minerals or vitamins. The problem with some of them is that they may not taste that well to some of us, or are too difficult to cook, or too expensive to consume on a regular basis. However, there is definitely one food that doesn’t have these problems: it is asparagus.
