International Foodie: Persian Cutlets

Image: persianmama.com

Persian Cutlets, or Kotlets as it is known to the Persians, is a traditional and very popular dish, native to Iranian culture.

It is generally served with rice or a salad at dinner time.

Ingredients:
* 500 grams ground beef
* 4 Medium sized boiled potatoes
* 1 egg
* 1 large onion
* Salt
* Turmeric
* Crushed pepper

Method:
–    Grate your onion and boiled potato and mix it with the ground beef.
–    Add salt, turmeric and crushed pepper
–    Add one egg to this mixture
–    Make patties and pan fry

Recipes for suggested accompaniments:

Yoghurt is also a popular meal accompaniment in the Iranian cuisine and for our recipe we have also added it with salad and Indian bread.

persianmama.com

Salad Shirazi:
–    Thinly sliced cucumbers, one red onion (diced) and tomatoes (diced).
–    Prepare a dressing made of olive oil, vinegar, salt, pepper and dry mint.
–    Pour dressing over salad.

2020lifestyles.com

Spinach Garlic Yoghurt:
–    Blend baby spinach in a mixer with two large cloves of garlic and 2 green chillies (green chilli is optional if you can take spice) and keep aside.
–    Beat your yoghurt till it has good consistency.
–    Mix the baby spinach mixture with the yoghurt and add salt for taste.

simplyrecipes.com

Pickled Beetroot:
–    Take whole beetroot and it’s liquid from tin, pour into small pot and add water until it covers the top of the beets.
–    Then Boil. Once boiled, drain beet water into a wok and set beetroots aside (do not throw the water away).
–    In the wok, boil the beetroot water, about 1 1/2 teaspoons of white vinegar and a pinch of sugar and salt, bring to a boil.
–    Slice the beetroot and place in a jar, pour the vinegar mixture on top and keep aside.

sailusfood.com

Lachcha Paratha (Indian Bread):

Ingredients:
* 2 and a half cups of whole wheat flour (Atta Flour found at Stop and Shop).
* 1 teaspoon salt.
* 3 tablespoons of oil.

Method:
–    Mix the ingredients above and add water as required to knead into a dough of soft consistency (but not sticky).
–    Divide the dough into 8 portions in the shape of balls and flatten it a bit.
–    Roll the flattened ball of dough into a round flat circle.
–    Slice strips and place them one on top of the other and roll into a circle (similar to that of a Swiss roll).
–    With a rolling pin flatten the roll (which looks like a Swiss roll).
–    Heat your pan and cook your bread on the pan till it is lightly brown on both sides. Add a bit of oil if needed.

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