Ingredients (serves 6 people):
5 tablespoons sugar
Powdered Sugar–desired amount
1 to 1.5 tablespoons vanilla
1/2 teaspoon baking powder
4.5-5 tablespoons flour
heavy whipping cream –enough to use inside the roll and outside the roll
- Place foil in a 13 in X 9 in pan. Grease the foil a bit and sprinkle with some flour. Preheat the oven to 400 degrees F.
- Use two large bowls. In one add the 5 egg whites and in another add the 5 egg yolks.
- In the bowl with the egg whites add 1.5 tablespoons sugar and use a mixer to mix it until the egg whites puff up.
- In the bowl with the egg yolks add 3.5 tablespoons sugar (remainder of sugar) and blend well with blender. Then add the vanilla and 3 tablespoons of oil and blend well again. Finally add the baking powder and flour and blend.
- Now add the egg white mixture to the egg yolk mixture and use a spatula to gently mix the contents. Do not stir too much!
- Empty the mixture into the pan and spread out evenly then place in oven for 10 – 12 minutes. Before you remove the roulette bread wet a towel and have it prepared to move the foil onto.
- When you remove the pan from the oven take the foil off and place it onto the wet towel you have prepared. Begin rolling the foil with the bread still on it and then wrap the wet towel over the foil. This well help it cool faster. Set the bread aside for 30 minutes to 45 minutes.
- In a bowl mix together heavy whipping cream with powdered sugar (adjust amount to taste). You want to use the mixer and mix until the whip cream becomes thick and forms peaks.
- Leave the whip cream in the fridge for at least 30 minutes. I usually make the whip cream after I set the rolled up bread aside to cool.
- Once you are ready to apply the whip cream to the rolled up bread you will remove the towel and then un-roll the foil and bread. Gently separate the bread from the foil …be careful as it can tear up easily if you are not careful.
- Using a spatula apply whip cream to the inside of the bread and then gradually begin rolling the bread again.
- You can then apply whip cream on the outside.
- If you chose you can even add cocoa or something else to the whip cream you are applying on the outside to decorate it or add a bit of variety to the flavor. Be creative!
- Place the Roulette in the fridge for 3-4 hours prior to serving.
Ingredients (4 servings):
500 grams wheat flour
500 grams pitted dates
125 grams fine sugar
125 grams walnuts
one spoon cinnamon
1/2 spoon cardamom
300 grams cooking oil
one spoon ground pistachio
- Heat oil in a pan until hot. Pour in wheat flour and turn down the heat. Stir frequently until flour turns golden. Remove from heat and let cool slightly.
- Add fine sugar, cinnamon and cardamom to flour and mix well.
- Pour half of the flour-mix in a flat dish and use the back of a spoon to flatten the surface.
- Insert a piece of walnut inside each date and place the dates on the flour-mix. Cover the dates with the rest of the flour-mix and again flatten the surface with the back of a spoon.
- Sprinkle ground pistachios on top. Cut into diamond-shaped pieces. Done!
2 1/2 cups (about 10 ounces) walnut halves
2 1/2 pounds bone-in chicken thighs
2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
2 1/2 teaspoons Kosher salt, divided
1/2 teaspoon finely ground black pepper
3 cups unsweetened 100% pure pomegranate juice
3 tablespoons packed light brown sugar
1 tablespoon unsalted butter
1tablespoon olive oil
2 medium yellow onions, finely chopped (about 3 cups)
1/2 cup roughly chopped toasted walnuts, for garnish
Pomegranate seeds, for garnish
Roughly chopped parsley, for garnish
Cooked rice or another grain, for serving
- Heat the oven to 375 degrees F and arrange a rack in the middle. Spread the walnuts on a rimmed baking sheet, and toast until golden, about 8 to 10 minutes. Remove from oven until cool enough to handle then pulse in a food processor until ground into a fine meal.
- Meanwhile, use a paper towel to pull off any skin or any excess fat from the chicken thighs. Mix together the coriander, cinnamon, 1 1/2 teaspoons of the salt, and 1/2 teaspoon fresh ground black pepper and rub into the chicken thighs.
- Combine the pomegranate juice and brown sugar in small saucepan. Bring to a boil and let cook until reduced by half, about 30 minutes. When the juice is reduced, remove from heat and set aside.
- Begin cooking the chicken. Heat the butter and oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. When the butter foams, add chicken to the pan, working in batches, so it’s in a single layer and not crowded. Cook chicken until it’s golden brown on both sides, about 2 minutes per side, or until golden and seared. Remove the chicken from the pan and set aside. Repeat with remaining chicken.
- Remove and discard all but 1 tablespoon of the oil mixture from the pan. Add onions to the pan, reduce heat to medium, season with remaining 1 teaspoon of the salt, and stir to coat. Cook, stirring occasionally, until onions are golden brown, about 5 minutes.
- Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken.Cook on low heat for 1 hour, stirring every 5 minutes to prevent the walnuts from sticking to the bottom of the pan. Make sure the sauce is thickened and the chicken is cooked through and knife tender.
- Remove from heat and add sugar and salt to taste. Serve over cooked grains and garnish with walnuts, pomegranate seeds, and parsley.
500 grams basmati or long-grain rice
800 grams chicken
2 spoons butter
50 grams almonds
50 grams pistachios
100 grams orange peel
500 grams sugar
two large onions
1/2 teaspoon saffron
salt & black pepper
- Soak rice in warm water for 2 hours. Wash chicken.
- Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes.
- Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.
- Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.
- Thinly slice almonds and pistachios. Soak almonds in cold water for an hour.
- Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.
- Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice.
- Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.
(feeds 4-6 people)
.5 lb Stew meat- cut into very tiny pieces
1 medium onion – chopped up
1 large potato
1 cup yellow split peas
2 tablespoons tomato paste
1 dried lime (limoo amani) and/or dried lime powder (I used 1 dried lime and a tad bit of the powder)
liquid saffron (optional)
- In a medium or large pot, saute the onions until tender and then add the pieces of meat. Stir the meat and onions, then add turmeric, salt, and pepper. After a few minutes of stirring everything and allowing the meat to cook a little add 1 1/2 to 2 cups water.
- At this time you can add the dried lime and/or the powder, the tomato paste, and some lemon juice. Cover the pot and leave it on medium heat.
- In a frying pan add a bit of oil and put it on medium – low heat. Wash the split peas and then drain the water. Add the split peas to the pan and saute them a bit. If you skip this step and add the split peas to the stew before they are slightly sauteed in oil they will become mashed up and not hold their form.
- After cooking for 5-10 minutes, pour them into the pot and stir in with the rest of the stew. Take the temperature of the pot down to a medium-low heat after about 15 – 20 minutes (after you add the split peas). I also added some liquid saffron to the stew at this time.
- Now you will need to chop up the potato french fry style to prepare it and set aside. I did this and placed them in a bowl and rinsed them then soaked them in water. I added salt to this water as well. This way the color of the potatoes wouldn’t change and I could fry them when my stew is almost done.
- Once you fry the potatoes you can set them aside until 5 minutes prior to taking the stew off the stove. If you throw the fries in too early they will make the stew watery. I usually set some of the fries aside to decorate on top of the stew once I have poured it into a serving bowl. Note: instead of fries you can buy the shoe string potatoes at the grocery store and use those.
• 3 medium ripe tomatoes, finely chopped
• 3 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 3 eggs
• 1/4 teaspoon turmeric powder
• 3 tablespoons crushed tomatoes (if you use Persian crushed tomatoes,
• salt & black pepper to taste
• finely chopped fresh coriander for garnish, optional
- Heat the olive oil in a frying pan over medium heat.
- Add onions, sauté until tender and slightly golden. Add garlic and sauté for two more minutes, stirring occasionally.
- Add turmeric powder and mix well.
- Then add the chopped tomatoes and crushed tomatoes, season with salt and black pepper; cook until tender and almost all the liquid is absorbed, stirring occasionally.
- Crack the eggs over the tomato mixture. Reduce the heat to medium-low, cover the pan and cook until the eggs are set. Sprinkle chopped coriander and cook uncovered for two more minutes. Serve immediately with bread.
1 lb boneless skinless chicken breasts
4-6 hard boiled eggs
4-6 medium potatoes, boiled
1 small can of peas (or 1/2 package of frozen peas)
4-6 dill pickles, shreaded without juice
1/2 medium onion, chopped (optional)
1/2 cup mayonaisse
sliced pickles and olives for garnish
- Boil chicken, eggs and potatoes.
- Shread chicken and slice potatoes and eggs and place in a large mixing bowl. Add peas, pickles, and onion.
- Add mayonaisse and mix together.
- When mixed properly, turn mixture out on a large platter and smooth out.
- Place a thin layer of mayonaisse on top of salad and garnish with an olive and pickle slices.
- Serve with pita bread triangles for a great appetizer or on a baguette as a sandwich.
1 lb stew meat
1 large onion
5 garlic cloves
1 tsp turmeric
14 oz tomato can
2 tbsp tomato paste
1 lb okra
2-3 tbsp lemon juice
salt & pepper
- Fine chop onion and garlic. Saute in some oil until onion is translucent. Add turmeric and give it all a stir. Add meat, season with salt and pepper. Cook meat until browned on all sides. Add 2 cups of water, cover and cook on medium low for 2 hours until meat is tender. During this time make sure that the juices don’t completely evaporate.
- Add can of tomatoes, 1 cup of water, and tomato paste. Mix well and let come to a simmer.
- Cut the stems off the okra.
- First add lemon juice and salt to the stew. Then add okra to the pot and cook covered for half hour on a low simmer. Stir the ingredients a few times very gently during the cooking time. The okra should be cooked all the way through but not to the point that it falls apart. It should still hold its shape. Done!