foodcraftz recipes from different cuisines to divers eating habits. from Persian to Italian, from vegetarian to low carb.
It’s a rustic recipe from Mediterranean cuisine. The Sicilian version is with anchovies and breadcrumbs, in this recipe we used olives without any added starch to keep it vegetarian and low carb. The olives give a nice sour contrast to the sweetness of peppers and onion. The scent of garlic, peppers, and oregano fills the house and makes everyone hungry.
This recipe was inspired by Persian Jujeh Kebab, which has a few ingredients. It’s important to have a good quality chicken for a tastier and more nutritious dish.
This recipe is made of flour and yogurt. No yeast or oil has been added. With the natural fat of whole greek yogurt the texture of bread becomes softer and it becomes healthier to eat.
Fat, Carbs, Meat, Herbs a Base that the traditional Persian cooking starts from, knowing what are these ingredients & much more
Eggplant/aubergine parmesan (Parmigiana di melanzane) is one of the classics of Italian cuisine, which has many variations from north to south.
The chicken livers and hearts (جغول بغول) are part of the organ meats, and they are considered to be superfoods with loads of benefits.
This recipe is a fusion take between ?? Greek “Spanakopita” and middle eastern “Samosa”. The phyllo dough, feta, and spinach are from the greek side and the potatoes, cumin, turmeric, and garlic are from the samosa.
Sour kebab (or Kabab Torsh) is a Persian recipe, it is a typical kebab from north Iran and every time the thought of northern cuisine comes in mind, a list of sour ingredients, comes after! Because they are masters of using sourness in food.
Lubia polo is a mix of green beans stew layered with white rice. We cook the stew and rice separately then combine them into one pot and after an hour it will be ready!
Kuku is the Persian version of Italian frittata. Their only difference lays in the number of eggs. Kuku has less. Potato kuku is made of few ingredients and is very easy to prepare which is perfect for starters and happy hours treat.
Autumn is the season of quince. With only 2 ingredients (quince and sugar), you can make one of the most delicious jams of the season. It has an intense natural red color and the chunks of murabba in mouth makes it fun and different from the creamy jams we usually have.
Tahdig means: “the crust of rice at the bottom of the pot” and there are 2 ways of preparation.
Generally, Ash (Āsh) refers to a dense soup that is made of herbs & legumes. When we add noodles, which in Perisan called: Reshteh, the Ash becomes “Ash of Reshteh”. It is the most popular type of Ash in Iran.
Reshteh (رشته) is the Persian name of Noodles. The reshteh is used in 2 main dishes, either with rice (for reshteh polo) or in a dense soup called: Ash of Reshteh.
Sponge cake with berries is a great dessert for warm summers, with berries which are the seasonal fruits with a sweet, sour & refreshing taste, it becomes the right treat during the hot weather!