Kashk O Badenjam Or Kashk E Baadenjaam Food
KASHK O' BADENJAM (OR KASHK-E BAADENJAAM)
Make and share this Kashk O' Badenjam (or Kashk-e Baadenjaam) recipe from Food.com.
Provided by Dannygirl
Categories Southwest Asia (middle East)
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel eggplants and slice length-wise to a thickness of 1 cm.
- Add salt and pepper and fry eggplant on both sides on medium heat until golden.
- Add half a cup of hot water to tomato paste and mix well.
- Add to eggplants and cook over medium heat for about 4-5 minutes.
- Peel onions and slice thinly.
- Fry in oil until golden.
- Also fry dried mint in oil for a few minutes.
- Alternatively, fresh mint can be used.
- If so, wash and finely chop mint, then fry in oil.
- Pour kashk evenly over eggplants, follow with onions and mint.
- Mash ingredients together with a fork, then serve.
Nutrition Facts : Calories 312.4, Fat 11.8, SaturatedFat 1.6, Sodium 29.6, Carbohydrate 52.8, Fiber 28.9, Sugar 21.8, Protein 8.9
KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP
This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same!
Provided by Barbell Bunny
Categories Vegetable
Time 50m
Yield 1 dip appetizer, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel eggplants. Cut the eggplants in lengthwise slices.
- Dry eggplants with a paper towel and sprinkle them with salt.
- In a pan, heat oil and fry the onions until it starts to brown.
- Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
- Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
- Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
- Mash the contents in the pan with a fork.
- Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
- Season to taste with salt and Kashk.
- Garnish with Kashk, the remainder of the onions and garlic, and mint.
- Serve with naan lavash, taftoon, pita bread, or pita chips.
- :::::Alternative Eggplant Cooking:::::.
- Line a baking sheet with foil and spray with cooking spray.
- Lay the sliced eggplant on the foil and spray each side with the cooking spray.
- Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.
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KASHKE BADEMJAN | PERSIAN EGGPLANT DIP RECIPE
First add 2/3 glass water to it. Now add the Kashk and the fried mints to the eggplants. Also, Add the walnut powder. Leave the whole thing on the gas burner so that it will …
From persiangood.com
5/5 (1)Category Side Dish
From persiangood.com
5/5 (1)Category Side Dish
- First peel the eggplants and cut them in half. Sprinkle the eggplants with salt. This will make the extra water (juice) of the eggplants emerge out of it. Because of this juice the eggplants might taste bitter. So it’s a good idea to wash and dry them.
- Use some oil to fry the eggplants. Using a lower flame of gas burner, will help the eggplants be cooked completely.
- Now, put the eggplants in a bowl. Use a masher to mash them. The texture of the eggplants must remain, so neither mash them strongly, nor use an electric masher.
- Dice or grate the onion and then fry then fry it until it looks golden. Add the garlic, pepper and turmeric and stir fry them for a short while, then add the mashed eggplants and once again stir fry them.
KASHKE BADEMJAN (PERSIAN EGGPLANT DIP) - ALPHAFOODIE
What is Kashke Bademjan? Kashke bademjan (sometimes spelled kashk e bademjan or kashko bademjan) is a simple, creamy Persian eggplant dip made with kashk and bademjan (eggplant). Kashk is otherwise called “yogurt whey” (or aarul, shortan, kishk, qurut, etc., depending on the country) and is a fermented yogurt or sour milk product that has ...
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GRILLED EGGPLANT AND CHEESE DIP (KASHK-E BADEMJAN) - FOOD
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Kashk o bademjan (Persian: کشک و بادمجان) or kashk-e bademjan (Persian: کشک بادنجان) or is an Iranian dish, that literally translates in Persian as “kashk and eggplant”.[1][2] It can be considered either an appetizer or a main dish.[3] There are various recipes for this dish, involving caramelized onions, roasted nuts, herbs and spices.[4]
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KASHK O BADEMJAN | HAFEZ PERSIAN CUISINE PERSIAN FOOD
Kashk O Bademjan Recipe. Peel eggplant off, take the top off and slice them, fry the eggplants until they become soft and golden. Put sliced onions in a frying pan with heated oil. Pour garlic and fry until it becomes golden. Mix browned eggplants with onions, add one or two cups of water and cover them to cook for 10-15 minutes on medium heat ...
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KASHK BADEMJOON - EGGPLANT SPREAD WITH WHEY AND MINT - THE …
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How to Make Kashsh-e-Bademjan: Cut the peeled eggplants in half, lengthwise. Over medium high heat, put 4 tbsp vegetable oil in a nonstick skillet. Lay the eggplant in the skillet, cover and fry until golden brown on one side. Flip the eggplant over, and cook until the eggplant can easily be poked with a fork.
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A TASTE OF ADVENTURE: KASHK E BADEMJAN RECIPE - EXODUS
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Add eggplant to a mixture of onions and garlic with gentle heat. Blend the eggplant with a wooden spoon (you can do this before adding eggplant). Also one tablespoon of min and chopped walnuts. Mix kashk with 1/4 cup of hot water and add it to eggplants and lightly stir until excess water is soaked out. Serve kashke bademjan on a plate and top ...
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Kashk bademjan (Persian: کشک بادنجان), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name. The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts. It can be consumed either as an appetizer or a main dish, …
From en.wikipedia.org
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KASHKE BADEMJAN (IRANIAN KASHK AND EGGPLANT DIP)
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""Kashk_bademjan", a very yummy side dish, is a combination of mashed eggplant with onion, curd and chopped walnuts, usually topped with fried dried mint, caramelized onion & garlic, curd and saffron. "-- @sabinehzand. Recipe Intro From sabinehzand. Eggplant creates delicious dips like this one, which is mixed with onion, nuts and mint - YUM! Ingredients for 3: 3 medium …
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Kashke Bademjan (Kashk e Bademjoon, کشک بادمجان) is a Persian eggplant dip. Bademjan is the Persian term for eggplants, and Kashk is a kind of diary that. looks like yogurt. The Kashk is made out of yogurt in a complicated process. There are solid and liquid Kashks available in the market. In the USA, most middle eastern markets have ...
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