PERSIAN GARLIC DIP
Make and share this Persian Garlic Dip recipe from Food.com.
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Chop garlic in the food processor add salt lemon juice and cayenne and mix.
- Then emulsify the oil into garlic to desired consistency.
PERSIAN CUCUMBER YOGURT (MAAST-O KHIAR)
This cool and healthy dip can be served along side rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing. Don't be afraid to get creative! Try adding spinach, raisins, or walnuts. Other herbs could be used as well (i.e. mint, tarragon, oregano). More cucumbers, less shallots...it's your call! Enjoy!
Provided by SASHAYEGHI
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.
Nutrition Facts : Calories 46.4 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 0.9 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 187.5 mg, Sugar 4.6 g
YOGURT AND PERSIAN SHALLOT DIP (MAST-O MUSIR)
I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great to have in your fridge at all times (it will keep, covered, in the fridge, for a week). It goes to perfection with eggs and every kind of kabab, adding a wonderful and distinctive flavor to any dish it accompanies.
Provided by Najmieh Batmanglij
Categories Yogurt Shallot Dip Condiment/Spread Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
- In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
- Add the garnish if you like and serve as an appetizer or an accompaniment.
PERSIAN SUGAR-PICKLED GARLIC
You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows
Provided by Chef Shadows
Categories Southwest Asia (middle East)
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Separate garlic cloves, but do not peel.
- Place all ingredients in a large heavy-bottom saucepan.
- Bring to a boil; cook for 10 minutes, stirring from time to time.
- Reduce heat to medium and cook 5 minutes.
- Cool to room temperature.
- Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
- Tightly seal.
- Refrigerate at least 1 month before serving.
- The garlic improves with age for as long as 15 years.
Nutrition Facts : Calories 126.9, Fat 0.2, SaturatedFat 0.1, Sodium 10, Carbohydrate 29.2, Fiber 1, Sugar 20.2, Protein 1.7
MIDDLE EASTERN GARLIC SAUCE
Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!
Provided by Jewels
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
- Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.
Nutrition Facts : Calories 148.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 352.9 mg, Sugar 0.6 g
More about "persian garlic dip food"
10 TRADITIONAL PERSIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.1/5 (7)Published 2021-06-03Category Recipe Roundup
- Persian Saffron Rice. At the heart of every Persian meal is polo or rice, which is why it goes on the top of our list. Aromatic basmati is seasoned with spices, cooked in yogurt, eggs, and oil, and layered with tart barberries.
- Fesenjan (Pomegranate Walnut Stew) Fesenjan is a warming stew eaten in the winter. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Kuku Sabzi. Kuku is Persian for frittata. It comes in many forms, but this variety is one of the most beloved. Sabzi means herbs, and as you can probably tell, they’re the reason this frittata is wickedly green.
- Persian Chicken Kebabs. Who can say no to perfectly grilled chicken skewers? I certainly can’t! This Persian masterpiece is a favorite in my household.
- Shirazi Salad. Shirazi salad is another staple of every Iranian meal. It’s like a Greek salad, only 10 times more flavorful. Cucumbers, tomatoes, bell peppers, and onions, are tossed with a lime and olive oil dressing.
- Mast o Khiar (Persian Yogurt Cucumber Dip) Mast o Khiar is a light and refreshing dip made of yogurt and cucumber. It’s so versatile, it can be served as an appetizer with chips and pita bread, or as a sauce to main dishes such as ghormeh sabzi (herb stew) and kabab koobideh (lamb or beef kebab).
- Persian Yogurt Drink. Yogurt is a common ingredient in many Persian dishes, but it’s also widely used to make beverages. Ayran is a refreshment made of salted yogurt.
- Persian Baklava with Walnuts and Rosewater. Now, off to my favorite part of the meal: dessert. Baklava is probably the most popular dessert in Middle Eastern cuisine, and I 100% get it.
- Persian Tea. Green tea may be the healthiest option, but it comes to relaxing and aromatic tea leaves, it’s team chai all the way. Chai or black tea is the go-to morning, afternoon, and evening beverage for Persians.
- Persian Rice Cookies. Cookies are a universal dessert. They’re as much loved in Iran as they are in the US. Give these rice cookies a try, and you’ll understand why.
MAST MOOSIR - PERSIAN SHALLOT YOGHURT DIP - I GOT IT FROM MY MAMAN
From igotitfrommymaman.com
Cuisine PersianCategory Appetizer, Side Dish, SnackServings 4Estimated Reading Time 3 mins
- If you’re using dried moosir, you should rehydrate it first. Soak it in water for about 5 hours or overnight. Make sure to change the water a few times. The rehydrated dried moosir should be soft. Squeeze the excess water out of it with your hand. Then finely chop it.
- Combine the yoghurt and finely chopped moosir. Season it with salt to your liking. Taste the Mast-e Moosir and add more Persian shallots, if you like.
- If you want, you can sprinkle it with black pepper. Serve your Mast Moosir with your favourite crackers or crisps (I’m talking about chips, American friends) or serve it as a side dish with a delicious Persian stew. Enjoy!
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- Preheat the oven to 425°F with the rack set in the upper-third position. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, toss the zucchini with 2 tablespoons of the olive oil, and season with salt and pepper. Spread out in a single layer on the prepared baking sheet. (Use two sheets, if necessary, so the squash doesn’t steam.) Roast until softened but not completely cooked through (the squash will finish cooking in the sauce), about 15 minutes. Set aside.
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