Salt-brined fermented radishes

4 tbsp salt

2 tbsp honey

2 qt water

1 1/2 lb radishes

1 tbsp allspice berries

 

Dissolve salt and honey in water. Remove leaves and stalks from radishes, put radishes and allspice in the jar, covering with brine. Cover and ferment at room temperature for 4-5 days. They should be crisp, not mushy at all. Store in the refrigerator for up to a few months.

 

Source: Fresh from Poland by Michał Korkosz

Kopytka with mushroom-mustard sauce

1 lb yukon gold potatoes

1 large egg

1 cup/130g flour

salt

 

3 tbsp butter

300g fresh mushrooms, sliced into quarters

1/4 cup bison grass or other herbal vodka

1 cup cream

2 tbsp whole grain mustard

1 tsp honey

parsley

 

Boil potatoes in skins 30-40 minutes, cool, mash. Add egg and stir, add flour and 1 tsp salt and stir. Knead about 2 min until smooth but not elastic. Divide into 4 pieces, roll each piece into a rope about 1/2 inch thick, and cut into diamond-shaped pieces.

 

Boil a pot of salted water. Drop dumplings in, cook until they float to the surface, drain. Save 1 cup of cooking water. 

Heat butter, cook mushrooms until golden, 7 min. Add vodka, stir until evaporated; add cream, mustard, and honey, cook 2 minutes. Add dumplings and dumpling water, toss until heated through, top with parsley and salt and pepper.

 

Source: Fresh from Poland by Michał Korkosz

Potato salad with radish and pear

2 lbs waxy potatoes, halved

2 tbsp honey

2 tbsp lemon juice

3 tbsp whole grain mustard

1/4 cup canola oil

2 pears, cored and chopped

1 1/2 cups fermented radishes (probably substitute with another pickled vegetable instead of fresh radish)

1/2 cup/15g parsley, chopped

 

Put potatoes in cold water, boil then simmer about 15 min until tender. Mix honey, lemon juice, mustard, and oil, salt and pepper, and shake. Mix everything.

 

Source: Fresh from Poland by Michał Korkosz

Barley Risotto

3 cups vegetable broth

200g/1 cup pearl barley

3 tbsp unsalted butter

1 large onion, chopped

3 garlic cloves, thinly sliced

1 lb asparagus, trimmed, 1 inch pieces

1 cup dry apple cider

1/2 tsp grated lemon zest

1/2 cup grated Parmesan cheese

2 tbsp soft goat cheese

 

Boil broth, stir in barley, cook 20-30 min until mostly absorbed. In another pan, cook onion in butter until nearly soft, add garlic and asparagus, cook 2 min. Stir in barley and cider, cook on high until barley absorbs liquid, 2-3 min. Add lemon zest, Parmesan, and goat cheese.

 

 Source: Fresh from Poland by Michał Korkosz

Mojardara

400ml oil

4 large onions, cut in half and thinly sliced

275g or 1.5 cups green lentils

1 tbsp cumin seeds

300g or 1.5 cups basmati rice 

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1.5 tsp turmeric

2.25 cups water

 

Fry onions in oil until golden brown and crispy, drain on a plate with a paper towel. Discard oil.

Boil lentils for 15 minutes until they soften but don't turn to mush. Rinse in cold water.

In the former onion pan, fry cumin seeds for a minute and add rice, spices, and a good amount of salt. Then add lentils (and optional: raisins) and stir. Add water, stir again, cover, and cook 20 minutes. Turn off the heat and let it sit for 10 minutes to cook through. Mix in the fried onions and serve.

 

Source: Persiana by Sabrina Ghayour

Khoresh-e-Fesenjan

2 large onions, diced

1 tbsp flour

600g walnuts, finely ground in food processor

8 bone-in skinless chicken thighs

salt and pepper

5 cups cold water

3 tbsp sugar

2 cups pomegranate molasses

seeds from 1 pomegranate, to serve

 

Fry onions in oil.

In another pan, toast flour until beige, add ground walnuts and cook through.

Once the onions are browned, season chicken with salt and pepper, increase the heat on the onion pan, and add the chicken to it and sear both sides.

Add water to the walnut pan, stir, cover, and simmer for 1 hour over low-medium heat.

Add sugar and pomegranate molasses to the walnuts, stir 1 minute, then add the chicken and onions to the walnut-pomegranate mixture, cover, and cook for 2 hours, stirring occasionally.

Serve with pomegranate seeds.

 

Source: Persiana by Sabrina Ghayour

Khoresh-e-Gheymeh

Dried lime, lamb, and split pea stew

 

3 tbsp olive oil

3 small or 2 large onions, roughly diced

1kg boneless lamb neck fillets, sliced into 1" pieces (or lamb stew meat

2 tsp turmeric

2 pinches saffron threads

1 tsp cinnamon

150g tomato paste

salt and pepper

8 Persian dried limes (aka black limes) or preserved lemons

1 cup/200g yellow split peas

 

Cook onions on medium until translucent. Increase to high, fry lamb about 5 minutes. Stir in turmeric, saffron, and cinnamon to coat the meat, then add tomato paste, salt, and pepper, cook 1 minute.

Prick limes with a fork, add them, add just enough cold water to cover the pan, then slow cook for 1.5 hours.

Add split peas, cook 1 hour more.

Serve with basmati rice.

 

Source: Persiana by Sabrina Ghayour

Ash-e Anar

Pomegranate soup with meatballs

 

Olive oil

3 large onions, 2 roughly diced and 1 ground in a food processor

4 fat garlic cloves, peeled and crushed

3/4 cup dried yellow split peas

2 liters water

1 tsp sea salt flakes

1/2 tsp black pepper

1 tsp turmeric

1 bunch parsley, roughly chopped

1 bunch cilantro, roughly chopped

1 bunch mint, roughly chopped

3 small bunches chives, roughly chopped

1 lb ground lamb or beef

3/4 cup basmati rice

400ml pomegranate juice (or reconstitute from 80-100ml pomegranate molasses + water)

3 tbsp pomegranate molasses

1/4 cup sugar, or less 

Make meatballs: combine meat with ground onion, season with salt and pepper, roll into 1.5" meatballs, set aside.

Saute the roughly diced onions, add garlic. Add split peas, water, boil, simmer 30 min.

Add salt, pepper, turmeric, herbs, saute 20 min.

Add meatballs and rice, simmer 30 min.

Add pomegranate juice, molasses, and sugar, simmer 30 min.

Source: Persiana by Sabrina Ghayour

Salad Olivieh

750g waxy potatoes (fingerling, yukon gold)

1 roast chicken, meat finely shredded

300g brined pickles, finely diced

2 bunches scallions, thinly sliced

8 eggs, hard boiled and chopped

1 large bunch of cilantro, finely chopped

150g fresh or frozen peas, boiled quickly and drained

4 tbsp mayonnaise

Juice of 1 lemon

6 tbsp Greek yogurt

2 tbsp olive oil

Boil potatoes, don't overcook, ice water them to stop cooking. Chop into 1 inch chunks. Combine potatoes, chicken, pickles, scallions, egg, cilantro, peas, and lightly toss. Make the dressing with mayonnaise, lemon juice, yogurt, olive oil, salt, and pepper. Mix everything, refrigerate 1hr+ before serving.

 

Source: Persiana by Sabrina Ghayour

Piyaz

Turkish white bean salad

 

2 14oz cans cannellini beans, drained and rinsed

2 red onions, cut in half and thinly sliced

1-2 tbsp Aleppo pepper

40g parsley, roughly chopped

1 big garlic clove, crushed

Juice of 1-2 lemons

3 tbsp tahini

3 tbsp olive oil

2 tbsp red wine vinegar

salt and pepper

 

Mix beans, onions, Aleppo pepper, and parsley. Mix dressing, mix everything.

 

Source: Persiana by Sabrina Ghayour

Radish orange blossom salad

200g radishes, thinly sliced

1 cucumber (peeling and scooping seeds optional)

2 small red onions, halved and thinly sliced

70g pine nuts, toasted

1 tbsp honey

1 1/2 tsp orange blossom water 

Juice of 1 lemon

4 tbsp olive oil

40g mint leaves, coarsely chopped

salt and pepper 

 

Mix the radishes, cucumber, onions. Mix the dressing, add to the salad, add the pine nuts.

 

Source: Persiana by Sabrina Ghayour

Fistikli Kebap

150g pistachios (without shells)

2 eggs

500g ground lamb

1 onion, ground or finely chopped

2 tsp ground cumin

2-3 tsp sumac

1 tsp ground coriander 

1 tsp dried oregano

zest of 1 lime

3 tbsp sea salt flakes (or less table salt)

 

Grind 2/3 of the pistachios in a food processor. Lightly pulse the last 1/3. Add everything and mix with your hands. Like with Adana Kofte, it kinda doesn't hold together great. Make into patties and cook in a frying pan. Serve with yogurt

Source: Persiana by Sabrina Ghayour

Adana Kofte

500g ground lamb

1 onion, ground in a food processor or finely chopped

3 tsp Aleppo pepper

3 garlic cloves, crushed

20g fresh parsley, chopped

1/2 red pepper, finely chopped

2-3 eggs

2 tsp sea salt flakes (or less table salt)

pepper 

Mix everything, fry in a pan with oil or grill or put on a long kebab skewer. I think you can food process everything, but maybe not the meat, or it doesn't hold together very well. Still working on that. Serve on tortillas or bread with fresh sliced red onion, chopped parsley, yogurt.

 

Source: Persiana by Sabrina Ghayour

Kuku Sabzi

5 tbsp  olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground green cardamom
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)


Preheat oven to 375 degrees F.
Optional: Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground. Set aside for now.
In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
Serve with a dollop of yogurt.

Source: https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/

Ash Reshteh

6 tablespoons olive oil
2 onions yellow or Vidalia, large, thinly sliced
5 cloves garlic grated
1 teaspoon turmeric
2 tablespoons dried mint
1 1/2 cup dried beans (chickpeas, kidney, and navy) soaked overnight, or 2 cans beans
6 cups water or lamb/beef stock, adjust as needed
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt adjust as needed
1/2 cup green lentils
2 cups spinach chopped
1 1/2 cups cilantro chopped
1 1/2 cups parsley chopped
1 cup green onions or leeks, chopped
1/2 cup fenugreek leaves chopped or 2 tablespoons dried fenugreek leaves
1/2 cup dill chopped
1 tablespoon all purpose flour
90 grams reshteh or linguini noodles
1 cup kashk sour cream, crème fraiche or 1/4 cup vinegar
2 tablespoons lemon juice adjust as needed

Saute onions and then garlic until golden brown. Turn off heat, stir in turmeric. Set aside 1/3 of this; add the dried mint and save it for a garnish.
If using dried beans, add beans, water, salt and pepper, boil, simmer 45-60 minutes. (if using canned beans, skip this step)
Add lentils, cook 15 minutes.
Add herbs and greens, simmer 30-45 minutes. (If using canned beans, add them after 15-30)
Mix a little soup with flour in a small bowl, then add to the soup to thicken.
Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.
Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.
Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.
You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.

Source: https://www.thedeliciouscrescent.com/persian-noodle-soup-with-beans-and-herbs/

Roasted eggplant and walnut salad

 3 medium eggplants

100g feta cheese

4 cloves garlic, finely chopped

3 tbsp walnuts, chopped

2 tbsp fresh mint, chopped

4 tbsp olive oil

salt, pepper, chili, parsley

Roast eggplant (350 for 30 min or so) until very tender. Remove skin, chop flesh, place in strainer for 5 min to drain juices. Add everything else.

 

Source: Serbian Culinary Art by Jasmina Masala

Serbian beef stew

800g stew beef, in bite size pieces

oil

2 onions, finely chopped

5 red or yellow peppers, diced

5 large tomatoes, chopped

Some stock

1 tbsp fresh thyme, chopped

2 tbsp fresh dill, chopped

Parsley

Brown meat in oil, remove. Saute onions and peppers for 20 min. Add tomatoes, stock, meat, herbs, salt, and pepper. Simmer 30 min or until meat is tender. Add parsley.

Source: Serbian Culinary Art by Jasmina Masala

Wild Mushroom and Leek Soup

2 leeks, white and pale green parts, chopped

2 tbsp butter, room temperature

600g wild mushrooms, roughly chopped

5c vegetable stock

2 cloves garlic, chopped

1 tbsp flour

3 tbsp milk

1 tbsp dill, chopped

1 tbsp mint, chopped

 

Saute leek in 1 tbsp butter for 10 minutes. Add mushrooms, cook 5 min. Add stock and garlic, boil, simmer, 20 min. Blend until smooth, return to heat. Blend 1 tbsp butter and 1 tbsp flour into a paste, add slowly to soup. Add milk, herbs, salt and pepper, simmer 10 min.

 

Source: Serbian Culinary Art by Jasmina Masala

Vegetarian Bigos

Oil
8oz mushrooms, halved
1 tbsp honey
2 tbsp butter
1 onion, thinly sliced
4 bay leaves
4 allspice berries
3 cloves
1/2 tsp caraway seeds
1/2 tsp smoked paprike
1/2 tsp sweet paprika
1/2 tsp dried savory or thyme
1/2 tsp dried marjoram
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 lb sauerkraut, drained and chopped
5 cups vegetable broth or water
1lb cabbage, cored and chopped
1 apple, preferably granny smith, cored and grated coarsely
1/2 cup smoked plums (optional; don't use unsmoked plums)
1/2 cup dried mushrooms
1 tsp tomato paste
1/4 cup green lentils
1/2 cup dry red wine
1 tsp honey
Chopped dill, for serving

Saute mushrooms until golden brown, 5 minutes. Add honey and salt, set aside.
Cook onion in butter, add all the spices, cook a couple minutes. Add sauerkraut, salt, and half the broth, cook 40 minutes or until sauerkraut softens.
Add everything else, simmer 3 hours or until you're tired.

Source: Fresh from Poland by Michał Korkosz

Tomato-apple soup with poured noodles

Pomidorówka z lanymi kluskami

2 tbsp butter
2 garlic cloves, peeled
1 tbsp dried marjoram
1 15oz can crushed tomatoes
1 medium gala apple, peeled, cored, and chopped
2 cups vegetable broth
1 tbsp tomato paste
3 tbsp sour cream
salt and pepper

For noodles:
2 large eggs
2 tbsp sour cream
salt
6-8 tbsp flour

Heat butter, add garlic and marjoram, cook 1 minute. Add everything else but the sour cream, cook 10-15 minutes until apple softens, puree with immersion blender.
Combine 1/4 cup hot soup with sour cream, then add back to pot.
Make the noodles: whisk together eggs, sour cream, and salt, then whisk in the flour a little at a time.
Boil water, add a spoonful of batter to the water, then pull it out with a slotted spoon when it rises to the top of the water. Repeat until you use all the batter.

Source: Fresh from Poland by Michał Korkosz

Dill pickle soup

Ogórkowa

3-4 russet potatoes (300g), peeled and chopped
1/4 cup butter
2 garlic cloves, thinly sliced
3 bay leaves
8oz kosher dill pickles
4 cups vegetable broth
3 tbsp chopped fresh dill
1/3 cup heavy cream (optional)

Boil potatoes in salted water with 2 tbsp butter. Cook 20 min or until softened. Drain, saving 1 cup of cooking water.
Heat 2 tbsp butter, cook garlic and bay leaves 30 seconds, add pickles and cook 15 minutes or until they soften. Add broth, potatoes, potato water, and dill. Simmer, season with pepper, add cream if desired.

Source: Fresh from Poland by Michał Korkosz

Amchoor Chana

2 tbsp oil
1 tsp cumin seeds
2 black, green, or white cardamom pods
1 or 2 cinnamon sticks
1 cup canned crushed tomatoes
2 tbsp amchoor/mango powder or lime juice
1 tbsp coriander, ground
1 tsp ground cumin
1 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
3 cups cooked chickpeas
4 tbsp cilantro
1/4 cup finely chopped red onion

Heat oil, add cumin seeds, cardamom, and cinnamon, cook until aromatic, 10-15 seconds. Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Simmer 5-10 minutes. Add chickpeas, 1 cup water, 2 tbsp cilantro. Simmer 20-25 minutes. Add onion and 2 tbsp cilantro, serve.

Source: 660 Curries by Raghavan Iyer

Chilled Beet Soup

Chłodnik Litewski

1 1/2 lb beets with greens
1 tsp sugar
3 medium Kirby cucumbers (or 6 little ones)
5 radishes, chopped into 1/2 inch pieces
2 cups buttermilk or kefir
1 1/4 cups sour cream
3 tbsp chopped fresh dill
3 tbsp chopped fresh chives
2 garlic cloves, minced
4 medium-boiled eggs, halved (optional)
5 medium yukon gold potatoes, cooked and chopped (optional)

Chop beet greens, set aside. Peel beets and cut into 1/4 inch chunks.
Boil water with sugar and 1/2 tsp salt. Cook beets 20 minutes or until tender. Add greens and stems for the last 5 minutes to lightly wilt, then drain, saving 1 cup.
Combine the beets, greens, and stems with half the cucumbers and radishes, buttermilk, sour cream, 2 tbsp dill, 2 tbsp chives, garlic, and reserved cooking water. Season with salt and a lot of pepper. Chill at least 2 hours.
Top with all the remaining ingredients, serve with eggs and potatoes.

Source: Fresh from Poland by Michał Korkosz

Blackened sweet corn chaat

4 ears corn or 24 oz sweet corn cans/frozen
2 tsp cumin, ground
2 tbsp butter
3/4 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp salt
2 1/2 tbsp lemon juice
1/2 red onion, finely diced
1/2 cup cilantro, finely chopped
handful of sev (chickpea noodles)
1 lemon, quartered

Boil corn for 8 minutes and slice off kernels, if not already cooked. Heat cumin, add butter, then when it starts to smoke, add corn. Cook 6-8 minutes, letting it blacken and caramelize. Add black pepper, red pepper, salt, and lemon juice, cook until it sizzles off. Sprinkle with red onion, sev, and lemon; serve with lemon wedge.

Source: Fresh India by Meera Sodha

Sweet Potato Vindaloo

4 tbsp oil
6 cloves
1 star anise
20 black peppercorns
1 3-inch cinnamon stick
2 tsp cumin seeds
6 cloves garlic
2 inch piece of ginger, peeled and grated
5 tbsp white wine vinegar
1 tbsp ground red pepper, or to taste
2 medium onions, finely sliced
1 tsp salt
1 tsp sugar
1 14oz can plum tomatoes
2 lb sweet potatoes, peeled and chopped into 1 inch chunks
yogurt to serve

Heat 1 tbsp oil, then cloves, star anise, black pepper, cinnamon, cumin. Cook 2 minutes. Grind spices. Add garlic, ginger, vinegar, and red pepper, grind into a smooth paste.
Heat the rest of the oil, add onions, cook 15 minutes until brown and caramelized, then add spices, salt, and sugar. Cook a couple minutes, add tomatoes, 8oz water. Cover, cook 5 minutes, then add sweet potatoes, simmer 20-25 minutes until potatoes are tender. Serve with yogurt.

Source: Fresh India by Meera Sodha

Cevapi

Cevapi (sausages)

ground beef, pork and lamb - total 2 lb
3 cloves garlic, chopped
1 tsp paprika
chili, salt, and pepper to taste
bread crumbs - 1/4 cup or more?

Combine everything, knead together, refrigerate for 2 hours. Shape into sausages, grill or broil or cook in a pan. I'm not sure on these yet - they always end up a little dry, so I'm experimenting with bread crumbs, and maybe trying harder to avoid overcooking

Source: Serbian culinary art by Jasmina Masala