Sannieskitchen

Welcome to my kitchen! I’m Sandra, born in Tehran, Iran, to Iraqi parents, where food has always been at the heart of family and tradition. Through my website, I’m excited to share the authentic, comforting flavors of my heritage with you. Home cooking is where memories are made, and I’m here to help you keep those beautiful traditions alive in your own kitchen. Join me as we explore delicious recipes, tips, and stories from the rich culinary cultures of the Middle East. Let’s cook together and enjoy the flavors of home!

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Sannieskitchen takes you on a journey through the rich and diverse flavors that unite the two vibrant cities of Bagdad and Tehran. Explore the culinary traditions, stories, and recipes that have been passed down through generations, blending the best of both cultures.

Temman B’dejaj ⬇️⬇️⬇️ RECIPE BELOW
(Iraqi Chicken and Rice with Raisins and Almonds)

Ingredients:

• 1 large onion, finely chopped

• 4 tablespoons tomato paste

• 4 tablespoons vegetable oil, divided

• 2 teaspoons salt

• 1 teaspoon black pepper

• 400 grams basmati rice

• 6 bone-in chicken pieces

• 1 liter boiling water

• 60 grams raisins (optional)

• 30 grams slivered almonds (optional)

Instructions:

In a large, heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until golden brown.

Add the chicken pieces and sear on all sides until nicely browned.

Stir in the tomato paste, salt, and pepper, coating the chicken and onions evenly. Cook for an additional 2–3 minutes to enhance the flavor.

Pour in the boiling water and bring to a gentle simmer. Cover and cook for 30 minutes until the chicken is tender.

Meanwhile, rinse the basmati rice thoroughly in cold water and drain well.

Once the chicken is cooked, remove it from the pan and strain the broth.

In a separate pot, combine the strained broth and the washed rice. Ensure the rice is fully submerged; add extra boiling water if necessary.

Bring the rice to a boil, then reduce heat to low and simmer until the liquid is almost absorbed.

Cover the pot with a tight-fitting lid and cook on the lowest heat setting for about 45 minutes, until the rice is fully cooked and fluffy.

Optional: In a small skillet, heat the remaining 2 tablespoons of oil. Lightly sauté the raisins for 2 minutes, then add the almonds and sauté for an additional 2 minutes until golden. Set aside.

To Serve:

Mound the rice onto a large serving platter, arrange the chicken pieces on top, and garnish with the sautéed raisins and almonds. Serve warm, accompanied by a crisp salad, anbah (mango pickle), and assorted pickles

#iraqifood #middleeasterncuisine #iraqiflavors #yummy #chickenandrice #delicious #cookwithme #foodlover

Zalabia / Zengula - ⬇️⬇️⬇️ RECIPE BELOW (Iraqi Funnel Cake)

Syrup Ingredients:
• 500 g sugar
• 150 ml water
• 3 tbsp rosewater
• 2 tbsp fresh lemon juice

Batter Ingredients:
• 175 g all-purpose flour
• 175 g corn starch
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 325 ml warm water

Syrup Instructions:
In a saucepan, combine sugar and water. Mix well over medium heat until the sugar dissolves.
Add rosewater and lemon juice, stir gently, and skim off any white foam that forms on top.
Let the syrup simmer for about 15 minutes until slightly thickened.
Transfer to a bowl and let it cool completely. Set aside.

Batter Instructions:
In a large mixing bowl, whisk together the flour, corn starch, sugar, salt, and instant yeast.
Gradually add the warm water while whisking until you get a smooth, pourable batter.
Cover the bowl with a clean towel and let it rest in a warm place for 1 hour.
After an hour, whisk the batter again to remove excess bubbles.
Pour the batter into a squeeze bottle or funnel for easy shaping.

Heat oil in a deep saucepan over medium heat.
Squeeze or pour the batter into the hot oil in a circular motion to create spirals or web-like shapes.
Fry until lightly golden and crisp on both sides.
Remove from oil, briefly drain, and immediately dip into the cooled syrup.
Transfer to a serving plate and enjoy! #Iraqifunnelcake #iraqifood #middleeasterncuisine #cookwithme #middleeasterncuisine #homemade #homemade #foodie #iraqiflavors #yummy #delicious

Sheikh El Mehshe ⬇️⬇️⬇️ RECIPE BELOW - (Stuffed Aubergine)

Yields: 20–25 stuffed mini aubergines

Ingredients

For the Stuffing:
• 550 g minced meat (lamb or beef)
• 1 small onion, finely chopped
• 40 g fresh parsley, chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp turmeric
• Juice of 1 lemon
• 3 tbsp tomato purée
• 20–25 mini aubergines

For the Sauce:
• 2 tbsp olive oil
• 2 tbsp salt
• Juice of 1 lemons
• 4 tbsp tomato purée

Instructions
Prepare the Aubergines:
Wash the aubergines, then carve out the centers carefully using a small knife or corer, creating space for stuffing.

In a large bowl, combine the minced meat, chopped onion, parsley, salt, pepper, cinnamon, turmeric, lemon juice, and tomato purée. Mix until well combined.
Stuff the Aubergines:
Fill each carved aubergine with the meat mixture, packing it gently but firmly.

Place the stuffed aubergines upright or layered flat (depending on your pot size) in a large pan.

In a separate bowl, mix the oil, salt, lemon juice, and tomato purée. Pour this sauce evenly over the aubergines in the pan.

Place a heatproof plate or smaller lid directly on top of the aubergines to help keep their shape. Cover the pot with its lid and cook over medium heat for about 1 hour, or until the aubergines are tender and the filling is fully cooked.

Serve hot with rice or flatbread

#stuffedaubergine #aubergine #iraqiflavors #iraqifood #homecooking #homemade #tasteoftradition #foodie #foodlover

Heleeq ⬇️⬇️⬇️ RECIPE BELOW - Iraqi Harosset
A traditional Passover spread

Ingredients:
• 400g date syrup (silan)
• 150g finely ground walnuts

Instructions:
In a medium bowl, pour in the date syrup.
Add the ground walnuts and mix thoroughly until well combined and smooth.
Serve as a spread on matzah or wrapped in romaine lettuce leaves for a traditional Passover taste.

Tip: For a slightly chunkier texture, you can reserve a tablespoon of coarsely chopped walnuts to stir in at the end.

#heleeq #iraqiharosset #passover #silan #tasteoftradition #datesyrup #walnuts

Potato Chap ⬇️⬇️⬇️ RECIPE BELOW - Potato Kubba/patties

Makes: 25 pieces

Shell
• 1 kg boiled potatoes (waxy potatoes)
• 1 egg, beaten
• 150 g potato starch
• 1 tbsp salt
• 1 tsp turmeric powder

Filling
• 450 g minced meat
• 150 g finely chopped onions
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp 7 spice
• 40 g chopped parsley
• 2 tbsp oil

Boil the potatoes until tender. Peel and mash using a potato press or masher. Add salt and turmeric. Beat the egg and mix it in. Dissolve the potato starch in 150 ml of cold water and add it to the potatoes. Mix until you get a smooth, creamy dough.

In a frying pan, heat the oil and sauté the minced meat. When half browned, add the onions. Cook until fully browned, then stir in salt, pepper, and 7 spice. Let the mixture cool, then mix in the chopped parsley.

Lightly oil your hands. Take 60 g of the potato mixture, flatten it in your palm, and create a well. Fill with a spoonful of meat mixture, seal it shut, and shape into a ball. Flatten slightly to form a patty
Heat oil in a deep frying pan or skillet over medium heat
Carefully place the assembled patties into the hot oil, ensuring not to overcrowd the pan.
Fry each patty for about 3-4 minutes on each side, or until they turn golden brown and crispy.
Once fried, transfer the patties to a plate lined with paper towels to absorb any excess oil.
Serve the potato chap warm as an appetizer or alongside your main course. They pair well with a side of fresh salad or a dipping sauce of your choice.

Enjoy your delicious homemade Potato Chap!#iraqifood #middleeasterncuisine #potatochap #potatopatties #foodlover #cookwithme #homemade #foodie #yummy #delicious

Dolma Warak Einab - ⬇️⬇️⬇️ RECIPE BELOW - stuffed grape-leaves

Ingredients:
Grape Leaves:
• 1 jar grape leaves in brine (drained and rinsed)

Filling:
• 350g basmati rice
• 250g minced meat (beef or lamb)
• 2 tbsp dried mint
• 2 tbsp olive oil
• 4 tbsp dried parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 tsp turmeric
• 2 tbsp tomato puree
• Juice of 1 lemon

Sauce:
• 4 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 tbsp tomato puree
• Juice of 1 lemon
• 1 liter water (or as needed to cover dolma)

Instructions:
• Soak rice for 30 minutes, then rinse.
• Mix rice, minced meat, dried mint, dried parsley, olive oil, salt, pepper, cinnamon, turmeric, tomato puree, and lemon juice in a bowl.
• Remove grape leaves from jar, rinse under cold water, and pat dry.
• Place grape leaves flat, vein side up, and spoon filling near the stem. Fold sides and roll tightly.
• Arrange rolled dolma tightly in a deep pan, standing or lying flat.
• Mix olive oil, salt, pepper, tomato puree, lemon juice, and water for the sauce. Pour over dolma.
• Cover dolma with a plate to keep its shape , bring to a boil, then reduce heat to low and simmer for 1 hour.
• Once cooked, transfer dolma to a plate and serve.

Enjoy your Dolma Warak Einab! #dolma #grapeleavesstuffed #grapeleavesrolls #middleeasterncuisine #middleeasternfood #delicious #foodlover #cookwithme #homemade #foodie #yummy

Just wrapped up my first private workshop! We had so much fun cooking and eating together. 🧑‍🍳👨‍🍳🧑‍🍳👨‍🍳

Ash Reshteh ⬇️⬇️⬇️ RECIPE BELOW - (Persian Noodle Soup)

INGREDIENTS:
• 2 packs frozen Ash Sabzi (herb mix)
• 1 large onion, chopped
• 1 tin (250g) kidney beans, drained and rinsed
• 1 tin (265g) lentils, drained and rinsed
• 1 tin (250g) white beans, drained and rinsed
• 1 tin (265g) chickpeas, drained and rinsed
• 1 tin (250g) brown beans, drained and rinsed
• 1 tin (250g) butter beans, drained and rinsed
• 2 tablespoons oil
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon turmeric
• 2 vegetable stock cubes
• 150g Persian ash noodles
• 1 liter boiling water
• Optional: Fried onions
• Optional: Fried mint
• Optional: Kashk (fermented whey), sour cream, or Greek yogurt

HOW TO MAKE:
1. Heat the oil in a large pot over medium heat. Add the chopped onions and cook until golden and soft.
2. Add the frozen Ash Sabzi to the pot and sauté for 5 minutes, stirring occasionally.
3. Stir in the salt, pepper, turmeric, and vegetable stock cubes. Mix well.
4. Pour in 1 liter of boiling water and stir. Bring the mixture to a boil.
5. Add the drained kidney beans, lentils, white beans, chickpeas, brown beans, and butter beans. Stir to combine.
6. Reduce the heat to medium and let the soup simmer for 1 hour, stirring occasionally.
7. After 1 hour of simmering, add the Persian ash noodles and cook for 10–15 minutes, or until noodles are tender.
8. OPTIONAL: Garnish with fried onions, fried mint, and kashk (or substitute with sour cream or Greek yogurt). Ingredients available at Darya Market Amstelveen #ashreshtehsoup #persiannoodlesoup #beansoup #persianfood #persianflavours #persiancuisine #homemade #homecookedwith❤️

Mirza Ghassemi - ⬇️⬇️⬇️ RECIPE BELOW
Ingredients:
• 3 aubergines
• 4 tomatoes
• 3 eggs
• 4 cloves garlic
• 1 teaspoon pepper
• 1 teaspoon turmeric
• 1 tablespoon salt
• 4 tablespoons olive oil

Instructions:

• Grill the aubergines and tomatoes in the oven or on a gas stove, covering them with aluminum foil for about 10 minutes, or until the skins soften and the aubergines become tender.
• Peel the skin off the aubergines and tomatoes. Chop them into small pieces.
• Heat 2 tablespoons of olive oil in a frying pan, then add the chopped aubergine and tomato mixture. Sauté for a few minutes, then add salt, pepper, and turmeric. Set aside.
• In another pan, heat the remaining 2 tablespoons of olive oil and sauté the chopped garlic until golden brown.
• In a bowl, beat the eggs and then add them to the garlic in the pan. Scramble the eggs until fully cooked.
• Once the eggs are cooked, add them to the sautéed aubergine and tomato mixture. Stir well to combine.
• Serve your Mirza Ghassemi with a drizzle of olive oil, chopped parsley (optional), and Persian bread or pita.#mirzaghassemi #persianfood #persianflavors #persiancuisine #homemade #homemadecooking #auberginerecipes #tasteoftradition #tasteofgilan #cookwithme

Thank you NIW for sharing my story and recipe 🫶🫶🫶

Lubia Polo ⬇️⬇️⬇️ RECIPE BELOW (Rice with Green Beans and Beef/Lamb)

Ingredients:
• 500g minced beef or lamb
• 500g basmati rice
• 4 tbsp oil (divided)
• 4 tbsp tomato paste
• 2 garlic cloves, minced
• 1 onion, chopped
• Juice of 1 lime
• 1 tsp black pepper
• 4 tsp salt (divided)
• 1 tsp turmeric
• 1 tsp cinnamon
• 1L boiling water
• 600g green beans, trimmed
• Saffron strands

Instructions:
1. Heat 2 tbsp oil in a pan, sauté onion for 5 minutes. Add garlic, cook 1-2 minutes.
2. Add meat, cook until browned. Stir in 2 tsp salt, pepper, turmeric, cinnamon, and tomato paste. Add boiling water, bring to a boil. Simmer for 30 minutes, add green beans and lime juice, cook until beans are tender.
3. Rinse rice until water runs clear. Boil in salted water for 6-7 minutes, then drain.
4. Grind saffron with a little water. In a pot, heat 2 tbsp oil, add saffron water. Layer rice and meat mixture, finishing with rice. Cover with a towel-wrapped lid and cook on low heat for 45 minutes.
5. Fluff rice and serve with a side salad.

Enjoy!
#lubiapolo #persianfood #persiancuisine #rice #beans #saffron #persianflavors #middleesternfood #middleeaterncuisine #homemade #homecooking #soulfoodcooking #cookingtime

Adasi ⬇️⬇️⬇️ RECIPE BELOW Persian lentil soup

2 tbsp olive oil 1 large onion , chopped 4 cloves garlic, minced 2 potatoes, washed, peeled and diced 350 gram cups green lentil 1 tsp Turmeric 1 tsp salt  1/2 tsp black pepper  2 cubs vegetable stock
1/12 liter boiling water

Heat olive oil over medium heat. Saute onion and garlic until golden brown.  
Add in the potatoes and cook for a few minutes.  
Add in the green lentils, turmeric, salt,pepper and vegetable stock
Mix well 
Pour in the water and stir. Bring it to simmer, cover and cook for about 30 minutes until the lentils are fully cooked. Serve with a light drizzle of olive oil chopped parsley some lime juice

#adasi #lentilsoup #lentils #persianfood #persiancuisine #persianflavors #middleeasterencuisine #cookwithme #likeforlikes

Arouq bel riz ⬇️⬇️⬇️ RECIPE BELOW (rice balls stuffed with chicken and herbs
This recipes makes 15 large arouq bel riz

Shell:
450 gram rice (basmati)
1 tablespoon salt for soaking
260 gram minced chicken
260 gram minced turkey
Spices for shell:
1 tablespoon salt
1 teaspoon peper
1 teaspoon turmeric

Filling:
260 gram minced chicken
260 gram minced turkey
1 finely chopped onion
1 tablespoon salt
1 teaspoon peper
1 teaspoon turmeric
1/2 teaspoon cardamom
1 to 2 tablespoon dried lemon powder (limo amani)

Preparing shell:
Wash rice and soak for 1/2 hour add 1 tablespoon of salt
Rinse rice again add meat and spices and mix. Cover and put in fridge for 1 hour to rest

Preparing stuffing:
Add chopped onions and spices to meat and mix well.

Preparing the Arouq:
Wet your hands with cold water. Take a ball of shell mixture. Flatten it and put 1 tablespoon of filling in the centre. Keep you hand wet and close the shell, put on tray. Repeat this process until you use all the ingredients

Cooking the Arouq:
Fill up a pan with water, add two tablespoons of salt or chicken stock and bring to the boil . Remove the balls of arouq from tray and flatten them slightly, drop the one by one into boiling water (do not crowd the pan boil in few batches) and cook for around 15 minutes, drain them.
Heat a little oil in a pan and fry the Arouq until golden.
You can also freeze the arouq and fry them on a later date.
Serve with salad and amba (pickle) #Arouq #iraqifood #middleeasterncuisine #iraqiflavors #homemade #foodlover #delicious

Fattoush Salad ⬇️⬇️⬇️ RECIPE BELOW

Salad:
• 1 large head of romaine lettuce or 2 mini gem lettuces, chopped
• 2 tomatoes, diced
• 2 Persian cucumbers, diced
• ½ large red pepper, chopped
• 4 radishes, sliced
• 1 red onion, diced or sliced
• 2-3 tablespoons pomegranate seeds
• 4 sprigs fresh parsley, chopped

Dressing:
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon sumac
• 1 teaspoon pomegranate molasses
• 1 teaspoon dried mint
• 1 teaspoon salt

Fried Pita Bread:
• 1 large double-ply pita bread, cut into strips

How to Make:
1. Prepare the Salad: In a large serving bowl, combine the chopped lettuce, tomatoes, cucumbers, red pepper, radishes, red onion, parsley, and pomegranate seeds.
2. Make the Dressing: In a small bowl, whisk together the lemon juice, sumac, pomegranate molasses, dried mint, salt, and olive oil until well emulsified.
3. Fry the Pita Bread: Heat oil in a pan and deep fry the pita bread strips until crispy and golden. Drain on paper towels to remove excess oil.
4. Assemble the Salad: Pour the dressing over the salad and toss to combine. Add the fried pita bread just before serving to keep it crispy.
5. Garnish: Drizzle with extra pomegranate molasses for an added touch of sweetness and color.

Enjoy your fresh, vibrant Fattoush Salad! The crispy pita and tangy dressing make it a delicious, refreshing dish.

#fattoush #salad #middleeasternfoods #middleeasterencuisine
#Crispypita #refreshing #deliciousfood #delicious #pomegranate #cookwithme #cooking #homemade #homecooking #foodlover #foodie

Kubbah Burgul ⬇️⬇️⬇️ RECIPE BELOW
(Makes 28 pieces)

Shell:
• 250g fine burgul
• 250g jereesh (cracked wheat)
• 150g minced meat
• 500ml water
• 1 tablespoon salt

Filling:
• 500g minced beef or lamb
• 1 large onion, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 tablespoons 7 spice
• 3 tablespoons oil

How to Make:

Prepare the Filling:
1. In a pan, heat 3 tablespoons of oil and sauté the chopped onions until golden brown.
2. Add the minced meat and cook until browned. Then, add the black pepper, salt, and 7 spice. Mix well and cook for a few more minutes.
3. Once the filling is done, set it aside to cool.

Prepare the Shell:
1. In a large bowl, combine the burgul, jereesh, salt, minced meat, and water. Mix well.
2. Transfer the mixture to a food processor and blend until it forms a dough-like consistency.

Shape the Kubbah:
1. Wet your hands with water. Take a small amount of the dough (about 2 tablespoons) and form an round-shaped disc in the palm of your hand.
2. Use your finger to make a well in the middle of the disc, then gradually hollow it out to create space for the filling.
3. Add about 1 tablespoon of the cooled filling into the well and seal the dough around it, forming a ball. Flatten the ball slightly.
4. Place the shaped kubbah on a tray and repeat the process until all the ingredients are used, making sure to keep your hands damp throughout.

Cook the Kubbah:
1. In a large pan, bring water to a boil and add 1 tablespoon of salt.
2. Gradually drop the kubbah into the boiling water. Once they float to the surface, they are ready to be removed. Set them aside.
3. (Optional) For extra crispiness, deep fry the kubbah after boiling.

Freezing Option:
• You can freeze the kubbah before frying them. When ready to serve, fry them directly from frozen.#kubbah #delicious #iraqifood #middleeasterncuisine #foodlover #cookwithme #cookwithme #foodie #homemade #iraqiflavors #yummy

The Persian Love cake is said to have been created by a woman who was deeply in love with a Persian prince. To win his heart she baked a cake infused with magical and aromatic ingredients hoping they would enchant him. Some versions of the story say the prince fell in love with her after tasting the cake, while others suggest her love remained unrequited. Regardless of the outcome, the cake became a symbol of romance, passion and the power of love expressed through food.

Salad Shirazi ⬇️⬇️⬇️ RECIPE BELOW
• 3 small cucumbers
• 4 tomatoes
• 1 medium red onion
• Juice of 1 lime
• 10g fresh mint (about 2 tbsp, chopped)
• 2-3 tbsp extra virgin olive oil
• 1 tsp sea salt (adjust to taste)

Instructions:
1. Dice the cucumbers, tomatoes, and red onion into small, even pieces. Add them to a large bowl.
2. Finely chop the fresh mint and add it to the bowl with the vegetables.
3. Drizzle the lime juice and olive oil over the mixture and toss gently to combine.
4. Season with salt and mix well just before serving.

Enjoy as a refreshing side dish with grilled meats, rice, or any meal!

#saladshirazi #foodie #foodlover #persianfood #persiancuisine #homecooking #homemade #refreshing #likeforlikes #cookwithme

Kubbah Mosuel (ASMR VERSION 😜)⬇️⬇️⬇️ RECIPE BELOW(Middle Eastern Meat Pie) Kubbah Mosuel is a delicious dish made from two layers of bulgur with a thin layer of spiced minced meat in the middle.

Makes 8 large kubba.

Ingredients:

Shell:
• 500g jireesh (cracked wheat)
• 250g fine bulgur
• 250g minced meat
• 1 tbsp salt
• 500ml water

Filling:
• 500g minced meat
• 1 onion, chopped
• 4 tbsp 7-spice mix
• 1 tbsp salt
• 2 tbsp oil
• Optional: raisins & pine nuts

Instructions:

Prepare the Filling:
1. Fry onions in oil until golden. Let cool.
2. Mix cooled onions with minced meat, salt, pepper, 7-spice, and optional raisins/pine nuts. Set aside.

Prepare the Shell:
1. Combine bulgur, jireesh, minced meat, and salt. Gradually add water and knead into a smooth dough.
2. Optionally use a food processor to help form dough.

Assemble the Kubbah:
1. Wet hands and plastic squares. Roll dough into lemon-sized balls and flatten into thin discs.
2. Place a small amount of filling in the center, leaving a border to seal.
3. Cover with a second disc of dough and seal the edges.

Cook the Kubbah:
1. Boil kubba in salted water for 5-6 minutes, until they float. Remove and drain.
2. Optional: Fry in oil until golden brown, or brush with oil and grill until crispy. Serve the kubba hot, accompanied by a side of salad, turshi (pickles), or pickled mango for a complete meal. Enjoy!

#kubbah #mousel #iraqifood #iraqiflavors #homecooking #homemade #likeforlikes #middleeasterencuisine #middleeasternfoods #foodlover #foodie

Unboxing my new cute aprons 😍 #cookwithme #unboxingvideo #unboxingtime #sannieskitchen
#sannieskitchen #cookwithme #middleeasterncuisine #homemade #foodlover #delicious

Nan Panjereh – ⬇️⬇️⬇️ RECIPE BELOW - Window Cookies (Persian Rosettes)

Ingredients:
• 150g plain flour
• 75g corn starch
• 50ml rosewater
• 175ml milk
• 3 large eggs
• 1 tbsp vanilla sugar (or 1 tsp vanilla extract)
• Powdered sugar (for decorating)
• Vegetable oil (for frying)

Instructions:
1. In a bowl, combine the milk and corn starch. Mix well until the starch is fully dissolved.
2. Add the rosewater and vanilla sugar (or extract) to the mixture and stir to combine.
3. Crack the eggs one at a time into the bowl, mixing well after each addition.
4. Sift the plain flour into the mixture, then use a hand mixer or whisk to blend everything until smooth and lump-free.
5. Heat oil in a deep pan over medium heat. Test the temperature by dipping a small amount of batter into the oil – it should sizzle gently when ready.
6. Place the cookie mold into the hot oil for about 30 seconds to heat it up.
7. Carefully remove the mold from the oil and dip it into the batter, ensuring it’s fully coated but not overfilled.
8. Quickly return the coated mold into the hot oil, allowing the dough to loosen and fry until golden brown and crispy, about 2-3 minutes.
9. Once golden, remove the cookies from the oil and drain them on paper towels.
10. While still warm, dust generously with powdered sugar.

#persiansweets #nanpanjereh #windowcookies #homemadefood #middleeasterencuisine #cookwithme #Foodie #FoodLover #foodloverforever #persianfood #iranianfood
#likeforlikes

Kofta - Meatballs with Peas and Potatoes
• 600g minced meat
• 1 medium onion, finely chopped
• 3 tsp salt
• 2 tsp pepper
• 1 tsp turmeric
• 4 tbsp tomato paste
• 400g peas
• 400g potatoes, peeled and cubed
• 2 tbsp oil
• 1.5 liters boiling water

Mix the minced meat with chopped onion, 1.5 tsp salt, 1 tsp pepper, and turmeric. Form into small walnut-sized meatballs. Heat oil in a pan and brown the meatballs. Add the tomato paste, 1.5 tsp salt, and 1 tsp pepper, mixing well. Pour in the boiling water, then add the peas and simmer for 30 minutes. Add the cubed potatoes and cook for an additional 15 minutes.

Serve with rice or salad. Enjoy!

#kofta #meatballs #tomatosauce #middleeasternfoods #middleeasterencuisine #homemade #homecooking #delicious #deliciousfood #foodie #foodlover #likeforlikes #cookwithme

#middleeasternfood #middleeasterncuisine #cookwithme #cookwithlove #foodlover #foodielife #foodislove #foodieforlife
💅@anh.nailstudio

#kubba #mousel #iraqifood #iraqicuisine #iraqikubba #cookwithme #cookwithlove #homemade #delish #deliciousfood #middleeasternfood #middleeasterncuisine

Khoresht Karafs ⬇️⬇️⬇️ RECIPE BELOW– Celery and Beef Stew with Fresh Herbs

Ingredients:
• 500g beef or lamb cubes
• 1 small onion, chopped
• 400g celery, chopped
• 60g parsley, chopped
• 30g mint, chopped
• 5 tbsp vegetable oil (divided)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric
• 3 dried limes (limoo amani), pierced and soaked in warm water
• Juice of 1/2 lemon
• 1 liter boiling water

Instructions:
1. Brown the Meat: In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes. Add the beef or lamb cubes and cook until browned on all sides. Season with salt, pepper, and turmeric. Stir to coat the meat in the spices.
2. Cook the Stew: Pour in 1 liter of boiling water, making sure the meat is fully submerged. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the meat is tender.
3. Sauté the Vegetables: While the meat cooks, heat the remaining 3 tablespoons of oil in a separate frying pan over medium heat. Add the chopped celery and sauté for about 10 minutes until softened. Add the chopped parsley and mint, and continue sautéing for another 10 minutes until the herbs have wilted and become fragrant.
4. Combine the Stew: Once the meat is tender, add the sautéed celery and herbs to the pot. Add the lemon juice and pierced dried limes (limoo amani) to the stew. Stir well and let it simmer for another 30 minutes, allowing the flavors to meld.
5. Serve: Taste and adjust the seasoning, if needed. Serve the Khoresht Karafs hot with steamed rice. Enjoy!

#stew #celery #herbs #persianfood #persiancuisine #homemade #delicious #likeforlikes #limoamani #foodie #foodlover

Dolma life hack! Obsessed with my dolma machine
#LifeHack
#dolma #iraqifood
#dolmamachine #easydolma #gamechanger
#cooking #foodtok #fyp #viral

Macaroni ~ Persian Style Spaghetti ⬇️⬇️⬇️ RECIPE BELOW–

Ingredients:
• 600g minced beef
• 3 ½ teaspoons salt (divided)
• 1 teaspoon pepper
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• A few strands of saffron
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 tablespoons tomato paste
• 700g jar of passata (tomato puree)
• 600g spaghetti
• 5 tablespoons oil (divided)

Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until soft and golden.
2. Add the minced garlic to the onions and cook until fragrant and slightly golden.
3. Add the minced beef to the pan and cook, breaking it apart, until browned.
4. Stir in the tomato paste, 1 ½ teaspoons of salt, pepper, turmeric, and cinnamon. Mix well to combine.
5. Add the saffron (soaked in a bit of hot water if needed) to the meat mixture, then pour in the passata. Stir and let the sauce simmer for 1 hour on low heat, allowing the flavors to meld.
6. In a separate pot, bring water to a boil, adding 2 teaspoons of salt. Add the spaghetti and cook according to package instructions (about 8 minutes for al dente). Drain the pasta and set aside.
7. In a large pan, heat the remaining 3 tablespoons of oil over medium heat. Start layering the cooked spaghetti and the meat mixture, alternating between layers of spaghetti and meat, finishing with a final layer of spaghetti. Press down gently.
8. Let the layers cook on medium heat for 45 minutes to create a crispy bottom layer. Carefully flip the pan onto a plate to reveal the crispy, golden crust.

Serve hot and enjoy your delicious Persian-style macaroni!

#macaroni #persianspagetti #tadiglover #persianfood #persiancuisine #foodlover #foodie #foodtok #delicious #likeforlikes #homemade #cookwithme #instagramfood

Fasoulia Stew ⬇️⬇️⬇️ RECIPE BELOW

Ingredients:
• 500g beef or lamb cubes
• 1 small onion, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons tomato puree
• 600g canned cannellini beans, drained
• 2 tablespoons oil
• 1 liter boiling water

Instructions:
1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until softened and slightly golden.
2. Add the meat cubes to the pot and brown them on all sides. Season with salt, pepper, and stir in the tomato puree.
3. Pour in the boiling water and bring the mixture to a simmer.
4. Add the drained cannellini beans and stir to combine.
5. Reduce the heat to low and let the stew cook for about 3 hours, stirring occasionally. If the stew becomes too thick, add more boiling water as needed to reach your desired consistency.
6. Serve with rice and enjoy!

#stew #fasoulia #traditionalfood #iraqifood #iraqiflavors #cookwithme #likeforlikes #middleeasterncuisine #middleeasternfoods #foodlover #foodie #foodtok #instagramfood

#quince #luzina #sweet #cardamon #iraqiflavors #iraqifood #iraqisweet #hewa
#middleeasternfood #arabicfood
#homemadefood #yummy
#homemadesweets #delicious
#middleeasterncuisine
#foodie #foodlover #traditionalfood

Ba’b Bel Tamar ⬇️⬇️⬇️ RECIPE BELOW

Dough:
• 800g self-raising flour
• 1 egg
• 200g baking margarine
• Pinch of salt
• 1 tsp instant yeast
• 350ml water (room temperature)

Date Filling:
• 900g date paste
• 1 tbsp oil
• 4 tbsp sesame seeds (optional)

Mix all the dough ingredients together until smooth and leave to rest for 1 hour. For the filling, heat the oil in a pan, add the date paste, and soften it. Stir in the sesame seeds if using.

Shape the date filling into small balls. Take portions of dough (about the size of a walnut), flatten them slightly, and place a date ball in the center. Seal the dough around the filling and gently flatten with a rolling pin. Using a fork, prick holes in the center and around the edges.

Place the prepared pieces on a tray, brush with egg wash, and bake in a 200°C oven until golden brown.

#date #cookies #baking #lovedates #homemade #delicious #iraqifood #iraqisweets #middleeasternfoods #middleeasterncuisine #likeforlikes #explorepage #follow #love #like #viral #cookwithme
#bakery #bakinglove #homebaker #yummyfood #yummy #foodie #foodtok

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Sannieskitchen takes you on a journey through the rich and diverse flavors that unite the two vibrant cities of Bagdad and Tehran. Explore the culinary traditions, stories, and recipes that have been passed down through generations, blending the best of both cultures.

Sannieskitchen

Recent recipes

Sannieskitchen takes you on a journey through the rich and diverse flavors that unite the two vibrant cities of Bagdad and Tehran. Explore the culinary traditions, stories, and recipes that have been passed down through generations, blending the best of both cultures.

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