Kish loren recipe

This is my adaptation of the cheese pies Balkan women prepare whenever they fire the wood ovens. They are easy and fast to make. The thin, crackerlike cheese pastry is called tis tembelas ("lazy woman's pie") in Epirus, at the northwestern edge of Greece, no doubt because it is not a proper pie with several sheets of phyllo and stuffing; often it is a simple batter of flour, eggs, crumbled feta, and milk, spread on a sheet pan and browned instantly to crispy perfection in a blazing-hot…

😥To break a 24-hour long fast that is traditional for Jews at Yom Kippur, a noodle kugel (pudding) such as Luscious Lokshen Kugel is just the thing! You’ll want to make it just for the name!🤣 A lot of people have their favorite kugel recipe, but I suggest you try this one...it could be the new fave!🥰

Why I only make this recipe once or twice a year during the Jewish holidays I do not know. It is really a great recipe to make for brunch or...

Explore the flavors of Central Asia with Kelane Naan, a stuffed flatbread loved for its versatility! Traditional Iranian Kelane features cheese and herbs, while Afghan Bolani boasts potato fillings. Easy to make at home, it's perfect as a side dish or snack. Freeze it for later and enjoy the deliciousness whenever the craving strikes! #KelaneNaan #CentralAsianCuisine #HomemadeDelights

Khoresh-e Khalal is a flavourful lamb stew from the Kermanshah province in western Iran. The black barberries give the dish a pleasant hint of sourness. The sun-soaked limes add further tartness and irresistible fragrance, while the slivered almonds add texture, making each spoon full a multi-sensor

I have already shared so many of my beloved Bubbie’s recipes. Unfortunately, she passed away last week. She was such an inspiration to me, especially in the cooking department. Knowing what I know now, it is truly amazing how she was able to cook all her special dishes from scratch with zero recipes

Kolompeh is a traditional Iranian pastry originated in city of Kerman. It's one of the easy pastries that you can make at home and it's very popular during the Norooz (Persian new year).The dough is soft, buttery and scented with saffron and cardamom. The filling is made of dates and nuts (normally walnut or pistachio), spices and rose water. However, I used pecans in the filling and I just loved the result.There are some special stamps for making Kolopmeh to not just press it but to give it…

cheffinwithzach's Khoresht Fesenjan. Visit https://www.provecho.bio/@cheffinwithzach for more recipes from cheffinwithzach.

To download a PDF of this recipe, click here. For more cook-alongs with the gourmet ch

Just in time for the High Holidays, a tried-and-true recipe for kreplach, the delicious meat-filled Jewish soup dumpling. I have written before about my love for kreplach – Jewish cuisine’s triangular, meat-filled soup dumpling. A Jewish wonton, if you will. In those earlier posts, I proffered a recipe for kreplach filled with chicken – as...Read More »