Posts Tagged ‘Naghme’

Recipe ~ Cotlet Mahi ton – Tuna Fish Patties

July 11, 2010

Fry on both sides

I’m back! I can hardly believe my last post was in October of last year. I haven’t made any Persian food until today!

My mom has an amazing recipe for Cotlet Mahi ton or Tuna Fish Patties. Tpyically Cotlet is made with Beef but since my mom is not a big meat eater she tested out using Tuna Fish and of course now that’s my preferred way to have Cotlet. This was my first attempt at making this recipe and I’m really happy with the outcome. It’s much easier than I had thought and it’s a great meal because it can be eaten hot or cold. I made a sandwhich this time and added rocket, avocado, pickles and tomoatoes.  So simple – so yummie!

Kat’s Tip…
I thought I had added enough salt but be more generous than you normally would be.

Stuff: 

Staples: Canola Oil, Salt & Pepper, 1 Onion, 1 egg, 2 Yukon potatoes
Spices: Turmeric, Saffron, Cinnamon
Meat: 2 Cans of Tuna Fish
Other: Breadcrumbs

DIY:

Makes: 8 cotlets / patties
Cooking time: Takes about 1.5 hours of prep and cooking time

 

Yukon Potatoes

1. Rinse the potatoes. Fill a large pot with water to cover the potatoes. Boil the potatoes.

Grated Onion

2. While the potatoes are cooking, find a sizeable dish and peel and grate the onions in the dish. Get rid of any excess juice from the onions. 

Tuna Fish

3. Open the 2 cans of tuna fish and place it in the dish with the onions. Try and seperate out the big chunks and mix the flakes in with the onions. Make sure to remove any excess brine.

4. When the potatoes have boiled, drain the water and peel the skin off the potatoes under running cold water.

Grated Potatoe

5. Grate the potatoes in the dish and mix it with the onions and the tuna fish.

Spices

6.  Add a generous portion of salt. Add pepper. Add a tea spoon of turmeric and a dash of cinammon and saffron.

7. Wait for the potatoes to really cool down before you add 1 egg to mix

8. Once you’ve added the egg, thouroughly mix ingredients together (preferably with you hand)

9. Find a large flat plate to put your breadcrumbs.

Make a round ball

10. Start making your patties by taking a small handful of the mixture and make a ball. Pat the ball down to make a pattie shape. This should an oval shape. (It takes some practice so don’t be discouraged!)

Shape into a pattie

11. After each pattie you make, cover it with breadcrumbs on both sides.

Add breadcrumbs

10. Get a large frying pan and cover the base with Canola Oil. Heat the oil at a medium temperature until hot.

Add oil to the pan

12. While the oil is getting hot, get a flat dish and cover it with paper towels so you can place the finished pattie on it to soak up the oil.

13. Add 2-3 patties in the frying pan. Cook for about 4 minutes on each side at a medium heat or until golden brown.

Add patties to the pan

Fry on both sides

14. Once your done soaking up the excess oil you’re ready to serve. You can either serve all 8 patties in a dish with a little garnish or you can make a sandwhich like I did. Whatever you choose – enjoy!

Cotlet Sandwich

Noosh e Jan! 

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Recipe ~ Kuku Lubia

August 20, 2009

Let’s Do This! 

Tonight I felt like cooking Kuku Lubia which is akin to a green been omelet if I had to Americanize it. I called Mimi Jan and surprisingly she said that she doesn’t make that type of Kuku and told me to call my mom! So that’s exactly what I did. My mom Naghme is the most bad ass cook I know but of course she learned what she knows from Mimi Jan. My mom is very experimental and has been known to make Persian food with brown rice, started cooking Persian food without butter and with olive oil and took the plunge to bake versus fry. More yummy recipes from my mom to come in future posts…Let’s get started with Kuku Lubia which was my first attempt ever! No pressure.

Kat’s Tip *
Persian cooking takes patience which I don’t have. But stick with it because it’s worth it when your husband has a big smile on face after he eats your food!! : ) 

Stuff: 

Staples: Oil, Salt & Pepper, 4 Eggs, 1 Onion, 2 cloves of Garlic
Spices: Turmeric and Cinnamon
Veggies: 1lb of  fresh green beans (or pre-cut frozen)
Garnish: Salad and lavash bread

DIY:

Makes 6 portions
Takes about 1.5 hours of prep and cooking time

 

Boiling the fresh lubia (green beans)

Boiling the fresh lubia (green beans)

1. Start by boiling the greens beans don’t forget to add salt to the water. Boil for about 10-15 minutes to get the beans nice and soft
 

Fry the onions

Fry the onions

2. While your beans are cooking, chop your onion and start frying the onions in a large pan

 

Fry onions and garlic and add Turmeric

Fry onions and garlic and add Turmeric

3. Chop a couple of cloves of garlic and add it to the onions. Add a dash or two of Turmeric for extra flavor and color. 

 

Onions, Garlic, Green Beans

Onions, Garlic, Green Beans

4. Remove the green beans from the stove and drain the beans in a colander. Let it cool and chop them into fine pieces

5. Add the beans to the onions and add a dash or two of cinnamon. Don’t forget salt & pepper! 

6. Saute the beans and once they are super tender set aside and let them cool

 

Egg and Green Bean Mix

Egg and Green Bean Mix

7. While the beans are cooling, get a mixing bowl and crack 4 eggs into the bowl and add 1 tsp of baking powder, 1tbp of flour and a pinch of salt

8. Beat the eggs and make sure to fold all the baking powder and flour in so there are no clumps

9. Once the beans are cool add them into the mixing bowl with the eggs. Make sure the beans are not hot because you’ll have scrambled eggs on your hands! 

10. Add about 1/4 of a cup of oil to the frying pan. Once the oil is hot and bubbling add the mixture to the pan and spread it around the pan and make sure it’s evenly distributed

11. Once the edges are brown you can either flip the whole thing to cook the other side or you can cut it into 4 pieces and flip them individually. If my pan was smaller I would have flipped the whole thing.  

Kuku in the making!

Kuku in the making!

 12. Once both side are nicely browned take it off the heat. Take some paper towels and lay them on the counter. Put the kuku pieces on the towel to soak up the excess oil 

13. Prepare a salad of your choice.

14. Place the lavash bread on a plate and add the salad. Place the kuku slice nicely on top of the salad and then your done! Thanks Mom! : )

 

Finished Plate

Finished Plate

Noosh e Jan!  

Welcome to Mimi’s Kitchen!

August 18, 2009

My name is Kat and as a new bride and a girl that can make ‘eating out’ a profession, I’m eager and ready to learn the secret recipes that will one day nourish my family.  In Mimi’s Kitchen we will learn how to cook Persian food from my beloved grandmother Mimi Jan.

Mimi Jan has taught her 5 beautiful daughters Taraneh, Hengameh, Naghme, Parisa and Fariba not just how to cook but how to nourish their families which have enlivened our souls. Persian cooking is by no means simple or easy. It takes creativity, patience and a lot of love to make the perfect dish. If you want to learn how to make some of the most tasty food on the planet stick with me as I embark on my journey into Mimi’s Kitchen.

So with that said, Mimi has invited me, my husband, Sol and G (my cousins) to her house tomorrow night for dinner. I have no idea what she’s going to cook for us. In turn, she has no idea I have started this blog and that she is the star of the show. I think she will love the idea and I’m hoping she will be as willing to share her culinary secrets just as I thought she might. You’re probably thinking I should have checked with her before I started this blog but that’s not really how I roll and plus it’s makes it all the more exciting… 

Saffron Threads

Saffron Threads

Hopefully tomorrow night I can capture some shots of the food she will have made and get some recipes to start us off. No doubt, she will have started preparing last night and used Zaʻfarān (Farsi for Saffron) in all her dishes. Can’t wait to learn more about that staple exotic and expensive ingredient!

Down the road I will be capturing everything with photos and/or video and supplementing with written recipes. One thing I do know about Persian cooking is that there aren’t really recipes but ingredients. If you have the ingredients you just have to feel and taste your way through – don’t worry I’ll make sure to confirm that all with Mimi Jan…no room for assumptions and frankly no need. We’re going to be learning from the Master Grandma. 

Noosh e Jan!

 

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