Kashk O Badenjam Or Kashk E Baadenjaam Recipes
KASHK O' BADENJAM (OR KASHK-E BAADENJAAM)
Make and share this Kashk O' Badenjam (or Kashk-e Baadenjaam) recipe from Food.com.
Provided by Dannygirl
Categories Southwest Asia (middle East)
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel eggplants and slice length-wise to a thickness of 1 cm.
- Add salt and pepper and fry eggplant on both sides on medium heat until golden.
- Add half a cup of hot water to tomato paste and mix well.
- Add to eggplants and cook over medium heat for about 4-5 minutes.
- Peel onions and slice thinly.
- Fry in oil until golden.
- Also fry dried mint in oil for a few minutes.
- Alternatively, fresh mint can be used.
- If so, wash and finely chop mint, then fry in oil.
- Pour kashk evenly over eggplants, follow with onions and mint.
- Mash ingredients together with a fork, then serve.
Nutrition Facts : Calories 312.4, Fat 11.8, SaturatedFat 1.6, Sodium 29.6, Carbohydrate 52.8, Fiber 28.9, Sugar 21.8, Protein 8.9
KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP
This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same!
Provided by Barbell Bunny
Categories Vegetable
Time 50m
Yield 1 dip appetizer, 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel eggplants. Cut the eggplants in lengthwise slices.
- Dry eggplants with a paper towel and sprinkle them with salt.
- In a pan, heat oil and fry the onions until it starts to brown.
- Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
- Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
- Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
- Mash the contents in the pan with a fork.
- Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
- Season to taste with salt and Kashk.
- Garnish with Kashk, the remainder of the onions and garlic, and mint.
- Serve with naan lavash, taftoon, pita bread, or pita chips.
- :::::Alternative Eggplant Cooking:::::.
- Line a baking sheet with foil and spray with cooking spray.
- Lay the sliced eggplant on the foil and spray each side with the cooking spray.
- Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.
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KASHKE BADEMJAN (IRANIAN KASHK AND EGGPLANT DIP) …
Step 3. Combine 1 teaspoon hot water and remaining 2 tablespoons kashk in a small bowl, stirring well to dilute slightly; set aside. Stir together saffron and remaining 1 …
From foodandwine.com
Category DipsTotal Time 1 hr 30 mins
From foodandwine.com
Category DipsTotal Time 1 hr 30 mins
- Season eggplant slices evenly with 1 tablespoon salt, and let stand, allowing excess water to drain, at least 30 minutes or up to 1 hour. Pat slices dry with paper towels. Heat 1/2 cup vegetable oil in a large skillet over medium. Working in batches if necessary, add eggplant slices to skillet, and cook until golden brown on both sides and very soft, about 10 minutes per side. Remove eggplant slices from skillet, and transfer to a plate lined with a single layer of paper towels to absorb excess oil. Transfer cooked eggplant slices to a bowl; mash with a fork until mostly smooth.
- Heat remaining 1 tablespoon vegetable oil in a smaller skillet over medium. Add onion, and cook, stirring occasionally, until lightly browned (do not caramelize), 8 to 10 minutes. Add garlic, and cook, stirring often, until garlic is fragrant, about 2 minutes. Add turmeric, and reduce heat to low; cook, stirring constantly, until onion mixture is coated with turmeric, about 30 seconds. Add mashed eggplant to onion mixture, and stir to mix thoroughly. Add 2 cups kashk to eggplant mixture, and stir until well combined. Add remaining 1/2 teaspoon salt. Cook eggplant mixture over low, stirring often, until mixture just begins to simmer, about 5 minutes. Remove from heat, and transfer mixture to a serving dish.
- Combine 1 teaspoon hot water and remaining 2 tablespoons kashk in a small bowl, stirring well to dilute slightly; set aside. Stir together saffron and remaining 1 teaspoon hot water in a separate bowl until well combined; set aside.
- Heat olive oil in a small skillet over high. Add dried mint to hot oil, and cook, stirring constantly, until fragrant, about 45 seconds, being careful not to burn mint. Pour hot mint mixture over prepared kashke bademjan. Add diluted kashk around mint mixture, and drizzle saffron drops on diluted kashk. Serve with toasted barbari or lavash.
KASHKE BADEMJAN (PERSIAN EGGPLANT DIP) - ALPHAFOODIE
What is Kashke Bademjan? Kashke bademjan (sometimes spelled kashk e bademjan or kashko bademjan) is a simple, creamy Persian eggplant dip made with kashk and bademjan (eggplant). Kashk is otherwise called “yogurt whey” (or aarul, shortan, kishk, qurut, etc., depending on the country) and is a fermented yogurt or sour milk product that has ...
From alphafoodie.com
5/5 (6)Total Time 30 minsCategory Appetizer, SideCalories 180 per serving
From alphafoodie.com
5/5 (6)Total Time 30 minsCategory Appetizer, SideCalories 180 per serving
KASHK BADEMJAN RECIPE – PERSIAN EGGPLANT WITH WHEY
Preparing the Eggplant Dip: Fry the eggplant in heated oil and set the eggplants aside. Stir-fry the rest of the onions in the remaining oil and add salt, turmeric, and mint powder. Add the fried eggplants. Then add the whey, close the lid and let the eggplants to cook for 25 to 30 minutes and soften.
From epersianfood.com
Estimated Reading Time 5 mins
From epersianfood.com
Estimated Reading Time 5 mins
IRANIAN EGGPLANT DIP (KASHK-E BADEMJAN) - TASTE OF BEIRUT
1. Fry the eggplant slices in the hot oil, pat dry and set aside; fry the onions and garlic; add the turmeric and mint powder and set aside; transfer the eggplant slices into an ovenproof dish, add layers of onions, garlic, spices and 1/2 cup of water; bake for 20 minutes till tender. 2. Top with the kashk, the remaining garlic and mint and ...
From tasteofbeirut.com
From tasteofbeirut.com
A TASTE OF ADVENTURE: KASHK E BADEMJAN RECIPE - EXODUS
Add the remaining tablespoon of oil to the pan, lower the heat and fry the onion until softened. Add the garlic and turmeric and fry for a further 5 minutes. Remove the pan from the heat and stir in the dried mint. Reserve a spoonful of the onion mixture for garnish. Mash or blend the aubergine to a purée.
From exodus.co.uk
From exodus.co.uk
KASHK O BADENJAM OR KASHK E BAADENJAAM RECIPE - WEBETUTORIAL
Kashk o badenjam or kashk e baadenjaam is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make kashk o badenjam or kashk e baadenjaam at your home.. The ingredients or substance mixture for kashk o badenjam or kashk e baadenjaam recipe that are useful to cook such type of …
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KASHK O BADEMJAN JAR – ALMAS FOOD
Kashk o Bademjan – Persian Eggplant Dish (500g) * Related products. Jar Fesenjan Stew Without Meat $ 10.99. Add to Cart. Add to wishlist. Quick View. Ash Jo Canned $ 10.99 ...
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From almasfood.com
KASHK O BADEMJAN - SAWADEE.WIKI
Kashk o bademjan (Persian: کشک و بادمجان) or kashk-e bademjan (Persian: کشک بادنجان) or is an Iranian dish, that literally translates in Persian as “kashk and eggplant”.[1][2] It can be considered either an appetizer or a main dish.[3] There are various recipes for this dish, involving caramelized onions, roasted nuts, herbs and spices.[4]
From sawadee.wiki
From sawadee.wiki
KASHK BADEMJOON - EGGPLANT SPREAD WITH WHEY AND MINT - THE …
Instructions. In a large frying pan, saute the onions in 4 tablespoons of oil over medium heat for 15 minutes or until golden brown. Add 1/2 teaspoon of salt, stir and remove from the pan and set aside. In the same pan add 4 tablespoons of oil and saute the eggplants over medium-low heat for 10-15 minutes.
From thecaspianchef.com
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KASHK-E-BADEMJAN RECIPE - CHEF'S PENCIL
How to Make Kashsh-e-Bademjan: Cut the peeled eggplants in half, lengthwise. Over medium high heat, put 4 tbsp vegetable oil in a nonstick skillet. Lay the eggplant in the skillet, cover and fry until golden brown on one side. Flip the eggplant over, and cook until the eggplant can easily be poked with a fork.
From chefspencil.com
From chefspencil.com
KASHK BADEMJAN CAN – ALMAS FOOD
Almas Kashk O Bademjoon ( Peeled Fried Eggplant Mixed with Kashk) ⁃ Enough for 2-4 persons Almas authentic Persian Kashk O Bademjoon is so delicious that with Sangak or Lavash Bread you wouldn’t be able to find a better substitute if you wanna enjoy veggie food with a lot of flavor. Veggies and Vegans will have a lot fun with it. Try it once, you’ll be Almas clientele list forever. …
From almasfood.com
From almasfood.com
KASHK-E BADEMJAN; POPULAR FOOD OF IRAN - DORNATRIP
Roast the slices of onion in a pan with oil and after that, add chopped cloves of garlic and roast them for 1 minute. Add eggplants to the ingredients and press them by a wooden spoon while stirring altogether. Add roasted mint and crushed walnut (s). Mix curd with 1.4 cup of water, add them to the pan and wait until water boils completely.
From en.dornatrip.com
From en.dornatrip.com
KASHK BADEMJAN APPETIZER AS A THING TO EAT OF IRAN
The Kashk e Bademjan is also a Persian Cuisine that you can eat in a vegan diet. To prepare the Kashk e Bademjan first add the onion, then add some grated garlic to the onion and add, then add the mint and add a bit of it and remove the material from the gas. Now add grilled eggplant on a frying pan and with oil, add the hot onion that you have ...
From iranhikers.com
From iranhikers.com
KASHK O BADEMJOON - PART 1 - YOUTUBE
http://KShar.net Kashk o Bademjoon is a Persian / Iranian dish made with Eggplants. Check out KShar's unique presentation of this Persian food.
From youtube.com
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KASHK-E BADEMJAN - IRAN ON TRIP
Kashk means yogurt whey, a dairy product made of drained yogurt which has a salty and tangy flavor, and Bademjan means eggplant. This dish is basically made of the combination of these two ingredients. This Persian eggplant dip is usually served as an appetizer though I can totally have it as a main dish. Kashke bademjan is usually served with bread like …
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WHAT IS KASHK-E BADEMJUN (EGGPLANT DISH)? - IRAN TOURISM
Outside Iran, some people call it eggplant dish. Two main ingredients in this Iranian appetizer have made the name: Kashk, whey, is a whitish dairy product made from yogurt or sour milk, and has been used traditionally in Iranian cuisine. It’s produced through a long process and the final product comes out as dried solid pieces or a thick liquid.
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KASHKE BADEMJAN RECIPE - UNIQOP ONLINE PERSIAN GROCERY
Kashke Bademjan (Kashk e Bademjoon, کشک بادمجان) is a Persian eggplant dip. Bademjan is the Persian term for eggplants, and Kashk is a kind of diary that. looks like yogurt. The Kashk is made out of yogurt in a complicated process. There are solid and liquid Kashks available in the market. In the USA, most middle eastern markets have ...
From uniqop.com
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KASHK-E BADEMJAN : ANISSA'S BLOG
Kashk-e Bademjan. 3 medium aubergines, each weighing about 250 g. 4 tablespoons extra virgin olive oil. 2 medium onions, thinly sliced. 4 garlic cloves, thinly sliced. 1 1/2 tablespoons dried mint. pinch saffron threads, soaked in 1 tablespoon water. 4 tablespoons creamy kashk (from Persian stores) or sour cream although it is not a perfect ...
From anissas.com
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KASHK RECIPE- LEARN HOW TO MAKE CREAMY KASHK AT HOME - THE …
When this happens, remove the pot from heat and let it cool down for a few minutes. 8. Take a large bowl and place a fine-mesh strainer over it. Use several layers of tightly woven cheesecloth (or a nut milk bag) to drain the mixture from the pot. Once you pour everything, let it strain for one minute.
From thefoodhog.com
From thefoodhog.com
KASHKE BADEMJAN - TRADITIONAL PERSIAN RECIPE | 196 FLAVORS
Add the saffron infusion and mix well. Then add the kashk and mix well. Cook again over low heat for another 5 minutes, stirring often. Transfer the kashke bademjan to a bowl and garnish with mint leaves, reserved caramelized onions, …
From 196flavors.com
From 196flavors.com
KASHKE BADEMJAN | TRADITIONAL VEGETABLE DISH FROM IRAN
The main ingredients are mashed until creamy, with the addition of sautéed onions, garlic, various spices such as turmeric or mint, and occasionally ground nuts. The dish is garnished with chopped walnuts, mint, and caramelized onions, as well as a small amount of kashk. Kashke bademjan is enjoyed as an appetizer, a dip, or occasionally the ...
From tasteatlas.com
From tasteatlas.com
KASHK BADEMJAN - WIKIPEDIA
Kashk bademjan. Kashk bademjan ( Persian: کشک بادنجان ), alternatively kashk-e bademjan or Kashk o bademjan ( Persian: کشک و بادمجان ), is a staple Iranian dish made with " kashk and eggplant" – also the literal translation of its Persian language name. [1] [2] The dish is served as a dip and typically garnished with ...
From en.wikipedia.org
From en.wikipedia.org
IRANIAN RECIPES: KASHK-E BAADEMJAN - IRAN CHAMBER
Kashk-e Baademjan 4 Servings Ingredients: 6 small eggplants one glass kashk, (kashk is thick whey, and should be purchased in Iran or at an Iranian store) one spoon tomato paste 2 medium onions 2 spoons dried mint (or 200 grams of fresh mint) cooking oil salt & black pepper Directions: Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on …
From iranchamber.com
From iranchamber.com
KASHKE BADEMJAN (PERSIAN EGGPLANT DIP) - MISSION FOOD …
Lower the heat to medium-low if necessary. This can take anywhere from 40 to 60 minutes. Remove 2 tablespoons of caramelized onions for garnish, and set aside. To the pot of caramelized onions, add the garlic and dried mint and stir to combine. Then add in the mashed eggplant, turmeric, and saffon/water mixture.
From mission-food.com
From mission-food.com
KASHKE BADEMJAN کشک بادمجان EGGPLANT AND …
Instructions. Cut the peeled eggplants in half or quarters lengthwise. Heat 4 TBSP vegetable oil in a medium nonstick skillet over medium high. Arrange the eggplants in a single layer in the skillet. Cover the skillet and fry the eggplants for about 7 minutes, or until golden brown on one side. Flip over the eggplants, cover again and fry the ...
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KASHK O BADEMJAN | HAFEZ PERSIAN CUISINE PERSIAN FOOD
Kashk O Bademjan Recipe. Peel eggplant off, take the top off and slice them, fry the eggplants until they become soft and golden. Put sliced onions in a frying pan with heated oil. Pour garlic and fry until it becomes golden. Mix browned eggplants with onions, add one or two cups of water and cover them to cook for 10-15 minutes on medium heat ...
From hafezpersianrestaurant.com
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MAKE YOUR LIFE TASTY WITH TASTY FOODS: KASHK-E BAADEMJAN
one glass kashk, (kashk is thick whey, and should be purchased in Iran or at an Iranian store) one spoon tomato paste 2 medium onions 2 spoons dried mint (or 200 grams of fresh mint) cooking oil salt & black pepper Directions: Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of …
From mixedtastes.blogspot.com
From mixedtastes.blogspot.com
KASHK BADEMJAAN WITH MINT, TURMERIC, SOUR CREAM AND GARLIC
Sour cream is the best equivalent to Kashk if you don't have access to the Persian grocery stores. Serve the plate with toasted naan or baguettes, and herbs like fresh mint or cilantro on the side. Watch The Social Daily at 1pm ET on CTV. your morning Persian 5 spice and saffron braised lamb shanks By Samira Mohyeddin. the social Barley pulao By Puneeta Chhitwal …
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CAN YOU FREEZE KASHKE BADEMJAN? – THENEWSINDEPENDENT.COM
The Persian “kashk” is a preserved food made from wheat or barley mixed with sour milk or yoghurt; in Iran, however, the same word also means dried buttermilk. Kashk comes in liquid or dried form (you reconstitute it with water), and is traditionally made with the milk left over from cheese-making.
From thenewsindependent.com
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KASHK-O BADEMJAN (EGGPLANT DIP WITH KASHK) - WASHINGTON POST
Make the eggplant: Position a rack in the upper third of the oven and preheat to 450 degrees. Line a large, rimmed baking sheet with parchment …
From washingtonpost.com
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KASHK-E BADEMJAN - GASTRONOMIE
Kashk-e Bademjan 8 small eggplants, peeled 1 large or 2 medium yellow onions 2 tbsp mint leaves, finely chopped (dried mint also works here) 1 tbsp tomato paste 10 oz. kashk In a few tablespoons of canola or vegetable oil, fry the eggplants in a heavy dutch oven over medium-high heat until softened. (You can make this more healthful by roasting ...
From gastronomie-sf.com
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KASHKE BADEMJAN RECIPE (GRILLED EGGPLANT DIP)
Add eggplant to a mixture of onions and garlic with gentle heat. Blend the eggplant with a wooden spoon (you can do this before adding eggplant). Also one tablespoon of min and chopped walnuts. Mix kashk with 1/4 cup of hot water and add it to eggplants and lightly stir until excess water is soaked out. Serve kashke bademjan on a plate and top ...
From yummynotes.net
From yummynotes.net
KASHK O BADEMJAN PERSIAN EGGPLANT DIP RECIPE!! - YOUTUBE
Kashk o Bademjan Persian Eggplant Dip Recipe!!Promise you will love this recipe, perfect for hosting an event and want to serve an appetizer or all around me...
From youtube.com
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SIMPLY PERSIAN - KASHK-E BAADENJAAN - WONDRICAL
Ideally serve hot with (heated) kashk on top and garnish with the crispy garlic/mint. If you have no Kashk (you can buy from iraninan supermarket) try it with sour cream (cold) and the mint garlic garnish on top! enjoy! Prep time - 45 mins Cook time - 1.5 hours
From wondrical.com
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KASHK BADENJAN - ANVARI
Kashk-e Baadenjaan Ingredients: (4 servings) small eggplants, 6 kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store) tomato paste, one spoon medium onions, 2 dried mint, 2 spoons (or 200 grams of fresh mint) cooking oil salt black pepper Directions: Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper …
From anvari.org
From anvari.org
KASHKE BADEMJAN (PERSIAN EGGPLANT DIP) - COOKING WITH AYEH
Preheat oven to 180°C/350°F. Slice eggplants in half lengthways and cut diagonal slits into the flesh, making sure not to cut all the way through. Optional, salt the insides of the eggplant and let them stand for 15-20 minutes to allow them …
From cookingwithayeh.com
From cookingwithayeh.com
KASHKE BADEMJAN - PERSIAN EGGPLANT DIP - UNICORNS IN THE …
Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through. Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender. Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well.
From unicornsinthekitchen.com
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KASHKE BADEMJAN | PERSIAN EGGPLANT DIP RECIPE - PERSIANGOOD
First add 2/3 glass water to it. Now add the Kashk and the fried mints to the eggplants. Also, Add the walnut powder. Leave the whole thing on the gas burner so that it will be prepared. You can also taste it in thus stage, and if it wasn’t salty enough, add some salt. Our magical Kashk-e Bademjan is ready.
From persiangood.com
From persiangood.com
KASHK-O-BADEMJAN BY SABINEHZAND | QUICK & EASY RECIPE | THE …
""Kashk_bademjan", a very yummy side dish, is a combination of mashed eggplant with onion, curd and chopped walnuts, usually topped with fried dried mint, caramelized onion & garlic, curd and saffron. "-- @sabinehzand. Recipe Intro From sabinehzand. Eggplant creates delicious dips like this one, which is mixed with onion, nuts and mint - YUM! Ingredients for 3: 3 medium …
From thefeedfeed.com
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KASHKE BADEMJAN RECIPE (PERSIAN EGGPLANT DIP) - COOKING COUNTY
Kashke bademjan recipe. For making this eggplant dip, first, peel and cut four eggplants. Then sauté them in vegetable oil one by one. Chop four cloves of garlic and one onion into small pieces. After sautéing the eggplants, sauté the onion pieces in the pan that you sautéed the eggplants. After a while, add chopped garlic with ½ teaspoon ...
From cookingcounty.com
From cookingcounty.com
BABA VS GANOUSH KASHKE BADEMJAN - UNT.VENEZIANO.TV.IT
Search: Kashke Bademjan Vs Baba Ganoush. Robert Kiyosaki - Zengin Baba Yoksul Baba See more ideas about vegetarian recipes, recipes, vegetarian (Kashke-e bademjan, Kashk e bademjan, کشک بادمجان, Kashke bademjoon, Kashk e badamjan, Kashk bademjan) Sep 22, 2019 - Explore Gracegrown's board "Roasted eggplant dip" on Pinterest 6 results (0 Ruger 8359 6 …
From unt.veneziano.tv.it
From unt.veneziano.tv.it
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