(Not grated not crushed it’s finely chopped)

My workplace has this soup every Friday. I didn't just want to wait till Friday of the following week to have the soup so I hunted a recipe down! A mention about the lemon grass, remove the outer layers, finely chop a length about 4-5 inches long, then chop it again! Or put it in one of those mini choppers if you have one.. you want it as finely chopped as possible. And last but not least, thank you as always to my hubby for the photography of my cooking!!

Deviled eggs are great. They're easy to make, easy to eat, and totally delicious; the perfect snacks or hors d'oeuvres. Many years ago, I tried making my own curried deviled eggs (my favourite style), and it was an unqualified disaster. Not even my wife could find anything good to say, and we were still in our blissful newlywed stage at the time, and not nearly as bluntly critical as we are now. I've hesitated to try again since that embarrassment, but finally gave it another shot. This new batch turned out great. Creamy, with just a hint of tang and a noticeable but not in-your-face level of spice. I consider these curried eggs redeemed.

Its a mish mash of different spices , But you get this lovely curry, sweet, Tangy flavour, of all those blends and a hint of coriander not too over powering, made it once then had to make it again suits all tastes, my daughter is not a hot spicy , my son likes sweet and tangy so I found it suited all tastes .

Qormeh sabzi, is one of the most beloved, delicious, aromatic and popular Iranian stew. It is often said , Qormeh sabzi , to be national dish of Iran. The history of Qormeh sabzi dates back to more than 500 years ago.This stew prepares with diced meat, loads of finely chopped fresh herbs such as Parsley, cilantro, scallions...This stew is cooked with kidney beans- black eyed beans or pinto beans, black dried limes, and turmeric. Once stew is ready, it served with rice.The last Saturday of each November recognised as the ‘International Qormeh sabzi day’ by Iranian expatsAnyway, Qormeh sabzi can be miss for non-Iranians, but it is a kind of stew which some people simply love it and others hate it!! But I plus millions of people love it 

Kafta is made of ground meat mixed with chopped parsley and onions. It is traditionally shaped in small patties or finger-shaped and pan fried. Enjoy with fried potatoes!

Cutlets are Persian meat patties and is different from lamb cutlets. But you have choice of different meat (beef - lamb- veal). It is super delicious Persian ground meat patty. It looks like hamburgers BUT made either with raw/cooked potatoes or chickpeas or split yellow peas. It can be served either with flat breads or steamed rice. Both are equally yummy.

I was trying to think of a recipe to use up the okara, and came up with this delicious recipe by chance.Try these variations:-Use either chicken, mixed, or pork for the ground meat.-Use either whole or cut canned tomatoes.-Pour over some udon noodles to make keema curry noodles.-Sauté a slice of chicken and use this curry like a sauce.-Mix in some finely chopped carrots. Recipe by Nutiki

The leftover bean juice can be used to add moisture. I used 2 tablespoons basil pesto, 1/4 cup Sun dried tomatoes chopped small, throw a handful of garbanzo beans on there and drizzle the Sun dried tomato oil to finish. 😋 I also have a recipe to prepare the garbanzo beans from dried it tastes so much better to use beans that you've cooked yourself.

The kibbeh dough is a mixture of finely ground meat and bulgur. In this recipe, the dough is shaped in oval balls and stuffed with ground meat and chopped onions. Preparing stuffed kibbeh is an art! This is an easy step-by-step recipe to certainly amaze your guests!

I made this for decades with Poppyseed dressing. It is still one of best salads ever with that. But then I discovered Braswell's Vidalia Onion Peppercorn dressing. There are other brands, but, Oh, mercy.The other secret is tiny ingredients. Use smallest shells, smallest peas, finest chopped ham. Chop your peppers finely and celery finely. This is the first time I have added celery- an extra crunch.

I love salsa but will not eat out of a jar. I make it and freeze anything leftover.