Hanmoods

My Hadassah chapter in Pittsburgh used to get together and make these before Purim. We'd sell them to make our donor. They're so good, that we provided them to the Pittsburgh Jewish Home for the Aged. If you either cut the two flat sides of grocery bags, or line your cookie trays with parchment paper for each batch, you can just lift off hamentaschen, lay on another cut out paper bag, and not wait for them to cool.A double batch of dough should make approximately 5 dozen if you use a margarine cov as a cut. I usually use a what're glass, and they come out smaller. They also make good cookies with cinnamon sugar sprinkled over them.Option al: Paint them with beaten eg before baking to make them shiny

#YIFRKhaman is a spongy and delicious vegetarian specialty of Gujarat.It is very quick and easy to make and tastes good at room temperature, but you can also serve them hot with green chutney and tea for a classic and complete comfort food on a monsoon evening.It is made with a fermented gram flour batter being steamed and thereafter tempered with mustard seeds, curry leaves and asafoetida.It can be eaten as a side dish, or as a delectable snack.

A delicious Palestinian dessert. It is a syruped semolina cake with a cinnamon flavored stuffing.

Sheermal is one of the traditional dishes of Kashmir . Sheermal is a sweet flat bread which is relished during winters . This bread incorporates ghee , sugar and milk as vital ingredients . Undoubtedly tastes rich as well . The authentic Sheermal is baked in a Tandoor or an Oven . Some bake while others cook it on tawa by brushing Kesar milk regularly to give a rich taste. I tawa cooked my Sheermals . This recipe would help people who doesn’t own/ prefer a oven ( baking ) . #Rc

Hambagu is a Japanese dish made of minced meat which is an adaptation of western hamburger patty. It is topped with special sauce and tastes better with fresh salad as a side dish.

I like this bahraini traditional dish alot specially in Ramdan it got a lot of vitamins.

Borne of way too much leftover edamame in my life.Just a few ingredients whizzed up in the food processor or blender until fairly smooth, and you have a healthful and delicious hummus type dip to enjoy with your dipping medium of choice.

💯 Split pea stew ( meatballs version ) with eggplant.I had never seen an Iranian who don't like gheyme, in my entire life.In Iran, cooking Take a lot of time but the outcome worth it!Serve this khoresh with withe rice whoserecipe is linked below.#Persian_cookFor those who need exact Persian name: قیمه بادمجون

This wonderfully delicious dish is claimed by many countries: Turkey, Lebanon, Armenia, etc. But no matter who claims it, it's simple and VERY good.Essentially, it is a round (or elongated), thin pieces of dough topped with minced meat (most commonly beef or lamb), onions, tomatoes, parley and baked till meat is cooked.PS: You can use a thin dough, or store bought Tortillas (much quicker...) Also, although pomegranate molasses are optional, they are but highly recommended - many supermarkets , Amazon and Middle Eastern shops carry them; its tartness is just perfect for this dish. If you skip the pomegranate molasses, do squeeze some lemon wedges just before servingPPS: I sometimes split the filling in 2 parts: One without the tomatoes but with 5 additional table spoons of pomegranate molasses. This produces a nicely tart version. It's worth a try!

This is koknis sweet snack, we call it khandoles

#jr3

Fried dough shaped into a spiral, a snake or a web, and dipped in sugar syrup. Your kids will love it!