With my two previous articles, I took you to the table of a dear Persian lady I met in Lima, who taught us to make Ta-chin and Masto Jiar, Salad olivieh and Baqali Polo. Today I will add one more savoury recipe, Kuku Sabzi, and end the meal with Baklava, the very typical Middle East delicious biscuits.


Kuku Sabzi (vegetable omelette)


-5 eggs
-1 tea spoon of yeast
-1 spoon of white flour
-salt and pepper to taste
-3 cups of vegetables: parsley, coriander, chives, fennel and lettuce finely crushed.
-1/2 cup of chopped nuts
-butter and oil

Prepare a good quantity of a mixture of parsley, coriander, chives, fennel and lettuce finely chopped:

Thoroughly beat the eggs with the chopped nuts, yeast, flour, salt and pepper:


Cover and cook for a long time on very low heat, stirring from time to time.



-500 gr. of puff pastry
-150 gr. pistachios
-150 gr. nuts or almonds
-100 gr. of sugar
-200 gr. of butter
-1 small tea spoon of smashed cardamom

For the syrup:
-200 gr. of sugar
-3/4 cup of water
-4 tea spoon of rose water

In a bowl mix the almonds, nuts and pistachios all chopped, then sugar and cardamon:

Melt the butter and grease the baking pan:

Roll out the puff pastry (the ready-made ones are fine) and wipe melted butter on it:


Pour on the roll the mixture of chopped almonds, nuts and pistachios until it is completely covered:


Cover it with another layer of puff pastry:



Cut into lozenges:


Sprinkle with melted butter, add a pistachio on each lozenge and cook at low heat for about 20 minutes:



When the baklava is ready remove it from the oven and pour the previously prepared syrup:


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