From the Land of Nightingales and Roses: Recipes from the Persian Kitchen, written by Maryam Sinaiee, features a collection of spectacular seasonal recipes along with an insight into the festivals, traditions, and history surrounding regional Persian cooking. Highlights include Ghōttāb (Almond Turnovers), Kabāb Kūbīdeh (Ground Meat Kebab), Fālūdeh Shīrāzī (Rosewater Sorbet with Rice Noodles and…
Gyeran Mari (Korean Rolled Omelette)
Recipe for Gyeran Mari (계란말이, Korean Rolled Omelette). Layers of beaten eggs with carrots and scallions are rolled up and sliced for a perfect lunch box addition or side dish. Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you….
Aushak (Afghan Leek and Scallion Dumplings)
These Aushak (Afghan Leek and Scallion Dumplings) are topped with a spiced meat sauce, dollops of garlicky yogurt, and a sprinkle of thinly sliced fresh mint. After moving to the DC area from the Florida panhandle (and Alabama before that), one of the first things I noticed was the availability of cuisines my new home…
Cong You Bing (Chinese Scallion Pancakes)
Cong You Bing is a Chinese pancake filled with sesame oil and scallions. It is made from a dough, unlike the American pancake made from a batter. It possibly originated in Northern China, where wheat is a common ingredient in the cuisine. Cong You Bing is often eaten as a street food or appetizer. In…
