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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Image
Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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Maton Masala

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Maton Masala


Ingredients:

500 grams mutton
2 tablespoons chili paste
1/2 cup skimmed milk
1 tablespoon ginger garlic paste
4 chopped green chilies
1 teaspoon chili powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric
A pinch of salt
2 tablespoons oil
2 cardamom seeds
A piece of cinnamon stick
3 cloves
1 bay leaf

How to make:

In a bowl, add the chopped mutton, chili paste, skimmed milk, ginger garlic, chopped green chilies, chili powder, turmeric powder, coriander powder and salt and marinate for an hour.
In a microwave bowl, add some oil, cardamom, cinnamon stick, cloves, bay leaf and microwave for one minute on full power.
Add the marinated mutton and about 1/2 cup of water to this. Stir and microwave for 30 minutes. If you want the curry to be thicker, add another 1/2 cup of water, stir and microwave for another 2 minutes.









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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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