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

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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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fried chicken

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 fried chicken


Ingredients : Chicken Legs (take as you like) Salt to taste 1 tablespoon coriander powder Chilli powder to taste A little crushed ginger and garlic Oregano (or no problem) 5 tablespoons skimmed milk 1 egg A little lemon juice For the breadcrumb mixture: Half a cup of breadcrumbs 3 tablespoons cornmeal 2 tablespoons ginger and garlic powder Oregano (use if available)
How to make :
First, add salt, pepper, coriander, crushed ginger, garlic, skimmed milk, egg, lemon, and chili powder to the chicken and then put it in the refrigerator for about two hours. Add the breadcrumbs, cornmeal, chili powder, ginger, garlic powder, oregano, and salt to taste to the flour and mix well. Now heat a heavy-bottomed pan with a little oil and place it on the stove. Take out the chicken and place it in the middle of a lancet and crush it a little with the handle of a knife so that the chicken becomes crispy in the middle. Coat the chicken well in the flour, then coat the chicken in the marinade (the mixture that was marinated in the fridge before) and coat it again in the flour and fry in the hot oil for 15 minutes on medium heat until golden brown.





* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *

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