hahahh always out of the nowhere comes a fat russian/ukranian woman walking, like she is in her own land. so regonizable in these hotels.and the lousy arab sellers are worst, as are no females in personel. just go there if you want cheapest haha
I am Indonesian and been living close to Ohrid for 11 years. I know the hotel owner. Thank you for honest rewiev Mare. I will inform them to give better service to the guests. Working with hearts and hospitality is needed everywhere. Your review should consider as encouragement.
You should've added by saying that using cinnamon powder in the rice mix, is optional! But other than that, thanks for a nice video....i've bookmarked it in my computer. 👍
Hi, I'm from Philippines, married to a Persian. I stood 10 yrs side by side with my Persian husband making kebab koobideh. He lets me make it alone for the past 4 years 😊
Persian Walnut and Pomegranate stew/Fesenjoon. Ingredients: .500 gram walnuts .3-4 tablespoons oil + oil to fry the meatballs .1 big yellow onion .1 teaspoon salt .1/2 teaspoon black pepper powder .1 teaspoon turmeric .4 cups boiled water .1/4 cup +1/4 cup pomegranate molasses(adjust accordingly) .500 grams minced beef Or chicken legs .1 big diced onion .1 1/2 teaspoons salt .1/2 teaspoon black pepper powder .1/8 teaspoon chili powder .1 teaspoon turmeric powder .1/2 teaspoon cardamom powder .2 tablespoons saffron water .6-9 small ice cubes . pomegranate for garnish How to: .Grind the walnuts until fine. .In a pan, roast the walnut on low medium heat for about 7 to 9 minutes. Set aside. .Saute onion in a little oil until soft then add the walnuts. Season with salt, black pepper powder and turmeric. Saute until a bit oil comes out from the walnuts. Add water and 1/4 cup of pomegranate molasses. Stir and cover. Let it cook on low heat for about 2-3 hours or until the stew turns dark brown. .After 1 hour put 2-3 small ice cube on the stew. This will help to release more oil from the walnuts. I put every hour 2 to 3 ice cubes. .In the meantime, mix the minced beef with salt, black pepper powder, chili powder, turmeric powder, onion and cardamom. My onion were still big so I put the mixture in a food processor to grind it fine. .Make meatballs and sear the meatballs until all the sides have nice golden brown color. Set aside. .After 2 hours, add 2 tablespoons saffron water, 1/4 cup pomegranate molasses and the meatballs. Stir then let it cook for another 1 hour or until the stew turn dark color. .I cooked my stew for 4 hours. Notes: *Keep in mind that every pomegranate molasses is different. Adjust the amount according to your taste. *The stew will be very thick. Make sure to cook it on low so it won't burn.
Sinapot is my childhood food in Bikol. It is so delicious. Ingredients: .5 saba cut into half .1/4 cup all purpose flour .1/4 cup cornstarch .1 tablespoon sugar .1/2 teaspoon baking powder .1/8 teaspoon salt .1/4 cup water .6 barbecue sticks .oil for frying
Thank you. I agree with you. We always visit other countries for our summer vacation so we also search the hotels on you tube. And it's really helpful if you can watch one about the hotel where you are planning to visit to get the idea. I should have filmed our rooms but I forgot.
Persian beetroot yogurt dip/Masto Laboo. Persian beetroot yogurt dip/Masto Laboo Ingredients: .500 g yogurt (I used Greek yogurt) .1 big clove garlic .1 tsp salt .1 tsp dried mint .juice of half of a lemon .1/8 black pepper powder .450 g cooked beetroot
Persian Eggplant Stew/Khoresh Bademjan Ingredients: .600 g lamb's leg (you can use beef) .3-4 tbsps oil + oil to fry the eggplants and tomatoes .1 big onion (chopped) .1 tsp salt .1/4 tsp black pepper powder .1/8 tsp chili powder .1/4 tsp cinnamon powder .3 tsps turmeric powder .3 tbsps tomato puree .5 cups boiled water .3 tbsps lime juice (you can use lemon juice) .2 tomatoes .3 eggplants/aubergine How to: .Remove a bit of the tip of the aubergine. Let the top remain to keep it from falling. Peel then cut into 3. If the aubergine is not thick, just cut it into 2. Sprinkle a bit salt on each side of sliced aubergine. Salt will take out extra water and bitterness of the aubergine out. Let it sit for 30 minutes. .in a pressure cooker, on high heat, saute the onion until soft. Add the lamb, then stir well so that the onion juice covers the meat. Onion will remove the strong taste and flavor of the lamb. .If the meat is already a bit brown, season with salt, black pepper, chili powder, cinnamon. Stir then add the turmeric. .Lower the heat to medium. Turmeric burns fast. Stir then add the boiled water. .Cover and let it boil for 5 minutes on high heat or until the steam comes out. Then lower the heat to low and let it boil for 40 minutes. .Wipe the aubergine with kitchen towel to remove the moisture and salt. Fry both sides until brown. Lay on kitchen paper to absorb excess oil. Fry the tomatoes on both sides as well. .In a pan, saute the tomato puree in a bit of oil. In this way, you will get a nice red color on your dish. . Add the tomato puree in your stew. Stir. Let it boil for 5 minutes. Then add the lime juice. Stir a bit then add the fried aubergines and tomatoes. Put on the lid and cover the pan with a bit opening then let the stew boil over medium low heat for 15-20 minutes. . Transfer your stew in your favorite serving dish. . Nooshe jan/Enjoy your meal
Pandan Chiffon Cake Yummy Ingredients: .6 large egg whites .100 g sugar .6 large egg yolks .200 g sugar .120 ml oil .220 ml coconut milk .1/2 teaspoon salt .1 teaspoon pandan essence .1 teaspoon+1 teaspoon food green coloring .225 all purpose flour .1 teaspoon baking powder How to: . Separate the egg whites from the egg yolks. .Beat the egg whites until foamy. Add the 100 g sugar gradually. Beat until soft peaks forms. Set aside. .Add the 200 g sugar in the yolks, stir until the sugar dissolve. Add the oil, coconut milk, salt, pandan essence and the food coloring. Mix. .Sift the flour and baking powder. Stir until all the ingredients are well incorporated. .Fold the egg whites into the egg yolks gradually. . I added another food coloring about 1 teaspoon. .Mix. . Transfer in baking pan (no grease) Tap to remove air. .Then bake in pre-heated 160 Celsius (Add hot water to water bath. )for 30 minutes. .After 30 minutes put foil on top to keep it from browning so fast. .Bake for another 30 minutes. .After 1 hour it is done. .Let it cool before serving. *Pre heated 160 Celsius oven. Upper and lower heat. *34 x24 baking pan
the actual idea of breads is not getting the juice in the middle of cooking,most people get it wrong put it on flat bread squeeze the juice out and put back on the fire here is the reason and how to do it right you take it out of the grill,put on set of flatbread not squeezing or even little pressure on it for a minute or two this way while there is no direct heat on the outside,the heat from skewer is slowly cooking the meat from inside,so when you you put it back on grill for final cook the cook evenly and by not squeezing it the juice stay in the meat and after final cooking still will be juicy
Thank you for the advice. I will take it to make my kebab more delicious. We love kebab so much. I stood 10 yrs next to my Persian husband while making kebab. Extra tips is always welcome 🤗
using food processor make your kebab rubbery,also when you mix with your hand just use your palm of your hand and press and push it away from you,not using your finger until the meat start sticking to your hand if it sticks to your hand,it will stick to skewer too and thank you for not adding turmeric,it's no no for Persian koobideh,but in pakistan and some Arab countries they do
Hunde mitzubringen ist in dieser Anlage verboten. Und ohne meine Hunde würde ich nie in Urlaub fahren. Zum Glück gibt es genügend Unterkünfte wo Hunde noch erlaubt sind und dazu noch gratis übernachten.@@evaskitchen4010
I tried this recipe with a few little adjustments based on what I have in the pantry! it was soooooo good. Many thanks for your online videos. I'll try Gheemeh next!
Dutch Apple Beignets/Apple donuts Ingredients: .4-6 medium apples .200 g flour .1/8 teaspoon salt .50 g sugar .1/4 teaspoon cinnamon powder .1 pack baking powder .1 egg .2 tablespoons oil .300 ml milk .oil to fry For the cinnamon sugar: .4 tablespoons sugar .1/2 teaspoon cinnamon powder
Thank you for your appreciation. The savory taste of the chicken is perfect with the sour taste of the barberries. Maybe if you put dried lemon in the chicken, you will get too sour dish
I was free today so I baked pandesal. 😋 It was finished the same afternoon Ingredients: .1 cup warm milk .1/4 cup sugar .1 sachet yeast(7g) .3 1/4 cup flour (APF) .1 tsp salt .1 egg .55 g softened butter .oil to grease the bowl .bread crumbs How to: . Put the sugar in milk, stir then add the yeast. Stir and let the yeast bloom for 5 minutes. .In a bowl, put flour salt, egg and mix. Then add the butter. Mix .Knead for about 10 to 15 minutes. Grease the bowl with oil. Transfer in a bowl, cover and let it sit for about an hour. .Divide and weigh each slice according to your preferred size. .Make a ball then roll on a plate of bread crumbs until it is covered. . Transfer into the baking tin. . Let it sit for another 30-45 minutes. .Then bake in a pre heated 160 Celsius oven,middle rack, top and bottom heat for about 15-20 minutes. .
Spinach wraps you can use with any fillings Ingredients: .3 eggs .4 tablespoons oat flakes .1/2 glass milk .salt and black pepper to taste .4 handful spinach .butter to fry
I was in Iran in September 2022. I loved the friendliness of the people, the culture and the food. I loved this dish and I finally decided to remake it.
