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Aush Jushpare Aush Jushpare Jushpare（Samosa） Aush jushpare (آش جوش پَره) is a type of aush (Iranian thick soup/stew), commonly cooked in Khorasan, Gonabad, Ferdous and Sabzevar in Iran. It is similar to the Chinese jiaozi. Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi". Aush Jushpare is one ...
Some related or similar dishes include the deep fried Indian snack with a similar name, the samosa. In Tajik cuisine , sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before ...
Trail mix: Dried fruit, grains, and nuts. Quince cheese: Made of quince and sugar. Ajil e Moshkel-gosha: Traditional packed trail mix for Nowruz. Gush e fil: Dough topped with pistachios powdered sugar. Poolaki: Thin candy made of sugar, water, and white vinegar. Baslogh: Pastry made of grape syrup, starch and almond. [38]
A samosa (/ s ə ˈ m oʊ s ə /) (listen ⓘ) ( Persian: سمبوسه) from the Persian word sambosag (سنبوسگ) (meaning 'triangular pastry') is a fried South Asian [2] and West Asian snack. It is a pastry with a savory filling, mostly vegetables , spiced potatoes , onions , and peas , but also meat or fish .
Sosis Bandari (Persian: سوسیس بندری, translated as. Port sausage) is an Iranian fast-food or street food, usually served in sandwich shops in Iran in the form of a sub or meal. It contains sausage , onion , tomato paste , ground chilli pepper and other spices. [ 1 ]
Mix all ingredients thoroughly until smooth, then turn off the heat and set the pot aside. Transfer the yogurt stew to a suitable serving dish and garnish with pistachio slivers and barberries. Let the yogurt stew rest in the refrigerator for about twelve hours before serving.
The origin of Haleem lies in the popular Arabian dish known as Harees (also written as Jareesh).According to Shoaib Daniyal, writing in The Sunday Guardian, the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad.
Aush (/ ˈ ɔː ʃ, ˈ ɑː ʃ / AWSH, AHSH; Persian: آش), properly romanized as āsh, is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine , and is also found in Azerbaijani , [ 2 ] Turkish , [ 3 ] and South Caucasian cuisines.