Native fast foods of Gilan
Source: rasekhoon.net
1. Sir tabe (Garlic pan or Sirawij)
Ingredients:
Green garlic ......................... 500 g
Eggs ......................... 125 g
Salt and turmeric ......................... 5 g
Oil ......................... 50 g
chop the garlic and fry it in the oil and add salt and turmeric to it. Be careful they do not cling to the pan. Add frozen eggs, to the fried garlic which is collected in the middle of the pan. Add eggs and beat lightly and mix them well. (On Medium heat)
The energy per 100 g of this food is 105 k cal and it has all nutritional values.
Green garlic = second warm and dry, egg = moderate; salt = Third warm and second dry, powder = third warm and dry, oil = second warm and first dry.
Nature and temperament of this food = First warm and Second dry.
2. Bean Stew (Baaghala ghatogh)
Ingredients:
beans (baqala) ......................... 300 g
Shabt ......................... 50 g
Turmeric, salt and pepper ......................... 10 g
Oil ......................... 50 g
Garlic ......................... 30 g (Wet)
Eggs ......................... 125 g
pell baqalas and to the chopped garlic and fry them, then add salt and pepper and turmeric and also Shabt and mix them, then pour the boiling water on Baqala and garlic and let them be cooked. Then add the beaten eggs, mix it a little bit and cook it until they are cooked completely.
The energy per 100 g of this food is 118 k cal and it has all nutritional values.
Baqala beans (fresh ones) = first cold and wet and (dried ones) = first cold and dry; Shabt = second warm and dry, turmeric and pepper = third warm and dry, salt = Third warm and second dry, Green garlic = second warm and dry, egg = moderate, oil = second warm and first dry.
Nature and temper of this food = warm and dry.
3. Xoshkavich = vavich (flowers in grass) Khoshkawij
Ingredients:
Bean (pouches Baqla) ……….. 300 g
Oil or butter ......................... 50 g
Shabt ......................... 30 g
unpeeled Baqala …… 2 to 3 tablespoons per kilo
Salt and pepper and turmeric ......................... 10 g
Eggs ......................... 125 g
split the Baqala and cook it in a metal colander. Warm the oil, and add salt and pepper and turmeric and cooked Baqala to it and fry them in oil (cook them over medium heat). Pour beaten eggs over the mixture and leave it to be cooked slowly. Then add a little salt and pepper to it. (It is not needed to mix them well).
The energy per 100 g of this food is 177/5 k cal and it has all nutritional values.
Pouches Baqala (fresh ones) = first cold and dry, and (dried ones) = dry and cold, oil = second warm and first dry, Shabt = second warm and dry, egg = moderate; salt = Third warm and second dry, pepper and turmeric = Three warm and dry.
Nature and temper of this food = warm and dry.
4. Flown away chicken Stew (Juje paride)
Ingredients:
Eggplant ......................... 500 g
Verjuice without salt ......................... 100 g
Oil or melted butter ......................... 50 g
Salt and pepper and turmeric ......................... 10 g
cinnamon ......................... 5 g
Tomatoes ......................... 250 g
This food does not have chicken, so it is called flown away chicken! Mix a pinch of salt and turmeric and verjuice and add boiling water and let them be boiled. The fry eggplant (with gentle heat until they are cooked) and fry tomatoes separately and also add the verjuice water and fruit and cinnamon and pepper and let them be cooked slowly.
The energy per 100 g of this food is 72 k cal and it has all nutritional values.
Eggplant = Second warm and dry, cold and fresh verjuice oil = second warm and first dry, salt = Third warm and second dry, pepper and turmeric third = warm and dry, warm and dry cinnamon = second, tomato = second the head is water cooled and the second third = wet.
The nature and temper of this food = moderate and wet.
5. Mirza qasemi
Ingredients:
Eggplant ......................... 500 g
Garlic ......................... 50 g
Oil ......................... 50 g
Turmeric ......................... 5 g
Cinnamon ......................... 5 g
Salt and pepper ......................... 5 g
Eggs ......................... 3 pcs
roast eggplant, peel their skin. Mix Garlic and a little salt and turmeric to it and then add the eggplant, mash them and fry all of them. Then add the eggs, pepper and cinnamon and oil to it and mix them well in a separate container. Then decorate it with tomatoes and eat it.
The energy per 100 g of this food is 110 k cal and it has all nutritional values.
Eggplant = Second warm and dry, Green garlic = third warm and dry, oil = second warm and first dry, pepper and turmeric and cinnamon = third warm and dry, salt = Third warm and second dry, eggs = moderate.
Nature and temper of this food = warm and dry.
6. Mirza qasemi with tomatoes
Ingredients:
Eggplant ......................... 500 g
Tomatoes ......................... 200 g
Eggs ......................... 3 pcs
Garlic ......................... 50 g
Oil ......................... 50 g
Salt and pepper ......................... 5 g
Cinnamon ......................... 5 g
Turmeric ......................... 5 g
roast the eggplants and peel them. Then add mashed garlic and fry peeled and crushed tomatoes and mix them. and finally add the spices to it. (This dish could be made with pumpkin too)
The energy per 100 g of this food is 90 k cal and it has all nutritional values.
As above plus the food is cold and wet tomatoes = second, egg = moderate, salt = Third warm and second dry, Green garlic = second warm and dry.
Nature and temper of this food = moderate and first dry.
7. Torshi tare
Ingredients:
Chopped herbs:
Chard ......................... 500 g
Coriander ......................... 50 g
Torre ......................... 100 g
Parsley ......................... 50 g
Shabt ......................... 50 g
Spinach ......................... 200 g
Crushed mint and spotted wash ........... 30 g (herbs for Gilan)
Garlic ......................... 20 g
Rice ......................... 2 to 3 tablespoons
Verjuice or orange juice or pomegranate juice ......................... 150 grams (dark color of stew is because of pomegranate juice)
Oil ......................... 50 g
Eggs ......................... 125 g
Spices and salt ......................... 10 g
cook Rice with chopped herbs and add a little water and then mix the marinade and xalvash mint and mashed garlic together with salt and pepper and turmeric and fry them in lots of oil and fry the cooked vegetables too. Then cook them together until it gets uniform and well blended. Then add beaten eggs and pepper and cinnamon too and pour them over the vegetables in the pan and let the eggs be cooked (eat this stew with bread and rice). Torshe tare could be cooked with rice flour instead of rice and also instead of all of the vegetables, you could just chose coriander, mint and not xalvash and other herbs.
The energy per 100 g of this food is 66 k cal and it has all the indicators.
Chard = warm and dry, coriander = second cold and dry, = AA third warm and second dry, parsley = second warm and dry, spinach = First cold and wet, mint = second warm and dry; Khalvash = warm and dry; garlic = Third warm and dry, rice = first cold and second dry; Shabt = second warm and dry, verjuice = second cold and fresh; oil = second warm and first dry; egg = moderate; salt = Third warm and second dry, spice = Third warm and dry.
Nature and temperament of this food = warm and moderate toward dry.
8. Shirin tare
it is cooked just like torshi tare but it is not sour and it is usually eaten with yogurt.The energy per 100 g of this food is 71 k cal (without yogurt) and it has all nutritional values.
Leek tart verjuice materials without the addition of our = second cold and wet.
Nature and temper of this food = moderate toward dry.
9. Cal shami (Kaal Shaami)
Ingredients:
Potatoes ......................... 500 g
Ground beef ......................... 250 g
Eggs ......................... 3
onion ......................... 50 g
Salt and pepper and turmeric ......................... 10 g
Oil ......................... 100 g
Bakery ......................... 25 g
Milk ......................... 50 g (half a cup)
Peel and grated raw potatoes and mix with meat and onions and eggs and bread and milk and flour. Mix them well until it completely gets elastic. It should not be watery and then put them (in the shape of cutlets) in warm oil and fry them on low heat.
The energy per 100 g of this food is 165 k cal and it has all nutritional values.
Potatoes = cold and wet, milk = first warm and second wet; meat (a mixture of lamb and beef) = first warm and wet, eggs = moderate, onion = second warm and dry, pepper and turmeric = third warm and dry; salt = Third warm and second dry, flour = first warm and dry, oil = second warm and first dry, water = third cold and fourth wet.
Nature and temperament = a moderate food.
10. Vavishka
(the name of a Russian food which has been common in Gilan)
Ingredients:
meat ......................... 300 g
onion ......................... 100 g
Pepper ………………. 2 medium
Salt and pepper and turmeric ......................... 10 g
Oil ......................... 50 g
Tomato paste ......................... 2 tablespoon
Saffron ......................... half a g
Tomatoes ......................... 250 g
mix Meat and grated onions and salt and turmeric and pepper in a saucepan and put it over heat until the meat and onions lose their water. Then add a little oil, fry them and add chopped sweet pepper and tomato sauce and saffron too and let them be cooked slowly.
The energy per 100 g of this food is 203 k cal and it has all nutritional values.
meat = second warm and first wet, onion = second warm and dry, pepper and turmeric and saffron = third warm and dry, salt = Third warm and second dry, tomato sauce = cold and wet second, tomato = second cold and wet; oil = second warm and first dry.
Nature and temperament = a moderate food.
11. Vavishka with chicken pieces
Ingredients:
Chicken pieces ......................... 350 g
Tomato paste ......................... 2 tablespoon
Verjuice ......................... 1 cup
Salt and pepper and turmeric ......................... 10 g
onion ......................... 100 g
Green pepper ......................... 2 pcs
(Verjuice can be used instead of lemon juice or orange juice)
Oil ......................... 50 g
this Vavishka is like vavishka with ground meat.
The energy per 100 g of this food is 150 k cal and it has all nutritional values.
Eggs = first warm and wet, tomato = second cold and wet; verjuice = second cold and wet, salt = Third warm and second dry; pepper = third warm and dry, onion = second warm and dry, green pepper = warm and dry; CL = third warm and dry, oil = second warm and first dry, lemon juice and orange juice = first cold and wet (instead of verjuice)
The nature and temperament of this food = moderate and wet.
12. Vavij Cheese (Paneer wavij)
Ingredients:
Oil or butter ......................... 50 g
Shabt dry ......................... 1.5 spoon
Cheese ......................... 350 grams
Eggs ......................... 3 to 4 pcs
Pepper …………….. 1 tsp
Warm butter and chop the cheese and fry them in a pan and then add the pepper and shabt to it and also add beaten eggs to them and wait until they are blended completely and be cooked slowly.
The energy per 100 g of this food is 285 k cal and it has all nutritional values except vitamin "C".
Oil = second warm and first dry, butter = First warm and second wet, dried Shabt = second warm and dry, cheese = second wet and cold; eggs = moderate; Pepper = third warm and dry.
Nature and temperament of this food = first warm.
13. meat omelet (Omlete gusht)
Ingredients:
Ground beef ......................... 250 g
Barberry ......................... 50 g
Eggs ......................... 125 g
onion ......................... 50 g
Green pepper ......................... 50 g
Oil ......................... 50 g
Salt and pepper and turmeric ......................... 10 g
Tomato paste ......................... 50 g
Chopped parsley ......................... 30 g
mix Meat and fried onion, and add pepper and salt and pepper and turmeric to it. Add also chopped parsley and green pepper to them and mix them until it gets uniform. In another bowl, beat the eggs and pour them on the pan in which you have poured oil and have warm it. Shake it to have a sheet of beaten eggs and fry one side. Then fry the other side of it. After that put some of the ingredients on the sheet and roll it. Decorate it with chopped parsley and cucumbers and eat it.
The energy per 100 g of this food is 210 k cal and it has all nutritional values.
Meat = warm and wet, barberry = third cold and dry, egg = moderate, onion = second warm and dry, oil = second warm and first dry; pepper = warm and dry, salt = Third warm and second dry; pepper = third warm and dry, turmeric = third warm and dry, tomato = second cold and the first, parsley = second warm and dry.
Nature and temperament of this food = moderate.
14. sliced potato omelette (Omlete varaqeye sibzamini)
Ingredients:
Eggs ......................... 3
Potatoes ......................... 300 g
Tomatoes ......................... 250 g
Oil ......................... 100 g
Salt and pepper and turmeric ......................... 10 g
Peel and slice and fry potatoes. also and slice and fry tomatoes and mix with potatoes, then add beaten eggs, salt and pepper and turmeric, and put them in the frying pan. let one side be fried and then fry the other side. Then decorate it with vegetable and eat it.
The energy per 100 g of this food is 110 k cal and it has all nutritional values.
Egg = moderate, potatoes = cold and wet, tomatoes = second cold and fresh; oil = second warm and first dry, pepper and turmeric = third warm and dry, salt = Third warm and second dry.
Nature and temperament of this food = moderate.
15. Big culet or local omelet (Shah Kuku)
Ingredients:
Nuts ......................... 100 g
Sour pomegranate sauce ......................... 50 g
Salt and pepper and cinnamon ......................... 10 g
Tomato paste ......................... 20 g
Eggs ......................... 4 pcs
Date ......................... 75 g
mix Pomegranate sauce with salt and pepper and turmeric and stir them well with a little water and put it on the fire and wait until it is boiled, then add the powdered kernels to it and let it be thicken, after that add the cinnamon and tomato sauce, and fry them in the oil.
The energy per 100 g of this food is 365 k cal and it has all nutritional values.
Walnut = second warm and first dry, sour pomegranate sauce = second cold and dry, tomato sauce = cold, egg = moderate, date = first warm and wet, salt = Third warm and second dry, pepper = third warm and dry, cinnamon = second warm and dry.
Nature and temper of this food = warm and dry towards moderate.
16. Coco Bean Baaghela KooKoo
Ingredients:
Pouches Baqala ......................... 250 g
Eggs ......................... 125 g
Shabt ......................... 30 g
Garlic ......................... 20 grams
onion ......................... 50 g
Oil ......................... 100 g
Salt and pepper and turmeric ......................... 10 g
mix Onions and finely chopped or grated garlic and then split Baqala and add it to garlic and grated onion mixture. Add salt and pepper and turmeric too, break the eggs and pour them into it and mix them well. Then pour them in warm oil and put them on a medium heat and fry them together. Fry one side and then turn it and fry the other side too and eat it.
The energy per 100 g of this food is 160 k cal and it has all nutritional values.
Fresh Baqala = First cold and wet, dried baqala = second cold and wet, egg = moderate; Shabt = second warm and dry, Green garlic = second warm and dry, onion = second warm and third dry, oil = second warm and first dry, pepper and CL = third warm and dry, salt = Third warm and second dry.
Nature and temper of this food = second warm and dry.
17. Vegetable cutlet (Sabzi KuKu)
Ingredients:
Vegetables ......................... 250 g (Shabt - leek - Parsley - Coriander)
Eggs ......................... 3 pcs
onion ......................... 50 g
Salt and pepper and turmeric ......................... 10 g
Oil ......................... 100 g
mix Chopped herbs and spices and salt, with grated onion, and add eggs to them, warm the oil and pour the mixture into the pan which is on a medium heat and fry them completely. Fry one side and then fry the other side and eat it.
The energy per 100 g of this food is 100 k cal and it has all nutritional values.
Shabt = second warm and dry, vegetable = second warm and dry; parsley = second warm and dry, coriander = second cold and dry, eggs = moderate; oil = second warm and first dry, pepper and turmeric = third warm and dry; salt = Third warm and second dry, onion = second warm and dry.
Nature and temper of this food = second warm and first dry.
18. chicken cutlets Chexertme
Ingredients:
Baked chicken breast ......................... 250 g
onion ......................... 50 g
Eggs ......................... 3 to 4 pcs
Saffron ......................... 1 tablespoon
orange juice ......................... 1 cup
Barberry ......................... 1/5 teaspoon
Tomato sauce ......................... 2 tablespoon
Oil ......................... 100 g
Salt and pepper ......................... 5 g
Fry onions, and at the same time cook the chicken with saffron and lemon juice and finely chopped onion and red barberry and tomato sauce, salt and pepper and mix them well. Then add beaten eggs and warm oil to it the pan over low heat and let it be cooked. Then turn it to have the other side be cooked too.
The energy per 100 g of this food is 305 k cal and it has all nutritional values.
Baked chicken breasts = first warm and wet, eggs = moderate, onion = second warm and dry, oil = second warm and first dry, saffron = third warm and dry, lemon or orange = second dry and first cold, tomato sauce = second cold and first wet, Barberry = third cold and second dry, pepper and turmeric = third warm and dry, salt = Third warm and second dry.
Nature and temperament of this food = second warm and dry.
19. Ashbl cutlet (Ashbal KooKoo)
Ingredients:
white fish (ashbl) ......................... 350 g
Eggs ......................... 125 g
Chopped fresh green leaves ......................... 50 g
Salt and pepper ......................... 5 g
Saffron ......................... 2 tbsp
taken the skin of white fish and put in a pot. Add Green garlic with salt and pepper and saffron to it, then add the eggs to it and mix them well, then pour warm oil on it and put the pot on the heat and lower it. Wait until one side is fried. Turn it to have the other side be fried, then eat it. (In the absence of fresh garlic or leek, use a full spoon Shabt).
The energy per 100 g of this food is 640 k cal and it has all nutritional values.
Spawn = Second warm and dry, egg = moderate; fresh garlic = first warm and dry, oil = second warm and first dry, pepper and saffron = third warm and dry, salt = Third warm and second dry.
Nature and temperament of this food = warm and dry.
20. Vegetable Cutlets Caucasian or walnuts
Ingredients:
Firmly ......................... 100 g
onion ......................... 50 g
Vegetables (leek - Parsley - Coriander) ............. 250 g
Oil ......................... 100 g
Eggs ......................... 4 to 5
Salt and pepper and turmeric ......................... 5 g
Barberry ......................... 2 tablespoons
mix the Chopped herbs and crushed nuts and grated onions with salt and pepper and barberry and then add the eggs and pour the warm oil in the pan and reduce the heat and fry it.
The energy per 100 g of this food is 217/5 k cal and it has all nutritional values.
Walnut = second warm and dry first, onion = second warm and dry, AA = third warm and second dry, parsley = second warm and dry, coriander = second cold and dry; oil = second warm and first dry, eggs = moderate; pepper and turmeric = third warm and dry, salt = Third warm and second dry, Barberry = third cold and second dry.
Nature and temper of this food = moderate towards second warm and dry.
21. Beef Cutlets
Ingredients:
Ground beef ......................... 250 grams
onion ......................... 50 g
Salt and pepper and turmeric ......................... 10 g
Saffron ......................... 2 tablespoons
Oil ......................... 100 g
Tomato paste ......................... 1/5 teaspoon
Eggs ............................................ 4 to 5
Chopped parsley ………………. 2 tablespoons
mix Meat and onions and tomato sauce, and add salt and pepper and turmeric and saffron and chopped parsley with eggs and warm oil to it and put the pot over a low heat and fry one side and then fry the other.
The energy per 100 g of this food is 230 k cal and it has all nutritional values.
Meat = Warm and fresh, onions = third warm and second dry, pepper and turmeric = third warm and dry, saffron = third warm and dry, salt = Third warm and second dry, oil = second warm and first dry, eggs = moderate; tomato sauce = second cold and first wet, parsley = second warm and dry, onion = second warm and dry.
Nature and temperament of this food = second warm.
22. Lentils Cutlets (kookoo Adas)
Ingredients:
Lentils ......................... 500 g
Grated onion ......................... 50g
Spice or curry powder ......................... 1/5 tsp
Saffron hydrosphere ......................... 2 tablespoons
Bakery ......................... 30 g
Eggs ......................... 5
Oil ......................... 100 to 150 g
mix Cooked lentils and onion, and add flour, breadcrumbs, parsley, salt and spices to it to and then add the eggs and beat them well until they thoroughly mixed together and gets uniform. Then pour it into the hot oil and fry it with a low heat to and let one side of it fry and then the other side is cooked.
The energy per 100 g of this food is 125 k cal and it has all nutritional values.
Lentils = first dry and second cold, onion = second warm and third dry, saffron = warm and dry, eggs = moderate; Oil = first warm and dry, curry powder = third warm and dry, salt = Third warm and second dry.
Nature and temperament = moderate and dry.
23. The mix squash
Ingredients:
Squash ......................... 500 g
Oil ......................... 50 g
Sugar ......................... 50 g
Yogurt ......................... 250 grams or 1000 grams of plain yogurt
slice Squash into thin sheets and fry them in oil over low heat and pour in the yogurt container arranged his face and pour the sugar yogurt. It should be thick yogurt and eat.
The energy per 100 g of this food is 150 k cal and it has all nutritional values.
Pumpkin = second Cold and wet; oil = second warm and first dry, sugar = second warm and first dry, yogurt = second cold and first wet.
Nature and temperament of this food = moderate.
/J
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