Daneh Kulaneh Ash

It is made on special occasions like when the teeth of a baby starts growing and is given out to the relatives. But in cold seasons, it might also be cooked if desired.
Friday, November 4, 2016
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author: علی اکبر مظاهری
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Daneh Kulaneh Ash
  Daneh Kulaneh Ash

 

Translated by, Samira Hasanzadeh
Source: rasekhoon.net





 

The dish belongs to Kurdistan Province. Ash is a sort of thick soup.
It is made on special occasions like when the teeth of a baby starts growing and is given out to the relatives. But in cold seasons, it might also be cooked if desired.
Ingredients,
Serves 6
Wheat, 300 g
Chickpeas, kidney beans, and lentils , 150 g each
Dried oregano, as required
Onions, 3 nos
Lamb bones, medium, 2 pieces
Red pepper, as required
Turmeric and salt as required
  Daneh Kulaneh Ash
Directions
Soak Wheat in cold water for 24 hours till the grains completely absorb water and even start growing ( bringing out sprouts). In a pot with some water, put chickpeas, kidney beans, Lentils as well as soaked wheat and set over the flame. The flame should be steady and consistent till all the grains are well-cooked and thicken Ash.
Once cooked, add in dried oregano leaves. And when all the content is done, fry onions in a frying pan and stir it in.To add a really out of this world taste, you can apply the stock of bones. In case you are suffering from a high cholesterol level, avoid it. Adjust the seasonings with salt and turmeric.
Also you can use fried meat balls instead of bones to make it more savory.

 



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