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DECIDES FROM l’EKSMAN COOI£IN

From Vegetarian & Sea Savors For Persian Cooking (2016).

Source and licence

From Vegetarian & Sea Savors For Persian Cooking (2016), printed page 6, digitised by the Internet Archive: https://archive.org/details/BOOKVegSeaSavors_201606

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 250 Grams Halloumi.
  2. One Small Aubergine.
  3. One Small Kaddu Sabz (Courgette).
  4. 200 Grams Cauliflower.
  5. One Medium Pepper.
  6. 150 Grams Mushrooms.
  7. Four Small Onions.
  8. One Teaspoon Mango Powder.
  9. Four Tablespoons Light Soy Sauce.
  10. 4 Tablespoons of Sunflower Oil.
  11. Salt and Pepper as Required.
  12. 1/2 Teaspoon Zarchubeh(Turmeric) .
  13. One Teaspoon Geshniz (Coriander) Powder.
  14. kabob halloumi cut the aubergine into 4 pieces along diagonal and then into about 3 centimeter thickness pieces, cut the courgette into 2 pieces along diagonal then into about 1.5 centimeter thickness pieces, cut the pepper into 2 centimeter pieces, halve the mushrooms into two pieces, halve the onions into two pieces, cut the cauliflower into about 3 centimeter pieces.
  15. mix in a deep bowl;
  16. four tablespoons light soy sauce, 4 tablespoons of sunflower oil, one teaspoon mango powder, 1/2 teaspoon zarchubeh(turmeric), one teaspoon geshniz (coriander) powder, salt and pepper as required, marinade all the cut vegetables to cover all surfaces, leave for about one hour.
  17. dry the halloumi in kitchen paper, cut into 1.5 centimeter pieces.
  18. use wooden skewers and lineup the cut pieces, starting with vegetables in any suitable order making sure halloumi is dispersed between vegetables, heat in oven for 15 minutes until soft, place under a grill heating each side for 7 minutes.