Irmik Helvasi Bahar Mosavi

Ingredients

Serves 6-8

110gr/4oz/1/2 cup butter

60ml/4 tbsp light olive oil

450gr/1 lb. /scant 2 ¾ cups coarse semolina – irmik –

45ml/3 tbsp pine nuts

900ml/1 ½ pints/ 3 ¾ cups milk – whole milk preferred-

335gr/12oz/1 ½ cup sugar

10 ml/ 2 tsp ground cinnamon to decorate

15ml/1 tbsp sautéed pine nuts to decorate – optional

Instructions

Melt the butter and olive oil in a heavy pan, stir in the pine nuts and semolina and cook over medium heat, stirring all the time, until lightly browned.

In the same time, warm the milk in a separate pan and stir in the sugar, mix well and let the sugar dissolve. Turn the heat off once the milk is hot (but not boiling) and sugar is dissolved.

Pour the milk & sugar mixture into semolina & pine nuts mixture and lover the heat. Mix well and cook over low heat until the milk has been absorbed; stirring continuously for about 10-15 minutes. Turn the heat off. Place a paper towel over the pan and cover with the lid, let the helva rest for about 10 minutes – the paper towel will absorb all the excess moisture-.

If you like, sauté 1 tablespoon pine nuts in a drizzle of olive oil for a few minutes. Spoon the semolina halva into individual bowls, and serve with a dust of cinnamon and a few sauteed pine nuts over them.

Omelet Roll Sadaf Khademi

vegan omelettes Fatemeh Mortazavi

INGREDIENTS

 • 75 g plain flour

 • 75 g gram flour (aka Chickpea, Garbanzo or Besan flour)

 • 1 tsp baking powder

 • 0.5 tsp salt

 • 0.5 tsp black salt – aka Kala Namak

 • 400 g or ml non-dairy milk – soya milk is best

OPTIONAL but recommended

 • Some finely chopped veggies to add to the batter  – e.g. onions, mushrooms, peppers etc

METHOD

 • If using a blender, just blend all of the ingredients together. If using a bowl or big jar, mix together all ingredients except the non-dairy milk.

 • Add the non-dairy milk and whisk/shake until you have a smooth batter. You’ll definitely be able to smell the black salt now but it will cookout. Don’t worry.

 • Pour around 100g/1 cup (for a 28cm pan) into a mug or container. Add some finely chopped veggies and mix.

 • Heat a little oil in a non-stick frying pan over med-high heat. As soon as the oil starts to smoke, remove the pan from the heat and pour the batter around the pan, quickly spreading it out into a circle, trying to get the veggies evenly spread.

 • Heat over med-high heat for around 3 minutes or until the batter is dry on top. Don’t touch the omelette while it’s cooking as it may break apart.

 • Take the pan off the heat. Use a flexible spatula to carefully free the omelette from the pan and then flip it over. Fry for another 2-3 mins until the bottom is slightly browned.

 • Transfer to a plate. I like to cover half the omelette with some non-dairy cheese, wilted spinach and tomatoes. Fold the omelette in half. Bit o’ toast and sauce. LOVELY!

Miniature omelettes with ricotta Marjan Remezani

Ingredients

4 eggs

small handful flatleaf parsley, finely chopped, plus extra sprigs to serve

handful chives, finely snipped

1 small garlic clove, finely chopped

50g  Parmesan freshly  grated              

Olive oil 

for frying

For the filling

250g tub ricotta         

handful fresh basil is torn

50g parmesan freshly grated

Instructions

  Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

  Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

  Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.