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More about Iran If you love kebab, go to Shahr-e Kord and be a fortunate visitor!

Written by Super User. Posted in Trip to Iran

If you love kebab, go to Shahr-e Kord and be a fortunate visitor!

kebab, Shahr-e Kord

Shahr-e Kord, the focal point of Chaharmahal and Bakhtiari Territory, the city of Kebabs. On the off chance that you adore kebab and Ash is your most loved nourishment, don't miss an excursion to Shahr-e Kord. At the point when in most imperative occasions in four corners of the nation "Bakhtiari Kebab" is the most loved sustenance for all, you have no other path than to attempt this nourishment in its motherland.One of the essential social vacation spots is nearby and customary nourishments. Local Bakhtiari nourishments are basic, scrumptious, and nutritious. Due to tribally life and movement, Bakhtiari Tribe will utilize more sustenances with meat and with little time to cook.

Bakhtiari Tribe abstain from food is generally in view of red meat, bread, and fruitage, and they utilize a little measure of rice in their eating regimen. Natural products like walnut, almond, acorn, pomegranate, and apricot are used in most Bakhtiari nourishments. What's more, among dairy items, yogurt and Kashk (sort of dried whey) are utilized more than different items. At the time of relocation, Bakhtiari Tribe exclude meat from their dietary, and mushroom, in dough, and fruitage acquire significance; on different days of the year, red meat is the primary base of their dishes.

In this region, all sort of nourishments are readied, yet the most well-known of them is a wide range of kebabs; a unique sort of it is known as Bakhtiari Kebab and it is exceptionally renowned among travelers and guests of this locale.

Bakhtiari Kebab is from meat dishes of Bakhtiari Tribe that is turned into a national nourishment and it is set up in all urban communities and towns of the nation; it is set up from sheep filet, chicken, chime pepper, medium onion, olive oil, garlic powder and saffron; in a way that chicken and sheep meat are blended with olive oil and onion, at that point drenched with saffron; at that point, one bit of sheep filet, one bit of chicken, and one bit of onion are put on the stick and meal ablaze. This nourishment is the most scrumptious sustenance of Chaharmahal and Bakhtiari Province and it is certainly a standout amongst other dishes of the nation.

Avriz:Avriz or Abriz is a greasy and tasty nourishment that is set up by browning crisp sheep meat and onion or leek .

Avriz or Abriz is a greasy and tasty nourishment that is set up by browning crisp sheep meat and onion or leek together, at that point include flavor, cured pomegranate, and salt. They utilize meat with issue that remains to be worked out this sustenance more tasty.

No water is use in this nourishment formula. The nourishment is set up by juice meat and it is browned in oil. Avriz sustenance is getting ready gradually and slowly. As it was, the sustenance is cooking gradually by meat squeeze and fricasseeing oil. For the most part, amid cooking time the steam and oil of sustenance adhere to the holder, at that point it chills off and again in drop-like back to the dish. Likely, the handle of its name is because of this reason-Avriz or Abriz in Persian dialect implies dropping water. At times, heart, Besidekidney, and liver of sheep are fricasseeing with crisp meat. As a matter of fact, it is somewhat of a kebab that is set up without including water and it is set up by singing inBesidesits being greasy, Avriz is an extremely delightful sustenance, and after Bakhtiari KBebab it is exceptionally acclaimed among Bakhtiari Tribe.

Kaleh Joosh
Kaleh Joosh

Kaleh Joosh: Since Kashk (sort of dried whey) is one of the imperative dairy result of Chaharmahal and Bakhtiari Province, it is used to get ready a large portion of their nearby sustenances such

Since Kashk (sort of dried whey) is one of the imperative dairy results of Chaharmahal and Bakhtiari Province, it is used to get ready a large portion of their nearby sustenances such as Kaleh Joosh. To plan Kaleh Joosh, the first bubble Kashk in water and afterward include onion, garlic, leek, and neighborhood oil to the water pot, at that point include salt, turmeric, and pepper; after ten minutes Kaleh Joosh is prepared to serve. This sustenance is more common among Illat (Bakhtiari Tribes) of this area.

Chaharmahal and Bakhtiari arrive is brimming with great, nutritious, furthermore, valuable plants; because of this reason the assortment of Ash are served in this region and they are extremely renowned and delightful. One of these plants is Leek (Tarreh Kohi, in nearby dialect) that develops in spring.

Cinder Dough:

It is an exceptional Ash of Chaharmahal and Bakhtiari. With a specific end goal to get ready Ash Dough, put peas, beans, and lentils inside water pot, at that point in the wake of bubbling of water, include leek, spinach, and rice; at that point, subsequent to cooking this fixings, in another dish get ready seared onion and include salt,pepper, turmeric,pennyroyal,

also, mint to it. Subsequent to blending the elements of these two dishes together, add batter to this blend; after thirty minutes you can serve your Ash Dough.

Omaj: It is another nearby sustenance that its fixings are darted

It is another nearby sustenance that its fixings are darted flour, seared onion, lentils, Ash herbs blend, and a little measure of spinach. Make flour somewhat wet and after that screw, it to wind up noticeably modest little balls, at that point put it under daylight for a few minutes, at that point cook it with lentils, Ash herbs, and seared onion.

Ladies heating bread in the early morning is a natural picture of Chaharmahal and Bakhtiari towns. 

If you love kebab

we present the most prevalent bread of this area:

Tiri Bread (Noon Tiri):

Among Bakhtiari individuals, Tiri Bread is sort of bread like Lavash. This bread has two millimeters thickness and it has 35 to 40 centimeters distance across; its weight is around 150 grams. This bread is make from wheat flour. To prepare this bread, first bring out flour from Hur (an uncommon saddlebag to store flour), and jolt it on a klim-wave table material; at that point, into a metal bowl make the flour to bread batter.

The batter is prepared to heat around thirty minutes; at that point, by an extraordinary wooden roller call Tir, they spread the circle molded bits of the mixture on a wooden plat shape call Tosi; they put this thin spread batter on a level iron plate call Taveh, which is ablaze and it is use to heat bread.

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