Best Honey And Cream Iranian Breakfast Recipe Foodcom Recipes
KHAMEH ASAL-HONEY&CREAM
A great Iranian breakfast and a good way to get the kids to eat dairy. My daughter loves honey (that's what she would like to eat every morning) so it's a good way for her to have it other than just with butter and bread.
Provided by littlemafia
Categories Breakfast
Time 1m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Blend the honey and the cream. Add more or less honey, according to your taste.
- Serve with flat bread or if available with barbari (Iranian brread).
- Variations: instead of honey use dates or cocoa powder.
Nutrition Facts : Calories 538.2, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 46.9, Carbohydrate 37.9, Fiber 0.1, Sugar 34.6, Protein 2.6
HONEY AND CREAM - IRANIAN BREAKFAST
In early 2008 we spent a few days in the northwest Iranian city of Tabriz. We wanted to go to Tehran but all the roads were closed by snow so instead we got to know Tabriz. One of our favourite routines became going for breakfast at tiny restaurants that served honey, freshly drained from the honeycomb, along with a thick, spreadable cream and warm bread for breakfast. So simple yet so delicious. The bread should be like a plain naan bread and you can serve this with either sugary tea (no milk for Iranian style) or plain hot milk. A lighter version of this is yogurt with honey mixed in. Iranians also like honey and butter together on bread. Honey and just about anything is good!
Provided by Sackville
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put the cream in a small bowl to one side and the honey on the other side of the bowl.
- Lightly warm your bread.
- Mix the cream and honey together and spread on your bread.
Nutrition Facts : Calories 255.4, Sodium 3.4, Carbohydrate 69.2, Fiber 0.2, Sugar 69, Protein 0.2
PERSIAN CREAM
Rosewater flavoured "cream". Serve with partially frozen or fresh berry fruits. Posted for Zaar World Tour 2005. Cook time doesn't include chilling.
Provided by Fairy Nuff
Categories Gelatin
Time 30m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle gelatine over cold water to soften.
- Heat milk and sugar in a heavy saucepan (or the top of a double boiler).
- Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix.
- Over a very low heat, stir until the custard begins to thicken.
- Add the softened gelatine and stir until dissolved.
- Cool then stir in rosewater.
- Beat the egg whites until stiff and fold into the custard mixture.
- Chill for at least four hours.
- Serve with fresh or partially frozen berries and whipped cream.
Nutrition Facts : Calories 110.4, Fat 3.9, SaturatedFat 1.9, Cholesterol 79, Sodium 55.7, Carbohydrate 14.1, Sugar 11.2, Protein 5.1
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