Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup plain yogurt
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons dried mint
- 2 tablespoons dried dill
- 2 tablespoons dried parsley
- 2 tablespoons dried chives
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons ground turmeric
- 2 tablespoons ground black pepper
- 2 tablespoons ground cardamom
- 2 tablespoons ground cinnamon
- 2 tablespoons ground nutmeg
- 2 tablespoons ground ginger
- 2 tablespoons ground cloves
- 2 tablespoons ground allspice
- 2 tablespoons ground fennel
- 2 tablespoons ground anise
- 2 tablespoons ground mace
- 2 tablespoons ground star anise
- 2 tablespoons ground sumac
- 2 tablespoons ground saffron
- 2 tablespoons ground cardamom
- 2 tablespoons ground cayenne pepper
- 2 tablespoons ground white pepper
- 2 tablespoons ground red pepper flakes
- 2 tablespoons ground black sesame seeds
- 2 tablespoons ground white sesame seeds
- 2 tablespoons ground fenugreek
- 2 tablespoons ground coriander
- 2 tablespoons ground turmeric
- 2 tablespoons ground cinnamon
- 2 tablespoons ground nutmeg
- 2 tablespoons ground ginger
- 2 tablespoons ground cloves
- 2 tablespoons ground allspice
- 2 tablespoons ground fennel
- 2 tablespoons ground anise
- 2 tablespoons ground mace
- 2 tablespoons ground star anise
- 2 tablespoons ground sumac
- 2 tablespoons ground saffron
- 2 tablespoons ground cardamom
- 2 tablespoons ground cayenne pepper
- 2 tablespoons ground white pepper
- 2 tablespoons ground red pepper flakes
- 2 tablespoons ground black sesame seeds
- 2 tablespoons ground white sesame seeds
- 2 tablespoons ground fenugreek
- 4 large red bell peppers
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- Salt and pepper to taste
Special Equipment Needed:
- Large bowl
- Whisk
- Baking sheet
- Foil
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the vegetable oil and yogurt and mix until a dough forms.
4. Add the sesame seeds, poppy seeds, dried mint, dried dill, dried parsley, dried chives, dried oregano, dried basil, garlic powder, onion powder, paprika, cumin, coriander, turmeric, black pepper, cardamom, cinnamon, nutmeg, ginger, cloves, allspice, fennel, anise, mace, star anise, sumac, saffron, cardamom, cayenne pepper, white pepper, red pepper flakes, black sesame seeds, and white sesame seeds. Mix until evenly distributed.
5. Line a baking sheet with foil and lightly grease with oil.
6. Divide the dough into 4 equal pieces and shape each piece into a flat disc. Place the discs on the prepared baking sheet.
7. Cut the red bell peppers into thin strips and place on the baking sheet.
8. Drizzle the olive oil, balsamic vinegar, and honey over the peppers. Season with salt and pepper to taste.
9. Bake for 25-30 minutes, or until the Ghorabiye are golden brown and the peppers are tender.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 33g
Carbohydrates: 66g
Protein: 11g
Substitutions for Ingredients:
- Plain yogurt can be substituted with Greek yogurt or sour cream.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Balsamic vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- For a vegan version, substitute the yogurt with a vegan yogurt and the honey with a vegan sweetener.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Tips and Tricks:
- To ensure the Ghorabiye are cooked through, insert a toothpick into the center of one of the discs. If it comes out clean, the Ghorabiye are done.
- For a spicier version, add more cayenne pepper or red pepper flakes to the dough.
Storage Instructions:
Ghorabiye with Roasted Red Peppers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Ghorabiye with Roasted Red Peppers can be reheated in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Ghorabiye with Roasted Red Peppers can be served on a platter with a variety of dips and sauces.
Garnishes:
Garnish with fresh herbs such as parsley, dill, chives, oregano, or basil.
Pairings:
Ghorabiye with Roasted Red Peppers pairs well with a variety of dips and sauces such as hummus, tzatziki, or tahini.
Suggested Side Dishes:
Ghorabiye with Roasted Red Peppers can be served with a variety of side dishes such as roasted vegetables, couscous, or a salad.
Troubleshooting Advice:
If the Ghorabiye are not cooked through, increase the baking time by 5 minutes.
Food Safety Advice:
It is important to store Ghorabiye with Roasted Red Peppers in an airtight container in the refrigerator to prevent spoilage.
Food History:
Ghorabiye is a traditional Persian dish that is usually served as an appetizer or snack. It is made with a variety of spices and herbs and is often served with roasted red peppers.
Flavor Profiles:
Ghorabiye with Roasted Red Peppers has a savory flavor with hints of sweetness from the honey and a slight kick from the spices.
Serving Suggestions:
Ghorabiye with Roasted Red Peppers can be served as an appetizer or snack with a variety of dips and sauces.
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Region: Iranian