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How to prepare Kashani original sumac shafteh

shafteh Sumaq is a traditional food of Kashan that is prepared with meat. In this dish, minced meat is combined with other raw materials and cooked in the form of small meatballs in sumac water and it has an extraordinary taste. In this video, we traveled to Kashan to teach you How to prepare Kashani sumac shafteh from a woman from the same city. Join us.

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Mutton Mutton fat: 100 g
  • Onion: 3 (2 for meat and 1 for sauce)
  • Chickpea flour: 150 to 200 g
  • sumac seeds or sumac powder: 100 to 150 grams
  • Eggs: 2
  • Tomato paste: 1 tablespoon
  • Pomegranate paste: two thirds tablespoon
  • Ginger: one-half teaspoon
  • Turmeric: 1 teaspoon
  • Salt and black pepper: as desired
  • Sumac: 1 Teaspoon
  • Preparation time: 1 hour

    Ingredients suitable for: 6 people

    How to prepare Kashani sumac shaft

  • First, pour sumac seeds in a container with one to two glasses of warm water for 20 to 30 minutes and then take its extract.
  • To prepare the whipped cream, pour the meat with 2 onion leaves into the chopper and chop it well to soften it.
  • Mix the eggs together Way 1 Add 1 teaspoon of turmeric, salt, black pepper and 1 teaspoon of sumac to the meat and knead it well.
  • Then slowly add the chickpea flour to the meat and try to mix it well. Mix evenly with the meat and add flour until the ingredients do not stick to the hands (the amount of chickpea flour consumed is not always constant and depends on the amount of meat fat), then rest the ingredients for 5 to 6 minutes and set it aside. li>
    • Pour the oil into the pan to heat, then separate the puff pastry to the size of a small tangerine and roll it by hand until the surface is smooth and then fry in oil (to prevent the puff pastry from sticking to the hand Soak it in a little lukewarm water.
    • Then add some salt, ginger powder and 1 tablespoon of tomato paste along with two thirds of a tablespoon of pomegranate paste to the onion and finally, add the sumac extract to the onion and stir until Be uniform. After the sauce boils, put the shuffles in the sauce and put the lid on the pan and cook the shuffles in the sauce for ten minutes to a quarter.
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  • Tags: how, prepare, kashani, original, sumac, shafteh

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