Amme Furooz Quince jam recipe

1. Wash peel and quarter 3 k. Quince

1. Cut each piece into 3 that makes 12 pieces .
2. In a copper pot pour water on top of the quints till covers them and put over a moderate flame and close the lid and bring to boiling point .
   
3. cook for 2 to 3 hours till quinces change color into pink.
4. Turn off the heat and pour the extra water into another pot; add sugar the exact weight of the Quinces
   
5. Bring to boil and simmer for 10 min. then pour this syrup over Quinces in your copper pot.
6. Heat the pot to boiling point and cook for an hour and half over a moderate flame then turn off the heat.
   
7. Wrap the lid in a white clean cloth and then close carefully let it cool for 2 hours.
8. For better result turn on the heat and bring the jam to boil again simmer for 5 min.
9. Repeat this process till you feel satisfied with the color.

The color of your quince jam depends mainly on the kind of quince you choose and the copper.

Joojeh Kebab; (BBQ chicken)

Daei Mansoor Chicken Kebab recipe:

• Cut and section the chicken meat into thin pieces
• Add half cup of vegetable for 1 kilo of chicken and mix well
  
• Refrigerate the meat for 24 hours in a sealed container; mixing thoroughly a few times.
  
• Now the meat is ready, you either grill or freeze it to use later on.
  
• Add 5 g. ( 1 teaspoon) salt to 500 g. chicken
• To enhance the taste and color add a desirable amount of spices like: Black pepper, Carry, Mango powder and Saffron to chicken meat.
  
• to every 500 g. chicken meat add 3 tablespoon lemon juice.

1. Mix the spices, salt and lemon juice and add them to the chicken pieces mixing till well blended
2. Put in the refrigerator for an hour to marinate.
3. grill the chicken pieces over a moderate flame using long thin metal kebab skewers.
4. Remove the chicken kebab from the heat when done and brush and grease each with canola oil.

Tenderize the meat by marinating in vegetable Oil

Kebab Koobideh ( ground beef barbecue) a persian specialty

I asked Daei Mansoor how to make Kebab Koobideh and he says:

• For preparing the kebab you need to ground an optional quantity of lean beef meat twice
• Pack 500 g each freezer bag and line each in half and fold a half over the other and keep in freezer this way you can use half the amount (250 g) later on when necessary
• 250 g ground meat is enough for 4 skewer; 65 g each skewer
• Add 5 g ( 1 small teaspoon ) to every 500 g ground beef
• Add the salt to the grated onion immediately; otherwise the onion wouldn't taste good
• The kebab skewers should be long and 2-1/2 cm. wide
• Every housewife should have an accurate scale in her kitchen to measure the ingredients.
  

1. Peel and finely grate a middle sized onion in a large bowl .
   
2. Discard the excessive onion liquid without pressing.
3. Add 5 g salt immediately to the grated onion.
4. Add a desired amount of crushed black pepper.
   
5. Mix the ingredients thoroughly; knead with your gloved hand.
   
6. Put a lead over the bowl and place in the fridge for an hour.
7. Take the meat mixture out of the fridge and knead again.
8. Press the meat around long metal kebab skewers evenly ( 65 g meat each).
9. Grill over high flame and turn & turn till all sides are cooked evenly___ this is very important if the heat is low or you turn skewer at random the meat will loosen and drop down; a ,hope not ,discouraging result!
   
10. Remove from heat when the meat is cooked and place in a pan.
11. when still hot brush them with canola oil and remove from the skewers.
12. Serve with raw onion which you have already soaked in plenty of water and 2-3 tablespoon lemon juice for 2 hours to improve the taste.
    

This kebab tastes good and is comparably low in cholesterol

http://en.wikipedia.org/wiki/Kabab_koobideh
http://www.persiancity.com/recipes/recipe.asp?ID=54

Home made Cottage cheese

Daei Mansoor says in order to make good home made cottage cheese you have to take these few simple steps:

1. Do not overheat the milk higher than 50 degrees because high temperature kills the essential bacteria of pasteurized milk in cheese making process.
2. Have a clean thermometer available to measure the milk temperature
3. Do not buy your milk the day after the weekends or in the afternoon since fresh milk is an important factor in getting good results.
   
4. Solve the pill in water at room temperature, don't use hot water.
5. Use one pill and 80g. salt for every 5 kg milk

http://www.rennilaseiiec.com/english.html

• Put 5 package of pasteurized milk and the salt in a stainless steel pan over the flame and heat to 40 degrees.
  
• Dissolve the pill in half glass of water and 1 teaspoon salt and add to the milk.
  
• You can add powdered cardamom, cumin or any herb or spice that you prefer to the milk to improve the taste.
• If you don't like a change in your cheese color, you may wrap the spices & herbs in a clean white cloth and put in the milk for flavoring the cheese.
• Put the lead and place the milk in the safe corner of a room and cover with a blanket.
  
• Remove the lead after a quarter and 2 hours and place the fresh cheese in refrigerator to set for half a day 6 hours
• Spread a white thin clean cloth in a colander placing a plastic pan underneath.
• Empty the content slowly and carefully into the cloth; leave to rest for 15 minutes.
• Gather and rise the corner of the cheese cloth covering the cheese
• Put a lead over the container and place it in the refrigerator for 24 hours or so
• Meanwhile gather the corners of the cloth toward the middle to form the cheese surface evenly.

Good Luck!

How to make Kashk

Kashk is a diary product and tastes sour. Iranian add Kashk to some of their cooking to improve the taste. Kashk is produced from boiled concentrated yogurt and contains a considerable amount of Calcium.

Here is how to make it.

Daee Mansoor says:

• Leave the yogurt out of fridge for a day or half till it tastes sour.
• Add 1 liter of water to every 5 kg. of yogurt and beat well using a mixer.
• Put over the flame and beat till boiling point.
• Let it boil moderately for about 4 hours till thickened turning into a cream color; leaving the lid open to scape the steam.
• Add salt to taste.
• Remove from heat after 4 hours and beat well with an electric mixer till smooth.
• Leave to cool till it looks like dough.

Freeze in plastic bags or keep refrigerated for about a week.

Dear readers

Daee Mansoor is an experienced man; a criticizing but kind husband; a jack of all trades.

I am his sister and my writing is not literally good but ..

he says such interesting things and has had long life valuable experiences in cooking, housekeeping, gardening etc .. with such an accuracy that if i happen to gather and collect even half of them here it makes a useful source of knowledge to those who are interested in cooking and how tos.

I appreciate your every single helpful comments.

Letting me know your ideas and feed backs will be a great help in writing the following posts and I promise you to do my best!

P.S.
Daei means uncle in Persian

Click and read this in Farsi:
http://daeemansoorfarsi.blogspot.com/