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Milkan accommodation and hospitality complex, Milkan residence and guest house in Kermanshah

Milkan accommodation and hospitality complex, Milkan residence and guest house in Kermanshah

local cuisine of Kermanshah; Grill, stew, soup and everything

Milkan accommodation and hospitality complex, Milkan residence and guest house in Kermanshah

local food

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local cuisine of Kermanshah; Grill, stew, soup and everything

barbecue rib

Undoubtedly, the signature of Kermanshah cuisine is rib kebab. It cannot be said that anyone has been to Kermansha and has not eaten grilled ribs. Grilled ribs are usually served in famous restaurants. wrapper colm8 colm pad-15">

Kermanshah is served and no special occasion is necessary to eat this dish. Now let's see how this delicious barbecue rib is made:

lamb rib, mutton, onion, tomato, sweet or hot pepper, lime, butter and some salt are the necessary ingredients for barbecue rib. First, we have to cut the lamb ribs in half, then we usually cut the halved ribs into two or three (depending on the restaurant and the chef's taste) and skewer them with a knife. After skewering the ribs, we cut pieces from the same area of ​​the sheep and mix them with onion and salt, put them next to the ribs and grill them.

stew of Kermanshah local cuisine

غذاهای محلی کرمانشاه؛ کبابی، خورشت، آش و همه چیز

Undoubtedly, the stew of almond slices, which is an authentic Iranian dish, is one of the fierce competitors of Kermanshah kebab rib. Popular and popular food that is compatible with every person's taste It is very popular among Kermanshahi families. This stew is usually served in special events such as weddings. Of course, when the family members get together, chalak stew is one of the best options.

Ingredients for preparing chalak stew: calf thigh meat, almond slices, black barberry, onion, Amani lemon, paste Tomatoes, butter, turmeric, black pepper, salt.

To make this delicious stew, first put a pan of butter in the pan and after it melts, add the meat. Then we roast for 10 minutes until the meat is slightly fried. After the meat is fried, add 1 liter of boiling water and wait for the meat to cook completely. If the meat juice is reduced, add some water again.

Ash Abbas Ali

This ash is one of the local dishes of Kermanshah and is known as Ash Wesley in the local dialect and has a history of about 200 years. Ashi, which a person named Abbas Ali had vowed to give to the fasting people at the time of breaking the fast in their local mosque at night, and it was so delicious that everyone wanted its recipe. Ash Abbas Ali is usually drunk during the holy month of Ramadan and for breaking the fast.

Ingredients to prepare this unique soup: meat Lamb, white beans, chickpeas, lentils, wheat bulgur, Iranian smoked rice, pinto beans, hot mint, hot onion, hot garlic, Kermanshahi animal oil, salt, pepper, spices, turmeric (beans must be soaked beforehand) .

غذاهای محلی کرمانشاه؛ کبابی، خورشت، آش و همه چیز

Ash Sourai

Ash Sorane is one of the local dishes of Kermanshah, which is used in spring. Sorane is a kind of local spring vegetable similar to leek that grows in the western regions of the country, mainly Kurdish and in the foothills of Zagros.

Ingredients for preparing this dish: Sorane vegetable, pomegranate paste, salt, turmeric, pepper and fried onion. Some also add some minced meat to the food.

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غذاهای محلی کرمانشاه؛ کبابی، خورشت، آش و همه چیز

Priya Ramzanzadeh

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  • barbecue rib

  • stew of Kermanshah local cuisine

  • Ash Abbas Ali

  • Ash Sourai