So you thought that pasta was only cooked in Italy and East Asia? Well think again! Because here are 3 delicious ways to cook pasta, all originating in the Middle East.

1. Asheh Reshteh, Iran.

This is not your average noodle soup! Asheh Reshteh is a rich blend of fresh spinach, noodles, chickpeas and beans. And adding all the flavors: garlic, turmeric, coriander, mint leaves and parsley.  And of course, topped off with some kashk, the Iranian version (but fair delicious-er) of sour cream. Although this soup is normally served at Nowroz, the Persian new year, it is recommended for any night – especially during cold fall nights.

Via My Persian Kitchen

Find the recipe on MyPersianKitchen.

2. Berkoukes (Berkoukesh), Algeria & Morocco.

These delicious balls of pasta are similar to the smaller Berber side dish couscous. The berkoukes balls may not be significant in size, but they are filled with flavor – especially when cooked as a part of spicy North African dishes. They can be cooked in a variety of ways, popularly as a part of stews with chicken or meat, as tajines, or as soup.

Via Sweetpea and Jasmine

Find the recipe on Sweetpea & Jasmin.

3. Tahdig, Iran & Afghanistan.

This dish, originating in the Persian rice dish with the same name, is based on the golden and crispy surface that you get when you let spaghetti (or rice) fry in its pot. Tahdig is frequently cooked with spices like turmeric, saffron and garlic, and often includes onions, potatoes and tomatoes – all of which are cooked on the inside of the spaghetti layer. Before serving, the dish is turned upside down directly from the pot, creating a fun textured pasta umbrella with a delicious inside!

Via Turmeric & Saffron

Find the recipe on Turmeric & Saffron.

Try one of these fun and flavorful dishes for some variation on your next pasta night!

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