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Beet soup/ Stuffed eggplant with rice/ Fajita

Beet soup/ Stuffed eggplant with rice/ Fajita

Make your iftar healthy during Ramadan.

We offer a menu of 3 dishes with plenty of vegetables that you can prepare for iftar.
Beet soup

• 6 medium-sized beets;
• 3 tablespoons olive oil;
• 1 teaspoon lemon juice;
• salt;

For Sevis:
• 3 tablespoons yogurt;
• 2 tablespoons labne cheese;
• Pepper.
Beet soup is an excellent choice for a cold drink in the spring. How is it prepared? The answer is below.
After washing and cleaning the beets with plenty of water, peel them, put them in a pot, add enough water to cover them and boil for about half an hour. After boiling, strain and keep at room temperature for a while to cool. Then peel.
Peel a squash, grate it and add freshly squeezed lemon juice, olive oil and salt. Then take this mixture to the kitchen robot and slowly add water and puree until smooth. Your soup is ready!

To serve, mix the labne cheese and yogurt well in a bowl. Add the mixture to the soup while serving.

Bon Appetit!

Stuffed eggplant with rice

• 20 dried eggplants;
• 1 cup of rice water;
• 2 large onions;
• 4 cloves garlic;
• 1 tablespoon pomegranate wine;
• 1 tablespoon tomatoes;
• 2 tablespoons dried mint;
• 1 teaspoon sumac;
• Half a teaspoon of pepper;
• 1 teaspoon of salt;
• 1 tablespoon powdered sugar;
• 1 cup of olive oil.
Important Note: Check occasionally while cooking. If it draws water earlier than expected, add hot water.

• Put about 20 dried eggplants in water and boil for 5 minutes until soft. Strain the softened dried eggplants and remove from the water;
• Add 1 cup of olive oil to the pot and heat. Chop 2 large onions, add to the pot and sauté. When the onions are soft, add 4 cloves garlic, a tablespoon of tomato and pepper puree and continue to fry;
• Add 1 cup of water and fry for 2-3 minutes;
• Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of red pepper, 1 teaspoon of sumac, 2 tablespoons of mint and 1 tablespoon of powdered sugar and continue frying;
• Add 1.5 cups of hot water, close the lid of the pot and cook until the water is drained;
• When draining, fill the inside of the dried eggplants to leave a gap of 1 cm;
• Arrange the stuffed eggplants in a pot, pour 1.5 cups of water and 2 tablespoons of pomegranate wine over them and close the lid of the pot and cook until it starts to boil;
• Once it starts to boil, continue cooking on low heat for 40 minutes;

 Bon Appetit!


• 400 q. beef meat;
• 2 bell peppers;
• parsley;
• 1 red onion;
• 1 green pepper;
• 1 teaspoon of salt;
• 2 tablespoons olive oil;
• half a tablespoon of butter;
• 4-5 pieces of mini tortilla bread or lavash.


1. Heat the ceiling;
2. Set the oven to 180 degrees. Cut peppers and onions into cubes;
3. Add olive oil to the hot pan and heat well. Fry the peppers and onions;
4. Add the roasted peppers and onions to the meat and add salt and pepper;
5. Cook, stirring, for 4-5 minutes and add the roasted peppers, onions and meats to the heat-resistant oven;
6. Add butter to the meat and place in the oven. Cook for about 10-15 minutes;
7. Once the meat is cooked as you like, you can make sevis with barbecue sauce and tortilla bread if you like.

Bon Appetit!

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