Norooz
Yeayyyyyyyyyyyyyyyy Eid is in a week 🙂
I would like to wish all of you a year full of HEALTH, HAPPINESS and SUCCESS.
EID e hame pishapish mobarak!
The linke below is a history of norooz. It has interesting facts that some of you might already know 🙂
http://en.wikipedia.org/wiki/Norouz
http://www.cais-soas.com/CAIS/Celebrations/noruz.htm
[youtube]https://www.youtube.com/watch?v=TXSFwWCB07c[/youtube]
[youtube]https://www.youtube.com/watch?v=LCVMa2eRmtI&feature=related[/youtube]
[youtube]https://www.youtube.com/watch?v=sbO2Rw8Kksc&feature=related[/youtube]
[youtube]https://www.youtube.com/watch?v=imSErvxdP8Y[/youtube]
[youtube]https://www.youtube.com/watch?v=nmyJJHakDY8&feature=related[/youtube]
I also have a recipe of my favorite persian cookie for those of you who LOVE cooking just like I do 😉
Walnut Cookie:
Main Ingredients:
Egg Yolks: 4 (extra large)
Sugar: 1/2 cup
Vanilla: 1/4 tsp (extract or powder)
Walnuts: 3+1/2 cups, coarsely chopped
Lemon Rind: 1/4 tsp (from one lemon, optional)
Directions:
1. Preheat oven to 325 F.
2. Beat egg yolks and sugar until very thick and plain color, for about 5 minutes.
3. Stir in the vanilla, chopped walnuts and lemon rind (optional) into the yolk mixture.
4. Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the batter on to the parchment-lined baking sheet 2 inches apart.
5. Bake for 10 minute or until cookies are dry and firm.
6. Remove from the oven and let cool on the baking sheet for about 5-10 minutes. Remove to wire racks to cool completely.