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| | SMASHED POTATOES WITH SOFT-COOKED EGGS AND MINT (YERALMA YUMURTA)Yeralma yumurta, which translates simply as potato egg from the Azerbaijani language, is a popular street food in Tabriz, in northwestern Iran. Smashed potatoes and eggs are spread onto flatbread, which is rolled up for easy eating. For our version—inspired by a recipe from Naz Deravian's new cookbook, “Bottom of the Pot”—we soft-cook the eggs so the yolks stay moist and rich, and perk up the flavors and colors with lemon-pickled red onions, ground sumac and fresh mint. Thin, rectangular sheets of lavash are the best choice for bread, but if it’s not available, use pita bread or naan instead; these types of bread are thicker than lavash and were especially good when warmed before topping.4 servings1 small red onion, quartered and thinly sliced2 tablespoons lemon juice, plus lemon wedges to serveKosher salt and ground black pepper6 large eggs4 tablespoons extra-virgin olive oil, divided, plus more to serve1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces3 teaspoons ground sumac, divided4 sheets lavash or 4 rounds pita bread or naan (see note)¼ cup chopped fresh mint, plus ½ cup lightly packed fresh mint, tornFlaky salt, to serve (optional) In a small bowl, stir together the onion, lemon juice and 1 teaspoon kosher salt. Set aside. Fill a large saucepan with about 1 inch of water. Place a folding steamer basket in the pan, cover and bring to a boil over medium-high. Meanwhile, fill a medium bowl with ice water. Add the eggs to the steamer basket, cover and cook for 9 minutes. Immediately transfer the eggs to the ice water and let stand until cooled. Crack and peel the eggs, then cut each one lengthwise into 4 wedges. While the eggs cook, in a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the potatoes in an even layer and cook, stirring once halfway through, until well browned, about 5 minutes. Reduce to medium and continue to cook, stirring frequently, until a knife inserted into the largest pieces meets no resistance, 5 to 10 minutes. Transfer to a medium bowl. Using a potato masher or fork, roughly mash the potatoes with the remaining 2 tablespoons oil, 2 teaspoons of sumac, 1 teaspoon kosher salt and ½ teaspoon pepper; the mixture should remain quite chunky. Stir in the chopped mint. Taste and season with salt and pepper. Spoon the potato mixture onto the bread, dividing it evenly. Place the egg wedges on top, then scatter over the torn mint and the pickled red onion. Sprinkle with additional kosher salt or flaky salt, if using, and the remaining 1 teaspoon sumac, then drizzle with additional oil.Tip: Don't steam your eggs for longer than 9 minutes. Soft, barely set yolks add richness and a creamy texture to the dish. If you'd like your yolks very soft and rather runny, steam them for as little as 7 minutes. Don't mash the potatoes until smooth; leave them chunky so they add toothsome texture.https://www.177milkstreet.com/recipes/soft-cooked-eggs-smashed-potatoes-yeralma-yumurtaTags:azerbaijani, egg, potato, sandwich Zebra CakePreparation time: 25 minutesCooking time: 40 minutesMakes one 9-inch (23 cm) cakeINGREDIENTS4 large eggs, at room temperature1 cup (8 oz / 250 g) granulated sugar1 cup (8 fl oz / 250 ml) milk, at room temperature1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)1/3 teaspoon vanilla powder (optional)2 cups (8 oz / 250 g) all-purpose flour1 tablespoon baking powder (not BAKING SODA!)4-5 tablespoons dark cocoa powder (dark zebra patterns won’t stand out with light cocoa powder. Add more if needed)You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color2. Add milk and oil, and continue beating until well blended.3. Add vanilla powder and baking powder to the mixture. Gradually add flour and then beat until the batter is smooth and the dry ingredients are thoroughly incorporated.4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well. The color of the cocoa batter should be quite dark, so add more if needed.5. Preheat the oven to 350˚F (180˚C).6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter.NOTE: Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.http://azcookbook.wordpress.com/2008/02/15/zebra-cake/(with pictures of batter pattern)Tags:azerbaijani, cake, dessert Top of Page | | 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