Khagineh

Khagineh is an Iranian snack which can be eaten at the tea time and even for breakfast. This very simply prepared yet delicious dish originally from Azerbaijan is commonly eaten among Iranian and Azari people. Speaking of its origin, the word “Khagineh” comes from “Khagh” which means egg in Azari language so there is no doubt that the main ingredient is egg.

 Going through details we have to say there is not only one type of Khagine but people tend to cook it with various recipes and ingredients.

To cook this dish, a special type of flour is used called Semolina which can be used Instead of normal flour.

1. Typically cooked Khagineh

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine persian

Servings 6 people

Ingredients

  

• 5 eggs
• 6 tbsp flour
• 5 tbsp yogurt
• 2 cups sugar
• 1 soupspoon baking powder
• oil, as much as required
• brewed saffron, as much as required

Instructions

 

• choose a bowl and break the eggs. Pour the eggs in the bowl, and add the yogurt. Stir them. When they are completely mixed, add the baking powder and the flour and once again, mix the ingredients.
• Use the flame of the gas burner to heat a pot. Add oil to the pot and when the oil is hot, lower the flame of the gas burner. For the next step, it’s better to use a heat diffuser. Pour the ingredients in the hot pot and cover the pot with its lid for 20 minutes. During this time one side of the Khagineh must be fried, so turn it around for the other side to fry.
• Once the whole thing is fried, take it out of the pot. Cut it into pieces and top with Khagineh Syrup (its recipe has been mentioned). Enjoy.

2. Khagineh Tabrizi

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 minute min

Course Dessert

Cuisine persian

Servings 6 people

Ingredients

  

• 3 eggs
• 1 tbsp yogurt
• 1 tbsp flour
• ½ teaspoon baking powder
• ¼ teaspoon vanilla powder
• 6 cracked walnuts
• 2 cups sugar
• ½ cup rosewater
• 1 soupspoon true cardamom powder
• 1 soupspoon cinnamon powder
• 1 soupspoon damask rose powder
• brewed saffron, as much as required

Instructions

 

• first of all, break the eggs an our them into a bowl, add the vanilla and stir the mixture. Then add the yogurt, baking powder and the flower and stir the mixture again.
• Use the flame of the gas burner to hear a pot. Add oil to the pot and when the oil is hot, lower the flame of the gas burner. For the next step, it’s better to use a heat diffuser. Pour the ingredients in the hot pot and fry one side of the Khagineh, now turn it around for the other side to fry. To make the dish softer and more pleasant to it, cover the pot with its lid for 10 minutes.
• Sprinkle the Khagine with true cardamom powder, cinnamon powder, damask rose powder and then roll it. and top with Khagineh Syrup (its recipe has been mentioned) & walnuts. Enjoy.

3. Khagineh Maghz Dar (Khagineh with nuts)

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine persian

Servings 5 people

Ingredients

  

• 4 eggs
• 5 tbsp flour
• 4 tbsp strained sweet yogurt
• 1 soupspoon baking powder
• 1 teaspoon vanilla powder
• 1 tablespoon cinnamon powder
• 1 tablespoon damask rose powder
• ½ glass cracked walnuts

Instructions

 

• First of all, mix the sugar and water and heat it on the flame of the gas burner for the sugar to dissolve in water add some rose water, brewed saffron and lower the flame the combination must boil for a while.
• Use an electric mixer to mix the eggs and the vanilla they should look like something foam-like. In separate bowl mix the yogurt and the baking powder when the yogurt looks bobbly add it to the other combination also add the flour to the bowl and mix all the ingredients.
• Preheat a pan and add some oil to it. Put half of the combination of the ingredients in your pan and cover the pan with its lid. Meanwhile mix the cinnamon powder, damask rose powder and the cracked walnuts. Put this mixture on top of the Khagineh in the pan and then carefully add the other half of the combination of the ingredients (which is left) to the pan (on top of the walnuts) and wait for it to cook. To make this dish sweet, it must be served and topped with Sharbat Khagineh (Khagine Syrup).
• All the dishes mentioned above can be topped with damask rose powder, pistachio and almond slices, coconut powder and they are all served with Sharbat Khagine (Khagineh Syrup).
• To prepare Khagineh Syrup, pour 2 cups of water to a pot, also add 2 cups of sugar, a tablespoon of brewed saffron and a tablespoon of rosewater. Leave the pot on the flame of the gas burner, wait for the sugar to dissolve in the water, as the water evaporates, the syrup will be more concentrated. the syrup is ready, top your Khagineh with it.