{"id":1965,"date":"2020-07-06T21:25:00","date_gmt":"2020-07-06T21:25:00","guid":{"rendered":"http:\/\/peykmagazine.com\/en\/?p=1965"},"modified":"2020-07-06T21:25:45","modified_gmt":"2020-07-06T21:25:45","slug":"cutlet-persian-beef-cutlet","status":"publish","type":"post","link":"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/","title":{"rendered":"CUTLET (Persian Beef Cutlet):"},"content":{"rendered":"

\"\"<\/p>\n

Preparation time: 2 hours Servings: 15 medium-size cutlets<\/p>\n

Ingredients: 1 pound lean ground beef; 3 medium potatoes; 1 raw potato, grated; 1 medium onion, grated; \u00bd teaspoon baking soda; 1 egg + 1 egg yolk; \u00bd teaspoon turmeric; \u00bd teaspoon cinnamon; 1 teaspoon liquid saffron; \u00bd teaspoon salt; \u00bc teaspoon pepper; 2 cups bread crumbs; oil for frying<\/p>\n

Instructions:<\/b><\/p>\n

    \n
  1. Boil potatoes until thoroughly cooked (about 30 minutes), then peel.<\/li>\n
  2. Place ground beef in a large bowl; while still warm, grate potatoes on top of beef.<\/li>\n
  3. Add all remaining ingredients, except bread crumbs, and mix well, kneading thoroughly.<\/li>\n
  4. Blend mixture in a food processor for 3 minutes, then refrigerate for at least 1 hour, and preferably overnight.<\/li>\n
  5. In a large frying pan, warm oil.<\/li>\n
  6. Roll meat mixture into balls (slightly larger than golf balls).<\/li>\n
  7. On a wooden cutting board, spread bread crumbs and roll balls in crumbs.<\/li>\n
  8. Flatten each ball on the board, forming into 1\/3 inch thick, oblong shapes, with one slightly pointed side about 4 inches long (both sides should be covered with bread crumbs).<\/li>\n
  9. In the skillet, warm oil and fry each cutlet until golden on both sides (about 7-8 minutes).<\/li>\n<\/ol>\n

    Note:<\/b>\u00a0 <\/span>Cutlets may be made in advance and reheated or served cold.\u00a0 <\/span>They also freeze well.\u00a0 <\/span>Cutlets are popular for lunch and as a mid-afternoon snack, served with fresh tarragon, mint, and basil.<\/span><\/p>\n

    \"\"<\/p>\n

    Summer Berry Mousse:<\/span>
    \n<\/span><\/strong>Preparation time:\u00a0 <\/span>1 hour\u00a0 <\/span>Servings: 10<\/span><\/p>\n

    Ingredients: 32 ounces plain yogurt, drained in cheesecloth; 1 \u00bd cups whipping cream; 1 \u00bd cups raspberries;\u00a0 <\/span>1 \u00bd cups blackberries; 2 packages unflavored gelatin; \u00bc cup boiling water; 1 \u00bd cups crushed graham crackers; \u00bd cup butter<\/p>\n

      \n
    1. Instructions:<\/b><\/li>\n
    2. Mix crushed crackers and butter and line a greased 9-inch spring form pan.<\/li>\n
    3. Whip cream and mix with thick yogurt.<\/li>\n
    4. Soften gelatin in boiling water, cool slightly, and add to cream mixture<\/span>.<\/li>\n
    5. Puree \u00be of the berries in a food processor and add to gelatin mixture.<\/span><\/li>\n
    6. Spoon out contents of bowl on top of the crust and even out the top.<\/span><\/li>\n
    7. Refrigerate for eight hours.<\/li>\n
    8. Remove pan ring and place on platter.<\/li>\n
    9. Garnish with additional whipping cream and berries and serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Preparation time: 2 hours Servings: 15 medium-size cutlets Ingredients: 1 pound lean ground beef; 3 medium potatoes; 1 raw potato, grated; 1 medium onion, grated; \u00bd teaspoon baking soda; 1 egg + 1 egg yolk; \u00bd teaspoon turmeric; \u00bd teaspoon cinnamon; 1 teaspoon liquid saffron; \u00bd teaspoon salt; \u00bc teaspoon pepper; 2 cups bread crumbs;<\/p>\n","protected":false},"author":2,"featured_media":1972,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-1965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nCUTLET (Persian Beef Cutlet): - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CUTLET (Persian Beef Cutlet): - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"Preparation time: 2 hours Servings: 15 medium-size cutlets Ingredients: 1 pound lean ground beef; 3 medium potatoes; 1 raw potato, grated; 1 medium onion, grated; \u00bd teaspoon baking soda; 1 egg + 1 egg yolk; \u00bd teaspoon turmeric; \u00bd teaspoon cinnamon; 1 teaspoon liquid saffron; \u00bd teaspoon salt; \u00bc teaspoon pepper; 2 cups bread crumbs;\" \/>\n<meta property=\"og:url\" content=\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/\" \/>\n<meta property=\"og:site_name\" content=\"Peyk Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-06T21:25:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-07-06T21:25:45+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2020\/07\/persian-cuisine-peyk-188.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"140\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/#article\",\"isPartOf\":{\"@id\":\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/peykmagazine.com\/en\/#\/schema\/person\/b8758493a366338985bb7c506eb1e030\"},\"headline\":\"CUTLET (Persian Beef Cutlet):\",\"datePublished\":\"2020-07-06T21:25:00+00:00\",\"dateModified\":\"2020-07-06T21:25:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/\"},\"wordCount\":323,\"commentCount\":0,\"image\":{\"@id\":\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2020\/07\/persian-cuisine-peyk-188.jpg\",\"articleSection\":[\"Persian Cuisine\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/\",\"url\":\"http:\/\/peykmagazine.com\/en\/2020\/07\/06\/cutlet-persian-beef-cutlet\/\",\"name\":\"CUTLET (Persian Beef Cutlet): - 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