Meybod Local Foods
25 Dishes to Eat When You Are in Meybod Iran
Most of the people are interested in trying traditional dishes when they travel to a new destination. In this page we introduce you the traditional yazd-i foods that can be eaten in the cities of yazd province like meybod, ardakan, taft and etc.
Iranian Food- Shuli Potage
Shooli is the signature of Yazd cuisine. It is a delicious soup served as an appetizer, especially in winters. In winter, mung beans, spinach, beetroot, dill, and sometimes turnips and squash are ingredients of this Yazdi dish. Beetroot peas and lentils are used for making this soup in summer. This vegetable soup is a suitable dish for vegetarians.
Iranian Food- Abadan Potage
Ash Abadani or Abadan Potage is one of the delicious and traditional Iranian dishes that is cooked in most cities of Iran. To prepare this potage, rice, mutton, barley, beans, chickpeas, lentils, leeks, dry tarragon, dry marze and spices are used. Abadan potage is very suitable for breakfast and highly recommended. This potage is cooked in most take-out kitchens of Meybod. Ash Abadan looks similar to Shale Qalamkar Ash, and you don't need hot pickles and mint to have it.
Iranian Food- Wheat Potage
Ash-e Gandom or Wheat Potage is a local Yazd-i food traditionally cooked during winters and mourning of Muharram. It is made of wheat, beans, chickpeas, lentils, onion, garlic and cinnamon. If you travel to Meybod during Muharram, you will see hundreds of people gathered around dozens of large pots on the street corners, stirring them with long ladles and cooking wheat potage. A very interesting street work that takes place before sunrise. On the other hand, you see a long line of people standing to get it for breakfast. Due to the fact that this ash is distributed among the mourners during the mourning days of Muharram and Safar, it is also known as Ash Hossein.
Iranian Food- Pumpkin Soup
Ash-e Kadoo Tanbal or Pumpkin Soup is one of the hearty and delicious Iranian soups, which is special for autumn and winter. Kadoo in farsi means zucchini or squash. Tanbal in Farsi means lazy. So pumpkin in Farsi is Lazy Squash! The main ingredient of this soup is pumpkin. In Mediterranean countries, this soup is flavored with cumin, garlic and ginger, which gives it a different and special taste. This soup is vegetarian, vegan, and gluten Free!
Iranian Food- Plum Soup
To prepare Yazdi plum soup, rice, cobs, dried plums, minced meat, vegetables and spices are used. This soup is suitable for improving constipation, reducing blood sugar, preventing osteoporosis and reducing cholesterol.
Iranian Food- Gheymeh Yazdi
One of the traditional dishes of Yazd and meybod is Gheymeh Yazdi. It is a kind of stew made of chickpeas with a different taste from the ordinary Gheymeh that is served all over Iran. People of Yazd prepare their especial traditional Gheymeh using lamb, chickpeas, tomato paste, saffron, dried lime, onions and seasonings especially cinnamon.
Iranian Food- Pumpkin Stew
Pumpkin Stew or Ghalieh Kadoo is a traditional food of Yazd that is very popular in winter. Its ingredients are pumpkin, mung bean, red beans, onions, walnuts, coconut powder and seasonings especially cinnamon and sugar. It is full of vitamins such as E and C.
Iranian Food- Khoresht Beh Aloo
Khoresht Beh Aloo is a delicious food with pleasant aroma that its ingredients are plum, quince, split peas, lamb, oil, Saffron, tomato paste, onions and seasonings especially lemon juice, ginger and sugar. It has a sour-sweet taste and is very popular among the tourists.
Iranian Food- Fasanjan Stew
In the preparation of Yazdi Fasanjan stew, in addition to meat, walnuts and pomegranate, which are common in all Iranian Fasanjan, sour and beetroot are also used, which makes its taste very different. This stew builds blood and strengthens the body and is suitable for pregnant and lactating women.
Iranian Food- Kalleh Gipa
It is a Yazdi dish that is cooked in cold weather specially for Yalda night. For making this delicious food, they fill the stomach of lamb with chopped or minced lamb, lentil, split pea, dried plum, and rice and sew it with the needle. Then they put them in a big pot with water and let it cook for 4-5 hours.
Iranian Food- Surok Bread
Surok is a sweet and crispy snack that is made of flour which is fried in the sesame oil and decorated with pistachio powder and sugar. In some region of yazd province it is made in the anniversaries of dead people and give it to neighbors and poor people in the city.
Iranian Food- Latir Bread
Sangak, barbari, taftoon, and lavash are the most popular breads in Iran, but every cities of Iran have some special breads. Latir is a traditional type of bread that has long been baked in Yazd and Meybod, either for breakfast or as an afternoon snack. A mixture of sesame and black seeds are sprinkled on the surface of this delicious bread.
Iranian Food- Faloodeh Yazdi
Faloodeh or Paloodeh is an Iranian dessert that is made in different styles in cities of Iran. It is an old ice cream dessert that is made up of thin strands of starch in a mixture of water, ice and sugar. Faloodeh of Shiraz, Kerman and Yazd are the most well-known Faloodeh dessert in Iran. Shiraz-i Faloodeh is usually made with lemon juice or nastaran sweets, but yazd-i and Kerman-i Faloodeh are eaten with rose water and mint.
Iranian Food- Apple Stew
Apple stew is one of the dishes that are cooked in different cities of Iran, but Yazd has registered this dish in its name. The ingredients for preparation this stew are cobs, meat, lemon, tomato paste, tomatoes, sweet apple, saffron and cinnamon.
Iranian Food- Beef Soup
Beef soup is one of the traditional dishes of Yazd and Ardakan. This soup is cooked in layers. That is, first they spread a layer of dough on the bottom of the pot and cover it with a mixture consisting of meat, vegetables and beans. Then another layer of dough is placed on it. They continue this work until the pot is full. Beef soup should be simmered on low heat for a relatively long time.
Iranian Food- Maqut Dessert
Maqut is one of the traditional desserts of Yazd, which tastes similar to Yazdi Falodeh. This dessert looks similar to jelly and caramel. Starch, dried flowers, rose water, saffron, almond slices and pistachio slices are used for maqut preparation.
Iranian Food- Abghora Soup
Abghora Soup is a suitable meal for a hot summer afternoon to quench thirst. To prepare this delicious soup, you need water, wheat flour, chickpeas, rice, chicken broth or meat broth, lentils and vegetables.
Iranian Food- Coriander Soup
Coriander Soup or shorba is one of the local dishes of Yazd for autumn and winter evenings. The necessary ingredients to prepare Yazdi coriander soup are minced meat, onion, fresh or dry dill, green vegetables, half-grain rice and turnips. Coriander soup's nutritious ingredients make it one of the most useful foods for colds.
Iranian Food- Yazdi Eshkeneh
Eshkeneh is a persian onion soup that is usually prepared for dinner. Potatoes, onions, dry or wet fenugreek, flour and spices are the ingredients needed to cook Yazdi Eshkeneh.
Iranian Food- Koofteh Yazdi
Meatballs are among the most popular Iranian dishes that are cooked in different cities of Iran. Among Iranian meatballs, Tabrizi meatballs and Yazdi meatballs are more famous. The word koofteh is derived from kooftan in Persian means “to beat” or “to grind”. Koofteh Yazdi is a special recipe from Yazd with the appearance of big meatballs, which are prepared with a mixture of ground meat, rice, leeks, aromatic vegetables and some other ingredients. These vegetables give the dish a pleasant aroma and make you want to have a second and third Koofteh! To make this Yazdi local food, you first need to cook split peas with rice. Then mash these two ingredients and mix them with minced meat, chopped onions, chickpea flour and aromatic herbs. Once these ingredients are mixed, knead the mixture for a while until it becomes sticky. You can stuff the Koofteh with walnuts, roasted barberries and prunes. Take some of the meat mixture, add some ingredients you want to fill, and form it into a ball. At the end, cook the Koofteh in a special sauce containing tomato paste, saffron and aromatic herbs.
Iranian Food- Moshtok
Moshtok is a delicious snack that is especially suitable for school children. Some pounded dry bread is mixed with cheese, grated onion, chopped walnuts and cumin and after kneading, they shape it by hand. Adding chopped leeks and chives to the mixture is an option.
Zoroastrian Food- Galehami Stew
The Zoroastrian dietary laws greatly restrict the killing of animals as food. Of the few animals that may be eaten, they can be either killed (male sheep) or milked (female sheep) and never both. In case of chicken, geese, ducks; either their egg can be used as food or their flesh and never both. Animals used as pets or working animals can never be slaughtered or eaten as food. Animals cannot be killed when too young or old, the young cannot be taken from their mothers. According to Zoroastrian traditions, on 4 days of the month, one should avoid killing beneficial animals. These four days are known as "nabor days". In nabor days Zoroastrians dont eat meat and fed a strict vegetarian diet. One of the traditional dishes of Yazd Zoroastrians is the Galehami stew, which is almost like yatimcheh. Galehami Stew is one of the dishes that is prepared and eaten in Nabor days. They chop pumpkin, eggplant, potato, onion, cauliflower, and carrot, add spices and a little oil, and add a little tomato sauce to prepare this stew.
Zoroastrian Food- Chashni
Chashni is a vegetarian food that is special for Nabor days in Zoroastrian's belief. To prepare Chashni, cook the red beans and drain the red water. Boil the potatoes. Pulse the beans and potatoes until thoroughly combined. Add onion, coriander, spices, orange juice and stir with a spoon until they are completely mixed.
Zoroastrian Food- Jaghoor-Baghoor
To prepare Zoroastrian Jaghoor-Baghoor, after roasting onions and turmeric, chopped potatoes are added to it. Then a little water, salt and pepper are added. After that some eggs are broken on it. Finally, by adding cumin to it, they close the pan and let it cook with a gentle flame.
Zoroastrian Food- Sodab
Sodab is a herbaceous plant with an unpleasant smell that was used in ancient times to fight infectious diseases, including the plague. The Sodab is usually planted in the garden of Zoroastrians’ houses. In the Zoroastrians' belief, garlic and sodab, have healing and disinfecting properties, so are cooked during the Zoroastrian ceremonies specially the seasonal festivals known as Gahambars or Afarinegan-khani. They believe that its smell brings joy to the soul of the deceased. To prepare this dish, garlic, sodab and mint are pounded in a mortar and turmeric is added to it. They pour some oil in a container and after it gets hot, they fry the pounded ingredients in it. After this mixture is roasted a little, vinegar and water are added to it. This dish is served with bread. During the Zoroastrian ceremonies, this mixture is put in a metallic bowl in front of the priest during the ceremony. Once the ceremony is finished, one of the members of the community distributes the food among the participants.
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