Happy Chinese New Year!
Chinese & Persian New Year have some similarities. Both are celebrated on a different day each year. Chinese New Year due to following the lunar calendar and Persian New Year marking the coming of Spring time.
Both are very familial occasions and both use food to symbolise luck, family, wealth and health.
Ordinarily I cook a Chinese feast to mark the occasion and also to teach our little boy about other cultures and the world around him. Although he learns a lot from myself and my family being Persian and my husband being Welsh, we live in a small town in North Shropshire and so it is important to us that he understands cultural diversity in all its glory.
This year however instead of doing the normal noodles and dumplings, I am playing with the similarities between the festivals and relating it to the food I am going to cook. I am taking some yummy Chinese meals and fusing them with my Persian roots. One of which being my little Persian Shredded ‘not duck’ Lamb Pancakes (recipe below).
Happy Chinese New Year! I hope it brings all my readers health, happiness, prosperity and peace.
If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen, twitter @becksjonesmlpk & facebook page @mylittlepersiankitchen
My Little Persian Shredded ‘not duck’ Lamb Pancakes
1 shoulder of lamb – cooked and shredded
1 red chilli sliced and de-seeded
4 cloves garlic
a good glug of olive oil
1/2 Sliced cucumber
Seed of 1 pomegranate
4 Spring onions
20 Chinese pancakes
1/2 Pot of natural yoghurt
2 tsp dried mint
Pre heat the oven to 220’C (fan assisted)
Cover the lamb in olive oil, rock salt, chilli and garlic and cover in tin foil.
Cook for 30 minutes. Remove and baste and reduce the heat to 150’C and cook for 5 hours. Basting every hour.
Whilst the lamb is cooking slice the cucumber, spring onions and de seed the pomegranate and place into small dishes in the fridge for serving.
Mix the mint and yoghurt together and place in the fridge until ready to serve.
When the lamb is cooked remove and shred. Ensure you shred all the rendered fat also as this adds to the flavour.
Place in a serving dish in the middle of the table with the molasses, the yogurt, cucumber, pomegranate and spring onions and let everyone dig in and build their own pancakes! Nooshe Jaan!