Sunday, March 31, 2013

Pastirma / Bastirma at Pars Market

Pastirma or Bastirma is a highly seasoned, air-dried cured beef that is produced and consumed in a wide area of Eastern Europe and the Middle East. Though beef is the most common meat today, various meats are also used, including camel, pork, lamb, goat, and water buffalo, with camel being the most prized. Pastırma is prepared by salting the meat, then washing it with water and letting it dry for 10-15 days. The blood and salt is then squeezed out of the meat which is then covered with a cumin paste prepared with crushed cumin, fenugreek, garlic, and hot paprika, followed by thorough air-drying. Depending on the variety of the paprika, it can be very spicy or Mild.

Sliced Pastirma at Pars Market Columbia Maryland 21045
Slices Pastirma at Pars Market
  In Turkey, where it is eaten as a breakfast with eggs and as a meze with rakı, there are more than 22 kinds of pastırma. Generally speaking, the mainstream spiced version from Central Anatolia, often called Kayseri pastırması, is most common. The less-common Rumeli pastırması "Balkan pastırma", is simply salted and dried.
Pastirma / Bastirma at Pars Market in Columbia Maryland 21045
Pastirma / Bastirma at Pars Market in Columbia Maryland

In Egypt, pastirma is used for breakfast, with fried eggs. It is also used as a topping for pizza, and a filling for a variety of oven prepared stuff dough dishes, whether they are made from regular bread like dough, or a flaky multilayered puff pastry like dough.
Palestinians eat the pastirma sliced in thin slices and fried in olive oil. The pastirma/bastirma is served not only in the mezze table but also as breakfast food eaten with freshly baked pita bread.

The best place in this area to find the finest quality Pastirma would be Pars Market, at Pars You can get the most delicious athentic style Pastirma / Bastirma at very reasonable prices as well as other similar foods such as Lahmajun or Sujuk and many more....  

Pars Market LLC

9400 Snowden River Parkway Suite 109
Columbia, MD 21045

Thursday, March 21, 2013

Variaty of Baklava at Pars Market Columbia Maryland

What is Baklava?

Baklava is a Mediterranean dessert made with Phyllo dough, nuts, butter, and sugar. After baking to perfection, a sweet syrup is immediately poured over the pieces allowing the syrup to be absorbed into the layers.

Greek Baklava with Almond and Walnut at Pars Market
Greek Baklava with Almond and Walnut at Pars Market
Some baklava contains walnuts. Other variations include pistachios, pine nuts, almonds, or other nuts common to the Mediterranean and the Middle East. In many countries, baklava is an excellent compliment to coffee. Baklava is used in weddings, family get-togethers, and various other feasts and celebrations. We are glad to fill your baklava order quickly and efficiently.

The History of Baklava

 Many groups claim Baklava as their own. However, a check of the history of baklava yields surprising results. It is widely believed that it is of Assyrian origin.
Around approximately the 8th century B.C., Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this sumptuous treat.
Persian Baklava with Pistachio Sold at Pars Market Columbia Maryland 21045
Persian Baklava with Pistachio
  Baklava was baked only on special occasions, usually by the rich who could afford such a luxury. A poor man used to exclaim, "I am not rich enough to eat Baklava in my house." Things have changed over the years. Now, you can order baklava anytime and you do not have to be a millionaire to enjoy the great taste at Pars Market

Turkish baklava Pistachio / Walnut at Pars Market Columbia Maryland 21045
Turkish baklava Pistachio / Walnut at Pars Market
  At Pars Market We carry Wide selection of Baklava from Persian Baklava (Pistachio) Greek Baklava (Walnut and Almond) Turkish Baklava (with Walnut or Pistachio) and homemade Arabic Baklava Come down to Pars Market and taste the best selection of Baklava you could ever have, we are looking forward seeing you soon!  




Sunday, March 17, 2013

Magic Eggs for Haft sin at Pars Market

Decorating Nowruz Eggs has always been one of Nowruz highlights ever since we were a kid. Although as a child we loved making as much of a mess as possible with the dyes, as an adult we've changed to slightly more tidy ways (since we are the ones cleaning up). All this can still be achieved with without messy watercolors, dyes, paints or crayons with the Magic Nowruz Egg set in a few easy simple steps.

Magic Eggs Wrap at Pars Market
Magic Eggs Wrap at Pars Market
  Easy and magical way to decorate your Persian New Year Eggs, haft-sin (7-sin) Eggs, in about 5 seconds you can have professional decorated egg

 At Pars Market We made it extremely easy for you to celebrate the Nowrouz, this new product named "MAGIC EGGS" Magic Nowruz Egg comes with a package. This new package set of 12 egg wraps has been created for every taste form old traditional look to fun and playfulness.

Instruction how to use it!

Magic Nowruz Egg No Paint - No Mess

Package Contains 12 Egg Wraps
How to use:
1-Choose large white eggs and boil them first. To prevent cracking make a small hole at the bottom of the egg.
2-Open the package carefully from the bottom.
3-Separate the sleeves from eachother.
4-Slide the eggs into the center of each sleeve.
5-Place them into a bowl and pour boiling water over them until the sleeves shrink tightly around the eggs.

Due to use of boiling water adult supervision is required for children. Chocking hazard-Small parts. Not for children under 3 years old.




Wednesday, March 13, 2013

Sumac on Haft sin and Nowrouz Table

The Haft Sin items are sabzeh (wheat or lentil sprouts representing rebirth), samanu (creamy pudding made from wheat germ regarded as holy and symbolizes affluence), seeb (apple symbolizing health and beauty), senjid (dried fruit of lotus tree stands for love), sir (garlic regarded as medicinal and represents health), somagh (sumac berries signifying the color of the sun and the victory of good over evil) and serkeh (vinegar representing old age and patience). Apart from these foods, there are other items that are placed on the traditional table.

Sumac in Jar at Pars Market in Columbia Maryland 21045
Sumac at Pars Market in Jar

The word sumac traces its etymology from Old French sumac (13th century), from Medieval Latin sumach, from Arabic summāq (سماق), from Syriac summāq (ܣܘܡܩ)- meaning "red".

Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac. It's delightful!
Sumac is considered essential for cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish. 

at Pars Market we carry all your needs for Nowrouz including Sumac! We sell them in Different sizes, In jar and or in the Package, Sumac is available at Pars Market specially for Nowrouz and year round!

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Saturday, March 9, 2013

Samanoo at Pars Market in columbia Maryland

It is made of wheat germ Wheat Paste (سمنو): Samanoo is one of the many items on the haft-seen table or "sofreh" tablecloth that starts with the letter "S.". It is made of wheat germ in a form of sweet paste, a very sophisticated Persian dish made with germinated wheat sprouts and flour. "Sabzeh," wheat sprout, represents rebirth and samanoo represents the reward of patience, sweet life and strength and preparedness for new year.

It is a high calorie food with vitamin E. it represents strength and preparedness for new year.n a form of sweet paste, a very sophisticated Persian dish. It is a high calorie food with vitamin E. 

 Making an authentic samanoo requires time, patience and a good arm, or the help of several people to help with the cooking. Usually the person who makes samanoo shares it with others and sends out bowls or containers of it to neighbors, family and friends.The making of samanoo from the start to the finish takes several days. First, the seeds have to be soaked in water for two days, then transferred into a bowl wrapped in a moist cheesecloth and as soon as the new shoots appear they have to be spread out on a paper to completely dry out before grinding and sifting them. "Samanoo pazan," the making of the samanoo, usually takes about a full day. 

However at Pars Market we make it extremely easy for you and sell you the one is already have been prepared and ready for you to put on your Nowrouz sofreh, Come and get yours at Pars Market!

Happy Happy Happy Nowrouz! Happy Spring!




Wednesday, March 6, 2013

Tea Biscuits at Pars Market

Any of various plain cookies or Semi-Sweet biscuits often served with tea called Tea Biscuit! It's always yummy with Tea! It is Mostly popular within Middle East and Eastern Europe, Often Come in Plain flavor and the with Chocolate flavor is less common! at Pars market we sell the best known Brands Tea Biscuits in Different Sizes! Come down to Pars market to buy a Tea Biscuit from us to enjoy a great time while you're having it with your Hot Tea!

Tea biscuit at Pars Market Columbia Maryland 21045
Tea biscuit at Pars Market




Saturday, March 2, 2013

Sabze Eid A Complete Day by Day Guide at Pars Market

One of the elements of Haft Seen is Sabzeh (Unpelted Wheat), sprouts.  Sabzeh is actually one of the first things that are prepared for the spread as it takes a couple of weeks for the sprouts to grow into a nice height.  There are two types of sabzeh, one that is done with wheat and the other is done with lentils. Which found at Pars Market in Columbia MD 21045

Sadaf Brand Unpelted Wheat at Pars Market
Sadaf Brand Unpelted Wheat at Pars Market
We’re about 15 to 16 days away from Saleh Tahvil  (Persian New Year). Sabze is one of the most important center pieces on the Haft Seen spread.

Instruction for Sprouting Un-Pelted Wheat at Pars Market
Instruction for Sprouting Un-Pelted Wheat
 There are three types of seeds usually used to grow the Sabze for Norouz. Wheat, Lentils, and Mungs. We sell them all at Pars Market and Mostly Sadaf Brand.

Green Lentils at Pars Market
Green Lentils at Pars Market
 As well as we sell Green lentils, Mung Beans and Unpelted Wheat, We will have them ready for nowrouz, If you Don't have time for sprouting it at Pars Market we will have it for you all ready! I’ve decided to grow all three and see how fast and how pretty they grow. And share the experience with customers who are buying them to sprouting it them selves!  My general knowledge is that Wheat it takes roughly 12 to 13 days for it to reach a good height for your Haft Seen spread. Lentils take a little longer (3 days or so). Mungs should be the same as Lentils.
Mung Beans at Pars Market
Mung Beans at Pars Market
Day 1:
First the Lentils(Adas), Unpelted wheat(Gandom’e sabze), and Mungs (Mash) need to be soaked in water. Make sure you check on them since they tend to absorb the water quickly and bloat (I experienced this with the Lentils and the Mungs). Once that happens add more water because they should always be covered with water (Roughly an inch or maybe 1-2 centimeters).
Day 1 - Soaking stage
Day 1 - Soaking stage

Day 2:
Change the water for all three. Nothing else needs to be done today.
This is the day that if you are using unpelted wheat or Lentils you should remove them from the water and and place them on a spread-out cotton cloth. You should cover it both on top and bottom. From here on out you would need to always make sure that you keep the cloth damp. No we wait for them to sprout and start their roots. Generally lentils take longer.
Now, if you are using mungs, you would need to only change the water for the mungs and not transfer them onto the damp cloths since the mungs will start sprouting under water, unlike the wheat and the lentils. So all you need to do on day 3 and day 4 for mungs is to change their water. By day three you can notice that it’s turning more and more white.
Day 3 - Transfer for 2, Soak for 1 !
Day 3 - Transfer for 2, Soak for 1 !

Day 4:
Keep the wheat and the lentils damp. And change water for the mungs.
Day 5:
By this day your wheat and lentils are ready to be moved to their final dish. In the new dish you will not need the cloth on the bottom and only need the cloth on top. Make sure you untangle the roots as much as possible (especially for the wheat because they get tangled together), this way you can make sure you have an even surface for the seeds to grow long and green.
For the mungs, you need to transfer them to a dish with a cotton cloth on the bottom and on the top of them and keep them moist. So the mungs have now reached the same stage that the lentils and the wheat just passed. So we can wait for the mungs to get a little stronger and then remove the bottom cloth in about another 2 days.

Day 5 is a good day!
Day 5 is a good day!

Day 6:
Nothing changes for this day. Mungs still should one to two more days to get stronger before we remove the bottom cloth. Keep the cloths damp and make sure there isn’t too much water present around the seeds.
Day 7:
More sprouts are showing for the Lentils and the Wheat. I’m beginning to have a feeling that the Mungs are not doing too well as their sprouts or their roots are not coming out as much as I hoped they would by now! I think tomorrow morning I’ll be removing the top cloth for the Lentils and the Wheat and let them see some “indirect” light.
Day 8:
Not much has changed. I can see that the sprouts are getting longer. I’ll remove the top cloth tomorrow and post pictures.
Day 9:
Today is the day I’m going to remove the top cloth because I can see that the wheat and the lentils have long green sprouts. See the picture. The mungs are still behind but once the sprouts come out I can remove the top cloth and let it see some light.

Wheat and Lentil sprouts
Wheat and Lentil sprouts

Days 10 - …. :
I will show the final pictures of sabzeh when we have it up and ready for sell at Pars Market before eid is here. But from day 10 until the end (Seezdah be dar) you would need to spray it with cool water to keep your sprouts hydrated. 

Thanks for reading my Blogs and I will continue to post more for updates and different products we offer you for Nowrouz!