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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Scallion turkey meatballs in Hoisin sauce

Presented here is a recipe for an easy, pan-Asian meatball recipe. A bowl of rice, covered with sauteed broccoli and these meatballs is one of my most favorite, easily prepared, weeknight dinner options.

Ingredients:
Meatballs:
1 Pound (~450 gr) 85/15 ground turkey, cold
4 sprigs of scallion, finely chopped
1 Oz (~28 gr or 1 the green tops of a small bunch of) cilantro, finely chopped
1 TBSP corn starch
2 TBSP low sodium Soy sauce
1 TBSP mayonnaise (double, in case the turkey is lean)
1 TSP salt (cut in half, in case the Soy sauce is not low sodium)
Sauce:
2 TBSP Soy sauce
2 TBSP Hoisin sauce
1 TSP garlic, grated
1 TSP ginger, grated


Mix all the meatball ingredients and knead until well-combined. Form around 30 small meatballs. In another bowl mix all the sauce ingredients.
Brown the meatballs in a hot pan, set over medium heat. As soon all sides of balls are browned, add the sauce and cook until the meatballs are cooked and the sauce is shiny and thick.
To make the side broccoli, sauté the florets in very hot oil (wok style) and season with salt and granulated garlic. Add a dash of water and cover with the lid. Let steam for 1~2 minutes, depending on your preferred doneness level.

Served with rice in a bowl.

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