Khorasan Most Popular Food to eat

1. Shashlik Shandiz Kebab as public food of Khorasan

Shashlik is a kind of kebab made from six pieces of mutton, which has a special cooking method and has a very delicate taste. Shashlik in other cities is sliced meat, but in Mashhad with ribs are grilled and roasted on charcoal.


2. Ash Shole Mashhadi as a popular Khorasan Food

Mashhad Shole, known only as Shole in Mashhad, is a food from the Ash family. The main ingredients of this dish are plenty of meat, beans and spices, which can be added to some of the cow bone kernel to make it tasty.


3. Mashhadi Digcheh as a Popular Dessert in Khorasan

Mashhadi's Digcheh is a delicious, traditional and local dessert for the city of Mashhad. Digcheh , an occasionally dessert, and it is also known as a popular vow during Ramadan, Muharram.


4. Ash Mast(Yoghurt) Sabzevar as a popular Khorasan Food

Ash Mast(Yoghurt) Sabzevar is one of the traditional dishes in Khorasan which is usually eaten with other foods such as Coco. Ash Mast(Yoghurt) Sabzevar is one of those foods that are cooked and distributed on religious occasions as a vow meal.


5. Yatimcheh as a popular Khorasan Food

An Iranian vegetarian food that is so easy is Yatimcheh. To make the Yatimcheh, you must grind eggplants in a cube and mix with garlic and fried onions in pan to give it a brown color.


6. Ash Shalgham(turnip) as a popular food in Khorasan

The land of Khorasan is distinguished for its variety of Ash, whether made with greens or with meat and spaghetti. Ash Shalgham(turnip) is one of the local Ashes of south Khorasan and of course one of the most common Ashes in Iran that has many therapeutic and medicinal uses.


7. Eshkeneh as a popular Khorasan Food

Eshkeneh is one of the delectable Iranian foods that is usually eaten with bread. Eshkeneh is long gone and its demand goes back to Khorasan. Eshkeneh has its own fans, whether in Khorasan, Mashhad or in all of Iran.


8. Jooshvareh Ash as a popular Khorasan Food

Jooshvareh Ash or Jooshpareh is ash that is made in Khorasan, especially in Razavi and South Khorasan by cooking samosa with beans and spices in water and does not need meat.