World-Bites (100) / Chicken Tikka
To start the World-Bites series, what better snack could there be than the world famous Samosas from India – the deep-fried stuffed patties (meat/vegetable). Now when the World-Bites reaches its 100th post, what better recipe could there be to commemorate the milestone than the world famous Chicken Tikka from India. This snack's stunning popularity has spread far beyond India's borders to make it U.K. and Europe's most ordered snack on any menu. The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.
Ingredients:
* 1 cup fresh yoghurt (should not be sour)
* 1 cup finely chopped fresh coriander leaves
* 2 tbsps ginger paste
* 3 tbsps garlic paste
* 3-4 tbsps garam masala
* 6 peppercorns/ 2 dry red chillies
* 3 tbsps lime/ lemon juice
* 1/2 tsp orange food coloring
* 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
* 1 large onion cut into very thin rings
* Lime/ Lemon wedges to garnish
* 1 tsp Chaat Masala (available at most Indian groceries)
Preparation:
* Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
* Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
* Thread the chicken onto skewers and keep ready.
* Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
* Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
* Remove from skewers and put the chicken in a plate.
* Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
* Garnish the Chicken Tikka with these onion rings and serve.
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Labda (Georgia)
World-Bites (99) / Labda
The Georgian cuisine is very specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. Georgian people are famous for their hospitality. They respect guests and are good at being friendly and generous while entertaining them, especially in their own home. The cuisine offers a variety of dishes, high in various herbs and spices. The food, in addition to various meat dishes, also offers a variety of vegetarian meals. The cuisine is very varied with different dishes cooked daily. Labda- the most popular variety, is basically potato pancake. This large, rich pancake makes a quick and filling supper any time of the year.
Ingredients:
1 pound of boiling potatoes
1 cup of finely chopped walnuts
2 tablespoons of finely chopped parsley
1/2 teaspoon of salt
Freshly ground black pepper
3 large eggs, beaten
2 tablespoons of butter
2 tablespoons of corn oil
Instructions:
Boil the potatoes until tender; peel and mash them. Stir in the walnuts, parsley, salt, pepper to taste and eggs, mixing them well.
In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake. Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter. Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more. Slide onto a platter and serve, cut into wedges.
The Georgian cuisine is very specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. Georgian people are famous for their hospitality. They respect guests and are good at being friendly and generous while entertaining them, especially in their own home. The cuisine offers a variety of dishes, high in various herbs and spices. The food, in addition to various meat dishes, also offers a variety of vegetarian meals. The cuisine is very varied with different dishes cooked daily. Labda- the most popular variety, is basically potato pancake. This large, rich pancake makes a quick and filling supper any time of the year.
Ingredients:
1 pound of boiling potatoes
1 cup of finely chopped walnuts
2 tablespoons of finely chopped parsley
1/2 teaspoon of salt
Freshly ground black pepper
3 large eggs, beaten
2 tablespoons of butter
2 tablespoons of corn oil
Instructions:
Boil the potatoes until tender; peel and mash them. Stir in the walnuts, parsley, salt, pepper to taste and eggs, mixing them well.
In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake. Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter. Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more. Slide onto a platter and serve, cut into wedges.
Monday, November 22, 2010
Llapingachos (Ecuador)
World-Bites (98) / Llapingachos
Ecuador is situated in South America and it is covered with wide fields, jungles, tropical forests and agricultural plains. Because of this, the Ecuadorian people are in touch with the nature and all its elements. There are many fruits and vegetables growing in the country, so the Ecuadorian people are familiar to them and know how to use them best. Ecuador’s locals are very proud of their national plants and aliments that are unified in their cuisine; a cuisine which is exotic, highly flavored and spiritually meaningful. At only pennies per bite, bakeries offer a delicious range of breads, sweet pastries, and savory snacks, such as empanadas (hot, crispy meat or cheese-filled pastries) and llapingachos (potato and cheese pancakes). Tortillas de maiz (thin corn pancakes) and choclo (barbecued Andean corn) are sold by street vendors and make great snacks any time of day.
Ingredients
* Russet potatoes, peeled -- 2 pounds
* White cheese, shredded -- 1 cup
* Scallions, chopped finely -- 6
* Salt -- to taste
* Achiote powder (see notes) -- 2 teaspoons
* Oil -- 1/4 cup
Method
1. Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
2. Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.
3. Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
4. Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed.
Variations
* The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
* Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
* Use finely minced white onion instead of scallions.
* Mix the cheese and scallions in with the potatoes instead of stuffing them.
Ecuador is situated in South America and it is covered with wide fields, jungles, tropical forests and agricultural plains. Because of this, the Ecuadorian people are in touch with the nature and all its elements. There are many fruits and vegetables growing in the country, so the Ecuadorian people are familiar to them and know how to use them best. Ecuador’s locals are very proud of their national plants and aliments that are unified in their cuisine; a cuisine which is exotic, highly flavored and spiritually meaningful. At only pennies per bite, bakeries offer a delicious range of breads, sweet pastries, and savory snacks, such as empanadas (hot, crispy meat or cheese-filled pastries) and llapingachos (potato and cheese pancakes). Tortillas de maiz (thin corn pancakes) and choclo (barbecued Andean corn) are sold by street vendors and make great snacks any time of day.
Ingredients
* Russet potatoes, peeled -- 2 pounds
* White cheese, shredded -- 1 cup
* Scallions, chopped finely -- 6
* Salt -- to taste
* Achiote powder (see notes) -- 2 teaspoons
* Oil -- 1/4 cup
Method
1. Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
2. Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.
3. Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
4. Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed.
Variations
* The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
* Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
* Use finely minced white onion instead of scallions.
* Mix the cheese and scallions in with the potatoes instead of stuffing them.
Monday, November 15, 2010
Spinach Omelet (Egypt)
World-Bites (97) / Spinach Omelet
Egyptian cuisine's history goes back to Ancient Egypt. Archaeological excavations have found that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as they remain today. Egyptian cuisine is notably conducive to vegetarian- and vegan diets, as it relies so heavily on vegetable dishes. Though food in Alexandria and the coasts of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.
Ingredients
* 12 ounces fresh baby spinach
* 2 tablespoons canola or vegetable oil
* 2 medium onions, chopped
* 2 medium tomatoes, peeled and chopped
* salt
* fresh ground pepper
* 6 eggs
* ¼ teaspoon nutmeg
* 2 tablespoons canola or vegetable oil
* 1 (15 ounces) can chickpeas, rinsed and drained
Directions
1. Rinse and drain spinach; squeeze out excess water.
2. Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
3. Remove from heat and drain in colander.
4. Remove all excess water.
5. Heat oil in large cast-iron skillet or other ovenproof skillet.
6. Add chopped onions and cook until tender and lightly golden.
7. Add tomatoes to skillet; season to taste with salt and pepper.
8. Cook for 12–15 minutes or until tomato is tender and liquid is reduced.
9. Preheat broiler.
10. Beat eggs lightly in bowl; season to taste with salt and pepper.
11. Add nutmeg to flavor the eggs, stirring well.
12. Add tomato mixture and spinach to beaten eggs and mix well.
13. Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
14. Top with canned Chickpeas.
15. Cook over low heat for approximately 10–12 minutes or until the bottom has set; then place under broiler to finish setting the top.
16. It should be firm and lightly browned when it is done.
17. Cut into slices and serve.
Egyptian cuisine's history goes back to Ancient Egypt. Archaeological excavations have found that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as they remain today. Egyptian cuisine is notably conducive to vegetarian- and vegan diets, as it relies so heavily on vegetable dishes. Though food in Alexandria and the coasts of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.
Ingredients
* 12 ounces fresh baby spinach
* 2 tablespoons canola or vegetable oil
* 2 medium onions, chopped
* 2 medium tomatoes, peeled and chopped
* salt
* fresh ground pepper
* 6 eggs
* ¼ teaspoon nutmeg
* 2 tablespoons canola or vegetable oil
* 1 (15 ounces) can chickpeas, rinsed and drained
Directions
1. Rinse and drain spinach; squeeze out excess water.
2. Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
3. Remove from heat and drain in colander.
4. Remove all excess water.
5. Heat oil in large cast-iron skillet or other ovenproof skillet.
6. Add chopped onions and cook until tender and lightly golden.
7. Add tomatoes to skillet; season to taste with salt and pepper.
8. Cook for 12–15 minutes or until tomato is tender and liquid is reduced.
9. Preheat broiler.
10. Beat eggs lightly in bowl; season to taste with salt and pepper.
11. Add nutmeg to flavor the eggs, stirring well.
12. Add tomato mixture and spinach to beaten eggs and mix well.
13. Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
14. Top with canned Chickpeas.
15. Cook over low heat for approximately 10–12 minutes or until the bottom has set; then place under broiler to finish setting the top.
16. It should be firm and lightly browned when it is done.
17. Cut into slices and serve.
Empanadas Paisas (Columbia)
World-Bites (96) / Empanadas Paisas
Colombian is blessed with a rich natural space, a variety of the fauna and flora and a high agricultural potential. The most significant agricultural possessions are the coffee plantations (Colombia is the second exporter in the world, but Colombian coffee is recognized as the best one), banana trees, cocoa, beans and sugar cane. Combining the Spanish cuisine with that of the Africans and the Native Americans, the Colombian cuisine is known for its exoticness and spicy taste. There are many fried dishes, as frying seems to be the most frequent preparation method of the Colombian cooking: fried puff squares (hojuelas), fried plantains, fried cheese puffs (bunuelos) and various kinds of fried meat. Empanadas Paisas (meat-filled turnovers with cumin seed and brown sugar) is a popular snack throughout Columbia.
Ingredients:
1 lb of lean meat
two large red potatoes
* two eggs
* small onion
* 2 cloves cut up garlic
* bay leaf
* salt
Directions:
Place meat , potatoes and eggs in enough water to cover them. Add the small cut up onion, garlic, bay leafand salt. Bring to boil, then lower to simmer. In about 1/2 hour when the potatoes are tender and the eggs are hard boiled, remove them. Simmer the meat for at least another hour.
Remove meat and cool completely.
Preparation of the meat filling:
Grind the cooked meat in a food grinder, or in a food processor. Chop the potatoes and the eggs finely. Add the eggs and potatoes to the ground meat. Now you must prepare a spicy “hogao” sauce to add to the meat mixture.
Hogao
Ingredients:
* 2 large tomatoes, finely chopped
* 4 green onions, finely chopped
* 3 cloves garlic, minced
* 1 tblsp of cilantro, minced
* salt to taste
* 3 tblsp of olive oil
Directions:
Heat oil in a saucepan and add all of the ingredients. Cook over medium heat until everything is mushy. Add this “hogao” sauce to the meat mixture. You will need to add some broth left over from cooking the meat, in order to get the meat filling moist. You don’t want the filling to be dry.
Preparation of the corn dough:
Salt to taste 3 cups of boiling water, plus a tablespoon of brown sugar. Pour the boiling hot water in a heat proof container, stirring constantly, slowly pour in the 2 cups of yellow corn meal, this will get pretty thick and hard to stir towards the end. Try to knead it as much as you can with the spoon, but eventually, as the dough cools, you can knead it with your hands. When the dough looks pretty smooth, about 5 minutes of kneading, cover it with a plastic or moist towel to keep it from drying out.
In a heavy deep frying pan, pour about 3 inches of oil. Start heating the oil over medium/high heat.
Shape dough into the size of small golf balls. You can do this golf ball shaping ahead of time as long as you keep them covered. Flatten a ball with a flat object such a a plate sprayed with Pam, also spray the surface underneath. Place a heaping tablespoon of meat filling on one hemisphere of the flattened dough. Fold the other half over and pinch together so that there is NO opening showing any filling. Place carefully in the hot oil and fry until golden brown. Drain on papers towels and serve immediately with lime quarters or sauce of your choice.
Colombian is blessed with a rich natural space, a variety of the fauna and flora and a high agricultural potential. The most significant agricultural possessions are the coffee plantations (Colombia is the second exporter in the world, but Colombian coffee is recognized as the best one), banana trees, cocoa, beans and sugar cane. Combining the Spanish cuisine with that of the Africans and the Native Americans, the Colombian cuisine is known for its exoticness and spicy taste. There are many fried dishes, as frying seems to be the most frequent preparation method of the Colombian cooking: fried puff squares (hojuelas), fried plantains, fried cheese puffs (bunuelos) and various kinds of fried meat. Empanadas Paisas (meat-filled turnovers with cumin seed and brown sugar) is a popular snack throughout Columbia.
Ingredients:
1 lb of lean meat
two large red potatoes
* two eggs
* small onion
* 2 cloves cut up garlic
* bay leaf
* salt
Directions:
Place meat , potatoes and eggs in enough water to cover them. Add the small cut up onion, garlic, bay leafand salt. Bring to boil, then lower to simmer. In about 1/2 hour when the potatoes are tender and the eggs are hard boiled, remove them. Simmer the meat for at least another hour.
Remove meat and cool completely.
Preparation of the meat filling:
Grind the cooked meat in a food grinder, or in a food processor. Chop the potatoes and the eggs finely. Add the eggs and potatoes to the ground meat. Now you must prepare a spicy “hogao” sauce to add to the meat mixture.
Hogao
Ingredients:
* 2 large tomatoes, finely chopped
* 4 green onions, finely chopped
* 3 cloves garlic, minced
* 1 tblsp of cilantro, minced
* salt to taste
* 3 tblsp of olive oil
Directions:
Heat oil in a saucepan and add all of the ingredients. Cook over medium heat until everything is mushy. Add this “hogao” sauce to the meat mixture. You will need to add some broth left over from cooking the meat, in order to get the meat filling moist. You don’t want the filling to be dry.
Preparation of the corn dough:
Salt to taste 3 cups of boiling water, plus a tablespoon of brown sugar. Pour the boiling hot water in a heat proof container, stirring constantly, slowly pour in the 2 cups of yellow corn meal, this will get pretty thick and hard to stir towards the end. Try to knead it as much as you can with the spoon, but eventually, as the dough cools, you can knead it with your hands. When the dough looks pretty smooth, about 5 minutes of kneading, cover it with a plastic or moist towel to keep it from drying out.
In a heavy deep frying pan, pour about 3 inches of oil. Start heating the oil over medium/high heat.
Shape dough into the size of small golf balls. You can do this golf ball shaping ahead of time as long as you keep them covered. Flatten a ball with a flat object such a a plate sprayed with Pam, also spray the surface underneath. Place a heaping tablespoon of meat filling on one hemisphere of the flattened dough. Fold the other half over and pinch together so that there is NO opening showing any filling. Place carefully in the hot oil and fry until golden brown. Drain on papers towels and serve immediately with lime quarters or sauce of your choice.
Sunday, November 14, 2010
Chicken Shawarma (Canada)
World-Bites (95) / Chicken Shawarma
Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine. The basis of both groups is seasonal, fresh ingredients and preserves. The cuisine includes baked foods, wild game, and gathered foods. While most major cities in Canada (other than Montreal, due to local by-laws) offer a variety of street food, regional "specialties" are notable. Montreal offers a number of specialties including Shish taouk, the Montreal hot dog. Although falafel is widespread in Vancouver, 99 cent pizza slices are much more popular. Shawarma is quite prevalent in Ottawa, and Windsor.
Ingredients
* 1/4 cup lime juice
* 1/4 cup olive oil
* 1 tablespoon allspice toasted and ground
* 1 tablespoon coriander seed toasted and ground
* 1 garlic clove, minced
* 1 tablespoon fresh chopped summer savory
* 1 onion, grated
* 2 pounds chicken thighs, skin removed, bones removed and pounded to even thickness
* Coarse salt and freshly cracked black pepper
Yogurt Dressing
* 2 tablespoons lemon juice
* 1 cup yogurt
* 1/2 cup chopped fresh flat-leaf (Italian) parsley
* Coarse salt and freshly cracked black pepper
Assembly
* 6 thick pitas
* 1 large tomato, thinly sliced
* 6 leaves Boston lettuce
Directions
Chicken
1. Combine the lime juice, olive oil, spices, garlic, summer savory and grated onion in a medium bowl.
2. Add the chicken thighs and toss to coat.
3. Cover with plastic and marinate in the refrigerator for four hours.
4. Preheat the barbecue on medium.
5. Remove the chicken from the marinade, shaking off any excess.
6. Skewer the thighs on a long metal skewer, stacking them flat on top of each other.
7. Season the chicken thighs and put them on the grill.
8. Cover and cook the chicken, turning the skewer every few minutes for even cooking, 25 to 30 minutes or until charred on the outside and chicken is cooked through and juices run clear.
Yogurt Dressing
1. In a small bowl, combine the lemon juice, yogurt, parsley and some salt and pepper.
2. Refrigerate, covered in plastic until ready to use.
Assembly
1. Slice chicken off the skewer in thin shavings and serve it wrapped in pita bread along with the tomato slices, lettuce and Yogurt Dressing.
Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine. The basis of both groups is seasonal, fresh ingredients and preserves. The cuisine includes baked foods, wild game, and gathered foods. While most major cities in Canada (other than Montreal, due to local by-laws) offer a variety of street food, regional "specialties" are notable. Montreal offers a number of specialties including Shish taouk, the Montreal hot dog. Although falafel is widespread in Vancouver, 99 cent pizza slices are much more popular. Shawarma is quite prevalent in Ottawa, and Windsor.
Ingredients
* 1/4 cup lime juice
* 1/4 cup olive oil
* 1 tablespoon allspice toasted and ground
* 1 tablespoon coriander seed toasted and ground
* 1 garlic clove, minced
* 1 tablespoon fresh chopped summer savory
* 1 onion, grated
* 2 pounds chicken thighs, skin removed, bones removed and pounded to even thickness
* Coarse salt and freshly cracked black pepper
Yogurt Dressing
* 2 tablespoons lemon juice
* 1 cup yogurt
* 1/2 cup chopped fresh flat-leaf (Italian) parsley
* Coarse salt and freshly cracked black pepper
Assembly
* 6 thick pitas
* 1 large tomato, thinly sliced
* 6 leaves Boston lettuce
Directions
Chicken
1. Combine the lime juice, olive oil, spices, garlic, summer savory and grated onion in a medium bowl.
2. Add the chicken thighs and toss to coat.
3. Cover with plastic and marinate in the refrigerator for four hours.
4. Preheat the barbecue on medium.
5. Remove the chicken from the marinade, shaking off any excess.
6. Skewer the thighs on a long metal skewer, stacking them flat on top of each other.
7. Season the chicken thighs and put them on the grill.
8. Cover and cook the chicken, turning the skewer every few minutes for even cooking, 25 to 30 minutes or until charred on the outside and chicken is cooked through and juices run clear.
Yogurt Dressing
1. In a small bowl, combine the lemon juice, yogurt, parsley and some salt and pepper.
2. Refrigerate, covered in plastic until ready to use.
Assembly
1. Slice chicken off the skewer in thin shavings and serve it wrapped in pita bread along with the tomato slices, lettuce and Yogurt Dressing.
Thursday, November 11, 2010
Murtabak (Brunei)
World-Bites (94) / Murtabak
State of Brunei is a country located on the north coast of the island of Borneo, in Southeast Asia. Apart from its coastline with the South China Sea it is completely surrounded by the state of Sarawak, Malaysia. The Sultanate of Brunei at one time was ranked as the richest man in the world. The cuisine of Brunei has been greatly influenced by neighboring Malaysia and Singapore, as well as the many ethnic Chinese living there. Local food is similar to Malay cuisine with fresh fish and rice, often quite spicy. Hawker-style Food is always a favorite throughout Southeast Asia. Murtabak (Meat Crepes) is a popular snack.
Ingredients
* Clarified Butter (or substitute with cooking oil)
* 4 Eggs
* 1 lb plain flour
* 3/4 teaspoon fine salt
* 1/2 teaspoon pepper
* 1/4 teaspoon baking powder
Meat Filling
* 20 oz minced mutton
* 1/2 teaspoon salt
* 1/4 teaspoon salt
* 1/4 teaspoon turmeric powder
* 20 oz onions (diced)
* 20 cardamoms, seeded
* 2 heaped tablespoons roasted coriander seeds
* l level tablespoon aniseed
Directions
Meat Filling
1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste.
Dough
1. Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.
2. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.
3. Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.
State of Brunei is a country located on the north coast of the island of Borneo, in Southeast Asia. Apart from its coastline with the South China Sea it is completely surrounded by the state of Sarawak, Malaysia. The Sultanate of Brunei at one time was ranked as the richest man in the world. The cuisine of Brunei has been greatly influenced by neighboring Malaysia and Singapore, as well as the many ethnic Chinese living there. Local food is similar to Malay cuisine with fresh fish and rice, often quite spicy. Hawker-style Food is always a favorite throughout Southeast Asia. Murtabak (Meat Crepes) is a popular snack.
Ingredients
* Clarified Butter (or substitute with cooking oil)
* 4 Eggs
* 1 lb plain flour
* 3/4 teaspoon fine salt
* 1/2 teaspoon pepper
* 1/4 teaspoon baking powder
Meat Filling
* 20 oz minced mutton
* 1/2 teaspoon salt
* 1/4 teaspoon salt
* 1/4 teaspoon turmeric powder
* 20 oz onions (diced)
* 20 cardamoms, seeded
* 2 heaped tablespoons roasted coriander seeds
* l level tablespoon aniseed
Directions
Meat Filling
1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste.
Dough
1. Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.
2. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.
3. Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.
Tuesday, November 9, 2010
Puchka (Bangladesh)
World-Bites (93) / Puchka
Bangladesh was eastern part of Bengal before partition, hence the two regions share similarities in cuisine. However, it also has considerable regional variations. A staple across the country is rice, various kinds of lentil and fish, which features as the major source of protein in the Bangladeshi diet.
Bangladeshi food is spicy. The most important spices in Bangladeshi cuisine are garlic, ginger, coriander, cumin, turmeric and chilli. Puchka is an enormously popular spicy snack. This is the lip-smacking Bengali version of the ubiquitous paani puri.
Ingredients:
To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
How to make pani puri:
* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.
Bangladesh was eastern part of Bengal before partition, hence the two regions share similarities in cuisine. However, it also has considerable regional variations. A staple across the country is rice, various kinds of lentil and fish, which features as the major source of protein in the Bangladeshi diet.
Bangladeshi food is spicy. The most important spices in Bangladeshi cuisine are garlic, ginger, coriander, cumin, turmeric and chilli. Puchka is an enormously popular spicy snack. This is the lip-smacking Bengali version of the ubiquitous paani puri.
Ingredients:
To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
How to make pani puri:
* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.
Empanadas (Argentina)
World-Bites (92) / Empanadas
The cuisine of Argentina is distinctive in South America because of its strong resemblance to Spanish, Italian, French and other European cuisines. Another determining factor in Argentine cuisine is that the country is one of the world's major food producers. It is a major producer of meat, wheat, corn, milk, beans, and since the 1970s, soybeans. Argentines are famous for their high protein diet. Grilled meat from the asado (barbecue) is a staple. Empanadas — small pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and picnics across Argentina.
Ingredients:
* 1 pound meat steak
* 1/2 cup vegetable oil
* 1 cup chopped white onion
* 2 cloves garlic, finely chopped
* 1 teaspoon cumin
* 2 teaspoons paprika
* 1/4-1/2 teaspoon chili powder
* 1 teaspoon salt
* 3 green onions, white and green parts sliced crosswise into thin rings
* salt and pepper to taste
* 2 1/2 teaspoons salt
* 1/2 - 3/4 cup water
* 4 1/2 cups flour
* 3/4 cup lard or vegetable shortening
Preparation:
For the Filling:
1. Finely chop the meat into 1 cm. square pieces.
2. Cook the garlic and the white onions in oil until tender.
3. Add the paprika, cumin, salt, and chili pepper, and stir well.
4. Add the meat and cook until just browned. Add 1/2 to 1 cup water and simmer for 5-10 minutes more, allowing water to boil off. The filling should be juicy but not watery, and the meat should be tender.
5. Stir in the green onions and sauté 1 minute more. Season with salt and pepper to taste.
6. Chill meat mixture for 2 to 24 hours.
Make the dough:
1. Sift the salt with the flour into a bowl.
2. Using a pastry cutter or your fingers, cut the lard or shortening into the flour until well blended. Slowly stir in the water a little at a time, reserving some.
3. Turn the dough out onto a flat surface and knead, adding more water if necessary until the dough comes together into smooth clump. If you add too much water and the dough is too sticky, you can knead in some more flour.
4. Knead the dough for 5 to 10 minutes, until it is smooth and stretchy. The dough should not be sticky at all. Cover dough with a dish towel and let dough relax at room temperature for 30 minutes. You can wrap the dough in plastic warp and keep in the refrigerator overnight.
Shape the empanandas:
1. Preheat the oven to 450 degrees.
2. Roll out half the dough very thin, to 1/4" thick. Cut the dough into 4-5 inch rounds, using a large cookie cutter, bowl, or coffee can. Knead the scraps into a ball and let the dough rest, covered, while you roll out the other half of dough. You should end up with 20 to 24 rounds, depending on the size.
3. Place 1-2 tablespoons of filling in the middle of a dough round. Brush edges of circle with water. Fold the round in half over the filling, and press down hard along the edges to seal.
4. Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect.
5. Bake the empanadas for 10 minutes, then turn the temperature down to 400 degrees and bake for 10-15 minutes more. The empanadas should be golden brown.
6. Store baked empanadas in the refrigerator or freezer and reheat in the microwave. Unbaked empanadas can also be frozen.
The cuisine of Argentina is distinctive in South America because of its strong resemblance to Spanish, Italian, French and other European cuisines. Another determining factor in Argentine cuisine is that the country is one of the world's major food producers. It is a major producer of meat, wheat, corn, milk, beans, and since the 1970s, soybeans. Argentines are famous for their high protein diet. Grilled meat from the asado (barbecue) is a staple. Empanadas — small pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and picnics across Argentina.
Ingredients:
* 1 pound meat steak
* 1/2 cup vegetable oil
* 1 cup chopped white onion
* 2 cloves garlic, finely chopped
* 1 teaspoon cumin
* 2 teaspoons paprika
* 1/4-1/2 teaspoon chili powder
* 1 teaspoon salt
* 3 green onions, white and green parts sliced crosswise into thin rings
* salt and pepper to taste
* 2 1/2 teaspoons salt
* 1/2 - 3/4 cup water
* 4 1/2 cups flour
* 3/4 cup lard or vegetable shortening
Preparation:
For the Filling:
1. Finely chop the meat into 1 cm. square pieces.
2. Cook the garlic and the white onions in oil until tender.
3. Add the paprika, cumin, salt, and chili pepper, and stir well.
4. Add the meat and cook until just browned. Add 1/2 to 1 cup water and simmer for 5-10 minutes more, allowing water to boil off. The filling should be juicy but not watery, and the meat should be tender.
5. Stir in the green onions and sauté 1 minute more. Season with salt and pepper to taste.
6. Chill meat mixture for 2 to 24 hours.
Make the dough:
1. Sift the salt with the flour into a bowl.
2. Using a pastry cutter or your fingers, cut the lard or shortening into the flour until well blended. Slowly stir in the water a little at a time, reserving some.
3. Turn the dough out onto a flat surface and knead, adding more water if necessary until the dough comes together into smooth clump. If you add too much water and the dough is too sticky, you can knead in some more flour.
4. Knead the dough for 5 to 10 minutes, until it is smooth and stretchy. The dough should not be sticky at all. Cover dough with a dish towel and let dough relax at room temperature for 30 minutes. You can wrap the dough in plastic warp and keep in the refrigerator overnight.
Shape the empanandas:
1. Preheat the oven to 450 degrees.
2. Roll out half the dough very thin, to 1/4" thick. Cut the dough into 4-5 inch rounds, using a large cookie cutter, bowl, or coffee can. Knead the scraps into a ball and let the dough rest, covered, while you roll out the other half of dough. You should end up with 20 to 24 rounds, depending on the size.
3. Place 1-2 tablespoons of filling in the middle of a dough round. Brush edges of circle with water. Fold the round in half over the filling, and press down hard along the edges to seal.
4. Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect.
5. Bake the empanadas for 10 minutes, then turn the temperature down to 400 degrees and bake for 10-15 minutes more. The empanadas should be golden brown.
6. Store baked empanadas in the refrigerator or freezer and reheat in the microwave. Unbaked empanadas can also be frozen.
Sunday, November 7, 2010
Losh Kebab (Armania)
World-Bites (91) / Losh Kebab
Armenia, a part of the erstwhile Soviet Union, had been dominated by many nations, due to its strategic location. Among the greatest empires that once controlled Armenia, the most important were those of the Greeks, Romans, Arabs, Turks, Persians and Mongols. The Armenian cuisine has been influenced by these nations. Armenians use a great variety of ingredients in their traditional dishes. Fish, diverse types of meats and numerous sorts of fruits and vegetables, combined with also a great number of condiments, lead to the uniqueness of the Armenian cuisine, both in taste and in look. The Armenians appreciate very much the snacks. Lamb is an essential ingredient in this case. Losh Kebab ( lamb-burger) is evidence of this fact.
INGREDIENTS
* 1 lb. ground lamb
* fresh chopped parsley to taste
* 2 lg. onions, chopped
* 1 green bell pepper, diced fine
* 1/3 can tomato paste
* 1/4 t. allspice
* salt to taste
* pepper to taste
* 1/4 c flour
* 2 t lemon juice
DIRECTIONS
Gently mix everything together. You don't want to over-work the meat or it will be tough. Form into patties and grill or broil to desired doneness.
Armenia, a part of the erstwhile Soviet Union, had been dominated by many nations, due to its strategic location. Among the greatest empires that once controlled Armenia, the most important were those of the Greeks, Romans, Arabs, Turks, Persians and Mongols. The Armenian cuisine has been influenced by these nations. Armenians use a great variety of ingredients in their traditional dishes. Fish, diverse types of meats and numerous sorts of fruits and vegetables, combined with also a great number of condiments, lead to the uniqueness of the Armenian cuisine, both in taste and in look. The Armenians appreciate very much the snacks. Lamb is an essential ingredient in this case. Losh Kebab ( lamb-burger) is evidence of this fact.
INGREDIENTS
* 1 lb. ground lamb
* fresh chopped parsley to taste
* 2 lg. onions, chopped
* 1 green bell pepper, diced fine
* 1/3 can tomato paste
* 1/4 t. allspice
* salt to taste
* pepper to taste
* 1/4 c flour
* 2 t lemon juice
DIRECTIONS
Gently mix everything together. You don't want to over-work the meat or it will be tough. Form into patties and grill or broil to desired doneness.
Friday, November 5, 2010
Roasted Butternut Squash (Zimbabwe)
World-Bites (90) / Roasted Butternut Squash
A landlocked country of south-central Africa, Zimbabwe (formerly known as Rhodesia) lies between the Zambezi River on the north and the Limpopo River on the south. The Europeans arrived in the 1850s and the British gained control of the Zimbabwe area (then called Rhodesia) until 1923. As a result, food unadorned with spices, commonly associated with British cooking, infiltrated Zimbabwean cuisine with sugar, bread, and tea. The crops, such as squash, corn, yams, pumpkins, peanuts, and mapopo (papaya), flourish during the summer and autumn months. Traditional Zimbabwe Recipes are those using ingredients available in Zimbabwe, including Roasted Butternut Squash, an easy to make popular snack.
Ingredients
* 1 large butternut squash
* 3 Tablespoons butter
* Cinnamon, to taste
Procedure
1. Preheat oven to 425°F.
2. Remove the skin of the squash with a vegetable peeler, and cut into large chunks, discarding the seeds.
3. Place the chunks onto a large piece of foil and place the butter on top.
4. Bring up the edges of the foil around the squash and seal tightly.
5. Place on cookie sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned.
6. Sprinkle cinnamon on top to taste.
A landlocked country of south-central Africa, Zimbabwe (formerly known as Rhodesia) lies between the Zambezi River on the north and the Limpopo River on the south. The Europeans arrived in the 1850s and the British gained control of the Zimbabwe area (then called Rhodesia) until 1923. As a result, food unadorned with spices, commonly associated with British cooking, infiltrated Zimbabwean cuisine with sugar, bread, and tea. The crops, such as squash, corn, yams, pumpkins, peanuts, and mapopo (papaya), flourish during the summer and autumn months. Traditional Zimbabwe Recipes are those using ingredients available in Zimbabwe, including Roasted Butternut Squash, an easy to make popular snack.
Ingredients
* 1 large butternut squash
* 3 Tablespoons butter
* Cinnamon, to taste
Procedure
1. Preheat oven to 425°F.
2. Remove the skin of the squash with a vegetable peeler, and cut into large chunks, discarding the seeds.
3. Place the chunks onto a large piece of foil and place the butter on top.
4. Bring up the edges of the foil around the squash and seal tightly.
5. Place on cookie sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned.
6. Sprinkle cinnamon on top to taste.
Wednesday, November 3, 2010
Binch Akara (Zambia)
World-Bites (89) / Binch Akara
Zambia’s geographical location, an elevated plateau in south central Africa, kept it free of European and foreign influences. Because of Zambia’s isolation from the rest of the world for the greater part of its history, its cuisine has stayed very traditional. The food served in Zambia nowadays is very similar to that served 1000 years ago. Snacks are very popular in Zambia and people eat them at any time during the day. The most common snacks are fruits, but there are also some recipes for cooked snacks. Many of these snack foods are deep-fried, while the typical Zambian main-course is most likely to be stewed in a pot. Binch Akara (Bean Drops) is a traditional Zambian recipe for a classic snack of deep fried black-eyed pea balls flavored with onion.
Ingredients
500g black-eyed peas
2 tsp salt
1 small onion, very finely-chopped
500ml vegetable oil
Method:
Add the dry beans to a blender along with 240ml water. Blend for 1 minute then pour the mixture into a large bowl. Add 500ml more water and stir until the skins float to the top. Remove the skins then strain in a colander, allowing the remaining skin and eyes to flow out.
Blend the beans once more, along with the onion and pepper. Pour into a bowl and stir with a wooden spoon for 2 minutes. You should have a thick mixture which you can scoop with a tablespoon. Heat the oil in a wok and when hot begin dropping tablespoons of the bean mixture into the hot oil. Fry until golden brown, drain on absorbent paper and serve along with wooden picks to pick-up the balls.
Zambia’s geographical location, an elevated plateau in south central Africa, kept it free of European and foreign influences. Because of Zambia’s isolation from the rest of the world for the greater part of its history, its cuisine has stayed very traditional. The food served in Zambia nowadays is very similar to that served 1000 years ago. Snacks are very popular in Zambia and people eat them at any time during the day. The most common snacks are fruits, but there are also some recipes for cooked snacks. Many of these snack foods are deep-fried, while the typical Zambian main-course is most likely to be stewed in a pot. Binch Akara (Bean Drops) is a traditional Zambian recipe for a classic snack of deep fried black-eyed pea balls flavored with onion.
Ingredients
500g black-eyed peas
2 tsp salt
1 small onion, very finely-chopped
500ml vegetable oil
Method:
Add the dry beans to a blender along with 240ml water. Blend for 1 minute then pour the mixture into a large bowl. Add 500ml more water and stir until the skins float to the top. Remove the skins then strain in a colander, allowing the remaining skin and eyes to flow out.
Blend the beans once more, along with the onion and pepper. Pour into a bowl and stir with a wooden spoon for 2 minutes. You should have a thick mixture which you can scoop with a tablespoon. Heat the oil in a wok and when hot begin dropping tablespoons of the bean mixture into the hot oil. Fry until golden brown, drain on absorbent paper and serve along with wooden picks to pick-up the balls.
Tuesday, November 2, 2010
Ugandan Kabobs (Uganda)
World-Bites (88) / Ugandan Kabobs
Ugandan cuisine consists of traditional cooking with English, Arab and Asian (especially Indian) influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants. In the cuisine of Uganda you will find a few snacks, but the ones that you do find are truly very traditional in their nature. Most of the snacks are made from fresh fruits and vegetables and the traditional Ugandan staple. The Ugandan snacks are extremely delicious and they are very easy to make and the ingredients to the snacks are readily available in most food departmental stores. Ugandan Kabobs are a popular delicacy. These ground meat meatballs are seasoned with ginger, cumin, and coriander, then deep fried, and served with a dipping sauce of yogurt, jalapeno pepper, and parsley.
Ingredients:
1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon ground cumin
1/2 teaspoon coarsely crushed coriander
seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground meat
3 cups vegetable oil for frying
Directions:
1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
2. Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground meat, and work in with your hands until well mixed.
3. Roll mixture into balls the size of walnuts.
4. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.
Ugandan cuisine consists of traditional cooking with English, Arab and Asian (especially Indian) influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants. In the cuisine of Uganda you will find a few snacks, but the ones that you do find are truly very traditional in their nature. Most of the snacks are made from fresh fruits and vegetables and the traditional Ugandan staple. The Ugandan snacks are extremely delicious and they are very easy to make and the ingredients to the snacks are readily available in most food departmental stores. Ugandan Kabobs are a popular delicacy. These ground meat meatballs are seasoned with ginger, cumin, and coriander, then deep fried, and served with a dipping sauce of yogurt, jalapeno pepper, and parsley.
Ingredients:
1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon ground cumin
1/2 teaspoon coarsely crushed coriander
seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground meat
3 cups vegetable oil for frying
Directions:
1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
2. Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground meat, and work in with your hands until well mixed.
3. Roll mixture into balls the size of walnuts.
4. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.
Monday, November 1, 2010
Sambusa (Somalia)
World-Bites (87) / Sambuusa
Somalia is located in the Horn of Africa. Somali cuisine varies from region to region and is a mixture of native Somali, Ethiopian, Yemeni, Persian, Turkish, Indian and Italian influences. Breakfast (quraac) is an important meal for Somalis. who often start the day with some style of tea (shaah). The main dish is typically a pancake-like bread (canjeero) similar to Ethiopian injera but smaller and thinner. Lunch (qado) is often an elaborated main dish of rice (bariis) spiced with cumin (kamuun), cardamom (heyl), cloves (qaranfuul) and sage. Sambusa, a Somali version of the samosa, is probably the most popular form of a snack in Somalia. The Somali version is spiced with hot green pepper, and the main ingredient is often ground meat.
Ingredients
* 1 (14 ounce) package spring roll wrappers
* 2 tablespoons olive oil
* 2 pounds ground meat
* 1 leek, chopped
* 2 teaspoons ground cumin
* 2 teaspoons ground cardamom
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 small onion, finely chopped
* 1 clove garlic, minced
* 1 tablespoon all-purpose flour
* 1 tablespoon water, or as needed
* 1 quart oil for frying
Directions
1. Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground meat, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until meat has browned.
2. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
3. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.
Somalia is located in the Horn of Africa. Somali cuisine varies from region to region and is a mixture of native Somali, Ethiopian, Yemeni, Persian, Turkish, Indian and Italian influences. Breakfast (quraac) is an important meal for Somalis. who often start the day with some style of tea (shaah). The main dish is typically a pancake-like bread (canjeero) similar to Ethiopian injera but smaller and thinner. Lunch (qado) is often an elaborated main dish of rice (bariis) spiced with cumin (kamuun), cardamom (heyl), cloves (qaranfuul) and sage. Sambusa, a Somali version of the samosa, is probably the most popular form of a snack in Somalia. The Somali version is spiced with hot green pepper, and the main ingredient is often ground meat.
Ingredients
* 1 (14 ounce) package spring roll wrappers
* 2 tablespoons olive oil
* 2 pounds ground meat
* 1 leek, chopped
* 2 teaspoons ground cumin
* 2 teaspoons ground cardamom
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 small onion, finely chopped
* 1 clove garlic, minced
* 1 tablespoon all-purpose flour
* 1 tablespoon water, or as needed
* 1 quart oil for frying
Directions
1. Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground meat, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until meat has browned.
2. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
3. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.
Saturday, October 30, 2010
Gorrassa (Sudan)
World-Bites (86) / Gorrassa
Sudan is the widest African state, situated in the North-East Africa. The natural space of Sudan is characterized by tropical forests, steppes and savannas, but there are also a lot of lakes and rivers in the Southern areas; in this region, the fish is the most frequent meal. Sudanese cuisine has been changing and evolving gradually, but most of the dishes remain simple and natural. The most common aliments are Wheat, Beef and sheep meat, tomatoes, sesame seeds (Sudan is a great exporter of sesame) and rice. Sudanese cuisine has various influences, but none of them is dominating the regional culinary cultures. The Northern Sudan tends to have a very simple cuisine. In here, when it was a food crisis back in older times and wheat flour was the basic ingredients, people invented a dish called Gorrassa, a snack dish with sweet and salty taste .
.
Ingredients
* 250g of wheat flour
* 1/4 tsp baking powder
* 250ml water
* 1/2 tsp salt
* 50g Sultanas / dates (seedless)
* 125g butter
* 4 tbsp Sugar
Directions
1. Sift flour into bowl.
2. Add baking powder, salt and Sultanas / dates and stir in water until thick batter.
3. Pour ladle-full of batter onto non-stick flat frying pan and flatten out until evenly spread.
4. Fry at medium heat and flip when golden on one side.
5. Melt butter and pour onto cooked gorraasa and cover with Sugar.
Sudan is the widest African state, situated in the North-East Africa. The natural space of Sudan is characterized by tropical forests, steppes and savannas, but there are also a lot of lakes and rivers in the Southern areas; in this region, the fish is the most frequent meal. Sudanese cuisine has been changing and evolving gradually, but most of the dishes remain simple and natural. The most common aliments are Wheat, Beef and sheep meat, tomatoes, sesame seeds (Sudan is a great exporter of sesame) and rice. Sudanese cuisine has various influences, but none of them is dominating the regional culinary cultures. The Northern Sudan tends to have a very simple cuisine. In here, when it was a food crisis back in older times and wheat flour was the basic ingredients, people invented a dish called Gorrassa, a snack dish with sweet and salty taste .
.
Ingredients
* 250g of wheat flour
* 1/4 tsp baking powder
* 250ml water
* 1/2 tsp salt
* 50g Sultanas / dates (seedless)
* 125g butter
* 4 tbsp Sugar
Directions
1. Sift flour into bowl.
2. Add baking powder, salt and Sultanas / dates and stir in water until thick batter.
3. Pour ladle-full of batter onto non-stick flat frying pan and flatten out until evenly spread.
4. Fry at medium heat and flip when golden on one side.
5. Melt butter and pour onto cooked gorraasa and cover with Sugar.
Friday, October 29, 2010
Pitta Snack (Tanzania)
World-Bites (85) / Pita Snacks
Tanzania is in Eastern Africa and it is surrounded by waters: the Indian Ocean and the range of the great African lakes: Malawi, Victoria and Tanganyika. The most common meals from the Tanzanian diet include all the local plants and fruits: rice, Wheat, corn, beans, cabbage, various nuts, bananas, mangos, pineapple and coconut, which is also consumed as milk. Tanzanian people are very friendly and hospitable people, who enjoy cooking and respect their valuable and old traditions. Because so many cereals and vegetables grow in the country, people are familiar to them and know how to use them best. The Tanzanian people carried on the traditions through their cooking and all simple culinary preparations and kept the naturalness of the aliments. The traditional Tanzanian cuisine is exotic, fresh and spiced and for the Tanzanian cooks and chefs, the most important aspect is that their food tastes fresh and natural.
Ingredients
* 1 package pita bread
* olive oil
* dry basil
* garlic powder or garlic salt
* Parmesan cheese
* ground cayenne pepper
Directions
1. Split the pita bread into two halves.
2. Score with knife, but don't cut completely through.
3. Brush lightly with olive oil, sprinkle lightly with basil, garlic powder and Cayenne ground pepper. Add Parmesan cheese.
4. Place on cookie sheet and bake at 350 degrees until golden or lightly browned.
5. Cool and break into pieces. Serve as snack or appetizer.
Tanzania is in Eastern Africa and it is surrounded by waters: the Indian Ocean and the range of the great African lakes: Malawi, Victoria and Tanganyika. The most common meals from the Tanzanian diet include all the local plants and fruits: rice, Wheat, corn, beans, cabbage, various nuts, bananas, mangos, pineapple and coconut, which is also consumed as milk. Tanzanian people are very friendly and hospitable people, who enjoy cooking and respect their valuable and old traditions. Because so many cereals and vegetables grow in the country, people are familiar to them and know how to use them best. The Tanzanian people carried on the traditions through their cooking and all simple culinary preparations and kept the naturalness of the aliments. The traditional Tanzanian cuisine is exotic, fresh and spiced and for the Tanzanian cooks and chefs, the most important aspect is that their food tastes fresh and natural.
Ingredients
* 1 package pita bread
* olive oil
* dry basil
* garlic powder or garlic salt
* Parmesan cheese
* ground cayenne pepper
Directions
1. Split the pita bread into two halves.
2. Score with knife, but don't cut completely through.
3. Brush lightly with olive oil, sprinkle lightly with basil, garlic powder and Cayenne ground pepper. Add Parmesan cheese.
4. Place on cookie sheet and bake at 350 degrees until golden or lightly browned.
5. Cool and break into pieces. Serve as snack or appetizer.
Thursday, October 28, 2010
Poulet Yassa (Guinea-Bissau)
World-Bites (84) / Poulet Yassa
Guinea-Bissau is positioned on the west coast of Africa and is bordered to the north by Senegal, the east and southeast by Guinea and west southwest by the Atlantic Ocean. Due to the fact that Guinea Bissau is a country that has ocean opening the most common dish is fresh fish but also fruits and vegetables. Cuisine of this exotic place reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. A typical Guinea-Bissau meal is concentrated with starchy substance, light on meat and generous on fat. Another characteristic of Guinness cuisine is the hot spices, including peppers and chilies. Cooking techniques of Guinea Bissau often combine fish and meat, counting dried fish. Poulet Yassa (stir-fried chicken) is a much liked delicacy.
Ingredients
3-4 pounds chicken
6 lemons, squeezed.
2 cloves garlic, minced
6 onions, sliced in rounds
1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
4-6 tbsp oil
bay leaf
salt and pepper
Method
Wash and dry chicken and cut into pieces. Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered. Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides. Drain onions and garlic, but retain the marinade. Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the reminaing oil until soft. Add chicken, bay leaf, peppers or cayenne, salt and pepper. Simmer until chicken is tender (1 - 1 1/2 hours) or bake covered in medium (325 degree) oven. Add marinade now and then so mixture remains moist. Serve as snack or over rice as main meal.
Guinea-Bissau is positioned on the west coast of Africa and is bordered to the north by Senegal, the east and southeast by Guinea and west southwest by the Atlantic Ocean. Due to the fact that Guinea Bissau is a country that has ocean opening the most common dish is fresh fish but also fruits and vegetables. Cuisine of this exotic place reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. A typical Guinea-Bissau meal is concentrated with starchy substance, light on meat and generous on fat. Another characteristic of Guinness cuisine is the hot spices, including peppers and chilies. Cooking techniques of Guinea Bissau often combine fish and meat, counting dried fish. Poulet Yassa (stir-fried chicken) is a much liked delicacy.
Ingredients
3-4 pounds chicken
6 lemons, squeezed.
2 cloves garlic, minced
6 onions, sliced in rounds
1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
4-6 tbsp oil
bay leaf
salt and pepper
Method
Wash and dry chicken and cut into pieces. Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered. Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides. Drain onions and garlic, but retain the marinade. Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the reminaing oil until soft. Add chicken, bay leaf, peppers or cayenne, salt and pepper. Simmer until chicken is tender (1 - 1 1/2 hours) or bake covered in medium (325 degree) oven. Add marinade now and then so mixture remains moist. Serve as snack or over rice as main meal.
Amandazi (Rwanda)
World-Bites (83) / Amandazi
Rwandan food is neither spicy nor hot. People eat simple meals made with locally grown ingredients.
Lunch and dinner may consist of boiled beans, bananas, sweet potatoes or cassava. Umutsima (a dish of cassava and corn), isombe (cassava leaves with Eggplant and spinach) and mizuzu (fried plantains) are common dishes. Dinner is the heaviest meal. Between meals, Rwandans often snack on fruits. Tropical fruits such as avocados, bananas, mangos and papaya are abundant in Rwanda. Roadside vendors in urban areas sell roasted corn and barbecued meat. Amandazi (fritters) is a popular snack that is also sold at street corners by the roadside vendors.
Ingredients
* 100 gm corn flour
* 30 gm wheat flour
* 20 gm sugar
* 1 egg
* ⅛ litre milk (approximately)
* oil for frying
Directions
1. In a bowl, mix flour and sugar.
2. Add the egg and milk and stir to form a viscous dough.
3. In a pan, heat the oil.
4. Add the dough one spoon at a time and fry until golden.
5. Place on paper towels to remove excess oil and serve hot.
Rwandan food is neither spicy nor hot. People eat simple meals made with locally grown ingredients.
Lunch and dinner may consist of boiled beans, bananas, sweet potatoes or cassava. Umutsima (a dish of cassava and corn), isombe (cassava leaves with Eggplant and spinach) and mizuzu (fried plantains) are common dishes. Dinner is the heaviest meal. Between meals, Rwandans often snack on fruits. Tropical fruits such as avocados, bananas, mangos and papaya are abundant in Rwanda. Roadside vendors in urban areas sell roasted corn and barbecued meat. Amandazi (fritters) is a popular snack that is also sold at street corners by the roadside vendors.
Ingredients
* 100 gm corn flour
* 30 gm wheat flour
* 20 gm sugar
* 1 egg
* ⅛ litre milk (approximately)
* oil for frying
Directions
1. In a bowl, mix flour and sugar.
2. Add the egg and milk and stir to form a viscous dough.
3. In a pan, heat the oil.
4. Add the dough one spoon at a time and fry until golden.
5. Place on paper towels to remove excess oil and serve hot.
Wednesday, October 27, 2010
Deep-fried Lamb (Libya)
World-Bites (82) / Deep-fried Lamb
Libyan cuisine derives much from the traditions of the Mediterranean and North Africa, with an Italian influence, a legacy from the days when Libya was an Italian colony. Libyan cuisine is often referred to as “tent cookery”-- tasty and healthy, but not sophisticated. In addition to dishes that consist of oil, milk, rice, vegetables, dates, semolina, and pasta products, meats are most of the times prepared in a manner that makes for easily digestible dishes. People from Libya love meat dishes, especially those consisting of lamb, and they are prepared in different ways. Deep-fried lamb is a popular dish at partiesve as main meal.
Ingredients:
6 lamb leg steaks, halved
1/2 tsp turmeric
1 garlic clove, grated
1 egg, beaten
1/2 tsp freshly-ground black pepper
1/2 tsp salt
juice of 1 lemon
300g bread-crumbs
oil for deep frying
Method:
Combine the lemon juice, salt and spices in a bowl then add the lamb pieces and toss to combine. Set aside to marinate for 10 minutes then remove the lamb before beating the egg in to the marinade. Return the lamb to the bowl then cover and refrigerate for 80 minutes.
When the lamb has marinated long enough heat oil in your deep fryer or to a depth of 6cm in a wok or large pan. When the oil is hot remove the lamb from the marinade and roll in the bread-crumbs to coat evenly. Add to the hot oil and fry until browned and cooked through (about 10 to 20 minutes depending on the size of the steaks and how well done you want the meat).
Libyan cuisine derives much from the traditions of the Mediterranean and North Africa, with an Italian influence, a legacy from the days when Libya was an Italian colony. Libyan cuisine is often referred to as “tent cookery”-- tasty and healthy, but not sophisticated. In addition to dishes that consist of oil, milk, rice, vegetables, dates, semolina, and pasta products, meats are most of the times prepared in a manner that makes for easily digestible dishes. People from Libya love meat dishes, especially those consisting of lamb, and they are prepared in different ways. Deep-fried lamb is a popular dish at partiesve as main meal.
Ingredients:
6 lamb leg steaks, halved
1/2 tsp turmeric
1 garlic clove, grated
1 egg, beaten
1/2 tsp freshly-ground black pepper
1/2 tsp salt
juice of 1 lemon
300g bread-crumbs
oil for deep frying
Method:
Combine the lemon juice, salt and spices in a bowl then add the lamb pieces and toss to combine. Set aside to marinate for 10 minutes then remove the lamb before beating the egg in to the marinade. Return the lamb to the bowl then cover and refrigerate for 80 minutes.
When the lamb has marinated long enough heat oil in your deep fryer or to a depth of 6cm in a wok or large pan. When the oil is hot remove the lamb from the marinade and roll in the bread-crumbs to coat evenly. Add to the hot oil and fry until browned and cooked through (about 10 to 20 minutes depending on the size of the steaks and how well done you want the meat).
Monday, October 25, 2010
Kuku Paaka (Kenya)
World-Bites (81) / Kuku Paaka
One delightful element about Kenya food is its diverse flavor. Kenyan cooking draws upon a variety of ethnic traditions merged with the seasonings and tastes of outside countries. Because of Kenya's long-standing relationship with foreign settlers and its colonization by the British, the taste, cooking methods and presentation of Kenyan foods have been greatly influenced by the Indians, Arabs, Europeans, and Pakistanis as well as some western countries. Kenyan food is mainly traditional and typical Kenyan cuisine is readily available in almost every Kenyan eatery. Kuku Paaka, coconut chicken, is a much loved snack which can also be taken as the main meal served with accompaniments like makate mimina, paratha, naan or rice.
INGREDIENTS:
• One three and a half pound chicken, skinned and cut into pieces
• Two green chillies, slit
• One tsp garlic paste
• One tsp ginger paste
• Three to four tomatoes, peeled and chopped
• Two to three small onions, chopped
• One pkt coconut cream
• One pint water
• Half a tsp turmeric
• Three tbsp lemon juice
• Salt to taste
• Few coriander leaves, chopped
• Five boiled eggs, shelled (optional)
• Six boiled and skinned potatoes (optional).
Method
1. Boil the chicken with half a tsp salt, garlic, ginger, ground green chillies, onions and two tomatoes until the chicken is cooked
2. In a separate saucepan put the coconut cream, one pint water, one to two tomatoes, slit green chillies, salt and a little turmeric, and bring to boil, stirring all the time.
3. Cook on high heat for fifteen to twenty minutes and then reduce heat
4. When the chicken is cooked, pour a little of the coconut cream gravy over the pieces and grill on both sides for a few minutes
5. Transfer the grilled chicken into the coconut gravy and cook for a while
6. Turn off the heat and add lemon juice
7. Add the boiled eggs and potatoes (optional)
8. Garnish with chopped coriander leaves
One delightful element about Kenya food is its diverse flavor. Kenyan cooking draws upon a variety of ethnic traditions merged with the seasonings and tastes of outside countries. Because of Kenya's long-standing relationship with foreign settlers and its colonization by the British, the taste, cooking methods and presentation of Kenyan foods have been greatly influenced by the Indians, Arabs, Europeans, and Pakistanis as well as some western countries. Kenyan food is mainly traditional and typical Kenyan cuisine is readily available in almost every Kenyan eatery. Kuku Paaka, coconut chicken, is a much loved snack which can also be taken as the main meal served with accompaniments like makate mimina, paratha, naan or rice.
INGREDIENTS:
• One three and a half pound chicken, skinned and cut into pieces
• Two green chillies, slit
• One tsp garlic paste
• One tsp ginger paste
• Three to four tomatoes, peeled and chopped
• Two to three small onions, chopped
• One pkt coconut cream
• One pint water
• Half a tsp turmeric
• Three tbsp lemon juice
• Salt to taste
• Few coriander leaves, chopped
• Five boiled eggs, shelled (optional)
• Six boiled and skinned potatoes (optional).
Method
1. Boil the chicken with half a tsp salt, garlic, ginger, ground green chillies, onions and two tomatoes until the chicken is cooked
2. In a separate saucepan put the coconut cream, one pint water, one to two tomatoes, slit green chillies, salt and a little turmeric, and bring to boil, stirring all the time.
3. Cook on high heat for fifteen to twenty minutes and then reduce heat
4. When the chicken is cooked, pour a little of the coconut cream gravy over the pieces and grill on both sides for a few minutes
5. Transfer the grilled chicken into the coconut gravy and cook for a while
6. Turn off the heat and add lemon juice
7. Add the boiled eggs and potatoes (optional)
8. Garnish with chopped coriander leaves
Sunday, October 24, 2010
Oven-fried Fish (Ghana)
World-Bites (80) / Oven-fried Fish
Ghana is situated on the West coast of Central Africa and its relief is mainly a wide field and a high plateau. Ghana is a country covered in plantations and it is the third global producer of cocoa. Ghanaian people are recognized as one of the friendliest people in Africa and food is a way of expressing themselves and the relation with the others. All Ghanaian people are cooks, as food is a familiar and hospitable way of being friendly, even to strangers or tourists. There is food on the streets, as anybody is selling various meals and aliments in stands or just in wide bowls, from which they serve the customers. Fishing is a main activity in Ghana and that is why so many meals are based on fish: from soups, to snacks and main courses. Crispy oven-fried fish is Ghanians favorite dish that is served with gravy for main meal or with hot pepper salt as snack.
Ingredients
* 2 pounds fresh perch, butterfish, or trout, cleaned
* 1 teaspoon salt
* juice of ½ lemon
* ½ cup cooking oil
* 1 teaspoon powdered ginger
Directions
1. Season fish with lemon juice, ginger, and salt.
2. Arrange fish on a shallow greased baking tray and brush with oil.
3. Bake in a preheated oven at 300°F until fish is brown and desired crispness is obtained.
4. Cook and serve with hot pepper sauce.
Ghana is situated on the West coast of Central Africa and its relief is mainly a wide field and a high plateau. Ghana is a country covered in plantations and it is the third global producer of cocoa. Ghanaian people are recognized as one of the friendliest people in Africa and food is a way of expressing themselves and the relation with the others. All Ghanaian people are cooks, as food is a familiar and hospitable way of being friendly, even to strangers or tourists. There is food on the streets, as anybody is selling various meals and aliments in stands or just in wide bowls, from which they serve the customers. Fishing is a main activity in Ghana and that is why so many meals are based on fish: from soups, to snacks and main courses. Crispy oven-fried fish is Ghanians favorite dish that is served with gravy for main meal or with hot pepper salt as snack.
Ingredients
* 2 pounds fresh perch, butterfish, or trout, cleaned
* 1 teaspoon salt
* juice of ½ lemon
* ½ cup cooking oil
* 1 teaspoon powdered ginger
Directions
1. Season fish with lemon juice, ginger, and salt.
2. Arrange fish on a shallow greased baking tray and brush with oil.
3. Bake in a preheated oven at 300°F until fish is brown and desired crispness is obtained.
4. Cook and serve with hot pepper sauce.
Saturday, October 23, 2010
Matemekwane (Botswana)
World-Bites (79) / Matemekwane
Botswana is an African country dominated in geographical term by the Kalahari Desert. Due to the fact that Botswana is an equatorial country the most important dishes are vegetables and fruits. Botswana people eat a lot of stuff with vegetables like soups and salads. They also eat meat that they got from hunting prepared in special tradition with sauces and tomatoes. Favorite meats in Botswana are beef, lamb, goat and chicken. Although bread flour is not part of the staple diet, it has been imported and used in Botswana for a very long time. There are therefore various bread recipes that Botswana can claim as part of its national dishes. The basic ingredients for bread dishes are bread flour, baking powder or yeast, salt, and sometimes sugar. The most common bread dish is matemekwane (dumplings).
Ingredients:
6 cups plain flour
Pinch of salt
2 teaspoons sugar
2 teaspoons instant yeast
1 cup warm water
Oil for frying
1. Mix all the above ingredients together to make a fairly stiff dough. Knead well for about 2-3 minutes.
2. Cover the dough and let it stand in a warm place until almost doubled in size.
3. Knead and divide into 10-12 balls.
4. Deep fry the dumplings. Serve hot with your favorite dip.
Botswana is an African country dominated in geographical term by the Kalahari Desert. Due to the fact that Botswana is an equatorial country the most important dishes are vegetables and fruits. Botswana people eat a lot of stuff with vegetables like soups and salads. They also eat meat that they got from hunting prepared in special tradition with sauces and tomatoes. Favorite meats in Botswana are beef, lamb, goat and chicken. Although bread flour is not part of the staple diet, it has been imported and used in Botswana for a very long time. There are therefore various bread recipes that Botswana can claim as part of its national dishes. The basic ingredients for bread dishes are bread flour, baking powder or yeast, salt, and sometimes sugar. The most common bread dish is matemekwane (dumplings).
Ingredients:
6 cups plain flour
Pinch of salt
2 teaspoons sugar
2 teaspoons instant yeast
1 cup warm water
Oil for frying
1. Mix all the above ingredients together to make a fairly stiff dough. Knead well for about 2-3 minutes.
2. Cover the dough and let it stand in a warm place until almost doubled in size.
3. Knead and divide into 10-12 balls.
4. Deep fry the dumplings. Serve hot with your favorite dip.
Swordfish Kebabs (Angola)
World-Bites (78) / Swordfish Kebabs
A former colony of Portugal, the Portuguese influence upon Angolan cuisine was subtle but pervasive. The Portuguese brought the European sense of flavoring with spices and techniques of roasting and marinating to the traditional Angolan foods. These influences blended with the local cuisine and produced interesting new recipes. Angolans like their food spicy. Angolan cuisine is varied and tasteful, with local dishes based mainly on fish, cassava products and spicy stews. Swordfish Kebabs are a popular Angolan snack for parties and special occasions.
Ingredients
o 2 lbs swordfish steaks, cut into large cubes
o 3 tablespoons olive oil
o 1/2 lemons, juice of
o 1 clove garlic, crushed
o 1 teaspoon paprika
o 3 tomatoes, quartered
o 2 small onions, cut into wedges
o salt & freshly ground black pepper
Directions
1. Place fish in a large dish.
2. Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
3. Pour over the fish.
4. Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
5. Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
6. Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
A former colony of Portugal, the Portuguese influence upon Angolan cuisine was subtle but pervasive. The Portuguese brought the European sense of flavoring with spices and techniques of roasting and marinating to the traditional Angolan foods. These influences blended with the local cuisine and produced interesting new recipes. Angolans like their food spicy. Angolan cuisine is varied and tasteful, with local dishes based mainly on fish, cassava products and spicy stews. Swordfish Kebabs are a popular Angolan snack for parties and special occasions.
Ingredients
o 2 lbs swordfish steaks, cut into large cubes
o 3 tablespoons olive oil
o 1/2 lemons, juice of
o 1 clove garlic, crushed
o 1 teaspoon paprika
o 3 tomatoes, quartered
o 2 small onions, cut into wedges
o salt & freshly ground black pepper
Directions
1. Place fish in a large dish.
2. Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
3. Pour over the fish.
4. Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
5. Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
6. Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
Chicken Stuffed Potato Patties (Algeria)
World-Bites (77) / Chicken Stuffed Potato Patties
Located in North Africa, Algeria is the second largest country on the continent. Its cuisine is eclectic, due to influences from various groups, such as the French, Spanish, Turks and Arabs. Algerian dishes are remarkably flavorful, featuring cumin, caraway, coriander, fennel and other spices. Meals usually include lamb or chicken, and sometimes fish from the Mediterranean. Chicken Stuffed Potato Patties (Makoud Bil Djedj) is a popular snack served in most restaurants, which can also be easily made at home.
Ingredients
* 2 Pounds Potato -- peeled
* 2 Medium eggs -- beaten
* 1 Medium Onion -- finely chopped
* 2 cloves garlic -- finely chopped
* 1/4 Teaspoon salt
* 1/4 Teaspoon turmeric
* 1/8 Teaspoon cinnamon
* 6 Sprigs parsley -- finely chopped
* 1/2 Pound Chicken Breast—cooked and chopped
* 1/8 Teaspoon cinnamon
* 1/8 Teaspoon pepper
* 1/2 Cup flour -- for dusting
* oil -- for frying
Directions
1) Cook potatoes in water until soft about 15 minutes. Drain well and mash.
2) Add eggs, Onion, garlic, salt, turmeric, cinnamon and parsley. Mix well.
3) Combine Chicken, cinnamon and pepper. Set aside.
4) Spread flour on cutting board. Put mashed potatoes on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log. Make a trench down the center of the log. Put the Chicken into the trench, then pinch the trench shut, covering the Chicken. Cut the log into 8 round patties. Dust with flour.
5) Heat oil in skillet and deep fry until golden brown.
6) Drain and serve. Can be served like a hamburger or just eaten with a side dish.
Located in North Africa, Algeria is the second largest country on the continent. Its cuisine is eclectic, due to influences from various groups, such as the French, Spanish, Turks and Arabs. Algerian dishes are remarkably flavorful, featuring cumin, caraway, coriander, fennel and other spices. Meals usually include lamb or chicken, and sometimes fish from the Mediterranean. Chicken Stuffed Potato Patties (Makoud Bil Djedj) is a popular snack served in most restaurants, which can also be easily made at home.
Ingredients
* 2 Pounds Potato -- peeled
* 2 Medium eggs -- beaten
* 1 Medium Onion -- finely chopped
* 2 cloves garlic -- finely chopped
* 1/4 Teaspoon salt
* 1/4 Teaspoon turmeric
* 1/8 Teaspoon cinnamon
* 6 Sprigs parsley -- finely chopped
* 1/2 Pound Chicken Breast—cooked and chopped
* 1/8 Teaspoon cinnamon
* 1/8 Teaspoon pepper
* 1/2 Cup flour -- for dusting
* oil -- for frying
Directions
1) Cook potatoes in water until soft about 15 minutes. Drain well and mash.
2) Add eggs, Onion, garlic, salt, turmeric, cinnamon and parsley. Mix well.
3) Combine Chicken, cinnamon and pepper. Set aside.
4) Spread flour on cutting board. Put mashed potatoes on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log. Make a trench down the center of the log. Put the Chicken into the trench, then pinch the trench shut, covering the Chicken. Cut the log into 8 round patties. Dust with flour.
5) Heat oil in skillet and deep fry until golden brown.
6) Drain and serve. Can be served like a hamburger or just eaten with a side dish.
Friday, September 17, 2010
Pelmeni (Serbia)
World-Bites (76) / Pelmeni
In the Serbian cuisine, with the meat as the basic element, there are a lot of meals that can be considered as snacks. Bacon (slanina) is considered snack in the Serbian cuisine. It consists of certain cuts of meat taken from the sides or back of a pig, cured and sometimes smoked. Sandwiches are considered as great snacks, and are usually prepared with cheese and different types of hams and sausages, such as: Njeguški pršut, or Kulen. Pelmeni (Serbian Ravoli) is a popular snack that can also serve as a main meal.
Ingredients for the dough
200 gm all-purpose flour
1/2 teaspoon salt
2 eggs (lightly beaten)
80 ml water
Combine flour and salt and mound on a clean surface.
Make a well in the centre and add eggs and water.
Incorporate flour mixture with egg mixture by working around the walls of the well until the dough is mixed.
Knead on a floured surface until soft and pliable.
Form into 100 balls, cover with a moist towel and let rest at room temperature for one hour.
Ingredients for the filling
450 gm ground meat
1 onion (minced)
1 teaspoon dried dill
Salt and pepper
White of one small egg (beaten)
Water, chicken or meat broth
120 gm butter
Mix ground meat, onion, dill, salt and pepper to taste and enough water to make a soft mixture.
When the dough is ready flatten the dough balls into circles with a diameter of 7.5 cm. Place one tablespoon filling on each dough round. Brush the edges with water and fold the dough to form half moons. Pinch opposite ends to one another to seal. Repeat this with the rest of the dough balls. Brush the pelmeni with beaten egg white.
Bring a large pot full of salted water to boil, you also can use chicken or meat broth. Without crowding, drop the pelmeni into the boiling water (or broth), stirring to prevent sticking, until the pelmeni comes to surface (about 4 minutes). Remove the pelmeni and put them on a large plate.
Melt butter over medium heat and drizzle it over the pelmeni.
You can also serve pelmeni with sour cream or a white sauce. The children like them with ketchup.
In the Serbian cuisine, with the meat as the basic element, there are a lot of meals that can be considered as snacks. Bacon (slanina) is considered snack in the Serbian cuisine. It consists of certain cuts of meat taken from the sides or back of a pig, cured and sometimes smoked. Sandwiches are considered as great snacks, and are usually prepared with cheese and different types of hams and sausages, such as: Njeguški pršut, or Kulen. Pelmeni (Serbian Ravoli) is a popular snack that can also serve as a main meal.
Ingredients for the dough
200 gm all-purpose flour
1/2 teaspoon salt
2 eggs (lightly beaten)
80 ml water
Combine flour and salt and mound on a clean surface.
Make a well in the centre and add eggs and water.
Incorporate flour mixture with egg mixture by working around the walls of the well until the dough is mixed.
Knead on a floured surface until soft and pliable.
Form into 100 balls, cover with a moist towel and let rest at room temperature for one hour.
Ingredients for the filling
450 gm ground meat
1 onion (minced)
1 teaspoon dried dill
Salt and pepper
White of one small egg (beaten)
Water, chicken or meat broth
120 gm butter
Mix ground meat, onion, dill, salt and pepper to taste and enough water to make a soft mixture.
When the dough is ready flatten the dough balls into circles with a diameter of 7.5 cm. Place one tablespoon filling on each dough round. Brush the edges with water and fold the dough to form half moons. Pinch opposite ends to one another to seal. Repeat this with the rest of the dough balls. Brush the pelmeni with beaten egg white.
Bring a large pot full of salted water to boil, you also can use chicken or meat broth. Without crowding, drop the pelmeni into the boiling water (or broth), stirring to prevent sticking, until the pelmeni comes to surface (about 4 minutes). Remove the pelmeni and put them on a large plate.
Melt butter over medium heat and drizzle it over the pelmeni.
You can also serve pelmeni with sour cream or a white sauce. The children like them with ketchup.
Potato Fritters (Luxembourg)
World-Bites (75) / Potato Fritters
There can be no doubt that the Grand-Duchy of Luxembourg is truly a gastronomer's delight. Most traditional dishes are of peasant origin, but Luxembourg's affinities with both French and German culture have long ago been translated into the country's speciality foods. Potato Fritters (Gromperekichelcher) are some of the more succulent traditional snacks.
Ingredients:
* 1 kg potatoes
* 3 onions
* 2 shallots
* Parsley
* 4-6 eggs
* 2 tablespoons flour
* Salt
* Pepper
* Oil for frying
Wash, peel and coarsely grate the potatoes. Put them in a cloth and press them.
Chop the parsley, shallots, and onions, and mix them in. Add the beaten eggs. Salt and pepper to taste. Prepare with the flour.
Heat the oil in a pan until very hot. Form flat cakes out of the potato mixture and fry them in the oil until golden brown on both sides.
There can be no doubt that the Grand-Duchy of Luxembourg is truly a gastronomer's delight. Most traditional dishes are of peasant origin, but Luxembourg's affinities with both French and German culture have long ago been translated into the country's speciality foods. Potato Fritters (Gromperekichelcher) are some of the more succulent traditional snacks.
Ingredients:
* 1 kg potatoes
* 3 onions
* 2 shallots
* Parsley
* 4-6 eggs
* 2 tablespoons flour
* Salt
* Pepper
* Oil for frying
Wash, peel and coarsely grate the potatoes. Put them in a cloth and press them.
Chop the parsley, shallots, and onions, and mix them in. Add the beaten eggs. Salt and pepper to taste. Prepare with the flour.
Heat the oil in a pan until very hot. Form flat cakes out of the potato mixture and fry them in the oil until golden brown on both sides.
Sunday, September 12, 2010
Pan Roasted Salmon (Iceland)
World-Bites (74) / Pan Roasted Salmon
Iceland is a haven of fishing grounds. Seventy percent of its export earnings come from its marine products. Marine products are abundant in Iceland so it’s no wonder that fish places prominently in Icelandic diets. Second to fish consumption, meat, particularly Lamb, is part of Icelandic diet. Salmon is abundant from May to September. Thus, poached, fried, smoked, grilled and pickled salmon are regular fares in Icelandic tables during these months. Served on seared poblano and red peppers with manila mango, ginger, lime coulees, pan roasted salmon is a popular Icelandic snack.
Ingredients
* 7 oz wild troll king salmon fillets
* 1 manila mango
* 1/4 tsp fresh ginger, finely chopped
* 1oz fresh lime juice
* 1oz water
* 1 tspoon honey
* 1 Poblano chile
* 1/2 red bell pepper
* 1/4 tsp garlic
* 1/2 tsp soy sauce
* salt & pepper
* 1tbs canola oil
Directions
Remove skin and seeds from mango, extracting as much pulp and juice as possible. Place in blender, add lime juice, water, honey, and ginger. Process until smooth.
Remove seed and pith from peppers. Slice on the bias into 1/2 inch strips. Sear in 1/2 tbs of hot oil until slightly charred and tender. Add garlic and soy sauce, continue cooking until dry.
In a hot pan add remaining oil. Season with salt and pepper. Add , salmon fillets, cut side down, and sear until light brown. Turn and place in 450° oven until done (approx. six minutes).
Serve on peppers and mango coulees.
Iceland is a haven of fishing grounds. Seventy percent of its export earnings come from its marine products. Marine products are abundant in Iceland so it’s no wonder that fish places prominently in Icelandic diets. Second to fish consumption, meat, particularly Lamb, is part of Icelandic diet. Salmon is abundant from May to September. Thus, poached, fried, smoked, grilled and pickled salmon are regular fares in Icelandic tables during these months. Served on seared poblano and red peppers with manila mango, ginger, lime coulees, pan roasted salmon is a popular Icelandic snack.
Ingredients
* 7 oz wild troll king salmon fillets
* 1 manila mango
* 1/4 tsp fresh ginger, finely chopped
* 1oz fresh lime juice
* 1oz water
* 1 tspoon honey
* 1 Poblano chile
* 1/2 red bell pepper
* 1/4 tsp garlic
* 1/2 tsp soy sauce
* salt & pepper
* 1tbs canola oil
Directions
Remove skin and seeds from mango, extracting as much pulp and juice as possible. Place in blender, add lime juice, water, honey, and ginger. Process until smooth.
Remove seed and pith from peppers. Slice on the bias into 1/2 inch strips. Sear in 1/2 tbs of hot oil until slightly charred and tender. Add garlic and soy sauce, continue cooking until dry.
In a hot pan add remaining oil. Season with salt and pepper. Add , salmon fillets, cut side down, and sear until light brown. Turn and place in 450° oven until done (approx. six minutes).
Serve on peppers and mango coulees.
Saturday, September 11, 2010
Banitsa with Spinach (Bulgaria)
World-Bites (73) / Banitsa with Spinach
Bulgaria is full of vegetable plots and orchards, and fresh fruit and vegetables are half the secret of Bulgarian food. The most common Bulgarian snack food is banitsa (often referred to by its diminutive form, banichka, or known in some areas as byurek), a flaky pastry filled with cheese or spinach, on occasion, meat. At its best, the banitsa is a delicious light bite. Banitsa can be served as either appetizer or snack, depending on the filling. Other important Bulgarian snack ingredients and recipes are pita, which is similar to the bread and is used for sandwiches, Mekitsas, round bread loaves with cheese and ears. Ears do not include any animal meat, although they bear this name. The name was given because of the shape. The ingredients that are used to prepare ears are: yeast, flour, butter, sheep cheese and salt. Despite the fact that a low number of ingredients are used to prepare recipes such as this one, the snacks are very appreciated, all over the country.
Ingredients
* 1 kg flour,
* 1 kg spinach,
* white Cheese,
* 3/2 cupful of yogurt,
* 200g butter,
* 1 spoonful sunflower oil,
* 1 spoonful vinegar,
* salt
Directions
1. Cook the cleaned and finely cut spinach in some of the butter.
2. After having cooled, stir in crumbled Cheese and yoghurt.
3. Knead a hard dough from the flour, oil, vinegar, salt and water.
4. Roll into five sheets (1 kg of ready rolled pastry sheets may also be used).
5. Line a baking dish with butter, place 1 sheet on the bottom and top with the spinach filling.
6. Add a second sheet, filling and so on.
7. Bake in a moderate oven.
Bulgaria is full of vegetable plots and orchards, and fresh fruit and vegetables are half the secret of Bulgarian food. The most common Bulgarian snack food is banitsa (often referred to by its diminutive form, banichka, or known in some areas as byurek), a flaky pastry filled with cheese or spinach, on occasion, meat. At its best, the banitsa is a delicious light bite. Banitsa can be served as either appetizer or snack, depending on the filling. Other important Bulgarian snack ingredients and recipes are pita, which is similar to the bread and is used for sandwiches, Mekitsas, round bread loaves with cheese and ears. Ears do not include any animal meat, although they bear this name. The name was given because of the shape. The ingredients that are used to prepare ears are: yeast, flour, butter, sheep cheese and salt. Despite the fact that a low number of ingredients are used to prepare recipes such as this one, the snacks are very appreciated, all over the country.
Ingredients
* 1 kg flour,
* 1 kg spinach,
* white Cheese,
* 3/2 cupful of yogurt,
* 200g butter,
* 1 spoonful sunflower oil,
* 1 spoonful vinegar,
* salt
Directions
1. Cook the cleaned and finely cut spinach in some of the butter.
2. After having cooled, stir in crumbled Cheese and yoghurt.
3. Knead a hard dough from the flour, oil, vinegar, salt and water.
4. Roll into five sheets (1 kg of ready rolled pastry sheets may also be used).
5. Line a baking dish with butter, place 1 sheet on the bottom and top with the spinach filling.
6. Add a second sheet, filling and so on.
7. Bake in a moderate oven.
Tuesday, September 7, 2010
Crotian Bow Knots (Croatia)
World-Bites (72) / Croatian Bow Knots
The traditional dishes that are prepared by the Croatians have very old origins. The Croatian dishes are mostly based on meat. The Turkish influence is felt in the great amounts of spices that are used, meat that is enhanced with onions and loaded with garlic. Austrians affected the Croatian cuisine and the influence can be seen in dishes that contain cabbage and in breaded dishes or desserts that is served at the breakfast. It is made of cheese, fish and bread. The dairy products also are important for the Croatians. such as: strudel, donuts, cream puffs and cakes that contain walnut cream. Croatian Bow Knots (Hrostule) are always a favorite treat. They are easy to make and often whipped up when unexpected guests arrive. Children in particular love these.
Ingredients
* 2 eggs
* 2 tbsps Sugar
* 1 tsp melted butter
* 2 cups flour
* 1/2 cup milk
* 1/2 tsp salt
Directions
Mix eggs and Sugar together and add melted butter and salt. Add flour and milk; mix well. Roll out thin as for noodles and then cut into very thin 1" x 6" strips and fold them into a knot before frying. Deep fry in hot vegetable oil and when lightly brown (they should start rising to the top at this point) remove them to a platter and sprinkle generously with powdered sugar.
The traditional dishes that are prepared by the Croatians have very old origins. The Croatian dishes are mostly based on meat. The Turkish influence is felt in the great amounts of spices that are used, meat that is enhanced with onions and loaded with garlic. Austrians affected the Croatian cuisine and the influence can be seen in dishes that contain cabbage and in breaded dishes or desserts that is served at the breakfast. It is made of cheese, fish and bread. The dairy products also are important for the Croatians. such as: strudel, donuts, cream puffs and cakes that contain walnut cream. Croatian Bow Knots (Hrostule) are always a favorite treat. They are easy to make and often whipped up when unexpected guests arrive. Children in particular love these.
Ingredients
* 2 eggs
* 2 tbsps Sugar
* 1 tsp melted butter
* 2 cups flour
* 1/2 cup milk
* 1/2 tsp salt
Directions
Mix eggs and Sugar together and add melted butter and salt. Add flour and milk; mix well. Roll out thin as for noodles and then cut into very thin 1" x 6" strips and fold them into a knot before frying. Deep fry in hot vegetable oil and when lightly brown (they should start rising to the top at this point) remove them to a platter and sprinkle generously with powdered sugar.
Saturday, September 4, 2010
Potato Dumplings (Czech Republic)
World-Bites (71) / Potato Dumplings
In-between meals, Czech people are used to eating snacks, some as quick as a sandwich, and others prepared hot as side dishes for other meals. Sandwiches usually have cheese and ham in their composition, mayonnaise, and sometimes ketchup and mustard. Fresh tomatoes or cucumbers will only be used during summertime for the making of a sandwich. Smažený sýr, basically fried cheese in bread crumbs is great as a snack, as well as Potato Dumplings (Bramborove Knedliky), that can be served as side dishes as well.
Ingredients
* 2 lbs potatoes
* 8 tablespoons farina (cream of wheat)
* 10 tablespoons flour
* 1 tablespoon salt
* 1 egg
Directions
1. Boil potatoes, then peel and mash.
2. Add farina, flour, salt and egg.
3. Work dough well.
4. Divide into dumplings.
5.Place into boiling water, cook for 20 minutes.
Serve warm with cilantro chutney or a dip of your choice
In-between meals, Czech people are used to eating snacks, some as quick as a sandwich, and others prepared hot as side dishes for other meals. Sandwiches usually have cheese and ham in their composition, mayonnaise, and sometimes ketchup and mustard. Fresh tomatoes or cucumbers will only be used during summertime for the making of a sandwich. Smažený sýr, basically fried cheese in bread crumbs is great as a snack, as well as Potato Dumplings (Bramborove Knedliky), that can be served as side dishes as well.
Ingredients
* 2 lbs potatoes
* 8 tablespoons farina (cream of wheat)
* 10 tablespoons flour
* 1 tablespoon salt
* 1 egg
Directions
1. Boil potatoes, then peel and mash.
2. Add farina, flour, salt and egg.
3. Work dough well.
4. Divide into dumplings.
5.Place into boiling water, cook for 20 minutes.
Serve warm with cilantro chutney or a dip of your choice
Sunday, August 29, 2010
Borek (Cyprus)
World-Bites (70) / Borek
Cypriot cuisine is shaped by the island's Mediterranean climate, its geography and history. Reflecting the two dominant populations, Cypriot cuisine has evolved as a fusion of Greek and Turkish cuisine with local twists to well known dishes. Further influences are evident from neighboring countries, namely Arabic and Middle Eastern cuisine. Cypriot people celebrate meals and eat without rush all day long. Between the meals they usually eat nuts and almonds roasted or covered with different delicacies (Soushoúkou – almonds in the icing made of molasses and rosy water which can be found almost everywhere), fruit and pastries. Among the last ones the most popular are those filled with olives, dumplings with sesame filling or dumplings made of pumpkin with raisins. Stuffed baked goods in the South include eliopitta, olive-turnover; tashinopitta, a pastry with sesame paste; and kolokotes, a triangular pastry stuffed with pumpkin, cracked wheat and raisins. In the North, street vendors offer Borek, a rich, flaky layered pastry contain- ing bits of meat or cheese.
Ingredients (serves 4):
Main:
- 454 gr. (1 lb) Filo Pastry
- 50 ml extra virgin olive oil
- 2/3 cup milk
- 1/2 cup water
- 2 eggs
- 1 tsp salt
- 3L (13x9x2") Pyrex casserole dish
Spinach Filling
- 1 pkg. (300 gr. frozen chopped spinach
- 1/4 cup crumbled feta
- 1 onion, chopped
- 1 tbsp extra virgin olive oil
- Salt
Black pepper
Directions
Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cooking until all liquid has evaporated. Put aside and add the feta cheese.
Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil, milk and water with a whisk. This liquid mix will go between every two layers of the pastry, and will complement filling. The spinach filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top. Take another two sheets of pastry, fold in half, and stack in the dish. Continue layering until halfway through the pastry. Then, spread all of your main filling onto the stack. Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown, for approximately 20 minutes.
This recipe goes well with cherries on the side or Ayran. You can have it as a main dish (4 servings) or with afternoon tea as a snack.
Cypriot cuisine is shaped by the island's Mediterranean climate, its geography and history. Reflecting the two dominant populations, Cypriot cuisine has evolved as a fusion of Greek and Turkish cuisine with local twists to well known dishes. Further influences are evident from neighboring countries, namely Arabic and Middle Eastern cuisine. Cypriot people celebrate meals and eat without rush all day long. Between the meals they usually eat nuts and almonds roasted or covered with different delicacies (Soushoúkou – almonds in the icing made of molasses and rosy water which can be found almost everywhere), fruit and pastries. Among the last ones the most popular are those filled with olives, dumplings with sesame filling or dumplings made of pumpkin with raisins. Stuffed baked goods in the South include eliopitta, olive-turnover; tashinopitta, a pastry with sesame paste; and kolokotes, a triangular pastry stuffed with pumpkin, cracked wheat and raisins. In the North, street vendors offer Borek, a rich, flaky layered pastry contain- ing bits of meat or cheese.
Ingredients (serves 4):
Main:
- 454 gr. (1 lb) Filo Pastry
- 50 ml extra virgin olive oil
- 2/3 cup milk
- 1/2 cup water
- 2 eggs
- 1 tsp salt
- 3L (13x9x2") Pyrex casserole dish
Spinach Filling
- 1 pkg. (300 gr. frozen chopped spinach
- 1/4 cup crumbled feta
- 1 onion, chopped
- 1 tbsp extra virgin olive oil
- Salt
Black pepper
Directions
Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the spinach and continue cooking until all liquid has evaporated. Put aside and add the feta cheese.
Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil, milk and water with a whisk. This liquid mix will go between every two layers of the pastry, and will complement filling. The spinach filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the liquid mix on top. Take another two sheets of pastry, fold in half, and stack in the dish. Continue layering until halfway through the pastry. Then, spread all of your main filling onto the stack. Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in the oven.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 175 C (350 F). Bake until golden brown, for approximately 20 minutes.
This recipe goes well with cherries on the side or Ayran. You can have it as a main dish (4 servings) or with afternoon tea as a snack.
Potato Lefse (Norway)
World-Bites (69) / Potato Lefse
Norway's food customs have more to offer than the salted preserved fish of the olden days. Norwegian meals are generous, laden with a variety of delights and complemented by social coffee (kaffe) sessions in the afternoon that have become increasingly popular. Breakfast (frokost) in Norway may be served as an enormous buffet, called a koldtbord, or as a smaller selection of dairy, eggs, fish and breads. Lunch (lunsj) is often simpler and lighter than breakfast. Lunch may be a smaller smorgasbord or open-faced sandwiches of pate, cold meats or cheese served with fruit and coffee. Dinner (middag) comes early, around 4 p.m., and is usually more plain than other meals---a hearty stew or a combination of meatballs and gravy called kjøttkaker with beer or wine. Snacks may be served between lunch and dinner and just before bed (a small version koldtbord); brown cheese (geitost) on bread is one of the most typical Norwegian snacks. Potet Lafse or Potato Lafse is one popular snack that can also be served as breakfast, lunch or dinner.
POTATO LEFSE I (POTET LEFSE I)
Ingredients
3 large baking potatoes
2 T butter
1/4 cup (1/2 dl) heavy cream
1/2 tsp. sugar
1 tsp. salt
1 cup (2 1/2 dl) flour, or more
Directions
Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not over bake.
POTATO LEFSE II (POTET LEFSE II)
Ingredients
* 4 cups (9 1/2 dl) potatoes, cooked
* 1 tsp. salt
* 1/2 cup (1 1/4 dl) whipping cream
* 1/2 cup (1 1/4 dl) Crisco oil
* 2 T Sugar
* 1 1/2 cups (3 1/2 dl) flour
Directions
* Boil potatoes, add salt, cream and oil to warm potatoes.
* Cool the potatoes before adding flour.
* Cut down a little on the cream and oil.
* Mix Sugar with flour and add, kneading as you roll them out with a grooved rolling pin.
Bake on takke, round griddle.
Norway's food customs have more to offer than the salted preserved fish of the olden days. Norwegian meals are generous, laden with a variety of delights and complemented by social coffee (kaffe) sessions in the afternoon that have become increasingly popular. Breakfast (frokost) in Norway may be served as an enormous buffet, called a koldtbord, or as a smaller selection of dairy, eggs, fish and breads. Lunch (lunsj) is often simpler and lighter than breakfast. Lunch may be a smaller smorgasbord or open-faced sandwiches of pate, cold meats or cheese served with fruit and coffee. Dinner (middag) comes early, around 4 p.m., and is usually more plain than other meals---a hearty stew or a combination of meatballs and gravy called kjøttkaker with beer or wine. Snacks may be served between lunch and dinner and just before bed (a small version koldtbord); brown cheese (geitost) on bread is one of the most typical Norwegian snacks. Potet Lafse or Potato Lafse is one popular snack that can also be served as breakfast, lunch or dinner.
POTATO LEFSE I (POTET LEFSE I)
Ingredients
3 large baking potatoes
2 T butter
1/4 cup (1/2 dl) heavy cream
1/2 tsp. sugar
1 tsp. salt
1 cup (2 1/2 dl) flour, or more
Directions
Boil the potatoes without peeling, peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once. Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight. Mix in 1/2 cup flour. Divide into 15-16 balls if you want dinner-plate size. Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out as thin as possible. use flour as needed (but not too much), and keep balance of dough in the refrigerator. Bake each lefse on medium to hot griddle, turning until both sides are flecks with brown. Do not over bake.
POTATO LEFSE II (POTET LEFSE II)
Ingredients
* 4 cups (9 1/2 dl) potatoes, cooked
* 1 tsp. salt
* 1/2 cup (1 1/4 dl) whipping cream
* 1/2 cup (1 1/4 dl) Crisco oil
* 2 T Sugar
* 1 1/2 cups (3 1/2 dl) flour
Directions
* Boil potatoes, add salt, cream and oil to warm potatoes.
* Cool the potatoes before adding flour.
* Cut down a little on the cream and oil.
* Mix Sugar with flour and add, kneading as you roll them out with a grooved rolling pin.
Bake on takke, round griddle.
Saturday, August 28, 2010
Swiss Twists (Switzerland)
World-Bites (68) / Swiss Twists
The food culture of Switzerland has been influenced by its neighbors, especially Italy and France. Pasta and pizza are very familiar in Switzerland. Swiss cuisine is firmly rooted in the dairy products, like cheese, milk, cream, butter and/or yoghurt. Almost anything that you want to prepare in a Swiss way has to contain more or less dairy products. Let your tongue taste the somewhat different twist in this Swiss Twists ! Yes, here's a simple, yet different recipe for your favorite Swiss Twists . Try it and relish!
Ingredients
1 cup light cream
2 eggs, well beaten
1/4 teaspoon salt
2 cups sifted flour
1/2 cup butter
Sugar
Directions
Combine cream, eggs and salt and mix well.
Add flour to make a soft dough.
Turn onto a lightly floured board, dot with butter and work into the dough.
Butter should be firm but not hard.
Place dough in refrigerator several hours.
Roll out on a lightly floured board about 1/8 inch thick.
Cut into diamond or oblong shapes.
Slash each cookie through the center with 1/2-inch gash.
Fry in deep hot fat (375°F.) until browned.
Drain on absorbent paper.
Roll in granulated sugar while hot.
The food culture of Switzerland has been influenced by its neighbors, especially Italy and France. Pasta and pizza are very familiar in Switzerland. Swiss cuisine is firmly rooted in the dairy products, like cheese, milk, cream, butter and/or yoghurt. Almost anything that you want to prepare in a Swiss way has to contain more or less dairy products. Let your tongue taste the somewhat different twist in this Swiss Twists ! Yes, here's a simple, yet different recipe for your favorite Swiss Twists . Try it and relish!
Ingredients
1 cup light cream
2 eggs, well beaten
1/4 teaspoon salt
2 cups sifted flour
1/2 cup butter
Sugar
Directions
Combine cream, eggs and salt and mix well.
Add flour to make a soft dough.
Turn onto a lightly floured board, dot with butter and work into the dough.
Butter should be firm but not hard.
Place dough in refrigerator several hours.
Roll out on a lightly floured board about 1/8 inch thick.
Cut into diamond or oblong shapes.
Slash each cookie through the center with 1/2-inch gash.
Fry in deep hot fat (375°F.) until browned.
Drain on absorbent paper.
Roll in granulated sugar while hot.
Friday, August 27, 2010
Swedish Pancakes (Sweden)
World-Bites (67) / Swedish Pancakes
Swedish food is usually simple and considered as healthy. One can eat lots of kinds of food in Sweden.
Sweden’s cuisine is based on a simple cooking style, often very mild and not very spicy. The meals are not very elaborate and many will find them scarce in vegetables. Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables. rutabaga is a native turnip that was among the most popular plant types in Swedish cooking until it got replaced by the Potato. Swedish cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. Swedish Pancakes belong to this category.
Ingredients
* 3 eggs
* 2½ cups low-fat milk
* 1¼ cups flour
* ½ teaspoon salt
3 tablespoons butter, melted
Directions
1. Beat the eggs with half the milk.
2. Beat in flour and salt.
3. Stir in melted butter and remaining milk.
4. Heat a griddle with vegetable oil.
5. Pour about ¼ cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. Turn the pancakes and cook about ½ minute.
7. Serve immediately.
Swedish food is usually simple and considered as healthy. One can eat lots of kinds of food in Sweden.
Sweden’s cuisine is based on a simple cooking style, often very mild and not very spicy. The meals are not very elaborate and many will find them scarce in vegetables. Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables. rutabaga is a native turnip that was among the most popular plant types in Swedish cooking until it got replaced by the Potato. Swedish cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. Swedish Pancakes belong to this category.
Ingredients
* 3 eggs
* 2½ cups low-fat milk
* 1¼ cups flour
* ½ teaspoon salt
3 tablespoons butter, melted
Directions
1. Beat the eggs with half the milk.
2. Beat in flour and salt.
3. Stir in melted butter and remaining milk.
4. Heat a griddle with vegetable oil.
5. Pour about ¼ cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. Turn the pancakes and cook about ½ minute.
7. Serve immediately.
Cabbage Rolls (Finland)
World-Bites (66) / Cabbage Rolls
Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful. The Finnish diet combines traditional country fare and upper class cuisine with modern continental style cooking. Spices have been adopted from both East and West. Kaalikaaryleet or Cabbage Rolls is a popular gourmet snack in Finland.
Ingredients
A large cabbage
Water, Salt
Filling:
1/2 cups raw rice
Water, salt
300 g ground meat
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper
For frying:
Butter,
Margarine, or oil
On top:
2 Tbsp syrup
Directions
1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground meat, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground meat mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with cranberry jam or fresh puréed berries.
Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful. The Finnish diet combines traditional country fare and upper class cuisine with modern continental style cooking. Spices have been adopted from both East and West. Kaalikaaryleet or Cabbage Rolls is a popular gourmet snack in Finland.
Ingredients
A large cabbage
Water, Salt
Filling:
1/2 cups raw rice
Water, salt
300 g ground meat
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper
For frying:
Butter,
Margarine, or oil
On top:
2 Tbsp syrup
Directions
1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground meat, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground meat mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with cranberry jam or fresh puréed berries.
Tuesday, August 24, 2010
Crumpets (Scotland)
World-Bites (65) / Crumpets
These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
Ingredients:
8 oz plain flour (2 cups all purpose flour)
2 tablespoons caster sugar/fine granulated sugar
Pinch of salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 oz milk
Method:
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased gridle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after.
These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
Ingredients:
8 oz plain flour (2 cups all purpose flour)
2 tablespoons caster sugar/fine granulated sugar
Pinch of salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 oz milk
Method:
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased gridle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after.
Mamaliga Balls (Romania)
World-Bites (64) / Mamaliga Balls
Romanian Mamaliga Balls are another example of Eastern Europeans' love of food tucked inside other food. Cornmeal porridge - mamaliga - is cooked until thick, portioned into balls and stuffed with salami or smoked sausage and fried. The influence of the Mediterranean on Romanian cuisine is evidenced in this cornmeal porridge which is the equivalent of Italian polenta. This is a great appetizer, snack or finger food appropriate with cocktails. You can substitute the salami with chunks of ham or cheese.
Ingredients:
* 2 cups fine yellow cornmeal
* 2 1/2 cups water
* 3/4 teaspoon salt
* 1 tablespoon butter
* 1 cup salami or smoked sausage or pepperoni, casing removed and roughly chopped
Preparation:
1. Stir cornmeal, water and salt together in a heavy saucepan. Bring to a boil, reduce heat and, stirring frequently, cook 12 minutes or until thick enough to be scooped. Stir in butter and adjust seasonings.
2. Heat oil in a heavy-bottomed pot or deep fryer to 350 degrees. Using a cookie scoop, portion out balls. Flatten mamaliga in the palm of your hand, add a chunk of salami to the center, seal completely and roll into a ball.
3. Fry balls 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with sliced tomatoes and fresh herbs or a dipping sauce of your choice.
Romanian Mamaliga Balls are another example of Eastern Europeans' love of food tucked inside other food. Cornmeal porridge - mamaliga - is cooked until thick, portioned into balls and stuffed with salami or smoked sausage and fried. The influence of the Mediterranean on Romanian cuisine is evidenced in this cornmeal porridge which is the equivalent of Italian polenta. This is a great appetizer, snack or finger food appropriate with cocktails. You can substitute the salami with chunks of ham or cheese.
Ingredients:
* 2 cups fine yellow cornmeal
* 2 1/2 cups water
* 3/4 teaspoon salt
* 1 tablespoon butter
* 1 cup salami or smoked sausage or pepperoni, casing removed and roughly chopped
Preparation:
1. Stir cornmeal, water and salt together in a heavy saucepan. Bring to a boil, reduce heat and, stirring frequently, cook 12 minutes or until thick enough to be scooped. Stir in butter and adjust seasonings.
2. Heat oil in a heavy-bottomed pot or deep fryer to 350 degrees. Using a cookie scoop, portion out balls. Flatten mamaliga in the palm of your hand, add a chunk of salami to the center, seal completely and roll into a ball.
3. Fry balls 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with sliced tomatoes and fresh herbs or a dipping sauce of your choice.
Saturday, August 21, 2010
Kopytka (Poland)
World-Bites (63) / Kopytka
The dish is a part of Belarusian, Lithuanian and Polish cuisine. Although it reminds Italian gnocchi, Kopytka, also called ‘Little Hooves’ are served in a different way – with onion, bacon or… sugar. Of course one can add variety of ways of eating those potato dumplings that remind with their shape little hooves. This is actually what the name ‘KOPYTKA’ derives from as it is a Polish word for hooves.
INGREDIENTS:
Potatoes (about 5 medium sized)
Flour (about a cup and a half but probably more)
1 egg
For topping
Breadcrumbs (1/2 cup)
Butter (3 tbsp)
Directions
1. Peel and boil potatoes until cooked and tender.
2. Mash thoroughly and leave to go cold.
3. Add egg and add some flour, start to mix it all and add more and more flour until all the dough is not sticky to touch.
4. Flour a large board and roll out the dough into a snake shape about an inch high and thick.
5. Cut into diamond shapes that resemble hooves (otherwise it's not truly kopytka).
6. Boil a large pot of salted water with a little oil
7. Add kopytka (do not overcrowd pot).
8. After they start to float, give them extra few minutes then remove to strain
9. Add topping of your choice
Topping : Fry breadcrumbs in melted butter until golden. It should be moist yet crumbly.
The dish is a part of Belarusian, Lithuanian and Polish cuisine. Although it reminds Italian gnocchi, Kopytka, also called ‘Little Hooves’ are served in a different way – with onion, bacon or… sugar. Of course one can add variety of ways of eating those potato dumplings that remind with their shape little hooves. This is actually what the name ‘KOPYTKA’ derives from as it is a Polish word for hooves.
INGREDIENTS:
Potatoes (about 5 medium sized)
Flour (about a cup and a half but probably more)
1 egg
For topping
Breadcrumbs (1/2 cup)
Butter (3 tbsp)
Directions
1. Peel and boil potatoes until cooked and tender.
2. Mash thoroughly and leave to go cold.
3. Add egg and add some flour, start to mix it all and add more and more flour until all the dough is not sticky to touch.
4. Flour a large board and roll out the dough into a snake shape about an inch high and thick.
5. Cut into diamond shapes that resemble hooves (otherwise it's not truly kopytka).
6. Boil a large pot of salted water with a little oil
7. Add kopytka (do not overcrowd pot).
8. After they start to float, give them extra few minutes then remove to strain
9. Add topping of your choice
Topping : Fry breadcrumbs in melted butter until golden. It should be moist yet crumbly.
Dutch Pancake Chicken (Netherlands)
World-Bites (62) / Dutch Pancake Chicken
Dutch pancakes are as big as a dinner plate and in the old days even bigger (12"/30cm). Nowadays you may find such big pancakes on the menu of a restaurant, but at home they make them the dinner plate size. They are either eaten as a savory (with smoked sausage or bacon and cheese) or as a sweet (plain with golden (or maple) syrup or with apples, or sugar). In Holland there are many 'pancake restaurants' which serve pancakes only. Some even offering over 20 different types from pancakes with cherries and whipped cream or with chopped mush- rooms, bacon and assorted vegetables. Dutch Pancake Chicken is one of the most popular varities of pancakes.
Ingredients
* 1 (9 ounce.) pkg. frzn green beans
* 2 whole lg. chicken breasts
* 1 tbs. cooking or possibly dry sherry
* 2 teaspoon cornstarch
* 3 tbsp. salad oil
* 1 med. sized onion, sliced
* 1 (6 ounce.) jar marinated artichoke hearts
* 1/4 c. water
* 1 1/2 teaspoon chicken flavor instant bouillon
* 1/2 teaspoon salt
* 1 med. sized tomato, cut into wedges
* 1/2 (8 ounce.) pkg. Mozzarella cheese, shredded (1 c.)
Directions
1. Prepare green beans as label directs; drain. Remove skin and bones from chicken breasts; cut chicken breasts into 1/4" wide strips. Place chicken in bowl with Worcestershire sauce, sherry and cornstarch; mix well. Set aside.
2. Prepare Dutch pancakes (Directions follow at No.6).
3. Meanwhile, in 5 qt oven over medium heat, in warm salad oil, cook onion till tender, stirring occasionally. With slotted spoon, remove onion to plate.
4. In oil remaining in Dutch oven over high heat, cook chicken mix just till chicken loses its pink color and is tender, about 2 to 3 min. Reduce heat to medium. Return onion to oven; add in green beans, artichoke hearts with their marinade, water, bouillon and salt; cook, stirring constantly, till mix is heated through and thickens slightly. Add in tomato wedges; keep hot till pancake is ready.
5. Without removing skillet with pancake from oven, carefully spoon chicken mix onto pancake. Sprinkle with cheese. Bake 2 to 3 min till cheese melts. Serve immediately.
6.DUTCH PANCAKES: Preheat oven to 425 degrees. In small bowl with mixer at low speed, beat 4 Large eggs, 2/3 c. all-purpose flour, 2/3 c. lowfat milk and 1/2 tsp. salt till smooth. In oven safe 12" skillet, place 1 Tbs. butter. Place skillet in oven till butter melts; remove from oven, tilting skillet so butter coats the bottom and sides. Pour batter into skillet. Bake about 15 min till pancake is puffed and golden.
Dutch pancakes are as big as a dinner plate and in the old days even bigger (12"/30cm). Nowadays you may find such big pancakes on the menu of a restaurant, but at home they make them the dinner plate size. They are either eaten as a savory (with smoked sausage or bacon and cheese) or as a sweet (plain with golden (or maple) syrup or with apples, or sugar). In Holland there are many 'pancake restaurants' which serve pancakes only. Some even offering over 20 different types from pancakes with cherries and whipped cream or with chopped mush- rooms, bacon and assorted vegetables. Dutch Pancake Chicken is one of the most popular varities of pancakes.
Ingredients
* 1 (9 ounce.) pkg. frzn green beans
* 2 whole lg. chicken breasts
* 1 tbs. cooking or possibly dry sherry
* 2 teaspoon cornstarch
* 3 tbsp. salad oil
* 1 med. sized onion, sliced
* 1 (6 ounce.) jar marinated artichoke hearts
* 1/4 c. water
* 1 1/2 teaspoon chicken flavor instant bouillon
* 1/2 teaspoon salt
* 1 med. sized tomato, cut into wedges
* 1/2 (8 ounce.) pkg. Mozzarella cheese, shredded (1 c.)
Directions
1. Prepare green beans as label directs; drain. Remove skin and bones from chicken breasts; cut chicken breasts into 1/4" wide strips. Place chicken in bowl with Worcestershire sauce, sherry and cornstarch; mix well. Set aside.
2. Prepare Dutch pancakes (Directions follow at No.6).
3. Meanwhile, in 5 qt oven over medium heat, in warm salad oil, cook onion till tender, stirring occasionally. With slotted spoon, remove onion to plate.
4. In oil remaining in Dutch oven over high heat, cook chicken mix just till chicken loses its pink color and is tender, about 2 to 3 min. Reduce heat to medium. Return onion to oven; add in green beans, artichoke hearts with their marinade, water, bouillon and salt; cook, stirring constantly, till mix is heated through and thickens slightly. Add in tomato wedges; keep hot till pancake is ready.
5. Without removing skillet with pancake from oven, carefully spoon chicken mix onto pancake. Sprinkle with cheese. Bake 2 to 3 min till cheese melts. Serve immediately.
6.DUTCH PANCAKES: Preheat oven to 425 degrees. In small bowl with mixer at low speed, beat 4 Large eggs, 2/3 c. all-purpose flour, 2/3 c. lowfat milk and 1/2 tsp. salt till smooth. In oven safe 12" skillet, place 1 Tbs. butter. Place skillet in oven till butter melts; remove from oven, tilting skillet so butter coats the bottom and sides. Pour batter into skillet. Bake about 15 min till pancake is puffed and golden.
Irish Sausage Kebabs (Ireland)
World-Bites (61) / Irish Sausage Kebabs
Irish sausage kebabs are a type of sandwich, similar to an American hot dog, that are served in most fast food restaurants in Ireland. They consist of an Irish sausage, topped with tomatoes and onions, that have been marinated in vinaigrette, then wrapped in puff pastry and baked until browned and heated through. Kebabs are not to be confused with Middle Eastern Kabobs, or Shish Kabobs, which are totally different.
Ingredients
2 1 lb. packages Donnelly Irish Sausages
2 tomatoes, diced to 1/4 inch
1 medium onion, diced to 1/4 inch
1-1/2 c. vinaigrette marinade or salad dressing
1/4 tsp. ground curry powder
1/4 tsp. ground ginger
1 package ready-made puff pastry thawed (2 sheets)
1 beaten egg
Method
Start one day ahead. Marinate the onion and tomatoes in the refrigerator overnight. The next day, fry the sausages until thoroughly cooked; drain and set aside. Spread the pastry and roll lightly on a floured surface. Cut into 4-inch squares. Place one teaspoonful marinated vegetables in the center, then place one sausage on top.
Wrap and seal the seam with a little water, placing them on an ungreased baking sheet, seam side down. Brush with beaten egg and bake 12 to 15 minutes until pastry is risen, cooked through and golden brown. Serve warm as an appetizer.
Irish sausage kebabs are a type of sandwich, similar to an American hot dog, that are served in most fast food restaurants in Ireland. They consist of an Irish sausage, topped with tomatoes and onions, that have been marinated in vinaigrette, then wrapped in puff pastry and baked until browned and heated through. Kebabs are not to be confused with Middle Eastern Kabobs, or Shish Kabobs, which are totally different.
Ingredients
2 1 lb. packages Donnelly Irish Sausages
2 tomatoes, diced to 1/4 inch
1 medium onion, diced to 1/4 inch
1-1/2 c. vinaigrette marinade or salad dressing
1/4 tsp. ground curry powder
1/4 tsp. ground ginger
1 package ready-made puff pastry thawed (2 sheets)
1 beaten egg
Method
Start one day ahead. Marinate the onion and tomatoes in the refrigerator overnight. The next day, fry the sausages until thoroughly cooked; drain and set aside. Spread the pastry and roll lightly on a floured surface. Cut into 4-inch squares. Place one teaspoonful marinated vegetables in the center, then place one sausage on top.
Wrap and seal the seam with a little water, placing them on an ungreased baking sheet, seam side down. Brush with beaten egg and bake 12 to 15 minutes until pastry is risen, cooked through and golden brown. Serve warm as an appetizer.
Friday, August 20, 2010
Palacsinta (Hungary)
World-Bites (60) / Palacsinta
The best-known ingredient in Hungarian food is the red-powdered spice called paprika. It is used to flavor many dishes. Other staples of Hungarian cooking include onions, cabbage, potatoes, noodles, and caraway seeds. Both cream and sour cream are used heavily in Hungarian food. Dumplings (dough wrapped around different kinds of fillings) are very popular as are cabbages or green peppers stuffed with meat and rice. Another favorite is the pancake called Palacsinta. It is often rolled or wrapped around different kinds of fillings.
INGREDIENTS
4 eggs
1/2 cup milk or light cream
1/2 tsp. salt
1 tsp. sugar
1 cup flour
1/2 tsp. vanilla extract
Confectioners' sugar
4 tbs. oil
Jams (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.)
INSTRUCTIONS
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, vanilla. Add flour slowly constantly whisking until mixture has a thickness that can be described as coating the spoon. Add more flour if necessary until you have this thickness. Set aside for 30 minutes.
Put the oil in a soup bowl and use the back of a large soupspoon to apply when cooking.
Take a nonstick 10-inch skillet and add 1½ tsp. of oil to the skillet, coat base of skillet while heating until very hot. When the oil shimmers pour or ladle in about 1/8 cup (2-3 tbs.) of batter. Remember to use as little batter as possible to coat the skillet. Palacsintas are supposed to be very thin. Using your arm in a circular motion to swirl the pan so the batter coats the bottom of the pan. This is a trick that you will get use to doing. If the batter leaves holes in the batter, just ladle a little batter to cover the holes. Replace the pan on the burner and cook just until set and bubbles begin to form and the underside is lightly browned. [At this stage don't forget to apply a little oil using the back of your pre-oiled soupspoon.]
Using a knife or spatula, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Remove the palacsinta's (crepes) from the oven. One by one, spread each crepe with a thin layer of jam and roll up like a cigar.
Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
The best-known ingredient in Hungarian food is the red-powdered spice called paprika. It is used to flavor many dishes. Other staples of Hungarian cooking include onions, cabbage, potatoes, noodles, and caraway seeds. Both cream and sour cream are used heavily in Hungarian food. Dumplings (dough wrapped around different kinds of fillings) are very popular as are cabbages or green peppers stuffed with meat and rice. Another favorite is the pancake called Palacsinta. It is often rolled or wrapped around different kinds of fillings.
INGREDIENTS
4 eggs
1/2 cup milk or light cream
1/2 tsp. salt
1 tsp. sugar
1 cup flour
1/2 tsp. vanilla extract
Confectioners' sugar
4 tbs. oil
Jams (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.)
INSTRUCTIONS
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, vanilla. Add flour slowly constantly whisking until mixture has a thickness that can be described as coating the spoon. Add more flour if necessary until you have this thickness. Set aside for 30 minutes.
Put the oil in a soup bowl and use the back of a large soupspoon to apply when cooking.
Take a nonstick 10-inch skillet and add 1½ tsp. of oil to the skillet, coat base of skillet while heating until very hot. When the oil shimmers pour or ladle in about 1/8 cup (2-3 tbs.) of batter. Remember to use as little batter as possible to coat the skillet. Palacsintas are supposed to be very thin. Using your arm in a circular motion to swirl the pan so the batter coats the bottom of the pan. This is a trick that you will get use to doing. If the batter leaves holes in the batter, just ladle a little batter to cover the holes. Replace the pan on the burner and cook just until set and bubbles begin to form and the underside is lightly browned. [At this stage don't forget to apply a little oil using the back of your pre-oiled soupspoon.]
Using a knife or spatula, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Remove the palacsinta's (crepes) from the oven. One by one, spread each crepe with a thin layer of jam and roll up like a cigar.
Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
Wednesday, August 18, 2010
Witlof-bites (Belgium)
World-Bites (59) / Witlof-bites
Witlof (Belgian endive), Goat's Cheese & Bacon Bites as a popular Belgian starter or a party snack. This is really the kind of dish that you just assemble as needed, so a recipe with rigid amounts seems rather forced here. It's all about frying off some bacon, cutting up a little endive, and assembling with a bit of cut or crumbled goat's cheese, nuts and some herbs. Nothing fancy, but oh so tasty!
Ingredients:
* Witlof (Belgian endive)
* Bacon rashers
* Soft Goat's cheese
* Halved (shelled) walnuts
* Celery Leaf or Flat Leaf Parsley
* Lemon juice
* Salt & Pepper
Preparation:
Cut the stalky end off the witlof to seperate the leaves. Now rinse under running water and drain. Pat the leaves dry gently. Assemble on a serving dish. In a dry non-stick frying pan, fry the bacon rashers until crispy. Drain on paper towels. Cut some goat's cheese into small squares or crumble. Top the small indentation at the bottom of each witlof leaf with a bit of goat's cheese, a bacon shard, a walnut half and a small sprig of herb. Now season, drizzle some lemon juice over the plate and serve.
Tips: Use goat's cheese for this that has not only been marinated in oil, but has been infused with herbs or chili.
Witlof (Belgian endive), Goat's Cheese & Bacon Bites as a popular Belgian starter or a party snack. This is really the kind of dish that you just assemble as needed, so a recipe with rigid amounts seems rather forced here. It's all about frying off some bacon, cutting up a little endive, and assembling with a bit of cut or crumbled goat's cheese, nuts and some herbs. Nothing fancy, but oh so tasty!
Ingredients:
* Witlof (Belgian endive)
* Bacon rashers
* Soft Goat's cheese
* Halved (shelled) walnuts
* Celery Leaf or Flat Leaf Parsley
* Lemon juice
* Salt & Pepper
Preparation:
Cut the stalky end off the witlof to seperate the leaves. Now rinse under running water and drain. Pat the leaves dry gently. Assemble on a serving dish. In a dry non-stick frying pan, fry the bacon rashers until crispy. Drain on paper towels. Cut some goat's cheese into small squares or crumble. Top the small indentation at the bottom of each witlof leaf with a bit of goat's cheese, a bacon shard, a walnut half and a small sprig of herb. Now season, drizzle some lemon juice over the plate and serve.
Tips: Use goat's cheese for this that has not only been marinated in oil, but has been infused with herbs or chili.
Saturday, August 14, 2010
Swedish Baked Potatoes (Sweden)
World-Bites (58) / Swedish Baked Potatoes
In Sweden, snacks may range from chips and crackers to nutritious sandwiches. Swedish Baked Potatoes are popular snacks in all Scandinavian countries. Cheez doodles - delicate and crispy corn arches, with mild cheese flavor, grilled potato chips - crispy potato chips flavored with onion or dill chips - potato chips flavored with dill are other quite popular snacks all around Sweden. Light sandwiches with some thin meat and dill may also serve as a popular snack. Although they are not traditional Swedish snacks, peanuts and other types of nuts are well known and appreciated.
Ingredients
* 8 medium potatoes, peeled
* 1 1/2 ounces butter, melted
* 3 cloves garlic, crushed
* 1 1/2 teaspoons salt
* pepper
1 1/2 ounces Parmesan cheese
Directions
* Cut the poatoes into thin slices 3/4 way through.
* Put half of the butter and garlic in an oven and place the potatoes in the dish.
* Sprinkle with salt, pepper.
* Drizzle with remaining butter and garlic.
* Bake in 375f oven .
* Baste with the butter in the dish.
* After 30 minutes sprinkle with the Cheese and bread crumbs.
* Finish baking - potatoes should be done and golden.
In Sweden, snacks may range from chips and crackers to nutritious sandwiches. Swedish Baked Potatoes are popular snacks in all Scandinavian countries. Cheez doodles - delicate and crispy corn arches, with mild cheese flavor, grilled potato chips - crispy potato chips flavored with onion or dill chips - potato chips flavored with dill are other quite popular snacks all around Sweden. Light sandwiches with some thin meat and dill may also serve as a popular snack. Although they are not traditional Swedish snacks, peanuts and other types of nuts are well known and appreciated.
Ingredients
* 8 medium potatoes, peeled
* 1 1/2 ounces butter, melted
* 3 cloves garlic, crushed
* 1 1/2 teaspoons salt
* pepper
1 1/2 ounces Parmesan cheese
Directions
* Cut the poatoes into thin slices 3/4 way through.
* Put half of the butter and garlic in an oven and place the potatoes in the dish.
* Sprinkle with salt, pepper.
* Drizzle with remaining butter and garlic.
* Bake in 375f oven .
* Baste with the butter in the dish.
* After 30 minutes sprinkle with the Cheese and bread crumbs.
* Finish baking - potatoes should be done and golden.
Friday, August 13, 2010
Sou Barag (Armenia)
World-Bites (57) / Sou Barag
An Armenian delicacy, these cheese and phyllo turnovers are certain to be a big hit at your next cocktail party. Armenians make these for special occasions... and while they are somewhat labor intensive, the reward is in the finished product. Simply delicious!
Ingredients
* 1/2 lb Jack Cheese
* 3/4 lb Feta Cheese
* 1/2 cup Italian Parsley
* 2 eggs beaten
* salt and pepper to taste
* Mix well by hand.
* **Note, to entertain larger parties, increase the quantity of ingredients in the aforementioned proportions.
Directions
1. Render one stick of unsalted butter. Reserve this for use shortly.
2. Using 4" wide sheets of phyllo dough (purchased at your local supermarket), butter the 'top facing' side of phyllo dough and place a reasonable portion of the prepared mixture onto the sheet at one end. Begin folding the phyllo dough corner to corner. You will use approximately one (4" wide) sheet of phyllo dough per barag.
3. Do this until all of the mixture has been used.
4. Place the triangles on a buttered cookie sheet and cook in a pre heated oven at 375 degrees for 20 minutes. Lower the heat to 300 degrees and bake another 15 minutes. Depending on what type of oven is used, you will want to pay attention to the color of the phyllo dough. You will know the barags are done when the dough turns golden brown in color.
An Armenian delicacy, these cheese and phyllo turnovers are certain to be a big hit at your next cocktail party. Armenians make these for special occasions... and while they are somewhat labor intensive, the reward is in the finished product. Simply delicious!
Ingredients
* 1/2 lb Jack Cheese
* 3/4 lb Feta Cheese
* 1/2 cup Italian Parsley
* 2 eggs beaten
* salt and pepper to taste
* Mix well by hand.
* **Note, to entertain larger parties, increase the quantity of ingredients in the aforementioned proportions.
Directions
1. Render one stick of unsalted butter. Reserve this for use shortly.
2. Using 4" wide sheets of phyllo dough (purchased at your local supermarket), butter the 'top facing' side of phyllo dough and place a reasonable portion of the prepared mixture onto the sheet at one end. Begin folding the phyllo dough corner to corner. You will use approximately one (4" wide) sheet of phyllo dough per barag.
3. Do this until all of the mixture has been used.
4. Place the triangles on a buttered cookie sheet and cook in a pre heated oven at 375 degrees for 20 minutes. Lower the heat to 300 degrees and bake another 15 minutes. Depending on what type of oven is used, you will want to pay attention to the color of the phyllo dough. You will know the barags are done when the dough turns golden brown in color.
Thursday, August 12, 2010
Halabi Kebab (Yemen)
World-Bites (56) / Halabi Kebab
Yemeni hospitality is typically Arab. These people are particularly fond of hot and spicy foods so prepare for chilies in your dish. A hot relish called zhoug is a hot combination of chilies and pepper combined with cardamom, caraway, fresh coriander and garlic, and is used as a bread dip. Breads of all kinds, shapes, sizes and flavors can be found in shops, restaurants, homes and even the street. A barley bread called malvj is a favorite. Meat including lamb, goat, chicken, and fish are served. However, so little is available that meat may be consumed only once a week or less. Halabi Kebab is considered an exotic dish.
Ingredients
2 1/2 lb ground meat
3 tb flour
1 tb oil
1 ts salt
1 ts pepper
1 tb zhoug*
3 tb oil
1 finely chopped onion
sliced mushrooms
chopped parsley
3 eggs
Instructions
Combine ground meat with flour, 1 tbsp oil, salt, pepper and zhoug. Form
the meat mixture into a 10-inch loaf. Make a well the entire length of the
loaf.
Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and
parsley until the onions are golden. Place the mixture in the well of the
loaf. Lightly beat the eggs and pour over the vegetables.
Preheat oven to 350 degrees.
Pat the sides of the loaf together to close up the well, and wrap in
aluminum foil. Bake for 30 minutes. The loaf may be served either hot or
cold.
*Zhoug: In a blender, puree enough chili peppers to measure 1 cup. Puree
parsley and coriander together and blend well with the chili peppers. Add
garlic, seasonings and olive oil. Again, blend well. Put the zhoug in a jar
and keep it in the refrigerator. It will remain fresh for many months.
Yemeni hospitality is typically Arab. These people are particularly fond of hot and spicy foods so prepare for chilies in your dish. A hot relish called zhoug is a hot combination of chilies and pepper combined with cardamom, caraway, fresh coriander and garlic, and is used as a bread dip. Breads of all kinds, shapes, sizes and flavors can be found in shops, restaurants, homes and even the street. A barley bread called malvj is a favorite. Meat including lamb, goat, chicken, and fish are served. However, so little is available that meat may be consumed only once a week or less. Halabi Kebab is considered an exotic dish.
Ingredients
2 1/2 lb ground meat
3 tb flour
1 tb oil
1 ts salt
1 ts pepper
1 tb zhoug*
3 tb oil
1 finely chopped onion
sliced mushrooms
chopped parsley
3 eggs
Instructions
Combine ground meat with flour, 1 tbsp oil, salt, pepper and zhoug. Form
the meat mixture into a 10-inch loaf. Make a well the entire length of the
loaf.
Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and
parsley until the onions are golden. Place the mixture in the well of the
loaf. Lightly beat the eggs and pour over the vegetables.
Preheat oven to 350 degrees.
Pat the sides of the loaf together to close up the well, and wrap in
aluminum foil. Bake for 30 minutes. The loaf may be served either hot or
cold.
*Zhoug: In a blender, puree enough chili peppers to measure 1 cup. Puree
parsley and coriander together and blend well with the chili peppers. Add
garlic, seasonings and olive oil. Again, blend well. Put the zhoug in a jar
and keep it in the refrigerator. It will remain fresh for many months.
Wednesday, August 11, 2010
Manti (Uzbekistan)
World-Bites (55) / Manti
Manti (meat dumplings) is the most popular and favorite Uzbek dish. In the Fergana valley, Samarkand, Tashkent and Bukhara, Manti is one of the major components of the diet of the local population. In other places, it is prepared on special occasions. The dish is juicy, flavorful, scrumptious and completely depends on fresh ingredients. It does take about 4 hours to make, from starting the dough until you taste your first deliciously luscious manta (manti is plural of manta).
Ingredients for filling:
Lamb – 500grams
Lamb fat – 50 grams (optional)
Onions – 4-6 medium
Salt, freshly ground black pepper, cumin – to taste
Ingredients for dough:
All purpose white flour – 400 g
Water – 1/2 cup
Salt
Steps for the Dough:
1. Salt the water to be saltier than what you think is salty enough. Add the salted water to the flour and mix until the dough comes together.
2. When the dough comes together, separate it into 2 equal parts and let rest for about half an hour.
3. Kneed the dough until it’s all soft and no more lumps are visible.
4. Roll it out to be very thin (not too thin, but thin enough to steam the meat mixture that will go inside, about 1/4 of an inch, or slightly less).
5. Cut the dough into about 3 inch squares. If the squares aren’t exact, that’s OK.
Steps for the meat:
1. Dice the meat into very small pieces, about 1/16th inch in size. Dice/Mince the fat too. None of that ground meat some recipes call for.
2. Dice/mince the onion to be in very small pieces, but don’t use the grater or a food processor. You want pieces of onion, not just onion juice and pulp.
3. Season with salt, pepper, and cumin.
4. Mix all together. The fat gives the juice/moisture/flavor when the packets are steamed.
Steps for assembling:
1. Spoon the meat mixture into the center of the dough square.
2. Fold 2 opposite sides of the dough so they meet above the meat mixture.
3. Fold the other 2 sides just like in Step 2. Now you should have all sides folded up above the meat mixture and you have 4 corners.
4. Put your finger to one of the side and fold 2 corners so they meet.
5. Do the same Step 4 on the opposite side. The top should look like it has an “8″ on the top.
To cook, place these assembled manti into a steamer . Fill the main pot with about 8-10 cups of water and boil. Let it boil for about 45 minutes, and manti should be all ready.
Manti (meat dumplings) is the most popular and favorite Uzbek dish. In the Fergana valley, Samarkand, Tashkent and Bukhara, Manti is one of the major components of the diet of the local population. In other places, it is prepared on special occasions. The dish is juicy, flavorful, scrumptious and completely depends on fresh ingredients. It does take about 4 hours to make, from starting the dough until you taste your first deliciously luscious manta (manti is plural of manta).
Ingredients for filling:
Lamb – 500grams
Lamb fat – 50 grams (optional)
Onions – 4-6 medium
Salt, freshly ground black pepper, cumin – to taste
Ingredients for dough:
All purpose white flour – 400 g
Water – 1/2 cup
Salt
Steps for the Dough:
1. Salt the water to be saltier than what you think is salty enough. Add the salted water to the flour and mix until the dough comes together.
2. When the dough comes together, separate it into 2 equal parts and let rest for about half an hour.
3. Kneed the dough until it’s all soft and no more lumps are visible.
4. Roll it out to be very thin (not too thin, but thin enough to steam the meat mixture that will go inside, about 1/4 of an inch, or slightly less).
5. Cut the dough into about 3 inch squares. If the squares aren’t exact, that’s OK.
Steps for the meat:
1. Dice the meat into very small pieces, about 1/16th inch in size. Dice/Mince the fat too. None of that ground meat some recipes call for.
2. Dice/mince the onion to be in very small pieces, but don’t use the grater or a food processor. You want pieces of onion, not just onion juice and pulp.
3. Season with salt, pepper, and cumin.
4. Mix all together. The fat gives the juice/moisture/flavor when the packets are steamed.
Steps for assembling:
1. Spoon the meat mixture into the center of the dough square.
2. Fold 2 opposite sides of the dough so they meet above the meat mixture.
3. Fold the other 2 sides just like in Step 2. Now you should have all sides folded up above the meat mixture and you have 4 corners.
4. Put your finger to one of the side and fold 2 corners so they meet.
5. Do the same Step 4 on the opposite side. The top should look like it has an “8″ on the top.
To cook, place these assembled manti into a steamer . Fill the main pot with about 8-10 cups of water and boil. Let it boil for about 45 minutes, and manti should be all ready.
Tuesday, August 10, 2010
Shish Tawook (Syria)
World-Bites (54) / Shish Tawook
Shish Tawook is a chicken breasts kebab very popular in Syria, Lebanon and Turkey where the name originates. There are many different recipes on marinading the chicken but they all share an essential ingredient, yogurt. In Syria, Shish Tawook is always served with Toum, a delicious garlic sauce/dip that marries beautifully with all grilled chicken varieties. Shish Tawook is either served as a part of a barbecue platter with bread, mezze ... etc. or, quite often, as a sandwich in a flat bread roll or a bun.
Ingredients
Chicken breast cubes 400g
Red onion
Red pepper
For the Marinade:
Yogurt 2tbsp
Vinegar 1tsp
Paprika 1tsp
Chili powder 1/2tsp
Garlic powder 1tsp
Black pepper 1/2tsp
Salt
Olive oil 2tbsp
Toum sauce:
Mayonnaise 4tbsp
Greek style yogurt 2tbsp
White wine vinegar 1tsp
Garlic 3-4 cloves, crushed
Lemon
Salt
Mix all the marinade ingredients, add the chicken and ideally leave in the fridge for a couple of hours. Cut the red peppers and the red onion into 1 inch squares. You can use green peppers or mushrooms if you wish. Once the chicken is marinated start to put it on the skewers alternating between a pieces of vegetables and chicken.
If it is summer cook on a coal barbecue in the garden. Otherwise heat a griddle pan till very hot. Put the chicken skewers and don't turn till one side starts to char to give the beautiful barbecue flavor. Once one side is ready turn the skewers and put the pan in a 200C hot oven to finish cooking for around 12 minutes. You can cook it fully on the griddle pan if you wish but I find the meat becomes too dry this way.
Mix all the ingredients of the Toum sauce with Salt and lemon to taste.
Serve the Shish Tawook with Arabic bread, Toum, salad and whatever mezze you like. Or simply spread some of the Toum sauce on the Arabic flat bread, add pickles and tomatoes if you wish and roll. In Turkey they serve the Shish Tawook with white rice and salad.
Shish Tawook is a chicken breasts kebab very popular in Syria, Lebanon and Turkey where the name originates. There are many different recipes on marinading the chicken but they all share an essential ingredient, yogurt. In Syria, Shish Tawook is always served with Toum, a delicious garlic sauce/dip that marries beautifully with all grilled chicken varieties. Shish Tawook is either served as a part of a barbecue platter with bread, mezze ... etc. or, quite often, as a sandwich in a flat bread roll or a bun.
Ingredients
Chicken breast cubes 400g
Red onion
Red pepper
For the Marinade:
Yogurt 2tbsp
Vinegar 1tsp
Paprika 1tsp
Chili powder 1/2tsp
Garlic powder 1tsp
Black pepper 1/2tsp
Salt
Olive oil 2tbsp
Toum sauce:
Mayonnaise 4tbsp
Greek style yogurt 2tbsp
White wine vinegar 1tsp
Garlic 3-4 cloves, crushed
Lemon
Salt
Mix all the marinade ingredients, add the chicken and ideally leave in the fridge for a couple of hours. Cut the red peppers and the red onion into 1 inch squares. You can use green peppers or mushrooms if you wish. Once the chicken is marinated start to put it on the skewers alternating between a pieces of vegetables and chicken.
If it is summer cook on a coal barbecue in the garden. Otherwise heat a griddle pan till very hot. Put the chicken skewers and don't turn till one side starts to char to give the beautiful barbecue flavor. Once one side is ready turn the skewers and put the pan in a 200C hot oven to finish cooking for around 12 minutes. You can cook it fully on the griddle pan if you wish but I find the meat becomes too dry this way.
Mix all the ingredients of the Toum sauce with Salt and lemon to taste.
Serve the Shish Tawook with Arabic bread, Toum, salad and whatever mezze you like. Or simply spread some of the Toum sauce on the Arabic flat bread, add pickles and tomatoes if you wish and roll. In Turkey they serve the Shish Tawook with white rice and salad.
Sunday, August 8, 2010
Batata bil kizbara (Lebanon)
World-Bites (53) / Batata bil kizbara
The Lebanese cuisine has very old and strong roots, surviving the catastrophes was an easy thing. Lebanon features a diverse cuisine, which has incorporated many cooking concepts from other countries, in time. The Middle Eastern cuisine features many cooking concepts that originate in Lebanon. Batata bil kizbara (Potato with Coriander) is probably the most popular street snack of Lebanon, which is also the easiest to make at home.
INGREDIENTS:
1 kg (32 oz) potatoes
2 cups vegetable oil (for frying)
4 cloves garlic, crushed with a pinch of salt
1 tspn salt (as desired)
½ tspn ground red pepper (as desired)
2 tbls finely chopped fresh coriander
a dash of dried coriander
PREPARATION:
Wash fresh coriander, drain and put on a clean piece of cloth to dry for 5 minutes. Peel potatoes, wash and cut into small cubes, rewash and drain.
Fry potatoes in hot oil until golden - brown, put on absorbent paper.
Mix garlic with salt and fry till fragrant in hot oil for 5 minutes.
Add to it potatoes, a dash of dry coriander, and red pepper.
Stir well for 2 minutes. Stir in fresh coriander then remove from heat.
Serve hot.
The Lebanese cuisine has very old and strong roots, surviving the catastrophes was an easy thing. Lebanon features a diverse cuisine, which has incorporated many cooking concepts from other countries, in time. The Middle Eastern cuisine features many cooking concepts that originate in Lebanon. Batata bil kizbara (Potato with Coriander) is probably the most popular street snack of Lebanon, which is also the easiest to make at home.
INGREDIENTS:
1 kg (32 oz) potatoes
2 cups vegetable oil (for frying)
4 cloves garlic, crushed with a pinch of salt
1 tspn salt (as desired)
½ tspn ground red pepper (as desired)
2 tbls finely chopped fresh coriander
a dash of dried coriander
PREPARATION:
Wash fresh coriander, drain and put on a clean piece of cloth to dry for 5 minutes. Peel potatoes, wash and cut into small cubes, rewash and drain.
Fry potatoes in hot oil until golden - brown, put on absorbent paper.
Mix garlic with salt and fry till fragrant in hot oil for 5 minutes.
Add to it potatoes, a dash of dry coriander, and red pepper.
Stir well for 2 minutes. Stir in fresh coriander then remove from heat.
Serve hot.
Wednesday, July 14, 2010
Shwarma Sandwiches (Jordan)
World-Bites (52) / Jordan
There is a marvelous range of snacks that are presented in the cuisine of Jordan. These snacks are quite exceptional in nature, they are quick and easy to make and are truly very wholesome. Most of the snacks are filled with meat and vegetables in the traditional manner. The greatest aspect of these delicious snacks is that they do not take up a lot of time in preparation and all you need are the right ingredients and a proper known method of preparing these highly mouth watering and healthy snacks.
From Jordan come these delicious rolled and grilled sandwiches made from Lamb, Chicken, and Middle Eastern Spices.
Ingredients
* 1/2 pound Lamb meat, cut into strips
* 1/2 teaspoon ground cardamom seeds
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground Cayenne
* 1/2 teaspoon salt
* 3 cloves garlic, minced
* 1/2 Onion, minced
* 1 bay leaf
* 1/2 cup lemon juice
* 1/2 cup red wine vinegar
* 6 large sections pita bread
* 2 tomatoes, chopped
Directions
1. Place the meat in a bowl.
2. In another bowl, combine the spices, salt, garlic, Onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat.
3. Marinate in the refrigerator for at least 2 hours.
4. Drain the meat from the marinade and pat dry.
5. Grill the meat over a hot charcoal or gas fire until done, about 10 minutes, turning often.
6. Divide the meat into the pita bread sections, add tomatoes and serve.
There is a marvelous range of snacks that are presented in the cuisine of Jordan. These snacks are quite exceptional in nature, they are quick and easy to make and are truly very wholesome. Most of the snacks are filled with meat and vegetables in the traditional manner. The greatest aspect of these delicious snacks is that they do not take up a lot of time in preparation and all you need are the right ingredients and a proper known method of preparing these highly mouth watering and healthy snacks.
From Jordan come these delicious rolled and grilled sandwiches made from Lamb, Chicken, and Middle Eastern Spices.
Ingredients
* 1/2 pound Lamb meat, cut into strips
* 1/2 teaspoon ground cardamom seeds
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground Cayenne
* 1/2 teaspoon salt
* 3 cloves garlic, minced
* 1/2 Onion, minced
* 1 bay leaf
* 1/2 cup lemon juice
* 1/2 cup red wine vinegar
* 6 large sections pita bread
* 2 tomatoes, chopped
Directions
1. Place the meat in a bowl.
2. In another bowl, combine the spices, salt, garlic, Onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat.
3. Marinate in the refrigerator for at least 2 hours.
4. Drain the meat from the marinade and pat dry.
5. Grill the meat over a hot charcoal or gas fire until done, about 10 minutes, turning often.
6. Divide the meat into the pita bread sections, add tomatoes and serve.
Thursday, May 20, 2010
Purple Potato Lutke (Belarus)
World-Bites (52) / Purple Potato Latke
It is the national dish of Belarus. Latkes or Potato pancakes, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion and may be herbs. The purple potatoes are high in anthocyanins – the pigments that impart the vibrant colors to the fruits and vegetables. Like in blueberries, their antioxidant properties are known to fight cancer, and various other illnesses. When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots.
Ingredients:
1. 3-4 Large Purple Potatoes
2. 1 Large Onion
3. 1 Egg
4. 1/4 Cup Flour
5. Sea Salt
6. Black Pepper
7. Chopped Parsley (Optional)
Oil for Frying
Preparation:
Peel and finely grate the potatoes with a box grater or food processor. Put them into cold water, then drain them in a colander and squeeze them as dry as you can by pressing them with your hands.
Put the grated potatoes in a cheese cloth (or a few layers of paper towels), pull the sides up on to the top like a pouch and squeeze out as much water as you can. If you don’t drain and squeeze them dry, they might get runny during frying and finally the latkes will get soggy.
Grate the onions; drain them and squeeze the water out in the same way as you did with the potatoes.
Mix the potatoes, onions, and chopped parsley.
Beat the eggs lightly with salt and pepper; add to the potatoes mix. Add the flour and stir to combine well.
Heat about 1/4 inch of oil in cast iron skillet. Take spoonfuls of the mixture and drop into the hot oil. Flatten them with the back of the spoon, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and place them on paper towels.
Serve very hot with applesauce, sour cream or your favorite condiment.
It is the national dish of Belarus. Latkes or Potato pancakes, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion and may be herbs. The purple potatoes are high in anthocyanins – the pigments that impart the vibrant colors to the fruits and vegetables. Like in blueberries, their antioxidant properties are known to fight cancer, and various other illnesses. When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots.
Ingredients:
1. 3-4 Large Purple Potatoes
2. 1 Large Onion
3. 1 Egg
4. 1/4 Cup Flour
5. Sea Salt
6. Black Pepper
7. Chopped Parsley (Optional)
Oil for Frying
Preparation:
Peel and finely grate the potatoes with a box grater or food processor. Put them into cold water, then drain them in a colander and squeeze them as dry as you can by pressing them with your hands.
Put the grated potatoes in a cheese cloth (or a few layers of paper towels), pull the sides up on to the top like a pouch and squeeze out as much water as you can. If you don’t drain and squeeze them dry, they might get runny during frying and finally the latkes will get soggy.
Grate the onions; drain them and squeeze the water out in the same way as you did with the potatoes.
Mix the potatoes, onions, and chopped parsley.
Beat the eggs lightly with salt and pepper; add to the potatoes mix. Add the flour and stir to combine well.
Heat about 1/4 inch of oil in cast iron skillet. Take spoonfuls of the mixture and drop into the hot oil. Flatten them with the back of the spoon, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and place them on paper towels.
Serve very hot with applesauce, sour cream or your favorite condiment.
Monday, May 10, 2010
Croqutte de Volaille (Mauritius)
World-Bites (51) / Croquette de Volaille
Snacks served in Mauritius consist mainly from fresh exotic fruits and vegetables rich in vitamins and proteins. Still besides this natural snacks people of Mauritius like to prepare some special snacks served sometimes also like appetizers or starters. A great Mauritius snack is the one named Croquette de Volaille (Chicken in batter). Allover the country there can be found many Fast food restaurants that offer a great variety of snacks either from the local cuisine or the international one.
Ingredients:
* 125 grams fresh chicken fillet
*2 teaspoons corn flour
* 1 tablespoon tomato sauce
* Salt & pepper to taste
*Oil (just enough to cover croquettes during frying)
Batter:
*125 grams self raising flour
*2 eggs
*1 teaspoon salt
Water (In small quantities to obtain a thick batter)
Method:
1.Cut chicken into approximately twenty five 1 cm (half inch) pieces.
2.Season the chicken pieces with the tomato sauce, salt and pepper. Set aside to absorb seasoning.
3. Beat up the 2 eggs and 1 tablespoon water.
4.Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.
5.Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.
6.Heat oil (enough to cover croquettes during frying) in a deep frying panto simmering point. Reduce heat to low.
7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown color.
8.Remove cooked croquettes, drain and serve hot with chilli sauce
Snacks served in Mauritius consist mainly from fresh exotic fruits and vegetables rich in vitamins and proteins. Still besides this natural snacks people of Mauritius like to prepare some special snacks served sometimes also like appetizers or starters. A great Mauritius snack is the one named Croquette de Volaille (Chicken in batter). Allover the country there can be found many Fast food restaurants that offer a great variety of snacks either from the local cuisine or the international one.
Ingredients:
* 125 grams fresh chicken fillet
*2 teaspoons corn flour
* 1 tablespoon tomato sauce
* Salt & pepper to taste
*Oil (just enough to cover croquettes during frying)
Batter:
*125 grams self raising flour
*2 eggs
*1 teaspoon salt
Water (In small quantities to obtain a thick batter)
Method:
1.Cut chicken into approximately twenty five 1 cm (half inch) pieces.
2.Season the chicken pieces with the tomato sauce, salt and pepper. Set aside to absorb seasoning.
3. Beat up the 2 eggs and 1 tablespoon water.
4.Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.
5.Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.
6.Heat oil (enough to cover croquettes during frying) in a deep frying panto simmering point. Reduce heat to low.
7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown color.
8.Remove cooked croquettes, drain and serve hot with chilli sauce
Sunday, May 2, 2010
Fruit Pizza (Austria)
World-Bites (50) / Fruit Pizza
Lunch is traditionally the main meal of the day in Austria and most people have only smaller meals for dinner (light meals, sandwiches, essentially things you would have for lunch in the Anglo-American sphere). Snacks and fast food are common (like in all countries) and often regionally distinct. The most popular snack, especially as lunch snack for school children, is Fruit Pizza.
Ingtrdients
Topping:
1 cup (250 g) cream cheese
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) lemon juice
1 banana
3 kiwis
Cluster of red grapes or in-season fruit
2 Tbsp (30 ml) apricot or peach jam
1 Tbsp (15 ml) water
Pizza dough:
2/3 cup (165 ml) butter
1 cup (250 ml) honey
1 free-range egg
1 1/2 tsp (7 ml) pure almond extract
1 1/2 cup (375 ml) whole wheat flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Butter, to grease pan
To make the pizza crust: Heat oven to 350°F (180°C). Grease a pizza stone (or flat bottom of a springform pan) with butter, using wax paper to spread the butter.
Using a hand mixer, mix cream butter and honey in a mixing bowl. Add egg and beat until smooth. Mix in the almond extract. In a separate bowl, mix flour with baking powder and salt. Add flour mixture to butter-honey mixture, then knead with hands to a smooth dough. Spread pizza dough onto greased pizza pan and bake in the oven for 12 to 15 minutes until slightly browned. Remove from oven and cool.
To make the topping: Place cream cheese, honey and lemon juice in a mixing bowl. Using a hand mixer, cream them to a smooth spread. Cover pizza crust with the spread. Peel and slice the banana and kiwis. Decorate the pizza crust with the banana, kiwi and grapes (or other seasonal fruit). In a small pot, heat apricot or peach jam with water until jam dissolves, stirring with a wooden spoon. Using a pastry brush, lightly brush this mixture over fruit. This prevents the fruit from becoming brown and unappetizing.
Lunch is traditionally the main meal of the day in Austria and most people have only smaller meals for dinner (light meals, sandwiches, essentially things you would have for lunch in the Anglo-American sphere). Snacks and fast food are common (like in all countries) and often regionally distinct. The most popular snack, especially as lunch snack for school children, is Fruit Pizza.
Ingtrdients
Topping:
1 cup (250 g) cream cheese
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) lemon juice
1 banana
3 kiwis
Cluster of red grapes or in-season fruit
2 Tbsp (30 ml) apricot or peach jam
1 Tbsp (15 ml) water
Pizza dough:
2/3 cup (165 ml) butter
1 cup (250 ml) honey
1 free-range egg
1 1/2 tsp (7 ml) pure almond extract
1 1/2 cup (375 ml) whole wheat flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Butter, to grease pan
To make the pizza crust: Heat oven to 350°F (180°C). Grease a pizza stone (or flat bottom of a springform pan) with butter, using wax paper to spread the butter.
Using a hand mixer, mix cream butter and honey in a mixing bowl. Add egg and beat until smooth. Mix in the almond extract. In a separate bowl, mix flour with baking powder and salt. Add flour mixture to butter-honey mixture, then knead with hands to a smooth dough. Spread pizza dough onto greased pizza pan and bake in the oven for 12 to 15 minutes until slightly browned. Remove from oven and cool.
To make the topping: Place cream cheese, honey and lemon juice in a mixing bowl. Using a hand mixer, cream them to a smooth spread. Cover pizza crust with the spread. Peel and slice the banana and kiwis. Decorate the pizza crust with the banana, kiwi and grapes (or other seasonal fruit). In a small pot, heat apricot or peach jam with water until jam dissolves, stirring with a wooden spoon. Using a pastry brush, lightly brush this mixture over fruit. This prevents the fruit from becoming brown and unappetizing.
Friday, April 30, 2010
Baba Ganoush (Lebanon)
World-Bites (49) / Baba Ganoush
Lebanese appetizers (mezze) are a very important part of lebanese cuisine. Before dinner a large selection of appetizers in tiny dishes is set out for diners. Mezze may include vegetables, kibbeh balls, savory pastries, yogurt, cheese, and olives. Lebanese restaurants compete with each other on the number of mezze dishes they offer and may serve as many as seventy. Eggplant dip (baba ganoush) is a favorite throughout the Middle East, where the eggplant is usually cooked over an open flame, giving the pulp a smoky flavor. Baking it directly on your oven rack will give the eggplant a similar flavor. Baba Ganoush makes a great party dip.
Ingredients
* 1 large eggplant
* 2 cloves garlic, peeled and crushed
* 1 teaspoon salt
* Juice of 2 lemons, about 6 tablespoons
* 4 tablespoons tahini (ground sea-same seeds paste)
* 2 tablespoons water, more if needed
* 4 tablespoons chopped fresh parsley for garnish
Method
* Preheat oven to 400 degrees F.
* Wash eggplant. Remove stem. Prick eggplant several times with a fork. Place directly on oven rack and bake for 30 minutes, or until very soft. Carefully remove from oven and cool.
* When eggplant is cool enough to handle, peel off skin. (*) Mash it in a medium bowl with a potato masher, or place in a food processor and process until smooth but not liquid.
* In a small bowl, crush garlic into the salt with the back of a spoon. Beat in lemon juice, tahini, and water. Stir into mashed eggplant. If baba ganoush is too thick, add water 1 tablespoon at a time until mixture is a soft, creamy consistency.
* Divide mixture among four small plates or serve in one dish. Garnish with parsley. Serve Baba Ganoush with pieces of pita bread to scooping it up with.
Lebanese appetizers (mezze) are a very important part of lebanese cuisine. Before dinner a large selection of appetizers in tiny dishes is set out for diners. Mezze may include vegetables, kibbeh balls, savory pastries, yogurt, cheese, and olives. Lebanese restaurants compete with each other on the number of mezze dishes they offer and may serve as many as seventy. Eggplant dip (baba ganoush) is a favorite throughout the Middle East, where the eggplant is usually cooked over an open flame, giving the pulp a smoky flavor. Baking it directly on your oven rack will give the eggplant a similar flavor. Baba Ganoush makes a great party dip.
Ingredients
* 1 large eggplant
* 2 cloves garlic, peeled and crushed
* 1 teaspoon salt
* Juice of 2 lemons, about 6 tablespoons
* 4 tablespoons tahini (ground sea-same seeds paste)
* 2 tablespoons water, more if needed
* 4 tablespoons chopped fresh parsley for garnish
Method
* Preheat oven to 400 degrees F.
* Wash eggplant. Remove stem. Prick eggplant several times with a fork. Place directly on oven rack and bake for 30 minutes, or until very soft. Carefully remove from oven and cool.
* When eggplant is cool enough to handle, peel off skin. (*) Mash it in a medium bowl with a potato masher, or place in a food processor and process until smooth but not liquid.
* In a small bowl, crush garlic into the salt with the back of a spoon. Beat in lemon juice, tahini, and water. Stir into mashed eggplant. If baba ganoush is too thick, add water 1 tablespoon at a time until mixture is a soft, creamy consistency.
* Divide mixture among four small plates or serve in one dish. Garnish with parsley. Serve Baba Ganoush with pieces of pita bread to scooping it up with.
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