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.
Sunday, August 29, 2010
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.
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