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.
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