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.
Sunday, August 8, 2010
Wednesday, July 14, 2010
Shwarma Sandwiches (Jordan)
World-Bites (52) / Jordan
There is a marvelous range of snacks that are presented in the cuisine of Jordan. These snacks are quite exceptional in nature, they are quick and easy to make and are truly very wholesome. Most of the snacks are filled with meat and vegetables in the traditional manner. The greatest aspect of these delicious snacks is that they do not take up a lot of time in preparation and all you need are the right ingredients and a proper known method of preparing these highly mouth watering and healthy snacks.
From Jordan come these delicious rolled and grilled sandwiches made from Lamb, Chicken, and Middle Eastern Spices.
Ingredients
* 1/2 pound Lamb meat, cut into strips
* 1/2 teaspoon ground cardamom seeds
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground Cayenne
* 1/2 teaspoon salt
* 3 cloves garlic, minced
* 1/2 Onion, minced
* 1 bay leaf
* 1/2 cup lemon juice
* 1/2 cup red wine vinegar
* 6 large sections pita bread
* 2 tomatoes, chopped
Directions
1. Place the meat in a bowl.
2. In another bowl, combine the spices, salt, garlic, Onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat.
3. Marinate in the refrigerator for at least 2 hours.
4. Drain the meat from the marinade and pat dry.
5. Grill the meat over a hot charcoal or gas fire until done, about 10 minutes, turning often.
6. Divide the meat into the pita bread sections, add tomatoes and serve.
There is a marvelous range of snacks that are presented in the cuisine of Jordan. These snacks are quite exceptional in nature, they are quick and easy to make and are truly very wholesome. Most of the snacks are filled with meat and vegetables in the traditional manner. The greatest aspect of these delicious snacks is that they do not take up a lot of time in preparation and all you need are the right ingredients and a proper known method of preparing these highly mouth watering and healthy snacks.
From Jordan come these delicious rolled and grilled sandwiches made from Lamb, Chicken, and Middle Eastern Spices.
Ingredients
* 1/2 pound Lamb meat, cut into strips
* 1/2 teaspoon ground cardamom seeds
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground Cayenne
* 1/2 teaspoon salt
* 3 cloves garlic, minced
* 1/2 Onion, minced
* 1 bay leaf
* 1/2 cup lemon juice
* 1/2 cup red wine vinegar
* 6 large sections pita bread
* 2 tomatoes, chopped
Directions
1. Place the meat in a bowl.
2. In another bowl, combine the spices, salt, garlic, Onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat.
3. Marinate in the refrigerator for at least 2 hours.
4. Drain the meat from the marinade and pat dry.
5. Grill the meat over a hot charcoal or gas fire until done, about 10 minutes, turning often.
6. Divide the meat into the pita bread sections, add tomatoes and serve.
Thursday, May 20, 2010
Purple Potato Lutke (Belarus)
World-Bites (52) / Purple Potato Latke
It is the national dish of Belarus. Latkes or Potato pancakes, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion and may be herbs. The purple potatoes are high in anthocyanins – the pigments that impart the vibrant colors to the fruits and vegetables. Like in blueberries, their antioxidant properties are known to fight cancer, and various other illnesses. When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots.
Ingredients:
1. 3-4 Large Purple Potatoes
2. 1 Large Onion
3. 1 Egg
4. 1/4 Cup Flour
5. Sea Salt
6. Black Pepper
7. Chopped Parsley (Optional)
Oil for Frying
Preparation:
Peel and finely grate the potatoes with a box grater or food processor. Put them into cold water, then drain them in a colander and squeeze them as dry as you can by pressing them with your hands.
Put the grated potatoes in a cheese cloth (or a few layers of paper towels), pull the sides up on to the top like a pouch and squeeze out as much water as you can. If you don’t drain and squeeze them dry, they might get runny during frying and finally the latkes will get soggy.
Grate the onions; drain them and squeeze the water out in the same way as you did with the potatoes.
Mix the potatoes, onions, and chopped parsley.
Beat the eggs lightly with salt and pepper; add to the potatoes mix. Add the flour and stir to combine well.
Heat about 1/4 inch of oil in cast iron skillet. Take spoonfuls of the mixture and drop into the hot oil. Flatten them with the back of the spoon, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and place them on paper towels.
Serve very hot with applesauce, sour cream or your favorite condiment.
It is the national dish of Belarus. Latkes or Potato pancakes, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion and may be herbs. The purple potatoes are high in anthocyanins – the pigments that impart the vibrant colors to the fruits and vegetables. Like in blueberries, their antioxidant properties are known to fight cancer, and various other illnesses. When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots.
Ingredients:
1. 3-4 Large Purple Potatoes
2. 1 Large Onion
3. 1 Egg
4. 1/4 Cup Flour
5. Sea Salt
6. Black Pepper
7. Chopped Parsley (Optional)
Oil for Frying
Preparation:
Peel and finely grate the potatoes with a box grater or food processor. Put them into cold water, then drain them in a colander and squeeze them as dry as you can by pressing them with your hands.
Put the grated potatoes in a cheese cloth (or a few layers of paper towels), pull the sides up on to the top like a pouch and squeeze out as much water as you can. If you don’t drain and squeeze them dry, they might get runny during frying and finally the latkes will get soggy.
Grate the onions; drain them and squeeze the water out in the same way as you did with the potatoes.
Mix the potatoes, onions, and chopped parsley.
Beat the eggs lightly with salt and pepper; add to the potatoes mix. Add the flour and stir to combine well.
Heat about 1/4 inch of oil in cast iron skillet. Take spoonfuls of the mixture and drop into the hot oil. Flatten them with the back of the spoon, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and place them on paper towels.
Serve very hot with applesauce, sour cream or your favorite condiment.
Monday, May 10, 2010
Croqutte de Volaille (Mauritius)
World-Bites (51) / Croquette de Volaille
Snacks served in Mauritius consist mainly from fresh exotic fruits and vegetables rich in vitamins and proteins. Still besides this natural snacks people of Mauritius like to prepare some special snacks served sometimes also like appetizers or starters. A great Mauritius snack is the one named Croquette de Volaille (Chicken in batter). Allover the country there can be found many Fast food restaurants that offer a great variety of snacks either from the local cuisine or the international one.
Ingredients:
* 125 grams fresh chicken fillet
*2 teaspoons corn flour
* 1 tablespoon tomato sauce
* Salt & pepper to taste
*Oil (just enough to cover croquettes during frying)
Batter:
*125 grams self raising flour
*2 eggs
*1 teaspoon salt
Water (In small quantities to obtain a thick batter)
Method:
1.Cut chicken into approximately twenty five 1 cm (half inch) pieces.
2.Season the chicken pieces with the tomato sauce, salt and pepper. Set aside to absorb seasoning.
3. Beat up the 2 eggs and 1 tablespoon water.
4.Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.
5.Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.
6.Heat oil (enough to cover croquettes during frying) in a deep frying panto simmering point. Reduce heat to low.
7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown color.
8.Remove cooked croquettes, drain and serve hot with chilli sauce
Snacks served in Mauritius consist mainly from fresh exotic fruits and vegetables rich in vitamins and proteins. Still besides this natural snacks people of Mauritius like to prepare some special snacks served sometimes also like appetizers or starters. A great Mauritius snack is the one named Croquette de Volaille (Chicken in batter). Allover the country there can be found many Fast food restaurants that offer a great variety of snacks either from the local cuisine or the international one.
Ingredients:
* 125 grams fresh chicken fillet
*2 teaspoons corn flour
* 1 tablespoon tomato sauce
* Salt & pepper to taste
*Oil (just enough to cover croquettes during frying)
Batter:
*125 grams self raising flour
*2 eggs
*1 teaspoon salt
Water (In small quantities to obtain a thick batter)
Method:
1.Cut chicken into approximately twenty five 1 cm (half inch) pieces.
2.Season the chicken pieces with the tomato sauce, salt and pepper. Set aside to absorb seasoning.
3. Beat up the 2 eggs and 1 tablespoon water.
4.Mix the flour and salt. Gradually blend in the egg mixture. Add water little by little to obtain a thick batter consistency. It should just run off slowly from a tablespoon.
5.Add the corn flour to the chicken pieces and mix thoroughly. Mix the chicken pieces into the batter to uniformly coat every chicken piece.
6.Heat oil (enough to cover croquettes during frying) in a deep frying panto simmering point. Reduce heat to low.
7. Spoon out the chicken pieces one at a time with a batter coating and drop into the simmering oil. Cook to a light golden brown color.
8.Remove cooked croquettes, drain and serve hot with chilli sauce
Sunday, May 2, 2010
Fruit Pizza (Austria)
World-Bites (50) / Fruit Pizza
Lunch is traditionally the main meal of the day in Austria and most people have only smaller meals for dinner (light meals, sandwiches, essentially things you would have for lunch in the Anglo-American sphere). Snacks and fast food are common (like in all countries) and often regionally distinct. The most popular snack, especially as lunch snack for school children, is Fruit Pizza.
Ingtrdients
Topping:
1 cup (250 g) cream cheese
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) lemon juice
1 banana
3 kiwis
Cluster of red grapes or in-season fruit
2 Tbsp (30 ml) apricot or peach jam
1 Tbsp (15 ml) water
Pizza dough:
2/3 cup (165 ml) butter
1 cup (250 ml) honey
1 free-range egg
1 1/2 tsp (7 ml) pure almond extract
1 1/2 cup (375 ml) whole wheat flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Butter, to grease pan
To make the pizza crust: Heat oven to 350°F (180°C). Grease a pizza stone (or flat bottom of a springform pan) with butter, using wax paper to spread the butter.
Using a hand mixer, mix cream butter and honey in a mixing bowl. Add egg and beat until smooth. Mix in the almond extract. In a separate bowl, mix flour with baking powder and salt. Add flour mixture to butter-honey mixture, then knead with hands to a smooth dough. Spread pizza dough onto greased pizza pan and bake in the oven for 12 to 15 minutes until slightly browned. Remove from oven and cool.
To make the topping: Place cream cheese, honey and lemon juice in a mixing bowl. Using a hand mixer, cream them to a smooth spread. Cover pizza crust with the spread. Peel and slice the banana and kiwis. Decorate the pizza crust with the banana, kiwi and grapes (or other seasonal fruit). In a small pot, heat apricot or peach jam with water until jam dissolves, stirring with a wooden spoon. Using a pastry brush, lightly brush this mixture over fruit. This prevents the fruit from becoming brown and unappetizing.
Lunch is traditionally the main meal of the day in Austria and most people have only smaller meals for dinner (light meals, sandwiches, essentially things you would have for lunch in the Anglo-American sphere). Snacks and fast food are common (like in all countries) and often regionally distinct. The most popular snack, especially as lunch snack for school children, is Fruit Pizza.
Ingtrdients
Topping:
1 cup (250 g) cream cheese
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) lemon juice
1 banana
3 kiwis
Cluster of red grapes or in-season fruit
2 Tbsp (30 ml) apricot or peach jam
1 Tbsp (15 ml) water
Pizza dough:
2/3 cup (165 ml) butter
1 cup (250 ml) honey
1 free-range egg
1 1/2 tsp (7 ml) pure almond extract
1 1/2 cup (375 ml) whole wheat flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Butter, to grease pan
To make the pizza crust: Heat oven to 350°F (180°C). Grease a pizza stone (or flat bottom of a springform pan) with butter, using wax paper to spread the butter.
Using a hand mixer, mix cream butter and honey in a mixing bowl. Add egg and beat until smooth. Mix in the almond extract. In a separate bowl, mix flour with baking powder and salt. Add flour mixture to butter-honey mixture, then knead with hands to a smooth dough. Spread pizza dough onto greased pizza pan and bake in the oven for 12 to 15 minutes until slightly browned. Remove from oven and cool.
To make the topping: Place cream cheese, honey and lemon juice in a mixing bowl. Using a hand mixer, cream them to a smooth spread. Cover pizza crust with the spread. Peel and slice the banana and kiwis. Decorate the pizza crust with the banana, kiwi and grapes (or other seasonal fruit). In a small pot, heat apricot or peach jam with water until jam dissolves, stirring with a wooden spoon. Using a pastry brush, lightly brush this mixture over fruit. This prevents the fruit from becoming brown and unappetizing.
Friday, April 30, 2010
Baba Ganoush (Lebanon)
World-Bites (49) / Baba Ganoush
Lebanese appetizers (mezze) are a very important part of lebanese cuisine. Before dinner a large selection of appetizers in tiny dishes is set out for diners. Mezze may include vegetables, kibbeh balls, savory pastries, yogurt, cheese, and olives. Lebanese restaurants compete with each other on the number of mezze dishes they offer and may serve as many as seventy. Eggplant dip (baba ganoush) is a favorite throughout the Middle East, where the eggplant is usually cooked over an open flame, giving the pulp a smoky flavor. Baking it directly on your oven rack will give the eggplant a similar flavor. Baba Ganoush makes a great party dip.
Ingredients
* 1 large eggplant
* 2 cloves garlic, peeled and crushed
* 1 teaspoon salt
* Juice of 2 lemons, about 6 tablespoons
* 4 tablespoons tahini (ground sea-same seeds paste)
* 2 tablespoons water, more if needed
* 4 tablespoons chopped fresh parsley for garnish
Method
* Preheat oven to 400 degrees F.
* Wash eggplant. Remove stem. Prick eggplant several times with a fork. Place directly on oven rack and bake for 30 minutes, or until very soft. Carefully remove from oven and cool.
* When eggplant is cool enough to handle, peel off skin. (*) Mash it in a medium bowl with a potato masher, or place in a food processor and process until smooth but not liquid.
* In a small bowl, crush garlic into the salt with the back of a spoon. Beat in lemon juice, tahini, and water. Stir into mashed eggplant. If baba ganoush is too thick, add water 1 tablespoon at a time until mixture is a soft, creamy consistency.
* Divide mixture among four small plates or serve in one dish. Garnish with parsley. Serve Baba Ganoush with pieces of pita bread to scooping it up with.
Lebanese appetizers (mezze) are a very important part of lebanese cuisine. Before dinner a large selection of appetizers in tiny dishes is set out for diners. Mezze may include vegetables, kibbeh balls, savory pastries, yogurt, cheese, and olives. Lebanese restaurants compete with each other on the number of mezze dishes they offer and may serve as many as seventy. Eggplant dip (baba ganoush) is a favorite throughout the Middle East, where the eggplant is usually cooked over an open flame, giving the pulp a smoky flavor. Baking it directly on your oven rack will give the eggplant a similar flavor. Baba Ganoush makes a great party dip.
Ingredients
* 1 large eggplant
* 2 cloves garlic, peeled and crushed
* 1 teaspoon salt
* Juice of 2 lemons, about 6 tablespoons
* 4 tablespoons tahini (ground sea-same seeds paste)
* 2 tablespoons water, more if needed
* 4 tablespoons chopped fresh parsley for garnish
Method
* Preheat oven to 400 degrees F.
* Wash eggplant. Remove stem. Prick eggplant several times with a fork. Place directly on oven rack and bake for 30 minutes, or until very soft. Carefully remove from oven and cool.
* When eggplant is cool enough to handle, peel off skin. (*) Mash it in a medium bowl with a potato masher, or place in a food processor and process until smooth but not liquid.
* In a small bowl, crush garlic into the salt with the back of a spoon. Beat in lemon juice, tahini, and water. Stir into mashed eggplant. If baba ganoush is too thick, add water 1 tablespoon at a time until mixture is a soft, creamy consistency.
* Divide mixture among four small plates or serve in one dish. Garnish with parsley. Serve Baba Ganoush with pieces of pita bread to scooping it up with.
Thursday, April 29, 2010
Kaipen (Laos)
World-Bites (48) / Kaipen
Kaipen is a fresh water moss, sort of a Laotian "seaweed" similiar to Japanese Nori. It is extremely rich in iron and is an excellent source of fiber. It is a very popular street snack in Laos and Thailand. Kaipen is available at Whole Foods stores and Asian Markets.
Ingredients
1/2 cup vegetable oil
1/4 cup finely chopped ginger
1/2 cup garlic, peeled and sliced, about 1/2 head
1/4 cup sugar
2 tablespoons dried chile flakes, or to taste
1/4 cup Thai or Vietnamese fish sauce
1 sheet kaipen, cut in rectangles 2 by 4 inches.
Method
1. Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
2. Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
3. In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with a dip.
Kaipen is a fresh water moss, sort of a Laotian "seaweed" similiar to Japanese Nori. It is extremely rich in iron and is an excellent source of fiber. It is a very popular street snack in Laos and Thailand. Kaipen is available at Whole Foods stores and Asian Markets.
Ingredients
1/2 cup vegetable oil
1/4 cup finely chopped ginger
1/2 cup garlic, peeled and sliced, about 1/2 head
1/4 cup sugar
2 tablespoons dried chile flakes, or to taste
1/4 cup Thai or Vietnamese fish sauce
1 sheet kaipen, cut in rectangles 2 by 4 inches.
Method
1. Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
2. Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
3. In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with a dip.
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