Uzbek Food

Uzbek Cuisine
enticing with rich exotic flavors
Uzbek cuisine is one of the most colourful of Oriental Cuisines. You will get astounded to find some of Uzbek recipes to be centuries-old. They even have different traditional rituals and ways of cooking. There are about 1,000 different dishes including national drinks, cakes and confectionary products.

Uzbek "Pilaf" is a very solemn food. It can be considered as an everyday dish as well as a dish for solemn and great events like weddings, parties and holidays. Rice is the most important ingredient of pilaf and special spices, raisins, or peas will be added to give it extra flavour. However, locals believe that the best pilaf is always prepared by a man! Salads are also served along with pilaf.

Bread is holy for Uzbek people. This traditional belief started with a legend. As it goes, each new Governor would mint his own coins but the payment for local people who minted new coins were not the coins that were minted but…bread!
Traditionally Uzbek breads are baked inside the stoves made of clay called "Tandyr". These fragrant breads are known to be crispy and tasty. Even the greatest scientist of medicine, Avicenna used Uzbek bread to cure people of diseases.

A special importance is placed on soups. Uzbek soup is rich in vegetables and seasonings and contains lots of carrots, turnips, onions and greens. Two popular soups are Mastava and Shurpa.

Make sure that you try Uzbek dishes so that you can ask your host for a recipe if you fancy a particular dish.

Yemeni Food

Grape Leaves (stuffed)

Description:

Well, the smell is not great while cooking it, but once the cooking is over, you are in for a finger licking, delicious meal that is befitting of royalty. So treat yourself. We know you will be addicted to this healthy, flavorful and uniquely Mediterranean meal..

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Ingredients:

1/4 teaspoon allspice
1/8 teaspoon cinnamon
70 leaves grape leaves
1 pound ground lamb
1/8 cup parsley finely chopped fresh
1 cup rice

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Instructions:

Rinse rice in cold water, drain. Add all ingredients except lemon juice and grape leaves, mix well.Wilt leaves a few at a time by rinsing in hot water (a few at a time), be sure to cut off thick stems. Place a heaping teaspoon of lamb/rice mixture on edge of dull side of leaf. Begin rolling from stem end, after the first roll fold ends in to close and finish rolling. Place a few leaves in bottom of pan. Arrange rolls in compact rows, seam side down Cover with water about 1/2 inch over the top. Sprinkle 1 T salt over rolls. Place a pottery plate on top of rolls to hold in place. Cover pan, cook on medium 20 minutes. reduce heat, add lemon juice cook 10 more minutes. Drain most of the juice before serving.

Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the grape leaf (as in a blanket). Dip the grape leaf (and bread) in a generous helping of yogurt bowl and eat all together like you would eat a very small size soft tortilla shell.

Zambian Food

Eating The Zambian Way(Nshima & Ndiwo)

Nshima and Ndiwo are two of the most important staple foods among Zambians in Southern Africa. Nshima is the fufu-like staple food eaten by not only Zambians but Malawians and many other African neighbours and it is known by other names in the various countries. Infact, a similar staple meal called fufu is eaten in West Africa and in countries like Ghana and Nigeria it is a very popular staple food among the Akans. Among the Akyems and Asantes, if one does not eat fufu in a day, they say you have not eaten. Literally translating “wo bua da” (you’re starved) But what exactly is this staple food eaten by perhaps an estimated 14-18 million people in southern Africa alone? What is Nshima and who eats it? It is a food cooked from plain maize or corn meal or maize flour known as mealie-meal among Zambians. Nshima has always been the basis of life in Zambia for as far back in history as people can remember. During the best times the Nshima meal is always eaten for lunch and dinner. This is the case during and after the harvest season in the villages in rural Zambia. Zambians like the Akans and fufu, are generally raised to believe that only Nshima constitutes a full and complete meal. Any other foods eaten in-between are regarded either as snacks or a temporary less filling or inadequate substitute or a mere appetizer. Lets say you meet a Zambian late in the afternoon and ask him if he has eaten. It is most likely, he will tell you that they haven’t eaten all day although they might have eaten a sandwich, peanuts, milk and a few other non -Nshima foods. Nshima is such a key factor loaded with such emotional investments in the diet that many rituals, expectations, expressions, customs, beliefs, and songs have developed in the culture around for cooking and eating Nshima. Nshima is also best eaten hot unlike fufu which is cold but eaten with hot soup. Nshima is eaten with a second dish known as NDIWO or relish. NDIWO, a relish is always a deliciously cooked vegetable, meat, fish, or poultry dish. By comparison to other cultures, Zambian recipes tend to be bland and hardly use any hot spices at all. However, they use other traditional ingredients and spices that give Zambian foods that distinctive unique taste and flavour. The meats used in this relish includes beef, goat, mutton, dear, buffalo, elephant, warthog, wild pig, mice, rabbits, or hare, antelope, turtle, alligator or crocodile or monkey and chicken eggs. They add various green vegetables.

Recipe

Nshima

4 cups water
2 cups of plain corn meal.

Method

Pour 4 cups of water into a medium sized cooking pot. Heat the water for 3-4mins or until luke warm-using one table spoon at a time, slowly sprinkle _ cup of the corn meal into the pot while stirring continuously with a cooking stick. Keep stirring slowly until the mixture begins to thicken and boil. Turn the heat to medium, cover the pot, and let simmer for 3-5mins. Cautiously remove the top. Slowly, a little at a time, pour into pot and a quarter cups of corn meal and briskly stir with the cooking stick until smooth and thick. Stir vigorously. Sprinkle a little more corn meal and stir if you desire the Nshima to be thicker or less if you want softer Nshima. Cover, turn the heat off and let Nshima sit on the store for another 2-3mins. Serves 4 people.

Ndiwo

Ingredients
2 bunches fresh collard greens (or spinach) washed and chopped
1 cup raw peanuts ground
Salt to taste
1 onion, sliced
2 medium tomatoes, sliced
Water

Preparation

In a medium sized saucepan, boil the onion and tomatoes with the ground peanuts, adding salt to taste and water as needed. After a few minutes, add the chopped greens. Stirring occasionally, continue cooking until the peanuts are soft and the mixture has become a fairly thick buttery sauce (15-20mins). You can add any fried meats of your choice to this sauce.Tip: I would add some hot spice to it as it might taste bland.

Cook’s Notes

Splendid GarlicThere are several ways to crush garlic. Some chef’s advice against a garlic press because the garlic can react with the metal and produce a sharp flavour. Instead peel, roughly chop, and sprinkle with a tinny bit of salt and crush with the point of a knife held flat. Alternatively, use a pestle and mortar to grind it. To add flavour to a recipe, it’s best to fry the garlic first. But don’t let it burn or even get brown as that makes it taste bitter.Garlic butter is easy to make- simply add crushed garlic to softened butter, then cover with cling film and keep in the fridge.If you have an old garlic clove it will probably have a green shoot sprouting from it which is better. The garlic can still be used, but cut the clove in half and remove the shoot first.

Zimbabwean Food

Zimbabwean Food

Zimbabwean
Chicken Stew with Sadza
Dumplings

Ingredients
(Serves 4, 1,099 kcals, 54.5g protein)
Stew
2 onions, finely chopped
50g butter
2 cloves garlic, crushed
1 finely chopped chilli pepper
8 pieces of chicken, approx 675g (4 thighs and 4 drumsticks) skin removed
2 red peppers, roughly chopped
2 x 400g cans of chopped tomatoes
200ml water
200g smooth peanut butter

Dumplings
1.25 litres water
500g white cornmeal (maize meal)

Method
• Fry onions in large sauté pan with butter, add garlic and chilli pepper.
• Add chicken pieces and brown, add red pepper.
• Combine tomatoes and chicken mixture with 125ml of cold water, simmer for 10mins.
• Add remaining hot water to peanut butter to thin and add to chicken. Simmer for 15 minutes.
• Bring 750ml of water to the boil.
• Mix the remaining 500ml of cold water with 250g of the cornmeal.
• Add cornmeal paste to the boiling water and stir constantly to avoid lumps. Cook for 3 minutes.
• Stir in remaining 250g of dry cornmeal, a little at a time, over heat.
• Cool slightly, with wet hands shape dumplings into balls and serve with stew.

Belizean Food

Belize Cuisine:
Sere, Hudut, Creole Bread

Ingredients

2 pounds sweet potato 1 tsp. nutmeg
2-4 ozs root ginger (grated) 1 cup raisin
2 cups brown sugar 2 tsps. vanilla
4 cups milk (evaporated or coconut) 2 tbsps. margarine (melted)

Method

1. Grease baking tins or Pyrex dishes.
2. Pre-heat oven to 450 degrees Fahrenheit
3. Wash, peel and grate potato
4. If using coconut milk not canned or from powdered mix, then grate your coconut and squeeze with water to get four cups milk (or use the evaporated milk)
5. In a large bowl, add the grated potato, sugar,vanilla, nutmeg and ginger. Mix well.
6. Add the milk and margarine. Mix well. Put in baking pans or Pyrex dishes.
7. Put on bottom shelf of oven for 35 -40 minutes. Then remove to top shelf, lowering oven to 350 degrees Fahrenheit.
8. Cook for about 80 minutes until brown or check with a knife, which should come out clean. The top should have a jelly, sticky look.

The potato pound is similar to another all-Belizean quick and easy dessert – bread pudding – and yes, you got it – basically you substitute the grated potato in the above recipe for mashed up bread and bake for less time!

The ginger used in the above recipe and the aforementioned tablata is not only used in desserts, but is also a key ingredient in some East Indian dishes, especially those made by the descendants of the original East Indians, many of whom have intermarried with Kriol families. In particular, the yellow ginger is a delicacy used in the distinctive cohune cabbage dish.

Garnachas beliceñas

Tiempo de preparación: 10 min Tiempo total para la receta: 25 min Sirve: 10

Ingredientes

2 tazas de aceite de cacahuate (maní) PLANTERS Peanut Oil

10 tortillas de maíz pequeñas (4 pulgadas)

1/2 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing, cantidad dividida

1/2 libra de col (repollo) morada, desmenuzado (aproximadamente 2-1/2 tazas)

2 zanahorias medianas, ralladas (aproximadamente 1 taza)

2 cucharadas de vinagre de sidra

1 lata (19 onzas) de habichuelas rojas (frijoles colorados), enjuagadas y escurridas

4 onzas (1/2 paquete de 8 onzas) de queso crema PHILADELPHIA Cream Cheese, en cubos

3 cucharadas de queso rallado 100% parmesano KRAFT 100% Grated Parmesan Cheese

Barbadian Food

Coconut Chips

by Steven Raichlen

I first encountered these chips at a colorful restaurant in Barbados called Raffles. I can't think of a better accompaniment to a planter's punch or other rum drink.
When buying coconuts, look for ones that feel heavy in your hand. Shake the nut: you should be able to hear the liquid slosh around inside. A dry coconut is past its prime.

Yield: 2 to 3 cups

Ingredients: 1 Ripe (hard) Coconut Salt

Method:
To open the coconut, punch out the eyes with a screwdriver and hammer. Invert the coconut over a glass and drain out the clearish liquid inside, the water. Coconut water makes a refreshing beverage in its own right (serve over ice) and is great mixed with rum and Falernum.

Wrap the drained coconut in a towel and smash it into five or six pieces with a hammer. (The towel prevents shards of the shell from flying.) Using a short, stiff-bladed knife, pry the coconut meat away from the shell. It's a good idea to wear heavy gloves when working with coconut to protect your hands. (To make the meat easier to remove from the shell, you can bake coconut pieces for about 20 minutes in a 400 degree F. oven. This will help loosen the meat from the shell.)

Trim the brown skin off the white meat with a paring knife. The coconut is now ready for slicing.

Drain, open, shell, and peel the coconut as described above. Cut the coconut pieces into paper-thin chips, using a mandoline, vegetable peeler, or food processor fitted with a slicing blade. Preheat the oven to 350 degrees F.

Arrange the strips on a baking sheet and lightly sprinkle with salt. Bake the chips until crisp and golden brown, 8 to 10 minutes, turning with a spatula to ensure even cooking. Transfer the chips to a wire rack to cool completely.

Store the chips in an airtight container away from heat or light. The chips will keep for up to a week, although they seldom survive the afternoon at our house. If they should become soft or soggy, you can rebake them until crisp.

Coo-Coo - Fungi

by Anne-Marie Whittaker

Coo-Coo and Flying Fish is the national dish of Barbados. In Dominica, Antigua and the Virgin Islands it is know as 'Fungi'. The Italians make a similar dish called 'Polenta'.

Plain Fungi is made by omitting the okras.

Yield: 4 servings

Ingredients: 15 okras soaked in 4 cups water 1 lb cornmeal 6 cups water 1 tsp salt or to taste 3 Tbs margarine 1 onion chopped 5 cloves garlic minced

Click to View

Method:
Wash the okras and cut off the heads and tails. Cut into cartwheels and place in a pot with 2 cups water and all the other ingredients except the cornmeal. Bring to the boil and simmer for about 15 minutes.
In the meantime, place the cornmeal in a bowl and pour over 4 cups water to saturate the meal. Stir to make sure it is wet throughout.
After the 15 minutes pour out about three quarters of the okras and the cooking liquid and set aside.
Return the pot to a very low heat and pour in the wet cornmeal. Stir constantly to break up any lumps. Add the reserved okras and liquid a little at a time ... stirring to make sure the mixture is smooth. A coo-coo stick is normally used for this purpose - it resembles a small cricket bat. However, a wooden spoon also does the job quite well.
Continue to stir and cook on very low heat for about 10 minutes. When finished the Coo-Coo should be smooth and stiff. Transfer to a buttered dish.

Bahamian Food

Lime Mustard Sauce

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This lime mustard sauce is very easy to make and very good. You can use it to accompany fish or seafood, though it was too strong for the coconut lime fish fillets I served with it. I think it would be ideal for fried fish, crab cakes or other types of fritters.

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Lime Mustard Sauce

Ingredients

1 cup mayonnaise

5 tbsp. Dijon mustard

1 onion, finely chopped

1/3 cup lime juice

Salt and pepper to taste

Instructions

Combine mayo, mustard and lime juice. Add salt & pepper. Serve.

Adapted from a recipe at Kelyen's Place.

Mango Salsa

by Lady Darling

Servings: 1

Ingredients: 1 cup diced ripe mango 2 Tbsp. minced scallions 1½ Tbsp. freshly squeezed lime juice 1 Tbsp. chopped fresh parsley 2 Tbsp. chopped green or red pepper Crushed hot peppers to taste

Mango Salsa with Breadfruit Chips

Method:
Combine the ingredients in a small bowl and mix thoroughly.
Cover; chill for 2-hours and serve.

Australian Food

THE FAMOUS AUSSIE MEAT PIE

Ingredients

• 500g / 1lb chuck or blade steak
• 2 tablespoons flour
• Freshly ground black pepper
• 1 tsp salt
• 1/2 cup water
• 1 x 375g / 12 oz packet frozen puff pastry, thawed
• Beaten egg to glaze

Directions

1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
3. Allow to cool completely.
4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).

LAMINGTONS

Lamingtons, the staple of all good fetes (school or church fairs)
are said to be named after Lord Lamington, Governor of Queensland from 1895 - 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.

Ingredients:

• 6 eggs
• 2/3 cup castor sugar
• 1/3 cup cornflour
• 1/2 cup plain flour
• 1/3 cup self-raising flour
• 2 cups (180g) coconut, approximately

Icing:

• 4 cups (500g) icing sugar
• 1/2 cup cocoa
• 15g butter, melted
• 2/3 cup milk

Method:

1. Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
2. Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
3. Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.

PAVLOVA

Ingredients

• 4 egg whites, at room temperature
• 5ml (1 tsp) vanilla
• 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
• 1ml (1/4 tsp) salt
• 250ml (1 cup) sugar
• 250ml (1 cup) whipping cream (whipped)
• 500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit pulp, etc)

Method

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil.

In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.

Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.

To Serve: spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time.

Armenian Food

Armenian Cuisine

Armenian cuisine is as ancient as the history of Armenia, and a wonderful combination of different tastes and aromas. Closely related to eastern cuisine, various spices, vegetables, fish, and fruits combine to present a unique experience for any visitor to the country. Fruits such as peaches, apples, pears, cherries, mulberry, figs, pomengranates, strawberries and water melons are particularly succulent, but in particular, Armenia is famed for its apricots which many consider taste better than anywhere else in the world. A variety of natural juices and vodka are made from the many different types of fruits to be found in the country. Armenians like to eat bread with almost everything, and the two traditional types of bread in Armenia are lavash and matnakash. Lavash is a particular favorite -- flat bread rolled into circles and prepared in earthenware ovens in the ground (tonirs). Lavash is used to wrap Armenian cheese or meat spiced with onions, greens and pepper, and marinated before barbecuing over fire or in a tonir. Khoravadz is served with fried tomatoes, aubergines and peppers. There are also many different types of fish in Armenia, and Ishkan (trout) is considered particularly excellent. Dolma is also popular in Armenia, and there are two types. Summer dolma is meat stuffed into aubergines, pepper and tomatoes, while normal dolma is meat wrapped in vine or cabbage leaves, and served with matsuin (similar to yoghourt) and garlic. Kufte is made in different ways throughout the country, and Gavar kufte is made from minced meat spiced with onions and rolled into balls before boiling in water. Served in slices, it is garnished with butter. Khashlama is boiled meat and potatoes, and kebab is spiced minced meat cooked over a fire or in a pan. Harisa however, is a very ancient and traditional meal closely linked to Easter. Consisting of wheat and chicken, many families in Armenia still continue the tradition of serving harisa on Easter Day. Spas is a popular soup that consists of egg and flour stirred into matsoun, a sour diary product similar to yogurt. Other dishes for the more adventurous visitor to the country include Bastourma and Khash. Bastourma is dried slices of lean beef soaked in spicy chaman. Khash is scraped bovine shins, boiled in unsalted water until the flesh flakes off the bones. It is served hot with crushed garlic, and is eaten with lavash that is soaked in the bowl. Khash in particular, is a heavy meal that is not to everyone's taste, and is best eaten in the winter, early in the morning, and with a glass of vodka. Armenian cuisine is also rich in vegetable dishes and salads. In particular, aveluk, sibekh, spitakuk and shrest are boiled before frying with onions and eggs, and made into soups and salads. Aveluk and other vegetarian dishes are served with nuts and matsoun. Source: HungryMonster Writers Bulgur Kebab) (courtesy of Mrs. Alice Bezjian, Complete Armenian Cookbook.) 3/4 cup (#1 Fine) bulgur wheat 1/2 cup water 1 pound ground beef or lamb 1 teaspoon salt 1/2 teaspoon allspice 1/4 teaspoon black pepper 1/4 teaspoon hot red pepper 1 small onion, chopped 1 tablespoon dried mint, crumbled 1/2 cup water corn oil Soak the bulgur with the water for ten minutes. Add the meat together with all the spices. Knead by hand with the water, mixing well. Divide the mixture into thirty-six small balls. Shape each on a skewer like a small hot dog, about two inches long. Remove from the skewer and arrange on a baking tray lightly greased with corn oil. Bake at 400 degrees for ten minutes, turning the tray as well as the meat so all sides bake evenly. Sprinkle about quarter cup water over the meat and bake five minutes more. Serve hot with tomato salad or as an appetizer.

Afghan Food

Qaubili Pilau

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Pilaus, rice and meat dishes, are central to any Afghan dinner and I was very interested in trying one. I found several recipes for Qaubili Pilau but chose the original one below because it seemed rather simple. It was pretty good, a dish that certainly grows on you as you keep eating it. It is also a beautiful looking dish, and one that will likely impress your guests.

The original recipe claims to be for 6-8 people. While this may be so if served as part of a Dastarkhan (an Afghan banquet), it will probably serve no more than 4 if served as a main or only dish. In my version I increased the amount of meat that it calls for - if you use beef or chicken, you probably will need to use less, but lamb is very fatty and not much remains when you trim it of all the outside fat. I also reduced the amount of oil it calls for, but it is still a very fattenning dish. I forewent the optional blanched almonds because I didn't feel like making them, but I think they would have added a nice, crunchy element to the dish. I changed a little the amount of spices required and added garam masala, which I saw as an ingredient in other variations of this recipe.

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Marga's Modified Qaubili Pilau Recipe

Ingredients

1/4 cup olive oil

1 yellow onion, diced

2 lbs lamb

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground cardamon

1/2 tsp. ground cumin

1/2 tsp. garam masala

1 tsp. salt

2 cups water.

1/4 cup vegetable oil

2 carrots

1 tsp. sugar

1 cup raisins

1 cup blanched almonds

2 cups basmati rice

1 tsp. salt

1/2 tsp. saffron

1 cup water

Instructions

In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.

Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.

Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water. Boil until the rice is done, about 20 minutes.

Once the rice is done, remove from the pot and put it on a oven-save caserole. Place lamb on top of the rice, cover and cook on 300 degrees for about 20'.

Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.

Afghanistan

Fried Brown Rice 2 cups (1lb 5oz/600g) rice 5 T oil 2 medium onions, thinly sliced ½-in (1 cm) cinnamon stick 1 bay leaf 6 cloves ½ T sugar salt

Preparation
1. Soak the rice for 15 minutes. Wash well and drain.

2. Heat the oil in a pot and fry the onions until brown. Add the cinnamon, bay leaf, cloves and mace, and sauté 5 minutes. Add the sugar and let it caramelize. Add the rice and saute for 2 minutes. Add salt to taste (about 1 teaspoon) and 4 cups boiling water, and cook for 9-10 minutes until the rice is perfectly cooked.

Mantu

Makes 3-4 Servings
1 Lb ground beef
1 1/8 tp salt
1 tp pepper
1 ½ tp coriander ground
¼ tp cumin ground
2 large finely chopped onions
2 cup & 2 tbsp water (plus boiling water for mantoos)
1 package wonton wrappers
2 tp tomato paste 6 tablesthingy oil
¾ cup yogurt
¼ tp dried mint
2 mashed garlic gloves

1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.

2) Place wrappers on a cutting board covered lightly with flour one at a time. Place 1 cup of water in a bowl. Using your finger, wet the edges of the wrapper with cold water. Place one tablesthingy of beef mix on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite cornors each in different hands and seal them together making a bow. Place the oil in a bowl. Dip the bottoms of the filled mantoos in oil and place them in a (steam cooker); Steam them for 40 minutes

3) Sauce: While waiting, place the remainder of the filling back in the skillet with tomato paste and cook uncovered for 10 minutes.

4) Yogurt: Add garlic, 2 teasthingy water and mint to the yogurt mix.

5) To serve, put a layer of yogurt on a flat serving (ghori) dish; then place the mantoo on top of the yogurt. Put another layer of yogurt on top of the mantoo; then put a layer of the beef mix and sprinkle the mint.

Argentine Food

Argentine Rosemary Steak

Rosemary Steak



This is a great Argentine recipe that my wife and I made and enjoyed for the first time last night. Please note that the above picture isn't the actual look of the steak; I forgot to take a picture of it before I ate it!~ This recipe makes two steaks: 1/2 cup red wine* 1/2 teaspoon salt 1/2 teaspoon dried rosemary OR 1/2 sprig fresh rosemary 2 New York strip steaks, cut 1 inch thick 1. Combine the red wine, salt and rosemary in a small bowl. Stir and let stand at room temperature for 2 to 3 hours. It's preferable to put the salt and rosemary in first, then pour in the wine, as the rosemary will float on top and absorb less if you pour it in on top of the wine. 2. Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. After desired doneness is attained, pour in the wine mixture and allow it to boil for a minute. 3. Serve steaks with sauce. * I used Mondavi Pinot Noir for this particular meal, but it's reasonable to assume that Cabernet or Chianti would probably work equally well. Whatever you cook it with, be sure to drink the same wine with it.... the flavor it evokes is incredible.




Ensalada de tomate y lechuga

Tomato & Lettuce Salad

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Argentine salads are very simple and not particularly exciting. They consist of mixed tomato and lettuce, and they are served with vinegar and oil. That's it. Not very exciting, I know. A salad is the usual accompaniment to steaks or grilled meats, and they are eaten with the meat rather than before it.

Argentine Beef Tenderloin Wrapped
with Panceta Served with Potato Puree

	Beef Tenderloin
	2 1/2 pounds		Argentine Beef Tenderloin
	8 oz.		Pancetta unrolled and sliced
	3		Rosemary sprigs
	3		Sage sprigs
			Olive oil
			Salt and pepper
	Potato Puree
	6		Gold potatoes
	1 gallon		Water
	2 tablespoons		Butter
	1 cup		Milk
			Salt and pepper to taste

Trim Argentine Beef Tenderloin of all silverskin. Wrap with the sliced pancetta, securing and loose pieces. Marinate with herbs and oil for 2 hours. Season with salt and pepper and place on roasting rack. Cook in 500 degree oven for 10 minutes. Reduce cooking temperature to 350 degrees and continue cooking until tenderloin is medium rare, approximately 30 minutes.

While beef is cooking, prepare the potato puree. Cover the unpeeled potatoes with the water, salt the water liberally and bring to a boil. Simmer for 20 minutes or until tender. Drain, peel and place the potatoes through a foodmill. In a large sauce pan combine milk, cream, butter and seasoning, bring to a boil.
Add to milled potatoes, adjust seasoning if necessary.

Remove beef from oven and slice into 2 inch medallions. Serve on top of potato puree with a drizzle of natural pan juice from tenderloin.

Garnish with rosemary sprig if desired.

Azerbaijani Food

Bread
Chorak

A variety of breads is prepared in Azerbaijan, ranging from the paper-thin sheets of "lavash" to the dark, round, whole-wheat Russian-style loaves - karpij chorak (brick bread), agh chorak (white bread) and gara chorak (black bread). You can also find damiryol chorayi (railroad bread) and bulka (a slightly sweet bread roll). Fresh bread is bought daily from the local bakery or at distribution points nearby. The bread pictured here is called "tandir chorayi" (oven-bread). Bread is a "must" with every meal and serves as one of the main sources of carbohydrates in the Azerbaijani diet. Bread is usually sliced and set beside each individual plate. Generally, for guests, tandir chorayi is preferred. During Soviet times, bread was made in state-owned factories. It was a substantial, round loaf weighing more than a pound. Since independence, more and more private bakeries have opened up. Loaves are becoming smaller now that people are more conscious of their weight. One popular type is a Turkish-style white bread (turk chorayi), similar to a French baguette. Certain breads disappeared from Azerbaijan following the Soviet takeover in 1920, including sangak, which is a flatbread (usually about 20 x 40 inches long) made from whole wheat sourdough and baked in a tandir oven. (See photo essay, page 45, where the sangak is hung up on display.) Because sangak is made by hand, the Soviets opted for mass production of loaves, and sangak soon passed into oblivion. Fortunately, sangak is still widely available in Iran (South Azerbaijan).

Stuffed Eggplant
Badimjan Dolmasi

When someone mentions the word "dolma", stuffed grape leaves usually come to mind. But there are many other vegetables that Azerbaijanis stuff including eggplant, tomatoes, peppers, cabbage and quince. On rare occasions, you'll even find stuffed potatoes, onions and cucumbers.

Eggplant dolma is probably the most favorite, especially in the summer, when it is widely available. You'll find dolmas served at nearly every special occasion, often in a colorful trio combination: red tomatoes, green bell peppers and purple eggplant.

What's in the stuffing? Rice and herbs such as coriander, mint and dill are the fundamental ingredients. Often onions and minced meat-lamb, veal or beef-are added to the mixture. The dish is allowed to simmer for several hours in its own juices. Minced garlic and yogurt are served as accompaniments. In Southern Azerbaijan (in Iran), yellow split peas and spices like turmeric and pepper are often part of the mixture.


Stuffed Pepper
Bibar Dolmasi

As with eggplant, green bell peppers may be stuffed to form another type of "dolma". Bell pepper dolma is often served with other types of stuffed vegetables, including eggplant and tomatoes. The peppers are stuffed with the same ingredients as the eggplant: rice and herbs such as coriander, mint and dill. Often onions and minced meat - lamb, veal or beef - are added to the mixture. The dish is allowed to simmer for several hours in its own juices. Minced garlic and yogurt are served as accompaniments. In Southern Azerbaijan (in Iran), yellow split peas and spices like turmeric and pepper may also be added.


Kabab
Kabab

In ancient times, nomadic Turkic tribes who roamed the region of present-day Azerbaijan spent their evenings around fires barbecuing the catch of the day. Today in Azerbaijan, whether you're in a restaurant or at a wedding, you'll find that meat is still cooked basically the same way, as "kababs". No Azerbaijani restaurant would be without "LBT" kababs - meaning Lula (ground lamb), Balig (fish, referring to sturgeon) and Tika (lamb chops).

In the summertime, Azerbaijanis love to go out to their dachas and make kababs outdoors. Kabab is one food that men take responsibility for preparing. It's considered a man's job and women can finally take a rest!

To make kababs, cut large cubes of meat and thread them onto metal skewers. Then barbecue them over coals or fire. Once the kabab is well-done (but still tender), the meat is taken off the skewers and served with roasted tomatoes, peppers and eggplant. The meat is often sprinkled with finely chopped white onion and a sour burgundy-colored spice known as sumag. Fish kabab is served with concentrated pomegranate juice.

Andorran Food

Diane's Kaesewaehe (Swiss-style savory cheese tart)

Like its cousin the fruchtewähe, the käsewähe is often sold by the slice in Swiss bakeries as the main ingredient in a fast lunch. Käsewähen can include all kinds of savory ingredients, depending on what's in season. This one is an "all-season" recipe.

As regards the cheeses: Most wähen on their home ground would include a mixture of Emmental and Gruyere cheeses, about 60% Emmental to 40% Gruyere. But you can vary the mixture to your own preferences: some people prefer not to use the Gruyere at all, or to substitute a more assertive cheese like the "räss" version of Appenzeller. It's your call. (This would probably also work well if you added a smoked cheese.)

For the tart crust:

• 6 ounces plain flour
• 1/8 teaspoon salt
• 3 ounces butter, well chilled
• 1 pinch nutmeg
• 2 eggs, lightly beaten

For the filling:

• 7 ounces medium sharp Swiss-type cheese(s)(Appenzeller, Gruyere, winzerkaese, Emmental)
• 1/2 large onion
• 2 ounces speck or other strongly smoked bacon
• 1 clove garlic
• Salt, pepper, paprika

For the custard:

• 8 fluid oz heavy cream or milk and cream, mixed
• 2 tablespoons cornflour / cornstarch
• 2 large eggs
• 1 egg yolk
• Pinch nutmeg to season

Equipment: one 10-inch tart tin, preferably metal, preferably the kind with the removable bottom

First: preheat the oven to 200c / 400f.

Then make the dough. Combine the flour and salt and cut in the butter until the mixture is the consistency of coarse cornmeal. Add the eggs, and mix until the dough gathers together. Try not to handle it more than you have to (don't overknead: if using a food processor, a few pulses worth about fifteen seconds total should be enough to make it all come together). Round into a ball and wrap in Saran wrap / clingfilm: allow to rest in the refrigerator or another cool place for 20 minutes.

Chop the bacon small and saute it in a frying pan until the fat runs. Add the onion, chopped; lower the heat and saute slowly until the onions start to become translucent. While this is going on, grate the cheese on the finest setting of the grater, or the smallest holes.

Roll out the tart dough to about 1/6 inch thick or so and line the tart pan with it. Prick the pastry all over with a fork. Finely chop up the garlic clove and add it to the sauteeing onions and bacon. Saute briefly, so as not to cause the garlic to burn or become acrid.

Scatter the onion/bacon mixture evenly around the tart shell.

Beat together the cornstarch with about 3 tablespoonfuls of the milk and cream mixture to make a thick paste. Add the rest of the cream and beat briefly. Add the eggs and seasonings and beat again.

Scatter the grated cheese evenly over the onion and bacon mixture in the tart shell, and dust with paprika. Place the tart pan in the preheated oven and carefully pour the egg/milk mixture into it. Bake at 200c / 400f for 10 minutes: then lower the heat to 180c / 360f and bake for another 25 minutes, or until the pastry and filling are golden brown. Remove and cool on a rack. Serve warm or reheated.

Nepalese food

Food is a big part of the cultural landscape of Kathmandu. The Newars, one of the original ethnic groups in Kathmandu, are especially known to celebrate countless festivals year round, almost all of which involve feasting on gourmet food. A typical Newar feast includes some 16-course vegetable and meat dishes marinated in tantalizing spices, along with rich yogurt, fruits, and sweets. On average, people eat four full meals (breakfast, lunch, supper and dinner) in a day along with multiple snacks throughout. When you visit someone’s house, it’s a tradition that they offer you tea and some snacks. People enjoy having relatives over at their house and preparing food for them. Being home after a long absence, I would make rounds to my endless list of relatives, and on every visit I would be offered, and sometimes even forced to, have something. A typical lunch or dinner consists of rice, lentil soup, a selection of vegetables and meat (no beef), homemade sauces, and salad. Food is usually less heavy, though spicy, and flavorful. The most popular snack food includes MoMo (Nepalese dumplings), Tibetan noodles, pizza, and burgers. It’s remarkable that obesity is not a major health problem in Kathmandu!

Dutch food

Eating in The Netherlands

Today in The Netherlands, Dutch people eat a variety of international style foods and there are restaurants serving food from many countries around the world.

Traditional Dutch food however, was based on potatoes, usually with meat and boiled vegetables, and lots of gravy. Dutch people eat a lot of dairy foods.

In The Netherlands, people eat 3 meals a day. Nowadays the evening meal is the main meal of the day, but country people and older Dutch people often still traditionally serve the main meal at midday, with a lighter evening meal.

At the start of a meal, a parent or host will often say 'eet smakelijk' (say it like this: ATE smahk-A-lick), which means 'Eat deliciously'.

The Dutch eat with a fork in the left hand and knife in the right.

For takeaway snacks in The Netherlands, there are snack bars with rows of little windows in a wall. People put in a coin to unlock a window and take the snack inside.

Some typical Dutch food which you might have during a visit to The Netherlands:
Vla: a thick sweet milk pudding similar to custard, made mainly from milk and flavoured with vanilla, chocolate or strawberry.
Karnemelk: which means 'churned milk' or buttermilk. It is thin and quite sour.
Poffertjes: very small pancakes served warm with lots of powdered sugar sprinkled on top.
Hagelslag: chocolate sprinkles which the Dutch put on their bread.
Drop: a liquorice candy that comes in a variety of different forms and tastes, from salty and hard to soft and sweet. Stamppot: a meal of mashed potatoes with varying ingredients like carrot (wortel stamppot), kale (boerenkool stampot) or endive (andijvie stamppot), usually served with rookworst, a delicious, smoked sausage.
Pea Soup: Thick Dutch pea soup is a meal in itself, full of fresh vegetables and chunks of bacon and sausage.
Haring: a typical Dutch delicacy is eating a raw fish called herring with raw onions. The fish has been cleaned and the head removed. You pick the fish up by the tail and let it slide into your mouth gradually.
Stroopwafel: is a cookie that has been made for centuries. Each consists of two thin waffles with a special caramel filling.