Cucumber and Sour Cream Salad Agurkai Su Rukcscia Grietne

Salads are eaten with all main meals, and cucumber with sour cream is particularly relished in the summer. 4 small cucumbers (or gherkins), peeled, halved, seeded, and sliced 2-inch thick 1 TBS coarse salt 3 tsp white vinegar 3 hard-boiled eggs, peeled, whites and yolks separated salt and white pepper to taste 4 large lettuce leaves, washed and dried 1 TBS fresh dill, minced finely Combine cucumber slices, salt, and 1l2 teaspoon vinegar, and toss until cucumber is well moistened. Marinate at...

Meat Pastries Murtabak Murtaba also Martaba

4 tsp baking powder 4 eggs, beaten 1 2 cups water 4 TBS ghee (clarified butter) 1 egg, lightly beaten 4 or more TBS oil or ghee 4 TBS cilantro for garnish 2-3 fresh chilies, seeded and sliced into rings (optional) Sift flour into a bowl with salt, pepper, and baking powder. Mix in eggs and add water to make dough. Knead in bowl for 5 minutes, then on a floured surface for 10 minutes until smooth and elastic. Form into a ball, brush with oil, and leave in a bowl, covered with a damp towel,...

Pickled Herring Sursild

A traditional dish always served on Christmas breakfast. from delicatessens) 3 large onions, sliced into thin rings 1 TBS peppercorns 1 TBS mustard seeds 1 cup 7 percent vinegar 112 cups sugar Soak the herrings in water for 1-2 hours, rinse, fillet, pat dry, and cut in 12-inch strips. In a covered nonreactive container, mix the onions and spices with the herring. Mix the vinegar, sugar, and cold water, and stir until the sugar has dissolved. Cover the herring with the vinegar marinade and leave...

Meat and Eggplant Platter Makhlubbi

This is a popular dish for a main meal, usually served with pita bread, thick yogurt, and sliced cucumbers drizzled with olive oil and lemon juice. 1 medium eggplant, sliced 8-inch thick 2 medium carrots, peeled and sliced into 8-inch disks 4 tsp ground allspice 4 tsp ground nutmeg 4 tsp ground cinnamon salt to taste 2 tsp black pepper water as needed 2 cups long-grain rice 4 tsp turmeric 2 fresh, firm tomatoes, cut in wedges 4-5 sprigs of parsley 2 lemons, cut in wedges 4 cup toasted almonds...

Scrambled Eggs Dominican Style Revoltillo de Huevos

This simple but tasty dish is served with cassava or plantain porridge (mangu) for breakfast or supper. 1 onion, chopped 5 eggs, beaten 1 large tomato, diced 1 tsp vinegar 1 green bell pepper, diced salt to taste Heat oil in a skillet. Stir in vegetables and ham, cooking until vegetables are tender. Add eggs, stirring frequently until set but still moist. Stir in vinegar and salt. Serve hot. Steak and Onions (Filete Encebollado) This way of preparation makes for a very tender steak full of...

Meat and Rice Dish Mansaf

A typical Bedouin (nomad) dish, this is prepared for weddings and other celebrations such as welcoming a guest. 8 TBS ghee (clarified butter) 2 cup pine nuts 2 cup flaked almonds 2 large onions, cut into thick slices 2 pounds cubed stewing lamb water as needed 1 pound jameed (dried yogurt, or substitute 2 containers plain yogurt) 2 TBS cornflour dissolved in 4 TBS water 3-4 pieces of large, soft Middle Eastern flat bread (or 8 pita) If you have no jameed (sometimes available from Middle Eastern...

Chicken Soup Shurba Dejaj

This soup, which is more like a stew, is often served with rice for lunch. 2 carrots, peeled and cubed 2 tomatoes, diced 1 zucchini, cubed 6 cups water Blend cumin, turmeric, salt, and pepper rub well over chicken. In a heavy saucepan, heat oil over medium heat. When hot, sear chicken on all sides to brown the skin. Set aside. Pour off as much oil as you can but do not wash pan. Into pan, add chicken, onions, carrots, tomatoes, zucchini, and water. Reduce heat cover and simmer for 1 hour or...

Czech Republic

This is a landlocked central European country created by the mutually agreed-upon breakup of Czechoslovakia. The Czech area had been under the control of the Austro-Hungarian empire for centuries. It later was an independent country before becoming a part of the Soviet empire. It is sandwiched between Magyar, Germanic, and Slavic cultures, and its culture has influences from all three. The climate is continental, with hot summers and cold winters, hence wheat and potatoes, grapes and apricots...

Tuna in Turmeric and Coconut Milk Thon au Safran

In the Seychelles, the word ''safran'' is used for turmeric, not for true saffron. Several varieties of tuna are caught in the waters off the islands. 1 pound fresh tuna (or other meaty fish such as bonito), cut into large cubes 1 tsp turmeric powder 1 large onion, sliced 1 2 TBS fresh grated ginger 1 to 3 chilies, cored, seeded, and 12 tsp cardamom powder 5 curry leaves 2 cup grated coconut Heat oil in a heavy saucepan over medium heat. Quickly but gently brown fish on all sides. Remove fish...

Zeppelins or Stuffed Dumplings Cepelinai

Cepelinai are giant dumplings named for Zeppelin air ships. They are a Lithuanian specialty, served as a main dish. 2 TBS oil salt and black pepper to taste cup onions, minced fine 1 TBS fresh dill, minced Heat oil and fry onions until translucent. Add pork and briefly fry until it changes color. Remove from heat. Knead mixture thoroughly and set aside until needed. 3 pounds raw potatoes, peeled, grated fine, and squeezed to expel liquid 4 tsp cornstarch or potato flour 112 tsp salt 1 cup sour...

Chafing Dish Tofu Tie Ban Dou Fu

Hot pot dishes are commonly eaten, especially during the winter. They range from the very spicy Sichuan type to the less fiery Taiwanese version. The hot pot is usually cooked at the table, on a traditional charcoal brazier, or in iron or fireproof ceramic vessels on modern tabletop gas burners. A fondue set is a good substitute. Various dips of soy sauce and or thick sesame paste with cilantro are used for additional flavor to the hot foods before eating. As an appetizer, pickled vegetables...

Hussar Roast Gusarska Pechenja

Hussars, a type of cavalrymen, were apparently great trenchermen and served in the Czarist armies for centuries. This is a simplified version of the original dish, and is eaten for the evening meal. Serve with sauerkraut or other vegetable side dish. 1 2 pounds beef rump or chuck 2 TBS butter, melted 2 cup all-purpose flour 1 medium onion, quartered Carefully pour all over the meat in a bowl. Allow to soak for 30 minutes. Drain meat discard vinegar. Mix flour, salt, and pepper coat meat with...

Ground Corn with Vegetables and Meat Supida de Xerem

Xerem, a kind of grits, is a staple for most meals. This is a one-dish meal. 1 pound dried navy beans (or 1 2 pounds boneless pork, cubed equivalent canned) salt and pepper to taste 3 cloves garlic, crushed 4 cup vinegar 2 bay leaves 1 2 pounds), unpeeled, in large chunks maize) 2 large onions, quartered 3V2 cups water 1 butternut squash 10 kale leaves, cut into strips, blanched in boiling water for 5 minutes and drained 2 pound salt pork (or fat bacon), diced Soak beans overnight in water...

Chicken Flavored Wheat Boko Boko

This is the Burundian version of a favorite East African food called harees, whose origins are in Arabia. It is meant to be sweet, but you may adjust the sweetness to your own preference. Soak bulghur in water to cover for 3 hours. In a saucepan, place the bulghur, chicken breasts, minced onion, 1 teaspoon salt, and the soaking water (if any) topped up to total 3 cups of water. Simmer, covered, for 20 minutes. Add more water if needed. Remove the chicken breasts, shred, and return to bulghur...

Shrimp Balls Chebeh Rubyan

These shrimp balls accompanied by a spicy tamarind and tomato sauce are served as an appetizer, or as an accompaniment to rice. White fish fillet may be used instead of shrimp. peeled, deveined, and drained 4 cup fresh cilantro, chopped tsp turmeric powder cup rice flour 4 TBS ghee (clarified butter, available from Indian and Middle Eastern stores or substitute melted, cooled butter) 2 tsp baharat powder (a spice blend available in Middle Eastern stores or mix 2 tsp paprika, 4 tsp each nutmeg,...

Nicaragua

The largest country in Central America, Nicaragua was a Spanish colony for three centuries. The Caribbean coast was briefly occupied by Britain, but Nicaragua became independent in 1821. Nicaragua's tropical lowlands and cooler highlands are ideal for raising coffee, bananas, sugarcane, as well as livestock. Spanish culture and language are predominant among the mixed European-Amerindians, who make up about 90 percent of the population. There is also a minority of Miskito Amerindians, Garifuna...

Coconut Fish Curry Parcels Amok Trei

This steamed fish dish is truly representative of the Cambodian way of blending aromatic herbs and spices and is often recommended as the one dish to try. As each amok trei is unwrapped at the table, all the spicy, sweet, and aromatic scents are released. This goes well with hot rice and soup for an evening meal. 1 clove garlic, minced 1 lemon grass stalk (just the 1 red onion, chopped white part), chopped 2-inch piece fresh galangal root, 14 tsp turmeric powder grated (available from Asian 1...

Pumpkin Tekvicovy Privarok

Serve as an accompaniment to sausages and boiled potatoes for an evening meal. 2 pounds pumpkin, peeled and grated 1 heaping TBS dill, finely chopped Heat oil and saute onion until light brown. Stir in salt and paprika. Lower heat add pumpkin and simmer until pumpkin is tender, about 10 minutes. Add water if needed to ensure the mixture does not burn. Mix cream with flour and dill. Add mixture to the tender pumpkin, and bring to a boil. Add vinegar, sugar, and salt to give a sweet sour dish.

Mixed Vegetable Stew Shamday Shamdhe

3 TBS vegetable oil 1 onion, chopped 3 cloves garlic, minced 1-inch piece fresh ginger, grated 2 tsp ground turmeric tsp cumin tsp coriander 2 tsp salt 1 small packet (about 4 ounces) glass or cellophane noodles, soaked in cold water for 20 minutes, drained and cut into 4-inch lengths for vegetarians , cubed) 3 potatoes, peeled and cubed 2 carrots or 2 turnips, peeled and 2 cup dried seaweed, soaked in cold water for 20 minutes, drained (or substitute one 12-inch piece wakame, dried Japanese...

Fish with Coconut Milk Sousi Pa

This dish is served with rice for a main meal. 1 pound fish fillets (fresh-water fish with firm flesh, e.g., trout, tilapia), cut into serving pieces 1 large dried chili, stem and seeds removed, soaked in hot water for 10 minutes (optional) 5 cloves garlic 3 kaffir lime leaves (optional) 1 inch fresh galangal (or l tsp dried galangal powder, also called laos) 1 2 cups diluted coconut milk (i.e., mixed with an equal quantity of warm water) 1 TBS fish sauce (padek, stronger tasting than nuoc mam...

Vegetarian Pancakes Num Ta Leng

These pancakes are eaten at any time and are a great favorite at home and as street snacks. 1 cup rice flour 4 tsp salt 2 TBS cornstarch 4 tsp turmeric powder 1 2 cups water 2 spring onions, finely minced 1 cup coconut milk 1 TBS vegetable oil 1 tsp sugar In a blender, blend rice flour, cornstarch, water, coconut milk, sugar, salt, and turmeric until smooth. Add spring onions. Set aside. Heat a nonstick 8- to 10-inch frying pan over medium heat. When the frying pan is hot, grease it with a...

Vinegar and Hot Pepper Sauce Chojang

Koreans adore the bite of strong hot peppers. Chojang is almost always present on the table as a relish at any meal. 5 TBS hot (peppery) soybean paste (kochujang, available from Korean stores, or substitute a hot soybean paste available from Chinese stores) 2 TBS brown-colored rice vinegar (available also in Chinese food stores) 1 2 tsp sugar 2 tsp sesame oil Mix all ingredients thoroughly. Adjust seasoning to your liking. Serve with any one-bowl rice dish.

Meat Pie Ishlekly Ishlekli

This is a popular dish often eaten as a snack or for a light midday meal. Local mushrooms are sometimes added. Add 1 cup sliced white mushrooms if desired. Serve this hot with green tea. 2 cups flour 1 egg, beaten 3 TBS butter 14 pound ground lamb or beef 2 tsp baking powder 1 can chopped tomatoes 1 2 TBS sour cream salt and pepper to taste 1 cup milk 1 TBS (or more) melted butter Blend flour, butter, salt, baking powder, sour cream, milk, and egg until mixture forms a dough. Knead for 15...

Seychelles Fish Curry Cari de Poisson

Indian immigrants brought to work the plantations brought with them a tradition of curries, which they adapted to local conditions 1 2-pound fish (snapper, jack, or parrotfish, or the like), cut into bite-sized pieces 2 TBS massale (mixed spice powder see recipe below) 3 TBS tamarind juice 1 TBS thyme 1 pint fish stock (or 2 cubes fish stock dissolved in 2 cups warm water) Season fish with salt and pepper and set aside. Heat oil in a heavy pan and fry onions until golden. Stir in the massale...

Mbika with Meat

2 chili peppers, cored, seeded, and briefly toasted 1 bouillon cube, crushed salt and pepper to taste 1 TBS palm oil 4 aluminum foil sheets for water, as needed wrapping, 10 x 10 inches Brown meat, onion, and chili in an oiled skillet until the meat is well browned. Combine mbika, bouillon, salt, pepper, and oil in a food processor or blender and grind to a thick paste, adding a bit of water if needed. Add water as necessary until a thick paste is obtained. Combine the paste and cooked meat...

Cyprus

Cyprus is an island nation tucked into the northeast corner of the Mediterranean Sea. Settled by a mixture of Greeks and Phoenician-related peoples in prehistory, the island was largely Greek until occupied by the Ottoman Empire in the fifteenth century. After World War I it became a British dominion until independence in the 1960s. Rolling valleys and mountains with hot summers and mild winters make olives, wheat, other Mediterranean-type fruits and vegetables to flourish. Sheep are the most...

Macedonia

Pecheno Jagne Zelka

A landlocked Balkan country, Macedonia was part of the Turkish Ottoman Empire from the fifteenth to nineteenth centuries and subsequently part of Yugoslavia until 1991 (the full name of the country is Former Yugoslav Republic of Macedonia FYROM). Macedonia is rugged and mountainous, with several lakes, but its moderate climate is ideal for food crops such as wheat, grapes, and olives. The population is divided between Christian (Slavic) Macedonians and Muslim Albanians. Macedonian cuisine is...

Mashed Plantains or Cassava Mangu

This most representative Dominican dish, made either of plantain or cassava, is eaten for breakfast or supper, served with scrambled eggs or deep-fried salami slices or salty white cheese. 4 unripe plantains (or cassava), peeled and cut into 2-inch pieces 2 cups water 2 TBS oil 1 onion, chopped 1 TBS vinegar 4 TBS butter 1 cup cold water salt Boil the plantains in 2 cups water with 1 tsp salt until very tender, about 20-30 minutes. While plantains are boiling, heat the oil in a skillet. Stir in...

Spinach Stew Palava Sauce

''Palava'' comes from the word ''palaver,'' but in West Africa it means trouble. Perhaps the name was applied because the original recipe's multiple steps needed several pots. The following recipe is much simplified. This is often made just with beans or pumpkin seeds to eat with a staple. It may also accompany a meat dish. Palm oil imparts a red color to food, and if desired, turmeric (yellow) or paprika (red) can be added to give the same effect. 4 TBS palm or corn or peanut oil 2 tsp...

Jerusalem Style Mixed Grill Meorav Yerushalmi

This is a specialty of Jewish Jerusalem. It emerged as a street delicacy about 30 years ago. spleen, liver 12 pound chicken breast cut into bite-sized pieces 12 tsp turmeric powder 12 tsp cumin powder 12 tsp coriander powder salt and black pepper to taste Finely sliced fresh vegetables of your choice (tomatoes, sweet peppers, cucumbers) for garnish Finely sliced mixed pickles of your choice (cucumbers, sauerkraut, pickled peppers, radishes, carrots) for garnish 1 TBS tahina sauce per person 1...

Volume

''Judge's Tongue'' Eggplant-Wrapped Meat (Lissan el Quadi) 3 Rice and Eggplant Casserole (Chalabis Re'id Magloube) 4 Semolina and Syrup Dessert (Ma'mounia) 5 Cardamom Cookies (Hajji Badah) 5 Boiled Smoked Pork and Cabbage 7 Colcannon 8 Cod Cobbler 8 Potato Pie Dessert 9 Cucumber Salad (Salat Melafefonim) 11 Jerusalem-Style Mixed Grill (Meorav Yerushalmi) 12 Chicken with Jerusalem Artichokes (Of Bekharshaf Yerushalmi) 12 Meat Baked in Sesame Sauce (Siniya) 13 ''Binder'' for Passover (Haroset) 14...

Uruguayan Marinated Chicken Pollo en Escabeche

This method of cooking, called en escabeche, is common throughout the Hispanic world, most often applied to fish. There is a slight difference in that fish is first fried and then marinated, whereas here, the chicken cooks in spiced vinegar. This is popular as a family supper dish or main meal starter. It is served cold, accompanied by fried potatoes. 4 large portions chicken, quarters or legs and thighs, halved (2-3 pounds) 2 carrots, peeled and sliced 1-inch thick 2 red bell peppers, cored,...

Fish Croquettes Samaki Wa Kusonga

Fish and seafood are popular, usually marinated in spices and tamarind or lime juice and grilled over charcoal. Serve this dish as a first course for dinner, or as a main course for lunch or a light meal with rice or flat bread (chapati) and a vegetable dish. 1 pound cooked fish (any firm-fleshed white fish, grilled or steamed or canned tuna or salmon, drained), flaked 10 threads saffron, soaked in 2 TBS warm water for 15 minutes (or 4 tsp turmeric) 4 tsp powdered cloves 4 tsp cumin powder 1...

Sweet Potato Dessert La Daube Patate

Washed, cut in small cubes 1 cup coconut milk 1 cup sugar 1 tsp vanilla extract a pinch of nutmeg Place the sweet potatoes in a pan with coconut milk, sugar, salt, vanilla, and nutmeg. Simmer on medium heat until sauce thickens, stirring occasionally. Remove from heat. Cool to room temperature and serve for dessert.

Luxembourg

Luxembourg is a small landlocked country between Germany, France, and Belgium. The country is partly mountain, partly lowland plain. Weather is cool and often rainy. The cuisine borrows from all neighboring countries and adds twists of its own. Many dishes are flavored with or based on the fruits of local orchards plums, peaches, apples, grapes. Potatoes, grain dumplings, and fritters are favorite carbohydrates. Pork is the favorite meat. Beef and lamb are consumed, as well as geese and...

Breakfast Porridge Obungi Bwa Kalo

Preparation of porridge differs by region and ethnic group. Sorghum, millet, or other grains, or a mix of cornmeal and cassava flour, are roasted, with or without germination and fermentation (these two latter steps increase the vitamin and nutrient content) before using. The chosen cereal is simmered for 15-20 minutes with water or other liquids, such as sour milk or juice. The original recipe calls for banana juice, for which orange has been substituted here. Sugar, milk, or mashed bananas...

Apple Preserves Samotkhis Vashlis Muraba

This is a sweet served to temper hot sauce, or used as a snack. 1 pound apples boiling water to cover Leaving stems intact, pierce the apples all over with a thin skewer and place in a pot. Cover with boiling water and put a plate on top to keep the apples submerged. Let stand for 15 minutes. Meanwhile, make the syrup. In a heavy saucepan combine the sugar and 2 cups of water. Bring to a boil, stirring until the sugar dissolves. Transfer the apples to the boiling syrup and stir for a minute to...

Chocolate Hail Hagelslag

Considering that the Dutch invented eating chocolate, it is not surprising to find it turning up on a sandwich. Hagelslag is a typical Dutch sandwich topping. The Dutch eat about 30 million pounds of it per year on about 850 million slices of bread. 8 slices of bread 8 TBS milk chocolate sprinkles Sprinkle 1 tablespoon chocolate sprinkles evenly on top. Eat as a snack or as a light meal with milk. Beans with Apples and Pork (Bruine Bonen met Appels en Spek) Beans and pork are typical common...

Chicken Curry Rasedaar Murghi Taangen

This is a main dish served for the midday or evening meal see box ''Spice Mixtures'' . 3 TBS ghee clarified butter 1 onion, finely chopped 3 cloves garlic, minced 1 tsp ground cumin 4 black peppercorns 1 2 tsp grated fresh ginger 1 tsp turmeric powder 1 cup chopped fresh or canned tomatoes, drained chopped optional 8 chicken legs salt to taste 2 cup yogurt 1 cup hot water 3 TBS fresh cilantro 1 tsp garam masala 1 TBS fresh lemon juice In a saucepan, heat ghee over medium heat. Stir in onion,...