Student's Cookbook

Bibliography

Ashkenazi, Michael and Jeanne Jacob. 2003. Food Culture in Japan. Westport, CT Greenwood Press. Background and culture of Japanese food and cooking, with a few recipes. Ayele, Tizita. 1999. Ethiopian Cooking in the American Kitchen. New York Vantage Press. Overview of Ethiopian style of cooking with recipes and their descriptions. Ayensu, Dinah Ameley. 1972. The Art of West African Cooking. Garden City, NY Doubleday. Barber, Kimiko. 2003. Easy Noodles Recipes from China, Japan, and Southeast...

World Cookbook For Students

VOLUME 1 Afghanistan to Cook Islands GREENWOOD PRESS Westport, Connecticut London Library of Congress Cataloging-in-Publication Data The world cookbook for students Jeanne Jacob and Michael Ashkenazi. p. cm. Includes bibliographical references and index. ISBN 0-313-33454-4 (set alk. paper) ISBN 0-313-33455-2 (vol. 1 alk. paper) ISBN 0-313-33456-0 (vol. 2 alk. paper) ISBN 0-313-33457-9 (vol. 3 alk. paper) ISBN 0-313-33458-7 (vol. 4 alk. paper) ISBN 0-313-33459-5 (vol. 5 alk. paper) 1. Cookery,...

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...

Eggplant Potato and Pepper Casserole Tumbet

This is a popular dish from Mallorca in the Balearic Islands using local vegetables, Eat this with crusty bread as a light lunch, or as an accompaniment to a main dish, 1 cup olive oil 5 cloves garlic, minced 4 potatoes (1 pound total weight), 1 pound ripe tomatoes, peeled sliced crosswise, 4-inch thick and chopped, or canned 1 large eggplant (1 pound), sliced salt, freshly ground black 4 green bell peppers, cored, 2 TBS extra-virgin olive oil seeded, and quartered In a wide skillet, heat oil...

Chicken Curry Gaeng Gari

The traditional way of making curry is by pounding thoroughly all the spices and herbs together in a mortar and pestle. Most families today use commercial yellow curry paste to shorten this process. This dish is served with rice for a one-dish midday meal, or with vegetables and other side dishes for dinner. 2 TBS Thai yellow curry paste (available from Asian stores) 4 portions chicken thighs and legs (about 3 pounds) 2 cups chicken stock 4 TBS fish sauce (nampla) 1 TBS sugar 2 green bell...

List Of Recipes By Region

Algerian Charlotte Algerian Couscous Stew Algerian Meat Balls (Kofte) Cauliflower with Harissa Sauce Chickpea Soup with Cumin (Hummus bi'l-Kammun) Cucumber Salad (Salatat Khiyar) Eggplant Spread Hot Chili Sauce (Harissa) Sweet Lamb for Ramadan (El Hamlahlou) (Costeleta de Porco a Angolana) Chicken Stew (Muamba de Angolana) Fish with Vegetables (Peixe Cocido com Verduras) Manioc Puree (Pirao) Rice Soup (Sopa do Arroz) Cooked Taro Leaves (Calalu) Dahomey Fish Stew Fritters Cooked Greens Fried...

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...

Manioc Puree Pirao

This is a slightly more elaborate form of funge, the standard African stiff porridge (see box ''African Staple''). This is served with stews soups or any meat, fish, or poultry dish. Brazilian toasted manioc flour, called farofa (available from specialty stores) can be substituted, making the toasting process unnecessary. 2 cups coarsely ground manioc 4 cups fish stock (or 2 cubes fish (cassava or yucca flour, stock dissolved in 4 cups warm available at South American water) stores) Spread...

How This Book Is Organized

We have tried to present a picture of as many countries (and some proto-countries) as possible, which was not always easy. Culinary information on some places is scant. In other places, the cooking is no different from that of their neighbors. Countries appear in alphabetical order. Several ethnic groups that have unique cooking cultures have been included as well, without prejudice to legal or international issues. Certain cooking ingredients or foods are cross-border phenomena. They are...

Gourd Fritters Boothee Kyaw

This is a common accompaniment to rice or wheat noodle soups and can also be made with bananas. Zucchini substitutes for the original gourd. The fritters are dipped into a hot and sour shrimp paste relish (see the next recipe). These are also commonly served after meals as a savory dessert. 3 TBS rice flour 1 TBS sticky rice flour (also called glutinous rice flour, and packets are sometimes labelled mochiko in Japanese and Oriental food stores) 2 TBS or less water 2-3 TBS cornstarch 4 zucchini...

Mushroom Salad Suomalainen Sienisalaatti

This is traditionally made with salted mushrooms. If you use salted mushrooms, be sure to soak them to get rid of excess salt before preparing. Wild mushrooms are still gathered usually in the fall, and salted or dried for later use. 1-2 tsp lemon juice or vinegar 2 tsp sugar 2 cups salted mushrooms available in some specialty shops, or substitute fresh champignon or oyster or other mushroom, chopped 1 onion, finely chopped Blend cream and lemon juice, and season well to your taste (if using...

Pickled Mushrooms Marinovannye Griby

This is another common zakuski dish, based on the wild mushrooms collected in the fall from Russia's many forests. cup cold water 3 whole black peppercorns 1 bay leaf 1 tsp salt 2 cloves garlic, peeled and crushed pound small, fresh mushrooms (champignon or any other variety you fancy), wiped clean 2 TBS vegetable oil In an enameled or stainless-steel saucepan, combine vinegar, clove, water, peppercorns, bay leaf, salt, and crushed garlic. Bring to a boil over high heat. Add mushrooms and...

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...

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...

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...

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...

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...

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...

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...

Almond Drink or Sauce Intxaursalsa

This can be served in a tall glass or cup as a hot or cold drink, and eaten with a sweet pastry. Or it can be chilled, in a bowl, for dessert. This can also be made with walnuts. freshly shelled, skins removed 6 cups milk 6 TBS sugar, or to taste In a blender or food processor, grind almonds with 2 cups milk until very fine. Gradually blend in sugar and the remaining milk. In a saucepan, simmer almond mixture with rind (if using) and cinnamon for 1 hour over lowest heat possible. Turn off heat...

Fried Dumplings Malisorske Priganice

These are served for dessert or as a snack, and, like most fried sweets, are best eaten freshly made. Combine flour, salt, and baking powder. Rub in the diced butter until the mixture is like coarse meal. Stir in water to make a dough. Knead for 10 minutes or more until smooth and elastic. Divide into eight portions, and shape into balls. In a large pot, bring salted water to a simmer. Drop the balls in, one at a time. Allow them to cook for an additional 10 to 15 minutes, from the time they...

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.

Butter Pecan Praline Ice Cream

While ice cream may have been originally invented in its current form in Italy, nowhere else has ice cream been developed and consumed so widely (almost daily) as in the United States. It is a staple dessert in most households and easily available with a great many choices of flavors combining fruits and nuts. Butter pecan is an all-round favorite. Ice cream is often eaten plain on a cone, outside the house, or served at the table with a crisp wafer, as well as topped with candied or fresh...

Chicken Cooked in Paprika Chicken Paprikash

A dish with Hungarian origins, this is served with potatoes or noodles as a main dish. 2 TBS lard or oil 1 pint sour cream 1 chicken (about 2 pounds), cut 2 TBS flour into skinless serving pieces 12 tsp paprika 1 onion, sliced thin salt to taste 112 cups water, enough to cover chicken Heat lard over medium heat, and brown chicken on all sides in a heavy saucepan. Add onion, stir and cook for 2-3 minutes, then add water to barely cover chicken. Cover, and simmer gently over low heat until...

Egg Soup Eggjamjolk

Unexpectedly for its name, this is actually a sweet, eaten as a snack on a cold day, or as dessert. 2 TBS brown sugar 2 TBS flour 5 cups milk hot water 4 tsp vanilla extract sugar for sprinkling Using a blender or food processor, beat eggs with sugar until frothy. Add flour and 1 cup milk. Scald remaining milk. Add raisins (discard the water). When the milk starts to boil, turn off the heat. Pour hot milk slowly into the egg and sugar mixture, whisking constantly. Return mix to saucepan and...

Buckwheat Dumplings Staerzelen

Buckwheat is cold hardy and can grow in barren soil, making it a commonly raised grain in northern Europe. This dish is typical of the Osling area. 1 quart salted water 1 pint cream or whole milk 1 pound buckwheat flour 6 ounces smoked bacon, diced (available from health stores and lightly fried and Japanese stores) 1 cup of hot lard or melted butter Boil the water. As soon as it comes to a boil, sprinkle in the flour in a steady stream. Stir once and transfer the doughy mass at once to a bowl...

Sweet Cassava Dessert Gari Dossi

2 cups gari (or substitute toasted cassava flour from Brazilian stores) 1 cup (or more) milk 4 cup brown sugar or honey 112 cups chopped roasted peanuts or grated coconut, or a mix of both Place 2 cup gari per person into dessert bowls. Add enough milk to cover. Add 2 tablespoons sugar or honey. Sprinkle nuts or coconut, or both.

Three Color Dumplings Samsaekchuak

Red, green, and white are the Korean national colors. Three-color dumplings are served during festivals and sometimes offered at temples. These sweet dumplings are served as a snack with ginseng, green, or barley tea. available from Oriental stores 1 TBS salt 20 dried Chinese dates jujubes available from Chinese stores, or substitute small dried dates , pitted and chopped fine 1 or 2 drops food coloring red, green , each dissolved separately in 1 TBS water oil for deep-frying 2 cup honey...

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...

Papaya Pepper and Avocado Salad Ensalada Mixta

Salads dressed with oil, vinegar, and salt usually accompany a meat-rich meal or rice and beans. bite-size pieces 1 red bell pepper, diced 1 green bell pepper, diced 3 TBS olive oil juice of 2 fresh limes salt to taste 1 ripe papaya, cubed 1 large or 2 small, ripe avocados, cubed tsp freshly ground black pepper tsp ground cumin 1 TBS finely chopped cilantro In a bowl, mix the dressing ingredients and toss in the vegetables and fruits. Chill until ready to serve. Beans and rice is the most...

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...

Rice and Eggplant Casserole Chalabis Reid Magloube

Eggplants grow well in the desert climate and are considered the poor man's meat. This layered casserole, usually without or with very little meat, would be the main dish for many poor families. 2 eggplants, trimmed and sliced crosswise about 2-inch thick salt as needed 2 cup oil 2 pound lamb (turkey, chicken, or beef) cubed or ground (omit for vegetarian version) 2 cup tomato sauce or paste 1 cup water Clean, wash, and soak rice in water for 30 minutes. Drain and reserve until needed....

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...

Plantain and Crayfish Kekefia

This is a main dish served along the Niger River. 2 unripe plantains, peeled and chunked (available at Hispanic stores, or substitute green bananas) 2 bell peppers, cored, seeded, and diced 1 5-ounce piece smoked fish, skinned and deboned shrimp prawns 1 stock cube, crushed 12 cup palm oil (available from African stores) salt and chili powder to taste Place plantains in a pot. Cover barely with water. Bring to a boil. Reduce heat and simmer for 30 minutes, or until tender. Add tomato, peppers,...

Fish with Rice Mezroota

In Oman, a special local dried fish called o'al is used, but this is rarely available in the United States. 2 pound dried fish (substitute dried codfish, available in Hispanic stores, or 1 can of tuna, drained) 3 rounded TBS of salt 2 TBS melted butter 14 cup lemon or lime juice 1 TBS ground cumin 12 tsp cayenne pepper powder 1 TBS slightly crushed za'atar (wild hyssop) leaves (or substitute oregano) cooked white rice for 4 Soak the fish in fresh water for 1 hour. (If using tuna, skip this...

Greens with Sesame Gboman

This dish is said to be made by a girl who wants to attract a boy's attention. By offering him this dish she declares her love. 2 large onions, chopped coarsely 2 pound fresh tomatoes, chopped 2 ounces tomato paste salt and black pepper to taste 4 garlic cloves, crushed 1 whole green bell pepper, cored and seeded 1 cube chicken stock, crushed 1 pound smoked fish, whole or fillets 2-inch cubes 2 pound fresh shrimps or prawns, shelled cup tahina sauce) 2 pound gboman (a West African green), or...

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...

Smoked Chicken Beijing Style Xun Ji

This aromatic and delicious dish is as well loved as roast duck, the most famous Beijing dish. It can be eaten hot or cold. Serve with hot rice for an evening meal with soup or stir-fried vegetables. Instead of a whole chicken, separate portions such as quarters or whole legs may be used. 2 TBS whole Sichuan pepper 1 green onion 2 TBS salt 3 slices fresh ginger 1 small, tender chicken, about 2 2 star anise pounds, cleaned and wiped dry 1 1-inch-long cinnamon stick 3 sprigs fresh cilantro for...

Fermented North Baltic Herring Surstromming

A Swedish delicacy, banned from the United States as ''unfit for human consumption'' (notwithstanding the fact that the Swedes enjoy it happily throughout the year). North Baltic Herring, which live in relatively less saline waters, are caught in the spring, fermented in a special process, and canned. The cans are frozen to retard further fermentation. In case you should be fortunate enough to access a can, here is a recipe. Otherwise, read for edification. 1 can surstromming potato per person...

Spinach or Watercress Soup Sop Bayam Jahe

Soups are not served as a separate course but as part of the main meal as a side dish, especially if it is thick and includes many ingredients. There are several terms for soup soto, almost a complete meal in itself sop, a light, thin broth and bakso, a spicy broth. The most popular soup is chicken (soto ayam). The following soup uses green vegetables common in the West in Indonesia native leafy vegetables would of course be used. The chicken can be left out, or else substituted for other meat...

White Bean Soup Weisse Bohnensuppe

This is often a lunchtime staple, available across the country. Summer savory is the traditional herb for bean soup, and is aptly called bohnenkraut (bean herb). pound dry white (navy) beans 3 pints of water 1 ham bone or hock, smoked (or 5 ounces smoked ham, diced) 1 tsp dried salt and pepper to taste Soak beans overnight in water to cover. Drain, rinse, and put in a large pot with the ham and water. Stir in onions, garlic, celery, parsley, savory, salt and pepper. Simmer uncovered for 30-45...

Leek and Potato Soup Porrusalda

This is the standard and most typical Basque soup. Usually made on weekends, it may be eaten throughout the week. available in Hispanic stores) 3 large potatoes, peeled and cubed 3-4 sprigs fresh thyme 5 cups chicken stock 2 bay leaves 2 TBS fresh parsley 1 2 cups bread cubes Add leeks and sausage. Saute until leeks are softened. Add potatoes, thyme, salt, pepper, garlic, and flour. Stir thoroughly until flour is incorporated. Reduce heat to low. Stir in chicken stock and bay leaves. Cover and...

Manioc Leaf Puree Kpwem

Serve as a side dish with a meat stew and staple. 2-3 pounds of cassava (manioc) 6 cups water 1 leaves, stems removed, rinsed 2 onions, chopped and drained, torn into pieces 2 garlic cloves, minced (substitute kale or spinach) 1 tsp fresh ginger root, grated salt to taste 1 hot chili pepper, seeded and 3 cups canned palm soup base or chopped canned palm nut pulp 3 TBS natural peanut butter (available from African stores) Crush the cassava leaves (or other greens) with a mortar and pestle, or...

Tomato and Egg Soup Xi Hong Shi Ji Dan Tang

This is a very simple and quickly made dish from Shandong (northern China) served with wheat noodles, steamed bread (man tou), or flat bread (huo shao) usually for breakfast or a light lunch or as a snack. 1 medium onion, chopped 3 stalks green onion or garlic 3 tomatoes, chopped chives, chopped 5 cups any soup stock 4 stalks fresh cilantro, chopped salt to taste (optional) In a saucepan or wok, heat oil over medium heat. Stir in onion and fry until softened, for about 3-5 minutes. Add tomatoes...

Barbecued or Roast Pork Cha Shao

Of all meats, pork is most commonly used in China, except by the Muslims in western China. The pig is so respected that the Chinese ideograph for ''home'' is a combination of those used for ''roof'' and ''pig.'' This dish is a southern (Cantonese) specialty and is eaten hot or cold. It keeps well and is also used in fried rice or noodles and other dishes, such as in the steamed dumplings above. Barbecued pork is eaten with rice, side dishes of vegetables or soup for lunch or dinner. It is also...

Good Woman Vegetable Soup Potage Bonne Femme

This classic soup is often made at home. 1 large leek, white part only, shredded water to cover salt and pepper to taste 3-4 TBS cream 3 TBS parsley, minced Melt butter in a heavy pot. Fry the leek gently. Add carrot and potato. Season. Add water to cover. Simmer for at least 45 minutes until all the vegetables are very soft. Puree the soup in a blender. Before serving, stir in cream. Serve sprinkled with parsley.

Beef Soup with Greens Romazava

This is the national soup, whose name translates as ''clear soup.'' This is ideally made with seven kinds of greens, and among them must be a ''hot'' or ''prickly'' vegetable (brede mafana), the Para (Brazilian) cress, for which watercress is a poor 2 pounds stewing beef, cubed 1 clove garlic, minced 1 pound mixed green vegetables (watercress, spinach, Chinese cabbage, chard, pea shoots), washed and cut into 1-inch slices In a saucepan over medium heat, heat oil and quickly sear the beef. Add...

Mutton Soup Guriltai Shul

This is a festive dish eaten by nomadic and semi-settled families in the Gobi desert, who live in traditional round yurts called ger. Noodles are always made from freshly kneaded dough, stretched into very thin, tortilla-like pancakes to be toasted briefly on a metal sheet over the ger cooking stove. Once cooked, the pancakes are chopped into the desired sizes and dropped into the soup. For convenience, commercially prepared noodles are used in this recipe. 2 TBS mutton fat (or substitute...

Jute Mallow Soup Molokhiya

Molokhiya are the young shoots of the jute mallow (Corchorus olitorius), a plant grown for its fiber. They are available fresh, frozen, and sometimes dried, in African and some Middle Eastern shops. They give a silky smooth, slippery consistency to soups and stews, hence are also called bush okra, and are widely used in Egypt, Sudan, and elsewhere. Serve this as a soup, accompanied by rice or bread. 1 pound dried (or 2 pounds 3 cloves garlic, minced fresh or frozen) molokhiya, 2 tsp coriander...

Engadine Style Barley Soup Engadiner Gerstensuppe

Cubed small 8 ounces stewing beef, cubed 5 ounces barley 2 ounces green beans, trimmed 4 cups water into thin strips salt and pepper to taste 3 TBS cream Bring ham, beef, barley, and beans to a boil in the water. Simmer for 2 hours, partially covered. Add cabbage and potatoes and simmer for 1 hour. Season. Blend flour and cream. Add to soup for thickening, stirring well. Bring to a boil once more, and serve. Meat in Cream Sauce (Geschnetzeltes) This is a specialty of Zurich, usually made with...

Cabbage Soup Karam Shurva

This soup is a welcome dish during the winter, as a light meal with flat bread for lunch or as a first course for dinner. 3 TBS vegetable oil 1 pound mutton (or beef) with bone, cut in large cubes. 1 cup tomatoes, chopped (or one 8-ounce can chopped tomatoes) 2 cups cabbage, shredded salt, pepper to taste 1 cup your choice of fresh herbs (cilantro, green chives, parsley), rinsed and chopped, for garnish Heat oil in a large covered pot over medium heat briefly brown the meat. Add onion and...

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...

Religion And Food Prohibitions

A number of world religions have proscriptions about food, which sometimes strongly determine the foods available in a country. This is particularly true in countries where one religion or another is dominant, and where that religion has strong proscriptions. Islam prohibits the consumption of pork and dog. Other meats are permitted, provided the animals are slaughtered according to ritual rules. Alcohol is generally forbidden, though different schools of Islamic thought allow certain kinds...

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...

Stuffed Bermuda Onions

Bermuda onions are noted for their sweet and mild flavor and are a major export item. Bermudians refer to themselves as Bermuda Onions. Serve this as a light supper or lunch dish with bread and butter or mashed potatoes, or as a side dish for dinner. 4 onions, peeled 1 tomato, chopped 4 TBS butter 1 sprig parsley, minced 3 ounces fresh mushrooms, finely salt, pepper to taste 6 ounces chicken breast, chopped 2 cup chicken or vegetable stock Prepare onions for stuffing cut off the pointed tops....

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...

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...

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...

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...

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.

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.

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...

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,...

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,...

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...

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 on Rice Mechbous

This is a characteristic dish for a main meal. 1 small whole chicken, cut into serving portions, rinsed and patted dry salt 2-3 TBS vegetable oil 2 large yellow onions, finely chopped 14 cup seedless raisins, soaked in water and drained 14 tsp ground cardamom 2 large tomatoes, chopped 2 TBS water 2 cloves garlic, crushed 12 tsp ground loomi (dried lime, available from some Middle Eastern stores. Or substitute grated lime rind) 14 tsp ground black pepper 12 tsp sugar 1 TBS tomato paste salt,...

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,...

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...

Pacific Islands Micronesia

This region in the Pacific Ocean comprises several national entities the Federated States of Micronesia (Chuuk, Kosrae, Pohnpei, and Yap see separate entry) Kiribati Marshall Islands (see separate entries) Niue Palau and the U.S. protectorates Guam and the Northern Marianas. They are presented together because of common geographical features, population, and climate. The original Micronesians speak a variety of languages related to Austronesian, Papuan, and Southeast Asian (Indonesian and...