AMERICAN INTERNATIONAL SCHOOL IN CYPRUS International Recipes
WE ALL SIT DOWNTO ONE TABLEMany thanks to the parents,students, teachers and staffwho make every day at AISCso special.Thanks to parent SalwaBagadi for contributing herphotographs and to parentTerri Lyman for collecting andtranscribing the recipes.Recipes have been adjusted toitems that can be found here inCyprus.Published 2017
SIDE BY SIDE Everyone loves to eat!
ARMENIA LAHMACUN (10 FLATBREAD)Ingredients Directions60 g All purpose wheat flour Mix flour, salt and water by eye (start1 g Salt with half the water and add a splash10 ml Vegetable oil at a time while kneading to a smooth,250 ml or less warm water not sticky dough). Leave the dough to10 g Butter rest for 30 minutes. After resting, divide the dough into balls diameter1 small onion, chopped of 25 cm.3 cloves garlic, chopped1 green bell pepper, chopped Roll each ball flat into a rough circle,500 g ground lamb, beef or mixture stretching and pulling. Placed on an½ bunch parsley, stems removed oiled baking sheet and top with a thin12-15 mint leaves layer of filling. Bake in a very hot1 whole tomato convection oven for 7-10 minutes.½ lemon (seeds removed)1 teaspoon each sugar, hot paprika,cumin, saltSalt and pepper to taste
LAHMACUN(CONTINUED)Directions ContinuedFor the filling: Saute the onion,garlic and bell pepper in a little oiluntil onion is translucent but notbrown. Place in a food processorwith other ingredients and pulse toa very fine mince. Add the lemon,flesh, peel and all, herbs andspices. Pulse to almost a puree. Topeach dough round withapproximately 2 heaping spoonfulsof filling. Drizzle with olive oil andserve with lemon.
AUSTRIA APFELSTRUDEL (SERVES 6)Ingredients2 - 3 apples (or pears), peeled and Directionsthinly sliced Preheat oven to 190°C. Line a baking25 g sugar sheet with oiled parchment. Mix9 g flour together apple slices, sugar, flour,sliced almonds (optional) almonds (if using) and raisins (if using)raisins (optional) in a bowl. Roll out dough to a 30 x200 g frozen butter puff pastry or phyllo 40 cm rectangle on a floured surface.dough, thawed Put the apple mixture down the1 egg bottom half of the long side of the15 ml water pastry, leaving a 2 cm border around the outside. Fold in the short sides and then roll up like a jelly roll. Put strudel on baking sheet with the seam side down. Mix egg and water. Brush on strudel. Cut 1 cm deep slashes across diagonally across top. Bake for 35 - 40 minutes or until golden brown. Sprinkle with icing sugar and serve.
AUSTRIA SACHER TORTEIngredientsFOR THE CAKE: Ingredients (continued)6 whole Eggs Whites And Yolks 280 g Bittersweet Chocolate,Separated Chopped110 g All-purpose Flour Whipped Cream, for Serving50 g Almond Flour (optional)100 g Unsalted Butter, Softened120 g Sugar150 grams Bittersweet Chocolate, MeltedFOR THE FILLING AND GLAZE:115 g Apricot Preserves60 ml Water160 ml Light Corn Syrup (glucose)30 ml Rum30 ml Water
SACHER TORTE (CONTINUED PAGE 2 OF 4)Directions for the Cake: In a large bowl beat the butter andFor the cake: sugar until fluffy. Add the egg yolks, one at a time, and beat until mixturePreheat the oven to 170°C. Butter a 20 is fluffy. Beat in the melted chocolate,cm springform pan. Line the bottom of the followed by the flour mixture. Mix inpan with parchment paper and butter the in one-fourth of the whites. Then,paper. Dust the pan with flour then tap using a spatula, gently fold in the restout the excess flour. Set pan aside. of the whites.In a deep bowl, whip the egg whites at Place the batter into the preparedhigh speed until soft peaks form. Set pan and smooth the top with a wetaside. In a small bowl, sift the all-purpose spatula. Bake the cake in the centerflour with the almond flour and salt. Set rack of the oven for 35 to 40 minutesaside. or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
SACHER TORTE (CONTINUED PAGE 3 OF 4)Directions for Cake (continued)When done remove pan from the oven Set the bottom of the springform panand set it on a rack. Let the cake cool in on a wire rack and set the rack on athe pan for 30 minutes, then remove the baking sheet. Arrange the bottomring and let the cake cool completely. cake layer, cut side up, on the bottomInvert the cake onto a plate and peel off of the springform pan. Brush the cakethe parchment. Turn the cake right side with 1/4 of the melted apricotup and set it on a platter. Using a long preserves, coating it well. Spreadserrated knife, cut the cake horizontally 1/4 the un-melted preserves on topin half, the quarters. Set cakes aside. of that. Flip the top layer over so the cut side is facing up, and brush withFor the filling and glaze: the remaining melted preserves. Repeat with remaining layers.In a small microwave-safe bowl, whisk In the microwave-safe bowl,half of the apricot preserves with the the microwave the remaining preserveswater and microwave until melted. This until melted, about 30 seconds. Presswill take 45 seconds to a minute. Stir to the preserves into a bowl through aevenly distribute heat after 30 seconds. strainer to remove the solids.
SACHER TORTE (CONTINUED PAGE 4 OF 4)Directions for Filling and Glaze(continued) Slowly pour half of the warmBrush the strained preserves all over the chocolate glaze onto the middle ofcake until completely coated. Refrigerate the top of the cake, allowing it tofor 20 minutes until set. gently coat the top and spread down the sides. With a spatula (off-set orIn a medium saucepan, whisk the corn regular), spread the glaze to evenlysyrup with the rum and water and bring coat the torte. Repeat pouring andto a boil. Cook until slightly thickened, spreading with remaining chocolatewhisking occasionally, about 1 minute. Put mixture. Allow glaze to finishthe bittersweet chocolate into a dripping then scrape up excess glazeheatproof bowl and pour the hot mixture and fill in any holes as needed.on top. Let it stand until melted, then Refrigerate for at least 10 minutes towhisk until smooth. If the chocolate glaze set the glaze, then cut the torte intois too thick to pour, whisk in another wedges and serve with the whippedtablespoon of hot water. Let cool until cream. Enjoy!warm.
FOOD IS UNIVERSAL Belarus and Russia posing together
BELARUS DRANIKI (MAKES 36-48)Ingredients12 potatoes (dry, floury kind) Directions1 onion Peel, wash and grate potatoes andoil the onion. Work quickly to preventsalt the potatoes from turning color. Use a grater with small holes. Add salt and mix until a smooth even consistency is obtained. Heat the frying pan with vegetable oil. Put a full tablespoon of mixture from the bowl onto the frying pan and form a small pancake. Flip over once browned and crispy - about 2 to 3 minutes each side. Serve hot with sour cream.
BELGIUM FRITES (SERVES 12)Ingredients Directions12 potatoes Pour enough oil into a deep fryer tooil reach at least halfway up the sides ofSalt the pan but not more than three-Prepared mayonnaise and ketchup quarters of the way up. Heat the oil to 160°C. Wash but do not peel the potatoes. Cut the potatoes into thin sticks lengthwise. Soak in ice water to prevent coloring. Dry all the pieces thoroughly in a clean dish towel. Fry the potatoes in small batches for 4 to 5 minutes per batch. They should be lightly colored but not browned. Be sure to bring the temperature of the oil back to 160°F in between batches.
FRITES (CONTINUED)Directions (continued)Remove from oil and drain.Do not cover, as this will make thepotatoes soggy.For the second frying:Heat the oil to 165°F. Fry the potatoes insmall batches until they are nicelybrowned and crisp, 1 to 2 minutes. Drainon brown paper bags and place in apaper cone. Sprinkle with salt and serveimmediately with mayonnaise andketchup on the side.
BHUTAN EMA DATSHI (SERVES 4)Ingredients250 g peppers (jalapenos, serranos, bell Directionspepper, etc. depending on your Remove seeds and ribs from chilis andtolerance for heat) cut chilis lengthwise into 1 – 1.5 cm1 onion, diced slices.180 ml water Place chilis and onion in water with10 ml olive oil vegetable oil. Boil 10 minutes. Add4 garlic cloves, minced tomato and garlic and simmer for 22 tomatoes, chopped more minutes.250 g anari or feta cubes Add cheese and simmer on low for 2Handful fresh coriander leaves chopped more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir. Serve with brown rice.
BOSNIA KROFNE (SERVES 6)IngredientsYeast starter: Directions1 package active dry yeast Combine the ingredients for the yeast25 g sugar mixture in a small bowl, mix, and set6 g salt aside for 10 minutes.60 ml warm milk60 warm water Next, combine the ingredients for theIngredients for the dough: dough and knead, gradually adding500 g flour (reserve 10 g for kneading) more flour until the dough is not sticky120 ml cup milk anymore. Place in an oiled bowl,120 ml water cover with a damp tea towel, and60 ml vegetable oil allow to rise in a warm area for 13 eggs hour.Oil for fryingSugar Punch the dough and knead one more time. Set aside to rise for 30 more minutes.
KROFNE (CONTINUED)Directions (continued)Place the dough onto a floured surface,and roll out with a rolling pin until thedough is about 1 cm thick. Use a circularcutter to cut out the doughnuts. Repeatthis process with the leftover pieces ofdough until you cannot roll out anymore.Allow these to also rise one last time forabout 15 minutes. Next, add some oil into a pot and fillit up about 4 cm. Fry the doughnuts for2-3 minutes on each side on mediumheat. Drain them on a wire rack,transfering them into a dish with sugarwhile still warm, and roll around in thesugar until the doughnut is evenly coated.Best served warm.
BULGARIA BOB CHORBA (SERVES 8)Ingredients500 g small white beans Directions2 l of water Soak beans overnight in salt water100 ml. oil (15 g salt per liter of water) . Then2 carrots, chopped rinse and place in a pot with 2 l fresh1 onion, chopped water . Bring to a boil and skim off1 pepper, chopped the foam. After the foam is removed,1 tsp. savory add the oil. Lower heat to a simmer.1 tsp. spearmint When the beans are semi-soft, add1 tsp. paprika the carrots, the pepper and the onion.Salt Add salt, spices and continue1 tomato, peeled and diced simmering until the beans are soft and creamy. Add the tomato and continue simmering just until the tomato is heated through. Salt to taste.
CANADA NANAIMO BARS (20 CM X 20 CM)Ingredients125 g butter Directions50 g white sugar Mix 1/2 butter, white sugar, cocoa,25 g unsweetened cocoa powder egg and vanilla in a heavy sauce pan1 egg or double boiler. Stir over low heat5 ml vanilla extract until mixture is of custard like170 g graham cracker crumbs consistency.75 g shredded coconut Combine graham crackers, coconut60 g chopped walnuts and walnuts and add to the melted55 g butter mixture. Mix well and pack into240 g icing sugar buttered 20 x 20 square pan.15 g vanilla custard powder Cream 1/2 butter, confectioners'45 ml milk sugar, vanilla custard powder and115 g semisweet chocolate, chopped milk. Beat until creamy and spread15 g butter. over melted base. Refrigerate until hardened. Melt semi-sweet chocolate and drizzle over custard icing. Refrigerate until hardened or overnight. Cut into squares with a knife dipped in hot water.
FOOD IS UNIVERSAL
CHINA BAO (MAKES 12)Ingredients for dough230 ml warm water Directions1 packet instant yeast In a standing mixer bowl, add the15 ml vegetable oil warm water, oil, yeast and sugar. Let35 g sugar sit until the yeast begins to bubble.360 g all-purpose flour + more for Next, add in the flour, baking powderdusting and salt, in that order. With the1.5 g salt paddle attachment, mix on low for 22 g baking powder minutes. Add more flour, a tablespoon14 squares parchment paper at a time, if the dough sticks to theIngredients for filling (mix thoroughly) sides of the bowl. Change to a dough225 g minced chicken or pork hook, and on low speed, knead for 41 leaf of napa cabbage, shredded minutes, until dough is smooth, supple2 dry mushrooms, rehydrated and sliced and clears the sides of the bowl. IfAbout 30 coriander leaves, chopped the dough sticks to the side of the1 spring onion finely minced bowl, add more flour, a tablespoon3 g corn starch at a time.5 ml sweet cooking wine (sherry)5 ml soy sauce
BAO (CONTINUED) Directions (continued) filling and pinch pleat in 16 to 18Directions (continued) times. Place sealed bun on parchmentTurn out your dough onto a lightly square in steamer basket and repeatfloured surface. Hand knead several with other dough balls. Do not crowdtimes to a smooth, elastic ball. Return the baskets.dough ball to the mixing bowl, cover with Fill pot or wok with 5 cm of water.a clean tea towel and let rise in a warm Place the steamer ring (if you havespot for 1-2 hours, until it nearly doubles one) bamboo baskets on top. Do notin size. turn on the heat yet. Let rest for 10 minutes. Then, turn on the heat to high.Turn out your dough onto a lightly When you begin to see steam comingfloured surface. Cut the dough in half. up from the top of the steamer,Gently roll each half into a log shape. reduce heat to medium-high. LetCut each log into 6 or 7 little balls. steam for 5 minutes. Turn off the heat,Working with one ball at a time, keep without opening the steamer. Let restthe rest covered with a damp tea towel for 3 minutes. Open steamer andso they don't dry out. Roll the dough ball gently lift the steamer baskets offout to a circle shape slightly larger than one another to let the buns cool.your hand. Fill with one large spoonfulof filling. Bring the edges up around the
CYPRUS GLYKA SYKALAKIIngredients Directions750 g green, unripe figs (about 25) Cut off a thin layer of skin from the1.5 kg kilos sugar ends of the figs. Place them in a big100 g quick pickling lime (optional) pot with the water and quick lime for750 ml of water 1 hour.125 ml of lemon juice Rinse the figs thoroughly and return toCloves and/or vanilla pot, cover with water and bring them25 pieces blanched almonds to boil. Use a skewer or a knittingJuice of one lemon needle to poke them and when the fall off the skewer you will know that they are cooked. Remove from the heat, drain them and use fresh water to cover them and add the lemon juice. Let them soak for one hour.
GLYKA SYKALAKI(CONTINUED)Directions (Continued)After the one hour drain the figs again andinsert one almond in each.Put the figs back to the pan, cover withsugar and the 750 ml of water and letthem rest for ½ an hour. Return to heatand bring to a boil, reduce heat andsimmer for 15 minutes. Allow to cool andrest in syrup overnight. The following day,bring them to boil again until syrup is thick.When they are done, add lemon juice andthe vanilla or cloves.Remove from heat and pack into intosterilized jars.
CZECH REPUBLIC SMAZENY SYRIngredients225 g cheese (4 thick slices, Edam, DirectionsHermelin or Niva) Sprinkle cheese with salt, if desired.Salt to taste Dredge slices in flour, then in beaten65 g all-purpose flour egg, and finally in bread crumbs,1 large egg (beaten) making sure the cheese slices are125 g bread crumbs completely covered.oil for frying Pan fry quickly in hot oil until golden brown. Serve immediately with tartar sauce.
DENMARK AEBELKAGE Directions Combine the apples, water, sugarIngredients and the inner scrapings of the vanilla500 g Apples, peeled and diced in a pan over medium heat. Bring to a50 ml Water boil and allow to simmer covered until100 g Sugar completely soft. Mash and allow to1/2 vanilla pod cool completely.75 g raspberries Pour raspberries and into another50 g sugar bowl and mix together. Melt the50 g butter butter on a pan and raspberry mixture, stirring constantly to thicken75 g packaged meringues or macaroons, over medium heat. Make sure it doescrushed to rough crumbs not burn. Place raspberry mixture in a bowl to cool completely.200 ml whipping cream, whipped Layer in a clear glass bowl. Applesauce, raspberry and crumbs, topping with cream and raspberries.
EGYPT FUUL MEDAMESIngredients500 g Dried, peeled fava beans Directions125 g Red lentils Soak the fava beans in salted water1 medium onion, chopped -- 1/2 to cover overnight. (15 g salt to liter)3 cloves Garlic, minced Drain and rinse the beans. Place the2 g Ground cumin favas, red lentils, onion, garlic andSalt and pepper to taste cumin in a large saucepan and addJuice of two lemons enough fresh water to cover by 5 cm.30 ml Olive oil Bring to a boil, and then reduce heat to very low, cover and simmer for 8 to 10 hours, overnight if necessary. Skim off any scum that forms on the top. The next morning, remove from beans from heat and mash lightly with a potato masher or the back of a spoon. Stir in the lemon juice and salt to taste. Place the beans in a serving bowl and garnish with a drizzle of olive oil. Serve with fried or hard- boiled eggs and lots of pita bread.
ETHIOPIA DORO WAT Directions Marinate chicken in lemon juice atIngredients least 30 minutes.. Heat the niter1 kg whole chicken, cut into pieces kibbeh or butter and olive oil in a60 ml fresh lemon juice large pot with cover. Add the onions30 g niter kibbeh or regular butter and cook covered, over low heat for60 ml extra virgin olive oil 45 minutes, stirring occasionally. Add3 yellow onions roughly pureed the garlic, ginger, and 15 ml olive oil15 ml olive oil and continue to cook covered, for1 tablespoon finely minced garlic another 20 minutes. Add the berbere1 tablespoon finely minced ginger and the butter and cook covered,¼ cup berbere seasoning over low heat for another 30 minutes.30 g butter Add the chicken, broth, and wine and1½ teaspoons salt bring to a boil. Reduce the heat to½ cup Tej (Ethiopian honey wine) low, cover, and simmer for one hour.1 cup chicken stock Adjust the seasonings, adding more4 hard-boiled eggs, peeled and pierced berbere according to heatall over with fork about ¼ inch deep preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
FINLAND SILLI JA UUDET PERUNATIngredientssmall new potatoes — as fresh as Directionspossible Clean and peel the potatoes, newsalt potatoes have to be cookedlarge bunch of fresh dill immediately. Bring a large saucepanpickled or marinated herring of water to a brisk boil. Add somefresh dill salt and dill stems, but save the dillButter, sour cream, fish roe leaves for the cooked potatoes. Add(salt) the potatoes. Immediately lower the heat, the water should just gently simmer. Make sure there is enough water to cover the potatoes and cover to cook. Test doneness by inserting a fork in a potato, it should sink in easily. Drain away water and return pan to heat to dry the potatoes. Shake pan gently. Sprinkle potatoes with chopped dill leaves. Serve with herring and butter, sour cream or roe.
FRANCE POT AU FEU (SERVES 12)Ingredients1 kg beef cubed Directions1 kg pork cubed Place beef in a kettle with the stock,1 kg boneless chicken thighs, cubed garlic, onions, peppercorns and herb10 carrots, peeled and cut into large bouquet. Cook over moderate heat,chunks bring to the simmer and skim. Cover6 turnips, peeled and cut into large 2/3 of the kettle and simmer slowlychunks for 1 hour. Add the pork and chicken.6 leeks, trimmed and sliced Bring back to the simmer and skim.2 onions, peeled pierced with cloves Simmer for 1 hour and a half over3 garlic cloves moderate heat. Remove the bouquet12 peppercorns garni. Add the vegetables.Bouquet garni of parsley, thyme and bay Bring back to the simmer again. Addleaves seasoning if necessary. Simmer over3-4 liters vegetable stock or beef stock moderate heat for 2 hours more. May be served immediately, but tastes better if allowed to rest overnight and then reheated later.
GERMANY CURRYWURST (SERVES 6)IngredientsFor the Sauce: Ingredients Continued10 ml cooking oil For the Sausage:1/2 small onion, chopped 9 g salt1/2 apple, chopped 2 g white pepper1 clove garlic, minced 2 g paprika120 ml water 2 g curry powder140 g tomato paste 2 g turmeric60 ml honey 2 g ground hot red pepper2 g allspice powder 2 g mace10- 30 g curry powder (or to taste) 2 g ground coriander seed60 ml vinegar 5 cloves of garlic, finely choppedSmall knob ginger (freshly grated) 3 slices white bread, torn into bits1 bay leaf 120 ml milkground pepper, to taste 800 g beef; bottom round is a good choice 340 g pork with some fat; boneless center pork chops work well
CURRYWURST (CONTINUED)Directions for the sauce Directions for the sausageIn a medium saucepan, add the oil, onion, Soak bread and milk so it makes aand apple and sauté until onion is mush. Cut the meat into 2.5 cm ortranslucent. Add the garlic and cook, smaller chunks. Grind the meat,stirring, for about 1 minute. alternating beef and pork using theAdd the spices after the garlic and sauté, fine disk for the smoothest grind. Putstirring constantly, until spices are the ground meat into a large bowlfragrant. Deglaze with water. and stir in all the spices, garlic andAdd the tomato paste, honey, allspice, bread mush. Grind the mixture acurry powder, vinegar, ginger, bay leaf, second time. Mix it all well in theand pepper. Bring to a boil, reduce heat bowl to evenly distribute spices, thenand simmer for 30 minutes or longer, grind a third time. Prepare theadding water if necessary to reach casings, fit on the funnel feeder of thedesired consistency. Remove bay leaf grinder and stuff the sausages. Grillallow to cool overnight for flavors to or pan fry the sausages, and spoonmarry. Warm sauce when ready to serve. the hot sauce over.
GREECE CHORIATIKI SALATAIngredients1 clove garlic, minced DirectionsSalad herbs (oregano, dill, parsley, Combine all in a large bowl, tossingcoriander, etc.) rough chopped liberally with the olive oil and lemon.Salt and freshly ground black pepper Red wine vinegar may be added, but3 large tomatoes, seeded, coarsely may not be necessarychopped1 cucumber, peeled, seeded, coarselychopped1/2 red onion, peeled, chopped1 pepper, seeded, coarsely choppedolives (preferably brine-cured), coarselychoppedcrumbled feta cheese6 Tbsp olive oil2 Tbsp fresh lemon juice
INDIA MASOOR DAL (SERVES 6)Ingredients300 g red lentil (masoor dal) Directions1.4 l water Bring water to a boil. Add lentils and8g salt allow to sit in water 15 minutes. Bring20 g fresh ginger, finely grated water back to a boil. Cook for five1 1⁄2green chili pepper, chopped minutes uncovered, then simmer4 g ground coriander covered until tender. Add salt, ginger,4 g turmeric chile, coriander, cumin and tumeric.4 g cumin Cook for ten more minutes until lentils25 ml vegetable oil are very soft. Turn heat down to low.4 g black mustard seeds In a small pan, heat oil until very hot.1 1⁄2 dried red chili, broken into pieces Add mustard seeds. When they haveand seeds removed finished popping, add chili pieces1 g asafoetida powder and then asafoetida. Pour hot oil intoJuice of 1 lemon lentil pot and cover quickly.chopped coriander leaves (to garnish) Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with coriander leaves.
IRAN NAN PANJEREHI Directions In a large bowl, beat the eggs andIngredients sugar until light in color and foamy.4 large eggs Lower the speed of the beater to35 g sugar lowest, as the beater is running,128 g all-purpose flour (sifted 3x) gradually sprinkle the flour, corn64 g corn starch (sifted 3x) starch, salt, rosewater. Stop thepinch (1/16 tsp) salt beater and using a silicone spatula,30 ml rosewater scraping the sides and bottom of thevegetable oil for deep frying bowl and combine. Cover the bowlIcing sugar to dust cookies and let the batter rest in the refrigerator for 30 minutes.You will need rosette irons In a large deep pot, heat 5 cm oil to 180C. Dip iron(s) into oil to heat for 2 to 3 minutes. Remove the iron from oil, drip off or blot on paper towel.
NAN PANJEREHI (CONTINUED)Directions ContinuedCarefully dip hot iron into batter just Directions Continuedbelow the top edge (it sizzles), do not Stir the batter after 4 rosettes, toallow batter to coat the top. Completely retain the consistency of the battersubmerge iron in oil and continue frying throughout. If the batter hasuntil lightly golden and no more (not thickened, add 15 ml of water andbrown) 25 - 30 seconds. Shake the stir well. Continue until batter isrosette iron in the submerged oil. This will finished.help the cookie separate from the iron Sprinkle with icing sugar beforeand be easily lifted out with tongs. If serving.rosette does not separate from the iron inthe oil, remove iron from oil and gentlyremove rosette, using a fork if needed.Place fried rosettes hollow side downonto a tray lined with paper towels todrain and cool. Re-heat the rosette ironeach time for a several seconds, beforefrying the next rosette.
IRAQ KLEICHA TAMUR (SERVES 12)IngredientsFor the dough Directions180 g whole wheat flour Mix together the flour, salt, cumin and1 g salt cardamon. Set aside. Activate the2 g ground cumin yeast in warm milk with sugar. Add2 g ground cardamom the yeast mixture and melted coconut120 ml milk, warmed oil to the flour mixture. Stir well then2 g sugar tip onto a surface and knead 41 packet dried instant yeast minutes Put the dough in a bowl,88 ml coconut oil , melted cover and rise in a warm place forFor the filling 30 min. In the meantime, put the140 g dried dates, chopped dates, cardamon, fennel seeds and2 g ground cardamom coconut oil in a small pan and warm2 g ground fennel seeds over a medium-low heat until the8 ml coconut oil dates soften. Add water to thin it to a45 ml water (approx) jam-like consistency, a spoon at a time. Preheat the oven to 175C. Line a baking sheet with a cookie sheet or parchment.
KLEICHA TAMUR(CONTINUED)Directions ContinuedLine work surface with cling wrap and tipthe sticky dough out. Roll the dough into arectangle, around 1 1/2 times as long asit is wide and approx 6mm thick. Dab thedate filling onto the top and spread allover the dough leaving a 2 cm stripwithout any on the two shorter ends.Lifting up the cling wrap to help you, rollfrom one of the short ends and form a roll.Using a serrated knife, carefully cut theroll into slices, 2 cm thick or thinner.,Transfer the slices to the baking sheet,standing on end if thicker, squashingslightly, or else laying flat if thinner.Bake for 12-15min until lightly brown.
IRELAND SODA BREAD Directions Preheat oven to 190C). LightlyIngredients grease a large baking sheet.300 g all-purpose flour In a large bowl, mix together flour,30 g white sugar sugar, baking soda, baking powder,3 g baking soda salt and softened butter. Stir in sour6 g baking powder milk and egg. Add raisins (optional)2 g salt Turn dough out onto a lightly floured70 g butter, softened surface and knead slightly. Form140 ml sour milk (milk with 1 tsp vinegar) dough into a round and place on1 egg prepared baking sheet. In a smallRaisins (optional) bowl, combine melted butter with 3535 g butter, melted ml milk; brush loaf with this mixture.35 ml milk Use a sharp knife to cut an 'X' into the top of the loaf. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 35 to 50 minutes. Brush the loaf with the butter mixture while it bakes.
ISRAEL JACHNUN Directions Combine flour, sugar, baking powder,Ingredients and salt in food processor500 g all purpose wheat flour and process to blend. Add the warm25 grams butter or margarine water slowly. Pulse to a loose dough.16 g sugar Turn out and knead by hand until8 g salt, dough is smooth, elastic and shiny.3 ½ cups warm water Cover with a damp towel and put1 egg aside to rest about ½ an hour.5 g baking powder. Knead the dough again until it is very flexible and is no longer sticky. Again cover with a damp towel and stand for a further 30 minutes. Knead the dough again and divide into 12 equal size balls (approximately size of a tennis ball). Cover with a damp towel for another hour.
JACHNUN(CONTINUED)Directions Continued bWehleignhrtebardoywnthien Jcaoclohunru.n should Serve hot with mashed tomato,sbavFqeouruerrtyaanthr.oseeoRt follrteiolqlablulofuiinudtagtt)es.arpGlar/derroempguaeaagsrrheaegnbat1dhar5eilan0lwestogot(hsraooiknffintags hard boiled eggs and skhug.you can. Stretch the rolled dough albatfioitnurtsldttetthee(fwraocsil/tdehinnmiyttaepo:rruuagftrfahthehrpaiinarondestdhtrsooey.vfr)Se.ttprhhreitrehdlaeedoadnfosotufhofgetlhdFlnGaeryoraeemraressts,ehtsetnaaalnorrtnroogrvowerlnleiencwngtadafnrrtgeoolmepthootethfeoatthnhrdeere.arrange rolls in layers. Cover thealtahey9ne0rtshCew. oiptvhoetcnol.iodk. iCngoopkaorcvhemrneignthtainnd
ITALY PIZZA Directions Activate yeast in 250 ml water. MixIngredients salt and flour. Make a well in theFor the Dough center of the mixture and add the590 ml warm water (45C) yeast and the rest of the warm water.10 g salt Mix with paddle attachment to a615 g bread flour shaggy dough. Scrape bowl and1 pkg active dry yeast change to dough hook. Allow mixture35 g bread flour, or more for kneading to sit for 20 minutes to hydrate theFor the filling flour. With the dough hook, knead the60 ml olive oil dough for about 10 minutes. Turn the8 g minced garlic dough out onto a floured surface, and3 g sea salt knead in more flour as needed,8 Roma tomatoes, sliced adding the flour a spoonful at a time,225 g shredded Mozzarella cheese to make a wet, but elastic dough.115 g shredded Fontina cheese Form the dough into a round shape.10 fresh basil leaves, washed, dried Wipe the inside of a large bowl with40 g freshly grated Parmesan cheese olive oil, and place the round ball of75 g crumbled feta cheese dough into the bowl.
PIZZA (CONTINUED)DirectionsTurn the dough over a couple of times sothe dough picks up a thin coating of oil.Cover with a cloth, and refrigerate thedough overnight. The next day, allow thedough to come to room temperature beforerolling out on a floured surface and addingtoppings as desired. Roll the dough out thinwith a thicker edge before addingtoppings.Place a pizza stone into oven, dust it with alittle semolina, and preheat oven to 260 C).Bake the pizza on the stone in thepreheated oven until the bottom of the crustis browned, 6 to 8 minutes.
JORDAN MOUTABEL (SERVES 12)Ingredients1 medium eggplant Directions1 clove garlic Preheat oven to 200C). Lightly oil a3 g fresh basil baking sheet. Place eggplant on the1/2 fresh green chile pepper baking sheet cut side down. Bake in15 g tahini the preheated oven 30 minutes, or15 ml fresh lemon juice until soft. In a food processor, grind2 g salt together garlic, basil and green chilesprig fresh mint pepper. Scoop eggplant from skins1 ml olive oil and mix with garlic mixture in the food processor. Transfer the mixture to a serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.
KOREA BULGOGI (SERVES 12)Ingredients135 ml soy sauce Directions45 ml sesame oil Mix all the marinade ingredients in a1 yellow onion, pureed bowl. Add the sliced beef and mix1 Asian pear, pureed well. Marinate at least 2 hours or25 g sesame seeds, toasted overnight. BBQ, grill or pan fry.3 cloves garlic, minced8 g ginger, minced Serve with lettuce leaf, rice and10 g white sugar ssamjang9 g salt3 g ground black pepper1.4 kg beef, thinly sliced (use wellmarbled sirloin)3 carrot, in thin slices3 spring onion, chopped
KUWAIT GHOZI (SERVES 60)Ingredients1 young lamb Ingredients continued5kg of basmati rice3 onions 30g butter, melted4 carrots 200 g flaked almonds5 sprigs of thyme 420 g cashew nuts4 bay leaves 300 g pine nuts1 orange (halved) 500 g raisins12 whole garlic cloves, peeled Coriander for garnish7 g cardamom7 g cinnamon10 g quozi spice mix2 Cinnamon sticks8 cardamom pods7 g all spice45 ml pomegranate molasses45 ml sunflower oil
GHOZI (CONTINUED 2 OF 3)Directions:Wash the lamb thoroughly and pat dry. DirectionsBrush the lamb with melted butter so its In a large pan, heat the sunflower oilcoated, then season with salt, pepper and lightly fry cinnamon stick andand half of the spice mixture. (the other cardamom pods. Once the oil ishalf is used for the rice). In a large flavored, add the rice. Add theroasting pan, place the onions, carrots, remaining spices, pomegranategarlic cloves, orange bay, thyme, 1 molasses, raisins and a generouscinnamon stick, 4 cardamom pods and a amount of salt. Add just enough watersplash of olive oil and ½ cup of water. to cover the rice. Cover with a tight lid and steam.Soak the 5 kg rice in water. Into the lamb cavity, place the partially cooked rice mixture and theToast the pine nuts in a pan. Keep the nuts.pinenuts moving so they don’t burn.Repeat with the cashews and almonds. Roast in a pre-heated oven for 20 minutes at 220°C. After that, coverHydrate the raisins in hot water. tightly with foil and then lower the heat to 165°C. Roast for 4-5 hours.
GHOZI(CONTINUED 3OF 3)Directions ContinuedBaste every hour. If the liquid isevaporating, add water to theroasting tray. You wantmoisture.Depending on how you likeyour lamb, keep an eye on itscolor and how easy it falls offthe bone. Once done, set asideto rest for 30 minutes beforeserving.Garnish with herbs and fruits
LAOS TAM MAAK HOONG (SERVES 4)Ingredients2-6 birdseye chiles Directions2-4 small cloves of garlic, peeled Use a mortar and pestle. Add thea pinch of salt chile, garlic and a pinch of salt and1 green papaya, skinned and shredded pound roughly so the chile is crushedinto matchstick thin strips but not a paste. Add the remaining8 small cherry tomatoes cut into quarters ingredients and pound to bruise the45 ml fish sauce papaya. Turn ingredients with aJuice of 1 lime or lemon spoon to evenly break the papayasalted peanuts, crushed (optional) and tomatoes. Serve garnished withlime, cut into 8ths, leave the rind on. crushed peanuts and lime wedge.
LATVIA PELEKIE ZIRNI AR SPEKITIIngredients200 g grey peas (chickpeas may be Directionsused) Soak peas in salted water overnight.100 g smoked bacon In the morning cook peas in fresh1 onion boiling water until soft.Salt and pepper Cut both bacon and onion into 5mm cubes. Fry over medium heat until ready bacon is rendered (5-10 minutes). Add freshly ground pepper. Serve bacon and onions over cooked peas.
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