Cross-Cultural Canvas: Magazine for Europia Mundial

CROSSCULTURAL

CANVAS

EUROPIA MUNDIAL MAGAZINE

Our Process: Step by Step Brainstorm

Webeganourresearchprocesswith introspectionandbrainstorming.Asagroup,we discussedkeythemesaboutour7countriesof focus:Turkey,Suriname,Morocco,the Netherlands,Syria,Ukraine,andRussia.Someof thethemeswefocussedonarefood,language, greetings,stereotypes,citiesandarchitecture, andactivism,amongothers.

Survey

Ournextstepwastogauagehow informedpeoplewereregardingthethe countrieswewerelookingat.We conductedinterviewsinUtrechtandour schoolcampustogauagegapsincultural understandingandexamined.

Basedonthegapsweidentifiedinour survey,weformulatedalistofinterview questionstogainafirst-hand understandingofallthecultures.These interviewsinvolvedconversationsabout food,culture,festivals,stereotypesand experienceswithmovingtothe Netherlands.Wethenconducted interviews

Our Process: Themes We

Considered

Our Student Team

Hello!Weareagroupof6studentsfromUniversityCollegeUtrecht, committedtocreatingchangethroughactionresearch!

TeamingupwiththesocialenterpriseAllOne,weareonamissiontoshow differencesandsimilaritiesbetweendifferentculturesattheEuropiaMundial festival

Wehavebeenchattingwithfriends,classmates,andprofessorscomingfromSyria, Ukraine,Russia,Turkey,andtheNetherlandstosharetheirstorieswithyou!

Ifyouarecurioustoknowsomefunfacts,newrecipes,art,real-lifetalesstraight fromthesource,andmuchmore,thencheckoutourblogandjoinourjourneyof culturalexploration!

Hi,mynameisCharlotteIamaSwiss studentstudyingchemistryandIloveall globalsustainabilitymatters Hey,I’mHeidifromGermany AtUniversity CollegeUtrechtIstudyHuman GeographyandSociology

Hi!I’mRubyfromSouthAfricaandIstudy CognitiveNeuroscienceandEarth& EnvironmentatUniversityCollegeUtrecht

Hey there! I’m a Dutch/American student from California on exchange at UCU, studying History and Linguistics.

Hi I’m Sana, I’m from Pakistan and I’m currently doing an exchange at UCU. Studying Economics & Environmental Studies. Helloo,I’mAnna,IcomefromItaly,andIam studyingEconomicsandSociologyatUCU

AllOneisanot-for-profitsocialorganization withtheaimtobringcommunitiesinthe Netherlandscloserinacreativeandfunway.

Europia Mundial

Build your creativity now with us.

About

Europia Mundial is a festival designed by All-one with the purpose to promote multiculturalism in the Netherlands. It tries to move away from diversity being stigmatised by instead celebratingitthroughdance,artsor innovation.

The stakeholders invloved in this project include many young adults organizing events and workshops, the host city (Utrecht) where the festival is located and a few businessesofthecity.

THECARAVANCREW

TheCaravanCrewisaprojectmadebyandforyoungadultsthatharnessthe powerofcreativityforchange.Together,itsmembersconductmultipleprojectsas partofayear-longmegaprojectfeaturingfourkeythemes-Identity,Health, Sustainability,andtheFuture-tobepresentedaspartoftheprogrammingfor EuropiaMundial.

CARAVAN CREW’S YEAR-ROUND THEMES

IDENTITY

THE FUTURE

stereotype shutdown

In a world where cultural assumptions shape our perceptions and interactions, games serve as both a reflection and a challenge to these deeply ingrained beliefs Throughout numerous interviews conductedwithindividualsfromourseven country

regions, it became evident that our interviewees discussed many topics that were previously unknown to us. Hence, we decidedtocreatelittlegamestotestyour cultural assumptions and knowledge Solutions and explanations can be found onpage….

01 CULTURAL CHOICE CHALLENGE

In this game, you are presented with five questions followed by a set of countries.Yourtaskistoselectthecountrythatbestmatchesthequestion.

(i)Whichcountryhasthetraditionof preparing12dishesforChristmas?

a.Netherlands

b Suriname

c.Ukraine

d.Turkey

(iii)Whichcountryiscelebrating Christmasonthe7thofJanuary?

a.Suriname

b Netherlands

c.Turkey

d.Russia

(v)Whichcountryisoften stereotypedaseatingeverything withyogurt?

a.Suriname

b.Turkey

c.Russia

d Ukraine

(ii)Wheredidthetulipfirstmake itsappearance?

a.Ukraine

b Turkey

c.Netherlands

d.Suriname

(iv)Whichcountry’snationaldish isprotectedbyUNESCO?

a.Ukraine

b Russia

c.Suriname

d.Turkey

02 TRUE OR FALSE?

In this game, you are presented with a statement about a country Your task is todecidewhetherthestatementistrueorfalse.

TrueorFalse:TheofficiallanguageofSurinameisSranantongo.

TrueorFalse:EveryTurkishpersonhasanevileyeintheirhome.

TrueorFalse:Ukrainianshaveanaffinityforvodka.

TrueorFalse:TheclimateinRussiaisrathercoldallyearlong.

TrueorFalse:Russiahas11differenttimezones.

03 CULTURAL OBJECTS MATCH

We asked our interviewees to provide an object that reminded them of their country.Youcanfindsomeoftheseobjectsbelow.Yourtaskistodecidewhich objectcouldbelongtowhichcountry.

CULTURAL CODEBREAKER

01 CULTURAL CHOICE CHALLENGE SOLUTIONS

(i)Ukraine:

AveryimportantChristmastraditionarethe 12dishesthatareserved.Thisnumberisnot randomly chosen; they represent the 12 apostles All of these dishes are cooked without meat. Typically, Ukrainians serve traditional dishes such as Dumplings with cabbage and potatoes, cabbage rolls and Kalach, a traditional ceremonial bread with a hole in the middle The main dish of this celebrationisKutia,aceremonialgraindish, made with poppy seeds, grains, nuts and raisins.

(ii)Turkey:

Tulips have actually originated in Central Asiainthe10thcentury Afewyearslater,the flower was imported into the Ottoman Empire.Thetulipwasasymbolofpowerand was very expensive. No one exactly knows how the tulip made its way to Western Europe Yet, Mehmet and Yasmin, whom we interviewed from Turkey, think that the Netherlands certainly does a better job at growingthem.

(iii)Russia

Most Russians are indeed not celebrating Christmas on the 25th of December, like many people across the globe. The reason is that the Russian Orthodox Church is following the old “Julian” calendar, which is asolarcalendar,namedafterJuliusCeasar.

(iv)Ukraine

Ukraine's national dish is Borscht made with beetroot and potatoes.. In 2022, the act of cooking this delicious soup was added to the UNESCO List of Intangible Cultural Heritage in Need of Urgent Safeguarding by the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage. It was added because the Ukrainian war is “threatening” the culture of cookingofBorscht,accordingtoUNESCO.

(v)Turkey:

Although our Turkish interview partners told us that Yoghurt is very common to eat along t is a comm people have her it is sweet

02 TRUE OR FALSE SOLUTIONS

(i) True or False: The official language of SurinameisSranantongo.

This myth is false! While Sranantongo, alongside 14 other languages, is spoken in Suriname, the country’s official language is Dutch. This is because Suriname was a Dutchcolonyuntil1975.

(ii)TrueorFalse:EveryTurkishpersonhas anevileyeintheirhome.

This myth is true! Our Turkish interview partners Yasmin and Mehmet both agreed that every Turkish person owns an evil eye, also known as “Nazar”. The eye is meant to protect you from bad luck According to Yasmin and Mehmet, you typically find Nazar at the entrance of houses, in cars, in offices,andasjewelry.

(iii) True or False: Ukrainians have an affinityforvodka.

This myth is false! Our Ukrainian interview partner Daniela told us that people always assume that Ukrainians love vodka. Accordingtoher,thisisnottruesincemany Ukrainians prefer beverages like rum, wine, whiskey,andbeer.

(IV) True or False: The climate in Russia is rathercoldallyearlong.

This myth is false! When thinking of Russia, the cold climate would probably come to mind for many people. However, in the summer times, Russians leave their animal fur coats and warm hats in the basement. Our interview partner Veronika told us that in many parts of the country, the average temperature in summer is about 30 degreesCelsius.

(v) True or False: Russia has 11 different timezones.

Thismythistrue.Russia’s11timezone…from Kaliningrad (UCT+2) to PetropavlovskKamchatsky (UCT+12) which creates a time difference of 10 hours between these two cities Apart from France and its dependencies, Russia holds the record of beingthecountrywiththemosttimezones.

03 CULTURAL OBJECTS

MATCH

(i)Pomegranate:Tukey

Yasmin’s object is a pomegranate This is because the fruit is associated with a traditional riddle The translated version goes like this: “One thing on the outside, a thousand and one things on the inside –whatisit?”.Theriddletalksaboutthemany small seeds that are inside one pomegranate Not only is pomegranate a healthy fruit that is rich in many vitamins, calcium,andiron,buteatingthefruitisalso linkedtoeternallife.

(ii)Cheeseslicer:Netherlands

Zita’s Dutch object is a cheese slicer, an item she uses a lot in her daily life. She told usthatshealreadytaughtafewunitmates how to use it because a block of cheese is way tastier than pre-cut cheese, according toher.

(iii)Socialistbuildings:Russia

Nicka’sobjectissocialistbuildings.Thisstyle of architecture is seen in Russia and other parts of Europe like Eastern Germany or Hungary In Russia, these buildings are considered cheaper housing and are typically situated on the outskirts of the cities.

(iv)Mosaic/Tiling:Tukey

Mehmet’sobjectsaremosaicsandtiles.The history of tile art can be traced back to the 8thand9thcenturies.Backthentilingwasa verypopularformofart.

Read more about tile art in Turkey here: https://www.iznikcini.com/blogs/news/theart-of-turkish-tiles-and-ceramics

04 REFLECTIVE QUESTIONS

How do stereotypes influence our perceptions of others?

What are some ways stereotypes can lead to misunderstanding or discrimination?

How can we challenge stereotypes in our own lives and promote cultural understanding?

CLOSING STATEMENT

As the game comes to an end, remember that cultural stereotypes and assumptions are not fixed truths but rather complex constructs influenced by a myriad of factors We hope that you gained valuable cultural insights through these short games. Let this experience serve as a reminder to approach each interaction with an open mind and a willingness to learn from the diverse tapestry of human experiences Together, we can break down barriers and build bridges of mutual respect andacceptance.

Understanding and appreciating the multiplicity of ways in which greetings are exchanged across the globe can serve as a starting point to deeper cultural appreciation and intercultural exchanges. Exploring greeting customs across the globeencouragesustoembracetraditon,

Embracing diversity though globalgreetings RUSSIA

Does greeting culture in Russia live up to the stereotype of firm and bone-crushing handshakes?Let’sfindout!

When it comes to strangers and those with little familiarity, a firm-held grip and steady eye contact is usually the way to go. In Russia, when meeting someone for thefirsttimeorgreetinganacquaintance, it's customary to maintain a respectful distance and even refrain from physical contact. For women exchanging kisses on alternative cheeks and for men firm handshakes accompanied by bear hugs tend to be reserved for friends and close colleagues specifically While in most countries, asking someone How are you is a typical part of exchanging pleasantries, our interviewees describe that in Russia you only probe this question if you are genuinelyinterestedintheresponse

celebrate diversity, and foster more inclusive spaces for multicultural interactions. From a warm embrace to a gentle nod, let's explore the ways in which greetings vary across Russia, Ukraine, Turkey, Netherlands, Morocco, Suriname, andSyria.

How do you say hello or hi in Russia? The most common way to greet someone is Привет(Privet).

Funfact:

In Russia diminutive greetings are common between friends, with Приветик (Privetik) and Приветики (Privetiki) being ways to sayhellowithendearment

UKRAINE

Pryvit, Yak Spravy, Yak tvoi spravy. Which greeting is appropriate for which occasion? Let’sfindout!

In Ukraine, the style of greeting one decides to use depends entirely on context & closeness: how close two people are and where these greetings are being exchanged. While meeting strangers or friends, its expected to maintain a firm eye contact whilst exchanging greetings — a sign of good intentions! When it comes to friends, its also commonplace to shake hands while repeating the first name of whoever is being greeted. Women who are close colleagues, friends, or family tend to greet one another with a kiss on the cheek orhug

Meeting up with a close-friend or anyone in a casual, informal, and low-stakes setting? Don’tbeshytosayPryvit(hello).

Funfact:

If Ukrainians ask Yak Spravy or Yak tvoi spravy, how are things with you, chances are they are expecting more than a typical one-word response such as “good” or “i’m well. ” In Ukraine asking about someone’s day or how they’ve been typically signifies careandconcern.

NETHERLANDS

How direct are the Dutch in reality?

Greetings culture in the Netherlands can provideawindowintoDutchculture.

When it comes to interacting in thirdspaces such as elevators, parks, shopping malls, or restaurants, our interviewees described that it is commonplace in the Netherlandstoavoideye-contactandsmile awkwardly. In formal settings, Dutch etiquette dictates a firm handshake, whereas, in casual settings exchanging threekissesoneachcheekisthewaytogo.

FunFact:

Similar to Russia, diminutive greetings are often used in the Netherlands: expect to hearhi-hiandbye-byeinsuccession

SHARED TRADITIONS

Across Moroccan, Syrian, and Turkish cultures, greetings cultures share a common thread of warmth, hospitality, and respect Marhaba, Salam, and Asalamu alaykum (peace be upon you) are used most commonly in all three countriestosayhelloandsharegreetings. In these cultures there is a certain gendereddichotomytobeobservedwhen it comes to greetings between genders. Menareoftenexpectedtogreetwomen

whilst maintaining distance, lowering their gaze and exchanging a respectful nod Between women, handshakes and two kisses in succession tend to be socially acceptable.

FunFact:

In Morocco, when intending to ask, how are things going? People of say Labas! Labas is both a question and an answer, affirming that all is fine and well. Labas? Labas.

SURINAME

Suriname is home to a multicultural, multilingual, and multireligious body of people which has undoubtedly influenced the way in which people exchange greetings. Our interviewees share that in Suriname there is no one singular go-to greeting! Greetings such as Hello, Hallo, Fawaka,Namaste,andSalam,areallused widely With diverse ethnic groups calling Suriname their home, it is no surprise that anarrayofgreetingsareused.

Funfact:

Surinamese people greet each other in a subdued and quiet manner, Raising voices isabigculturalfaux-pas!

A Journey of SelfDiscovery From The Netherlands to Suriname

TodayItalkedtoXovervideocall..Let'sfindoutmoreabouther!

Letmeintroducehertoyou!XisaDutchwoman,bornandraisedintheNetherlands,but withSurinameseroots.HermothermigratedtotheNetherlands

as a teenager when her grandfather found work there Despite her Surinameseheritage,Xdoesn'tfrequentlyvisitSuriname;shehasonly beentheretwice,andthisyearsheplanstoreturnwithherson

Unity in diversity

Suriname is a highly multicultural country Its diverse cultures are reflected in food traditions, where meals are accompanied by music and snacks from different countries, and in language, as people usually fluently speak their ancestral languagesalongsideSuriname'scollective language For instance, X’s mother has Indian origins and speaks both Hindi and Surinamese. In Suriname, people preserve their unique cultural heritage while embracing Suriname's collective identity: there is no distinction of "I come from Africa", "I come from India," but a unifying identityasSurinamese.

Reconnectingthroughyourroots

With roots tracing back to India through her mother and grandfather, X was encouragedbyherfamilytoembraceher multiculturalidentity.However,growingup in the Netherlands, she initially rejected her cultural heritage: she tried to distance herself from her roots to be considered “fully Dutch” As she grew up, she realized that her lack of knowledge about her own culture was making her feel a sense of disconnection from herself. She did not know who she was. She started her journey of self-discovery, reading books andwatchingdocumentariesabouther

country and roots. Now, as a mother, X shares pictures and stories about Surinametoherkid Sheacknowledges that individuals with multiple cultural backgrounds may face challenges in discovering themselves. “The process of becoming yourself can be very complicated, but to really understand yourself you have to know your history, whereyoucomefrom.”

In Between cultures

Despite being born and raised in the Netherlands, X never felt "fully Dutch" People are surprised when she speaks Dutch fluently, and living in a neighborhoodlabeledasa"ghetto"she gets stigmatized for living there. Sometimes, when she walks down the street with her son, she notices the curiouslooksofpeoplequestioningthe combination of her and son ' s African roots. Even in her previous workplace, dominated by white colleagues, she alwaysfeltlike“theother”.

The Netherlands can be a tolerant country, but this is the case only when you don’t appear as an outsider, when you can hide in the crowd “When you speak up and say something others don’tagreewith,theywilltellyoutogo back to your country”, which is quite ironic, considering that X was born in the Netherlands "Because of my skin color, people don’t see me as fully Dutch WhatmoredoIneedtodotobe considered a “real Dutch”?”. Even her mum never even had a Surinamese passportbutonlyDutch:Surinamewas

part of Holland. “If we understood our history, we would realize that Surinamese people coming to Holland wasn't always a matter of choice.”When she visits Suriname, she feelslikepeoplecantellshegrewupin a Western country, but when she is in the Netherlands, people do not consider her a “real Dutch”: “where is myplacethen?

Learning from Suriname

To make immigrants become “fully Dutch”, most think the solution is to integrate them completely in Dutch society. But why unlearning traditions whenwecanlearnhowtolivetogether while maintaining personal cultural heritage? Let’s learn from Suriname: let’s focus on what we have in common,celebratingatthesametime ourdifferences."Weneedtoemphasize what unites us and learn our shared history"

FOOD TALK

HOW MUCH DO YOU KNOW ABOUT EASTERN EUROPE?

When thinking about eastern Europe, for both Dutchies and western Europeans in general, it’s hard not to picture the ghost of the USSR and its impact on post-Soviet countries. Even the decades of time between the USSR’s collapse and the modern day haven’t been enough to shake off the preconceptions developed during its existence. Compared to the fine dining of Italian cuisine, French wines, or Dutch desserts,itcanbehardforsometoimagine the food culture of countries like Russia and Ukraineasanythingotherthandestitute.

Butthisisfarfromthetruth Insomeways,a more moderate descriptor like “pragmatic” can be reasonable - centuries of Czarist rule, followed by decades of Soviet rule, havedefinitelymadeanimpactonattitudes regarding food In much of Russia, most meals are made with as few different ingredients as possible, with hardy foodstuffs like potatoes being a staple, and whenmeatisusedonetriestouseasmuch oftheanimalaspossible

It’s worth considering, though, that a land with freezing winters might also play a significant role in this pragmatic view of food conservation Besides, as the saying goes, with limitation comes creativity, and nowhere is this clearer than in dishes like “herringunderafurcoat”-adeliciouscake madeofherring,potatoes,carrots,beetroot,

and more, often eaten for New Year’s in Russian families. Or Poland’s mouthwatering makowiec, a classic Christmas cake with a poppyseed filling. Or varenyky (known in Poland as pierogi), a quintessentialdumplingdishthatisastasty as it is versatile. In Ukraine, as in other parts of Eastern Europe, varenyky can be stuffed with just about anything, including meats, mushrooms, potatoes, onions, and even fruits like cherries - making for a dish that canslayasasnack,appetizer,maincourse, ordessert.

In fact, despite the preconceptions many hold, the truth reveals an rich and diverse food culture amid much of eastern Europe. Varenyky, sernyky, borscht, golubtsi, and kutya are just a few of the many unique dishes Ukraine has cooked up to grace the table, and you can’t find a party or celebration in Ukraine without a table groaning under the weight of piles of food. Thanks to its multicultural history, much of Poland enjoys culinary influence from a variety of cultures - in plenty of households, German dishes like Strudel and Rosenkuchen are served right beside makowiec and pierogi. For many eastern Europeans who move west, the biggest culture shock is the diminished food culture compared to back home - quite the oppositeofwhatsomestereotypessuggest.

When it comes to drinking, Western preconceptions are again hindered by misreality. Of course, the assumption is that eastern Europeans drink copious amounts of vodka, to the point that there are some whothinkeveryoneinRussiahasvodkawith breakfast This, of course, is quite untrue, even if vodka is indeed a common drink in eastern Europe In Russia, Poland, Belarus, and beyond, vodka is a must-have for parties, gatherings, and other events, but that’sfarfromtheendofthestory.Inplaces where vodka is popular, it still faces stiff competition, such as in Poland where flavoredbeersareperhapsjustascommon ofadrinkofchoice.Wherevervodkacanbe found, beer, wine, and homemade liquors areneverfaraway.Insomepartsofeastern Europe, the vodka stereotype doesn’t even hold a single grain of truth: in contrast to their neighbors, most Ukrainians would much rather have beer, rum, wine, whiskey, or a cocktail. Just like the culinary stereotypes, it seems the vodka stereotype holdslittlewateruponcloserinspection.

Culturally, politically, and geographically distinct from much of western Europe, it is perhaps unsurprising to consider that so many stereotypes have developed around eastern Europe. Yet just talking to folks from thesecountriesisaquickwaytodispelsuch preconceptions Food is an integral part of anyculture,andthatisallthemorethecase in eastern Europe, where hospitality and culinary depth combine to make for fantastic events full of delicious things to eat. Not only do these food traditions vary between eastern European countries, but evenbetweenregionswithinthesecountries themselves, and the same can be said for drinkingculturesinalltheseplaces.It’sclear western Europe has a lot to learn from its post-Soviet neighbors, including a staggering amount of appetizing recipes Thankfully, if reading about them has got you hungry for more, the next few pages of thismagazinehavegotyoucovered.

Delicious pierogi topped with strawberry sauce and fried onion

(Photo by Valeria Boltneva)

THE RECIPE BOOK

CULINARY INSPIRATION

Ifreadingaboutall thoseamazingdishes hasgottenyou hungry,you’reinluck! Thefollowingpages includefoodsand recipesfromeachof thecountries featuredinEuropia Mundialforyoutotry. Wehopeyouenjoy!

BORRELHAPJES NETHERLANDS

Borrelhapjesreferstothesnacksthatareeatenalongside beerandotherdrinks(borrel)usuallybetweenmealsinthe afternoon

WHATTOINCLUDEATYOUR

BORREL:

Bitterballen

Kroketten

Nuts

Cheeseblocks(kaasblokjes)

Meatballs(gehaktbollen)

PANNENKOEKEN NETHERLANDS

PannenkoekenreferstothetraditionalsweetDutchpancake.Itis awholepan-sizepancakethatisslightlythickerthanacrepe.

INGREDIENTS:

500mlmilk

225gramsallpurposeflourorselfraisingflour13/4 cup

2eggs

1dasholiveoil

Pinchofsalt

½tspcinnamon(Optional)

8gramvanilla-flavoredsugar(Optional)

THERECIPE:

1.

Mixallthedryingredientstogetherinabowl:theflourandthepinchof salt.

Add500mlmilk,1drizzleofoliveoil,and2eggs,andmixeverything togetherwithamixer,whisk,orblendertoasmoothpancakemix.

2. Putsomeoilorbutterinafryingpanandwaitforittoheatup.Scoop somedoughintothepanwithaladle.Stirwiththepanuntilthebatteris evenlyspreadallover.Frythepancakesonmedium-lowheat.

4.

3. Whenthepancakehassetandthetopisnolongerliquidandhasanice coloronthebottom,youcanturnitoverwithaspatula.Leavethe pancakeonthefireforawhileuntilthebottomhasalsogotanicecolour. Thenenjoy!

SHUBA SALAD RUSSIA

ShubaSaladisafestivedishthatisalsoreferredtoas“Herring underafurcoat.”`Itconsistsofpotatoes,carrotsandbeets.

INGREDIENTS:

Herringfillets

Rootveg:Potatoes,carrots,beets– allcooked, peeled

Kosherdillpickles

Boiledeggyolks

Realmayonnaise

Distilledwhitevinegar

Finelygratedyellowonion

Groundblackpepperandfreshparsley

THERECIPE:

1.

Patherringwithapapertoweltoremoveexcessoil.

2. 3Grate2potatoesovertheherringevenly.Spreadmayoontop. .

Cubeherringinto1/4”cubes.Intoadinnerplate,spreadherringinacirclein thecentreoftheplate.Drizzlewithwhitedistilledvinegarandfinelygrated onion

4Grate2carrotsoverpotatoes.Repeatthemayostep. .

5Grate4kosherdillpicklesandspreadovercarrots.Repeatmayo . Grate4mediumbeetsandspreadoversalad.Coverwithathicklayerof mayo 6.

7Grate1eggyolkoverthesaladandsprinkleblackpepperontop . 8Refrigerateforatleast4hoursbeforeserving-Enjoy! . https://www.olgainthekitchen.com/shuba-salad/

BLINI RUSSIA

Blini’soriginisinRussia.Thecountrywheretheyaresopopular, thereisawholeweekfullydedicatedtothem-Maslenitsa

INGREDIENTS:

220g/2cupsflour

875ml/3.5cupsbuttermilkorkefir 2eggs

3tbspvegetableoil

0.5tspbakingsoda 1tbspsugar

1tspsalt

THERECIPE:

1.

Addallingredientsintheorderlistedtotheblenderandblenduntil smooth.

3.

2. Preheatyournon-stickfryingpanonmediumheatandgreaseitwithan odourlessoil.

4.

Theconsistencyofthebattershouldbethesameasofheavycream.Let standfor20minutes.Youshouldseesmallbubblesonthesurfaceofyour batter.

Withaladleorameasuringcuppour½cupofbatterinthepanandtiltthe panslightlysobatterrunstotheedgesformingathinandroundcrepe. Cookituntilthetopofthecrepelooksdry,thenflipwithaspatulaandcook for1minutelonger.

5.

Removetoaplatterandspreadalittlebutterifdesired.Repeatwiththe nextcrepeandcontinuecookinguntilallbatterisused.Stackthecrepeson topofeachother.

BORSCHT UKRAINE

Borschtisaheartysoupismadeofbeeforporkstock,beets, cabbageandpotatoes.

INGREDIENTS:

2mediumbeetspeeledandgrated

3mediumpotatoespeeled&cutinto2inch chunks

2mediumcarrotsgrated 1onionchopped

2clovesgarlicminced 1bayleaf Stock

3tbsptomatopuree

½whitecabbagecored&sliced lemonjuice

THERECIPE:

1Haveallvegetablesreadybeforestartingonthesoup. . Addthestocktothelargesouppot,thenaddshreddedmeat,gratedbeets, potatoes,tomatopuree,apinchofsaltandonebayleaf.Bringtoaboil, thenlowertheheatandletitsimmer.

2. Heat1tablespoonofvegetableoilinapan,thenaddthegratedcarrotsand choppedonionsandsauteoverlowheatfor7-10minutes.Addminced garlicandfryfor30seconds.

3. Addonionsandcarrotstothesouppottogetherwithslicedcabbageand cookfor15minutes.Thenaddthejuiceofonelemonor1tspofwhitevinegar andsaltandpeppertotaste.

4. 5Serveborschtwithadollopofsourcreamandsprinkledwithparsley. .

SYRNIKI UKRAINE

SyrnikiareUkrainianpancakesthatcontaincottagecheese.This proteinrichstreettreatisalsoknownastvorog

INGREDIENTS:

2cupsof cottagecheese

4largeeggs

3/4cupsall-purposeflour

3Tbspsugar

1/2tspsalt

1tspbakingsoda

1tspwhitevinegar 1cupraisins

2-3Tbspextralightoliveoilforeach batch

THERECIPE:

1.

2.

Inabowl,mixtogethertheflour,sugar,salt,cottagecheeseandeggs.

Place1tspbakingsodainasmallbowlandadd1tspvinegar;giveitastirasit fizzes.Addthismixturetothecheesemix

3.

5.

Stirintheraisinswithaspoon.Itwillstillhavesomelittlecheeseclumps.

Heatalargenonstickskilletovermediumheat,add2-3Tbspextralightoliveoil. 4. Add1/2cupflourtoasmallbowl.Placeaheapingtablespoonorflaticecream scoopofthecheesemixtureintotheflour.Reachintothebowlandsprinkleflour overthetopofthepancake.WithWell-flouredhands,removeexcessflourby gentlytransferringthepancakefromonehandtoanother.

6. Enjoy! 7.

Oncetheskilletandoilarehot,placepattiesdirectlyintotheskilletasyoumold them.Sauteuntilgoldenbrown,about3-4minuteseachside,flippingonce duringcooking

TAJINE POULET CITRON

Tajinesstimulatetheheatofanovenonthestovetop.Theyaremade fromflameproofceramicandarewhatmakethisdishsospecial!

INGREDIENTS:

2chickenbreasts,bone-in 2citronsconfits 1onion

3largeclovesofgarlic 1largehandfulofcilantro

11/2tsp.tumeric

6strandssaffron

1tsp.blackgroundpepper

1/2tspchilliflakes

1tsp.ginger

1/3cupofgreenolives,pitted

THERECIPE:

1.

Heatacoupleoftablespoonsofoliveoilinalargepotortajine.Minceorgrate onion,andgarlic,andremovethefleshoftheconfitlemons.Addtopot.

2Placechickeninthepotandaddspicesandcilantro. . Letthechickenbrownforabout4-5minutesoneachside,andstirthewhole mix. 3.

Addenoughwatertothepottocoverthechicken.Bringtoboil,andthen simmercoveredfor30minutes. 4.

5After30minutesthechickenwillbetotallycooked.Addtheolives. . Simmeruncoveredtoreducethecookingliquidintoathickersauce.Cookuntil ithasreducedbyhalf. 6.

7Servethechickeninyourtajineorinabowl,withplentyofbreadorcouscous. .

BRIOUAT MOROCCO

Thesedelicioushoney-coatedMoroccanpastriesarefilledwithahomemade almondpasteflavoUredwithcinnamonandorangeflowerwater.Servethem atteatimeorforspecialoccasions.

INGREDIENTS:

1kgwholerawalmonds

350g sugar

0.5teaspoongroundcinnamon

0.13teaspoonsalt

013teaspoonmasticgumpowder

115gunsaltedbutter

80mlorangeflowerwater

1kgwarqa

55gunsaltedbutter

2eggyolks

875mlvegetableoil

1.25kghoney

1to2tablespoonsorangeflowerwater

THERECIPE:

Blanchalmondsinboilingwater,peelwhilehot,anddryonatowel-lined tray. 1.

Fryhalfofthealmondsuntillightgolden,thengrindwithhalfthesugarintoa paste.

Repeatwiththeremainingrawalmondsandsugar,grindingintoanother paste.

Combinebothpasteswithcinnamon,salt,masticgumpowder,softened butter,andorangeflowerwater,kneadinguntilpliable.

Cutwarqapastryintostrips,fillwithalmondpaste,foldintotriangles,seal witheggyolk.

6Fryfilledpastriesinbatchesuntillightgolden. .

7.

Heathoneywithorangeflowerwateruntilfoamy,thensoakfriedpastriesin hothoney,occasionallysubmergingthem.Optionally,sprinklewithsesame seeds.

ZEYTINYAGLI ENGINAR TURKEY

ThisisthemostpopulardishmadewithartichokesinTurkey.Theyarestuffed withpeas,carrotsandfreshdill.Itisalightyetsotastyvegetariandish.

INGREDIENTS:

5artichokebottoms

Halflemon(tosoakthebottomsiftheyare freshorfrozen)

5tablespoonsoliveoil

1smallonion,finelychopped 1mediumsizecarrot,diced 1mediumsizepotato,diced 1cuppeas(freshorcanned)

1teaspoonsalt

¼cupfreshdill,finelychopped ½lemon,squeezed ½cuphotwater

THERECIPE:

1.

Fillalargebowlwithwater,squeezehalflemoninitandputtheartichoke bottomsinit.Thisisforfreshorfrozenartichokebottomstopreventthemfrom gettingbrown.Skipthisstepifyouareusingcannedartichokes.Rinseand drainwell.

3.

2Heatoliveoilinapan.Cookonionsinthisuntiltranslucent. . Addincarrotsandpotatoesandcookforabout3minutes,stirring occasionally.

4Addinpeasandsalt.Cookfor2-3minutes. . 5Addinfreshdillandlemonjuice,giveitastir. . Placetheartichokebottomsintothispan.Stuffthemwiththecookedveggies inthepan.Youcankeepanyremainingveggiesinthepan.

7.

6. Pourhotwaterinthepanandbringittoaboil.Thenreducetheheatandcook untilartichokesgettenderbutnotmushy,forabout20min.

8Transferontoaservingplateandletthemcompletelycooldown. . 9Servewithadrizzleofoliveoilandfreshdill. .

BAKLAVA TURKEY

ThisisthemostpopulardishmadewithartichokesinTurkey.Theyarestuffed withpeas,carrotsandfreshdill.Itisalightyetsotastyvegetariandish.

INGREDIENTS:

3cupsgranulatedsugar

1⅔cupswater

Juiceof½lemon

Baklava

1poundPhyllo,defrosted overnightintherefrigerator

3cupsshelledpistachios,finely chopped

1½cupsclarifiedbutter

⅓cupshelledpistachios,finely chopped

THERECIPE:

1.Preparethesyrupbycombiningsugarandwaterinamediumpotover medium-highheat.Boil,thensimmerfor20-25minutesuntilslightlythickened andgolden.Stirinlemonjuiceandchillinthefridge.

2.Makeclarifiedbutterandfinelychoppistachios.Preheatovento350°F,and brusha9x13-inchbakingdishwithclarifiedbutter.

3.Trimphyllodoughtofitthedishifnecessary.Coverwithadampkitchen towel.Layonesheetofphyllointhedish,brushwithbutter,andrepeatwith8-9 moresheets.

4.Sprinklehalfofthechoppedpistachiosoverthephyllo.Repeatlayering processonce.

5.Addremainingphyllosheetsandbutterontop.Sliceinto36pieces.

6.Bakefor60minutesuntilgoldenbrown,checkingat40minutesandcovering withfoilifneeded.

7.Oncebaked,pourcoldsyrupoverhotbaklava,sprinklewithremaining pistachios,andcoolcompletelybeforeserving.

https://houseofnasheats.com/turkish-baklava/#wprm-recipe-container-14772

TABBOULEH SYRIA

Tabbouleh(alsospelledtabouli)isasuperfreshherbandbulgursalad,with parsleybeingthenumberoneingredient.

INGREDIENTS:

½cupbulgur

1cupdicedcucumber(1small-to-medium)

1cupdicedtomato(1large)

1teaspoonfineseasalt,divided 3mediumbunchescurlyparsley

⅓cup(⅔ounce)choppedfreshmint (optionalbutrecommended youcanchopit inthefoodprocessorwiththeparsley)

⅓cupthinlyslicedgreenonion

⅓cupextra-virginoliveoil

3to4tablespoonslemonjuice,totaste

1mediumclovegarlic,pressedorminced

THERECIPE:

1.Cookorsoakbulguraccordingtopackageinstructions.Drainandletcool.

2.Combinedicedcucumberandtomatowith½teaspoonsaltinabowl.Letrest foratleast10minutes.

3.Finelychopparsley,removingthickstems.Processinbatchesinafood processoruntilyouhaveabout1cupchoppedparsley.

4.Inalargeservingbowl,combinecooledbulgur,choppedparsley,freshmint (ifusing),andgreenonion.

5.Strainanddiscardaccumulatedcucumberandtomatojuice.Addstrained cucumberandtomatotothebowl.

6.Whisktogetheroliveoil,3tablespoonslemonjuice,garlic,andremaining½ teaspoonsalt.Pouroversaladandstirtocombine.

7.Letsaladrestfor15minutestoblendflavorsiftimeallows.Serveimmediately orchillforlater.Storecoveredintherefrigeratorforupto4days.

AWAMEH SYRIA

LuqaimatorAwamehisasweetdoughnutballdessertordumplingthatis popularinMiddleEasterncountries.

INGREDIENTS:

FlourandCornstarch:Thedoughisvery lightandfluffy,sowe’reusingamixture ofall-purposeflourandcornstarch here.

Yeast:Youwillneedonepacketof instantyeasttobeaddedtotheflour mixture.

Oil:Fordeepfrying,goforaneutraltastingoilwithahighsmokepoint.Iuse sunflowerorvegetableoil.Youcanalso usecanolaoil.

FortheSimpleSyrup:Equalamountsof sugarandwater,andtoflavourthe syrupyoucanuseasqueezeoffresh lemonjuiceandrosewater(optional)

THERECIPE:

1.

ForSimpleSyrup(Atir):Inasaucepanovermedium-highheat,combine equalpartswaterandsugar.Bringtoaboilwithoutstirring.Removefrom heatandmixinlemonjuiceandrosewater(andorangeblossomifusing). Coolcompletelyinthefridgebeforedippingdoughnutholes.

2.

ForLuqaimat(Awameh):Mixflour,sugar,cornstarch,andwarmwaterwith instantyeast.Letrestcoveredforanhourinawarmplace,thenmixagain. DropsmallportionsofdoughintohotfryingoilusingteaspoonsoraZiploc bag.Fryuntilgoldenandfloating.Strain,thensoakincoldsugarsyrup briefly.Removefromsyrupandserveimmediately.

SURINAME

MOKSI ALESI MASOESA

Thisrecipeisoneofthemanyvariationsofitthatexist.

INGREDIENTS:

600gramsofrice(steamedrice–washed)

Masoesapowder

2tablespoonsdriedshrimp

200gramscoarselychoppedpointedcabbage

1onion(chopped)

2clovesgarlic(chopped)

1largetomato

4tablespoonstomatopaste

1madamJeanettepepper(optional)

Canofcoconutmilk

Addsaltormaggicubestotaste

100gramsofsmokedfish(orsaltmeat–desalt first)

8piecesoffish(orchicken)

THERECIPE:

1Preheatovento220degrees.

.

2.

Frytheonion,garlictogetherwiththetomatoandtomatopuree.Addthe soakedshrimpandthesmokedfish(orsaltmeat).Forthechickenvariant,also addthechickenpiecesandfrywell.Thenstirwellandaddwater(about3 glasses)andletitboilforabout5minutes.

3.

Addthewashedrice,coconutmilk,masoesapowderandletitcookuntilthe moisturehasevaporated.

4.

Placethechoppedcabbageontopofthericeandstir.Optional:forflavour, placetheMadameJeanettePepperontherice(itshouldnotbebroken).

Coverthepanwithawet,cleanteatowelandthenplacethelidonit.Letthe pansteamforanotherhalfhourinthepreheatedoven.Insteadoftheoven,the pancanalsobeusedonlowheatwithasimmerplate,makingsurethatthe ricedoesnotburn.

5.

Afterthesteamingtime,removethepanfromtheovenandcarefullyremove thepepper.Spicytypescancutthesteamedpepperintosmallpiecesandeat itwiththedish.

BOJO SURINAME

TheSurinamesecuisineissuchthateveryfamilyhastheirownversiononhow tomakeadish.Thisisonefamily’svariation

INGREDIENTS:

5cupsgratedcassava

1/2cupgratedcoconut

1cupsugar

2/3cupraisins100g 400mlcoconutmilk

1/4cupcoconutoil

1tspalmondessence

1tspvanillaextract

1tspcinnamon

1tspsalt

1cupwater

THERECIPE:

1Preheattheovento175°C/350°F. . 2Greasea30cmx20cm/12inchx8inchbakingtray. . 3Addalltheingredientsintoabowlandusingaspatula,mixuntilcombined. . Pourthemixtureintothebakingtrayandbakeforroughlyanhouranda halfto2hoursuntilthecakeisgoldenbrownandfirmatthetop.Whenyou putaskeweritshouldn'tcomeoutstickybutclean.

5.

4. Whenthecakeisdone,takeitoutoftheovenandleavetocoolinthe bakingtray.Oncecooledcutintosquaresandserve.