International Recipe Book - IEW2023

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INTERNATIONAL EDUCATION WEEK 2023

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PANAMA

CHICHA DE LIMON

Chicha de limon (Limenade)

Side Difficulty: Easy No. of servings: 10

Recipe Story

Ingredients

In Panama is really hot all year around and this is a really easy and versatile drink we make to accompany ours meals.

Back home I just had to go to my backyard and pick a few limes and mix it with the “guarapo,” which is the base of this drink. We also can make orange chicha or just drink the “guarapo” by itself.

• 1 8 Oz Piloncillo • 3 littler of cold water or room temperature water • 6-7 limes (You can add more limes or less)

Instructions 1. Add the piloncillo to the water 2. Let the piloncillo completely dissolve. (Can be let overnight) *This by itself is guarapo 3. Add limes and mix

Submitted by Juliette Espinosa

UNITED STATES

CORN BEAN SALSA

Corn Bean Salsa

Appetizer Difficulty: Easy No. of servings: 10-15

Ingredients • 1 10 oz. can of Rotel Original Diced Tomatoes and Green Chilies, • 1 15 oz. can of Bush's Canned Black Beans, Canned Black Beans • 1 16 oz. can of Bush's Dark Red Kidney Beans, Canned Dark Red Kidney Beans • 1 15.25 oz. Can Del Monte Canned Golden Sweet Whole Kernel Corn • 16.9 oz. Monari Federzoni Balsamic Vinegar of Modena, • 16.9 oz. Tostitos Scoops! Tortilla Chips Party Size Bag (These are what I use specifically but can be made with any brand or version as long as it’s still black beans, kidney beans, corn, diced tomatoes & green chilies, balsamic vinegar, and chips) Measurements aren’t necessary

Instructions Open the cans of each item and drain off the juice of everything but keep the juice of the tomatoes & chilies.

Empty the cans into a serving or large mixing bowl.

Fill with balsamic vinegar till it almost covers the beans and corn.

You can eat immediately or let it sit in a fridge for 10 minutes (Feel free to add any ingredients you’d like! After tasting this first of course!)

Submitted by Laura Jane Geels

PANAMA

SALCHICHAS GUISADAS

Side Difficulty: Easy No. of servings: 3

Salchichas Guisadas Recipe Story

Ingredients

It’s and easy and delicious recipe that reminds me of home.

It’s usually common to eat if for breakfast but you can eat any time of the day!

• 1 pack of 12 hot dogs • 1 cup tomato sauce • 2 spoons of ketchup • 1 onion • 1/2 bell pepper (red) • 1/2 bell pepper (orange or yellow) • 1 garlic • Oil • 3/4 tsp Salt • 3/4 tsp Pepper • 3/4 tsp Oregano

Instructions 1. Chop the sausages diagonally. Until you have several pieces 2. Chop the onions and red/yellow/orange bell peppers into small pieces 3. Once the vegetables and the rest of the ingredients have been chopped, preheat a frying pan with oil, add the chopped garlic and then add the sausages to fry 4. Add salt, pepper, oregano and vegetables. We mix very well 5. Once they are golden. We add the tomato sauces 6. If desired, add a little water after a few minutes 7. Can be served and enjoyed with “hojaldre” or “tortilla de maíz”

Submitted by Gemma Gomez

MADAGASCAR

MOFO AKONDRO

Mofo Akondro (Banana fritters)

Appetizer Difficulty: Easy No. of servings: ~24

Ingredients • 1 3/4 cups all-purpose flour • 1 1/4 cups rice flour • 1 cup sugar • 1 1/2 cups water • 1 tablespoon baking powder • 1 egg • Salt • 5-6 Bananas

Instructions 1. Blend dry ingredients in a bowl 2. Add egg and water and whisk to form a smooth batter 3. Cut bananas in half, then lengthwise to make four pieces per banana 4. Stir into batter to coat each piece. Let batter sit for an hour - otherwise it will not puff properly when fried.

Heat oil over medium heat and use a slotted spoon to remove each coated banana piece from the batter bowl and drop it into the oil.

5. Let fry 2-4 minutes, turning occasionally, until uniformly deep golden brown 6. Remove from oil and let drain on paper towels *Best when served fresh and hot.

Submitted by Adrian Rakotoarison

KYRGYZSTAN

KYRGYZ SAMSA

Kyrgyz Samsa

Difficulty: Hard No. of servings: 15-18

Ingredients • 2-3 pounds of meat (beef, lamb) • 3.5 pounds of onions • 2-3 pounds of samosa dough (can be bought ready-made or prepared independently) • If preparing independently, then 2-3 pounds of flour • 300-400 grams of margarine (for the dough) • 4-5 eggs (for the dough and the surface of the samosa) • 1 tablespoon of sesame seeds or black cumin • 2 tablespoons of salt • 2 tablespoons of ground red pepper • 1 cup of water

Instructions 1. Cut the meat into small pieces, and slice the onions into thin half-rings. All ingredients should be cut approximately the same size.

2. In a large pot, heat oil and fry the meat until golden brown.

3. Add the onions and fry until they become transparent and soft, approximately 5-10 minutes.

4. Add salt and water, mix, and bring to a boil. Then reduce the heat and stew the meat for about 15-20 minutes.

5. To prepare the dough, you can take 3 pounds of flour, 3 eggs, margarine, 1 cup of water, and a pinch of salt.

Knead all the ingredients into a dough and let it rest for 30 minutes.

6. Stretch the dough into thin sheets and cut into squares, approximately 15x15 cm.

7. Place a spoonful of filling on each square, form a triangle, and tightly seal the edges.

8. Place the raw samosas on a baking sheet and bake in the oven at a temperature of 390°F for 30 minutes, until they become golden brown!

Submitted by Meerim Seiitova

UNITED STATES

CINNAMON TOAST

Dessert Difficulty: Easy No. of servings: 1

Cinnamon Toast

Submitted by Kennedy Langston

Ingredients • 2 pieces of bread • Cinnamon • Butter • Sugar (You can adjust the measurements according to your taste)

Instructions 1. Toast your two pieces of bread 2. Apply butter to both pieces 3. Sprinkle your sugar and cinnamon Enjoy!

SPAIN

TORTILLA DE PATATAS

Tortilla de Patatas

Appetizer Difficulty: Moderate No. of servings: 6-8

Ingredients • 8 large eggs • Kosher salt, to taste • 2 cups of extra-virgin olive oil • 1.5 pounds Yukon Gold Potatoes (Peeled, Halved, & Thinly Sliced Crosswise) • 0.75 pounds yellow onions, thinly sliced. (Optional) • 1 cup of aioli, for serving • Baguette (sliced), for serving

Instructions 1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.

2. Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil.

3. Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined.

Set aside for 5 minutes.

4. Meanwhile, wipe out skillet. Add 3 tablespoons of reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer.

5. Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it. Add 1 more tablespoon reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

6. Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with aioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion.

Submitted by Clark Eckels

UNITED STATES

MEATLOAF

Entree Difficulty: Moderate No. of servings: 8

Meatloaf Ingredients Meatloaf: • 2 lbs ground beef, 85% or 90% lean • 1 med onion, finely chopped • 2 large eggs • 3 garlic cloves, minced • 3 Tbsp ketchup • 3 Tbsp fresh parsley, finely chopped •3/4 cup Panko breadcrumbs • 1/3 cup milk • 1 ½ tsp salt, or to taste • 1 ½ tsp Italian seasoning • ¼ tsp ground black pepper •½ tsp ground paprika

Sauce Ingredients: • 3/4 cup ketchup • 1 ½ tsp white vinegar • 2 ½ Tbsp brown sugar • 1 tsp garlic powder • ½ tsp onion powder •¼ tsp ground black pepper •¼ tsp salt

Instructions 1. Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F. 2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375°F for 40 minutes.

4. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes until the internal temperature is 160°F. 5. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

Submitted by Faith West

IRAQ

DOLMA

Main Difficulty: Hard No. of servings: 6-7

Dolma Recipe Story

I just wanted to share the recipe of this delicious dish with the students on campus so they can have some of the indulgence that Iraqis have in their Cuisine. *Recipe adapted from Hungry Paprikas Blog

Ingredients For the vegetables • 3 Small Eggplant - Indian or Italian • 2 Green zucchini • 3-4 onions narrow in shape (avoid really round onions) • 4 small red peppers • 2 bunches of swiss chard • 20 - 30 grape leaves if using - you can also use more grape leaves instead of the swiss chard • 1/4 cup oil for bottom of the pot before layering For the stuffing mixture • 1.5 lbs lean ground beef • 4 cups medium grain rice • 3 teaspoons salt • 1.5 teaspoon black pepper • 8 tablespoons tomato paste equivalent to 156 mL • 1/3 cup pomegranate molasses • 3 small onions or 2 medium ones • 4 small cloves garlic • 2 red or orange bell peppers • 1/2 cup olive oil For the cooking liquid • 5 cups water • 4 tablespoons tomato paste • 1.5 teaspoons salt • 1 teaspoons black pepper • 1/4 cup pomegranate molasses • 1 teaspoons citric acid

Submitted by Mohammed AL-Doury

Main Difficulty: Hard No. of servings: 6-7

Dolma Instructions

Preparing the stuffing This involves finely chopping the vegetables and mixing all the ingredients together Preparing the vegetables to be stuffed by coring them/separating them Stuffing the vegetables and stacking them in the pot How to make the stuffing Making the stuffing is the easiest part! All you need to do is finely chop the onions and peppers, and mince the garlic. Then mix together all the ingredients very well until everything is combined.

How to core and prepare the vegetables Coring the vegetables is the trickiest and most time consuming part of the dolma making process, but only the eggplant and zucchini are actually tricky. I have experimented with coring using a regular pairing knife, which is how my mom does it, as well as using a vegetable coring tool like this. Personally, I find the pairing knife to be the easier method and you don't need to spend extra money on a corer. However, some people are more comfortable using a corer. Both methods work! So experiment and find what works for you.

How to stuff the vegetables and layer the dolma pot Start by putting a good glug of vegetable oil at the bottom of your pot (I suggest a non-stick wide pot). Then line the bottom with the flesh of the eggplant and zucchini after chopping them up into medium sized pieces.

This is optional, but we also love adding in lamb ribs at the bottom of the pot - they add amazing flavour!

Start with stuffing the "rigid" vegetables first like the eggplant, zucchini, and peppers. Make sure you stuff them ¾ of the way through because the rice will expand when cooked. Then stuff the onions and try to squeeze them into the empty spaces to ensure they are all tightly packed in. Finally, add the stuffed swiss chard and/or vine leaves if you're using them at the top. We stuff the leaves last because they are easy to fit into all the little cervices and help us keep all the vegetables packed in well so they don't open up while cooking.

How to cook the dolma To make the cooking liquid, mix together water with tomato paste, pomegranate molasses, salt and pepper.

You can use hot water to make it easier for the tomato paste to melt. You can also sub tomato sauce for the paste. The aim is to have a slightly coloured cooking liquid but it should not be thick - it needs to be watery.

Pour the liquid into the pot until you reach halfway through the top layer of the dolma. Do not fully submerge it in water, because too much water will yield an overly mushy dolma. Too little water will yield a dry on the inside dolma. So follow the steps I give and use your instincts - there will be some improvisation depending on how you stacked your dolma and how large your pot is. Generally, it is better to add less water than too much. That way if you need more halfway through, you can add it. Once the liquid is in, add a flat plate on top to help keep everything in place during the cooking process.

The first step of cooking dolma is to cover it and bring it to a rolling boil on high heat for 15 minutes. After that, taste and adjust the cooking liquid for seasoning. Add more salt if you feel it needs it. Then decrease the heat to medium, remove the plate and give the pot a bit of a shake to help the liquid move downwards, cover and leave it to cook for another 15 minutes. Finally, after 15 minutes, decrease to low and cook for 1 hour covered. Taste the dolma and ensure it is soft and delicious. You're done!

Submitted by Mohammed AL-Doury

BOLIVIA

PIQUE MACHO

Pique macho

Main Difficulty: Easy No. of servings: 4-5

Ingredients • 1 kg of meat cut in pieces, you can use stew meat • 10 potatoes • 1 lemon • Mustard and mayonnaise • Salt and garlic • Ground cumin • 4 hot dog sausages • 2 Boiled eggs • 2 tomatoes • 1 locotos or other spicy peppers • 1 onion • Oil to fry

Instructions 1. Cut the potatoes long, like thick French fries and then fry them 2. Season the meat with cumin, salt and cover it in mustard and mayonnaise 3. In a pan put some oil and put the garlic cut in tiny pieces, roast it lightly 4. Add the meat 5. Pour out the meat juice in a recipient for later and finish roasting the meat 6. Use a second pan to toast the hot dog sausages cut in slices 7. Add the meat juice back into the meat when done 8. Cut the onion, boiled egg, tomato and locoto (or other spicy pepper) in circular slices 9. Serve with the fries at the bottom then the meat and sausages on top 10. Decorate with the boiled egg, onion, tomato and locoto by covering it.

Submitted by Fer Mayorga Echeverria

UNITED STATES

CHILE CON CARNE

Main Difficulty: Easy No. of servings: 6-8

Chile Con Carne Recipe Story

Ingredients

I adapted this recipe from "Jeff Smith Cooks America". His original recipe was from his mom. Our whole family loves this recipe. We made it a little spicier and made with black beans.

• 1 pound of ground beef (85%) or 1 pound "Impossible: Beef Made from Plants" for vegan option • 2 tablespoons of canola oil • 1 large white onion • 1 large green pepper • 3 garlic cloves • 3 tablespoons of chili powder (medium) or 2 tablespoons of chili powder and 1/2 tablespoon of chipotle chili powder • 1/2 tablespoons of whole cumin seeds • 1/4 teaspoon of ground cumin • 1 15 ounce can of diced tomatoes • 1 tablespoon Worcestershire sauce • 2 cans of drained no salt black beans (or kidney beans or pinto beans) • 1/2 teaspoon of salt • 1/4 teaspoon of cayenne pepper

Instructions 1. Brown beef and onion together 2. Mix in all spices and simmer for 10 minute 3. Add the rest of the ingredients and mix well 4. Cook for 1 1/2 hours on low on the stove or in a crockpot *Serve with cornbread or over Frito Lay corn chips for a "Frito Boat".

Add more fresh chilis if you want it spicier. If you want it less spicy add shredded cheese or sour cream.

Submitted by Cynthia Smith

THAILAND

PAD THAI GOONG SOD (PAD THAI WITH SHRIMP)

Pad Thai Goong Sod (Pad Thai with Shrimp)

Main Difficulty: Moderate No. of servings: 1-2

Recipe Story

Ingredients

Pad Thai is a well-known noodle dish and is conveniently consumed in daily life. Pad Thai can be combined with various types of meat such as pork, beef, shrimp, or any seafood, but pairing Pad Thai with shrimp is the most popular option because of its traditional way and is delicious!

For Topping • Lime • Chili Pepper • Grinded Peanut • Sugar • Sprout • Scallion For Pad Thai • 8 Shrimps • Pad Thai Noodle •2 duck eggs (or normal eggs) •Dried Shrimp • Firm Block Tofu • Sprout 100 g • Scallion 30 g • Shrimp fat (optional) For Pad Thai Sauce • Palm Sugar 200 g • Fish Sauce 200 mL • Tamarind 200 mL

Instructions For Pad Thai Sauce 1. Simmer Pad Thai by bringing coconut sugar, fish sauce, and tamarind to a simmer until melted together, then set aside.

For Pad Thai 2. Heat oil in a pan, add shrimp fat, shallots, radish, and tofu, and stir-fry until fragrant. Then add the shrimp and stir. When the shrimp is cooked, add the Pad Thai noodles. Stir-fry until the noodles are cooked and soft. Then add the sauce and stir until combined.

3. After stir-frying the noodles with the sauce, add bean sprouts, chives, and duck eggs. Wait until the duck eggs begin to cook. Then, stir until everything is mixed together.

Scoop up and serve. Complete with side dishes

Submitted by Phanatchanan Hannarong

LEBANON

SFOUF

Dessert Difficulty: Easy No. of servings: ~20

Sfouf Ingredients Sfouf • 2 cups flour • 2 cups Semolina (aka Farina) • 2 1/4 cups sugar • 1 tbsp Turmeric • 3 tsp Baking Powder • 1 cup vegetable oil • 2 cups water • 1/4 milk Optional - Nuts for garnish on top (pinenuts, cashew, etc.)

Sugar Syrup (Attar) • Mix 2 cups sugar • 1 cup water • 1 tsp orange blossom • 2 tsp Rose syrup • 1 tbsp lemon juice

Instructions To make Sfouf: 1. Mix flour, farina, sugar, turmeric, and baking powder together in a mixing bowl 2. Add oil, milk, and water and mix all together 3. Pour mixture into greased pan, garnish with nuts, and then bake 350 degree oven approx. 40 minutes or until cake is set 4. Take out of oven, let cool, then cut 5. Brush with sugar syrup (attar) To make Sugar Syrup (Attar) 1. Add sugar, lemon juice, and water in medium-high heat and whisk until sugar dissolves 2. Add rose and orange blossom and then let simmer about 8 minutes

Submitted by Alex Rahal

CANADA

NANAIMO BARS

Dessert Difficulty: Moderate No. of servings: 12-16

Nanaimo Bars

Ingredients

Recipe Story These are my dad's favourite dessert. I don't know much about their history other than they were invented in Nanaimo, British Columbia. They're decadent, delicious, and remind me of Christmas with my family. Instead of one dessert for big dinners, we spend about a week baking a variety of cookies, bars, and other "dainties" to be served after dinner and in the weeks following. I have fond memories of setting these on the back porch to chill in the "free freezer" when it's -30 and of my dad hovering in the kitchen while they were being made, looking to get one (or 6) as soon as they were ready. Best served chilled.

Bottom layer • 3/4 cup baking margarine.

• 1/2 cup sugar • 1/2 cup cocoa • 1 egg • 1 tsp vanilla • 2 1/4 cups graham wafer crumbs • 1 1/8 cups coconut • 3/4 cup chopped pecans or walnuts Middle Layer • 6 tablespoons softened margarine • About 1/4 cup milk • 3 tablespoons custard powder • 3 cups icing sugar- sifted Top Layer • 8 or 9 ounces of bakers semi sweet chocolate or a mix of semi and dark • 2 tablespoons margarine

Instructions For a 13 x 9” pan.

Line it with parchment paper, then you can lift it all out to cut.

Preheat oven to 325 °F Bottom Layer Melt margarine, stir in sugar and cocoa.

Whisk egg with vanilla and stir in, remove from heat.

Stir in graham wafer crumbs, coconut, and nuts.

Press evenly into pan and bake for 10 minutes. **Let cool before adding second layer.** Middle Layer Beat margarine and custard powder together.

Add abour 3 tbsp of the milk, then gradually beat in the icing sugar. You want it pretty thick, but add more milk if needed.

Spread over bottom layer and chill until set, usually a few hours. You can also freeze for a bit.

Top Layer Melt chocolate and margarine together over low heat, make sure no water gets in!

Spread over middle layer and chill until just barely set, about a half hour. Then cut. *Tip for cutting: Put a knife in really hot water, wipe the water off and cut.

Submitted by Sloane Jeffery

GHANA

PUFF PUFF

Puff Puff

Snack Difficulty: Easy

Ingredients • 4 cups of flour • 1 cup of sugar • 1 tsp nutmeg • 1 1/4 tsp of salt • 2 tsp active dry yeast • 3/4 cup of water or milk for those who like it sweet • Oil

Instructions 1. Get a clean mixing bowl and add your dry ingredients without the yeast, then mix thoroughly.

2. Add the yeast as mix as well (the salt kills the yeast if they directly come together that is why you want to mix the salt first before adding the yeast.

3. Make a well in the middle and add your water or milk. mix well and try to sort of beat the dough against the side of the pan to work the dough a little. (The more water you add the softer the puff puff gets after frying so please add water gradually until your desired texture and consistency is achieved).

4. Cover it and leave it in a warm place for about 2-3 hours to rise beautifully 5. Get a pot on a stove and add some oil for deep frying. (don't let the oil get too hot as the puff puff will burn/cook on the outside but will be runny on the inside.

6. Scoop and drop gently in the hot oil to fry. Turn the balls periodically to get an even golden-brown color. Do not overcrowd the pot

Submitted by Gertrude

7. Take out of oil, let it cool a bit and enjoy.