Kings' Community Recipe Book 2021-22

KINGS' AL

SCHOOL

BARSHA

VOL 2

Kings' Community Recipe Book A

COLLECTION

INTERNATIONAL SUBMITTED FAMILY

BY

&

RECIPES

THE

KINGS'

FOR

INTERNATIONAL

DAY

2022.

SUPPORTED RED

OF

JONES

BY

RADISSON

THE

SILICON

GROCER

OASIS

Cont 1.

ALOO

2.

NEW

3.

ROJAK

4.

PASTA

AL

5.

WELSH

CAKES

6.

DAL

(POTATO)

YORK

SAMOSA

STYLE

PIZZA

PESTO

MAKHANI

7.

TABBOULEH

8.

COTTAGE

9.

KOSHARI

PIE

10.

BATTERED

11.

KISHKEH

12.

MEAT

13.

KAALI

14.

BRIGADEIRO

15.

FRUIT

16.

TRES

17.

ALUBIAS

18.

PANCAKES

COD

WITH

CHIPS

STEW

DAL

AND

GOSHT

NUT

LECHES

CON

SCONES

CAKE

ARROZ

tents 19.

LAGAN

20.

IRISH

21.

FATTET

22.

LUQAIUMAT

23.

SODA

24.

CHICKEN

25.

BANITSA

26.

ALGHRAIBAH

27.

PLOV

28.

SHABJAHANI

29.

POUNDED

30.

MUHAMMAR

31.

DATES

32.

KEFTA

33.

ZAATAR

34.

COCONUT

35.

CHICKEN

SEEKH

STEW

HUMMUS

BREAD

WHITE

BI

WITH

PISTACHIO

FILLING

MURGHI

YAM

AND

HANDI

AND

RICE

DI

EGUSI

SOUP

KHEER

SANIYEH

MANAKEESH

AND

PANDAN

SHAWARMA

AGAR

36.

MACHBOUS

37.

MUTTON

38.

RIZ

39.

MIXED

40.

NYAMA

41.

FALAFEL

42.

KALB-EL-LOUZ

43.

MOLOKHEYA

44.

VARIOUS

45.

FUL

46.

TARTIFLETTE

47.

PASTEL

48.

BASBOUSA

49.

COLOURFUL

50.

MAHSHI

51.

CHOLA

52.

MEAT

B

NIHARI

HALEEB

GRAVY

(RICE

PUDDING)

POUTINE

CHOMA

CHINESE

DUMPLINGS

MEDAMES

DE

NATA

NOODLES

CRUMB/

BHATURA

SAMBOUSA

EGYPTIAN

STUFFED

CABBAGE

"The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture."

-Michael Pollan

‫"مشاركة وجبة الطعام مع اآلخرين تحوله من‬ ‫عملية تناول الطعام فقط إىل طقوس أسرية‬ "‫و إجتماعية و ثقافية‬ - Michael Pollan

Jamie Dayment Head of Food Technology I

HAVE

FOUR

BEEN

WITH

YEARS.

I

HOSPITALITY IN

THE

IN

I

SECONDARY

HAVING SCHOOL

OF

THE

STUDIED

WENT

FOOD

COMMUNITY

LEARNING

A

REAL

EXTENSIVE

EXPERIENCE OUR

A

EXPERIENCE CHILDREN,

AND

RICH FOR

THE

SUBJECT

AREA.

AND

TO

ENRICH

ME

TO

IN

AND

REAL

OUR

FUTURE

ON

THEM OF

TO

OUR

MY

OUR

OF

TO

WORK MANY PGCE BE

A

NUTRITION.

AND ME

TO

FOR

FOR

AND

LIVE

FOR

IN

TRAINED

ALLOWS

INDUSTRY

INSPIRING

BECOME

WENT

STUDY

HIGHLIGHT

ENABLES

NOW

DEGREE

AND

TO

THAT

DEPARTMENT

PROVIDING

A

PREPARATION

INSPIRE

LEAD

ON

OPPORTUNITY

IS

FAMILY

SUCCESSFULLY

EDUCATION

CHALLENGE,

HAVING

FOR

INDUSTRY

LATER

TEACHER

KINGS'

MANAGEMENT

HOTEL

YEARS.

THE

WORK

IN

TO STUDENTS

MINE.

A

Cliodhna Lafferty Teacher of Food Technology I

JOINED

FIRST IN

CLASS

HOME

HAVING

TO

THE

LOVE

WITHIN

IN

IN

(GALWAY) FOR

SUNNY AS

A

AND

THE

4

SEVERAL

THE

THEIR

SKILLS

AND

PRODUCE

YEARS,

OF

AMAZING

END

FOOD

CONTINUE

OF

MY

STUDENTS

ARE

PASSION

EATING

ABLE

OF

OUT

MINE!

IN

TO

OFFER.

EAGER

TO

THAT

I

AM

TRY

NEW

AND

FLAVOURS.

OF

NEW

RECIPES

DISCOVERED CREATING DEFINITELY LIST!

I

THE

DISHES THE

TO

IDEAS

RESTAURANTS

HAS

ALWAYS

MOVE

TECHNOLOGY.

CREATIVE

AMAZING DUBAI

THE

PRODUCTS.

IS

ENJOY

OF

TEACHING

MADE

THEY

DEVELOP

A

EDUCATION

AFTER

TALENTS

WHEN

HOLD

UNIVERSITY

I

FOOD

HIDDEN

TO

TO

I

LANGUAGE

YEARS.

EAST

CLASSROOM

USE

IRISH

OF

NATIONAL

FOR

MIDDLE

2021.

BACHELOR

TEACHER

SEEING THE

SEPTEMBER

HONOURS

ECONOMICS

IRELAND

CAREER

I

TEAM

STUDIED

IRELAND IN

THE

I

SOME

HAVE

THROUGH

THIS ON

COOKBOOK MY

TO-MAKE

ARE

Thierry Lead Culinary aka Executive Chef

CAN

YOU

SHOW

ABOUT

SHOWS, THAT

SWITCH

TOGETHER, IN

EASY.

IT

THE

PAN.

PREPARATION

OVERALL

MY A

HOURS.

IS

THE

ARE

HAVE

HANDWRITTEN

LOT

THE THE

RECIPES

IS

YOU

THAT

AND

COOKING

20%

WANTS DON’T WILL ++

OF

THAN

10

THE

BECOME

LOOK

BE

AT

THE

WORKING WRITE

LEARNING.

BOOKS

HOME,

I

TO

ALWAYS

YOU’RE

AT

AND

AND

NOT

LAST

THESE

THIS UP

FINAL

A

JOURNEY.

PARTYING!

MORE

IN

THINKING

WHO

THAT

SEE

STUFF

CHEF

HARD.

THAT

FIND

THROWING

OF

JUST

WORK

RECIPES

PROBABLY

A

NOT

YOU

TOSSING

ANYONE

REMEMBER

DOWN

I

IS

AND

PREPARATION

FIRST,

OTHERS

JUST

ADVANCE.

FOR

WHILE

A

TV

ON?!

BEING

PART

FOOD

ADVICE

CHEF

IN

IS

AND

INVOLVES

PLATING

THE

COOKING

EVERYONE

DOWN

AND

ON

AND

NEED

OF

EVERY

NEW

INSPIRATION, BACK

TO

THAT’S IDEA

I

GO

THEM.

WHY

OF

RECIPE

TIME

THE

I

LOVE KINGS'

BOOK!

THE

Mthulisi Moyo Head Chef

"I

LOVE

ARE IT

COOKING

LIKE

WILL

MY

MOYO

CHILDREN,

OPPRESS

DIFFERENT

TOURISM

AFTER AS

A

I

CAN'T

OTHERS.

HIS

CHEF

APPRENTICESHIP OF

CREATIVITY.

CHALLENGE

STARTED

APPRENTICE

FOR

CHEF

FIRST

POSITION AZURA

IN

AT

BENGUERRA

HIS

PASSION

DUBAI

TO

MANY

TOP

A

REAL

HE

2011

HE

WENT

VICTORIA

HOTEL

EXAMPLE

WORK

AND

MAKE

YOUR

HIM

TO

ISLAND

IN

CONTINUED

MOVING

REFINE

AS

IN

AN

AN

BULAWAYO

SOUS-CHEF

BROUGHT

MOZAMBIQUE.

A

SOLUTION"

ENROLLING AT

MORE,

BRINGS

JOURNEY

LODGE.

MOYO'S

ONE

DAY

NEW

DISHES

SCHOOL

HOSPITALITY.

GRADUATING

JUNIOR

2009

PROGRAM

AND

A

COOKING

IN

LOVE

EVERY

AND

MY

HIS

TO

SKILLS

IN

RESTAURANTS.

OF

HOW

HARD

DETERMINATION GOALS

A

CAN

REALITY

ON

FALLS

TO

WORK

SAFARI

PAKISTAN ‫باكستان‬

Aloo (Potato) Samosa INGREDIENTS FOR THE FILLING 2 1 3

MEDIUM MEDIUM

BOILED

CHOPPED

CHOPPED

½

CUP

5

TBSP

POTATOES

GREEN

GREEN

ONION CHILIES

CORIANDER

LEMON

JUICE

½

TBSP

SALT

½

TBSP

RED

CHILI

POWDER

½

TBSP

RED

CHILI

FLAKES

½

TBSP

ROASTED

CRUSHED

CORIANDER 1

TBSP

CHAAT

MASALA

POWDER

FOR THE PASTRY CUPS

½

TBSP

AJWAIN

½

TBSP

SALT

2

TBSP

COOKING

2

TBSP

WHEAT

WARM

REFINED

WATER

FLOUR

(CAROM

OIL

FLOUR

(MAIDA) SEEDS)

YLIMAF

2

MISAQ

Method 1. Prepare the dough PLACE ALL DOUGH INGREDIENTS IN A BOWL AND GRADUALLY ADD WARM WATER TO FORM A SOFT DOUGH. COVER AND ALLOW TO REST.

2. Prepare the filling MASH THE POTATOES AND ADD TO A MIXING BOWL. COMBINE WITH ALL OTHER FILLING INGREDIENTS AND MIX WELL

3. Roll out your dough DIVIDE YOUR DOUGH INTO EVEN-SIZED PIECES AND ON A LIGHTLY FLOURED WORK SURFACE ROLL INTO CIRCLE SHAPES. CUT INTO QUARTERS AND THEN APPLY AND EVEN AMOUNT OF FILLING.

4. Cook ONCE YOUR SAMOSAS ARE FOLDED FRY THEM GENTLY IN HOT OIL. YOU WILL KNOW THEY ARE READY WHEN GOLDEN BROWN!

THE SAMOSAS ARE READY TO EAT WITH CHUTNEY OR KETCHUP

ENJOY!

‫‪USA‬‬

‫ا ل و ال ي ا ت‬ ‫المتحدة‬

‫ا أل م ر ي ك ي ة‬

New York Style Pizza INGREDIENTS FOR THE DOUGH 1

TSP

2/3 2

ACTIVE

CUP

TBSP

1

TSP

2

¼

DRY

WARM

OF

YEAST

WATER

OLIVE

OIL

SALT

CUPS

FLOUR

FOR THE SAUCE 1 2

TIN

TOMATO

CUPS

SAUCE

SHREDDED

MOZZARELLA

CHEESE

½

CUP

GRATED

ROMANO

¼

CUP

2

TSP TSP

DRIED

BASIL

OREGANO

CRUSHED

FLAKES

FRESH

RED

PEPPER

ELHKAN

1

CHOPPED

YLIMAF

CHEESE

ECAR

Method 1. Prepare the dough PLACE THE WARM WATER IN THE LARGE BOWL OF A HEAVY DUTY STAND MIXER. SPRINKLE THE YEAST OVER THE WARM WATER AND LET IT SIT FOR 5 MINUTES UNTIL THE YEAST IS DISSOLVED.

2.

ADD THE FLOUR, SALT, SUGAR, AND OLIVE OIL, AND USING THE DOUGH HOOK KNEAD THE PIZZA DOUGH ON MEDIUM SPEED FOR ABOUT 7-10 MINUTES. IF YOU DON'T HAVE A MIXER, YOU CAN MIX THE INGREDIENTS TOGETHER AND KNEAD THEM BY HAND. THE DOUGH SHOULD BE A LITTLE STICKY, OR TACKY TO THE TOUCH. IF IT'S TOO WET, SPRINKLE IN A LITTLE MORE FLOUR. LEAVE THE DOUGH TO PROVE FOR MINIMUM 1 HOUR

3. Assemble and bake pizza ON A LIGHTLY FLOURED WORKSURFACE ROLL YOUR DOUGH OUT TO FIT THE PAN OF YOUR CHOICE.

PINCH THE EDGES TO FORM A CRUST

SPREAD WITH TOMATO SAUCE; TOP WITH CHEESES, BASIL, OREGANO, AND PEPPER FLAKES.

BAKE IN A PRE-HEATED OVEN (240C) UNTIL CRUST IS LIGHTLY BROWNED AND CHEESE IS MELTED 15-20 MINUTES.

SLICE AND ENJOY!

SINGAPORE ‫سنغافورة‬

Rojak INGREDIENTS ROJAK PASTE (SAUCE) 2 1

TBSP TBSP

2

RED

TBSP

1

TSP

1

TBSP

TAMARIND CHILLI

BROWN

DARK

PASTE

SUGAR

SOY

CRUSHED

ICCHAQUAY

PASTE

SAUCE PEANUTS

BREAD

CUT

IN

TO

PIECES PINEAPPLE CUCUMBER GREEN

APPLE

TAUGE

HANDFULS

FRIED RAW

TOFU OR

RIPE

MANGO

YLIMAF HAHS

Method 1. Prepare the Sauce PLACE ALL SAUCE INGREDIENTS INTO A BOWL AND STIR WELL TO COMBINE.

2. Assemble the dish ADD THE BREAD, FRUIT AND VEGETABLES OF YOUR CHOICE TO THE SAUCE AND STIR WELL UNTIL COATED.

3. Garnish and serve GARNISH WITH CRUSHED PEANUTS AND WHITE ROASTED SESAME SEEDS AND SERVE!

‫‪ITALY‬‬

‫إيطاليا‬

Pasta al pesto INGREDIENTS 25G

BASIL

50ML 35G 15G

LEAVES

EXTRA

VIRGIN

PARMIGIANO PECORINO

OLIVE

OIL

REGGIANO

CHEESE-TO

GRATE 1

TBSP

1

GARLIC

1

PINCH

500G OTHER

PINE

NUTS

CLOVE

OF

COARSE

LINGUINE SHORT

/

SALT

TROFFIE

OR

PASTA

YLIMAF ABMOLOC

Method 1.

FIRST PREPARE GENOESE PESTO (BASIL SAUCE) . YOU NEED TO MAKE SURE THE BASIL LEAVES ARE NOT WASHED, BUT CLEANED WITH A SOFT CLOTH; ALSO YOU NEED TO MAKE SURE THAT THE VARIETY IS LIGURIAN OR GENOESE BASIL, WITH NARROW LEAVES (AND NOT THE SOUTHERN KIND WITH WIDE LEAVES, WHICH OFTEN HAS A MINTY AROMA).

START PREPARING THE PESTO BY PLACING THE PEELED GARLIC IN A MORTAR ALONG WITH A FEW GRAINS OF COARSE SALT.

2.

START CRUSHING THE INGREDIENTS AND, WHEN THE GARLIC HAS BEEN REDUCED TO CREAM, ADD THE BASIL LEAVES TOGETHER WITH A PINCH OF COARSE SALT, WHICH WILL SERVE TO BETTER CRUSH THE FIBERS AND KEEP A NICE BRIGHT GREEN COLOR.

3.

CRUSH THE BASIL AGAINST THE SIDES OF THE MORTAR BY ROTATING THE PESTLE FROM LEFT TO RIGHT AND SIMULTANEOUSLY ROTATE THE MORTAR IN THE OPPOSITE DIRECTION (FROM RIGHT TO LEFT), TAKING IT BY THE "HANDLES", I.E. THE 4 ROUND PROTRUSIONS ON THE SIDES OF THE MORTAR ITSELF. CONTINUE THIS WAY UNTIL A BRIGHT GREEN LIQUID COMES OUT OF THE BASIL LEAVES; AT THIS POINT ADD THE PINE NUTS AND RESUME REDUCING THE INGREDIENTS TO A CREAM.

4.

ADD THE CHEESES A LITTLE AT A TIME, STIRRING CONTINUOUSLY, TO MAKE THE SAUCE EVEN CREAMIER, AND FINALLY THE EXTRA VIRGIN OLIVE OIL POURED IN A STREAM, AS YOU KEEP STIRRING WITH THE PESTLE. MIX THE INGREDIENTS WELL UNTIL YOU GET A HOMOGENEOUS SAUCE. YOUR AUTHENTIC GENOESE PESTO IS READY TO BE USED!

5.

NOW THE PASTA. BRING A LARGE POT OF WATER TO A BOIL AND ADD ENOUGH SALT TO MAKE IT A BIT LESS SALTY THAN THE SEA (ABOUT 2-3 TABLESPOONS).

MEANWHILE, PLACE THE PESTO IN A SAUTÉ PAN OR A SHALLOW MIXING DISH, AND SET ASIDE.

COOK THE PASTA IN THE BOILING WATER UNTIL ALMOST "AL DENTE", AND DRAIN, RESERVING 1 CUP OF THE PASTA'S COOKING WATER.

6.

ADD THE PASTA TO THE PESTO IN THE SAUTÉ PAN OR SHALLOW MIXING DISH BUT DO NOT PLACE OVERHEAT!

TOSS TO COMBINE, AND ADD A DRIZZLE OF EXTRA VIRGIN OLIVE OIL. IF NEEDED, ADD A SMALL AMOUNT OF THE PASTA COOKING WATER TO THIN THE PESTO.

7.

WHEN THE PASTA IS COMPLETELY COATED WITH THE PESTO, PLACE IT INTO A WARMED SERVING DISH, AND SERVE. BUON APPETITO!

WALES ‫ويلز‬

Welsh Cakes INGREDIENTS 110G

SALTED

BUTTER,

CUT

INTO

FOR

GREASING

225G

CUBES,

PLUS

SELF-RAISING

SIEVED,

PLUS

CHILLED,

EXTRA

EXTRA

FLOUR, FOR

DUSTING 85G

CASTER

HANDFUL RAISINS TASTES

(IT

SULTANAS

WORKS

JUST

WITHOUT 1

OF

SUGAR

AS

IF

YUMMY

RAISINS/SULTANAS.)

FREE-RANGE

MILK,

AND

EGG,

BEATEN

NEEDED.

YLIMAF LLEWOP

Method 1.

RUB THE BUTTER INTO THE FLOUR UNTIL YOU REACH A BREADCRUMB CONSISTENCY. ADD THE SUGAR AND SULTANAS AND STIR, THEN STIR IN THE EGG. MIX TO FORM A BALL OF DOUGH, USING A SPLASH OF MILK IF NEEDED.

2.

REMOVE DOUGH AND PLACE ONTO A WORK SURFACE- KNEAD JUST ENOUGH TO INCORPORATE ALL DOUGH- DO NOT OVERWORK.

ROLL OUT THE DOUGH ON A LIGHTLY FLOURED SURFACE UNTIL IT IS

¼IN THICK. CUT IT INTO ROUNDS USING A 7.5CM/3IN FLUTED

5MM/

CUTTER.

3.

YOU NOW NEED A BAKE-STONE OR HEAVY IRON GRIDDLE. RUB IT WITH BUTTER SO THE WELSH-CAKES DON'T STICK TO THE PAN AND WIPE THE EXCESS AWAY.

4.

PUT IT ON A DIRECT HEAT AND WAIT UNTIL IT HEATS UP. PLACE THE WELSH CAKES ON THE GRIDDLE AT AND COOK FOR 2–3 MINUTES ON EACH SIDE, OR UNTIL CARAMEL BROWN.

5.

SERVE AND ENJOY!

INDIA ‫الهند‬

Dal Makhani INGREDIENTS SABUD URAD DAL 4L

WATER

4

TBSP

CLARIFIED

2

TBSP

GINGER

3

TBSP

KASHMIRI

BUTTER

GARLIC RED

PASTE

CHILI

POWDER 500G

TOMATO

2

TBSP

SALT

5

TBSP

WHITE

1/2

TSP

GRAM 3

TBSP

1/2

PURÉE

BUTTER

TOASTED

KASURI

METHIE

MASALA WHITE

CUP

BUTTER

FRESH

CREAM

YLIMAF NIAJ

Method 1.

WASH DAL 4 TO 5 TIMES SCRUBBING DAL WITH YOUR HANDS UNTIL WATER IS CLEAR WHEN YOU TAKE DAL OUT AND SOAK OVERNIGHT.

DRAIN EXCESS WATER AND ADD DAL TO A LARGE VESSEL AND POUR IN 4 LITRES OF WATER. BRING TO A BOIL AND COOK FOR 60 TO 90 MINUTES WHILE STIRRING IN INTERVALS AND REMOVING SCUM AS IT IS FORMED.

2.

IN ANOTHER LARGE VESSEL SLIGHTLY SMALLER ADD IN THE CLARIFIED BUTTER,GINGER GARLIC PASTE,COOK ON A LOW HEAT FOR 2 TO 3 MINUTES. ADD IN THE KASHMIRI RED CHILI POWDER AND MIX BEFORE ADDING THE FRESH TOMATO PURÉE .

COOK ON MEDIUM HEAT UNTIL BUTTER IS MELTED AND THEN TAKE OFF HEAT AND PUT DAL BACK ON HEAT BEFORE ADDING IN THE TOMATO PURÉE MIXTURE.

3.

MIX WELL AND ADD IN THE WHITE BUTTER THEN COOK THE DAL ON LOW FLAME FOR ANOTHER 30 TO 45 MINUTES

USE A MATHANI TO RANDOMLY MASH THE DAL IN SHORT INTERVALS

4.

ADD SEASONINGS TOASTED KASURI METHI, GURAM MASALA AND MIX BEFORE ADDING IN THE WHITE BUTTER AND FRESH CREAM.

STIR WELL AND COOK FOR ANOTHER 4 TO 5 MINUTES BEFORE TRANSFERRING IT TO A BOWL.

ENJOY

LEBANON ‫لبنان‬

Tabouleh INGREDIENTS 3 1

TOMATOES OR

2

BATCHES

OF

PARSLEY

QUINOA 2-3 1

TBSP

OLIVE

OIL

ONION

PEPPER

TO

TASTE

YLIMAF BEYABAH

Method 1.

CUT THE PARSLEY INTO SMALL PIECES AND ADD TO A BOWL

2.

FINELY DICE THE ONION AND ADD TO THE BOWL

3.

CUT THE TOMATOES INTO SMALL PIECES AND ADD TO BOWL

4.

ADD SOME QUINOA, OLIVE OIL AND PEPPER TO TASTE

5.

MIX TO COMBINE ALL INGREDIENTS AND TAKE A SPOON AND EAT!

ENGLAND ‫إنجلترا‬

Cottage Pie INGREDIENTS 250G 2-3

BEEF

CARROTS

200G 1

MINCED

PEAS

ONION

5-6

LARGE

POTATOES

(MASHED)

GRAVY SALT

AND

PEPPER

TO

TASTE

YLIMAF HCNYL

Method 1.

PEEL, CHOP AND BOIL THE POTATOES UNTIL SOFT.

2.

BRUNOISE THE CARROTS AND FINELY DICE THE ONION

3.

TOSS ONIONS INTO FRYING PAN WITH OIL ALONG WITH THE MINCE TO COOK

4.

ONCE MINCE AND ONIONS ARE COOKED, MAKE GRAVY BY USING A STOCK CUBE AND THE WATER FROM THE CARROTS.

5.

POUR THE GRAVY INTO THE PAN OF MINCE AND ONIONS ALONG WITH THE CARROTS AND PEAS. SEASON WITH SALT AND PEPPER AND LEAVE ON A LOW HEAT TO STEW

6.

DRAIN AND MASH POTATOES TILL NO LUMPS ARE PRESENT

7.

TRANSFER THE CONTENTS OF THE MINCE PAN INTO AN OVEN PROOF DISH

SPREAD THE MASHED POTATOES ON TOP OF THE MINCE AND VEGETABLES USING A SPATULA

8.

SPRINKLE CHEESE ON THE TOP OF THE PIE AND THEN BAKE IN THE OVEN @ 200C FOR 20-30 MINUTES OR UNTIL GOLDEN BROWN

EGYPT ‫مصر‬

Koshari INGREDIENTS KOSHARI 1

CUP

OF

LENTILS

1

CUP

OF

RICE

1

CUP

OF

SMALL

1

LARGE

ONION

SMALL

CUBES)

1

TBSP

OF

1

TSP

OF

NOODLES (CUT

INTO

OIL

SALT

(OR

TO

YOUR

LIKING)

TOMATO SAUCE 1.5 1/4

TSP CUP

GARLIC VINEGAR

16OZ

TOMATO

SALT

AND

KETCHUP

PEPPER

TO

TASTE

YLIMAF NARMO

Method 1. Koshari IN A SAUCEPAN SAUTE THE ONIONS WITH A GENEROUS AMOUNT OF OIL. WHEN DONE REMOVE THE ONONS FROM THE PAN AND PLACE ON TISSUE PAPER

2.

IN THE SAME PAN, ADD THE NOODLES AND COOK UNTIL THEY ARE A GOLDEN COLOUR. ADD THE RICE AND KEEP STIRING. ADD SALT AND CUMIN

3.

SOAK THE LENTILS FOR 10 MINUTES BEFORE STARTING THE PREVIOUS STEPS THEN BOIL THEM IN A LITRE OF WATER FOR 20 MINUTES, AND MAKE SURE THEY ARE CLOSE TO BEING COOKED

4.

ADD THE LENTILS TO THE RICE AND NOODLES, PUT THE APPROPRIATE AMOUNT OF WATER AND LEAVE THEM ON A LOW HEAT

COOK THE PASTA.

5. Tomato Sauce SAUTÉ GARLIC IN OIL UNTIL FRAGRANT, ABOUT ONE MINUTE. ADD VINEGAR, TOMATO SAUCE, SALT AND PEPPER THEN BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 10 MINUTES TO THICKEN.

6. Assemble dish ASSEMBLE THE DISH BY SPREADING THE KOSHARY ON A PLATE IN AN EVEN MANNER, ADD PASTA, ADD CHICKPEAS AND ONIONS, PUT SAUCE ON TOP AND SERVE WITH DAKHA AND HOT SAUCE.

ENGLAND ‫إنجلترا‬

Battered cod with triple cooked chips INGREDIENTS 1

CUP

1/2 1

TSP

CUP

BEER 1L

SELF-RAISING

FLOUR

SALT

(250ML)

SODA

WATER,

OR

(COLD)

VEGETABLE

OIL,

FOR

DEEP

FRYING 4

(1KG)

BONELESS

FISH

FILLETS,

HALVED POTATOES LEMON

YLIMAF RARA

Method 1.

MIX FLOUR AND SALT IN A BOWL. MAKE A WELL IN THE MIDDLE OF THE BOWL OF FLOUR, ADD SODA WATER BIT BY BIT, MIXING WITH A WHISK

2.

IN A ZIP LOCK BACK, ADD THE FISH CHUNKS, AND THEN ADD THE BATTER MIX, GENTLY COMBINE THE FISH AND BATTER.

3.

SPRAY THE AIR FRYER WITH OIL, PLACE THE COATED FISH PIECES IN THE AIR FRYER AND COOK ON 200 C FOR 10 MINS , TURN OVER THE FISH, AND COOK FOR A FURTHER 5 MINUTES UNTIL CRISPY.

4.

PEEL AND CHOPPED THE POTATOES, BOIL THE IN WATER WITH A PINCH OF SALT.

RINSE AND ALLOW THEM TO DRY

5.

IN ZIP LOCK BACK ADD THE POTATOES, ADD SOME OLIVE OIL , SHAKE THE BAG , THEN ADD TO THE AIR FRYER COOK FOR 10 MINUTES ON 200 C.

6.

FOR THE 3RD PHASE OF COOKING THE CHIPS, HEAT A LITTLE OIL IN A FRYING PAN AND ADD THE FRIES TO GIVE AN EXTRA CRISPY COAT.

7.

SERVE WITH A WEDGE OF LEMON

SYRIA ‫سوريا‬

Kishkeh INGREDIENTS 400G

FULL

400G

LABNEH

1

ONION

RED

FAT

YOGURT

FULL

FAT

CHOPPED

INTO

TINY

SQUARES 2

TBSP

CORIANDER

CHOPPED

FINELY 1

TBSP

200 10

SALT

MLS

OLIVE

WALNUTS

OIL

CHOPPED

1

TOMATO

CHOPPED

1

TOMATO

SLICED

1

CUCUMBER

3/4

CUP

OF

LONG FINE

IN

SMALL SQUARES

SLICES

BULGAR

WHEAT

YLIMAF RARA

Method 1.

SOAK THE BULGAR WHEAT IN 2 CUPS OF HOT WATER, COVER AND LEAVE FOR AN HOUR

2. .MIX THE ONION, LABNEH, YOGURT AND SALT. ADD OLIVE OIL, CORIANDER AND 90% OF THE WALNUTS MIX UNTIL ALL SMOOTH

3.

ADD BULGARIWHEAT , MIX AND COVER BOWL WITH KITCHEN ROLL , POP ON THE LID AND PUT IN FRIDGE AN HOUR .

4.

SPREAD ON A PLATE, MAKE GROOVES WITH A SPOON IN A PATTERN , DECORATE WITH CHOPPED TOMATOES AND CUCUMBER AND LAST 10% OF WALNUTS AND TOMATOES SLICES

4.

POUR OLIVE OIL OVER THE TOP AND EAT WITH ARABIC BREAD.

INDIA ‫الهند‬

Meat Stew INGREDIENTS 1/2

KG

MEAT

1/2

KG

SLICED

RED

ONIONS

SALT CHILLI

FLAKES

OIL GARAM 1

TBSP

MASALA EACH

GINGER

AND

OF

(MIXED

SPICES)

CHOPPED

GARLIC

YLIMAF DEMHA

Method 1.

HEAT OIL IN A PRESSURE COOKER AND ROAST SOME SPICES LIKE 2-3 CLOVES, 4-5 PEPPER CORNS, 1 CINNAMON STICK, 1/2 TSP CUMIN, 1 LARGE AND 1 SMALL CARDAMOM. ROAST FOR NOT MORE THAN A FEW SECONDS.

2.

ADD 1 TBSP CHOPPED GARLIC AND 1 TBSP CHOPPED GARLIC AND FRY FOR A MINUTE. ADD THE SLICED ONIONS AND FRY THEM TILL THEY TURN TRANSLUCENT.

3.

THEN ADD THE MEAT AND MIX IT ALL UP. ADD CHILLY FLAKES AND SALT AS PER TASTE REQUIRED. ADD A 1/4 CUP WAITER AND PRESSURE COOK FOR ABOUT 15 MINS (OR UNTIL THE MEAT IS 90 PERCENT COOKED).

4.

THEN ON MEDIUM HEAT COOK THE MEAT AND ONIONS UNTIL ALL THE WATER EVAPORATES AND THE OIL SEPARATES FROM THE MIXTURE. YOU WILL END UP WITH A VERY THICK GRAVY AND YOU MAY WANT TO ADD SOME BOILED WATER TO THIN IT DOWN.

5.

MEAT STEW IS DONE AND YOU CAN DISH IT OUT AND SERVE IT WITH HOT WITH INDIAN NAN.

INDIA ‫الهند‬

Kaali Dal Gosht (whole masur lentils with meat) INGREDIENTS 1/2

TSP

CUMIN,

2

ONIONS

CHOPPED

2

TOMATOES

COARSELY,

CHOPPED

COARSELY, 1 2 1

TBSP TSP 1/2

GINGER RED

TSP

1/2

TSP

1/2

KG

1

CUP

GARLIC

CHILLY

PASTE,

POWDER,

CORIANDER

TURMERIC

POWDER,

POWDER,

MEAT,

RED

WHOLE

MASUR

LENTILS, SALT

TO

FINELY

CHOPPED TO

CORIANDER

GARNISH

YLIMAF

LEAVES

TASTE,

DEMHA

Method 1.

GRIND THE ONIONS AND TOMATOES TOGETHER TO FORM A PASTE. KEEP IT ASIDE.

2.

HEAT OIL IN A PRESSURE COOKER. ADD THE CUMIN SEEDS AND FRY FOR A FEW SECONDS. ADD THE ONION- TOMATO PASTE ALONG WITH THE GINGER- GARLIC PASTE AND SPICES (YOU CAN ADJUST SPICE QUANTITIES AS PER YOUR TASTE). ADD THE SALT TOO. FRY THE MIXTURE IN THE POT WHILE CONSTANTLY STIRRING. FRY UNTIL THE OIL SEPARATES.

3.

THEN PUT IN THE MEAT AND MIX IT UP. ON MEDIUM FLAME KEEP COOKING THE MIXTURE UNTIL ALL THE WATER DRIES UP. KEEP STIRRING.

4.

THEN ADD THE LENTILS AND ABOUT 2-3 CUPS OF BOILED WATER. ONCE THE MIXTURE SIMMERS, PRESSURE COOK IT FOR ABOUT 15-20 MINS OR UNTIL THE MEAT AND LENTILS ARE COOKED.

5.

THE DISH IS NOW COMPLETE AND YOU MAY GARNISH IT WITH FINELY CHOPPED CORIANDER LEAVES. SERVE IT WITH BASMATI RICE.

‫‪BRAZIL‬‬

‫البرازيل‬

Brigadeiro INGREDIENTS 1

TBSP

375

ML

BUTTER SWEET

CONDENSED

MILK 3

TBSP

OF

CHOCOLATE

POWDER CHOCOLATE

SPRINKLES

YLIMAF E

ITNACLAVA

ANEHLIV

Method 1.

PUT ALL THE INGREDIENTS IN A PAN ON A LOW HEAT)

2.

MIX THE INGREDIENTS UNTIL ALL OF THEM ARE DISSOLVED

3.

WHEN IT STARTS BOILING THE BRIGADEIRO WILL START TO HARDEN AND YOU SHOULD START TO SEE THE BOTTOM OF THE PAN. THIS IS HOW YOU KNOW YOU CAN TURN OF THE HEAT.

4.

WAIT FOR IT TO COOL.

5.

NOW THE BRIGADEIRO IS READY TO BE ROLLED. PUT SOME BUTTER ON YOUR HANDS SO IT DOES NOT STICK AND THEN ROLL THEM INTO BALLS AND COVER WITH CHOCOLATE SPRINKLES

6.

NOW YOUR BRIGADEIRO IS READY TO BE TASTED! ENJOY

SCOTLAND ‫اسكتلندا‬

Fruit n Nut Scones INGREDIENTS 225G

SELF

RAISING

50G

MARGARINE

50G

SUGAR

1/2

TSP

125ML 25G

BAKING

FLOUR

POWDER

MILK

DRIED

(SOAKED

FRUIT

IN

EARL

AND

NUTS

GREY

TEA

OVERNIGHT)

YLIMAF HAIBBUS

Method 1.

PREHEAT OVEN TO 200 C

2.

SIEVE FLOUR INTO BOWL. CUT MARGARINE AND RUB INTO DRY MIXTURE UNTIL IT LOOKS LIKE BREADCRUMBS

3.

GENTLY FOLD IN MILK - MIX UNTIL IT FORMS A SOFT DOUGH

4.

ROLL OUT ON TO FLOURED SURFACE TO 2 INCH THICK, THEN CUT USING A SCONE SHAPE CUTTER. DUST TOPS WITH EGG-WASH AND PLACE ON FLOURED BAKING TRAY

5.

BAKE IN OVEN (PREHEATED 200 C) FOR APPROX 10-15 MINUTES.

ALLOW TO REST AND COVER WITH CLEAN CLOTH

SERVE WITH CLOTTED CREAM AND JAM. ENJOY!

‫‪MEXICO‬‬

‫المكسيك‬

Tres leches cake INGREDIENTS 3

EGGS,

1

CUP

SUGAR,

1

CUP

OF

1

TSP

BAKING

1

TSP

VANILLA

PINCH

OF

FLOUR, POWDER, EXTRACT,

CINNAMON,

1

CUP

WHIPPING

CREAM,

1

CAN

SWEETENED

1

CAN

EVAPORATED

1

CUP

OF

CREAM, CREAM,

FRESH

STRAWBERRIES 1

CAN

OF

PEACH.

YLIMAF OJELATRA

Method 1.

HEAT THE OVEN AT 175C AND PREPARE A BAKING DISH APROXIMATE 10X15INCH

2.

FIRST BEAT THE EGG WHITES IN AN ELECTRIC MIXER TILL STIFF PEAK GRADUALLY ADD THE SUGAR, THEN THE EGG YOLKS ONE AT THE TIME TILL WELL MIXED BEFORE ADDING THE NEXT ONE.

3.

ON A MEDIUM SPEED ADD THE FLOUR, VANILLA EXTRACT, BAKING POWDER, THE PINCH OF CINNAMON AND THE CUP OF MILK.

4.

BAKE IT FOR 20-25 MINUTES. LET IT COOL DOWN COMPLETELY BEFORE CONTINUING

5.

MIX THE CONDENSED MILK, SWEETENED MILK AND CREAM, YOU CAN USE THE BLENDER OR JUST MIXED FOR A FEW MINUTES TILL WELL INTEGRATED.

6.

ONCE THE SPONGE IS READY AND COOL, WITH A FORK YOU NEED TO MAKE WHOLES ON THE BREAD. AFTER THAT THE "TRES LECHES" MIXTURE WILL BE ADD IT TO THE SPONGE AND REFRIGERATED FOR A COUPLE OF HOURS.

7.

USE WHIPPED CREAM, FRESH STRAWBERRIES AND PEACHES TO DECORATED THE CAKE ONCE IS MOISTURE.

‫‪SPAIN‬‬

‫إسبانيا‬

Alubias con arroz (beans with rice) INGREDIENTS 200G

BEANS

1

ONION

1

CARROT

A

PINCH

3

GARLIC

150G 4

TSP

OF

SALT

CLOVES

RICE OIL

(BEANS)

1

1/2

TSP

OIL

1

TSP

PAPRIKA

(RICE)

YLIMAF ZEDNANREF

Method 1.

DICE 1 ONION AND 1 GARLIC CLOVE. PEEL AND SLICE 1 CARROT, CUT THE SLICES OF CARROT IN HALF

2.

PUT THE 200G OF BEANS, THE CARROT, SALT, ONION AND GARLIC CLOVE INTO A POT, LEAVE IT FOR 20 MINUTES

3.

IN A FRYING PAN HEAT OIL AND ADD SLICED GARLIC CLOVE. LET FRY

4.

TAKE THE GARLIC CLOVE OUT OF THE FRYING PAN AND ADD A TEASPOON OF PAPRIKA. ADD THE MIXTURE OF PAPRIKA TO THE POT WITH THE BEANS IN IT

5.

IN ANOTHER PAN, PUT A LITTLE OIL WITH A GARLIC CLOVE, 150G OF RICE AND 250ML OF WATER. LET IT COOK

6.

PUT THE BEANS AND RICE TOGETHER AND SERVE

RUSSIA ‫روسيا‬

Pancakes INGREDIENTS 1

CUP

1/2 2 1

TSP

TBSP

WARM

LABAN

SALT SUGAR

EGG

3/4 1/2 1

OF

CUP TSP

TBSP

FLOUR UNTIL

OF

HOT

WATER,

ADD

SODA

SUNFLOWER (APPROX MEDIUM

1

OIL

CUP

OR

THICKNESS)

YLIMAF HGUOHNEER

Method 1.

IN A LARGE BOWL ADD WARM LABAN, SUGAR AND SALT. ADD AN EGG AND HALF A CUP OF FLOUR, MIX IT WELL.

2.

BOIL 3/4 CUP OF WATER AND ADD SODA TO THE CUP. ADD IT TO THE MIXING BOWL AND MIX THOROUGHLY. SLOWLY ADD REMAINING OF FLOUR, UNTIL IT HAS SOME THICKNESS. ADD SUNFLOWER OIL AND MIX WELL AGAIN

3.

HEAT THE PANCAKE PAN WELL AND ADD A TINY BIT OF OIL.

SPOON THE BATTER INTO A LADLE SO IT CAN BE POURED INTO THE HOT PAN IN ONE GO. BROWN ON BOTH SIDES AND SERVE HOT.

4.

ENJOY WITH SOUR CREAM, MAPLE SYRUP, NUTELLA OR JAM!

INDIA ‫الهند‬

Lagan seekh INGREDIENTS 500G

MINCE

MUTTON 1

½ 1

½

OR

TBSP

TBSP TBSP

MEAT,

(BEEF,

LAMB)

GINGER

GARLIC GREEN

PASTE,

PASTE,

CHILI

(ADRAK)

(LAHSUN)

PASTE,

(HARI

MIRCH) 1

TBSP

CHOPPED

CORIANDER, 1 2

TBSP TSP

FRESH

(HARA

CHOPPED RED

CHILI

DHANYA)

MINT,

(PUDINA)

POWDER,

(LAL

MIRCH)

½

TSP

CORIANDER

POWDER,

(DHANYA)

½

TSP

TURMERIC

POWDER,

(HALDI) 1

TSP

GARAM

(GARAM TSP

SALT

MASALA)

CUMIN

TO

POWDER,

POWDER,

TASTE

(ZEERA)

YLIMAF

½

MASALA

DEERAF

Method 1.

MARINATE MINCE MEAT WITH GINGER, GARLIC, GREEN CHILI PASTE, FRESH CORIANDER, MINT, ALL SPICE, CUMIN , CORIANDER, SALT, RED CHILI AND TURMERIC

MIX WELL COVER AND MARINATE FOR TWO HOURS. OR OVERNIGHT IN THE FRIDGE.

2.

PREHEAT THE OVEN AT 200 C. MIX BREAD AND MILK, VERY WELL. MAKE THE MIXTURE SMOOTH SO IT MIXES EASILY IN MINCE WITHOUT LUMPS. BUT REMOVE ANY EXCESS MILK. SET ASIDE.

3.

FRY ONIONS AND SAVE THE OIL FOR TARKA. CRUSH FRIED ONION WITH HAND OR IN MIXER. MIX ONIONS AND BREAD MIXTURE IN MARINATED MINCE. ADD 1 BEATEN EGG AND LEMON JUICE AND MIX WELL AGAIN. LAGAN KA QEEMA IS READY TO BAKE.

4.

GREASE A DISH WITH OIL. FILL IN THE QEEMA MIXTURE.GARNISH WITH FRESH CORIANDER AND GINGER. BEAT 3 EGGS LIGHTLY WITH SALT AND RED CHILI. SPREAD THE LAYER ON QEEMA. HEAT OIL UNTIL SMOKING HOT IN A POT AND SPREAD EVENLY ON EGGS. THE EGGS ARE UNCOOKED, THEY WILL BAKE IN THE OVEN.

5.

NOW BAKE AT 200 C, GAS MARK 6 FOR 30 MINUTES. LAGAN KI SEEKH IS READY WHEN EGGS ARE FULLY COOKED.

IRELAND ‫إيرلندا‬

Irish Stew INGREDIENTS 500G

BEEF

CHUNKS

3-4

POTATOES

2-3

CARROTS

1 3

ONION CLOVES

OF

GARLIC

SALT PEPPER 2

TBSP

4

CUPS

1

OF

TBSP

TOMATO

BEEF

OF

PASTE

STOCK

WORCESTERSHIRE

SAUCE BUTTER 2 1

BAY TBSP

LEAVES OF

THYME

YLIMAF YHPRUM

Method 1.

CUT YOU BEEF INTO SMALL CUBES. SPRINKLE WITH SOME SALT. WARM BUTTER IN POT AND SAUTE THE BEEF UNTIL BROWNED.

2.

ADD GARLIC AND SAUTE, ADD BEEF STOCK, TOMATOE PASTE, THYME, WORCESTERSHIRE, BAY LEAVE AND SUGAR. STIR AND SIMMER. COVER AND SIMMER FOR 1 HOUR.

3.

PEEL AND CHOP THE CARROTS AND ONION. MELT BUTTER IN SEPARATE PAN, WARM BUTTER AND THEN SAUTE UNTIL GOLDEN BROWN, 10-15 MINS. SET ASIDE.

4.

AFTER AN HOUR OF SIMMERING THE BEEF STEW, ADD THE ONIONS AND CARROTS. CHOP POTATOES AND ADD. SEASON WITH SALT AND PEPPER.

SIMMER ALTOGETHER UNTIL VEGETABLES ARE COOKED THROUGH.

5.

TURN OFF STOVE. SERVE IN A BOWL AND GARNISH WITH PARSLEY, IF YOU LIKE.

SYRIA ‫سوريا‬

Fattet hummus INGREDIENTS HUMMUS 250G

½

DRY

TSP

CHICKPEAS

BICARBONATE

OF

SODA

TAHINI SAUCE 500G 4

NATURAL

CRUSHED

170-200G JUICE SALT

OF TO

GREEK

GARLIC

YOGHURT

CLOVES

TAHINI 3

LEMONS

TASTE

FOR GARNISH AND TO SERVE LEBANESE CHOPPED THE

SIZE

CUMIN RAW

FLATBREADS, INTO OF

SQUARES

A

50-CENT

NUTS

(PINE

SWEET

PAPRIKA,

CHILLI

CASHEW)

CHILI

PASTE,

FLAKES,

FRESH

SEEDS,

FRESH

CUCUMBER,

CHILLIES

AND

SPRING

ILAUOB

PICKLED

PICKLED

NUT,

OIL

POMEGRANATE

ONION

COIN

YLIMAF

OLIVE

MINT,

ABOUT

POWDER

70MLS

RED

ROUGHLY

Method 1. To cook chickpeas SOAK CHICKPEAS OVERNIGHT FOR (10-12 HOURS).

2.

DRAIN CHICKPEAS AND RINSE BEFORE ADDING TO A LARGE POT WITH ABOUT 8 CM OF WATER ABOVE THE CHICKPEAS. BRING TO BOIL. REDUCE HEAT TO LOW, AND SIMMER CHICKPEAS FOR 2 HOURS OR UNTIL THEY REACH YOUR DESIRED TENDERNESS (FIRM ON THE OUTSIDE BUT SOFT ON THE INSIDE).

YOU MAY NOTICE A FOAM DEVELOP WHILE COOKING. REMOVE BY SKIMMING THE SURFACE OF THE WATER WITH A METAL SPOON.

3.

ADD THE BICARBONATE OF SODA AND CONTINUE TO SIMMER FOR ANOTHER 30 MINUTES OR UNTIL THE PEEL IS QUITE SOFT; ADD WATER IF REQUIRED (CHICKPEAS SHOULD ALWAYS BE COVERED WITH WATER).

WHEN COOKED, DRAIN, RESERVING THE WATER

4. To Prepare Tahini WHISK TOGETHER THE YOGHURT, GARLIC, TAHINI AND LEMON JUICE

(YOU ARE AIMING FOR A MEDIUM CONSISTENCY SAUCE).

SEASON WITH SALT TO TASTE.

5. Prepare the bread YOU HAVE THREE CHOICES: - ALLOW THE PIECES TO DRY OVERNIGHT - FOR FEW HOURS IN AN UNCOVERED TRAY (THE ORIGINAL METHOD); - DEEP FRY THEM IN A PAN AND SET THEM ASIDE ON BAKING PAPER TO ABSORB THE OIL; OR DRIZZLE THEM WITH OLIVE OIL AND BAKE THEM IN THE OVEN UNTIL GOLDEN BROWN.

6. Assemble HEAT THE NUTS IN BUTTER (OR OIL OR GHEE) UNTIL GOLDEN.

TO ASSEMBLE, TAKE A BOWL OR DEEP LARGE PLATE AND LAYER THE COMPONENTS.

START WITH THE DRY OR CRISP FLATBREAD SQUARES, ADD PINCH OF SALT AND CUMIN, DRIZZLE OVER ABOUT 3-4 GENEROUS TABLESPOONS OF THE CHICKPEA WATER, ADD THE CHICKPEA ON THE TOP OF THE BREAD, THEN ADD THE TAHINI SAUCE.

DRIZZLE THE NUTS AND OIL ALL OVER THE FATTEH.

TOP WITH THE EXTRA CRISP BREAD STRIPS, POMEGRANATE SEEDS, CUMIN AND PAPRIKA POWDER, IF YOU LIKE.

SERVE

IMMEDIATELY

WITH

SOME

FRESH

MINT,

PICKLED

PICKLED CHILLIES, SPRING ONION AND CHILLI PASTE.

CUCUMBER,

‫‪UNITED ARAB‬‬ ‫‪EMIRATES‬‬

‫ا إل م ا ر ا ت ا ل ع ر ب ي ة‬ ‫المتحدة‬

Luqaimat INGREDIENTS 2

CUPS

1

TSP

1

½

DRY

TSP

PINCH 5

ALL

FLOUR

YEAST

SUGAR

OF

TBSP

PURPOSE

SALT

MASHED

SECRET

OF

A

POTATO

THE

LASTING

CRUNCH

½

TSP

CARDAMOM

½

TSP

SAFFRON

POWDER

¼

CUP

WARM

WATER

OIL

FOR

DEEP

FRYING

1

I

USED

SUNFLOWER

YLIMAF MIZAK

Method 1. ¼ CUP WARM WATER. KEEP ASIDE. SIFT FLOUR WITH SALT AND KEEP ASIDE. IN ¾ CUP WARM WATER, ADD ADD SAFFRON AND CARDAMOM TO

SUGAR AND YEAST. KEEP ASIDE FOR 5 MINUTES.

2.

TO THE FLOUR ADD THE MASHED POTATO, SAFFRON, AND CARDAMOM MIXTURE, AND STIR. GRADUALLY ADD THE YEAST MIXTURE AND KEEP ON STIRRING, UNTIL THE BATTER LOOKS LIKE CAKE BATTER, (DIFFERENT ALLPURPOSE FLOUR BRANDS REQUIRE DIFFERENT AMOUNT OF WATER.)

3.

LEAVE THE BATTER TO DOUBLE IN SIZE, MAY TAKE 30 TO 40 MINUTES. THE BATTER NOW SHOULD HAVE BUBBLES, AND BE SOMEWHAT BOUNCY.

4.

HEAT OIL. TAKE AROUND A TEASPOON FROM THE BATTER, AND CAREFULLY DROP IT IN THE OIL, IF IT FLOATS QUICKLY, THE OIL IS TOO HOT.

5.

SCOOP THE BATTER WITH YOUR FINGERS (TAKE AROUND

½ TABLESPOON

FROM BATTER), USE YOUR THUMP TO PUSH THE BATTER OFF YOUR FINGERS AND IN THE OIL, OR TAKE

½ TABLESPOON FROM BATTER USING A

SPOON AND PUSH THE BATTER OFF IT USING ANOTHER SPOON.

6.

AFTER 1 MINUTE OF FRYING, MOVE THE LAGAMAT AROUND USING A WOODEN SPOON OR SPATULA, THIS WILL MAKE THEM COOK EVENLY.

7.

WHEN THE DUMPLINGS ARE LIGHT BROWN, REMOVE THEM FROM OIL, AND PLACE THEM ON KITCHEN PAPER. POUR YOUR FAVORITE SYRUP ON TOP. SERVE AND ENJOY!

IRELAND ‫ايرلندا‬

Soda Bread INGREDIENTS 170G

WHOLEMEAL

170G

PLAIN

FOR

FLOUR

FLOUR

(PLUS

EXTRA

DUSTING)

1/2

TSP

SALT

1/2

TSP

BICARBONATE

290ML

OF

SODA,

BUTTERMILK

YLIMAF ERAOH

Method 1.

PREHEAT OVEN TO 200 C

2.

MIX DRY INGREDIENTS TOGETHER WELL. MAKE A WELL IN THE CENTRE OF THE MIXTURE AND ADD THE BUTTERMILK.

3.

MIX QUICKLY TO FORM A SOFT DOUGH. TURN ONTO FLOURED SURFACE AND KNEAD. FORM INTO A ROUND. CUT A CROSS ON TOP.

4.

BAKE FOR 30 MINUTES. (TEST BY TAPPING THE BOTTOM OF THE LOAF. IF IT SOUNDS HOLLOW, IT'S DONE.)

5.

COOL ON A WIRE RACK AND ENJOY WITH A QUALITY IRISH BUTTER.

PAKISTAN ‫باكستان‬

Chicken White Handi INGREDIENTS 1/2KG 2

CHICKEN

TBSP

BREAST

COOKING

OIL

1

TSP

GINGER

1

TSP

CORIANDER

1

TSP

CUMIN

1

TBSP

WHITE

1/2

TSP

BLACK

1/2

POWDER

PEPPER

POWDER

PEPPER

POWDER

SALT

TSP

150ML

SEVEN

SPICE

COOKING

200ML 6

POWDER

COCONUT

TSP

TSP

PASTE

POWDER

1/2

1

GARLIC

CREAM

WATER

GREEN

LENGTH

POWDER

CHILLIES

CUT

INTO

TWO

WISE

CORIANDER

FOR

GARNISH

YLIMAF TTUB

Method 1.

HEAT OIL IN A PAN AFTER 2-3 MINUTES . ADD SALT AND FRY CHICKEN ON MEDIUM HEAT FOR 4-5 MINUTES UNTIL IT CHANGES COLOUR.

2.

ADD GARLIC GINGER PASTE AND WATER. COVER AND COOK TUNTIL CHICKEN IS TENDER .

3.

ADD WHITE PEPPER -COCONUT POWDER-CUMIN AND CORIANDER POWDER AND LET IT COOK FOR 5 MINUTES

4.

ADD COOKING CREAM AND GREEN CHILLIES COOK ON VERY LOW HEAT FOR 5 MINUTES . WHEN OIL COMES UP AND GRAVY AS YOU REQUIRE ADD BLACK PEPPER ,SEVEN SPICE POWDER MIX WELL REMOVE FROM

5.

HEAT

TAKE OUT IN A DISH GARNISH WITH CORIANDER SERVE WITH NAAN BUTTER NAAN OR GARLIC NAAN

BULGARIA ‫بلغاريا‬

Banitsa INGREDIENTS 12 8

½

SHEETS TBSP LB

FILO

PASTRY

BUTTER

SIRENE

CHEESE)

OR

(BULGARIAN FETA,

COARSELY

CRUMBLED

¾

LB

BULGARIAN

(PREFERABLY

YOGURT

SHEEP'S

MILK

YOGURT) 4 1

WHOLE EGG

EGGS

YOLK

SALT PEPPER

YLIMAF AVEILTOGOB

Method 1.

CRACK THREE OF THE EGGS AND BEAT THEM. THEN YOU WILL ONLY NEED THE EGG WHITE OF THE 4TH EGG. CAREFULLY SEPARATE IT FROM THE EGG YOLK AND PUT THE YOLK TO ONE SIDE AND MIX IT WITH 1 TBSP OF YOGHURT. ADD THE BAKING SODA TO THE BOWL OF YOGHURT AND MIX TOGETHER. THEN TRANSFER THIS TO THE BEATEN EGGS AND MIX AGAIN UNTIL IT IS HOMOGENOUS. NEXT COMES THE FLOUR, YOU ONLY NEED 1 TBSP IN THE MIX.

2.

IT IS IMPORTANT TO SAY HERE THAT YOU CAN USE BUTTER OR OIL OR A MIXTURE OF BOTH IN YOUR BANITSA. NORMALLY GO FOR BOTH AND CUT THE HARD BUTTER INTO SMALL PIECES, SO IT IS EASIER E TO SPREAD IT EVENLY ACROSS THE PASTRY. USE NORMAL VEGETABLE OIL ON THE BOTTOM OF MY BAKING TRAY BEFORE PUTTING THE BANITSA ROLLS IN IT, THAT WAY IT IS NICE AND CRISPY AND NOT STUCK IN THE END.

3.

OPEN THE PACK OF FILO PASTRY AND START PUTTING ALL OF THE INGREDIENTS ON EVERY SHEET. USUALLY SPREAD A BIT OF THE EGG MIXTURE SO THE WHOLE SHEET IS COVERED, THEN PUT A FEW BUTTER PIECES ON TOP. TO FINISH, TOP IT UP WITH A BIT OF CRUMBLED FETA CHEESE. AFTER THIS IS DONE, ROLL THE PASTRY SHEET WITH THE INGREDIENTS INSIDE AND PLACE IT ON THE PRE-OILED BAKING TRAY.

4.

JUST BEFORE YOU ARE READY TO PUT THE BANITSA IN THE PRE-HEATED TO 180°C OVEN, PUT SOME BUTTER PIECES ON TOP OF IT AND MAKE SURE THEY ARE EVENLY DISTRIBUTED. THIS WOULD MAKE IT LOOK MORE GOLDEN-BROWN AND DELICIOUS.

5.

ABOUT HALFWAY THROUGH THE BAKING, TAKE YOUR BANITSA OUT OF THE OVEN AND SPREAD THE EGG YOLK AND YOGHURT MIX ON TOP BY USING A BRUSH. THIS IMPROVES THE OVERALL LOOK AS IT GIVES GREAT COLOUR TO THE BANITSA AND A SHINY TEXTURE ON TOP. AFTER YOU DO THAT, PUT THE BANITSA BACK IN THE OVEN FOR ANOTHER 15-20MINS. THE OVERALL BAKING TIME IS ABOUT 30-35MINS, DEPENDING ON THE OVEN.

6.

CAREFULLY REMOVE THE BANITSA FROM THE OVEN AND SPRINKLE A GOOD AMOUNT OF COLD WATER AND THEN COVER THE WHOLE TRAY WITH A CLEAN CLOTH. THIS WOULD ALLOW THE STEAM TO STAY UNDER THE CLOTH AND MAKE THE BANITSA SOFT.

PALESTINE ‫فلسطين‬

Alghraibah with pistachio filling )‫(الغريبه‬ INGREDIENTS ALGHRAIBAH 2

CUPS

FLOUR

1

CUP

BUTTER

1

CUP

OF

PINCH 1

TP

OF

OF

(ROOM

ICING

SUGAR

SALT

GROUND

MAHLAB

TEMP)

MASTIC

(PALESTINIAN

AND

SPICES)

PISTACHIO FILLING CRUSHED 1-2 2-3

TBSP TBSP

BUTTER

(ROOM

SUGAR

SYRUP

ORANGE

TEMP)

BLOSSOM

WATER PINCH

OF

GROUND

MASTIC

YLIMAF

1-2

TBSP

PISTACHIOS

IWASI

Method 1. Prepare the Alghraibah SIFT THE FLOUR AND SALT TOGETHER. WHISK THE BUTTER VERY WELL UNTIL PALE YELLOW IN COLOUR. ADD THE ICING SUGAR AND WHISK UNTIL WELL COMBINED. ADD THE FLOUR AND WORK GENTLY WITH YOU HAND FOLDING THE DOUGH UNTIL THE FLOUR DISAPPEARS (DO NOT OVER MIX)

LEAVE THE DOUGH 2 HOURS TO REST

AFTER THE 2 HOURS FOLD AGAIN WITH HANDS GENTLY AND IT IS READY TO BE FILLED

2. Prepare Pistachio Filling CRUSH THE WHOLE PISTACHIOS IN A FOOD PROCESSOR. ADD THE BUTTER, ORANGE BLOSSOM WATER, SUGAR SYRUP AND THE MASTIC THEN MIX AGAIN UNTIL WELL COMBINED.

SHAPE THE FILLING USING HANDS IN TO SMALL BALLS TO BE READY

3. Shape and Fill SHAPE THE BUTTER AND FLOUR DOUGH INTO SMALL BALLS. FILL THE DOUGH BALL WITH A BALL OF PISTACHIO AND CLOSE WELL

PUT ON A PARCHMENT PAPER AND GENTLY PRESS ON IT WITH YOUR THUMB

ON EACH PIECE DECORATE WITH A HALF PISTACHIO IN THE MIDDLE

PUT IN THE OVEN FOR 10 MINUTES ONLY. IT SHOULD NOT CHANGE ITS COLOUR

KAZAKHSTAN ‫كازاخستان‬

Plov INGREDIENTS 1

1/2

1/3 2

LBS

CUP

BEEF

CANOLA

MEDIUM

OIL

ONIONS,

FINELY

CHOPPED 3

MEDIUM

CARROTS,

MATCHSTICKS 1

TSP

SALT

VEGGIES THE

RICE

1/2

TSP

FOR

+

1

GROUND

TSP

PAPRIKA

1

TSP

CUMIN

1

BAY

3/4

CUPS

CUPS

MEAT

TSP

SALT

BLACK

HOT

WATER

FOR

MEAT

LONG

GRAIN

RICE,

HOT

COOKING TSP

1

HEAD

RICE

GROUND OF

WHEN

CORIANDER

GARLIC

VONEGREM

1

WATER

YLIMAF

CUPS

FOR

PEPPER

BASMATI 4

AND

LEAVES

BRAISING 3

INTO

GRATED

THE

1/2

1

3-4

OR

CUT

Method 1.

TRIM BEEF OF EXCESS FAT, PAT THE MEAT DRY WITH A PAPER TOWEL AND CHOP INTO 1/2" TO 3/4" PIECES.

2.

PREHEAT YOUR OVEN (OR YOUR LARGE SOUP POT WITH A HEAVY BOTTOM), TO HIGH HEAT. ONCE HOT, STIR IN 1/3 CUP CANOLA OIL. ADD CHOPPED MEAT AND SAUTE UNCOVERED FOR 7 MIN OVER HIGH HEAT UNTIL MEAT IS BROWNED, STIRRING EVERY MINUTE OR SO SO IT DOESN'T STICK. NOTE: IT'S IMPORTANT TO PREHEAT THE DUTCH OVEN FIRST FOR THE MEAT TO SEAR OVER VERY HIGH HEAT, OTHERWISE IT WILL JUICE OUT AND BECOME DRY.

3.

REDUCE HEAT TO MEDIUM AND ADD CHOPPED ONION, STIRRING OFTEN UNTIL ONION IS SOFTENED (5 MINUTES). STIR IN SLICED CARROTS, 1 TSP SALT, 1/2 TSP PEPPER, 1 TSP PAPRIKA, 1 TSP CUMIN, 3-4 BAY LEAVES AND CONTINUE TO COOK OVER MEDIUM HEAT 5 MINUTES UNTIL CARROTS ARE SOFTENED.

4.

ADD 1 3/4 CUPS HOT WATER, COVER AND SIMMER OVER MEDIUM/LOW HEAT 45 MIN OR UNTIL MEAT IS TENDER.

5.

RINSE RICE UNTIL WATER RUNS CLEAR, THEN DRAIN AND SET ASIDE

6.

SPREAD RICE OVER THE MEAT AND ADD 4 CUPS HOT WATER. SPRINKLE THE RICE WITH 1 1/2 TSP SALT (DO NOT STIR), BRING TO A BOIL THEN REDUCE HEAT TO LOW AND LET COOK UNCOVERED UNTIL MOST OF THE WATER IS ABSORBED (10 MIN).

7.

CUT OFF THE BASE OF YOUR WHOLE GARLIC HEAD TO EXPOSE THE CLOVES. PUT YOUR HEAD OF GARLIC, CUT SIDE DOWN INTO THE CENTER OF THE RICE AND SPRINKLE THE TOP OF THE RICE WITH 1 TSP GROUND CORIANDER

8.

POKE 7-10 HOLES THROUGH THE RICE TO ALLOW STEAM TO ESCAPE TO THE SURFACE, REDUCE THE HEAT TO LOW THEN COVER AND COOK AN ADDITIONAL 15 MINUTES OR UNTIL RICE IS COOKED THROUGH. REMOVE THE GARLIC HEAD AND BAY LEAVES AND STIR EVERYTHING GENTLY TO COMBINE AND YOU'RE DONE.

INDIA ‫الهند‬

Shabjahani murghi INGREDIENTS 1-2

TBSP

FRESH

COARSELY 8-9 6

CHOPPED

GARLIC

TBSP

GINGER

CLOVES

BLANCHED

SILVERED

ALMONDS 4

TBSP

WATER

7

TBSP

VEGETABLE

1.5 10 1

KG

CHICKEN

CARDAMOM

CINNAMON

2

BAY

5

CLOVES

STICK

LEAVES

FINELY

2

TSP

GROUND

½

TSP

CAYENNE

7

TBSP TBSP

4

TBSP

PEPPER YOGHURT

SALT SINGLE

CREAM

SULTANAS

GARAM

MASALA

TOASTED

ALMONDS

AVLISD

TSP

ONIONS

CUMIN

NATURAL

TBSP

¼

CHOPPED

YLIMAF

300ML 1-2

PIECES

PODS

200G

1

OIL

Method 1.

ADD GARLIC, GINGER, BLANCHED ALMONDS AND WATER TO A BLENDER AND BLEND TO FORM A SMOOTH PASTE

2.

PUT THE OIL IN A WIDE NON STICK PAN OR A DEEP FRYING PAN AND SET OVER MEDIUM HEAT. WHEN HOT ADD CHICKEN PIECES AND BROWN ON EACH SIDE. ONCE BROWNED REMOVE FROM PAN WITH A SLOTTED SPOON AND PLACE IN A BOWL.

3.

PUT THE CARDAMOM, CINNAMON BAY LEAVES AND CLOVES IN THE SAME HOT OIL, STIR AND FRY THEM FOR A FEW SECONDS. ADD THE ONIONS AND FRY FOR 3-4 MINUTES OR UNTIL LIGHT BROWN

4.

ADD THE GARLIC, GINGER AND ALMOND PASTE FROM THE BLENDER. ADD THE CUMIN AND CAYENNE AND FRY FOR 2-3 MINUTES

5.

ADD 1 TABLESPOON OF YOGURT. STIR AND FRY FOR 30 SECONDS. NOW ADD ANOTHER TABLESPOON OF YOGURT. KEEP REPEATING THE PROCESS UNTIL ALL THE YOGURT IS INCORPORATED

6.

ADD YOUR CHICKEN PIECES AND ANY LIQUID THAT ACCUMULATED IN THE CHICKEN BOWL SALT AND CREAM. BRING TO A SIMMER COVER AND TURN HEAT TO LOW AND COOK GENTLY FOR 20 MINUTES.

7.

ADD THE SULTANAS AND TURN THE CHICKEN PIECES OVER AND COOK UNTIL THE CHICKEN IS TENDER OR FOR 10 MINUTES

8.

ADD THE GARAM MASALA AND STIR. SPRINKLE TOASTED ALMONDS TO SERVE

ENJOY!

**NOTE WHOLE SPICES IN THE DISH SHOULD NOT BE EATEN

NIGERIA ‫نيجيريا‬

Pounded yam and Egusi soup INGREDIENTS 1

TUBER

200G

AFRICAN

GROUND

YAM

MELON

SEEDS

(EGUSI) 450G 8

SHREDDED

PCS

12

OF

PCS

500G

COW

OF

MEAT

DRY

FISH

3

MEDIUM

5

FRESH

YELLOW

5

FRESH

RED

2

SACHETS

4

OF

–

TBSP

TBSP

OF

SALT

CRAYFISH

ONIONS PEPPERS

PEPPERS

TOMATO

GROUND

RED

TO

SHREDDED

GROUND

SEASONING

200ML

LEAVES

SKIN

3

1

PUMPKIN

PASTE PEPPER

CUBES

PALM

OIL

TASTE

YLIMAF MUNIBE

Method 1.

WASH, SEASON AND COOK MEAT WITH CHOPPED ONION, 3 SEASONING CUBES AND SALT TO TASTE.

2.

CLEAN UP DRY FISH AND COOK TILL ITS TENDER.

3.

BLEND THE PEPPERS (YELLOW, RED) WITH 1 ONION AND PUT ASIDE PUREE

4.

POUR THE PALM OIL IN A DRY POT, ALLOW TO HEAT UP AND POUR IN THE GROUND EGUSI WITH 70ML OF WATER AND PUREE AND MIX UNTIL A BATTER IS FORMED. CONTINUE TO MIX ON LOW HEAT FOR ABOUT 12MINS UNTIL BATTER DRIES UP.

5.

POUR IN COOKED MEAT, MEAT STOCK, SACHET TOMATO, LITTLE WATER AND ALLOW TO BOIL UP FOR 5MINS.

6.

AS IT BOILS, ADD IN GROUND PEPPER, CRAYFISH, DRY FISH, SEASON CUBE AND SALT TO TASTE. ALLOW TO COOK FOR 20MINS

7.

MIX IN THE PUMPKIN LEAVES, TURN OFF HEAT AFTER 2MINS AND PUT SOUP ASIDE. POUR 500ML OF WATER IN A POT AND PUT IN PEELED YAM CUT INTO CUBES, BOIL FOR 20MINS UNTIL YAM IS COOKED.

8.

DRAIN THE WATER AND USING A FOOD PROCESSOR, BLEND THE HOT YAM FOR ABOUT 5MINS UNTIL A SOFT FLUFFY TEXTURE IS GOT WITHOUT LUMPS.

SCOOP OUT AND MOLD POUNDED YAM INTO A ROUNDED FORM.

‫‪UNITED ARAB‬‬ ‫‪EMIRATES‬‬

‫ا إل م ا ر ا ت ا ل ع ر ب ي ة‬ ‫المتحدة‬

Muhammar (Sweet-Savoury Rice) INGREDIENTS 250ML

DATE

500ML

BOILING

4

SYRUP

CARDAMOM

WATER

PODS,

SMASHED 1

CINNAMON

500G FOR

BASMATI

30

WATER SALT 3 1

STICK

MINS AND

TO

TBSP TBSP

2

LITRES

TBSP

SALT

SEA

TASTE

VEGETABLE GROUND OF

STEEPED

SOAKED

OIL

CINNAMON

SAFFRON IN

ROSEWATER

1/4

CUP

THREADS, (60

ML)

YLIMAF

PINCH

1

IN

RICE,

ROOTBAH-LA

Method 1.

PUT THE DATE SYRUP IN A LARGE POT WHERE YOU WILL BE COOKING THE RICE. ADD THE BOILING WATER, CARDAMOM PODS, AND CINNAMON STICK AND PLACE OVER MEDIUM HEAT. BRING TO A BOIL, THEN DRAIN THE RICE PREPARED EARLIER AND ADD TO THE POT.

2.

STIR THE RICE, BRING BACK TO A BOIL, AND THEN REDUCE THE HEAT TO LOW AND COVER THE POT. LET SIMMER FOR 10 MINUTES, OR UNTIL THE RICE HAS ABSORBED THE LIQUID FULLY. TO DO THIS, CHECK AFTER 10 MINUTES AND TASTE FOR SALT; ADD MORE IF NECESSARY.

3.

MEANWHILE, HEAT THE OIL IN A SMALL PAN OVER MEDIUM HEAT.

WHEN THE RICE IS DONE, SPRINKLE THE HOT OIL OVER THE RICE AND SPRINKLE THE GROUND CARDAMOM AND ROSE WATER ALL OVER. USE A FORK TO MIX THE RICE AND FLUFF IT UP. WRAP THE LID WITH A CLEAN KITCHEN TOWEL AND LET THE RICE STEAM OVER VERY LOW HEAT FOR 10 MORE MINUTES.

4.

FLUFF IT UP AGAIN WITH A FORK, SPRINKLE A LITTLE SAFFRON-ROSEWATER ON TOP,.

SERVE HOT, EITHER ON ITS OWN OR WITH ANY FISH DISH THAT STRIKES YOUR FANCY.

INDIA ‫الهند‬

Dates and Rice Di Kheer INGREDIENTS 1 2

KG

FULL

DRIED

SOAKED LEAST &

CREAM

DATES

1/2

HOUR

CUP

1/4

SUGAR

CUP

FOR

WARM

UNCOOKED FOR

FEW

IN

OR

AT

WATER

FINELY

SOAKED

A

(CHHUARE)

OVERNIGHT

CHOPPED

1/4

MILK

1/2

ALMONDS

RICE

-

HOUR

-

BLANCHED,

TO

GARNISH 3-4

GREEN

ILLAICHI)

-

CARDAMOMS

(CHHOTI

POWDERED

YLIMAF LAB

Method 1.

BOIL MILK IN A HEAVY BOTTOMED PAN (KADHAI). DRAIN RICE AND ADD TO THE BOILING MILK.

2.

COOK ON LOW MEDIUM HEAT FOR 35-40 MINUTES, STIRRING FREQUENTLY, TILL THE RICE IS WELL COOKED AND BLENDS WELL WITH THE MILK. KEEP MASHING THE RICE GRAINS AND THE DATES (CHHUARAS) ALSO, IN BETWEEN. KEEP SCRAPING THE SIDES OF THE PAN (KADHAI) TOO. REMOVE FROM HEAT WHEN THICK.

3.

ADD SUGAR AND GREEN CARDAMOMS (ILLAICHI) POWDER. MIX AND TRANSFER TO A SERVING DISH.

4.

GARNISH WITH CHOPPED ALMONDS. SERVE HOT OR COLD.

JORDAN ‫ا أل ر د ن‬

Kefta bi saniyeh (one pan kefta) INGREDIENTS 500G

LAMB

MINCE

1

ONION

GRATED

1

CLOVE

GARLIC

4 1

TBSP TSP

1/4 1

1/2

CHOPPED

PARSLEY

SALT

TSP

TSP

MINCED

PEPPER

SEVEN

TSP

1

TBSP

I

MAGGI

SPICE

POWDER

CINNAMON

POWDER

COOKING

OIL

CUBE

2

TBSP

TOMATO

2

POTATOES

2

CARROTS

1

TOMATO

1

GREEN

BELL

PASTE

PEPPER

YLIMAF BUOYA

Method 1.

MIX THE LAMB MINCE WITH THE ONION, GARLIC, PARSLEY, SALT, PEPPER, SEVEN SPICE, CINNAMON AND OIL. TAKE A LARGE PYREX DISH AND SPREAD THIS MIXTURE, PRESSING IT DOWN WITH YOUR HANDS TO COVER THE ENTIRE BASE OF YOUR DISH. PLACE THE DISH IN THE OVEN ON 200 C AND COOK FOR 20 MINS. REMOVE CAREFULLY AS DISH WILL BE HOT.

2.

PEEL AND SLICE YOUR POTATOES AND CARROTS AND DEEP FRY THEM FOR A FEW MINUTES ON HIGH HEAT UNTIL SLIGHTLY GOLDEN. PAT DRY AND LAYER ON TOP OF THE MEAT LAYER. SLICE YOUR TOMATO AND BELL PEPPER AND PLACE ON TOP.

3.

BOIL ONE CUP WATER, ADD THE MAGGI CUBE AND THE TOMATO PASTE. STIR WELL AND LIGHTLY SEASON WITH SALT AND PEPPER AND A PINCH OF CINNAMON. POUR THE STOCK ON TOP OF YOUR MEAT AND VEGETABLES.

4.

COVER THE DISH WITH ALUMINUM FOIL AND RETURN TO THE OVEN ON 200 C AND COOK FOR 45 MINS. REMOVE FOIL AND COOK ANOTHER 10 MINS. GARNISH WITH PINE NUTS AND FINELY CHOPPED PARSLEY. SERVE WITH RICE OR BREAD. SAHTAIN! ENJOY!

LEBANON ‫لبنان‬

Zaatar Manakeesh INGREDIENTS FOR THE DOUGH 1

TBSP

YEAST

1

CUP

1

TSP

SALT

1

TSP

GRANULATED

WARM

3

CUPS

2

TBSP

WATER

SUGAR

ALL-PURPOSE OLIVE

FLOUR

OIL

FOR THE ZAATAR SPREAD 1/3

CUP

ZAATAR

1/4

CUP

OLIVE

OIL

YLIMAF HIKAF

Method 1. Prepare the dough IN A LARGE BOWL, ACTIVATE THE YEAST IN WARM WATER (10MINS)

2.

ADD THE SALT, SUGAR AND OLIVE OIL TO BOWL AND USE A WOODEN SPOON TO MIX UNTIL COMBINED. WAIT A FEW MINUTES, THEN ADD THE FLOUR INTO THE WET INGREDIENTS AND MIX WITH A SPOON UNTIL THE DOUGH BECOMES SHAGGY AND YOU’RE NO LONGER ABLE TO MIX.

3.

TRANSFER TO A FLOURED SURFACE AND KNEAD THE DOUGH BY HAND TO FORM A TIGHT BALL. PLACE THE DOUGH BACK INTO THE SAME OILCOATED BOWL. COVER WITH A PLASTIC WRAP OR TOWEL AND SET ASIDE AT ROOM TEMPERATURE TO RISE FOR 45-60 MINUTES.

4. Make the Zaatar Spread MIX THE ZAATAR WITH OLIVE OIL IN SMALL BOWL UNTIL IT FORMS A CONSISTENT AND SPREADABLE MIXTURE.

5. Assemble and Bake PREHEAT THE OVEN TO 450° F

DIVIDE THE DOUGH INTO 6-8 EQUAL PARTS. USE YOUR FINGERS TO SPREAD EACH PIECE INTO A ROUND FLAT DISC, ABOUT

½ INCH

THICKNESS.

PLACE 1-2 TABLESPOONS OF ZAATAR SPREAD ON EACH DOUGH AND SPREAD EVENLY. BAKE IN THE OVEN FOR 10-12 MINUTES, UNTIL THE DOUGH BECOMES LIGHT GOLDEN IN COLOR AND PUFFS SLIGHTLY.

THAILAND ‫ت ا ي ال ن د‬

Coconut and Pandan Agar INGREDIENTS 1.5 4.5 1.5 2

TBSP

CUPS CUPS

CUPS

1/2

AGAR

CUP

AGAR

WATER

POWDER

DIVIDED

SUGAR

COCONUT PANDAN

MILK

LEAVES

YLIMAF YRRAGAM

Method 1.

WASH AND CUT THE PANDAN LEAVES INTO 1 INCH PIECES.

2.

MAKE PANDAN JUICE BY MIXING 1/2 CUP WATER WITH 1/2 CUP PANDAN LEAF PIECES AND PULSING TOGETHER IN A BLENDER. STRAIN TO REMOVE THE LEAVES, RESERVING ONLY THE PANDAN JUICE. SET ASIDE.

3.

COMBINE THE AGAR AGAR POWDER WITH 4 CUPS OF WATER IN A SAUCEPAN ON THE STOVE. BRING TO A GENTLE BOIL AND ALLOW TO COOK FOR APPROXIMATELY 10 MINUTES, STIRRING OCCASSIONALLY. THEN ADD THE SUGAR AND STIR UNTIL DISSOLVED.

4.

ONCE THE AGAR AGAR HAS BEEN BOILED AND SUGAR DISSOLVED, REMOVE 2 CUPS AND PLACE INTO A SEPARATE BOWL. ADD THE PANDAN JUICE TO THIS BOWL AND STIR TO INCORPORATE. POUR INTO A SHALLOW PAN OR MOLD AND ALLOW THIS PANDAN-FLAVORED LAYER TO HARDEN AT ROOM TEMPERATURE.

5.

WHILE THE PANDAN AGAR IS SOLIDIFYING, ADD THE COCONUT MILK TO THE REMAINING AGAR AGAR ON THE STOVE. MIX TO INCORPORATE AND TURN THE HEAT DOWN TO LOW, KEEPING THE AGAR WARM BUT NOT CONTINUING TO BOIL.

6.

ONCE THE PANDAN LAYER HAS SOLIDIFIED, SLOWLY POUR THE WARM COCONUT AGAR AGAR LAYER ON TOP. ALLOW THIS LAYER TO SOLIDIFY, THEN REMOVE FROM MOLD OR CUT INTO DESIRED SHAPES.

TOP WITH FRESH YOUNG COCONUT MEAT, IF DESIRED, AND SERVE WHILE STILL FRESH.

SYRIA ‫سوريا‬

Chicken Shawarma INGREDIENTS CHICKEN OLIVE

THIGHS,

OIL,

GARLIC, SPICES, LEMON, MARINADE. VEGETABLES

FOR

INSIDE

SHAWARMA

(LETTUCE,

TOMATOES,

ONIONS,

FOR

YOGHURT

LEMON,

SALT

YOGHURT,

&

THE

ETC.)

SAUCE: PEPPER,

CUMIN

AND

GARLIC.

ONION

YLIMAF REDAN UOBA

Method 1.

MIX MARINADE - JUST MIX THE MARINADE DIRECTLY IN A ZIPLOCK BAG. A BAG WORKS BEST BECAUSE THE CHICKEN REMAINS NICELY COATED IN THE MARINADE. IF YOU PREFER TO USE A CONTAINER, EITHER TURN THE CHICKEN A FEW TIMES OR INCREASE THE MARINADE BY 50%.

2.

ADD CHICKEN INTO THE MARINADE. SEAL THE BAG, REMOVING EXCESS AIR, THEN MASSAGE TO COAT FROM THE OUTSIDE. LEAVE TO MARINADE FOR 12 TO 24 HOURS IN THE FRIDGE. IF YOU’RE PRESSED FOR TIME, EVEN 3 HOURS WILL DO!

3.

YOGURT SAUCE – MAKE THE YOGURT SAUCE SIMPLY BY MIXING THE INGREDIENTS THEN SET ASIDE FOR AT LEAST 20 MINUTES TO LET THE FLAVOURS MELD. THIS WILL KEEP FOR 3 DAYS IN THE FRIDGE.

4.

COOK CHICKEN EITHER ON THE STOVE OR ON THE BBQ. IT WILL GET A GREAT CRUST ON IT FROM THE SPICES, AND YOU WILL ADORE THE SMELL. IT SHOULD START TO SMELL AMAZING!

REST CHICKEN FOR AT LEAST 3 MINUTES BEFORE SERVING TO ALLOW THE JUICES TO REDISTRIBUTE THROUGHOUT THE FLESH, ELSE THEY WILL JUST RUN OUT EVERYWHERE WHEN YOU SLICE THE MEAT.

TO SERVE, JUST PILE EVERYTHING ON A PLATTER AND LET EVERYBODY MAKE THEIR OWN WRAPS! THE CHICKEN, LETTUCE, TOMATO SLICES, ONION, YOGURT SAUCE AND WARMED FLATBREADS – HOMEMADE OR STORE BOUGHT. IF THE CHICKEN IS ON THE LARGER SIDE, I SOMETIMES SLICE IT. BUT IF THEY ARE SMALLER, I TEND TO JUST LEAVE THEM WHOLE.

‫‪UNITED ARAB‬‬ ‫‪EMIRATES‬‬

‫ا إل م ا ر ا ت ا ل ع ر ب ي ة‬ ‫المتحدة‬

Machbous INGREDIENTS 1

TBSP

CARDAMOM

1

TBSP

SAFFRON

60 1

ML

KG

ROSE

LAMB

5

WHOLE

4

CLOVES

2

TBSP

WATER

(CUBED)

CARDAMOMS

BAHARAT

1

TBSP

SALT

1

TBSP

TURMERIC

300G

RICE

75G

RAISINS

75G

SPLIT

2

TBSP

PEAS

OIL

YLIMAF DIMAH

Method 1.

SOAK HALF THE GROUND CARDAMOM AND SAFFRON IN ROSE WATER AND SET ASIDE. PUT MEAT IN A POT WITH WATER TO COVER, WHOLE CARDAMOM, CINNAMON, CLOVES AND HALF A TABLESPOON OF BAHARAT. COVER AND COOK FOR 1.5 HOURS AFTER ADDING SALT TO TASTE AND TURMERIC. COOK UNTIL TENDER.

2.

WASH RICE WELL AND STRAIN. MINCE ONIONS, BOIL SPLIT PEAS UNTIL SOFT, WASH RAISINS AND DRAIN.

3.

REMOVE MEAT FROM POT AND SPRINKLE WITH HALF TBSP GROUND CARDAMOM AND HALF TSP BAHARAT.

4.

IN A CLEAN POT, PUT THE ONIONS AND COOK, COVERED, UNTIL THEY BEGIN TO BROWN. SPRINKLE IN 1 TBSP. WATER, THEN STIR IN OIL, SPLIT PEAS, RAISINS, SALT TO TASTE AND THE REMAINING BAHARAT. ADD MEAT TO POT AND FRY FOR A FEW MINS. ADD STRAINED RICE TO POT, STIR WELL, THEN ADD MEAT BROTH TO JUST COVER RICE.

COVER POT WITH LID AND COOK ON LOW HEAT FOR 30 MINUTES.

5.

SPRINKLE ROSE WATER MIXTURE OVER THE RICE AND LEAVE FOR FURTHER 10-15 MINS.

SERVE AND ENJOY

PAKISTAN ‫باكستان‬

Mutton Nihari INGREDIENTS 1

KG

MUTTON,

PORTION

PREFERABLY

(CUT

4

TBSP

2

MEDIUM

INTO

GHEE/

8-10

CLARIFIED

ONIONS

,

SHANK

PIECES) BUTTER

FINELY

SLICED 1

TSP

GINGER

1

TSP

GARLIC

SALT 2

TO

TSP

1/2

PASTE PASTE

TASTE

CORIANDER

TSP

TURMERIC

POWDER POWDER

3

TBSP

WHEAT

FLOUR

3

TBSP

NIHARI

MASALA

YLIMAF INARFAJ

Method 1.

HEAT GHEE (YOU CAN USE OIL AS WELL BUT GHEE MAKES IT TASTIER) IN A DEEP BOTTOM STOCK POT. ONCE THE GHEE IS HOT, ADD THE SLICED ONIONS AND FRY TILL THEY START TO TURN BROWN.

2.

ADD MUTTON PIECES, GINGER PASTE, GARLIC PASTE, CORIANDER POWDER, TURMERIC POWDER AND SALT. MIX WELL TO COAT THE MUTTON IN GHEE AND SPICES. SAUTÉ FOR 5 MINS.

3.

ADD THE NIHARI MASALA AND 8 CUPS OF WATER. MIX WELL, COVER AND COOK ON VERY LOW HEAT FOR ABOUT 4 HOURS UNTIL THE MEAT IS TENDER. KEEP CHECKING IN BETWEEN. THE WAY TO KNOW THAT THE MEAT IS COOKED IS WHEN IT BREAKS EASILY WITH A WOODEN SPOON.

4.

DISSOLVE WHEAT FLOUR IN HALF CUP OF WATER SUCH THAT THERE ARE NO LUMPS. SLOWLY ADD IT TO THE GRAVY. STIR TO MIX IT WELL IN THE GRAVY AND LET IT SIMMER FOR ANOTHER 10-15 MINS TILL THE GRAVY THICKENS.

5.

SPRINKLE SOME LIME JUICE AND GARNISH WITH GINGER STRIPS AND FRESH CORIANDER LEAVES. SERVE HOT.

LEBANON ‫لبنان‬

Riz B Haleeb (rice pudding) INGREDIENTS 4

CUPS

10-12 1/2 2-4 2

OF

TSP

CUP TBSP

TSP

OF

MILK

OF

OF

SUGAR

TO

TASTE

RICE

OF

CORN

ORANGE

FLOUR BLOSSOM

WATER PISTACHIO

AS

A

GARNISH

YLIMAF DIHSAR

Method 1.

RINSE THE RICE THEN LET DRY. BOIL THE MILK WITH THE SUGAR AND RICE ON LOW HEAT FOR 15 MINUTES OR UNTIL THE RICE SOFTENS ALL WHILE STIRRING CONTINUOUSLY.

2.

AS THE RICE SOFTENS ADD THE ORANGE BLOSSOM WATER AND THE CORN FLOUR AND STIR IT IN AND BOIL/STIR FOR ANOTHER 5 MINUTES OR UNTIL THE PUDDING HARDENS AND GAINS THE CONSISTENCY OF YOGURT. IF YOU ADD TOO MUCH CORN FLOUR THE PUDDING BECOMES TOO JELLO-LIKE AND IF YOU ADD TOO LITTLE IT'LL TAKE ON A MORE WATERY CONSISTENCY. THIS IS A PERSONAL PREFERENCE. TRY ADDING 2 FIRST THEN INCREASE IF YOU NEED TO.

3.

AS THE PUDDING HARDENS, POUR IT IN YOUR HEAT-RESISTANT SERVING CUPS/PLATES AND LET REST FOR A FEW MINUTES BEFORE GARNISHING WITH PISTACHIO AND REFRIGERATING.

4.

SERVE COLD

CANADA ‫كندا‬

Mixed Gravy Poutine INGREDIENTS 3

LARGE

RUSSET

POTATOES,

SCRUBBED 3

TBSP

1

½

1

TSP

OLIVE

TSP

OIL

SALT,

DIVIDED

PEPPER,

DIVIDED

6

TBSP

¼

CUP

2

½

2

TSP

3

TBSP

CORNSTARCH

2

TBSP

WATER

1

½

BUTTER

ALL-PURPOSE

CUPS

BEEF

FLOUR

STOCK

WORCESTERSHIRE

CUPS

CHEESE

TOPPINGS

BACON,

SAUCE

CURD

YOU

JALAPENOS,

WANT ETC

LIKE,

YLIMAF

ANY

UNSALTED

YRUHDUOHC

Method 1.

PREHEAT THE OVEN TO 450˚F (230˚C). LINE 2 BAKING SHEETS WITH PARCHMENT PAPER.

2.

SLICE THE POTATOES INTO MATCHSTICKS BY QUARTERING LENGTHWISE. CUT THE QUARTERS LENGTHWISE INTO

¼-INCH SLICES, THEN CUT INTO ¼-

INCH (6 MM) MATCHSTICKS.

3.

PLACE THE POTATOES IN A LARGE BOWL. DRIZZLE WITH THE OLIVE OIL AND SPRINKLE WITH 1 TEASPOON OF SALT AND

½ TEASPOON OF PEPPER.

TOSS TO COAT.

4.

BAKE FOR 25 MINUTES, FLIPPING HALFWAY THROUGH, UNTIL GOLDEN BROWN

5.

IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT, ADD THE BUTTER AND FLOUR. WHISK UNTIL THE MIXTURE IS A GOLDEN BROWN. ADD THE BEEF STOCK, WORCESTERSHIRE, REMAINING REMAINING

½ TEASPOON OF SALT AND

½ TEASPOON OF PEPPER. BRING TO A BOIL, WHISKING

CONTINUOUSLY.

6.

ADD THE WATER TO THE CORNSTARCH IN A SMALL BOWL AND MIX UNTIL DISSOLVED. ADD THE CORNSTARCH SLURRY TO THE GRAVY AND STIR UNTIL THICKENED. REMOVE FROM THE HEAT AND COVER TO KEEP THE GRAVY HOT.

7.

TRANSFER THE BAKED FRIES TO A LARGE BOWL, ADD THE CHEESE CURDS, AND POUR THE HOT GRAVY OVER THE TOP. TOSS TO COAT. ENJOY!

KENYA ‫كينيا‬

Nyama Choma INGREDIENTS 1.25KG 5 1

GOAT

CLOVES BULB

1

RED

1

LEMON

OR

⅓

PIECE

½

CUP

1 2 1

GARLIC

WHOLE

ACROSS

TBSP TBSP TBSP

IN

THE

CUT

MIDDLE ONION

LARGE

JUICED GINGER

EXTRA

VIRGIN

GROUND GROUND

OLIVE

OIL

CUMIN PAPRIKA

SALT

STOCK

6

SPRIGS

2

BIRD-EYE TBSP

GARLIC

WHITE

2

¾

MEAT

CUBES FRESH

ROSEMARY

CHILLIS

DE-SEEDED

SALT

YLIMAF WOHSRAW

Method 1.

IN A BOWL, COMBINE GARLIC, GINGER, ONION, LEMON JUICE, OLIVE OIL, CUMIN, PAPRIKA, SALT, STOCK CUBES, ROSEMARY, AND CHILI.

2.

PLACE THE MEAT IN A LARGE BOWL AND TOSS IT WITH HALF OF THE MARINADE. SET THE OTHER MARINADE ASIDE, TO BE USED IN BASTING THE NYAMA CHOMA.

3.

USE A KNIFE TO MAKE SLITS 2 INCHES OR 5 CM APART ON THE GOAT LEG AND MASSAGE THE MARINADE INTO THE MEAT, MAKING SURE TO ALSO COVER THE SLITS. COVER THE MEAT WITH ALUMINUM FOIL AND ALLOW TO MARINATE OVERNIGHT OR FOR AT LEAST FOR 2 HOURS.

4.

REMOVE THE MARINATED GOAT MEAT FROM THE FRIDGE AND ALLOW IT TO COME TO ROOM TEMPERATURE FOR AT LEAST AN HOUR, BEFORE SETTING IT ON THE BARBECUE. DURING THIS TIME, PREPARE YOUR GRILL AND SET IT TO HIGH. COVER YOUR GRILL WITH ASHES IF USING A CHARCOAL GRILL, TO PREVENT IT FROM GETTING TOO HOT

5.

GRILL THE MEAT ON HIGH FOR APPROXIMATELY 3 MINUTES ON EACH SIDE, OR UNTIL IT ATTAINS A PROPER COLOR THEN TRANSFER TO A TRIPLE LAYER OF FOIL PAPER.

6.

PLACE TWO SPRIGS OF ROSEMARY AND THE BULB OF GARLIC ON TOP OF THE GOAT LEG. COVER THE MEAT LOOSELY WITH FOIL SO IT RESEMBLES A TENT.

7.

SET IT ON A BAKING TRAY OR GRILLING RACK, TRANSFER TO THE BARBECUE GRILL THEN COVER THE LID, TRYING TO MAINTAIN THE TEMPERATURE AT MEDIUM-LOW OR BETWEEN 180 AND 200 C. GRILL AT MEDIUM-LOW FOR ONE AND A HALF HOURS, TURNING FROM TIME TO TIME.

8.

ONCE THE TIME IS UP, MIX THE HONEY WITH 2-3 TABLESPOONS OF HOT WATER. UNCOVER THE MEAT AND BASTE IT WITH THE HONEY GLAZE. CONTINUE TO GRILL FOR A FURTHER 15-30 MINUTES OR UNTIL THE DESIRED BROWNNESS HAS BEEN ACHIEVED AND THE JUICES RUN CLEAR, OR IT HAS AN INTERNAL TEMPERATURE OF AT LEAST 150-160 DEGREES F

9.

ONCE COOKED, TRANSFER THE MEAT TO A TRAY AND ALLOW IT TO REST FOR 10-20 MINUTES BEFORE CARVING.

10.

SERVE NYAMA CHOMA HOT WITH UGALI AND KACHUMBARI.

JORDAN ‫ا أل ر د ن‬

Falafel INGREDIENTS DRIED

CHICKPEAS

FRESH

HERBS:

PARSLEY,

FRESH

CILANTRO,

AND

DILL

ONION GARLIC KOSHER

SALT

AND

PEPPER:

TO

TASTE. SPICES: AND

A

CUMIN,

LITTLE

CORIANDER,

CAYENNE

PEPPER. BAKING SESAME

POWDER SEEDS:

OPTIONAL LIKE

THE

HERE,

ADDED

THESE BUT

I

ARE DO

NUTTINESS.

YLIMAF NAHRAS

Method 1.

SOAK CHICKPEAS FOR 24 HOURS. COVER THEM IN PLENTY OF WATER AND ADD BAKING SODA TO HELP SOFTEN THEM AS THEY SOAK. THE CHICKPEAS WILL AT LEAST DOUBLE IN SIZE AS THEY SOAK. DRAIN VERY WELL.

2.

ADD CHICKPEAS, FRESH HERBS (PARSLEY, CILANTRO, AND DILL), GARLIC, ONION, AND SPICES TO FOOD PROCESSOR AND PULSE A LITTLE BIT AT A TIME UNTIL THE MIXTURE IS FINELY GROUND. YOU’LL KNOW IT’S READY WHEN THE TEXTURE IS MORE LIKE COARSE MEAL & REFRIGERATE (IMPORTANT) TRANSFER THE FALAFEL MIXTURE TO A BOWL, COVER AND REFRIGERATE FOR AT LEAST 1 HOUR OR OVERNIGHT. THE CHILLED MIXTURE WILL HOLD TOGETHER BETTER, MAKING IT EASIER TO FORM THE FALAFEL PATTIES.

3.

ONCE THE FALAFEL MIXTURE HAS BEEN PLENTY CHILLED, STIR IN BAKING POWDER AND TOASTED SESAME SEEDS, THEN SCOOP GOLF BALL-SIZED BALLS AND FORM INTO BALLS OR PATTIES (IF YOU GO THE PATTIES ROUTE, DO NOT FLATTEN THEM TOO MUCH, YOU WANT THEM TO STILL BE NICE AND FLUFFY WHEN THEY'RE COOKED.)

4.

HEAT THE OIL ON MEDIUM-HIGH UNTIL IT BUBBLES SOFTLY (YOUR OIL SHOULD BE HOT ENOUGH AROUND 375 F

CAREFULLY DROP THE FALAFEL IN THE OIL, USING A SLOTTED SPOON, AND FRY FOR 3-5 MINUTES UNTIL MEDIUM BROWN

ALGERIA ‫الجزائر‬

Kalb-el-louz INGREDIENTS

FOR THE SEMOLINA BASE: 500G

OF

LARGE

SEMOLINA 125G

-

GRAINED

"GROSSE

BUTTER

+

FOR

SEMOULE"

COATING

THE

PAN 200G 4

GRANULATED

TBSP

ORANGE

WATERPINCH

FLEUR

OF

SUGAR

BLOSSOM

D’ORANGER

SALT

FOR THE FILLING: 1

CUP

ALMONDS

COARSELY 50G

AND

GROUND

SUGAR

1

TSP

1

TBSP

½

TOASTED

CINNAMON ORANGE

TSP

FLOWER

WATER

CINNAMON

400G 1L

SUGAR

OF

TBSP TBSP

1

SMALL

ORANGE BUTTER

LEMON

BLOSSOM

WATER

EHCIMMA

2

WHITE

WATER

JUICE 1

GRANULATED

YLIMAF

FOR THE SYRUP (CHARBET):

Method 1. Semolina Base IN A DRY PAN, LIGHTLY TOAST THE SEMOLINA GRAINS STIRRING CONSTANTLY FOR ABOUT 2 MINUTES. ONCE TOASTED, SET ASIDE TO COOL.

2.

MELT THE BUTTER IN A SMALL SAUCEPAN THEN LET IT COOL ENOUGH TO HANDLE WITH YOUR HANDS AND A LARGE BOWL ADD THE SEMOLINA AND SUGAR.

3.

GRADUALLY MIX IN THE BUTTER WITH YOUR HANDS RUBBING THE GRAINS THE SAME WAY YOU WOULD RUB BUTTER INTO GRAINS OF COUSCOUS.

4.

ADD IN THE ORANGE BLOSSOM WATER, GRADUALLY SLOWLY RUBBING THE WATER INTO THE GRAINS. IT SHOULD FEEL DAMP BUT NOT TOO WET NOW. COVER WELL THEN ALLOW TO REST IN THE FRIDGE OVERNIGHT

5. Syrup TO PREPARE THE SYRUP. HEAT SUGAR, WATER, AND LEMON JUICE ON MEDIUM HEAT . STIR TO DISSOLVE THE SUGAR COMPLETELY. TURN THE HEAT DOWN TO A LOW SIMMER. SIMMER FOR ABOUT 10-15 MINUTES UNTIL THE SYRUP IS THICK - DO NOT STIR ONCE IT REACHES A BOIL.

6.

REMOVE FROM HEAT, ADD ORANGE BLOSSOM WATER AND BUTTER. ALLOW COOLING.

7. Filling and assemble GRIND THE ALMONDS. THE ALMONDS CAN BE AS COARSE OR FINE AS YOU LIKE THEM. COMBINE THE INGREDIENTS FOR THE FILLING. SET ASIDE.

8.

TAKE THE SEMOLINA OUT OF THE FRIDGE AND ALLOW IT TO COME UP TO ROOM TEMPERATURE FOR ABOUT HALF-HOUR. BREAK UP ANY LUMPS OF SEMOLINA. MEANWHILE, BUTTER YOUR BAKING DISH VERY LIBERALLY.

9.

PREHEAT YOUR OVEN TO 180°C. SPRINKLE THE BAKING PAN VERY LIGHTLY WITH SOME SEMOLINA. DIVIDE THE SEMOLINA MIXTURE IN HALF, THEN LAYER ONE PORTION OF THE MIXTURE ON THE BOTTOM. SMOOTH OUT THE MIXTURE WITH THE BACK OF A SPOON. BUT DON'T PACK THE MIXTURE IN. NOW ADD THE ALMOND FILLING WITH VERY LIGHT HANDS. SMOOTH GENTLY AND EVENLY. BUT BE CAREFUL TO NOT COMPACT THE LAYERS.

10.

THEN USE THE REMAINING SEMOLINA MIXTURE AND SMOOTH OUT EVENLY. THE QALB BEL LOUZ SHOULD BE ABOUT 4-5CM IN WIDTH - TOP TO BOTTOM. SCORE THE KALB BEL LOUZ FOR EASIER PORTIONING AND CUTTING LATER GENTLY. BRUSH WITH THE ADDITIONAL 100G OF BUTTER OVER THE DISH, AGAIN VERY LIGHTLY BEING CAREFUL NOT TO COMPACT THE SEMOLINA OR RUIN YOUR SCORE MARKS.

11.

PLACE IN A PREHEATED OVEN OF 180° - 350° DEGREE FOR 1 HOUR. REMOVE THE CAKE FROM THE OVEN. TRUN YOUR KNIFE AROUND THE EDGES OF THE BAKING DISH. AND CUT INTO PORTIONS WHERE YOU SCORED THE CAKE. POUR THE ROOM TEMPERATURE SYRUP IMMEDIATELY OVER THE CAKE. TTEST IF THE SYRUP HAS ABSORBED BY GENTLY PUSHING THE SEMOLINA ASIDE (AT THE EDGES) WITH A KNIFE.

RETURN THE CAKE TO THE OVEN FOR 5-8 MINUTES. REMOVE AND RECUT THE CAKE INTO SHAPE AGAIN. IT WILL TAKE ABOUT AN HOUR FOR THE SYRUP TO ABSORB INTO THE CAKE AND TO SET. IT USUALLY NEEDS AN OVERNIGHT REST TO SOAK IT ALL IN

EGYPT ‫مصر‬

Molokheya INGREDIENTS 1

CUP

1/2

CHICKEN/MEAT

CUBE

MAGGI

BROTH

(CHICKEN

STOCK) 400G

FROZEN

(BASMA ARE

THE

PINCH 1/2

OR

1

TSP

1

TBSP

MONTANA

BRAND

BEST)

OF

TSP

MOLOKHEYA

SALT

CORIANDER

GARLIC GHEE/BUTTER/OLIVE

OIL

YLIMAF FALAHK

Method 1.

HEAT THE BROTH ON STOVE TILL IT BOILS.

2.

AT THE SAME TIME, DEFROST THE FROZEN MOLOKHEYA (THE IS KEY FOR SUCCESS OF MOLOKHEYA WITH RIGHT CONSISTENCY)

3.

ADD CHICKEN STOCK AND SALT TO BROTH ON STOVE, STIR IT WELL.

4.

ADD DEFROSTED MOLOKHEYA TO THE BROTH AND STIR WITH FORK VERY WELL TILL YOU MAKE SURE IT IS IN FULL HARMONY WITH THE BROTH (NOT SEPARATED).

5.

KEEP ON STIRRING WHILE ON STOVE WITH THE FORK. ONCE IT STARTS TO BRING STEAM UP AND ABOUT TO BOIL (DON'T WAIT TILL IT BOILS, MOLOKHEYA SHOULDN'T BOIL!) MOVE IT ASIDE FROM STOVE.

6.

PUT BUTTER/GHEE/OIL IN SMALL PAN. ADD GARLIC AND CORIANDER TO THE BUTTER/OIL .

7.

ONCE IT STARTS TO FRY (DON'T FRY SO MUCH SO THAT IT DON'T BRING BITTER TASTE), MOVE AND PUT ON MOLOKHEYA, TAKE SOME OF MOLOKHEYA TO THE PAN AND PUT BACK AGAIN INTO MOLOKHEYA TO MAKE SURE YOU GOT ALL GARLIC IN THE PAN

8.

WHILE PUTTING GARLIC TO MOLOKHEYA REMEMBER TO DO SHAH2A SOUND (AS IF YOU GOT SHOCKED/SURPRISED FROM SOMETHING), THEY SAY THIS IS KEY TO SUCCESS :) EAT WITH BREAD OR RICE AND ENJOY

CHINA ‫الصين‬

Various Chinese Dumplings INGREDIENTS FLOUR MILK CARROT PUMPKIN SPINACH BEEF SOY

SAUCE

OYSTER

SAUCE

SALT GINGER GREEN

ONION

YLIMAF AIJ

Method 1.

MIX FLOUR AND MILK, AND KNEAD COMPLETELY TO GET THE SMOOTH WHITE DOUGH;

2.

SLICE THE CARROT THINLY AND STEAM, THEN MIX WITH LITTLE MILK AND COMPLETELY STIR; MIX THE MIXTURE WITH FLOUR TO GET THE ORANGE DOUGH; SAME FOR THE PUMPKIN TO GET THE YELLOW DOUGH.

3.

MIX THE MINCED BEEF WITH LITTLE WATER, CORN FLOUR, GINGER, GREEN ONION, SOY SAUCE, OYSTER SAUCE, FIRED CARROT, SALT, LITTLE PEPPER, AND COMPLETELY STIR IN ONE DIRECTION!

4.

KNEAD THE DOUGH, AND TAKE ONE SMALL PIECE, ROLLING INTO LONG AND SMOOTH, THEN CUT INTO SMALL PIECES. PUT SOME DRY FLOUR BOTH TOP AND DOWN, THEN ROLL INTO ROUND SHAPE, WITH THIN ALL AROUND AND THICK IN THE MIDDLE.

5.

OR YOU MAY ROLL A BIG DOUGH INTO FLAT, AND PUT A CUP DOWN TO GET A PERFECT ROUND SHAPE. OR USE WHATEVER MOUND YOU HAVE LIKE SQUARE, STAR TO GET THE SHAPE YOU LIKE.

6.

PUT PROPER AMOUNT OF THE MINCED ONTO THE TOP OF THE PASTRY, CLOSE THE MIDDLE FIRST, THEN THE OTHER SIDES TIGHTLY. THERE ARE SO MANY SHAPES YOU CAN MAKE.

7.

PUT SOME DRY FLOUR ON THE BOTTOM OF DUMPLINGS BEFORE BOILING. BOIL SOME WATER,: WHEN BOILING, PUT DUMPLINGS IN SLOWLY. FIRST TIME BOILING, PUT SOME COLD WATER; THEN SECOND TIME BOILING, PUT SOME WATER; THE THE THIRD TIME BOILING, PUT LITTLE WATER, 2 MINUTES LATER, DUMPLINGS IS READY.

EGYPT ‫مصر‬

Ful Medames INGREDIENTS 2

CANS

15

½

PLAIN

OUNCES CUP

FAVA

EACH

BEANS

(13

TO

CAN)

WATER

SALT

½-1

TSP

GROUND

1-2

HOT

PEPPERS,

(JALAPENOS 2 1

GARLIC LARGE

EXTRA

WILL

VIRGIN

CUP

1

TOMATO,

CHOPPED WORK

CLOVES,

LEMON

1

CUMIN

CHOPPED

(JUICED)

OLIVE

CHOPPED

HERE)

OIL

PARSLEY

DICED

YLIMAF MIHARBI

Method 1.

DRAIN FAVA BEANS FROM CAN AND PLACE IN A DEEP SKILLET OR SAUCEPAN. HEAT OVER MEDIUM-HIGH HEAT WITH ABOUT

½ CUP OF

WATER. SEASON WITH A LITTLE SALT AND GROUND CUMIN (CUMIN ADDS DEPTH HERE, BUT IT ALSO HELPS DIGESTION.) REMOVE FROM HEAT.

2.

USING YOUR POTATO MASHER OR THE BACK OF A FORK, MASH THE BEANS (YOU DON'T HAVE TO MASH EVERY SINGLE BEAN, BUT JUST DO YOUR BEST TO MASH THEM SOME SO THEY'RE NICE AND SOFT)

3.

USING A MORTAR AND PESTLE, SMASH GARLIC AND GREEN CHILI PEPPERS. ADD LEMON JUICE AND MIX. POUR THE SPICY SAUCE OVER THE FAVA BEANS AND STIR. ADD A GENEROUS DRIZZLE OF EXTRA VIRGIN OLIVE OIL

4.

TOP THE FOUL MUDAMMAS WITH FRESH PARSLEY, DICED TOMATOES, AND A FEW SLICES OF HOT PEPPERS, IF YOU LIKE.

5.

SERVE WITH A SIDE OF WARM PITA BREAD.

FRANCE ‫فرنسا‬

Tartiflette INGREDIENTS 1KG

POTATOES,

250G 2 1

BACON

PEELED

LARDONS

SHALLOTS GARLIC

200ML SEA

CLOVE

DOUBLE

SALT

AND

CREAM FRESHLY

GROUND

BLACK

1

REBLOCHON

WHOLE

(ABOUT

450G,

PEPPER CHEESE

SLICED

YLIMAF SAMOHT

Method 1.

COOK THE POTATOES IN A SAUCEPAN OF SALTED BOILING WATER FOR 510 MINUTES, OR UNTIL TENDER.

2.

DRAIN AND SET ASIDE TO COOL SLIGHTLY.

3.

MEANWHILE, HEAT A FRYING PAN UNTIL HOT AND FRY THE BACON, SHALLOTS AND GARLIC FOR 4-5 MINUTES, OR UNTIL GOLDEN-BROWN.

4.

SLICE THE POTATOES THINLY AND LAYER INTO AN OVENPROOF GRATIN DISH WITH THE BACON MIXTURE. POUR OVER THE DOUBLE CREAM. SEASON WITH SALT AND LOTS OF FRESHLY GROUND BLACK PEPPER. LAYER THE REBLOCHON SLICES ON TOP.

5.

BAKE IN THE OVEN FOR 10-15 MINUTES OR UNTIL THE CHEESE IS GOLDENBROWN AND BUBBLING.

PORTUGAL ‫البرتغال‬

Pastel de Nata INGREDIENTS FOR THE PUFF PASTRY 250G 150G

FLOUR BUTTER/MARGARINE

50G

VEGETABLE

2.5L

COLD

1

PINCH

FLOUR MAKE

WATER,

OF

FOR

SALT, THE

THINGS

STORE

MARGARINE,

WORKTOP.

EASY

BOUGHT

YOU

PUFF

OR

CAN

TO USE

PASTRY

FOR THE FILLING 1L

MILK

2

PIECES

OF

LEMON

2

CINNAMON

STICKS

500G 100G

10

SUGAR FLOUR

EGGS EGG

YOLKS

YLIMAF

2

PEEL

ARIEXIET

Method 1.

(IF USING STORE BOUGHT PASTRY GO TO STEP 6) ON A FLAT SURFACE PUT THE FLOUR AND MAKE A WELL IN THE CENTRE. ADD A PINCH OF SALT AND 125ML OF WATER (ADD THE REMAINING WATER LITTLE BY LITTLE, BUT ONLY ADD ALL IF NECESSARY).

2.

MIX THE FLOUR IN THE CENTRE WITH THE WATER, KNEADING FROM THE INSIDE OUT. KNEAD WELL UNTIL AN ELASTIC AND HOMOGENEOUS DOUGH THAT COMES OFF THE HANDS (IF NECESSARY, ADD MORE WATER OR FLOUR). MAKE A BALL WITH THE DOUGH, CUT IT IN A CROSS SHAPE AND SPRINKLE IT WITH FLOUR. PLACE IN A CONTAINER COVERED WITH A CLOTH AND LET IT STAND FOR 30 MINUTES.

3.

MEANWHILE MIX THE TWO MARGARINES (WHICH MUST BE AT ROOM TEMPERATURE) WITH THE HELP OF A FORK AND MASH THEM WELL. MAKE A PASTE WITH THE MARGARINES AND DIVIDE IT INTO THREE EQUAL PIECES. ON A FLOURED SURFACE, ROLL OUT THE DOUGH THAT HAS BEEN RESTING WITH A ROLLING PIN UNTIL YOU GET A VERY THIN AND SMOOTH (3 MM) THICK RECTANGLE. VERY LIGHTLY, AND WITH A SPATULA, PLACE 1 OF THE 3 PARTS OF THE MARGARINE (RESERVE THE OTHER 2) OVER THE DOUGH AND SPREAD IT VERY WELL BUT BEING CAREFUL NOT TO REACH THE EDGES (LEAVE 0.5 CM FROM THE EDGE WITHOUT MARGARINE). THEN FOLD THE DOUGH FLAPS INWARDS (AS IF IT WERE A BOOK) SO THAT THEY MEET / MERGE IN THE CENTER, JOINING THE ENDS WELL. FOLD THE DOUGH AGAIN, BUT THIS TIME, JOIN ONE END TO THE OTHER IN THE LENGTHWISE DIRECTION. ROLL OUT THE DOUGH IN THE SHAPE OF A RECTANGLE AGAIN AND PERFORM THE SAME PROCEDURE YOU JUST DID, DO THIS TWO MORE TIMES, USING THE REMAINING MARGARINE.

4.

FINALLY, ROLL OUT THE DOUGH AGAIN WITH THE ROLLING PIN FORMING THE RECTANGLE AND, WITH YOUR HANDS, ROLL IT LENGTHWISE AS IF IT WERE A CIGAR AND STRETCH IT AS FAR AS POSSIBLE AS IT ROLLS (LENGTHWISE). THEN, CUT THE DOUGH ROLL INTO 3 CM PIECES (+/-) AND PLACE THEM IN THE MOLDS (WHICH MUST HAVE BEEN PREVIOUSLY GREASED WITH MARGARINE) WITH THE CUT SIDE FACING UP. WITH YOUR THUMBS, START PUTTING PRESSURE ON THE CENTER OF THE DOUGH AND SPREAD IT TO THE EDGES SO THAT THEY BECOME THICKER, MAKING THE DOUGH THINNER AT THE BOTTOM, BUT WITHOUT BREAKING IT (DO THIS PROCESS BY FREQUENTLY DIPPING YOUR FINGERS IN COLD WATER, THIS WILL ENABLE A BETTER IMPRESSION).

5.

PLACE THE PASTRY CASES IN AN OVEN TRAY.

6.

IN A SAUCEPAN, PLACE THE MILK, LEMON PEELS AND CINNAMON STICKS. BRING IT TO BOIL AND TURN OFF.

7.

IN A BOWL, MIX THE SUGAR WITH THE FLOUR. STIRRING NON STOP, ADD THE MIXTURE TO THE MILK, STILL VERY HOT. REMOVE THE LEMON PEELS AND CINNAMON STICKS AND ALLOW TO COOL FOR 10 MINUTES. ADD THE WHOLE EGGS AND THE YOLKS. STIR UNTIL IT FORMS A HOMOGENEOUS CREAM.

8.

BRING TO THE HEAT AGAIN, STIRRING CONSTANTLY UNTIL IT THICKENS. REMOVE FROM THE HEAT AND POUR INTO THE PASTRY CASES.

BAKE FOR 15 MINUTES, OR UNTIL GOLDEN.

EAT HOT, SIMPLE OR SPRINKLE WITH CINNAMON. DELICIOUS

EGYPT ‫مصر‬

Basbousa INGREDIENTS 1

TBSP

100G AT

TAHINA

GHEE

ROOM

1

TIN

1

TSP

(CLARIFIED

TEMPERATURE

(397G)

CONDENSED

BAKING

320G

BUTTER)

(PLUS

MILK

POWDER

2

TBSP)

SEMOLINA/RAVA 100G

DESICCATED

PLUS

EXTRA

250ML

TO

COCONUT

GARNISH

WATER

FOR THE SYRUP: 300G

SUGAR

250ML TSP

LEMON

1

TBSP

ROSE

ESSENCE) WATER

JUICE WATER

OR

(NOT

ORANGE

BLOSSOM

YLIMAF

1

WATER

HALLATAMEN

Method 1.

PREHEAT OVEN TO 190 DEGREES C. SMEAR A 9X13 INCH BAKING DISH (GLASS OR TIN) WITH THE TAHINA AND KEEP ASIDE. IN A BOWL, MIX THE GHEE, CONDENSED MILK AND BAKING POWDER. ADD THE SEMOLINA, DESSICATED COCONUT AND WATER TO FORM A THICK PASTE.

2.

POUR THIS MIXTURE INTO THE PREPARED PAN AND LEVEL OUT THE SURFACE USING A SPATULA OR THE BACK OF A SPOON. BAKE IN THE PREHEATED OVEN FOR 33-35 MINUTES OR UNTIL THE TOP IS GOLDEN BROWN.

3.

WHILE THE BASBOUSA IS BAKING, MAKE THE SYRUP. IN A HEAVY BASED SAUCEPAN ADD THE SUGAR AND WATER AND BRING IT TO A BOIL. REDUCE THE HEAT AND LET IT SIMMER FOR 6-8 MINUTES. REMOVE THE SAUCEPAN FROM THE HEAT AND ADD THE LEMON JUICE AND THE ORANGE BLOSSOM WATER (OR ROSEWATER) AND LET IT COOL TO ROOM TEMPERATURE.

4.

WHEN THE BASBOUSA IS DONE, REMOVE IT FROM THE OVEN AND IMMEDIATELY POUR THE PREPARED SYRUP EVENLY OVER IT - TO DO THIS USE A TABLESPOON AND POUR OUR PART BY PART SO THAT YOU COVER THE ENTIRE SURFACE OF THE BASBOUSA WITH THE SYRUP. TAKE CARE NOT TO DUMP THE SYRUP ALL IN ONE GO IN ONE ARE - WE NEED THE WHOLE THING SOAKING IN THE SYRUP.

5.

LET THE BASBOUSA SOAK IN ALL THE SYRUP - FOR BEST RESULTS, KEEP IT ASIDE FOR 45MINS - 1 HOUR BEFORE SERVING. TO SERVE, CUT INTO SLICES, SPRINKLE SOME DESICCATED COCONUT AND GARNISH WITH BERRIES OR MINT LEAVES.

CHINA ‫الصين‬

Colorful Noodles INGREDIENTS FLOUR, MILK, SALT, GREEN

VEGETABLES,

CARROT, PUMPKIN

YLIMAF AIJ

Method 1.

MIX FLOUR AND MILK, AND KNEAD THE DOUGH TILL SMOOTH! COVER WITH CLING FILM! NOW THE WHITE DOUGH IS READY!

2.

WASH AND BOIL GREEN VEGETABLES FOR TWO MINUTES!

3.

MIX THE VEGETABLES WITH SOME MILK, THEN BLENDING AND STORING COMPLETELY; ONLY GET THE JUICE AFTER FILTERING!

4.

MIX THE VEGETABLE JUICE WITH FLOUR, THEN KNEAD THE DOUGH TILL SMOOTH! AND COVER WITH CLING FILM! NOW THE GREEN DOUGH IS READY!

5.

WASH AND REMOVE SKIN OF THE CARROT AND PUMPKIN! CUT INTO THIN PIECES AND STEAM!

6.

PUT IN THE MIXER WITH LITTLE MILK AND BLEND. WHEN IT’S TOTALLY SMOOTH, BRING OUT AND PUT IN TWO BOWLS. MIX FLOUR WITH CARROT AND PUMPKIN MIXTURE, AND KNEAD THE DOUGH TILL SMOOTH! COVER WITH CLING FILM! NOW THE ORANGE AND YELLOW DOUGH ARE READY!

7.

FIRST BOIL SOME WATER, THEN PUT THE DOUGH IN YOUR LEFT HAND, AND TAKE A SCISSOR IN YOUR RIGHT HAND. WHEN THE WATER STARTS BOILING, CUT THE DOUGH INTO SMALL PIECES INTO THE PAN DIRECTLY!

8.

BOIL FOR ABOUT 5 MINUTES, THEN PUT LITTLE SESAME OIL / OLIVER OIL (ACCORDING TO YOUR TASTE), SOY SAUCE, SALT, YOUR COLORFUL AND YUMMY NOODLES ARE READY!

EGYPT ‫مصر‬

Mahshi Crumb/ Egyptian Stuffed Cabbage INGREDIENTS 1-2

GREEN

2

CUPS

2

BUNCH

1-2

MEDIUM

BUNCH

1

CUP

1

DILL

BUNCH

1

3

GRAIN

RICE

(CHOPPED)

PARSLEY

CILANTRO

DICED

TBSP TSP

CABBAGES

(CHOPPED)

(CHOPPED)

TOMATOES

TOMATO

CUMIN

+

(FRESH)

PASTE

1/2

TSP

FOR

COOKING

LIQUID 1 2

TSP

CORIANDER

TSP

SALT,

+

1

TSP

EXTRA

IF

ADDING

MEAT 1

TSP

BLACK

PEPPER,

IF

1

FRESH

TBSP

1-2 1

LB

ADDING

ONIONS, LEAN

TBSP

3

LARGE

SLICED

MEAT

MINCED

BEEF

(OPTIONAL)

OIL

POTATOES,

INTO

GARLIC

DICED

GROUND

OLIVE

TSP

1/2"

PEELED

THICK

AND

ROUNDS

MIHARBI

3

1

YLIMAF

EXTRA

PLUS

Method 1.

IN A LARGE POT, OVER MEDIUM HEAT, SAUTÉ THE CHOPPED ONIONS IN 2 TBSP OF OLIVE OIL UNTIL SOFT. ADD THE GARLIC. ADD THE DICED TOMATOES, RICE, AND SPICES (CUMIN, CORIANDER, 1 TSP SALT, 1 TSP OF BLACK PEPPER). STIR WELL UNTIL WELL COATED.

2.

ADD 2 TBSP OF TOMATO PASTE TO THE MIXTURE AND STIR WELL. REMOVE FROM HEAT AND SET ASIDE.

3.

ADD ALL OF THE CHOPPED PARSLEY, DILL, AND CILANTRO TO THE RICE MIXTURE.

4.

IF ADDING BEEF, ADD IT TO THE RICE MIXTURE ONLY AFTER IT HAS COMPLETELY COOLED SO THAT YOU DO NOT PARTIALLY COOK THE MEAT IN THE HEAT OF THE RICE (THIS WILL MAKE AN UNFAVORABLE SMELL AND TEXTURE). ADD THE EXTRA SALT AND PEPPER TO THE BEEF. IF YOU WANT TO MAKE SOME CABBAGE WITHOUT MEAT, SKIP THE MEAT FOR NOW, AND ADD IT LATER.

5.

IN A LARGE STOCK POT, BOIL ENOUGH WATER TO COVER THE ENTIRE CABBAGE WHEN IMMERSED.

6.

CUT OUT THE CORE OF THE CABBAGE AND REMOVE ANY THICK OUTER LEAVES. WASH IT VERY WELL.

7.

IMMERSE THE CABBAGE INTO THE POT OF WATER AND ALLOW IT TO BOIL FOR ONLY ABOUT 2-3 MINUTES. THEN BEGIN TO PULL OFF LEAVES USING A FORK AND TONGS. PLACE EACH LEAF YOU PULL OFF INTO A COLANDER TO DRAIN. CONTINUE DOING THIS UNTIL YOU HAVE REMOVED ALL THE LEAVES. RINSE OFF WITH COLD WATER AND SET ASIDE TO DRAIN.

8.

TAKE ONE LEAF AT A TIME TO PREPARE FOR ROLLING. SHAVE OFF THE THICK STALK OF THE CABBAGE LEAF, OR YOU MAY COMPLETELY CUT OUT THE STEM WITH A KNIFE, LEAVING A V-SHAPED OPENING IN THE LEAF. SIMPLY OVERLAP THE TWO SIDES OF THE LEAF TO CLOSE THIS GAP. IF THE LEAF IS LARGE ENOUGH, YOU COULD EVEN CUT IT INTO TWO SMALLER LEAVES.

9.

PLACE THE LEAF ON A PLATE, WITH THE VINES OF THE LEAF AGAINST THE PLATE. PLACE A TABLESPOON OF THE RICE MIXTURE ONTO THE LEAF, AND ROLL UP LIKE A BURRITO OR CIGAR. THERE IS NO NEED TO FOLD IN THE SIDES AS THE LEAVES ARE THICK AND WILL HOLD SHAPE. HOWEVER, I LIKE TO FOLD IN THE SIDES HALFWAY THROUGH MY ROLL, JUST TO KEEP THEM ALL NEAT AND NICE.

10.

PLACE EACH ROLLED LEAF INTO A WIDE AND DEEP POT, LINED WITH POTATO SLICES ON THE BOTTOM TO PREVENT THE LEAVES FROM SCORCHING AND STICKING.

11.

AFTER YOU HAVE STACKED ALL THE CABBAGE LEAVES IN THE POT, PREPARE THE COOKING LIQUID. COMBINE 2 CUPS OF WATER WITH 1 TSP OF SALT, 1/2 TSP BLACK PEPPER, 1/2 TSP OF CUMIN, 1 TBSP OF OLIVE OIL, AND 1 TBSP OF TOMATO PASTE.

12.

COVER THE CABBAGE LEAVES WITH A WEIGHTED PLATE, SO THAT THEY DO NOT FLOAT AND MOVE AROUND AND BECOME UNDONE WHEN YOU POUR THE LIQUID OVER. SLOWLY POUR THE LIQUID OVER THE PLATE UNTIL IT SIFTS THROUGH DOWN TO THE CABBAGE LEAVES AND COVERS THEM.

13.

TURN THE HEAT ON TO MEDIUM-HIGH AND ALLOW THE POT TO COME TO A BOIL. ONCE IT BOILS, TURN IT DOWN TO LOW AND REMOVE THE PLATE CAREFULLY WITH TONGS (ITS HOT!). COVER WITH A LID AND COOK FOR ABOUT 30-45 MINUTES UNTIL MOST OF THE LIQUID IS ABSORBED.

14.

14. ALLOW THE CABBAGE ROLLS TO COOL FOR ABOUT 15 MINUTES, THEN SERVE WARM.

BIL HANA WIL SHIFAA! (WITH HEALTH AND HEALING!)

INDIA ‫الهند‬

Chola Bhatura INGREDIENTS BHATURE FOR CHOLE 2

CUP

2

TSP

CHICKPEAS OIL

1

BAY

1

CINNAMON

3-4 1

LEAF

WHOLE

(SABUT 3

(TEJ

CLOVES

TSP

(CHANNAS)

KALI

GREEN

PATTA)

STICK

(DALCHINI)

(LAUNG) PEPPER

CORNS

MIRCH)

CARDAMOM

(CHOTI

ELAICHI) 2

BLACK

CARDAMOM

(BADI

ELAICHI) 1

TSP

RURMERIC

1

TSP

CHILI

POWDER

POWDER

(LAL

(HALDI) MIRCH

POWDER) TSP

CORIANDER

(DHANIYA 1

TSP

POWDER

POWDER)

CUMIN

POWDER

(ZEERA

1

TSP

(ZEERA)

ASAFOETIDA

TASTE

(HEENG)

SALT

1

CUP

ONIONS,

CHOPPED

1

CUP

TOMATOES,

CHOPPED

YLIMAF

TO

TSP

SEEDS

LAWARGA

1/2

CUMIN

DNA

POWDER)

EKDIT

1

INGREDIENTS CONTINUED 1

TSP

GINGER,

1

TSP

GARLIC,

1

TSP

AJWAIN

1

TSP

LIME

1

GREEN

1

TEA

1

TBSP

CHOPPED CHOPPED

JUICE

CHILI,

CHOPPED

BAG BUTTER

FOR THE BHATURAS 2

CUPS

1/2

TSP

MAIDA

(REFINED

YEAST

(DISSOLVED

MINUTES 1/2 A

CUP

PINCH

OIL

(FOR

IN

LUKE

WHOLE OF

WARM WHEAT

SALT

FRYING)

FLOUR) FOR

10

WATER) FLOUR

WATER

(TO

KNEAD)

Method 1. Prepare the Chole IN A PAN ADD OIL, BAY LEAF, CINNAMON, CUMIN SEEDS, CLOVES, WHOLE PEPPER CORNS, GREEN AND BLACK CARDAMOM.

AFTER IT GETS BROWN ADD CHOPPED ONIONS AND SAUTE IT. NOW ADD CHOPPED GINGER AND GARLIC.

FOLLOWED BY TURMERIC, CHILI POWDER, CORIANDER POWDER, CUMIN POWDER, ASAFOETIDA AND SALT, FRY THE INGREDIENTS TOGETHER WELL.

2.

NOW ADD THE CHOLE (SOAKED OVERNIGHT AND PRESSURE COOKED) TO THE MASALA. AFTER STIRRING WELL ADD TOMATOES, LITTLE SUGAR AND SALT TO THE CHOLE. NOW ADD AJWAIN, CHOPPED GREEN CHILIES AND WATER FOR THE BASE.

TO GET THE COLOR IN THE CHOLE, ADD A TEA BAG TO THE MASALA.

SIMMER THE CHOLE GENTLY FOR AN HOUR AND COVER IT.

ADD LIME JUICE AND A DOLLOP OF BUTTER TO IT.

GARNISH THE CHOLE WITH CORIANDER AND BUTTER AND SERVE THEM HOT WITH BHATURAS

3. Prepare the Bhaturas KNEAD THE WHOLE WHEAT FLOUR, MAIDA AND SALT TOGETHER WITH ADEQUATE AMOUNT OF WATER. SPRINKLE THE YEAST ON TOP. LEAVE IT FOR 2-3 HOURS FOR THE YEAST TO WORK.

DIVIDE IT INTO EQUAL PORTIONS. ROLL OUT IN AN OVAL OR ROUND SHAPE. DEEP FRY TILL GOLDEN BROWN, LIKE A PURI AND THEN SERVE

‫‪SAUDI ARABIA‬‬ ‫المملكة‬ ‫العربية‬

‫السعودية‬

Meat Sambousa INGREDIENTS MAKES

ABOUT

30

SAMBOUSA

FOR THE MEAT FILLING: 2

TBSP

300 1

G

OLIVE MINCED

ONION,

25G 1/3 2/3

TSP

BEEF

FINELY

PINE TSP

OIL

NUTS,

CHOPPED TOASTED

GROUND

CINNAMON

GROUND

CORIANDER

1/3

TSP

GROUND

CUMIN

1/6

TSP

GROUND

CLOVE

2/3 1/6 1

TSP TSP

CUP

1/3

SALT BLACK

DILL,

CUP

PEPPER

FINELY

PARSLEY,

FINELY

MOOJMAJ

CHOPPED

CHOPPED

YLIMAF

ENMIENM

INGREDIENTS CONTINUED FOR THE DOUGH: 3 1

CUPS TBSP

1.5 3 1

BAKING

TSP

TBSP CUP

PLAIN

FLOUR POWDER

SALT VEGETABLE

OIL

WATER

FOR THE DUGGUS (SALSA): 0.5

BUNCH

CORIANDER,

FINELY

CHOPPED 1

TOMATO,

CHOPPED

1

TOMATO,

BLENDED

1

CHILLI,

1

GARLIC

1/2

FINELY

CHOPPED

CLOVE,

LEMON,

(OPTIONAL)

CRUSHED

JUICED

SALT

SUNFLOWER

OIL,

FOR

FRYING

Method 1. Meat Filling 1. HEAT A FRYING PAN ON A HIGH HEAT AND ADD 1 TBSP OF OLIVE OIL. BROWN THE MINCE UNTIL COOKED THROUGH THEN SET ASIDE. 2. HEAT THE REMAINING 1 TBSP OF OLIVE OIL ON A MEDIUM HEAT AND FRY THE ONION UNTIL SOFT, STIRRING CONSTANTLY (THIS SHOULD TAKE AROUND 7 OR 8 MINUTES) 3. ADD THE TOASTED PINE NUTS AND ALL THE GROUND SPICES, AND ADD BACK THE COOKED MINCED BEEF AND FRY FOR 2 MINUTES UNTIL WELL COATED. 4. ADD THE FRESH CHOPPED HERBS AND COOK UNTIL THEY SOFTEN (1-2 MINUTES) SET ASIDE TO COOL COMPLETELY

2. The Dough 1. SIFT THE FLOUR, BAKING POWDER AND SALT INTO A LARGE BALL. DRIZZLE THE OIL ON TOP, 2. THEN ADD THE WATER GRADUALLY UNTIL YOU HAVE A SMOOTH BALL (YOU MAY NEED MORE OR LESS WATER) 3. KNEAD THE DOUGH FOR 2 MINUTES AND SET ASIDE, COVERED WITH A TEA TOWEL, UNTIL THE FILLING IS COMPLETELY COOLED 4. USING A PASTA MACHINE, ROLL OUT THE DOUGH GRADUALLY UNTIL IT IS OF MEDIUM THICKNESS. YOU CAN ALTERNATIVELY ROLL OUT THE DOUGH BY HAND TO A THICKNESS OF 2-3MM 5. CUTTING OUT A LARGE ENOUGH PIECE OF ROLLED DOUGH, TAKE YOUR FLOURED SAMBOUSA MOULD AND PLACE THE DOUGH ON TOP. PUT ENOUGH FILLING IN THE CENTRE TO FILL IT GENEROUSLY AND USE A PASTRY BRUSH TO LIGHTLY WATER THE SAMBOUSA DOUGH ALL AROUND ITS EDGE 6. FOLD OVER THE SAMBOUSA MOULD AND ENSURE THAT THE DOUGH IS CLOSED ALL THE WAY ALONG THE CURVED EDGE SO IT DOESN'T OPEN WHEN FRIED 7. SET ALL YOUR PREPARED SAMBOUSA ASIDE WHILE YOU MAKE THE DUGGUS (THEY ARE BEST COVERED WITH A SLIGHTLY DAMP TEA TOWEL TO ENSURE THE PASTRY DOES NOT DRY OUT)

3. For Duggus (Salsa) 1. MIX ALL THE INGREDIENTS IN A BOWL AND ADD MORE/ LESS LEMON JUICE AND SALT TO SUIT YOUR TASTE 2. ADD MORE OR LESS CHILLI TO SUIT YOUR HEAT PREFERENCE (OR OMIT ALL TOGETHER FOR A MILD SALSA)

4. To Serve 1. PUT THE SUNFLOWER OIL IN A LARGE SAUTE PAN ON A HIGH FLAME, AT A DEPTH OF ABOUT 2CM, AND WAIT FOR THE OIL TO BE HOT ENOUGH (AROUND 200C) 2. FRY 5-6 SAMBOUSAS AT A TIME ENSURING THEY ARE NOT OVERCROWDED. ONCE GOLDEN BROWN, FLIP THEM OVER AND FRY THE OTHER SIDE TO GOLDEN BROWN 3. REMOVE FROM THE OIL WITH A SLOTTED SPOON AND DRAIN ON A PLATE LINED WITH KITCHEN TOWEL 4. SERVE HOT, WITH THE DUGGUS ON THE SIDE

With special thanks to our friends at Radisson Red and Jones the Grocer for their support

‫نشكر كل من فندق راديسون بلو و مطعم‬ ‫جونز جروسر عىل دعمهم الدائم‬