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Cooking with love provides food for the soul.


FOREWORD LCC – Local culinary creativity is an invitation to join Lufthansa City Center (LCC), your global network of 650 travel ambassadors in 85 countries, to a culinary journey around the globe. Discover the unique and incomparable collection of national cuisine and extraordinary recipes, selected and prepared by our local “LCC chefs”. Passionate in creating once-in-alifetime travel experiences, these LCC chefs are excited to enrich your travel experience with a truly sensual sneak peak to what your next travel destination has to offer: The taste and culture of each country or destination which is diverse and unique – just like the Lufthansa City Center network itself – a kaleidoscope of spices, flavours and delicacies. Browse on the following pages through the best of collection of our world’s recipes that connect heritage with culture, tradition with passion. Each Lufthansa City Center has chosen and prepared the most traditional and original dishes, passed on from the old generations to today’s cuisine, recipes from grandparents or simply personal favourites. Indulge all your senses with the appetizing aromas, the colours and appeal of the dishes, even by listening to it sizzle in the pan or on the grill. It all comes together in the epitome of enjoyment as you sit down to savour a mouth-watering plate of deliciousness. Take a journey around the globe right from within your kitchen with these authentic recipes to the destination of your dreams. If this has whet your appetite for more, we, your local Lufthansa City Center will be delighted to design your perfect journey for you to any of these destinations. Let us offer you the perfect opportunity to further indulge your senses and fantasy. Follow our invitation, as the LCC chefs of this exciting collection are true artists, not only in sharing memorable and delicious tastes of their country, but also in offering matchless insider tips and insights into the origin of these dishes. Let us enrich these recipes, your trip or journey with our best hidden secret: The passion for travel, the love for culinary discoveries and the promise for real authentic experiences, no matter where in the world.

Join us on our culinary world journey!


CONTENT 12 AFRICA

18 ASIA

14 Egypt Molokhia Side Dish

20 Cambodia Chicken Curry Main Dish

29

15 Egypt Kusherie Main Dish

21 India Carrot Halwa Dessert

30 Singapore Stir Fried Beef with Leek Main Dish

16 Libya Shakushouka Main Dish

22 Indonesia Beef Rendang Main Dish

31 Thailand Thai Green Curry Chicken Main Dish

17

23 Iran Chicken Kabob Main Dish

32 Thailand Som Tam Thai Starter

24 Jordan Kibbeh Main Dish

33

South Africa Bobotie Main Dish

25 Oman Harees Main Dish 26 Pakistan Mince Kebab Masala Main Dish 27 Philippines Adobong Baboy at Manok Main Dish 28 Qatar Machboos Main Dish

6

Local Culinary Creations

Saudi Arabia Kabsa Main Dish

United Arab Emirates Zereshk Polo ba Morgh Main Dish


34

EASTERN EUROPE

36 Albania Tave Kosi Main Dish

44 Hungary Catfish Paprika Main Dish

54 Lithuania Marinated Duck Breast Main Dish

37 Armenia Wine Leaf Dolma Starter

45 Hungary Gundel Pancake Dessert

55 Macedonia Tavche Gravche Main Dish

38 Bulgaria Shopska Salad Starter

46 LCC WORLDWIDE

56 Russia Don Crayfishes Main Dish

39 Czech Republic Grandma’s Potato Plum Dumplings Dessert

48 Hungary Hungarian Vegetable Stew Main Dish

57 Slovenia Metina Potica Dessert

40 Estonia Rhubarb Cake Dessert

49 Hungary Fried Bread Dough Starter

58 Ukraine Borsch Soup

41 Georgia Eggplant with Walnuts and Spices Side Dish

50 Hungary Hungarian Layered Potatoes Main Dish

42 Hungary Stuffed Cabbage Main Dish

51 Hungary Cottage Cheese Dumpling Dessert

43 Hungary Poppy Seed Bread Pudding Dessert

52 Hungary Goulash Soup Main Dish 53 Kosovo Mantija Side Dish

CONTENT

7


CONTENT 60

WESTERN EUROPE

78

NORTH AMERICA

62 Austria Kässpätzle Main Dish

70 Italy Sauerkraut Soup Soup

80 Mexico Panela Cheese Soup Soup

63 Belgium Chocolate Mousse Dessert

71 Spain Valencian Paella Main Dish

81 Mexico Mexican Chicken Pie Main Dish

64 Cyprus Machalepi Dessert

72 Spain Galician Style Octopus Main Dish

82 Panama Ceviche Starter

65 Germany Schwarzwälder Kirschtorte Dessert

73 Sweden Biff Rydberg Main Dish

83 Panama Chicken Paella Panamenian Main Dish

66 Greece Giouvetsi Main Dish 67 Greece Tzatziki Side Dish 68 Greece Yemista Main Dish 69 Italy Brodetto all’Anconetata Soup

8

Local Culinary Creations

74 Turkey Tarhana Soup Soup 75 Turkey Eggplant stuffed with Lamb Main Dish 76 Turkey Menemen Main Dish


84

SOUTH AMERICA

86 Argentina Empanadas Main Dish

96

87 Argentina Choripan Main Dish

106 IMPRINT

INDEX

100 MY OWN RECIPES

88 Brazil Risotto Asparagus & Brie Main Dish 89 Brazil Fried Chicken Main Dish 90 Chile Chilenitos Dessert 91 Colombia Ajiaco Soup 92 Ecuador Locro de Papa Soup 93 Paraguay Sopa Paraguaya Side Dish 94 Peru Causa Lime単ia Side Dish

CONTENT

9


LCC CORPORATE COCKTAIL

10

Local Culinary Creations


The very first and exclusive LCC Cocktail was designed in cooperation with Franziska Semmler, one of the Top 10 Bartenders in Germany. The cocktail enriches the LCC brand with a fresh, zippy and sweet taste. This unique taste of LCC is available both in an alcoholic and non-alcoholic version for your enjoyment. Discover the flavour of LCC!

Ingredients • • • • • •

2 cl Gin (Gordons) 2 cl Peach Tree 1 cl Ginger Molins Syrup 5 cl Passion Fruit Nectar Tonic Water Ice Cubes

Ingredients • • • •

2 cl Ginger Molins Syrup 6 cl Passion Fruit Nectar 8 cl Peach Nectar Ice Cubes

The Traveller 1

Add all ingredients except Tonic Water and ice cubes into a shaker.

2

Shake well, sieve the mixture through the strainer and then pour it into a long drink glass filled with ice cubes.

3

Finally fill up with Tonic Water and garnish with a piece of orange and a cocktail cherry.

The Companion 1 2 3

Add all ingredients except ice cubes into a shaker. Shake well, sieve the mixture through the strainer and then pour it into a long drink glass filled with ice cubes. Finally garnish with a piece of lime and a cocktail cherry.

LCC CORPORATE COCKTAIL

11


12

Local Culinary Creations


RECIPES FROM

Africa With so many regions of Africa, it is impossible to pinpoint one thing that makes African food so unique. Each is distinctive in its own right – from the north of Africa with its Arabian flair to the southern cape with its fusion of European and Asian influences. Exotic spices and savoury traditions can be enjoyed as overall in Africa the cuisine remains very much as it has since generations of old. Experience the time-honoured recipes from four Lufthansa City Center offices from the following countries: EGYPT LIBYA SOUTH AFRICA

RECIPES FROM AFRICA

13


Ingredients

Molokhia 1 2 3 4 5

• 2 cups of broth • 2 tablespoons chopped garlic • 1 tablespoon ground coriander (whole coriander ground by mortar and pestle produces a stronger flavour) • 1 tablespoon butter • 1 package of frozen chopped molokhia (jute leaves)

Add the two cups of broth in a pot. Prepare the taqliya by melting the butter and adding both the ground coriander and half of the garlic. If grinding the coriander with a pestle and mortar, be sure that the coriander seeds have all been crushed thoroughly; it will still be chunky compared to storebought ground coriander. Once the coriander and garlic have been covered in the butter, continue to stir while on high heat until the colour turns golden. Set aside the taqliya. In the stock add the remaining garlic. Also add the molokhia. If using frozen, it does not need to be thawed beforehand. Once the molokhia has reached a hot, but not boiling temperature, add the taqliya mixture and stir to ensure it is evenly distributed.

6

Serve the molokhia on a bed of rice. If desired, spoon some of the pickled onions.

14

EGYPT

This dish is usually served with chicken or beef, but lamb is preferred when it is available. Mahetab Mahmoud, LCC Blue Sky Travel, Egypt


Ingredients • • • • • • • •

2 cups of Egyptian rice 2 garlic cloves, fine 1 cup yellow lentils 2 tablespoons oil 2 cups of boiling water 1 tablespoon cumin 1 large onion, chopped salt and pepper

Kusherie

1

Wash the rice with lentils well and soak with water. Blush onion and garlic in oil alone until golden.

2

Add the lentils and rice to the onion and stir for two minutes.

3

Add salt, pepper and cumin, then add the boiling water until boiling leaves for five minutes and then calm the fire for ¼ hour. Then scoop and offer.

Taste Egyptian flavours and spices I recommend with fried spiced liver and a colourful salad. Azza Zaghloul, LCC Travel Lounge, Egypt

EGYPT

15


Ingredients • 1 tablespoon olive oil • ½ medium brown or white onion, peeled and diced • 1 clove garlic, minced • 1 medium green or red bell pepper, chopped • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes • 2 tablespoons tomato paste • 1 teaspoon chili powder (mild) • 1 teaspoon cumin • 1 teaspoon paprika • pinch of cayenne pepper (or more to taste – spicy!) • pinch of sugar (optional, to taste) • salt and pepper to taste • 5–6 eggs • ½ tablespoon fresh chopped parsley (optional, for garnish)

Shakushouka 1 2

3 4

16

Heat a deep, large pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5–7 minutes over medium until softened.

It has a very old raspy from different generations of Libyans and Jewish, try it you will love it!

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, allow mixture to simmer over medium for 5–7 minutes till it starts to reduce. At this point, taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier version. Crack the eggs, directly over the tomato mixture, making sure to space them evenly over the sauce. Place 4–5 eggs around the outer edge and one in the center. The eggs will cook “over easy” style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10–15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on it to make sure the sauce does not reduce too much, which can lead to burning.

LIBYA

Abdulhakim Kharwat, LCC Alwatania, Libya

5 6

Some people prefer their eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top – then cover the pan and cook the eggs to taste. Garnish with chopped parsley, if desired. It can be eaten for breakfast, lunch or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. For dinner, serve with a green side salad for a light, easy meal.


Bobotie Ingredients • • • • • • • • • • • • • • • •

2 slices white bread 2 onions, chopped 25 g butter 2 garlic cloves, crushed 1 kg packet lean minced beef 2 tablespoons madras curry paste 1 teaspoon dried mixed herbs ½ teaspoon turmeric 1 teaspoon mixed spice 3 cloves 8 dried apricots, chopped 2 tablespoons peach / mango chutney 3 tablespoons sultanas 6 bay leaves 1 teaspoon salt ground black pepper

1 2

For the topping • 300 ml full-cream milk • 2 large eggs

3 4

By many South Africans Bobotie is considered to be their national dish. Clara Peito Fugareu, LCC Park Travel, South Africa

5 6

Heat oven to 180°C/fan, 160°C/gas 4. Pour cold water over the bread and set aside to soak. Meanwhile, fry the onions in the butter, stirring regularly for 10 minutes until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, apricots, chutney, sultanas and 2 of the bay leaves with 1 teaspoon salt and plenty of ground black pepper. Cover and simmer for 10 minutes. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33 cm and about 5–6 cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35–40 minutes until the topping is set and starting to turn golden. Serve with yellow rice (raisins added to the rice) and with sliced banana (optional). In South Africa, Bobotie is typically served with turmericscented rice and a sweet-and-sour fruit chutney called Blatjang. If you don’t want to make your own chutney, you can buy a bottled version.

SOUTH AFRICA

17


18

Local Culinary Creations


RECIPES FROM

Asia From the Middle East to the Far East, this far stretching continent brings an exotic blend of aromas, colours and spices to the table. Bursting with flavour, these countries do not do mediocre or subtle – the dishes come to life in your mouth, savouring each bite. Take a journey from the Arabian Peninsula, through India, to the South Asian islands and region with 14 Lufthansa City Center from: CAMBODIA INDIA INDONESIA IRAN JORDAN OMAN PAKISTAN PHILIPPINES QATAR SAUDI ARABIA SINGAPORE THAILAND UNITED ARAB EMIRATES

RECIPES FROM ASIA

19


Ingredients

Chicken Curry 1 2 3

20

• 3 stems lemon grass, pale section only, finely chopped • 4 cm-piece fresh ginger, peeled, finely chopped • 3 garlic cloves, crushed • 1 large French shallot, coarsely chopped • 1 long fresh red chili, seeded, coarsely chopped • 1 teaspoon ground turmeric • 1 teaspoon ground coriander • 1 teaspoon ground fennel • 2 tablespoons rice bran oil • 2 x 270 ml cans Ayam Coconut Milk • 600 g chicken thigh fillets, trimmed, cut into 4 cm pieces • 600 g sweet potato (kumara), peeled, coarsely chopped • 150 ml chicken stock • 3 kaffir lime leaves • 1 tablespoon palm sugar • 1 tablespoon fish sauce • 1 tablespoon fresh lime juice • fresh basil leaves or Thai basil leaves, to serve • steamed jasmine rice, to serve

Process the lemon grass, ginger, garlic, shallot, chili, turmeric, coriander and fennel in a food processor until a coarse paste forms. Heat the oil in a large wok over medium heat. Add the lemon grass mixture. Cook and stir for 3–4 minutes. Add half the coconut milk and cook, stir for 5 minutes until the liquid is reduced and the paste starts to split. Add the chicken, sweet potato, chicken stock, kaffir lime leaves, palm sugar, fish sauce, lime juice and the remaining coconut milk. Heat up all ingredients until they start to boil. Reduce heat to low and simmer, stir from time to time for 15–20 minutes or until the chicken is well cooked and the sweet potato is tender. Top with basil leaves and serve with rice.

CAMBODIA

Never forget Cambodian Curry; smell it and taste it with steam rice, bread or rice noodles. Sovuthika Chhim, LCC First Travel, Cambodia


Ingredients • • • • • •

2 cups shredded carrots 2 cups milk 3 tablespoons unsalted butter ¼ cup sugar ½ teaspoon cardamom powder 6 chopped roasted cashew nuts (to garnish)

1 2 3 4

It is a famous dessert which is a favorite all over the Northern India. It is traditionally eaten during all of the festivals in India. Anupama Singhi, LCC Travels & Rentals, India

5 6

Carrot Halwa Roast the cashew nuts and set aside for the garnish. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside. Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in colour. Add the milk and cook until the milk dries. This will take about eight to ten minutes. Next add the sugar and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan. Garnish with cashew nuts.

INDIA

21


Ingredients

Beef Rendang 1

2 3 4

Crush the ginger, galangal, shallots, garlic and salt into a paste with a pestle and mortar.

• 1 kg beef (Silverside), cut into 2 cm thick slices • 250–300 g red chilli (depending on the desired level of spiciness) • 1 cm ginger • 1 cm galangal • 15 medium shallots • 3 cloves of garlic • 1 teaspoon salt • 475 ml undiluted coconut milk • 3 turmeric leaves, torn • 3 lime leaves

Cook the paste with the coconut milk and chilis over medium heat, stirring slowly until the mixture darkens and the coconut milk starts to release its oil. Cover and simmer for 1½ hours making sure the mixture does not split. Stir in the beef, turmeric and lime leaves (if you prefer the meat very tender and almost falling apart, instead stir in the meat at step 2 before the mixture darkens). Reduce the heat to low, cover and allow to simmer for 2 hours occasionally stirring gently whilst being careful not to break up the beef slices. If desired, add extra ingredients such as diced potatoes and/or red beans when the sauce has thickened. Cover and cook further until most of the liquid has evaporated (approximately a further 2 hours).

Beef Rendang was already voted as the world most delicious food in UNESCO list.

5

Serve with steamed rice and traditional condiments.

Doni Usman, LCC Abbey Travel, Indonesia

22

INDONESIA


Ingredients • • • • • • • • •

1.8 kg boneless chicken breast 2 small onions 1 red bell pepper ¼ teaspoon saffron salt (approx. 1 tablespoon) as you prefer black pepper powder (approx. 1 teaspoon) as you prefer turmeric (approx. 1 teaspoon) as you prefer 3–4 tablespoons olive oil 2 tablespoons mayonnaise

1 2 Take a bite, feel the difference. Parinaz Momeni, LCC Shafagh Tours, Iran

3

Chicken Kabob Cut the boneless chicken breast to small 3 x 3 inch cubes. Dice/Cut the onions. (One of the onions can be cut larger to grill along with the chicken kabobs.) Slice the red bell pepper. Soak the saffron in boiling water for at least 10 minutes. Place the sliced boneless chicken breast, onions and the red bell pepper in a large bowl. Add salt, black pepper powder, turmeric, olive oil, mayonnaise and 3 to 4 teaspoons of the soaked saffron to the bowl and mix until well combined. Cover the mixture with a lid or plastic wrap. Keep them in a refrigerator to marinate for 8 to 12 hours. Skewer pieces of chicken, onions and red bell pepper. Cook the chicken kabobs over a charcoal grill.

IRAN

23


Ingredients

Kibbeh 1 2 3 4

Soak burghul in water for an hour, then squeeze it properly with your hands until very little moisture is left in it. Grate the onion finely and mix it well with the beef, burghul, salt and pepper. Spread half the mixture in an oven tray and leave the other half for the top layer.

For the top and bottom layer • 500 g finely minced beef • 500 g burghul – finely cracked wheat • 1 large onion, finely minced • 1 ½ teaspoons salt • 1 teaspoon black pepper For the filling • 500 g minced lamb • 2 large onions, finely minced • ½ cup roasted pine nuts • 2 tablespoons ghee • 1 teaspoon salt • ½ teaspoon black pepper • ½ teaspoon powdered cinnamon

Over low heat, sautee the other 2 onions in the ghee, after they are wilted add the pine nuts and minced lamb and cook for 5 minutes. Leave the filling to cool then spread over the bottom layer. Cover with the remaining meat/burghul mixture flattened by the palm of your hand to make a thin upper layer. Brush with a little bit of ghee and bake in a medium warm oven for 30 minutes. For the cucumber/yoghurt salad: Mix diced cucumbers with greek yoghurt, one minced garlic clove, a pinch of salt and dried mint. Enjoy it chilled with the warm kibbeh.

The flavour of Arabia is always a crowd pleaser. Samer Sawalha, LCC Space Tours, Jordan

24

JORDAN


Harees Ingredients • 1 kg lamb meat with bones, cut in big chunks • 1 kg wheat germ (Harees) • 2 tablespoons ghee • 1 teaspoon black pepper • pinch of cinnamon • salt to taste • garnish: coriander leaves, cut in small pieces

1 2 3 Harees is a local speciality from the region which is very popular in Oman especially during the month of fasting.

4 5

Clean wheat and soak in water for 4 hours Cook meat and wheat in a pressure cooker after adding salt to taste, ½ teaspoon black pepper powder and 3 liters of water. Cover the pres­sure cooker securely and cook for one hour on medium heat. Remove from heat and let all steam come out from pressure cooker. Open it and remove the bones from meat chunks. Discard bones. Transfer cooked meat and wheat to a blender bowl. Mix well on low speed until you get a thick puree. Pour in a serving plate, spread a little ghee (clarified butter) on top (optional) and sprinkle a little cinnamon. Garnish with finely cut coriander leaves. Serve hot.

Dalal Al Ghatami, LCC Khimji’s House of Travel, Oman

OMAN

25


Ingredients For the mince kebab • 500 g ground beef • 1 onion chopped really small • 1 onion fried till brown and crushed by hand • 1 teaspoon fresh ginger garlic paste • 4 tablespoons coriander leaves • 1–2 green chilies chopped • salt to taste • 1 teaspoon mild red chili pepper • 1 teaspoon crushed red pepper • 1 teaspoon all spice powder • ½ teaspoon coriander powder • 2 full tablespoons roasted chickpeas, ground into powder

Mince Kebab Masala 1 2 3

For the mince kebab: Soak your wooden skewers. Add all the spices in the ground meat and let it sit for a few hours. Take some amount of the mince and press it on the skewers lightly all evened out, so it doesn’t fall off the skewer.

For the curry • 2 medium onions, sliced • 2 medium tomatoes, sliced • 2–3 green chilies, sliced • ½ teaspoon turmeric powder • ½ teaspoon red chili powder • a pinch of all spice powder • a pinch of dry fenugreek (optional) • salt to taste • green coriander, chopped fine

Now pour some oil in a large pan, fry the mince kebabs on a slow flame till ¾ done because it will get thoroughly cooked in the gravy as it has to soak up the flavours of the gravy too. For the curry: In a large cooking pot with lid, fry the onions golden, add the tomatoes and chili, let it fry till the tomatoes get soft. Add the turmeric powder, red chili powder, all spice powder, dry fenugreek and let it all fry. Now add in the kebabs, sprinkle salt for the gravy and add ½ cup water for them to cook. Close the lid, let it cook on slow flame till the kebabs get completely done.

4

When done, sprinkle coriander leaves and close the lid for 2–3 minutes. Serve hot with plain rice or bread.

26

PAKISTAN

Your local LCC chef

Fahad Baig, LCC AGT, Pakistan


Ingredients • • • • • • • •

6 cloves garlic, crushed ½ cup vinegar (any kind) ¼ cup soy sauce ½ tablespoon black peppercorns, cracked 1 ½ kg (3.3 lbs) pork belly (liempo), cut into stewing pieces 1 kg (2.2 lbs) chicken, cut into stewing pieces enough water to cover meat ½ cup annatto (achuete) water – soak 2 tablespoons annatto seeds in ½ cup water for 5 minutes then discard seeds pickles (atchara) for siding

Adobong Baboy at Manok 1

2 3 The famous Adobo is our Philippine pride! Cynthia Limjap, LCC Philippine World Travel, Philippines

4

Combine garlic, vinegar, soy sauce and peppercorns in a wok or saucepot. Add pork and chicken and enough water to cover meat. Simmer over medium heat until chicken is cooked. Remove chicken from mixture and continue simmering till pork is tender. (Oil will be expressed from the pork fat.) Remove the pork from the sauce. Skim the fat from the sauce to a separate pan. Set adobo sauce aside. In the separate pan, heat the oil from the adobo sauce. Fry the cooked chicken till browned. Set aside. Fry the pork in remaining oil till golden brown. Return the chicken and pork into the pot with the adobo sauce. Add the annatto water to the adobo mixture and stir to incorporate. (No need to season with salt.) Reheat adobo mixture. Gently toss cooked meats. Some of the meat will stick to the pot so scrape the sides to include those to mixture. That is the secret to good adobo. Serve warm with pickles (atchara).

PHILIPPINES

27


Machboos 1 2

3

4

28

Before starting, put the rice in water and leave it soak while you work on other things. (Leaving the rice in the water will help it cook faster later.) Cut the onion, tomato and garlic in any shape or form you like and put it in the cooking pot on medium fire/ heat. Then put the chicken pieces on the onion, tomato and garlic as well as 1 tablespoon of Arabic spices. Also add half a teaspoon of cinnamon (AKA Qerfah) and two dried lemons that are cut into half (total 4) and ½ cup of oil. (Stir it a bit and coriander is optional here.) Leave for 5 minutes so that the mixture will work its magic, add 2 liters of water and 1 ½ teaspoon of salt. You’ll notice the colour is yellowish (not red). Leave for at least half an hour. Then add one cup of water (depending how much more water it needs) and leave for 10 minutes more. Add the rice on top of the mixture we created (without the water that it was soaked in), mix it all together and leave water to boil. When it boils, you’ll notice that the water is not very high above the rice, if that’s the case then it’s almost done. Leave it for just 5 more minutes… (You’ll notice that the rice already absorbed the water above.) Cover the cooking pot with aluminum so that the steam will stay inside and put the cover of the pot on. Then lower the temperature and leave it for 30 minutes on very low heat. Finally, the rice will absorb all the water and now your Machboos is ready. Bon appétit.

QATAR

Ingredients • • • • • • • • • • •

2 tomatoes 2 onions 5 cloves of garlic 2 cups of rice 1 chicken (cut into pieces) 1 tablespoon of Arabic spices ½ teaspoon of cinnamon 2 dried lemons 1 cup of oil (corolla or corn) 2 liters of water 1 ½ teaspoon of salt

The blend of ”Arabic spices“ is what makes one Machboos taste different from another. Annabel Castello, LCC Aamal Travel, Qatar


Ingredients • 1 whole chicken, cut into 8 pieces • 1 cup basmati rice, washed and rinsed • 2 tablespoons oil • 2 bay leaves • 1 diced onion • 2 diced garlic cloves • 6 whole green cardamom pods • 5 whole cloves • 2 cinnamon sticks • 2 dried limes (available in Middle Eastern shops) or juice of 1 lemon • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon salt • 1 teaspoon pepper • 1 teaspoon ground ginger • 1 teaspoon ground cardamom • 1 can (15 ounce) tomato sauce • 4 hard-boiled eggs • ½ cup mixed pine nuts and raisins

1 2 3

Eat like a sustainable Saudi Arabian.

Saleem Moughal, LCC Intercontinental Travel, Saudi Arabia

4

Kabsa Soak the rice in water to cover for 15 minutes. Sauté onions in an 8-quart stockpot on medium-high heat until golden. Add garlic and bay leaves, cardamom pods, cloves, cinnamon sticks, dried limes, cumin, coriander, salt, pepper, ginger and cardamom. Blend well and continue to fry for 30 seconds. Add tomato sauce. Mix well until sauce thickens. Reduce heat to medium-low. Add chicken and sauté for 1 minute. Stir the chicken to absorb flavours on all sides. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered. Remove the chicken from the sauce to a broiling pan. Measure 2 cups of sauce. In a separate saucepan, cook the rice in the measured sauce, bringing it to a boil then reducing heat to low. Cook 10 minutes. Broil the chicken 5 minutes. Spoon the rice over a platter and arrange the chicken on top. Garnish with hard-boiled eggs, pine nuts and raisins.

SAUDI ARABIA

29


Ingredients • 200 g beef flank steak (sliced thinly) • 1 stalk leek (sliced into 5 mm thick) • 2 cloves garlic (sliced thinly) • 2 tablespoons olive oil

Stir Fried Beef with Leek 1 2 3 4

For the beef marinade • 1 tablespoon oyster sauce • 1 tablespoon light soya sauce • 1 teaspoon black soya sauce • 2 tablespoons Chinese rice wine • 1 teaspoon corn flour • 1 tablespoon olive oil

Add all marinade ingredients to the sliced beef and marinate it for about 10 minutes. Heat up the wok or pan with 2 tablespoons of olive oil. Stir fry the garlic and leek for about 1 minute or till fragrant. Add in the marinated beef and stir fry for about 5 minutes or till cooked. Served well with steamed rice or noodles.

Simple - but tasty!

Lindy Ng, LCC Citystate Ardent Travel, Singapore

30

SINGAPORE


Ingredients • • • • •

• • • • • •

2 tablespoons fish sauce 1 teaspoon brown sugar 2 tablespoons lime juice 2 teaspoons of ready-made Thai green curry paste 1–1.5 lbs. (about 0.7 kg) bone­less chicken thigh or breast, cut into chunks or strips 1 can of coconut milk 4 kaffir lime leaves or substitute 1 teaspoon grated lime zest 1 red bell pepper, seeded and cut into chunks 1 zucchini, sliced lengthwise several times, then cut into chunks generous handful fresh basil 2 tablespoons coconut oil or other vegetable oil

The curry is slightly spicy, so prepare something sweet or a glass of milk to quench your burning tongue.

Thai Green Curry Chicken 4 5

Susanna Pahl, LCC Sawadee Travel, Thailand

6

1

7

2 3

Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add ¾ of the coconut milk, reserving 2–3 tablespoons per serving portion for later.

8

Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Cover and allow to simmer 3–5 more minutes, or until chicken is cooked through. Stir occasionally. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2–3 minutes, or until vegetables are softened but still firm and colourful. Do a taste-test for salt, adding 1–2 tablespoons fish sauce if not salty enough. If you’d prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish). Serve this curry in bowls with Thai jasmin rice on the side. Top each portion with fresh basil, then drizzle 2–3 tablespoons coconut milk over it.

THAILAND

31


Ingredients

Som Tam Thai 1 2 3 4

• 1 cup of raw papaya, shredded • 1 cup of raw carrot, shredded • 1 long string green bean (equivalent to 3 small ones if you cannot find the 12” variety) • 2 tablespoons of small dried shrimp • 2 chilies • 1 tomato (ripe) or 5 cherry tomatoes • 2 tablespoons fish sauce • 3 tablespoons lime juice • 1 tablespoon dried peanuts • 1 clove of garlic • 1 teaspoon of sugar

Crush the garlic, the chilies, dried shrimp in a wooden mortar, followed by crushing the sugar, green beans and half of the (cherry) tomatoes. Add raw papaya, carrot and tomato, fish sauce, lime juice and crush them together. Then add the dried peanuts. Mix well, then serve. If you cannot find raw papaya, just add more carrots replacing the papaya. There are a few different variations for Som Tam such as: Som Tam Poo (add salted crab), Som Tam Pla-ra (add Thai anchovy), Som Tam Kai Khem (add salted egg).

Som Tam is our most popular dish in Thailand. The combination of sweet, sour and spicy makes your mouth water just talking about it. Busaba Chanpichaikosol, LCC Albatross, Thailand

32

THAILAND


Ingredients • about ½ a chicken cut up into individual size pieces • saffron • 2–3 tablespoons tomato paste • about 1 cup water • 4 tablespoons lemon juice • salt and pepper to taste • ½ cup of vegetable oil • 1 medium onion For the zereshk (barberry) • small onion (optional) • ¼ cup barberry • saffron • 1 tablespoon sugar

Zereshk Polo ba Morgh 3 The origin of the food is from Persia. It goes fine with white wine and is simply delicious. Hossein Tehrani, LCC Agent Elect, United Arab Emirates

1 2

Chop up a medium sized onion and pour it into a medium-large sized pot. Take a ”pinch“ (really small amount) of saffron (make sure to use the tip of a spoon and not your fingers!) and pour it into a small bowl. Add about 2 tablespoons of boiling water. Tip: Crush your saffron down to a powder using a mortar and pestle. This makes your saffron smell better and gives off a stronger colour.

4 5 6

In a separate medium size bowl combine the following: 2–3 tablespoons of tomato paste, 4 tablespoons lemon juice, 1 cup of water, ¼ cup of vegetable oil, and salt and pepper to taste. Mix. Add in the saffron mixture. Pour over the chicken in the pot. Put the lid on and put it on low-medium heat to cook for about 40–45 min, depending on the strength of your stove top. Done. Cook your rice now. For the Zereshk chop up your small onion if using and pour it into a pan and fry it up a bit. Prepare some more saffron ”liquid“ in a small bowl as you had before. Wash your barberries really well. Give them several rinses and pick out any stems or dirt. Then, while barberries are still moist, add them to the pan and toss in the saffron. Add 1 tablespoon of sugar to cut back on the sourness. Take it off the pan and mix in some of the prepared rice into it (about ½ cup). Pour some rice on to your plate. Top it off with about a spoon or two of the Zereshk you made, and top it with the chicken (and some of its juices). Enjoy!

UNITED ARAB EMIRATES

33


34

Local Culinary Creations


RECIPES FROM

Eastern Europe The tantalizing cuisines of Eastern Europe invite and entice you. Take a journey, discovering the similarities and delicious differences of the hearty, soul-warming dishes that bring each country’s culture and history to life. From the heart of Europe with Hungary and Poland, to the far corners with Russia and Georgia, our 13 Lufthansa City Center offices offer you the very best from: ALBANIA ARMENIA BULGARIA CZECH REPUBLIC ESTONIA GEORGIA HUNGARY KOSOVO LITHUANIA MACEDONIA RUSSIA SLOVENIA UKRAINE

RECIPES FROM EASTERN EUROPE

35


Tave Kosi

Ingredients

1 2 3 4 5 6

36

Heat 20 g butter and oil in a large frying pan over medium heat. Season lamb; add to pan and cook, turning occasionally, for 5 minutes or until golden. Add garlic and cook, stirring, for 2 minutes or until golden, then add 200 ml water. Bring to a simmer and cook over low heat for 1 hour and 30 minutes or until lamb is just tender. Drain off liquid leaving 150 ml, stir through rice and oregano.

• 100 g butter • 1 tablespoon vegetable oil • 1.2 kg boneless lamb shoulder cut into 5 cm pieces • 3 garlic cloves, thinly sliced • 55 g (¼ cup) long-grain white rice • 1 cup oregano leaves • 50 g (½ cup) plain flour • 650 g fresh home yoghurt • 4 eggs

Season and then transfer to a 3-liter capacity baking dish, set aside, preheat oven to 180°C. Heat remaining 80 g butter in a small saucepan; add flour and cook, stirring, for 2 minutes. Set aside. Whisk together yoghurt and eggs. Season, then whisk in flour mixture until smooth. Pour over lamb, smooth surface and bake for 40 minutes or until golden and meat is tender. Serve hot with a green salad and white wine. Cook’s notes: oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20°C. Use tablespoons and cups: 1 teaspoon equals 5 ml, 1 tablespoon equals 20 ml, 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.

ALBANIA

Enjoy our very special and authentic dish - a real piece of Albania! Elvis Kotherja & Team, LCC Elite Travel DMC, Albania


Ingredients • • • • • • •

60 pc marinated ready wine leaves 1.2 kg ground beef 300 g long grain rice salt to taste black pepper to taste 20 g onions 100 g butter

1 2 3 Your local LCC chef

Marianna Zakiyan, LCC Visa Concord, Armenia

4 5

Wine Leaf Dolma Take the ground beef, add all mentioned ingredients to it. Onion should be blended and butter just softened. Make the mix of meat ready tasting the salt and pepper. Wrap 25–30 grams of meat into each wine leaf folding it nicely. Butter the bottom of the pot and start placing ready dolmas into the pot using the rows top of each other against the previous on the bottom. Fill the pot with fresh water to just cover the top. Take one plate smaller in diameter from the pot and place it on top of the dolma upside down. Let it boil on low heat for about 20–25 minutes. Try the dolma on top for readiness.

ARMENIA

37


Ingredients

Shopska Salad 1

Wash all the ingredients. Peel and cut cucumber into slices. Pour over with vinegar and salt. Stir.

2

Cut tomatoes into slices and peppers into rounds. Chop finely onion. Add them to the cucumbers.

3

Pour over with oil and salt. Mix all slowly. Sprinkle with chopped parsley and with crumbled cheese.

• 4 tomatoes, chopped • 1 large cucumber, chopped • 1 green and 1 red pepper, roasted or raw, chopped • 1 large onion, chopped, or 6 green onions, sliced • 2 tablespoons chopped fresh parsley • ½ cup sunflower oil • ¼ cup red-wine vinegar • ½ cup Bulgarian cheese or feta cheese, crumbled • salt

Winning best dish in Europe, this goes well with a small glass of Bulgarian brandy, called rakia. Vanya Mladenova, LCC Reisebüro City Center, Bulgaria

38

BULGARIA


Ingredients • 400 g of potatoes (boiled, peeled and finaly grated, best a day in advance) • 2 eggs • 300 g of semi-coarse flour • 70 g of melted butter • pinch of salt • fresh plums (washed and pitted) • ground poppy seeds, icing sugar and melted butter as a topping

Grandma‘s Potato Plum Dumplings 1 2 3 4

Fruit dumplings - a broad term for the pride of Czech cuisine, which has thousands of variations. Alena Zanášková, LCC Thomas Cook, Czech Republic

5

Take potatoes, both eggs, pinch of salt and flour and make a non-sticky and malleable dough. Bring a large pot full of water to boil. Roll out a 0.5 cm high dough and make some pieces, large like the palm of your hand. Wrap always a half plum into the dough. Put dumplings into boiling water, cover with a lid and simmer 5 minutes. Once the dumplings float to the top, you’re moments away from a true gourmet experience. Put dumplings in a bowl and pour over a little butter. And now, choose your favourite topping: • Ground poppy seeds and icing sugar (and pinch of cinnamon, if you like) • Sauce of grated curd, sugar and cream • Roasted breadcrumbs with sugar and butter (and pinch of cinnamon, if you like) • Sour cream with sugar If you don’t like plums, you can use any fruit like cherries, strawberries, apricots or blueberries.

CZECH REPUBLIC

39


Ingredients For the pastry • 150 g butter • 240 g plain flour • pinch of salt • 3 tablespoons water

Rhubarb Cake 1 2

3 4

For the filling • 300 g rhubarb, sliced • 1 teaspoon ground cinnamon • 2 eggs • 150 g sugar • 30 g butter • 1 tablespoon plain flour • 30 g butter, melted • icing sugar

Heat oven to 200°C Process butter, flour and a pinch of salt in a food processor until mixture resemble breadcrumbs. Add water. Process until mixture begins to form large clumps, stop the machine before mixture forms a ball. Turn pastry out on to a work surface and knead gently to bring together. Form into a loose-based 24 cm fluted flan tin. Place the flan tin in the oven and bake for 10 minutes. Place sliced rhubarb into the pastry and dust with grounded cinnamon. Beat the eggs and sugar in a bowl and add plain flour and melted butter. Mix all together. Pour the mixture evenly over the cake and bake for about 25 minutes.

5

Dust the cake with icing sugar.

40

ESTONIA

When I think about Estonia, summer and food then one thing always comes into my mind and this is rhubarb cake. When we bake rhubarb cake then it means that finally summer has arrived. Piret Suuk, LCC Aves Travel, Estonia


Ingredients • • • • • • • • • •

500 g of eggplants 250 g of walnuts 1 teaspoon dried blue fenugreek 1 teaspoon of dried coriander 1 teaspoon of paprika 1 teaspoon dried marigold 3 cloves of garlic 3 teaspoons of white wine vinegar 100 ml of oil salt

Eggplant with Walnuts and Spices 1 2 3

In a food processor grind the walnuts and garlic together. Empty this mix into a bowl and add the spices, salt, vinegar and 3–4 tablespoons of water. Mix thoroughly. Adjust seasoning to taste. Slice each eggplant length ways into 4 or 5 pieces. Add oil to a pan and fry the eggplant on medium heat until cooked on both sides. Remove eggplant from the pan and absorb excess oil. Spread the walnut mixture onto each slice of eggplant. Fold over the eggplant. Pomegranate seeds can also be used to garnish the eggplant.

Best Georgian Antipasto! Nino Astakhishvili, LCC Via Travel, Georgia

GEORGIA

41


Ingredients • • • • • • • • • • • • • • •

Stuffed Cabbage 1 2 3 4 5

42

1 head of cabbage, cored water to cover ¼ teaspoon salt 1 ½ pounds lean ground beef 1 ½ pounds ground pork 1 ½ cups cooked white rice ¼ cup finely chopped onion 2 tablespoons chopped fresh parsley 2 eggs, slightly beaten ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon ground black pepper 1 (28 ounce) can tomato sauce ¼ cup white vinegar 2 ½ tablespoons white sugar

Place the cabbage in a stockpot with enough water to cover. Add ¼ teaspoon salt to the water and cabbage. Bring water to a boil over medium-high heat. Turn cabbage every 2–3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes. Reserve 12 oz. of cabbage water.

Stuffed Cabbage is a traditional Christmas dish in Hungary.

Preheat the oven to 350°F (175°C). Trim thick center vein off of bottom of each cabbage leaf. In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, eggs, garlic powder, salt, and pepper. Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf. Fold sides over the filling – start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling. Cut the leftover leaves into pieces and place into the bottom of a roasting pan. Layer the stuffed cabbage rolls over the cut leaves.

HUNGARY

Gabrielle Dede & Klara David, LCC Morea Travel, Hungary

6 7

In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar. Pour the tomato sauce mixture over the cabbage rolls. Cover roasting pan with aluminum foil. Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 ½ hours. Baste stuffed cabbage rolls every hour.


Ingredients • 1.5 loaves of French stick bread (slightly stale and dry is best) • 650 ml milk • 20 g butter • 150 g poppy seeds • grated zest of one lemon • a few drops of vanilla extract • 150 g icing sugar • liquid honey (approx. 4 tablespoons)

Poppy Seed Bread Pudding 1 2 3 4

This is a tipical Hungarian dessert dish which is great if you want a foolproof dessert that feeds many and requires no complicated techniques or fancy ingredients. Ágnes Perlaky, LCC Morea Travel, Hungary

5 6

Preheat the oven to 150°C and grease a deep baking pan or glass baking tray with half the butter. Melt the other half of the butter in a saucepan, then add the milk, icing sugar, a few drops of vanilla extract and the grated lemon zest. Warm it up on medium heat, stirring often. In the meantime, slice up the French stick bread (approx. 1.5 cm thick slices). Arrange the slices in a flat container and pour the hot milk over them. Soak the bread until the slices are soft, but not mushy. Remove the slices and arrange them in the baking pan. Bake in the oven for around 10 minutes, or until the bread becomes slightly drier. While the bread is in the oven, grind the poppy seeds in a coffee grinder. Remove the bread from the oven, sprinkle the poppy seed mixture on top, drizzle with about half of the honey, then put it back to bake for another 5 minutes or so. Serve warm, drizzled generously with honey or a dusting of icing sugar.

HUNGARY

43


Ingredients

Catfish Paprika 1 2 3 4

• • • • • • • • • •

800 g catfish fillets 2 onions 2 green peppers 2 tomatoes 400 ml sour cream 20 g butter 1 tablespoon plain flour 100 ml oil salt 10 g ground Hungarian paprika

Chop the fish fillets on cubes, season with salt and fry them in hot oil, then put aside. Slice the onion and paprika in fine pieces and chop the tomato in small cubes. Brown the finely chopped onions in the same oil as you used for the fish. Then sprinkle with ground paprika and add the chopped green peppers and tomato. Add the fish fillets and cover, and then simmer for 10 minutes. While the Catfish paprika is boiling, mix sour cream and flour. After 10 minutes reduce with this mixture and add the butter in tiny bits. Cook everything together for a couple of minutes and it is ready! Serve with cottage cheese pasta and crispy bacon.

This fish is one of our tastiest ones without bones. The mixture with the Hungarian paprika makes it really delicious. Enjoy the HAR-sta PAP-rikash! Katalin Száler, LCC Morea Travel, Hungary

44

HUNGARY


Ingredients For the pancakes • 2 cups all-purpose flour • 2 eggs • 1 cup milk • ½ to 1 cup soda water • ½ cup vegetable oil • 1 pinch salt For the filling • 100 g ground walnuts • 100 g coarsely chopped walnuts • 200 ml heavy cream • 50 g raisins • 100 g icing sugar • ½ teaspoon ground cinnamon • 1 teaspoon grated orange peel • 3 tablespoons rum For the chocolate sauce • 2 egg yolks • 50 g bitter chocolate • 1 heaped tablespoon cocoa powder • 120 g sugar • 20 g cold unsalted butter • 200 ml milk • 10 cm vanilla rod (or vanilla extract) • 3 tablespoons rum

1

2 3 The Gundel pancake, pronounced PA-LA-schinta is maybe the most famous Hungarian dessert. Judit Antal, LCC Morea Travel, Hungary

4

Gundel Pancake Combine the flour and eggs, add the milk, soda water, vegetable oil, salt and mix to combine until smooth; refrigerate the batter approximately 30 minutes. Heat a lightly greased frying pan over medium heat. Remove batter from the refrigerator and mix well again. Pour ¼ cup of the batter into the pan and cook the pancake for about 1 minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place on a plate. Separate pancakes with waxed paper. Remember that the Hungarian pancake is very thin. Soak the raisins in lukewarm water. Mix chopped nuts and ground nuts in a little bowl. Add ice-sugar, cinnamon, grated orange peel and raisins. Heat the heavy cream and pour it into bowl. Mix them and heat the mixture until thick and creamy. Let it cool. Add the rum to the filling. The choco sauce: Slice the vanilla rod and put the vanilla seeds to the milk (or the vanilla extract). Beat the egg yolks and sugar together. Add the milk too, and stir them. Heat the mixture until thick. You should not boil it, heating at 70–80°C is sufficient. Add the cocoa powder and chocolate and stir them. At the end add the cold butter too and stir the sauce until the butter is melt. Put some filling on the center of pancakes. Fold them in half and then in quarter. Sprinkle them with melted butter.

HUNGARY

45


LCC WORLDWIDE Albania Algeria Argentina Armenia Australia Austria Azerbaijan Bahrain Belgium Bolivia Bosnia and Herzegowina Botswana Brazil Bulgaria Cambodia Canada Chile China Colombia Costa Rica Croatia Cyprus Czech Republic Denmark Dominican Republic Ecuador Egypt Estonia France Germany Georgia Greece Hungary India Indonesia Iran Israel

46

Local Culinary Creations

Italy Japan Jordan Kazakhstan Kosovo Kuwait Latvia Lebanon Libya Lithuania Macedonia Malaysia Malta Mexico Morocco Montenegro Myanmar Netherlands Norway Oman Pakistan Panama Paraguay Peru Philippines Poland Portugal Qatar Republic of Moldova Romania Russia Saudi Arabia Serbia Singapore Slovakia Slovenia South Africa

South Korea Spain Sri Lanka Sweden Switzerland Thailand Turkey Ukraine United Arab Emirates United Kingdom United States of America Uruguay Venezuela Yemen


LCC WORLDWIDE

47


Ingredients

Hungarian Vegetable Stew 1

2

3 4

48

Quarter onion and then halve each quarter, set aside. Quarter peppers lengthwise, remove membranes and seeds, and then chop into inch size pieces, set aside. Heat cooking fat over medium heat. Add onion and cook until translucent but not browned, stirring frequently. Add peppers and let cook for 25 minutes stirring occasionally until soft.

• 2 tablespoons bacon grease or other cooking fat (bacon is best) • 1 large yellow or sweet onion • 8–10 long yellow peppers • 5 large tomatoes (biggest, ripest you can find) • 2 tablespoons sweet Hungarian paprika (important or the flavour will be wrong!) • 1 ½ teaspoons sea salt • ¼ cup water • 4 cooked pork sausages, sliced into coins

While the peppers are cooking, you will need to blanch your tomatoes – slice an X into the bottom of the tomatoes and place them into boiling water for less than 1 minute, immediately remove and put them in an ice bath for 30 seconds. Peel the tomatoes, quarter them, and halve them removing all the seeds as you go. Add the tomatoes, paprika, and water to the peppers and onions and stir to combine. Let cook for another 5–10 minutes to let the flavours meld and to cook the tomatoes through. Add the sausage if you choose, let them heat up for a few more minutes and serve! Leftovers are awesome reheated on the stove too.

HUNGARY

It’s the perfect choice for a summer dinner with a slice of fresh bread. In our family we add eggs to this, but this is the traditional receipt. Enjoy the LET-scho. Barbara Konta, LCC Morea Travel, Hungary


Ingredients • 1 large potato, boiled, peeled, mashed and kept warm • 2 ½ teaspoons instant yeast • 1 teaspoon sugar • 1 ¾ cups all-purpose flour • 1 tablespoon vegetable oil • ¾ teaspoon salt • ½ cup milk • 2 cloves garlic, cut in half

Fried Bread Dough

1 2 Pronounced LAN-gosh, this is one of today’s favorite street and fair food, usually simply, rubbed with garlic and sprinkled with salt. Zsuzsanna Gere, LCC Morea Travel, Hungary

3 4

Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled. Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes. Flatten and stretch dough to about an 8-inch diameter. Make a slit in the center. This is traditional and also helps to keep the dough from puffing up in the middle and not frying properly. Fry one at a time about 2 minutes per side or until golden. Serve hot, rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped cheese.

HUNGARY

49


Ingredients

Hungarian Layered Potatoes 1 2 3

• potatoes, boiled in their skin until tender, then peeled and sliced • eggs, hard boiled, then sliced • Hungarian sausage (Gyulai or Csabai), thickly sliced • sour cream • bacon, diced • grated cheese • salt, pepper • mild Hungarian paprika

Boil potatoes in their skin, until tender. Boil the eggs, slice the potatoes and eggs. Lightly brush ceramic or glass baking dish with oil. Layer potato then egg then sausage, seasoning in between. Pour sour cream over layers. Repeat layers, finishing with a layer of sour cream again. Place bacon slices on top and sprinkle with grated cheese. Bake for 35–40 minutes until golden. Bon appetit!

Very delicious, savoury dish, easy to make, even at the end of a busy day. Edina Benedek, LCC Morea Travel, Hungary

50

HUNGARY


Ingredients • • • • • • • • •

500 g cottage (curd) cheese 120 g grits 200 ml sour cream powdered sugar 3 eggs, separate yolks and whites a pinch of salt grated lemon peal vanilla sugar bread crumbs

Cottage Cheese Dumpling 1

2 3 Enjoy a tasty dessert, pronounced TOU-ro GOM-boç.

4

Zoltán Pál, LCC Morea Travel, Hungary

5

The first step is to put the cottage cheese, the grits, the egg yolks, the greated lemon peal, the vanilla sugar and a pinch of salt in a bowl. Grab a wooden spoon and mix up these ingidents well. After you mixed them all, cover the bowl with plastic wrap and leave it for about two hours. (This step is needed in order to soften the grits.) Then, while we are waitling for the grits to soften, brown the bread crumbs in a frying-pan. Stir it quickly in order not to burn it! After it is ready, put it aside. When the grits in our bowl are soft enough, whisk the white of the eggs and fold it slowly in the bowl. Now, put water in a cooking pot with a pinch of salt and wait until it starts to boil. Wet your hands to shape little balls from the dollop and put them in the boiling water. Please note! Do not throw! Just put! At the beginning stir them carefully so they won’t stick to the bottom of the pot. When the dumplings come up to the top of the water, then they are ready! It usually takes 5–6 minutes. Take them out of the pot and put them in the toasted bread crumbs. Serve it on a plate with sour cream and powdered sugar on the top! We can serve them with any seasonal fruits and fruit sauce as well. Enjoy!

HUNGARY

51


Ingredients • • • • • • • • • • • • • • •

400 g beef shank or chuck 1–2 onion minced 1 spoonful oil 1 spoonful paprika powder 1 clove of garlic 1 teaspoon of caraway seed and black pepper salt 1–3 bay leaf 1–2 carrot diced 1 Hungarian green pepper (zöldpaprika) chopped 2 tomatoes chopped celery leaf parsley chopped 1 parsnip diced 2 potatoes cubed

Goulash Soup 1 2 3

52

Cut the onion into small pieces and brown it in hot oil. Add the meat and stir until well browned, powder it with paprika powder and stir well. Add quickly a little water and stir more. Add salt, the clove of garlic, the caraway seeds, black pepper, bay leaf and tomatoes, a little water and let simmer for about 30 minutes. Add enough water to cover the meat well. Add carrot, parsnip, green pepper, celery leaf, parsley and bring to a boil. Turn to low heat and simmer for 10 minutes. Add potatoes and more water to soup consistency. Salt to taste. Simmer until potatoes and meat are well cooked.

HUNGARY

GOU-lash soup is one of the most famous and popular Hungarian meals all over the world. Zsanett Maglódi, LCC Morea Travel, Hungary


Ingredients For the dough • 1 kg flour • 500 ml water • a pinch of salt For the filling • 1 kg ground beef • 3 yellow onions • 1 teaspoon pepper • 1 teaspoon salt • 1 teaspoon paprika powder • 3 teaspoons oil for frying the onion

Mantija 1

For the glazing • 100 g melted margarine or butter • 100 ml oil

2 3 Serve your mantijas according to tradition with yoghurt.

4

Anita Ferizi, LCC AltaVia Travel, Kosovo

5

Mix flour, water and salt. Knead for five minutes. The dough should be a bit sticky, but not stick to your fingers. Let the dough rest for 20–30 minutes. Chop the onions. Fry in oil in a pan until they soften and get a light golden colour. Remove the pan from the heat and add paprika powder. Mix the onions and the ground beef together with salt and pepper. Split the dough into 20 equally big pieces. Roll them round and flat. Turn on the oven to 250°C. Stir together the melted margarine and oil in a bowl. Take the first ten layers and stack them on each other with the margarine-oil mixture in between. Stretch out the dough with your hands, like a pizza maker. Or use a rolling pin. Do the same with the ten remaining layers. Now you have two separate doughs, each will make twenty mantijas. Cut out equal squares about 10 x 10 cm or wanted size. Put cut-out square on your palm. Add some meat in the center and then fold the corners to the center with the opposite corners layered over each other. Repeat this step until the filling or dough runs out. Grease a baking tray with oil and put the mantijas next to each other with the folded corners facing down. Brush them with melted margarine-oil. Put on the middle rack of the oven for 15 minutes at 250°C. After 15 minutes, lower the heat to 200°C until they become golden.

KOSOVO

53


Ingredients

Marinated Duck Breast 1 2 3

• • • • •

200–250 g of duck breast salt and pepper few potatoes mango pomegranate

Roll duck breast into saran wrap (plastic food wrap) and place into an oven 60°C for 60 minutes. Meanwhile sharpen your knifes, prepare potato puree and cut mango into small pieces. After 60 minutes when duck breast is matured cut the skin into chess form. Heat the stovetop and place duck breast down on skin side in pan. Do not add any oil or fat. Cutting the skin will let out lots of fat and it will be good for cooking. Roast on average heat each side for 5–7 minutes till it gets golden brown. When serving cut the breast into a half. Meat should be darker from outside and light red inside. Serve with potatoes, mango and pomegranate as a side dish and decorate with some green leafs. Enjoy!

Duck breast is a non-fatty, salty, sweet and ideal dish to impress your friends. Red wine as Malbec might be good choice to enjoy a meal. Raimondas Ušeckas, LCC Baltic Travel Service, Lithuania

54

LITHUANIA


Ingredients • • • • • • • • • • • • • • • •

1 cup of dry white beans ½ teaspoon of baking soda 3 onions, sliced 3 red onions, sliced 4 cloves of garlic 2 green chili peppers, finely chopped 2 red bell peppers, sliced 2 yellow bell peppers, sliced 1 tablespoon of flour 1 teaspoon of chili powder 1 tablespoon of paprika 1 cup of sunflower oil 2 bay leaves mint leaves ½ bunch of cilantro salt and pepper

1 2 3

Tavche Gravche is the famous national dish - try yourself! Miodrag Lega, LCC Airtours, Macedonia

4

Tavche Gravche Soak the beans for 6 hours in boiling water and ½ teaspoon of baking soda. Wash the beans and blanch in boiling water over high heat for 15 minutes. Drain. In a stewpot, sauté 2 garlic cloves in a quarter of the oil. Add a few slices of red and yellow peppers, half of the paprika, and one chili pepper. Pour the beans and ¾ of chili powder. Salt. Cover tightly with water and cook ½ hour over medium heat and ½ hour on low heat. Once the beans are cooked, drain and reserve the cooking liquid. Put aside. In the second quarter oil, sauté the onions. Add salt, the last ¼ of chili powder and the flour. Simmer for 10 minutes. Put aside. In the 3rd quarter oil, sauté the last two cloves of garlic, the remaining strips of bell peppers, the other half of paprika, and the second chili pepper for 15 minutes. Put aside. Preheat oven at 210°C. In an earthenware pot or a glass baking dish, add the fourth quarter of the oil in the bottom. Add all the above preparations in layers ending with beans on top. Cover with the reserved cooking liquid, sprinkle chopped cilantro and mint. Cover and bake for 3 hours.

MACEDONIA

55


Ingredients

Don Crayfishes 1 2 3

• • • • • • • • • • • • • •

crayfishes salt 2 onions 2 carrots 5 bay leafs bayberry 1 paprika a pot of hot pepper celery dry white wine dry dill garlic 3 pinches of tarragon parsley

Boil water 12 liters (25–30 liters pan), put in salt (on 1 liter of water we need 1 tablespoon of salt), 2 onions, 2 carrots, 5 bay leafs, bayberry. Broth boils for 10 minutes, then add 1 paprika, a pod of hot pepper, celery, dry white wine (if pan has 10–12 liters of water we need 0.5 liter of wine). We boil broth for 5 minutes more and put in 100 crayfishes. Wait for water to boil, after 1–2 minutes put in dry dill, garlic, 3 pinches of tarragon, parsley.

4

Mix everything and infuse 1 hour 20 minutes. Enjoy!!!

56

RUSSIA

Your local LCC chef

Vera Nechepaeva, LCC Reina-Tour, Russia


Ingredients For the dough • 300 g flour • 20 g baker’s yeast • 3 egg yolks • 50 g sugar • 50 g butter • vanilla sugar • 2 teaspoons rum • lemon zest • 200 ml milk For the filling • 2–3 large bunches of fresh or dried mint (peppermint, horehound, chocolate mint) • 80 g butter • 60 g breadcrumbs • 80 g sugar • 300 ml sour cream • 3 egg yolks • lemon zest

1

For the topping • 1 egg

2 3 The incoming team of LCC Kompas prepares your taste of Slovenia for you! Tjaša Turenšek, LCC Kompas d.d., Slovenia

4 5

Metina Potica To make the dough, crumble the baker’s yeast and mix it with a spoon of flour, a spoon of sugar and enough lukewarm water to make a smooth mixture. Leave it to rise for about 10 minutes. Sift the flour into a bowl, add the yeast mixture and gradually combine them. In another bowl, combine softened butter, egg yolks, sugar, salt, milk, rum and lemon zest. Add the mixture to the flour and yeast. Beat by hand until the dough is soft and separates easily from the bowl. Sprinkle the dough with flour, cover with a cloth and leave to rise. In the meantime, prepare the filling. Melt the butter in a pan and fry the breadcrumbs. Leave to cool before stirring in the sour cream, sugar and egg yolks. Place the dough on a board thoroughly sprinkled with flour. Roll the dough into a rectangular shape 1 cm thick, spread the filling over it and sprinkle chopped mint leaves on top until the entire surface is green. Roll up the dough and place it in a well greased baking tray. Beat an egg, coat the potica with it and leave to rise for another 15 minutes at 50°C. Preheat the oven to 180–190°C and bake for about 1 hour.

SLOVENIA

57


Ingredients • • • • • • • • • • • • • •

Borsch 1 2

3 4

58

Chop the onions, potatoes, cabbage, and tomatoes into small pieces, and grate the beets and carrots into approximately 1-inch long pieces. Fry the onions until golden-brown (with about 4–5 tablespoons oil) in a deep frying pan at medium heat. Stir regularly.

Borsch is a traditional Ukrainian beet soup, which tastes better than it sounds.

Add the carrots to the onions and cook for two or three minutes more. Add the tomatoes and beets to the frying pan. Immediately pour vinegar or lemon juice over the beets to preserve their colour and taste. If you are going to add ketchup, do it right now. Mix everything, then cover the pan with a lid and cook for 5–10 minutes more at low heat. Pour water into a large pot so that the water takes up between ½ and ¾ of the pot’s total capacity. (You can always add water later after adding the frying pan contents; err on the side of less water.) Turn on medium heat and wait until the water is boiling. Add the potatoes to the boiling water and wait 3–4 minutes. Add the cabbage and wait about two minutes. Add everything in the frying pan to the pot. Add the garlic, parsley, and dill. Add the salt and sugar.

UKRAINE

4 large white onions 2 medium peeled potatoes 4 peeled carrots 2 large tomatoes ½ head of cabbage 3 medium beets 4 large cloves of garlic Parsley and/or dill (to taste) 3–4 liters of water or meat bouillon 1 tablespoon vinegar or lemon juice cooking oil for frying 1 tablespoon salt (to taste) 1–2 tablespoons sugar (to taste) sour cream (optional)

Elena Fediv, LCC Via Kiev, Ukraine

5 6

Wait until the water is boiling again (as it should have stopped when everything was added) and then turn off the heat. Cover the pot with a lid, leaving a crack for steam to escape. Let the soup cook in its own heat for about 2 hours. The longer it cooks, the better it tastes. You may want to refrigerate it and reheat it the next day for an even better taste. Serve with sour cream. Enjoy!


60

Local Culinary Creations


RECIPES FROM

Western Europe From the dolce vita of Italy, to the temperament of Spain, to the luxurious French cuisine – Western Europe offers simply something for every taste. Not only the southern well-known culinary regions offer inviting cuisine, but also the northern countries offer delightful and gratifying dishes that will have you coming back for more. Within Europe, 15 Lufthansa City Center offices are taking you on a culinary journey throughout the following countries: AUSTRIA BELGIUM CYPRUS GERMANY GREECE ITALY SPAIN SWEDEN TURKEY

RECIPES FROM WESTERN EUROPE

61


Kässpätzle 1 2 3

4

Start with combining flour, eggs and a good-sized pinch of salt. Blend well and add water if necessary, spoon by spoon. The dough should not be runny, but soft enough to gradually follow gravitation. Set aside and allow the dough to rest for 20 to 30 minutes.

Ingredients • • • • • •

9 oz (250 g) flour 5 eggs and 1 egg yolk a good pinch of salt 2–3 tablespoons water (if necessary) 2 tablespoons butter 5–7 oz (150–200 g) cheese, grated (Emmenthaler, Gruyere etc.)

To prepare the onions • 3 oz (75 g) butter • 2 mid-sized onions cut in rings

Meanwhile heat the butter in a frying pan over low to medium heat, add onions, and let them slowly gain a golden brown colour. Don’t let them get too dark, as they tend to become bitter. Drain on a paper towel and set aside. Bring a large pot of water briefly to a boil, add a pinch of salt and then reduce heat. The water should simmer throughout the whole process. You can either cut and shape the spaetzle by hand or use a spaetzle maker or a colander which makes things easier. Cook the spaetzle for about 2–3 minutes until they float back to the surface, then remove them. When done, drain the water, melt 1–2 tablespoons of butter and return the spaetzle to the pot. Shake the pot a few times to evenly distribute the butter, then add the grated cheese and mix well.

5

Now simply add the browned onions and chopped chives on top and serve. Mahlzeit!

62

AUSTRIA

Macaroni & cheese à la Austria! This hearty dish tastes especially good after a walk in crisp mountain air. Cornelia Gigler, LCC Loacker Tours, Austria


Ingredients • 100 g black chocolate of good quality • 3 eggs • 50 g of sugar • 200 ml double cream • 1 coffeespoon of instant coffee (optional)

Chocolate Mousse 1

Break the dark chocolate into small pieces, add 2 tablespoons of water and leave to slowly melt.

2

Be careful that it becomes not too hot. Add the instant coffee and let cool.

3

Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another.

4 This recipe is very easy, it takes only 30 minutes and it is delicious. Jan Van Steen, LCC Omnia Travel, Belgium

5 6

Whisk the egg yolks with the sugar until it be­c omes a white mass. Whip the cream. Beat the egg whites until stiff. Stir egg yolks and sugar mixture into the chocolate (when it’s cold). Tip in the cream and mix together (slowly). Tip in the egg whites and stir gently until the mix is smooth and evenly coloured. Pour the mousse in pretty bowls or glasses and leave it in the fridge.

BELGIUM

63


Ingredients

Machalepi 1 2 3

• 6 glasses of water • 6 tablespoons corn flour (nishiaste) • sugar • rose water • rose syrup (triantafyllo)

Dissolve the corn flour in the water. We put the mixture in a saucepan and cook on low heat. We stir with wooden spoon until boil and blister. Lower the heat as much as we can and continue stir fast for five or six minutes more. Now we have a fluid gel and cream. Using a concave scoop dish the cream into seven to eight plates. When cool we put the plates in the refrigerator.

4

When frozen we add sugar, rose water and rose syrup (as much as we want) and … Kali sas orexi!

64

CYPRUS

It’s a cool summer recipe that reminds Cyprus. Despo Iosifaki, LCC Orthodoxou Travel, Cyprus


Ingredients For the dough • 300 g butter • 250 g sugar • 30 g cocoa • 5 eggs • 300 g flour • 1 package of baking powder For the filling • 450 g sour cherries • 600 g cream • 3 packages of vanilla sugar • 1 package whipped cream stabilizer • chocolate sprinkles for the topping • Cherry Brandy

Schwarzwälder Kirschtorte Your local LCC chef

Michaele Lieser, LCC Reisebüro Wüst, Germany

1 2

For the dough cut the butter into slices, add sugar, cocoa and eggs into a bowl and start to stir all ingredients for about 1 minute. Add flour and baking powder and continue to stir until you have a sticky dough. Fill the dough into a springform pan (26 cm diameter) – butter the bottom of the pan before you fill in the dough. Heat the oven to 175°C and bake the cake for about 45 minutes. Remove the cake from the oven. Once it is fully cooled down, cut the cake into three slices (horizontally, until you have three layers)

3 4

5

For the filling drain the cherries first. Whip the cream in two steps (always 300 g cream) by adding half of the vanilla sugar and half of the whipped cream stabilizer until you have a solid cream. Dribble a few drops of cherry brandy onto the first cake base, add the cherries on top (set a few cherries aide for the topping later on) and add ¼ of the whipped cream onto to the cherries. Smooth out the cream with the cherries until the entire surface is flat. Then add the second layer of cake base on top. Add a few drops of cherry brandy again, then add half of the whipped cream and finish your cake with the last layer of cake. Finish the cake with the remaining whipped cream on top and all around the finished cake. Add the chocolate sprinkles and the remaining cherries as topping.

GERMANY

65


Ingredients

Giouvetsi 1 2 3 4

• • • • • •

200 g veal 1 tomato onion chopped 1 teaspoon extra virgin olive oil salt and pepper 100 g risoni (pasta)

Put olive oil and onion in pan. Add the meat. Grate the tomato and add together with seasoning. Cook for 20 minutes. Add the risoni, 200 ml water and cook for 20 minutes.

Original Greek taste!

George Economides, LCC Air Exelixi Travel, Greece

66

GREECE


Ingredients • • • • • • •

1 cup plain yogurt 1 cup cucumber 1 garlic clove crushed 2 teaspoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon vinegar

1 2 3 4

Tzatziki Peel and coarsely grate cucumber. Then drain well. Combine all ingredients and stir well. Cover and chill thoroughly. Adjust quantity of ingredients based on the amount you want to prepare.

A simple but all time classic, no seasonality, recipe. Zoe Skreki, LCC GS Travel, Greece

GREECE

67


Yemista Ingredients • • • • • • • • • • •

1 2 3 4 5

68

First you cut off tops from tomatoes and retain them. Scoop out the pulp with a spoon and retain it also. Cut off tops of peppers and remove seeds (retain tops). Cut the end of the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of the zucchini and also scoop out the pulp, retaining.

• • • •

4 tomatoes 3 eggplants 4 green peppers 2 medium zucchini 2 onions, chopped 2 garlic cloves, minced 2 potatoes 2 cups of long grain rice 2 tablespoons of fresh parsley 2 tablespoons of pine nuts 2 tablespoons fresh or dried spearmint (fresh is even better) 1 cup of water ¾ cup olive oil ½ cup of tomato juice salt and pepper

Place the vegetables in a pan next to each other but not squeezed. Take the pulp of all the vegetables and by using a food processor, process it in the mixer until pureed. Add in a bowl the rice, the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the pine nuts, the salt and pepper. Mix with a spoon. Stuff all the vegetables about ¾ full and replace the tops. You can even stuff onions, they taste wonderful! Cut the potatoes to bite-sized pieces and spread them between the vegetables. Salt again the vegetables and add the rest of olive oil. Combine ½ cup of water and ½ cup of tomato juice and put it in the pan. Bake in a preheated oven (180°C) for about one hour and until the vegetables have become tender and cooked through. Ideally combined with Greek feta cheese or yoghurt. Enjoy!!!

GREECE

This Greek recipe is a staple of the summer season when tomatoes are abundant and at their peak. Alexia Tsalapatani, LCC Maxima, Greece


Ingredients • • • • • • • • • • • • • • • •

4 fish spider 4 bocchincavo fish or priest 4 slices of dogfish 4 slices of ray wings 4 small fishers 4 rockfish 4 red mullet 4 squid 4 cuttlefish 1 kg of peeled tomatoes 200 g of white onion 4 cloves of garlic 10 g of marjoram 2 bay leaves 150 g of red wine vinegar 200 g of extra virgin olive oil Marche

Brodetto all‘Anconetata 1 2

Ancona is on the Adriatic sea and fish is the king of local dish. Simeone Cossi, LCC Las Viaggi, Italy

3 4

For the tomato base, braise onion and garlic with olive oil and vinegar, add peeled tomatoes, marjoram and bay leaf. Cook at low heat for about 3 hours, adding water; then chill the tomato base, add salt, pepper and little vinegar. Fish cooking: In a saucepan place the tomato base, all the fish. Simmer over low heat for 15–20 minutes. Serve with grilled bread slice. White wine is a must. The better companion is Bianchello del Metauro, chilled of course.

ITALY

69


Ingredients

Sauerkraut Soup 1

Boil the sauerkraut covered in water with kummel and the bay leaf for about half an hour.

2

Add half of the beans, potatoes, sausage pitted, the cooked ham and the smoked pork ribs.

3 4

• 300 g of sauerkraut • 200 g of canned beans (such as borlotti or pinto) • 3 potatoes, diced • 5–10 g kummel • 1 fresh sausage • smoked pork ribs • pieces of cooked ham • 1 bay leaf

Simmer for an hour. Crush the remaining beans, throw them into the pot and let cook another 15–20 minutes.

This soup is typical of Trieste and is even good the next day. Barbara Cavallini, LCC Fratelli Cosulich, Italy

70

ITALY


Valencian Paella

Ingredients • • • • • • •

• • • • • • •

1 kg rice ½ kg chicken 1 kg rabbit 250 g tomato passata 400 g green beans 300 g meatballs 200 g garrofó (a variety of white bean used for making the typical Valencian paella) or beans 50 g peppers (optional) 300 ml olive oil few strands saffron sprig of rosemary (optional) 6 g paprika salt about 3.5 l water

3 4 5

Paella is internationally known and identifies all Valencian people all over the world. Maria Santoro & Chef Alex, LCC Europa Travel, Spain

1 2

Heat the oil in the paella pan, and when very hot, add the chicken and the rabbit cut into pieces. Sauté the meat until it is lightly browned. Add the tomato and fry over gentle heat together with the pieces of pepper for 7 or 8 minutes.

6

7

When this mixture is cooked, add a pinch of salt, the meat and the paprika and fry everything together taking care not to burn it. Add water to cover the mixture and leave to simmer. The time will depend on the consistency of the meat. For free-range poultry and rabbit, calculate 30 to 35 minutes. Ten minutes before the end of the estimated cooking time for the meat, add the beans and the garrofó; this will ensure they are not overcooked. This is the time to add the meatballs, previously prepared. At the end of the cooking time add more hot water and allow continuing boiling for 3 or 4 minutes more. Add the saffron strands, adjust the seasoning and simmer for another five minutes. Then add the rice evenly to the pan and leave to cook for 5 or 6 minutes over high heat; the mixture will reduce a little. At the end of the cooking time remove from the heat and allow standing for a few minutes until the remaining stock is absorbed by the rice. Serve in the same paella pan after leaving to stand for five or six minutes and decorate with the sprig of rosemary.

SPAIN

71


Galician Style Octopus 1 2 3

4

72

If the octopus is fresh, the tradition says that you have to beat it 33 times before cooking it. Another option is to freeze it in advance and defrost it 24 h before the preparation. Prepare a pot with abundant water (a copper pot will be preferred). Don’t add any salt! We need to remove the entrails of the octopus. When the water is boiling you have to pick up the octopus by the head and introduce it in to the water and take it out for 3 times. After doing this you will see that the tentacles curl. Then leave it in the pot and when the water starts boiling again you have to wait for about 20 – 30 minutes for it to be cooked. After that poke it to check that it is tender and turn off the cooker. Leave it into the water for another half an hour. Take the octopus out of the pot and cut it in slices of about 1 cm thick and put them on a plate (a wooden one will be just perfect). Season it with the coarse salt and the paprika. A generous splash of olive oil and you are ready to taste the most delicious Galician recipe. Enjoy!

SPAIN

Ingredients • • • •

1 octopus of about 2 kg virgin olive oil sweet and hot paprika coarse salt

Your local LCC chef Nuria González, LCC Abramar, Spain


Ingredients • • • • • • • • • •

700 g fillet of beef 10 potatoes 3 yellow onions 4 eggs 50 g parsley (minced) 100 ml crème fraiche 3 teaspoonfuls Dijon mustard butter salt pepper

1 2 Always perfect with a cold lager beer. Enjoy! Henrik Jonsson, LCC Scanworld, Sweden

3 4

Biff Rydberg Dice the potatoes well and rinse with cold water. Finely chop the onion and parsley. Cut the meat into bitesized cubes. Drain the potatoes in a colander and raw roast potatoes browned in a pan, salt and pepper. Fry the onions separately in a little butter in a frying pan. Fry the meat in a hot frying pan, salt and pepper. Mix créme fraiche with a dollop of Dijon mustard until the taste is moderately mild. Put meat, potatoes, onions and crème fraiche separately in small groups on hot plates. Garnish with parsley. Put the yolk (yellow part of the egg) in its half shell on the plate.

SWEDEN

73


Ingredients

Tarhana Soup 1

2 3 4

74

Place the tarhana in a deep bowl. Add a glass of water and stir until the tarhana is no longer lumpy. Set aside for 20 minutes to dissolve completely. Thinly slice the garlic cloves. Sauté the garlic in hot oil until golden. Set aside.

• 125 g tarhana (ready prepared dried mixture of curds and flour) dissolved in water • 2 l meat stock • 1 tablespoon tomato paste • 200 g boiled chickpeas • 200 g boiled green lentils • 1 whole garlic head, peeled • 1 tablespoon butter • 1 tablespoon olive oil • juice of ½ lemon • 2 teaspoons salt

Place the dissolved tarhana in a saucepan. Slowly add the 2 liters of stock and the tomato paste. Stir on medium heat until boiling. Add the chickpeas, cooked lentils, butter, lemon juice and salt. Continue simmering for a further 10 minutes, stirring constantly. Add the fried garlic and turn off the heat. Pour into a tureen and serve immediately piping hot. Dried mint and/or red pepper flakes can be sprinkled over the soup as desired. Tarhana is a ready prepared soup mix. Every region has its own way of making tarhana. In the province of Antalya boiled then crushed chickpeas are also added to the tarhana flour.

TURKEY

Your local LCC chef

Gökhan Kaya, LCC Agne Tours, Turkey


Ingredients • • • • • • • • •

6 medium sized eggplants 2 onions, finely chopped 3 tomatoes, peeled and chopped 250 g minced meat 3 tablespoons oil 250 g chopped parsley 2 green peppers, sliced salt and pepper extra slices of tomatoes and peppers to lay on top

Eggplant stuffed with Lamb 1 2

Your local LCC chef

Burçak Sait Daldal, LCC Active Tourism, Turkey

3 4

Remove tops of eggplants. Make a deep length­wise incision in each eggplant. Soak them in salted water for about 45 minutes. Drain and pat dry with paper towel. Fry eggplants lightly in oil, turning constantly. Remove from pan and set aside. Brown onions, minced meat and peppers lightly. Add tomatoes and continue to saute for several minutes. Remove from heat and add salt and pepper to taste. Place eggplants in deep baking dish, cut sides facing up. Fill each eggplant with the mince mixture. Top each eggplant with a slice of tomato and green pepper. Add a small amount of water to dish, cover and cook for 25–30 minutes or until tender, in oven or on stove top.

TURKEY

75


Menemen 1

Place butter and onions in a pan and sauté the onions for 2–3 minutes over low-medium heat.

2

Then, add peppers and salt. Close the lid and cook until the peppers become soft by stirring occasionally.

3

Add the tomatoes, stir and cook for 5–6 minutes with the lid closed. Finally, add the beaten eggs and stir.

4

It’s done when the eggs are cooked. You can sprinkle some black pepper on top if you like.

5

Ingredients • • • • • • •

2 cups green pepper, chopped 1 cup diced tomato 1 small onion, finely chopped 2 eggs, beaten 1 tablespoon butter or margarine 1 teaspoon salt 1 pinch of black pepper (optional)

Serve it with bread while still warm.

Menemen is a very good and famous dish for breakfast. Stefan Tourdiev, LCC Covo Seyahat, Turkey

76

TURKEY


78

Local Culinary Creations


RECIPES FROM

North America From the heartland north in Canada offering savoury sensations to the melting pot of diversity in the USA, or south of the boarder with the spicy soulfulness of Mexico and Central America, North America has a mix of cultural cuisine to make any mouth water in anticipation. Take a culinary journey with four Lufthansa City Center cooks through the following countries: MEXICO PANAMA

RECIPES FROM NORTH AMERICA

79


Ingredients

Panela Cheese Soup 1 2 3 4

• • • • • • • •

750 g panela cheese 4 medium sized tomatoes 1 onion (big) 5 Anaheim peppers 1 kg potatoes salt 1 cup of milk 2 l boiled water

Remove the potatoes’ skin and dice them not very small. Roast Anaheim peppers until blackened and blistered on all sides. Chop onion, tomatoes and Anaheim peppers. Fry the onion, tomatoes and peppers with a little cooking oil for a couple of minutes. Add diced potatoes. Add boiled water. Some salt after the potatoes are soft. Then add cheese and milk and let boil for 5 minutes.

Make this recipe, you will love it! Thelma Acosta, LCC Travesias Mundiales, Mexico

80

MEXICO


Ingredients For the crust • 2 cups flour • 1 teaspoon salt • ¾ cup chilled vegetable shortening • ½ cup ice water For the filling • 2 whole chicken breasts, poached, skinned and boned, shredded, broth reserved • 4 tablespoons butter • 2 tablespoons minced onion • 3 tablespoons flour • 2 cups reserved broth, well seasoned • 2 tablespoons heavy cream • 3 poblano chillies, peeled and cut into strips

Mexican Chicken Pie 1 2 3 4

Your local LCC chef

Emi Wortman, LCC Signum Travel, Mexico

5

Preheat oven to 200°C. For the crust, mix flour and salt. Cut in shortening until mixture resembles a very coarse meal. Gradually add water and mix until dough holds together. Form into two discs and refrigerate. For the filling, melt butter in large saucepan and sauté onion briefly. Add flour and cook, stirring. Add broth all at once, whisking rapidly, reduce heat and cook, stirring constantly about 5 minutes or until sauce thickens. Add cream and remove it from the heat. Add shredded chicken and poblano strips to sauce, season and cool it. Roll out both pieces of pastry until slightly larger than diameter of pie plate. Line plate with one sheet of pastry, add filling and cover with second pastry sheet. Fold under edges of pastry and crimp. Make slits on top with sharp knife to allow air to escape. Bake 45 minutes or until filling is bubbly and crust is golden brown.

MEXICO

81


Ingredients • any amount of white fish you would like to use (we recommend halfgallon) • chopped/diced onion (one cup for every three cups of fish you make) • chopped/diced red and green peppers (one-half cup of each) for a festive colour • hot sauce (only if desired) picante • salt and pepper to taste • lime juice, enough to cover the fish completely • a glass or ceramic bowl or large jar • a box of your favorite saltine crackers for enjoying the ceviche

Ceviche 1

2 3 4 5

Chop the white fish into small squares and put into the bowl or container you have prepared. A round Pyrex bowl is perfect. Add the onion, the green and red peppers (you can also use yellow). Add the hot sauce (picante) to taste. Cover everything well with the lime juice. It should cover the fish by at least ¼. Cover the bowl with a clean dishtowel or cover.

Ceviche is a famous starter all over Latin America. Because of this cooking, ceviche is NOTsushi! Ulla de Carbon, LCC Pan Alliance, Panama

Leave on the kitchen counter overnight, or until the fish has turned the colour white. 6–8 hours would be perfect. The fish cooks in the lime juice. If it is too watery, just pour some of the lime juice out. Put to the refrigerator until it is cold. When it is cold, it is ready to be served. It will last for about a week. This is a great diet food, and you can also make shrimp ceviche, too. Just substitute the shrimp for the fish.

6

Enjoy by placing a bit of the mixture on a cracker, and eat with your favorite drink.

82

PANAMA


Ingredients • • • • • • • • • • • • • • •

3 lbs chicken pieces about a cup of crisco 1 can sweet red peppers (sliced) bottle stuffed olives 28 oz can tomatoes 2 bay leaves 15 oz tomato sauce 4 cups rice 1 bunch parsley (chopped) 1 teaspoon saffron 2 large onions (chopped) salt and pepper to taste 4 cloves garlic (chopped) 1 can peas pimientos

Chicken Paella Panamenian 1 2

Your local LCC chef

Luciana Kramer, LCC Viajes Modernos, Panama

Brown chicken in crisco. Then add tomatoes, tomato sauce, parsley, on­ions, garlic, bay leaves, saffron, salt and pepper.

3

Simmer until chicken is tender. Remove chicken and add rice.

4

Cook on medium high until liquid is absorbed. Then cover tightly and steam until rice is done.

5

When serving, add can of heated peas and pimientos over the top.

6

Arrange chicken around the sides (or remove chicken from bones and add to rice) parsley may also be used to decorate.

PANAMA

83


84

Local Culinary Creations


RECIPES FROM

RECIPES FROM

South America

South America The distinctive feeling of Latin America that lifts the spirits and sets the soul on fire can be found in the culinary secrets shared here from nine Lufthansa City Center offices. The foods of South America are as diverse as the countries within the continent’s borders offering an interesting fusion of flavours and indigenous ingredients. Discover what awaits you in the following countries represented here: ARGENTINA BRAZIL CHILE COLUMBIA ECUADOR PARAGUAY PERU

RECIPES FROM SOUTH AMERICA

85


Ingredients For the dough • 1 ¾ cup all-purpose flour • 1 cup of Salmuera (brine) – prepare a concoction with dissolved salt in hot water and set aside until cold • 4 ounces of butter or margarine

Empanadas 1

2

3

86

To make the crust, place the flour into a bowl and mix the margarine or butter into the flour using your fingers. Pour the Salmuera slowly into the mix and mix it with your fingers just until the dough comes together and can be formed easily into a ball. Let the dough rest (outside the fridge) for about half an hour. Divide the dough in small balls the size of half an egg. Then roll with a roller pin out to a thickness of 1/8-inch making a rounded shape. In a large saucepan, melt the butter with corn oil together, and place the onions and stir them until transparent. Add the ground beef, next add the raisins, spices, salt and fresh ground black pepper to taste and stir with a fork to keep the meat broken-up. Pour over the mix about a half cup of water and let it cook for about 10 minutes or until meat is completely cooked. Once cooked, place in a bowl, cover it and put in the refrigerator (for better taste) over night, otherwise if time does not permit, leave the filling for about an hour in the refrigerator. Once you have the mix cold that is when you add the hard boiled eggs, green olives and spring green onions. Filling the empanadas: Take the disks you already rolled out and spoon the filling onto one half of each leaving room to fold over the other half and seal. Dab some warm water with your fingers, place in half of the ends so the dough will stick better, press the edges with the tip of a fork or you can do what we call in Argentina

ARGENTINA

For the filling • 1 pound ground beef • 2 tablespoons corn oil • 1 tablespoon of butter • 1 large yellow onion chopped in small squares • 2 hard boiled eggs, finely chopped • ½ cup green olives, finely chopped • 2 tablespoons raisins • 1 cup chopped spring green onion (only the green part) • 1 tablespoon ground hot and sweet paprika • 1 tablespoon ground red dry spicy peppers • 1 tablespoon cumin • salt and freshly ground black pepper to taste For the glaze • 1 egg • 1 ½ tablespoons water • ½ teaspoon dried oregano • salt

Your local LCC chef

Melisa Amormino, LCC Susana Piriz VyT, Argentina

“repulgue” which instead of using the fork to seal you flip it upwards and press with your fingers. Place on a non-stick baking pan or add a thin layer of butter to the pan. Combine the ingredients for the glaze and brush each empanada at the top. Put oven heat to 350°C and bake until the crust turns light brown.


Ingredients • • • • •

1 chorizo (a minced meal sausage) 1 piece of bread (about 15 cm) ½ tomato in slices 1 leaf of lettuce chimichurri to taste (a regional spicy sauce) • mustard and mayonnaise to taste

Your local LCC chef

Franco Baldissare, LCC Passerini Viajes, Argentina

1 2 3

Choripan Make a longitudinal cut in the chorizo. Cook over hot coals on the grill until it is cooked through on both sides (it is estimated that it takes about 15 to 25 minutes for one side is cooked. All depends on the amount and distance from the coals you have). Open the bread in half with a longitudinal cut. In the middle put mustard, mayonnaise, a leaf of lettuce, tomato slices and sausage seasoned with chimichurri sauce. Finally, close the bread with every ingredients inside like it was a sandwich!

ARGENTINA

87


Ingredients

Risotto Asparagus & Brie 1 2 3 4

Prepare the broth in a pot and keep it warm on a low flame. Wash the asparagus and cut them into thin slices, except the white parts and the heads (add these to the broth last).

• • • • • • • • • • •

500 g fresh asparagus 320 g Arborio or Carnaroli rice half a leek 5 cups (1 l) of vegetable broth 2 oz (50 g) of grated Parmigiano Reggiano cheese 100 g Brie Cheese 3 tablespoons of extra virgin olive oil white pepper 2 knobs of butter white wine chives

Use a large pan to brown the thinly sliced leek in the extra virgin olive oil and add the knob of butter. Add the rest of the asparagus and half a glass of white wine. Then add the rice, wait for a few seconds until it’s golden brown and cook with the broth, adding it one ladle at a time. Keep stirring until the rice is almost done, stop adding the broth and turn off the flame. Add the Brie and then the grated Parmigiano Reggiano, another knob of butter and a little pepper to taste.

5

Serve and decorate with the head of asparagus boiled in the broth and some fresh chives.

88

BRAZIL

Your local LCC chef Barbara Pohlmann, LCC BK 21, Brazil


Ingredients • • • • • • • •

1.5 kg chicken thinly sliced squeezed lemon 50 ml white wine 1 minced garlic 1 sliced garlic chopped parsley oregano salt

1

Put the chicken pieces in a bowl and add salt, minced garlic, oregano and parsley.

2

Pour the lemon juice and white wine over. Cover the bowl and let the spices marinate for at least 2 hours.

3 Your local LCC chef

Matheus de Wit, LCC Holam Tours, Brazil

Fried Chicken

4

In a skillet, heat enough oil and place in the chicken pieces. Let them fry for a few minutes and add the sliced garlic. When they are well browned, remove them with a slotted spoon, place them in a serving dish and sprinkle the chopped parsley.

BRAZIL

89


Ingredients For the chilenitos • 1 egg • 3 yolks • 1 tablespoon orange juice • 1 teaspoon butter • flour (necessary to absorb the eggs)

Chilenitos 1

2 3

90

For the manjar • 8 cups of fresh milk • 2–2 ½ cups sugar (as per your preference of sweetness) • 1 teaspoon vanilla extract • ¼ teaspoon of baking soda

Put the egg and yolks into a bowl and stir for 5 minutes. Then add the orange juice and butter. Afterwards, add the flour to create a very soft dough, which can be slightly sticky. Roll out your dough until it is very thin. Then cut the cookies with circles of 5 cm diameter. Prick the cut pieces with a fork to prevent blisters and place them on buttered paper on a slightly wet baking tin (The moisture will raise the cookies on the edges). Place the baking tin in an oven at high temperature until the dough rises on the edges. Then reduce the heat to medium and let the cookies calm down for a few more minutes until they are readily cooked. Remove them from the oven and create a small “tower” out of two cookies with “manjar” in the middle. If you do not have “manjar” you can also make it easily yourself: Put all ingredients in a saucepan over medium heat, stir until the sugar is dissolved. Reduce the heat. Continue to cook until the milk has been significantly reduced and begins to thicken. Once this changes from a creamy beige colour to a caramel tone (which will take about 2 ½ hours to 3

CHILE

Sweetness as chilean hospitality… Marianne Scheel, LCC Ultramar, Chile

hours for the caramel) your manjar is ready. During the first hour, remove half of the milk to prevent the milk from boiling over and sticking. During the last hour stir constantly to prevent the milk from scorching – you can also reduce the heat to as low as possible. Cook until the milk turns into an amber caramel tone or until you see a creamy consistency.


Ingredients • • • • • • • • • • • • • •

2 chicken breasts garlic onion chicken stock 12 small yellow potatoes, cut in halves 2 ears of corn, cut in halves 8 medium potatoes, peeled and cut into 5 mm slices 1 bunch scallions 1 bunch coriander 8 tablespoons guascas 1 cup heavy cream 2 tablespoons capers, drained 2 avocados, peeled, pitted and thinly sliced salt

1

Your local LCC chef

Diana Agudelo, LCC Aviatur, Colombia

2

Ajiaco The night before marinate the chicken breasts with garlic, onion and salt. In a heavy saucepan, put the breasts, add water, cover and cook until the chicken is tender. Transfer the chicken to a plate. Remove the skin from the chicken and discard. Cut the chicken breasts into strips. Cook the yellow potatoes in the saucepan with the chicken stock until they start to disintegrate. Add more chicken stock to taste. At this point the soup should be thick and fairly smooth. Add the bunch of scallions, the bunch of coriander, the sliced potatoes, the guascas, and the corn. When cooked remove the bunch of coriander and the bunch of scallions. Serve the chicken on soup bowls and pour the soup into the bowls. Pour 3 tablespoons of heavy cream and 1 teaspoon of chopped capers on each bowl. Float the sliced avocado on top.

COLOMBIA

91


Ingredients

Locro de Papa 1

Prepare a rehash with finely chopped onion, margarine and annatto. Then pour two liters of water.

2

Bring to a boil and place half of potatoes peeled and cut into small dice. Sprinkle salt to taste.

3 4 5 6

• • • ��� • • • •

2 pounds of potatoes 1 white onion branch ½ cup cheese 1 tablespoon margarine 1 cup milk parsley salt 1 teaspoon annatto

Wait ten minutes and add the remaining potatoes. The idea is that the first is dilute and give thickness to the soup. Pour the milk and stir in the cheese. Add salt, sprinkle with parsley and serve the soup hot. Garnish each plate with a serving of shredded cheese. If you prefer you can substitute cheese burst leather. Bon appétit!

7

Serve with a slice of avocado.

92

ECUADOR

We have over 400 types of potato! This is a sample of the Ecuadorian cuisine. Gabriela Herrera, LCC Tip Top Travel, Ecuador


Ingredients • • • • • • •

1 kg cornmeal ½ cup oil 2 large onions 1 tablespoon coarse salt ½ kg of fresh cheese 6 eggs 1 l milk

Sopa Paraguaya

1

Prepare a sauce with the oil, chopped onion, salt and a little water in a sauce pan. Let cool.

2

Then mix with corn flour, eggs well beaten, shredded cheese and milk. Preparation is semi-liquid.

3 4

Arrange in a roasting pan or Pyrex well oiled. Cook in hot oven 200°C for about 1 hour. Serve as input or accompanying meat either red or white.

Your local LCC chef

Petra Hoeltei, LCC Panorama, Paraguay

PARAGUAY

93


Ingredients • • • •

1 kg potato 1 cup oil (preferable vegetable oil) 1 cup vinegar 1 cup of yellow “aji” (Chile) – 8 clean ajies, without seeds, boiled 6 times in water and passed through the blender • lemon juice • salt and pepper

Causa Limeñia 1

Boil and smash the potatoes, add the oil, vinegar, aji, salt and pepper.

2

Join all the ingredients of the filling with the mayonnaise and leave separately.

3 4

Use a square bowl of 28 cm x 20 cm. Begin covering the bowl with the smashed potato, continue with the mix of fish-shrimps-mayonnaise-onion, continue with a layer of smashed potato, a layer of finely cut avocado and mayonnaise, and repeat the same operation finishig with the smashed potato on the top. To decorate use slices of hard-boiled finely cut eggs, shrimps and olives … and enjoy our Causa Limeñia!

For the filling • 1 cup of mayonnaise • 2 seabass fillets (fried or boiled and shredded) • 2 onions finely chopped • 1 cup of chopped shrimps • 2 avocados

It is a simple dish, that has been adopted by many well known chefs Worldwide and has experienced with the past of the years an impressive methamorphosis. Anamaria Silva, LCC Hansaperu Travel, Peru

94

PERU


INDEX

96

STARTER

32

37

38

SOUP

58

69

70

SIDE DISH

14

41

53

MAIN DISH

15

16

17

25

26

27

Local Culinary Creations


49

82

74

80

91

67

93

94

20

22

23

24

28

29

30

31

92

INDEX

97


INDEX

MAIN DISH

DESSERTS

98

Local Culinary Creations

33

36

42

54

55

56

72

73

75

87

88

89

21

39

40

63

64

65


44

48

50

52

62

66

68

71

76

81

83

86

43

45

51

57

90

INDEX

99


MY OWN RECIPES

Thank you for joining us on this culinary journey right here in your own kitchen – but your journey does not have to end here. There are so many more corners of the world still waiting to be discovered – let your Lufthansa City Center turn inspirations and travel dreams into reality, creating oncein-a-lifetime experiences and moments. As you discover the many different parts and delicacies of the world, not yet included in our LCC Cookbook, jot them down here in “My Own Recipes”, so that you may relive the feeling of those travels or experience the anticipation of the travels yet to come.

100

Local Culinary Creations


Ingredients

Preparation :

MY OWN RECIPES

101


Ingredients

Preparation :

102

Local Culinary Creations


Ingredients

Preparation :

MY OWN RECIPES

103


Ingredients

Preparation :

104

Local Culinary Creations


Ingredients

Preparation :

MY OWN RECIPES

105


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Local Culinary Creations

Publisher Lufthansa City Center International GmbH Lyoner Straße 36 60528 Frankfurt Layout gieslerdesign by Veronika Lang, Josefine Seifert und minkedesign Choriner Straße 39 10435 Berlin Production Warlich Druck Meckenheim GmbH Am Hambruch 5 53340 Meckenheim

The advertising companies are responsible for the content of the contributed recipes and input. Published September 2014


Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors it‘s how you combine them that sets you apart. Wolfgang Puck

Join the Lufthansa City Center chefs from around the world on a culinary journey, discovering the magic the world has to offer in 85 pots. Just as they mix together a kaleidoscope of flavours and spices in these recipes, Lufthansa City Center take all the various parts of travel and put them together with their unique insider knowledge, passion and dedication to create once-in-a-lifetime moments for you! Experience the wonder and excitement only Lufthansa City Center can guarantee! And if you want to turn these culinary experiences into real ones in the actual destination, our Lufthansa City Center travel ambassadors will also make your culinary dream holidays come true. Visit us at www.lufthansa-city-center.com and discover the worldwide network of 650 Lufthansa City Center agencies in 85 countries – an inspiration for truly once-in-a-lifetime journeys and simply memorable travel experiences that come true!


LCC Local Culinary Creations