Introduction : Taste of the world is a mega joint project that aims to strengthen bonds between nations by culture exchange through exploring different cuisines from all over the world.
Phase one , is this cookbook that contains many different recipes from many Mediterranean countries
ROTARACT CLUB OF ALEXANDRIA MARINE STAR REPRESENTS THE EGYPTION CUISINE
Egyptian Koshary "This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory." Ingredients : 1 tablespoon vegetable oil 2 cups uncooked white rice 3 cups water 1 teaspoon salt 1 (16 ounce) package uncooked elbow macaroni 1 cup beluga lentils, soaked in water 1/2 teaspoon salt 1 tablespoon vegetable oil 5 onions, minced 2 cloves garlic, minced 3 tablespoons distilled white vinegar 4 ripe tomatoes, diced 1/2 cup tomato paste 1 1/2 teaspoons salt 1 teaspoon ground black pepper 2 1/2 teaspoons ground cumin 1/4 teaspoon cayenne pepper Directions Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed,
20 to 25 minutes. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm
Egyptian Basbousa Makes 8 servings For the batter: 10 tablespoons unsalted butter, melted, plus additional soft butter for greasing the pan 1 cup sugar 1 cup plain yogurt 1 cup fine semolina plus 1 cup coarse semolina (or 2 cups coarse semolina or 2 cups original Cream of Wheat enriched farina) 1/3 cup milk 1 teaspoon baking powder For the cinnamon simple syrup: 1½ cup sugar 1¾ cup water 1 cinnamon stick ¼ teaspoon lemon juice To finish: ¼ cup sweetened shredded coconut or coconut chips ¼ cup sliced almonds Preheat the oven to 350°F. Grease a 9" round cake pan (not glass) and line the bottom with parchment. In a large mixing bowl, combine the sugar and yogurt. Stir in the semolina, milk, and baking powder. Slowly stir in the melted butter. Let the mixture stand until the butter is absorbed. Transfer the batter to the prepared cake pan. Bake for 40 to 45 minutes, until the top is golden brown and a skewer withdraws clean. (If necessary, broil briefly to brown the top.)
Meanwhile, while the cake bakes, prepare the cinnamon simple syrup. In a small saucepan, combine the sugar, water, and cinnamon stick. Bring to a boil over high heat, stirring until sugar dissolves. Turn heat to low and let simmer for 3 to 5 minutes, until slightly thickened. Remove from heat and stir in the lemon juice. Cool completely. Discard the cinnamon stick. As soon as the cake is removed from the oven, pour the syrup on the hot cake. Let cool completely. (Syrup must be fully absorbed into the cake.)
ROTARACT CLUB GLYFADA & ROTARACT CLUB PANORAMA REPRESENTS
THE GREEK CUISINE
Greek salad 20 minutes – 4 servings – difficulty: 1 Ingredients : 2 tomatoes 1/3 dry onion ½ cucumber ½ green pepper Salt 1 spoon capers 150 gr feta cheese ½ teaspoon oregano 10-15 olives 5 spoons olive oil 250 ml cold water and 1 spoon of white vinegar 3 spoon of white vinegar How to do it ؟ Cut the onion in thin slices and put it in a bowl full of cold water and vinegar Wash and cut the cucumber in thin slices about 1/3 cm thick Cut the tomatoes in small pieces and put them in a bowl with the cucumber Cut the green pepper in thin slices and put it in the bowl with the cucumber and tomatoes Rinse the onion, drain it with your hands and put it in the bowl with the other vegetables Pour the dressing (olive oil, white vinegar and salt) on the vegetables Serve the salad on a plate, and put on it the olives, the oregano, the feta cheese and the capers and pour extra olive oil. Beetroot salad with walnuts
Time â€“ 4-6 servings â€“ difficulty: 1 Ingredients 500 grm beetroots without their green leaves 1 cup of walnuts 2/3 cup mint 3 spoons of olive oil 1-2 cloves of garlic
Moussaka Ingredients : 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices salt 1/4 cup olive oil 1 tablespoon butter 1 pound lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon fines herbs 2 tablespoons dried parsley 1 (8 ounce) can tomato sauce 1/2 cup red wine 1 egg, beaten 4 cups milk 1/2 cup butter 6 tablespoons all-purpose flour salt to taste ground white pepper, to taste 1 1/2 cups freshly grated Parmesan cheese 1/4 teaspoon ground nutmeg Add all ingredients to list
Directions ready in 1 h 45 m Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. Bake for 1 hour at 350 degrees F (175 degrees C).
ROTARACT CLUB OF NICOSIA REPRESENTS
THE CYPRUS CUISINE
FLAOUNES Ingredients For the Flaounes filling and glazing For the Flaounes Dough: 500g Flaounas cheese or alternatively 250g halloumi and 250g mild cheddar 500g plain flour Âź cup semolina 125g butter, melted 2 eggs 1 teaspoon baking powder 1 teaspoon Mahlab ground to a fine powder 1 teaspoon Mastic ground to a fine powder 1 teaspoon chopped fresh mint 1 teaspoon of sugar 120g raisins 1 sachet easy bake yeast 1 egg, whisked (for the glazing) A pinch of salt Â˝ cup sesame seeds (for the glazing) A dash of warm milk for kneading (about 80ml) 60ml warm water
Directions In order to have the best texture for your flaouna, it is best to prepare the filling from the night before or at least 4-5 hours before baking. This would allow the cheese filling to dry out and be able to absorb more of the “moisture” from the liquid flaouna ingredients. Start off by grating the cheese as fine as you possibly can. Add the beaten eggs, the raisins, the mint, the mastic, mahlab and the semolina and mix thoroughly. Cover it with a cloth and place in the fridge overnight or for at least 4-5 hours before baking. Next off start preparing the dough. The dough is more like a short-bread and not very bread-y hence be careful not to overwork the dough as your flaouna will be a bit doughy. In a large bowl sift the flour, add the salt, baking powder, the mahlab, mastic and mix thoroughly. Add the liquid ingredients to your flaouna recipe mixture. Add the oil and eggs and gently mix the flaouna dough with your fingers. Dissolve the yeast in the warm water with the sugar, pour into the dough and then add the warm milk. Be careful for your water and milk to be only lukewarm and not hot as they will kill your yeast! Continue kneading the dough for a few minutes until the texture is firm but not bread-like. If the dough is too wet add a little more flour but be careful not to overdo it as you don’t want the flaouna to have a bread-y texture. Cover the dough mix with some cling film and let it rise for 1-2 hours or until it has almost doubled in size.
Now itâ€™s time to start assembling your flaouna! Get the filling mixture out of the fridge and add the remaining mixture ingredients. Mix thoroughly and set it aside. Pour the flaouna dough out of the bowl and roll out in thin sheets. Cut into 12 by 12 cm rectangles, about 5 inches in each dimension. Sprinkle the sesame seeds on a small plate with approximately the same size as the flaouna dough rectangles. Glaze the outer side of the flaouna dough with the whisked eggs and press it down on the sesame seeds. That will ensure that the seeds are firmly embedded in the dough. Grab a handful of the cheese filling and form a ball. Place in the centre of the dough (sesame seeds facing outwards), glaze the edges with a little more whisked egg and fold, pinching the corners together to form the flaouna shape. Once all your flaouna are shaped, place them on a baking tray lined with grease proof paper, let them rise for about 30-45 minutes and then bake in a pre-heated oven at 200C for about 40 minutes, or until golden brown.
KATTIMERI Ingredients 1 kilo of pure village flour (or strong flour) 500 ml pure olive oil 1 cup of honey 1 pinch of salt Sugar to sprinkle Directions In a big bowl pour your flour and salt. Pour the oil slowly- slowly into the flour and by using your hands rub the flour and the oil together to form a wired mixture of dumb flour. Luke warm some drinking water and slowly pour in the mixture to form your dough. Cut your dough into 6-8 even pieces. Throw plenty of flour and grab a piece from your dough on your kitchen countertop or board, and by using your plaster open a very thin layer of pastry of about 15x30cm. The base for your first â€œkattimeriâ€? is ready. As it lays there, use a cooking brush or a spoon, spread plenty of olive oil on the pastry from one side to the other.
Then sprinkle it with plenty of sugar. Now take each side and close the kattimeri forming a square. Press well so it will not open. In the meantime, you place your pan in the fire without putting any oil in it and till it gets really hot. By using two spatulas transfer your kattimeri on the extremely hot pan and leave it to cook for 3-4 minutes without burning. Turn the kattimeri the other side and leave it for 3-4 minutes. Remove from fire and serve hot, according to your preference you can serve it plain or with honey. Repeat procedure for all the kattimeri separately
Rotaract club slovenj gradec & Rotaract club sevnica represents
THE SLOVENIAN CUISINE
Pastry Pockets with Pear Filling Dough ingredients : 500 g wheat flour, 1 egg, 1 tablespoon fat or oil, a pinch of salt, lukewarm water; Filling 250 g dried pears, 1 egg, white bread cut in cubes, sugar to taste, some spirit. Preparation method : From the ingredients knead soft dough and let it rest. In the meanwhile prepare the filling. Cooked dried pears need to be cored and grounded or finely chopped. Add an egg, white bread cubes, sugar to taste and a dash of spirit. Stir it well and make balls in the shape of a walnut. The filling must be thick enough to keep the shape. Roll the dough thin. Put the prepared filling on it, leaving two or three finger wide gaps between the balls. With a pastry cutter cut a piece of dough large enough to cover the area covered with filling. Press well the edges so they hold together, and squeeze out the air. Using the pastry cutter, separate the pockets from each other. Continue until you run out of dough. Ready pocket need to be boiled in salted water from ten to fifteen minutes. Take them out of the boiling water with a traditional tool for draining called “nudlnova kuhla”. Put them in a heated bowl. Dress them with hot cracklings (ocvirki) and serve them as a side dish or with breadcrumbs and sugar fried in butter as a dessert. Kvočevi or Kločevi nudlni can also be served in an almost forgotten way – in a soup. When cooked they are poured into a bowl together with the liquid in which they were cooked. Dress the dish with the cracklings and fat.
Traditional Slovenian Walnut Potica What you'll need: 2 (and a half) cups of all-purpose flour 1 package active dry yeast 1/3 cup milk 1/4 cup margarine or butter 2 tablespoons sugar 2 eggs 3 cups ground walnuts 3/4 cup sugar 1/4 cup margarine or butter 1/4 cup honey 1 slightly beaten egg 3 tablespoons milk 1/2 teaspoon vanilla 1/2 teaspoon salt What to do: In a bowl combine 1 cup of the flour and the yeast; set aside. In a saucepan heat the 1/3 cup milk, 1/4 cup margarine or butter, 2 tablespoons sugar, and salt just until warm (120 degrees F to 130 degrees F) and margarine or butter almost melts. Add to flour mixture. Then add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (1 to 1-1/4 hours). Meanwhile, for filling, mix walnuts, the 3/4 cup sugar, 1/4 cup margarine or butter, honey, remaining egg and milk, and the vanilla. Set aside. Punch dough down. Cover and let rest 10 minutes. Meanwhile, lightly grease two 71/2x3-1/2x2- or 8x4x2-inch loaf pans. On a lightly floured cloth, roll dough into a 15-inch square. Cover and let rest 10 minutes. Then roll dough into a 30x20-inch rectangle. To assemble, cut dough lengthwise in half to form two 30x10-inch sheets. Spread filling evenly over surface of both dough rectangles, keeping to within 1 inch of the edges. Using the cloth as a guide, roll each rectangle up into a spiral, starting from a short side.
Pinch seams and ends to seal. Place loaves, seam sides down, in the prepared loaf pans. Cover and let rise until nearly double (45 to 60 minutes). Bake in a 325 degree F oven 45 to 50 minutes until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Remove from pans; cool. Makes 2 loaves (32 servings). Place cooled bread in an airtight container or wrap in foil and place in a plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before serving. Nutrition Facts: Per serving: 165 kcal cal., 10 g fat (1 g sat. fat), 20 mgchol ., 67 mg sodium, 16 g carb., 3 g pro. Percent Daily Values are based on a 2,000 calorie diet. Dober tek!
Rotaract avellino est represents
THE ITALIAN CUISINE
LASAGNA RECIPE INGREDIENTS FOR 6 PEOPLE • 600 g of minced beef • 6 eggs • 400g of Mozzarella cheese • Lasagna noodles (24 to 30 noodles) • 450 g of tomato sauce (you can easily find it in any supermarket) • Onions and carrots • Olive oil, salt and pepper • White wine (1 glass) • Béchamel sauce LETS STEP 1: PREPARING THE MEAT SAUCE Prepare a sauté adding 1 spoon of olive oil per person in a large, warm skillet along with chopped onions and carrots. Cook over medium heat until the onions will get slightly golden and then add the minced beef (all of it). Half-way through the cooking process, add one glass of white wine. Let the wine evaporate and then add salt, pepper and tomato sauce. Let it cook for at least one hour. Sometimes during the cooking process stir the meat sauce and add some water to prevent the sauce from sticking to the pan. STEP 2: COOKING THE EGGS (This is an optional step- not everyone likes eggs!!) Put the eggs without opening them (still with their shells on) in a little pot. Add water until the eggs are completed covered and let it boil. Once the water reaches the boiling point, let it cook for other ten minutes. Then, let the eggs cool down, open them (carefully peeling the shells) and cut them in dice.
STEP 3: BUILD IT UP Pour some oil and add a little layer of sauce across the bottom of your pan. This will add moisture and make your Lasagna saucier. Add a first layer of Lasagna noodles (*) and on the top of it add shredded mozzarella cheese, the diced eggs and the meat sauce (as much as you prefer). You may also add bĂŠchamel sauce but this is an optional ingredient since not everyone likes it. Repeat this last process starting from the noodle step (*) until your pan in full and end with a thick layer of mozzarella cheese on the top.
Rotaract club podgorica Represents
The montenegrin cuisine
Priganice (Montenegrin dish) These small airy doughnuts are prepared with flour, water, oil, yeast, salt and sugar and are traditionally served with honey, but Priganice can be also served with cheese or jam.
Dough 2 Tbsp. sugar I cup flour 2 Tbsp. warm water 1/2 cup warm water 1 package of yeast (2 ¼ tsp active dry yeast) Mix sugar with 2 tablespoons warm water (110°F-115°F). Sprinkle one package of dry yeast over the top. Let the yeast absorb the water for about 1-2 minutes, then gently stir. Set aside for 5 minutes until foam or small bubbles appear on the surface. If bubbles do not appear, start over: either your yeast is not fresh or your water is too hot. Stir 1/2 cup warm water and 1cup flour into the yeast mixture. Mix well and let rise until double in volume. Put a little dough into well heated oil in a frying pan, so that it floats in grease. When the priganica is red on both sides, take it out of the pan. Serve it piping hot with honey, cheese or jam- it’s up to you! Priganice will make a truly unforgettable winter eating experience.
Rotaract alger renaissance Represents
The Algerian cuisine
Traditional Algerian Rechta INGREDIENTS :
For the Rechta (noodles) 500 g plain flour 1⁄2 teaspoon salt Water cornflour, to aid rolling out 1 tablespoon ghee (smen) For the sauce 1.5 kg chicken pieces 2 onions, finely chopped 1 garlic clove, minced 1 tablespoon sunflower oil or 1 tablespoon vegetable oil 1 cup of tinned chickpeas 1⁄4 teaspoon black pepper 2 1⁄4 teaspoons ras el hanout spice mix 1 liter water 1 teaspoon cinnamon 500 g long turnips cut into 6ths 250 g potatoes, quartered 250 g zucchini, cut into 6ths 1.5 teaspoons salt
DIRECTIONS For the Rechta (noodles):
On a large work surface or in a large bowl, sift the flour. Add the salt and make a hole in the center. Add a little water and mix to form a firm but slightly soft dough
Rotaract club tetouan tamouda Rotaract club hippocrate represents
The Moroccan cuisine
Koskos with vegtebales ingredeints : The amounts of gravy 1 kg veal 3 tomatoes 3 onions 8 oil sales Spice 1 tablespoon head shop 1 tablespoon black pepper 1 teaspoon ginger 1 tablespoon saffron 1 tablespoon cubic Knorr 1 little chili salt 3 liters of water Greens 120 g of Homs drenched in water 2 small bunches Qsber 2 white beads draw 4 Islands beads 2 beads zucchini 2 beads potatoes cabbage Pumpkin Bean chili peppers The couscous 750 g couscous Average Size Oil a large spoon Teaspoon salt 75 water sales teaspoon margarine. preparations :
Meat Tagine with Caramelized Prunes INGREDIENTS: - 2 pounds (1 kilo) tender beef or lamb - 2 tablespoon vegetable oil - 2 onions (grated) - 2 garlic cloves (crushed) - 1 teaspoon ground ginger - 1/2 teaspoon ground Turmeric - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cinnamon stick - A pinch of ras el hanout (optional) - 1 tablespoon saffron water (large pinch of saffron + 1/4 cup water) Caramelized prunes (cooked separately): - 10.5 oz (300 grams) prunes - 2 tablespoons unsalted butter - 1/2 teaspoon ground cinnamon - 2 tablespoons honey - 1 cup sauce from the meat tagine
Decoration: - Fried almonds - sesame seeds
STEPS: A- Preparing the ingredients 1- First, soak the saffron threads in some warm water for 10 minutes. 2- Grate the garlic cloves 3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces. B- Cooking the Meat 4- On low heat, in a large pot, drizzle the vegetable oil. 5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together. 6- Add the meat pieces to the pot and mix in. 7- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat. 8- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done. C- Preparing the Prunes 9- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up. 10- In a separate saucepan, on medium heat, melt the butter. 11- Add 1 cup of the tagine sauce to the butter. 12- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft. 13- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft.
D- Final steps 14- Check on the tagine from time to time â€“ just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Depending on the cut, it may take 1 to 2 hours. At the end, the meat is soft and the sauce is thick.
15- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add a handful of fried almonds, and finish with a sprinkle of sesame seeds.
Serve immediately with crusty bread.
Rotaract club essec tunis & rotaract club carthage ammilcar
The Tunisian cuisine
Bambalouni 2 Cups of flour 6 tablespoons of sugar -8 ounces whole milk -2 large eggs -1 tbsp. active dry yeast -1 tsp vanilla extract -2 tbsp. vegetable oil -Sugar (to sprinkle on top o *Mix your dry ingredients – yeast, flour, sugar. Crack in your eggs, add the oil, milk, and vanilla extra. Mix, mix, mix! *Set a pan with plenty of frying oil on high heat. *Get a quart sized zip lock bag and carefully pour in the contents. It may take 4 hands to do this without a mess. *Snip one end of the bag to squeeze out the contents. Once the oil is frying ready, set the stove back on a medium heat setting. Carefully squeeze out contents in circular shapes. It’s ok to be messy here. They’re homemade after all! Fry until dark golden brown. Take out, sprinkle with powdered or regular sugar, and serve hot. Enjoy
KAFTEJI (TUNISIAN DISH) Method Prep:30min â€ş Cook:40min â€ş Ready in:1hr10min Peel potatoes and cut into 5cm cubes. Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain. Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins. In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end. Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper. Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.
Rotaract club de tripoli Elmina & Rotaract club Beirut metropolitan & Rotaract club of saida represents
The Lebanese cuisine
Sanyoura Ingredients: O 2 cups of butter O 4 cups of fine sugar O 6 cups of white flour O dash of salt O dash of bicarbonate O dash of vanilla How to do it: 1. Mix the butter with the fine sugar 2. Add the flour gradually 3. Add the bicarbonate and the vanilla and mix them well. 4. Divide the dough into pieces in the size of the sanyoura. 5. Put the pieces in the sanyoura matrix and pressure them a bit
Lebanese Grilled Kibbe Recipe Ingredients Kibbe Dough Ingredients 1 lb of lean ground goat meat (or lean beef thigh meat) 1.5 cups of thin light + dark mixed Burghul (cracked wheat) 1 medium size red onion ¼ bunch of green mint (leaves only) a few leaves of wild green marjoram (optional) ¼ teaspoon of cinnamon powder ½ table spoon salt ½ table spoon Arabic 7-spices 4 cubes of ice Kibbe Stuffing Ingredients 5 ounces of goat or lamb fat (you can also use beef fat) ** 1.5 medium size red onions ½ bunch parsley (stems cut away) ½ bunch mint (stems cut away) ½ teaspoon salt ½ teaspoon of hot chilli Powder or to taste ready for molding.
Instructions : Kibbeh Dough Preparation Method Add all Kibbe Dough ingredients to the food processor with 4 cubes of ice, but except for the Burghul we'll add it later. Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky. We used ice so the meat doesn't heat up and cook. Rinse the Burghul and dry it well with a paper towel then add to a bowl where you would mix and knead it well with the Kibbe paste from the food processor. Take resulting dough back for a quick 1 minute food processor run. Your Kibbe dough is now
Kibbe Stuffing Preparation Method Cut the fat into small chunks, add to food processor along with all other stuffing ingredients and grind at high speed for about 3-5 minutes. You will get a better texture if the fat is grounded while still frozen. You now have the stuffing ready. Molding and Cupping the Kibbe Use a shallow spice bowl (about 6-8 ounces in size) or equivalent to mold the Kibbe. And to speed up the process, you could split the Kibbe dough into small rolls/balls a bit larger than a golf ball. Make sure that your hands are wet with water when you’re molding the Kibbe so it doesn’t stick Wet a plastic sheet (cellophane) with water and flatten a chunk of Kibbe dough on it into a ⅓ inch patty Add 1 to 1.5 table spoons of stuffing in the middle of the patty Place another wet sheet of plastic in the spice bowl, take another chunk of Kibbe dough and spread it evenly inside that bowl and press it against its insides to a ⅓ inch thickness Place Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through.
Slowly pull plastic sheet away then lift up from the spice bowl Gently turn over Kibbeh “head” away from the other plastic sheet and place on a lightly oiled aluminum foil or plate. Your Kibbeh “head” is now ready to be cooked. Grilling the Kibbe Once ready grill kibbe "heads" on BBQ grill for about 30-40 minutes (or bake in Oven) Be careful carrying the raw Kibbe head to the grill as they can collapse easily. Storing the Kibbe If you make extra Kibbe heads and you want to store them do the following: Lay them on a tray in a freezer overnight Once frozen, place them in airtight ziplog bags back in the freezer. They can last 3-6 months. Once ready for cooking, place the frozen Kibbe head on the grill (no need to thaw it) and cook for 40 minutes until light brown.
Tabbouleh Ingredients (7 servings) 4 bunches of Italian Parsley chopped finely, drained 1 bunch of fresh green mint chopped finely, drained 1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it) 5 medium sized tomatoes chopped, drained 1 small white onion chopped finely 1/4 cup of fine Burghul (fine cracked wheat #1) 1/3 to 1/2 cup of quality olive oil 1/2 cup of freshly squeezed lemon juice 1/2 to 2/3 teaspoon of salt 1/3 teaspoon of Lebanese 7-Spices* * Lebanese 7-Spices contain equal proportions of the following ground spices: Allspice, Black Pepper, Cinnamon, Ground Cloves, Ground Nutmeg, Fenugreek, Powdered Ginger Tabbouleh Preparation Method Rinse all vegetables and let dry, especially the parsley and mint. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice. Finely chop onions and mix with 7-spices. Finely chop the cucumber..
Serving and Tips Once mixed, Tabbouleh gets soggy rather quickly, so itâ€™s best if you mix it immediately before serving. Moreover, make sure that when you add the chopped veggies to the mixing bowl, that they are dry of moisture and juice otherwise your salad turns soggy. Ideally you want the juice in the salad to be mostly from the lemon juice and olive oil. Use only freshly-squeezed lemon juice. So if you want to prepare the ingredients in advance, do the chopping, then dry with strainer/paper towels, then place ingredients side by side in a bowl or deep tray (as in the photo above), and put in the fridge. Once ready to serve, add the lemon juice on top of the dry Burghul, add the olive oil and salt all over the ingredients and then mix lightly with a fork and avoid over-mixing so it doesnâ€™t turn soggy. Having the Tabbouleh served on a lettuce or cabbage leaf is a cool tradition
Rotaract club toulouse saint exupery & Rotaract terrâ€™Azur represents
The French Cuisine
Cassoulet au confit de canard INGREDIENTS 5 tablespoons extra-virgin olive oil Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice 1 medium onion, cut into 1/2-inch dice 1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained 4 thyme sprigs 2 quarts water 1 quart chicken stock 1 large head of garlic, separated into cloves and peeled Kosher salt 4 pieces of duck leg confit, trimmed of excess fat 3/4 pound French garlic sausage, sliced crosswise 1/2 inch thick 4 ounces lean slab bacon, cut into 1-inch cubes 2 cups coarse fresh bread crumbs 2 tablespoons chopped parsley
HOW TO MAKE THIS RECIPE In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the beans, thyme sprigs, water and stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour. Add the garlic cloves to the beans and simmer until the garlic and beans are tender, about 15 minutes. Discard the thyme sprigs. Season the beans with salt and let cool to room temperature. Cover and refrigerate the saucepan overnight. Preheat the oven to 350Â°. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes. In a skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, about 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve.
Socca niĂ‡oise au four (traditional chickpea based preparation from nice) Preparing time : 15 minutes Ingredients : 250grs of chickpea flour 1/2l of water 6 large spoonfuls of olive oil. A small spoonful of salt Mashed pepper seeds a 70 cm round plate or two 40cm plates Cooking time : 7 Ă 9 minutes Whip the flour with cold water in a deep salad bowl. Add two large spoonfuls of olive oil and a small spoonful of salt. Mix it energetically to prevent the mixture from making lumps. Pass through a skimmer if necessary. The dough should have the texture of un-skimmed milk. Add a bit of water and mix the dough if it is too compact. Heat the oven on maximum temperature for ten minutes. Pour four spoonfuls of olive oil on one or two plates. Spread the oil and put the plates in the oven for 5 minutes. Take the plate out of the oven, pour the dough into it. Replace it on top of the oven. Enable the grill mode of the oven after 2 minutes. Cook it for 5 to 7 minutes until the top gets a nice golden colour and some parts are a bit burnt. You can flatten the bubbles appearing during cooking time with a knife. Remove from the oven, add pepper generously before cutting into pieces.
Pissaladière INGREDIENTS Topping 1/4 cup (1/2 stick) butter 6 pounds onions, thinly sliced 6 fresh thyme sprigs 4 fresh rosemary sprigs 2 bay leaves 6 tablespoons extra-virgin olive oil Crust 1 cup warm water (105°F to 115°F) 1 tablespoon dry yeast (from 2 envelopes) 1 teaspoon sugar 2 3/4 cups (or more) all purpose flour 1 teaspoon salt 3 tablespoons extra-virgin olive oil Yellow ornmeal 20 drained anchovy fillets 20 oil-cured black olives, pitted 1 tablespoon chopped fresh thyme PREPARATION For topping: Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf.
Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.) For crust: Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes. Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour. Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18x12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour. Preheat oven to 475Â°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)
Published on Nov 21, 2016