National Dishes From Around The World 2nd Edition PDF

Preface
The story behind National Dishes From Around The World

When I started working on IngredientMatcher, the application that will help you find delicious
recipes based on the ingredients you already have at home, one of my main concerns was
how to create our own recipe database instead of matching ingredients against recipes
already existing on the Internet. Quite a daunting task to both start the IngredientMatcher
application AND build up a database containing enough recipes to make the application
valuable to users. The recipe database will of course grow fast as more and more users
upload their favourite recipes onto the application. Nevertheless, it was important to me and
my team to be able to launch IngredientMatcher with an attractive set of recipes.
This is when I had the idea to find the national dish for every country in the world and then to
create a recipe for each of them. Since there are a definite number of countries, I thought
that wouldn’t be too hard to find these recipes. I then realized that there was actually no clear
list of countries/nations/states in the world… So, should I only choose countries with
undisputed sovereignty, the list of countries according to the United Nations or should I also
include disputed places? And how about all the islands that belong to other countries (i.e: UK,
France, Australia, the Netherlands or the US) but have a different cuisine? I finally decided to
make my own list, including rather than excluding disputed places, for the benefit of the
users.
Our next challenge was to find the best representative dish for each country. For many
countries, there's an official national dish or an obvious unofficial national dish. However, for
many other countries, the options were not crystal clear and required extensive research.
Many will say it is impossible to pick just one dish to represent an entire country since
cuisines vary greatly depending on the different regions of a country. We established some
criteria (to be found on blog.ingredientmatcher.com) to guide us through the most difficult
cases and, even though some of our choices can still be argued, I feel confident that the
dishes we picked are the most suitable for each country.
Trying to find THE recipe for each national dish also proved challenging. This is when I got
the idea to crowdsource the recipes from people knowledgable in the cuisine of the country,
from amateur cooks to professional chefs, many of whom run their own food blog, who then
became IngredientMatcher Country Chefs for their own country. National Dishes From
Around The World exists thanks to the contribution of all our IngredientMatcher Country
Chefs who agreed to create and share their recipe with IngredientMatcher users and the rest
of the world! We are recruiting more Country Chefs, so there will be updated editions of
National Dishes From Around The World.
Until then, enjoy your culinary journey around the world!
Karl Soderman - CEO & founder of IngredientMatcher
TABLE OF CONTENT
Preface 1 South America
Asia Argentina - Asado ...........53
Bolivia - Picante de pollo ...........54
Abkhazia - Lodochka ...........4 Brazil - Feijoada ...........55
Afghanistan - Qabili Palau ...........5 Chile - Cazuela de Ave ...........56
Azerbaijan - Yarpag Dolmasi ...........6 Peru - Ceviche ...........57
Bahrain - Chicken Machboos ...........7 Venezuela - Pabellón Criollo ...........58
Bhutan - Ema Datshi ...........8
Brunei - Ambuyat Tempoyak ...........9 Africa
Cambodia - Amok trey ...........10
China - Dumplings ...........11 Cameroon - Ndole ...........60
Georgia - Khachapuri ...........12 Kenya - Ugali, nyama choma na ...........61
India - Tandoori Chicken ...........13 kachumbari
Israel - Falafel ...........14 Nigeria - Jollof Rice ...........62
Kazakhstan - Beshbarmak ...........15 Senegal - Thieboudienne ...........63
Kuwait - Machboos Laham ...........16 Tanzania - Ugali na Maharage ya nazi ...........64
Kyrgyzstan - Besh barmak ...........17
Malaysia - Char Koay Teow ...........18 North America
Mongolia - Buuz ...........19
Myanmar - Mohinga ...........20 Bahamas - Peas and rice with ...........66
Pakistan - Chicken Biryani ...........21 cracked conch
Philippines - Chicken adobo ...........22 Canada - Poutine ...........67
Saudi Arabia - Kabsa Fahm (Ruz ...........23 Honduras - Plato Tipico ...........68
Bukhari) Saint Kitts and Nevis - Stewed ...........69
Singapore - Hainanese Chicken ...........24 saltfish with spicy plantains and
Rice coconut dumplings
South Korea - Bulgogi with kimchi ...........25
Syria - Kibbe with Tabouleh ...........26 Oceania
Tajikistan - Qurutob ...........27
Turkmenistan - Ichlekli ...........28 Australia - Meat pie ...........71
United Arab Emirates - Shawarma ...........29 Fiji - Miti with fish ...........72
Uzbekistan - Tuy Palovi ...........30
Vietnam - Pho ...........31
Europe
Austria - Wiener schnitzel ...........33
Belarus - Draniki ...........34
Bosnia and Herzegovina - Bosanski ...........35
lonac
Czech Republic - Vepro-knedlo-zelo ...........36
Denmark - Stegt flæsk med kartofler ...........37
og persillesovs
Finland - Karjalanpiirakat ...........38
France - Quiche lorraine ...........39
Ireland - Irish stew ...........40
Italy - Pizza Margherita ...........41
Latvia - Piragi ...........42
Malta - Stuffat tal-Fenek ...........43
Moldova - Mamaliga ...........44
Norway - Fårikål ...........45
Romania - Sarmale cu carnati si ...........46
mamaliguta
Russia - Pelmeni ...........47
Slovenia - Ajdovi Žganci Pecenica ...........48
Spain - Tortilla de patatas ...........49
Sweden - Köttbullar med potatismos ...........50
och brunsås
Ukraine - Borscht ...........51
Asia
Ingredients common to many cultures in the East and Southeast regions of the
continent include rice, ginger, garlic, sesame seeds, chillies, dried onions, soy,
and tofu. Stir frying, steaming, and deep frying are common cooking methods.
The cuisine in Southeast Asia usually include ingredients such as: galangal,
tamarind, lemon grass, citrus and herbs such as mint, coriander and basil.
South Asian cuisine includes the cuisines from the Indian subcontinent. Dishes in
this area of the world are known for their use of hot peppers, black pepper,
cloves, and other strong spices. Common meats: lamb, goat and chicken.
Many Middle Eastern dishes are made with a paste called tahini. Some
commonly used ingredients include olives and olive oil, lamb, honey, sesame
seeds, dates, sumac, chickpeas, mint and parsley.
The staple food of Central Asia includes meat (mutton, horse and beef), rice,
wheat, other grains, and dairy products.
Abkhazia - Lodochka
Abkhazian cheese pie - little boat
Abkhazia
45 minutes 2 servings
Florian - foodperestroika.com
The lodochka is an open-face version of the Georgian khachapuri found both in the Adjara region and in
Abkhazia. For maximum artery clogging, it’s topped with tons of cheese, plus an egg and slices of butter.
The bread is similar to pizza dough, and some places actually sell both khachapuris and pizzas
Ingredients Directions
Dough (you can use ready made pizza Dough:

dough) 1 In a cup, mix the milk, yeast, and sugar, then let
100 ml Milk rest for 5 minutes.
1.75 g Yeast powder, active dry yeast (around ½ 2 Place the flour and salt in the bowl of an electric
package) mixer fit with the paddle attachment. Start mixing
1/4 tsp Sugar on medium speed, then add the yeast mixture, and
mix for 2 minutes.
160 g Flour
1/2 tsp Salt 3 Remove the bowl from the mixer, and knead the
dough by hand for another minute. Cover with
plastic wrap, and let rise in a warm place for 2
Assembly hours.
100 g Feta cheese 4 Optional: punch down the dough, and let rise again
for 30 to 45 minutes.
150 g Mozzarella
1 Egg yolk
2 Egg Assembly:
30 tsp Water 5 Divide the dough into 2 equal balls.
20 g Butter, sliced 6 Preheat the oven to 280°C on the convection
setting, and place a dish full of water on the bottom
rack.
7 Slice the mozzarella and feta. In a bowl, crumble
both cheeses between your fingers. Season with
black pepper, and adjust the salt level if necessary
— the mixture should taste quite salty, but still be
edible!
8 On a floured surface, roll each ball of dough into a
20 cm diameter disc. Fold the edges inward about
4 cm, so that you obtain an oval shape of about
11.5 cm x 13 cm with ears of dough at each end.
Lodochka means “little boat” in Russian, and this is
the shape your dough should have now.
9 Transfer the dough to a baking sheet lined with a
baking mat or parchment paper (if you have a pizza
stone and a pizza peel, you can use them instead).
Fill the boats with the cheese mixture, lifting the 4
cm flaps of dough to insert cheese under the folds,
as well.
10 Mix the egg yolk and water in a cup, and brush the
dough with the resulting egg wash. Let rest for 5
minutes.
11 Bake in the oven for 3-4 minutes, until golden, then
remove. For each lodochka, break one egg,
discard a bit of the white, and pour the rest in the
center without breaking the yolk. Return to the
oven for about 2 minutes.
12 Take the lodochkas out of the oven, and place the
butter slices atop the cheese. Serve immediately.
Florian Pinel was born in France and now lives in New York. He works as a computer science
researcher during the week, and cooks in his spare time. He's been traveling to Eastern Europe
and the former Soviet Union regularly since his early teens. His blog, foodperestroika.com,
gathers recipes, travel stories, and other food writings about the Eastern Bloc.
Afghanistan - Qabili
Palau
Afghan rice dish
Afghanistan
Humaira - afghancultureunveiled.com
Afghan women marriage prospects rely on their ability to prepare Kabuli Palau. Kabuli Palau was
created by upper class families of Kabul who could afford to include rich ingredients such as carrots,
plump raisins and coveted nuts in their rice. The most important part of making Kabuli Palau is to keep
the rice from breaking while it develops a deep rich brown color in the multi-step cooking process. Using
unprocessed, long grain white rice is key in succeeding this dish.
1 Preheat oven to 260°C (500°F)
Rice
2 Wash and drain the rice, set aside
800 g Rice, basmati
3 Chop the onions
3 l Water
2 tsp Salt 4 Sauté the onions over high heat in the oil, stirring
quickly, until they become brown (5-10 min)
Chicken 5 Add the chicken to the pan and sprinkle with salt.
Cook the chicken over medium-high heat for 6 min,
10 Chicken drumsticks, or 5 complete chicken legs
turning from time to time so all sides turn golden
3 Onion brown. The onions will start to caramelise and turn
120 ml Oil into a thick sauce
225 ml Chicken broth 6 Add 60 ml of chicken broth, and continue stirring to
2 tbsp Cumin prevent the chicken from burning. Once the liquid
has been absorbed, add another 60 ml broth and
1½ tsp Cardamom bring to boil. Cover with a lid or aluminum foil and
½ tsp Black pepper simmer for 10 min
Carrot mix 7 In the meantime, cut the carrots into long thick
sticks, about 10 cm long and 3 cm thick. In a large
3 large Carrot frying pan bring 180 ml of water to boil, add the
carrots and cook until tender and a deep orange
180 ml Water hue, 5 to 7 min. Do not overcook
200 g Raisins
8 Once the carrots are cooked, drain any leftover
50 g Almond, slivered liquid off the pan. Add 2 tablespoons of oil, raisins,
3 tbsp Sugar almonds and sugar to the carrots. Stir quickly over
medium-high heat for about 3 min. The raisins will
2 tbsp Oil
look plump; the carrots will take on a nice sweet
flavor. Remove from heat and package the carrots
into a sealed aluminum foil pouch about the size of
a small paperback novel
9 Remove the chicken pieces from the broth and set
aside. Stir the cumin, cardamom and black pepper
into the broth. Continue to cook on low heat for 5
min to allow it to thicken
10 In a large dutch oven pot, bring the water and salt
to a boil. Add the rice to the water and boil until it is
al dente. This will take just a few minutes
depending on the rice you use. You will have to
taste it to check. Do not overcook it
11 Immediately strain the rice through a colander. Put
the rice back into the cooking pot and add the
sauce from the chicken. Stir well. Arrange the
chicken pieces on top of the rice. Set the aluminum
package of carrots on top of the rice. This will keep
the carrots warm and deepen the flavors without
mixing with the rice yet
12 Bake the rice for 15 min in 260°C. Lower to 120°C
(250°F) and cook for another 20 min
13 Arrange the chicken pieces on a large platter,
cover with the rice. Sprinkle the carrots, raisins,
and almonds on the rice. Serve with a simple salad
Humaira Ghilzai was born in Afghanistan and now lives in California. She reconnects to her roots
by writing about Afghan culture and cooking her homeland recipes that she publishes on her blog
Afghan Culture Unveiled. She passionately shares the wonders of her beleaguered country
through its rich culture, delicious food and tells stories about her experiences in Afghanistan. Blog:
afghancultureunveiled.com/
Azerbaijan - Yarpag
Dolmasi
Stuffed grape leaves
Azerbaijan
Tamila Sadigova
In Azerbaijan, we usually use lamb for this dish but you can also use other types of meat. As well you can
choose fresh herbs to your own taste.
450 g Minced lamb meat 1 Finely chop the onion and the herbs
3 tbsp Rice, short grain rice washed and drained For the filling:
1 Onion
2 In a medium sized bowl combine minced lamb
1 tbsp Coriander meat, rice, onion and herbs. Add salt, pepper to
1 tbsp Basil taste (add less salt if you are using pickled grape
leaves) and mix well.
1 tbsp Dill weed
80 Grape leaves, fresh or pickled (fresh grape leaves 3 Place one teaspoon of filling on the backside of a
must be blanched for 1-2 mins) grape leaf and wrap it. Put stuffed grape leaves
close together seam side down in a medium sized
3 tbsp Butter, melted pan, making several layers. Sprinkle a little salt
125 ml (½ cup) Water between each layer.
1 tsp Salt 4 Add melted butter and water. Place small
1/4 tsp Black pepper ovenproof plate on top to keep dolmas tight and
prevent them from opening. Cover with a lid and
Yoghurt sauce cook on medium heat for 45 minutes.
2 Garlic cloves For the sauce:

250 ml (1 cup) Yoghurt 5 Mix plain yogurt with grated garlic.
Tamila Sadigova lives in Baku, the capital of Azerbaijan. She has a great interest in cooking and is
especially skilled in the many various dishes from her home country, knowing a lot about every
special ingredient. She chose dolma as Azerbaijan's national dish because it is very popular and
comes in many varieties, using different leaves or vegetables and fillings.
Bahrain - Chicken
Machboos
Bahrain

Henna - facebook.com Home Food Cook Bahrain
Chicken Machboos is the national dish of Bahrain. A spiced chicken and rice dish, this recipe is
thoroughly authentic and guaranteed delicious. Chicken Machboos is a popular dish in many Gulf
countries & across Saudi Arabia. Here is a version that is traditionally made in Bahrain.
1,2 kg Chicken, clean and jointly cut 1 Grind the garlic cloves, ginger, green chili, mint
leaves and half of the coriander leaves. Soak
1,5 l Water
saffron in rose water. Soak the rice.
750 g Rice, basmati, soaked for 20 min
2 Slice and then fry the onions lightly brown. Add the
3 Onion ground ingredients and fry well.
4 Garlic cloves
3 Chop the tomatoes and the chili pepper and then
4 cm Ginger, fresh add them followed by tomato paste and the green
100 g Coriander, fresh, around 1 bunch cardamoms, cinnamon, crushed dried lemons,
black pepper, chili powder, Bharat powder,
2 Green chili turmeric powder and crushed bay leaves. Fry the
2 tbsp Mint, leaves spices and add the chicken pieces. Add salt and
3 Tomato enough water to cover the chicken.
½ tsp Turmeric 4 When the chicken is done (slightly soft), add the
rice in and slowly stir adding the remaining
½ tsp Chili powder
coriander leaves and enough water to cook the
2 Dried lemon rice. Be very careful when adding water because if
2 Bay leaf you add too much the rice will be very soft. Add the
saffron soaked in rose water, slowly stirring.
6 Green cardamom
1 Cinnamon sticks 5 Cover tightly and keep covered while cooking on
low heat for 25-30 minutes.
½ tsp Black pepper
6 Start frying the carrot. Blanch the almonds and
2 tbsp Tomato purée
then add them to the frying pan together with the
Salt raisins
120 ml Oil 7 Before serving stir the rice using a fork to separate
1 pinch Saffron, soaked in rose water the rice grains. The chicken should be intact.
3 tbsp Rose water, optional (can be replaced by Garnish the dish with fried nuts, raisins and
normal water) carrots.
Bharat spice mix (need 1½ tbsp)

1 tbsp Chili powder
1½ tsp Cumin, ground
1½ tsp Cinnamon
1½ tsp Lime peel, dried and ground
1 tsp Clove
1 tsp Black pepper
1 tsp Cardamom
1 tsp Nutmeg, freshly grated
1 tsp Coriander
½ tsp Saffron, threads
For garnishing
3 tbsp Raisins
3 tbsp Almond
1 Carrot
Henna Qureshi is from Manila, the capital of the Philippines. After graduating from a degree in
accounting she moved to Bahrain in 1986 for work. Since then she married a Bahraini and had
two sons. She now runs a small catering company, mainly cooking for working women. Find her
at: www.facebook.com/pages/Home-Food-Cook-Bahrain/203001059822517
Bhutan - Ema Datshi
Chilli and cheese
Bhutan
Susanne - wilderbythedozen.com
Granted it’s a rough chop variation, not particularly aesthetic but a side dish to any and every meal to
top or taste alongside for a creamy heat. If you don’t want to make the rennet free buttermilk cheese,
substitute a combo of ricotta or goat cheese (if you can’t find a yak) with fresh mozzarella or a farmer’s
cheese.
7 chili pepper, green or red 1 If using fresh chillies, de-stem then slice into long
thin pieces
350 ml water, between 250-500 ml depending on the
consistency you want and the cheese you use 2 Place chillies in pan and add remaining
2 tbsp butter ingredients.
250 ml mozzarella, crumbled, or farmer's cheese 3 Simmer 10 minutes.
(originally Datshi cheese) 4 May add garlic and/or fresh ginger to taste along
250 ml ricotta cheese, shredded, or goat cheese with Himalayan salt and freshly ground pepper to
(originally Datshi cheese) taste
salt 5 Serve with white, brown or red organic rice
rice
Susanne has written a lot of cookbooks, and among them "Bhutanese clean cuisine". Her website is
called wilderbythedozen.com and this tiny kingdom in the Himalayas could well be her eco’
sustaining and unspoiled second home. For decades she has been writing and teaching about
living an ‘Ethicurean’ green and luscious life. Eating low on the food chain with seasonal food
formulas, fast and fresh were the prototypes of recipes she created and shared after having studied the culinary
and nutritional principles at le Cordon Bleu.
Brunei - Ambuyat
Tempoyak
Sago palm with durian sauce
Brunei
Wana Darwish - wanaskitchen.wix.com/wanas-kitchen
Ambuyat comes from within the trunk of a sago palm. It is eaten using a bamboo fork or better known as
'chandas' and dipped in different varieties of local sauces, such as Tempoyak sauce. Ambuyat and its
tropical sauce dip is usually served with other local dishes such as fried fish, grilled prawns, fried belutak
(mixed beef), lalap (fried dried beef) and local vegetables.
500 g Sago, Tapioca/Potato starch also works 1 Boil the water in a kettle.
600 ml Water 2 In the meantime, mix the starch with a bit of water
1 tsp Shrimp paste in a bowl and put aside.
1 tbsp Dried shrimps 3 Put the dried prawns and thai chili in a stone bowl
1 Chili pepper (also called lasung) and blend until the ingredients
are well combined.
Salt
4 Add the shrimp paste and mix until well combined.
2 tbsp Durian, "tempoyak" Then add some salt according to taste. Put in a
small bowl.
5 Pour a little hot water on the sauce mixture and
add the durian. Mix well.
6 Once the water is boiled, pour it slowly onto the
starch until it looks a bit sticky then whisk with a
wooden spoon until firm and starchy.
7 Serve while hot.
Wana Darwish is from Brunei and works as an online baker. She has been cooking and baking
since the age of 6. Read more about her food business here: http://wanaskitchen.wix.com/wanas-
kitchen
Cambodia - Amok trey
Coconut curry fish
Cambodia
Sokhom - AsianFoodGuide.wordpress.com
Amok is a coconut curry, gently steamed in banana leaves and is considered by many to be the national
dish of Cambodia. It's usually made with fish, but chicken, tofu and even snails are used as the main
protein source.
2 stalk Lemon grass, thinly sliced use only the bottom 1 In a mortar, pound the lemongrass, kaffir lime
8 cm of the stalk leaves, galangal, turmeric, garlic (6 cloves out of
10) and salt into a fine paste. This is called the
1 tbsp Galangal kroeung.
1 tsp Turmeric
2 If you are using a food processor, put the easiest-
5 Kaffir lime leaf, thinly sliced. Save 2 leaves for to-grind ingredients in first. The liquid that forms
garnishing. Also called Makrut lime leaf. Can be will help to process the other harder-to-blend
replaced by a squeeze of fresh lime. ingredients or add a few teaspoons of water to
10 Garlic clove, 6 for the kroeung make the blending easier.
300 g Carp, snakehead fish is the traditional choice 3 Add shrimp paste and dried chili. Continue to
200 ml Coconut milk pound until well mixed. Put aside.
1 Egg yolk 4 If you want to serve the Amok in a traditional
fashion, take a large banana leaf and cut out 4
1 tbsp Shrimp paste square pieces of 20 cm each. Place all the leaves
1 tsp Chili powder together and cut off the corner tips diagonally.
½ Cayenne pepper, seed removed and thinly sliced Each dish container will need two squares to
for garnishing prevent the mixture from leaking when steaming.
Place two squares together and fold the long sides
5 leaf Chinese cabbage, nhor leaf is the traditional up about 3 cm to pleat and make a corner. Using a
choice in Cambodia short toothpick, pin both the folded parts together.
3 tbsp Shallots Repeat this for all sides of the leaves until you get
a square bowl.
1 tbsp Brown sugar, palm sugar is the traditional
choice 5 In a wok, heat up the vegetable oil. Add chopped
1/4 tsp Salt garlic and shallot, stirring until fragrant. Add the
kroeung and 3 tablespoons of coconut cream.
1 tbsp Soy sauce Then add the palm sugar, fish sauce, salt, chicken
2 tbsp Oil powder and fish. Cook for about a minute, add the
remaining coconut cream (keep one tablespoon for
the final garnish) and stir until it thickens and
reaches boiling point. Remove from the heat and
set aside.
6 Place nhor leaves at the bottom of each serving
bowl. Pour the cooked fish mixture over and add
the egg yolk. Pour the remaining coconut cream
and top the dish with thinly sliced kaffir lime leafs
and cayenne pepper.
7 In a steamer, place the Amok mixture and steam for
7-10 minutes.
8 Serve immediately with steamed rice or bread.
Keo Sokhom is from Cambodia. She loves cooking and runs a food blog:
http://asianfoodguide.wordpress.com/. Keo grew up in a poor village and didn’t really have much
to eat or the luxury to sample various types of food, until her mid-twenties. Preparing food and
eating was just all about survival. Since then, she has had the opportunity to try many types of food
from different provinces in Cambodia and Asia. The last four years she has been busy learning and experimenting
many recipes. Her mission is to discover and document Cambodian cuisines and recipes for future generations.
Photography by Nabilkannan.
China - Dumplings
China
Min - 5spicecafe.com
Dumplings are popular in China. Varieties of dumplings can be found all over the country – they are
eaten in the streets or at home, in fancy restaurants or in tiny food stalls. Dumplings are usually wrapped
with thin dough wrappers and filled with minced meat and vegetables. They can be boiled, steamed or
pan-seared (Chinese don’t normally deep fry dumplings, in case you’re wondering!). If the dumplings are
pan-seared, they are called potstickers too. Delicious ingredients such as pork, beef, lamb, chicken,
shrimp and even fried eggs can be used for the filling. In addition to these ingredients, popular Chinese
vegetables such as cabbage, chives and herbs are used. And of course you have the liberty to make
vegetarian dumplings by combining different types of vegetables, such as mushroom and tofu fillings.
1 The dumpling wrappers can be bought in your
Dumpling wrappers (need 500 g) asian supermarket and here is how to do them
325 g Flour yourself. Start by bringing the water to boil.
200 ml Water 2 Start a food processor with the flour in it and then
pour in a steady stream of hot water. Run for 5-10
Filling seconds to knead and form a ball around the blade
400 g Minced pork 3 Flour a work surface and then knead the dough for
around 30 seconds.
450 g Cabbage
½ Spring onion 4 Place the dough in a zip-top plastic bag and
remove the air before closing. Let it sit for at least
1 tbsp Ginger 15 min and up to 2 hours
90 ml Water 5 Cut the dough up in large enough chunks to be
1 tbsp Soy sauce able to wrap around 1 tablespoon of filling
2 tbsp Red wine 6 Use a rolling pin to make the wrappers around 7
½ tsp Black pepper, freshly ground cm in diameter. Place in between plastic wraps to
1 tsp Sugar avoid drying out.
7 Chop the spring onion and set aside half of it.
Steaming liquid Then make the ginger and spring onion water. Mix
minced ginger and half of the chopped spring
1 tbsp Cornstarch onion with 90 ml of water.
175 ml Water
8 Finely chop the cabbage, and add 1 teaspoon of
Salt salt. Leave it to rest for 10 minutes.
5 drop Sesame oil
9 Combine the minced pork meat with the cooking
½ Spring onion wine, ground pepper, soy sauce, sugar and 1
teaspoon of salt. Add the ginger and spring onion
Dipping sauce water to the pork one tablespoon at a time. In the
meantime, stir the meat clockwise until the water is
2 tbsp Soy sauce
fully absorbed.
1 tbsp Vinegar
10 Combine the meat with the cabbage and mix them
½ tsp Ginger, or garlic well.
11 Now wrap the dumplings! Wet the edge of the
wrapper with water. Put 1 tablespoon of filling in
the middle. Pinch the wrapper together to seal.
12 Evenly cover a skillet with 1 tablespoon of oil on
high heat. Place in the dumplings (make sure they
are not overlapping), and cook for about 1 minute
until the bottom of the dumplings has turned golden
brown.
13 Add the steaming liquid; corn flour mixed with
water. Cover the skillet with a lid, and turn to
medium heat.
14 When the water in the skillet has almost
evaporated, open the lid. Continue cooking on a
medium heat until the bottom of the dumplings dry
up and form a beautiful lace. Add 5 drops of
sesame oil and the rest of the chopped spring
onions. Cover the skillet with a plate that is about
the size of the skillet. Lift the skillet with one hand,
and hold the plate with another. Flip over the
skillet. Now we have the beautifully laced
dumplings transferred onto a plate!
Min Verquist is a native Chinese who grew up in China enjoying the many distinctive cuisines of
China: the sweet, savoury flavours of Shanghai & Zhejiang; the bold, spicy flavours of Sichuan
and Wuhan; the light, fresh flavours of Hong Kong & Guangzhou; and the hearty, rusty flavours of
Northern China. Min now lives in Boston, USA, with her family and fox terrier. She loves eating,
cooking and enjoys life with family and friends. She is the founder of www.5spicecafe.com, a hub of authentic
Chinese recipes and more, which is dedicated to the spices of food and of life: sweet, sour, savoury, spicy, bitter.
Georgia - Khachapuri
Georgian cheese bread
Georgia
Wherever you go in Georgia, you can be sure to eat khachapuri at least once a day. These national
cheese breads come in various shapes. The Imeretian khachapuri is a round pie filled with cheese and by
far the most common. If you like excess, try the Mingrelian version, which is similar, but topped with even
more cheese.Traditionally the cheese is homemade and the dough made with yeast, but this recipe can be
prepared quickly using baking powder and cheese from the market. The mixture of mozzarella and feta is
commonly used outside of Georgia. With a little bit of practice, you can have a delicious cheese bread
made from scratch in about an hour!
1 Place the yoghurt and egg in the bowl of an
Dough electric mixer fit with the paddle attachment. Add
100 ml Yoghurt, natural about 2/3 of the flour with the salt and baking
powder, and mix on medium speed until
1 Egg homogeneous.
220 g Flour, sifted 2 Add the butter and the rest of the flour, and mix
1/3 tsp Salt again. Remove the bowl from the mixer, and knead
4/3 tsp Baking powder the dough by hand for about one minute. Cover
with plastic wrap, and refrigerate for 30 minutes.
50 g Butter, soft
3 Divide the dough into two.
Filling 4 Preheat oven to 230°C (450°F), and place a dish
230 g Mozzarella full of water on the bottom rack.
170 g Feta cheese 5 Slice the mozzarella and feta. In a bowl, crumble
Black pepper, freshly ground both cheeses between your fingers. Season with
black pepper, and adjust the salt level if necessary
Salt — the mixture should taste quite salty, but still be
1 Egg yolk edible!
Water 6 On a floured surface, roll each ball of dough into a
20 cm large disc (it is not necessary to make a
perfect round shape). Place the cheese mixture in
the center, then wrap the dough around it, like you
would wrap something in a handkerchief. Flip the
dough over, and gently roll each khachapuri back
into a 20 cm large disc.
7 Transfer the khachapuri to a baking sheet lined
with a parchment paper. Brush the dough with a
mix of egg yolk.
8 Bake in the oven for 18-20 minutes, until the top is
golden brown. Let cool 5 minutes, then slice and
serve.
India - Tandoori Chicken
India
Nirupama Rajadhyaksha
Tandoori Chicken is a popular Indian dish, originating from the northern parts of India. It consists of
roasted chicken prepared with yoghurt and spices and served as an appetizer before the meal.
Traditionally it is made in a clay oven (or so called “tandoor”) at high temperature; hence its name
Tandoori chicken. This recipe is adapted to the modern day conventional oven but still retains its
authentic taste.
6 Chicken leg, tandoori Chicken is preferably made Tandoori paste

with small chicken
1 Grind together coriander powder, cumin powder,
1 tbsp Sunflower oil garam masala powder, ginger-garlic paste, black
1 tbsp Apple cider vinegar pepper, salt, dry fenugreek leaves and red chili
powder to a fine paste. Put the paste aside.
Marinade
Chicken
1 tsp Chili powder
2 Remove skin from the chicken. Make deep cuts on
1 tsp Turmeric both sides of the chicken.
1 tbsp Lemon juice
First marinade
100 ml Yoghurt
3 Mix together red chili powder, turmeric powder, and
Tandoori paste lemon juice. Apply this mixture to chicken pieces
rubbing it into the deep cuts of the chicken. Cover
1 tsp Coriander the chicken and put aside to marinade for 15
1 tsp Cumin minutes.
1 tsp Garam masala Second marinade
½ tsp Garlic powder
4 Mix the Tandoori paste with yoghurt into a smooth
½ tsp Ginger sauce.
1 tsp Black pepper 5 Pour the mixture onto the chicken covering each
1 tsp Salt piece on both sides, allowing mixture to get into the
1 tsp Fenugreek leaf, dry deep cuts of the chicken. Mix together apple cider
vinegar and oil and sprinkle onto the chicken
1 tsp Chili powder pieces. Cover and refrigerate for 4 hours.
6 Pre-heat oven to 220°C (425°F). Remove the
chicken pieces from refrigerator and lay them on
an aluminum tray/foil. Put them uncovered on the
middle rack of the oven for 25 minutes. After 25
minutes in the oven, put them in a broiler and broil
each side for 3 minutes.
7 Garnish this tandoori chicken with thinly sliced raw
onion and lemon or lime, cut into wedges, and
serve with Naan bread.
Tips:
8 The Tandoori paste can be put in an air-tight
container and kept refrigerated for a week.
9 If broiler is not available, chicken pieces can be put
on a griddle and cooked on medium high flame
each side for three minutes to get a slightly
burnished look.
Nirupama Rajadhyaksha was born in India, but currently lives in the USA. She loves and cherishes
the authentic culinary taste of her home country in her cooking. Besides doing the dual role of a
working professional and homemaker, Nirupama is also a proponent of the science of Ayurveda
and loves to use its basis for making fresh, “taste good to the soul” cooking. Soon, you will be able
to see more Indian recipes on Nirupama´s forthcoming blog.
Israel - Falafel
Israel
Miriam - fromthegrapevine.com/israeli-kitchen
In Israel, every neighbourhood has its falafel stand. You might see several on the same block, especially
in downtown streets. Every vendor has his own, jealously guarded recipe, and everyone knows who sells
the best falafel in town. It's a food that never goes out of style. Is it the Israeli national dish? Israeli
cuisine is still evolving, still absorbing influences from the kitchens of myriad ethnic streams that
compose the country's population. But somehow, when you picture Israeli street food, it is falafel. You
can make excellent falafel at home. With a food processor, it's easy
500 g Chickpeas, soaked, rinsed and drained (use 1 Soak the chickpeas in plenty of cold water
half the weight if you use dried chickpeas and soak overnight. Check them after several hours to make
them yourself) sure that they remain covered with water as they
swell.
½ Onion
2 Garlic clove 2 Drain the chickpeas and put them in the food
processor. Add the onion, garlic and fresh herbs.
1½ tbsp Parsley, fresh, can also be replaced with Whizz them to a manageable consistency, a mass
more coriander leaves that sticks to itself, but is not yet mushy or pasty.
1½ tbsp Coriander, fresh, can also be replaced with You will need to stop the food processor and
more parsley scrape the sides down a few times.
½ tsp Black pepper 3 Add the spices, flour, baking powder and salt. Add
1 tsp Salt 3 tablespoons of water. Run the food processor
again to blend. Add the final tablespoon of water if
1/4 tsp Red chili flakes it seems necessary to hold the mass together.
1 tsp Cumin 4 Turn the chickpea mass out into a bowl for
½ tsp Coriander convenience. Heat the oil in a heavy pan until it
½ tsp Baking powder shimmers.
4 tbsp Water 5 Wet your hands and form a round ball about the
180 g Flour size of a walnut in its shell. It might be a little loose;
don't be afraid to compact it. Fry this first falafel
750 ml Oil, neutral-flavored ball. Taste it and adjust seasoning in the raw mass
75 g Sesame seeds if needed. Don't be tempted to make bigger balls
with an ice cream scoop or otherwise: the outside
will cook before the inside is edible. You may place
the balls on top of a small plateful of sesame seeds
before deep-frying; the seeds will stick to the
bottoms decoratively.
6 Fry until the outside of the falafel balls are brown
and crisp, and the inside is cooked through. The
first, experimental ball will tell you how long to keep
them in the oil, although as you proceed, they will
fry more quickly. Don't crowd the falafel balls while
frying. When they are ready to remove from the oil,
drain them on crumpled paper and serve right
away.
Cooking tips!
7 Frying the falafel balls goes quickly, so have your
vegetables chopped and your pita breads ready.
The less time spent between the fryer and the
mouth, the tastier.
8 Adjust the seasonings to your taste. Some like their
falafel a bit saltier, a bit garlickier, or with more, or
less green herbs and spices. The way to do it is to
make up the recipe and fry one ball. This also
helps you determine if the oil is hot enough.
9 Or you might find that you like the original recipe
just fine, and won't need to change anything.
10 There's no law saying that falafel must be served
in pita. Another traditional way to serve it simply as
it is, piled up next to a plate of humus. Have plenty
of chopped salad (cucumbers, tomatoes, parsley,
and a little onion, seasoned with lemon juice, olive
oil and salt) on the side. Keep a stack of fresh
bread nearby and if possible pita.
Miriam Kresh is originally American, but has lived in Israel for close to 40 years. In her blog,
fromthegrapevine.com/israeli-kitchen, she writes about the food and the people of her new home
country, with a specially loving eye towards Israel’s colourful open-air markets.
Kazakhstan -
Beshbarmak
Meat with homemade pastas
Kazakhstan

Anastasia - anastasty.se
Beshbarmak is body and soul-warming food eaten in several countries in Central Asia, mostly in
Kazakhstan and Kyrgyzstan. Besh means “five” and barmak “finger”. It used to be eaten with hands and
is simply finger-licking good.
Meat broth Meat stock

1 Pour enough cold water to cover the meat and
1,5 kg Beef, or lamb with bone over medium-low heat. Let simmer for 2 hours until
1 Onion meat separates from the bones. When 40 minutes
Water, enough to cover the meat remains, peel the onion and the carrot and add to
the stock. Save 200 ml of stock for the pastry.
1 Carrot
1 tsp Salt Pastry (pastas)
2 Make a dough with chilled broth, lightly whipped
Pastry eggs and flour. Knead the dough well, add flour if
2 Egg needed. Cover with plastic film and leave for 20
minutes.
200 ml Beef stock
3 Roll the dough into 2 mm thin layers. Use pasta
½ tsp Salt machine if available. Cut into squares. Leave to dry
600 g Flour, wheat for about 20 minutes.
Garnish Garnish
2 Onion 4 Slice the onions thinly in ring shape. Sauté in a
pan with the richest part of the broth and the
50 g Butter butter, for just about a second. The onion rings
100 ml Beef stock should still be crispy in the middle.
50 g Chives Final preparations
½ tsp Black pepper
5 Put the broth to boil again, remove the meat.
6 Cook the pastas in the stock. It takes a few
minutes.
7 Ladle the pastas onto a big plate in one flat layer.
8 Slice the meat and put on top of the pastas.
Spread the onion rings over the meat.
9 Finish with a sprinkle of chopped chives and
ground black pepper.
10 Serve with individual bowls of warm stock.
Born in Kyrgyzstan, Anastasia calls herself a “food passionista”. Her multicultural cooking
abilities have been influenced by her many international friends and relatives. She uses food as a
language to tell stories, dig into culture, history and connect people while sharing a meal. Discover
Anastasia’s recipes on her blog http://www.anastasty.se
Kuwait - Machboos
Laham
Kuwaiti rice with lamb
Kuwait

Fatemah - saffronpudding.com
Machboos consists of three parts; the meat (traditionally made with either lamb or chicken) well cooked
and tender, the rice which is cooked with the meat’s stock, and stuffing which is ironically not stuffed into
anything and consists of split beans, raisins and onion.
1 Soak the raisins
The meat
2 Preheat oven to 200°C (400°F). Cut the lamb into
1 kg Lamb, alternatively beef or chicken cubes. In a large pot, combine meat cubes with the
2,5 l Water water, all whole spices, salt and a small onion,
quartered.
1 small Onion
1 Cinnamon sticks 3 Bring to boil. Once water has come to boil remove
the froth that has come on top with a spoon. Cover
1 tsp Peppercorns and let cook over medium-low heat for 90 minutes.
½ tsp Clove Meanwhile, make the stuffing.
5 Cardamom 4 In a small saucepan put split peas, cover with
2 Bay leaf water and add 1 tsp of salt. Over medium-high heat
bring to boil. Cover, reduce heat to medium-low
1 tbsp Salt and cook for 20 minutes, until peas are tender.
1/4 tsp Cinnamon Drain and set aside.
1/4 tsp Turmeric 5 Chop the remaining onions and sauté them in oil,
1 pinch Ginger until tender and golden brown. Reduce heat to
1/4 tsp Cumin medium-low. Add the cooked split peas and
drained raisins. Add cinnamon, gloves, salt, sugar
to taste Salt and black pepper. Continue to cook for a few more
to taste Black pepper minutes until eve-rything is well combined. Take off
from heat and set aside.
1/4 tsp Saffron threads, divided and dissolved in 2 tbs
hot water. You could also use ground saffron (about 6 After 90 minutes drain the lamb cubes in a
1/8 tsp) colander that is set over a large bowl. Save the
2 tbsp Lemon juice stock and discard of the spices.
1 tbsp Oil 7 Mix all the ground spices. (Taste the meat to see if
it needs more salt.) Rub the dry in-gredients over
The rice the meat cubes. Arrange meat on an oven pan.
1 kg Basmati rice 8 Mix 1 tbsp of saffron water with 2 tbsp lemon juice,
1 tbsp oil and 1 tbsp of the meat stock. Drizzle over
2 Onion meat, cover pan with aluminum foil and enter oven
75 g Yellow split peas, washed for 15 minutes while you prepare the rice.
75 g Raisins, golden 9 Wash and drain the rice several times, until water
1 tbsp Oil runs clear from the rice, cover with water and mix
with 1 tsp salt.
1 pinch Cinnamon
½ tsp Salt 10 Drain rice from water. In a medium non-stick
saucepan put rice, pour enough meat stock to
½ tsp Sugar cover the rice by 2 cm. Bring to boil over high heat,
to taste Clove, ground cover and reduce to medium-low. Cook until rice
absorbs all the liquid and is cooked and fluffy –
to taste Black pepper about 15-20 minutes.
11 When it is time to serve, fold meat with stuffing and
serve over rice. Drizzle with remain-ing saffron
water.
Fatemah is a mom and housewife. She grew up in Kuwait. Fatemah is a foodie: she loves delicious
and high quality food, and enjoys cooking, bak-ing, trying new recipes from different countries and
cuisines. She also loves food photography and aspires to be a food photographer one day. As part
of that ambition she took an online photography course and then found herself taking pictures of
the food that she makes and sharing those pictures with friends on Facebook along with the recipes. She reckoned
she would start a food blog and that's how her blog Saffron Pudding came to be.
Kyrgyzstan - Besh
barmak
Lamb, noodles and onions with broth
Kyrgyzstan

Julie Sapaeva
The traditional Kyrgyz dish Besh barmak is eaten with the hands, thereby its name besh barmak – “five
fingers”. The classic variant of the dish is nowadays eaten in the Talas region of northern Kyrgyzstan.
Fresh dough is cut into squares and boiled in a meat broth. Often a broth with boiled brains is added,
especially if the meat is from a freshly slaughtered ram. Sometimes, however, beef and even horsemeat
can be used as the basic ingredient. When serving Besh barmak the head of the sheep will be given to the
most honoured guest.
Broth Broth
1 Wash the meat in running water. Put it in a
1,5 kg Lamb, or mutton saucepan with cold water and bring to a boil. When
4 l Water the water starts boiling, remove the foam on the
2 Onion surface and boil for about 1,5 hours.
2 When the meat is cooked let it cool before cutting it
Dough into small slices or strips 0,5-6 cm. Put the cut
200 ml Water meat in a separate dish and keep it covered in a
warm place.
1 tsp Salt
1 Egg Dough
500 g Flour 3 While the meat is boiling, prepare the dough. Pour
the water into a bowl, add egg and salt while
Chyk sauce stirring. Add the flour and knead the dough. The
ready dough should be divided into two equal parts
1 Onion and placed for 10-15 minutes under a dish. This
Black pepper, freshly ground procedure makes it soft and pliable for rolling.
Make those 2 parts into a bun which is then
Salt flattened by pressing down on it. Keep covered
500 ml Broth with a linen cloth and left for 15 minutes.
Broth soup 4 Roll each bun to a thickness of about 2-3 mm. Fold
the dough into a roll and cut across into the form of
1 tbsp Dill weed, fresh noodles about 3-4 mm wide.
2 Bay leaf 5 Lower the noodles into the boiling mutton broth
3,5 l Broth (after having taken off the meat). When the
noodles float to the surface, stir the pot and simmer
for another minute. Remove the noodles from the
pot, let them drain and place them onto a dish.
6 Cut two of the onions into rings and put in the
boiling lamb broth for 1 minute. Remove from the
broth and put an even layer of onions on the
noodles.
7 Place the strips of meat in the form of a small hill in
the middle of the rings of onions.
Chyk
8 Then prepare the Chyk sauce. Finely chop the
third onion. Pour 0,5 l of broth in an pot and bring
to boil. Add the chopped onions, black pepper and
salt to taste. The Chyk should be hot when served
with the meat and the noodles, so it is necessary to
cover it and store it in a warm place in order to
avoid it cooling.
9 In the remaining broth, add the bay leaf and salt,
boil 5 minutes. Fill the four serving bowls, and
sprinkle with dill.
10 When serving, pour the Chyk sauce over the large
platter with the meat and the noodles. The dish
with noodles and meat is placed on the middle of
the table and each person is served a bowl of
broth.
Julie Sapaeva was born and raised in Kyrgyzstan. She has been cooking since her childhood,
when she started helping her mother in the kitchen. Julie likes to experiment different combinations
of ingredients and is very satisfied when people enjoy eating her food. Traditional Kyrgyz food
revolves around mutton and horse meat, as well as various dairy products. The cooking techniques
and major ingredients have been strongly influenced by the nomadic way of life. Fish, especially from the rivers
and Lake Issyk Kul, is also highly favoured food.
Malaysia - Char Koay
Teow
Fried flat rice noodles with bean sprouts, prawns
and chili paste
Malaysia
facebook.com/groups/PenangHeritageFood
This is a Penang version of Char Koay Teow which should definitely be enjoyed when in Malaysia. The
thin flat rice noodles are stir-fried in individual portions in a very hot pan or wok to get an optimised
flavour – what the Cantonese call ”wok-hei” (the breath of the wok). The Penang Char Koay Teow is
different from that of the rest of Malaysia or Singapore in that it doesn’t use sweet sauce, each portion is
fried separately and the noodles are thinner. Traditionally duck eggs are used.
250 g Rice noodles, flat (equals around 500 g fresh) 1 Divide the ingredients into four equal portions and
fry each individual portion separately. Use a hot
4 tbsp Oil
frying pan or wok and high heat.
6 Garlic clove
2 Finely chop the garlic, peel and devein the prawns,
20 Shrimps slice the sausage in 2 mm pieces, cut the chives in
4 tsp Chili powder, mix with 4 tablespoons of water to 3 cm lengths
a smooth paste
3 Fresh flat rice noodles comes in sheets which are
4 tbsp Soy sauce stacked and cut into strips. Separate the strips
120 ml Water before frying. If using dried flat rice noodles, boil
enough water to cover all the dried noodles. Put
1 pinch Salt the noodles into the boiling water and turn off the
240 g Bean sprout, rinsed heat before the water boils again. Leave aside.
80 g Sausage, preferably chinese sausage Just before frying, strain the noodles using a
colander and rinse in cold water.
4 Egg
4 Heat a pan or wok and add the cooking oil when
Black pepper, freshly ground the pan is hot. Spread the oil over the pan or wok,
8 stalk Chives, preferably Chinese chives add the garlic, stir, add the prawns, and fry till
40 Cockles cooked.
5 Add the chili paste and stir quickly. Now add the
noodles and 2 tsp of the light soy sauce. Stir well
for about 1 minute. Add about 1 tablespoon of
salted water.
6 Include the bean sprouts and continue to stir fry for
about 1-2 minutes. Add the sliced sausages and
mix well with the other ingredients. Add another
tablespoon of salted water and stir well.
7 Make a well in the middle of the wok by moving the
contents to the sides. Add 1 tsp of oil and break in
an egg. Add 1 tsp of light soy sauce and ground
pepper. Scramble the egg until half cooked, then
mix it with the noodles.
8 Add the chives, cockles and fried lard cube and
give a good final stir before turning off the fire. If
the noodles are stuck to the pan, cover the pan
and let the steam soften and separate the bits that
are stuck.
Dr Jin Teong Ong worked as a professor at the Nanyang Technological University’s College of
Engineering. Since he retired he wrote Penang Heritage Food, which gives a Nonya perspective of
traditional Penang dishes. The Nonyas combined the Malay and Fujian cultures, especially in their
food. He has given lectures on Penang cooking heritage and has conducted cooking
demonstrations and hands-on cooking classes in Malaysia, Singapore, Australia and the UK. To find out more on
Penang cooking visit http://www.facebook.com/groups/PenangHeritageFood/ and
http://www.facebook.com/jteongong
Mongolia - Buuz
Mongolian steamed meat dumpling
Mongolia

In Mongolia, everybody loves Buuz, a steamed meat dumpling. There are many regional variations of the
recipe mainly in the type of meat (lamb, beef, pork, chicken) and vegetables (onion, carrot, cabbage).
There are also a few variations of the traditional round purse shape. In this recipe, the filling mixture is
cooked beforehand to make the meat tenderer. The dough is rolled very thinly to make smaller dumplings
that are easier to handle.
1 With a sharp knife, cut both meats into small dices,
Filling about 5 mm, (or grind the meat once through the
180 g Lamb, lamb shoulder large die of a meat grinder).
180 g Beef sirloin 2 Chop the carrots and onions into small dices as
well, and mince the garlic. In a pan over medium
1 Carrot heat, sauté all the vegetables needed for the filling
1 Onion with half of the olive oil and cook until golden
4 Garlic cloves brown. Put aside.
30 ml Olive oil 3 In a pan over high heat, brown the meat in the rest
½ tsp Salt of the olive oil. Reduce the heat to low, add the
vegetables, season with the salt and black pepper,
1/4 tsp Black pepper and stir for a minute.
125 ml Vegetable stock 4 Add the stock, cover with a lid, and simmer over
low heat for 30 minutes. Let cool, then transfer to a
Buuz dough plastic container, and refrigerate for at least 1 hour.
170 g Flour 5 In the bowl of an electric mixer fit with the paddle
1/4 tsp Salt attachment, place half of the flour, plus the salt,
1 Egg egg, and water. Mix over low speed until
homogeneous, scraping down the sides with a
50 ml Water spatula.
1 small Spring onion 6 Add the rest of the flour and mix again until it forms
a smooth paste. Keep mixing for one more minute,
then wrap in plastic, and let rest at room
temperature for 30 minutes.
7 Divide the dough into four equal parts to proceed
in batches. On a floured surface, roll the dough
very thinly. You can use a rolling pin or a pasta
machine (at the thinnest setting).
8 Make 9 mm-diameter discs using a cookie cutter or
a glass. Place a small spoonful of meat filling at the
center of each disc. Holding it in the palm of your
hand, shape the disc like a purse, and pinch the
edges all around the top. The goal is to create
folds on all sides to make the dumpling look pretty,
and keep the top of the dumpling closed (it is okay
to have a tiny bit of filling showing).
9 Repeat with the rest of the dough and filling. The
dough scraps can be re-rolled to make more
dumplings.
10 Place the dumplings on a steamer lined with
parchment paper, and steam in a closed pot for 15
to 20 minutes, depending on the thickness of the
dough. If you don't have a "dedicated" steamer,
there are plenty of ways to make your own. Search
the Internet for inspiration!
11 Sprinkle the dumplings with finely sliced spring
onion, and serve immediately.
Myanmar - Mohinga
Burmese Catfish Chowder
Myanmar
MiMi - meemalee.com
Mohinga should be made with the stem of the banana plant, but this isn't available in the West as far as I
know. A good substitute is fresh shredded banana blossom - you can buy whole flowers/buds and prepare
it yourself (just the white part) or buy ready-sliced in packets in Vietnamese supermarkets where it's
known as Bắp Chu ối.
For the Broth 1 Toast the chickpea flour and rice flour by tossing in
a dry frying-pan on a medium-high heat for 5-6
5 tbsp chickpea flour minutes till fragrant. Watch like a hawk and keep
2 tbsp rice flour moving the pan, since it can catch and turn black in
200 g mackerel, 2 tins of mackerel in brine seconds. Leave to cool and then sieve the toasted
flours.
100 g sardine, in oil
2 Whisk the sieved flours with 500ml water in a bowl
500 ml vegetable stock or jug till smooth. Set this flour solution to one side.
2 large onion
3 Now make the spice paste - blitz the garlic, ginger,
1 bunch banana blossom, shredded lemongrass and coriander stems in a blender or
1 tbsp fish sauce food processor until it forms a purée.
4 Heat the oil in a stockpot on medium-high and add
the purée and the rest of the spices. Fry for 3-4
For the spice paste minutes till fragrant.
4 garlic clove
5 Now add the fish as well as the oil and brine from
3 cm ginger, fresh the tins to the stockpot and mash them with a
2 stalk lemongrass masher or a fork till smooth.
1 bunch coriander, fresh 6 Stir to combine with the spice paste and then add
6 tbsp oil the flour solution you made earlier as well as the
stock.
1 tbsp chili powder, mild
1 tbsp turmeric 7 Bring to the boil, turn the heat down to medium and
simmer vigorously for 30 minutes.
1 tsp paprika powder
8 Now add the quartered onions, the banana
1 tsp black pepper
blossom if using and 2 litres of water, turn the heat
down to medium-low and simmer for 2 more hours,
To serve stirring from time to time.
600 g rice noodles, vermicelli 9 Meanwhile, put the noodles into a heatproof bowl,
generously cover with just-boiled water, untangle
200 g Fishcake, available from Oriental/Asian with a fork and then leave to soak for 15 minutes.
supermarkets Drain the noodles into a colander and rinse them
1 egg, to make wedges from hardboiled thoroughly with cold running water.
1 bunch coriander, fresh 10 Leave the colander in the sink to allow any residual
shallots water to keep draining. The Burmese don't like
mushy or starchy noodles and this process gives
lime, use wedges as decoration the best result.
fish sauce
11 Just before you're ready to serve, heat 2
chili oil tablespoons oil in a frying-pan on medium, add the
yellow split pea crackers (be-gyun kyaw) fishcake and fry for 5 minutes till golden. Set to one
side.
crispy garlic oil
12 When you're ready to serve, stir the fish sauce into
the stockpot of broth.
13 Now divide the noodles amongst pasta plates
(should be about a handful in each), and ladle the
hot soup on top (which will reheat the noodles).
14 Garnish each dish with fishcake, chunks of split
pea cracker, egg and coriander leaves and serve
with lime wedges, fish sauce and chilli and garlic
oil on the side.
To serve
15 As for utensils, ideally you should use metal
Chinese spoons as you can see in all the photos
and the video. We actually call them mohinga zun
which means "mohinga spoons" in Burmese.
16 Failing that, use tablespoons, but never ever ever
eat mohinga with chopsticks - it's the heinous
equivalent of heating gazpacho
MiMi started the blog meemalee.com in February 2009 to spread the word about her beloved
Burma and Burmese food. There are three things you should know about her - She is Burmese, she
is a Japanophile, and she loves pork.
Pakistan - Chicken
Biryani
Pakistan
Sumrina Yusuf
There are different versions of the aromatic and colourful Biryani: from meat (chicken, mutton, and beef)
to seafood (fish and prawn), legumes and lentils. However the most famous recipe of all time is of
Chicken Biryani. Pakistani cuisine, known for its richness and flavour, is the inheritor of Indo-Aryan
culture and Mughal Muslim culinary traditions.
Rice The Rice:

1 In a deep non-stick pot combine the rice, water,
250 g Basmati rice, preferably soaked for 30 min salt and rice spices. Cook on high flame, when it
600 ml Water starts boiling reduce the flame to medium, let it
1 Bay leaf simmer until rice is cooked (around 20 min)
1 Cinnamon sticks 2 Strain the rice, and keep aside
2 Clove The Gravy:
2 Cardamom, whole
3 Chop the onion finely and cut the tomatoes in
Salt cubes
Chicken broth 4 While the rice is cooking, heat the oil in a large
nonstick skillet and add the mint, coriander and
500 g Chicken, you can also use lamb, beef or chilies and onion, fry until the onions turn golden
prawns brown.
125 ml Canola oil 5 Add the ginger and garlic paste, tomatoes, red chili
2 large Onion powder, turmeric powder, cumin, coriander powder
and garam masala powder. Sauté on medium heat
2 large Tomato for 4 to 5 minutes.
1 large Potato
6 Add yogurt, salt and chicken. Cook on medium
3 Green chili heat, stirring occasionally until the gravy is thick
25 g Coriander, fresh and oil separates.
25 g Mint, fresh For Assembling:
1 tsp Ginger, paste or grounded fresh
7 In a deep non-stick pan or pot, transfer half of the
2 Garlic clove, or 1 tsp garlic paste cooked rice, spreading it evenly.
5 Prunes, soaked 8 Ladle all the gravy evenly over rice, followed by
2 tbsp Lemon juice fried potatoes, soaked plums, green chilies,
500 g Yoghurt chopped coriander and mint and sprinkle with
lemon juice.
1 tsp Chili powder
9 Add the remaining half of the rice, spread it evenly,
½ tsp Turmeric and sprinkle with saffron milk.
1 tsp Cumin
10 Cover the pan with aluminum foil and place the lid.
1 tsp Coriander
1 tsp Garam masala 11 Place the pan on non-stick girdle, and cook on low
heat for 15-20 minutes.
3 Cardamom
12 Transfer on serving plate and garnish with fried
3 Cloves onion, and chopped mint and coriander. You can
3 Cinnamon sticks also use boiled eggs (in halves), fried raisins and
5 Peppercorns nuts.
1 Bay leaf Serving suggestion:
1/4 tsp Saffron 13 Yogurt and vegetable salad: Chop some red
3 tbsp Milk onions, tomatoes, cucumbers and mint, add
1 tsp Salt yoghurt. Season with salt.
14 Salsa: Chop some tomatoes, red onions, jalapeño
and parsley. Add lime juice and season with salt.
For Sumrina Yusuf, cooking is not as much a hobby as it is a necessary ingredient in her life:
creating new recipes and experimenting with the existing ones, is something she loves doing.
Philippines - Chicken
adobo
Philippines
Raymund - Angsarap.net
This dish is the National Dish of the Philippines and I guess this is our most popular dish as well so if you
haven’t tried it yet this is the time. For those who don’t know what an Adobo is, it is a dish made out of
stewing meats like chicken and pork in soy sauce and vinegar, a dish with hint of salty, sour and sweet
notes best enjoyed with lots of steamed rice.
1 kg chicken leg 1 If you will be using sweet potatoes, deep fry the
2 medium sweet potato sweet potatoes until cooked, set aside.
1 whole garlic head 2 In a large wok sauté garlic in oil using low heat
until golden brown. Remove from pot and set
120 ml water aside.
120 ml vinegar
3 Add chicken and fry until brown on all sides.
120 ml soy sauce, Philippine Soy Sauce or Kikkoman
4 Add water, vinegar, soy sauce, peppercorn, bay
1 tbsp sugar leaves and sugar then bring to a boil and simmer
1 tsp cornstarch, diluted in 3 tbsp water for 25 minutes.
4 bay leaf 5 Drain the liquid and in heat proof container then
2 tbsp peppercorns continue to cook chicken until dry and starts to fry
oil again. Re-fry on its own oil for 5 minutes.
6 Mix diluted cornstarch in the drained liquid then
pour the mixture back into the wok together with
the sweet potatoes (if using).
7 Simmer for additional 5 minutes then serve.
8 Serve with rice, potatoes and/or sweet potatoes
(usually cooked with the dish)
Raymund is a Filipino living in New Zealand, He is not a cook nor a chef but cooking is his
passion. His daytime job is as an IT Professional so cooking at the end of the day acts as therapy
for stress release. Raymund has been cooking since he was 7 years old and since then almost
every day. He usually tries to cook dishes that he have tried in different restaurants that’s why you
will see a lot of food varieties posted at his blog called Ang Sarap. He learned cooking mostly by observing his Aunt
who cooked for the family when he was younger, He learned to bake by assisting his Mom during the younger
years and for the native dishes he learned it from his Grandmother.
Saudi Arabia - Kabsa
Fahm (Ruz Bukhari)
Grilled chicken with flavoured rice and tomato
sauce
Saudi Arabia
Salsabil
There are many kinds of Kabsa and each kind is unique. The spices used in Kabsa are largely responsible
for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay
leaves and nutmeg. Pre-mixed Kabsa spices are now available under several brand names. The dish is
traditionally prepared with lamb, mutton or chicken, but is occasionally prepared with goat, camel, beef,
fish or shrimp. The spices, rice and meat may be enriched by almonds, pine nuts, onions and sultanas.
The dish can be served hot with daqq ūs (Arabic: ‫ – )دﻗّﻮس‬homemade tomato sauce.
500 g Chicken breast Chicken

1 Garlic clove 1 Season chicken breasts with olive oil, salt and
1/2 tsp Salt pepper and Kabsa spice mix.
1/2 tsp Black pepper 2 Cook the chicken on the grill or in the oven, turning
3 tbsp Olive oil occasionally until golden.
Kabsa spice mix (mix all ingredients Rice

together and use only 1/4 tsp) 3 Rinse the rice well and soak in cold water for 20
minutes. Drain.
1/4 tsp Cardamom
1/4 tsp Black pepper 4 In a deep pan melt butter, add grated carrots and
raisins, sauté. Add the remaining ingredients, bring
1/4 tsp Fennel seeds to boil, reduce heat and simmer covered on low
1/4 tsp Coriander heat for 15-20 minutes until done.
½ tsp Allspice Daqous
½ tsp Saffron
5 Mix all the ingredients in a medium pot.
½ tsp Cinnamon
6 Simmer over low heat, while stirring, until well
½ tsp Dried lime combined.
1/4 tsp Turmeric
7 Add more liquid if needed (water or chicken broth).
Rice 8 Serve chicken with rice, daqous and a green salad.
300 g Basmati rice, 1½ cups
25 g Butter
700 ml Chicken broth, 3 cups
1 pinch Turmeric
1 small Carrot
2 tbsp Raisins
to taste Salt
Daqous (Spiced Tomato Sauce)
475 ml Crushed tomatoes, 2 cups
1 tbsp Tomato purée, tomato paste
Salt
Black pepper
1 tsp Olive oil
1 pinch Cumin
1 tsp Tahini
4 Garlic clove
Baharat spice mix (mix all ingredients
together and use only 1/4 tsp)
1 tbsp Black pepper
½ tbsp Coriander
½ tbsp Cinnamon
½ tbsp Clove
½ tbsp Cumin
½ tsp Cardamom
½ tsp Nutmeg
1 tbsp Paprika powder
Salsabil was born and raised in Saudi Arabia. Salsabil’s great inspiration for cooking is her
mother, who is a great cook. Her biggest passion is baking cakes and making desserts because she
has quite a sweet tooth.
Singapore - Hainanese
Chicken Rice
Singapore
Fongyi Goh
Hainanese chicken rice is a Chinese rice dish, originating from the Hainan province, which is considered
as the national dish of Singapore. It got its character and fame from overseas Chinese who brought the
dish to Singapore.It is so popular in Singapore that you can find it anywhere, from hawker stalls to
franchised outlets and restaurants. Moreover, it is often served at international exhibitions and global
events abroad, and in Singaporean-run restaurants overseas.
1 Start by preparing the garlic, ginger, spring onions
Chicken broth and the cucumber according to the ingredient
1½ kg Chicken comments
2 tbsp Soy sauce Chicken broth
1 Garlic clove 2 Trim the fat from the chicken and save for later
6 slice Ginger, fresh
3 Clean the chicken, by rubbing it with a small
2 Spring onion handful of salt. Remove any loose skin and dirt.
1 tsp Salt Rinse the chicken well, inside and outside. Season
generously with salt and soy sauce inside and
Water, enough to cover the chicken outside.
Rice 4 Mince the ginger, spring onions and garlic and rub
the insides of the chicken with it. Place the chicken
2 tbsp Oil in a large pot and fill with enough cold water to
3 cm Ginger cover it by 3 cm.
4 Garlic clove 5 Bring the pot to a boil over high heat, then
600 g Rice, fragrant Thai rice or long-grain. 3 cups immediately turn down the heat to keep a simmer.
rinsed and well drained Cook for about 30 minutes (less if you're using a
smaller chicken). Check for doneness by sticking a
2 tsp Salt chopstick into the flesh under the leg and see if the
1 tsp Sesame oil juices run clear without any blood.
800 ml Broth, from the chicken 6 Turn off the heat and remove the pot from the
burner. Immediately transfer the chicken into a bath
Chili sauce of ice water to cool. The quick cooling will stop the
cooking process, keeping the meat soft and tender,
10 Chili pepper, long ones and giving the skin a lovely firm texture. Reserve
2 Garlic clove the broth for the rice, the sauce and the
5 cm Ginger, fresh accompanying soup.
1½ tbsp Lime juice Rice
1 tsp Salt 7 In a wok or saucepan (use a medium sauce pan if
you plan on cooking the rice on the stove top),
Ginger sauce heat the chicken fat in a wok until it releases oil.
75 g Ginger, fresh Add the ginger and garlic and fry until your kitchen
smells like heaven. Be careful not to burn the
6 Garlic cloves spices. Discard any solid pieces of fat. Add the rice
½ tbsp Lime juice and salt and stir-fry briskly for 1–2 minutes. Add
½ tsp Salt the sesame oil, mix well.
8 To make the rice on the stove: In the same
For serving saucepan, add 800 ml of the reserved broth and
bring to a boil. Immediately turn the heat down to
Spring onion
low, cover the pot and cook for 15 minutes.
Cucumber Remove from heat and leave with the lid still on for
Coriander, fresh 5-10 minutes.
9 To cook rice in a rice cooker: Pour spices and rice
(after frying) into your rice cooker, add 7 dl of your
reserved broth. Follow the instructions for your
model.
10 While your rice is cooking, remove the chicken
from the ice bath and rub the outside of the
chicken with the sesame oil. Cut the chicken into
eating-size pieces.
Chili sauce
11 Remove the seeds from the chilies and chop
roughly
12 Blend your chili sauce ingredients in a blender until
smooth and bright red.
Ginger sauce
13 Roughly chop the ginger and the garlic
14 Blend your ginger sauce ingredients in a blender
until smooth.
Broth soup
15 You should have about 1 ½ l of the reserved broth
left over to serve
Fongyi Goh was born and raised in Singapore. Fongyi´s passion for cooking started cooking when
she was 21, and living in New Zealand. Apart from cooking local Singapore favourites like Laksa,
Prawn noodles, Mee Rebus and Beef Rendang, Fungyi also enjoys cooking French food like
Quiche Lorraine, Gratin Dauphinois and even makes her own foie gras. She is also familiar with
the Spanish cuisine. Having a Spanish husband, she learnt how to make delicious Paella and Croquetas from her
mother in law. Her latest food experiment is with cakes and chocolate macaroons is her latest obsessions.
South Korea - Bulgogi
with kimchi
Marinated beef with fermented vegetables
South Korea
Sonja - gingerandtoastedsesame.com
Kimchi is fermented vegetable, often made with napa cabbage and ground red chili flakes that are quite
spicy. It can take days, weeks and even months to ferment kimchi. With this quick pickled kimchi recipe
you can have tasty kimchi within minutes. Bulgogi is a perfect balance of sweet, salty and savory. Bulgogi
literally means "fire meat" and is a favourite dish among Koreans, especially on special occasions.
Together, wrapped in a lettuce wrap, enjoy the balance of flavours and a delicious introduction into
Korean cuisine.
Bulgogi Bulgogi
1 Slice the sirloin thinly across the grain, cutting it
450 g Beef sirloin about 3 mm thick. To make slicing it easier, you
1 small Onion can put the meat in the freezer for 15 minutes so it
1/4 tsp Black pepper will become firmer.
3/2 cm Ginger, fresh (around ½ inch) 2 Blend the rest of the ingredients minus one
tablespoon of the sesame oil in a blender until
3 Garlic clove
pureed evenly.
1 tbsp Red wine
3 Pour the marinade over the sliced meat and mix
3 tbsp Soy sauce until each slice is evenly coated.
2 tbsp Brown sugar
4 Let the meat marinade for about 20-30 minutes.
2 tbsp Toasted sesame oil
5 Heat a large frying pan on medium heat with the
3 tbsp Sesame seeds, toasted remaining tablespoon of sesame oil.
Kimchi 6 Removing as much of the marinade from the meat
as possible, stir fry the meat until mostly cooked
1 kg Napa cabbage, can be replaced with other soft through.
cabbage
7 If you prefer a lot of juice with your bulgogi, keep it
4 Garlic clove on medium heat allowing for some liquid to be left
2 tbsp Fish sauce in the pan (some people like to mix this into their
4 tbsp Red chili flakes, preferably the Korean called rice). Alternatively, turn up the heat to high for a
gochugaru few minutes until slightly browned and all the liquid
is evaporated.
1 tbsp Apple cider vinegar
8 Garnish with sesame seeds and serve with lettuce
3 Spring onion
leaves, kimchi and steamed sticky rice.
100 g Salt, ~1/3 cup
1,2 l Water, ~5 cups
Kimchi
2 tbsp Sugar 9 Boil the water and add the salt and stir until
dissolved. Turn off the heat and let it cool for about
five minutes.
10 Remove the core of the cabbage and slice each
leaf in half vertically and then into 5-8 cm pieces.
Pour the salted water over the cabbage, mix well
and let it sit for 10 minutes. Mix again and let it sit
for five more minutes.
11 Drain the water and rinse the cabbage two or three
times under cool water. Let it sit in a colander to
drain.
12 In a large mixing bowl, combine all the remaining
ingredients.
13 Shake off the excess water off the cabbage and
add to the spice mixture. Mix well until all pieces of
cabbage are evenly coated.
14 Taste and check for seasonings. Add more fish
sauce to make it saltier, more chili flakes for heat
or vinegar/sugar to tone down the heat. Serve with
bulgogi and rice, or other mildly flavored Korean
dishes.
Sonja Bradfield is half Korean and has lived in Korea for the past five years, so she has eaten
Korean food her whole life. She is also blogging at Ginger & Toasted Sesame.Korean food is
known internationally for its fiery red and pungent kimchi and grilled, marinated meat dishes, but
Korean food features a diverse array of carefully prepared vegetable dishes, both fermented and
freshly seasoned, as well as seafood, as the country is surrounded by the ocean on three sides. She blogs at
http://www.gingerandtoastedsesame.com/
Syria - Kibbe with
Tabouleh
Syria
Asma - facebook.com/CookingWithAsma
Kibbe is one of the most famous dishes in Syria. Kibbe is a dish made of bulghur (cracked wheat), minced
onions and finely ground lean beef, lamb, goat or camel meat. It can be served with Tabouleh as a starter
or as a main dish.
Kibbe Making the Kibbe dough

1 Wash the bulgur. Keep wet and set aside for half
500 g Bulgur an hour
1 kg Ground meat, beef
2 In food processor, put half of minced beef, bulgur,
1 Onion salt, pepper, cumin, coriander, chili paste.
1 tbsp Pine nut 3 Mix well to make a paste. Add a few spoons of
3 tbsp Walnuts water if required. Dough should be stiff but
1 tsp Sweet chili paste manageable.
2 tsp Cumin Making the stuffing:
2 tsp Coriander 4 Fry 500g of minced beef in a small amount of oil.
Salt Add salt and pepper.
Black pepper 5 Chop the onion and fry it lightly. Then fry the pine
Oil seeds and walnuts. Mix all ingredients to make the
stuffing.
Tabouleh
6 Form kibbe dough into hollows balls (like cups), fill
100 g Bulgur with stuffing, close and form into shape. In a deep
frying pan, heat oil well. Drop each ball at a time.
2 bunch Parsley, fresh Fry them until golden and crispy.
½ bunch Mint, fresh leaves or 1 tbsp dried
7 Serve hot with Tabouleh.
4 Onion
2 Tomato Tabouleh
120 ml Olive oil 8 Put bulgur in a small bowl. Add lemon juice and
60 ml Lemon juice pomegranate juice
1 Pomegranate, use 60 ml juice 9 Strip leaves of parsley from stems by running your
thumb and forefinger up the stem. Thoroughly
1/4 tsp Black pepper wash 3-4 times to be sure to remove all dirt
Salt
10 Cut the parsley and the mint as fine as possible.
1 Lettuce, romaine lettuce for decoration Place the romaine lettuce at the bottom of a bowl
11 Finely chop the green onions and dice the
tomatoes finely
12 Mix parsley, fresh mint, onions and tomatoes with
all other ingredients and pour over the lettuce.
Asma is a Canadian of Syrian origin. She started cooking at a very young age, helping her
working mother in the kitchen. With her mother´s inspirational instructions she learnt to cook the
many dishes Syria has to offer.As a mother, Asma started to explore on more food which her
children liked and looked to improve her cooking, making sure to provide them with healthy, tasty
and good meals.https://www.facebook.com/CookingWithAsma
Tajikistan - Qurutob
Lamb with Fatir bread and yogurt sauce
Tajikistan

Qurutob is served with Fatir which is a flatbread made of a very rustic puff-pastry-like dough. Don't be
surprised if it turns out stodgy and a bit dry: that's what it's supposed to be like! It will taste much better
when it soaks up the yogurt sauce. The latter is prepared with the qurut. Accept no substitute; these are
small balls of dried salted yogurt. By baking yogurt in the oven, you can make a quick version that's
pretty close to the real deal. Sometimes roasted lamb shank is also served with this dish.
Fatir Fatir
1 Mix flour, water and salt. Stir but do not knead the
120 g Flour dough more than necessary
240 ml Water
2 Form a ball. Flatten the ball and cover with plastic
1 tsp Salt wrap
340 g Butter, softened
3 Refrigerate for at least an hour
Qurut 4 Heat oven to 180°C (350°F)
500 ml Yoghurt 5 Roll out the dough into a rectangle on a floured
3/4 tsp Salt work plan
6 Brush the dough with butter. Sprinkle with flour
Roasted lamb shank
7 Make five rectangular strips
½ tsp Salt
8 Roll the first strip to form a “snail”. Squeeze while
1/4 tsp Cumin rolling
1/4 tsp Coriander
9 Then put it on the second strip and roll the first in
1 pinch Chili powder the second
1 Lamb shank, around 620 g 10 Repeat step with the other strips of dough to obtain
1 tbsp Olive oil a large “snail”
450 g Tomato, quartered 11 Then, place the dough on a baking sheet lined with
parchment paper
Qurutob
12 Flatten the dough into a 2 cm thick circle
2 Onion, 200 g
13 Use a fork to make marks on the dough
2 tbsp Olive oil
14 Bake until fatir is golden. This can take up to 40
Salt
min
60 ml Water
2 tsp Parsley, fresh, cut into thin strips The lamb shank
2 tsp Basil, fresh, cut into thin strips 15 Mix the salt, cumin, coriander, and chili powder in a
container. Season the lamb shank with the spice
mixture on all sides
16 In an oven-proof pan over high heat, sauté the
meat in the oil until brown on all sides
17 Add the tomatoes, cover with a lid, and cook in a
150°C (300°F) oven for 2½ hours. Start working on
the Qurut
18 Remove the lid, and cook for another 30 min,
flipping the shank halfway through. Take out of the
oven, and let rest for 10 min
19 Pick the meat from the bones, trying to keep it in
large chunks. Remove the skin from the tomatoes.
Transfer the cooking liquid to a plastic container.
Reserve
Qurut
20 Pour the yogurt into a baking dish, and cook in a
150°C oven for 1½ hours, without disturbing it
21 Pass the yogurt through a chinois (or sifter), gently
pressing with a spatula to extract more whey.
Discard the liquid. Mix the solids with the salt,
return to the baking dish, and cook for another 30
min
22 Remove the yogurt solids from the dish and
reserve it in a container
Qurutob
23 Finely slice the onion
24 In a pan over medium heat, sauté the onions with
the olive oil. Season with salt, and cook until
golden brown, stirring regularly
25 Crumble the Qurut into the pan, add the lamb
cooking liquid and the water, then simmer for a
couple minutes, stirring constantly. The amount of
water you need to add may depend on the texture
of your sauce. You want a sauce that's pretty thick
and lumpy, but still liquid
26 Tear the Fatir into small pieces (~2,5 cm squares),
and toss into the pan
27 Transfer to a ceramic dish, and arrange the meat
and tomatoes on top. If necessary, reheat in a
150°C oven for 5 min
28 Top with the parsley and basil. Eat with your
fingers!
Turkmenistan - Ichlekli
Turkmen Shepherd’s Pie (Meat Pie)
Turkmenistan
Bayramgül - Turkmenkitchen.com
One of Turkmen shepherds’ food is ichlekli (pronounced ishlekli), a meat pie that was traditionally baked
buried it in hot sand and embers. Nowadays, ichlekli is baked in the oven but the traditional technique is
still kept alive by local enthusiasts.
For the filling Prepare the filling

1 Cut the meat into very small pieces
500 g Beef, or lamb
1 Tomato 2 Finely chop the onion, dice the tomato and the bell
pepper
1 Onion
3 Mix all the filling ingredients together in a large
½ Red bell pepper bowl
1 tsp Salt
1 pinch Black pepper
Prepare the dough
1 pinch Cayenne pepper 4 In another large bowl, mix all the dough ingredients
together and knead until soft.
120 ml Water
5 Divide the dough in half and roll each half between
For the dough your palms into a ball. Cover the dough balls with a
kitchen towel and allow resting for 5 minutes.
50 g Butter, melted
6 Take one ball of dough, sprinkle some flour on it
1 tsp Salt
and roll it out to a circle of about 30 cm diameter.
300 ml Water, lukewarm Transfer the dough to a baking sheet lined with
500 g Flour parchment paper.
7 Spread the filling evenly over the dough, leaving a
1 cm border.
8 Roll out the remaining ball of dough to the same
size as the first and place it over the filling. Fold the
edge over itself and press down firmly to seal.
9 Cut a small hole in the center of the pie to allow
steam to escape, and prick the rest of the surface
with a fork. Brush the top of the pie with water.
10 Bake at 250°C (482°F) on the middle rack until the
top of the pie becomes light brown, about 25
minutes. Serve right away.
Bayramgül is native Turkmen from Ashgabat who currently lives in Prague. She is the author of
One Turkmen Kitchen - a blog where she shares Turkmen recipes illustrated by photographs taken
by her daughter, Mähri.URL: - http://www.turkmenkitchen.com/en/
United Arab Emirates -
Shawarma
Pita with chicken and hummus
United Arab Emirates
Vajiha Naz
Shawarma is actually UAE’s National dish and everyone just loves it! Amazing bits of chicken with
hummus sauce goes best!!
750 g Chicken, fillet 1 Cut the chicken into cubes or slice it thinly
5 Pita bread 2 Mix all the marinade ingredients with chicken and
2 Tomato leave to marinate for at least 30 minutes. The
longer the marinade the better the taste!
1/4 Lettuce, 1/4 of a lettuce head
3 Make the hummus while chicken is marinating,
Chicken marinade start by boiling chick peas with salt for 5 minutes.
½ tsp Cinnamon 4 In a food processor or any other mixer, mix tahini
sauce, crushed garlic, yogurt, lemon juice and salt.
½ tsp Cardamom
2 Garlic cloves, or 2 tbsp garlic paste 5 Add the boiled chickpeas to the mixture little by
little to make a smooth paste
½ tbsp Paprika powder
6 Add about 2 to 3 tablespoons of oil in a sauce pan
½ tbsp Chili powder
and add marinated chicken and sauté for about 10
½ tsp Nutmeg minutes over low heat then continue to cook for 3
to taste Salt to 4 minutes over at high heat.
2½ tbsp Yoghurt 7 Make a pocket in the pita bread and add the
1 tbsp Lemon juice hummus, some tomato slices, lettuce and then
lastly add the chicken.
2 tbsp Oil
8 Wrap the shawarma with foil paper or tissue wrap.
Hummus Serve hot!
250 g Chickpeas, canned, rinsed and drained
2 tbsp Tahini
3 Garlic cloves
2 tbsp Yoghurt
1 tbsp Lemon juice
½ tsp Salt
2 tbsp Olive oil, for garnish
Vajiha Naz was born and brought up in UAE. She is strongly connected to her Indian roots,
especially the Indian flavours. When it comes to traditional way of making Chicken Shawarma, she
loves to use proper blend of spices and authentic style of cooking to bring up the natural flavors of
the dish.
Uzbekistan - Tuy Palovi
Wedding Plov
Uzbekistan
Malika Sharipova - uzbekcooking.blogspot.com
Plov is key dish in the Uzbek cuisine. There are about 200 different varieties of Plov. Depending on the
variety you make, it is seen as everyday, special or occasional dish. The legend behind Plov: A prince fell
in love with a beautiful woman from a poor family. Not being able to marry her, the prince started to fade
away, refusing to eat. The king invited Abu Ali Ibn Sina, the great doctor, to heal the prince. He suggested
that the prince needed to connect hearts of lovers and feed them with a calorie dish - "Palov Osh", in
order to heal. This explains the presence of this dish in at Uzbek weedings. "Palov Osh" is made of 7
ingredients: P - piyoz (onion), A - ayoz (carrots) , L - Lahm (meat) , O- oliyo(fat) , V - veet (salt) , O - ob
(water) , Sh - sholi (rice).
200 ml Oil 1 Dice the onions, slice the carrots in long thin strips
500 g Lamb, or beef and cut the meat in big chunks
700 g Carrot 2 On high heat, heat the oil and add the meat until
brown, stirring frequently
2 Onion
100 g Chickpeas, canned, rinsed and drained (but 3 Add the onions, continue frying
better to use fresh that have been soaked in warm 4 When the onions are light brown, add the carrots.
water for 8 hours) Fry until carrots are half cooked
Water 5 Add 500 ml water together with the chickpeas
150 g Raisins, sultana
6 Bring to a boil, reduce the heat, add in the garlic
2 Garlic heads, unpeeled heads and let cook for 15 minutes.
500 g Rice, long-grain 7 Add the raisins. Continue cooking for another 5
1 tbsp Salt minutes.
1 tbsp Coriander, ground 8 Add turmeric, cumin, coriander and salt, stir well.
2 tbsp Turmeric 9 Take out garlic heads, add the rice; layer it evenly
1 tsp Cumin seeds on top of the carrots, then place the garlic heads
on top of the rice layer.
10 Add enough water to cover the surface of rice for a
little less than 2 cm.
11 Set the heat on high and wait until all the water is
soaked by rice, salt to taste
12 Mix only the top of the rice and close the lid,
reduce the heat on very low.
13 After 15 minutes, open the lid and again mix only
the top of the rice, close the lid and then cook for
another 10 minutes.
14 When rice is cooked, remove from the heat and
gently mix all the ingredients together
15 Serve in large flat plate, along with fresh salad.
Malika is from Uzbekistan. She is happily married and has a beautiful daughter who helps her in
the kitchen. She runs the popular food blog: uzbekcooking.blogspot.com
Vietnam - Pho
Vietnamese Beef Noodle Soup
Vietnam

Thuy - thuyancom.blogspot.com
Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the
world. This recipe uses broth cubes to make it quicker, however the real way is to make homemade beef
broth!
1 Make 1-1½ liter of broth.
Beef broth
2 Cut the ginger in half along the long side. Roast
1 l Beef stock, between 1-1½ l is optimal. save time the ginger and onion in the oven or grill until the
by using 2-3 broth cubes outsides have become charred. Remove the ginger
1 small Ginger, fresh, around 10 cm and onion skins and add to the pot along with the
leeks.
2 Onion
2 Leek 3 Add the salt, sugar, and peppercorn to the broth.
to taste Salt, some use quite a lot here 4 Let the broth cook for another 2 hours on low to
medium heat. Watch the broth for foam and
3 tbsp Sugar remove any excess if necessary.
2 Cinnamon sticks
5 After two hours, taste the broth. If more salt is
6 Star anise needed, add fish sauce to your taste.
6 Clove 6 Lightly wrap the cinnamon, cloves, and star anise
1 tbsp Peppercorns in aluminum foil (or in a mesh bag) and add to the
to taste Fish sauce pot for about 20 minutes. The foil wrapping allows
you to retrieve the spices easier.
Beef noodle soup 7 If using beef balls: cut the beef balls in half and
1½ kg Beef add to the broth. Cook for about 15 minutes until
ready.
900 g Beef balls, found in asian supermarkets
8 The best way to eat pho is to prepare fresh noodle
1250 g Rice noodles, fresh pho rice noodles for each individual bowl. You’ll need a separate pot
1 Lime to prepare the noodles; a ladle strainer will come in
1 Onion handy.
150 g Scallion 9 Boil some water in a pot. Put enough noodle for 1
50 g Coriander, fresh serving in the ladle strainer. Once the water boils,
add the ladle strainer to the water. Cook the
For serving noodles until al dente, for about 1 to 2 minutes.
Drain the water and transfer to a bowl.
Thai basil leaves, fresh 10 Thinly slice the beef and then lay the thinly sliced
Bean sprout raw beef on top of the noodles. Add the chopped
Hoisin sauce green onions, chopped coriander, and thinly sliced
onions on top. Ladle boiling pho broth and the beef
balls into the bowl. The boiling broth will cook the
raw sliced beef.
11 The dish is ready to be served! Basil leaves and
bean sprouts are usually eaten with every bowl of
pho on the side. Add a squeeze of lime juice,
Sriracha and hoisin to your taste.
Thuy Tran´s family is from Northern Vietnam, but her favourite Vietnamese food is that from
Central Vietnam. When Thuy was a child, a fortune teller told that, one day, her father, would be
eating well thanks to her. Her cooking has, indeed, never let anyone down. Discover more
Vietnamese dishes on her blog http://thuyancom.blogspot.com.
Europe
The cuisine of Europe can be divided in different regions like the Mediterranean,
Scandinavia, Eastern Europe & Central Europe. Each region have certain
similarities between the countries but each country can have it's very distinct
cuisine. E.g. Spanish, Italian & Greek all share the love of olives, olive oil,
tomatoes, sun dried tomatoes, oregano, cured meats, lemon, garlic. But they
each have a very different and popular cuisine that most of us are familiar with.
In Central and Eastern Europe it is quite common to pickle vegetables, e.g.
saurkraut and cucumber. Other common ingredients are poppy seeds, cabbage,
potatoes, bell peppers, caraway and sour cream. National dishes like cabbage
roll, piragi, borscht, goulash are spread among many countries in this region. The
cuisine is a mix of Slavic, Austro Hungarian and Jewish.
Austria - Wiener schnitzel
Veal escalope coated in flour, egg and

breadcrumbs
Austria
Maria - http://www.eatwith.com/#!/host/567
Traditionally, Austrian schnitzels are served with a warm potato salad and cranberry sauce. Kids usually
prefer it served with fries and ketchup! The recipe is quite simple to make and constitute a typical and
friendly “Sunday dish”. In Austria, everyone loves it. There are vegetarian versions of the schnitzel
including, for instance, pumpkin.
600 g Veal cutlet, 4 cutlets, can also use thin pork 1 Cut the veal in ½ cm thin fillets and pound them
chops, but veal is the traditional way (softly) with a mallet or hammer on each side. This
makes the meat soft and tender, the edges can be
2 Egg cut in if the meat is thicker.
Salt
2 In the meantime, heat the oil (at least 1 cm deep) in
200 g Flour a frying pan.
200 g Breadcrumbs
3 Salt the schnitzels on both sides.
500 ml Oil, the more fat you use, the less the
schnitzel will absorb 4 Beat the eggs lightly with a fork
1 Lemon 5 Coat the schnitzels in flour until it is fully covered,
then in the beaten eggs and then gently in
breadcrumbs.
6 Shake the Schnitzel (again softly) to remove
excess of breadcrumbs.
7 Place the schnitzels in the pan. The schnitzels
must be sizzling.
8 Turn the schnitzels over when the first side is
golden brown. This takes approximately 3 minutes
per side, depending on how thick the meat is.
9 Take the schnitzels out off the frying pan and lay
them on a plate covered with paper towel to absorb
excess of oil or fat.
10 Serve hot and crispy with slices of fresh lemon.
Maria Crepaz loves food and likes cooking, especially with fresh vegetables, fruits from the market
and tasty meat from the local butcher. Austria is well known for its authentic and organic products,
its Viennese sweet cakes and tasty vine from the Wachau and Burgenland. And of course its
delicious Schnitzel.
Belarus - Draniki
Belarusian potato pancakes
Belarus
Draniki is a Belarusian style shallow fried potato pancakes made of grated potatoes. It is a traditional
Belarusian dish still very popular in present day Belarus.
50 g Flour 1 Place the flour, eggs, milk, salt and pepper in a

2 Egg bowl, and whisk until smooth. Let rest for a few
minutes.
4 tbsp Milk
2 Peel the potatoes and chop the onion
½ tsp Salt
to taste Black pepper, freshly ground 3 Finely grate the potatoes and onion into the bowl,
and mix with a spatula.
450 g Potato, preferably yukon gold
4 Heat a non-stick skillet over medium heat. Melt a
1 Onion small piece of butter, then ladle in some batter to
30 g Butter form a 10 cm disc. Cook until golden brown on
250 ml Sour cream both sides, transfer to an oven-proof dish, and top
with another small piece of butter. Repeat until you
run out of batter.
5 Cover with foil, and bake in a 175°C (350°F) oven
for about 5 minutes. Serve hot, with sour cream on
the side.
Bosnia and Herzegovina -
Bosanski lonac
Bosnian stew
Bosnia and Herzegovina

Jasna Erlenmaier
The Bosnian stew is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility.
It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main
ingredients are mostly the same: meat and various vegetables.
350 g Lamb 1 Chop all ingredients into smaller pieces. Rub the
350 g Beef meat with salt and pepper. In a clay oven pot,
arrange the ingredients in the following order:
4 Carrot vegetables, meat, and vegetables. Add salt,
4 Potato pepper, paprika and tomato concentrate. Pour
enough water to cover everything. Bake in the
2 Onion oven at the highest temperature for two hours.
1 Garlic clove
2 After two hours, remove the clay pot from the oven
2 Tomato, peeled and transfer it onto the stove to continue cooking.
½ Cabbage
3 In a smaller pot, heat the oil and mix with flour. Stir
Salt continuously while cooking on high temperature.
Black pepper Add three ladles of fluid from the Bosnian pot and
bring to a boil. Pour the sauce in the Bosnian pot
Paprika powder and boil for about 10 minutes. Do not stir, just
2 tbsp Tomato purée shake the container if necessary.
Water 4 For the leek yoghurt salad: chop the leek into small
3 tbsp Oil pieces, add a bit of salt and blend to soften. Add
3 tbsp Flour the sour cream and yoghurt and mix all together.
Parsley 5 Serve the Bosnian stew in deep plates with the
leek salad separately
½ Collard
Leek yoghurt salad

1 small Leek
100 ml Yoghurt
1 tbsp Sour cream
Jasna Erlenmaier is from Sarajevo, Bosnia and Herzegovina. She likes the traditional and healthy
way of cooking, using organic fruits and vegetables from local Bosnian markets. Jasna inherited
her passion and love for cooking from both her grandmother and mother. She says that the cuisine
of Bosnia and Herzegovina is quite a demanding task, because a lot of different cultures have left
their marks on the country over a long period of time. The cuisine has also been strongly influenced by Oriental
tastes and traditions. Even though some of the old traditions are changing, she thinks all Bosnians still have one
thing in common and that is the love for homemade dishes with an authentic taste – like your grandmother has
cooked it.
Czech Republic - Vepro-
knedlo-zelo
Pork and cabbage dumplings
Czech Republic

Vepro-knedlo-zelo — literally means “pork-dumpling-cabbage” but you’ve probably never heard of it.
This could have something to do with it usually being a rather plain dish. However, in this recipe the pork
is served with red cabbage in port wine and sauerkraut with caraway and stock, making it a little more
interesting. The bread dumplings are given a nice flavour using parsley, onion and bacon.
1 Chop the onions, finely slice the cabbage and the
Red cabbage parsley
1 small Red onion 2 In a pan, over medium heat, sauté the red onion in
15 g Butter the butter until translucent. Add the red cabbage,
and cook for another couple of minutes, stirring
60 ml Port wine, red regularly
Salt
3 Season with salt and pepper then add the wine.
Black pepper Bring to a boil, cover, and simmer over low heat for
45 min
Sauerkraut purée
4 Remove the lid, and cook until all the liquid has
150 g Saurkraut evaporated. Put aside whilst preparing the
15 g Butter sauerkraut
1/4 tsp Caraway seeds 5 Rinse the sauerkraut in cold water, and drain well
80 ml Chicken broth 6 Place the sauerkraut, butter, caraway and stock in
a pan over medium heat. Cook until all the liquid
Bread dumplings has evaporated, stirring regularly. Put aside whilst
140 g White bread, crust removed preparing the bread dumplings
15 g Bacon 7 Cut the bread into 2 cm cubes, and toast in a
175°C (350°F) oven for about 15 min
½ small Onion
1 Egg 8 In a saucepan over medium heat, sauté the bacon
until crispy, then add the onion, and cook until
90 ml Milk golden brown. Let cool
5 g Parsley
9 In a bowl, combine egg, milk, and parsley. Add the
Salt bread, bacon, and onion. Season with salt, pepper,
Black pepper and nutmeg. Mix well. Leave to rest for 30 min,
stirring every 10 min or so
1 pinch Nutmeg
15 g Butter 10 Pour the bread mixture onto a clean kitchen towel,
and shape into a 10 cm long log (about 5 cm in
Roast pork diameter). Wrap the log in the towel, and secure
both ends, as well as the middle, with butcher’s
100 g Pork fatback twine
700 g Pork tenderloin 11 Bring a pot of water to a boil. Immerse the wrapped
½ tsp Salt bread dumpling log, and simmer gently for 20 min.
Take out of the water, and let cool
Black pepper
40 g Butter 12 Unwrap the bread dumpling, and cut into four
slices. Sauté the slices in the butter until golden
brown on both sides
13 Cut the fatback into large, thin slices. Wrap the fat
around the tenderloin, and tie with butcher’s twine
14 Season with salt on all sides
15 In an ovenproof pan over high heat, brown the
meat on all sides. Cover with a lid, and cook in a
150°C (300°F) oven for about 50 min, until the
internal temperature reaches 50°C (122°F) in the
center. Strain the juices and reserve. Let the meat
rest, covered in foil, for 30 min. The internal
temperature should go up to 60°C (140°F).
Otherwise, put the roast back in the oven for a few
more minutes
16 In a saucepan over high heat, reduce the meat
juice by about 1/3. Whisk in the butter, and reserve
17 Cut the pork into very thin slices or shavings. The
best way to do this is to use a meat slicer, a very
sharp serrated knife, or an electric carving knife.
Toss the meat slices in the meat juice
18 To serve: Arrange some meat on top of a slice of
bread dumpling. Reheat the red cabbage and
sauerkraut, and serve on the side
Denmark - Stegt flæsk
med kartofler og
persillesovs
Fried pork with potatoes and parsley sauce
Denmark
Jens Erik - garden2table.dk
Fried pork with parsley sauce and potatoes is not only one of the Danish classics dishes but now also the
national dish - a title given late 2014 by the Danish minister of food. There is hardly any the restaurant
which will not have fried pork on the menu.
800 g Pork belly 1 Boil the potatoes in salted water

1 kg Potato 2 Whisk flour and 1 cup milk and add into a heavy-
500 ml Milk based saucepan with melted butter
2 tbsp Flour 3 Beat the remaining milk in.
50 g Butter 4 Bring the sauce to a boil while whisking, and let it
Salt simmer about 5 min.
Black pepper 5 Season with salt and pepper.
Parsley, fresh, a handful 6 Add the rinsed, chopped parsley.
7 Put the pork on a cold frying pan without fat.
8 Turn the heat up and when the bacon begins to
sizzle turn the heat down to a little over medium.
9 Fry the pork in its own fat until it is golden and
crispy on both sides.
10 Serve pork and potatoes with parsley sauce
Since the age of 11 Jens Erik had a passion for photography. Working as a senior executive, he
now uses photography as a way to relax and develop his creative skills in different ways.
Nowadays he primarily focuses on photographing food and product while being attached to food
magazines as a photographer and photo journalist. Recipes for some of the dishes can be found on
his food blog www.garden2table.dk
Finland - Karjalanpiirakat
Karelian pasties
Finland

Erja - undertheandalusiansun.com
Karelian pasties have a reputation of being notoriously difficult to make. Fear not though as that is not
the case! Somewhat time-consuming this labour of love is though, what with the porridge-making and
crimping. Apparently every pasty-maker has their own signature when it comes to this. Originally these
pasties were stuffed with barley porridge which was cheaper at the time, but since then rice has become
the most popular choice. Some make the pasties with mashed potatoes and some with carrots. In certain
parts of Finland the tradition is to stuff the pasties with berries!
1 Bring water to boil. Add butter and rice. Continue
Rice porridge cooking until water has absorbed and then add the
130 g Rice, white short grain rice milk. Let simmer until porridge is done, about 35-40
minutes. Don't forget to stir, otherwise the porridge
250 ml Water will burn at the bottom. Season and let cool. Once
800 ml Milk, 3% full fat cooled, whisk in the egg.
1 tbsp Butter 2 Add salt into the water and start adding the flour,
1 tsp Salt 50 g at a time. Towards the end add the butter and
knead to a smooth, pliable dough.
1 Egg
3 Divide the dough into four portions and roll each
Pasty shell portion to a stick. Keep the rest of the dough
covered as you are working on each portion.
200 ml Water, cold Divide the stick of dough to 4-5 pieces and roll on
1 tsp Salt a floured surface to a thin disc. The crust is
supposed to be thin as this is what makes it crisp,
60 g Flour but go fairly easy on the flour - the thinner and
225 g Rye flour, finely ground drier the dough, the more likely the crust is to tear
2 tbsp Butter at the crimping stage.
4 A useful tip for a beginner is to roll the dough into a
Egg butter thin sheet and then, using either a cookie cutter or
4 Egg a small bowl (about 12 cm in diameter) cut the
sheet to equal size round discs. For this, a pasta
150 g Butter machine might just be a useful tool!
Salt 5 Spoon the porridge on the discs (about 2 tbsp per
Chives, finely chopped pasty), fold the edges on top of it and crimp. This
should be done with fairly light fingers as the pleats
should not be too sharp - the more they stick out,
the more likely they are to burn in the oven.
6 These need a hot oven, depending on the oven
250-275°C (480-525°F). Place the pasties on a
baking tray (no parchment needed as it would only
burn). Since there's no yeast or baking powder in
the dough, these won't expand during baking so
there's no need to leave space between them.
7 Once the pasties get a bit of colour, remove from
the oven and brush with melted butter. Let cool
while covered.
8 Boil the eggs and cool in ice water. While still a bit
warm, mash with butter using a fork. Season with
salt and chives and serve with the pasties.
Erja Säkkinen is Finnish, one quarter Karelian. Her blog, Under the Andalusian Sun
(undertheandalusiansun.com), first saw the light of day in Andalusia. Since then the cooking
ventures have branched out from tapas treats to other Mediterranean cuisines as well, recreating
food memories from her travels in the Middle East and even flirting with Asian food.
France - Quiche lorraine
French savoury pie
France
Delphine - delscookingtwist.com
If there's one dish that should be named the national dish of France it should be Quiche lorraine. This
savoury pie with cheese, bacon, eggs and cream is made all over France (and also around the world) but
many might think it is too simple to be called a national dish of France when there are so many more
advanced French recipes like Boeuf Bourguignon, Ratatouille, Cassoulet, Bouillabaisse, Coq au vin, etc.
Pie crust Pie crust

300 ml flour, 1½ cups or 180 g 1 Sift the flour together with a pinch of salt in a large
½ tsp salt bowl. Rub in the butter until you have a soft
breadcrumb texture.
125 g butter, ½ cup
2 Add the egg to make the ingredients stick together
1 large egg and form a firm dough, then rest in the refrigerator
for 30 minutes.
Filling 3 Roll a large disk on a light floured surface and line
200 g bacon, chopped (around 1 cup) a 27 cm/ 8.6 inch spring form. Prick with a fork and
prebake the pie crust at 180°C (350°F) for 10-15
150 g Emmental cheese, grated (around 1½ cups) minutes.
½ onion 4 Peel and finely chop the onion, then fry it with one
1 tbsp butter tablespoon of butter on low heat until the onion has
4 large eggs softened, about 5-8 minutes.
300 ml cream
100 ml milk Filling
salt 5 Fry the diced bacon in a frying pan for about 3
black pepper minutes.
6 Whisk together the eggs, milk and cream. Add the
grated Emmental cheese. Season with salt and
pepper.
7 Place the caramelized onions onto the pie crust
and add the diced bacon. Pour the filling over and
bake for 25 minutes at 180°C (350°F) in the lower
part of the oven. The pie is done when the pie is
golden and the filling has solidified.
8 Garnish with fresh parsley and serve the pie warm.
Del is a happy French woman living in Sweden and the blogger behind Del's cooking twist.
Passionate about food, food styling and photography, and other food issues (foodie trends, food
education...), Del also work as a marketing & communication consultant within the food industry.
You are welcome to discover her French, Swedish, and American recipes with a twist!
Ireland - Irish stew
Ireland

Paula Yasbeck
Stewing is an ancient method of cooking meats that is common throughout the world. When the Celts
invaded Ireland they brought the first bronze cauldrons, copied from Greek models, which then became
the dominant cooking tool. The use of potato in the stew, did not occur until after the sixteenth century
when seafarers brought the crop from the New World.
1 Chop the onion and garlic. Chop the tomatoes and
The stew celery. Cut the carrots and parsnips into chunks.
2 tbsp Sunflower oil 2 Heat the oil in a large frying pan, add onions and
1 large Onion garlic and cook for 3 minutes or until they are
translucent.
2 Garlic clove
1½ kg Beef 3 Cut beef into large chunks then add beef and cook
over high heat, until the meet has browned. Stir
1 tbsp Salt and add salt, tomato purée, tomatoes, carrots,
1 tbsp Tomato purée celery, parsnip, water and beef stock.
2 Tomato 4 Stir and pour everything in a casserole, add beer,
4 Carrot thyme and rosemary.
2 stick Celery 5 Bring the stew to boil and reduce heat. Simmer
2 Parsnip slowly for 1 1/2 hour until tender.
120 ml Water Mashed red potatoes
500 ml Guinness beer 6 Quarter the potatoes and place them in a large
1 cube Beef stock saucepan; cover with water. Bring to a boil.
Thyme, fresh Reduce heat; cover and simmer for 20 minutes or
until potatoes are very tender.
Rosemary, fresh
7 Drain well. Add the butter, milk and salt; mash.
Mashed potatoes 8 Serve warm.
500 g Potato, red
2 tbsp Butter
120 ml Milk
½ tsp Salt
Paula Yasbeck was born in Brazil with Lebanese roots. She has lived in Ireland for almost six
years. Paula's interest in cooking comes from growing up in Brazil, where all the family meetings
happen around the dinner table with loads of good food. Living in Ireland, she has not only come
to know many great people, but found an interest in the Irish food. The recipe she shares here is
one of the most famous Irish dishes both in and outside the country.
Italy - Pizza Margherita
Italy

Cecilia - italiandinnerfamily.it
The modern pizza as we know it today using a flat bread with tomato sauce and some toppings was
invented by the poor in Naples in the late 18th century. Around 100 years later, the Neapolitan
pizzamaker Raffaele Esposito created a pizza topping in honour of the Queen Margherita who loved
pizza. The topping have the colours of the Italian flag using tomatoes, mozzarella and basil. This recipe
for the classic Pizza Margherita will yield 8 pizzas with a diameter of 30 cm. It also uses a smaller
quantity of yeast to make the dough light and digestible, due to this it requires a few hours of rising.
500 ml Water 1 In a bowl, dissolve the yeast in the lukewarm

850 g Flour water.
25 g Salt 2 Add 1/4 of the flour.
5 g Yeast powder 3 Stir and add salt, working the mixture very
700 g Thick tomato sauce vigorously for a few seconds.
Olive oil 4 A little at time, add the remaining flour and continue
to blend the mixture until it is detached from the
600 g Mozzarella
walls of the bowl.
Fresh basil
5 Transfer the dough to an oiled work surface and
knead gently.
6 Stretch and fold the dough to form a ball, cover the
bowl and let rest for 15 minutes. Knead for 10
seconds and repeat this procedure three more
times.
7 Divide the dough into 8 and let them rise in a cool
place for 6-8 hours in a box, spaced 2 cm apart
and covered. If the dough feels hot after 3-4 hours,
put it in the fridge and take it out 1 hour before use.
8 Roll out the dough with your hands. The dough will
be very elastic and stretches perfectly.
9 Season the tomato sauce with olive oil, salt and
basil. Tear the basil with your hands, do not use a
knife.
10 Season the pizza and put in the oven in for about 5
minutes at 250°C (480°F) (NOTE: the time
changes depending on your oven, if you use a
pizza stone, etc).
11 Meanwhile, cut the mozzarella into slices or
julienne.
12 Remove the pizza from the oven and sprinkle with
mozzarella. Put it in the oven for another 5 minutes.
13 Garnish with more fresh basil leaves and serve
immediately!
Cecilia lives in Rome where she says art, culture, traditions and good food are a part of everyday
life. Her great passion for cooking is something that runs in her family. Cecilia has always believed
that the best meal is not only made of food, but also by conversation and friendship with people in a
family, all based on flavors, aromas and a lot of "chatter", all seasoned with enthusiasm and
kindness! You can read more about Cecilia and her recipes on her blog www.italiandinnerfamily.it
Latvia - Piragi
Latvian bacon rolls
Latvia

Liene - CookingLatvia.com
Piragi, or bacon rolls, are the most traditional Latvian staple food, and are a “must have” at every
Latvian Festival.
1 Start with the dough preparation. Add yeast to the
Dough warm milk, stir then add 4 tablespoons of wheat
250 ml Milk flour to get a liquid mixture. Let it leaven for 10-15
minutes.
350 g Flour, wheat
2 Add the melted butter, cream, salt, sugar and the
20 g Yeast rest of the wheat flour. Kneed until the dough gets
1 tbsp Sour cream glossy. Cover with a linen towel and let it leaven
50 g Butter for 1 to 1.5 hours, until doubled in size. The key to
success is to keep the dough in a warm place
25 g Sugar during the leaving.
½ tsp Salt
3 Prepare the filling for the bacon rolls: cut the bacon
The filling in small cubes, chop the onion and mix together
with the ground black pepper.
200 g Bacon 4 When the dough is ready, start assembling the
1 Onion rolls. On a floured surface, roll out the dough to 0,5
½ tsp Black pepper cm thickness. Use a glass turned upside down to
cut out round circles. In the center of each circle
1 Egg, for final brushing put ½ teaspoon of the bacon filling, bend each
circle to form a half-moon shaped roll, press the
wedges to prevent it from opening up when baking.
5 Put the rolls on the floured baking pan and let them
rise for 5 -10 minutes in a warm place. Before
baking brush the tops of the rolls with the beaten
egg yolk. Bake in a pre-heated oven at 200°C
(400°F) until golden, approximately 10 minutes.
6 The fresh rolls can be enjoyed with a glass of cold
milk, but traditionally they are eaten once chilled.
When turning 30, Liene Turlaja, unexpectedly, developped a strong interest in her Latvian heritage
and food culture. Liene Turlaja is the creator of the food blog CookingLatvia.com.
Malta - Stuffat tal-Fenek
Rabbit stew
Malta

Liz - theredbistro.com
If using rabbit liver and kidneys, remove when the stew is done, slice up roughly and serve with some
sauce and shreds of rabbit meat for a first course on spaghetti.Peas are favourite in this stew, but do not
feature in the traditional recipe I used, but feel free to add 15 minutes before end of cooking whether
using a handful or two of fresh or frozen.Herbs – bay is the only herb required in the traditional dish, but
you could add oregano and rosemary to give the flavour more depth.
2 Rabbits, skinned and jointed, with or without liver 1 Marinate the rabbit in the wine, garlic and bay for
and kidneys (2-3 kg) an hour or two, or if possible the night before
cooking. Cover and chill in the fridge
550 ml Red wine, around 3/4 of a bottle
1 l Water 2 Finely chop the onions, mince the garlic and slice
the carrots
2 Onion
3 When ready to cook, remove the rabbit joints from
4 Garlic clove
the marinade, shaking off excess liquid. Heat the
10 Bay leaf olive oil over a high heat in a heavy-based
400 g Crushed tomatoes casserole or pan and sear the rabbit on all sides
until lightly browned (about 4 minutes on each
3 tbsp Tomato purée side). Remove and set aside
2 Carrot
4 Lower the heat and add the onion and some fresh
7 Potato bay leaves to the pan. Brown the onion gently for
Salt around 5 minutes, then add the garlic and continue
Black pepper to gently fry for another minute
3 tbsp Olive oil 5 Add the whole canned tomatoes mashed up, and
increase the heat. Cook for around 5 minutes
Oregano stirring a little, then add the marinade and bring to
Rosemary boil. Return the rabbit joints to the pan, give a good
shake and top up with water to just cover the
rabbit. Cover, return to the boil, and then reduce to
a medium simmer (gently bubbling)
6 After half an hour, add the sliced carrots, potatoes
and tomato puree and season, shake the pot
gently or stir to ensure the vegetables are covered
with liquid. Continue to simmer the stew for around
another half an hour.
7 After one hour, prop the lid half off to allow the
sauce to thicken up. Check the rabbit after 15
minutes – the stew is ready when the rabbit is just
falling off the bone and the root vegetables are
tender.
8 Serve with fennel-seed and olive oil-roast potatoes
or regular mashed potatoes and with white crusty
bread to mop up the delicious and rich sauce.
Trained as a journalist, Liz spent 30 years writing for a living. She worked and lived in London
before marrying and moving to Malta in the early 1990s. She developed her cooking skills while in
Malta, where she opened a restaurant. Her menus are based on in-season products fetched from
food markets. Meals are cooked for the day to live the day. One day at a time.
Moldova - Mamaliga
Polenta with vegetable stew
Moldova
Mamaliga is a traditional Moldavian dish, which serves as a base for many side dishes. In this recipe
Guvech – Ratatouille – serves as a vegetable dish. Mamaliga has not been a very popular dish in
Moldova for a long time. The dish has however made a comeback 5 years ago. It is well worth the effort.
Guvech Guvech
1 Cut the peppers into halves and remove the seeds.
2 Carrot
1 Onion 2 Bake the peppers in the oven, 180°C (350°F) for
40 minutes, until the skin is burned black.
2 Eggplant
3 Put the peppers in a bowl, cover with film and let
3 Red bell pepper
them cool before peeling off the skin.
100 ml Oil
4 Cut the carrots in thin stripes. Dice the aubergines
150 ml Tomato sauce, extract the tomato juice from it and onion.
Salt
5 Sauté the onion in oil, then add the carrots,
Black pepper aubergines, salt and pepper. Cook on low heat
until the vegetables are soft.
Mamaliga
6 Add the pepper to the stew and cook for a few
100 g Corn grits minutes.
300 ml Water 7 Add the tomato juice and turn off the heat.
50 g Butter
Mamaliga
Garlic emulsion 8 Bring the water to a boil then add the polenta flour
1 Onion little by little. Stir constantly for about 10-15
minutes. Add the butter, stir well and leave on the
5 Garlic clove stove.
100 g Butter
Garlic sauce
2 tsp Lemon juice
Salt 9 Chop the onion and finely chop or mince the garlic
10 Sauté the onion in butter until soft. Add the garlic
Garnish and let cool
100 g Feta cheese 11 Put the fried onions into a blender and mix until
smooth in texture
12 Serve the Mamaliga with Guvech, garlic sauce and
bites of feta cheese.
language to tell stories, dig into culture, history and connect people while sharing a meal. Discover
Anastasia’s recipes on her blog http://www.anastasty.se
Norway - Fårikål
Mutton in cabbage
Norway

Lucia Lackovicova
This is a dish that should look ugly, if yours turn out pretty than you probably haven't done it right.
Should I eat the peppercorns? Well, if you are not to be considered a sissy by Norwegians then you better
eat them ;)Don't worry that it will be too much, because this is one of those dishes that actually gets better
by a day or two in the fridge.
1½ kg Lamb, or mutton 1 Slice the cabbage

1½ kg Cabbage 2 Arrange a layer of lamb in the bottom of a
4 tsp Black pepper, whole casserole and top with a layer of sliced cabbage.
Repeat as many layers as you want. Add pepper,
1 tsp Salt salt and water and cover.
300 ml Water
3 Bring to boil and cook over low heat about one and
2 Bay leaf a half hour. Longer is required if using mutton
1 kg Potato meat.
4 Serve warm with boiled potatoes and if you have
access to it; Norwegian crisp flat bread and raw
stirred lingonberries
Lucia Lackovicova is from Slovakia but now lives in Norway. She likes cooking and baking,
especially Norwegian specialties and would love to have her own bakery in the future.
Romania - Sarmale cu
carnati si mamaliguta
Stuffed cabbage with pork sausages and polenta
Romania

Simona-Andreea Croitoru
"Sarmale cu mamaliga si carnati" is very representative of Romanian cuisine for using pork and cereals
like corn and wheat. This dish has been present at all the religious feasts throughout the country's history
to present date. "Mamaliga" (polenta), used to be a staple amongst poor people, because of its simplicity
and reflected Romania´s agricultural identity. "Sarmale" (stuffed cabbage) is based on a Turkish dish
and reflects the influence of the Ottoman Empire on the Romanian culture.
Sour cream 1 Boil the rice
Stuffed cabbage 2 In a large pot bring water to a boil, just enough to

cover the cabbage. Boil until the leaves become
500 g Minced pork tender. Make sure to remove to outer leaves
before putting in the water. Also boil the grape
100 g Bacon leaves until tender.
4 Smoked pork sausages
3 In a frying pan, over medium heat, sauté the onions
100 g Rice until golden brown, and remove from heat.
2 Cabbage heads
4 Then prepare the pork filling: mix the minced pork
6 large Grape leaves with the bacon, boiled rice, salt, pepper, paprika,
4 Onion parsley, dill, thyme and the onions. Cut the
sausages into small pieces.
150 ml Sunflower oil
½ tsp Paprika powder 5 Remove the leaves from the first cabbage and put
a tablespoon of the pork filling, a piece of sausage
½ tsp Black pepper and another layer of pork filling in each. Roll the
Salt leaf to cover to the filling and tuck in each side.
2 tbsp Dill weed, fresh , chopped Repeat with the vine leaves.
2 tbsp Parsley, fresh, chopped 6 Cut the second cabbage in two and put half of it at
the bottom of a deep oven dish. Arrange the
1 tbsp Thyme, fresh, chopped cabbage rolls in layers. Add the other half of the
250 g Tomato sauce second cabbage on top with tomato sauce. Add
just enough water to cover the rolls. Cover (with
Polenta foil if your oven dish doesn’t have a lid) and bake
in the oven at 100°C (210°F) for about three hours.
300 g Corn grits, or cornmeal
7 When the rolls are about to be ready, prepare the
1 tbsp Salt polenta: bring the water to a boil, add some salt
1 l Water and gradually stir in the polenta. Continue to stir as
you pour the polenta, for about five minutes, until it
thickens.
8 Serve hot with sour cream on the side.
As a child Simona-Andreea Croitoru used to spend her time in her father´s hostel in Romania,
learning the culinary art from his chefs and confectioners.
Russia - Pelmeni
Russian meat dumplings
Russia
Carolina Fetisova
Pelmeni is a delicious and simple dish. These meat dumplings are perfect to prepare in advance and keep
in the freezer, so that you can easily prepare a meal whenever you are in a rush or get unexpected guests.
450 g Flour, wheat Making the dough

200 ml Water 1 Mix the water and eggs in a large bowl, or a food
2 Egg processor.
1½ tsp Salt 2 Add the salt and the flour a little at a time. When
500 g Ground meat, mix whatever meat you like: beef, mixed into a dough, set aside (under plastic wrap
pork, chicken, lamb to avoid drying out)
1 Onion Making the filling
1 Garlic clove 3 Mince the garlic and finely chop the onion
1 tbsp Olive oil
4 Mix the minced meat, onion and garlic in a bowl
Black pepper
5 Season with salt and pepper. If you prefer a hot
Chili sauce
flavour add a little chili sauce
Crème fraîche
6 Use your hands to knead the meat, so that it gets
mixed properly with the seasoning
Making the dumplings
7 Sprinkle some flour on your worktop before rolling
the dough. Take a piece of the dough, the size of a
tennis ball, and roll it thinly with a rolling pin.
8 Cut circles using a wine glass pressing hard
through the dough.
9 Put a small amount of filling on each circle.
10 Fold the pastry, making a half circle. Press the
edges, so that they don’t open when cooking the
pelmeni.
11 At this point you can either continue making the
pelmeni, or freeze them. If putting them in the
freezer, spread them first on a plane surface in the
freezer to keep their nice shape. Once frozen you
can place them in a bag all together.
12 In a deep pot, heat the oil and some water.
13 Once boiling, put some of the pelmeni. When they
float to the surface, boil them for 3 minutes.
14 When cooked put the pelmeni on a deep plate, if
you want to eat them in their broth, or a flat plate.
15 Serve with crème fraîche or sour creme.
Carolina Fetisova is from Russia, but her ancestors originate from various parts of the world. She
is interested in cooking food from different cultures and to experiment new dishes.
Slovenia - Ajdovi Žganci
Pecenica
Soured turnips, buckwheat porridge and sausage
Slovenia
Mojca Kastelic
The name žganci comes from the word žgati which means ''to burn'' or ''to roast''. There are many
different variations of žganci throughout Slovenia. Žganci is a typical homemade winter meal. Žganci
may not be the best-looking dish but it is certainly the ultimate comfort food.
Žganci (Buckwheat porridge) Ajdovi Žganci (Buckwheat porridge)

1 In a deep pot, bring the water to boil, then add salt
120 g Buckwheat flour, 1 cup and oil.
700 ml Water, 3 cups
2 Slowly add the buckwheat flour and stir.
1 pinch Salt
3 Once the flour has absorbed the water, reduce the
1 tbsp Oil heat and make a hole in the middle of the mash to
let the steam out.
Soured turnips
4 Cover the pot and cook on low heat for 10-15
250 g Turnip, soured minutes (make sure to check regularly and reduce
500 ml Water heat if it start turning brown at the bottom).
50 g Pork rind, a handful small pieces 5 Cut into big pieces to serve.
For serving 6 Garnish with some pork rind, before serving with
soured turnips and sausages.
6 Smoked pork sausages, pecenica is made out of
smoked pork Soured turnips
Pork rind, for garnish 7 Boil soured turnips in water to reduce the
sourness.
8 At boiling point add pork rind, mix and simmer on
low heat for 5 minutes or until the pork rind is soft.
9 Serve with or without the broth from the turnips.
Pečenica
10 Cook the sausages on a barbeque, electric grill or
frying pan without adding oil. Cook for 15 minutes
on low heat until cooked.
Mojca Kastelic is a working mom. She is very passionate about cooking her home country's
cuisine. For Mojca, cooking homemade dishes with love is a priority. Her greatest wish is to travel
the world's kitchens!
Spain - Tortilla de patatas
Spanish potato omelette
Spain
Ivette - Joyofspanishcooking.com
The Spanish omelette is called a tortilla de patatas, but watch out! Tortilla in Spain is not the same as it is
in Mexico, tortilla is an omelette in Spain. And it is not the same thing as an omelette in the US.
Omelettes are very famous in Spain. You can have a spinach omelette, green bean and potato omelette,
vegetable omelette or you can easily create your own version of any omelette. But, the most traditional
one is the Spanish potato omelette. I love this recipe because It so versatile. It can be served as breakfast,
lunch or dinner, can be served as a “tapa” or as a main dish and it's good both warm and cold.
3 potatoes 1 For this recipe, I used a 9 inch pan. It's a good size
1 onion for a nice and thick omelette. And I used a bigger
pan to cook the potatoes.
4 eggs
2 Peel and slice the potatoes very thin
500 ml oil
salt 3 Chop the onion, season with salt (and pepper if
you want), and cook in a small pan on a low-
black pepper medium heat until it gets brown, then set it aside.
4 While the onion is cooking, preheat a pan with 2
cups of vegetable or canola oil on high heat. Place
the potato slices into the pan.
5 Season the potatoes with salt and pepper and
cook for about 5 to 7 minutes. Do not wait until
they look brown, we don’t want french fries! To be
sure the potatoes are done, poke them with a
wooden spoon and if they fall apart, they are done.
6 Once the potatoes are cooked, drain the oil. Mix
the potatoes with the onion in the pan and combine
them well ( you can skip this step but I love the
flavor it gets). Then place the mixture into a bowl.
7 Beat 4 eggs, season them with some more salt and
pepper, and pour them into the bowl with the onion
and potatoes. Mix with a spatula or a wooden
spoon.
8 Be sure it is juicy! If it looks dry just beat another
egg and pour it into the mixture.
9 Using one of the pans you used for the potato or
onion, pour about 1 tablespoon of olive oil and
place on medium-low heat. Once the oil is warm,
pour the mixture in. After about a minute, peel back
the edges of the omelette from the pan so it
doesn’t stick. Shaking the pan also helps to ensure
the omelette doesn’t stick.
10 In about 4-5 minutes, the bottom of the omelette
should be cooked. Position a plate on top of the
omelette in the pan, and flip it. The omelette now
will be on the plate. Next, slide it back into the pan,
with the cooked face of the omelette facing up.
11 Cook it for about 3-5 minutes and flip again. Now
the omelette should have a consistent texture.
Slide it back into the pan for another 30 seconds
and flip it again. I always flip the omelette 5-6
times. My grandmother told me that the more you
flip it, the better!
Ivette is from Catalonia, Spain and she has always loved cooking. Her grandmother is a great,
great cook and Ivette believes her love of cooking is because of her. Ivette runs the blog
joyofspanishcooking.com and in this blog, she would like to share the Spanish cuisine with the rest
of the world.
Sweden - Köttbullar med
potatismos och brunsås
Swedish meatballs with mashed potatoes and
gravy
Sweden
Frida & Lina - Receptskaparna.se
Meatballs truly are a classic Swedish dish to serve either as an everyday meal or as a more fancy dinner
option. Meatballs are served with different side dishes but the best way (according to Swedes!) is to serve
them with mashed potatoes, lingonberry jam, gravy and pickled cucumbers. Meatballs were introduced in
Sweden in the 1700s but became worldwide famous as a Swedish favorite through the Swedish furniture
company IKEA.
Meatballs Meatballs
1 Mix the cream with the breadcrumbs and set aside
100 ml Cream for 10 minutes until the cream is absorbed. (time to
25 g Breadcrumbs start boiling the potatoes now)
500 g Minced mixed meat, pork & beef 2 Finely chop the onion
1 tsp Salt 3 Mix the minced meat with salt, nutmeg, allspice and
1 pinch Nutmeg, ground black pepper until it’s evenly spread.
1 pinch Allspice 4 Add the egg and mix until the minced meat
1 pinch Black pepper becomes solid again. Stir in the bread crumbs
1 Egg mixture and onion.
1 Onion 5 Pour cold water on your hands to form small fine
meatballs. Fry a few at a time in a frying pan with
Butter, for frying butter. The difficult part is to keep the round shape
and at the same time get a good sear around.
Mashed potatoes
1 kg Potato, floury or almond potatoes
Mashed potatoes
Water 6 Peel and wash the potatoes. Cut them in 1½ cm
slices. Boil them in salted water until they are soft,
100 ml Milk about 15 minutes. Drain.
100 ml Cream
7 Mash the potatoes using a potato press or a hand
1 tsp Butter mixer in the pot. Add milk, cream and butter.
2 pinch Black pepper Season with salt and white pepper.
8 Stir the mashed potatoes until it’s fluffy.
Gravy
25 g Butter
Gravy
2 tbsp Flour 9 Melt the butter in a saucepan. Stir in the flour.
1 cube Beef stock 10 Crumble the meat broth and add it to the
50 ml Cream saucepan. Add water. Let the sauce boil for 3-5
minutes, stirring occasionally.
2 tsp Soy sauce
11 Add the cream and season with salt, pepper and
1 pinch Black pepper
soy sauce.
Pickled cucumber Pickled cucumber
100 ml Vinegar, 12% 12 Slice cucumber thinly and squeeze out the water.
1 Cucumber Place in a bowl.
150 ml Water 13 Pour over the vinegar, sugar, salt and water.
3 tsp Sugar 14 Mix and let soak for about 10 minutes.
1 pinch Salt
Raw-stirred lingonberries
Raw stirred lingonberries 15 Stir together until sugar has dissolved
200 g Lingonberries
100 g Sugar
Frida Olsson and Lina Sandén run ReceptSkaparna. They create recipes for companies in the food
industry in Sweden. They also work as consultants and manage everything from preparation of
recipes, testing (and tasting), styling, photographing and editing. Together, they possess a broad
knowledge of meal structure, food culture and culinary recipes.
Ukraine - Borscht
Beetroot soup
Ukraine

Anastasia - Anastasty.se
Borscht is a popular soup in Ukraine as well as in other parts of the old Soviet Union. This recipe is
simple to make, but takes a bit of time and effort to make the broth.
1 kg Beef 1 Boil beef and beef shank in 1,5 l water in a 5 l pot.

500 g Beef shank, with bones Put one whole onion and bay leaf in the pot. Once
boiled, decrease the heat and let simmer for 1,5 to
1½ l Water 2 hours until the meat is tender. Season with salt
1 large Onion and pepper.
3 large Beetroot, pre-cooked 2 Chop the potatoes in small cubes (around ½ cm),
1 Carrot grate the carrot and thinly slice the cabbage.
2 Potato 3 Grate the pre-cooked beetroots
300 g Cabbage 4 Remove the onion, bay leaf, meat and bones from
2 tbsp Dill weed, fresh the pot. Add potato cubes, grated carrot and boil
for 10 minutes.
2 tbsp Red wine vinegar
200 ml Sour cream 5 Add the cabbage and beetroots and let simmer for
another 20 to 30 minutes.
1 Bay leaf
6 Cut the meat, put it back in the pot and add some
Salt dill. Stir in vinegar and season with salt if
Black pepper necessary.
7 Serve Borscht with sour cream and dark bread.
Garnish with dill or leak.
language to tell stories, dig into culture, history and connect people while sharing a meal. She
inherited from her Ukraine born great grandmother a small hand written recipe book. Recipes that
connect her with her heritage through time and space. Discover Anastasia's recipes on her blog
http://www.anastasty.se
South America
The cuisine in South America is probably the continent with the most similarities
between the countries.
Corn, beans, potatoes, rice, mangoes, plantains, lime, chili pepper, tomato and
avocado are some of the ingredients that form the cuisine in South America.
Here are some dishes that can be found in several South American countries
even though they have different names in different countries; arepas,
empanadas, tamales, ceviche, asado, chipá, sancocho
Argentina - Asado
Argentinian barbecue
Argentina

Rut María Salinas
The Argentine barbecue or asado is more than just a meal; these food-centric get-togethers constitute an
important part of the Argentine social life. It can be shared as a lunch or dinner. In this dish the meat,
chorizo and black pudding are served with potatoes and creole salads, the traditional chimichurri, a
celery mayonnaise salad and, of course, a good amount of white bread to accompany the dish.
2½ kg Beef, flank steak, flap, skirt steak, tenderloin. 1 Before you start, soak the chorizos in bowl until
Always choose the ribs and a cut of meat you are ready to cook them. This is to prevent
dryness after cooking.
6 Chorizo, spicy sausage
400 g Small intestine, "chinchulines" 2 Make a fire using charcoal, wood and paper. This
would probably take you around an hour.
2 Lemon
3 Once you have the fire ready, distribute the
Salt embers so you have a high heat and a low heat
area. Sprinkle some salt on top of the embers to
prevent the ashes from rising too much.
4 Keep to the side a small additional fire going from
where you can take embers to put in the main fire
when needed.
5 Prepare the meat: If you’re making chinchulines
you need to wash and clean them very well. They
take a long time to cook, around 1 or 1,5 hours.
Make sure they are on a low heat and far from the
meat to prevent the chinchulines from giving the
meat their flavor.
6 Small intestine: after cleaning and taking the fat
out, make a braid or just roll it in a circle and put it
on the grill. Turn it after 30 minutes and add salt.
7 Chorizos: just take them out of the water and put
them on the grill.
8 Sprinkle coarse salt and lemon juice on both side
of the meat.
9 Put the meat on the grill, fat side down and let it
cook for at least 40 min - one hour, turning the
meat every 15 or 20 minutes.
10 Place the ribs on the grill. They are ready in 15 -
20 minutes.
11 When the meat is ready, cut it in portions and put
them in a large plate so everyone can choose what
they want.
Rut María Salinas was born in Argentina and raised in Bolivia. Rut developed a passion for food
and cooking as a child which she later pursued studying nutrition. She considers the Argentinian
food culture rich and diverse taking origins in European countries mixed with creole cuisine.
Grains and bovine meat are the main components of Argentinian food. To her, a perfect
Argentinian meal would be an asado (barbecue) shared with friends and family.
Bolivia - Picante de pollo
Spicy Bolivian chicken
Bolivia

Daiana & Omar - DaiDai
Picante de Pollo, one of many creole recipes, is originated from western Bolivia and is characterised by
its aroma, spicy taste of choky flavour of chuño phuti (dehydrated potatoes). The spiciness of this recipe
depends on the quality of “aji” – cayenne peppers you use.
1 Chicken 1 Debone the chicken and put it in boiling water.

250 g Green peas, fresh, peeled or frozen 2 Add the potatoes, a pinch of salt and cook on
4 Potato medium heat.
250 g Rice 3 After 20 minutes, add the peas and bring to a boil
4 Cayenne pepper, or 1 tbsp ground cayenne peppers until the chicken and potatoes are soft - about 40
minutes if using dehydrated potatoes, or minutes if
3 Onion using fresh potatoes. Stir occasionally.
4 Garlic clove 4 Fry the rice in 1 tablespoon of oil, continuously
150 g Parsley, finely chopped stirring for about 5 minutes. When the rice is
3 tbsp Oil golden brown, add enough water to cover the rice
and let it boil on low heat, without stirring, until it
Salt becomes soft – about 25 minutes. Add more water
Black pepper if necessary.
Cumin 5 Remove the seeds from the cayenne peppers and
blend with 150 ml water to make a thick sauce. If
Chuño phuti (can be replaced with more you have cayenne powder, you can make the
potatoes) same sauce by adding water.
250 g Potato starch 6 Finely chop the onions and garlic
Water 7 In a large pan, fry the onions and the garlic in 2
3 tsp Salt tablespoons of oil until they become golden brown.
Add some little water to avoid burning if needed.
50 ml Oil Set aside ¾ in a bowl. To the remaining ¼, add the
1 small Onion, around 75g red pepper sauce and season. Stir all the time.
½ Tomato 8 By now, the chicken should be ready, so
3 Egg incorporate it and the peas in the chili sauce. Add
about 5 tablespoons of broth and cook for another
20 g Cheese 15 minutes.
9 Serve the chicken with some chili sauce on top,
adding 1 potato on the plate and the same amount
of chuño and rice. Sprinkle the chopped parsley
over and you are ready to serve a Bolivian spicy
dish.
Making the chuño phuti
10 One night before preparing, put the potato starch
to soak in warm water
11 The next day, sort through the soaked potato flour,
removing any undesirable bits of peel. Split into
four parts and knead repeatedly until the bitter
taste disappears.
12 Bring to boil with enough water and two teaspoons
of salt. Once cooked, drain in a colander.
13 Chop the onion and the tomato and shred some
cheese
14 In another pot put the oil over medium heat. Once
hot, add the onion and fry until it is golden brown.
15 Add tomatoes, stir and cook for about five minutes.
16 Add the eggs and mix again.
17 Add the cooked and drained potato flour and cook
for about five minutes.
18 Finally, before serving, add cheese and stir over
low heat.
In 2013, Daiana Radulescu and Omar Subieta, both ambassadors of the Jamie Oliver’s brand,
founded DaiDai, a “passion salon” around their common passion: the culinary art. They like to try
new recipes, mix them together and eventually eat!
Brazil - Feijoada
Brazilian bean stew
Brazil
Débora Locatelli
This pork and black beans stew is usually served with basmati rice, cabbage, sliced orange, vinaigrette
and toasted manioc flour, depending on the location.Feijoada is originally a Portuguese name for bean
stew, but it is said that the origin of the Brazilian Feijoada is from the times when slaves were brought
from Africa to work in the Brazilian farms. Slaves needed to be kept strong and full of energy to be able
work hard and there was no better protein rich ingredient to do this than beans and meat. Slaves were not
given the best pieces of meat, despite this it must have been a very savoury dish because of the cook´s
multicultural influence.
500 g Black beans, canned, rinsed and drained 1 Chop all the pork parts, sausages, onion and
garlic. Keep separately. Use the garlic and lemon
100 g Pancetta, in cubes
juice to marinate the fresh parts such as steak or
200 g Pork ribs.
200 g Lightly smoked pork loin, or bacon 2 Fry the onion with the pancetta until both are
100 g Chorizo, linguiça calabresa is the traditional golden. Add the pork, stir until cooked, and then
choice add the smoked pork, the smoked sausage and the
chorizo. By adding each ingredient one by one
100 g Smoked sausage, paio is the traditional choice they keep their own flavours.
2 Onion
3 Finely chop the garlic and the cabbage.
5 Garlic clove
4 Fry the chopped garlic in olive oil. Add the cabbage
2 Bay leaf
and a pinch of salt. Cook while stirring for 2
1 Lemon, squeezed to juice minutes.
Rice 5 Add the beans, the bay leaves and hot water until
all the ingredients are completely covered. Cook
Couve-mateiga uncovered for at least 25 min, but the longer the
2 Garlic clove better. Stir often and add hot water if needed.
2 tbsp Olive oil 6 Start cooking the rice
1 Cabbage, white 7 For the vinaigrette, finely chop the onion and
Salt tomatoes and mix with a pinch of salt, vinegar and
olive oil.
Vinaigrette 8 Serve the dish with freshly cooked basmati rice.
1 Onion
3 Tomato
Salt
3 tbsp Vinegar
3 tbsp Olive oil
Débora Locatelli has, despite her Italian name, Brazilian origins. Her passion for cooking
increased when she moved to Dublin, Ireland. She describes Dublin as beautiful city, full of new
flavours and tastes. Preparing familiar Brazilian food is her way of avoiding homesickness.
Chile - Cazuela de Ave
Chilean poultry stew
Chile
Christina Smith
Cazuela de Ave may seem like any other stew, but it is not. The chicken is succulent and falls off the bone
as you serve it. The vegetables are soft and sweet, melting in your mouth. All of the ingredients and spices
mix perfectly on your palate and warm your heart. This stew is delicious, easy to make and very
inexpensive.
1 Chicken, or 6-8 chicken legs 1 If you bought a chicken with the skin on, first you
must take a knife, skin it and trim off any excess of
3 l Water, equal to 500 ml per serving
fat. This will save you from needing to remove the
1 cube Chicken broth fat from your chicken stock later on.
1 Onion, large 2 Add the skinned chicken quarters and the water to
3 large Carrot a large stock pot.
3 Garlic clove 3 Turn the burner on low to medium heat and cover
2 pinch Salt the chicken and water with a lid. Cook the chicken
for about 30-40 minutes, keeping an eye on it to
to taste Black pepper, freshly ground make sure it doesn’t come to a hard boil. If it starts
1 bunch Coriander to boil, move the lid slightly to the side of the pot.
1 tsp Paprika powder Keep the lid on, entirely or partially, during the
entire process.
1 Butternut squash, medium sized
4 While the chicken is cooking, peel and chop the
6 Potato carrots, onion, garlic, coriander, squash and
150 g Rice, long grain potatoes.
3 Corncob 5 Once the chicken is close to being done, around
30 minutes, you should have a nice chicken stock
in the pot. Add all chopped carrots, chopped onion,
minced garlic cloves, a small pinch of chopped
coriander, salt, pepper and a pinch of paprika (if
you desire) into the pot with the chicken and stock.
Crumble your cube of chicken bouillon into the pot.
6 There is no need to stir anything at any time. Just
make sure that all of your ingredients are
completely submerged into the chicken stock.
7 After about 8 minutes, the carrots should start to
soften. This can be tested by piercing one with a
knife or fork. If it enters the carrot easily, it is ready.
8 Now add the chopped squash and potatoes. Again,
make sure that they are submerged into the stock
but don’t stir. Now is also a good time to do a little
taste test of the chicken stock to check if more salt
or pepper is needed.
9 Cut the corncobs into 5-6 cm long chunks
10 After 8-10 minutes, test the squash and potatoes
with a knife or fork. If they are starting to get soft, it
is time to add the rice and pieces of corncob.
11 The rice and corn should take approximately 10 to
15 minutes. The rice should be soft.
12 To serve, put one chicken quarter into each bowl.
Add to that some vegetables and rice, then ladle
some of that delicious broth overtop it all. Garnish
with a pinch of coriander. For a traditional food
experience, serve them up in clay pots like the
Chileans do!
A few years ago, when Christina moved to Chile, she lived with a Chilean family that she now
considers part of her own. One of her favourite memories was the amazing aromas coming into her
room from the kitchen as the mother in the house cooked lunch: fresh vegetables, simple spices,
grilled meats and homemade bread.
Peru - Ceviche
Peru
Ceviche is a national Peruvian dish originally made of lime-marinated raw fish. Today you can find
ceviche in thousands of different versions with fish, shellfish, even vegetables. It became a cooking
method rather than a dish with a certain recipe. Here you can find a classical version of ceviche.
250 g Whitefish, skinned and boned, preferably 1 Peel and slice the sweet potato. Boil until tender
halibut or seabass 2 Boil the corn cob
½ Red onion
3 Slice the red onion thinly then put the slices into
½ Seeded chili pepper, in Peru they use Aji limo ice water and soak for 5 minutes, then drain well
100 ml Lime juice 4 Cut the fish into 2x2 cm cubes, rub with salt and
½ tsp Salt leave for 2 minutes
2 tbsp Coriander, fresh 5 Mix lime juice and chili, add the fish and marinate
1 small Sweet potato for 1-2 minutes
1 Corncob 6 Roughly chop the coriander
7 Serve the ceviche with a slice of sweet potato and
some corn. Garnish with coriander
Anastasia calls herself a “food passionista”. Her multicultural cooking abilities have been
influenced by her many international friends and relatives. She uses food as a language to tell
stories, dig into culture, history and connect people while sharing a meal. Thirteen years ago she
met her husband, who is from Peru. He introduced her to the Peruvian cuisine and she loved it
from the very first bite.Check out more about Anastasia, her recipes and what she does at http://www.anastasty.se
Venezuela - Pabellón
Criollo
Shredded beef stew with rice and beans
Venezuela

Raiza - Facebook.com/CasaCreativaGourmet
Pabellón Criollo is said to be representing the union of the Europeans, Africans and Indigenous, which
all met in Venezuela after Columbus arrived in the Americas. This dish, indeed, displays three main
colors: white (rice), black (beans) and brown (meat).You can also ornate this dish with some fried
plantains (called “tajadas” in Venezuela).It is traditionally served with “arepas” (Venezuelan corn
bread) and with some white cheese.Accompany this dish with a glass of “Papelón con limón” (lenon
juice with brown sugar).According to Raiza Nieves, the IngredientMatcher Country Chef for Venezuela,
this recipe is the most traditional way to prepare Pabellón Criollo. This recipe is very simple and easy to
cook. You don’t need to be very skilled, you just need to like cooking and have enough time to prepare it.
Raiza invites you to try this recipe, and enjoy a delightful meal from Venezuela!
200 g Rice, 1 cup measured dry 1 Chop the carrot and celery
500 ml Water, for the rice 2 Put the flank meat in a big pot along with the water,
2 Plantains bay leaf, carrot, celery, oregano, pepper and salt
250 ml Oil 3 Cook the meat until soft and tender (around 2
hours)
Black beans 4 Reserve 250 ml of the stock and get rid of the rest
500 g Black beans, pre-cooked canned, rinsed and 5 In the meantime, chop the bacon, garlic, bell
dried pepper, onion and tomato. Split garlic, bell pepper
½ Red bell pepper and onion in two equal parts (one will be used with
2 Garlic clove the meat and the other with the beans)
1 Onion 6 Start cooking the rice just before the meat is ready
1 tsp Black pepper 7 Let the meat cool a bit while you prepare the beans
½ tsp Cumin by heating them up together with salt at the same
time as you stir-fry bacon together with half the
2 tsp Salt garlic, onion and bell pepper. Add some cumin and
100 g Sugar pepper and set aside
100 g Bacon 8 Shred the meat and stir-fry it together with the
50 ml Oil other half of the garlic, bell pepper and onion.
Season with salt, cumin and pepper
Pulled meat 9 Add chopped tomatoes and the reserved stock to
1 kg Flank steak the meat
3 l Water 10 Bring to boil and cook for 10 minutes
1 Bay leaf 11 While boiling add beans to the bacon stir-fry and
1 small Carrot fry them in hot oil until the liquid is evaporated.
Here you can add the extra sugar
1 small Celery
to taste Oregano 12 Serve it the traditional way with each part separate
on a plate
to taste Black pepper
½ Red bell pepper
2 Garlic clove
1 Onion
1 Tomato
½ tsp Cumin
2 tsp Salt
50 ml Oil
Raiza Nieves is an English teacher who loves cooking and has a bakery called Casa Creativa
Gourmet that she runs with her daughter. She was born in Caracas and this is where she learned,
at the age of 12, to cook Pabellón.This recipe is considered the traditional Pabellón Criollo, from
Caracas, where she was born, and where she learned, at the age of 12 to cook Pabellón. So, this
recipe is very simple and easy to cook. You don’t need to be very skilled, just like cooking and have some time to
prepare it. Raiza invites you to try this recipe, and enjoy a delightful meal from Venezuela!
Africa
Africa is a huge continent but still it is only the Moroccan and Ethiopian cuisine
that have gained some fame around the world.
If there's one food that would symbolize the African cuisine it would be the stiff
porridge made out of starchy foods such as cassava, semolina, maize, yams,
plantains. It is available in most African countries but under different names:
Fufu, Funge, Ugali, Sadza, Pap, Nsima, Posho, Bugari, Phaletshe.
The cuisine of East Africa focus on grains and vegetables, but meat is rarely
consumed.
Central African cuisine includes ingredients such as cassava and plantains.
Crocodile, monkey and warthogs are common sources of protein.
Starches and aromatic spices are frequently used in the Western African
cuisine. Chilies and tomatoes are also common ingredients.
Cameroon - Ndole
Bitter leaf casserole
Cameroon
Carole Leuwe
The main food crop found in all the ten regions of Cameroon are maize and groundnut. Ndole, which is
always present at parties, and when cooked properly flies off the table.
230 g Peanuts 1 In a large pan, season meat with salt and onions,
230 g Shrimps cover with beef stock. Boil until tender, depending
on the choice of meat.
230 g Stockfish, from cod or any similar fish
2 Meanwhile, boil stockfish with salt and water; add it
230 g Beef to the boiled meat. You should have about 700 ml
4 Garlic clove of stock from the meat and stockfish. Reserve the
3 Onion rest or freeze it.
120 g Crayfish 3 In a saucepan, boil the peanuts for about 10
minutes. Leave to cool, then mix in a food
Beef stock
processor or blender into a fine consistency. Use
450 g Spinach, or any bitter leaves such as kale water to facilitate the blending. Add to the beef and
700 ml Oil fish.
4 Mix one onion and garlic clove into a fine paste
and add to the peanuts and meat.
5 Pour in the crayfish and let it simmer for 10 minutes
stirring frequently to prevent from getting burnt.
Season with salt.
6 Add the bitter leaves or spinach to the pot. Stir and
simmer for several minutes.
7 While the pot of ndole is simmering, heat oil in a
frying pan or, a cast iron. Add the shrimp, stirring
constantly until they turn pink. Slice and add the
remaining onions stir for a few more minutes.
8 Finally, incorporate the mixture of shrimp, onions
and oil into the pot of ndole. Stir for a few minutes
and serve hot with fresh or fried plantains.
Carole Leuwe lives in Cameroon where she works as an editor in chief at a private radio station in
Douala. One of Carole´s favourite hobbies is cooking. She loves to cook for her family and friends,
because around a good meal people seem happier. Carole cooks different recipes from all over the
world, but says that no one should miss out on the delicious food served in Cameroon.
Kenya - Ugali, nyama
choma na kachumbari
Maize meal, grilled meat and salsa
Kenya

Aika-Grace - pendolamama.co.ke
Kenyan dishes vary according to the region of the country. The palette for traditional cuisines is mostly
neutral, but the modern days have spread notable influences from the Asian community. Nyama Choma
(grilled meat) is a favourite way of preparing and eating meat in East Africa, especially when celebrating
events. Chicken and beef are commonly used, but goat is by far the favourite. Ugali (maize meal) is a
basic staple eaten across several African countries. It only differs in name and consistency (hard or soft).
Kachumbari (salsa) has many variations but the main ingredients are always the same — onions,
tomatoes, and coriander leaves.
2 kg Goat meat, 1 leg + 1 rack of ribs Ugali

1,7 l Water 1 Place the water in a pot on high heat.
1½ tsp Salt
2 Once the water gets warm, add half the amount of
320 g Cornstarch cornflour and stir it. Continue to stir until it thickens
2 Onion and becomes porridge. When you start seeing
bubble, cover the pot and leave it to cook for 4
3 Tomato minutes on medium heat.
200 g Coriander, fresh
3 Remove the pot from the heat and add the rest of
1 tbsp Lemon juice the cornflour. Stir it. As you mix in the rest of the
cornflour it will become harder, almost like play
dough, continue to mould it until all the flour is
mixed in, and mash all the lumps.
4 Then spread it flat at the bottom of the pot as much
as possible, cover, and put back on the fire on
medium heat.
5 After 4 minutes, open and stir it up in order to turn
it, and spread it back on the bottom, cover, and put
back on the heat. Repeat twice.
6 Mould it in the middle of the pot into a nice round
shape, and place on a serving dish.
Kachumbari
7 Slice the onion and soak it in 350 ml warm water
with ½ teaspoon salt for 20 minutes to reduce
bitterness
8 Slice the tomatoes
9 Once the onions are done soaking, drain them,
then combine with the tomatoes and chopped
coriander, finally adding the lemon juice.
Nyama Choma
10 Get a good charcoal fire going on your grill.
11 Stir 1 teaspoon salt into 350 ml warm water for
sprinkling on the meat.
12 Place the rack of ribs and leg on the grill. Make
some diagonal cuts on either side of the leg, about
a centimetre deep.
13 Monitor and turn both pieces regularly to ensure
even cooking. Allow them to brown evenly.
14 Occasionally sprinkle with salty water to keep from
drying.
15 Once cooked to medium, sprinkle generously with
salty water and wrap them in foil. Make sure the
foil is well sealed, with no holes.
16 Place them back on the grill (in the foil) to continue
cooking for 45 minutes to 1 hour. The meat will
steam inside the foil as it continues to cook and will
remain soft and moist.
17 When ready, unwrap, separate the ribs and cut the
leg into bite-sized pieces for serving.
Aika-Grace Wangwe is not a trained chef, but at home, she is THE chef! Her love for food started
at a very young age. Her biggest influence is her mother, and though she would not call herself a
chef, to date, Aika-Grace has not eaten anything as good as her mother’s cooking. Aika-Grace
runs a food blog called Pendo La Mama — which can translate as either "the love of a mother" or
"what mama loves" — where she shares recipes of the dishes she cooks for her family: www.pendolamama.co.ke
Nigeria - Jollof Rice
Nigeria
Lohi - Lohiscreations.com
This is the most common meal that is eaten all around Nigeria. A one-pot spicy rice dish cooked in
tomato and broth. This dish will leave you wonder why you’ve ever eaten plain rice.
600 g Rice 1 In a blender mix one onion, tomatoes, red pepper

4 large Tomato and habaneros into a smooth puree.
2 large Red bell pepper 2 Fry the remaining onion in the oil until cooked
through. Add the puree and fry for 7-10 minutes or
2 Onion until the oil is on top of the tomato sauce.
3 Habanero, reduce if you want it less spicy
3 Season the tomato sauce with salt, stock cubes,
275 ml Oil curry, thyme, all spice and bay leaves. Cook for 3-
2 cube Beef stock 5 minutes.
1 tsp Curry 4 Add the rice and stir into the sauce. Reduce the
½ tsp Thyme heat to the minimum.
3 Bay leaf 5 Place the butter on the rice and cover the pot with
½ tsp Allspice a foil paper and a lid.
50 g Butter 6 Cook for about 40-60 minutes or until the rice is
cooked. The steam plus the tomato sauce should
Salt be enough to cook the rice. If however it is not
6 Chicken leg cooked enough, add some stock a little at a time
3 Plantains and cook until the rice is done.
7 Serve with chicken and fried plantains.
Lohi Ogolo is a food blogger and caterer in Toronto, Canada. She currently works as a private
chef and caterer (lohiscreations.com). For her, cooking is the greatest way to show her love to
someone. That is why she loves making Jollof rice for her family; not only is it relatively easy, the
taste is very unique and it reminds her of growing up in Nigeria and eating Jollof rice for lunch
almost every Sunday!
Senegal - Thieboudienne
Senegalese rice and fish stew
Senegal
Famasha Dia
Thieboudienne is also known as Fat Rice on the Ivory Coast, in Guinea and other countries in West
Africa but also as Jollof Rice (Jollof being the name of a Senegalese village) in Nigeria and Ghana.
500 g Rice, broken Fish stuffing

4 fillet Sea bream, or similar fish like grouper, 1 Roughly chop the parsley and mix with half of the
snapper or perch garlic using a mortar or use a food processor. Add
1 bunch Parsley, fresh the salt and one cube of stock.
4 Garlic clove 2 Make small slits in the fillet and rub the mixture
2 cube Broth onto the fish.
500 ml Water 3 Fry the fish lightly.
1 large Onion Tomato sauce
200 g Crushed tomatoes, purée
4 Chop the onion and mince the remaining garlic
3 tbsp Tomato purée, tomato paste
5 Fry the onions, tomatoes, tomato paste, the black
3 Turnip pepper and remaining garlic, for 15 minutes over
3 Eggplant medium heat.
2 large Carrot 6 Put the fish in the tomato sauce.
6 small Okra
7 Add the remaining cube of stock, bay leaves and
1 small Cabbage 250 ml water.
200 ml Peanut oil 8 Simmer until the fish pieces are cooked through,
4 Bay leaf about 15 minutes. In the meantime dice the carrots,
4 Red bell pepper chop the potatoes and cut the cabbage into large
pieces
1 tsp Black pepper
9 Remove the fish pieces and add all the vegetables
3 tsp Salt
except the okra with an additional 250 ml of water
and cook until vegetables are tender, for 25 to 30
minutes.
10 Keep the fish in a covered plate so it stay warm.
11 Ensure that the vegetables are ready, but not
overcooked, before removing them from the water.
12 Cook the okra in the same water as the
vegetables.
13 After 5 minutes, remove the okra and cook the rice
over low heat in the same water. To make it easy
to cook rice, you can soak it in warm water for 20
minutes beforehand and wash several times with
warm water.
14 Place the rice on a dish and arrange the
vegetables and fish on top of it. Serve hot!
Famasha Dia is from Senegal. She has always been fascinated by the Senegalese cuisine because it
is delicious, rich and varied. The Senegalese cuisine reminds her of her childhood and her
mother's delicious meals. Famasha´s mother made sure to pass on her kitchen secrets to Famasha.
Tanzania - Ugali na
Maharage ya nazi
Maize meal with beans cooked in coconut milk
Tanzania
Aika-Grace - Pendolamama.co.ke
Ugali is a basic staple eaten across several African countries. It only differs in name and consistency
(hard or soft). It is very simple to make, you will need a pot and flat wooden spoon.Cooking kidney beans
in coconut is one of the tastiest ways to enjoy them. It is a very simple recipe that does not require
anything special.
1 l Water Ugali (make in parallel to Maharage)

300 g Cornmeal, use grade A 1 In a pot, warm the water on high heat for about 3
500 g Canned kidney beans, rinsed and drained minutes. Do not boil.
5 tbsp Oil 2 Add half of the flour and stir it in with a wooden
2 Onion spoon. Continue to stir until it thickens and
becomes porridge. It should be bubbling.
2 Tomato
1 large Carrot 3 Once you’ve reached this consistency, cover the
pot and leave it to cook for 4 minutes on medium
250 ml Coconut milk heat.
to taste Salt
4 Take the pot off the heat and add the rest of the
flour. Stir it in with the wooden spoon (you can do
this in portions). As you mix in the rest of the flour it
will become harder, almost like play dough,
continue to mould it until all the flour is mixed in,
and mash all the lumps.
5 Spread it flat at the bottom of the pot as much as
possible, cover, and put back on the fire on
medium heat
6 After 4 minutes, open the pot and turn the mixture
one the other side. Cover and put back on the
heat. Repeat this step twice.
7 Mould it in the middle of the pot into a nice round
shape, and place on a serving dish.
Maharage (make in parallel to Ugali)
8 Dice the tomatoes, carrot and onions
9 In a pan, heat the oil over medium heat, add the
onion and stir.
10 When the onions begin to become light brown, add
the tomatoes. Stir and mash them in.
11 Once the tomatoes soften, add the carrots, stir and
let them cook for 2 minutes, then add the beans
and salt to taste, and stir.
12 Add the coconut milk and stir. Reduce the heat to
low and allow simmering for 3 minutes, stirring it
occasionally to prevent the mixture from sticking to
the bottom.
Aika-Grace Wangwe is not a trained chef, but at home, she is THE chef! Her love for food started
at a very young age. Her biggest influence is her mother, and though she would not call herself a
chef, to date, Aika-Grace has not eaten anything as good as her mother’s cooking. Aika-Grace
runs a food blog called Pendo La Mama — which can translate as either "the love of a mother" or
"what mama loves" — where she shares recipes of the dishes she cooks for her family. URL: pendolamama.co.ke
North America
The cuisine of North America is divided in the following three areas: Central
America, the Caribbean and the North America mainland with USA and Canada.
Central America has most in common with the South American and the
Caribbean cuisine, e.g rice and beans. Mexico is probably the country with the
most known cuisine and has of course influenced the surrounding countries.
Louisiana in the USA is home to two other known cuisines; the Creole and the
Cajun cuisine. The USA is a big country and naturally have different cuisines in
different regions like New England, Mid-Atlantic, Pacific and Hawaiian, Midwest,
The American South, Northwest and Southwest.
The Caribbean has a lot of islands that have the following common ingredients;
rice, plantains, beans, cassava, coriander, bell peppers, chickpeas, tomatoes,
sweet potatoes and coconut.
Bahamas - Peas and rice
with cracked conch
Bahamas
Kenny Johnson
Conch (pronounced “konk”) is a popular dish in the Bahamas. Conch is a mollusc whose meat is white
and firm. It is served in a variety of ways: conch fritters, conch salads, conch stews, conch chowders,
conch burgers… the list is long. The Bahamians celebrate their Annual Conch festival every October, a
good way to sample free conch dishes!
300 g Rice, long grained or parboiled 1 Dice onions and sauté in 3 tbsp of the vegetable oil
until golden brown, add the thyme and tomato
1 small Onion
paste and allow to “fry” out a little bit.
4 tbsp Tomato purée, more/less depending on how
dark you want rice 2 Add the peas and cook for about 5 minutes (not too
long because the mixture can burn).
150 g Pigeon peas, canned
3 Add the water and bring to a boil. Add some salt
2 tsp Thyme and pepper.
Seasoning mix – complete seasoning 4 Add the rice, stir and bring to a boil again.
(sazon complete) – need 1 tsp 5 Cover, lower the heat, and cook until the rice
2 tsp Salt absorbs all the liquid. The peas will be on top, but
that’s okay!
3 tsp Garlic salt
1 tsp Oregano 6 Cook for 25 minutes or until rice is nice tender. Use
a fork to fluff the rice.
2 tsp Onion powder
1 tsp Cumin Cracked conch
1 tsp Black pepper 7 Tenderize the conch with a mallet (or a conch
1½ tsp Lime peel beater if you have one)
1 tsp Parsley 8 Season with salt and pepper and soak in buttermilk
for at least ½ hour, or soak it overnight as it will
Cracked conch make the conch even tenderer
1 l Oil 9 Assemble the “dipping line”: crack the egg in a

bowl and beat, set aside
700 ml Water
1 kg Conch 10 Combine the flour and all the seasonings and set
aside
100 g Flour, If dipping the conch more than once,
more flour will be needed 11 Dip the conch in egg wash and coat in flour. You
can repeat this twice to make the conch extra
1 Egg crunchy
250 ml Buttermilk, you can also use 250 ml of milk
12 Fry the conch in 190°C (375°F), using a deep fryer
where you add 1 tbsp of lemon juice and let it stand
or a skillet. The conch will not take long to cook. In
for 5-10 min. Or if you have yoghurt then take ¾ 7 to 10 minutes it will turn and golden brown. DO
yoghurt and ¼ water and mix NOT overcook the conch as this will make it hard
1+1/3 tsp Paprika powder
13 Best served hot. The cracked conch is usually
1/3 tsp Coriander served with ketchup, hot sauce or tartar sauce on
1/3 tsp Cumin the side
1 tsp Curry
1 tsp Garlic powder
to taste Salt
to taste Black pepper
Kenny Johnson was born in Nassau, Bahamas. He is a former banker dreaming to be a chef.
Kenny hopes to, someday, open his own restaurant offering international cuisine.
Canada - Poutine
Canada
Bruna Parra Depole Clark
A true Canadian delight, Poutine is originally from Quebec and is made with French fries, topped with
gravy and cheese curds. In this recipe we have made it easier for people around the world to recreate it
by switching cheese curds with mozzarella.
900 g Potato, cut for French fries or use frozen French 1 Dissolve the stock in boiling hot water.
fries 2 Heat a pan on medium while melting the butter.
Oil, to deep fry Add the flour and whisk until the the mixture turns
250 g Mozzarella, cut in cubes (mozzarella is the golden brown (around 5 min)
closest substitute to the real thing: cheese curds) 3 Pour the broth and freshly ground pepper into the
50 g Butter flour mixture, whisking constantly, until smooth and
well blended. Allow to cook several minutes until
4 tbsp Flour reduced and thickened. Keep warm or heat up
½ cube Beef stock, or use drippings from a roast once the fries are ready.
which is the proper way
4 You can cut the potatoes during the time the gravy
½ cube Chicken broth boils (or even better is to do it before and keep the
5 tbsp Cornstarch fries in a bowl of cold water in the fridge for an
hour to make them extra crisp)
500 ml Water
to taste Black pepper 5 Heat oil in a deep pan or skillet to 185°C (365°F).
6 Place the fries into hot oil and cook them for about
4-6 minutes until golden brown.
7 Place fries into a paper towel lined plate.
8 For a healthier version instead of frying, preheat
oven at 230°C (450°F), place them in a greased
baking sheet and bake for about 30-40 minutes
until golden brown.
9 Place the fries into a serving plate, top with cheese
and pour gravy over it.
10 Serve immediately!
Originally from Brazil, Bruna Parra Depole Clark married a Canadian and has since fallen in love
with its culture and adopted Canada as her second home. Poutine was the first Canadian dish she
tried and it warmed her heart.
Honduras - Plato Tipico
BBQ meat with vegetables, rice and tortilla
Honduras
Cinthya Simon
Honduras has many national dishes depending on the regions. Plato Tipico is one of the most popular
because it combines the most liked and used ingredients in a dish that will satisfy most tastes! It includes
a variety of foods, which are prepared separately, but form a complete meal: Grilled meat and pork
sausages, stewed beans, chismol, fried plantain, and rice. These are served with sour cream, white fresh
farmer’s cheese, avocado and corn tortillas.
450 g Beef sirloin 1 Cut the meat (beef and pork) into long strips and
450 g Loin of pork, pork sirloin place in bowl.
4 Chorizo, or similar pork sausage 2 Mix in the salt, pepper, mashed garlic, olive oil, and
vinegar. Marinate for at least one hour prior to
½ tsp Salt grilling.
½ tsp Black pepper
3 When the barbecue ready, place the strips of meat
2 Garlic clove and the four sausages over the grill and cook until
2 tbsp Olive oil desired doneness.
3 tbsp Vinegar Stewed Beans
Stewed beans 4 Cut onion and bell peppers into thin slices.
2 can Kidney beans 5 In a pot, heat the olive oil over medium-high heat
and add the sliced onion, bell peppers and mashed
1 Red onion garlic cloves. Sauté for about 3 minutes or until
1 Green bell pepper tender.
1 Red bell pepper 6 Add the two cans of beans. Stir and lower to
1 Green bell pepper medium heat.
2 Garlic clove 7 Add spices and ketchup. Mix thoroughly. Add
2 tbsp Olive oil water.
1 tsp Oregano 8 Lower the heat to medium-low and simmer for 15
1/4 tsp Salt minutes.
1/4 tsp White pepper Chismol
1 pinch Cayenne pepper 9 Finely dice the vegetables, season and add the
1/4 tsp Thyme lemon juice. Set aside 1 tbsp of the bell pepper
1/4 tsp Paprika powder and 1 tbsp of the red onion for the rice.
250 ml Ketchup Fried plantain
250 ml Water 10 Peel the plantain and cut it in half. Then cut each
half lengthwise into ½ cm slices (about 4 slices
Chismol from each half).
2 large Tomato 11 In a frying pan, heat vegetable oil over medium-
1 large Green bell pepper heat. Fry each slice until each side is slightly
browned (about 3 minutes on each side). Remove
1 Red onion from pan and keep warm.
3 sprig Coriander
½ tsp Salt
Rice
½ tsp Black pepper 12 In a pan, heat vegetable oil over medium heat and
add the diced green bell pepper, onion, and garlic.
1/4 tsp Cumin Sauté for 2 minutes.
2 tbsp Lemon juice
13 Add the washed and drained rice and sea salt, and
Fried plantain continue stirring for 2 more minutes. Then,
carefully add the hot water.
2 Plantains, ripe
14 When the water starts to boil, lower heat to
4 tbsp Olive oil medium-low and cover. Simmer until all water has
been absorbed and the rice is cooked, (about 20
Rice minutes).
200 g Rice, white Assembly
1 tbsp Green bell pepper, finely diced 15 When all the components of the dish are ready,
1 tbsp Red onion, finely diced arrange them in 4 plates.
1 Garlic clove, finely diced
½ tsp Salt
1 tbsp Oil
500 ml Water
Cinthya Simon is from Honduras and works full time as a civil engineer. She started cooking when
she was 13 years old and had to help her mother to prepare food for the family. It has since
become a hobby which she enjoys greatly.
Saint Kitts and Nevis -
Stewed saltfish with spicy
plantains and coconut
dumplings
Saint Kitts and Nevis
Michelle Flanders
Goat water used to be the national dish of Saint Kitts and Nevis, until a competition was launched to find
a more modern dish to represent the country. The worthy winner of the competition, Jacqueline Ryan,
created this dish with local vegetables, coconut and saltfish, a dish that represents well the diverse
ingredients that Saint Kitts and Nevis have to offer.
1 Chop, dice or grate the ingredients according to
Stewed saltfish the ingredient comments
450 g Saltfish, soked over the night Stewed Saltfish
1 Green bell pepper
2 Soak the saltfish overnight.
1 Red bell pepper
3 Boil the fish in fresh water until tender, for about 20
1 Yellow bell pepper minutes. Drain it before removing bones, scales
450 g Tomato and flakes.
5 Garlic clove 4 Heat oil in a large pan. Add peppers, spring
4 tbsp Oil onions, onion and garlic. Cover and cook over low
25 g Butter, 2 tbsp heat for 5 minutes, stirring occasionally. Add the
tomatoes and simmer over medium heat for 2 to 3
6 Spring onion minutes. Add saltfish, butter, salt and pepper.
1 small Onion Cover the stew and simmer over low heat for 5
minutes.
Salt
Black pepper Spicy Plantains
Spicy Plantains 5 Combine all ingredients in a bowl. Toss until mixed.
Fry in batches until golden brown and cooked.
3 Plantains Remove and drain on paper towels.
1 small Onion Coconut Dumplings
1/4 tsp Salt
6 Place flour, coconut, salt, butter and oil in a bowl.
1/4 tsp Chili pepper Gradually stir in water to make a stiff dough. Turn
Oil onto a lightly floured board and knead for about 2
minutes. Make dumplings in desired shape. Slide
Coconut Dumplings dumplings into boiling water. Cover and cook for
about 10 to 15 minutes.
75 g Coconut flakes, around ½ cup
220 g Flour, wheat
Seasoned Breadfruit
1/4 tsp Salt 7 Melt butter in a heavy pan over medium heat, then
add oil. Add onions and cook 5 to 8 minutes until
1 tbsp Oil golden, stir often. Add garlic, thyme and chopped
1 tbsp Butter peppers, sauté for 30 seconds. Remove from heat
125 ml Water and add breadfruit with chicken broth or other
prepared liquid. Toss gently to blend and heat
Seasoned Breadfruit through. Season to taste with salt and pepper.
Serve with dumplings, saltfish and spicy plantains.
500 g Breadfruit, unsalted and chopped into 2 ½ cm
pieces. Roughly 3 cups
2 tbsp Oil
1 tbsp Butter
1/3 Red bell pepper
1/3 Green bell pepper
1/3 Yellow bell pepper
1 Onion
4 Garlic clove
125 ml Chicken broth
1/4 tsp Salt
1/4 tsp Black pepper
Michelle Flanders comes from Saint Kitts and Nevis. She likes to help others, and does so every
day as her job entails caring for adults with special needs. Michelle has a passion for cooking. She
thanks her grandmother for teaching her.
Oceania
Oceanic cuisine is dominated by the bigger countries such as Australia and New
Zealand that have some similarities, e.g. the Pavlova (a meringue cake topped
with fruit). Both countries actually claims it as their own typical dessert.
For the many islands in the Oceanic there are a few common ingredients. One of
them is coconut that is available in abundance and people have therefore
learned to use it in a number of different ways. The other common ingredient is
of course fish. Many Oceanic recipes are stews and soups with fish in them.
Australia - Meat pie
Australia
Harley Slatter
Meat Pies are a classic favourite in Australia. A single serve pie filled with minced beef and gravy in a
shortcrust pastry base with a puff pastry pie top. Everyone has their own recipe so feel free to add other
ingredients like bacon, mushrooms, cheese, herbs, chilli or whatever takes your fancy. Any filling you
have left over is great reheated and eaten on toast.Not only do pie fillings change to pretty much
everything imaginable, but the way we like to eat them differs too. Plain, with tomato sauce, covered in
mashed potato and gravy, the list goes on. The pie fillings are inspired by all the different nationalities
that came to settle in Australia. They have been tweaked and adapted to local tastes.
3 tbsp Olive oil 1 Finely dice the onion and mince the garlic
1 large Onion 2 Take a large frying pan and over medium heat
1 Garlic clove cook onion and garlic in 1 tablespoon of olive oil,
until onion is softened.
500 g Ground meat
2 tbsp Flour 3 Remove from the pan and brown half the beef
mince in 1 tablespoon of olive oil. Remove and
1 Tomato repeat with the other half of the mince.
2 tbsp Worcestershire sauce
4 Return onion, garlic and mince to the frying pan
250 ml Beef stock and add the flour, stir for 2 minutes until flour is
1 Egg cooked.
2 sheet Shortcrust pastry 5 Peel and chop the tomato, discard the seeds (or
2 sheet Puff pastry eat it)
6 Add tomato, Worcestershire sauce and beef stock.
Stir until well mixed
7 Cook until the liquid thickens, approximately 10
minutes. Remove beef mixture from heat, put in a
bowl and chill in the fridge for 2 hours.
8 Pre-heat oven to 190°C (375°F).
9 Cut circles of shortcrust pastry and line 4 small or 1
large non-stick pie tins.
10 Cut 4 circles of puff pastry to use as pie tops.
11 Fill the pastry cases with the cooled beef mixture.
12 Put pie tops on and seal by crimping the edges or
using a fork to seal the 2 pastries together.
13 Beat the egg and brush pie tops with it, then place
in the oven.
14 Cook until golden brown and hot through (20-30
minutes).
15 Serve with tomato sauce and salad
Harley Slatter has been working with the food industry for more than a decade and a half. Born
and raised in Australia, meat pies have been part of his diet from a young age.
Fiji - Miti with fish
Fish in coconut sauce
Fiji
Monish Chand
Almost every dish in Fiji contains coconut! Traditionally coconut milk is made using freshly grated
coconut, adding hot water before squeezing it. Miti is based on coconut milk. It is used as a dip, dressing
and sauce at the same time. It is very simple to make and the ingredients are nowadays easily found
anywhere the world. The Fijian eat this dish with seafood and boiled cassava or dalo, but these local
vegetables can be substituted with potatoes and spinach.
1 Chop the onion and chilies finely and set aside in a
Miti bowl
475 ml Coconut milk 2 Dice the bell peppers and the tomato
½ small Onion 3 Squeeze out the lime juice
2 Chili pepper, or 3 if you want it more spicy
4 Mix all the ingredients and put in the refrigerator.
Salt The longer the Miti stays in the refrigerator, the
1 Lime, or lemon stronger the flavour of the sauce will be.
1 Red bell pepper 5 For the fish: In a pot bring water to a boil. Add
1 Green bell pepper ginger, garlic and salt.
1 Tomato 6 Reduce the heat and add the fish. Simmer until the
fish is cooked, but not overcooked.
Fish 7 Remove the fish from the water and place on a
4 Snapper, or other white fish plate. Pour the Miti sauce over the fish and serve
with your favourite vegetables or root crops.
Salt
1 tbsp Ginger
1 tbsp Garlic powder
Monish Roneel Chand is the chef at Taste Fiji – ranked 2nd restaurant on travel advice blog, and
has a love of fine food and is passionate about using the best local products. Monish trained under
chef Lee Acreman in London and has, since his return to Fiji, developed his own "sustainable
cuisine", using only locally grown, fresh and green supplies. Using these ingredients he works to
evolve the national dishes of Fiji to suit the different taste preferences of the restaurant's customers.
About IngredientMatcher:
IngredientMatcher app and website will help you match the ingredients you already
have at home with easy, quick and delicious recipes from around the world.
IngredientMatcher will store list of all ingredients you have at home in your phone
and/or your online account. It then will automatically compare that list with a recipe
database to suggest meals that can be made.
About National Dishes From Around The World:
Optimized for viewing on a tablet in portrait mode, not for printing. Edition: 2,0
www.ingredientmatcher.com
blog.ingredientmatcher.com

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Preface

The story behind National Dishes From Around The World

Abkhazian cheese pie - little boat

Dough (you can use ready made pizza Dough:

2 Garlic cloves For the sauce:

120 minutes 8 servings

Bharat spice mix (need 1½ tbsp)

Chilli and cheese

Coconut curry fish

Georgian cheese bread

6 Chicken leg, tandoori Chicken is preferably made Tandoori paste

180 minutes 4 servings

Meat broth Meat stock

120 minutes 4 servings

150 minutes 4 servings

Mongolian steamed meat dumpling

120 minutes 4 servings

Burmese Catfish Chowder

Rice The Rice:

500 g Chicken breast Chicken

Kabsa spice mix (mix all ingredients Rice

Kibbe Making the Kibbe dough

Lamb with Fatir bread and yogurt sauce

150 minutes 4 servings

Turkmen Shepherd’s Pie (Meat Pie)

For the filling Prepare the filling

United Arab Emirates

Vietnamese Beef Noodle Soup

150 minutes 8 servings

Veal escalope coated in flour, egg and

Belarusian potato pancakes

50 g Flour 1 Place the flour, eggs, milk, salt and pepper in a

Bosnia and Herzegovina

150 minutes 4 servings

Leek yoghurt salad

150 minutes 4 servings

800 g Pork belly 1 Boil the potatoes in salted water

120 minutes 20 servings

French savoury pie

Pie crust Pie crust

120 minutes 8 servings

360 minutes 8 servings

500 ml Water 1 In a bowl, dissolve the yeast in the lukewarm

Latvian bacon rolls

120 minutes 30 servings

120 minutes 6 servings

Polenta with vegetable stew

120 minutes 6 servings

1½ kg Lamb, or mutton 1 Slice the cabbage

210 minutes 4 servings

Sour cream 1 Boil the rice

Stuffed cabbage 2 In a large pot bring water to a boil, just enough to

Russian meat dumplings

450 g Flour, wheat Making the dough

Žganci (Buckwheat porridge) Ajdovi Žganci (Buckwheat porridge)

Spanish potato omelette

105 minutes 8 servings

1 kg Beef 1 Boil beef and beef shank in 1,5 l water in a 5 l pot.

180 minutes 6 servings

Spicy Bolivian chicken

120 minutes 4 servings

1 Chicken 1 Debone the chicken and put it in boiling water.

Brazilian bean stew