Food Production - Lab 5: Mid East, S.

Asia, Islam, Hinduism

Social and Cultural Foods
Group 4: Kristen Lassell, Kassandra Riemer, Sherry Klaproth
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism

Recipe Name: Hibiscus Iced Tea - Beverage

Date: March 30, 2020

Yield: 8 servings

Station Number: 1

Portion Size: Station Members:​ Erikah, Olivia

INGREDIENTS AMT UNIT

Hibiscus tea bags 6 bags

Lime juice 1 cup

water 8 cups

Procedure:

1. In a teapot or large pot, boil 5 cups of water.

2. Once water boils, put the tea bags in the water and allow them to steep for 10 minutes.
3. Discard teabags. Add lime juice and 3 cups of cold water. Refrigerate until cold, at least 1 hour.
Serve over ice.
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism
Recipe Name: Chickpea Curry (chhole) - Ritual/Celebration

Date: March 30, 2020

Yield: 6-8

Station Number: 2

Portion Size: ½ cup Station Members:​ Ciara, Sarah

INGREDIENTS AMT UNIT

Serrano pepper 1

Garlic cloves 4

Fresh ginger (2 inch piece) 1

Yellow onion 1

Canola oil 6 Tbsp.

Ground coriander 2 Tsp.

Ground cumin 2 Tsp.

Ground turmeric 1/2 Tsp.

No-Salt-Added canned diced tomatoes 28 oz.

Kosher salt 3/4 Tsp.

Canned chickpeas (15 oz.) 2 cans

Garam masala 2 tsp.

Fresh cilantro 1 bundle

 Procedure:

1. Pulse serrano, garlic, and ginger in a food processor until minced. Scrape down the sides and
pulse again. Add onion; pulse until finely chopped, but not watery.
2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring
occasionally, until softened, 3-5 minutes. Add coriander, cumin and turmeric and cook, stirring,
for 2 minutes.
3. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with the salt.
Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas
and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5
minutes. Serve with cilantro as a garnish.
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism

Recipe Name: Naan Bread - Gluten free

Date: March 30, 2020

Yield: 10-12 pieces

Station Number: 3

Portion Size: ½ slice Station Members:​ Eedahn, Steven

INGREDIENTS AMT UNIT

All purpose gluten free flour 3½ cups

Potato flakes 1/2 cup

Baking powder 4 Tsp.

Baking soda 1 Tsp.

Salt 1½ Tsp.

Warm milk 1½ Cups

Warm milk 4 Tbs.

Warm yogurt (plain) ½ cup

Canola oil 2 Tbs.

Procedure:

1. Preheat oven to 425*F.

2. Place metal baking sheet in oven while it is preheating. It should be on the uppermost rack, but
not too close to the top.
3. Whisk all dry ingredients into a large bowl. Then add the warm milk (all) and yogurt. Then add
with oil to the bowl and blend, just until integrated.
4. Mix until the dough pulls away from the sides of the bowl. If needed, add an extra 1 tablespoon or
so of milk, to help the dough hold together well; if the dough isn't holding together and pulling
 away from the sides of the bowl, it won't hold together when pressed into rounds, so be sure
enough liquid is added at this stage. The goal is for the dough to hold together and be slightly
sticky but not wet; not dry or crumbly at all.
5. Sprinkle a dusting of flour on a clean counter. Roll the dough in a small amount of flour to keep it
from sticking. Gently roll into a wide log and cut into 10-12 equal sized portions.
6. Roll each log in all directions until about ¼ inch thick. Important** The thickness does not have
to be the same throughout. Transfer to a piece of parchment dusted with flour.
7. Repeat with remaining dough. Brush the tops with oil and slide parchment paper onto a baking
sheet that has been preheating in the oven.
8. Monitor carefully - Bake for 10 minutes OR until the bread begins to puff and slightly brown.
Flip to the other side and bake for an additional 3-4 minutes. To check for doneness, tear the
bread open, it should be fully cooked and have some pockets of air. The bread should not be
gummy or look uncooked.
9. Let the bread cool for 5 minutes before tearing or cutting so the structure of the bread will set
first.
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism

Recipe Name: Middle Eastern chicken and rice - healthy/unhealthy

Date: March 30, 2020

Yield: 6-8 servings

Station Number: 4

Portion Size: ½ cup Station Members:​ Kristen, Sherry, Kass

INGREDIENTS AMT UNIT

Ground allspice 2 tsp.

Black pepper 1 tsp.

Ground green cardamom 3/4 tsp.

Ground turmeric 1/4 tsp.

Boneless skinless chicken thighs 6 pieces

salt To Taste

Olive oil 3 tbsp.

Yellow onion 1 cup

Carrots, chopped 3/4 cup

Frozen peas 1 cups

Chickpeas (15 oz.) 1 can

White basmati rice 2 cups

Cinnamon sticks 2 sticks

Bay leaf 1 leaf

Chicken broth 2 cups

 Procedure:

1. In a small bowl, mix the spices to make the spice mixture. Set aside for now.
2. Pat chicken thighs dry and cut them into large pieces.. Season well with salt, then season
with the spice mixture. Work the chicken with clean hands to make sure all the pieces are
well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you
have the time).
3. In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil on
medium-high until shimmering but not smoking. Brown chicken briefly on both sides
(you are not trying to fully cook the chicken at this point). Remove from the skillet and
set aside for now.
4. To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so,
tossing regularly, until tender. Add chickpeas and rice. Season with salt, 1/2 tsp ​allspice
and 1/4 tsp ground ​cardamom​. Stir to combine.
5. Add chicken back to the skillet (nestle the pieces in between the rice). Add cinnamon
sticks, bay leaf, and chicken broth. Bring to a boil.
6. Turn heat to low. Cover and cook for 20 minutes or until fully cooked.
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism

Recipe Name: Middle Eastern chicken and rice - healthy/unhealthy

Date: March 30, 2020

Yield: 6-8 servings

Station Number: 4

Portion Size: ½ cup Station Members:​ Kristen, Kass, Sherry

INGREDIENTS AMT UNIT

Ground allspice 2 tsp

Black pepper 1 tsp

Ground green cardamom ¾ tsp

Ground turmeric 1/4 tsp

boneless skinless chicken thighs 6 pieces

salt TT

Olive oil 3 tbsp

Yellow onion 1 cup

Carrots, chopped 3/4 cup

Frozen peas 1 cup

Chickpeas (15 oz) 1 can

Brown rice 2 cups

Cinnamon sticks 2

Bay leaf 1 leaf

Low-fat & low-sodium chicken broth 2 cups

 Procedure:

1. In a small bowl, mix the spices to make the spice mixture. Set aside for now.
2. Pat chicken thighs dry and cut them into large pieces.. Season well with salt, then season with the
spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with
the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
3. In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil on medium-high
until shimmering but not smoking. Brown chicken briefly on both sides (you are not trying to
fully cook the chicken at this point). Remove from the skillet and set aside for now.
4. To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing
regularly, until tender. Add chickpeas and rice. Season with salt, 1/2 tsp ​allspice​ and 1/4 tsp
ground ​cardamom​. Stir to combine.
5. Add chicken back to the skillet (nestle the pieces in between the rice). Add cinnamon sticks, bay
leaf, and chicken broth. Bring to a boil.
6. Turn heat to low. Cover and cook for 20 minutes or until fully cooked.
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism

Recipe Name: Homemade Falafel - commercial equipment

Date: March 30, 2020

Yield: 20-24 servings

Station Number: 5

Portion Size: 1 ball Station Members:​ Angelina, Johanna

INGREDIENTS AMT UNIT

Canned chickpeas (15 oz. can) 2 cans

Garlic cloves 4 cloves

shallot 1

Freshly chopped parsley 2 tbsp.

Ground cumin 1 tsp.

Ground coriander 1 tsp.

All-purpose flour 3 tbsp

Kosher salt TT

Freshly ground pepper TT

Vegetable oil, for frying

Plain yogurt ½ cup

Lemon juice(fresh) 1 lemon

Olive oil 1 tbsp

Freshly chopped dill 1 tbsp.

Salt and Pepper TT

 Procedure:

1. In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin,
coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do
not over blend!
2. Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to chill in the
refrigerator while oil heats.
3. In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
4. Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with
salt.
5. To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill.
Season with salt and pepper.
6. Serve falafels warm with yogurt sauce.
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism
Recipe Name: Chickpea Stew - Vegan/Vegetarian

Date: March 30, 2020

Yield: 6-8 servings

Station Number: 6

Portion Size: ½ cup Station Members:​ Halleigh, Ben

INGREDIENTS AMT UNIT

Canned chickpeas (15 oz can) 2 cans

Garlic cloves 5 cloves

cumin 1 tbsp

za’atar 2-3 tsp

Bay leaves 2 leaves

Red pepper flakes 1 tsp

paprika 1 Tsp

Tomato paste 2 tbsp

Roasted bell pepper 2 tbsp

Vegetable oil 2 tsp

salt TT

Parsley 2 tbsp

Procedure:

1. With a food processor, crush the cumin and the garlic together until you have a very coarse paste.
2. Heat the oil in a saucepan.
3. Add the cumin and garlic mixture and saute a minute or until it turns fragrant.
4. Add the tomato paste, red pepper flakes, and paprika. Saute, stirring frequently, for about two
more minutes.
5. Add the chickpeas and stir to mix. Add four cups of water, the za’atar, bay leaves and roasted red
pepper. Mix well.
6. Once the mixture comes to a boil, lower the heat until it boils gently, and cook for 15 minutes.
You can mash the chickpeas with the back of a ladle to thicken the stew, if desired.
7. Add salt to taste and stir in the parsley. Turn off the heat.
8. Serve hot. This is perfect with rice, brown or white. You can also serve with crusty bread or naan
bread.
 Lab Topic: ​Mid East, S. Asia, Islam, Hinduism

Recipe Name: Rice Pudding - Staple

Date: March 30, 2020

Yield: 8-12 servings

Station Number: 7

Portion Size: ½ cup Station Members:​ Sophia, Misha

INGREDIENTS AMT UNIT

milk 4 cups

Half and half 2 cups

Vanilla extract 4 tsp

Cinnamon sticks 4 sticks

Whole cloves 12

Medium grain white rice 2 cups

sugar 6 tbsp

Water (more as needed) 1 cup

Evaporated milk 2/3 cup

Unsalted butter 4 tbsp

Ground cinnamon, for garnish

Procedure:

1. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a ​medium saucepan​.
Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat.
2. Cool completely and refrigerate for a couple of hours or overnight so that the flavors develop and
intensify (​if you don’t have time​, you can proceed from here).
3. Remove the milk mixture from the fridge and set in room temperature for a few minutes. Add the
rice, sugar and water. Bring the mixture to a boil on high heat, then simmer for 30-40 minutes,
stirring regularly.
4. As the rice cooks, keep stirring regularly. The rice mixture will dry, add a little water (2 tbsp or so
at a time) to help it cook. Continue to stir and add water as needed until the rice cooks
completely. The rice mixture should be moist, and the rice should be fully cooked but maintain a
little bite.
5. Remove from the heat. Stir in the butter and evaporated milk. Carefully remove the cinnamon
sticks and cloves, then transfer to small serving bowls.
6. At this point you can cover and refrigerate until ready to serve.
7. When ready, add a little evaporated milk to each bowl to loosen the rice pudding, if you find that
it hardens in the fridge. Heat briefly in the microwave, then top the rice pudding bowls with a
pinch of ground cinnamon.