Recipes

Submitted by: Ali Wafi

Arabic Workshop

Sweet Bites “Luqaimat”
Ingredients:
• 3 cups of all-purpose flour.
• 2 table spoons of sugar.
• 1 table spoon of instant yeast.
• Pinch of salt
• 3 table spoons of corn flour
• 1 ½ cup of plain yogurt
• 1 cup of warm water
• Frying oil (sunflower oil)
• Golden syrup

Method:
Mix the dry ingredients all together in a deep bowl, then add the yogurt and the water, mix it all until you get a smooth dough.
Leave the dough approximately for half an hour until it has risen and becomes double in size.

Prepare some oil in a small deep cup with an extra teaspoon in advance that will be needed to use later.

Put plenty of frying oil into a deep pan, heat the oil until it gets very hot.
Start taking the bites by using the teaspoon one after one and drop into the pan until it has no empty space.

Stir by wooden spoon all the bites around until it is cooked and got a nice golden colour.
Take all the bites out and dip them into golden syrup just for less than a minute, then decorate it in a nice way with some icing sugar or some dessert sprinkles.

Enjoy! 

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Aloo sabji:

Ingredients:
• 250 gm boiled potato
• 1 tblsp Oil
• 1 tsp salt
• 1/4th tsp turmeric powder
• 1/2 tsp coriander powder
• 1/4 tsp Garam Masala
• 1/2 tsp red chilly powder
• 1 tsp cumin seeds
• 1/8th tsp asafetida
• 1/2 tsp kasori methi
• 1/2 tsp coarse Saunf powder
• 1 green chilli slit lengthwise
• 3 – 4 tomatoes pureed
• 1 tblsp chopped coriander leaves
• 4-5 curry leaves

Method:
• Heat oil in a pan. Add cumin seeds and when the cumin seeds begin to sputter and asafetida, curry leaves, turmeric, red chilly powder and 1 tblsp water so as not to burn the red chilly.
• Now add the pureed tomatoes and let it cook till the oil separates. Then add the slit green chilly and add salt, coriander powder and garam masala.
• Now add potatoes crushed into big pieces with hand. Mix well.
• Lastly add the saunf powder and crushed kasoori methi and 1 cup of water. Let it cook till the gravy thickens. Keep stirring occassionaly.
• Transfer it to serving bowl and garnish with coriander leaves.

Puri:
• 2 cups wheat flour
• 1/2 tsp salt
• 1 tb/sp oil (for softness)
• vegetable oil for deep fry
• Water to make dough

Method:
• Place the flour in mixing bowl with the salt.
• Add water and mix it well to make dough.
• Knead the dough for 7-10 minutes until it is soft.
• Leave it for 10 minutes to make it softer.
• Make balls out of this dough.
• Roll out each piece on the well floured surface into a circle.
• Heat oil in a Kadai or wok (frying pan).
• Deep-fry the pooris in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
• Repeat this process until all the pooris are made.
Recipe for Rabri(Dessert)
• 10 cups milk
• 4 tblsp sugar or as needed
• A pinch of green cardamom powder
• A pinch of pistachio powder

Method:
• Bring the milk to boil in a deep heavy pan.
• Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
• Remove from the heat.
• Sprinkle with the cardamom and pistachio powders and serve hot or cold.
Gulab Jamun:
Ingredients:
For Jamun:

• 1 cup Milk Powder
• 2 tsp all purpose flour
• 1/2 tsp baking soda
• 1 tsp rawa
• 2 tblsp ghee
• Whole milk just enough to make the dough

For Sugar Syrup:

• 2 cup Sugar
• 2 cup water
• 4 – 5 Cardamom
• Few strands of kesar
• Oil for frying

Method:
• Soak the suji in a 1/2 cup of water so as to make it soft.
• In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked suji and add it to the bowl. Now mix together by rubbing the mixture between your palms to ensure everything gets mixed properly. Do not knead it.
• Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 – 25 mins.
• Later divide the mixture into 18-20 portions. Make small balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures.This will ensure complete cooking from inside and even browning.
Sugar Syrup for gulab jamun.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify.
• Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature

Chitranna:
Ingredients:
• Raw rice- 1/2 cup
• Onion -1 (Finely Chopped)
• Garlic Cloves – 3 (Finely Diced)
• Green Chillies – 4 (Cut length wise)
• Turmeric powder – 1/4 tsp
• Lemon juice – 2 tbsp
• Grated coconut- 2 tbsp(optional)
• Salt- as needed
• Water – 2.5 cups
To temper
• Cooking oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Chana dal – 2 tsp
• Roasted peanuts – 2 tbsp
• Curry leaves – few
• Coriander Leaves to garnish

Method:
Wash and pressure cook the rice adding required water and a drop of oil in low flame for one whistle. Open the lid and spread the rice in a plate. Allow it to cool. Rice should be separate. In a kadai, heat oil and temper all the ingredients given above. Now add onions, garlic, chilies and sauté till golden brown. Add grated coconut (if using) & mix well. Add turmeric powder, salt and mix. After mixing switch off the flame. To this now add the cooked rice and lemon juice. Mix and for better taste add lemon juice and salt accordingly.

Submitted by: Morele Tchatou (Photography), Cameroon
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Meatballs

Meat dumplings are a very nice way to eat meat. They are found in many cuisines. They are very easy to prepare at home. Ground meat (beef, veal, pork, lamb or a mixture). As simple as it sounds, simply enter a pan and voila!

All meats are favorable and virtually all firings are suitable!

Ingredients

1kg of ground beef

3 chopped white onion

3 cloves garlic, chopped

salt, white pepper, black pepper, parsley, celery, basil

Olive oil

Maggi cubes

Cameroonians Ingredients: PEBE or false nutmeg, Njansan, washers

Preparation

In a bowl put the meat, chopped onion, chopped garlic, parsley, salt, white and black pepper, celery, basil and cube. Knead the mixture is so well done, measures the amount of salt cube and dripping, then spit, because it does not need all the same swallow uncooked food. Then using your hands, mix to obtain a meat ball.

Form small balls.

In a pan, put the olive oil, and fry the meatballs, leaving the gold.

Enjoy your meal.

You could find all these ingredients in Coventry Market or sales areas of African meal. As you may have complement support al ripe plantains, potatoes, bread, or potatoes. All this as simply fried or boiled.

Submitted by: Paula Puerto Navarro (Contemporary studies), Spain

Original Valencian Paellajjjxz

Ingredients for 4 servings:

– 3 chicken wings

– 3 pieces of rabbit

– Grated tomatoes (a can or if you grate them yourself from 4 to 6 tomatoes depending on their size)

– White rice (two cups per person)

– A packet of stringless beans

How to cook it:

In a paella or big frying pan put olive oil then add chicken, rabbit, the tomatoes previously grated and the stringless beans cut in pieces (without the extremes), let them fry. Then add paprika and do not stop stirring (the paella will get bitter if you do not do it).

When all is cooked add water (to the edge of the paella) and let it cook until the water has been reduced a bit, then add saffron and stir. After that add the rice and spread it all over the paella.

Let it cook for 20 more minutes and it’s done.

 

Submitted by: Paula Puerto Navarro (Contemporary studies), Spain

  Turrónjdncjsdnjd

Ingredients:

– ½ Kg of honey

– 750 gr of almond (peeled)

– 125 gr of sugar

– 1 lemon

– Egg white (the egg must be big)

How to cook it:

Melt the honey in slow fire.

When the honey is melted you have to add the sugar little by little (this is important), while doing that you always have to stir then you will see that there are some bubbles, you have to keep stirring in slow fire.

You have to mount the egg white at snow point (it has to become foam). If you are alone do this at the beginning.

Then you put the honey and sugar very slowly with the white egg. Then you have to keep stirring for 3-5 minutes.

Put it back to the pan and heat it, it’s becoming sticky and this is the moment to add the almond.

Keep stirring and add the grated lemon (if you can use a wooden spoon to stir because otherwise it will be very tiring).

Put the dough in a rectangular recipient, let it get cold for outside then put it on the fridge for 2-3 hours.

 

Submitted by: Culturae Mundi

  Zeytinyagli Yaprak Sarmasi ( Grape Leaves Stuffed With Rice)

Grape Leaves Stuffed With Rice

Ingredients:

– 2 cups rice

– 1 tomato, diced

– 1 tbsp tomato paste

– 2 onions, shredded

– 200 gr (1/2 lb) grape leaves, fresh/ preserved

– 2/3 cup olive oil

– 3 cups water

– ½ lemon, sliced

– 2 tbsp dried mint

– ¼ tsp black pepper

– ¼ tsp cinnamon

– ½ tsp allspice

– 1 ½ tsp salt

– ½ tsp sugar

How to cook it:

In warm water, leave the rice for 30 minutes, then wash and drain.

If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)

Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.

Place each leaf on a plate. Put ½ tablespoon of filling on the larger end of it (1), fold the two sides in (2) and roll it on (3) like a cigarette (4). Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.

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Submitted by: Culturae Mundi

 Sigara Boregi ( Cigarette Borek)

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Ingredients:

– ½ lb (200-250 gr) Phyllo Pastry

– 1-1 1/2 cup feta cheese

– 1/3 cup fresh parsley/ dill, finely chopped

– ½ cup oil for frying

How to cook it:

Mix feta cheese and dill/parsley in a small bowl. Place Phyllo Pastry sheets on top of each other and cut them in half. Then again cut the 2 pieces crosswise from the corners and form 4 pieces (1). Place 1 tsp of filling on the wide sides (2) and fold the corners inside (3). Then, roll them up and soak the end to water and close it up. Roll all the sheets up in the same way (you can use 2 pieces of sheets together since the sheets are very thin, but it is up to you).

Sizzle the oil in a large skillet and fry the both sides of Cigarette Boreks over medium heat till their color turn into a light golden brown color. After that, place them on a paper towel to soak the excess oil up.

Place them to a serving plate and serve warm.

 

Submitted by: Culturae Mundi

 Kisir ( Taboule-Turkish Bulgur Wheat Salad)

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Ingredients:

– 1 ½ cups cracked wheat (fine bulgur)

– 1 onion, chopped

– 2 tbsp tomato paste

– 1/3 cup olive oil

– 1 ¾ cups boiling water

– 1 tomato, chopped finely

– 1 cucumber, chopped finely (optional)

– ½ bunch of fresh parsley/dill, chopped finely

– 2-3 leaves of lettuce, chopped finely

– 1-2 green onions, chopped

– 1/3 cup lemon juice

– ½ tsp cumin

– 1 tsp dried mint

– 1 tbsp salt to taste

How to cook it:

In a large bowl place fine bulgur and add boiling water. Stir and leave bulgur for 5-10 minutes to absorb all the water. Make sure that bulgur is not wet. The size of bulgur should be doubled.

Meanwhile, place olive oil and onions in a skillet and sauté over medium heat. Then add tomato paste and salt, sauté for 1-2 minutes. Add this mixture to puffed up bulgur and combine them using your hands. Then add lemon juice, cumin and dried mint. Mix them all and let them cool.

Finally, add tomato, cucumber, green onions, lettuce, parsley /dill and mix them all.

 

Submitted by: Culturae Mundi

 Ayran


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Ingredients:

– 2 cups of plain yogurt

– ½ or 1 cup purified water

– 1 tsp salt (optional)

How to cook it:

Place the yogurt in a bowl and whisk it by hand or with mixer until it is smooth. Then add water and salt (optional). If you see the bubbles after whisking, that means you have done your best to make the ayran. Then pour the ayran to the glasses.

Drink ayran as quick as possible after you prepare since after a while yogurt would descend at the bottom.

Ayran goes well with chicken, meat or vegetable dishes.

Submitted by:  Anqi Cheng

 Dumpling

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Ingredients:

Pork and Chinese cabbage filling – simple version:

– 500g pork

– 400g Chinese cabbage

– ½ tsp ginger powder

– ½ tsp five spice powder

– 1 tsp salt

– 1 tsp soya sauce

– 1 sp cooking wine

– 1 tsp chicken essence

– ½ tsp black pepper

– 1 ½ spoon sesame oil

Eggs and chives filling:

– 300g chives

– 3 eggs

– 12g salt

– 17g sesame oil

– 1g five spice powder

– 2g chicken essence

Beef and celery filling:

– 500g beef

– 300g celery

– 25g oil

– 1 green onion

– ½ piece of ginger

– little cooking wine, soya sauce, five spice powder, sugar

How to cook it:

There are five main processes for making dumplings: kneading dough, mixing filling and making dumpling wrapper, shaping dumplings and finally cooking.

Part 1 kneading dough

Step 1: putting plain floor into a bowl and adding some water and salt. The ratio of the floor and water is 1kg floor with 150g water and half-spoon of salt.

Step 2: stirring them the surface of dough becoming smooth and put it aside for 30 minutes.

Part 2 mixing filling (In this case, we using three vegetables and pot stuck filling as example)

Ingredients: Pork, chives, shrimp, eggs

Sauces: Salts, sugar, chicken essence, pepper, oil, soy sauce

Step 1: stir fried eggs until cooked

Step 2: the chopping chives and eggs

Step 3: put pork chives, shrimp and eggs together with half spoon of salt, a quarter of sugar and chicken essence and little soy sauce and oil.

Step 4: mix them together with the same direction.

Part 3 making dumpling wrapperScreen Shot 2015-02-17 at 16.00.08

Step 1: coat it a bit of flour and put the dough on the board and roll it as a roller

Step 2: cut the roller as small pieces

Step 3: press the small pieces on the board and cover them with flour

Step 4: use roller to flat them and shape them into circles (try to make the wrapper as thick in the middle and thin round).

Notice: Coating some four is to stop the dough sticking on the board, so you can sprinkle some four at any time you feel that the dough may be sticking on the board.

Screen Shot 2015-02-17 at 16.00.35Part 4 shaping dumplings

Putting the filling in the middle of the wrapper and pitch it for sealing all round.

Notice: the plate that you putting dumplings on should full of floor or the dumplings will stick on the plate.

Water can be used as bond agent.

Screen Shot 2015-02-17 at 16.00.56Part 5 cooking

Putting dumplings into the boiling water and stirring them by spoon to prevent them stick on the bottom of the pot.

When the water boil again, put a bowl of water into the pot and then repeat once more (waiting