Recipes
Healing Soup With Semolina Dumplings – Bosnian
Ingredients 4 Small veal bones 2 Carrots 1 Celery stalk 1 Small onion 1 Red capsicum 1 Tomato 1 Bunch parsley 2 Vegetable stock cubes 1 Small cauliflower, cut into florets Dumplings 50g semolina A pinch of salt 1 Egg Instructions Place the veal bones, carrots, celery, onion, capsicum, tomato and ¾ of the parsley ... Read More »
Stuffed Eggplant (Striped Imam Bayildi) – Turkish
Ingredients 4 Tomatoes 4 Onions, finely chopped 1 Green or red bullhorn pepper (or ½ capsicum), finely chopped 8 Garlic cloves, finely chopped ½ Bunch flat-leaf parsley leaves, finely chopped 1 Tsp salt 1 Tsp caster sugar 4 Small eggplants 150ml olive oil, plus extra for greasing Instructions Score a shallow cross in the base ... Read More »
Lentil Stew (Haleem) – Pakistani
Instructions Soak the burghul and dhals overnight. Soak burghul and dhals together overnight in a large bowl with enough water to cover. Rinse under running water, drain and place in a large heavy-based saucepan with lamb, garlic and ginger, then cover with 1.5 litres water. Bring to the boil, skimming any impurities from the surface, ... Read More »
Chicken Kabsa – Saudi
Ingredients Kabsa spice mix: ¼ Tsp ground cardamom (cardamom powder) ¼ Tsp ground white pepper (white pepper powder) ¼ Tsp saffron ½ Tsp ground cinnamon (cinnamon powder) ½ Tsp ground all spice ½ Tsp dried whole lime powder Chicken kabsa: 2 Tbsp oil or butter 3 Onions, sliced 1 Tbsp minced ginger (ginger paste) 1 ... Read More »
Lentils and Rice with Tomato (Koshari) – Egyptian
Ingredients 130g Brown lentils 200g (1 cup) white rice 60g Small elbow macaroni 60ml (¼ cup) olive oil 1 Onion, finely chopped Tomato sauce 2 Tbsp olive oil 1 Onion, chopped 1 Garlic clove, chopped 1 Long red chilli, finely chopped 280ml (1 cup) passata Instructions To make tomato sauce, heat oil in a saucepan ... Read More »
Goat Tagine with Almonds – Moroccan
Ingredients 300ml olive oil 2 Onions, finely diced 4 Garlic cloves, crushed 1 Cinnamon stick, broken 1 Tsp coriander powder 1 Tsp cumin powder 1 Tsp fennel powder 1 Tsp smoked paprika ½ Tsp powdered ginger ½ Tsp turmeric ⅓ Tsp chilli powder 6 Tomatoes, diced 1 Tbsp raisins 1 Tbsp honey 2kg goat shoulder, ... Read More »
Aloo Chana Chaat – Indian
Ingredients vegetable oil 2 Tsp black mustard seeds 1 Red onion, finely chopped 6 Cloves garlic, crushed 2 Tbsp finely chopped ginger 1 Tsp ground turmeric 2 Tsp cumin seeds 2 Tsp amchur (mango powder) 1 Large green chilli, sliced Small handful curry leaves 500g chat potatoes, cut into quarters 2 x 400g can chickpeas, ... Read More »
Rujak – Indonesia’s
Ingredients 1 Medium-sized can pineapple chunks 2 Bananas, peeled and chopped 3 Green apples, peeled and chopped 1 Small cucumber, peeled and sliced Dressing: 1 Teaspoon chili powder 1 Tablespoon dark soy sauce ½ Cup dark brown sugar 2 Tablespoons lime (or lemon) juice Procedure Place all fruits and vegetables into a bowl and mix ... Read More »
Egg Tart – Muslim Malaysian
Ingredients 125g unsalted butter, room temperature 50g icing sugar, sifted 1 Egg, lightly beaten ¼ Tsp vanilla extract 200g (1⅓ cups) plain flour, sifted 25g cornflour, sifted Custard 70g caster sugar 150g hot water 2 Eggs 75ml evaporated milk ½ Tsp vanilla extract Instructions Using electric beaters on medium-high speed, beat the butter and sugar ... Read More »
Lamb Pilaf (Polo, 羊肉抓饭) – Muslim Chinese
Instructions 2 Tablespoons oil 5 Cloves garlic, peeled 3 Slices ginger (about 1 tablespoon) 600 Grams (1.2 pounds) lamb spare ribs, cut into 1 or 2 segments (*see footnote) 2 Teaspoons salt 1 (350 grams / 1 pound) onion, chopped 2 (500 grams / 1 pound) carrot, chopped 2 Cups (500 grams) rice 1 Teaspoon ... Read More »
