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Canadian Pâté Chinois

Alyon Daigneault

Ingredients:

  • 6 -8 potatoes

  • 2 lbs  ground beef

  • 1(8 ounce) button mushrooms

  • 1 onion (diced)

  • 1(19 ounce) can corn

  • 1(19 ounce) can creamed corn

  • butter

  • milk

  • soya sauce

  • salt and pepper

  • parsely

 

Steps:

  1. Boil potatoes.

  2. Mash potatoes, add a little butter and milk, (a little lumpy and not too creamy) salt and pepper.

  3. Brown ground beef (drain if necessary), add mushrooms and onion and cook till a bit tender.

  4. Sprinkle a little soya sauce on ground beef mixture (about 1-2 tblsp), and pepper.

  5. Put ground beef in bottom of roasting pan.

  6. Then the cream corn.

  7. Next the can of kernel corn.

  8. Finally the mashed potatoes.

  9. Brush the top with a little melted butter Bake at 375 for about an hour, or until the potatoes are golden brown.

  10. Remove from oven and sprinkle with parsley.

  11. I like to put a little soya on my serving.

Egyptian Koshari

Raymonda Yacoub

Ingredients:

  •  1 tablespoon vegetable oil

  • 2 cups uncooked white rice

  • 3 cups water

  •  1 teaspoon salt 

  • 1 (16 ounce) package uncooked elbow macaroni

  • 1 cup beluga lentils, soaked in water

  • 1/2 teaspoon salt

  • 1 tablespoon vegetable oil 

  • 5 onions, minced

  • 2 cloves garlic, mincedï‚· 

  • 3 tablespoons distilled white vinegar

  • 4 ripe tomatoes, dicedï‚· 

  • 1/2 cup tomato pasteï‚· 

  • 1 1/2 teaspoons saltï‚·

  • 1 teaspoon ground black pepper 

  • 2 1/2 teaspoons ground cumin

  • 1/4 teaspoon cayenne pepper

 

Steps:

  1. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.

    Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.

  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.

    Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.

  4. Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

Indian Dum Biryani

Sabna Iqbal

Ingredients:

  • 1 1/2 Kg  Bone/Boneless Mutton / Lamb shanks 

  • 4 Cups Basmati Rice

  • 3 large- sliced Onion 

  • 2 Cup Canola Oil 

For the Marinading Mutton

  • 11/2 cup Yoghurt

  • 2 tbsp Meat Tenderizer Powder  ( or you can use raw papaya grind it and mix 4 tbsp into the meat)

  • 1 1/2 tbsp Ginger garlic paste 

  • 1 tbsp Red chilli powder

  • 1 tbsp Turmeric powder

  • 1 tsp Garam Masala powder

  • 1 big pinch Saffron threads 

  • 4 tbsp Lemon

  • 4 Green Chillies

  • Coriander (finely Chopped)

  • Mint ( finely chopped)

  • Salt to taste

For  Preparing Basmati Rice

  • 1 tbsp Caraway seeds (Shah Zeera)

  • 4 Black Peppercorns

  • 4 Green Cardamoms

  • 2 Cinnamon sticks

  • 2 Cloves 

  • Salt to taste

For Garnish 

  • 2 tbsp Ghee

  • 3 tbsp Coriander (finely chopped)

  • 3 tbsp Mint ( finely chopped)

  • 2 boil Eggs (optional)

  • 2 tbsp Toasted sliced Almonds  (Optional)

 

Steps:

  1. In a large bowl ,Add the Mutton marinate with meat tenderizer, yoghurt ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste and oil  mix well. 

  2. Cover and leave in the fridge for overnight.

  3. Wash the rice and soak it in surplus water for about 1/2 hour. 

  4. In a large saucepan at medium heat, add 2 cup oil.

  5. Add onions and fry to golden brown,take out  few fry onions(these are used for garnishing). 

  6. In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt. let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice. 

  7. Add the Marinade Raw Mutton and oil in a vessel,Then Spread the drained half cooked rice over. Spread evenly the chopped coriander, mint, fried onions,Toasted sliced Almonds, yellow colour &Ghee.

  8. Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.

  9. Place the Biryani vessel on the iron Tawa and cook on low flame.

  10. Allow to cook in very low heat for 1 1/2 hours, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Nigerian Akara

Zainab Olatundun

Ingredients:

  • 1 cup peeled beans

  • 1 raw chilli pepper (Ata rodo) – chopped

  • Salt – to taste

  • 1/2 of a medium onion – chopped

  • oil for frying

 

Steps:

  1. In a blender, combine the beans with 1/4 cup water, Puree to a smooth paste

  2. Pour the pureed beans into a bowl. add in the salt,chopped pepper and onions. Mix with with a rolling pin for 5 minutes (this is to incorporate air into the batter).

  3. Note: The shape of the akara is affected by two factors: thickness of the pureed beans and your method of frying. Shallow frying  or watery batter will result in flat akara.

  4. Set a deep pan on medium heat, add in some oil.

  5. Once the oil is hot, scoop 1/2 cooking spoon of batter into oil – you do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle). Fry on each side until golden brown .

  6. lift out the akara balls with a slotted spoon and drain on kitchen paper. Repeat the process until everything is fried

  7. Serve with bread, garri, ogi(pap) or fried yam. Enjoy!!

Czech Koprová omácka

Petra Sykorova

Ingredients: 

  • 400 ml cream

  • 4 tbsp plain flour

  • 100 g butter

  • 600 ml milk

  • 1 dill

  • 2 teaspoons salt

  • 500 ml water

  • 5 tablespoons sugar

  • 1 tablespoon vinegar

 

Steps:

  1. Chop up the fresh dill and chop .

  2. Pour the melted butter into the flour in to a pan on medium heat .

  3. Stirring constantly pour hot water and milk , add salt and then simmer 10 minutes . Then add the dill and again simmer about 10 minutes.

  4. Add the sugar , vinegar and pour the cream until the sauce begins to boil us , we remove from the heat . Had dill sauce was too thin , add the milk mixed with finely ground flour .

  5. Serve with boiled potatoes and hard-boiled eggs 

Azeri Fisinjan Plov

Parvin Abdulleuva 

Ingredients: 

  • 1 kg/2.2 lbs chicken pieces and chicken stock
    or 1kg/2.2 lbs lamb or beef pieces and meat stock

  • 2 onions

  • 250 g/8 oz shelled walnuts

  • 4-6 tbspns narsharab (pomegranate sauce) or reduced pomegranate juice (simmer the juice for 10 to 15 minutes until it thickens)

  • 1/2 tspn cinnamon

  • butter

  • vegetable oil

  • salt

  • lemon juice/sugar to taste

 

Steps:

  1. Finely chop the walnuts – it is easiest to put them through the mincer or use a food processor.
    Fry the ground walnuts in oil, stirring constantly until they begin to brown (10 to 15 minutes). Drain off any excess oil.

  2. Chop the onion finely and fry in butter until soft. Rub salt & pepper into the chicken pieces and fry in the pan with the onions for 10 to 15 minutes. turning half way through. Take out of the pan with a slotted spoon and remove the skin when cool enough to handle.

  3. Return to the pan and add chicken stock, enough to cover the chicken pieces and cinnamon. Put on the lid and simmer for 10 minutes.

  4. Add the fried walnuts to the chicken and stock. Simmer for another 15 minutes, stirring occasionally.

  5. Stir in the narsharab or pomegranate juice and continue to simmer until the chicken is cooked.

  6. Add salt. Taste to check the flavour, which should be tangy but neither too sweet nor too sharp. Add lemon juice if the fisinjan is too sweet, sugar if it is too sharp. Cooked fisinjan should be dark brown or purple.
    Serve with pilaf rice.

Jordanian Mana’eesh with Zaatar

Rania Saied

Ingredients: 

  • Active Dry Yeast - 2 teaspoons

  • White Sugar - 1 teaspoon

  • Lukewarm Water - 1 cup

  • White, Unbleached, All purpose Flour - 3 cups, plus extra for kneading

  • Salt- 1/4 teaspoon

  • Olive Oil - 1 teaspoon, plus some for coating dough

  • Zaatar - 6 tablespoons

  • Good Extra Virgin Olive Oil - 3/4 cup

  • Sumac (optional) - 1 teaspoon

  • Salt (optional) - 1/2 teaspoon

 

Steps:

  1. Mix all dry ingredients together in a large mixing bowl.

  2. Add 1 teaspoon olive oil and water and mix using your hand.

  3. Knead dough well for about 8-10 minutes by hand till dough is well mixed.

  4. Put dough in a clean bowl, cover surface of dough lightly with some olive oil, cover with clean cloth, and allow to rise at room temperature for 1 ½ hours.

  5. Mix all Zaatar Topping ingredients together in a small bowl and set aside. (To add more intensity to the flavors you can add the recommended amount of sumac and salt. This is totally optional.)

  6. Divide dough into 2 sections after it finishes rising.

  7. Preheat oven to 350 degrees.

  8. On a floured surface, take one section of the dough and knead for a few minutes. Using a rolling pin, start to spread dough and shape into a circle, about 10 inch diameter.

  9. Lift the dough off the surface using both hands, and place into an ungreased baking pan.

  10. Take half of the Zaatar and olive oil mix and spread it evenly onto the surface of the unbaked dough. Repeat with the remaining section of the dough.

  11. Bake the Mana’eesh in the hot oven for about 12 minutes.

  12. Serve hot or at room temperature. Mana’eesh are great with cucumber sticks and olives.

Sri Lankan Chicken Kottu Roti

Noelyn Selvanayagam

Ingredients:

  • For the curry sauce

  • 1 ½ pounds boneless skinless chicken thighs (about 6 thighs)

  • 2 teaspoons soy sauce

  • 2 teaspoons Worcestershire sauce

  • ½ teaspoon kosher salt

  • 3 tablespoons Sri Lankan roasted curry powder

  • 3 ½ teaspoons Sri Lankan chile powder (or other medium-hot chile powder)

  • 3 tablespoons vegetable oil

  • 1 tablespoon minced ginger

  • 4 cloves garlic, sliced

  • 1 tablespoon minced pandan leaves(or to taste)

  • 4 curry leaves (or to taste)

  • 2 green cardamom pods

  • 1 2-inch stick cinnamon

  • 1 small hot green chile, sliced

  • 1 medium red onion, thinly sliced

  • 5 ounces diced tomato

  • 1 cup coconut milk

  • 1 tablespoon cider vinegar

  • Salt, to taste

For the Kottu Roti

  • ½ cup vegetable oil

  • 2 eggs, lightly beaten

  • 2 teaspoons finely minced ginger

  • 1 tablespoon chopped pandan leaves

  • 10 curry leaves

  • 5 scallions, cut in 1/2-inch pieces

  • 1 cup julienne carrots (about 1/4 pound)

  • 1 medium red onion, diced

  • 1 teaspoon soy sauce

  • Salt, to taste

  • 1 pound Sri Lankan roti, cut into 1/2 inch pieces (or other flaky flatbread, like Indian paratha)

  • 2 chicken thighs, curry, chopped

  • ¾ cup sauce from chicken curry

 

Steps: 

For the Curry

  1. In a mixing bowl, combine the chicken, soy sauce, Worcestershire sauce, kosher salt, 1 tablespoon curry powder and 1 1/2 teaspoons chile powder. Marinate 30 minutes to overnight.

  2. Heat oil in a large saucepan over medium-high heat. Add the ginger, and sizzle about 20 seconds. Add garlic, pandan leaves, curry leaves, cardamom and cinnamon. Cook, stirring, until the ginger and garlic are golden brown. Add chile, onion and a generous pinch of salt. Stir until the onion is softened and translucent, 3 minutes. Add remaining curry and chile powders, and cook, until darkened and aromatic. Stir in tomato.

  3. Add chicken, coconut milk and enough water to cover, about 1 cup. Bring to a boil, and add the vinegar and salt to taste (you may not need it). Simmer, partly covered, for 35 minutes, until the chicken is just cooked through. Reserve for kottu roti. Leftover curry may be frozen.

For the kottu Roti

  1. Heat a large, well-seasoned cast-iron pan or wok over high heat with 2 tablespoons of oil. When the oil just starts to smoke, add the eggs, and scramble them until cooked dry. Transfer to a bowl, and wipe the pan clean. (Alternatively, you can scramble them in a nonstick pan.)

  2. Return the pan to medium heat. Add 3 tablespoons of oil and ginger. When it is aromatic, add pandan and curry leaves, and cook, stirring, until the ginger is light golden, 20 seconds. Add scallions and carrots. Stir for 1 minute, then add onion. Cook, stirring, until onion has only a little snap, about 3 minutes. Add the soy sauce and salt to taste, and remove to a bowl. Wipe the pan out.

  3. Return pan to medium heat, and add the remaining 3 tablespoons of oil. (If the flatbread you are using is very oily, use less oil in the pan.) When it’s shimmering hot, add roti, and stir until it feels dry and fluffy, about 5 minutes. Add chicken, cooked vegetables and eggs. Add the curry sauce, and continue to stir until hot all the way through. Taste, add more salt or soy sauce if necessary and serve.

Emirati Thareed Laham

Feryal Al Kubaisi

Ingredients: 

  • 1 kg (2 pounds) lamb stew meat

  • 1 ½ liters of water (6 cups)

  • 2 cups of finely chopped onions

  • 3 cloves of garlic, minced

  • 1 tablespoon of corn oil

  • 1 tablespoon tomato paste

  • 2 large potatoes, each potato quartered

  • 4 small koosa (courgettes or  kalabasa squash) each piece cut into half

  • 1 large carrot cut into 4 pieces

  • 4 medium tomatoes, chopped

  • 2 pieces of whole black dried lemons

  • 1-3 pieces of green chili

  • 3 cubes of Maggi

  • 1 tablespoon of Arabic Bizar spice mix

  • 1 teaspoon cinnamon powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon black lemon powder (loomi aswad)

  • 1 teaspoon curry powder

  • 1 teaspoon coriander powder

  • 1 teaspoon cardamom powder

  • ½ teaspoon black pepper powder

  • ¼ teaspoon red Kashmiri chili powder (or cayenne pepper)

  • ¼ cup cilantro, finely chopped

  • 5 large piece of Raqaq bread or 2-3 pieces of Khobuz Irani (or you can substitue Roti or Pita bread)

 

Steps:

  1. In a large pot, boil the lamb meat removing the foam when it starts to boil.  Boil for one hour.

  2. Strain and reserve the broth.

  3. In a large pot, heat the oil and sauté the onions until they get a nice golden brown color.  Don’t burn the onions.  Add the garlic and stir until fragrant.

  4. Add the tomato paste and all of the vegetables, EXCEPT the koosa (squash) mix together to coat the vegetables with the tomato paste.

  5. Rinse the two whole dried lemons and then pierce each one once with a sharp knife.

  6. Add the lamb meat, reserved broth, Maggi cubes, and the remaining ingredients, EXCEPT the koosa and  the chopped cilantro.

  7. Add more water if necessary to make this stew a bit soupy.  Taste for seasoning.

  8. Bring to a boil and then simmer until the potatoes are almost done.  You can now add the koosa (squash) and the chopped cilantro and cook until the koosa is fork tender.

  9. Carefully remove the meat and vegetables from the pot and keep aside on a large platter.

  10. In a large deep sided bowl, add one layer of Raqaq bread (or whichever bread you are using.

  11. Add another layer of bread and ladle some more liquid.

  12. Each layer of bread will be soaking with the liquid from the stew.  None of the bread should be left dry.

Indian Pitla and Bhakri

Keshav Jadhav

Ingredients: 

  • 2 cups - Bajra flour

  • 2 tbsp - Yoghurt

  • water as required

  • salt to taste

  • 1 cup - besan

  • 1/4 tsp - Turmeric powder

  • 1 tsp - Lemon juice

  • 2-1/2 cups - buttermilk + water

  • 1 tsp - Ginger & Garlic paste

  • 2 - spring onions, finely chopped

  • 4 green chillies, slit

  • 3 tbsp - oil

  • 1-1/2 tsp - Mustard Seeds

  • 1-1/2 tsp - cumin

  • 1-1/2 tsp - Hing

  • 4 Curry leaves

  • salt to taste

  • 10 - Green chillies

  • 6 - Cloves of Garlic

  • 1 tsp - salt

  • 1 tsp - Ghee:

  • Butter

 

Steps:

  1. Coarsely pound the ingredients together in a mortar.

  2. Season the flour with salt.

  3. Add yoghurt and water to the flour to make a soft dough.

  4. Take a small ball of dough, dust with flour and pat it on your palm to flatten it out.

  5. Roll out to make a round flat bread, as thick or thin as you desire.

  6. Place this carefully on a griddle, roast, flip and roast the other side.

  7. Put on direct flame for a few seconds to make it crisp.

  8. Repeat with the remaining dough.

  9. Make a smooth paste of the besan, turmeric powder, lemon juice, salt and buttermilk.

  10. Add the ginger-garlic paste, spring onions and green chillies.

  11. Heat the oil in a wide pan. Add the mustard and cumin seeds and allow them to splutter.

  12. Add the hing and curry leaves and fry for two minutes.

  13. Add the besan batter, stirring to prevent any lumps, and bring to a boil.

  14. Add the seasoning and cook on low heat for 7 minutes.

  15. Serve hot with bhakri, chilli-garlic thecha and white butter.

Irish Lamb Stew

Sinéad Barry

Ingredients: 

  • 1.5kg (3lb 4oz) mutton or lamb chops from the neck or shoulder, still on the bone, cut about 1.5cm thick

  • 3 tbsp extra virgin olive oil

  • 3 carrots, cut into thick slices at an angle, or 12 small baby carrots, scrubbed and left whole

  • 12 baby onions, or 3-4 medium onions, cut into quarters through the root, which should keep the wedges intact

  • Salt and freshly ground black pepper

  • 400ml (14fl oz) lamb stock, Chicken Stock (page 35) or water

  • 12 potatoes, peeled, and halved if very large

  • 1 sprig of thyme

  • 1 tbsp chopped fresh parsley

  • 1 tbsp snipped fresh chives

 

Steps:

  1. Preheat the oven to 160°C/325°F/Gas Mark 3.

  2. Cut the chops in half, but keep the bones intact as they will give great flavour.

  3. Heat the olive oil in a medium to large flameproof casserole dish. Toss in the meat and cook for a minute on both sides, until nice and brown. Remove the meat and set aside.

  4. Add the carrots and onions to the hot oil and cook for a couple of minutes, seasoning with salt and pepper.

  5. Return the meat to the casserole dish. Add the stock and bring to a boil. Put the potatoes in, season again with salt and pepper and place a sprig of thyme on top.

  6. Cover and bake in the oven for 1½ - 2 hours, until the meat is very tender. When it is cooked, pour off the cooking liquid and allow it to sit for a minute until the fat floats to the top; adding a cube of ice will help speed this up. Spoon off the fat and pour the juices back over the stew. Add the chopped herbs and serve.

South African Bobotie

Cora Nieberding

Ingredients: 

For the 

  • minced lamb or beef, or a mixture of the two

  • butter, vegetable oil

  • 2 onions, chopped

  • 2 ml (1/2 teaspoon) crushed garlic

  • 15 ml (1 tablespoon) curry powder

  • 5 ml (1 teaspoon) ground turmeric

  • 2 slices bread, crumbled

  • 60 ml (1/4 cup) milk

  • finely grated rind and juice of 1/2 small lemon

  • 1 egg

  • 5 ml (1 teaspoon) salt, milled black pepper

  • 100 g (3 ounces) dried apricots, chopped

  • 1 Granny Smith apple peeled, cored and chopped

  • 60 ml (1/4 cup) sultanas (golden raisins)

  • 50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan

  • 6 lemon, orange, or bay leaves

For the topping

  • 250 ml (1 cup) milk

  • 2 eggs

  • 2 ml (1/2 teaspoon) salt

 

Steps:

  1. Set the oven at 160°C (325°F).

  2. Butter a large casserole.

  3. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.

  4. Mix in the minced meat.

  5. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in.

  6. Pile into the casserole and level the top.

  7. Roll up the leaves and bury them at regular intervals.

  8. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F).

  9. Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned.

  10. Serve with Yellow Rice and Blatjang .

South Korean Bulgogi

Hyesook Park

Ingredients: 

  • 1 pound well-marbled, boneless sirloin, tenderloin or skirt steak

  • 4 large garlic cloves

  • 1 cup peeled, chopped ripe Asian or Bosc pear

  • ¾ cup finely chopped onion

  • 1 teaspoon finely chopped ginger

  • 1 scallion, chopped

  • 2 tablespoons soy sauce

  • 1 tablespoon roasted sesame oil

  • 1 tablespoon light brown sugar or honey

  • ½ teaspoon black pepper

  • ½ teaspoon sesame seeds, toasted

 

Steps:

  1. Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.

  2. Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.

  3. In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.

  4. In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.

  5. When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.

  6. If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.

  7. To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

Jordanian Chicken Mansaf

Diala Abdul Hadi

Ingredients: 

  • 1 whole chicken, cut into serving pieces

  • 1 1/2 quarts plain yogurt

  • 1 egg

  • 1 cup almonds, freshly toasted

  • 1/2 cup pine nuts, freshly toasted

  • to taste, parsley, finely chopped

  • to taste, salt

  • to taste, pepper

  • 6 servings long grain white rice (like basmati)

 

Steps:

  1. Place chicken in large pot with enough salted water to barely cover it.

  2. Cook over medium heat until almost done, about 3/4 hour.

  3. In a separate pan, cook enough rice for 6 large servings.

  4. In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.

  5. Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.

  6. Heat until it almost comes to a boil and thickens slightly.

  7. Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.

  8. On a large platter, mound the rice in the center.

  9. Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.

  10. Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.

  11. Serve warm accompanied by warmed pita bread.

American Sloppy Joes

Johanna Means

Ingredients: 

  • 1 pound ground beef

  • 1/4 c. onion

  • 1/2 teaspoon garlic powder

  • 1 teaspoon yellow mustard

  • 3/4 c ketchup

  • 3 Tablespoons of brown sugar

  • salt and pepper to taste

  • hamburger buns

 

Steps:

  1. Cook the ground beef and onions over medium heat

  2. Drain the grease from the meat

  3. Add all of the other ingredients

  4. Mix well, reduce heat and simmer for 30 minutes

  5. Add salt and pepper to taste

  6. Serve mixture on hamburger buns

Mexican Chicken Enchiladas

Sharleen Samuelson

Ingredients: 

  • 1 cooked chicken, shredded meat

  • 2 cups passata

  • 2 cups sour cream

  • 2 cups shredded cheese (cheddar or monterrey jack)

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 onion chopped

  • ½ teaspoon cumin

  • 1 jar green chillis

  • 12 corn tortillas

  • fresh coriander for garnish

 

Steps:

  1. Melt butter, cook onion until soft.  Add flour.  Cook until thickened.

  2. Add passata, sour cream, cumin & drained green chillis and simmer on low heat until heated through.  Add cheese until melted.

  3. Heat tortillas with a little oil until soft.

  4. Prepare casserole dish by spooning a little sauce into the bottom of the dish.

  5. Take a tortilla, put chicken inside and roll up with a spoon of sauce.

  6. Place rolls in the casserole dish, top with remaining sauce and sprinkle cheese on top.

  7. Cover with foil and bake at 180 degrees C for 30 to 40 minutes.  Remove foil and brown top under grill until cheese is melted.  

  8. Garnish with coriander and serve.

Moroccan Couscous and Broth

Kenza Mansouri

Ingredients: 

For the broth:

  • 1 kg of veal

  • 3 tomatoes

  • 2 onions

  • 1 tbs of tomato paste

  • 8 centiliters of sunflower oil

  • 1 tsp Salt

  • 3 liters of water

  • 120 g soaked chickpeas

  • 2 small bunches coriander

  • 350 g of white turnip

  • 350 g yellow turnip

  • 500 g of carrot

  • 500 g of cabbage

  • 500 g of pumpkin

  • 1 hot pepper

  • For the couscous:

  • 750g couscous means

  • 1 tbs sunflower oil

  • 75 cl water

  • 3 tbs butter

 

Steps:

For the broth:

  1. Cut the meat into pieces and fry in a pan on low heat with oil, onions, 2 tomatoes and tomato paste.

  2. Moisten the couscous with water and add the spices, chickpeas and coriander bouquet.

  3. Add chopped cabbage, carrots and turnips.

  4. When the meat is almost cooked, add the pumpkin, the remaining tomato and chili.

  5. When meat and vegetables are cooked, remove from heat.

For the couscous:

  1. Place the couscous in a large dish

  2. Pour a big glass of water over the couscous.

  3. Work with your hands to separate and moisten the couscous grains

  4. Cover with a clean kitchen towel and let it sit for a few minutes, until couscous absorbs all water.

  5. Coat the couscous with a little oil,

  6. Place couscous in a sieve in a half-filled pot of boiling water

  7. Let the couscous steam in the pot for 15 minutes

  8. Coat with oil a small glass of salt water. Work with your fingers to separate the grains.

  9. Let stand a few minutes so the couscous absorbs well all the water.

  10. Steam and coat the couscous twice so it becomes tender.

  11. Coat the cooked couscous with butter

  12. Place the couscous into a serving dish them make a well in the middle.

  13. Drizzle the broth before placing the meat and vegetables in the center.

Senegalese Poulet Yassa

Gabriel Sallah

Ingredients: 

  • ½ cup peanut oil (or vegetable oil)

  • 3 boneless, skinless chicken breasts, cut in half horizontally to make two thin fillets

  • 4 large yellow onions, roughly chopped

  • 8 Tbsp. lemon juice

  • 1 bay leaf

  • 4 cloves garlic, minced

  • 2 Tbsp. Dijon or stone-ground mustard

  • 1 Scotch Bonnet pepper seeded and finely chopped (optional)

  • ½ tsp. cayenne pepper

  • ½ tsp. black pepper

  • 1 tsp. salt

  • 2 Tbsp. peanut or vegetable oil

 

Steps:

  1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.

  2. Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.

  3. Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.

  4. Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.

American Chilli 

Liz Wyroba

Ingredients: 

  • 1 pound Ground beef chuck and sirloin

  • 1 can Red Kidney Beans

  • 1 Onion 

  • 1 can Diced Tomatoes

  • 1 can Tomato Sauce

  • 2 cloves Garlic

  • 1 tbs Hot Sauce

  • 2 tbs Chili Seasoning

  • Salt/Pepper

 

Steps:

  1. Cook beef in a large skillet on medium-high heat until beef is no longer pink, stirring occasionally.

  2. Drain fat, if needed.

  3. Add Onions and Garlic.

  4. Sitr and cook for 5 minutes

  5. Add chopped tomatoes and tomato sauce

  6. Sitr and cook for 15 minutes

  7. Add the rinsed beans 

  8. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 

  9. Serve in a bowl with rice.

  10. Top it off with cheese, sour cream, tortilla chips and scallions. Add extra hot sauce if you're feeling spicy.

Canadian Beef On A Bun 

Clare Maycock

Ingredients: 

  • 5lb outside round roast

  • 2 tablespoons Worcestershire sauce

  • 1 cup beef stock

  • 4 cloves garlic

  • Salt & pepper to taste

  • Bottle of bbq sauce 

 

Steps:

  1. Mix 2 tablespoons worcestershire sauce with crushed garlic and a cup of beef stock. Place roast in pan and pour mixture over top.

  2. Bake, covered, in 275 degree (140C) oven for 4-5 hours until fork tender. Or use a slow cooker.

  3. Remove roast from oven when cooked and tender, and use two forks to shred the meat. Season with salt and pepper and add enough juice and bbq sauce to the meat to make it moist.

  4. Put back in oven for 15 minutes until warmed though and bubbling. 

  5. Spoon onto fresh rolls and serve with additional bbq sauce on the side. 

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