Jamaica

  

Jerk chicken with rice & peas

Ingredients

• 12 chicken thighs, bone in
• 1 lime, halved
• hot sauce, to serve (optional)

For the jerk marinade

• 1 big bunch spring onions, roughly chopped
• thumb-sized piece ginger, roughly chopped
• 3 garlic cloves
• ½ a small onion
• 3 scotch bonnet chillies, deseeded if you want less heat
• ½ tsp dried thyme, or 1 tbsp thyme leaves
• juice 1 lime
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 tbsp brown sugar
• 1 tbsp ground allspice

For the rice & peas

• 200g basmati rice
• 400g can coconut milk
• 1 bunch spring onions, sliced
• 2 large thyme sprigs
• 2 garlic cloves, finely chopped
• 1 tsp ground allspice
• 2 x 410g cans kidney beans, drained

Method

1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
2. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
3. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
4. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.
5. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
6. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

 done by: Nisa kahar

credit:   http://www.bbcgoodfood.com/recipes/2369635/jerk-chicken-with-rice-and-peas

Israel

Falafel

Ingredients        

• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Preparation 

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. 
           
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. 
           
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 
           
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. 
           
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water. 
           
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas

 done by: Nisa kahar



credit: http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755

Ireland

Soda Bread

Ingredients

• 4 cups all-purpose flour, plus extra for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest
• 1 cup dried currants

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature

done by: rabiatulht

credit: http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe.html

Iran

Persian Polow Rice



Ingredients:
500 grams long-grain rice or basmati
6 tablespoons cooking oil
1 tablespoon salt


Directions:
The preparation of polow (chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It is normally served with kababs or any of the main Persian dishes.

Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil.

Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.

Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.

done by: rabiatulht

credit: http://www.iranchamber.com/recipes/rice/polow.php

Greece

Lamb and Eggplant Maussaka

Ingredients

For Layer #1 ~ Eggplant & Potatoes
• 1 lg. eggplant
• 1 Tbl. salt
• 1 egg, beaten
• 1 cup Italian breadcrumbs
• 2 Tbl. olive oil
• 2 yukon potatoes
• 1 cup Parmesan cheese, grated
For Layer #2 ~ Meat Sauce
• 1 lb. ground lamb or beef
• 1 Tbl. olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ tsp. allspice
• ½ tsp. cinnamon
• ½ tsp. black pepper
• 1 tsp. dried oregano
• 1 Tbl. tomato paste
• ¼ cup red wine
• salt to taste
For Layer #3 ~ Bechamel Sauce
• 4 Tbl. butter
• ¼ cup flour
• 2 cups milk
• 2 egg yolks
• ⅛ tsp. nutmeg
• ½ tsp. salt, or more to taste
Instructions
For Layer #1 ~ Eggplant & Potatoes
1. Cut eggplant into ¼-inch thick slices, place in single layer in colander, sprinkle with salt and allow to drain for 30 minutes (during this time prepare the meat sauce). Rinse off salt then press slices between paper towels, removing as much excess moisture as possible. Dip each slice in beaten egg and then breadcrumbs. Pan fry slices in olive oil until browned on each side. Reserve.
2. Boil potatoes until just fork tender. Allow to cool. Remove skins, cut into ¼-inch thick slices. Reserve.
3. Grate Parmesan cheese and reserve.
For Layer #2 ~ Meat Sauce
1. In a 12-inch skillet over medium heat, saute onion in olive oil until translucent, add in garlic and saute another minute. Add in lamb and seasonings and cook until meat is cooked through. Add in tomato paste and wine, cook for an additional 5 minutes. Reserve.
For Layer #3 ~ Bechamel Sauce
1. In a medium heavy bottom sauce pan over medium-low heat, melt butter. Once completely melted whisk in flour until well blended. Slowly pour in milk, whisking continuously as the sauce will become very thick until all milk is incorporated. Increase the temperature to medium and add in the salt and nutmeg.
2. To temper the egg yolks so they won't scramble when added to the hot sauce, beat egg yolks in a separate bowl and add a ladle of sauce to the yolks WHILE whisking. Once combined pour egg mixture back into sauce and whisk well. Reduce the heat to the lowest temperature, do not allow to boil.
To assemble the Moussaka...
1. Preheat oven to 350 degrees. Coat an 11x7 or 9x9 pan with cooking spray.
2. Line the bottom of the pan with a single layer of potato slices, overlapping slightly. Top with a layer of eggplant slices, then add the meat sauce, top that with any additional eggplant slices. Sprinkle with half of the Parmesan cheese. Ladle the bechamel sauce generously on top, then sprinkle with remaining cheese.
3. Bake for 35 - 45 minutes until top is golden brown. Allow to rest at least 10 mnutes before serving.
                           

done by:rabiatulht


credit|: http://www.lemonythyme.com/moussaka-greek-eggplant-lasagna/

Ethiopia

Ethiopian ambasha bread



 Ingredients

1 tb active dry yeast                                                                                      

1/4 c Warm water                                                                                               

2 tb ground coriander                                                                                               

1 ts ground cardamom                                                                                               

1/2 ts white pepper

1 ts ground fenugreek

2 ts salt                       

1/3 c vegetable oil                       

1 1/4 c Lukewarm water

5 c unbleached flour

1 tb cayenne

2 tb oil

1/4 ts ground ginger                       

1 pn ground cloves

1/8 ts cinnamon

 How to make it

---

• Dissolve the yeast in warm water for 10 minutes.
• Add the coriander, cinnamon, white pepper, fenugreek,
• salt, oil and lukewarm water, and stir well.
• Slowly add the flour until a mass forms.
• On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a
• stickier dough than usual)
• Reserve a 1-inch piece of dough.
• With floured hands spread the dough out on an ungreased pizza pan. ( 12 to 16 inches )
• Using a sharp knife, score the dough in a design similar to
• the spokes of a bicycle wheel.
• Place the reserved ball of dough in the center of the scored dough.
• Cover and let rise one hour.
• Bake at 350F until golden brown. ( 45 to 60 mins )
• Combine the topping ingredients in a small bowl.
• While still warm brush the bread with topping.
• Yield: 1 bread

done by: Nisa kahar
credit: http://www.grouprecipes.com/53122/ethiopian-ambasha-bread.html
 

Belgium

The Bestest Belgian Waffles

Ingredients

• 2 cups All-purpose Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/4 cup Sugar
• 1-1/2 cup Milk
• 2 whole Egg Yolks
• 1 Tablespoon Vanilla Extract
• 1 teaspoon (additional) Vanilla Extract
• 1 stick (1/2 Cup) Salted Butter, Melted
• 4 whole Egg Whites

Preparation Instructions

Preheat the waffle iron to the regular setting.

Sift together the flour, baking powder, salt, and sugar in a bowl.

In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.

In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.

Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.

done by:rabiatulht

credit: http://thepioneerwoman.com/cooking/2014/02/waffles/