International Cuisine
Recipes & Food From Around the World
World cuisine...
In North America, we have not only brought the traditional Old World (English, French, Spanish) recipes with us, we have added those of Native Americans, China, Italy and the entire World...
Worldwide Recipes...
The Recipes and Foods of Russia
Ever wondered in a Russian restaurant and got amazed by the amount of calories that each dish contained? Or, maybe, thought why do these Russians eat that vegetable soup with meat, then pasta with meat and then have that sugar-rich drink with plenty of fruit? Read on, for we are about to tell you where the Russian food is coming from and, most importantly, why is it this way.
For starters, let's remember that Russia, aside from being a land of Tsars, Bolsheviks, Revolution, Perestroika and Sputnik is a vast amounts of land. It's so big it takes almost 1/6th of total surface of all land on Earth. Apparently, the climate there isn't always friendly. In fact, most of the Russia's land experiences cold weather approximately 7 - 8 months in a year. Which doesn't leave much for warm-loving crops, animals and other growing or running food that one can procure.
Such conditions required that prepared food has to be easily preserved and provided enough energy for people to survive during long cold months when procurement of food was hard or not possible. This has led to dishes like "borsh" - heavy vegetable soup with cabbage, beet and, in some recipes, small pieces of meat, "okroshka" - another heavy soup based on kvas or kefir with (varying from recipe to recipe) pre-boiled eggs, cucumbers, potato, small cubes of meat, onions and a number of additional ingredients or ever famous "pelmeni" (aka ravioli) - a nice little pack of meat (proteins) and dough (carbs, fiber) that is very easy to prepare and consume.
It has also created a number of dry snacks, that are well preserved and usually consumed together with some sort of alcoholic drink (beer, vodka, "samogon") as those too provide high energy boost and produce sense of warmness, necessary during cold times.
Most of traditional Russian meals are not spicy. However, being such a vast land, Russia inevitably happen to be the place where East and West would cross their paths. Roads from Asia lead to Europe - all the way through Russian spaces. Apparently, getting spices and other condiments, not custom to original Russian foods, was much easier business for cooks in Russia, than it was for Europeans. The fact that this land had been a place of many crossroads also explains why Russian food has meals similar to those in many different countries. For example, Russian vareniki or pelmeni are very similar to ravioli from the West and dumplings from East.
The energy volume of Russian meals have been, so far, rarely superseded. Traditional Russian bread and milk breakfast is hardly anywhere near (calorie-wise) to any other breakfast - weather European or Asian. Russian "vareniki" or "pelmeni" with traditional sour cream are a killer meal that is quite heavy on proteins, carbs and fat.
Here is one example of a full Russian Dinner:
First course is, of course, borsh with garlic bread cakes. Don't mind the after-smell, it's just tasty. Second course is a famous chicken Kiev cutlet with fried or mashed potatoes. Alternatively, you can have pelmeni with sour cream, butter or vinegar (some people do find it tasty). Side dishes must include sour cabbage, pickles or pickled tomatoes. Add vodka to the taste. Then you can either have hot tea again, kvas or compot (recommended) - a drink that's heavy on a fruit juice and sugar. For hot weather dinner you may want to start with okroshka - a cold vegetable soup based on mix of sour cream and water (some people use kvas instead, but this practice is questionable). There is also a so called cold borsh, but okroshka is just much better tasting. Second course should consist of either golubci (mix of meat and rice rolled into cabbage leaves and stewed) or stuffed peppers or stewed meatballs with fried or mashed potatoes. Side dishes may include same sour cabbage, vinegret, fresh or pickled vegetables or salad. And finally, for the third course, you can have same compot, fruit juice or mors, jelly drink (kisel) or hot tea.
The Recipes and Foods of Egypt
Egypt is a country bordering the Mediterranean that straddles the continents of Africa and Asia. It is an ancient land, with a civilisation extending back at least 8000 years. Originally Egypt was called km.t, an Egyptian word meaning 'the Black land' and named after the black fertile silts deposited by the Nile river upon it's banks after the seasonal floods. These black silts make the banks of the Nile extremely fertile and they are the reason for the establishment and development o the Egyptian civilization.
Egyptian cuisine is very diverse, reflecting the country's long history and it's position as the bridge between Africa and Arabia. The fertile plains of the Nile made Egypt a major producer of grains and grains, beans (especially broad [fava] beans), fruit and fish have long been staples of the diet. Traditionally meat was considered a luxury and typically tends to be used to flavour a meal. Honey was the traditional sweetener and is still used in many Egyptian pastries and desserts.
Below are two classic Egyptian recipes:
Fool Medames
Ingredients:
450g dried broad (fava) beans or pink beans
90g red lentils
3 tbsp lemon juice
60ml olive oil
1/2 tsp ground cumin
100g spring onions, chopped
salt and black pepper to taste
Method: Sort through and rinse the beans then place in a large saucepan and add lightly-salted water to cover. Bring to the boil, then reduce to a simmer and cover and cook on low heat for 2½ hours. If needed top-up the water to ensure that the beans are covered at all times. Add the lentils, cover and simmer for a further 30 minutes, until both the lentils and the beans are tender and the mixture has thickened. Stir-in the lemon juice, olive oil, cumin, salt and freshly-ground black pepper. Tip into a serving bowl and garnish with the chopped spring onions.
Koushry (Rice and Lentil Stew)
Ingredients:
180g dark lentils
180g long-grain rice
1 tsp salt
3 medium onions, chopped
2 tbsp oil
Method:
Place the rice and lentils in separate pans. then add just enough boiling water to the lentils to cover and add 400ml water to the rice. Bring both pans to a simmer and cook over low heat for 20 minutes.
Drain and combine the rice and lentils in a single pan. Season with salt and add 120ml boiling water. Cover and simmer for a further 20 minutes, until both the rice and the lentils are tender. Meanwhile, fry the onions until golden brown. Stir into the rice and lentil mixture before serving.
The Recipes and Foods of Tunisia
Below, two classic Tunisian recipes are presented:
Tunisian Scented Couscous with Vegetables
For the Couscous:
450g couscous
360ml vegetable stock
1 tsp black mustard seeds
2 tbsp olive oil
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cumin
1/2 tsp freshly-ground black pepper
1/4 tsp ground cardamom
1/4 tsp ground fennel seeds
1 tsp salt
3cm length ginger, finely grated
2 garlic cloves, finely chopped
1/8 tsp ground turmeric
For the Vegetables:
2 medium potatoes, peeled, cubed and cooked
1 leek, finely shredded and blanched
1 large tomato, diced
1 large courgette (zucchini), diced
4 tbsp tomato purée
2 tsp harissa (or to taste) oil, for frying
Add the stock o a pan and keep hot on a low flame. Meanwhile, add the olive oil to a pan. When hot stir-in the mustard seeds and fry until they begin to splutter and pop. Add the cinnamon, cloves, cumin, black pepper, cardamom, fennel seeds, ginger, cloves and garlic to the oil and stir to combine. Stir-fry for about 30 seconds then add the couscous and stir to coat in the aromatic oil. Stir-in the salt and hot stock, take the pan off the heat and set aside to finish cooking.
As the couscous cooks add oil to a pan. Stir-in the courgette and fry for 3 minutes then add the leek and potatoes and fry for 3 minutes more, or until the courgettes and potatoes begin to turn a golden brown. Add the tomato and tomato purée and harissa along with 60ml water. Bring to a brisk simmer and cook for 5 minutes.
Fluff the couscous with a fork, turn onto a serving plate and arrange the vegetables on top. Serve immediately.
Almond and Sesame Pastries
150g sugar
300ml water
1 tbsp lemon juice
2 tsp orange flower water
225g blanched almonds, toasted and ground
1 tbsp (level) finely-grated orange zest
1 1/2 tsp ground cinnamon
120g filo (phyllo) pastry
extra-virgin olive oil, for brushing
lightly toasted sesame seeds, to decorate
Combine 120g of the sugar and water in a pan and heat gently until the sugar has dissolved. Add the lemon juice and bring to a simmer. Continue cooking until the mixture is thick and syrupy then take off the heat and stir-in the orange flower water then set aside to cool.
Meanwhile, combine the remaining sugar, ground almonds, orange zest and cinnamon in a bowl and knead together to form a paste (the heat from your hands will release oils from the almonds which will aid this process.
When the syrup is cold, take one sheet of filo pastry (keep the remainder covered with a damp cloth) and brush one side with olive oil. Cut the pastry sheet lengthways into 3 strips then add a small tablespoon of the almond filling at the base of each strip. Fold the exposed sides over the filling then roll the pastry up along its entire length. Brush the exposed end with oil then fold over and press down to seal. Brush the pastry all over with oil then set on a greased baking tray.
Repeat the process above with all the remaining pastry and filling. Transfer the baking tray to an oven pre-heated 180°C and bake for between 15 and 20 minutes, or until crisp and golden brown.
Whilst the pastries are baking heat the syrup through. When the pastries are done allow to cool until you can handle them then dip each one in the heated syrup then set aside on a plate, sprinkle liberally with sesame seeds and allow to cool completely before serving.
The Recipes and Foods of Sudan
As might be expected, the cuisine of Sudan is as diverse as the population. Wheat and seafood tend to predominate in the north and plantains are a staple in the east.
Freshwater fish is more common in the south, where the cuisine is much more similar to that of neighbouring Ethiopia.
Below, two classic Sudanese dishes are presented.
Sudanese Pasta Bake
Ingredients:
250g pasta
100g grated cheese
2 tbsp ketchup
1 tbsp butter
1 tbsp tomato paste
1 green pepper, chopped
1 pinch salt
Method: Boil the pasta in water until just tender (about 20 minutes). Drain and place in a baking dish then stir-in the butter, tomato paste and green pepper. Add a pinch of salt. Mix the grated cheese and ketchup together and sprinkle over the top of the dish. Bake in an oven pre-heated to 180°C until the dish is crispy.
This is a very common accompaniment in the north and east of Sudan
Khoodra Mafrooka (Meat with Spinach Sauce)
Ingredients:
250g beef or chicken, sliced
2 onions, chopped
2 tbsp oil
1 tsp salt
1 large bunch of spinach leaves, chopped
1/4 tsp bicarbonate of soda
10 garlic cloves, crushed
1 tsp ground black pepper
Method: Add the onions and meat to a pan along with the oil. Fry for about 5 minutes. When all the meat juices have evaporated add 1l water, cover and continue to cook until the meat is tender. Take out the meat at this point and fry in oil for a few minutes on each side.
Add the spinach and bicarbonate of soda to the broth and cook for 30 minutes. Allow to blend sporadically and blend to a paste then place back in the pan, add the garlic and pepper, stir and cook until heated through. Pour the sauce over the meat and serve. Typically, this is served with Gorraasa, a wheat flour pancake, but also goes well with pasta bake.
The Recipes and Foods of Morocco
The country, like most of North Africa was originally Berber, became Arabic and was subsequently a Spanish and then a French colony. As a result the cuisine of Morocco is extremely diverse and great use is made of saffron, ginger, walnuts and almonds.
Couscous is the national staple and is typically served with stews made of fish, chicken, meat and vegetables. Moroccan cuisine also ranks as one of the World's great cuisines.
Below are two classic Moroccan recipes:
Chicken with Tomatoes and Honey
Ingredients:
3 whole chicken breasts on the bone (with their skin), split in two
2 onions, peeled and finely chopped
6 garlic cloves
1 cinnamon stick
1/2 tsp ground ginger
generous pinch of saffron
2kg very ripe tomatoes, blanched, peeled, and roughly chopped
1 heaped tbsp dark honey
juice of 1 lemon
salt and black pepper
olive oil for frying
Method: Heat the olive oil in a large frying pan and use to brown the chicken breasts all over. Remove the chicken from the pan and set aside. Tip the onions to the pan and fry until golden before adding the garlic and spices (except the saffron). Fry for 2 minutes then add the chopped tomatoes and season liberally.
Continue cooking over high heat until the tomatoes break down and release their juices. At this point reduce the heat and return the chicken to the pan. Reduce the heat to the merest simmer and continue cooking for about an hour, or until the meat is completely tender. Remove the chicken at this point and transfer to a warmed serving dish.
Continue cooking the sauce until it begins to caramelize and thicken then crumble-in the saffron, add the lemon juice and honey. Allow the sauce to cook for a further five minutes, stirring constantly. Adjust the seasonings, pour the sauce over the chicken and serve.
Moroccan Harost Balls with Dates, Sultanas and Nuts
Ingredients:
400g pitted dates
100g Sultanas
100g raisins
100g walnuts
1-2 tbsp sweet red wine
Method:
Add the dates, raisins and walnuts to a food processor and process until the mixture is finely chopped and begins to stick together. Add enough of the sweet red wine to form a sticky mass.
Line a baking sheet with greaseproof pager and drop slightly-rounded teaspoonfuls of the mixture onto the lined sheet. Roll each mixture round into hazelnut-sized balls with moistened palms.
Place in the refrigerator and allow to cool for at least 3 hours, or until the balls are firm.
The Recipes and Foods of Algeria
Along with Tunisia and Morocco it is part of the Maghreb region of North Africa and shares considerable culinary overlap with its two closest neighbours. As might be expected from a Mediterranean country fish and seafood form a significant portion of the diet, though the country's Berber history is also evident in its traditional lamb-based dishes.
Historically, Algerian cuisine is a melange of the various influences on the country and it's possible to see Berber, Arab, Turkish, and French traditions within this country's diverse cuisine.
Below are two classic Algerian dishes:
Algerian Fish Soup
Ingredients:
1 tbsp olive oil
1 large red onion
3 garlic cloves
300g whole tomatoes (tinned)
1 tsp paprika
pinch of saffron
salt and black pepper to taste
2 large potatoes, cubed
3 celery sticks, diced
2l chicken stock
900g firm white fish cut into steaks
Heat the oil in a large frying pan and fry the onion until translucent. Add the garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add the spices, potatoes, and broth, bring to a boil, reduce to a simmer and cook for 10 minutes. Add the fish and continue to cook until the fish flakes easily with a fork. Allow the soup to cool a little, purée in a blender then return to the pan and simmer for a further 10 minutes to heat thoroughly.
Serve in soup bowls garnished with chopped coriander.
Chicken and Olive Stew
Ingredients:
900g chicken breasts, skinned and cubed
1 tbsp ghee (or butter)
4 garlic cloves, finely chopped
1 tsp saffron, crumbled
1 bunch coriander (cilantro), finely chopped
225g Greek Kalamata olives, pitted
juice of 1 lemon
salt and freshly-ground black pepper, to taste
Method: Add the oil to a pan and use to cook the chicken for about 10 minutes, or until browned on all sides. Now stir-in the garlic and spices and fry for a further 10 minutes, stirring frequently to ensure that the chicken is coated in the spices.
Add 250ml water and bring to a boil. Reduce to a simmer and cook for about 25 minutes, or until the chicken is completely tender. Finally stir-in the olives and lemon juice and simmer for a further 8 minutes. Season with salt and black pepper and serve hot over couscous or rice.
I hope that article has given you a brief introduction to Algerian cuisine and that you are know keen to find out more about Algerian cookery.
The Recipes and Food of Libya
Traditionally, the population of Libya have been nomadic herders and this is reflected in the country's cuisine. Indeed, though it borders the Mediterranean fish does not feature that highly in the Libyan diet and of the Mediterranean nations meat (especially lamb) features more in Libyan cookery than just about any other cuisine.
The Arabic influence is clear in the country's pastries, spice blends and salads which also share much in common with Libya's North African neighbours. There is a very vibrant cuisine which deserves to be much better known.
Here I present two classic Libyan dishes as exemplars of Libyan cookery.
Libyan Deep-fried Lamb
Ingredients:
6 lamb leg steaks, halved
1/2 tsp turmeric
1 garlic clove, grated
1 egg, beaten
1/2 tsp freshly-ground black pepper
1/2 tsp salt
juice of 1 lemon
300g breadcrumbs
oil for deep frying
Method:
Combine the lemon juice, salt and spices in a bowl then add the lamb pieces and toss to combine. Set aside to marinate for 10 minutes then remove the lamb before beating the egg in to the marinade. Return the lamb to the bowl then cover and refrigerate for 80 minutes.
When the lamb is has marinated long enough heat oil in your deep fryer or to a depth of 6cm in a wok or large pan. When the oil is hot remove the lamb from the marinade and roll in the breadcrumbs to coat evenly. Add to the hot oil and fry until browned and cooked through (about 10 to 20 minutes depending on the size of the steaks and how well done you want the meat).
Libyan Olive Salad
Ingredients:
200g black olives
200g green olives
juice of 1 lemon
2 tbsp parsley, chopped
1 tsp paprika
1/4 tsp chilli powder
1 garlic clove, crushed
1/2 tsp ground cumin
2 tbsp olive oil
Method:
Mix the oil with the cumin, chilli powder, paprika, garlic and lemon juice. Add the olives to the bowl and stir to ensure that they are evenly coated with the dressing.
Chill the salad in the fridge and serve. This can be used as either an accompaniment or as one dish in the traditional North African selection of starters or mezzes.
I hope these recipes have piqued your interest in Libyan cuisine and that you are now ready to learn more about Libyan cookery.
The Recipes and Foods of Ethiopia
Ethiopia, officially the Federal Democratic Republic of Ethiopia, is one of the world's oldest nations. It is also the second oldest country to become officially Christian and 61% of the population are Christian today. Its capital, Addis Abbaba is also the headquarters for the African Union.
The country is also very diverse in terms of terrain ranging from the high Semien and Bale mountain ranges to one of the lowest regions on the continent, the Danakil depression. There are also deserts along the eastern border and tropical forests to the south.
Ethiopian cuisine, like the country's population is very diverse. Yet, almost uniquely to Africa it's also almost wholly native. Indeed, Ethiopian cuisine is one of the most unique of all international cuisines and the local spice mix, berbere, predominates and is used in almost every dish.
Most meals are based on the local flat bread, Indera (recipe below) which is typically torn and used to scoop the main stew dish from a communal vessel.
Below is a recipe for Injera and a classic Ethiopian stew to accompany it.
Injera Recipe
Ingredients:
380g un-bleached while flour
100g self-raising flour
50g whole-wheat bread flour
1 packet dry yeast
600ml warm water
1/2 tsp baking soda
1/2 tsp salt
Method:
Combine all the flour and the yeast in a large bowl. Add the warm water and combine until you have a smooth, fairly thin, batter. Let the mixture stand for a full three days at room temperature stirring once a day. (it should noticeably bubble and rise.)
When ready to make the Injera add the baking soda and salt and let the batter sit for 15 minutes. Heat a small non-stick (about 22cm) frying pan to the point where a drop of water bounces on the pan's surface. Then take about 160ml of the batter and pour it quickly into the pan. Swirl the pan so that the entire bottom is evenly coated. Return immediately to the heat.
When all the moisture has evaporated and lots of 'eyes' have appeared on the surface remove the injera. (This bread is cooked on only one side and it should not be browned). Allow the injera to cool then stack them as you go along.
If the first bread is undercooked, add a little less mixture to the pan and cook for a little longer. Make sure, however, that you do not over-cook as you should be able to roll injera up.
Siga Wot (Ethiopian Beef Stew)
Ingredients:
3 large onions, chopped
3 tbsp corn oil
3 tbsp chilli chow-chow
3 tbsp tomato paste
1 tsp salt (or to taste)
500ml water
650g stewing steak, cut into 1.5cm cubes
Method:
Fry the onions in a dry pan over medium heat until they soften (about 4 minutes) then add the oil and fry for 1 minute. Add the chow-chow and the tomato paste and continue to fry for a minute. Add a quarter of the water and the salt. Stir to combine then add the beef cubes and the remaining water. Cover the pan and allow to simmer for 45 minutes (or until the beef is tender). Serve warm spooned over white rice or with injera.
I hope that you enjoy these Ethiopian recipes, part of a traditional Ethiopian meal, and that you now want to learn more about Ethiopian cuisine.
SPECIAL GUEST ARTICLE: The Medieval Age --
Medieval Foods and Recipes
When we think of Medieval food we tend to think of bland foods such as porridge and gruel and turnips, lots of turnips, all washed down with plenty of ale or mead. And whilst this image is, to an extent, correct a lot of what we envisage is influenced by the movies. What must be remembered is that the Medieval age extends from the 5th to the 16th centuries. Essentially from the fall of Rome to the Tudor age and foods along with cooking methods developed dramatically during this time.
Certainly, if you were a peasant at the beginning of the Medieval period your diet would have been limited. For most of the time you would have been working the fields for your lord and the remainder of the time you would have been working your own plot of land to feed your family. However, after the black death the population crashed and new land became available to everyone so the lot of the poorest improved considerably.
As a result later Medieval fare became more varied and much better in quality. The crusades also brought new spices to Europe and, reading through Medieval cookbooks it's amazing just how highly spiced the dishes were.
The Medieval age is also the age of the beginnings of the true cookbook. We have several example across the great houses of Europe. It's also the age of the first 'superchefs' where chefs came to prominence in the royal kitchens and scribes were set to write down what the chefs did and how the dishes were created.
It should also be noted that much of what was eaten was dictated by the church and over half the days in the year were meat-less or 'fish' days. As a result almost everyone was fed-up of eating fish and new and interesting methods were always being devised to serve these fish dishes. Another thing to remember is that a lot of the carbohydrate staples we are used to today (potatoes etc) hadn't been discovered yet. As a result wheat, barley, oats and rice were the staples and these were often made into gruels or pottages with almond milk. Bread was also very important and often the bread was used as a plate substitute. Though, for the poor they ate with a spoon off a wooden plank.
Pies also rose to importance as a source of both meat and carbohydrate and very elaborate pies were designed for formal meals.
The recipe below is for a classic sweet and sour fish dish of the period:
Medieval Sweet and Sour Fish
6 firm white fish steaks
olive oil for frying
500ml dry red wine vinegar
4 tbsp honey
1 onion, finely chopped
1/2 tsp ground mace
1/2 tsp ground cloves
1 tsp ground cubeb pepper
Gently poach the fish in water or milk until it just flakes with a fork then drain well and set aside. Meanwhile, combine the red wine vinegar, honey, onion and spices in a large pan. Bring to a simmer and taste for sweetness (add more honey if needed). Continue cooking for about 12 minutes, or until the onions are completely soft.
Add a little olive oil to a frying pan and use to fry the poached fish on both sides, until crisp and lightly browned. Remove the fish from the oil and drain. Arrange in a shallow serving bowl and ladle the sauce over the top.
Serve hot with rice.
ABOUT THE AUTHOR: Dyfed Lloyd Evans runs the Celtnet Recipes website where you will find a large range of authentic Medieval recipes as well as hundreds of fish-based recipes gathered from all corners of the globe.
"Here you will find thousands of recipes, all catalogued and indexed. In addition you will have access to rcipe-related articles and the recipe discussion forums of this site."
THE TWENTY COOKBOOKS -- "Stop Wasting Time Searching for Generic Recipes on The Net! Save This Amazing Collection of Cookbooks to Your Computer and Instantly Access Thousands of Delicious Homemade Recipes Whenever You Want."
THE TWENTY COOKBOOKS
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Global Kitchen Homemade Soup Recipes
An international collection of some of the best homemade soups you've ever tasted. Enjoy these dishes as an appetizer or for a main course.
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Easy Chinese Style Cooking
Do you ever get that craving for your favorite Chinese dish, but it's too late to go out and eat or just not convenient? Well now you can satisfy that craving and make it yourself in the comfort of your own kitchen!
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Experience the finest cuisines the world has to offer...