As an amateur chef and lover of all things food, my experience at Global Day was akin to Christmas morning for a child. The majority of the pavilions had traditional snacks, sweets, and sips available for free or for a small donation, and by the end of the two-day event I was quite the full and happy person. They say gluttony is a sin, however, so as penance for my misdeeds, here are a few recipes for a selection of the various world cuisines I had the opportunity to taste last week. Bon appétit!
Egyptian Kushari
Ø 2 large chopped onions
Ø 4 cloves of minced garlic
Ø ¾ cup olive or vegetable oil
Ø ¾ cup uncooked long grain rice
Ø ¼ tsp red pepper
Ø 1 tsp cumin
Ø 1 can of tomato sauce
Ø ¾ cup brown lentils
Ø 4 cups water
Ø 1 cup elbow macaroni
Ø ½ cup white vinegar
Ø 1 cup of boiled chickpeas
Directions:
- In a large saucepan, put the lentils in water and bring it to a boil.
- Simmer over medium heat for 25 minutes then drain.
- Add new water to the lentils and then add the rice.
- Continue to simmer for 20 minutes more or until rice gets tender.
- Fill a separate saucepan with water, add a little bit of salt and bring to a boil.
- Add the macaroni to the boiling water and cook until it gets tender, then drain.
- Put some of the vegetable/Olive oil and heat it up in a pan then add the garlic and simmer until its color starts fading.
- Add the vinegar to garlic and bring it to boil.
- After the vinegar boils with garlic, add the tomato sauce and some salt and pepper to taste, then add the cumin. Bring the mix to boil on high heat, then lower heat after it boils.
- Put the rest of the oil, should be plenty, in another skillet and heat it up, then add the chopped slice onions and stir until it is brownish. Take it out of the oil and leave it aside.
- Take a little bit of the oil used with the onions and out it on the macaroni and stir it until the macaroni gets the onions flavor.
Serving:
To serve it like an Egyptian; here is how to do so.
(Please keep in mind that you can always mix all the layers)
- Put a layer of rice and lentils.
- A layer of macaroni.
- A layer of the special sauce.
- A layer of the boiled chickpeas.
- A layer of fried onions.
Recipe Source
| Ingredients: Donuts: 2 cups Flour 1 cup Plain Yogurt 1/4 teasp Yeast 1/4 teasp Salt Oil for deep frying Syrup: 1 1/2 cup of white sugar 1 cup water 1 teasp lemon juice Directions:
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For this recipe, please watch the following short video. Enjoy!
South Indian Chicken Biryani
Recipe Source
Ingredients:
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2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Directions:
- Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
- Marinate the chicken with this mixture and keep aside for 3-4 hours.
- Heat oil in a pan. Fry the onions until golden brown.
- Add the marinated chicken and cook for 10 minutes.
- Add 4 cups of water to the rice. Mix saffron in milk and add to it.
- Add cardamom powder. Add the chicken pieces.
- Pressure cook the rice. Mix gently.
- Garnish with green coriander leaves and serve hot.
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~MH
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