Need Authentic Recipes From Around The World?

Question

Can anyone pls share with me recipes that are native to yr country? Anything from main course to dessert. I prefer recipes from countries such as Russia, any African countries, Middle East, South Pacific & South America, but will appreciate submission from any other parts of the world too. Thanks in advance to all those who will be contributing. Pls state from which country yr recipe is.

Answer 1

MANSAF (Jordan)

Ingredients: -

4 kilos of lamb

1 Kilo of Whey

Margarine

2 Kilos of Egyptian Rice

Pine Nuts and Fried Almonds

Recipe: -

1- Whey is washed and soaked in water for an hour, then mashed with the blender moulinex, then dried out.

2- Meat is washed and put in a tray and soaked in water

3- Onion (chopped into squares) is added, then meat is boiled to be rather cooked.

4- Meat is removed and soup is taken.

5- Whey juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.

6- Meat is added and it is kept on fire until soup and meat are cooked well.

7- Rice is cooked, and then two or three Arabic loaves are put in the tray.

8- Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.

9- Mansaf is decorated with the pine nuts and almonds.

10- Mansaf is served with hot whey juice and sprayed on mansaf as wished.

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CHICKEN MANSAF

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)

4 - 6 servings

Preparation Instructions

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

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

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

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

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

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

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

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

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.

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

Serve warm accompanied by warmed pita bread.

Helpful Hints:

May also be made with lamb instead of, or in combination with chicken. Broth from cooking the meat may be used to cook the rice.

Answer 2

Rarotonga, Cook Islands, South Pacific

IKA MATA

Ingredients:

-fresh fish

-onions

-tomatoes

-lemons

-coconut- cream

Directions:

slice the fish into small cubes,

place in a bowl and marinade with juice from the lemons, (the juice must just cover the fish cubes)

once the lemon juice has soaked into the fish, the fish will turn to a white colour,

add finely chopped onions and tomatoes

mix well and pour over coconut cream

do not let the mixture get too cold as the coconut cream can become hard.

Note: optional vegetables such as cabbage, cucumbers, carrots, capsicums or celery can be used.

Top



POKE

Ingredients:

-1 cup of starch

-2 cups of pawpaw or -banana (mashed or pureed)

-sugar -- optional

-coconut cream

Directions:

mix fruit and starch to a smooth consistency

add 1/4 of a cup of coconut cream in fruit mixture and mix well

pour the fruit mixture into a greased backing dish and bake for half an hour or until cooked in a moderate oven

boil leftover coconut cream in a pot and remove from stove

cool the baked pudding and then dip spoonfuls into the boiled thickened coconut cream before putting into a dish

serve warm.

Top



POKE MANIOTA

Ingredients:

- 1 cup finely grated maniota (arrowroot) - juice drained

- 1 cup coconut cream

- sugar

Directions:

mix maniota and coconut cream to a smooth consistency, adding sugar to taste

pour the mixture into a greased baking dish and bake for about an hour or until cooked.

Alternative: cook the maniota using the 'poke' method

mix finely grated maniota and sugar (do not drain water)

place in a greased baking dish and bake in a moderate oven for about an hour or until cooked

heat coconut cream in a pot (do not boil), adding sugar if desired, then remove pot from stove

cool pudding, spoon it into a bowl and pour the coconut cream over it.

Answer 3

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Answer 4

Pad Thai From Thailand

4 teaspoons fish sauce

3 cloves garlic, minced

1/2 teaspoon ground dried chili pepper

ground pepper

1 shallot, minced

2 tablespoon sugar

2 tablespoon tamarind

1/2 package Thai rice noodles

2 tablespoon vegetable oil

1/2-1/4 lb shrimp Optional

1/2 banana flower Optional

1/3 cup tofu - extra firm Optional

1-1/2 cup Chinese chives - green Optional

2 tablespoons peanuts Optional

1-1/3 cup bean sprouts Optional

1 tablespoon preserved turnip Optional

Shrimp can be substituted or omitted.

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.

Voila!!!

Enjoy!!!

Answer 5

This is autentic South Indian ( Keralite food ) try

http://www.manoramaonline.com/cgi-bin/MM...