Georgia

Khachapuri 

2 1/2 C. flour
3/4 tsp salt
1 egg
3 Tbs vegetable oil
1/2 C. club soda, at room temperature (have more ready if needed)
12 Tbs unsalted butter, melted
1 recipe Cheese Filling (see below)

Cheese Filling:
10 oz. mozzarella cheese, grated
8 oz. feta cheese, crumbled
6 oz. cottage cheese
8 Tbs. unsalted butter, room temperature, cut into small pieces
1 egg
Salt to taste, if desired

1) Make filling: In a large bowl, combine all filling ingredients
except the salt and mix well. Taste and season with salt, if
necessary.
2) Sift flour and salt in a large bowl, then make a well in the
middle. Pour in the egg, oil, and club soda, stir into the flour,
adding more club soda, if necessary, to make a soft dough. Transfer
the dough to a floured board and knead until smooth and elastic, about
10 minutes. Shape the dough into a ball, cover with a kitchen towel,
and let stand for 1 hour.
3) Divide dough into four parts and shape each one into a ball. Cover,
and let stand for 15 minutes.
4) Preheat oven to 350 degrees F. Butter two large baking sheets.
5) On a floured surface, roll out one of the balls to an
1/8-inch-thick square. Brush the dough with some of the melted butter.
Dip your fingers in melted butter and pull the edges of the dough in
different directions, stretching it evenly until it is almost
transparently thin.  With a sharp knife, trim the edges of the dough
to form an even square. Fold the square in half, brush the surface
generously with melted butter, and fold in half again crosswise, to
form a smaller square. Adjust it as needed to be approximately 6 to 7
inches.
6) Brush the square with butter. Shape 1/4 of the filling into a ball
and place in the center of the square. Fold in the corners of the
square like an envelope. With your palm, flatten the pie so it is
about 1 inch thick. Brush the top with melted butter, and carefully
transfer to a prepared baking sheet.
7) Repeat steps 4 - 6 with the rest of the dough and filling.
8) Bake on center oven rack until golden brown; about 35 minutes. Serve warm.

Makes 4 pies, serves 8

Macedonia

Shopska Salad 

(this is an incredibly popular/traditional side dish or
appetizer, accompanying many a meal in Macedonia)

-1 cucumber, chopped
-1 tomato, chopped
-1 Tbsp. onion, chopped
-2 oz. feta cheese
-olive oil
-vinegar


1) Mix or layer chunks of tomato and cucumber in individual serving dishes.
2) Sprinkle onion pieces over cucumber mixture.
3) Grate feta cheese over vegetables.
4) Serve with oil and vinegar.

Cook Islands

Ika Mata 

(a very, very traditional snack/appetizer, similar to Mexican
Ceviche, or Fijian Kokoda)

*amounts of onions and tomatoes to taste

-2 lbs. fresh fish
-onions, finely chopped
-tomatoes, finely chopped
-several lemons - you'll need enough juice to barely cover all cubed fish
-6 oz. coconut- cream

1) Slice the fish into small cubes, place in a bowl and marinate with
the lemon juice until fish turns a white color.
2) Add finely chopped onions and tomatoes. Mix well and pour the
mixture over the coconut cream. Note: do not let the mixture get too
cold as the coconut cream can become hard. Serve.

Iraq

Tepsi Baytinijan 

(this is a very traditional/popular Iraqi casserole)

-2 large eggplants, peeled, stems removed, cut into 1" thick rounds
-2 large tomatoes, sliced
-1 large onion, peeled, sliced into 1" thick round slices
-6 garlic cloves, peeled and crushed
-1/3 kg ground beef
-2 medium potatoes, peeled, sliced into 1" thick round slices
-3 tablespoons tomato paste
-pepper
-salt
-corn oil

1) Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant
slices until each piece is light golden, then set aside. In the same
oil, lightly fry the potatoes- they don't have to cook all the way
through. Set aside. In the same pan, fry the onion, and set aside.
Drain the fried pieces on some paper towels.
2) Mix the ground beef, half of the crushed garlic, and salt and
pepper to taste. Make small meatballs and fry them. Set aside.
3) Mix about 2 1/2 cups of water with 3 Tbs of tomato paste, the
remainder of the crushed garlic, salt (about 3 teaspoons), and pepper
(preferably white pepper) and set aside.
4) In a baking dish, arrange the eggplant pieces so they slightly
overlap. On top of the eggplant, arrange the potato slices, then the
onion, then the slices of tomato on the very top. Arrange the
meatballs in between the tomato slices, spreading them evenly. Pour
the tomato paste mixture on top of all of this.
5) Bake in a pre-heated oven at 350 degrees, for 45-60 mins, be
careful not to burn.
6) Serve with Basmati rice, or Pita.

Equatorial Guinea

Guinean Avocado Sauce 

(this is a traditional sauce served with grilled fish)

-400ml beef stock
-400ml water
-1 hot chili, pounded to a paste
-1 tomato, chopped
-2 Tbs lemon juice
-2 large avocados, sliced thinly
-4 Tbs peanut butter

1) Bring the water and stock to a boil. Add all the ingredients except
the peanut butter. Reduce to simmering, let cook for 20 minutes.
2) Extract 6 Tbs of the broth, mix with the peanut butter and return
to the pot. Cook for a further 10 minutes.
3) Allow to cool and serve warm.

Finland

Lohikeitto (Creamy Salmon Soup)

-4 C water
-3 med. potatoes, pared and cut into 1/2-inch pieces
-2 med. onions, chopped
-1 tsp salt
-1/4 tsp white OR black pepper
-1 bay leaf
-2 lbs skinless salmon fillets, cut into 1-inch pieces
-1 C whipping cream
-Minced dill weed (optional)

1) Heat water, potatoes, onions, salt, pepper and bay leaf to boiling
in Dutch oven; reduce heat. Cover and simmer until potatoes are almost
tender, about 10 minutes.
2) Stir in salmon. Cover and simmer until fish flakes easily with
fork, about 5 minutes longer.
3) Remove bay leaf. Stir 1/2 cup of the soup liquid into whipping
cream. Gently stir cream mixture into the soup; heat through.
4) Sprinkle with dill weed.

Yields 6 servings.

Suriname

Bojo Cake
(this is a flour-less coconut and cassava cake. apparently you can
find frozen peeled cassava root at many Latin groceries)

-1/2 C golden raisins
-1/3 C rum
-1/2 lb peeled manioc root (with woody center removed)
-2 C grated coconut ((fresh or dried)
-1/3 C sugar
-1 tsp cinnamon
-2 eggs
-1/4 C coconut milk
-1 Tbsp vanilla
-2 tsp almond extract
-4 Tbsp butter, melted
-1 tsp salt
-Graham cracker pie crust (optional- NOT traditional!)

1) Soak the raisins in the rum (overnight if possible).
2) Preheat the oven to 325 degrees.
3) Butter a 9 inch round cake pan, or 9 inch square brownie pan, and
line bottom of pan with wax paper or parchment.
4) Finely grate the manioc root (easily done in a food processor).
Stir the coconut and grated manioc root together with the cinnamon and
sugar in a large bowl.
5) In a small bowl, whisk together the eggs, coconut milk, vanilla,
almond extract, and salt.
6) Stir the liquid ingredients into the coconut mixture. Stir in the
melted butter. Stir in the raisins and the rum.
7) Pour the batter into the prepared pan (or graham cracker crust if using).
8) Bake for 1 hour, until golden brown on top.
9) Run a knife around the edge of the pan while the cake is still
warm, then let cool in the pan.
10) Cut into small squares or slices and serve. This cake is delicious
warm or cold, with a dollop of whipped cream.

Mexico

Conchas (Mexican Sweet Bread)

-2 1/2 tsp yeast
-1/2 C warm water
-1/2 C evaporated milk
-3/8 C white sugar
-1 tsp salt
-1/3 C butter or margarine, melted
-1 egg
-4 C all-purpose flour
-1/2 tsp gr. cinnamon

Topping:
-2/3 C white sugar
-1/2 C butter or margarine
-1 C all-purpose flour
-2 tsp gr. cinnamon
-1 tsp vanilla extract

1) In a large bowl, stir together the yeast and warm water. Mix in the
milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the
flour. Gradually mix in the remaining flour, and 1/2 teaspoon
cinnamon. Turn the dough out onto a floured counter to knead as soon
as it pulls together enough.
2) Knead for 6 to 8 minutes, until smooth and elastic. Place in a
large greased bowl, and turn the dough to coat. Cover, and let rise in
a warm place until doubled, about 1 hour.
3) Make the topping while the dough rises. In a medium bowl, beat 2/3
cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour
until the mixture is the consistency of thick paste. Divide into two
parts, and place one part in a separate bowl. Mix cinnamon into one
half, and vanilla into the other half.
4) When the dough is done rising, cut into 12 even-sized pieces. Shape
into balls, and place on a greased cookie sheet, spacing about 3
inches apart. Divide each bowl of topping into 6 balls, and pat flat.
Place circles of topping on top of the dough balls patting down
lightly. Use a knife to cut grooves in the topping like a clam shell.
Cover and let rise until doubled, about 45 minutes.
5) Preheat the oven to 375 degrees F (190 degrees C). Bake for 20
minutes, or until lightly golden brown.

Estonia

Köömnekeeks (Estonian Caraway Tea Cakes)

-180g butter, melted and cooled
-2 large eggs
-170g caster sugar
-250g plain flour
-1 tsp baking powder
-pinch of salt
-2 Tbsp whole caraway seeds
-200ml buttermilk or sour milk

1) Lightly beat the eggs, add the sugar then beat together until the mixture is pale and thick. Stir in the buttermilk and beat to combine.
2) In a separate bowl combine the flour, baking powder, salt and caraway seeds. Gently fold in the egg mixture then add the melted butter. Pour the resultant batter into a 1l loaf tin that's been greased and lined.
3) Transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the cake is golden brown on top and a toothpick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely before slicing and serving.

Trinidad and Tobago

Trinidad Stewed Chicken

-1 (4 pound) whole chicken, cut into pieces
-3 Tbs finely chopped green onion
-3 Tbs chopped fresh cilantro
-1 tsp minced garlic
-1 tsp chopped onion
-1 tsp salt
-1/2 tsp ground black pepper
-1 Tbs vegetable oil
-1/4 C brown sugar
-1 C water
-1/2 C canned coconut milk (OR use chx broth for a lowfat, still
delicious version)
-1 tsp red pepper flakes (optional)
-2 Tbs ketchup
-1 Tbs butter

1) Put the green onions, garlic, onion, salt, pepper, and a little
water or vinegar in a blender/food processor, to achieve a paste-like
consistency. (may add hot peppers if desired)
2) Rub mixture on chicken, and marinate at LEAST 30 minutes--
preferably overnight!
3) Heat the vegetable oil in a deep pot over medium heat. Stir in the
sugar, and cook until the sugar has melted into a nice golden brown
syrup. Add the chicken pieces, and brown quickly while turning
continuously. Cover the pot, and let it cook for 2 minutes.
4) Pour in 1 cup of water, coconut milk (or chx broth) and pepper
flakes. Replace the lid, and cook over medium heat for 10 minutes.
5) Stir in the ketchup and butter. Continue cooking until chicken is
fork tender, 20 to 30 minutes. Taste and season with additional salt
and pepper if needed. Serve chicken with the sauce in the pot as a
gravy. Serve with rice.

Argentina

Meat Empanadas

-1/2 C. shortening
-2 onions, chopped
-1 lb. lean ground beef
-2 tsp Hungarian sweet paprika
-3/4 tsp hot paprika
-1/2 tsp crushed red pepper flakes
-1 tsp gr. cumin
-1 Tbsp distilled white vinegar
-1/4 C. raisins
-1/2 C. pitted green olives, chopped
-2 hard-cooked eggs, chopped
-salt to taste
-1 (17.5 ounce) package frozen puff pastry sheets, thawed; OR homemade empanada dough. Dough recipe follows the main recipe.

1) In a saute pan, melt the shortening and add the chopped onions.
Cook the onions until just before they begin to turn golden. Remove
from the heat and stir in the sweet paprika, hot paprika, crushed red
pepper flakes and salt to taste.
2) Spread the meat on a sieve and pour boiling water on it for partial
cooking (you don't want it FULLY cooked, or when you bake it it will
be over-done/dry). Allow meat to cool. Place meat in a dish. Add salt
to taste, cumin and vinegar. Mix and add the meat to the onion
mixture. Mix well and place on a flat dish to cool and harden.
3) Cut puff pastry dough into 10 round shells. Place a spoonful of the
meat mixture on each round; add some of the raisins, olives and hard
boiled egg. Avoid reaching the edges of the pastry with the filling
because its oiliness will prevent good sealing. Slightly wet the edge
of each pastry, fold in half, and stick edges together. The shape
should resemble that of a half-moon. You should have a 2/3 to 1/2 inch
flat edge of pastry to work with. Seal by twisting edge, step by step,
between thumb and index finger, making sure to add pressure before
releasing the pinch and moving on to the next.
4) Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a
parchment paper lined baking sheet. Be sure to prick each empanada
with a fork near the edge to allow steam to escape during baking.
Glaze with egg for shine and bake until golden, about 20 to 30
minutes.

HOMEMADE EMPANADA DOUGH:
-3 C. all-purpose flour
-1 egg, well beaten
-1 C. of lard
-4 Tbsp water

1) Mix the flour and lard togther.
2) Stir the egg into the flour and lard mixture. Mix it into a dough.
3) Begin to add the water slowly, one spoonful at a time. Continue
until you have a soft dough.
4) Knead the dough until it is soft and elasticy.
5) Let the dough sit for 25-35min.

Swaziland

Salada Pera de Abacate (Tomato and Avocado Salad)

-1 head iceberg lettuce, sliced into uniform 3/4" slices.
-2 tomatoes, sliced
-2 avocados, pitted and sliced
-2 Tbs lemon and herb dressing (see recipe)

1) Place one slice lettuce on each plate. Top with tomato slices, then avocado.
2) Top with lemon and herb dressing - recipe below (other salad
dressing may be substituted).

Lemon Herb Dressing:
-3 Tbs olive oil
-2 Tbs lemon juice
-2 Tbs parsley, chopped
-1 clove garlic, crushed

1) 'beat' ingredients until well mixed. serve over salad.

Kazakhstan

Salad Shalgam  (Radish Salad) 

-4 C. radishes, trimmed and thinly sliced
-2 C. red bell pepper, seeded and coarsely chopped
-2 C. carrots, peeled and cut into thin strips
-1 C. onions, halved and thinly sliced
-2 tsp. minced garlic

 Dressing
-1/4 C. vegetable oil
-1/4 C. wine vinegar
-1 tsp. sugar
-1/4 tsp. cayenne pepper
-1 tsp. salt

Prepare and combine the vegetables in a salad bowl. Whisk together the
dressing ingredients, pour over the salad, and mix well.

Sri Lanka

Kiribath (Milk Rice)

-1 C. short-grain rice
-2 C. water
-1 C. thick coconut milk
-salt to taste

Served with:
Lunu Miris

-1 cup peeled small/pearled red onions, peeled
-3-4 dried red chilies, OR 2-3 tbsp red chili powder (to taste)
-juice of a small lemon
-salt to taste

1) in a pan, OR rice cooker, add rice and water and cook until water
is almost completely absorbed.
2) add the coconut milk, and let cook a few more minutes until liquid
is mostly absorbed and rice is creamy and soft. taste for salt.
3) in a skillet, saute the onions and red chilies with a little salt
for a few seconds. (the purpose is so onions won't be quite so strong)
4) grind into a coarse paste with lemon juice
5) cool the rice well and press it down to level it in a dish. cut
into diamond shapes and serve with Lunu Miris.

Seychelles

Grilled Bourzwa (Red Snapper)


-1 large bourzwa (red snapper)
-100g onions
-20g garlic
-10g ginger
-10g bilimbi (green mango)
-12 small chiles (adjust quantity to taste)
-2 lemons
-a handful of flat-leaf parsley
-salt
-pepper


1) In a food processor, finely chop all ingredients except the lemon.
2) Slash the fish diagonally across body, and fill each slash with the
mixture. Season with salt and pepper and squeeze the lemons over the
fish. Let marinate for a minimum of 20 mins.
3) Grill the fish until brown and the skin is crisp.Serve with a
simple tomato salad and basmati rice.

NO RECIPES

Below is a list of countries for which I did not find a traditional recipe, or chose not to include one for various other reasons (or a close one, although I am aware I could have simply chosen a similar cuisine based on the country's history/history of cultural influence). Some of these countries/regions are uninhabited (or virtually uninhabited) by humans.

Glorioso Islands
Paracel Islands
South Georgia and The Sandwich Islands
Antarctica
Coral Sea Islands
Netherlands Antilles
Jan Mayen (Island)
French Southern and Antarctic Lands
Navassa Island
West Bank
Wake Island
Pitcairn Islands
Svalbard
Spratly Islands
Ashmore and Cartier Islands
Bouvet Island
Juan de Nova Island
Tokelau
Europe Island
Heard Island and McDonald Islands
British Indian Ocean Territory

Akrotiri & Dhekelia

Clipperton Island

Italy

 Margherita Pizza

(NOTE: This is the most popular pizza topping in Italy. Rumor has it
that the colors, tomato red, mozzarella
white, and basil green represent the Italian flag.)

-Pizza dough: store-bought or home-made. Enough for 2 (12-inch) pizzas.

Topping: NOTE--Topping is enough for 2 (12-inch) pizzas:

-1-1/2 cups canned San Marzano plum tomatoes, drained and coarsely chopped
-2 Tbs extra-virgin olive oil
-8 ounces fresh mozzarella cheese
-Salt to taste
-2 Tbs freshly grated parmesan cheese
-14 fresh basil leaves

1) Preheat oven to 500 degrees.
2) Spread the chopped tomatoes evenly on the rolled out pizza dough.
Sprinkle with a little salt.  Drizzle with olive oil.
3) Slide the dough into the oven and bake 10 minutes.
4) Remove the pizza from the oven and top with mozzarella and Parmesan.
5) Return to the oven and bake 5 minutes.
6) Remove, drizzle with a little more olive oil and spread basil on top.