Lithuania

Rugine Duona (Rye Bread)

-2 C. milk, scalded
-2 Tbsp butter
-2 Tbsp sugar
-1 tsp salt
-1/2 C. lukewarm water
-1 pkg active dry yeast
-4 C. dark rye flour
-2 1/2 C. whole wheat flour
-2 Tbsp caraway seeds (optional)
-1 large beaten egg white


1) In a large bowl or stand mixer, add butter, sugar and salt. Pour in
scalded milk. Stir until cool.
2) Dissolve yeast in the warm water. Add yeast mixture and 3 C. of the
rye flour to the milk mixture. Beat thoroughly, then beat in the
remaining rye flour (and caraway seeds, if using). Cover and let rise
until doubled.
3) Add the whole-wheat flour and knead until smooth. Rye doughs
typically are sticky so don't keep adding flour. Divide dough in half
and shape into 2 round or oblong loaves. Place on parchment-lined
pans. Cover with greased plastic wrap and let rise until doubled.
4) Brush loaves with beaten egg white. Heat oven to 450 degrees. Bake
15 minutes. Reduce heat to 350 degrees and bake 35-45 minutes longer
or until an instant-read thermometer registers 190 degrees. Turn out
onto a wire rack to cool completely.



Source: http://easteuropeanfood.about.com/od/lithuanianbreads/r/easydarkrye.htm

Hong Kong

Wonton Soup

-1/2 lb. boneless pork loin, coarsely chopped
-2 oz. shrimp, peeled and finely chopped
-1 tsp brown sugar
-1 Tbsp Chinese rice wine
-1 Tbsp light soy sauce
-1 tsp finely chopped green onion
-1 tsp chopped fresh ginger root
-24 wonton wrappers  
-3 C. chicken stock
-1/8 C. finely chopped green onion


1) In a large bowl, combine pork, shrimp, sugar, rice wine, soy sauce, 1 tsp chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2) Place about 1 tsp of filling in the center of each wonton wrapper. Moisten all 4 edges of wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. Keep covered with damp cloth until ready to boil.
3) Bring a pot of water to a boil. Drop wontons in, cooking 3-5 minutes until they float. Remove with a slotted spoon.
4) Heat chicken stock in a large pot. Drop cooked wontons in. When heated through, garnish with chopped green onion, and serve.



Source: http://allrecipes.com/recipe/wonton-soup/

Benin

Flan Au Citron

-1/2 C. sugar
-6 Tbs sugar
-1 tsp butter
-4 eggs
-3 C. milk
-1 Tbs cornstarch
-zest of 1 lemon


1) Heat together 3 Tbs. of sugar and 3 Tbs. water until golden brown.
Pour evenly into ramekins/flan molds.
2) Beat the eggs with the remaining 3 Tbs. sugar until thickened. Then
add the 1/2 C. sugar, milk, cornstarch, and lemon zest.
3) Mix well and pour into the ramekins. Place ramekins in a baking
dish, and fill dish with boiling water up to 2/3 height of ramekins.
4) Bake at 325 or 350 for 45 minutes, or until flan thickens and sets.
Allow to cool completely then serve.


Source: http://www.food.com/recipe/flan-au-citron-lemon-flan-456303

Vatican City

Panna Cotta
-1/3 C. skim milk
-1 (.25 oz) envelope unflavored gelatin
-2 1/2 C. heavy cream
-1/2 C. white sugar
-1 1/2 tsp vanilla extract
-fresh fruit, chocolate... other desired toppings...


1) Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2) In a saucepan, stir together the heavy cream and sugar, and set
over medium heat. Bring to a full boil, watching carefully, as the
cream will quickly rise to the top of the pan. Pour the gelatin and
milk into the cream, stirring until completely dissolved. Cook for one
minute, stirring constantly. Remove from heat, stir in the vanilla and
pour into six individual ramekin dishes.
3) Cool the ramekins uncovered at room temperature.
4) When cool, cover with plastic wrap, and refrigerate for at least 4
hours, but preferably overnight before serving.


Source: http://allrecipes.com/recipe/panna-cotta/Detail.aspx

Cote d'Ivoire

Poulet kedjenou

Preparation: 15 min
Cuisson : 30-40 mn Cooking time: 30-40 minutes


Ingrédients (pour 3-4 personnes) : Ingredients (for 3-4 people):
- 1 poulet entier - 1 whole chicken
- grosse aubergine - Large eggplant (optional)
- 1/2 courgette - 1 / 2 zucchini (optional)
- 3-4 tomates (facultatif car un peu plus long) - 3-4 tomatoes or 1 can of tomatoes
- 1 grosse boîte de tomates pelées - 1 cabbage
- 2 gousses d'ail - 2 cloves garlic
- 1 très gros oignon - 1 very large onion
- laurier (5-7 feuilles) – Herbs such as Laurel (5-7 sheets/optional)
- thym (attention à ne pas mettre de branchettes, désagréable !) - Thyme
- gimgembre (ingrédient très très important) - Ginger
- sel, poivre - Salt and pepper


- 2 cups stock (made with maggi known in Liberia as “Chicki soup)


Préparation : Preparation:


Beurrer jusqu'à mi-hauteur le fond d'une cocotte. Butter halfway up the bottom of a casserole.
Couper le poulet en morceaux (pilon, haut de cuisse, etc) et mettre dans une cocotte. Cut the chicken into
pieces (drumsticks, thighs, etc.) and place in a casserole.


Ebouillanter les tomates pour les &plucher, les couper en morceaux, couper (et éplucher ou non) les autres
légumes, tout ajouter dans la cocotte. Blanch the tomatoes for & Pluche, cut into pieces, cut (and peel or
not) other vegetables, all add to the casserole.


Hacher l'ail, ajouter. Chop garlic, add.
Ajouter les épices. Add spices.
Bien remuer, mettre sur feu moyen, remuer toutes les 5-10 mn. Stir well, place on medium heat, stirring
every 5-10 minutes.


En cours de cuisson, rajouter, au goût, du gingembre (normalement on en met beaucoup, c'est épicé) ainsi
que thym sel et poivre. During cooking, add to taste, ginger (normally we put many it spicy) and thyme salt
and pepper.



Serve with rice, Attieke (or couscous), or Fufu/Foutou (find recipes online)

Somalia

Somali Spiced Tea  (Shaah)

-3 cloves
-1 cinnamon stick, broken in half
-3 whole black peppers
-10 cardamom pods
-2 black tea bags
-4 C. water
-sugar to taste

1) With a mortar and pestle, lightly crush all the spices.
2) In a saucepan, combine the water and sugar and bring to a boil over
medium heat.
3) Add the crushed spices and continue to boil for a few more minutes.
4) Add the tea bags and continue to boil for 1 or 2 more minutes.
5) Strain the tea before serving.

Faroe Islands

Langoustine and Angel Hair

-1 pound angel hair pasta
-Salt
-1/4 C olive oil
-6 oz. pancetta, chopped
-1 med. red onion, peeled, cut in 1/2, and thinly sliced
-2 Tbsp minced garlic
-1/4 C dry white wine, optional
-1/2 tsp crushed red pepper
-1 1/2 Tbsp fresh lemon juice
-1 1/2 pounds langoustines
-1/4 C freshly chopped parsley leaves
-1 tsp finely grated fresh lemon zest, for garnish
-Freshly grated Parmesan, optional


1) In a large pot of salted water, cook the pasta until just al dente.
Drain and return to the pot. Cover to keep warm.
2) Meanwhile, in a large saute pan, heat the oil over medium-high
heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
3) To the oil in the pan, add the onions and cook, stirring, for 2
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the
wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and
cook, stirring, until the shellfish are pink and cooked through, about
5 minutes. Add the parsley and stir to combine.
4) Add the cooked pasta to the shellfish mixture and toss well to
combine. Cook until the pasta is heated through, about 1 minute.
5) Remove from the heat, add the lemon zest, and adjust the seasoning,
to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or
onto large plates, and serve immediately.



Source: http://www.foodnetwork.com/recipes/emeril-live/langoustine-and-angel-hair-recipe/index.html

Nigeria

Suya  (African kebabs)

-3 tsp roasted peanuts (I also have seen a few recipes that use
crunchy peanut butter instead. Changes the recipe, but still good.)
-2 tsp cayenne flakes
-1 tsp paprika
-1 tsp salt
-1/2 tsp ground ginger
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
-1 onion peeled and cut into chunks
-1 tomato cut into chunks
-1 green or red bell pepper, cleaned and cut into chunks (optional)

1)  Make the ground peanut powder: Remove shells and skins from
roasted peanuts, if necessary. Grind the peanuts into a fine powder
(briefly pound them in a mortar and pestle; crush them with a rolling
pin; or use a food processor). Be careful not to grind them into a
paste. If the peanut powder is oily, wrap it in absorbent paper (paper
towel) and squeeze for a minute or two.
2) Stir the spices into the powder, mixing well. For really spicy hot
suya, use more cayenne pepper; for a milder dish, substitute paprika
for some (or all) of the cayenne pepper. Divide the peanut-spice mix
into two parts, putting half in one bowl and half in another. Set one
bowl aside.
3) Dip and roll the meat in the other bowl of the peanut-spice mix,
making sure the meat is completely coated. Allow meat to marinate for
thirty minutes or more. (Get the outdoor grill going or preheat the
oven while you are waiting.)
4) Place the meat on skewers (alternating with the onion, tomato and
sweet pepper, if desired).
5) Broil in a hot oven, or grill over hot coals, until meat is done.
Serve remaining spice mix with meat. (Can accompany with rice, salad,
or plantains)


Source: http://www.nairaland.com/nigeria/topic-25475.0.html

Kyrgyzstan

Lagman

(a meat and noodle stew)

-1 lb. (beef, or mutton)
-butter
-16 oz. noodles (spaghetti, linguine, etc...)
-1/2 C. vegetable oil
-1 marinated red pepper
-2 onions
-2 med. carrots
-2 cloves garlic
-3 large green radishes
-1/2 tsp red pepper flakes
-2-3 tomatoes (or 3 Tbsp of tomato paste)

Directions:

1) Chop the meat into very small pieces and saute with butter and the
red pepper in a kazan or heavy-bottomed pot.
2) Chop onions, carrots, garlic, radishes and tomatoes.
3) After about 5-7 minutes add 1/3 cup of cold water to the meat. Bring it to a
boil and then add the onions, carrots, garlic, green radishes, and
tomatoes.
4) Cover and cook on low heat for 30 minutes.
5) Turn up the heat and stir for about 5 minutes. Add cold water
(depending on the number of people you are cooking for, approximately
1.5 to 2 cups per person) and bring to a boil again. Lower the heat
and cook for 30 minutes more.
6) In a separate pot prepare spaghetti or linguini noodles. Put the
pasta in bowls and cover with the sauce.
Note: This is often made with homemade noodles.

Source:

http://www.friendsofkyrgyzstan.org/kyrgyzstan/food.htm

São Tomé and Príncipe

Matata

(Clam and Peanut Stew)

Makes 8 servings

-1 C. onions, finely chopped
-2 oz. olive oil
-4 cans chopped clams
-1 C. peanuts, finely chopped
-2 tomatoes, cut in small pieces
-1 Tbs salt
-1/2 tsp. black pepper
-1 tsp. crushed red pepper (you may not use it all, start with a small
amount and add gradually)
-1.5 lbs. fresh young spinach leaves
-2 C. white rice, cooked in 5 C. salted boiling water

1) In a 4-quart saucepan saute the onions in the olive oil until soft
but not brown.
2) Add clams, peanuts, tomatoes, salt, pepper, and crushed red pepper
(use discretion with the red pepper). Simmer gently for 30 minutes.
3) Add the spinach, cover tightly and, as soon as leaves have wilted,
Matata is ready to serve. Serve over rice.


Source: http://www.africa.upenn.edu/Cookbook/Mozambique.html#MATATA

Japan

Smoked Salmon & Asparagus Sushi Rolls  

(Maki-Zushi)

-6 Nori sheets
-2.5 C. sushi rice, cooked.
-2.5 C. cold water
-4 Tbs. rice vinegar
-3 Tbs. superfine sugar
-2 tsp salt
-Smoked salmon
-Asparagus
-Wasabi paste
-Pickled ginger, soy sauce for serving, if desired

Prep: After rice is cooked, let stand 10 minutes. Then combine rice
vinegar, sugar, and salt in small bowl until sugar dissolves. Drizzle
over rice. Mix together gently to coat the rice, then set aside until
room temperature. Toast each Nori sheet very lightly by passing back
and forth over a stove-top hot plate (do not let it burn).

1) Top each nori sheet with cooked sushi rice.
2) Cut 6 oz (180g) of smoked salmon into thin strips.
3) Lightly steam 12 trimmed asparagus spears, then refresh them in cold water.
4) Smear a small amount of wasabi in a horizontal line across the
middle of each rice-topped nori sheet and arrange equal amounts of
salmon and asparagus on top.
5) Roll the sushi up and cut into 1½-inch rounds to serve. Note: If
you do not have a bamboo mat, the best option is a clean dish towel
for rolling.

Source: http://www.mediterrasian.com/delicious_recipes_sushi.htm

Slovakia

Bryndzové Halušky 

(sheep cheese gnocchi) - the national dish of Slovakia


-2-3 potatoes, peeled and shredded
-1 egg
-4-5 Tbs flour
-3 tsp salt
-3-4 slices of bacon
-3.5 oz. sheep or goat cheese

1) Add egg, flour and 1 teaspoon of the salt to the shredded potatoes.
2) Prepare a dough which is not hard in texture - Add flour or water
to achieve the right consistency.
3) Boil water and add remaining 2 tsp salt.
4) Cut the dough into small pieces and throw in boiling water - make
sure the water is boiling. When the dumplings (halusky) are ready they
will float on the surface of the boiling water.
5)Pick up the halusky from the boiling water with slotted spoon, keep warm.
6) Cut bacon into small pieces and fry.
7) When the bacon is fried, top the dumplings with the fried bacon and
cover with sheep or goat's cheese.

Poland

Faworki  

("Angel Wings", a popular Polish dessert, often served at
Easter or Christmas)

-5 egg yolks
-1/2 C. powdered sugar
-2 Tbs butter, brought to room temperature
-6 Tbs sour cream
-2 Tbs distilled white vinegar
-3 C. all-purpose flour
-1 C. oil for frying

1) Beat egg yolks and 2 Tbs. of the powdered sugar until white.
Continue beating while gradually adding sour cream, butter, and
vinegar.
2) Sift flour onto a board, add yolk mixture, and work ingredients
into dough. Knead vigorously 5-7 min., then beat with rolling-pin
about 10 min, until texture is silky. Roll out as thin as possible.
3) To form Faworki, cut a thinly rolled-out dough sheet into strips
and then cut them again into smaller pieces.
4) Make a slit in each piece and pull one end through it to create a bow.
5) Heat oil, and fry faworki in small batches so they can float
freely. (Faworki taste the best if fried on lard but vegetable oil
will work too.) Remove from oil, drain on paper towels.
6) Dust with powdered sugar and serve.

Here is a link for a youtube video, showing how to make them:
http://www.youtube.com/watch?v=sdqDzHaOjWU

Tajikstan

Non 

(Non is a flatbread served with virtually every meal.)

-1/2 C. warm water
-1 tsp sugar
-1 Tbsp dry yeast
-1 C. plain yogurt
-1 C. water
-1 Tbsp sea salt
-2 C. whole wheat flour
-2 1/2 to 3 1/2 C. unbleached all-purpose flour

Topping:
-2 Tbsp finely chopped shallot
-1 tsp salt
-Water for spritzing


1) Place 1/2 C. warm water in a large bowl, stir in sugar, then
sprinkle on yeast and stir to dissolve.
2) Place yogurt and one cup water in a saucepan, stir to mix, then
place over medium heat, stirring occasionally, until lukewarm.
3) Add the yogurt mixture to the yeast and water mixture and stir. Add
the whole wheat flour one cup at a time, stirring in one direction
only as you add the flour. Then stir one hundred times (for about one
minute) in the same direction to activate the gluten. Let this sponge
stand, covered, for 10 minutes or for as long as 2 hours.
4) Sprinkle 1 Tbsp salt over the sponge, then stir in unbleached flour
one cup at a time until dough is too stiff to stir. Turn it out onto a
lightly floured surface and knead for 10 minutes, until the dough
becomes smooth and elastic, incorporating more unbleached flour as
necessary to prevent dough from sticking.
5) Rinse out, wipe and lightly oil your bread bowl. Add the dough,
cover with plastic wrap, and let rise until doubled in volume,
approximately 1 1/2 hours.
6) Position a rack in the top third of your oven, place baking stone or baking sheets in oven to preheat. Preheat the oven to 500 degrees F.
7) Gently punch down the dough and turn out onto a lightly floured
surface. If you have time, let rest, covered, for 10 minutes. Place
shallots and remaining salt beside your work surface, together with a
bowl of lukewarm water. Divide dough into 8 equal pieces. Using
lightly floured hands, press each piece into a 3 to 4-inch round. Work
with one round at a time, leaving the others covered at the back of
your work surface. Working on a lightly floured surface, roll out to a
6-inch round. With a fork or bread stamp, or the edge of a wire whisk,
stamp a 1 1/2-inch diameter circle at the center of the bread
thoroughly, to flatten and pierce it (to prevent it from rising).
Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a
pinch of salt, and a sprinkle of water.
8) Quickly roll out and prepare one, two, or three more breads
(depending on the size of your oven), then transfer prepared breads to the preheated 
stone or baking sheets in the oven. Begin shaping your next breads
as the first batch is baking. Let bake for approximately 5 minutes, or
until lightly golden; you can also let breads brown to a deeper hue by
leaving them in for 7 to 8 minutes. Use a long-handled spatula to
remove from the oven. Place on a rack to cool, then stack and wrap
loosely in a cotton cloth to keep soft and warm. Shape and bake
remaining breads in the same way.