Guinea-Bissau

Moqueca de Peixe

(Braised Whole Fish)


-1 whole fish (about 1kg), cleaned and scaled 

-2 hot chillies 

-juice of 2 lemons 

-1 can of coconut milk 

-1 Tbsp tomato purée (mix with coconut milk)

-1 onion, sliced into rings

-1 green or red bell pepper, sliced

-salt, to taste 

-hot chilli powder, or freshly-ground black pepper, to taste 

1) Pound together a few hot chillies with a little salt and the lemon juice. Rub this mixture liberally over the fish and set aside to marinate in the refrigerator for 1 hour. 2) After 1 hour, remove the fish and transfer to a roasting pan. Arrange the onion rings and bell pepper strips over the top then pour in the coconut milk (mix with the tomato purée first). 

3) Cover with a lid or a sheet of kitchen foil, then transfer to an oven pre-heated to 180°C and bake for 40 minutes, or until the fish is tender (it will flake readily with a fork). When ready, carefully transfer the fish to a serving dish. 

4) Pour the coconut milk sauce over fish and accompany with white rice.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-moqueca-de-peixe
Copyright © celtnet

Bulgaria

Bulgarian Mish Mash(a traditional scramble with Feta)

-3 medium tomatoes, diced
-3 red peppers, diced
-1 onion, diced
-2-3 tablespoons vegetable oil
-200g feta cheese
-3 eggs
-chopped parsley
-salt and pepper to season


1) Heat the oil in a frying pan. add the onions, then the peppers and tomatoes, and cook for 3-5 minutes, stirring frequently. 
2) Add the cheese and eggs and cook, stirring, for another 2-3 minutes. Sprinkle with parsley and serve.


Source: http://www.altours-bg.com/Altours_files/top-20-bulgarian-recipes.htm

Jordan

Tabbouleh
(a very popular middle eastern appetizer/small plate/mezze)

-500g flat leaf parsley, finely chopped
-1 medium onion, finely chopped
-4 medium tomatoes, finely chopped
-salt to taste (up to 2 tsp)
-1/2 tsp cinnamon
-1/2 tsp black pepper
-juice of 3 lemons
-100g fine bulgur
-1 Tbsp mint, finely chopped
-1 C boiling water
-100g olive oil


1) Place bulgur in a bowl, add the boiling water and let soak for 15 minutes.
2) Put chopped parsley, mint, onions and tomatoes in a large bowl.
Add salt, pepper and cinammon.
Mix thoroughly.
3) Drain the bulgur and squeeze to remove all the excess water, add to the parsley mixture.
Finally, add lemon juice and olive oil and mix.


Source: http://www.iofbonehealth.org/recipes/parsley-salad