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Balaleet

*Balaleet is apparently enjoyed both as a breakfast item, or as a dessert!


-4 oz. uncooked vermicelli noodles, divided
-8 Tbsp. butter (or clarified butter)
-¾ C. sugar
-2 Tbsp. gr. cardamom
-2 pinches saffron , diluted in 2 Tbsp. of rose water (or water)
-4 eggs, beaten
-Vegetable oil


1. In a pan, heat 2 Tbsp oil and add half of the raw vermicelli. Lightly fry the vermicelli noodles until they turn golden brown, about 5 minutes. Constantly stir with a wooden spoon, so the vermicelli do not burn.
Then add a large volume of water to boil the fried vermicelli. Once the water starts to boil, add the rest of raw vermicelli and cook for just 3 minutes. Drain vermicelli in a colander.
2. Add butter, cardamom, sugar and diluted saffron to the pan. Mix and heat until sugar is dissolved, about 6 to 8 minutes.
3. Add vermicelli back to the pan, mix and cook for an additional 2 minutes.
4. Heat 3 Tbsp. vegetable oil in a separate pan. Add the beaten eggs. Tilt the pan in order to spread the uncooked egg. When dry on top, flip the omelet over and cook for an additional minute.
Serve vermicelli with omelette on top.

Source: https://www.196flavors.com/united-arab-emirates-balaleet/

Anguilla

Pigeon Peas and Rice


-water
-juice of one lime
-1 C. rice
-1⁄4 tsp thyme
-1 Tbsp. butter
-1 dash hot pepper sauce
-6 oz. dried pigeon peas
-black pepper
-salt


1. Soak the peas overnight (alternately, you can boil them on the stove for about two hours). Drain and rinse the peas.
2. Add two cups of fresh water to the peas, then bring to a boil. Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat. Simmer until the liquid is absorbed (for about 20 minutes).
Add salt and pepper to taste.

*Some also will add corned beef or other meats to complement.

Source: https://www.food.com/recipe/pigeon-peas-and-rice-anguilla-467406#activity-feed

Chile

Pisco Sour

*a popular drink in Chile and Peru


-4 C. ice cubes
-1 C. pisco
-⅓ C. lemon juice
-⅓ C. white sugar
-1 egg white
-aromatic bitters


1. Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. 

2. Pour into two glasses and garnish with an additional dash of bitters.

Mali

Poulet Yassa

*a Senegalese recipe, very popular throughout Western Africa 


-1/2 C. peanut oil (or vegetable oil)
-3 boneless, skinless chicken breasts, cut in half horizontally to make thin, even fillets
-4 large yellow onions, roughly chopped
-8 Tbsp. lemon juice
-8 Tbsp. cider vinegar
-1 bay leaf
-4 cloves garlic, minced
-2 Tbsp. Dijon or stone-ground mustard
-1 jalapeño pepper, seeded and finely chopped (optional)
-1/2 tsp. cayenne pepper
-1/2 tsp. black pepper
-1 tsp. salt
-2 Tbsp. peanut or vegetable oil


1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large ziploc bag and marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
2. Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
3. Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
4. Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.

Source: https://thewanderlustkitchen.com/poulet-yassa-senegalese-chicken/

Afghanistan

Kabuli Pulao (Afghan Lamb Pilaf)


-200 ml vegetable oil, divided
-1 onion, chopped
-800g lamb leg or shoulder, on the bone, chopped into 6 cm pieces
-1 Tbsp crushed garlic
-2 Tbsp salt, divided
-2 litres water
-75 g white sugar  divided
-2 tsp garam masala, divided
-1½ tsp freshly ground cardamom, divided
-1 kg basmati rice, soaked in cold water for 4 hours or overnight
-250 g carrots, peeled and cut into batons
-75 g sultanas
-75 g mixed slivered almonds and pistachios, to garnish


1. Heat 50 ml of the oil in a large frying pan over medium-high heat and cook the onion for 6–8 minutes, or until golden. Add the lamb, garlic and 1 Tbsp of the salt and cook for 8–10 minutes, or until lamb is well browned on all sides. Add the water, reduce heat to low and cook, skimming surface occasionally, for 1½ hours, or until lamb is tender. Remove lamb from pan and set aside. Reserve the stock.

2. Place half of the sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 5–6 minutes or until sugar has caramelised. Carefully add 250 ml of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to a boil, then remove from heat and set aside.

3. Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and return to pan. Pour over the caramelised sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated.

4. Heat 1 Tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelised and glossy. Add the sultanas and cook for another 1 minute. Remove from the heat and stir in another pinch of cardamom. Set aside.

5. Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave covered for 10 minutes.

6. Remove lamb and spiced carrots, and mix rice well. To serve, cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot, then scatter with almonds and pistachios.

Source: https://www.sbs.com.au/food/recipes/afghan-lamb-pilaf-kabuli-pulao

Ecuador

Llapingachos (Stuffed Potato Patties)



-5 large Russet potatoes, about 3 lbs, peeled and cut in chunks
-2 Tbsp. sunflower or avocado oil
-½ C. finely chopped white onion
-2 tsp ground achiote
-1 C. grated quesillo or mozzarella cheese
-Salt to taste
-Salsa de Mani/Peanut sauce
-Tomato and onion curtido
-Avocado slices and lettuce leaves
-Fried eggs
-Grilled or fried chorizo or sausages
-Hot sauce/aji criollo sauce


1. Boil the potatoes until soft.
2. Heat the oil over medium high heat to make a refrito (a lightly fried sauce), add the onions and achiote, cook until the onions are soft, about 5 minutes.
3. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour.
4. Make small golf-ball size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
5. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
6. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

Source: https://www.laylita.com/recipes/llapingachos-or-stuffed-potato-patties/

Netherlands

Poffertjes (Dutch Mini Pancakes)


-1 ½ C. milk, heated to about 105° F
-2 ¼ tsp instant yeast
-1 ¾ C. all-purpose flour
-2 Tbsp. granulated sugar
-Pinch of salt
-1 large egg
-Butter- melted for pan, softened for serving
-Confectioners' sugar


1. Add yeast to lukewarm milk; stir to combine. Allow to sit for about 10 minutes or until frothy.
2. Whisk together flour, sugar and salt in a large bowl. Add milk/yeast mixture and egg. Beat with electric mixer on high until smooth (or whisk vigorously), about 1 minute. Cover bowl with plastic wrap; let sit until bubbly and doubled in size, about 45 minutes.
3. Heat Poffertjes pan on medium heat until hot, 3 to 4 minutes. Brush cavities with melted butter. Add about 1 Tbsp. of batter to each of the cavities. When small bubbles start to appear and the top starts to look a bit dried out, quickly flip Poffertjes.
4. Allow Poffertjes to cook on other side until nicely browned, about 2 minutes. Remove from pan. Repeat with remaining batter.
5. Serve hot with a pat of butter and sprinkling of confectioners' sugar. Yield, about 60 Poffertjes.

Source: https://pudgefactor.com/poffertjes-dutch-mini-pancakes/

Egypt

Karakadey (Hisbiscus Tea)


-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C. sugar
-1 or 2 OF THE FOLLOWING OPTIONAL FLAVORINGS:
-sprig mint
-1⁄2 tsp vanilla extract
-1⁄2 tsp grated fresh ginger root
-1 tsp orange flower water
-1⁄2 C. lemon juice


1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3. Pour the water from the pot into a pitcher using a cheesecloth-lined strainer to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.)
4. Stir in the sugar. Add any other flavorings (if desired).
5. Add ice and chill completely.

Source: https://www.food.com/recipe/hibiscus-tea-egypt-456615

New Zealand

Battered Fish and Chips


Fish:
-6 gurnard fillets (sub other white flesh fish fillets)
-1 cup self-raising flour, plus more for initial coating
-1/2 tsp salt
-1/2 C. water
-1/2 C. milk
-Canola oil for deep frying

Chips:
-8-10 large Agria potatoes (or any floury potato)
-3-4 Tbsp olive oil
-1 Tbsp chicken salt - DIY recipe here: (https://thewhoot.com/contributors/make-chicken-salt)


1. Preheat oven to 250c. 

2. Slice the potatoes lengthwise into 3-4 1cm thick slices. Then cut each slice into 2-3 1cm chips.
3. Bring a large pot of water to boil. Add the chips, and blanch for 3 minutes. Drain the water, then leave the chips to drain on a teatowel.
4. Lay chips in a single layer on a large roasting tray. Drizzle liberally with olive oil, then sprinkle with chicken salt. Toss to coat. Bake in the hot oven for 20-25 minutes, or until golden brown and crispy. Turn the chips twice during cooking.
5. Add at least 5cm of canola oil to a high-sided, heavy saucepan, and heat on the stovetop on a high heat.
6. Lightly dust the fish fillets in a little flour to coat. Add the 1 cup of flour and salt to a bowl. Mix the milk and water together, then gradually beat into the flour mixture. Keep adding in the water/milk mixture until the batter is about pikelet/pancake batter consistency.
7. Test how hot the oil is by carefully adding a drop of batter in. It should hit the oil and bubble instantly. If the oil begins to smoke, it's too hot, remove from the heat straight away.
8. Drag fillets through the batter to coat, then fry in the hot oil, 2-3 fillets at a time. Fry for around 2 minutes, then flip, and fry for another 2 minutes, or until golden and crispy.
9. Drain the fillets on each side on paper towels as you fry the rest. Pop them onto baking paper in a warming oven, if you have one. Serve with chips, tartar sauce, lemons, and tomato sauce/ketchup!

Source: https://www.kiwifamilies.co.nz/articles/battered-fish-chips-recipe/

Gaza Strip

Maqluba (Upside-Down Rice)


-500 g Basmati rice, rinsed and drained
-2 Tbsp olive oil
-500 g minced lamb (or chopped lamb, beef, chicken)
-1 tsp allspice
-Salt, 1/4 tsp, and to taste
-freshly ground black pepper
-800 ml chicken stock, heated up
-1 large onion, diced
-1 large eggplant, chopped
-1 courgette (zucchini), chopped
-1 red capsicum (bell pepper), chopped
-4 tomatoes, sliced in rings
-1 small cauliflower, cut into bite-sized pieces
-30 g pine nuts
-1 handful fresh parsley, chopped
-saucepan for the maqluba measuring 20 – 22cm, about 10cm high (8-9" x 4")

1. Preheat the oven to 180°C/350°F. Arrange the cauliflower pieces on a baking sheet and drizzle 1 Tbsp of olive oil all over. Sprinkle a ¼ tsp of salt and some freshly ground black pepper and roast for about 20 minutes, flipping halfway through the cooking time.

2. Heat the olive oil in a large frying pan over medium heat. Sauté the onions for about 3-4 minutes. Add meat, allspice, salt and pepper to taste. Stir and brown the meat all over and cook for 10 minutes. You want the final result to be a little on the dry side, but not too dry.

3. Grease bottom and sides of your saucepan. Then start with layering the bottom with the sliced tomatoes. You'll get 2 layers. Season with salt and pepper to taste. Add half the meat, season with a pinch of salt and some freshly ground black pepper. Then pack down with a potato masher. Add all the vegetables, season with salt and pepper and pack down.

4. Then top with half the rice, season with salt and pepper and flatten. Add remaining meat, season, and pack down. And finally, add the second half of the rice. Season with salt and pepper, and pack down.
Take a small saucer, place it face down on the rice (or use the back of a large spoon), and slowly pour all the stock in. This stops a gap/hole appearing in the rice as you're pouring the stock in. 

5. Place the pot on the stovetop, turn the heat on high for 3 minutes to bring to a simmer. Once simmering, cover, reduce heat, and cook for 45 minutes or until rice is done. Remove from heat, and do not remove cover for 10 minutes.

6. Uncover saucepan, take a large plate or serving platter, place it over the pot. Holding the plate tightly against the saucepan, turn over, give it a gentle shake, then slowly ease the saucepan off the plate. Top with the pine nuts and parsley. (Hopefully it will not collapse, but if it does, no big deal, spread it on the platter, top with pine nuts and parsley and serve.)

Source: https://www.linsfood.com/maqlooba-recipe-palestinian-rice/#recipe

Brazil

Feijoada (Black Bean Stew)


-1 lb. dry black beans
-4 Tbsp. extra virgin olive oil
-1 lb. pork shoulder, cut into chunks
-2 large onions, sliced
-1 head of garlic, peeled and chopped
-1 lb. carne seca or corned beef, cut into chunks
-1/2 lb. fresh sausages, such as chorizo or Italian sausage
-1 lb. smoked sausage, such as linguica or kielbasa
-1 smoked ham hock or shank
-3-4 bay leaves
-Water
-1 14.5 oz. can crushed tomatoes
-Salt


1. Soak beans in hot water while you prepare the rest of the stew.

2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. Remove from pot, set aside.

3. Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

4. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.

5. Drain the black beans and add to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

6. Add the tomatoes, stir well and add salt to taste. Simmer uncovered, until the meat begins to fall off the ham hock, probably 2-3 hours. Serve with white rice and hot sauce, and desired sides.

Source: https://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/

San Marino

Nidi di Rondine ("Swallow's Nest Pasta")




For the Béchamel sauce:

-2 Tbsp. all-purpose flour

-2 Tbsp. butter

-1 C. milk

-2 Tbsp. of grated Parmesan cheese, plus more for topping

For the pasta rolls:

-1 package of lasagna noodles

-3/4 lbs. prosciutto or ham, thinly sliced

-1 1/3 C. Fontina cheese, thinly sliced

-1 1/2 C. marinara sauce, divided



1. To make the Béchamel sauce: Whisk milk and flour in a sauce pan, then add butter and place the pan over medium-high heat. Whisk until the sauce thickens. Season with salt and the 2 Tbsp. parmesan cheese.

2. Cook lasagna noodles in salted boiling water. Once cooked, remove with a slotted spoon and place on towels to dry. Turn over to dry both sides.

3. Pre-heat oven to 375° F. Coat the bottom of a large baking dish with 1 cup of the marinara sauce.

4. To assemble each rose: spread a layer of béchamel on each lasagna piece, and place slices of prosciutto or ham, and fontina cheese. Roll each piece into a cylinder shape and place in the baking dish. Repeat process until the dish is full. If there is additional space left in your dish, use crumpled tin foil to fill the space and keep the roses upright.

5. Dollop the remaining marinara sauce onto the tops of the roses and sprinkle with parmesan cheese. Bake for 30 minutes or until the roses are golden brown.

Source: https://www.oattravel.com/community/the-inside-scoop/the-buzz/recipe-san-marinos-nidi-di-rondine