Tonga

Kapisi Pulu


-1 onion, finely chopped
-4 garlic cloves, chopped
-1 can corned beef, chopped
-1/2 head of cabbage, sliced, divided
-14 oz diced tomato, drained
-Salt and pepper, to taste
-1 C. coconut milk
-Rice, or sweet potatoes, prepared to your liking


1. Heat a pot on medium-high heat. When hot, add the oil. Add the onion and sauté for about 4 minutes, until soft. Now add the garlic and stir for an additional minute.
2. Add the corned beef and incorporate it into the mixture, while also letting the beef brown just a little bit. After about a minute or two, mix in half of the sliced cabbage, and all of the tomato to the pot. Season with salt and pepper.
3. Put the rest of the cabbage on top of the mixture – do not mix. Pour the coconut milk on top. Set the heat to low and let simmer, covered, for about 30 minutes.
4. Serve with rice or prepared sweet potatoes.

Source: https://whonomstheworld.com/blog/simmered-corned-beef-tonga-kapisi-pulu/

Oman

Mishkak


-1 lb. chicken breast, cut into thick pieces (sub beef, lamb, goat, etc.)

-onions, cut into chunks

-bell peppers, cut into chunks

Marinade ingredients:

-1 Tbsp. gr, cumin
-1 Tbsp. Tandoori masala
-1 Tbsp. garlic powder
-1 Tbsp. chili powder
-½ Tbsp. ground black pepper
-1 Tbsp. curry powder
-Salt to taste
-1 Tbsp. ginger/garlic paste
½ Tbsp. tamarind paste
-Olive oil
-Juice of ½ lemon

1. In a clean glass bowl, combine all marinade ingredients. Stir until everything is well mixed. Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
2. Place the marinated meat on skewers, alternating with chunks of onion and green pepper.
3. Cook over an outdoor grill over hot coals or in the oven broiler until meat is done. Serve hot with local bread.

Source: https://everythingoman.blog/2017/02/28/mishkak-omans-exotic-street-food/

Botswana

Seswaa
(stewed beef)

-1 Tbsp. vegetable oil
-1 1⁄2 lbs beef stew meat, cut into 2-inch chunks
-salt
-water, to cover


1) Preheat oven to 300 degrees F. In a Dutch oven, heat the oil over med-high heat and brown the beef on all sides. Season with salt, then cover with water; cover Dutch oven and bring contents to a boil.
2) Place Dutch oven in the pre-heated oven for 2 1/2 - 3 hours; meat should be very tender.
3) Shred beef and season with additional salt, if needed. *Some recipes call for mashing the meat instead of 'shredding' it. Traditionally served with cornmeal porridge, can sub polenta.

Source: http://www.food.com/recipe/seswaa-stewed-beef-498168

Cambodia

Egg Rolls
*recipe yields 55-60 egg rolls

-1 lb gr pork OR gr beef
-2 C cabbage, shredded
-1 C bean sprouts
-1 C carrot, shredded
-2 C vermicelli rice noodles
-4 garlic cloves, finely minced
-1 yellow onion, chopped finely
-1 tsp sugar
-1/2 tsp salt
-1 tsp chicken bouillon
-3 Tbsp oyster sauce
-1 Tbsp soy sauce
-1/4 tsp fresh black pepper
-32 oz egg roll wraps (2 packages)
-oil (for deep frying)
-1 Tbsp flour
-3 Tbsp water

-sweet and sour sauce (homemade or store-bought)

1) Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2) In a large bowl mix first 12 ingredients and set aside.
3) In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4) Instructions on how to roll the egg rolls should be on back of the packages. Use 1-2 Tbsp filling for each wrapper and seal edges with the water and flour mixture.
5) Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount of egg rolls per batch.
6) Serve with a sweet and sour sauce.

Source: : http://deep-fried.food.com/recipe/cambodian-egg-rolls-235218?oc=linkback

France

Boeuf Bourguignon ~ Julia Child's recipe
(Serves 6)

*will need a 9- to 10-inch, fireproof casserole dish , 3 inches deep

-6 oz bacon
-1 Tbsp. olive oil
-3 lbs. lean stewing beef , cut into 2-inch cubes
-1 carrot, sliced
-1 onion, sliced
-1 tsp. salt
-1/4 tsp. pepper
-2 Tbsp. flour
-3 C. full-bodied, young red wine , such as a Chianti
-2 - 3 C. beef stock or bouillon
-1 Tbsp. tomato paste
-2 cloves garlic, crushed
-1/2 tsp. thyme
-1 bay leaf, crumbled
-Blanched bacon rind (see below)
-18 to 24 small white onions , brown-braised in stock (see below)
-1 lb. quartered fresh mushrooms , sautéed in butter (see below)
-Parsley sprigs


1) Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2) Preheat oven to 450 degrees. 
3) Sauté the bacon in the oil in fireproof casserole dish over moderate heat for 2 to 3 minutes to brown lightly. Remove to an extra dish with a slotted spoon and set aside. Reheat pan until fat is almost smoking before you sauté the beef. 
4) Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon. 
5) In the same fat, brown the sliced vegetables, then pour out the sautéing fat. 
6) Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. 
7) Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. 
8) While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. 
9) When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. 
10) Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley. 

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.


Source: http://www.oprah.com/food/Boeuf-Bourguignon#ixzz2r5Tdcpil

Peru

Lomo Saltado

-1 lb flank steak, cut to your liking (can sub chicken or white fish).
-2 cloves garlic, chopped
-2 Tbsp. lime juice
-1-2 Tbsp. extra virgin olive oil
-1-2 tsp. soy sauce
-1 tsp. cumin
-salt & pepper to taste
-1 large hot pepper, seeded and cut into strips
-1 medium red onion, cut into strips
-1 large tomato, cut into strips
-1 each - yellow & red bell pepper, cut into strips
-1/4 C chopped cilantro
-1/4 C red wine vinegar (sub red wine)
-rice
-2 lbs. potatoes, julienned for french fries (optional; substitute frozen)
-1 egg, fried (optional-"Al Montado")

-mustard (opt.)

1) Place the cut meat in a bowl, and season it with chopped garlic, lime juice, olive oil, soy sauce, cumin, salt, and pepper. Let marinate for at least 20 minutes in your refrigerator.
2) Prepare the vegetables for the sauté.  Prepare rice.  Cut potatoes as for French-fries. Fry the potatoes and keep warm.
3) Sauté meat over high heat for a few minutes to your liking (may add hot pepper to taste). 

4) Lower temperature to medium and add the onion (Consider taking out the meat, leaving as much juice as possible, at this point, so as not to overcook, and add it back in, towards the end). Cook, stirring for 1 minute, and then stir in the tomatoes and peppers. Cook until the onions are tender.  Add the cilantro and the red wine. Cook for one more minute. 

5) Serve over rice, (with french fries &/or fried egg on top).  Drizzle with mustard if desired.

Uruguay

Choripan
(a traditional Uruguayan AND Argentinian street-style sandwich)

Chimichurri: 
-3 bunches Italian flatleaf parsley
-4 cloves garlic, peeled
-3 Tbsp. fresh oregano
-1 Tbsp. crushed red pepper flakes
-4 Tbsp. white wine vinegar
-salt and pepper
-extra virgin olive oil

1) In a food processor combine all of the above ingredients except the olive oil. Blend the mixture until it is finely chopped, and has the consistency of a pesto. Then pour the contents into a container with a tight sealing lid. Add enough olive oil to cover the mixture, probably about a half cup. Stir well. The marinade should not be too thick, It should have enough oil to make it easily spreadable. Allow the marinade to rest at room temperature until you are ready to use it.

Choripan:

-sausage (I suggest a German bratwurst. You don't need a spicy sausage, since the chimichurri has plenty of flavor on its own)
-desired amount of chimichurri (above recipe)
-fresh bread such as hoagie roll, baguette, or other sandwich roll.

1) Preheat barbeque grill very hot. Put the sausages on the grill, and let them get nice and browned on the outside. Once sausage appears done from the outside, remove them from the grill and butterfly them. Put them back on the fire, with cut sides down. Turn sausages as needed until they reach desired doneness on all sides. 
2) Warm bread on grill, cut sides down, until golden brown, remove from the grill. 
3) Promptly brush the bread generously with your chimichurri sauce, and top with sausage.



Source: http://cookeatshare.com/recipes/chimichurri-sauce-choripan-413316#ixzz2Gh8ljeUs

Malaysia

Beef Rendang

-1 1/2 lbs. boneless beef short ribs, cubed
-5 Tbsp. cooking oil
-1 cinnamon stick (about 2 inches)
-3 cloves
-3 star anise
-3 cardamom pods
-1 stalk lemongrass (cut into 4-inch lengths and pounded)
-1 C. coconut milk
-1 C. water
-2 tsp. tamarind pulp (soaked in some warm water for the juice and discard the seeds )
-6 kaffir lime leaves (very finely sliced) (a suggested sub. is zest of 1 lime for every 2 kaffir lime leaves)
-6 Tbsp. kerisik (toasted coconut) (Note: To toast coconut, place grated coconut in a dry wok/skillet, and heat, stirring constantly, until golden brown.)
-1 Tbsp. sugar/palm sugar or to taste
-Salt to taste

Spice Paste:

-5 shallots
-1 inch galangal
-3 stalks lemongrass (white parts only)
-5 cloves garlic
-1 inch ginger
-10-12 dried chilies (soaked in warm water and seeded)


1) Chop the spice paste ingredients, blend in a food processor until fine.
2) Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3) Add the beef and the pounded lemongrass and stir for 1 minute.
4) Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5) Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the sauce has dried up.
6) Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice and save some for overnight. (Note: This is reportedly even better on the 2nd or even 3rd day!)


Source: http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/2/

Germany

Sauerbraten


-2 C. cider vinegar
-2 C. water
-1/3 C. brown sugar
-1/2 tsp. ground cloves
-1/2 tsp. ground allspice
-1 Tbsp. salt
-1/2 tsp. ground black pepper
-6 black peppercorns
-1 bay leaf
-2 onions, diced
-3 carrots, chopped
-2 stalks celery, chopped
-4 1/2 lbs. rump roast
-2 Tbsp. vegetable oil
-1 C. sour cream

1) In large saucepan over med. heat, combine cider vinegar, water, spices, and vegetables. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2) Poke deep holes in roast and place in non-metal bowl/container. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3) Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
4) Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. 
5) Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

NOTES: Great with potatoes, esp. creamy mashed! Also, in Step 3, you may cook in crock pot if desired. Cook until meat falls apart. Remove meat, add sour cream to broth to make gravy.


Source: http://allrecipes.com/recipe/sauerbraten-i/detail.aspx

Uzbekistan

Dolma (Stuffed Grape Leaves)
(the Turkish meaning of "Dolma" is "filled/filling")

-3 C. uncooked white rice (note: some reviewers used only 2 C.)
-1 tsp. minced fresh parsley
-1 lb. ground beef
-1/2 tsp. ground allspice
-1/2 tsp. ground black pepper
-1/4 tsp. curry powder (optional)
-1 (16 oz.) jar grape leaves, drained and rinsed
-2 Tbsp. vegetable oil or olive oil
-1 potato, sliced into rounds
-1 C. canned tomato sauce
-2 cups water, more as needed
-lemon wedges
-Tzatziki or garlic yogurt sauce


1) In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
2) Pour oil to coat the bottom of a large pot. Layer potato slices to cover the bottom of the pan (so that Dolmas will not touch the bottom).
3) Lay the grape leaves out flat on a cutting board. Place about a Tbsp. of the beef mixture in the center of each leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
4) Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
5) Sprinkle/pour lemon juice over dolmas before serving. Serve warm with sauce and other accompaniments.


Source: http://allrecipes.com/recipe/dolma/

Mozambique

Prego no pão (Portuguese Steak Roll)


-1/2 lb sirloin steak, cut in 1/4-inch thick slices, trimmed of fat
-4 Tbsp. butter
-6 cloves garlic, thinly sliced
-1 large onion, thinly sliced
-1/2 C. white wine
-1 tsp. coarse sea salt
-1/2 tsp. black pepper, freshly ground

-Crusty sandwich rolls

1) Place the steaks on your workspace, lay the slices of garlic on the side of the steaks. Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks. (*Note: this is the traditional way.)
2) Melt 3 Tbsp. of the butter in a skillet over med-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover. (*Note- some reviewers have grilled the steak instead.)
3) Melt the remaining Tbsp. of butter in the same skillet over med. heat, add the onions and saute until they are golden. Transfer the onions to the dish with the steak.
4) Pour the wine into the same skillet, scrape up browned bits from pan with a wooden spoon. Raise heat to med-high and reduce the sauce by half.
5) Return the onions and beef to the sauce and heat through for 1 minute. Serve on a plate with rice and vegetables.


Source: http://www.food.com/recipe/prego-no-p-o-garlic-nailed-steak-portugal-482403

Micronesia

Sukiyaki (yes, this is Japanese! It is a common dish in Micronesia.)

Sukiyaki sauce:
1/2 C. sake
1/4 C. C. mirin
1/4 C. dark soy sauce
2 Tbsp. granulated sugar


-1/2 lb. lean beef, sliced very thin
-10 – 12 shiitake mushrooms, stems removed
-2 oz. enoki mushrooms
-4 large napa cabbage leaves, stem removed, stem sliced thinly, leaves roughly chopped (3" wide pieces)
-1 negi (Japanese leek). If unavailable, a regular leek or 2 large green onions are an adequate substitute. Remove ends, chop into 2" pieces.
-1/2 lb. konnyaku or shirataki noodles
-1/2 lb. firm tofu, sliced into 1" cubes
-1/2 C. komatsuna (Japanese mustard cabbage). If unavailable, mustard greens are an adequate substitute. Wash and drain.

Optional ingredients:
-Eggs (1 per person)
-Boiled soba or udon noodles


1) Boil konnyaku noodles until fully cooked, then drain.
2) To make the sukiyaki sauce, combine sake, mirin, dark soy sauce, and sugar in a small saucepan. Bring it to a boil to dissolve the sugar and cook off the alcohol. Remove from heat and set aside.
3) Heat an iron sukiyaki pot (if unavailable, a large cast iron skillet or steep-walled non-stick skillet will suffice) and sear the beef. Pour 2 – 3 tablespoons of sukiyaki sauce over it as it cooks.
4) Add shiitake mushrooms, enoki mushrooms, napa cabbage, negi, konnyaku, tofu, and komatsuna to the pot, in that order. This will ensure that the ingredients finish cooking at about the same time. Do not stir or mix the ingredients together: they should each occupy their own section of the pot.
5) Pour the remaining sukiyaki sauce over the ingredients. Cover and let cook for 3 – 4 minutes. 
6) The ingredients should now be thoroughly cooked and warmed through, and have released enough liquid to make a broth.
7) Traditionally, sukiyaki is a family-style dish and is eaten straight from the pot with chopsticks. If this is not desirable, portion the sukiyaki ingredients and broth evenly into bowls for each diner.

NOTES:

• Authentic sukiyaki recipes are served with raw egg on the side. As the steaming hot ingredients are taken from the pot, diners dip them immediately into the raw egg and eat them.
• When adding the ingredients to the pot, do not put the konnyaku next to the beef; it is believed that this makes the beef tough.
• Soba or udon noodles are sometimes added to the pot towards the end of the meal to soak up the remaining broth.

Source: http://japanese-food.yoexpert.com/japanese-recipes/can-someone-provide-me-with-an-authentic-sukiyaki-1028.html

Serbia

Burek sa Mesom (Beef Burek)
(Burek is a traditional Eastern European dish, good for a snack, appetizer, or main dish)


-1 C. finely chopped onion
-1 1/2 lbs. ground beef chuck
-1 C. chopped parsley
-1 Tbsp. salt
-1/2 tsp. pepper, or to taste
-Vegetable, sunflower or pumpkin seed oil
-1 1-lb. package thawed #7 filo dough
-6 large eggs, beaten
-1 1/2 C. Bulgarian or Greek plain yogurt
-1 1/2 C. soda water (club soda, sparkling water...)


1) In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. 
2) Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. 
3) Place 2 filo sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo. 
4) Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil. 
5) Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. 
6) In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. 
7) Preheat oven to 350 degrees. Bake 45 minutes or until golden brown. Cool slightly before serving. 
NOTE: Burek is traditionally served with Kefir to drink!


Source: http://easteuropeanfood.about.com/od/appetizers/r/meat-burek-1.htm

Mauritius

Mauritian Curried Beef

-1lb onions, chopped
-1 Tbsp fresh ginger, chopped
-1 Tbsp fresh garlic, chopped
-2 oz. canola oil (or Ghee- not dairy free)
-1 Tbsp cumin seeds (gr. cumin is an even substitute)
-2 bay leaves
-1 Tbsp salt
-1/2 tsp chili powder
-1 Tbsp gr. coriander
-2 tsp garam masala
-1/2 tsp gr. turmeric
-1 lb. lean beef, cubed
-14oz can chopped/diced tomatoes
-2 Tbsp fresh cilantro, chopped
 
 
1) Place the onion, garlic and ginger in a blender or food processor and process until smooth. Set aside.
2) Heat the oil in a large saucepan until very hot. Add the cumin seeds and bay leaves. When the seeds start to pop, add the onion paste and stir fry until golden brown. 
3) Add the salt, chili, coriander, garam masala and turmeric and stir until well blended.
4) Add the beef to the pan and fry, stirring to coat well, for 4-5 minutes. 
5) Add 4 Tbsp. water and mix well. Reduce the heat, cover and simmer for 30 minutes, stirring from time to time, until all the liquid is absorbed.
6) Add the chopped tomatoes and about 8 oz. of water and continue to simmer, covered, for a further 60 minutes, stirring from time to time and adding  more water as necessary to achieve a thickish sauce.  
7) Serve with boiled rice and satini* - Satini is chutney. You can find recipes online or many grocery stores carry prepared chutney.


Source: http://www.recipes4us.co.uk/Beef%20and%20veal/Mauritian%20Curried%20Beef%20%20%20%20HT%20%20MC%20%20Mauritian%20%20120mins.htm

Albania

Qofte te ferguara (Fried Meatballs)

-1 lb. ground meat (lamb, beef or chicken- lamb is very traditional)
-1 slice stale bread, broken up
-2 Tbsp Feta cheese, crumbled
-1 onion, finely grated
-salt & pepper
-crushed dried mint leaves
-½ C. flour
-1 C. oil (olive oil recommended)


1) Soak bread in water until very soft. Squeeze hard to drain.
2) Combine meat, bread, feta cheese, onion, salt, pepper, bread crumbs and mint to taste.
3) Knead mixture well and form into 1/2-inch thick balls.
4) Put the flour on a large plate and roll the balls in the flour. Fry in olive oil heated to 350 and 365 degrees. Drain and serve alongside fried potatoes or rice.


Source: http://www.gourmed.com/recipes/Meat-Fried-Meatballs-(Qofte-te-ferguara)-18306.htm

Mongolia

Buuz (dumplings) - this is the national dish of Mongolia.

DOUGH:
-250g flour
-1.5dl water

FILLING:
-300g minced meat. (Mutton is traditional, but any other meat is fine)
-1 onion, minced
-2 garlic cloves, minced
-3-5 Tbsp water
-Salt
-Pepper
-Caraway

1) Prepare filling by mixing meat, onion and garlic. Add water until the mass is smooth to work with. Add salt and spices.
2) Prepare the dough by mixing flour and water to create a pliable dough. Let it rest for 15 min.
3) Cut the dough into 2 cm (0.8 in) thick slices, roll the slices. Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
4) Roll dough pieces to about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge. It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry. Place about 1 tsp filling in the center of each pocket. Fold the edge at one side, and press it together with your fingers. Create another fold next to the previous one, slightly offset to the outside, and press it together as well. Continue this way, rotating the buuz as you go along. When done right, then this will result in a ring, which keeps the pocket together at the top. A small opening remains open in the center.
5) The finished Buuz are cooked under steam without pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok type pan used on the stove in the yurt. Oil the inlays, or dip the bottom of each Buuz in oil. Place the Buuz on the inlay, ideally without touching each other. Fill sufficient water into the bottom of the pan. Insert inlays, close the lid, and don't open it anymore until the Buuz are finished. Keep the steam going for about 15 min.
Now open the lid, and fan some air to the Buuz, eg. with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish color.
 
When served with vegetables or other side dishes, the quantities should easily feed 4 people.


Source: http://www.mongolfood.info/en/recipes/buuz.html

Syria

Fatteh (Lebanese breakfast casserole)

(sauce)
-2 C. Dede's Mediterranean/Greek Yogurt
-4 cloves garlic, minced
-1/2 C. lemon juice
-1/2 C. Tahini Paste
-1 C. water
-1/2 tsp salt

(meat)
-1 lb gr. beef
-1/4 lb gr. lamb
-1/2 tsp black pepper
-1 tsp salt
-3 Tbsp olive oil
-3 pita's
-1 16oz can garbanzos/chick peas, rinsed and drained
-3 Tbsp. chopped parsley
-1/3 C. butter, melted and browned
-1/2 C. pine nuts, toasted

1) For sauce, in a large bowl combine ingredients with a whisk and set aside.
2) For meat combine beef, lamb, salt and pepper and shape into small meat balls (or simply brown meat). Preheat a pan, add 3 tbs olive oil and cook until browned. 
3) Toast pitas in a preheated 450 degree oven, until brown and crisp, for about 10 minutes, crush into bits and set aside.
4) In a pot warm the chick peas for 5 minutes. 
5) To assemble, in a large square casserole dish place pita on the bottom, then layer in the chick peas (sprinkle with salt, optional), then the meat and top with yogurt mixture. Garnish with parsley, pine nuts and butter. Serve warm.


Source: http://dedemed.com/mediterranean/fatteh-recipe-breakfast-casserole

Russia

Pirozhki

FILLING:
-1.5 lbs gr. beef
-1 onion, finely chopped
-1 tsp salt
-pepper to taste
-dill to taste

DOUGH:
-1 (.25 ounce) pkg active dry yeast
-1/4 C. warm water
-1 C. milk
-3 eggs
-1/2 C. vegetable oil
-2 Tbsp sugar
-1 tsp salt
-4 C. flour
-3 C. oil for frying


1) In a med. skillet over med. heat, cook beef until browned; drain. Stir in onion and cook until onion is translucent. Add salt, pepper and dill weed to taste. Allow to cool.
2) Dissolve yeast in 1/4 C. of warm water and place in a warm location until frothy, about 10 min. Meanwhile, in a med. saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3) Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. Add more flour if needed. Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4) Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5) Fill center of each disk with a heaping Tbsp of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6) In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F. Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels. (Or bake for 15 + minutes)


Source: http://allrecipes.com/recipe/taylors-piroshki/

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