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/

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

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

Australia

Leg of Lamb with Garlic and Rosemary
-1 (7-pound) boneless leg of lamb, fat trimmed to 1/4 inch, and tied
-4 cloves garlic
-1 Tbsp. fine sea salt
-2 Tbsp. chopped fresh rosemary
-1/2 tsp black pepper
-1/4 C. dry red wine or beef broth


1) Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2) Pound garlic to a paste with sea salt and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
3) Preheat oven to 350°F.
4) Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
5) Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Source: https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020

Timor Leste

East Timorese Lamb and Tamarind Stew
-200g tamarind concentrate
-1kg lamb shoulder, cut into 3cm cubes, seasoned with salt and pepper
-80ml olive oil
-2 onions, thinly sliced
-4 garlic cloves, crushed
-5cm piece ginger, finely chopped
-4 lemongrass stalks, thinly sliced
-2 x 4cm pieces turmeric, finely chopped
-8 long red chilies, thinly sliced
-1 cup chopped mint
-steamed rice

1) Soak tamarind concentrate in 1 litre of warm water.
2) Heat oil in a large saucepan over high heat. Working in 3 batches, cook meat, turning, for 4 minutes or until browned. Remove with a slotted spoon and set aside. Reduce heat to medium, add onion and stir for 3 minutes or until soft. Add garlic, ginger, lemongrass, turmeric and chilies, and cook for 2 minutes.
3) Return meat to pan and cook for 2 minutes to coat. Strain tamarind, add tamarind water to meat and bring to a boil.

4) Reduce heat to low, cover and simmer for 2 hours or until lamb is tender. 5) Remove lid, increase heat to medium and cook for 10 minutes to reduce liquid by one-quarter. Season, stir in mint and serve with steamed rice.

**Original recipe calls for optional calves liver and tripe. See link.

Source: http://www.sbs.com.au/food/recipes/east-timorese-lamb-and-tamarind-stew

Lesotho

Tomato Bredie
(Tomato Stew)

*Recipes from Lesotho were difficult to find. I have settled on a South African recipe. The cuisine is very similar, if not identical.

-1 Tbsp. vegetable oil
-3 1/2 lbs. lamb or mutton breast chops, chopped into portions (beef is an ok sub, but may change the flavor a bit)
-2 Tbsp. cake flour
-1 large onion, chopped
-2 1/4 lbs. fresh tomatoes, chopped
-1 tsp salt
-1/2 tsp freshly ground black pepper
-6 whole white peppercorns
-2 bay leaves
-1 tsp brown sugar
-1 Tbsp white vinegar
-dash Worcestershire sauce
-1 beef bouillon cube
-2 med. potatoes, quartered(optional)

1) Heat oil over med-high heat in a large, heavy-bottomed saucepan. 
2) Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. 
3) Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.
4) Add potatoes 45 minutes or until tender.
Note: Best if made a day ahead to let flavors blend. Serve the next day with rice.


Source: http://allrecipes.com/recipe/tomato-bredie/

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

Greece

Souvlaki

-2 lbs. boneless, skinless meat cut in 2" cubes (chicken, lamb, pork, or beef)

-1/2 C. olive oil

-2 lemons, juiced

-1/4 C. wine (red is best, but white works too)

-2 tsp. dried oregano

-1 tsp. dried thyme

-3 cloves garlic, chopped

-1/2 medium onion, chopped

-salt and pepper to taste

-quartered onions, bell peppers in chunks, cherry tomatoes, mushrooms

1) Place cubed meat in large, re-sealable bag (or dish)

2) Whisk together olive oil, lemon juice, & wine. Add herbs, garlic, & onion. Pour into bag with meat and seal. Shake to mix well.

3) Marinate in fridge at least 2 hours or overnight.

4) Remove meat, discard marinade. Skewer meat, alternating with veggies.

5) BBQ, broil, or bake (at 400 degrees) until cooked through. Serve with tzatziki sauce.

Saint Vincent and the Grenadines

Curried Goat

-2 lbs. mutton or lamb, trimmed & cubed

-1/4 C chopped onion

-2 Tbs. Tumeric

-2 cloves garlic, chopped

-1/2 tsp. Hot pepper sauce

-2 tsp. grated ginger

-1/2 C red wine

-1/4 tsp. oil

-1/4 C ketchup

-1 tsp. curry powder

-1/2 tsp. salt

-1 tsp. vinegar

-3 Tbs. Chutney

1) Season meat with garlic, salt, vinegar, & hot pepper sauce. Let marinate for 1 hour.

2) Heat oil, add curry powder. Add meat, brown. 

3) Add remaining ingredients. Cover and simmer until meat is tender. Serve over rice.

Bosnia & Herzogovina

Cevapi  

Meat:

-1 lb. ground lamb

-1 lb. ground veal

-1 lb. ground pork

(you can sub. any of those with beef)

-3 Tbs. hot Hungarian paprika (or sweet if you don't want it hot)

-1 large yellow onion, peeled, chopped

-2 Tbs. freshly ground pepper

-salt to taste

-3 cloves fresh garlic, peeled

-pinch of freshly grated nutmeg, crushed

-olive oil for basting

 

1) Mix all ingredients, except oil, thoroughly. roll mixture into little "cigars", about 1" x 3". rub lightly with olive oil.

2) Grill or broil until done.

3) Serve w/ yogurt sauce, with flatbread/pita.

 

Yogurt sauce:

-1 pint plain yogurt

-juice of 1 lemon

-1/2 cucumber, peeled, grated, drained for 1 hour

-2 cloves fresh garlic, peeled & crushed

-salt & white pepper to taste

 

1) Chill prepared cucumber

2) Mix all ingredients. Chill until ready to serve.