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.

Georgia

Khachapuri 

2 1/2 C. flour
3/4 tsp salt
1 egg
3 Tbs vegetable oil
1/2 C. club soda, at room temperature (have more ready if needed)
12 Tbs unsalted butter, melted
1 recipe Cheese Filling (see below)

Cheese Filling:
10 oz. mozzarella cheese, grated
8 oz. feta cheese, crumbled
6 oz. cottage cheese
8 Tbs. unsalted butter, room temperature, cut into small pieces
1 egg
Salt to taste, if desired

1) Make filling: In a large bowl, combine all filling ingredients
except the salt and mix well. Taste and season with salt, if
necessary.
2) Sift flour and salt in a large bowl, then make a well in the
middle. Pour in the egg, oil, and club soda, stir into the flour,
adding more club soda, if necessary, to make a soft dough. Transfer
the dough to a floured board and knead until smooth and elastic, about
10 minutes. Shape the dough into a ball, cover with a kitchen towel,
and let stand for 1 hour.
3) Divide dough into four parts and shape each one into a ball. Cover,
and let stand for 15 minutes.
4) Preheat oven to 350 degrees F. Butter two large baking sheets.
5) On a floured surface, roll out one of the balls to an
1/8-inch-thick square. Brush the dough with some of the melted butter.
Dip your fingers in melted butter and pull the edges of the dough in
different directions, stretching it evenly until it is almost
transparently thin.  With a sharp knife, trim the edges of the dough
to form an even square. Fold the square in half, brush the surface
generously with melted butter, and fold in half again crosswise, to
form a smaller square. Adjust it as needed to be approximately 6 to 7
inches.
6) Brush the square with butter. Shape 1/4 of the filling into a ball
and place in the center of the square. Fold in the corners of the
square like an envelope. With your palm, flatten the pie so it is
about 1 inch thick. Brush the top with melted butter, and carefully
transfer to a prepared baking sheet.
7) Repeat steps 4 - 6 with the rest of the dough and filling.
8) Bake on center oven rack until golden brown; about 35 minutes. Serve warm.

Makes 4 pies, serves 8

Macedonia

Shopska Salad 

(this is an incredibly popular/traditional side dish or
appetizer, accompanying many a meal in Macedonia)

-1 cucumber, chopped
-1 tomato, chopped
-1 Tbsp. onion, chopped
-2 oz. feta cheese
-olive oil
-vinegar


1) Mix or layer chunks of tomato and cucumber in individual serving dishes.
2) Sprinkle onion pieces over cucumber mixture.
3) Grate feta cheese over vegetables.
4) Serve with oil and vinegar.

Cook Islands

Ika Mata 

(a very, very traditional snack/appetizer, similar to Mexican
Ceviche, or Fijian Kokoda)

*amounts of onions and tomatoes to taste

-2 lbs. fresh fish
-onions, finely chopped
-tomatoes, finely chopped
-several lemons - you'll need enough juice to barely cover all cubed fish
-6 oz. coconut- cream

1) Slice the fish into small cubes, place in a bowl and marinate with
the lemon juice until fish turns a white color.
2) Add finely chopped onions and tomatoes. Mix well and pour the
mixture over the coconut cream. Note: do not let the mixture get too
cold as the coconut cream can become hard. Serve.

Iraq

Tepsi Baytinijan 

(this is a very traditional/popular Iraqi casserole)

-2 large eggplants, peeled, stems removed, cut into 1" thick rounds
-2 large tomatoes, sliced
-1 large onion, peeled, sliced into 1" thick round slices
-6 garlic cloves, peeled and crushed
-1/3 kg ground beef
-2 medium potatoes, peeled, sliced into 1" thick round slices
-3 tablespoons tomato paste
-pepper
-salt
-corn oil

1) Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant
slices until each piece is light golden, then set aside. In the same
oil, lightly fry the potatoes- they don't have to cook all the way
through. Set aside. In the same pan, fry the onion, and set aside.
Drain the fried pieces on some paper towels.
2) Mix the ground beef, half of the crushed garlic, and salt and
pepper to taste. Make small meatballs and fry them. Set aside.
3) Mix about 2 1/2 cups of water with 3 Tbs of tomato paste, the
remainder of the crushed garlic, salt (about 3 teaspoons), and pepper
(preferably white pepper) and set aside.
4) In a baking dish, arrange the eggplant pieces so they slightly
overlap. On top of the eggplant, arrange the potato slices, then the
onion, then the slices of tomato on the very top. Arrange the
meatballs in between the tomato slices, spreading them evenly. Pour
the tomato paste mixture on top of all of this.
5) Bake in a pre-heated oven at 350 degrees, for 45-60 mins, be
careful not to burn.
6) Serve with Basmati rice, or Pita.

Equatorial Guinea

Guinean Avocado Sauce 

(this is a traditional sauce served with grilled fish)

-400ml beef stock
-400ml water
-1 hot chili, pounded to a paste
-1 tomato, chopped
-2 Tbs lemon juice
-2 large avocados, sliced thinly
-4 Tbs peanut butter

1) Bring the water and stock to a boil. Add all the ingredients except
the peanut butter. Reduce to simmering, let cook for 20 minutes.
2) Extract 6 Tbs of the broth, mix with the peanut butter and return
to the pot. Cook for a further 10 minutes.
3) Allow to cool and serve warm.

Finland

Lohikeitto (Creamy Salmon Soup)

-4 C water
-3 med. potatoes, pared and cut into 1/2-inch pieces
-2 med. onions, chopped
-1 tsp salt
-1/4 tsp white OR black pepper
-1 bay leaf
-2 lbs skinless salmon fillets, cut into 1-inch pieces
-1 C whipping cream
-Minced dill weed (optional)

1) Heat water, potatoes, onions, salt, pepper and bay leaf to boiling
in Dutch oven; reduce heat. Cover and simmer until potatoes are almost
tender, about 10 minutes.
2) Stir in salmon. Cover and simmer until fish flakes easily with
fork, about 5 minutes longer.
3) Remove bay leaf. Stir 1/2 cup of the soup liquid into whipping
cream. Gently stir cream mixture into the soup; heat through.
4) Sprinkle with dill weed.

Yields 6 servings.