Recipes from Around the World
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Recipes from around the World Widener University International Education Week 2020 This Photo by Unknown Author is licensed under CC BY-SA Please enjoy the collection of recipes from students around the world! Royal Masoub 10 minutes • Makes 4 servings Ingredients Ingredients: • ¼ teaspoon (1.25 milliliters) cardamom • 3 bananas (ripe) (ground) • 18 small fresh dates Garnish: • 1 Somali Corn Flatbread • clotted cream • ¼ cup (59 milliliters) unsalted butter • Caramelized bananas – See recipe below (melted) • fresh dates (pitted) • ⅓ cup (79 milliliters) evaporated milk • almonds • 6 ounces (170 grams) clotted cream • raisins • ⅓ cup (50 grams) raisins (chopped) • honey Preparation Directions: stir and cook for 2 minutes. Add the ground cardamom and stir well. Serve 1. Remove the pits from the dates. Blend the warm. bananas and fresh dates to a smooth mixture. 6. Serve with thick cream, caramelized bananas, nuts, fresh dates, and honey. 2. Shred the corn bread in a food processor or use a food grinder. 3. 3. In a pan set over medium heat, add ¼ cup melted butter and the banana mixture. Fry for 5 minutes then add the evaporated milk and cook for 1 minute. 4. Add the shredded bread. Stir and cook for 5 minutes 5. Add the clotted cream and raisins, then Royal Masoub continued… Preparation Caramelized bananas Ingredients: 2. Add 1 sliced banana and cook for half a minute. • 1 tablespoon unsalted butter (melted) 3. Flip them over and cook for another half • 1 tablespoon brown sugar (packed) minute.dd preparation steps • 1 banana (sliced) Steps for preparing caramelized bananas Directions: 1. Place 1 tablespoon melted butter in a non-stick skillet over medium heat, then add 1 tablespoon brown sugar and cook for 1 minute. Souvlakia Sticks Ingredients: • 2-5 wooden skewers • 1-1/2 lbs. pork tenderloin, cut into 1” cubes (about 1 large ) • ¼ cup olive juice • 3 tbsp lemon juice • 2 tsp dried oregano • 1 tsp Himalayan salt • 1 tsp paprika Preparation: This Photo by Unknown Author is licensed under CC BY- 1. Put oil with a brush on top of the meat NC-ND evenly and a bit of lemon 2. Start placing the cubes on the wooden skewers 3. Start seasoning the souvlakia sticks with salt 4. Grill the souvlakia, turning them every 2- 3 minutes until the meat is cooked through, about 10-12 minutes total 5. Start seasoning again the souvlakia sticks with some paprika and oregano 6. Serve immediately, preferably with tzatziki sauce and pita bread Ramen Bowls (dairy free, peanut-free, tree-nut free) Jodi Greebel, MS, RDN Instagram @greengrownmeals Ingredients • 2 tsp sesame oil • 1 tbsp miso • 1 tsp olive oil • 6 oz ramen noodles • 2 cloves garlic, minced • 1 tsp grated fresh ginger • 1 c shredded carrots • 4 c chicken or vegetable broth • 1/2 c water • 1 tbsp rice vinegar • 1/4 c low sodium soy sauce Preparation • In medium saucepan, heat sesame and about 2 minutes until cooked (and no olive oil over medium heat. Add garlic longer crunchy). and • ginger and cook about 2 minutes, stirring often to prevent burning. Add carrots and • cook another minute. Add broth, water, Optional toppings: rice vinegar, soy sauce and miso. Stir soft-boiled egg and bring scallions • to boil. Lower heat and cook on low black or white sesame about 4 - 5 minutes. Adjust seasoning as seeds needed. sriracha • Add ramen noodles and cook on low dried seaweed chiles lime wedge Raita (egg free, peanut-free, tree-nut free, sesame free, soy free and gluten free) Jodi Greebel, MS, RDN Instagram @greengrownmeals Ingredients Makes ~1 cup • 1/2 c plain, Greek or Icelandic yogurt Mix all ingredients • 1/2 c hothouse cucumber, seeded in small bowl. and then chopped in fine pieces Season to taste. • 1 tbsp fresh cilantro, chopped • 1 1/2 tsp scallions, chopped (can Serve cold. sub red onion) • 1/4 tsp ground coriander • 1/4 tsp ground cumin kosher salt to taste Pita Chips (dairy free, egg free, peanut-free, tree-nut free) Add contributors Add time and number of servings Ingredients • 2 - 3 flour tortillas • olive oil or canola oil spray • kosher salt Preparation • Preheat oven to 375 degrees. • Sprinkle pinch of kosher salt. • Line rimmed baking sheet with • Bake about 5 minutes until crisp. parchment paper. • Cut tortillas into halves and then quarters. • Cut each quarter into rough triangles or squares (about 16 pieces). • Place on baking sheet. • Brush with small amount olive oil or spray with canola oil. Chicken Shawarma (egg free, dairy free, peanut-free, tree-nut free, sesame free and gluten free) Jodi Greebel, MS, RDN Instagram @greengrownmeals Makes 3 - 4 servings Ingredients • 1/4 c + 1 tbsp olive or avocado oil • 1 pound skinless and boneless thin cut • 3 tbsp lemon juice, from 1 - 2 lemons chicken breasts • 1 tsp kosher salt • 1 yellow onion, sliced • 1 1/2 tsp ground cumin • 1 1/2 tsp ground black pepper • 1 1/2 tsp smoked paprika • 1/2 tsp turmeric • 1/2 tsp cinnamon • 3 cloves garlic, minced Preparation 1. In large bowl, whisk together oil, lemon 8. Spread in even layer. Bake about 30 juice, salt, cumin, black pepper, smoked minutes until chicken is cooked through. paprika, turmeric, cinnamon and garlic. 9. Remove chicken from oven and transfer to 2. Add chicken and coat well with marinade. cutting board. 3. Store in bowl with plastic wrap or transfer 10. Let rest a few minutes before slicing in to ziploc bag. strips. 4. Refrigerate at least 1 - 2 hours and up to 11. Serve with any of the following: tahini, 1 day ahead of time. tzatiki, hummus, Israeli salad, flat bread, pita. 5. Preheat oven to 425 degrees. 6. Add onion to chicken mixture to fully coat. 7. Place chicken, onion and marinade in 9 x 13 baking dish. Saliq with Ayran milk Ingredients • 2 1/2 cup short grain rice, washed and soaked • 1 chicken cut in quarters • 3 cups ayran milk • 1 tbs butter Preparation for chicken: Preparation for glazing chicken: • Water • 1 tbs butter • 1 garlic clove • Salt • 1/2 tsp • 1 hot green Rosemary pepper • 1 Sliced onion 1/2 tsp paprika 2 tbs parsley • Minced garlic • • Salt 1 tbs mint • Cardamon • • food coloring Lemon juice • Cinnamon sticks • • • Salad • 2 tomatoes Saliq with Ayran milk continued… Saliq Topping: • 2 tbs oil • 1 sliced onion • 1 tomato minced • 1 sliced green pepper • 1/2 tsp ground dried lime • 1/2 tsp black pepper • Salt Cooking Instructions: Cook the chicken with all of the chicken cooling ingredients for 40 minutes. Take the chicken out and cook the rice in the chicken broth for 15 minutes. Add water if needed. Add Ayran milk and butter. Cook on low heat until smooth and well cooked. Add water if needed. Melt butter and add the other glazing ingredients. Glaze chicken and roast in the oven. In a food processor, put salad ingredients. For the topping, sauté onion. When caramelized, add other ingredients. In a serving dish, put Saliq topped with chicken and onion. Banh Chung (Vietnamese Rice Cakes for the Lunar New Year) Elana Nguyen Ingredients: • 5 1/2 cups glutinous rice • 1 1/2 cups split yellow mung EQUIPMENT beans Kitchen twine • 2 pounds fresh or frozen banana Wooden or metal mold leaves (optional) • 1 large yellow onion, thinly sliced Stockpot(s) • 1 teaspoon salt • 2 tablespoons peanut oil Instructions: 1. Place the rice in a large bowl, cover with water, and let soak overnight. Place the mung beans in a separate bowl, cover with water, and let soak overnight. If using frozen banana leaves, defrost them in the refrigerator overnight. The next day, drain both the rice and mung beans. 2. Place the mung beans in a pot with just enough water to cover. Bring to a boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until mashable, about 20-30 minutes. Mash into a paste with a potato masher or spoon. 3. Meanwhile, heat the peanut oil in a heavy skillet over medium heat and cook the onions until caramelized, about 30-40 minutes. Banh Chung (Vietnamese Rice Cakes for the Lunar New Year) continued… Elana Nguyen Instructions continued: 4. Add the onions and salt to the mung beans and stir to combine. Spread them under water). If your pot isn't large enough, you may need to use the mung beans out on a large platter or baking sheet and let cool more than one. Simmer until the cakes feel plump and the rice is completely. congealed, about 6 hours. Keep an eye on the pot and add more hot water as necessary to keeps the cakes covered. 5. Wipe the banana leaves clean with a damp cloth and spread them out to dry. (A laundry drying rack works well; you can also use the backs of 8. Place the cakes in a colander to drain and cool completely. chairs.) If the banana leaves are particularly long, you can trim them. 9. To serve, remove the wrapping and cut into wedges or slices. An easy way 6. To assemble, lay out two sheets of partially overlapping banana leaves, to cut the sticky cake is to use a thread or dental floss. Vietnamese rice place a third leaf on top (perpendicular to the first two sheets), and a cake is often eaten with pickled onions or root vegetables or dipped in fourth leaf on top of that (perpendicular to the third sheet). (If using a sugar for a sweet treat. They can also be sliced, pan fried until golden, mold, place it on your work surface first, then line it with the banana and served with sugar.