THE IVSA STANDING COMITTEE ON WELLNESS PRESENTS THE VET RECIPE BOOK '20

A CULINARY CELEBRATION OF OUR GLOBAL COMMUNITY

A Dedication: This IVSA Vet Recipe Book was inspired by you all, our global community. It is a celebration of our beautiful cultural diversity and a reminder of unity, as we are all becoming veterinarians and we all eat. We hope that this may deepen our understandings of one another and our , as well as help us eat healthier and live more wholesomely.

- A. SCHAFF, JANUARY 2021 TABLE OF CONTENTS Dedication...... 2 Table of Contents...... 3 Words from the Editors...... 4 Key to the Cookbook...... 7 Cooking Conversions...... 8

Regional Recipes IVSA Asia...... 10 IVSA MENA & Sub-Saharan Africa...... 58 IVSA Europe...... 78 IVSA Americas...... 109 Concluding Statements...... 119

A message from the editor: Naveesha Shergill, SCoW Chair ('20-'21)

Before elected the Chair of SCoW, I was one of the Project Managers assigned to kick-start the Vet Recipe Book. It started off as a collection of healthy meals easily prepared to buffer from not-so-nutritious food served at uni cafeterias. However, as time went on we decided to include ALL types of food, ranging from appetizers to , from all across the world! While nutrition is vital for a healthy mind and body, we also understand that we are a diverse international community and what is a better way to celebrate our different cultures if not through food! Now, a year later, it brings me so much joy to finally say that the VRB is complete and ready to be shared. I would like to extend my utmost gratitude to Alex for putting his heart and soul into this and wanting to collaborate on the VRB, Nabeelah for her wisdom and endless support, to the MOD's Regional Representatives for tirelessly helping us promote the VRB, and last but not least, thank you to every single person who contributed to bringing the VRB to life by sending in recipes. We would not be here today without you all <3

A message from the editor: Nabeelah Rajah, MOD '20-'21

A heartfelt thank you goes out to the team who put this together. Working with you all has been only a pleasure, and has taught me that sometimes, in the places (and online meetings) we least expect, we find gratitude and joy in knowing each other.

We find that given our current global climate, we need to hold on to everything that keeps us together. I am so excited to try these recipes and share my eating experiences with our members, this is definitely a food journey I'm excited to embark on! Thank you to every Member Organization (MO) for your contributions. Thank you for adding your flavour to our global family!

A message from the editor: Alex Schaff, IVSA SAVMA Colorado State Rep ('20-'21):

It has been an honor to develop this collection for our community. You have all exemplified how special it is to be part of IVSA. I've so much enjoyed imagining cooking these recipes with you: the fragrances, the sounds, the richness of tastes, the kindnesses shared.

When covid abates, it would be a pleasure to share these meals with you. Until then, my IVSA friends and colleages, I wish you all health, happiness, and good eating as we push through this historic moment in global history.

Key to the Cookbook

= Vegetarian

= Dairy Free

= Gluten Free

= Vegan

C H A P T E R 1

IVSA Asia A MESSAGE FROM IVSA ASIA REP Asia is the largest continent along with great linguistic and food diversity. It has 48 countries, 66 IVSA MO's and so many different cuisines it's hard to count. There is tendency to call cuisines using the name of country, ethnic group & place in which they originated. Most of cities have their own . Thanks to Vet Recipe Book for covering the diversified food variety of our region. Best wishes! - Chakra Oli, Regional Representative of Asia '20-'21 FROM RIAZ AHMAD (IVSA PAKISTAN)

"IVSA’S STANDING COMMITTEE ON WELLNESS IS DEVOTED TO IMPROVING THE WELLNESS OF THE PEOPLE IN THE VETERINARY PROFESSION AND AIMS TO PROMOTE THE SELF-IMPROVEMENT OF MENTAL AND PHYSICAL HEALTH IN THE VETERINARY SOCIETY, INCLUDING VETERINARY PROFESSIONALS AND STUDENTS ALIKE. WITH THAT BEING SAID, THE VET RECIPE BOOK IS A GREAT INITIATIVE TO IMPROVE THE MENTAL HEALTH OF VETERINARY STUDENTS AND I REALLY ENJOYED THE VET RECIPE BOOK COMPETITION WHICH I AM HAPPY TO HAVE BEEN THE WINNER! THANK YOU IVSA SCOW FOR PROVIDING ME WITH A CHARMING PRIZE OF 25 EUROS AS A REWARD." -RIAZ AHMAD

FROM RIAZ AHMAD (IVSA PAKISTAN) CHICKEN KARAHI

INGREDIENTS 1 CHICKEN, CUT INTO SMALL PIECES 1/2 CUP OIL 2 TBSP PASTE 5-6 TOAMTOES, CHOPPED 2 TSP CHILI POWDER 1.5 TSP 5-6 GREEN CHILIES, SLIT IN CENTER 1 TBSP ROASTED CUMIN SEEDS, CRUSHED 1 TSP KASOORI METHI 1 TSP ALL POWDER 2 TBSP BEATEN YOGURT GREEN AS REQUIRED, CHOPPED

Instructions 1) Heat oil in a wok and saute garlic and ginger paste in it. Add chicken and cook it for 3-4 minutes on high flame 2) Add tomatoes, chili powder and salt. Mix it and leave it covered to cook. 3) After 5 minutes, add yogurt, green chilies, cumin seeds, methi and all spices powder and green coriander. Mix it and cook on low flame until chicken is tender and all water dries up. 4) Serve hot with chapattis. FROM ARUN K (IVSA ) SOUTH INDIAN SPICY CHICKEN FRY

Instructions and Ingredients 1) Marinate the chicken with ginger garlic paste, red chilli powder, and salt. Leave it for 20 minutes. The longer you marinate, the better the spices blend into the chicken. I’m usually in a hurry, so I leave it for 20 minutes. You can marinate directly in the pan in which you are going to boil the chicken. 2) Heat the pan with the marinated chicken over medium heat and cook till soft and tender, if required you can sprinkle some water while cooking if the chicken doesn’t release enough moisture. Cook chicken until all the water evaporates. This takes about 10 minutes. 3) Heat oil in another large nonstick pan over medium heat. Add , sauté for a minute. 4) Now transfer the above chicken mixture and mix well, add leaves and adjust salt if needed and continue to fry. Roast for about 10 to 15 minutes till the chicken is coated well with all the spices and gets a nice golden brown texture. I can al ready feel the taste and aroma…yummy. 4) It’s time to add the garam masala, crushed pepper and green chilies, stir fry for 2 to 3 minutes and turn off the heat. Garnish with coriander and serve hot.

South Indian Spicy Chicken Fry is a perfect go with Coconut milk and Raitha or with over steamed rice or Rotis or Parathas. FROM SNIGDHA TRIPATHY (IVSA INDIA) DHOKLA (CHICKPEA ) "DHOKLA AKA CHICKPEA CAKE IS A HEALTHY ALTERNATIVE OF SAVOURY . IT IS GLUTEN FREE AND A VEGAN RECIPE TOO. IT CAN BE TAKEN BY PEOPLE WHO ARE CALORIE CONCIOUS AND MAINTAIN A HEALTHY DIET AS CHICKPEA ARE LEGUMES AND FULL OF PROTEINS." - SNIGDHA TRIPATHY

FROM SNIGDHA TRIPATHY (IVSA INDIA) DHOKLA (CHICKPEA CAKE) INGREDIENTS FOR BATTER CHICKPEA FLOUR - 2 CUPS FRUIT SODA - 1 TEASPOON TURMERIC POWDER - 1 TEASPOON COCONUT CURD/ANY VEGAN YOGURT - 1 TABLESPOON SALT - 1/2 TEASPOON SUGAR/SUGARFREE POWDER - 1 TEASPOON CHILLI-GINGER PASTE - 1 TEASPOON BAKING POWDER - 1 TEASPOON FOR - 2 TABLESPOONS SEED - 1 TEASPOON CURRY LEAVES - 10-12X SUGAR/SUGARFREE POWDER - 1 TEASPOON GREEN CHILLI - 4-5X LEMON JUICE - 1 TEASPOON Instructions 1) Take chickpea flour in a bowl and add salt, turmeric powder, sugar, chilli-garlic paste, yogurt to it. 2) Add water and mix well. Prepare a batter with consistency same as cake batter. 3) Add fruit soda and baking powder. Mix it well but do not overmix it. 4) Grease a microwave friendly pan/baking tray with oil. Add the batter. Also tap the pan on the table to avoid air bubbles. 5) Add the tray to microwave and bake for 4 minutes (high power (180 C). 6) Insert a toothpick and check if the cake is cooked properly. 7) Now for tempering, heat a pan and add 2 tablespoon of oil to it. Then add curry leaves, green chilies cut in half and mustard seeds to it. Now finally add ½ cup of water and 1 teaspoon of sugar and mix well. Then turn off the gas and add 1 teaspoon of lemon juice to it. Pour the solution over the cake and cut it into pieces. 8) Let the cake now set for 2-3 minutes. You can garnish it with grated coconut on top of it and serve it with mint coriander sauce.

This recipe is very healthy having very low calorific value. It is a very good snack for vegetarians and for vegans as well. This is actually a very famous Indian dish popularly known by the name “DHOKLA”. FROM KHUSHI JAIN (IVSA MUMBAI, INDIA) WHITE DHOKLA

"I'VE GROWN UP EATING WHITE DHOKLA AS SUNDAY BREAKFAST WITH MY FAMILY. THIS IS THE BEST PART OF MY WEEK." - KHUSHI JAIN

FROM KHUSHI JAIN (IVSA MUMBAI, INDIA) WHITE DHOKLA INGREDIENTS 1 CUP REGULAR RICE OR RAVA - I USED BASMATI RICE ¼ CUP URAD DAL (SPILT AND HUSKED BLACK GRAM) ½ CUP THICK SOUR CURD (KHATTA DAHI OR SOUR YOGURT) ½ INCH GINGER, CHOPPED 1 GREEN CHILI, CHOPPED 2 TO 3 TABLESPOON WATER FOR GRINDING ½ TEASPOON OIL TO BE ADDED LATER TO THE BATTER 1 TEASPOON ENO FRUIT SALT OR ½ TEASPOON BAKING SODA ½ TO 1 TEASPOON OIL FOR GREASING THE PAN ROCK SALT AS REQUIRED (SENDHA NAMAK) POWDER AS REQUIRED RED CHILLI POWDER AS REQUIRED ROASTED SESAME SEEDS AS REQUIRED

Making Batter 1) Rinse the rice and urad dal a couple of times in water. 2) Soak them together or separately in enough water for 3-4 hours. 3) Drain them well and then in a wet grinder, add the drained rice and urad dal. 4) Add chopped ginger and green chili also. 5) Grind the rice and urad dal adding 2 to 3 tbsp water at intervals. 6) The batter should be thick like the idli batter. 7) When you feel the batter, a little grainy texture of the ground rice is preferable. 8) Pour the batter in a deep bowl or pan. Add the sour yo gurt and salt. 9) Stir well and keep the batter in a warm place to ferment overnight or for 7-8 hours. 10) Before preparing the dhoklas, grease the pan in which you will be making the dhokla with oil. 11) Add water in your steamer or pan or pressure cooker and let the water come to a boil. 11) First add oil in the batter and stir well. Then add the fruit salt or baking soda to the batter. 12) Be quick enough to stir well, so that the fruit salt or baking soda is distributed uniformly in the batter.

Making White Dhokla 1) Pour on a greased pan. Sprinkle with black pepper powder, red chili powder and roasted sesame seeds. 2) Place the pan with the batter in the steamer or pot or pressure cooker. 3) Cover and steam for 20-25 minutes or more till a toothpick inserted in the white dhokla comes out clean. If using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time. 4) When done, remove and let them become warm. •Slice and serve the white dhokla with coriander . FROM SMRITI LAL (IVSA MUMBAI, INDIA) PANEER MUTTER "THIS IS MY ABSOLUTE FAVOURITE GRAVY DISH THAT MY MOM MAKES TO HAVE WITH ROTIS OR BREAD!" - SMRITI LAL

FROM SMRITI LAL (IVSA MUMBAI, INDIA) PANEER MUTTER INGREDIENTS 250 GM COTTAGE CHEESE (AKA PANEER) 250 GM PEAS 2 TOMATOES MEDIUM SIZE 1 BIG ONION GREEN CHILLI TO TASTE 15-20 CASHEW NUTS 2 TSP GINGER GARLIC PASTE 1.5 TSP KITCHEN KING MASALA (LOOK IN INDIAN STORE) 1/2 TSP SUGAR 2 TSP DRY FENUGREEK LEAVES SALT TO TASTE REFINED OIL

Instructions 1) Soak the cashews for 15-20 mins 2) Slice the onions 3) Saute the onion and chilli in 2tsp oil in a pan till golden brown. 4) Add fenugreek leaves half way till onions are done. 5) Steam tomatoes and peas for 5 mins with sugar added in the water. 6) Peel the skin after its done and save the br oth for later. 7) Grind tomatoes, cashews and sauted onion in a processor till pasty consistency. 8) Put 2tsp oil in the pan and add the paste 9) Fry till the oil separates 10) Add in the peas and cook for 5 minutes 11) Add salt and kitchen king masala 12) Cook for 5 mins and then add in the broth according to the desired consistency. 13) Bring to boil. 14) Add paneer 15) Cook for 5 mins. 16) Garnish with fresh cream (optional) Serve hot with naan bread!. FROM PUNNYATOYA DASH (IVSA BHUBANESWAR, INDIA) MOHAN BHOG / METHA SUJI "I WOULD LIKE TO SHARE A FUN ONE . AS WE ADD LOTS OF AND MILK MY CATS LOVE TO HAVE THIS SWEET DISH . I FEEL ADOPTED WHEN MY CATS GET ALL THE ATTENTION AND LOVE. ON SPECIAL FESTIVE SEASONS THIS DISH IS SPECIALLY MADE FOR THEM AND SO IS MY FAVORITE TOO." - PUNNYATOYA DASH

FROM PUNNYATOYA DASH (IVSA BHUBANESWAR, INDIA) MOHAN BHOG / METHA SUJI UPMA INGREDIENTS 1 CUP SUJI 1 CUP GHEE 1 1/2 CUP MILK OR WARM WATER WITH GHEE CHOPPED DRY FRUITS 1 CUP SUGAR

Instructions 1) Add ghee to a pan and toss the suji until golden brown. 2) It requires patience, toss the mass frequently to avoid sticking to base of pan. 3) Add sugar and toss to get it caramelized. 4) Then add milk and do some hard work. Make sure to stir continuously while adding milk to avoid lumps. 5) You can add more ghee that makes the texture beautiful. 6) Now add chopped dry fruits. 7) You can keep it as gruel consistency or make it a dry one. 8) Ready to serve Mohan bhog. FROM SHREE SARANGI (IVSA BHUBANESWAR, INDIA) CHUDAA BARAA ( KEBABS) "SINCE I PREFERRED INSTANT NOODLES OVER TRADITIONAL SNACK ITEMS...MY MOTHER MADE THESE FLATTENED RICE KEBABS...AND NOW TO BE VERY HONEST I LOVE THE KEBABS." - SHREE SARANGI

INGREDIENTS 1 CUP OF FLATTENED RICE 2 BOILED POTATOES 2 CUPS OF WATER 2 TABLESPOONS OF GRAM FLOUR 2 TABLESPOONS OF CORN FLOUR/CORNSTARCH 1 TABLESPOON OF GINGER PASTE 1 TABLESPOON OF GARLIC PASTE 1 TEASPOON OF CUMIN POWDER 1 TEASPOON OF CORIANDER POWDER 1 TEASPOON OF BLACK PEPPER POWDER 1 TEASPOON OF RED CHILLI POWDER 1 TEASPOON OF CHAT MASALA 1 MEDIUM SIZED ONION (CHOPPED FINELY) 1 MEDIUM SIZED TOMATO (CHOPPED FINELY) 1 SMALL CARROT (GRATED FINELY) 2-3 GREEN CHILLIES (CHOPPED FINELY) OIL FOR FRYING SALT TO TASTE ONION RINGS FOR GARNISHING CHOPPED CORIANDER LEAVES FOR GARNISHING SOME TISSUE PAPERS FROM SHREE SARANGI (IVSA BHUBANESWAR, INDIA) CHUDAA BARAA (FLATTENED RICE KEBABS)

Ingredients 1) In a big bowl take the flattened rice and soak in water. 2) Leave for 2-3 mins so the flattened rice softens slightly. 3) Drain the water completely and keep it aside. 4) Now smash the boiled potatoes smoothly. 5) Add all the chopped and grated veggies to the bowl of flattened rice and mix well. 6) Now add the smashed potatoes to it. 7) Add ginger paste and garlic paste in it. 8) Add the cumin powder, coriander powder and black pepper powder. 9) Add 2 tablespoons of oil to it. 10) Put salt and chilli powder as per your preference. 11) Mix all the items gently. 12) Now take small scoops of the mixture and mould them into kebabs using your hands and keep them aside on a plate. 13) Now take a frying pan, pour oil into it for deep frying. 14) When the oil is heated enough, put the kebabs into it and deep fry them on medium flame. 15) When one side turns golden colour, flip them so both the sides are evenly cooked. 16) Fry until the kebabs turn golden brown colour. 17) Then strain them and place them on tissue papers to drain excess oil. 18) Now place on a plate. 19) Garnish them with onion rings and sprinkle some chopped coriander leaves and chaat masala(snack ) on them. 20) Serve them hot with tomato sauce. 21) Don't forget to enjoy FROM SYED TABINDAH JAVEED (IVSA KASHMIR, INDIA) GOSHTAB "GOSHTAB IS AN INTEGRAL PART OF KASHMIRI WAZWAN. WAZWAN IS A MULTI-COURSE MEAL IN KASHMIR WHICH INCLUDES MANY MUTTON RECIPES LIKE KABAB, ROGAN JOSH, DOUDHA RAS, AAB GOSH, DANIWAL , WAZA PALAK, RISTA, GUSHTABA AND MANY MORE. THIS TRADITIONAL KASHMIRI DISH IS PREPARED IN IMPORTANT CEREMONIES AND FUNCTIONS AND IS NORMALLY EATEN TOWARDS THE END OF THE MEAL. SINCE IT IS A YOGURT BASED DISH, EATING IT AT THE END HELPS IN THE DIGESTION." - SYED TABINDAH JAVEED

FROM SYED TABINDAH JAVEED (IVSA KASHMIR, INDIA) GOSHTAB INGREDIENTS 800G MUTTON MINCE 100G MUTTON FAT 3 GREEN CRUSHED 3 CRUSHED BLACK CARDAMOMS 1 TEASPOON POWDER 2½ TABLESPOONS FENNEL POWDER 1 TABLESPOON CUMIN POWDER 1/2 TABLESPOON CUMIN SEEDS 3 MEDIUM SIZED CHOPPED ONIONS SALT TO TASTE 2 BAY LEAVES3 CRUSHED 1 TABLESPOON POWDERED DRY FENUGREEK LEAVES 1 TABLESPOON GINGER-GARLIC PASTE 1½ CUPS BEATEN CURD1 EGG 2 TABLESPOONS GHEE (CLARIFIED BUTTER) 2 LADLE MUSTARD OIL 2 TABLESPOONS CHOPPED CORIANDER & ALMONDS FOR GARNISH

Instructions !) In a mincer, add mutton mince, mutton fat, salt, crushed black , crushed green cardamom, 1 /2 ladle mustard oil, 1 egg white. Mince into a paste and keep aside. The mutton can also be pounded with the help of a meat mallet 2) In a large pot, add 1 litre of water along with fennel powder, cumin powder, cinnamon powder, green cardamom powder, black cardamom powder, cloves, coriander powder, fenugreek powder. Give it a nice stir, bring to a boil and reduce the heat to low. 3) In the meantime, make fine meatballs (about 30 gms each) with the mutton mix and add to the simmering water. Cook the meatballs for 7-8 minutes, boil it on medium flame till most of the broth evaporates. 4) Now, in a wok, heat ghee over medium heat. Add bay leaves, remaining green & black cardamom, onion and ginger-garlic paste. Sauté till golden. 5) Next, add the beaten curd with 3 cups of water, remaining fennel powder & ginger powder and salt to taste. Stir continuously so that the yoghurt does not curdle. 6) Once the gravy becomes a little thick, add the meatballs and give it a nice stir. Cook on low heat for 5-6 minutes. 7) Add chopped coriander leaves and almonds to garnish.Once cooked, transfer to a serving bowl and serve hot with rice. FROM ANKITA SHARMA (IVSA KASHMIR, INDIA) MAKII DI ROTI & SARSON DA

"THIS IS CLOSE TO MY HEART, BECAUSE IT REPRESENTS OUR CULTURE AND I LOVE IT PERSONALLY." - ANKITA SHARMA

FROM ANKITA SHARMA (IVSA KASHMIR) MAKII DI ROTI & SARSON DA SAAG

Ingredients and Instructions: For makii di roti: 1) Take maize flour as per your requirement, for a guess take 1kg of maize flour. 2) Add water and make proper dough. That's all for maki di roti, for more taste take a spoon full of makhan (butter).

For sarson da saag: 1) Take spinach, wash with good flowing water 2) On other side put oil/ghee in pan and on good heat, put onion chopped, garlic, ginger paste and after cooking them properly, 3) Add our regular masalas i.e. garam masala , red chili, pepper, salt and any other according to your taste. 4) Put spinach in the pan, and add little water and let it boil and mix properly. It does take time of about 1 hour.

And yes, your healthy and tasty saag is ready, put makhan (cheese) on it and boom!! Yes, that's tasty healthy meal.

Tips Clean spinach properly, and don't try to add more, stick to basic and yes, it's worth spending time on making this. FROM AYEMAN QAMRI (IVSA KASHMIR, INDIA) YAKHNI "ONE OF THE OLDEST DISHES IN KASHMIR WHICH ADDS SPARKLE TO EVERY OCCASION. THIS IS ONE OF MY FAVORITE DISHES AND MY GRANDMA USED TO SPECIALLY COOK IT ON EID. THOUGH NO ONE CAN MAKE IT EXACTLY LIKE SHE USED TO AND THIS DISH BRINGS BACK HER MEMORIES. THIS DISH IS NOT ONLY CONNECTED TO ME BECAUSE OF ITS TASTE AND CULTURAL LINKAGE BUT IT'S A FORM OF LOVE FOR ME AND A LEGACY THAT IS PASSED ON TO GENERATIONS." - AYEMAN QAMRI

INGREDIENTS Meat (lamb) - 1kg Mustard/-1/2 Cup Black Cardimons-4-5 Dried fenugreek seeds- 2-3 Teaspoon Cinnamon sticks -4-5 Onion (Chopped & Grinded )-1 Cloves-4-5 Paste-1/2 Teaspoon Green Cardimons-5-6 Turmeric Powder -1 Teaspoon Cumin seeds- 1 Teaspoon Ghee-1/2 Teaspoon Ginger Powder-1/2 Teaspoon Salt-As per taste Water as required FROM AYEMAN QAMRI (IVSA KASHMIR, INDIA) YAKHNI

Instructions 1) In a pot take 1 kg of meat and add 2-3 cups of water. Add black cardamom, cinnamon sticks, cloves, green cardamom, and fenugreek (You can add these spices in a muslin cloth, tie it and drop in the pot) 2) Cook it till the meat is tender, approximately 20-25 mins 3) In another pot, add ½ cup of olive or mustard oil, heat it till it is mildly hot then add 1 teaspoon of cumin seeds,1/2 shallot paste, and one onion (finely chopped). 4) Add 1 teaspoon ginger powder,3 green cardamoms,3 black cardamoms and fry it till the onions and shallot paste turns golden brown 5) Add 2 cups of blended yogurt and salt as per taste in it 6) Keeping the flame at mid-heat, stir the yogurt continuously 7) Separate the tenderized meat pieces from the broth and add them to the yogurt mixture. Stir it well till the yogurt thickens. 8) Add the broth to the mixture as per need. Keep on stirring 9) Add ½ teaspoon fenugreek powder and pinch of turmeric powder to the mixture. 10) Increase the heat, so that the mixture starts to boil 11) Keep on stirring it. Add ½ teaspoon of ghee to the mixture and cover it with a lid. 12) After 5 mins, lift the lid and stir it again to get a homogeneous mixture 13) Your Yakhni is ready to eat.

Tips Don’t boil the meat too much, just make sure it is tenderized well. - Don’t fry the onions and the shallot paste too much, Just make sure their color is golden brown. - In the end, when it is boiling you can add saffron water (optional). It enhances its smell and color.

Final Thoughts: Yakhni is one of the most important dishes of Kashmiri cuisine (Wazwaan). This is the last serving in Wazwaan that we wait for eagerly. It is a non- vegetarian dish in which lamb meat or meatballs (knowns as goshtaba in Kashmir ) are cooked with yogurt. One of the oldest dishes in Kashmir is made on special occasions like Eid. FROM SUHAS VC (IVSA POOKODE, INDIA) AVIL MILK "VERY TASTY...SATISFY YOUR HUNGER AND THIRST BOTH." - SUHAS VC

INGREDIENTS AVIL (RICE FLAKES) MILK BANANA SUGAR NUTS

Instructions 1) Get milk and banana mixed in a mixer and 2) Add sugar. 3) Pour into a glass hlf fill with avil and puts. 4) Add cooled milk for better taste.

FROM VINAYAK P (IVSA POOKODE, INDIA) EGG BREADFRY "SUPER TASTY!" - VINAYAK P

INSTRUCTIONS 5 EGGS 20 SLICES OF BREAD OIL OR GHEE SUGAR (ACCORDING TO YOU)

Ingredients 1) Break the eggs and mix it with sugar. The sugar should dissolve completely. 2) Wipe the mix in bread slices and fry them in oil.

FROM SHAN E (IVSA POOKODE, INDIA) ADA PRADHAMAN "ADA PRADHAMAN IS CONSIDERED AS KING OF DESSERTS IN KERALA" - SHAN E

FROM SHAN E (IVSA POOKODE, INDIA) ADA PRADHAMAN INGREDIENTS 1/2 CUP ADA (75 GRAMS) 230 GRAMS OF JAGGERY 2-3 TEASPOONS OF GHEE 1.75 CUPS MEDIUM THICK COCONUT MILK 1.25 CUPS THICK COCONUT MILK 1-2 TABLESPOONS TINY COCNUT SLICES (THENGAKOTHU) A HANDFUL OF CASHEW NUT 2-3 CARDAMON CRUSHED

Ingredients 1) Cook the ada in 2-3 cups of water, till it becomes soft. Strain the ada and wash it in cold water to remove the stickiness. Add 3 tablespoon of water to the jabbery and melt it. Strain the melted jaggery. 2) In a deep bottom pan, combine melted jaggery, cooked ada, and 2 teaspoon of ghee. Cook on low-medium heat till the mixture becomes thick and starts separating from the pan. Add medium thick coconut milk. Cook on medium-low heat and stir in between. When the coconut milk reduce to half the quantity, aadd thcik coconut milk and stir well. Cook for 3-5 minu tes. 3) Kindly note that the paysaam will thicken itself later on, so after adding thick coconut milk, do o not keep it for a long time. Add crushed cardamoms, just before removing from gas. 4) Heat 1 teaspoon of ghee in a pan and fry the coconut slices and cashew nuts. Add it to the paysaam. Serve hot. FROM AYISHA SAFRIN (IVSA POOKODE, INDIA) KERALA STYLE ROAST "ONE OF MY FAVORITES!" - AYISHA SAFRIN

FROM AYISHA SAFRIN (IVSA POOKODE, INDIA) KERALA STYLE BEEF ROAST INGREDIENTS BEEF - 1 KILOGRAMS 10 GINGER GARLIC PASTE - 2 TEASPOONS CUMIN SEEDS - 1/2 TEASPOONS TURMERIC POWDER - 1 TEASPOON RED CHILI POWDER - 1 TEASPOON PEPPER POWDER - 1/2 TEASPOON SALT TO TASTE

OIL - 4 TABLESPOON ONION - 1 GREEN CHILI - 2 GINGER GARLIC PASTE - 1 TEASPOON RED CHILI POWDER - 2 TEASPOON TURMERIC POWDER - 1 TEASPOON CORIANDER POWER - 1/2 TEASPOON PEPPER POWDER - 1 TEASPOON TOMATO - 1 Ingredients 1) Clean and wash the beef and cut into small pieces. 2) Mix beef with ginger garlic paste, crushed shallots, cumin seeds, all the spice powders, and salt. 3) Cook the beef mixture in a pressure cooker. 4) Heat coconut oil in a pan. 5) Add onion, ginger garlic paste, green chilli, curry leaves and salt. 6) Saute until it turns soft. 7) Add spice powders and saute for 2-3 minutes. 8) Add tomato and cook the mix for 5 minutes. 9) Add cooked beef and mix well.when the gravy thickens, turn off the fire.

The delicious beef roast is ready. FROM ANOOJA M (IVSA POOKODE, INDIA) PAZHAYAN KANJI (FERMENTED RICE) "FERMENTED RICE (PAZHAYAN KANJI IN MALAYALAM) IS A TRADITIONAL POPULAR BREAKFAST EATEN ACROSS THE SOUTHERN STATE OF INDIA. FERMENTED IS RICH IN SELENIUM, MAGNESIUM, IRON, CALCIUM, POTASSIUM BY THOUSAND FOLDS. ALSO RICH IN VITAMIN B6 AND B12." - ANOOJA M

FROM ANOOJA M (IVSA POOKODE, INDIA) PAZHAYAN KANJI (FERMENTED RICE) INGREDIENTS 1 CUP OF BOILED RICE (POLISHED RICE IS BETTER BUT CAN USE ANY OTHER RICE) 2 CUP OF WATER 4 SMALL ONION 1/2 CUP OF CURD 3 BIRD'S EYE CHILLI (KANTHARI MULAK) 1 CURRY LEAF SALT (AT YOUR CONVENIENCE)

Instructions 1) Put 1 cup of boiled rice soaked in 2 cup of water along with 4 small onions into an earthern pot (can use any vessel) overnight. 2) After 24 hours added 1/2 cup of curd, 1 curry leaf, 3 Bird's eye chillis in to it. 3) Add little amount of salt in to it.

Traditional Pazhayan kanji is very simple and h ealthy food is here ready to serve. It can be eaten along with pickle and any left over Curry's makes it more delicious.. FROM WAKADE URMILA UMAKANT (IVSA UDGIR, INDIA) BHAAJEE "HELLO FRIENDS, THIS RECIPE IS A TRADITIONAL MARATHI RECIPE. THIS IS A VERY SPECIAL DISH, ONLY POPULAR IN LATUR, NANDED, USMANABAD DISTRICT OF MARATHVADA REGION IN MAHARASHTRA INDIA. ON THE OCCASION OF VELA AMAWASHYA WE PERFORM WORSHIP OF OUR AGRICULTURAL FIELDS AS GODDESS MAHALKSHMI. MAIN ATTRACTION OF THE MEAL OF VELA AMAWASHYA IS BHAJJI. IT IS VERY HEALTHY SEASONAL RECIPE, ALL INGREDIENTS REQUIRED FOR THIS RECIPE ARE ONLY AVAILABLE IN RABBI SEASON, SO THAT MAXIMUM GREEN, LEAFY ARE USED TO MAKE THE BHAJJI." - WAKADE URMILA UMAKANT

FROM WAKADE URMILA UMAKANT (IVSA UDGIR, INDIA) BHAAJEE INGREDIENTS 1.5 CUP - CHICK PEA FLOUR 2 CUPS - FENUGREEK LEAVES ACCORDING TO THE TASTE - RAW 1 CUP - SPRING ONION 2 TABLESPOON - GROUNDNUTS (WET) 1 CUP - GARLIC 2 TABLESPOON - GREEN PIGEON PEAS 10-12 - GARLIC CLOVES 2 TABLESPOON - GREEN CHICKPEAS 2LONG - GINGER 2 TABLESPOON - DOLICHOS BEAN 1/2 TABLESPOON - TURMERIC 2 TABLESPOON - CARROT 2 TABLESPOONS - RED CHILI POWDER 1 TABLESPOON - MUSTARD, CUMIN 3 TO 4 TBSP. - OIL TO TASTE - SALT CURRY LEAVES

Instructions 1) Keep vessel on medium flame. Heat the vessel, add 1 glass of water, cook tamarind for 5 min. 2) Switch off the flame, let it cool down. 3) Now peel off the covering and seeds of tamarind. 4) Keep this tamarind water aside. 5) Now heat oil in pan. 6) After heating oil, add cumin, mustard, a ll fruit vegetables and sauté. And cook for 2 to 3 minute. 7) After that add ginger, garlic paste, and sauté for 2 min. 8) Add leafy vegetables and mix it. 9) After mixing, add salt and all spices, and mix it well. 10) After 2-3 min add 2-5 cup water and boil it. 11) After boiling add chickpeas flour, mix the flour, make it sure that clumps are not formed. 12) Now add tamarind water which is kept aside. 13) Now keep cover it and cook for 5 min. 14) After 5 min switch off the flame. 15) Now for those who like spice: add fried onion, garlic and curry leaves on the BHAAJEE.

Now it is ready to eat. It is served with Bhakar, a type of bread famous in Maharashtra. FROM NAVEESHA SHERGILL (IVSA ) BUAH (FRUIT ) INGREDIENTS 3 RED OR GREEN ROSE APPLES 400 GRAMS TOASTED , 1 FIRM GUAVA POUNDED UNTIL FINE 1/2 PINEAPPLE 1-2 TBSP TAMARIND PULP 1 SOUR MANGO 6 TBSP FINE SUGAR 1 PEAR 4 TBSP THICK BLACK PRAWN PASTE 1 CUCUMBER 4 TBSP WATER 200 GRAMS SWEET TURNIP 1 1/2 TBSP CHILLI PASTE 6 PINK GINGER FLOWERS 2 PINK GINGER FLOWERS 1 CORIANDER PLANT, CUT INTO 2-4 CALAMANSI SHORT LENGTHS FOR THE SAUCE

Instructions 1) Wash all fruits, peel if you like and cut into roughly same-sized wedgs. Chill in fridge until needed. 2) Mix tamarind pulp with water. Squeeze out juice. mix the thick black prawn sauce with the tamarind water until you get a fine paste. Add sugar and chilli paste to taste. 3) Slice ginger flowers finely, and mix lightly into the prawn sauce, along with half the finely ground peanuts and the lime juice. 4) Toss the fruits in the sauce and top with the remaining peanuts, coriander leaves, and some more of the sliced ginger flowers. serve immediately. FROM PATTANAN LEELATHEERAKUL (IVSA ) VEGAN SPRING ROLL INGREDIENTS 1 PACKAGE RICE PAPER SPRING ROLL WRAPPERS 1 (5 OZ.) BAG BABY SPRING LETTUCES 1 RED BELL PEPPER, CUT INTO STRIPS 1 HOTHOUSE CUCUMBER, SLICED 1 AVOCADO, PEELED AND SLICED 1 CUP SHREDDED CARROTS 1 CUP THINLY SLICED PURPLE CABBAGE FRESH MINT AND (THAI BASIL RECOMMENDED) 1 RECIPE SIMPLE THAI SAUCE

Instructions 1) Fill a wide bowl with at least an inch of warm water. Dip one rice paper wrap in the water and let soften 5 to 10 seconds. Remove from the water and lay on your work surface. 2) Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies and herbs. If you would like one certain veggie showing at the top of the rolls, lay that toward the other en d. 3) Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed.Store the rolls covered in the refrigerator until ready to eat, then cut in half on the bias. Enjoy with . Credits: https://www.yummymummykitchen.com/2018/02/spring-rolls.html FROM NAVEESHA SHERGILL (IVSA MALAYSIA) (SPRING ROLLS) INGREDIENTS 3/4 CUP COOKING OIL 20 SPRING ROLL WRAPPERS FRESH LETTUCE LEAVES, WASH AND DRAINED DRY 3 CLOVES GARLIC, FINELY MINCED 8 OZ SHRIMP, SHELLED, DEVEINED AND CUT INTO SMALL PIECES 2 LBS YAMBEAN OR JICAMA, GRATED 2 OZ FRENCH BEANS, SLICED 4 BEAN CURD, DICED INTO SMALL PIECES SOME STORE-BOUGHT FRIED SHALLOT CRISPS, (OPTIONAL) 1 TEASPOON SALT OR TO TASTE 1/2 TEASPOON WHITE PEPPER POWDER 1 TEASPOON SUGAR OR TO TASTE 1 CUP WATER

Instructions 1) Heat up your wok with 1/4 cup oil, shallow fry the bean curd until lightly browned. Dish out and drain on paper towels. 2) In a deep pot, add in the remaining oil until heated. Transfer the garlic into the deep pot and stir fry until aromatic, add in the prawn an d stir fry until slightly cooked. 3) Add in the yambean or jicama, french beans, salt, pepper, sugar and water, stir well. Reduce the heat and simmer until the yambean or jicama turns soft, for about 30 minutes. Taste the filling, add more salt and sugar to taste. Dish out the filling and keep aside to cool. The filling might be slightly watery. 4) Lay a piece of the Popiah wrapper on a flat board. Spread a little sweet sauce or hoisin sauce and a little chili sauce on it. Place a lettuce leaf over the sauces. Spoon 3 tablespoons of filling onto the leaf. Top with the fried bean curd and fried shallot crisps. Fold up the two sides of the wrapper and roll up. (You can view the step-by-step pictures of rolling popiah here.) If you wish, you can scoop a tablespoon of the filling juice on top of the Popiah. Serve immediately. FROM NAVEESHA SHERGILL (IVSA MALAYSIA) NASI (MIXED HERB RICE) INGREDIENTS 1/2 CUP FRESH OR FROZEN SHREDDED COCONUT 2 CUPS , CHILLED 5-6 MEDIUM, WILD BETEL LEAVES, FINELY SLICED 1/4 CUP THAI BASIL LEAVES, FINELY SLICED 1/4 CUP MINT LEAVES, FINELY SLICED 1/4 CUP VIETNAMESE MINT LEAVES, FINELY SLICED 3 LEAVES, FINELY SLICED 5 SHALLOTS, PEELED AND THINLY SLICED 1 LEMONGRASS, WHITE PART ONLY, THINLY SLICED 1 TEASPOON SALT 1 TEASPOON SUGAR 3 DASHES WHITE PEPPER POWDER 3 DASHES BLACK PEPPER POWDER

Instructions 1) Make the shredded coconut into ‘’ by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside. 2) In a big bowl, combine the cooked rice and all the herbs, shallots and toasted coconut. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately. RECIPE NOTES: For , I prefer to use basmati rice as the rice is drier and less sticky, fluffy, and nutty in flavor compared to Thai jasmine rice. If you use regular rice for this recipe, you might want to chill it in the fridge overnight to lose the moisture content in the rice.. FROM PUSPA RAI (IVSA NEPAL) HONEYCOMB BREAD INGREDIENTS 375 GM WHOLE WHEAT FLOUR 125 GM ALL PURPOSE FLOUR A PINCH OF SALT SUGAR TO TASTE MILK AS REQUIRED (VEGAN MILK IS FINE TOO) 2 WHOLE EGGS 2 TSP OF OIL 1 TSP BAKING SODA 1 TSP BAKING POWDER 1 TSP OF LEMON JUICE

Instructions 1) In a clean bowl shift the dry ingredients and in another bowl mix the wet ingredients.( Eggs, milk, oil) 2) Add lemon juice to activate the baking soda in it. 3) Then mix the dry and wet ingredients to make the thick batter. Batter should be thick enough to coat the back of spatula. 4) In heated pan, put the dollops of batter and let it cook for 2 - 3 mins, at this point holes are starting to form. 5) Then flip it and cook in other side for 1-2 mins. And finally our honeycomb bread is ready to eat. 6) Vegan can also enjoy by replacing egg and milk with veg an milk.

Serve hot with honey. Enjoy! FROM SUVHA SHREE SHARMA (IVSA PAKLIHAWA, NEPAL) FULL GRAIN BARLEY MUFFIN W/ HONEY "THE FUNNIEST MEMORY I HAVE ASSOCIATED WITH THE DISH ISWHEN I WAS PREPARING THE DISH ALONE AND COULDN'T ADJUST THE TEMPERATURE IN THE OVEN FOR A MOMENT."- SUVHA SHREE SHARMA

INGREDIENTS WHOLE GRAIN BARLEY FLOUR- 2 CUPS BAKING POWDER - 1/2 SPOON ALMOND FLOUR - 1/2 CUP ALMOND MILK - 1 CUP HONEY FOR SWEETNESS - 4 TBSP

Instructions 1) Mix all the flours with baking powder 2) Add milk and water 3) Add honey/sugar for sweetness 4) Add some oil if you like to 5) Grind it in mixer 6) Bake it in microwave 7) Garnish it with pistachios and almond flour at the end FROM PUSPA RAI (IVSA RAMPUR, NEPAL) SEL ROTI

"SEL ROTI IS THE TRADITIONAL NEPALI DISH THAT IS PREPARED IN FESTIVALS, CELEBRATIONS, AND A SPECIAL TYPE OF CEREMONY. IT IS MAINLY PREPARED DURING TIHAR. IT CAN BE CUSTOMIZED IN DIFFERENT WAYS BUT THIS IS THE RECIPE OF HOME." - PUSPA RAI

FROM PUSPA RAI (IVSA RAMPUR, NEPAL) SEL ROTI INGREDIENTS 1 KG RICE FLOUR SUGAR (AS PER YOUR TASTE. GENERALLY IT TASTES SWEET) TABLESPOON OF SPICE MIX (CARDAMOM, CINNAMON, ) 1000 GRAMS OF GRATED COCONUT (OPTIONAL) WATER OR MILK AS REQUIRED TO MAKE A SEMI-LIQUID GHEE OR BUTTER - 250 GRAMS BAKING SODA (OPTIONAL) VEGETABLE OIL - 1 LITER

Instructions 1) Mix rice flour and butter with the help of hand till the flour becomes crumbly in texture. 2) Add sugar, spice mix, baking soda, and grated coconut to it and thoroughly mix all the things into the flour. 3) Add water, the batter should be thick and hold its shape. if you want to bring more richness to it, add milk instead of water. 4) Let rest 4-5 hours. If you let sit overnight, the batter will become crispier. 5) pour the batter all around the pan in a ring shape. To help guide the ring shape, place a upside down bowl in the middle of pan 6) Cook for 2-3 minutes or til golden brown. Flip using two skewers to help, let cook til brown. TIPS - Medium heat is recommended. Can be stored up to 20 days at room temp, but milk was used the shelf life will lessen. - Best served warm and goes will with pickles, meat or you can make your own combo. FROM UMESH KUMAR SAH RAUNIYAR (IVSA RAMPUR, NEPAL) FISH "I GOT AN OPPORTUNITY TO TASTE THIS RECIPE IN INDIA DURING THE FESTIVAL "DASHAIN" WHEN I AND ALL MY FAMILY WERE THERE IN MY MATERNAL UNCLES' HOME. IT WAS A GREAT DAY AND WE REALLY EN JO YED." - UMESH KUMAR SAH RAUNIYAR

INGREDIENTS FISH FILLETS (CUT INTO 1.5” CUBES) SALT OIL YOGHURT GHEE CORIANDER LEAVES ONIONS GREEN CHILLIES GINGER PASTE BIRYANI MASALA, GARLIC PASTE ONION (BROWNED) CUMIN SEEDS BASMATI RICE (CLEAN AND WASHED) GARAM MASALA CLOVES CORIANDER POWDER PEPPERCORNS, LEMON CINNAMON (BROKEN) ALMONDS AND CASHEW NUTS GREEN CARDAMOMS CHILLI POWDER HOT WATER TURMERIC POWDER SAFFRON OR COLOR MIXED IN WARM MILK

FROM UMESH KUMAR SAH RAUNIYAR (IVSA RAMPUR, NEPAL) FISH BIRYANI INSTRUCTIONS

Prepping & Marinating 1) Measure, wash and soak basmati rice. Let it soak for 30 minutes before cooking. 2) Cut fish fillets into 3/4 inch or medium size pieces. 3) In a medium sized bowl, beat yogurt to get a smooth consistency. Then add all ingredients for and mix well. 4) Add the fish pieces to this marinade. Mix well so that the marinade coats fish well. Let it marinate for 30 minutes. 5) In the meantime, in a pan, heat ghee. Add sliced onions and fry until they turn golden brown . Remove from pan and drain into a bounty to remove excess ghee. 6) While the onions are caramelizing, wash, chop and keep aside coriander leaves & mint. 7) Heat milk and saffron in a small bowl. For convenience, use a microwave. Else, heat milk in a small saucepan and add saffron. Bring it to a boil and remove from heat. Keep aside.

Cooking the fish 8) 30 minutes into marination, pan fry fish pieces in the same pan that was used to caramelize onions. You can add a tbsp of cooking oil if desired or use left over ghee. 9) Only pan fry the fish pieces. 2 minutes each side is good enough. Keep aside the marination gravy. This will be used later.

Cooking Rice 10) In a large pot, bring around needed cups of water (a/c to quantity to cook) to a boil. When the water is hot, add Basmati rice (needed quantity), Ginger garlic paste, cloves, cardamon seeds, cinnamon, black pepper corns, bay leaves, freshly squeezed lemon juice, salt. Get it to a boil and add rice. 11) Gently stir with a spoon occasionally while the rice is cooking. Don't reduce the flame. 12) Just when the rice is about 75% cooked (the rice grains should have a slight bite to them), drain the rice in a colander. Gently fluff and keep aside. FROM UMESH KUMAR SAH RAUNIYAR (IVSA RAMPUR, NEPAL) FISH BIRYANI INSTRUCTIONS CONTINUED...

Layering & Cooking 13) While the rice is cooking, preheat oven to 180 degrees Celsius or 360 degree Fahrenheit. 14) Grease a thick bottom oven safe pan/ disposable aluminum tray with ghee or cooking oil. 15) Let's begin layering. Layer half of pan fried fish and sprinkle half of chopped mint, cilantro and nuts. Next layer half of the 75% cooked rice. 16) Sprinkle half of caramelized onions, green chili, saffron milk, almonds and cashew nuts.

Layer the remaining pan fried fish. 17) Layer the remaining rice and sprinkle the remaining fried onions, green chili, cilantro, mint, saffron milk, almonds and cashew nuts. Also add the left over marination gravy. You can make 2 layers of fish and rice or 4 layers. Or more than that (depends on the depth of the container and the quantity you are cooking). But the top most layer should alway s be that of rice. 18) Seal the container with an aluminum foil. Bake the biryani for 20-25 minutes.

Remove from oven. Serve hot and delicately flavored biryani. Enjoy the recipe.

Fish Biryani is characteristically distinct. The aroma, taste, tender flesh, everything gives it a distinguished appearance. The recipe is most popular in Hyderabad, India. Thus, they also called the recipe as ‘Hyderabadi Fish Biryani’. We can find this recipe in every restaurants out there. People also prefer cooking fish biryani at home. Thus, the recipe is economically important. FROM DIKSHYA KHANAL (IVSA RAMPUR, NEPAL) CHAMRE-CHUKAUNI

"THIS DISH REPRESENTS A TYPICAL WESTERN NEPALI CULTURE AND IS VERY CLOSE TO MY HEART. IT IS EASY AND CAN BE DOESN'T TAKE MUCH TIME TO PREPARE. IT IS EVERYONE'S FAVOURITE IN OUR FAMILY AND MY MOM PREPARES IT WHENEVER WE ARE HOME." - DIKSHYA KHANAL

FROM DIKSHYA KHANAL (IVSA RAMPUR, NEPAL) CHAMRE-CHUKAUNI INGREDIENTS FOR CHUKAUNI: FOR CHAMRE: 4 MEDIUM-SIZED BOILED POTATOES 2 CUPS OF RICE 2 CUP PLAIN YOGHURT SOAKED FOR 1 HOUR 2 MEDIUM-SIZED CHOPPED ONIONS 2 TBSP GHEE 3 CHOPPED GREEN CHILLIES JAGGERY OR SUGAR 2 TBSP ROASTED SESAME SEED POWDER AS PER TASTE 2 TBSP VEGETABLE OIL ADDITIONAL FLAVOURINGS; 1/2 TBSP FENUGREEK SEEDS GREEN CARDAMOM, CLOVES, 1/4 TBSP TURMERIC POWDER BLACK PEPPER, BAY LEAVES 2 DRIED RED CHILLI 1.5 CUPS OF LUKEWARM WATER CORIANDER LEAVES SALT AND RED CHILLI POWDER Instructions AS PER TASTE For Chamre 1) Heat the pan, add ghee onto it. As ghee melts put additional flavourings; green cardamom, cloves, black pepper, bay leaves and roast them till brown. 2) Add jaggery or sugar as per taste and let them melt and mix with the other ingredients. 3) Now drain the rice and add it in the pan and stir it till brown. 4) Put 1.5 cups of water, stir it gently, cover it and st eam it for 5-10 minutes until properly cooked.

For Chukauni 1) Chop the boiled potatoes into pieces and mix it with yoghurt in a bowl. 2) Add chopped onions, salt, red chilli powder, roasted sesame powder and chopped green chillies. 3) Heat a pan and pour 2 tbsp oil in it. 4) After the oil is hot, add fenugreek seeds and dried red chillies. Turn off the heat, add turmeric powder and pour it in the bowl as soon as possible where potatoes and yoghurt mixture is kept. 5) Add coriander leaves and mix everything well in the bowl. The dish is now ready to serve.

Now it is ready to eat. It is served with Bhakar, which is a type of bread famous in Maharashtra. FROM KANZA RANI (IVSA PAKISTAN) FUNFETTI CHOCOLATE CAKE "I LOVE BAKING AND USED TO BAKE OFTEN WHENEVER I FEEL DOWN JUST TO FIX MY MOOD. FUNFETTI CAKE IS ONE OF MY FAVORITE BECAUSE OF COLORFUL ON IT AND OFF COURSE CHOCOLATE " - KANZA RANI

FROM KANZA RANI (IVSA PAKISTAN) FUNFETTI CHOCOLATE CAKE INGREDIENTS 1 CUP OF WHITE FLOUR 1 CUP OF ICING SUGAR 1 CUP OF COOKING OIL 1/2 CUP OF COCO POWDER 3 EGGS 1 TEASPOON BAKING POWDER 1 PACKING OF SPRINKLES

Instructions 1) Add white flour, coco powder and baking powder in a bowl. Mix these three ingredients well 2) Add oil, icing sugar and eggs in blender and mix them for a minute. 3) Then add this blended mixture in the bowl having white flour, coco powder and baking powder. Beat it with electric or hand beater for at least 5 minutes to have good consistency. 4) Add sprinkles and mix it once. 5) Grease the baking pan/tray/bowl and add wheat flour in it. Make a thin layer of wheat flour on the inner surface of your baking pan/tray/bowl to prevent sticking of cake with baking pan/tray/bowl. Instead of this you can simply use butter paper, it would also do the same prevention. 6) Now pour the mixture in a way that it fills half of the baking pan/tray/bowl so that your cake can rise properly. 7) Pre heat your microwave oven at 180 degree for 10 mins and then place your baking pan/tray/bowl in it for 30 minutes. 8) After 30 minutes check if the cake is baked or not by pricking with toothpick. If toothpick comes out neat then your cake is ready otherwise give 5-10 minutes more. 9) Take out your cake in a plate or small dish and sprinkle some sprinkles on it. 10) Your Funfetti Chocolate Cake is ready to eat. Enjoy it with a cup of tea. FROM MICHAELA YUN (IVSA SOUTH KOREA) TTOKBOKKI

INGREDIENTS RICE CAKE 300G WATER 300ML 1 GREEN ONION 1 ONION 1 SPOONFUL OF RED PEPPER PASTE 1 SPOONFUL OF 2 SPOONFUL OF RED PEPPER POWDER 3 SPOON OF SUGAR

Instructions 1) Slice green onion and onion in the same size of rice cake. 2) Put the water, red pepper paste, red pepper powder, sugar, soy sauce and rice cake in frypan and boil it in medium fire. 3) After the rice cake gets soft, put in the prepared green onion and onion and mix it until it gets done.

FROM PATTANAN LEELATHEERAKUL (IVSA THAILAND) SOM TUM (GREEN PAPAYA SALAD) INGREDIENTS 1/2 GREEN PAPAYA (JULIENNE), SOAKED 4 GARLIC CLOVES 3 SMALL RED OR GREEN CHILLIES 6 TBSP JAGGERY 4-5 TBSP LEMON JUICE 3 TBSP LIGHT SOY SAUCE 1 MEDIUM TOMATO (QUARTERED) 3-4 LONG BEANS, CHOPPED 2 TBSP PEANUTS (ROASTED), UNSALTED

Instructions 1) In a mortar, lightly pound the garlic, add the chillies and lightly pound again. 2) Add the jaggery, lemon juice and soy sauce, pound to a paste. 3) Add the roasted peanuts and lightly pound while occasionally stirring with a spoon to prevent the paste from thickening. 4) Now add the tomato, stir, then add the long beans and slightly bruise them. 5) Add the shredded papaya, lightly pound and stir until all t he ingredients have blended together. 6) Arrange on a serving dish and garnish with crushed peanuts. Credits: https://food.ndtv.com/recipe-green-papaya-salad-98730 FROM PATTANAN LEELATHEERAKUL (IVSA THAILAND) PAD THAI INGREDIENTS 150 GRAMS RICE FLAT NOODLES 100 GRAMS CHICKEN / PRAWN OR PANEER 4 TBSP VEGETABLE OIL 1 CUP GREEN ONION, CHOPPED 4 TBSP PALM SUGAR (OR 2 TBSP REGULAR SUGAR) 6 TBSP OR SOY SAUCE 2 EGGS 1 CUP BEAN SPROUTS OR CHOPPED CABBAGE 2 TBSP GARLIC, CHOPPED 2 TBSP SHALLOTS, CHOPPED 1 CUP FRIED PANEER, SLICED 4 TBSP TAMARIND PASTE FOR GARNISHING: CABBAGE, BEAN SPROUTS, GREEN ONION, CORIANDER LEAF, LIME WEDGES, GROUND ROASTED PEANUTS AND GROUND DRIED RED CHILLI

Instructions 1) Soak noodles in lukewarm water for 10-15 minutes till soft. 2) Heat veg oil over low heat and fry the garlic and shallots till fragrant. 3) Add chicken/prawn or paneer and stir fry till cooked. 4) Break the eggs into the wok and mix well. 5) Add noodles, fish sauce, sugar, tamarind paste and stir until noodles are tender and well mixed. 6) Add bean sprouts and green onion while stirring constantly. 7) Serve topped with garnish. Cr.https://food.ndtv.com/recipe-pad-thai-408189 C H A P T E R 2

IVSA MENA and Sub-Saharan Africa MESSAGE FROM IVSA MENA REP Hey, I'd like to congratulate all the people that worked on the Vet Recipe Book as well as the all the MOs that submitted their recipes. Don't forget that these recipes and meals are to be shared with friends and family!! ﺷﻬﻴﺔ ﻃﻴﺒﺔ -Adnane Imghi, Regional Rep for the Middle East and North Africa '20-'21. MESSAGE FROM IVSA SUB- SAHARAN REP Hi everyone! I really love this project! What's better than food to bring us together during the covid crisis? Nothing! Here in Africa, food is really important. Our motto is "what's better than chicken?" Because yes, it's true: African people love chicken! In there's the famous "Poulet Yassa", has "Fonio with chicken", in Cameroun the "Poulet DG", and Ivory Coast loves the "Attiéké with Chicken". You must understand that chicken is everywhere in Africa! And I hope I'll be able to cook a chicken recipe with you one day! - Aurelie Corniere - Regional Rep for Sub-Saharan Africa '20-'21 FROM BECETTI MOHAMMED ABDESLAM (IVSA BLIDA, ALGERIA) BAGHRIR (ALGERIAN TRADITIONAL CRUMPET) "BAGHRIR IS EATEN SWEET. THE SWEET VERSION, WHICH ACCOMPANIES TEA OR COFFEE , IS TASTED IN DIFFERENT WAYS DEPENDING ON THE REGION. IT IS SPRINKLED WITH A TRADITIONAL SYRUP MADE FROM ORANGE BLOSSOM WATER AND CINNAMON CALLED CHERBET ; IN KABYLIA, IT IS BRUSHED WITH OLIVE OIL AND SPRINKLED WITH SUGAR; IN THE REST OF THE COUNTRY, IT IS EATEN WITH BUTTER AND HONEY. BAGHRIR HAS OTHER NAMES: HATITA AMONG THE RIFANS , EDARNAN , TIΓRIFIN , THOUDFIST AMONG THE CHAOUIS." - BECETTI MOHAMMED ABDESLAM .

FROM BECETTI MOHAMMED ABDESLAM (IVSA BLIDA, ALGERIA) BAGHRIR (ALGERIAN TRADITIONAL CRUMPET) INGREDIENTS 2 1/2 CUP HIGH QUALITY SEMOLINA 1/2 CUP PLAIN FLOUR 15 G DRY YEAST 15 G SUGAR 2 TBSP POWDER MILK 1 EGG 7 G SALT 1 TSP VANILLA 1/2 TSP BAKING POWDER 4 CUPS WARM WATER (YOU MAY NEED MORE !) Instructions 1) Mix all the ingredients in your blender. 2) Pour the mixture into a large bowl, cover with clingfilm and leave to rise 30min (I left 1H). 3) Mix a little with the ladle. 4) Heat a frying pan, brush with butter if desired (I don't have it pour a ladle of the mixture and leave leather over low heat. The baghrir cooked by puncture. 5) Place baghrir on a clean cloth (do not place them on the other). 6) Enjoy hot with honey mixed with butter. FROM SHAHAD ABBAS JABER (IVSA KIRKUK, IRAQ) ALQOZI "ONE OF THE DISTINCTIVE RECIPES IN IRAQI CUISINE IS OFTEN ATTENDED AT EVENTS." - SHAHAD ABBAS JABER

FROM SHAHAD ABBAS JABER (IVSA KIRKUK, IRAQ) ALQOZI

INGREDIENTS OIL POMEGRANATE SALT MOLASSES LAMB LEMON ONION ALMONDS GARLIC POMEGRANATE BLACK PEPPER VERMICELLI COOKED RICE CURRANTS

Instructions 1) The meat is roasted in the oven with a sprinkle of salt and oil and with onions and garlic and wrapped in a cellophane to be cooked in a good way for 5 hours with a degree of 150. 2) Pomegranate molasses is placed on the meat also_ the rice is cooked well-and to decorate the dish we use currants, pomegranate and vermicelli.

Final thoughts The gozi lamb meal (approximately 250g) contains the following nutritional information: Calories: 763 Cholesterol: 108 Fat: 48 Carbohydrates: 49 Saturated fat: 13 Proteins: 35

FROM BARAM NAWZAD MUHSIN (IVSA KIRKUK, IRAQ) AL KEME NAJAFIYAH "THIS IS AN IRAQI-NAJAF DISH THAT IS COMMON IN IRAQ, SUCH AS BAGHDAD, KARBALA, NAJAF, AND MANY IRAQI CITIES. IT WAS FIRST COOKED BY THE PEOPLE OF NAJAF IN IRAQ. AND THE MOST PREPARATION FOR IT IS IN THE DAYS OF MUHARRAM, ESPECIALLY ON THE TENTH DAY OF IT, THE DAY OF THE KILLING OF IMAM HUSSEIN BIN ALI. ALSO KNOWN AS THE HUSSAINI KEME." - BARAM NAWZAD MUHSIN

FROM BARAM NAWZAD MUHSIN (IVSA KIRKUK, IRAQ) AL KEME NAJAFIYAH INGREDIENTS RICE BEEF TOMATO SAUCE OIL SALT CHICKPEAS ONION (OPTIONAL)

Instructions 1) Fry the onions until they turn reddish-blond 2) Add the meat is added to the onions, whether it is sheep or beef, according to the choice. 3) Add the hot water and chickpeas and leave it on the fire until the chickpeas are ripe, 4) Mash the chickpeas and meat together 5) Add to the mixture special spices, including cumin, dried lemon (lime or dried lime) and cardamom with the addition of salt 6) Leave on a low heat to hold together. 7) Finally, we get a firm broth served on a plate of rice that can be flavored with saffron. (Note: Onions are optional.) FROM ADNAN MOHAMMED (IVSA KIRKUK, IRAQ) BAKLAA BELDHIN (BROAD BEAN WITH OIL) "IT’S TRADITIONAL DISH IN IRAQ PEOPLE LIKE TO EAT IT IN EARLY MORNING IT’S POPULAR DISH HERE FRIEND’S GET OUT EARLY TO REACH THE RESTAURANT THAT COOK IT, OR THEY DO IT IN HOME." - ADNAN MOHAMMED

FROM ADNAN MOHAMMED (IVSA KIRKUK, IRAQ) BAKLAA BELDHIN (BROAD BEAN WITH OIL) INGREDIENTS BROAD BEANS 300 GRAMS IRAQI BREAD - 2 OIL - 100 GRAMS EGGS - 2 ONION - 1 SALT

Instructions 1) Get an iraqi (Arabi) bread and cut it apart on a dish. 2) Cook the Broad bean 3) Put the salt only on the bread 4) Cook two eggs and put them on the bread 5) Add the rest of broad bean on the bread now you are in halfway to finishing your dish :) 6) Cook onion with oil until golden then put it on your dish , Now you are ready to eat it :) in good health FROM FIDAN JEMAL JABBER (IVSA KIRKUK, IRAQ) IRAQI MASKOUF FISH

"MASGOUF IS ONE OF THE MOST DELICIOUS SEAFOOD IN THE IRAQI CUISINE, AND IT IS ALSO SPREAD IN MANY ARAB COUNTRIES." - FIDAN JEMAL JABBER

FROM FIDAN JEMAL JABBER (IVSA KIRKUK, IRAQ) IRAQI MASKOUF FISH INGREDIENTS A QUARTER CUP OF . A TABLESPOON OF CURRY. AMOUNT OF OLIVE OIL. A TABLESPOON OF SALT. BIG FISH. 4 CLOVES OF GARLIC, FINELY CHOPPED 1 LARGE ONION, FINELY CHOPPED. 2 LARGE TOMATOES, FINELY CHOPPED. A BUNCH OF FINELY CHOPPED . 4 CLOVES OF GARLIC, FINELY CHOPPED. 2 TABLESPOONS OF VEGETABLE OIL. 3 TABLESPOONS OF TOMATO PASTE.

Instructions 1) Clean the fish and discard the scales 2) Cut the belly of the fish longitudinally up to the head. Remove the viscera. Wash thoroughly in water. 3) Sprinkle salt on both sides of the fish, rub it well, then place the fish in a tray greased with oil. 4) Add all of the salt, curry, garlic, and vinegar to the fish, then put the tray in the oven on medium heat, and leave it for about half an hour until it is fully cooked. 5) Prepare the sauce. Place the onions, garlic, parsley and tomatoes in oil in a frying pan on the fire. Stir. 6) Add tomato paste, and leave the sauce on the fire for about 5 minutes until it sticks. 7) When the fish is almost done, pour the sauce, spread well on it, then return the tray to the oven for 5 minutes. 8) Take out the tray from the oven, and served with rice with vermicelli, with sweetness and healing. FROM ZAINAB QAIS RIDHA (IVSA KIRKUK, IRAQ) TEPSI "MOST OF THE IRAQI PEOPLE LIKE THIS DISH, IT ALSO CONTAIN ALOT OF ESSENTIAL NUTRIENTS." - ZAINAB QUAIS RIDHA INGREDIENTS TWO PIECES OF EGGPLANT, CUT INTO CIRCLES AND FRIED TWO PIECES OF POTATOES, CUT INTO CIRCLES AND FRIED TWO PIECES OF SWEET PEPPER, CUT INTO CIRCLES AND FRIED FOUR PIECES OF TOMATO, CUT INTO CIRCLES AND FRIED ONE PIECE OF ONION, CUT INTO CIRCLES AND FRIED 1/4 KG OF BEEF MINCED, FRIED WITH ONION AND GARLIC 1 1/2 CUP OF TOMATO SAUCE 1/2 CUP OF WATER SALT AND PEPPER.

Instructions 1) Put the eggplant, tomatoes , potatoes, pepper, onions pieces and the beef in a proper pot. 2) Put the salt and pepper in the tomato sauce 3) Spoil the tomato sauce all over the pot 4) Cover the pot with aluminum foil and place it in the oven for 45 min. FROM SABAH MOHAMMED (IVSA IRAQ) ZNOUD EL SIT (LADIES FINGERS) "THIS IS ONE OF THE MOST FAVOURITE SWEETS IN THE MIDDLE EAST." - SABAH MOHAMMED

INGREDIENTS ONE BAG OF READY-MADE COLLAGE DOUGH. FILLING INGREDIENTS: SIX TABLESPOONS OF POWDERED MILK THREE CUPS OF WATER THREE TABLESPOONS OF SUGAR THREE TABLESPOONS OF STARCH SPOON OF FLOUR A TEASPOON OF ROSE WATER OR ROSE WATER VEGETABLE OIL FOR FRYING. THE SYRUP INGREDIENTS: THREE CUPS OF SUGAR TWO CUPS OF WATER A TABLESPOON OF LEMON JUICE A TEASPOON OF ROSE WATER FROM SABAH MOHAMMED (IVSA IRAQ) ZNOUD EL SIT (LADIES FINGERS)

Instructions 1) Put the powdered milk, water, sugar, starch, flour, and rose water in a saucepan on a stove 2) Stir the ingredients well so that no lumps of flour or starch form. Continue stirring until the mixture thickens. 3) Poured onto a plate until completely cool. 4) Prepare the syrup. Mix the sugar with water and lemon. 5) Put them on the fire until it boils. 6) Leave the syrup until it thickens and it is possible to add a little rose water. 7) Cut the kalej dough into large rectangles, spread out two or three layers on top of each other. 8) Spread the butter between the layers until it becomes sticky with each other. We put an amount of 9) Spread the filling on the end of the dough and fold the ends, then roll the dough into a cylinder. 10) Repeat the process until we finish the dough is finished. NOTE: During rolling the rest of the dough must be covered because it dries quickly. 11) Put a little oil in a frying pan and drop the cylinders in it. Turn them on all sides to make them brown well. 12) We dip the zunoud in the syrup, then take them out and put them in a serving dish and decorate them with ground pistachios. FROM ALI ADAM (IVSA BAHRI, SUDAN) FRIED SUDANESE POURRIDGE WITH SALT

"ONE DAY I WAS WORKING IN AN AREA FAR FROM THE MARKET, SO I COULD NOT FIND BEEF TO PREPARE BREAKFAST, SO WE USED CHICKEN INSTEAD. SOME LOOKED AT US AS IF WE HAD MADE A MISTAKE IN USING CHICKEN MEAT INSTEAD OF BEEF. PEOPLE LIKE TRADITIONAL THINGS. THE MEAL WITH FRIED SALT IS A POPULAR DISH AND MOST PEOPLE IN SUDAN EAT THIS FOR BREAKFAST." - ALI ADAM FROM ALI ADAM (IVSA BAHRI, SUDAN) FRIED SUDANESE POURRIDGE WITH SALT INGREDIENTS A KILO OF MINCED MEAT 500 ML WATER SMALL TABLESPOON OF SALT 3 ONIONS 200 ML VEGETABLE OIL 1 TABLESPOON SAUCE 2 TABLESPOONS OF DRIED OKRA SPICES (FENNEL, PEPPER, CINNAMON, ETC.) AS DESIRED AND 1/2 KG OF CORN FLOUR TO MAKE PORRIDGE (ACCORDING TO THE NUMBER OF PEOPLE)

Preparing porridge: 1) Put a little water on the fire until it boils 2) Add the cornmeal dough and stir well until the consistency holds.

Preparing the Mallah: 1) The salt is prepared, the onion fruits are cut into slices or chopped, then fried in a little oil. 2) Add the minced meat. 3) Add the spices and an appropriate amount of water. 4) Add the tomato juice is added and leave until boiling. 5) Add the salt and a little dried okra and salt. 6) Put the saideh in a serving dish, add the navigator to it. 7) Serve porridge with the salt of the Sudanese tradition to the dining table. We eat it with hands or using a spoon, but according to our Sudanese customs it is preferable to eat by hands. FROM GLENN ADJEI (IVSA KUMASI, GHANA) INGREDIENTS 2 CUPS OF JASMINE RICE CHICKEN (OR ANY OTHER MEAT OF YOUR CHOICE) 4 LARGE SIZED TOMATOES 2 TABLESPOONS OF TOMATO PUREE (OPTIONAL) 5 OUNCES OF COOKING OIL 1 LARGE ONION 1 CLOVE OF GARLIC 1 TSP OF GROUND GINGER 4 SMALL GREEN PEPPERS 2 CHILLI PEPPERS 1 SMOKED MACKEREL OR ANY FISH OF YOUR CHOICE (OPTIONAL) SALT SPICES: CURRY POWDER, CLOVES, THYME, SHRIMP CUBES OR OTHER PREFERRED SPICES VEGETABLES: CARROTS, GREEN BELL PEPPER, GREEN PEAS, SPRING ONIONS (OPTIONAL) FROM GLENN ADJEI (IVSA KUMASI, GHANA) JOLLOF RICE

Instructions Preparing the chicken 1) Wash the chicken 2) Season with salt, garlic and ginger 3) Steam the chicken for about 10 minutes or until it is done. Keep the chicken stock. 4) Allow the chicken to cool down for a few minutes 5) Fry the chicken 6) Once the chicken is done, remove it from oil. Strain and set aside. Cook the Jollof rice 1) Pour the oil (about 5 ounces) into a cooking dish 2) Once the oil is hot, add sliced onions, diced garlic and sliced small green peppers to the oil 3) Once the onion begins to brown, add the tomato puree and stir. 4) Add blended vegetables (tomato, chili, bell peppers) and the chicken stock. *Note: chicken stock is added for chicken flavour. 5) Allow to cook until you have most of the water evaporated and oil at the surface in a clear red colour. 6) Add the spices and leave for 5 minutes. 7) Add 1.5 cup of water and add the rice and salt to taste. The water should cover the surface of the rice added by 5 centimeters. *Note: At this stage your heat must be on the lowest level. 8) Cover with a clean napkin or aluminum foil (this allows the vapour to aid in cooking) and wait until the is now absorbed in the rice. 9) When the stew has lessen due to evaporation, gently stir to evenly cook the rice. Stirring allows you to get the contents on top nearer to the low heat to speed up cooking. 10) Add pieces of mackerel. Cover to simmer and allow rice to soften. *Note: Mackerel is added later since it’s quite tender. 11) Add extra vegetables (carrots, bell pepper and/or onions) and allow to cook for an extra 20 minutes. When finished, gently stir to taste if the rice has softened. Your Jollof is ready! Serve with chicken on the side. C H A P T E R 3

IVSA Europe MESSAGE FROM THE IVSA EUROPE REP Potatoes today are a central part of European cuisine. In dishes, on its own, turned into alcohol - we love to put the tubercules everywhere. However, they didn't grow in Europe before the discovery of the American continent! Even once it was imported in Europe, people only used it as a medicinal plant, or for feeding animals. People didn't quite feel confident eating the actual potatoes. In 1786, French nobleman Parmentier got the help of the king Louis XVI to bluff the people into eating them: they planted a field of potatoes, and guarded them during the daytime. But during the night, stopped them from stealing the seemingly precious crop, enough to mobilize the royal guard. This lead the potato crop to spreading to the whole vicinity of Paris!

Enjoy our lovely european recipies, and next time you have potatoes always remember their fabulousness used to be a big state secret! - Laure Chevalier - IVSA Regional Representative for Europe FROM JULIA SCHOTT (IVSA AUSTRIA) THE BEST AND EASIEST PANCAKES "REMINDS ME OF COZY SUMMER WEEKEND MORNINGS :)" - JULIA SCHOTT

INGREDIENTS 12 TBSP OF FLOUR 1 TBSP OF BAKING POWDER 18 TBSP MILK (PLANT BASED, IF YOU PREFER) OPTIONAL: 2 TBSP OF SUGAR OIL TO FRY

Instructions 1) Mix all the dry ingredients 2) Add milk while stiring 3) Heat some oil in a pan 4) Fry the pancakes until both sides are golden brown 5) Add your favourite toppings! FROM MARTINA MILIĆ (IVSA CROATIA) MEKANE KIFLE (SOFT CROISSANTS) "THIS IS MY FRIENDS FAVORITE!" - MARTINA MILIĆ

INGREDIENTS 700G OF FLOUR 75G OF MELTED BUTTER 10G OF SALT 2DL OF COLD MILK 10G OF SUGAR 1 CUP OR 180G OF YOGURT 7G OF ACTIVE YEAST A TABLESPOON OF ALCOHOL VINEGAR 50ML OF SUNFLOWER OIL

Instructions 1) In one bowl mix your dry ingredients and in another mix your wet ingredients. 2) Add your wet into your dry ingredients and mix them together with clean hands until you form a ball of dough. 3) Leave to rise for about 45 minutes in a warm place. 4) After that, divide your dough into 4 pieces. 5) Roll them out in a circle and cut into 8 pieces (like a pizza). 6) On the wider side add any filling you like (chocolate, ham and cheese,...) and roll into a croissant. 7) Leave them to rise once again for 30 minutes. 8) Bake in a preheated oven (180C) until they become golden. FROM IRISZ KOUTIS (IVSA CROATIA) GRANDMA'S YOGHURT CAKE INGREDIENTS 3 WHOLE EGGS 1 CUP OF SUGAR 1 PACK OF VANILLA SUGAR (12G) 1 CUP OF YOGHURT 1 CUP OF SUNFLOWER OIL 3 CUPS OF FLOUR 1 PACK OF BAKING POWDER (12G) ADD FRUITS OF YOUR CHOICE

Instructions 1) Mix all the ingredients in a bowl. 2) Stir it until it's homogenous. 3) Put it in the oven at 250°C for about 12 minutes. *Note: Make sure to always use the same cup when measuring each ingredient! FROM MORANA ŠĆURIC (IVSA CROATIA) DRUNKEN MEATBALLS "MY DAD AND I LOVE TO COOK AND EXPERIMENT IN THE KITCHEN. HE FOUND THIS RECIPE, WE MADE IT TOGETHER AND HAVE BEEN IMPRESSING OUR FRIENDS WITH IT EVER SINCE! SUPER EASY, CHEAP AND QUICK DISH FOR ALL YOU BEER LOVERS OUT THERE!" - MORANA ŠĆURIC

INGREDIENTS 50 GRAMS OF MARGARINE 4 SLICES OF BREAD 1 EGG 300 GRAMS OF MINCED MEAT SALT AND BLACK PEPPER CHOPPED PARSLEY (ABOUT 1-1.5 TBSP) 500 MILILITRES (HALF A LITRE) OF BEER 200 MILILITRES OF MILK OIL 2 TBSP OF FLOUR

Instructions 1) Break bread into smaller pieces and put them in a bowl. 2) Pour the milk over the bread and let it soak for about 30sec. 3) Squeeze the bread to get rid of the excess milk and place the bread in a new bowl. 4) Now add the meat, egg, chopped parsley, flour, salt and black pepper (and whatever other spices you like. For me, I like garlic, paprika, ginger and turmeric). 5) Mix everything together. 6) Put a bit of oil on your hands and start making meatballs. 7) Put them in a pan you greased with margarine and preheat the oven to 200 C. 8) Leave them in the oven for 20 minutes and take them out, pour beer and put them back for another 30 minutes. you can use any kind of beer you like :) FROM STELLA KOVAČIĆ (IVSA CROATIA) GRAH SA KOABSICOM (BEANS WITH SAUSAGE) "THIS IS A TRADITIONAL CROATIAN DISH. MY FAMILY AND I ALWAYS ATE IT WHEN SLEDDING IN THE NEARBY MOUNATINS. IT'S USUALLY FOUND AT SKI RESORTS." - STELLA KOVAČIĆ

FROM STELLA KOVAČIĆ (IVSA CROATIA) GRAH SA KOABSICOM (BEANS WITH SAUSAGE) INGREDIENTS FRESH BEANS - 300 GRAMS CARROT - 100 GRAMS RED ONION - 100 GRAMS SAUSAGE (SPECIFICALLY FOR BOILING) - 200 GRAMS MINCED RED PEPPER GARLIC SALT AND BLACK PEPPER OIL - 3 HAMBBURGER - BACON

Preparation 1) Soak the beans in cold water 24 hours before cooking 2) Chop the onion into small pieces (cca 5 mm) 3) Chop the garlic into small pieces (cca 5mm) 4) Grate the carrot 5) Chop the bacon into strips 6) Slice the sausage into rings about a 1,5 cm wide Instructions 1) Heat a medium sized pot over high heat. Add oil enough to cover the bottom of the pot. Wait for the oil to heat then add the onion, carrot and garlic. Wait for the garlic to wither (10 minutes). 2) Lower the heat to medium. Add a teaspoon of minced red pepper and let it fry. 3) Add half a liter of hot water, when you poured the water turn the heat up to high. 4) While you wait for the water to start bubbling, drain the beans. When the water is bubbling slowly add the beans. 5) Add the bacon strips, three pieces of bay leaf, along with a pinch of salt and black pepper. 6) Wait for half an hour then add the sliced sausage. 7) When the beans soften you can serve the meal. FROM STELLA KOVAČIĆ (IVSA CROATIA) FISH FILET IN WHITE WINE SAUCE WITH SALTED POTATOES "THIS DISH, ALSO KNOWN AS RIBA, IS A COMMON CROATIAN SEASIDE DISH. MY GODMOTHER LIVES AT THE SEASIDE AND SHE ALWAYS PREPARED THAT FOR ME WHEN I WOULD COME DURING THE SUMMER TO VISIT. IT GOES GREAT WITH THE SUMMER HEAT AND IT'S FULL OF OMEGA -3." - STELLA KOVAČIĆ

FROM STELLA KOVAČIĆ (IVSA CROATIA) FISH FILET IN WHITE WINE SAUCE WITH SALTED POTATOES INGREDIENTS HAKE FILET/PAGASUS OR ANY OTHER WHITE FLESHED FISH - 400 GRAMS HARD FLOUR WHITE WINE - 100 ML OLIVE OIL SALT AND BLACK PEPPER COOKING CREAM - 200 ML POTATOES - 400 GRAMS FRESH PARSLEY

Preparation 1) Roll the fish fillet in hard flour 2) Chop the parsley 3) Peel the potatoes and chop them into squares (1,5cmX1,5cm) 4) Select a plate and put 2 clean sheets of paper towels on it Instructions 1) Select a medium sized pot, pour cold water into the pot so it is half full. 2) Add the chopped potatoes into the water, add 2 teaspoons of salt. 3) Turn the heat to medium-high, wait for the tomatoes to soften (30-40 min). 4) While waiting for the potatoes to boil, select a medium sized skillet, add olive oil so that the bottom of the skillet is covered and turn the heat up to high. 5) When the oil is hot, add the fillet. The flour should stay on the fillet, when the flour turns light brown on the bottom side flip it over, so that the both sides are light brown. When that happens remove the fish from the skillet onto the plate with paper towels. 6) Once the fillet is removed from the skillet turn the heat down to medium and add the cooking cream along with a pinch of salt and black pepper, the slowly and evenly add the white wine. 7) Wait for 10 minutes then add the fillet into the sauce, after 5 minutes take the fillet out with a flat cooking spoon and put it on a plate (without the towels), leave the sauce on low heat until you prepare the potatoes. 8) After the potatoes are cooked (30/40 min) drain them, add olive oil however much you prefer, but not too much and sprinkle it with chopped parsley then stir it all together. 9) Serve the potatoes next to the fish fillet. Pour the sauce over them both. FROM STELLA KOVAČIĆ (IVSA CROATIA) SAUERKRAUT WITH BACON AND FRIED POTATOES

"KISELO ZELJE IS A DISH MY GRANDMOTHER USED TO MAKE FOR ME AND MY SISTER WHEN WE WOULD VISIT HER IN THE VILLAGE. IT'S USALLY MADE IN RURAL PARTS OF CROATIA BECAUSE INGREDIENTS WERE EASILY FOUND IN FAMILY FARMS AND GARDENS." - STELLA KOVAČIĆ

FROM STELLA KOVAČIĆ (IVSA CROATIA) SAUERKRAUT WITH BACON AND FRIED POTATOES INGREDIENTS SAUERKRAUT CHOPPED INTO STRIPS POTATOES - 500 GRAMS OIL SALT AND BLACK PEPPER PARSLEY HAMBURGER-BACON RED ONION - 200 GRAMS BAY LEAF

Preparation 1) Chop the parsley 2) Chop the hamburger-bacon into small strips 3) Chop the onion into thin strips Instructions 4) Select a medium sized pot and fill it with cold water, add 3 teaspoons of salt. Wash the potatoes, then put them into the salted water. Turn the heat up to medium-high and wait for the water to start boiling. 5) After 45 min, drain the potatoes, cool them and peel them. After they're peeled, cut them into rolls. 6) Select another medium sized pot and pour oil on the bottom (enough to cover the bottom), set the heat up to medium, wait for the oil to heat up then add the sauerkraut 7) After the sauerkraut is a little bit roasted add a pinch of salt, black pepper, a bay leaf and strips of bacon. Pour 200 ml of water over it all, so the sauerkraut is floating and stir it frequently. 8) Add a bit of water every so often so the sauerkraut can soften and don't let the water evaporate, but the sauerkraut shouldn't float like in the previous step. 9) Select a medium sized skillet, add oil and turn the heat to medium-high so the oil can heat up. After the oil is warm, add the onion and stir it for a bit so the onion can get the golden color. 7) When the onion gets the golden color turn the heat down to low, add the potato rolls along with a pinch of salt and black pepper then stir it all together gently until the potatoes also gets the golden-like color 8) Serve the potatoes on the plate, then cover them with sauerkraut. After that sprinkle the parsley over the whole plate and enjoy your meal. FROM STELLA KOVAČIĆ (IVSA CROATIA) FRITULE "THIS IS A THAT EVERYONE CAN MAKE. IN MY FAMILY, WE ALWAYS MAKE IT AROUND CHRISTMAS AND WINTER HOLIDAYS. IT DOESN'T TAKE A LOT OF TIME, IT'S FUN TO MAKE AND IT'S DELICIOUS. MY FATHER AND MY SISTER LOVE COOKING AND SHARING THEIR RECIPES WITH ME SO I'M HAPPY TO SHARE THEM HERE WITH YOU." - STELLA KOVAČIĆ

FROM STELLA KOVAČIĆ (IVSA CROATIA) FRITULE INGREDIENTS 1 EGG 180 OR 200ML OF LIQUID YOGURT 2 TABLESPOONS OF SUGAR 1 VANILLA SUGAR 1 CAP OF BRANDY (CAN DO WITHOUT IT) A PINCH OF SALT 200 GRAMS OF SMOOTH FLOUR HALF OF BAKING POWDER (CAN BE WHOLE, IT WILL BE EVEN SOFTER) OPTIONAL: LEMON PEEL APPLE, AND CINNAMON

Preparation 1) Whisk together the egg, yogurt, sugars, brandy and salt. Then mix in the flour and baking powder. Put everything together well. The dough should be thick. 2) Put the dough into a plastic bag or bag. Cut a hole the width of your thumb. 3) Select a plate and put 2 clean sheets of paper towels on it.

Instructions 1) Heat the oil in a saucepan. There should be so much oil that the fritule can swim in it, they must not touch the bottom. When you have heated the oil to be hot, reduce the heat to low. *Tip: You can always use a trick with the cooker - immerse the wooden cooker in the oil, if large bubbles form around it, the oil is too hot, if smaller bubbles form around it, the oil is the perfect temperature for frying. If you are going to fry the fritule over a high heat, they will not be able to inflate, then they can be tight and raw inside which is not desirable. 2) Squeeze the bag of fritule over the pot of oil. When you get a worm of a length similar to the width of the bag just cut it with a knife or scissors to drop it into the oil. *Tip: do not overfill the pot with , leave room for them to inflate and turn on their own. 3) When they are fried enough on one side, they usually turn on the other, if not, just touch them with a fork and they will turn. Fry the fritule over a moderate heat for a few minutes until they take on a golden-brown color. 4) When they are done scoop them out with a French spatula or a spoon and put them on a previously prepared plate with paper towels. 5) In the end you can sprinkle them with powdered sugar or melted chocolate. FROM ABDALRUHMAN FADLALLAH (IVSA NORTH CYPRUS) KOSHARI INGREDIENTS FOR THE CHICKPEAS: 2 1/2 CUPS OF SHORT GRAIN RICE. 1 CUP DRY CHICKPEAS. 1 PACKAGE 16 OZ DRY PASTA, 1/4 TEASPOON BAKING SODA. PREFERABLY DITALINI OR ELBOW. WATER. 2 TABLESPOON OIL. OR YOU CAN USE A CAN OF CHICKPEAS. SALT AND PEPPER TO TASTE. FOR THE TOMATO SAUCE: FOR THE LENTILS: 1 1/2 TEASPOON GARLIC CRUSHED. 2 CUPS DRY BROWN LENTILS. 2 TABLESPOON OLIVE OIL. WATER TO COVER LENTILS. 1/4 CUP WHITE VINEGAR.* 2 TABLESPOONS OLIVE OIL. 2 CANS 16OZ TOMATO SAUCE. 1 MEDIUM ONION CHOPPED. SALT TO TASTE. 1 CAN 16OZ TOMATO SAUCE. FOR THE CUMIN SAUCE (KAMOUNEYAH): 1 TEASPOON GROUND CUMIN. 1 TEASPOON GARLIC CRUSHED. SALT AND PEPPER TO TASTE. 1 TABLESPOON GROUND CUMIN. FOR THE VERMICELLI : 2 TABLESPOONS OLIVE OIL. 1/2 PACKET 15.87 OZ VERMICELLI. 1/4 CUP WATER. 3 TABLESPOON OLIVE OIL OR BUTTER. 1/4 CUP VINEGAR. 1 CUP WATER. SALT. SALT TO TASTE. FOR THE FRIED ONION: 3 LARGE ONIONS SLICED. OIL FOR FRYING. FROM ABDALRUHMAN FADLALLAH (IVSA NORTH CYPRUS) KOSHARI

Instructions 1) If using dry chickpeas, soak in cold water overnight w/ 1/4 teaspoons baking soda. 2) Cook pasta in salted water according to package directions, drain then add 2 Tablespoon of oil and adjust seasoning. 3) Mix everything together and set aside. 4) Prepare rice as indicated and set aside. Preparing the lentils: 5) Put lentils in a colander and wash thoroughly in running cold water. 6) Place lentils in a pot, cover with cold water and bring to a boil. 7) Reduce heat and cook for 25-30 minutes until al dente. Check on the water level and add water when necessary. 8) Drain, but do not rinse. 9) in the same pot saute onion in oil until fragrant. 10) Add lentils back to the pot with tomato sauce and season. 11) Continue cooking until done and set aside. Cook vermicelli : 12) In a medium pot over medium-high heat, add oil and vermicelli 13) Cook until vermicelli turns golden brown. 14) Add water bit by bit and stir until you get the desired tenderness. 15) Season with salt. Cook chickpeas: 16) Drain soaked chickpeas and wash well with running water. 17) Place chickpeas in pot, cover with cold water & add a pinch of salt. 18) Bring to a boil then reduce heat and continue cooking 60-90 minutes until the desired tenderness is reached. 19) Check on water level and add water whenever necessary. Make tomato sauce: 20) In a medium sauce pan, sauté garlic in oil until fragrant, about 1 min. 21) Add vinegar, tomato sauce, water and salt then mix well. Make Cumin sauce: 22) In small sauce pan, sauté garlic and cumin together until fragrant, about 30 secs. 23) Add vinegar, water then taste to adjust salt. Fried onions: 24) In a deep pot, add oil to cover the bottom by 1 inch. 25) Add onion slices and cook on medium-high. 26) Stir occasionally, do not burn the onions. 27) Take onions out on a plate lined with kitchen paper towel. 28) Set aside. It will harden and get crispier. 29) Take 2 tablespoons of the cooking oil and stir them in the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste. To assemble: You can let everyone take of each of the ingredients as he likes or make what is called tarabeesh (domes) by packing ingredients tightly in a bowl then invert it on plates. Top with onion and sauces. FROM LAURE CHEVALIER (IVSA LYON, FRANCE) CHOCOLATE WALNUT BROWNIE "IN FRANCE, IT'S A TRADITION IN MOST HORSE-RIDING CLUBS THAT, WHEN A CHILD FALLS OFF THEIR HORSE DURING TRAINING, THEY NEED TO BRING A CAKE TO THE NEXT TRAINING SESSION. THIS IS REALLY EFFECTIVE IN DE- DRAMATIZING THE FALL, AND MAKING IT A REASON FOR CELEBRATION INSTEAD OF A FAILURE / TRAUMA. I WAS A VERY CLUMSY KID, AND FELL ALL THE TIME - BY THE TIME I WAS 11, I KNEW THIS RECIPE BY HEART FROM DOING IT OVER AND OVER AGAIN! I HAVE IT TREASURED IN MY MIND EVER SINCE, AND STILL MAKE IT REGULARLY :)" - LAURE CHEVALIER

INGREDIENTS 200G CHOCOLATE 125G BUTTER 200G SUGAR A PINCH OF SALT 4 EGGS 2 TABLESPOONS OF FLOUR A COUPLE HANDFULS OF WALNUTS (OR PECAN NUTS, OR ALMONDS) FROM LAURE CHEVALIER (IVSA LYON, FRANCE) CHOCOLATE WALNUT BROWNIE Instructions 1) Preheat your oven to 180°C. 2) Melt the butter and the chocolate together in a bain-marie, a French word for a small casserole or bowl inside of another, bigger casserole full of boiling water. This ensures you don't overheat it, and burn the chocolate or butter. I like my chocolate as dark as it gets, but this recipe doesn't judge and will work just fine with milk chocolate as well ;) 3) While this is melting, mix the eggs into the sugar with all your might - let all of your nerves out and make up for skipping arm day. 4) Add a pinch of salt if your butter isn't already salted (unsalted butter *is* blasphemy but that's not the subject right now). 5) Once your mix is nice and smooth, add the flour and unleash your fury on it once more. 6) When your chocolate and butter are melted and combined, add them slowly to the mix while stirring - this is tricky, but if you stop stirring, your might cook the eggs on contact and create little unmixed blobs. Your brownie deserves better. 7) Chuck in whichever nuts you like best, chopped or whole. 8) If you have a non-stick silicone molds, your grandma would definitely be jealous, and also you're good to go. If you don't have one, line a brownie tin (or any large and rather shallow tin) with butter, then coat that with a little flour so your cake doesn't stick. 9) Pour your beautiful, sweet-smelling chocolatey mix in the mold. Choose the mold so your cake is under 6 or 7 cm thick, or it might be too unevenly cooked. 10) Pop it in the oven for 20 to 30 minutes. Poke it with a knife occasionally to see how well-cooked the inside is based off of how much batter comes back on your knife. This cake is delicious whether you choose to bake it "à coeur" (100% solid cake) or stop it a little earlier and leave it a bit "fondant" (the middle a bit under-cooked).

You can serve warm or cold, with or without icing sugar, vanilla ice-cream, or raspberry sauce, but either way I promise you: if you are a chocolate brownie adept, it will bring you great joy! FROM JESSICA CREMER (IVSA MUNICH, GERMANY) MOHNKUCHEN "THIS CAKE REMINDS ME OF EARLY FALL BY THE BALTIC SEA IN GERMANY. IT'S A TRADITIONAL GERMAN DISH THAT IS BEST SERVED AT "KAFFEE UND KUCHEN ZEIT" - GERMAN EQUIVALENT TO TEA TIME, BETWEEN 15:00-16:00 O'CLOCK - WITH A HOT CUP OF COFFEE. ENJOY THE CAKE WHILE CHATTING TO FAMILY AND FRIENDS ABOUT YOUR DAY." - JESSICA CREMER

FROM JESSICA CREMER (IVSA MUNICH, GERMANY) MOHNKUCHEN INGREDIENTS BASE AND CRUMBLE: 100 G SUGAR 200 G BUTTER 1 EGG 300G FLOUR PINCH OF SALT FILLING: 500 ML MILK 6 EGG YOLKS 5 TSP VANILLA EXTRACT 100G SUGAR 20G CORNSTARCH 200G POPPY SEEDS

Instructions 1) Combine all Ingredients for the base and crumble and let sit in the fridge for 30 min. 2) Split the dough into 1/4 and 3/4 parts. Use the bigger chunk to fill the bottom of a cake mold. The rest will serve as crumbles for the Top, you can make them as big or as little as you like, or even get creative with a design. 3) Prepare your poppyseeds by washing them in cold water and letting them drain, you can use whole poppy seeds or crushed (or a mixture of both, it's up to your preference). 4) To make the filling bring milk to a boil. 5) Whisk together the egg yolks, vanilla, sugar and cornstarch, 6) Once the milk is boiled, bring down the heat and add the whisked mixture. 7) Continue mixing until it reaches pudding consistency 8) Add the poppy seeds. 9) Add filling onto the cake base, and assemble your crumble 10) Put in the oven to bake for 40 min at 180°C. 11) Once baked take out the cake and let rest. It tastes even better after a night in the fridge. FROM KONSTANTINOS KARACHRISTOS (IVSA THESSALY, GREECE) PORK WITH SOUR CREAM AND MUSHROOMS "IT IS A TASTEFUL AND EASY MEAL TO COOK AND SERVE IT TO YOUR FRIENDS OR THE PERSON YOU WANT TO IMPRESS ;). CHOOSE A GOOD WINE AND LIGHT UP SOME CANDLES AND YOU WILL HAVE THE BEST DATE, TRUST ME!" - KONSTANTINOS KARACHRISTOS

FROM KONSTANTINOS KARACHRISTOS (IVSA THESSALY, GREECE) PORK WITH SOUR CREAM AND MUSHROOMS

INGREDIENTS PORK FILLET - 500 GRAMS SALT PEPPER PAPRIKA A FEW ROSEMARY LEAVES GARLIC ONE RED PEPPER ONE GREEN PEPPER MUSHROOM WHITE WINE - 100 GRAMS SOUR CREAM - 200 GRAMS OLIVE OIL (FROM GREECE)

Instructions 1) Cut the pork into slices or cubes. 2) Mix them with olive oil, salt, pepper, paprika. 3) In a pan put the mushrooms for a few seconds to gain some heat and then put them in a bowl. 4) In the same pan pour olive oil, but not too much and then fry some garlic, in order to give extra flavor in the pan. 5) After that we place the meat at the pan. we sauté the pork for five minutes. 6) We add the wine. If it is necessary we can put some water. 7) Then we add the mushrooms, red and green pepper in small pieces. 8) After approximately 7 minutes we add the rosemary leaves and then the sour cream. 9) In the end we use a cap to close the pan for about a minute and then we close the heat and leave it to rest. 10) We serve the dish with rice or spaghetti or French fries. FROM KATERINA KOKKINIDOU (IVSA GREECE) POTATOES IN THE OVEN INGREDIENTS BONUS 7 POTATOES 2-3 STEAKS 1 TEA CUP OLIVE OIL 2-3 CHICKEN THIGHS 2-3 TEA CUPS OF WATER 5 MUSHROOMS JUICE FROM 1 LEMON 3 EGGS OREGANO SALT PEPPER OPTIONAL: RED SMOKED CHILI FLAKES (BOUKOVO)

Instructions 1) Preheat oven in maximum temperature for at least 5 minutes, maybe more. 2) Peel the potatoes and cut them in fat crescent moon like shapes. Make sure that they all are about the same size to cook evenly. 3) Place them in a large oven dish. 4) Pour the olive oil, the salt, the pepper and the lemon juice over the potatoes. With clean hands make sure that every potato piece is marinated. Put the Boukovo last. 5) Last put the water in the oven dish but don’t pour it over the potatoes, but on the edge of the oven dish, so that you don’t wash away the marinade. 6) Set the oven temperature at 180o C. Place the food in the oven. Check regularly if your potatoes need more water. Add accordingly. The potatoes usually need 40-45 minutes to be completely ready, but do bear in mind that every oven is different. 7) In 30 minutes open the oven door and check on your potatoes; if they’re soft, if they’ve gotten a nice good golden color on them. 8) To add a good nice crisp to them, in the last 10 minutes you can change your oven settings to grill and let them get a nice brownish color on top, but still soft in the bottom. FROM LUCIANA COZZOLINO (IVSA NAPLES, ITALY) PASTA, PATATE E PROVOLA "LAST TIME I COOKED A CREAMY AND TASTY "PASTA, PATATE AND PROVOLA" WAS IN OCTOBER WITH THE TURKISH DELEGATION FROM IVSA ANKARA IN NAPLES. WE HAD GREAT TIME!" - LUCIANA COZZOLINO

INGREDIENTS POTATOES - 400 GRAMS PASTA MISTA 250 GRAMS PASTAMISTA:HTTPS://WWW.CUCINARE.IT/UPLOADS/RUBRICHE/2020/04/PASTAM ISTA.JPG PROVOLA CHEESE - 250 GR - SIMILAR TO MOZZARELLA D.O.P. BUT SMOKED HTTPS://WWW.CASEIFICIOSANTANTONIO.COM/WP- CONTENT/UPLOADS/2018/02/FIOR-DI-LATTE-AFFUMICATO.JPG) EXTRA VIRGIN OLIVE (EVO) OIL TOMATOES - 40 GRAMS (NOT SALAD TYPE, THEY HAVE TOO MUCH WATER INSIDE AND LESS PULP) CARROTS - 2 - ABOUT 40 GRAMS ONION - ABOUT 50GRAMS PEPPER AND PARMESAN CHEESE (OPTIONAL) FROM LUCIANA COZZOLINO (IVSA NAPLES. ITALY) PASTA, PATATE E PROVOLA

Instructions 1) Peel and cut potatoes into little squares. 2) Chop carrots, celery, onion and tomatoes. 3) Put 4-5 spoons of EVO oil in a big pot (every ingredient will go here). 4) Turn on the fire (medium) 5) Add tomatoes, carrots, celery and onion. 6) When onion is turning a bit yellow, add 50ml of water (in low fire) and add the potatoes, stir up. *Note: Never leave your pot, it can go easily bad! 7) After 1-2 min you can stop stirring and add water (200 ml). Now is the time to make the potatoes soft. 8) Stir, then add salt! As much as you like and add water if you need (you will need water if the potatoes are 20% out of the water) 9) After 20-25 min of stirring at medium-low you can add Pasta Mista! 10) Again, stir and add water again. 11) With patience and a low fire, stir constantly, Don't let the pasta burn on the bottom. The final consistency will be a creamy . 12) When the pasta is almost done (with 1-2 minutes to go), add Provola cheese and turn off the fire and stir! 13) When well blended, add also some fresh parsley (10-20gr). 14) Put the Pasta, Patate e Provola in the plate and add 1-2 spoon of grated parmesan cheese and some black pepper if you like. FROM LISA BUREN (IVSA THE NETHERLANDS) VEGETABLE WRAPS

INGREDIENTS 150 GRAMS OF CORN 400 GRAMS OF KIDNEY BEANS 250 GRAMS OF CHERRY TOMATOES 6 TORTILLA WRAPS (CHECK IF GLUTEN FREE IF NECESSARY) 150 GRAMS GRATED CHEESE (CHEDDAR, BUT LEAVE OUT IF LACTOSE INTOLERANT) 2 SPRING ONIONS

Instructions 1) Pre-heat the oven to 180⁰C 2) Wash the corn and beans, slice the cherry tomatoes and spring onions. 3) Mix the ingredients in a bowl with some of the grated cheese. 4) Put a layer of baking paper in your baking tray. 5) Put the wraps in the tray, fill with the vegetable mixture and fold. Continue until all wraps are in the tray. 6) Top the wraps in the tray with the grated cheese. Leave in the oven for 15 minutes. Enjoy~ In a hurry? You can also eat these wraps cold, just as delicious! FROM LISA BUREN (IVSA THE NETHERLANDS) VEGAN TIRAMISU

INGREDIENTS 300 GRAMS OF CHICKPEAS 70 GRAMS OF SUGAR 300 GRAMS OF CREAMED COCO 300 GRAMS OF DIGESTIVE BISCUITS 100 ML OF COOLED ESPRESSO 60 ML OF AMARETTO 20 GRAMS OF COCOA NIBS 10 GRAMS COCOA POWDER

Instructions 1) Open the can of chickpeas and drain the fluid through a sieve into a bowl. This stuff is called ‘aquafaba’ and is magic to any vegan. You won’t be needing the chickpeas themselves. 2) Mix the aquafaba with the sugar until foamy for about a minute. Then blend with the creamed coco into coco foam. 3) Crumble the digestive biscuits into a bowl. Pour the espresso and amaretto over it, add the cacoa nibs and mix. 4) Divide the coco foam into layers of the six bowls you wish to serve in. Save enough for a second top layer. 5) Divide the biscuit mix over the six bowl on top of the coco foam. Top again with another layer of coco foam. Sprinkle the top layer with the cocoa powder and cocoa nibs. 6) For the best result, cool the bowls for 15 minutes. Enjoy~ FROM ALEKSANDRA DUDEK (IVSA POLAND) OPTIMISTIC OMELET INGREDIENTS 2 TEASPOONS OLIVE OIL 1/4 CUP FINELY CHOPPED BROCCOLI 1/2 CUP FINELY CHOPPED SPINACH 2 EGGS 50G CHEESE 1/8 TEASPOON SALT 1 TABLESPOON CHOPPED CHIVES ¼ CUP DRIED TOMATOES

Instructions 1) Heat oil in a small nonstick skillet over medium heat. 2) Add broccoli, tomatoes and spinach and cook, stirring occasionally, until bright green and tender, 2 to 4 minutes. 3) Add some healthy herbs. 4) Whisk eggs in a small bowl, add the mixture to the pan and stir briefly to combine with the vegetables. 5) Cook, tilting the pan and letting egg run under the edges, until the egg forms a thin, even layer. 6) Continue to cook, until just slightly wet. 7) Sprinkle with cheese, chives and salt. FROM ALEXIS GIRLOANTA (IVSA BUCHAREST, ROMANIA) TRIPE SOUP INGREDIENTS 3 LBS BEEF TRIPE 1 LARGE ONION 10 CUPS WATER 2 CUPS SOUR CREAM 1 PIECE BEEF BONE 1/3 CUP VINEGAR 2 CARROTS 3 EGGS 8 CLOVES GARLIC MINCED 1 PARSNIP 1 CELERY ROOT SALT AND PEPPER TO TASTE PARSLEY Instructions 1 TBSP OLIVE OIL 1) Wash the tripe well. When clean, it should be white. 2) In a big pot add the tripe, bone, carrots, celery root, onion, parsnip and boil for 2 to 3 hours. *Note: Do not chop the vegetables, leave them whole, so we can easily strain them. 3) Take out the tripe and the bone and strain the rest of the vegetables, leaving the broth nice and clear. 4) Cut tripe into small pieces, about 1 cm wide by 2 cm long. 5) Add it back to the broth. 6) Shred the boiled carrots 7) In a small pan add a tbsp olive and saute the carrots for 2 to 3 minutes. 8) In a small bowl, mix the sour cream and the eggs together really well and add to the soup. 9) Add sauteed carrots, the minced garlic and the vinegar to the soup as well. 10) Add salt and pepper to taste and let it boil again. Make sure to taste it and add more vinegar if you would like. 11) Garnish with parsley and serve hot. Serve with additional sour cream or vinegar if preferred. FROM TUTKU KUŞÇU (IVSA TURKEY) VEGAN LAHMACUN

"LAHMACUN IS CONSIDERED A TURKISH STREET FOOD AND IS ORIGINALLY FROM THE SOUTHEASTERN PART OF TURKEY FAMOUS FOR SPICY KEBABS AND OTHER MEAT DISHES.HERE IS AN EASY RECIPE FOR HOMEMADE VEGANIZED LAHMACUN." - TUTKU KUŞÇU

FROM TUTKU KUŞÇU (IVSA TURKEY) VEGAN LAHMACUN INGREDIENTS FOR THE DOUGH: 500 GRAMS FLOUR 10 GRAMS YEAST (INSTANT DRY) 200 ML WATER (WARM) 10 GRAMS SALT FOR THE TOPPING: 500 GRAMS PLANT-BASED MEAT (I USED TEXTURIZED PEA PROTEIN) 1 MEDIUM ONION (FINELY GRATED) 2-3 CLOVES OF GARLIC (FINELY GRATED) 1 TOMATO (PEELED, CHOPPED) 1 GREEN PEPPER (CHOPPED) 2 TABLESPOONS TOMATO PASTE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON HOT RED PEPPER FLAKES (OPTIONAL) 30 GRAMS PARSLEY (MINCED)

Instructions 1) Put the flour in a large mixing bowl. Add the yeast and salt and combine. 2) Make a pool in the middle of the flour with a spoon and pour the water and oil mixture into it. Blend the flour into the liquid by turning the dry edges into the center. 3) Flour your working surface and your hands. Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic. 4) Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside. Put the dough back in the bowl and cover it with a cloth or towel. Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size. 5) While the dough rises, prepare the topping. Mix all the topping ingredients together in a large bowl. 6) Once the dough has risen, turn it out on a floured surface and divide it into twelve even pieces. 7) Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it. 8) Spread the topping thinly and evenly over the top of each dough round with your fingers. 9) Preheat your oven to 200C. Put a large a non-stick sheet tray into oven to preheat it as well. 10) When the oven and the sheet tray are very hot, quickly remove the sheet tray and place your lahmacun on it. Don’t allow them to overlap. 11) You’ll know they are cooked when the topping is sizzling and the edges get brown. Always check the lahmacun as they cook to prevent them from burning. 12) Serve them hot with a wedge of lemon for squeezing and a plate of sliced onions and sprigs of Italian parsley. C H A P T E R 4

IVSA Americas MESSAGE FROM THE AMERICAS REP Hi all, I love this project, since talking about food is something that always brings people together. In our region, there are some iconic dishes, such as the Mexican ‘’tacos’’, the Colombian ‘‘arepas’’, the Peruvian ‘‘ceviche’’, the American ‘‘apple pie’’, and like the Brazilian ‘‘caipirinhas’’. There are also different customs, in countries like Mexico, where food use to be super-hot and spicy. I really hope all of us enjoy the recipes in this cookbook and someday we may be able to cook and enjoy them together! - Javier Puente - IVSA Regional Representative for the Americas '20-'21 WILLIAM VILLANY (IVSA BRAZIL) FEEL GOOD ICE CREAM "AWESOME HOLIDAYS AND SUMMER DELICACY!" - WILLIAM VILLANY

INGREDIENTS 800 GRAMS OF DULCE DE LECHE PASTE 600 GRAMS OF DAIRY WHIPPING CREAM 8 SOUP SPOONS OR 120 GRAMS OF CHOCOLATE POWDER

Ingredients 1) Add the dulce de leche paste, the whipping cream and the chocolate to a food mixer. 2) Let it the ingredients mix really well. Usually 5 minutes or less, depending on your equipment. 3) Once mixed well, pour it in a popsicle mold or a common container. 4) Put it in the freezer for at least 12 hours, so it can stiffen.

There you go, now all that’s left is to taste its delight. KARINA ARCILA (IVSA COLUMBIA) FRIED GREEN PLAINTAINS WITH COLOMBIAN HOGAO "FRIED GREEN PLANTAINS WITH HOGAO ARE THE MOST ACCLAIMED OF TYPICAL COLOMBIAN GASTRONOMY, THIS BANANA-BASED DISH IS THE IDEAL OPTION TO SHARE WITH FRIENDS AND / OR FAMILY, ENJOY PREPARING THEM AT HOME." - KARINA ARCILA KARINA ARCILA (IVSA COLUMBIA) FRIED GREEN PLAINTAINS WITH COLOMBIAN HOGAO INGREDIENTS FOR THE PLAINTAINS 1 UNIT OF GREEN BANANA 1 CLOVE OF GARLIC 1 POUND OF SUNFLOWER OIL 1 PINCH OF SALT FOR THE HOGAO 200 GRAMS OF LONG ONION 4 UNITS OF RED TOMATOES 1 UNIT OF WHITE ONION 1 PINCH OF GARLIC PASTE 1 PINCH OF CUMIN 1 PINCH OF SALT 1 PINCH OF PEPPER

Instructions 1) Peel and cut pieces of the banana diagonally, approximately 5 cm wide 2) Fry the green banana pieces at medium heat for 5 minutes, until they are a little golden. 3) Immediately take out of the oil, put on absorbent paper and flatten in a plastic bag with the help of a kitchen table. It is important to mash the banana pieces when they are hot, since if they cool down they will not be the same. 4) Immediately afterwards, return them to the pan with oil at medium heat and fry for 3 more minutes until golden. 5) Cut the long onion very thin to make the hogao. 6) Bring a pan to medium heat and add a tablespoon of sunflower oil. Once hot, add the long onion and white onion, also finely chopped. 7) Add salt and pepper to taste and spread the onion pieces throughout the pan to make the Colombian hogao. 8) Once you see that the onion takes on a transparent color, add the tomato cut into small squares and let it fry for a few minutes. Add the garlic paste and cumin to taste, this will give a special touch to our Colombian sauce. 9) When the hogao has consistency, turn off the heat. It is ready to consume. 10) Serve the Colombian hogao in this case we accompany it with some fried green plantains. KARINA ARCILA (IVSA COLUMBIA)

"ARROZ CON LECHE IS ONE OF THOSE RICH AND SUBSTANTIAL DESSERTS THAT TAKE US BACK TO OUR CHILDHOOD.THIS SWEET DISH IS PART OF OUR TRADITION, AND ALTHOUGH TODAY DESSERTS HAVE EVOLVED A LOT, WE CANNOT RESIST THE TEMPTATION OF THIS DELICIOUS DISH." - KARINA ARCILA KARINA ARCILA (IVSA COLUMBIA) RICE PUDDING

INGREDIENTS 200 GRAMS OF ROUND RICE 1 LITER OF MILK 100 GRAMS OF SUGAR 2 CINNAMON STICKS THE PEEL OF A LEMON TO DECORATE SURFACE: CINNAMON POWDER OR BROWN SUGAR

Instructions 1) Flavor the milk in which we will cook the rice. Put the milk together with the sugar, the cinnamon sticks and the lemon peel in a pot, and put it over medium heat until it begins to bubble. 2) To make sure the rice does not stick and eliminate much of its starch, put the rice in a colander under a stream of cold water, stir it with your own hands for at least a couple of minutes to release all the starch. This won't affect the creaminess of the rice, but it lessens its stickiness. 3) When the milk boils, add the rice and lower the heat to low and simmer for 45-50 minutes. Stir it from time to time (I usually do it every 5 minutes or so). 4) When it is almost ready you will have to stir more frequently so that it does not stick to the bottom. Monitor the amount of liquid milk that remains in the pot, since there are those who like it more soupy or thicker *Note: remember that once removed, it will absorb a little more milk so you should leave it a little more soupy than you would like. 5) Taste the rice and, if the grains are done and the texture is the one you like the most, remove it from the heat and let it rest for a few minutes to warm. 6) Before it cools, remove the cinnamon sticks and the lemon peel and put it in the containers in which you are going to serve it. 7) It can be consumed at the moment, warm, although normally it is a dessert that tends to be cold so let it cool in the containers and serve when totally cold. LACY TAYLOR (IVSA SAVMA - CORNELL) APPLE PIE INGREDIENTS 3 POUNDS OF A VARIETY OF APPLES 1/2 TABLESPOON CINNAMON 2/3 CUP LIGHT BROWN SUGAR 1 TEASPOON VANILLA EXTRACT 3 TABLESPOONS ALL-PURPOSE FLOUR 1 EGG 1/4 TABLESPOON GROUND 1 TABLESPOON OF MILK OR CREAM 1/4 TABLESPOON GROUND ALLSPICE YOUR FAVORITE PIE CRUST RECIPE

Instructions 1) Preheat oven to 375 degrees F. 2) Wash and peel apples. 3) Slice apples to about 1/4 inch thickness. 4) Combine flour, sugar and spices along with the applies into a bowl. 5) Use you hands to mix the ingredients with the apples so that each apple is well coated. 6) Mix in vanilla extract. 7) Place bottom of pie crust (made with your favorite pie crust recipe) in a pie dish, ensuring that the edge of the pie crust hangs over the edge of the dish. 8) Add apples on top of the crust. 9) Apply the top of the crust on top of the apples ensuring that the edges of the top crust layer and bottom crust layer touch. 10) Seal the two layers of crust at the edges with a fork. 11) Place egg yolk and cream/milk in a bowl and stir until well combined to create egg wash. 12) Use a pastry brush to brush the top layer of the crust (don't forget the edges), with egg wash. 13) Use a knife to cut slits in the top of the pie crust to create vents for steam. 14) Place the pie on the oven rack with a baking sheet under it to catch any pie filling that might bubble oven. 15) Leave pie in oven at 375 degrees F for about 20 minutes or until it begins to lightly brown, then reduce the heat to 350 degrees F. 16) Leave pie in oven at 350 degrees F until the crust is golden and you see the filling start to bubble which is anywhere from 45 minutes to 1 hour. 17) Take the pie out of the oven and let cool for about an hour before serving. TAYLOR WILLIAMS (IVSA SAVMA - OHIO STATE) BREAKFAST QUICHE

"MY MOM MADE THIS BREAKFAST FOR US EVERY CHRISTMAS MORNING! IT ALWAYS GIVES ME FOND MEMORIES OF THE HOLIDAYS WHEN I COOK IT. I LOVE THIS RECIPE BECAUSE YOU CAN ADD DIFFERENT AND VEGGIES TO MAKE IT DIFFERENT EVERY TIME! YOU CAN ALSO LEAVE THE MEAT OUT TO MAKE THE DISH VEGETARIAN." - TAYLOR WILLIAMS TAYLOR WILLIAMS (IVSA SAVMA - OHIO STATE) BREAKFAST QUICHE INGREDIENTS 1 FROZEN 9-INCH DEEP DISH PIE SHELL 1/4 CUP CHOPPED ONION 4 OUNCES OF CREAM CHEESE 1/4 LB GRATED SWISS CHEESE 4 LARGE EGGS 1/2 CUP MILK 1/2 CUP HALF-AND-HALF 1/4 TEASPOON NUTMEG SALT AND PEPPER 1 CUP COOKED BACON OR SAUSAGE 1 CUP SAUTEED SPINACH OR MUSHROOMS (WELL COOKED AND MOISTURE DRAINED)

Instructions 1) Preheat oven to 425 degrees F. 2) Sauté onion in butter until transparent and cooked fully. 3) Cover the bottom of the pie crust with the cream cheese, cut into small pieces. 4) Add the onion. 5) Add your choice of cooked meat and veggies. 6) Top with the grated Swiss cheese. 7) Milk together the eggs, milk, half-and-half, nutmeg, and salt and pepper. Pour the egg mixture over the top. 8) Cover the pie shell rim with aluminum foil so it does not burn. 9) Bake for 15 minutes at 425 degrees F. Then reduce the temperature to 350 degrees F and bake for another 30 minutes. Enjoy! THANK YOU TO EVERYONE WHO CONTRIBUTED A RECIPE TO OUR COMMUNITY COLLECTION! IVSA Asia Contributors Kanza Rani (IVSA Pakistan) Syed Tabindah Javeed (IVSA India, Kashmir) Suhas VC (IVSA India, Pookode) Vinayak P (IVSA India, Pookode) Arun K (IVSA India) Shan E (IVSA India, Pookode) Ayisha Safrin (IVSA India, Pookode) Ankita Sharma (IVSA India, Kashmir) Khushi Jain (IVSA India, Mumbai) Puspa Rai (IVSA Nepal, Rampur) Anooja M (IVSA India, Pookode) Umesh Kumar Sah Rauniyar (IVSA Nepal, Rampur) Suvha Shree Sharma (IVSA Nepal, Paklihawa) Wakade Urmila Umakant (IVSA India, Udgir) Dikshya Khanal (IVSA Nepal, Rampur) Smriti Lal (IVSA India, Mumbai) Michaela Yun (IVSA South Korea) Punnyatoya Dash (IVSA India, Bhubaneswar) Shree Sarangi (IVSA India, Bhubaneswar) Snigdha Tripathy (IVSA India) Ayeman Qamri (IVSA India, Kashmir) Pattanan Leelatheerakul (IVSA Thailand) Naveesha Shergill (IVSA Malaysia) Riaz Ahmad (IVSA Pakistan) Puspa Rai (IVSA Nepal) IVSA MENA and Sub-Saharan African Contributors Ali Adam (IVSA Sudan, Bahri) Becetti Mohammed Abdeslam (IVSA Algeria, Blida) Shahad Abbas Jaber (IVSA Iraq, Kirkuk) Baram Nawzad Muhsin (IVSA Iraq, Kirkuk) Adnan Mohammed (IVSA Iraq, Kirkuk) Fidan Jemal Jabber (IVSA Iraq, Kirkuk) Zainab Qais Ridha (IVSA Iraq, Kirkuk) Sabah Mohammed (IVSA Iraq) Glenn Adjei (IVSA Ghana, Kumasi) IVSA Europe Contributors Laure Chevalier (IVSA France, Lyon) Konstantinos Karachristos (IVSA Greece, Thessaly) Luciana Cozzolino (IVSA Italy, Naples) Jessica Cremer (IVSA Germany, Munich) Abdalruhman Fadlallah (IVSA North Cyprus) Alexis Girloanta (IVSA Romania, Bucharest) Martina Milić (IVSA Croatia) Irisz Koutis (IVSA Croatia) Julia Schott (IVSA Austria) Morana Šćuric (IVSA Croatia) Stella Kovačić (IVSA Croatia) Lisa Buren (IVSA The Netherlands) Tutku Kuşçu (IVSA Turkey) Katerina Kokkinidou (IVSA Greece) Aleksandra Dudek (IVSA Poland) IVSA The Americas Contributors Karina Arcila (IVSA Columbia) Lacy Taylor (IVSA SAVMA - Cornell) William Villany (IVSA Brazil) Taylor Williams (IVSA SAVMA - Ohio) THANK YOU TO OUR GLOBAL IVSA COMMUNITY! - From Alex Schaff, Naveesha Shergill, Nabeelah Rajah and the entire Standing Committee on Wellness