Latest Posts

stuffed-turkey-breast-with-chestnuts

Sweet & Spicy Korean Braised Turkey

How to make Sweet & Spicy Korean Braised Turkey

You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.

I can’t decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)…

How to make Sweet & Spicy Korean Braised Turkey

… or the butternut squash stuffing (complete with chestnuts, glutinous rice, and jujube dates)…

How to make Sweet & Spicy Korean Braised Turkey

Or maybe it’s the fact that it can be made on the stovetop… saving the oven for more important things like pie.

Lots of pie.

How to make Sweet & Spicy Korean Braised Turkey

The recipe is inspired by a Korean stuffed chicken breast recipe in The Flavors of Asia by Mai Pham.

There’s only a couple of watch spots with the recipe.

  • On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.
  • On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.

How to make Sweet & Spicy Korean Braised Turkey

Inspired by The Flavors of Asia, Mai Pham

Serves 6

Ingredients:

1 turkey breast – about 1 1/4 pounds
salt & pepper
vegetable oil – a good glug

For the stuffing:

1/2 cup glutinous rice
2 Tbsp soy sauce
1 Tbsp honey
5 fresh chestnuts, quartered
5 jujube dates, pitted and chopped
1 cup cubed pumpkin or butternut squash
2 cloves garlic, crushed

For braising:

1 small onion, chopped
10-20  dried, whole red chilies
1/3 cup soy sauce
1/3 cup mirin or other rice wine
1/3 cup brown sugar
4 cloves garlic, crushed
2 teaspoons freshly grated ginger

Method:

Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.

How to make Sweet & Spicy Korean Braised Turkey

To prep turkey:

Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper.

Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier.

Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).

How to make Sweet & Spicy Korean Braised Turkey

Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.

Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.

Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.

How to make Sweet & Spicy Korean Braised Turkey

Enjoy with in a warm room with a cool, daydreamy sort of view…

Photo by JongEun Lee.

Photo by JongEun Lee.

 

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
You’ve had roast turkey and deep-fried turkey… but what about turkey with real international flavor? This Thanksgiving let’s honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6.Sweet & Spicy Korean Braised Turkey
Servings Prep Time
6people 30minutes
Cook Time
75minutes
Servings Prep Time
6people 30minutes
Cook Time
75minutes
Ingredients
For the stuffing:
For braising:
Instructions
To prep the rice
  1. Soak the rice in a 1/2 cup of water for at least 8 hours. Drain thoroughly, then mix with soy sauce and honey. Set aside while prepping the turkey breast and other ingredients for the stuffing. This will give time for the soy sauce to start absorbing into the rice.
To prep the turkey:
  1. Trim any extra fat. Slit halfway through the thickness to butterfly the breast. Cover with plastic wrap and use a rolling pin to pound the meat to 1/2″ thickness. Season with salt and pepper. Tip: At this point you can place the turkey on top of saran wrap (skin side down) – and use the saran to help you roll the turkey tightly – just like a bamboo mat is used to help roll sushi. It makes the job SO much easier. Stir the rice mixture together with the remaining stuffing ingredients. Spread down the middle of the turkey (leave any extra soy sauce juices behind – we don’t need them). Roll tightly and tie shut using kitchen twine (tie ever inch or so to keep the roll tight).
  2. Pat dry with a paper towel and brown on stovetop in a good glug of oil, starting skin side down – this may take a good 5-8 minutes per side over medium high heat. After a few minutes of cooking add the onion and chili peppers. Turn once.
  3. Stir together other braising ingredients and pour around the chicken. Cover and braise over medium low to braise for an hour and 15 minutes (or until the center of the turkey registers at 165F with a meat thermometer). Turn the turkey every fifteen minutes while cooking so as to get flavor into the entire breast.
  4. Serve skin side up. While the meat is resting, reduce to the liquid to a thickened sauce for serving. Slice and serve with the reduced sauce.
Recipe Notes

There’s only a couple of watch spots with the recipe.

  • On soaking the rice: depending on the age it can be quite hard and if it isn’t soaked enough it stays that way. Thankfully there’s a guideline on most bags for how long. My recommendation is to double soaking times since the turkey provides a barrier and slows the steaming process. Overnight is best.
  • On cooking vessels: Be careful to use the right size pot – too big and your sauce won’t come up the sides of the roast and risks burning.The liquid should end up being about an inch up the sides of your pot.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

French Around the World Lunch

Ava’s French Lunch

French Around the World Lunch

One of my favorite food memories from France was going out for couscous with my guardians. I was a wide-eyed teenager, happy to sit around a fragrant pot of stewed veggies and eat until my stomach ballooned. My favorite part was how the broth saturated the couscous, forming an unctuous gravy. The strong North African influence not only made its way into the restaurants  of Paris, but also into the home cooking – as I soon learned, couscous also makes a great base for ratatouille. Today I’ve combined my basic ratatouille recipe with plain couscous for Ava’s Around the World Lunch. Since ratatouille is often served room temperature, no microwaves will be needed at lunchtime. Perfect!

To complete the meal? A miniature wheel of Brie and the cutest little pear you ever saw are shameless appeals to my daughter’s preference for anything “cute” (Which worked perfectly – I hear they were the first things to disappear at lunchtime).

Tips:

  • While Brie is one of the more mild French cheeses, sensitive eaters may want to swap the brie for a wedge of “Laughing Cow” cheese – this French product is like cream cheese in texture and would be great served with a small croissant or crackers. They now have a US division, so they should be easy to find in most grocers.
  • Try swapping the couscous for rice – another common side with ratatouille.
  • If pears are out of season, try apricots. The French LOVE apricots.

Ava's Around the World LunchesWhy show you Ava’s lunch?

Ava’s Around the World Lunches began when I shared a few of Ava’s globally-inspired lunches on Instagram and Facebook. Turns out a lot of people are looking for lunch ideas – whether for school or work.

In this weekly column, I share one of our Around the World lunches with you. I give you tips, like where to find ingredients or possible substitutions. If you have ideas for lunches you’d like to see or challenges you need help dealing with, let me know in the comments!

global-family-reunion

The World’s Largest Family Reunion Needs YOUR Food Story

Photos courtesy of Global Family Reunion.

 

You might be cousins with Gandhi. Jeffrey Dahmer. Mother Teresa.

Imagine. You build your family tree. I build my family tree. If there’s a common relative our trees are linked and our family doubles in size. Magnify this by millions (billions!) of people. The result is the biggest family tree in the world – one that will eventually represent the entire human race and prove that we are all cousins! Several sites like MyHeritage, WikiTree, and Family Search are working around the clock to make this dream a reality. While you’ll be able to see what celebrities you’re related to and how close the ties bind, this isn’t just some fluff project – knowing how the human race is linked will be critical as scientists work to understand genetic diseases such as Alzheimers.

A cause for celebration

Creating an enormous family tree requires an enormous family reunion – a Global Family Reunion, if you will. NY Times Bestselling author A.J. Jacobs will deliver the biggest, baddest family reunion the world has ever seen on June 6, 2015 in New York City. Thousands will attend. Celebrities will abound. Morgan Spurlock (of Supersize Me fame) is creating a documentary about the event!

With every family reunion comes food.

Sasha Martin is your cousinI’m honored to be a part of the Global Family Reunion team, serving as an editor for the event’s fundraising cookbook that will be seen by tens of thousands of people! The book will contain recipes curated from a FOOD52 recipe contest as well as food stories from people all over the world.

That’s where you come in.

We’re looking to pepper the cookbook with stories of food and family from around the world.

 

I’d love to add your story to the Global Family Reunion Cookbook.
Share it below for consideration.

 

Fields marked with a * are required

LENGTH: 3 sentences up to 300 words

WRITING PROMPTS: (choose any one)

  • Share a story of how food has brought your family closer together, especially during difficult times.
  • Tell us how often you cook with your family and what cooking together means to you.
  • Give us insight as to how you keep track of your family recipes and preserve them for future generations.

With your submission, you’ll be added to my email list so that I can keep you up to date on the cookbook release as well as plenty of other great recipes and ideas from around the world.

Nordic Around the World Lunch

Ava’s Nordic Lunch

Nordic Around the World Lunch

Ah, winter. This week I took inspiration from the chill in the air and went Nordic with Ava’s Around the World Lunch (Nordic simply means the cultural part of Northern Europe that includes Denmark, Finland, Iceland, Norway and Sweden. The Nordic menu is quite simple and can be assembled in about five minutes.

For Ava’s main meal, I went Danish: A few slices of dark rye bread smeared with a bit of butter are topped with a translucent slice of smoked salmon. Two smaller slices of bread were topped with cheese – use any mild cheese you like, especially Jalsberg which comes from Norway. Essentially simple Smørrebrød, these open-faced sandwiches include other common toppers such as sliced cucumbers and radishes – which she can eat on their own or turn them into toppers – finger food like this is perfect my kindergartner.

Dessert was a few raspberries and a squeezable tube of blueberry skyr, an Icelandic-style yogurt known for being super low in sugar and high in protein (a.k.a. my five-year old won’t have a post-lunch energy crash). Ava was SO excited about the Siggi’s – I have a feeling they’re going into the regular rotation!

Ava with pygmy goatsTips:

  • Use softened butter on your Smørrebrød to keep the cheese and salmon from sliding around. It works like (tasty) glue!
  • Try swapping dark or light rye bread for pumpernickel.
  • Other topping ideas for Smørrebrød include hard boiled egg, pickled herring, eel, sliced onion, pickles, dill, and many more.
  • Other popular berries in the Nordic region include cloudberries, blueberries, and lingonberries.
  • Want to win bonus points? Try making your own gravlax (gravlax is cured salmon and it’s almost exactly like smoked salmon in texture). I promise you’ll feel like a rock star when you’re done!

 

Ava's Around the World LunchesWhy show you Ava’s lunch?

Ava’s Around the World Lunches began when I shared a few of Ava’s globally-inspired lunches on Instagram and Facebook. Turns out a lot of people are looking for lunch ideas – whether for school or work.

In this weekly column, I share one of our Around the World lunches with you. I give you tips, like where to find ingredients or possible substitutions. If you have ideas for lunches you’d like to see or challenges you need help dealing with, let me know in the comments!

Maltese November Bone Cookies Recipe

Maltese Bone Cookies with Marzipan Marrow

Malta's November Bones Recipe

This month we’re celebrating the most anatomically correct cookie there ever was – one whose astounding details should make it a favorite with medical students everywhere, and one who would be well placed at every white coat graduation buffet. The origins of this beautiful cookie are far humbler than you might think – November Bones hail from the small island nation of Malta, in the Mediterranean Sea.

Valletta in Malta. Photo by Myriam Thyes.

Valletta in Malta. Photo by Myriam Thyes.

Why November Bones?

Forget dress up and trick-or-treating; most people in the island nation of Malta skip right over Halloween in favor of All Saints and All Souls Days, two feast days that honor the dead (these more reverent holidays are not about vampires and zombies, but about taking time to honor cherished family members who have passed on). On November 1st and 2nd the graves are cleaned and decorated, but it’s the November Bones (a.k.a. l-għadam tal-mejtin) that stretch the holiday well beyond the two days (they’re sold all month long in many bakeries).

Malta's November Bones Recipe

Anatomy of a Cookie

Usually cookies are just a “shape it and bake it” operation, but November Bones could come straight from a real operation. The “bone” itself is a sugar cookie infused with lemon zest and vanilla extract. The inside is where it gets interesting – each cookie has a light brown “marrow” made from marzipan, vanilla extract, cardamom, and cloves. The burst of spice is a delight that walks the border between European and North African flavor profiles. Once the cookies are baked and cooled they’re often topped with a sugar glaze and crushed almond ” graveyard dust.”

Macabre? Perhaps.

But November Bones are no more creepy than Mexican Skull cookies or Italian ossi dei morti – it’s simply that Malta’s rendition is has the spook-factor of being anatomically correct. Simpler renditions can be found without the marrow, but all the best Maltese home cooks and bakeries include this festive detail – even going so far as mixing up their own marzipan.

Malta's November Bones Recipe

TIPS: I’ve simplified things a bit here: store-bought marzipan saves time and several steps. Also, I recommend making these cookies in an assembly line –  dividing the cookie dough and marzipan “marrow” into 24 pieces each before you begin shaping will ensure all the cookies come out the same size and cook for about the same amount of time.

NOTE: Take care to freeze the cookies before baking and set the oven temperature nice and high – both will go a long way to keeping your bones from spreading too much as you bake them.

recipe.bone.cookies.img_6888

Makes 2 dozen

Ingredients:

For the “bone”

4 cups flour
1 cup unsalted butter, softened
2 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
the zest of one lemon
pinch of salt

For the “marrow”

7 ounces marzipan
2 teaspoons vanilla extract
1 teaspoon ground cardamom
1/8 teaspoon ground clove

For the “dirt” garnish

2-3 cups powdered sugar
a little water
crushed almonds

Method:

Let’s go to Malta!

Addolorata Cemetery Chapel at the Addolorata Cemetery in Paola, Malta. Photo by Frank Vincentz.

Addolorata Cemetery Chapel at the Addolorata Cemetery in Paola, Malta. Photo by Frank Vincentz.

Prepare the “Bone” dough:

Add the flour, butter, sugar, eggs, vanilla extract, zest, and salt to the bowl of a standing mixer fitted with paddle attachment. Beat for a few minutes, until all ingredients disperse evenly and when pressed with the fingers, hold their shape. Scrape the bowl as needed.Malta's November Bones Recipe

 

Prepare the “Marrow”:

Combine the marzipan, vanilla extract, cardamom, and cloves in a small bowl. Work the ingredients together with the fingers until evenly mixed.Malta's November Bones Recipe

 

To assemble the bones:

Divide the bone dough into 24 pieces (about 1 1/2 ounces each). Do the same with the marrow (1 – 1 1/2 teaspoons each). Pat the bone dough flat, then lay a short rope of marrow down the middle. Roll the dough around the marrow and shape into a bone. Repeat with all 24 pieces.

Freeze for at least 2 hours, preferably overnight. This will help them hold their shape when they bake.recipe.bone.cookies.img_6823

To bake:

Preheat the oven to 450F. Cook the frozen cookies on a cookie sheet for 10-12 minutes. They may look a bit underdone but will be perfectly chewy when cool.

Enjoy with hot tea and a loving thought for your ancestors.

Addolorata Cemetery in Malta. Photo by Frank Vincentz.

Addolorata Cemetery in Malta. Photo by Frank Vincentz.

 Mellieħa Cemetery in Malta. Photo by Frank Vincentz.

Mellieħa Cemetery in Malta. Photo by Frank Vincentz.

Supplemental Reading:

Inspired by the recipe of Alice Levitt.
Photos of decorated graves in Malta.
A Maltese woman’s thoughts on Halloween.

recipe.bone.cookies.img_6848

recipe.bone.cookies.img_6855

recipe.bone.cookies.img_6852

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This month we’re celebrating the most anatomically correct cookie there ever was – one whose astounding details should make it a favorite with medical students everywhere, and one who would be well placed at every white coat graduation buffet. The origins of this beautiful cookie are far humbler than you might think – November Bones hail from the small island nation of Malta, in the Mediterranean Sea.Maltese Bone Cookies with Marzipan Marrow
Servings Prep Time
2dozen 20minutes
Cook Time Passive Time
10-12minutes 2 hours
Servings Prep Time
2dozen 20minutes
Cook Time Passive Time
10-12minutes 2 hours
Ingredients
For the "bone"
For the "marrow"
For the "dirt" garnish:
Instructions
Prepare the "bone" dough:
  1. Add the flour, butter, sugar, eggs, vanilla extract, zest, and salt to the bowl of a standing mixer fitted with paddle attachment. Beat for a few minutes, until all ingredients disperse evenly and when pressed with the fingers, hold their shape. Scrape the bowl as needed.
Prepare the "marrow"
  1. Combine the marzipan, vanilla extract, cardamom, and cloves in a small bowl. Work the ingredients together with the fingers until evenly mixed.
To assemble the "bones"
  1. Divide the bone dough into 24 pieces (about 1 1/2 ounces each). Do the same with the marrow (1 – 1 1/2 teaspoons each). Pat the bone dough flat, then lay a short rope of marrow down the middle. Roll the dough around the marrow and shape into a bone. Repeat with all 24 pieces.
  2. Freeze for at least 2 hours, preferably overnight. This will help them hold their shape when they bake.
To bake:
  1. Preheat the oven to 450F. Cook the frozen cookies on a cookie sheet for 10-12 minutes. They may look a bit underdone but will be perfectly chewy when cool. Enjoy with hot tea.
Recipe Notes

TIPS: I’ve simplified things a bit here: store-bought marzipan saves time and several steps. Also, I recommend making these cookies in an assembly line –  dividing the cookie dough and marzipan “marrow” into 24 pieces each before you begin shaping will ensure all the cookies come out the same size and cook for about the same amount of time.

NOTE: Take care to freeze the cookies before baking and set the oven temperature nice and high – both will go a long way to keeping your bones from spreading too much as you bake them.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

South African Around the World Lunch

Ava’s South African Lunch

South African Around the World Lunch

This week Around the World Lunch takes us to South Africa (thanks to your votes on our FB Page). The result is a hearty meal perfect for autumn, packed with nutrition. Watch a clip of Ava introducing this meal (and showing off her South African flag) on Instagram.

Get Creative. 

Who says creativity must be difficult? In a sea of bologna sandwiches, leftovers are a great way to mix things up and add interest to your child’s Ava and her South African flag drawing.lunch! For dinner we made a batch of South African Yellow Rice (a.k.a. Geelrys), seasoned with turmeric, a touch of brown sugar, and raisins. While it’s amazing hot, it’s also decent cold the next day.

South Africa is famous for her enormous coiled sausages, called Boerewors made up of beef and lamb or pork. These aren’t available here, so I improvised by browning a couple of small breakfast sausages. For cute-factor (and ease for small hands), try putting them on skewers.

Balance.

Nutrition is packed into the rest of this lunch. First up? Corn. Garnish a boiled ear of corn with a puff of smoky chile powder – a popular treatment found in South Africa. Corn is packed with fiber and B vitamins! The second item is by far the healthiest part of lunch – and it’s dessert! Almond stuffed dates is a traditional South African sweet – easy to prepare and serve (plus dates are loaded with potassium, magnesium, fiber, vitamin B-6 and iron). To make the treat more appealing to my 5-year old, I rolled the dates in ground almonds (this makes it look more like cake or candy).

Tips: 

  • Dates rolled in pecans or almonds can often be found in the grocery store, usually near the produce or cheese.
  • If nuts are prohibited at your school, try serving a plain whole date.
  • Try swapping the corn for a green bean salad tossed with white onions, olives, lemon juice, and vegetable oil – another side enjoyed in South Africa.
  • If your child has access to a microwave at lunchtime, put the date in a little removable cup so that they can pull it out while heating up the rest of their lunch.

Sources 123.

Ava's Around the World LunchesWhy show you Ava’s lunch?

Ava’s Around the World Lunches began when I shared a few of Ava’s globally-inspired lunches on Instagram and Facebook. Turns out a lot of people are looking for lunch ideas – whether for school or work.

In this weekly column, I share one of our Around the World lunches with you. I give you tips, like where to find ingredients or possible substitutions. If you have ideas for lunches you’d like to see or challenges you need help dealing with, let me know in the comments!

The Creepiest Kitchens in the World

The 7 Creepiest Kitchens in the World

The Creepiest Kitchens in the World

The kitchen should be the heart of every home, filled with happy memories… but these kitchens are chilling reminders of historical disasters, spine-chilling authors, and the cruelest politicians who ever lived.

 

Edgar Allan Poe (USA)

Edgar Allan Poe's Kitchen, courtesy of the Poe Museum. Portrait author unknown; most likely George C. Gilchrest, Samuel P. Howes, James M. Pearson, or Andrew J. Simpson, all of Lowell, MA.

Edgar Allan Poe’s Kitchen, courtesy of the Poe Museum. Portrait author unknown; most likely George C. Gilchrest, Samuel P. Howes, James M. Pearson, or Andrew J. Simpson, all of Lowell, MA.

This kitchen might seem quaint, but this iron stove fed the creativity of one of the world’s best mystery writers – Edgar Allan Poe. He lived in this cottage during the last few years of his life in the late 19th century, along with his wife, mother-in-law, cat, and birds:

… Poe’s mother-in-law Maria Clemm prepared the family’s meals. Mary Gove Nichols recounted of this room, “The floor of the kitchen was white as wheaten flour. A table, a chair, and a little stove that it contained, seemed to furnish it perfectly.” Poe Museum.

If you don’t remember the man, perhaps you’ll remember the famous opening to his poem The Raven:

Once upon a midnight dreary, while I pondered, weak and weary,
Over many a quaint and curious volume of forgotten lore,
While I nodded, nearly napping, suddenly there came a tapping,
As of some one gently rapping, rapping at my chamber door.

Adding to the creep-factor, Poe’s life ended in a completely inexplicable way – far from his hometown, disoriented, in strange clothes, after having been found in the gutter. Some think it was alcohol poisoning. Others wonder if something more sinister happened. (Read more at The Smithsonian)

 

Hitler (GERMANY)

http://www.skylighters.org/photos/tours/

Adolf Hitler’s Dining Room and Kitchen, courtesy of Skylighters. Portrait of Hitler unkown, from German archives.

I get chills up my spine when I look on this man’s face. But did you know that Adolf Hitler – one of history’s cruelest dictators – also happened to be vegetarian? It was said that he averted his eyes whenever animal cruelty was shown in films and he kept his gardens stocked with fresh produce. (source)  This photo shows the kitchen and dining room from which he entertained his political guests.

 

The Titanic (Off the coast of CANADA)

Source: Retronaut.

test

Source: Retronaut. Replica Second Class Passenger Plates from the Titanic Exhibition Store.  Painting of the sinking ship by Wily Stöwer.

These kitchens come from the world’s most infamous shipwreck: the Titanic, which went down off the coast of Canada in 1912. I can almost hear the ceiling rattling with all those metal cups. What an eerie sound that must have been! This ship fed a ton of people, right up until the moment it sunk into the ocean:

A huge staff labored almost continuously in Titanic’s massive galleys to prepare more than 6,000 meals a day. The main galley, which churned out food for first- and second-class passengers, featured serving pantries; a butcher shop; a bakery; vegetable kitchens; specialized rooms for silver and china; rooms for wines, beer and oysters; and huge storage bins for the tons of coal needed to fuel the 19 ovens, cooking tops, ranges and roasters. (History)

One survivor, Ms. Walter Douglas, recounted the first class meals – feasts of “caviar, lobster, quail from Egypt, plovers’ eggs, and hothouse grapes and fresh peaches.” (Source) For comparison, here’s the last meal served on 2nd Class (the ship would hit the iceberg at 11:40 p.m. that night and go under with more than half of her occupants by 2:20 a.m.):

Sample 2nd Class menu from the Titanic.

Sample 2nd Class menu from the Titanic. Source.

 

Saddam Hussein (IRAQ) 

File:US Navy 031217-A-0000X-002 A modest array of items sits inside the makeshift kitchen where Saddam Hussein probably ate his last meal before his capture.jpg

This hideaway kitchen in Ad Dawr, Iraq is where Saddam Hussein ate his last meals prior to capture. In the mess you can just make out a few staples like  vegetable oil, honey, coffee and water. More canned food is in the bottom cabinets. Two tea kettles and a pot occupy the stove area. The rusted barrel with holes in it looks like some sort of charcoal burner, probably used for warmth. Source.

 

 

Pompeii (ITALY)

File:Pompeii0070.jpg

Grande Taberna Pompeii kitchen. Photo by Aldo Ardetti .

Grande Taberna, an outdoor, public kitchen in Pompeii. Photo by Aldo Ardetti.

The city of Pompeii was buried in ash after the eruption of Mt. Vesuvius in 79A.D. – a horrific loss of life. But when the city was uncovered in 1748, archaeologists discovered much of the buildings and artifacts in tact. That goes for this kitchen and “thermopolium”  - the equivalent of today’s fast food establishments. In some cases, full plates and an assortment of cups and pitchers were found still resting on the counters, as though waiting for the customers to return.

These small shops had L-shaped counters into which large storage vessels were sunk, which would contain either hot or cold food. More than a hundred and twenty of these buildings have been discovered in Pompeii alone. They are linked to the absence of kitchens in many dwellings and the ease with which people could purchase prepared foods — just as in modern times. Eating out was also an important aspect of socializing in Pompeii. (Source)

 

“Bedlam” (UNITED KINGDOM)

An octagonal kitchen building at Royal Bethlem Hospital, early 20th Century. Courtesy of Bethlem Art and History Collections Trust

The Hospital of Bethlem, a.k.a. Bedlam, at Moorfields, London (Engraving)

The Hospital of Bethlem, a.k.a. Bedlam, at Moorfields, London (Engraving)

This 8-sided kitchen was heart of Bedlam, a.k.a. the Hospital of Bethlem – the world’s most infamous asylum. The kitchen’s odd shape hints at its former status as central courtyard and garden for Bedlam. The kitchen was built to accommodate the ever-increasing number of patients.

A little background: the asylum was built in 1247 and became solely focused on treating the mentally ill by 1377, making it the oldest asylum in Europe. The building soon inspired the English word “bedlam.” which means confusion and noise.

Patients were cruelly referred to as prisoners, medical records were rare, and in the 1600’s the building went as much as 40 years without an inspection. Worse yet, Bedlam was built over sewers and human waste was known to block the entrance. In 1607 eating vessels were ordered for the inmates – some historians believe that there weren’t any -until this point. In the 1630’s the atmosphere was described as pure chaos by a Donald Lupton, full of “cryings, screechings, roarings, brawlings, shaking of chaines, swearings, frettings, chaffings.”

The hospital was moved in the 1930’s, with parts being demolished (including the kitchen) giving it a fresh geographic start but, for many, the horrors that earned the name Bedlam will never be forgotten. (More on the construction/demolition can be found here and here)

 

Hindenburg (USA)

German Airship in NJ. Albert Stöffler in the Hindenburg’s electric kitchen. (photo courtesy of the Luftschiffbau Zeppelin GmBH Archive)

Photos from the Hindeburg.

Photos from the Hindeburg. Galley Kitchen plus seating for the crew (note the photo of Hitler and Hindenburg). Source.  Photo of disaster from the Associated Press.

The Hindeburg is another enormous disaster – an airship plummeting from the sky in 1937 after catching fire. These kitchens were electric – they weren’t the reason for the fire. In more creepy news, this ill-fated airship was only 78 feet shorter than the Titanic and featured a photo of Adolf Hitler on the wall.

Thankfully, there were only 35 on-board fatalities. This is in great part because several people were able to jump off the doomed flight just before it hit the ground – including the 25-year old pastry chef, Albert Stöffler. He realized the airship was on fire after climbing on a table to avoid hot water and noticed the glow of fire outside the window:

He noticed that hot water from the kitchen had spilled all over the floor, and sat up on one of the tables so that his feet wouldn’t be scalded. From here he turned and looked out of one of the observation windows in the floor and saw on the ground below him the reddish glare of the fire. When the ship neared the ground, Stöffler knew it was time to get out. He jumped through the nearest window from a height of several meters, picked himself up and ran, with the ship’s burning frame crashing to the ground just behind him. He escaped almost completely unharmed. (Read more).

Curiously, the kitchen (and water) also played a role in saving the life of a young boy on board:

Werner Franz, the 14 year-old cabin boy, was initially dazed by the realization that the ship was on fire. As he stood near the officer’s mess where he had been putting away dishes moments before, a water tank above him burst open, and he was suddenly soaked to the skin. Not only did this snap him back to his senses, as he later told interviewers, but it also put out the fire around him. He then made his way to a nearby hatch through which the kitchen had been provisioned before the flight, and dropped through it just as the forward part of the ship was briefly rebounding into the air. He began to run toward the starboard side, but stopped and turned around and ran the other way, because the flames were being pushed by the wind in that same direction. He made it clear of the wreck with little more than singed eyebrows and soaking wet clothes and lived to be the last surviving crew member when he died at age 92 on August 13, 2014. (Source)

So those are the seven creepiest kitchens in the world – to me at least! Which ones do you find the freakiest? Which ones would you be curious to see? I definitely would like to see Poe’s some day. And I would have loved to have dined on the Titanic – but not on April 14, 1912.

falafel-head

15 Halloween Costumes Made from the World’s Most Iconic Foods

This Halloween go international: spin the globe and dress up as an iconic food from whatever country strikes your fancy! To get you started, here are 15 adorable costumes representing famous foods from all over the world. 

Escargot (FRANCE) 

Snail Costume (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Jordan Ferney’s DIY Snail Costume from her blog Oh Happy Day.

Oohh la la! A bit of newsprint and foam balls and you’ve got the most adorable snail costume.
Learn how to make the costume at Oh Happy Day.

On snails:

While the French are best known for their love of snails, the snail has a long (and slimy) history. Archeologists have found snail shells from prehistoric times. The Roman Philosopher Pliny the Elder considered escargot an elite food to the Romans. There is also a recipe for snails in the oldest surviving cookbook written by Marcus Gavius Apicius, a Roman foodie from the 1st century.

Sushi & Sashimi (JAPAN)

Sashimi/Sushi Costume (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Costume by Caroline Caffelle shop owner for TheWishingElephant on Etsy Photography by Betsey Darley

This little sashimi eating sushi is way too cute. Find the costume on The Wishing Elephant, then try making our Futomaki recipe (a.k.a. Veggie Sushi) – it’s super fun!

On Sushi:

Sushi is a Japanese dish originally developed as a fermentation process for fish. It originated not actually in Japan, but in Southeast Asia before spreading to south China and later Japan. It wasn’t until later in the Edo Period (1603-1868) that the rice in sushi was not being used for fermentation. The nigiri sushi we know today was invented by Hayana Yohei as a fast food that could be eaten in public or the theater. Did you know that after an authentic sushi experience you can offer to buy the chef a drink in gratitude for the meal?

 Falafel (MIDDLE EAST) 

 

 

Make a statement this Halloween. Turn your head into a falafel ball and replace your arms with tomato slices!  Great costume, Paula!

On Falafel:

The origins of the falafel are unknown. It is made from grinding up chickpeas, fava beans or sometimes both and deep frying them into a ball or patty. It is the second most common dish made from chickpeas (after hummus).  The world record for the largest falafel ball is 164.4 lb and was set in Amman, Jordan on July 28 2012. Falafel is known in Egypt (excluding Alexandria) as ta’aimiya.

Tea (UNITED KINGDOM & SOUTHERN AFRICA) 

Tea Bag Costumes  (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Found on Pinterest

Dress up as Rooibos, the caffeine free tea grown throughout southern Africa and win MAJOR points from every tea nerd (including me!). Or go British, with Earl Grey. Either way, the look is smooth! Learn how to make the costume… Oh, and get in the mood by trying the famed African Rooibos Latte recipe.

On Tea:

Tea plants are native to East and South Asia. Though nobody is sure of the exact inventor of tea, Chinese legends attribute the invention to a Chinese inventor—Shennong—as he was the first to invent a tea shredder. In the United Kingdom, each person drinks an average of 1.9 kg of tea per year, making the British one of the largest consumers of tea in the world. Tea is not only a drink, but in the United Kingdom and Ireland, it’s also meal. Afternoon tea is a light meal usually held between 4 and 6 pm while high tea is meal in the evening for workfolk, and it’s held between 5 and 7 pm. High tea usually includes a hot dish and is followed by tea cakes and bread served with butter and jam.

Hamburger & Hot dog (UNITED STATES) 

Hamburger Baby (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Sherry Petersik, Young House Love blog

These all-American munchkins are the cutest! And just look at those teeny fingers peeking out from the lettuce.

On Hamburgers:

There have been many claims to the original invention of the Hamburger between the years 1885 and 1904. The earliest report of a “hamburger sandwich” that we know of is in a newspaper called Chicago Daily Tribune. The article was written in July of 1896 and the it reads “A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and “cooked while you wait.” There are many variations of the hamburger worldwide, with patties consisting of different meats (including but not necessarily limited to: beef, turkey, chicken, bison, ostrich and venison) or meat substitutes (such as tofu, TVP, seitan, quorn, beans, grains or an assortment of ground up vegetables).

Haggis (SCOTLAND)

Haggis (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Photo found on Gail Turpin Design under a page about the work she did for the Scottish company Macsween.

Whether you love eating it or not, dressing up as Haggis is a definite Halloween do. I guarantee you’ll be the talk of the party!

On Haggis:

Though Haggis is popularly assumed to be of Scottish origin there isn’t historical evidence that definitely attributes it to one single place. There is various folklore regarding Haggis, including a tale that it is a creature that runs through the Scottish Highlands. According to a poll, 33% of Americans visiting Scotland assumed that Haggis was indeed an animal. If you aren’t a fan of haggis then maybe you would instead enjoy Haggis Hurling, a competition that involves—you guessed it—throwing haggis as far as possible. The world record is held by Lorne Coltart who hurled his haggis 217 feet on June 11th 2011 during the Milngavie Highland Games in Glasgow.

Greek yogurt (GREECE) 

Greek Yogurt Costume  (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Gabriel Rossi, Getty Images

It’s amazing what a bit of cardstock, foam core, and tape can do! These guys look great (and healthy, too). Get inspired by trying the recipe for our favorite treat made with Greek Yogurt.

On Greek Yogurt:

Greek yogurt (also called strained yogurt, yogurt cheese or labneh) is yogurt that has been strained by means of a cloth, paper bag or filter. It is used most commonly as a base for a popular Greek dish tzatziki—which is a Greek sauce served either with grilled meats or pita bread for dipping—or as a dessert with various sweets served on top such as honey, sour cherry syrup or fruit preserves.

Empanada (SOUTH AMERICA, SPAIN, PORTUGAL)

Not only is she an empanada – she’s an empanada that can cook! Celebrate this winning costume with real beef or apple empanadas. 

On Empanadas:

Empanadas can be found all over the world, with first mentions occurring in the Middle ages on the Iberian Penninsula (think Spain and Portugal) . There are Empanada recipes in a cookbook titled “Libre del Coch” by Ruperto de Nola published in 1520 in Barcelona. The Spanish word for bread is “pan”; “Empanar is a verb form that means “to bread”. Empanada is the past-participle “breaded”.

Croquembouche (France)

Croquembouche (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Photo by Studio DIY

Nothing like a few dozen coffee filters to make the sweetest French wedding cake ever (the French chef is  nice touch, too)! Find the step-by-step instructions on Studio DIY.

On the Croquembouche:

The Croquembouche is a tower made from dozens of pastry puffs (called profiteroles) and drizzled with fine threads of caramelized sugar. The name means “to crunch” – which is exactly what the dessert does when you take a bite! You can thank Chef Marie-Antoine Carême (1784-1833) for inventing the confection. He is considered the world’s first celebrity chef and was nicknamed  “Le Roi Des Chefs et le Chef Des Rois” which means “King of Chefs, and the Chef of Kings.”

Cannoli (ITALY)

Cannoli (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Caroline Edwards, author of Chocolate & Carrots blog, and her son.

A little felt, a onesie, and the cutest baby around?? This cannoli costume is brilliant! 

On the Cannoli:

Cannoli are Italian pastries filled with sweetened ricotta. Historically the treats were made for Carnivale, quite possibly as rather suggestive fertility symbols. Italian ethnographer Giuseppe Pitré wrote in his book “Credenze e Pregiudizi del Popolo Siciliano, Vol. 1″ (“Customs, beliefs and prejudices of the Sicilian People Vol. 1″) that cannoli were not favored by people of any particular ranking or class but were desired by rich and poor alike.

Churros (SPAIN)

Churros (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Found on Pinterest

I seriously hope someone is dressed up as chocolate dipping sauce or a bowl of cinnamon sugar. Here’s our Churro recipe, for those who are now -like me – hungry!

On Churros:

Churros are another food where the origins are unclear; a theory is that the Portuguese brought them to Europe while another is that Spanish Shepherds made them to substitute for fresh bakery goods. Churros are named after the Navajo-Churro Sheep due to resembling the horns of the sheep. It’s important that Churros have maximum surface area and minimum volume so that the heat when cooking can be evenly distributed to get the crunchy sweet treat we know. There have been cases of Churros exploding if the recipes are off, including a newspaper that was successfully sued for printing a Churro recipe that caused the treats to explode and injure 14 people; the case took seven years to fully resolve.

Taco (MEXICO)  

Tissue paper lettuce on top of a taco baby? Pure genius! 

On Tacos:

Though the details seem to be unknown, the origin of the taco dates back to before Europeans arrived in Mexico. Evidence was found that the people of the lake region in the Valley of Mexico ate tacos filled with small fish. There are many types of traditional tacos, from “spit” or “grill tacos” to shrimp tacos.

Pavlova (AUSTRALIA & NEW ZEALAND) 

These girls definitely capture pavlova’s sweetness. This concept is a must for New Zealand, especially considering it stars their beloved Kiwi! Try our recipe today.

On Pavlova:

The dessert dish Pavlova was created by an Australian hotel chef in Wellington, New Zealand while the famous ballerina whom the dish is named after—Anna Pavlova—visited during her world tour in 1926. There is a chapter in the book “Food on the Move: Proceedings of the Oxford Symposium on Food an Cookery” by Harland Walker about the dish, titled “The Pavlova Cake: the Evolution of a National Dish”. The chapter was written by Helen M. Leach. She writes about the history of the dish, including argument between Australia and New Zealand as to which claims creation of the dish as well as how the modern pavlova shifted from the 1920s meringue cake.

Basmati Rice (ASIA/AFRICA)

Basmati Rice Costume  (15 Halloween Costumes Made from the World’s Most Iconic Foods)

Photo by Deponti

There are no words for this costume! RUN, don’t walk, to your nearest Indian market and grab a bag of rice. Cut holes for the head, arms, and legs. So stinkin’ cute!

P.S. Wondering what to do with all the rice? Try one of countless rice recipes from around the world. It’ll be gone in a flash!

On Basmati Rice:

The word basmati is derived from the Sanskrit word “vasmati,” meaning “fragrant.” Indian traders brought the rice to the Middle East. It can be difficult to tell basmati from other types of cheaper rices. In 2010 the United Kingdom ran a test on wholesaler supplied rice and discovered that out of fifteen, four samples of what was supposed to be genuine basmati rice had cheaper kinds mixed in; one even lacked basmati entirely. Authentic basmati has a delicate long grain and tastes best when rinsed and soaked for thirty minutes prior to cooking.

Pierogi (POLAND) 

I’d be smiling, too, if I were dressed like this sweet pierogi!
Can’t get a costume fast enough from Arla Designs? Try our homemade recipe for cheese and potato pierogi.

On Pierogi:

There are over ten ways to spell Pierogi (pirogi being one!). The root meaning of the word is “festival”. Pierogi can be sweet or savory, common fillings being fresh fruits for dessert or mushrooms, cheeses, meats, onions, cabbage, sauerkraut, spinach—and, well, I could go on a long time on savory options because it’s honestly up to the preference of the chef what you fill them with. No wonder the word basically means festival – you could bring these to absolutely any occasion and it’d be a party!

With Gratitude: 

Special thanks to our new Content Coordinator Intern Mickaela Casper for gathering these amazing costumes and researching so many fun facts! She’s a fantastic addition to the GTA Family!

small-photo-ofMusakhan

Celebrating the shining star of Palestinian cuisine: Musakhan

Musakhan Recipe from Palestine.
Within Palestine’s hotly contested territories there is one thing everyone can agree on: Musakhan. This simple dish doesn’t shout. It’s flavors don’t battle for dominance. No, Musakhan is a quiet meal – a layered preparation of chicken, onion softened with sumac, and doughy pieces of taboon bread. And yet this unassuming dish earned a Guinness World Record in 2010 in the city of Ramallah.
World's largest Musakhan Dish.

World’s largest Musakhan Dish, Palestine. Photo by Travel Palestine.

Why a Guinness World Record Matters

The clout of earning a Guinness World Record often remains limited to the feat itself – at most a symbol of egregious excess (consider the world’s largest pancake, for example – nearly 50 feet across with no other purpose than to … eat). But for Palestinians, the world’s largest Musakhan was a show of pride and honor far beyond simple bragging rights. Making the Musakhan was a critical show of cultural pride during a time of great crisis. More than 40 Palestinian chefs united efforts to cook and assemble the 4 meter loaf. The finished dish weighed nearly 3,000 pounds, including 1,100+ pounds of onion, 550+ pounds of flour, 370 pounds of olive oil, and 150+ pounds of almond (pine nuts may also be used)! To further bolster the cultural emphasis, many of the Musakhan’s ingredients were sourced within Palestine. Indeed, Palestine’s former Prime Minister, Salam Fayad, says: “This great achievement completely depended on Palestinian products, mainly olive oil.” (Source)

According to Jamal Aruri, the man who organized the feat:
“Musakhan is a popular, completely Palestinian food, made in Palestinian villages […] We seek through this festival to distinguish musakhan as part of Palestinian culture.” (Source)
Musakhan Recipe from Palestine - needs lots of onion!
While even these men veer into political discussion when talking about this dish, renowned Palestinian cookbook author, Rawia Bishara, has wise words when it comes to food and politics:
I think cooking is politics. What I’m trying to do here—I wish everybody practiced politics like that. It’s spreading the culture. It’s showing the real face of us and who we are and what we are all about. And I think this is politics. My politics. I think when you speak politics, talk politics directly, you always create a challenge and other opinions. It’s different from accepting the other. Food is taste. They taste, they accept, and it goes from there. It’s as simple as that. I think this is the best way. (Source)

Many ways, one dish

There are many ways to make the dish – often the bread and onions are stacked like lasagna before being piled high with chicken. In other cases, as taught by Clifford A. Wright, the onion and chicken are wrapped in a thin bread like lavash, the end result more like gift wrap. But today I’m making Rawia Bishara’s rendition, which affectionately dubs “Chicken Pizza.” While onion and the lemony smack of ground sumac should be the dominant flavors, sometimes folks add a pinch of saffron and a dusting of cardamom, lending the dish an ethereal quality. In any case, the onions take on a lovely pink-purple from the sumac. I take Bishara’s advice and used naan here.

Serve with plain yogurt and olives.
Serves 3-6
Ingredients:
3 whole chicken legs, extra fat trimmed
1/4 cup olive oil
4 onions, sliced thinly
2 Tbsp ground sumac, plus 1 teaspoon for garnish
pinch saffron (optional)
pinch cardamom (optional)
salt & pepper
3-6 pieces of taboon or naan
1/4 cup pine nuts, toasted
Method:
In a large, heavy-bottomed pot, brown the chicken on both sides in olive oil over medium-high – about 8 minutes per side. Use a splatter guard or, if you don’t have one, simply use less olive oil (add the rest with the other ingredients).Musakhan Recipe from Palestine.
Remove chicken and set aside on a platter. Add the sliced onions and cook until reduced by half.
Musakhan Recipe from Palestine.
Return the chicken to the pot along with the sumac and seasoning.
Loosely cover and continue cooking until the chicken is falling off the bone and the onions are very soft and browning – about 45 minutes. Stir occasionally and reduce heat as necessary to avoid burning the onions.
Musakhan Recipe from Palestine.
While it’s cooking, imagine walking through the bustling streets of Ramallah, where the Guinness World Record was attempted.
Central Market in the city of Ramallah.  Photo by Rawan Nassrallah.

Central Market in the city of Ramallah. Photo by Rawan Nassrallah.

To serve, brush the flatbread with olive oil, top with onion mixture and chicken.
TIP: For lighter portions, cut the whole leg at the joint and divide the leg and thigh pieces over 6 breads instead of 3.
Garnish with more sumac. Broil for a moment to heat through.
Serve with plain yogurt and olives.
Musakhan Recipe from Palestine.
Enjoy with love and hope in your heart.
P.S. I invite you to let me know about other Palestinian food I should try! Even though I do lots of research for every post, it’s tough knowing about all the great food in any one part of the world.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Within Palestine’s hotly contested territories there is one thing everyone can agree on: Musakhan. This simple dish doesn’t shout. It’s flavors don’t battle for dominance. No, Musakhan is a quiet meal – a layered preparation of chicken, onion softened with sumac, and doughy pieces of taboon bread. And yet this unassuming dish earned a Guinness World Record in 2010 in the city of Ramallah. Serve with plain yogurt and olives.Celebrating the shining star of Palestinian cuisine: Musakhan
Servings Prep Time
3-6people 20minutes
Cook Time
1hour
Servings Prep Time
3-6people 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. In a large, heavy-bottomed pot, brown the chicken on both sides in olive oil over medium-high – about 8 minutes per side. Use a splatter guard or, if you don’t have one, simply use less olive oil (add the rest with the other ingredients).
  2. Remove chicken and set aside on a platter. Add the sliced onions and cook until reduced by half.
  3. Return the chicken to the pot along with the sumac and seasoning. Loosely cover and continue cooking until the chicken is falling off the bone and the onions are very soft and browning – about 45 minutes. Stir occasionally and reduce heat as necessary to avoid burning the onions.
  4. To serve, brush the flatbread with olive oil, top with onion mixture and chicken.
  5. TIP: For lighter portions, cut the whole leg at the joint and divide the leg and thigh pieces over 6 breads instead of 3. Garnish with more sumac. Broil for a moment to heat through. Serve with plain yogurt and olives.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

Around the World Lunch: Greece

Ava’s Greek Lunch

Around the World Lunch: Greece

For this edition of Ava’s Around the World Lunch we’re heading to Greece with mezze. If you play your cards right, the flavors of Greece can be in your child’s lunch box in less than five minutes.

Quick-Fix Secret

Tucked away in my pantry is my greatest quick-fix secret: stuffed grape leaves, a.k.a. dolma.  Sure, I’ve been known to make dolma. I happen to LOVE making them. But sometimes I’m in a hurry and need to grab something quick for my daughter’s lunch. While I’ve found dolma at grocery store salad bars, I don’t always think far enough ahead to grab some.

Thankfully our local Middle Eastern market sells dolma in cans for $3.99. There’s well over a dozen in each can. While not the same as homemade, they still have the same great pop of lemon and rich olive oil. They’re great to have around for hectic mornings!  Serve with pitted olives and a little tomato sauce for dipping, just like the do in Greece.

Is it Greek without Spanakopita?

I don’t know, but I don’t want to find out. This is another recipe you can make ahead and freeze, or simply keep a store-bought box of frozen spanakopita on hand. In the morning, while little ones are getting dressed and eating breakfast, bake off a few. For an even quicker fix, make homemade spanakopita for dinner the night before and save a couple for leftovers. Try not to eat them all before you pack the lunch!

Around the World Lunch: Greece

Fresh Salad

For a salad, I made a small bowl of tzatziki. Just stir together a cup of plain yogurt, one clove of crushed garlic, a teaspoon of mint, and half a cucumber that’s been peeled, shredded and squeezed dry. A good sprinkle of salt pulls all the flavors together. This is the only item in the mix that can take a few minutes to prep – and it can easily be made the day before.

Tips & Tricks:

  • Plan ahead. Make the dolma for a party on the weekend. Here’s an amazing recipe from Qatar and here’s another, more unusual version from Armenia. They keep for at a good week in the refrigerator, so you can easily set a few aside for lunches.
  • Not in the mood for tzatziki? Swap the yogurt salad for a traditional Greek salad. Remember, this means no lettuce!
  • Need a protein boost? Try meat-filled dolma. You can make or buy ones stuffed with spiced lamb or pork.

Ava's Around the World LunchesWhy show you Ava’s lunch?

Ava’s Around the World Lunches began when I shared a few of Ava’s globally-inspired lunches on Instagram and Facebook. Turns out a lot of people are looking for lunch ideas – whether for school or work.

In this weekly column, I share one of our Around the World lunches with you. I give you tips, like where to find ingredients or possible substitutions. If you have ideas for lunches you’d like to see or challenges you need help dealing with, let me know in the comments!

besan doodh recipe

Besan Doodh: A Drink Worthy of Nobel Peace Prize Laureates, Malala & Kailash

Besan Doodh

One thought crossed my mind every time I took a sip of the Besan Doodh. The thought overwhelmed the bold cardamom and it distracted from the warm milk tinged with saffron. A small thing, really – a sentence, again and again, bringing tears to my eyes.

“I didn’t clip her wings.”

Malala Yousafzai. Photo by Claude Truong (2013)

Malala Yousafzai. Photo by Claude Truong (2013)

These are the words of Malala Yousafzai’s father. Malala is a young woman from Pakistan – just 17 years old. She is easily the greatest superstar in the peace movement right now thanks to her unapologetic opposition to those who would keep girls from receiving an education. Though she’d been blogging for the BBC since she was 11, the whole world paid attention when she took a shot to the head on the way to school at age 15, two years ago.

As of Friday, Malala is the world’s youngest Nobel Peace Prize winner and the first Pakistani winner. In a nice nod to her work for children’s education, she found out about the award during chemistry class.

Malala’s father was the first person to write a girl’s name on the family tree – a family tree that went back hundreds of years. Her father stood back and let her be 100% equal to her brothers. He insisted she be educated. And now she is a voice of inspiration for girls everywhere. She is strong. She is without fear.

Though a child herself, Malala is like a mother, speaking for those who have no voice. Caring for them when no other would.

Catering to the smallest

Kailash Satyarthi. Photo by Leandro Uchoas.

Kailash Satyarthi. Photo by Leandro Uchoas.

And then there’s Kailash Satyarthi – the Indian man who shares the Nobel Peace Prize with Malala. His story comes through the airwaves more quietly, ungilded by the media – almost a footnote to the Nobel Peace Prize press of Malala. But Kailash’s work is no less important.

Kailash has spent every moment since the 80’s working against child labor and oppression in India and throughout the world. He started a nonprofit called GoodWeave that helps consumers know they’re purchasing carpets made without child labor. Look for the label (the web site has a listing of retailers). He’s directly saved more than 80,000 children from brutal oppression. Sources report that Kailash is also a passionate cook and has been known to personally prepare meals for many of children he’s saved. With these meals, scared children open up. Smile. Become children again. Become free again.

Kailash doesn’t limit his fatherly love to his own son and daughter – he is a father to all children – opening his heart to each child who needs him. Without hesitation.

This is family. In the truest sense.

Family is not just a handful of people living under one roof.

Family encompasses the entire planet.

Family has no borders.

What a gift these two people are to the world.

To the human family.

Please join me in celebrating Malala and Kailash:

Besan Doodh

To toast Malala and Kailash’s achievements I sought out a drink that I could share with my family. The trick was finding one that would be enjoyed in both Pakistan and India.

Enter Besan Doodh, a hot, milky drink slightly thickened with chickpea flour (called besan flour). The drink is popular throughout the Punjabi region, which spans parts of Northern India and Pakistan. In a nod towards the children Malala and Kailash help, this hot drink is often sipped to soothe little ones’ sore throats.

While some simply use the flour, ghee, milk, and sugar, I rather prefer the recipes that add some cardamom and even a garnish or two. The overall flavor is milky, buttery-rich (thanks to the ghee), and earthy from the flour. The touch of sugar and cardamom gives each sip an ethereal pleasure.

Tip: Look for besan flour at your local Indian market or try “Garbanzo and Fava flour” from Bob’s Red Mill. It works just as well (garbanzo is just another word for chickpea)!

Besan Doodh - Punjabi Recipe

Serves 2

Ingredients:

1 1/2 teaspoons ghee or butter
1 tablespoon chickpea flour
2 cups milk
sugar, to taste
1/2 teaspoon ground cardamom

Optional garnishes:

Slivered almonds
a pinch saffron
golden raisins

Method:

First, make a roux:

Melt the ghee in a small pot and add the chickpea flour. Cook, stirring continuously. the mixture will clump up, then – gradually – the ghee will release the oils. Add the milk, a little at a time at first so as to not create lumps.

Second, season the drink:

Add sugar and cardamom. Any desired garnishes can be added now or to the bottom of the glass. I prefer to cook them, as it’ll make the final drink more flavorful.

Simmer the milk for several minutes, until the sugar dissolves.

Remove from heat and serve immediately.

I shared these steps on Instagram the other day!

Making a little surprise to honor Malala and Kailash.

Enjoy. (But whatever you do, don’t clip your small, dreamer’s wings).

Besan Doodh Recipe

 

P.S. Looking for other Indian or Pakistani recipes? Look no further.

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
To toast Malala and Kailash’s achievements I sought out a drink that I could share with my family. The trick was finding one that would be enjoyed in both Pakistan and India. Enter Besan Doodh, a hot, milky drink slightly thickened with chickpea flour (called besan flour). The drink is popular throughout the Punjabi region, which spans parts of Northern India and Pakistan. In a nod towards the children Malala and Kailash help, this hot drink is often sipped to soothe little ones’ sore throats. While some simply use the flour, ghee, milk, and sugar, I rather prefer the recipes that add some cardamom and even a garnish or two. The overall flavor is milky, buttery-rich (thanks to the ghee), and earthy from the flour. The touch of sugar and cardamom gives each sip an ethereal pleasure.Finding a Drink Worthy of Nobel Peace Prize Laureates, Malala & Kailash
Servings Prep Time
2people 5minutes
Cook Time
10-20minutes
Servings Prep Time
2people 5minutes
Cook Time
10-20minutes
Ingredients
Optional garnishes:
Instructions
Make a roux:
  1. Melt the ghee in a small pot and add the chickpea flour. Cook, stirring continuously. the mixture will clump up, then – gradually – the ghee will release the oils. Add the milk, a little at a time at first so as to not create lumps.
Season the drink:
  1. Add sugar and cardamom. Any desired garnishes can be added now or to the bottom of the glass. I prefer to cook them, as it’ll make the final drink more flavorful. Simmer the milk for several minutes, until the sugar dissolves. Remove from heat and serve immediately.
Recipe Notes

Tip: Look for besan flour at your local Indian market or try “Garbanzo and Fava flour” from Bob’s Red Mill. It works just as well (garbanzo is just another word for chickpea)!

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

Around the World Lunch: Egypt

Ava’s Egyptian Lunch

Around the World Lunch: Egypt

Ever since Ava’s Egyptian-themed birthday party this summer, she’s been obsessed with all things Egypt. Naturally, when I asked what she wanted to try for this week’s Around the World Lunch she sang out “EGYPT!”

Finger Foods 

First up? Ful medames (pronounced “fool”), Egyptian street food often served for breakfast and lunch. Ful is a dip made with fava beans cooked with onion and tomatoes. It’s high in protein making ful great for concentration during the school day!  For color and flavor I added torn parsley and drizzled some olive oil and lemon juice over the top, just like they do in Egypt. We treat ful like hummus, so on the side Ava has plenty of pita bread to dip, dip, dip. I also included tomatoes and a hard boiled egg, both popular ful toppings in Egypt.Ava-babushka

Dessert

As a nod to Ava’s Egyptian birthday party, I included a slice of Basboosa, a Middle Eastern semolina cake laced with rose water and lemon juice. This cake is dense and sweet – but the touch of lemon juice and rose water balances everything out.  It’s the perfect pick-me-up in for a Friday! (I should know, I snuck a couple of slices while making her lunch this morning!)

Tips & Tricks

  • Make the ful the night before – it’ll be even better in the morning and save you a lot of time!
  • If your child doesn’t like chunky textures, blend the ful completely smooth so that it reminds them of hummus.
  • Real talk: Ava’s lunch is not magic, it shifts around just like everyone else’s. To avoid a mess, I popped a lid on her bowl of ful after taking this photo.
  • Looking for more nutrition? Swap the basboosa cake for orange slices – the land along the Nile River is one of the world’s greatest producers of oranges – who knew?!

Ava's Around the World LunchesWhy show you Ava’s lunch?

Ava’s Around the World Lunches began when I shared a few of Ava’s globally-inspired lunches on Instagram and Facebook. Turns out a lot of people are looking for lunch ideas – whether for school or work.

In this weekly column, I share one of our Around the World lunches with you. I give you tips, like where to find ingredients or possible substitutions. If you have ideas for lunches you’d like to see or challenges you need help dealing with, let me know in the comments!