Have you ever noticed how salty tomato sauce can be? I have nightmares about it (my husband has high blood pressure so I need to moderate his salt as best I can). Making homemade sauce is a great solution. And, let me tell you, even if you don’t have to watch your salt intake (lucky!), you’ll feel extra epic when you learn how easy it is to make your own sauce. And, while I love a good blast of Italy, today we’re not talking about long, slow-cooked, browned up Italian-style sauce. Today is about Kuwait. Today is about duqqus.
It’s easier than skydiving.
It’s easier than horseback riding.
It’s the opposite of rocket science.
Do it and take a lil’ trip to Kuwait today via your stovetop.
Ingredients:
3 whole tomatoes
2-3 whole garlic
2 Tbsp tomato paste
spicy pepper to kick it up (optional) – I used part of a small poblano
1/4- 1/2 cup water, or as needed to get the blender going
Salt
Pepper
Method:
If you have any spicy peppers, this is the time to use them. Tulsa, in late October, defies logic and still maintains temperatures in the 80’s. So, we have a few happy poblanos still growing.
They are protected by our guard cat, Malky (incidentally named after Elfeba’s cat in Wicked). He accepts a twenty minute cuddle per pepper. An even trade, he says.Quarter the tomatoes and add to blender with the rest of the ingredients.
Pulse until a smooth mixture forms.
To be honest, at this point it will look all wrong. It will be liquidy and p-p-p-pink, but have no fear. You’re going to cook the heck out of it, which changes everything.
Place on stove and simmer uncovered until thickened to desired consistency. About 45 min-1 hour. Meanwhile go for a walk in Kuwait at night. Glimmer, glimmer, and sparkle.
Kuwait City, photo by Mohammad Alatar. Walking in Al-Salmiya, photo by Steve & Jem Copley.
The sauce will quickly turn the deep, lovely red we are so accustomed to. Add more salt and pepper, if needed.
Or “quadruple x1000” the recipe and go for a swim.
That could be interesting.
Kuwaiti Tomato Sauce | Daqqus
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
You'll feel extra epic when you learn how easy it is to make your own sauce. And, while I love a good blast of Italy, today we're not talking about long, slow-cooked, browned up Italian-style sauce. Today is about Kuwait. Today is about duqqus.
You'll feel extra epic when you learn how easy it is to make your own sauce. And, while I love a good blast of Italy, today we're not talking about long, slow-cooked, browned up Italian-style sauce. Today is about Kuwait. Today is about duqqus.
Great things happen when I shut my eyes. Dreams. Day dreams. First kisses. Second kisses. Laughter. But sometimes I don’t even want to blink for fear of missing out on the tiniest bit of excitement. In a split second, bolts of lightening can streak across the sky. Fireworks can transforming into a bouquet of roses and then dissolve. Just one look can tell you everything you need to know, as long as you don’t miss it.
Well. Today I’m here to tell you not to blink. We’re at the Kuwaiti Global Table and you’re about to experience Kuwaiti’s answer to the almighty PB&J. But it’s all going to happen very quickly. So. Please. Don’t. Blink.
First things first, PB&J is an analogy. It’s really a dip and it’s called Dibis wa’ Rashi. Remove the peanut butter and replace it with sesame butter (a.k.a. tahini). Then remove the jelly and replace it with date syrup – a sweet, black bit of heaven full of potassium and more healthy goods than Mr. Jelly knows what to do with (sorry Mr. Jelly). Replace your white bread with flatbread.
Here’s the recipe: Take date syrup and tahini. Drizzle together. Dip arabic bread in it. Use more date syrup than tahini. Or vice versa. It’s all about what you want. Take control and feel happy doing it.
Take a bite. Now close your eyes.
The resemblance to PB&J is uncanny.
That’s it.
Open your eyes. Did you wake up happy at the Samilya Waterfront in Kuwait? I did.
Samilya Waterfront, Kuwait. Photo by Steve & Jem Copley
P.S. I found date syrup at my local Middle Eastern market, but you can make some by blending fresh, seeded dates with water until it reaches the consistency of honey.
P.P.S. I like mine with more syrup than tahini.
P.P.S. I never, ever thought I would enjoy tahini in anything (an aversion formed in childhood), but this was a fun, enjoyable snack.
Kuwaiti PB&J | Dibis-W'rashi
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Remove the peanut butter and replace it with sesame butter (a.k.a. tahini). Then remove the jelly and replace it with date syrup - a sweet, black bit of heaven full of potassium. Replace your white bread with flatbread.
Remove the peanut butter and replace it with sesame butter (a.k.a. tahini). Then remove the jelly and replace it with date syrup - a sweet, black bit of heaven full of potassium. Replace your white bread with flatbread.
Certain times call for celebration. Babies. Birthdays. Finding the love of your life. Daydreaming about the love of your life. When a light turns green at the exact right moment, before you have to apply the brakes. For those times, I present Machboos.
Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb. If you get a big enough chicken it can feed a happy collection of people (about 4-6).
For our version the traditional preparation involves simmering the chicken in fragrant water (which is then used to make the rice). Next, we rub the chicken with more seasoning and pop it in the oven to brown. All kinds of flavor goodness.
It took me to happy town, and it can take you there, too.
Kuwait City and the Al Safat building. Photos by Cnes Spot Image and AzizQ8.
Ingredients:
To simmer the chicken:
1 whole chicken
2 bay leaves
1 cinnamon stick
3 cloves
3 cardamom pods
salt
Onion Topping:
1 large onion, chopped
vegetable oil
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground pepper
1/4 tsp ground turmeric
1/4 cup raisins
1/4 cup slivered almonds
For the rice:
2 cups basmati Rice
vegetable oil
2 3/4 cup hot chicken stock (from the chicken’s cooking broth)
salt
1/2 tsp saffron, soaked in 1/4 cup hot water
Spice blend for roasting the chicken:
vegetable oil
1 tsp black lime powder (optional, but delicious – available at Middle Eastern markets)
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
Serve with Duqqus, Kuwaiti tomato sauce (recipe will be up this weekend)
Method:
It’s going to be a happy day, if you’re making Machboos. It is therefore appropriate to turn on some happy music from Kuwait.
Step 1:
Add chicken with bay leaves, cinnamon stick, cloves, and cardamom pods to a large pot. Cover with water and bring to a simmer. Cover and maintain a simmer for 30 minutes.
Be sure to crack open the cardamom pods for maximum flavor. And if you add a nice heaping of salt, it’ll naturally brine the chicken. Mmm, moist and fragrant chicken. I do believe we’re on the right track.
Step 2:
This one’s easy. Soak saffron and raisins in hot water. Step 2, done!
Step 3:
Fry the chopped onions in a large skillet with vegetable oil over medium heat. Once browned, add glorious spice mountains.
Toss with drained raisins and slivered almonds. Set aside. Use golden raisins if you have them – it’s more authentic.
Oh goodness. I could just eat this topping straight up. But I won’t.. I’m trying to get to happy town.
Preheat the oven to 400F.
Step 4:
Rinse rice in cool water until the water runs clear, about five times. Then soak 30 minutes.
Step 5:
Meanwhile, mix together the cardamom, salt, cinnamon, pepper, and black lime powder (optional). Black lime powder adds a tart, salty flavor which goes wonderfully with chicken.
Rub the chicken with vegetable oil and the spice blend. If you have extra spices, feel free to throw some in the cavity of the chicken. Roast for 30 minutes, or until skin is nicely browned.
Step 6:
While the chicken is roasting, gather a medium pot. Add drained rice and hot chicken stock (2 3/4 cups). Boil covered until most of the liquid is absorbed (keep an eye on it -should just take a few minutes. Sprinkle on the saffron water and reduce heat as low as it can go. Cover and cook 30 more minutes.
TO ASSEMBLE THE MACHBOOS, A.K.A. Arriving in happy town.
Layer rice, onion topping and then chicken (note: this is only about half the rice – my platter wasn’t big enough to hold all the ricey goodness)
Serve with Kuwaiti tomato sauce, duqqus, on the side and the most delicous smile you can muster.
Share with old friends, new friends, and not yet friends.
Enjoy every little celebration.
Machboos
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb.
Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb.
2 3/4cupchicken stock, hot from the chicken's cooking broth
salt
1/2tspsaffron, soaked in 1/4 cup hot water
Servings: people
Units:
Instructions
Add chicken with bay leaves, cinnamon stick, cloves, and cardamom pods to a large pot. Cover with water and bring to a simmer. Cover and maintain a simmer for 30 minutes.
Soak saffron and raisins in hot water.
Fry the chopped onions in a large skillet with vegetable oil over medium heat. Once browned, add the "onion topping" spices, toss with drained raisins and slivered almonds. Set aside.
Preheat the over to 400F.
Rinse rice in cool water until the water runs clear, about five times. Then soak 30 minutes.
Mix together the cardamom, salt, cinnamon, pepper, and black lime powder (optional).
Rub the chicken with vegetable oil and the spice blend. If you have extra spices, feel free to throw some in the cavity of the chicken. Roast for 30 minutes, or until skin is nicely browned.
While the chicken is roasting, gather a medium pot. Add drained rice and hot chicken stock (2 3/4 cups). Boil covered until most of the liquid is absorbed (keep an eye on it -should just take a few minutes. Sprinkle on the saffron water and reduce heat as low as it can go. Cover and cook 30 more minutes.
To assemble: Layer rice, onion topping and then chicken
Recipe Notes
Serve with Kuwaiti tomato sauce, duqqus, on the side and the most delicous smile you can muster.
I’m sitting at a café writing about Kuwaiti food. If shut my eyes I can almost imagine I’m in the bustling metropolis of Kuwait City. Kuwaiti culture places great emphasis on entertaining with a plentiful table – being a generous host. This menu, loaded with fragrant, flavorful food, will definitely help you towards ultimate hospitality. Just be sure to begin with a nice coffee and finish with tea. Cat costumes are optional.
Today the question is not what sounds good, but what to eat first.
That’s what Ava tells me, anyway.
She’s hungry. Like a cat.
Machboos [Recipe] A large platter of aromatic basmati rice and whole chicken, topped with caramelized onion, raisin and slivered almonds, seasoned with a blend of cinnamon, turmeric and a sour blast of black lime powder.
Daqqus Sauce (Kuwaiti Tomato Sauce) [Recipe]
You, tomatoes, garlic, hot peppers, a blender and an appetite. It’s love.
My Kuwaiti PB&J [Recipe]
My brain went crazy when I ate this. I wonder if yours will, too. Stay tuned for details.
P.S. These recipes and the meal review will be up by Monday morning.
A note about this weekend: When did Halloween sneak up on us? Jack-o-lanterns stare me down everywhere I go and the trees are finally crimson and gold. So, in honor of dressing up in silly costumes and eating sweets, here are a few treats from around the world that would be fun on your party table. Enjoy and have a safe holiday!
Oh my goodness do I need a vacation. I knew it had been a while when Keith told me he still had 8 days to use up this year. Whoops. Bottom line, it’s just too hard to get away right now. So, instead of packing my bags, I read about Kuwait. I looked at the photos, flipped through recipes and began to daydream myself to the other side of the world.
Kuwait: on this tiny, sandy country by the sea you’ll find a bouquet of influences. While now rather urban and glimmering, the area was settled after 1700 by nomadic tribes who shifted from a desert lifestyle to a life dominated by the nearby water. Thanks certainly to this history the food reflects traditional Middle Eastern and Persian food, but there are also a few spin offs from their days as a British colony as well as influences from Africa and India.
I don’t know about you, but that sounds all good to me.
Meals include lots of fish fresh from the sea, as well as grilled, smoked and barbecued meats. Probably the most famous Kuwaiti dish is Machboos [Recipe], a large platter of rice and lamb, chicken or fish served with a homemade tomato sauce called daqqus [Recipe]. The meat is seasoned with an assortment of spices and the platter is topped with a caramelized onion garnish. I’ve seen it stewed, grilled and roasted.
The Indian influence is apparent in biryani which has firmly placed itself as a staple of the Kuwaiti diet. Also popular are additions like cardamom, cinnamon, raisins, and lentils. Lamb is everywhere and even stuffed with chicken, rice, eggs and more in a notable dish called Quozi.
All manner of cakes, pastries and fried doughs can be found, but there’s always fruit, glorious fruit. As with so many countries around the world, fruit is a common way to end a meal. Dates are particularly adored, even when mixed with tahini in a sweet and savory dip not unlike pb&j [Recipe].
Yes, I said pb&j. Watch out world.
I’ll take one of everything, please.
Those are just a few tidbits about the food of Kuwait. What are your favorite foods from the area?
Kuwait towers, photo by Haitham Alfalah. Friday market goods, by NicoleB72. Maps and flag courtesy of CIA World Factbook.
Friendship is funny. Good friends don’t need much of a reason to get together. On this particular day we decided to celebrate the simple fact that I had a giant wheel of brie.
Good enough.
Friends gathered, wine poured, and a six person, 3 kid potluck was born (I told you I was making an effort with friends). For two entire days preceding the potluck I worked and reworked the Flija (this week’s traditional Kosovo campfire cake). The better part of 6 hours had been spent hunched over the broiler, browning dozens of layers of batter. My shoulders, my back, my thighs – everything ached.
At 5:03, minutes before the first guest arrived, I pulled the flija from the broiler for the final time. It was warm, soft and smelled of tangy kefir, the yogurt-like drink so popular in eastern Europe. My mouth watered but before I could cut into the large layered cake, the doorbell rang. I quickly deposited the hot treat on a trivet and ran to the door.
Exactly 4 hours, 1 giant wheel of baked brie, and 3 bottles of wine later, the cold, forgotten flija was cut. Or, rather, we attempted to cut it. Like rubber, no dull knife would do, no side of the fork could manage. Apparently we should have eaten it hot. Apparently we didn’t seize our flija’s moment of glory.
It became clear that the cold flija required steak knives. We laughed at the silliness. Then, thanks to the wine, we laughed again. Trying to make the best of the situation, someone commented on how healthy the flija was, which was very true. The girls giggled as they sampled the rubbery cake, picking up on the adults’ giddiness for no particular reason.
Ava’s little friend Sanya declared “I don’t like it” right before swooping in for a second, third and fourth bite. Not to be outdone, Ava ate piece after piece dipped and dobbled in honey. Apparently rubber was A-okay to our tiniest critics.
We might not have cooked the flija around the traditional campfire or eaten it at the proper temperature, but the cake did send it’s message:
Conversation and friendship are the important parts of life. I just get you there.
NOTE: I did rework the recipe a third time and, while the cake is still at it’s best hot (lesson definitely learned), the tweaks did drop the rubbery results of the cold cake by at least 50%. Phew.
These stuffed peppers are the glory of fall foliage in edible form. Ava loved, loved, loved these – picking out which one she got to eat, removing the lids for all of us, and digging into the rice. Keith was right behind her in bliss. He’s been asking for them ever since.
What I liked least about this dish:
Next time I’d add a bit more fresh parsley as a garnish and to brighten the flavor. Some people like the pepper really soft, but I like shape to hold up. If you really want a soft pepper, you could blanche them in boiling water first or just cook them longer.
a) The honey b) This has been one of the most challenging recipes so far. c) If you don’t have a friend to drink wine with on the day that you make this recipe, you can spend the time cleaning the kitchen. Two minutes at a time. For three hours straight. Ugg.
Ava gobbled this one up, especially the pieces dipped in honey. Considering there is no other sugar and just a bunch of diary, this is a great cake for young ones.
What I liked least about this dish:
See what I liked most, part b) and c) – they were equally heinous as they were rewarding.
I love presents. Surprises. Happy faces. So does my daughter. Imagine her ecstatic two-year old delight, then, when her dinner was a lidded present filled with a bounty of rice, sausage and beef? But the real surprise wasn’t her reaction – it was Keith’s. My very own Mr. Picky has been asking for stuffed peppers ever since I made them last week.Who knew this man would fall so hard for a simple stuffed pepper. Who knew he’d be so easy to please.
He’s right, though. And, for the record, so is Kosovo – the lovely country that inspired this dish.
So pull up a chair. Today we’re feasting on chilly autumnal food. Festival fall food.
PS. This recipe is beloved in Kosovo where peppers, tomatoes and eggplants are all stuffed. Feel free to add your favorite herbs. Once you try it, you’ll be hooked.
Makes 8-10 small stuffed peppers, or 6 large
Ingredients:
1/2 lb ground sausage (pork or chicken)
1/2 lb ground beef
2 large cloves garlic, crushed
1 onion, chopped
1 cup rice, cooked (about 3 cups)
a handful of parsley, chopped
salt
pepper
vegetable oil
2 cups tomato sauce
Method:
Let’s jump on the train to Kosovo for a happy collection of stuffed peppers.
Kosovo Railways. Photo by Wingtip.
First, in a large skillet brown the sausage, beef, garlic, garlic, and onion in oil. The sausage adds the best flavor – don’t skip it or you’ll really regret it. It adds all the spicy unctiousness. And if that’s not a word, I’m adding it to the dictionary.
Add a meadow of chopped parsley and…
… a flurry of cooked rice. Season with salt and pepper. Taste and adjust seasonings while dancing a little jig. Set aside.
Cut off the tops of your peppers and trim the bottom so they sit flat.
Pour tomato sauce in a large baking dish. Stuff the peppers until they’re bursting, then balance the lids on top and cover with foil.
Bake at 375F for 45 minutes. Then uncover and bake another 15 minutes. The peppers will still have a nice texture and hold their shape.
Enjoy with a gaggle of children, a collection of friends, or an assortment of strangers.
Happy Friday!
Beef & Sausage Stuffed Peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is beloved in Kosovo where peppers, tomatoes and eggplants are all stuffed. Feel free to add your favorite herbs.
Have you ever loved someone so impossible that they made you want to tear your hair out?
Have you ever known someone who seemed really complicated at the time, but when you really, really think back, you realize they were about simple as it gets – that just maybe you were the complicated one?
National and University Library of Kosovo in Pristina. Photo by A. Dombrowski.
Have you known someone whose company turns minutes into hours, until you forget hunger in a the wake of good conversation?
Do you like to whittle? How about the opposite – slowly adding bits and bits to something until a whole forms?
You’ll experience all of the above with Flija. It’s a total workout – mind, body, and soul.
I’ll guide you through it.
Here’s the deal. Once in a while I make recipes on this blog that take a extra effort, like the twenty layer German Tree Cake (a family favorite). Other times, I make recipes that are incredibly simple but are designed to be as much an activity as they are a meal, like Hungarian Bacon on Sticks (genius). Today I bring you Flija, Kosovo’s blend of the two varieties – extra effort (it takes about 3 hours to make) and a social activity traditionally performed outside around a campfire. I’ve adapted the process for the broiler so you can make it without special equipment.
So what is flija?
Flija is traditionally a very plain large bread/cake slowly cooked outside near a campfire with loads of family and friends around.The campfire is used to heat a special lid covered in charcoal, which is actually what cooks the flija. I could go into a long complicated explanation, but the best thing for you to do is witness the wonderfulness here:
There seems to be two main approaches to Flija making – one uses a water/flour/salt batter, the other adds eggs and sometimes milk. Both versions are painstakingly layered like the rays of the sun, causing each layer to be cooked twice, browning and becoming delectable. In my experience, the egg batter has better flavor, although it seems most people just use the plain flour/water combo.
Here’s one description of a batter:
I need seven eggs and half a litre of milk for one batch. I let the batter rest for two hours after stirring well, to ensure that it is even. Meanwhile, I kindle a fire and start heating up the lid. I apply a coating of butterfat on the pan and then use a slightly larger spoon than normal to pour the batter. The first layer fills the entire pan, and then strips are added, and baked” – Fatima Mustafa.
A note for cooks:
I highly suggest mixing the batters the night before and then making the cake the next day, after the lumps have had time to disperse. Also, you’ll need a squeeze bottle or a empty plastic bottle, the lack of control from a batter bowl makes the project overly difficult. I got a squeeze bottle for 99 cents at the grocery store.
Anyway, I made this cake three times with three different techniques. I finally settled on the following recipe… proceed at your own risk!
8 oz package sour cream (1 cup/227 g)
1 cup plain kefir
1 stick (113 g) butter, melted
Method:
Let’s amble through Kosovo for a little inspiration.
Ahhh, that’s better!
Now, mix up the two batters. In the first bowl, whisk togetherthe egg batter. In the second bowl (a large measuring cup will do) whisk together the melted butter, sour cream and kefir (the oil pictured is to grease the pan).
Mix both batters until they are lump free, setting aside at least an hour or overnight if possible.
Right before cooking, adjust the egg batter with flour or milk until it is somewhere between the thickness of crêpes and pancakes.
Turn on the broiler and oil a large springform pan.
Add one layer of egg batter. Brown under the broiler (this took 4 minutes for me, but could take as little as 2 minutes). Spread with a few spoonfuls of sour cream batter. Then, using the squeeze bottle, layer the batter around the pan like the rays of the sun. I found it easiest to work from the outside in, tapering off towards the center so I didn’t have too much batter in the middle.
Broil again. In fact, get used to the idea. That’s what you’ll be doing for the next 2-3 hours.
I wish I could say I was joking.
Grab a glass of wine and a girlfriend. Let the chitter chatter begin. That’s the fun of it!
Now, once the spokes have cooked, brush with more dairy mixture and then squeeze on some more batter between the most recent spokes. (The batter should be thicker than this – but I wanted you to see the process).
Repeat process, broiling after every dairy and flour batter addition.
Eventually the pan fills up.. little by little. See how the spokes get browned because each one gets cooked twice…
Gorgeous! When you’ve used up all the batters, you’re done… slice it up. Take a big bite. Eat while hot! Immediately – do not delay…
As for the honey? Go for it! Drizzle it on. You’ll be smiling in no time…
… especially once you find a cozy spot to eat in Kosovo. What will you choose?
I just can’t..
… help myself once the…
… honey goes on.
Could you?
Flija
Votes: 5
Rating: 3
You:
Rate this recipe!
Print Recipe
Flija is traditionally a very plain large bread/cake slowly cooked outside near a campfire with loads of family and friends around.
Whisk together each batter in its own bowl until they are lump free. Set aside at least an hour or overnight if possible.
Right before cooking, adjust the egg batter with flour or milk until it is somewhere between the thickness of crêpes and pancakes.
Turn on the broiler and oil a large springform pan.
Add one layer of egg batter. Brown under the broiler for about 2-4 minutes.
Spread with a few spoonfuls of sour cream batter. Then, using the squeeze bottle, layer the batter around the pan like the rays of the sun and broil again.
Once the spokes have cooked, brush with more dairy mixture and then squeeze on some more batter between the most recent spokes.
Repeat process, broiling after every dairy and flour batter addition.
Eventually the pan fills up.. little by little.
Drizzle honey when serving.
Recipe Notes
I highly suggest mixing the batters the night before and then making the cake the next day, after the lumps have had time to disperse. Also, you'll need a squeeze bottle or a empty plastic bottle, the lack of control from a batter bowl makes the project overly difficult. I got a squeeze bottle for 99 cents at the grocery store.
I found a new favorite quote. It’s about peace, but it isn’t cheesy (something amazingly difficult to come by). In fact, I think this quote really gets at the heart of the matter – at what I’m trying to accomplish here.
I’m sharing it today in honor of Wednesday, “hump day” – the day that is neither the beginning of the week, the end of the week or the weekend. It’s the time of the week when everything drags just a little.
I’m also sharing it in honor of neither being at the beginning, middle, or end of this Adventure… but steadily plodding on course to finish eating the world for peace in exactly 2 years and 2 weeks.
As you’ll read, perhaps steadily plodding away is the only way. Perhaps that’s the way it should be.
Here’s the quote:
“Peace is a daily, a weekly, a monthly process, gradually changing opinions, slowly eroding old barriers, quietly building new structures.” JFK
And here’s a bit of food from Kosovo, shared in the hopes that it’ll sustain you through this week, as you quietly work. Speaking of which, what “new structures” are you creating, how are you slowly eroding old barriers? And what sounds good to you?
Chopped Salad (shopska salata) [recipe]
We’ve visited this fresh pepper, tomato, red onion and cheese sala before. It’s popular in southeast Europe for good reason. I would wear it if I could.
Sausage & Beef Stuffed Peppers [recipe]
A.K.A. Hidden food vaults. A savory and simple meal that kids love. In one simple package you get the veggie, the rice, and the meat. Done and done.
Flija, oh Honey [recipe]
I don’t know what to say. If you’ve ever seen flija made, you know why. Flija consists of two batters – one poured like the rays of the sun on large round pan, the other smeared around. Then it’s all cooked near a campfire. Don’t worry. I’ve simplified it for your home broiler. Just wait until tomorrow… just wait.
Kosovo boldly proclaimed independence in 2008. Apparently the deal was highly contentious, but as you know…
I’m not here for the politics.
I’m here for the food.
What does this mean? It means I’ll take any chance I can get to cook food from around the world. So, with that being said – welcome to Kosovo week at the Global Table. Let’s eat!
Desivojca. Photo by Durim Shkodra.
If you weren’t paying close attention when you sat down, you might think you were in America during Thanksgiving. You’ll find a spread of pumpkin pie, meat and potatoes, and – speaking of meat – there’ll be meat, meat, and more meat. Even their traditional beef and rice stuffed peppers [recipe] show up in American cookbooks as “traditionally American.” Did I mention they like meat in Kosovo? While more than one country can certainly have similar traditional food, I find it fascinating that nearly all of southeast Europe shares the affinity for the stuffed pepper with America. (They also stuff eggplants and tomatoes). Then there’s the shopska salad which we made for Bosnia [recipe], which is like a cousin to the Greek salad [recipe].
We really do have more in common that we might think. And that, my friends, is a good thing.
Maps and flag courtesy of CIA World Factbook. Children in traditional costume by Zeke. Girl and boy by Arianit Dobroshi.
If, while sitting at the Kosovo Global Table, we fast forward through the fall, past the cold winters, and come out the other side on a balmy Kosovo summer, you’ll more than likely run across Flija [recipe], a pastry that is as much a pastime as it is a meal. Literally made layer by excruciating layer, all while standing around outside chitter-chattering near a campfire, flija is a treat that can take hours to complete.
If that sounds like too much work, you can enjoy happy breads or pastries stuffed with spinach and cheese (similar to the Banitsa [recipe] we made for Bulgaria).
There’s no shortage of wonderful food – that’s just a sampling.
What are your favorite foods from the area?
Just remember – no eating in the library.
National Library in Kosovo. Photo by A Dombrowski.
A broken heart occurs when two hearts joined in love tear apart. It could happen slowly or quickly, but like a wishbone, something has to give. If it’s a clean break, it wasn’t love. At least, not for a long time. Sometimes both hearts have a tear, other times just one. Lots of times it feels like a piece was left behind, permanently affixed to the heart of the other.
Keith has never broken my heart. Sure, we’ve had our disagreements but I’ve never once felt like he has pulled away enough to tear me up, to break my heart.
Ava, however, broke my heart the day she was born.
There she was, perfect, tiny and so wonderful. And there I was, completely awash with love.
Overwhelming love.
I wept as her tiny body struggled to take those first breaths of air. And then,there it was – she relaxed – her eyes darted around, taking in the light – she was with the world. That’s when the tears came full force. You see, there was no safety net. My brand new daughter was now a member of the often scary, upsetting and mocking world. I knew there was no way to keep her glorious innocence free from worry or harm.
The reality of it broke my heart.
Many of you know Ava – and my love for her – is why I am here, cooking the world… cooking the world for peace. (I wrote about it briefly before.)
Bottom line: our children deserve to grow up in a world of tolerance and understanding. A world where everyone is invited to sit at the table – at a Global Table. No cliques here. We’re creating a world where we’re curious about the food of other cultures, not condemning. A world where we share smiles not frowns. A world where love is the answer to every question.
I thought about all of this when I cooked North Korea, as I carefully spooned the raw egg yolk over the rolled omelet, to form a heart. I smiled as the two pieces joined together, slowly setting under the low heat. I thought about how Ava’s simple existence has started a chain reaction – how she inspired my wish for a better world – and has in turn inspired people all around the world to try food from other cultures, bringing us all closer together.
A few moments later, I proudly walked over to Miss Ava, presenting her with the prize: one small omelet heart, filled with kimchi.
It was still warm. Quickly, she grabbed the heart and brought it to her mouth.
But, just before she took a bite, the pieces fell apart. The bond wasn’t as strong as it had looked. I was crushed – I’d wanted it to be perfect.
Without missing a beat, however, Ava laughed and ate the omelet anyway.
I tell you what, broken heart or not, that girl has been full of love from the beginning.
The rolled omelet is a lot easier to make than a French omelet – and much more forgiving. I also like that this is a fun way to put egg in Ava’s lunchbox, without messy scrambled eggs or boring boiled eggs. I’ve made this a few different ways and while kimchi is fun, if that’s a tad too adventurous for you, it’s just as good seasoned with green onion, parsley, and a bit of minced carrot. There’s no end to the possibilities, really. Just chop them extra small.
What I liked least about this dish:
While my first heart broke in two, I learned rather quickly how much egg was needed to make them stick. I would say that the flatter you can make your omelet, the better the curves of the heart will show up. This takes a little practice, but it’s nowhere as complicated as Jim’s Pancakes, so I definitely think you should give it a go.
Sweet Pumpkin porridge with rice balls & red beans [Recipe]
What I liked most about this dish:
I love pumpkin and I love dumplings. The soup was a refreshingly different way to use up pumpkins. I would like to play around with this recipe and try out some different spices to punch it up a notch. I’m not sure what, but Mr Picky requested cinnamon. The entire experience is a blast of textural play – gelatinous/wet – something that seems typical of Asia, as we’ve already seen it in the (awesome) Japanese drink Espresso Jello IN evaporated milk.
What I liked least about this dish:
I am divided on this one – definitely feeling a love/hate relationship with the rather gummy rice balls. At the end of the day, however, I felt that the texture was interesting and fun to chew on. Next time I’d make them teeny tiny, more like gnocchi (which, incidentally, is the closest thing I could think of for texture, although they are quite a bit softer). I think this might help Ava, t00 – she enjoyed the soup and beans but didn’t go near the rice balls (I think because I cut hers smaller, making them look mashed and “weird”).
While I don’t typically dive into steaming hot bowls of sweet pumpkin soup, I just might make an exception today. And, if I did, I just might use one of those rice balls as a floaty. No judgments, please. I just like pumpkin a whole lot.
The unusual thing about this soup is not how sweet it is, or even the fact that there’s rice balls in it (that’s not much different than a dumpling) – it’s that there’s a scoop of sweet red beans lurking at the bottom of the bowl, waiting for the unsuspecting diner to slurp and nibble and glump.
Glump? Sure. That’s exactly what sweet red beans are like. In the best possible way, of course.
So, let’s take ourselves deep into the heart of Korea. Perhaps on the first snowfall, when freezing freckles of snow just barely stick to the ground. It’s the best time to saddle up to a bowl of sweet pumpkin soup.
Tumen River. China is on this side of the bridge, North Korea on the far side. Photo by Farm.
5 cups of steamed pumpkin (from a 3-5 lb pumpkin)
5 cups water, or as needed
1/8 cup Sweet Rice Flour (available at Korean and Asian markets)
3/4 cup sugar
pinch of salt
Sweet Rice balls:
1 cup sweet rice flour
water, as needed (about 1/3 cup)
Garnish:
Black sesame seeds, as desired
Method:
Have you ever actually used an ordinary pumpkin for anything besides carving? Perhaps for pie? It’s time to get brave. Now is the season. You can thank North Korea later.
Cut the pumpkin into strips, remove seeds, and steam until tender, about 30 minutes. I used my giant pasta pot with insert to fit all the pieces. When the pumpkin is soft and slightly cooled, scoop the flesh into a blender until you get about five cups.
Blend pumpkin with water, 1/8 cup of sweet rice flour, sugar, and a pinch of salt.
Pour the smooth mixture into a pot, bring to a simmer and cook until thickened, about 30 minutes. Stir occasionally so lumps do not form.
Meanwhile, make the rice balls by mixing the flour with water until you can shape into dumplings. I made them the size of a tablespoon, but that was way too big (unless you like chasing slippery rice balls around soup bowls in an effort to cut them up). Next time I’ll go for teaspoon sized dumplings.
Simmer them in the soup until floating and cooked through, about 10 minutes. Be sure to stir them as soon as you put them in to prevent sticking to the bottom.
To serve, simply spoon some sweet red beans into the bottom of each bowl…
… and ladle on the golden pumpkin soup… garnishing with black sesame seeds, if desired. Is it me, or do those rice balls look like egg yolks? Or, better yet, a bowl of sunshine.
Either way, it’s good stuff.
Down the last drop. Especially if you enjoy it under the shadow of a great mountain.
Pohyon Temple near Mount Myohyang, dates from 1042. Photo by David Stanley.
Have a sweet, pumpkiny day!
Sweet Pumpkin Porridge with Rice balls & Red beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The unusual thing about this soup is not how sweet it is, or even the fact that there's rice balls in it (that's not much different than a dumpling) - it's that there's a scoop of sweet red beans lurking at the bottom of the bowl.
Sweet Pumpkin Porridge with Rice balls & Red beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The unusual thing about this soup is not how sweet it is, or even the fact that there's rice balls in it (that's not much different than a dumpling) - it's that there's a scoop of sweet red beans lurking at the bottom of the bowl.
Cut the pumpkin into strips, remove seeds, and steam until tender, about 30 minutes. I used my giant pasta pot with insert to fit all the pieces. When the pumpkin is soft and slightly cooled, scoop the flesh into a blender until you get about five cups.
Blend pumpkin with water, 1/8 cup of sweet rice flour, sugar, and a pinch of salt.
Pour the smooth mixture into a pot, bring to a simmer and cook until thickened, about 30 minutes. Stir occasionally so lumps do not form.
Meanwhile, make the rice balls by mixing the flour with water until you can shape into dumplings about the size of a teaspoon.
Simmer them in the soup until floating and cooked through, about 10 minutes. Be sure to stir them as soon as you put them in to prevent sticking to the bottom.
To serve, simply spoon some sweet red beans into the bottom of each bowl and ladle on the golden pumpkin soup, garnishing with black sesame seeds, if desired.
Quarter the tomatoes and add to blender with the rest of the ingredients.
