Serves 4 Shrimp balls blend the flavors of the Middle East with India. Though these are traditionally stuffed with minced onion, I prefer the simplicity of unfilled balls. If you like spicy food, add a sprinkle of cayenne. The way the recipe stands, however, this dish is mild, but wonderfully flavorful. TIP: Use the cheapest shrimp because you are just going to puree it anyway. Ingredients: 1 lb cleaned shrimp 1 Tbsp cilantro 1/4 tsp ground turmeric 1/2 – 1 tsp salt 1/2 cup brown rice flour 1/3 cup ghee or butter 1 onion, minced baharat powder: 1 tsp paprika 1/4 tsp nutmeg 1/4 tsp black pepper 1/4 tsp coriander 1/4 tsp cumin 1/4 tsp cinnamon 1/8 tsp cloves 1/8 tsp cardamom the rind of 1/2 a lemon, grated 1 tsp tamarind paste 1 cups warm water 1 15 oz can diced tomatoes 1/2 tsp chili powder 2 Tbsp sugar Method: For the shrimp balls: 1. In a food processor blend into a paste shrimp, cilantro, turmeric, salt, and rice flour. Chill until needed. For …
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Serves 6-8 These spicy kabobs are wonderful for lunch or a light dinner. The cayenne provides medium heat, add up to a 1/2 tsp more to make them spicy. Ingredients: 1 3/4 lbs ground lamb 2 medium onions, grated 4 cloves garlic, crushed 1 tsp ground cumin 2 tsp dried mint 1/4 cup chopped, fresh parsley 1/2 tsp cayenne pepper 1 1/2 tsp salt 1 tsp pepper 1 tsp paprika Optional Accompaniments: Lavash flatbread Pita Bread Sliced red onion sliced tomatoes fresh sprigs of parsley, mint, and tarragon yogurt and/or yogurt sauce Method: 1. In a small bowl, combine grated onion, garlic, cumin, mint, parsley, cayenne, salt, pepper, and paprika. 2. Add ground lamb to a large mixing bowl. Add onion mixture. Knead into the lamb, making sure to evenly disperse the spices and ingredients. 3. Shape lamb onto skewers, making sausage shapes. I found it easier to use 2 skewers per sausage because the meat has a tendency to roll around just one skewer. Flat skewers can help, but I didn’t have any. The …
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Serves 8 We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy! Ingredients: 8 hamburger buns 8 beef patties (or turkey) Toppings (all to taste): cooked bacon sliced cheddar cheese red onion, sliced thin into rings tomato, sliced thin pickled beetroot (beet), sliced thin lettuce pineapple rings 8 fried eggs, sunny side up Method: 1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with bacon and cheese. Toast buns on the grill. 2. Assemble burger in the order given, starting with bacon and ending with eggs. Enjoy! TIPS: How to make fried eggs for a crowd Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs …
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Serves 4 Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice. Ingredients: 1 lemon, juiced 4 garlic cloves, crushed 1/2 tsp salt 1 1/2 tsp chili powder 1 chicken cut into quarters 1/2 cup red palm oil 3 onions, diced 1 whole chili pepper 3 tomatoes, quartered 1 lb pumpkin cut into 1.5″ cubes 1 cup chicken broth 1/2 lb frozen okra Method: 1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night). 2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to. 3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover. 5. Cook on low for about 1 hour, or until chicken is tender. 6. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender. Serve hot. Angolan Chicken Stew | Muamba de Galinha Votes: 1 Rating: 4 You: …
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Serves 4 Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. Ingredients: 4 thick slices country bread 4 garlic cloves, peeled 1 heirloom tomato or vine ripe tomato, halved 1/4 cup olive oil Salt Fresh cracked pepper Method: 1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side 2. Bring to table. Give everyone a garlic clove to rub onto their toasted bread. Then rub tomato halves on toast. 3. Drizzle with olive oil. Season with salt and pepper. 4. Enjoy while still warm! Pa amb Tomaquet (Bread with garlic & tomato) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Grilling, Quick, Vegan, Vegetarian Food TypeBreads, Mr. Picky’s Favorite Recipes, Sasha’s Favorite Recipes, Vegetables Servings 4 people Cook Time 4 minutes Servings 4 people Cook Time 4 minutes …
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Serves 4-6 Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cusine on Albania is apparent both in the use of squashes and fresh parsley. Ingredients: 2 medium onions 2 zucchini 1 yellow squash 1 white potato 1 can diced tomatoes (in the summer use 2 fresh tomatoes) 1/2 cup chopped fresh parsley 1 cup water olive oil Method: 1. Dice all vegetables in 1 inch cubes. 2. Heat oil in a large skillet over medium high. Add onion and saute until translucent. 3. Add zucchini and squash, browning lightly. 4. Add potato, tomatoes, parsley, and water. 5. Cover and simmer for 15 minutes or until all vegetables are tender and water has absorbed. Serve immediately. Turli Perimesh (Albanian Vegetables) Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Turli Perimesh is a light and refreshing accompaniment to meat. The influence of Italian cuisine on Albania is apparent both in the use of squashes and fresh parsley. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food TypePotatoes, Vegetables Servings Prep Time 4-6 people 15 minutes Cook Time 20 minutes Servings …
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This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce). Ingredients: 1 large eggplant (about 8″ long) 1/2 can diced tomatoes 4 cloves garlic, crushed or minced 4-6 Tbs vegetable oil 1 Tbs dried cilantro (use fresh for garnish if you have it) 1 tsp turmeric 1/8 tsp (or up to 1 tsp) cayenne pepper (mild or death-by-cayenne) Salt & Pepper, to taste Method: 1. Slice eggplant lengthwise 1/4 inch thick. Salt liberally on both sides and lay on a cooling rack over a cookie sheet for about an hour. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry. 2. Saute crushed garlic in olive oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container. 3. Add vegetable oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done. …
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