Serves 6 This soup is popular all over eastern Europe, specifically in the Ukraine. This version hails from Belarus where they add big chunks of potatoes. The longer it cooks, the happier this Borshch tastes. Ingredients: 1 large onion, chopped 1-2 large russet potatoes, as desired 2 Tbsp vegetable oil 2 beets, diced 2 carrots, sliced 2 turnips, diced 1/2 a green cabbage, sliced thinly 6 oz can of tomato paste 1 Tbsp sugar 2 Tbsp vinegar salt and pepper 32 oz beef stock water as needed sour cream, for garnish (optional, leave out for vegan) Method: 1. In a large pot, cook onion in vegetable oil until soft and slightly golden. Add the rest of the ingredients, except sour cream. Add water as needed to “cover” all the veggies. NOTE: I added the beets after the cabbage had some time to cook down, making room in the pot. 3. Bring to a low simmer and cook for at least an hour. I simmered mine for a couple of hours and the flavor was wonderful. Here it …
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Makes about 6 Draniki Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup. Ingredients: Mushroom filling: 1 oz dried wild mushroom blend (or a handful of fresh mushrooms) 1/4 cup minced red onion 1 tsp dill salt pepper Draniki: 1 1/2 lbs of potatoes, peeled 1/4 cup flour 1 egg 1/4 cup milk salt pepper vegetable oil, for frying Method: 1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside. 2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together. 3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon. 5. Add a …
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Serves 4 Peas n’ Rice really is “beans” and rice. This savory side will go with almost anything – chicken, pork, fish, vegetables – especially grilled or roasted. In Barbados Peas n’ Rice is often served with fried fish. Ingredients: 2 Tbsp vegetable oil 1 onion, diced 1 Anaheim pepper, minced 1 habanero pepper, minced (optional) 3 cups water + extra as needed 1/2 cup dried black eyed peas, soaked overnight 1 1/2 cups rice 1 tsp salt 1/2 tsp pepper 2 Tbsp fresh parsley Method: 1. In a large pot, add oil and fry onion, Anaheim pepper, and habanero pepper (if using) until golden, about 15 minutes. Add the black eyed peas, stir and sauté for about 5 minutes. 2. Add 3 cups of water, and simmer covered until the peas are almost done (just slightly hard still). This might take 45 minutes or so. Just taste a bean every once in a while. 3. Add salt, pepper, and rice. Stir and bring to a simmer. Cook, covered, for about 3o minutes or until rice is done, stirring occasionally. …
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Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …
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Serves 4 The haunting spice of the panch phoron (fennel seed, mustard seed, black nigella, golden fenugreek and brown cumin seed) really makes this dish unique. Panch phoron is not blended into a powder. Instead the seeds are added whole, creating a subtle crunch. Very tasty variation on spinach. Ingredients: 1 Tbsp vegetable oil 3 green chili peppers 1 small onion sliced thinly 2 cloves garlic, crushed 1 tsp panch phoron 1 lb chopped, frozen spinach 1 tsp salt 1/2 tsp black pepper Method: 1. Heat the oil in a skill over medium-high. Add chili and toast for 2 minutes. 2. Add onion and cook until soft. Add garlic and panch phoron. Spices will start to pop and crackle when ready. 3. Add spinach, salt, and pepper. Cover and simmer for 20 minutes, allowing all the flavors to meld. Spinach Bhaji | Palong Shaak Bhaji) Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe The haunting spice of the panch phoron (fennel seed, mustard seed, black nigella, golden fenugreek and brown cumin seed) really makes this …
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Coconut Bimini Bread, fresh from the oven Makes 2 small loaves or 1 large “Pullman” style loaf Coconut Bimini Bread is easy with the help of a bread machine or standing mixer fitted with dough blade. Sweet and doughy, try serving leftover slices in French Toast or Bread Pudding! Ingredients: 2 1/4 tsp instant dry yeast 4 1/2 cups unbleached flour (plus extra , if the dough comes out too wet) 1 tsp salt 1/4 c nonfat dry milk powder 1/3 cup sugar 1 cup coconut milk (if you warm this slightly it will help the dough rise quicker) 3 Tbsp honey 3 Tbsp butter, softened 1/3 cup vegetable oil 3 eggs Method: 1. In the mixing bowl of bread machine add all ingredients in order given. Set on dough cycle (just mixing and rising). The dough cycle usually lasts about 1 1/2 hours. Alternatively, add all ingredients to a large bowl and knead together until a smooth dough forms. Add extra flour if necessary. Cover and let rise in a warm place for about …
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Serves 8 This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream. Ingredients: For syrup: 1 cup water 3/4 cup sugar 2 Tbsp honey 2 pieces cinnamon stick 2 lemon slices 3 Tbsp brandy For Cake: 4 large eggs, separated 1/2 cup sugar 3 Tbsp vegetable oil 1/4 cup greek yogurt 1 cup flour 1 1/2 cups toasted, skinned, ground hazelnuts (you can grind them up in a food processor) 1/3 cup ground walnuts 1 1/2 tsp baking powder 1 tsp ground cinnamon 1 orange, zested 1 lemon, zested optional garnish – hazelnut halves Method: For the syrup: 1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool. For the Cake: 1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil. 2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, …
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Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces) Ingredients: For the candy: 4 cups granulated sugar 1 Tbsp real lemon juice 1 1/2 cup water, plus an additional 2 3/4 cups 1 cup cornstarch 1 tsp cream of tartar 1 Tbsp vegetable oil 1 tsp rose water 1 tsp orange extract yellow food coloring red food coloring For the coating: 2-3 lbs confectioners sugar 1- 1 1/2 cups cornstarch Method: SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic. Day One: 1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat. NOTE: …
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Both tangy and sweet, Sabse Borani is no ordinary spinach dip. The caramelized onion is this recipe’s secret to success, elevating earthy spinach and yogurt to new heights. Wonderful with homemade noni Afghani (or any fresh flatbread). (Serves 4-6) Ingredients: 1 cup frozen, chopped spinach 1 medium onion, thinly sliced 2 cloves garlic, crushed 2 Tbsp vegetable oil 1 cup drained yogurt salt, to taste Method: 1. Drain yogurt over a small bowl for 1 hour. Use either a coffee filter in a large colander or a fine strainer by itself. 2. Heat oil in a medium skillet. Saute the onion until golden, stirring occasionally. This can take 15 minutes. Watch that your pan does not dry out and the onions burn. If you do think the pan is drying out, add a little water and/or cover. 3. Add garlic and heat until aromatic. 4. Add spinach and cook for 2 minutes. Remove from heat and cool. 5. In a small bowl, combine yogurt with spinach mixture. Add salt and pepper to taste. For maximum flavor, serve cool, but not cold. Spinach Yogurt Dip | …
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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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