Original name: Mercimek Koftesi Origin: Turkey Ingredients 1 glass of red lentils (also green lentils are ok) 1 glass of fine-grained bulgur (cous-cous is an apt substitute) 1 onion, thin chopped 1 tablespoon of concentrated tomato paste 1 spoon of concentrated pepper paste (it can be prepared by mixing chopped red bell peppers. In alternative, […]
Original name: Pho Ga Origin: Vietnam Ingredients (serves 6 people) 4 cloves 2 star anise 3 tablespoons coriander seeds 1 whole chicken (with skin) 1 ginger (bigger piece) 1 large onion 200g rice noodles (Asia store) 3-4 chillis At least 3 tablespoons of (preferably Vietnamese) fish sauce 1 bunch of spring onions 1 bunch of […]
Original name: Armenian-style georgian eggplants Origin: Armenia Ingredients 3 medium size eggplants preferably long ones Neutral tasting oil for frying (e.g. canola, sunflower or grapeseed) 100 gr chopped walnuts 2 cloves garlic ½ tea spoon Ground coriander ½ tea spoon Khmeli-suneli spices ¼ tea spoon ground red pepper flakes 3 table spoon Greek yogurt 2 […]
Nome originale: Midia saganaki Origine: Grecia Numero di porzioni: 4 Tempo di preparazione: 40 min Criticita’: Non adatto per vegatariani, vegani e allergici al lattosio Ingredienti 1kg cozze fresche 600 gr di salsa di pomodoro a pezzi (non vellutata) 1 grossa cipolla 1 pezzo di aglio ¼ mazzetto di prezzemolo tritato finemente 300gr formaggio feta […]
Original name: Cauliflower Soup with Ras-el-Hanout Origin: Fusion Ingredients (serves 8 people) 2 cauliflower heads (approx. 1,6 kg) 1.6 l vegetable broth (you can mix vegetable broth in powder with boiling water) 2 cloves of garlic 2 slices of ginger 400 g cream 4-6 teaspoons of Ras-el-Hanout (Moroccan spice mix) 2 tablespoons of cold butter 2 tablespoons of […]
Nome originale: Salame di cioccolato Origine: Italia Numero di porzioni: 10 Tempo di preparazione: 30 min Criticita’: Non adatta per vegani, celiaci e allergici al lattosio Ingredienti 300 gr di biscotti secchi tipo Oro Saiwa 150 gr di burro 200 gr di cioccolato fondente 2 uova 100 gr zucchero 100 gr zucchero a velo 150 […]
CHANNA PULAO (Cardamom and cinnamon scented basmati rice with ginger and chickpeas) CHAPLI KABAB (coriender scented spicy meatballs with pomegranate seeds) DAHI BARAY (fried chickpea balls with yogurt and tamarind sauce) MURGHI KA SAALAN (spicy chicken curry in tomato sauce) PALAK MURGH (pakistani marinated chicken with basmati rice)
Original name: Pumpkin noodles Origin: Fusion Ingredients Curry Sauce 140 gr cashews, soaked until soft, drained and rinsed (already prepared) 2 tablespoons chopped shallot (cipolla tropea) 3 teaspoons curry powder 120 ml coconut milk Salt to taste Curried Squash 1 medium pumpkin, cut into noodles 1 green onion (cipolotto), chopped 50 gr dry black currants […]
Original name: Sebzeli Kuzu şiş Origin: Mediterranean area Ingredients 2 kg boneless lamb meat cut in small chunks 15 mushrooms cut in 2 pieces each 10 green peppers (frigitelli) cut in 3 pieces each 15 small shallots (scalogno) cut into 2 pieces each 30 cherry tomatoes 2 medium size eggplants cut into cubes (almost 30 […]
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Nome originale: Manjar de coco Origine: Brasile Numero di porzioni: 12 Tempo di preparazione: 60 min Criticita’: Non adatto per celiaci Ingredienti Budino al cocco: 2 litri di latte di cocco (5 scatole) 500gr di zucchero 1 litro di acqua 200 gr (circa 20 cucchiai da tavola) di amido di mais (Maizena) Salsa caramellata di […]
Nome originale: Haydari Origine: Turchia Numero di porzioni: 4 Tempo di preparazione: 5 min Criticita’: Non adatto per vegani e allergici al lattosio Ingredienti 500 gr di yogurt naturale + 200 gr di yogurt greco 1 bicchiere di formaggio feta, sbriciolato 2-3 spicchi d’aglio, schiacchiato 1 cucchiaino di menta secca ½ cucchiaino di peperoncino ½ […]
Asia is huge and as a result has extremely diverse climates, which means extremely diverse vegetation and eating cultures. In the East part steam cooking and stir-frying are common cooking techniques and you can find several dishes with rice, noodles, seafood (sushi), soybeans and soy sauce. Instead the Southeastern countries introduce a lot of fresh […]
Original name: Ispanakli Borek Origin: Turkey, Greece, Croatia Ingredients 3 sheets yufka (Turkish phyllo pastry) 4 spoons extra virgin olive oil ½ glass yogurt ½ glass water 2 eggs 1 small spoon of sesame seeds Spinach Filling: 300 gr spinach cut in 1-2 cm pieces 250 gr crumbled feta 1 medium size onion, chopped 1 […]