Original name: Yalancı Çiğ Köfte Origin: Turkey Ingredients 700 gr bulgur (Turkish couscous) 1 big onion chopped finely 4-5 cloves of garlic smashed 3 spoons of Turkish pepper paste 2 spoon of tomato paste 3-4 mature medium size tomatoes, peeled off and grated 6 spoons isot (Kurdish peperoncino) 1 small spoon yenibahar (Turkish mixed spice) […]
Original name: Salmorejo Origin: Spain Ingredients 1 kg tomatoes 200 ml olive oil 2 cloves of garlic 150 gr bread (the bread must be hard, one from the day before: stale bread) 1 teaspoon of white vinegar (aceto bianco) Salt depending on your taste To serve 6 boiled eggs 2 cans of tuna fish 1 […]
Original name: Firinda Kasarli Mantar Origin: Turkey Ingredients ½ kg mushrooms champignon, washed and wiped 150 gr taleggio cheese, grated 150 gr fontina cheese, grated 50 gr butter ¼ small spoon black pepper ¼ small spoon peperoncino 1 pinch of nutmeg Preparation Preheat the oven at 180 C. Mix taleggio, fontina, black pepper, peperoncino and […]
Origine: Marocco Ingredienti 2 cucchiai di olio extra vergine d’oliva 2 cipolle grosse, tagliate in pezzi grossi 2 cucchiaino di aglio tritato 2 cucchiai di concentrato di pomodoro 1 peperone rosso tritato finemente 1 cucchiaino cumino 1 cucchiaino coriandolo 1/2 cucchiaino curcuma 1 cucchiaino di sale 1/4 cucchiaino di pepe 800 ml di brodo vegetale […]
Original name: Kabob Origin: Afghanistan Ingredients 0.5 kg chicken breast, washed and cut in big pieces of 7-8 cm 0.5 kg boneless chicken thighs, washed and cut in big pieces 7-8 cm 3 cloves of garlic, grated finely or smashed 1 kg onion, chopped finely 0.5 kg eggplants, cut in thin slices lengthwise 0.5 kg […]
Original name: Deguè Origin: Mali Ingredients 300 gr couscous 400 ml boiling water (to prepare couscous) 750 gr yogurt (without sugar) 300 gr sugar 1.5 kg banana, smashed 1.5 liter milk Preparation To prepare the couscous, put couscous in a deep bowl and soak it with boiled hot water. Cover it and leave aside for […]
Original name: Spinach cheese Origin: Fusion Ingredients 140 gr cashews, soaked at least 6 hours (already prepared) Juice from 1 1/2 lemons 60 ml olive oil 1 shallot, chopped (cipolla tropea) 1 clove garlic, chopped 40 gr sundried tomatoes, chopped 1 pinch sea salt 150 gr spinach Preparation For the curry sauce: place all ingredients […]
Original name: Egusi soup Origin: Nigeria Ingredients Ingredients for the preparation of the meat: 1 kg beef meat, cut in cubes of 2 cm 1 medium-size onion, chopped finely 2 small cubes of maggi (bouillon cube commonly used in Africa) 1/4 teaspoon of salt (for the meat) 0.5 liter of water Ingredients for the preparation […]
Original name: Crescione alle erbette Origin: Italy Ingredients Ingredients for the dough (it makes for 12 crescione): 1 kg white flour 0 for piadina 150 ml corn oil 2 teaspoons of salt 1 teaspoon of instant dry yeast (you can also use baking soda) 400 ml warm water Ingredients for the filling: 750 gr spinach, […]
Original name: Manjar de coco Origin: Brazil Ingredients Coconut Pudding 2 liters of coconut milk (5 cans) 500 gr sugar 1 liter water 200 gr (around 20 tablespoons) cornstarch (Maizena) Caramel Prune Sauce 200 gr dried Prunes 240 gr sugar 480 ml water (enough to cover prunes) Preparation Coconut pudding is to be done first, […]
Original name: Konnto Origin: Guinea-Bissau Ingredients 1 kg basmati rice, washed 400 ml olive oil (2 glasses) 1 kg chicken thighs, washed and pat dried 2 big onions, chopped finely 1 teaspoon of chili powder 2 small cubes of Maggi (bouillon cubes commonly used in Africa) 2 tablespoons of salt (for the rice) Preparation Add […]
BEGENDI (melanzane arrosto ripassate con formaggio e spezie) BIBER DOLMASI (peperoni ripieni) BIBERLI TARATOR (crema di carote con peperoni) BOREK (sfoglia agli spinaci) BÖRÜLCELİ TARHANA ÇORBASI (zuppa di pomodoro, peperoni e yogurt essiccati con fagioli occhio nero) ÇERKEZ TAVUĞU (insalata di pollo alle noci) ENGINAR DOLMASI (carciofi stufati) FIRINDA KASARLI MANTAR (funghi ripieni al formaggio) […]
Original name: Zucchine alla besciamella Origin: Italy Ingredients 12 medium-size zucchini, washed and trimmed (spuntate) 750 ml milk 3 tablespoons of flour 3 tablespoons of butter ¼ teaspoon of salt (for bechamel sauce) 1 tablespoon of salt (for boiling zucchini) ¼ teaspoon of nutmeg ¼ teaspoon of black pepper 250 gr fontina cheese, cut in […]
Original name: Risotto al Teroldego (Greek adaptation with Nemea wine) Origin: Italy Ingredients Rice 400 Gr Teroldego ½ Lt (Red Wine ex. Nemea) Onion 1 Meat Broth (or Vegetable Broth for Vegetarian Version) 1 Lt Grana Trentino 30 Gr (Dry Cheese) Olive Oil 100 ml Butter 50 gr Salt