The Cook Book was created in the context of the Migrants’ Integration through Volunteering Activities (MIVA) Project. The project’s objective is to promote the implementation of interactive activities, to enhance the integration of Third Country Nationals through their participation in the social and cultural life of the host community, and to foster capacity-building of local communities on successful integration via volunteering and cultural actions. The project ran from December 2018 until November 2021. It was funded by the European Union’s Asylum, Migration and Integration Fund.
The “Eating Together’’ Cook Book contains 18 traditional recipes from 15 different parts of the world that were executed during the cookery courses of the Cross-Cultural Activities Programme, aiming to promote community cohesion and intercultural understanding, through culinary experiences.
project partners
Municipality of Piraeus, Greece – Coordinator
Organization Earth, Greece
Enoros Consulting Ltd, Cyprus
Indigo Cooperative, France
PRISM Impresa Sociale s.r.l., Italy
Foundation for Somalia, Poland
Aar Social Development Association (ASDA) Ry, Finland
This project has been funded with support from the European Commission. This document reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Cook Book Design:
INDEX
Vegetarian dishes Fish-based dish
1. Bolani – Afghanistan-p.6
2. Classic Cabbage Kimchi –South Korea-p.9
3. Pierogi – Dumplings with sauerkraut and wild mushrooms –Poland-p.12
9. Kritharoto - Orzo with Vegetables – Greece-p.26
10. Pourekia with challoumi cooked without oil – Cyprus-p.28 Sarde a Beccafico – Italy-p.42
Poultry- based dishes
1. Chicken Fried Rice – Nigeria-p.44
Meat- based dishes
1. Beef with Okra sauce –Cameroon-p.30
2. Mahchi – Sudan-p.32
3. Oshi Palov – Tajikistan-p.36
4. Sambusa – Somalia-p.40
2. Chicken Maqluba – Iraq-p.46 Apple Pie – France-p.50
Dessert
Bolani Afghanistan
Preparation time: 30 min
Serves: 8-10 persons
Cooking time: 30 min
Veggie
INGREDIENTS:
Dough Ingredients:
∙ All Purpose Flour - 3 cups
∙ Water - as needed
∙ Salt - 1 tsp
∙ Oil - 2 tsp plus more to cook the flatbreads
Filling:
∙ Potato - 4 medium
∙ Spring onion - 4 (chopped finely)
∙ Cilantro - 1/2 cup (finely chopped)
∙ Green chilies - 2 (finely chopped)
∙ Salt - to taste
∙ Black pepper - to taste
Yogurt Sauce (optional):
∙ 1 cup of plain yogurt
∙ 2 tbsp of water
∙ 1 garlic clove, minced
∙ 1 tsp of dill
∙ 1⁄4 tsp of coriander (or coriander powder)
∙ 1⁄2 tsp of salt
methodStep 1: Prepare the dough
1. In a wide bowl, measure the flour and add the salt and oil.
2. Add just enough to bring the flour together and make a soft dough.
3. Knead for about 5 to 7 minutes and then let the dough rest (covered) for at least 30 minutes.
Step 2: Prepare the filling
1. Cook the potatoes in boiling water until it is cooked through. Insert a knife or a skewer inside the potato and check to see of it is done.
2. Drain the potatoes and let it cool. Peel the potatoes and mash them using a fork. Add the rest of the ingredients mentioned under the filling. Mix it well and leave it aside.
Step 3:Shape the flatbread
1. Divide the dough into 8 pieces. Dust the rolling pin and dough ball with flour and roll it into a thin 10-to-12-inch circle.
2. Spread about 3 tsp of filling on one half of the dough. Leave a little space at the edge to help seal the flatbread.
3. Fold the dough over the filling and seal the edges. Make sure to remove any excess air inside the pocket and seal.
4. Repeat with rest of the dough.
Step 4 : Frying the Bolani
1. Heat a heavy griddle/pan over medium heat. I love using my cast iron pan for cooking the Bolani.
2. Add about a tsp of oil on the griddle and spread it around. Place the shaped flatbread and cook on both sides until golden brown. Add more oil if needed.
3. Place the cooked Bolani between kitchen towel to keep them warm.
4. Repeat with the rest of the dough and serve warm.
Step 5
Serve warm with a simple yogurt sauce of plain yogurt, garlic, dill, coriander, and salt.
Classic Cabbage Kimchi South Korea
Preparation time: 1 day
1 day fermentation in room temperature 1 week in fridge temp x24
Cooking time: 3 hours soaking in salt water
Serves: 8-10 persons
Veggie
INGREDIENTS:
∙ 3 Chinese cabbages
∙ 300g sea salt
∙ 6 small daikon radish, peeled and cut into thin strips
∙ 15tps Korean chili powder (gochugaru)
∙ 30 cloves minced garlic
∙ 4tb minced ginger root
∙ 2 onions (finely grated)
∙ 2 bunch of spring onion, cut into lengths
∙ 3tb brown sugar
method
Rub a handful of the salt between all the leaves. Set aside.
Soak the cabbage in the salt water for about 3 hours.
Prepare the stuffing by combining the daikon radish and chili powder in a large bowl and mix well
Add all the other ingredients and stir until well blended.
Spread some of the stuffing between each, making sure all the leaves are well coated.
Place the stuffed cabbage halves in an airtight container and allow them at room temperature for 12 hours before serving
Veggie
Pierogi – Dumplings with sauerkraut and wild mushrooms Poland
Preparation time: 60 min
Serves: 10 persons
Cooking time: 30 min
INGREDIENTS:
Dough Ingredients:
• 500 g of flour
• 100 g of butter
• 100-150 ml of milk
• salt
• 200 g of sauerkraut, put in warm water, pre-boiled, drained and chopped
• 1 onion, finely diced
• white pepper
• 50 g of dried wild mushrooms, soaked, cooked and chopped
• 100 ml of sunflower oil
• a pinch of marjoram
• 1 egg or a little water for making dumplings
Step 1:
Filling:
method
1. Before starting cooking, wash the dried mushrooms thoroughly and soak in lukewarm water for about 20 minutes. Then boil them until soft (about 30 minutes) in the water in which they soaked.
2. Put the raw, gently squeezed sauerkraut into a pot with warm water and cook, covered, for about 8 minutes (the cabbage should be half-cooked). Drain and chop.
3. Heat up oil in a frying pan, add chopped onion, then mushrooms and, while stirring, stew everything in the pan. Season it with salt and ground white pepper.
4. Add the cooked cabbage and a pinch of dried marjoram to the mushrooms. If the filling is too dry, add a little water. Stir it and stew it for a few minutes. Then let the filling cool down.
Step 2:
Dough:
1. Pour milk into the pot, add butter and bring to a boil. Pour flour into the mixing bowl, add hot milk with butter and a little salt. Knead the dough. Then take them to the table and knead them again, but this time by hand. Put them in the fridge for 10 minutes.
2. Divide the dough into 3 parts. Roll out the first part of the dough very thinly (to a thickness of about 2 mm). Using a glass, cut circles from the dough.
3. Put the filling (the stuffing must be cooled down) and form the dumplings.
4. Stick the dumplings until the dough and stuffing are used up. When sticking the stuffing, you can use a melted egg or water to make the dough stick together better.
5. Put the dumplings into lightly salted boiling water. Cook for about 2 minutes until it floated upwards.
6. Heat the sunflower oil in a frying pan. Take the cooked dumplings onto a paper towel and drain the water. Fry them in a frying pan until golden brown, on both sides.
Nigeria
Dodo
Fried Plantain with spicy pepper sauce
Preparation time: 45 min
Serves: 10 persons
Cooking time: 10 min
Veggie
INGREDIENTS:
• 5-6 plantains
• 1 habanero pepper
• 3 onions
• 1 bell pepper
• 700 ml of vegetable oil
• 6-7 tomatoes
• salt
• favourite spices
method
Step 1: Fried plantains:
1. Cut the plantain into circles.
2. Add salt to taste.
3. Fry them in deep hot vegetable oil until they turn golden brown.
Step 2: Pepper Sauce:
1. Cut the habanero pepper, bell pepper, tomatoes and onions into chunks. 2. Blend them coarsely.
3. Add preferred spices and salt.
4. Add 50 ml of vegetable oil and fry until the sauce turns dark red.
5. Remove from the heat and serve with fried plantains.
Veggie
Huckleberry Fu-fu Cameroon
Preparation time: 15 min
Serves: 4-5 persons
Cooking time: 40 min
INGREDIENTS:
Dough Ingredients:
• 1medium onion sliced
• 5-6 fresh tomatoes chopped
• 1/2 teaspoon cayenne pepper
• 5 big bunches huckleberry (kale, watercress or 3 pounds frozen kale or spinach can be substituted)
• 1/2-1 cup vegetable oil
• Salt and pepper to taste
• 1 tsp paprika
• 1 tbsp bouillon powder or Maggie cube
• 1-2 scotch bonnet or habanero pepper
FUFU samolina:
• 450g semolina
• 4-5 cups water
• 2 teaspoons salt
Step 1:
1. Njama Njama: Blanch vegetables in hot water for until wilted – about 2-3 minutes. Remove and place in cold water to prevent the leaves from cooking further. Drain and squeeze out water from the vegetables. Set aside.
2. Heat oil in a medium saucepan over medium heat until hot.
3. Add onions, lightly sauté onions until it is wilted about 2-3 minutes. Add tomatoes, scotch bonnet pepper, bouillon and continue cooking.
4. Scraping any browned bits off the bottom of the pot. You may add these optional ingredients now, paprika, smoked turkey, cray fish or smoked fish and proceed with cooking, occasionally stirring for about 10 minutes.
5. Finally add vegetable, cook for about 2-3 minutes. Adjust seasonings and turn off the heat.
6. Salt lightly.
Step 2:
1. Fufu, add about 4 cups of water to a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the semolina and keep stirring with a wooden spoon until it comes to a boil.
2. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 10-15 minutes. You may add some more water if desired. Turn off the heat. Scoop out balls with a small bowl –shake and form a ball by rolling it around!
Karelian Pie Finland
Preparation time: 25 min
Serves: 14-18 persons
Cooking time: 40-60 min
Veggie
INGREDIENTS:
For the Rice Porridge,
• 130 g of white short-grain rice
• 250 ml of water
• 800 ml of milk
• 1 tbsp of butter
• 1 tsp of salt
• 1 egg
For the Pastry Shell,
• 200 ml of cold water
• 1 tsp of salt
• 60 g of all-purpose flour
• 225 g of rye flour
• 2 tbsp of melted butter
For the Egg Butter,
• 4 eggs
• 150 g of butter
• Salt Chives
method
For the Rice Porridge:
Step 1: Bring water to a boil. Add rice and butter. Continue to cook until liquid has been consumed, then add the milk.
Step 2: Let it simmer for about 35-40 minutes until porridge is finished. Do not forget to stir; otherwise, at the bottom, the porridge will burn.
For the Pastry Shell:
Step 3: Add salt to the water and add 50 g of flour. Add the butter.
Step 4: Knead to a soft dough after.
Step 5: Split the dough into four pieces and roll each piece into a stick. Keep covering the remainder of the mixture as you work on each part.
Step 6: Divide the dough stick into 4-5 parts and roll into a thin disk on a floured surface. The crust is intended to be thick, as this makes it crisp, but it goes pretty straightforward on the flour. The thinner and drier the dough, the more probable the crust at the crimping point will be to break.
Step 7: A helpful tip for a beginner is to roll the dough into a thin sheet and then cut the sheet to the same size with either a cookie cutter or a tiny bowl (about 12 cm in diameter).
Step 8: On the disks, spoon the porridge (about 2 tbsp per pastry), fold the corners on top, and crimp. This is done with relatively light fingers, as the plates are not supposed to be too sharp.
Step 9: Depending on the stove 250-275 ° C (482-527 ° F), they need a warm oven. Place the pastries on a baking tray. Because in the dough, there is no yeast or baking powder, these will not grow during baking, so there is no need to leave room between them.
Step 10: Remove from the oven and brush with melted butter once the pastries get a touch of color. Let it cool while it is coated.
For the Egg Butter:
Step 11: Boil the eggs in freezing water and cool.
Step 12: Mash with butter, using a fork, while still a little hot. Season with chives and salt and serve with pastries.
Veggie
Mejdara (Lentils and Rice) Syria
Preparation time: 45 min
Cooking time: 45 min
Serves: 8-10 persons
INGREDIENTS:
• 1 cup lentils, sorted and rinsed
• 4 cups water, divided
• 1/4 cup extra virgin olive oil, more for later
• 2 large yellow onions, diced (4 cups)
• 1 tsp salt, more to taste
• 1 cup long-grain white rice, soaked in water for 10–15 minutes and then drained
• Black pepper
• Parsley or parsley flakes for garnish
• Olive oil for frying
• 1 large yellow onion cut in very thin rings
method
Step 1:
1. Place the lentils in a small saucepan with 2 cups of the water.
2.Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
3. Pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes.
4. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes).
5. Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish!
Step 2:
1. For the garnish: heat the oil over medium-high heat in a saucepan.
2. When a small piece of onion bubbles vigorously, the oil is ready.
3. Fry the onions in batches until they are golden brown.
4. Arrange on top of the rice and lentils!
Veggie
Kebbe Balls Syria
Preparation time: 10 min
Serves: 4-5 persons
Cooking time: 40 min
INGREDIENTS:
Dough Ingredients:
• 250 grams of fine bulgur
• 3 spring onions
• A few nuts for decoration
• A good drizzle of olive oil
• 3 tablespoons pomegranate molasses
• the juice and zest of 2 lemons
• 250 grams of sweet pepper puree
• Salt for taste
method
1. Cook the bulgur according to the recommendations on the packet
2. Set aside in a large bowl
3. Finely chop the onions, white and green parts
4. Squeeze the lemons
5. In a bowl mix the pepper paste, pomegranate molasses, lemon juice and olive oil
6. Add this mixture to the bulgur and mix well until you have a homogeneous preparation
7. Add the chopped spring onion, keeping a little green for decoration
8. Taste and adjust the seasoning
9. Form small balls slightly flattened on top
10. Place a walnut kernel on top
11. Place the meatballs on a pretty dish, sprinkle with the remaining spring onions, crushed walnuts and finish with a drizzle of olive oil
12. Serve with pita bread
Kritharoto (Orzo) with vegetables Greece
Preparation time: 10 min
Serves: 8-10 persons
Cooking time: 30 min
Veggie
INGREDIENTS:
2 cups of barley
Vegetable Ingredients:
• 5 Red Bell Peppers
• 5 Yellow Bell peppers
• 3 Zucchini
• Black Pepper
• 2 cup Olive Oil
• 3 carrots
• 3 Minced Garlic Cloves
• Salt
• 3 Onions
• 4 aubergine
method
Step 1:
1. Preheat the oven to 230 degrees Celsius.
2. Chop the vegetables into chunks and add to a bowl. Put cherry tomatoes in a separate bowl.
3. Drizzle with olive oil.
4. Season with salt and pepper.
5. Roast in the oven on a baking pan for 30 minutes until slightly charred and tender.
Step 2:
1. Whilst the vegetables are roasting, bring a large pan of water to the boil.
2. Salt it well and add the barley.
3. Cook until al dente.
Pourekia with halloumi cooked without oil Cyprus
Preparation time: 40 min
Serves: 10-12 persons
Cooking time: 30 min
Veggie
INGREDIENTS:
2 cups of barley
INGREDIENTS:
• Village flour (1000 grams)
• Salt (1/2 tsp.)
• Olive oil (3/4 of glass)
• Warm ordinary water (2 glasses)
For the stuffing:
• 2 halloumi cheese, thinly grounded
• Olive oil (1/2-1 glass)
• Mint (2 spoons)
method
Step 1:
1. Mix the flour with the salt.
2. After that add the oil and water and mix with your hands until the dough comes together nicely.
3. The dough should be soft and elastic.
Step 2:
1. Add the oil and mint to the grated halloumi and mix.
Step 3:
1. We take a part of the dough and we work with it until it’s a long round shape.
2. We cut it into pieces (4cm long) and add some flour.
3. We spread flour on our table and we take one piece of dough and with the rolling pin we open a fine /thin round shaped dough sheet.
4. With a teaspoon fill the dough with halloumi.
5. Stick the edges together with a spoon and press.
6. We put the pourekia into the pan.
7. We put our dry cooking pan on the fire and we cook the pourekia!
Beef with Okra sauce Cameroon
Preparation time: 40 min
Serves: 10-12 persons
Cooking time: 30 min
INGREDIENTS:
• 500gm of beef
• Peanut oil
• 1 Onion
• 1 garlic clove
• Salt
• Pepper
• Reduced coarse salt powder
• 100 mg of fresh gombo (okra)
• Maggi cubes
method
1. Cut the beef into pieces.
2. Heat a little of oil in a saucepan and fry the sliced onion and minced garlic.
3. Add the meat, salt and pepper.
4. Let it brown until the juices of the meat have dried.
5. Then add water, cover and cook for 1 hour.
6. Finally chop the gombo and set aside.
7. When the meat is cooked add water until covered, reduced coarse salt powder, the gombo, salt, pepper and season with Maggi cubes.
8. Cook for 30 min without the lid.
9. Serve with rice eventually.
Mahchi Sudan
Preparation time: 1 hour
Serves: 10 persons
Cooking time: 40 min
INGREDIENTS:
• 5 tomatoes
• 2 zucchini
• 2 lemons
• 200g Feta cheese
• 3 aubergines
• 4 potatoes
• 2 onions
• 500g minced meat
• 400g rice
• 100g of thyme
• salt
• Vinegar
• sunflower oil
• powdered cinnamon
• coriander powder
• white pepper
• cardamom powder
method
Step 1
1. In a large Dutch oven, heat 2 tablespoons of sunflower oil over medium heat and brown the onions
2. Once the onions are translucent, add the minced meat, teaspoon of salt and the cumin
3. Mix well
4. Brown the meat, then add the tomato puree, thyme and water
5. Bring the sauce to a rapid boil, then remove from the heat and pour everything into a large bowl
6. In the bowl, add the rice
7. Mix with the sauce using a wooden spoon. Set aside until the mixture cools
Step 2
8. Core the zucchinis, aubergines and potatoes using a vegetable or apple peeler. Reserve the inside of the squash
9. In the same Duch oven, heat 2 tablespoons of sunflower oil
10. Add the inside of the cored zucchinis, aubergines and potatoes, cut into small pieces and the cumin
11. Salt and pepper
12. Cook for 10 minutes over medium / low heat then add the tomato coulis, thyme, coriander and drill. Reserve
13. Once the reserved rice mixture has cooled, stuff the hollowed zucchinis, aubergines and potatoes with this mixture and reserve the rest
14. Line a very large Dutch oven with tomato slices to cover the bottom
15. Place the zucchinis, aubergines and potatoes in a single layer
16. Add the rest of the rice mixture to the zucchinis, aubergines and potatoes
17. Pour the sauce over with the reserved zucchinis, aubergines and potatoes pieces
18. Add the meat, lemon juice and 5 tablespoon of sunflower oil
19. Salt and pepper again
20. Bring to a boil over high heat, then reduce the heat and cook covered over medium heat for about 45 minutes to 1 hour, or until the liquid is absorbed and the sauce is smooth.
rice, veggie and meat
Oshi Palov Tajikistan
Preparation time: 70 min
Serves: 6 persons
Cooking time: 40-45 hour
INGREDIENTS:
• 1 kg of beef
• 50g of chickpeas
• 400g of long grain rice
• 6 boiled eggs
• 4 big onions
• 2 lemons
• 350ml of vegetable oil
• 1 kg of carrots
• 2 red peppers
• 3 garlic heads
• water
• salt
• pepper
• cumin
method
Step 1: Stew:
1. Rinse the meat and cut into small pieces.
2. Peel the onions and carrots. Cut the carrots into strips. Cut the onion into rings. Peel the garlic heads, but do not separate into cloves. Rinse the lemon. Sprinkle chickpeas with water.
3. Heat the cauldron and heat the oil in it. Fry the meat for 3-5 minutes. Next, add the onion. While stirring, fry the meat and onions until dark golden in color; this will take a little less than 10 minutes. Then add the carrots, fry also for about 10 minutes, until the carrots are soft.
4. Add some water, so that the water covers the roast. Add chickpeas, cumin, salt, pepper. Bring the whole dish to a boil. As soon as it boils, turn down the heat so that the water boils more slowly. Boil for about 20-25 minutes over low heat.
Step 2: Rice
5. Rinse the rice so that the last water remains clear. Let the water drain off the rice. Spread the rice with lemon juice evenly. Increase the heat to maximum and pour boiling water into the cauldron so that it covers the rice with a layer of 3 centimeters. Add stew and mix.
6. As soon as the rice absorbs the water, press the heads of garlic, lemon and boiled eggs into the rice. Reduce heat to medium and simmer until rice is cooked.
7. Reduce the fire to the very minimum and leave for 30 minutes.
Sambusa Somalia
Preparation time: 25 min
Serves: 8-10 persons
Cooking time: 30 min
INGREDIENTS:
∙ 1 (14 ounce) package spring rollwrappers
∙ 2 tablespoons olive oil
∙ 2 pounds ground beef
∙ 1 leek, chopped
∙ 2 teaspoons ground cumin
∙ 2 teaspoons ground cardamom
∙ 1 teaspoon salt
∙ 1 teaspoon pepper
∙ 1 small onion, finely chopped
∙ 1 clove garlic, minced
∙ 3 pieces of green chili chopped
∙ 1 tablespoon all-purpose flour
∙ 1 tablespoon water, or as needed
∙ 1 quart oil for frying
method
Step 1
Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
Step 2
In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
Step 3
Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.
Sarde a beccafico Italy
Preparation time: 2 hours x2
Serves: 8 persons
Cooking time: 30 min
INGREDIENTS:
∙ 1kg of sardines
∙ 1 glass of E.V.O. oil
∙ 8 generous tablespoons of breadcrumbs
∙ 2 garlic cloves
∙ Parsley
∙ 50g of pine nuts
∙ 50g of raisins
∙ Salt
∙ Pepper
∙ Bay leaves to taste
∙ 1 tablespoon of sugar
∙ 3 lemons 180o F
Step 1:
1. Clean the sardines and remove their fishbone.
2. Place them to drain on an upside-down plate.
3. Prepare the filling by adding 3 tablespoons of oil and the breadcrumbs in a pan.
4. Fry until browned and then add the chopped garlic and parsley, continuing toasting over moderate heat.
5. Add also pine nuts and raisins previously soaked in hot water for fifteen minutes.
Step 2:
6. Season with salt and pepper.
7. Turn off the heat and add half a glass of oil and stir.
8. Serve with cappers and orange peel.
Chicken fried rice Nigeria
Preparation time: 20 minutes
Serves: 5 persons
Cooking time: it varies (see step 1)
500o F
INGREDIENTS:
∙ Chicken breast (300 mg to 1kg)
∙ 2 table spoons of sesame oil
∙ 2 table spoons of vegetable oil
Half a cup of frozen peas
∙ Carrots
∙ Green onions
∙ 2-3 Garlic cloves
∙ 3 eggs
∙ Low-sodium soy sauce
∙ Salt to taste
∙ Pepper to taste
∙ 5 cups of brown rice
method
1. Cut chicken (boneless, skinless breast) into 1-2 inch pieces.
2. Add oil and chicken in a non-stick skillet or wok.
3. Cook over medium-high heat 3 to 5 min, stirring constantly so both sides are well cooked.
4. Cooking time may vary depending on the thickness of the chicken breast and the size of the pieces.
5. Remove the chicken with a slotted spoon so that the oil and juices from the chicken remain in the pan, then set aside.
6. Add the peas, diced carrots, and finely chopped onions to the same skillet and cook for at least 2 minutes or until the vegetables have softened.
7. Stir intermittently.
8. Add the garlic and cook for 1 minute while continuing to stir.
9. Move the vegetables to one side of the pan, add the eggs to the other side using the spoon to scramble them.
10. Add the chicken, already cooked and cooled rice, soy sauce, salt (if needed) and pepper to the pan.
11. Stir everything together. Cook for an additional 2 minutes or until the chicken is hot
Chicken Maqluba Iraq
Preparation time: 20 minutes
Serves: 6 persons
Cooking time: 1 hour and 15 min
INGREDIENTS:
∙ 8 pieces Chicken drumstick and thigh
∙ 2 1/2 cup Basmati or long grain rice
∙ 1 large cauliflower head
∙ 2 long eggplant
∙ 2 large size potatoes
∙ 5 cups of water for boiling and making a broth
Spices for this Recipe:
∙ 1 teaspoon of allspice
∙ 2 teaspoon of baharat spice or garam masala
∙ 1/2 teaspoon of turmeric
∙ 4 pieces of bay leaves
∙ 1 tablespoon of salt
∙ tablespoon of black pepper
method
Step 1:
Prepare chicken:
1. Add the chicken and water into the pot. Put it into the gas stove and turn on the heat.
2. When it is already boiling, remove excess fats or dirt from the boiling chicken using the large spoon. After that, add all the spices and give it a slow stir. Let the chicken cook for 30 minutes.
Step 2:
Prepare vegetables:
3. While the chicken is cooking, chop the potatoes, eggplants, and cauliflower to prepare to fry them.
4. Add vegetable oil in the separate pan. When it is hot, add the potatoes and fry them till it becomes light brown. After that, fry the rest of the cauliflowers and the eggplants.
Step 3:
Mixing chicken and vegetables:
5. When the chicken is already cooked, separate the chicken from the broth. Dry the chicken first with a kitchen paper towel before frying them in the same pan. This will prevent the oil from splashing.
6. After all the chicken and the vegetables are fried, start transferring all of them into a new pot.
7. To make the first layer, add first the rice (20%), followed by half of the fried vegetables and the chicken. For a second layer, repeat again by putting the rice (20%), followed by the remaining vegetables and the chicken. Lastly, put all the remaining rice (60%) into the pot, and transfer the chicken broth from the old pot into this pot.
8. Turn on in high heat and let the pot boil. When the water is fully absorbed, reduce to low heat. Cook for an additional 15 minutes.
9. Once it is cooked, prepare a large round plate. Bring the pot to the plate and quickly flip into an upside-down position.
10 Slowly raise the pot up to have a nice beautiful cake shaped like Maqluba. Garnish it with pine nuts (optional) and serve with any yogurt and salad.
Dessert
Apple Pie France
Preparation time: 25 minutes
Serves: 6 persons
Cooking time: 30 minutes
INGREDIENTS:
FOR THE SHORTBREAD PASTRY:
∙ 250 g flour
∙ 1/2 sachet baking powder
∙ 1 egg
∙ 2 tbsp. very cold water
∙ 125 g salted butter
∙ 125 g caster sugar
∙ 1 sachet vanilla sugar
∙ 1 pinch of salt
FOR THE COMPOTE:
∙ 4 apples
∙ 1 tbsp. caster sugar
FOR THE GARNISH:
∙ 3 apples, sliced
∙ 3 tbsp. brown sugar
FOR THE MAIN COURSE:
∙ 1 knob of butter
∙ 2 tbsp. flour
method
Step 1
1. Prepare a shortbread pastry. In a bowl, mix the sifted flour, salt and baking powder.
2. Cut the butter into pieces and add them to the bowl. Knead the mixture with your fingertips until you get a sandy texture.
3. Make a well in the mixture and break in the egg, caster sugar and vanilla sugar. Add the water and knead again until you have a nice ball of shortbread dough.
4. Flour the dough and let it rest for 15 minutes in the refrigerator.
5. Preheat the oven to 180°C (gas mark 6).
Step 2
6. Make the applesauce. Peel the fruit and remove the seeds.
7. Cut them into pieces.
8. Place them in a saucepan and cover with a little water.
9. Cover and cook over a low heat.
10. Once cooked, mash the apples with a fork and add the tablespoon of caster sugar.
Step 3
11. Butter and flour your pie pan.
12. Using a floured rolling pin, roll out the shortcrust pastry, place it in the dish and prick it with a fork.
13. Spread the compote on the base of the tart and place the apple slices nicely on top. Sprinkle the homemade apple pie with brown sugar.
14. Bake the homemade apple pie in the oven for 25 to 30 minutes.
15. You can serve your homemade apple pie warm with custard or a scoop of vanilla ice cream. You can also make it in advance and serve it cold, with a little whipped cream.
