Table of Contents Letter from the WHOM President
5
About WHOM
7
Bahrain
8
Bangladesh
14
Brazil
20
Burkina Faso
26
Cameroon
30
European Union
36
Finland
44
Gambia
50
Ghana
54
Jordan
58
Korea
64
Lebanon
72
Morocco
76
Nigeria
80
Poland
86
Switzerland
90
Turkey
96
United Kingdom
104
United States
108
Vietnam
114
Publisher / SHARAKAH MEDIA Coordinators / MARIA COMETTI NERMINE ISKANDARANI Photographer/Designer / AHMAD RAMADAN Senior Editor / JANELLE VALES-YASAY Editorial Support / FARIHA ESHRAT Production Editor / REINA TEJANO-BERINA Graphic Artist / PATRICK MILAN Sponsored by / DUR HOSPITALITY
Letter from the President
R
iyadh WHOM Cook Book has been a long time coming and I am delighted that at the end of my tenure as Chair and in my final year in the Kingdom of Saudi Arabia, with the drive and commitment of my fellow spouses and friends, we have finalized this book for the Saudi public and expat community. In this beautifully photographed book, the spouses of 20 ambassadors to the Kingdom invite readers to their homes and introduce the tastes of their respective countries. Many are family recipes and will bring unique flavours to your kitchen. My fellow WHOMs are wonderful hostesses and have brought together all their savoir faire to present a range of simple, as well as more elaborate, recipes which define both their countries and their own characters. It ranges from appetizing starters and savoury dishes to succulent meats and delicious desserts. Our primary purpose in compiling this book is to celebrate the wealth of the culinary talent within Riyadh's spouse community and to give the readers in the Kingdom an opportunity to absorb new ideas and tastes and try these international recipes in their own kitchen. These recipes have been tried and tested and will be great to serve in vast range of occasions and events in Riyadh. This is not a one-off initiative and I am certain that future WHOMs will update and introduce new recipes and ensure the book maintains its diversity and interest. A special thank you to the WHOMs for their time, dedication and effort and Maria Cometti, who has been such an inspiration from the start and to her Sharakah Media team who have been a great support in this endeavour. Last but not least, this would not have been possible without our great sponsors, DUR and Ms Nermine Niskandarani. Have pieces of the world in your plates. Enjoy cooking and eating!
Bon appetit! Shahiat jayida. Dr. ManÚ Cervone d’Urso Lucarelli Wife of the European Union Ambassador to the Kingdom of Saudi Arabia President of WHOM 2018-2019
5
About WHOM WHOM - Wives of Heads of Mission Kingdom of Saudi Arabia WHOM is a diplomatic association of wives of heads of Mission. The aim of our social group is: • to provide support to its members during their husbands’ accreditation to the Kingdom, • to help them to settle in and find new friends in a new environment, promoting international partnership, friendship and appreciation amongst its members, • to enable a better understanding of the culture and society of our host country. We are dedicated in promoting social activities to introduce our members to the culture and to the past, present and future of the Kingdom of Saudi Arabia. Our association was founded as “AWA - Ambassador’s Wives Association” 20 years ago and later became WHOM and would shortly change again in view of the arrival of the first female Heads of Mission to the Kingdom. During these last years, the Kingdom has made giant steps forward into the future, thanks to the Custodian of the Two Holy Mosques HRH King Salman and HRH Crown Prince Mohamed bin Salman. The Kingdom’s leadership literally has made possible what looked impossible just a few years ago and showed us how with ‘’Inshallah and with a bit of commitment’’ everything is possible! WHOM has been able to experience first-hand this transformation in the past two years and has had the opportunity to engage directly both Saudi istitutions and its people in line with the Vision 2030 commitments. Following these changes in the Saudi society, we have opened the Instagram (@whom_riyadh) and Twitter (@RiyadhWhom) to let people know more about our activities – just to mention some: Universities visit, and NEOM visits sponsored by MOFA/the Saudi Design Week/the Saudi Fashion Week/the cooking classes kindly offered by Marriott/art events/ charity events/International Women’s Day with great Saudi women- and also about us, our WHOM interview with pictures about our countries and inspirational mottos from each member are a success on social!
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Bahrain
8
Multicultural Gastronomic Experience
9
The Kingdom of Bahrain is a small island in the Arabian Gulf. Known for its historical sites that exist side-by-side with its modern skyscrapers and bustling activities and fun events, Bahrain appeals to all the senses. Its cuisine, influenced by a mixture of Arabic, Persian, Indian, African, and the Far East food, makes Bahrain a multinational, multilayered gastronomic delight. Shaikha Mariam Hamad Al Khalifa is the wife of the Bahrain Ambassador to Saudi Arabia, HE Shaikh Hmood bin Abdullah Al Khalifa.
Qouzi A popular dish consisting of very slowly cooked lamb, roasted nuts, and raisins served over rice.
SERVINGS
TIME
METHOD
DIFFICULTY
4
2 HOURS
BOIL
MEDIUM
Ingredients 4 pounds lamb meat 2 pounds Basmati rice 1 onion 1carrot 1sprig thyme 1 bay leaf ½ teaspoon garlic, chopped 1 black lemon ½ teaspoon ginger, chopped ½ teaspoon green coriander, chopped, ½ teaspoon yellow cumin powder 1 tablespoon Quozi spice mix 3 tablespoon sunflower oil 2 cups pine nuts 2 cups sultana raisins
10
Preparation Place the meat in boiling water with the black lemon and ½ teaspoon of the following: garlic, ginger, mixed spices, green coriander, yellow cumin powder. Let it simmer for two hours. In another pot, add vegetable oil. When heated, add the remaining onion and spices and sauté the meat. Boil the rice and set aside. After the rice is ready, add the lamb and top it with raisins, nuts and eggs when served.
Tips Soak raisins and nuts in water beforehand. Soak the eggs in saffron threads and rose water after. boiling.
Bahraini Nikhi Kebab A vegetarian snack made from a thick batter of using chickpea flour.
SERVINGS
TIME
4
45 MIN
METHOD
DIFFICULTY
FRIED
MEDIUM
Ingredients 3 bunches Qurath leaves 1 bunch basil leaves ¼ teaspoon baking powder ¾ teaspoon salt ¼ teaspoon red chili powder Pinch of garam masala spice mix ½ cup water 1 small chilli 1 small garlic clove, peeled and crushed 2 carrots 2 tablespoon tomatoes finely chopped 1 egg Vegetable oil for shallow frying
Preparation Sieve the chickpea flour, baking powder, salt, chilli powder and garam masala into medium mixing bowl. Make a well in the center of the chickpea flour and add the eggs and pour in the water whisking all the ingredients together until batter is smooth. Add in the tomato, onion, kurrat, chilli and garlic. Mix all the ingredients together and leave the batter covered to rest in the fridge for about 30 minutes. Pour oil ½ inch deep into the frying pan and heat until the oil becomes hot. Place tablespoons of batter carefully into the hot oil and fry until golden. Flip the kebab over to cook the other side. When cooked, remove the kebab from the oil with the help of a slotted spoon and transfer into a plate covered with some paper kitchen towel to absorb the oil, then serve warm.
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5
Bangladesh
14
Afternoons in Bengal Days in Bangladesh means a filling lunch and some quick snacks.
The country located in southeast Asia is known for its cuisine shaped by the
diverse history and river-line geography of the country. Bangladeshi cuisine has over time been largely influenced by the Mughal cuisine left behind by the Persian rulers.
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Syeada Gul E Arzoo remembers these fond memories of weddings and feasts in her hometown of Dhaka. The wife of the Bangladeshi Ambassador to Saudi Arabia HE Golam Moshi. Syeada is a homemaker and an avid cook who enjoyed helping her mother in the kitchen from a very young age. It was her mother who inspired her to cook. Syeada moved to Saudi Arabia with her husband in 2015.
Chicken Tikiya Kabab A staple at Bengali weddings and festivals, the tikiya kabab is widely enjoyed by Bangladeshis as a snack or an accompaniment to other dishes. They are usually served alongside rice pilaf or biryani and can also be eaten with paratha.
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SERVINGS
TIME
METHOD
DIFFICULTY
4
1 HOUR
FRIED
EASY
Ingredients 1 ⅓ 1 ½ 3 1-2 2 ½ ½ ½ 2 3 5-6 3 5-6 1 1 ½
pound chicken breast cup yellow lentils/chickpeas tablespoon finely chopped ginger tablespoon finely chopped garlic tablespoon finely chopped onion finely chopped green chilli tablespoon lemon juice cup finely chopped fresh coriander leaves cup finely chopped fresh mint leaves cup fried onions eggs stick whole cinnamon sticks whole cardamom pods bay leaves cloves dried red chili teaspoon whole black peppercorns teaspoon sugar Salt to taste Oil for frying
Preparation In a large pot, place the chicken, lentils, ginger, garlic, cinnamon stick, cardamom pods, bay leaf, cloves, dried red chili, peppercorns, salt and cover with twice the volume of water and boil. Boil until almost all the water dries up and the meat and lentils are tender. Remove from heat and let it cool down. Discard bay leaves and cinnamon sticks. Once it’s cool, use a meat grinder and mince mixture of chicken, lentils and the remaining spices. Add the freshly chopped coriander, mint, green chili, fried onion, lemon juice, sugar, salt (if needed) and eggs to the minced mixture and mix well. Using your hand, form the minced mixture into small balls and flatten it down with the palm of your hands. Heat a saucepan with oil and shallow fry the tikiyas. When the outer surface turns a golden color, remove them and place them on a bed of paper towel to soak the oil. Transfer to a dish and serve with a choice of your favorite sauce or chutney.
Tips These tikiyas can be made ahead and frozen for up to 1 month. After step 5, skip the frying process and place in an air-tight container or a food safe ziplock bag and freeze.
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Goja In Bangladesh, people take their tea time very seriously. Every afternoon, families gather in the kitchen and prepare different snacks and pastries to serve alongside tea. The goja is one of many popular snacks at tea time. The sweet, crispy pastry is enjoyed by both adults and children alike.
SERVINGS
TIME
METHOD
DIFFICULTY
5
1 HOUR
FRIED
EASY
Ingredients FOR THE DOUGH
FOR SYRUP
1 cup flour 5-6 stick softened butter 1 cup milk ¼ teaspoon salt
1 cup sugar ½ cloves ½ cup water ¼ cup ghee Oil for frying
Preparation In a large bowl, place flour and butter and mix well. Add half of the milk to the flour mixture and start kneading. Add milk little by little as you knead until you form a nice elastic dough which isn’t too sticky. Form the dough into a large ball, cover it and let it rest for 15 mins. Divide the dough into equal portions and roll out each dough into 1mm thick ovals. Cut the strips vertically on the dough using a knife or a pizza cutter and pinch the two sides of the strips to close. Heat sufficient oil in a pan and deep-fry the gojas until golden brown and crispy. Remove with a slotted spoon and place on absorbent paper to remove excess oil. Prepare the sugar syrup by placing the sugar, water and cloves in a pot and bringing them to a boil. Once the mixture comes to a boil, remove from heat Dip the fried gojas in sugar syrup, coat, and remove quickly. Once the sugar coating is set, brush a little ghee on top.
Tips These Gojas can be stored for a week in an air-tight container at room temperature and can be enjoyed anytime. They are best eaten warm and crispy alongside a cup of milky tea.
18
Brazil
20
Flavors from the Tropics Brazil is a country of immigrants, and the cultural diversity influencing Brazilian cuisine goes much further beyond the stereotypes. It is true that Brazil is a country of coffee lovers and “rodízio”, eat-as-much-as-you-can barbecue restaurants, but the broad range of culinary techniques and eating habits of Brazilians remain relatively unknown internationally. These simple yet very representative appetizer recipes will entice your palate and instigate your curiosity to explore the richness of the Brazilian cuisine.
21
Mariana Paternelli was born in Rio de Janeiro. She practiced law for 10 years before joining her husband, HE Marcelo Della Nina, now Brazil’s Ambassador to Saudi Arabia, in the ever wandering adventure of diplomatic life. She then followed her passion and reinvented herself as a yoga coach. Wherever she may be the irresistible smell of Pão de Queijo will always be wafting from her oven.
Pão de Queijo (Cheese Bread) The recipe is believed to have been developed by the Africans in Brazil in the XVIth century. A signature appetizer of the cuisine of the state of Minas Gerais revisited by chef Milan d’Cruz who uses ingredients easily found in KSA to prepare the perfect match for a cafezinho.
SERVINGS
TIME
METHOD
DIFFICULTY
30
1 HOUR
BAKED
MEDIUM
Ingredients
1 pound tapioca ⅓ pound shredded Kashkaval cheese ⅓ pound shredded Parmesan cheese 3 eggs 2 cups fresh milk ¾ cup corn oil
Preparation
Put half-boiled fresh milk and corn oil in a pan. Mix the tapioca and wait to cool down for about 1 hour. In a bowl, add all the shredded cheese and eggs and mix. Make small balls from this mix and bake directly or put it in the refrigerator. Preheat oven. If frozen, use the oven on 500°C for 20 minutes. If the balls are fresh, bake for 10 minutes.
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Coconut Mousse Coconut, a quintessential ingredient in the tropical Brazilian culinary tradition, makes for a perfect dessert like a mousse, a simple recipe reminiscent of the tastes and beaches of Bahia.
SERVINGS
TIME
METHOD
DIFFICULTY
6
10 MIN
SET
EASY
Ingredients
1 cup fresh milk 1 cup coconut milk 1 can condensed milk 1 cup shredded coconut â…“ ounce clear and unflavored gelatin
Preparation
Mix the 2 kinds of milk on a mixer for 1 minute. Add the condensed milk. Add 1 cup of coconut shredded mix. Add gelatin powder. Mix all items in a blender, except the shredded coconut, for 1 minute. Slightly mix the shredded coconut to blended items. Pour in individual bowls. Let it stay overnight in the fridge. Wait for it to set and serve.
Tips Garnish the coconut mousse pie with shredded coconut and red berries to add texture to the palate and a touch of color.
25
Burkina Faso
26
Great Eats of West Africa Burkina Faso, formerly called the Republic of UpperVolta, literally means “the country of incorruptible people”. It’s a landlocked West African country which covers an area of 274,200 square kilometers. It has an estimated population of about 20 million. The country is divided into 13 regions and this results in a great culinary diversity. The main dishes consist of cereals, meat, fish, and vegetables. The most famous dish is called “Bicycle Chicken”.
27
GAONRE
(Steamed Black Eye Beans) A traditional dish from Burkina Faso, gaonre is one of the most popular food in the country and is usually served at ceremonies and weddings.
Ingredients
7 ¼ ½ ½ 1 1 2 2
ounces black eye beans liters of water teaspoon salt teaspoon baking powder bundle parsley bundle spring onion leaves tablespoon olive oil carrots
SERVINGS
4
Ountana Fatoumata takes pride in being born and raised in Burkina Faso. She is the wife of HE Ountana Mansa, Burkina Faso’s Ambassador to Saudi Arabia. She accompanied her husband to Saudi Arabia and she continues her passion for cooking anywhere she goes.
Preparation Soak the beans for 3 hours. Peel off the skin and clean it well until it becomes white.
TIME
3 HOUR
Put the beans, parsley, spring onion and salt in a blender, add water and blend until it becomes smooth. Transfer the paste in a bowl and add the baking powder, then the oil and use an electric whisk to mix until mixture forms stiff peaks.
(Fresh Ginger Juice)
This drink is very popular in Burkina Faso as well as in other African countries.
Ingredients
Preparation
METHOD
STEAM
Coat a small baking pan with oil. Turn the steamer on and when the water is boiling, fill the baking pan with the mixture, decorate the top part with sliced carrots, put it in the steamer and cook for 15 minutes, cool it and serve.
GNANMANKOUDJI
DIFFICULTY
EASY
2 pounds fresh ginger 1 liter of water ⅓ cup sugar 1 bunch mint leaves 3-4 fresh lemons
Peel, cleanse, and finely chop the ginger. Blend the ginger and mint with water until smooth, then stir in the sugar and freshly squeezed lemon juice Refrigerate for one hour before serving.
29
Cameroon
30
Of Geography and Of Ethnicity Location and ethnicity define the Cameroonian cuisine. Located at the crossroads of the African continent, Cameroon enjoyed the culture and heritage of mixed ethnicities ranging from Bantus, Semi-Bantus, Fulanis and Shua-Arabs. They were also influenced by the German colonization and the French and English annexation. It’s no wonder French bread and British pan loaf are popular in the country. Staple foods in Cameroon include root crops, beans, and vegetables. Shrimps are also popular.
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Hermine Maïrama Tidjani is a mother of three and wife to HE Iya Tidjani, Ambassador of the Republic of Cameroon in Riyadh. At a young age, she found a love and joy for cooking as she wanted to share her enthusiasm for it with others. She developed her passion by preparing meals not only for her kids and husband but also for friends at events. Her approach to food is inspired by the traditional cooking of the many countries she has lived in.
CREVETTES AUX EPINARDS (Shrimp Spinach)
Shrimps are a food staple in Cameroon. The recipe is made from shrimp and spinach sautéed with fresh tomatoes and spices.
SERVINGS
TIME
METHOD
DIFFICULTY
5
40 MIN
FRIED
EASY
Ingredients
½ 1 2 2 4 1 6-8 1
pound frozen spinach or fresh boiled pound shrimp cleaned big onion big ripe tomatoes garlic cloves tablespoon chopped ginger tablespoon olive oil tablespoon fresh chopped chili (optional) Salt
Preparation
Mince the onion, chop the garlic, chop the ginger, cut the tomatoes into cubes. Sauté them in oil for about 10 minutes. Add salt and chili (optional). Continue to sauté for 5 minutes over medium heat. Add shrimps and continue cooking for 5 minutes. Add the spinach, mix well, and sauté for 10 minutes.
Tips 32
You can enjoy it with fried or boiled plantains also.
PLANTAINS FRITS (Fried Plantains)
The recipe is made from fried plantain flavored with fried onions. This is a favorite snack in the country.
SERVINGS
TIME
METHOD
DIFFICULTY
5
40 MIN
FRIED
EASY
Ingredients
2 pounds ripe (yellow) plantains 1 small onion Frying oil
Preparation
Peel the plantains and cut into medium slices. Heat the oil and add in half the onion. Fry half of the plantains one by one until golden on both sides. Remove the burnt onions and make another batch with the remaining plantain and onions. Serve hot.
Tips For boiled plantains, peel the plantains, scratch the first layer, cut in half, boil for 18-20 minutes, strain and serve.
35
EUROPEAN UNION
36
Unity in Cuisines The European cuisine is all about family traditions and ancient “earth” tastes. Recipes are handed down from mother to daughters. Fresh produce from local farms are a must with the local extra-virgin olive oil and wild herbs that give each dish a unique Mediterranean flavour.
Enjoying and committed both to an international life with her husband and her dentistry profession, Dr. Manù Cervone d’Urso Lucarelli enjoys cooking for her two lovely children and husband HE Michele Cervone d’Urso, European Union Ambassador to the Kingdom of Saudi Arabia. She uses mainly ingredients from her garden in cooking. She likes exploring the local area for fresh produce and making new friends in the process.
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ARROSTO BELLAVISTA (Roast Veal ‘’Bellavista’’) It’s a typical meal main course throughout Europe; you can change the vegetables based on the local products available in each country. It’s nice to serve for a special dinner.
SERVINGS
TIME
METHOD
DIFFICULTY
4
1 HOUR
FRIED
EASY
Ingredients 1 spring onion 2 carrots 1 big celery stick 1-1/5 pounds veal blade roast ½ liters of water 3 tablespoon extra virgin olive oil 1 pinch of salt
Preparation Chop all the vegetables and keep aside. Place the veal in a casserole and fry gently in oil for a few minutes so it turns brown on all sides. Add some water and when it evaporates, cover the meat with all the chopped vegetables and the rest of the water and a sprinkle of salt. Cook very slowly for about 1 hour, covered by a lid. When ready, remove the meat from the casserole and put the vegetables in a blender to make a sauce. Slice the veal in fine slices and cover with the sauce.
Tips You can prepare it in advance but make sure to heat the sauce very well before serving. You can use ½ liter of chicken or beef stock instead of water.
38
BACI DI ZIA MARIA (Almond Kisses) A very easy recipe of cocoa flavored almond sweets flavoured. Typical from the traditional Mediterranean cuisine in the south of Europe.
SERVINGS
TIME
METHOD
DIFFICULTY
50 PIECES
15 MIN
MIX
EASY
Ingredients 1 cup peeled almonds 1 cup sugar + for decoration 3 tablespoons cocoa powder 2 tablespoons of water
Preparation Place all together in a mixer the sugar, almonds and cocoa all together in a mixer. Add the water. Work the dough and prepare small sized balls Roll the balls in an upside down cone shape. Roll in sugar before serving.
Tips You can change the shape and you can add other flavors.
41
Finland
44
Epicurean Eats Finland is a beautiful country that gets its charms from its wilderness, summer days, snowfall, and culinary delights. During summer and early autumn, the country burst into life and the forests are covered in nutrient-rich arctic superfoods. The season is bountiful and berries and mushrooms grow to fill one’s basket of good food.
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Minna Luoma loves her home country, especially for its nature. But while in Saudi with her husband HE Antti Rytövuori, Finland’s Ambassador to Saudi Arabia, she enjoys the sounds of birdsong in the mornings and the eternal Saudi sunshine. She is a graphic designer and she’s very enthusiastic about culture and new experiences.
MUSTIKKAPIIRAKKA (Traditional Finnish Bilberry Pie) Berry pies and tarts are an essential part of Finnish summer. This easy-to-bake delicious summer dessert can also be made with frozen or dried blueberries.
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SERVINGS
TIME
METHOD
DIFFICULTY
8
45 MIN
BAKED
EASY
Ingredients
Crust ⅔ cups butter ⅔ cups caster sugar 1 egg ½ cups all-purpose flour 1 teaspoon vanilla sugar 1 teaspoon baking powder Filling 2 cups bilberries or blueberries, fresh or frozen 2 tablespoon potato flour or corn flour 1 cup quark, sour cream or labnah 0.2 cups sugar 1 teaspoon vanilla sugar 1 egg 1 small lemon or lime zest (optional) Crumble ⅓ stick butter 0.2 cups sugar 0.4 cups flour
Preparation
Mix the softened butter and sugar. Add the egg and mix until combined. Stir the dry ingredients together, add to the mixture and mix until combined. Let the dough set in the fridge for about 20 minutes. Press the dough onto the bottom and the sides of the pie pan (30 cm size pie form). Mix the frozen blueberries with potato or corn flour, and spread over the crust. Mix the quark/labnah, egg, sugars and grated lemon zest together, and pour evenly over the berries. Stir the crumble ingredients together until the texture is even crumb texture and then cover the pie with the crumble mixture. Bake in preheated oven (200°C) on the lowest level of the oven for about 30-35 minutes or until golden brown. Allow to rest for a few minutes before serving. Serve with vanilla ice cream, whipped cream or vanilla sauce.
Tips When using frozen blueberries (instead of bilberries) reduce the amount of sugar and add some grated lemon or lime to give the tart more flavor.
47
KORVAPUUSTI
Preparation
(Finnish Cinnamon Rolls) It tastes divine and goes great with coffee, tea or a glass of cold milk. To experience the best that Finland has to offer, you really have to try a korvapuusti, Finland’s version of “slapped ears”: cardamom buns filled with sugar and cinnamon.
Ingredients SERVINGS
20-30 ROLLS
TIME
2.5 HOURS
Warm up the milk so that it’s luke warm. When using fresh yeast the temperature should be 98.6°F, for dry yeast 108°F-110°F. In a large mixing bowl, combine the lukewarm milk and fresh crumbled yeast. If using instant active dry yeast, combine yeast with some flour and add to the warm milk. Stir with a spoon until the yeast is dissolved. Add sugar, salt, cardamom, and egg and mix well with hand whisk. Next start adding the flour by whisking in milk to make the dough airy. Knead well.
2 cups + 2 tablespoon milk 2.5 tablespoon dry yeast 1 egg ¾ cup + 2 tablespoon granulated sugar 1 ½ teaspoon fine sea salt 1-2 tablespoon ground cardamom 5-6 cups white wheat flour (all-purpose) 1/3 cup soft butter Filling 1/3 cup soft butter 6 tablespoon granulated sugar 2 tablespoon cinnamon Finishing 1 egg
METHOD
Start by taking butter to soften in room temperature for about an hour before you start to make the dough.
Decoration Pearl sugar, to sprinkle
BAKED
Add butter and knead until well combined. Add just enough flour so the dough comes clean off the sides of the bowl and doesn’t stick to your hand. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 45 minutes to 1 hour, or until double in size. To shape and bake the rolls: As the dough is rising, take the butter to be used for the filling from the fridge and let it soften at room temperature. Lightly flour a clean work surface with all-purpose wheat flour. Pour the dough to the table, knead it thoroughly to remove all the air bubbles and split it in two parts. Using a rolling pin, roll out the first portion of dough into a large, about 60-by-40-centimeter / 23-by-16-inch rectangle. Spread the softened butter with a knife on the dough sheet. Sprinkle cinnamon and sugar on top of the butter layer. Beginning with the long side, roll the dough into a tight tube shape, seam side down. Cut the roll into to a triangle-shaped pieces. Place the pieces on the table the narrower side facing up. Use your thumb to press the top of the pieces all the way to the bottom so that the “ears” of the roll pop out.
DIFFICULTY
HARD
Lift the ready buns on the baking tray on a baking sheet, spacing them about 5 cm / 2” apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they’re double in size. Repeat with the second batch. Preheat the oven to 225°C (435°F).
Tips The cinnamon rolls are best eaten while still slightly warm or on the same day. However, you can freeze them once baked and warm them up when ready to serve. For the best results, make sure that all your ingredients are at room temperature. You can leave the egg out and, furthermore, substitute the milk with water and butter with oil.
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When the oven is ready and the korvapuustis have risen, finish them by applying egg with a baking brush. Decorate the cinnamon rolls with pearl sugar or fine sugar if you wish. Bake in 225ºC for 10-15 minutes or until golden to darkish brown in color. When the rolls are done, the bottoms will most probably be dark brown in color; this is totally normal and typical for Nordic cardamom-spiced sweetbread. Repeat with the other sheets of rolls. Let the baked rolls cool down on a rack under a cloth.
Gambia
The Food of the Smiling Coast 50
Gambia is a small country but what it lacks in size, it makes up with its magnificent coastlines. Because it has the sea, Gambia is known for its seafood, particularly its fish. Rounding up their dishes are rice, peanuts, tomato, lemon, cabbage, cassava and more. The River Gambia also produces oysters that are harvested by women. It’s a fresh food feast in the “Smiling Coast”.
Zahra Sallah is a foodie with a great palette for fusion cuisine. Being the wife of the Gambian Ambassador to Saudi Arabia, HE Omar Gibril Sallah, Zahra has tasted various food from different countries. She is a mother, an initiator, a challenge seeker, and an entrepreneur.
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BENACHIN WOLOF (One Pot) Rice cooked in one pot with lots of vegetables. This dish can be vegetarian or made with chicken, meat or fish. It is similar to Cajun Jambalay or Saudi kabsah. It is also a celebration dish hugely popular in events like weddings and naming ceremonies.The flavor and style of delivery may vary from region to region.
SERVINGS
TIME
METHOD
DIFFICULTY
4-6
30 MIN
FRIED
EASY
Ingredients
2 1 1 6 2 1 1 2 4-6 1 2 4 3
ounces fresh fish pound fresh prawns cup oil cups water medium fresh tomatoes large onion small cabbage medium carrots okra pieces medium aubergine medium courgette cups fragrant rice ounces tomato paste
Optional • 2 pieces dried salted fish • ½ ounces dried crayfish Condiments 3 bay leaves 1 pinch black pepper Salt to taste 1 clove garlic 2 ounces parsley 2 ounces cilantro 1 celery stick
Preparation
Prep by cleaning fish and vegetables. Wash rice and drain each. Blend condiments and stuff fish. Heat the cup of oil and gently fry the fish. Remove fish. Sauté onions, tomato paste, whole tomatoes and some condiments also salted fish or dry crayfish. Caramelise gently until soft. Add water simmer, add veggies and fish allow to cook until tender. Remove vegetables and fish add rice simmer until cooked to fluff. Serve nicely, arrange on a platter rice at bottom, fish and veggies neatly on top.
Tips Benachin can be cooked without tomatoes. Great with salads and as a side.
Ghana
54
Culinary Grace Ghana occupies over 200,000 square kilometers of land and about 11,000 square kilometers of water. It’s divided into 16 regions and the population is around 30 million. Ghana is graced by two rainy seasons which makes an abundance of produce possible. Tomatoes are the main ingredients in Ghanaian food and most of their dishes revolve around a starchy staple food like cassava or plantain.
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CHICKEN OKRA SOUP Okra soups are the most popular soups in west Africa, especially Ghana, and can be served with numerous Ghanaian meals, including T.Z, Banku and Akple. The soup is normally slimy or slippery.
Ingredients 3 cups sliced okra 1 cup water 1 cup palm oil 2 ounces seasoned chicken 1 teaspoon dried red pepper 2 onion bulbs 1 garlic clove Salt to taste
Hajia Ramatu Damba is the financial director of Global Almas Company Ltd. She is a Master’s degree holder, a philantrophist, and a politician. Her love for cooking made her travel to countries like Malaysia, India, Singspore, and the netherlands among others. She’s tried so many dishes from all these countries but she doesn’t only take from them, she also gives something in return. That’s why she always share her unique recipe for her traditional Ghanaian dish. She came to Saudi Arabia in 2017 with her husband, HE Sheikh Tahir Bimbali Damba, Ambassador of Ghana to Saudi Arabia.
Preparation Get a sauce pan and cut your rinsed chicken into pieces in it.
BANKU
Season your chicken with ginger, garlic and seasoned salt. Boil seasoned chicken for 10 -15min at high temperature and now lower the heat and boil for another 15min and now turn off your fire
SERVINGS
4
Wash your okra (manna) then cut the head and tail off and cut into smaller parts. You can remove the seeds or leave them as they are. Cut the onions and add it to the chopped okra mixed together
Ingredients 20 MIN
2.5 cup fermented corn dough 1 cup cassava dough 1.5 teaspoon salt 3 cups water 1 teaspoon salt
Preparation METHOD
SIMMER
Add a cup of water to the mixture and let it continue to boil at medium heat for another 5 minutes, then add your seasoned chicken to it. Add the chopped okra and the onions to the mixture and let it simmer for 15 minutes.
It’s a dish that is prepared with corn dough mixed up with cassava dough, normally being eaten with pepper and fish or it goes with okra soup/stew.
TIME
You will need a cup of palm oil, a teaspoon of red dried pepper or more depending on the quantity you prefer, now strain the liquid from the chicken pot and add it to the palm oil. You can decide to add a tin of tomato paste to make it thick or just leave it the way it is. Boil at medium heat for 5 minutes.
(Stirred Fermented Corn Dough)
Get a clean cooking pot with a good handle and mix the dough with 3 cups of water into a smooth paste. Heat the mixture on a gas stove until it boils at high temperature. Start stirring with a wooden spoon. Stir constantly to avoid lumps for about 5-10 minutes until it solidifies.
DIFFICULTY
EASY
57
Jordan
58
Cultural Crossroad
The Kingdom of Jordan’s historical sites tell the story of great empires and tribes. With its location and culture, Jordan’s culinary feats are also mighty and proud. It is a delicious immersion of Bedouin flavors and Leventine tastes. Jordan’s food will put you in a crossroads: to eat or to eat some more? What direction will you choose?
59
For Muna Rifai, wife of HE Ali Hassan Al-Kayed, Jordan’s ambassador to Saudi Arabia, the answer is to eat good food. Being a mother to one girl and two boys, she’s always on the lookout for healthy food. Good thing, Jordanian dishes are rich in nutrition and flavors.
MANSAF Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is the national dish of Jordan.
SERVINGS
TIME
METHOD
DIFFICULTY
10
1-2 HOURS
BOIL
HARD
Ingredients
1 cup yogurt 2 cups lamb meat ½ tablespoon cardamom powder ½ tablespoon pepper 1 teaspoon salt 1 pinch saffron 4-6 cups rice ⅔ cup butter
Preparation
Heat 2 tablespoon of butter in the big pot over medium to high heat. Place the lamb with chopped onions and cook for about 5 to 10 min until brown. Add the cardamom, salt, pepper, and cinnamon to the water let it simmer for half an hour. While the lamb is cooking skin the yogurt until cooked and boil well. Cook the rice after it’s soaked for 2 min in warm water add saffron. Add the yogurt over the shrew of lamb boil for a while.
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To serve, arrange the rice over the bread then spoon the meat with a bit of yogurt on top of the rice. Sprinkle it with nuts. Pour the yogurt in a big plate separately. For eating, put the rice and meat on a plate and add the yogurt top with the nuts on top.
KANAFEH Kanafeh is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts.
SERVINGS
TIME
METHOD
DIFFICULTY
10
1 HOUR
BAKED
EASY
Ingredients
1 ⅓ cup shredded noodles pastry ⅔ cup ghee or melted butter 2 ½ cup mozzarella cheese 1 cup sugar 1 cup pistachio, to decorate Rose water to taste
Preparation
Mix the ghee butter with shredded pastry by hand to make sure it is well distributed. Slice the cheese or grate it. Heat the butter then spread it with pastry on top of the cheese in a large pan. Add a layer of cheese and butter, cover it with shredded noodles pastry. Bake it in the oven until the cheese melts and the crust of the pastry becomes brown. Add sugar syrup on top. Top with pistachios for decoration. Slice into squares and enjoy eating.
63
Korea
64
Four Seasons of Food The four distinct seasons of Korea account for the great variety and abundance of natural, fresh ingredients used in their food. It is rich in marine products and also in land produce like mushrooms and wild vegetables. Korean food is known to be healthy and well-balanced. It has lots of fermented food like kimchi, soybean paste, soy sauce, and the very popular Korean chili paste. These sauces and condiments give Korean meat and seafood varied flavors from sweet, spicy, salty and savory.
65
Bibimbap
(Rice with Vegetables and Beef) Bibimbap is a dish of rice mixed with various vegetables, beef and Korean red chili paste. Bibimbap is very easy to prepare. All you need is a few seasoned or any favorite vegetables.
Ingredients
Preparation
7 pounds or 4 bowls cooked rice 4.2 ounces beef 10.5 ounces cucumber 7 ounces carrots 5.3 ounces shiitake mushroom 2 eggs 1 teaspoon salt 2 tablespoon vegetable oil 4 teaspoon sesame oil 2 tablespoon red chili paste
Julienne the cucumbers (5cm x 0.3cm), sprinkle salt and set aside for 5 -10 minutes, and then dry water out with kitchen towel. Also, julienne the carrots.
Marinade Sauce for Beef 1 tablespoon soy sauce 1/2 tablespoon sugar 2 teaspoon chopped garlic 2 teaspoon sesame seed 1/8 teaspoon black pepper 1 teaspoon sesame oil Korean Chili Paste Sauce 2 tablespoon Korean red chili paste 1 teaspoon chopped onion 1 teaspoon chopped garlic 1 teaspoon sugar 1 teaspoon sesame oil 1 tablespoon water
Remove the stems of shiitake mushrooms and julienne them. Cut the beef into julienne strips. To make the marinade sauce, combine all the ingredients for the marinade for the beef in a small bowl and marinate for 2030 minutes.
Chisoo Jo, wife of the Korean Ambassador to Saudi Arabia HE Byung Wook JO, loves to cook and serve guests with traditional Korean dishes. While posted overseas with her husband, she loves delighting her guests with the unique tastes of her home country’s culinary gems.
In a frying pan, lightly brush with a little oil. Pan-fry the yolks and whites separately, and cut into julienne strips.
SERVINGS
METHOD
4
PAN FRIED
TIME
DIFFICULTY
1 HOUR
MEDIUM
In a frying pan over medium heat, stir-fry cucumber, carrots and mushrooms separately. To make the Korean chili paste sauce, put Korean red chili paste, onion, garlic and sesame oil in a pan. Stir-fry on medium heat for 2 minutes. Add sugar and water and then stir-fry for 5 minutes Place cooked rice in the deep bowl and arrange the pan-fried yolks and whites, cucumber, carrots, mushrooms and beef side by side on top of the cooked rice. Serve the Korean chili paste sauce and sesame oil.
Tips Adjust amount of Korean chili paste as desired. Too much may be too spicy. Any seasoned vegetables can be used.
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BULGOGI (Grilled Beef) Bulgogi is a traditional Korean dish of thinly sliced beef, which is pre-marinated with various seasonings and grilled over high heat. Bulgogi means meat grilled on fire.
SERVINGS
TIME
METHOD
DIFFICULTY
4
55 MIN
GRILLED
EASY
Ingredients
10 ounces beef (tenderloin or sirloin) 1 onion 3 stalks green onion Marinade Sauce for Beef 2 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon sugar ½ tablespoon honey 1 tablespoon chopped garlic ½ ttablespoon sesame seed 1/5 teaspoon black pepper ⅓ cup pureed pear or apple
Preparation
Thoroughly rinse beef under running water and dry excess water and then remove any fat and cut into thin slices. Cut green onion 4 cm long; and peel, wash and cut onion into long thin slices. In a bowl, put all ingredients for marinade sauce and mix. Add the beef in the marinade sauce and mix well. And then marinate 30 minutes. Preheat frying pan and grill beef over high heat.
Tips Mushrooms may be added and leeks can be used instead of onion. To make beef tendered, pureed fruits such as pears or apples or kiwis may be added to marinade sauce. Meat may be grilled over an open fire.
Lebanon
72
Melting Pot Lebanon is located in the Mediterranean east coast and is at the meeting point of three continents: Europe, Asia, and Africa. Lebanon has been the crossroad of many civilizations; the traces of which can still be seen today in its magnificent ruins and great cultures.
Mirna Kabbara is the wife of HE Fawzi Kabbara, Lebanon’s Ambassador to Saudi Arabia. They have three daughters. She enjoys preparing Lebanese meza and healthy homemade dishes.
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TABOULEH The most famous Lebanese salad made of parsley, tomato, mint, onion and burgol.
Ingredients
3 bunches fresh parsley 6 red tomatoes, minced 1 bunch mint 1 white medium onion, minced ¼ cup burgol ground wheat 1 red chili pepper (optional) Sauce ¼ cup olive oil ⅔ cup lemon juice Ground black pepper Salt
Preparation
Clean and finely chop the parsley, tomatoes and onion. Put all the ingredients together in a bowl. Add the olive oil first, mix and then add lemon, salt and pepper.
KIBBEH BISSAYNIYEH (Baked Kibbe)
Kibbeh is the most famous Lebanese dish, made of meat, burgol and spices.
SERVINGS
TIME
METHOD
DIFFICULTY
5
1:15 MIN
BAKED
MEDIUM
Ingredients
4 cups burgol wheat fine ground 1 pound ground sirloin 1 pound ground lamb 1 large yellow onion 1 tablespoon salt ½ tablespoon ground black pepper ¼ tablespoon ground cinnamon Filling ingredients 2 tablespoon butter ½ pound ground sirloin ½ pound ground lamb 1 medium yellow onion ¼ cup pine nuts 1 tablespoon all-purpose Lebanese spices
Preparation
Pre-heat oven to 400 degrees. Prepare the meat mixture for the base of the kibbeh as follows: Blend the onion and spices in a food processor. Add the lamb and the sirloin to the food processor and mix thoroughly. In a large bowl, mix the rinsed burgol and the meat preferably with your hands. If the mixture is too sticky to work with, dip your hand in a bowl of ice water. To make the filling: Melt the butter in a large deep skillet over medium to high heat Add the sirloin and lamb along with the spice and sauté until the meat is cooked through. To form the baked kibbeh: Spread half of the base meat mixture on the bottom of the baking dish. Spread the filling on top of the base layer. Finally spread the remaining base meat mixture on top, pressing down with wet hands to create a smooth top. Slice the kibbeh diagonally to form small diamonds, then cover with additional melted butter over the top. Bake until the meat is fully cooked, which may take about 40 to 45 minutes.
Morocco
76
The Gateway to Rich Flavors Known as the gateway to Africa, Morocco has sealed its place in the list of best countries to visit for those looking for diverse activities, landscapes, and food. As a romanticized country with a mixed population and rich cultures, Morocco is also known for its gastronomy which is influenced by Berber, Arabic, Andalusian, and Mediterranean cuisines, with sometimes European and SubSaharan touches. After all, nothing beats a Moroccan tagine, green tea, or sweets.
As the wife of HE Mustapha Mansouri, the Ambassador of the Kingdom of Morocco in Saudi Arabia, Bouthaina Khamlichi enjoys cooking for her husband, kids and family. She serves them with nutritious food that doesn’t scrimp on flavor.
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JAWHARA A sweet Moroccan delicacy.
Ingredients
Preparation
2 pounds flour 1 liter milk ½ cup sugar ½ cup almonds ⅓ cup rose water
Mix the flour with rose water to make a dough, then add in the rest of the ingredients and knead. Rest in a copper dish for 30 minutes, then fry in oil.
COUSCOUS A traditional Moroccan meal.
SERVINGS
TIME
METHOD
DIFFICULTY
6
1 HOUR
BOIL
MEDIUM
Ingredients 2 pounds couscous 2 pounds lamb 2 pounds chickpeas 2 pounds carrots 2 pounds pumpkin 2 pounds onions 2 pounds tomato 1 bunch coriander 2 pounds green cabbage
Preparation
Put the meat with onions and spices in the pan for ten minutes. Add the chickpeas and tomatoes and return it over the fire for 30 minutes, then add the rest of the vegetables. Add couscous in the last 15 minutes.
Tips Cook vegetables that need longer time to cook first.
Nigeria
80
From North to South
Nigeria is the African nation with the biggest number of population. It dominates the region with its culture and people and of course, with their cuisine. Nigerian cuisine consists of dishes from the hundreds of ethnic groups that comprise the country. Like other west African cuisines, it uses spices and herbs with palm oil or vegetable oil to create deeply flavored sauces and soups. Nigerian feasts are colorful and lavish while aromatic market and roadside snacks that are grilled or fried are in abundance.
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Rukkaya Isa Dodo is the wife of the Nigerian Ambassador to KSA, HE Justice Isa Muhammad Dodo. She’s from the Northern part of Nigeria. She loves cooking and trying new recipes. She gets inspiration from the various dishes from the northern to the southern areas of Nigeria.
Pankasu with Taushe Soup This Nigerian treat is soft and crispy eaten with red vegetable soup.
SERVINGS
TIME
METHOD
DIFFICULTY
6
1:15 MIN
MIXED
MEDIUM
Ingredients 1 2 2 5 2 1 1 1-2 1 1 ½ 1-½ ½
chicken pieces garlic, chopped large onions, sliced bell peppers tomatoes small pumpkin bunch spinach habenero (optional) laddle cooking oil Seasoning and salt to taste pound wheat flour pound plain flour teaspoon yeast teaspoon baking powder Frying oil
Tips In making the sticky thick paste make you don’t put too much water try to adjust the measurement.
Preparation Sieve and put all these dry ingredients in a bowl: wheat and plain flour, yeast, baking powder and a pinch of salt to taste. Add water and mix well to make a thick and sticky paste. Keep it aside to rise for 1 hour. Boil chicken and put the stock aside. In a pot put oil, onion and boiled chicken and fry. Remove the fried chicken and add the remaining onion and garlic and sauté in the oil. Add the blended (bell peppers, tomatoes, onions, and pumpkin) bring to boil for 30 min, then add the chicken stock, fried chicken, seasoning and salt to taste, cover for 5 minutes then add the spinach and simmer for 2 minutes. It’s ready. In a pan put oil and little onion until golden brown. Bring the sticky thick paste, take a small portion of it in your hand and use your two hands to spread it and fry it in oil until golden brown. Serve hot and enjoy.
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MOI-MOI/ALALE (Bean Cake) This recipe is a must have in the southern part of Nigeria. It is soft and tasty and also full of protein.
SERVINGS
TIME
METHOD
DIFFICULTY
4
45 MIN
STEAM
EASY
Ingredients 2 medium cups black eyed beans (soak and wash to remove all the skin) 2 bell peppers 2 habaneras 1 onion 2 pieces garlic 1 teaspoon Cray fish powder (optional) 4 eggs, boiled Spices, seasoning and salt to taste Oil
Preparation Soak the black eyed beans in water for 15 minutes. Wash and remove the skin. Put the beans in a blender with the red bell peppers, onion, garlic, habanera, add a little water and blend into a paste until smooth. Pour in a bowl, add a little oil, cray fish powder, salt, spices and seasoning to taste. Spray the baking tins with oil and pour the mixture into the tins and add the boiled eggs. Bring water to boil (steamer) put the tins inside and cover well to steam it. Steam for 30 minutes and its ready.
Tips Make sure not to put too much water when blending and also cover the when tins when steaming to avoid water or steam going in
Poland
86
Food Worth Polishing Off Picture-perfect Poland has a lot to offer. From energetic, bustling cities to gorgeous rivers and lakes, to friendly, welcoming people and of course, to its eclectic cuisine. Polish cuisine shares many attributes with neighbors Czech and Slovak culinary traditions. It has also been influenced by Central European cuisines. Polish food is rich in meat making their food hearty and heavy.
87
Paula Bury hails from Wrocław and is the wife of HE Jan Stanisław Bury, Poland’s Ambassador to Saudi Arabia. In Polish cuisine, she prefers fresh fruit and vegetables with a grain addition. It is rather cold for six months a year in Poland, so more dishes are cooked, but in the summer the richness of fresh vegetables and fruits brings a festival of fantastic recipes full of vitamins and minerals from Polish fields and orchards.
POTATO PANCAKES A dish that emerged in Poland in the 19th century.
Ingredients
SERVINGS
12
TIME
1 ¼ pounds potatoes 1 small egg 4 tablespoon of flour 1 large onion Salt Pepper Oil for frying
ROASTED APPLES This dish can be served with turkey or separately as a dessert and is made of the most popular Polish fruit.
Preparation
20 MIN
METHOD
FRIED
Peel the potatoes and onion, then grate them.
SERVINGS
TIME
METHOD
DIFFICULTY
Add egg, flour, salt and pepper then mix.
5-6
35 MIN
ROASTED
EASY
Heat the oil in a frying pan and pour the batter to form small pancakes.
Ingredients
Fry until golden or brown.
DIFFICULTY
EASY
5-6 medium apples 3-4 tablespoon honey 1 tablespoon rosemary Juice from half a lemon Salt
Preparation Wash and peel the apples. Cut them into quarters and core. Sprinkle them with lemon juice. In another bowl mix honey and rosemary, then brush the apples with the mix. Place the apples in a heatproof dish. Roast for 15 to 25 minutes at 350°F.
Tips Serve with sour cream or yellow cheese and parsley.
89
Switzerland
90
The Alps of Swiss Cuisine Switzerland is known for its beautiful landscapes from snow-covered mountains to blue lakes to green valleys and these reflects in their traditional cuisine: crystal clear flavors, fresh ingredients, and heavenly tastes. Swiss cuisine represents its four regions: the German-speaking part of the country, French-speaking Romandie, Italian-speaking Ticino and Romanschspeaking Grisons. The Swiss love good food and enjoy meals with families and friends.
91
That’s why Brigitte Schaller-Schoepf loves to cook for friends and with friends. A native from the Valais (mountain part of Switzerland), the wife of Swiss Ambassador to Saudi Arabia HE André Schaller, is a certified professional life coach. She followed and worked with her husband for 30 years around the world and she is now residing in KSA for 6 months, of course, still cooking for her friends when time permits.
MOUSSE AU TOBLERONE NOIR (Dark Toblerone Mousse)
No Swiss recipe is complete without chocolate. Toblerone represents one of our famous mountains, the Matterhorn in Zermatt (Valais) and there is even a hidden bear (from Bern) in the logo!
SERVINGS
TIME
METHOD
DIFFICULTY
6-8
35 MIN
CHILLED
HARD
Ingredients
Preparation
5.3 ounces dark Toblerone chocolate 2 egg yolk 2 eggs white, stiff beaten ¾ cup + 1 teaspoon whipping cream, whipped stiff
Break the Toblerone into a bowl. Boil water and pour over chocolate pieces, leave for approximately 2 minutes. Carefully pour off water, leaving approximately 1 tablespoon, beat chocolate smooth. Mix well 2 fresh egg yolk with the melted chocolate.
Tips Have all the ingredients ready before you start melting the chocolate You can use the same recipe with White Toblerone You can use any 75% dark chocolate
Note Do not keep leftovers from desserts made with raw egg
Fold gently the stiff whipped cream into the mixture with a spatula. Carefully do the same and add the egg white beaten. Cover and chill for approximately 3 hours. To serve, spoon onto plates using 2 tablespoons.
MUND SAFFRON RISOTTO (Risotto Au Safran De Mund) Swiss Saffron: Mund is a very small village in Canton Valais. Mund’s saffron quality is one among the best in the world. Up to 36,000 blossoms are needed for a kilo of saffron. It is called the “Red Gold”.
SERVINGS
TIME
METHOD
DIFFICULTY
8
45 MIN
BOILED
EASY
Ingredients
1 1 2 2 4 1-2 1-2 4½ ¼ 15
tablespoon butter onion, finely chopped garlic cloves, pressed cups risotto rice (e.g. San Andrea) tomatoes, peeled, diced and seeded teaspoon thyme leaves teaspoon saffron threads cups meat stock, hot cup bacon ounces veal, in small pieces Salt, pepper and thyme
Preparation
Heat the butter in a pan and add chopped onion and the press garlic cloves: sweat slowly. Add 2 cups of risotto and cook gently, stirring all the time until is translucent (about 2 minutes). Add and mix the diced tomatoes, the thymes leave and the saffron. Stir in gradually the hot meat stock. The rice should be just covered by the liquid. It will take about 25 minutes until the stock is finished and the rice is creamy and al dente. In a frying pan, fry 50 gr of bacon until crispy and remove it from the pan. In the same pan, fry 400 gr of diced veal for 3 minutes. Season with salt, pepper and some thyme leaves. Add 5 and 6 to the risotto and serve immediately.
Tips You can use any kind of saffron. Replace the fresh onion and garlic by powder onion and garlic. Replace the hot meat stock with any vegetable stock. Replace the bacon by any kind of turkey bacon.
Turkey
96
A DeepRooted Past and a Fresh Present Turkey is well-known for its diverse and flavorful dishes which stem from its deep-rooted past, use of fresh, healthy ingredients, and an openness to innovation. It inherits the many elements of the palace kitchens of Ottoman and Seljuk empires, and other countries.
Sermin Kok, wife of the Turkish Ambassador in Riyadh, HE ErdoÄ&#x;an KĂśk, worked as a computer programmer after graduating from university. After marriage, she followed her husband to his postings abroad. She became involved in many activities to promote Turkish culture. She has always been interested in Turkish and international cuisines and she enjoys exploring the different presentations and flavors of dishes.
97
HÜNKAR BEGENDI (Sultan’s Delight) Hünkar Beğendi is lamb meat served on a bed of eggplant puree. Its history dates back several centuries and it has many versions. According to the most famous one, it was first served at the Beylerbeyi Palace in İstanbul, when Empress Eugenie, Spouse of Napoleon III, visited the Ottoman Empire in the 19th century. The Sultan and Empress so enjoyed the dish and it was called as “Sultan’s Delight.
Ingredients SERVINGS
4
TIME
2 HOURS
For the stew 1 pound lamb meat, diced (preferably from leg) 2 onion, finely chopped 4 cloves garlic, chopped 2 green chilies or bell pepper, finely chopped 3 tomatoes, petite diced 1 tablespoon tomato paste 2-3 tablespoon olive oil ½ cup parsley, finely chopped 1-1 ½ cup hot water Salt and pepper For the eggplant puree
METHOD
MIXED
4 medium size eggplant ¼ cup white flour ¼ cup butter ½ cup grated Turkish hard mature 1-1 ½ cheese or kashkaval cheese 1 cup milk Juice of 1 lemon Salt and pepper
Preparation
Heat olive oil in a pot and sautee the onions and garlic for a couple of minutes. Then add the meat. When browned on all sides, add green pepper. Stir for a couple of minutes. Add tomato paste and stir for another couple of minutes. Add tomatoes and cook for 5 minutes. At this point, add the hot water and let simmer until meat is tender, approximately 40 minutes. Add more water if need be. Meanwhile, wash and prick the eggplants with a fork on at least two sides. Place eggplants on gas burner or under broiler turning them frequently until eggplant is collapsed and skin is charred. You can also bake them until flesh is soft, but charred tastes better. Let cool and then peel eggplants and discard stems. Mash eggplant with the back of a fork in a bowl and mix with lemon juice. Heat butter in a pot. Add flour and stir constantly on low heat. Warm the milk and add slowly. Whisk to make the mixture smooth. Simmer for 4-5 minutes. Add eggplant puree and mix well. Add salt and black pepper, and cheese. Mix well. Simmer for another 2-3 minutes.
DIFFICULTY
HARD
98
Make a bed on a plate with eggplant puree and place meat on top of veggplant puree. Sprinkle with chopped parsley.
PUF BÖREK (Puff Pies) Puf börek is a delicious recipe for fried pastry filled with white (feta) cheese and parsley. It is one of the indispensable flavours of breakfasts and afternoon teas. It is best served with traditional Turkish tea.
SERVINGS
TIME
METHOD
DIFFICULTY
4
2 HOURS
FRIED
EASY
Ingredients
1.5 cup flour 1 egg ½ cup water ½ teaspoon baking powder ½ teaspoon salt For Filling 1 cup white cheese (feta cheese) ¼ bunch of parsley To fry 2 cups of sunflower oil
Preparation
Take the flour into a large mixing bowl. Open the middle part with your fingertips and break the egg inside. Add sifted baking soda and salt to the edge of the flour. Add little water and knead until all the ingredients are collected. Neither too hard nor too soft should get a dough. If necessary, add the flour and knead the dough for 8-10 minutes. Cover the dough with a damp kitchen cloth and let stand at room temperature for 20 minutes. For filling, grate the white cheese with the thin portion of the grater. Mix the parsley leaves with fine grated cheese. Cut the rolled dough into small pieces and roll on the kitchen counter. Slightly open as much as possible with the help of the rolling pin or roller on the lightly floured worktop. Place a spoon of filling in middle of dough you cut. Close dough with the dough roulette or cutlery over the edges. Heat the sunflower oil in a deep saucepan. Fry puf börek. Serve them warm.
United Kingdom
104
Old and Modern Appeals Made up of Great Britain and Northern Ireland, the United Kingdom has always been visited by many people. Its stunning countrysides and cities bursting with energy make it a favorite destination by many. Of course, its cuisine that marries indigenous tradition and colonial history is also one of the many reasons for its popularity. Well-known British cuisine includes fish and chips, roasts, and breakfasts. Since Huda Collis’s arrival in the Kingdom of Saudi Arabia in January, 2015, she has been building connections within the active charity community in Riyadh. Huda started an active involvement to support Syrian refugees in 2012. At the weekends and in her spare time Huda enjoys preparing food with a twist of British, Syrian and European Cuisine to share with her husband HE Simon Collis, British Ambassador to Saudi Arabia and their family. She considers sharing a meal with the family very precious and a big part of the British and Syrian tradition. 105
STEAK AND KIDNEY PIE
RASPBERRY JELLY TRIFLE
Steak and Kidney Pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney, fried onion, and brown gravy. Steak and Kidney Pie is a representative dish of British cuisine.
Rich, unctuous cream and custard combine perfectly with fresh raspberry puree in this classic British dessert.
SERVINGS
4-6
Ingredients
Ingredients
1 ½ puff pastry 3 cups chuck steak, cut into cubes ¾ cup lamb or beef kidney, chopped 2 medium onions, chopped 1 tablespoon beef dripping 1 ½ tablespoon plain flour ½ teaspoon dried mixed herbs 2 tablespoon Worcestershire sauce 1 ¾ cup beef stock 1 cup grilled sliced mushrooms Salt and pepper to taste
8 trifle sponges or slices of Swiss Roll 5 tablespoon of sherry (if available) 3 ½ cups raspberries 2 tablespoon caster sugar 4 sheets gelatin 3 cups Birds thick custard 1 ¼ cup whipping cream 1 tablespoon icing sugar
SERVINGS
6-8
Preparation
Preparation TIME
30 MIN
In the large saucepan fry the onions in the dripping for few minutes, then add the cubes of steak and kidney, cook until the meat is nicely browned, then add the flour and stir it well. Add the herbs followed by
Place the trifle sponges in a glass bowl and dredge with sherry. TIME
40 MIN
Worcestershire sauce, season with salt and pepper and gradually stir in the stock. METHOD
Finally add mushrooms. Simmer gently for about 2 hours until the meat is tender.
BAKED
Preheat the oven to gas mark 7, (220°C)
DIFFICULTY
HARD
Roll the dough on a lightly floured surface to shape about 1 inch larger the rim of the pie dish. Now cut 1inch strip all round, dampen the edge of the pie dish and press this strip on. Lay pastry lid on top, pressing it down and seal it around the edges. Make small steam-hole in the centre and bake in the oven for 30-40 minutes until the pastry is golden brown.
Set aside 12 perfect raspberries. Place the rest in a small pan with the caster sugar and lemon juice. Cook briefly, stirring as the sugar dissolves, just long enough for the raspberries to soften and turn very juicy. Place raspberries into the sieve, forcing as much through as possible with the back of a wooden spoon. Return the raspberry juice to the pan. Soften the gelatin with a little water.
METHOD
SET
Mix the gelatin into the raspberry juice stirring until dissolved but do not let it boil. Cool slightly, and then pour the raspberry jelly over the trifle sponges. Cover with cling film and chill for an hour until set. To make the vanilla custard, heat the milk with split vanilla pod.
DIFFICULTY
HARD
Beat the egg yolks with whole egg and sugar. Pour the vanilla flavored milk over the egg, stir before pouring back into the pan. Cook very gently over a low heat, stirring regularly to disperse hot spot, continuing until very thick with slightly wobble to the texture. Pour the custard into a bowl and chill in the fridge. When the custard is ready, spoon the custard over the jellied trifle sponges. Then whip the cream with icing sugar until holds peaks, spoon the cream over the custard. Decorate with reserved raspberries.
Nigeria United States
108
The Classic American Food The United States of America is all about diverse experiences and this also translates to their food. It has so many cities that love and promote food from diners to delis to roadhouses. And while their food has been improving and evolving over time, there’s nothing like these two American classics: fried chicken and chocolate chip cookies. Kathy Abizaid makes them at home with much gusto and heart.
109
110
4th of July Fried Chicken This is not “Kentucky Fried Chicken”, but an original, homemade version brought by families to picnics and gatherings all year long.
SERVINGS
TIME
METHOD
DIFFICULTY
4-6
45 MIN
FRIED
EASY
Ingredients
2 2 1 1 1¼ ¼ 1 1 ½
cups flour tablespoon garlic powder teaspoon paprika teaspoon black pepper teaspoon poultry seasoning, or see note teaspoon cayenne pepper, or to taste egg cup water teaspoon salt
4 pounds mixed chicken parts: drumsticks, thighs, wings, ½ breast pieces Neutral oil (peanut, canola) for frying
Preparation In a plastic bag, combine 1 cup flour, garlic powder, paprika, poultry seasoning, and cayenne, if using In a bowl, beat egg and water; add salt and 1 cup flour, mix to make batter.
Born and raised in the Western US, Kathy Abizaid has moved house 29 times! She has lived in 9 states and 5 countries including Saudi Arabia, where she is currently residing together with husband HE John Abizaid, US Ambassador to Saudi Arabia. She loves to experience new things and at the same time carry on the traditions of her Western American homeland.
Dry chicken parts well on paper towels. Dip dried chicken pieces in egg batter, then shake in flour mixture. Heat one inch of oil in a heavy skillet till very hot (365 degrees for electric skillet) Put chicken pieces in skillet, but don’t crowd them. Cook in batches if necessary. When they sizzle and are starting to crisp, turn chicken over, then cover and cook for 10 minutes.
Tips If you want to make your own poultry seasoning: 2 tablespoon ground sage 1 ½ teaspoon ground thyme 1 teaspoon ground marjoram ¾ teaspoon ground rosemary ½ teaspoon nutmeg ½ teaspoon finely ground black pepper
Remove cover, turn chicken pieces, and continue to turn and cook about 20 minutes total, or until juices run clear when pierced and chicken is golden brown. Drain well on paper towels. Serve hot or at room temperature.
111
CLASSIC CHOCOLATE CHIP COOKIES The old fashioned favorite cookie throughout the country.
SERVINGS
TIME
METHOD
DIFFICULTY
5 DOZEN
15 MIN
BAKED
EASY
Ingredients 2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ¾ cup (2 sticks) butter, softened ¾ cup granulated sugar 1 cup packed brown sugar 2 teaspoon vanilla extract 2 lrge eggs 1 cups semi-sweet chocolate chips or morsels Cup chopped walnuts
Preparation
Preheat oven to 375°F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
112
Vietnam
114
The Socials of Sticky Rice Vietnam is considered as one of the culinary superpowers of Southeast Asia with its subtle flavors but exemplary diversity. Vietnam is an agricultural country and its major crop is water rice. From this crop comes sticky glutinous rice, a specialty of Vietnam. Other valuable root crops include corn, potatoes, and cassava. From these comes two famous dishes: Sticky Rice and Cloudy Cake which Hoang Phuong Anh, wife of Vietnam’s Ambassador to Saudi Arabia, loves to cook.
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Phuong Anh has always been fond of cooking. Born in Hanoi, the capital of Vietnam, she was a financial specialist who followed her husband HE Vu Viet Dung, Vietnam Ambassador to Saudi Arabia, and has been in the Kingdom for almost a year. She gets her recipes from a friend who also loves cooking and together, they create culinary experiences both cherish.
STICKY RICE WITH BEAN AND ONION Sticky rice is a common food made from sticky glutinous rice steamed or cooked – a rustic dish which is very prevalent in many parts of Vietnam, originated from the North.
SERVINGS
TIME
METHOD
DIFFICULTY
3-4
30 MIN
MIXED
HARD
Ingredients
1 clean sticky rice 2 cups glutinous rice 1 cup green beans (without skin) 1 teaspoon turmeric powder 2 ¼ cup dried onions ¾ cup chicken fat 1.5 teaspoon salt
Preparation
Take the rice to soak for at least 8 hours (or overnight) with 1 teaspoon of salt and 1 teaspoon of turmeric powder to be sticky and rich in yellow, so that the sticky rice will reach the best level. Before starting to cook, you clean up the rice to freed the smell of turmeric powder and let the rice dry. Green beans are soaked in warm water for 3 hours and then drain and add half a teaspoon of salt.
Tips
For non-crispy onions you need to peel them off, cut them thinly, spread out the drying tray for about 5 minutes.
To make the sticky rice taste better, you should choose the round grain glutinous rice.
Fry chicken fat to be liquid.
Note
Cook the sticky rice.
Time for soaking sticky rice: 8 hours or soaking overnight. Time for soaking green beans: 3 hours. Processing time: 1-1.5 hours.
Put the rice in a rice cooker, pour 1 liter of water into a rice cooker, turn on.
Preparation
Wait when the rice cooker switches to warm mode, then mix it with chopsticks. Then cover the lid and wait another 15-20 minutes for the rice to be well-done. Cook green beans Put green beans in steamed bowl, use chopsticks to make few small holes on the surface so the beans can be evenly cooked. Steam the beans for about 15-20 minutes, then use your hand to check the beans to be smooth. Prepare the rounded beans: After the beans are cooked, grind them in a blender or a mill. Grasp beans into round balls. You need to hold the beans when the beans are still warm, the round balls will stick well, the beans will not get loose when sliced. Prepare the fried onions: To save oil, you should choose a small pot or deep fry pan to flood the onions. Heat the oil and turn on the heat to simmer. Then turn off the stove when the onions turn yellow. You should not leave it for a long time because the onion will turn into a darker yellow. Finally, you take out the paper to absorb oil and wait for the oil to drain. Take the cooked sticky rice from the rice cooker, sliced green beans onto the sticky face. Sprinkle on onion and a little oil used of chicken fat to fly up on the sticky rice, sticky, delicious and richer.
CLOUDY CAKE Cloudy cake is a very familiar dessert cake, a delicate combination of green beans and fragrant pineapple flavor.
SERVINGS
TIME
METHOD
DIFFICULTY
8
20 MIN
MIXED
MEDIUM
Ingredients
Preparation
2 cups tapioca ½ cup rice flour. 1 ¾ cups grated coconut or coconut milk 1 bunch pineapple leaves 1 ½ cup white sugar ¾ cup green beans 4 drops green food color ¼ teaspoon vanilla
Peel, clean and soak the green beans in warm water for 3-4 hours. Then put the beans in the pot, pour the water over the beans and cook. When the beans are done, drain and mash them with 1 teaspoon of salt. Wash, chop, crush and squeeze the juice from the pineapple leaves. Split tapioca, rice flour and sugar into two parts. Mix one part with coconut milk, mashed green beans and 1 vanilla tube. To the remaining powder, add squeezed pineapple juice, coconut milk and stir. If you like, you can add 4 drops of green color to make the powder more beautiful. Prepare a steamer with plenty of water, smooth a layer of cooking oil into the mold, put the mold in the pot, and pour each layer of mixture into the mold. After boiling, pour the next mixture, until the mold is full. It takes about 20 minutes to steam a cake. When the last layer finishes, take the mold out of the pot, let it cool completely, and then turn upside down on the plate to pour out the cake.
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BATEEL COUSCOUS SALAD
A modern version of the traditional Arabic dish with an Italian twist
SALAD 160 g dried burghul (a cereal sometimes called ‘bulgur’) 75 g Khidri dates (or any semi-soft dates, like Wanan or Kholas) 125 g chickpeas 125 g zucchini 100 g fava beans 50 g dried figs 50 g dried apricots 100 g tomatoes 1 medium sized onion 50 g parsley 50 g mixed lettuce (for side garnish) Salt and pepper (to taste) LEMON DRESSING 100 ml extra-virgin olive oil 20 ml fresh lemon juice Serves 4
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Soak the chickpeas in water for 24 hours, then boil for 25 to 30 minutes. Boil the burghul for 8 minutes. Strain both and set aside to cool. Add the fava beans to boiling water. After five minutes, strain, plunge into cold water and peel the beans. Cut the zucchini into thin green slices (use only the slices with peel). Season slices with salt and pepper, and brush generously with olive oil. Fry the zucchini in a little extra virgin olive oil. Dice the pan-fried zucchini, dried figs, dried apricots, Khidri dates, tomatoes, onion and parsley. Combine everything together along with a salad dressing of lemon juice, extra virgin olive oil, and salt and pepper. Serve in a bowl with mixed lettuce as a garnish.
