Intercultural Cookbook | Interfaith Week 2021

BROUGHT TO YOU BY GW INTERFAITH COUNCIL

I N T E R C U L T U R A L

C O O K B O O K

INTERFAITH WEEK 2021

index

2. Spam Musubi: a popular Hawaiian snack.

3. Kugel: a traditional Jewish dish served on Shabbat and Jewish holidays.

3. Pizzelle: A Roman Catholic/Italian cookie. Affluent families in Italy have specialized irons that impart either a family crest or religious image onto the pizzelles.

4. Shakshuka: an Israeli/Middle Eastern dish made in one pan.

5. Cornsilag: part of a class of Filipino breakfast dishes containing sinangag (fried rice) and itlog (egg; in context, fried egg). They are served with various viands or ulam, usually meat dishes such as tapa, longganisa or, in this case, corn beef.

6. Coquito: a Puerto Rican eggnog like drink that can be made nonalcoholic and is drunk November through January, 6. Bread Pudding: an Anglican dish typically made around Christmas which evolved from a need to use up stale bread.

7. Semiya Kheer: a South Asian/Hindu dessert made for festivals, such as Deepawali (Diwali), the festival of lights celebrated in Hinduism.

8. Chana Masala: a chickpea based Indian masala.

9. Gulab Jamun: a traditional Indian dessert.

10. Jollof Rice: a West African rice dish that can be adjusted for both Christian and Muslim diets.

11. Red Bean Paste Cookies: a Chinese cookie eaten with tea and at Chinese New Year festivites.

12. Malawach: a Yemenite Jewish flatbread.

13. Instant Pot Kalua Pork: a Hawaiian dish typically prepared in an underground oven.

14. Kolokithopities: a Greek zucchini fritter. Its name comes from the Greek word for zucchini.

15. Tahchin Morgh: an Irianian rice cake with a rice and yogurt base.

16. Domata Yemistes: Greek stuffed tomatoes. designed by Julia Kerrigan

Spam Musubi Serving Size: 8 servings Ingredients: 2 ½ cups Short-grained White rice 2 cups water ¼ cup Soy Sauce 3 tbsp Oyster Sauce ⅓ cup Sugar 2 cloves Garlic, smashed 2 tbsp Corn Starch 1 can Spam or any Luncheon Meat 3 Nori Sheets Musubi Mold Instructions: 1. Wash the rice at least three times before adding it to the rice cooker with 2 cups of water.

2. In a saucepan, add soy sauce, oyster sauce, sugar, garlic, and ½ cup water 3. Simmer the teriyaki sauce mixture for 1 minute or to taste 4. Add some water to the corn starch to create a slurry and add it to the sauce. Allow the sauce to simmer for 30 seconds to thicken, or until desired consistency 5. Cut the spam into 8 slices and the nori sheets into thirds 6. In a pan, fry the slices of spam until brown and crispy 7. Finish the spam in the pan with a generous glaze of sauce. Make sure to flip the spam so that the sauce gets on all sides 8. Place a nori sheet on a flat surface and align the musubi mold in the middle 9. Place the rice into the musubi mold and press down tightly with the handle 10. Brush leftover sauce over the rice 11. Place a slice of spam on top of the bed of rice 12. Wrap the nori tightly around the rice and spam

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KUGEL Ingredients: 6 tbsp melted butter 1 cup cottage cheese 1 cup sour cream 1 cup raisins 1 tsp cinnamon 1/2 cup sugar 1 cup milk 2 eggs, slightly beaten Broad Passover noodles Instructions: Mix the above with 12-14 oz broad Passover noodles cooked 10 minutes and drained. Add into a greased 13x9x2 baking dish. Cover with foil and bake at 350 for 1 hour. Do not brown the top.

Pizelle 2 cups flour 1 cup sugar 3/4 cup butter I table spoon vanilla 2 teaspoons baking powder 4 eggs Instructions: Mix 2 cups flour, 1 cup sugar, 3/4 melted and cooled butter, vanilla extract, 2 teaspoons baking powder, and 4 eggs in a large bowl.

Form golfball size dough balls, and place one on the pizzelle iron and close it. Cook until crispy and golden brown (usually about 45 seconds). While they are hot, you can roll them into cannoli tubes if you want or just dust with sugar or lemon zest and enjoy!

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SHAKSHUKA Ingredients: 1 red pepper sliced 3 garlic cloves sliced 3 tablespoons olive oil 1 teaspoon cumin 1 teaspoon paprika 1 sweet/yellow onion halved and sliced 1/8 teaspoon cayenne (less if spice adverse) a pinch of black pepper (or to taste) ¾ teaspoon kosher salt 1-28 ounce can tomatoes- whole or diced (if whole, dice before adding) 1 cup crumbled feta cheese Eggs (the number depends on how many people you want to serve) Optional: chopped cilantro for the top 1 Pan that can transfer from the stove to the oven (I suggest a cast iron but any other oven-safe pan works as well) Instructions: Preheat oven to 375 degrees. Put pan on stove and heat to medium.

Add 3 tablespoons olive oil. Let oil heat for about one minute and then add sliced onions and peppers. Allow onions and peppers to cook for 10-15 minutes or until soft, stirring occasionally. If onions and peppers begin to burn, lower heat.

Add sliced garlic and mix. Add cumin, paprika, and cayenne and stir.

Add diced tomatoes, salt and pepper. Mix thoroughly. Allow tomatoes to simmer for 10 minutes (no mixing!) in order to thicken. After 10 minutes, taste and season further if necessary. Add feta and mix (feta should help absorb remaining “watery” areas and thicken tomatoes further). Crack eggs gently into pan (they should be evenly spaced throughout). Transfer pan into oven. Cook for 5 minutes and then check. The dish is done when the eggs set (should not be too jiggly, but still soft and runny). Garnish with cilantro if desired. Enjoy with pita (any bread/rice also works great).

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Corn-si-lag Ingredients: Corned Beef Can of corned beef (either Palm or Purefoods) 2 cloves of garlic 1 onion, sliced into strips Oil Sinangag 3 cups of rice (day old, if possible) 5 cloves of garlic (but the more the merrier) 2 Tbsp of oil Salt and pepper to taste 1 scallion, thinly sliced (for garnish) Itlag egg oil Instructions: Sauté a few cloves of garlic until it turns medium brown. Add ½ an onion onion and sauté until it softens. Add the corned beef. Add a table spoon of water. Sauté for 2 minutes. Place on a plate.

In a large wok or skillet, heat the oil over medium high heat. Reduce the heat to medium and add the minced garlic. Stir fry the garlic for 2-3 minutes, until it turns a light golden color. Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with oil. Let the rice cook, for 3-5 minutes, or until the rice is cooked to your liking. Season the rice with salt and pepper and transfer it to a serving dish. Garnish with extra fried garlic and sliced scallions.

Heat oil on a pan. Once the oil gets hot, crack an egg and fry sunnyside-up. Remove the fried egg and place on a plate.

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Coquito Ingredients: 14 oz condensed milk 16 oz rum 2 egg yolks 28 oz coconut milk 1 tbsp vanilla Instructions: Place all of the ingredients into a blender and blend until well mixed.

Pour into a bottle and refrigerate cold. Serve in small glasses and sprinkle with nutmeg or cinnamon.

Bread pudding Ingredients: 2 cups milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract ⅓ cup sugar pinch of salt 2 eggs, beaten ½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups) Optional: dried cranberries Instructions: Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

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SEMIYA KHEER Ingredients: 3/4 cups thick vermicelli (semiya) 2 and 1/4 cups milk 1/4 cup raisins 1/4 cup cashews, chopped small 2-3 tablespoons of Ghee (clarified butter) 3/4 cup sugar (or a little more if you have a sweeter tooth) 7-8 pods of cardamom (elaichi) 1/4 spoon of saffron slivered and roasted almonds Instructions: 1. Put 1 and ½ tablespoons of Ghee in a saucepan. Add the vermicelli in the saucepan and coat the vermicelli in the Ghee.

3. Set the heat at medium-high.

4. Stirring constantly, roast the vermicelli until golden-brown.

5. Remove the vermicelli from pan and keep it aside.

6. In the saucepan, add the rest of the ghee; then add and roast the cashews.

7. When the cashews start to become golden-brown, add the raisins and roast both until the raisins balloon up.

8. Once the raisins have swelled, remove the cashews and raisins from the saucepan and set aside.

9. In the same saucepan, add the milk and keep stirring to prevent the bottom from burning. Bring the milk to boil.

10. Add the roasted vermicelli and keep stirring until vermicelli is cooked, soft and thick (like pasta).

11. Add the sugar and let it dissolve in the milk.

12. Once dissolved, add the roasted nuts and raisins and turn off the heat.

13. Take the cardamom pods and pound with a mortar and pestle to separate the husk and seeds.

14. Remove the husks and coarsely pound the cardamom seeds.

15. Add the cardamom to the Kheer.

16. Stir and let it cool – then it’s ready to eat!

17. Can be served cold (refrigerated), room temperature or warm.

18. Make sure to refrigerate leftovers. Kheer stays fresh for up to 3-4 days when refrigerated.

Optional – if you are adding saffron and almonds a. Dissolve saffron in 2 ounces of hot milk. b. Add this saffron milk mixture to Kheer after step 10 and before step 11 (before adding sugar). c. Add the roasted and slivered almonds along with the cashews and raisins to the kheer, with step 12.

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chana masala Ingredients: 1 tbsp olive oil 1-1/2-2 tsp salt 2 garlic cloves, crushed 1 tbsp ground cumin 1/2 tsp crushed red pepper flakes 2 bay leaves or curry leaves (optional) 15 oz canned chopped tomatoes 15 oz canned chickpeas, rinsed and drained 1/2 cup crained roasted red peppers 1 tsp lemone juice 1 tbsp coarsely chopped flat leaf parsley Instructions: Heat 1 tbsp oil in a pot over medium heat. Add bay leaves, garlic, cumin, and red pepper flakes, stirring often until fragrant. Add 1/2 cups of water and chopped tomato can. Bring that to a boil and turn the heat to medium. Add chick-peas to the pot, bring to a simmer and cook for about 10 minutes. Add roasted red peppers, lemon juice, and salt.

Garnish with parsley and serve with naan or rice.

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gulab jamun Ingredients: For the dough balls 225g/8oz powdered milk 110g/4oz plain flour 1¼ tsp baking powder ½ tsp bicarbonate of soda 350ml/12fl oz milk 25g/1oz butter, melted vegetable oil, for deep frying For the sugar syrup 200g/7oz caster sugar 100ml/3½fl oz water few strands saffron To serve 1 tbsp chopped pistachio nuts 1 tbsp flaked almonds, toasted in a pan Instructions: For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes.

Shape the dough into small round balls. Heat the oil in a deep heavybottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown; then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.

Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve.

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jollof rice Ingredients: 1/3 cup oil 6 medium-sized tomatoes 6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded 3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided1/2 to 1 hot pepper, or to taste (yellow Scotch bonnets are my favourite) 3 tablespoons tomato paste 2 teaspoons (Caribbean/Jamaican-style) curry powder 1 teaspoon dried thyme 2 dried bay leaves 5 to 6 cups stock (vegetable, chicken, or beef) or water, divided 2 teaspoons unsalted butter (optional), divided 4 cups uncooked converted long-grain rice or golden sella basmati, rinsed Salt, to taste Black and white pepper, to taste Extra: sliced onions, tomatoes Instructions: In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and Scotch bonnets with 2 cups of stock, blend till smooth, about a minute or two. You should have roughly 6 cups of blended mix. Pour into a large pot/pan and bring to the boil then turn down and let simmer, covered for 10-12 minutes. In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of black pepper for 3-4 minutes on medium heat. Then add the tomato paste - stir for another 2 minutes. Add the reduced tomatopepper-Scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes until reduced by half, with the lid on. This is the stew that will define the pot. Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1-2 minutes. Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes. Stir rice—taste and adjust as required. If you like, add sliced onions, fresh tomatoes and the 2nd teaspoon of butter and stir through.

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Red bean paste cookies Ingredients: 100 g cake flour around 180 ml/100 g red bean paste 50 g unsalted butter, soften in room temperature 25 g icing sugar 2 drops of vanilla extract 1.5 tbsp whisked egg Sesame seeds for decoration Extra whisked egg for brushing Instructions: Beaten the soft butter until light and white, add whisked egg and whisk until they are well combined. Shift flour and sugar in and add vanilla extract; knead to form dough. Cover with plastic wrapper and refrigerate for 1 hour. Pre-heat oven to 180 degree C (around 360 degrees F). Shape the dough into a long log and then press down to a rectangular wrapper. Shape the red bean paste into a smaller long log too and place it in the center of the wrapper. Carefully fold the two sides up. Roll several times on the operating board and then cut the long log into one-bite size small cookies. Brush whisked egg on surface and decorate with sesame seeds (optional). Bake for 20 to 25 minutes until well colored. Cool down several minutes and enjoy! Better serve with tea!

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malawach Ingredients: 3 cups all-purpose flour 1¼ cups pastry flour 1 tablespoon sugar 1 tablespoon kosher salt ¾ teaspoon baking powder 1½ cups water 1¼ cups (2½ sticks) softened butter, divided Instructions: In a large bowl, whisk together the flour, pastry flour, sugar, salt and baking powder. Make a well in the center and slowly add the water, stirring with your hands or a wooden spoon, until a shaggy dough forms. Transfer the dough to a clean surface and knead until smooth and elastic, 5 minutes. Wipe the bowl clean and lightly grease with oil, then place the dough inside and cover with a kitchen towel to let rest 30 minutes. Turn the dough onto a clean surface and, using a pastry scraper or large knife, cut into 9 even pieces. Cover and let rest another 30 minutes. Grease one rimless metal baking sheet with 1 tablespoon of the butter. Line a second baking sheet with parchment and set aside.

Place one piece of dough onto the buttered baking sheet and pat 2 tablespoons of soft butter on top. Using flat hands, press and slide the buttery dough outward, stretching it into a very thin rectangle, around 10-by-12-inches. It's OK if a couple little tears occur. Starting at one short end, fold up the dough until you have one long strip about 1 inch wide. Slightly flatten the strip and roll it up into a coil, then place onto the parchment-lined baking sheet, smooth-side up, resembling a snail shape. Cover with a kitchen towel and roll the remaining dough pieces.

Refrigerate, covered, until chilled, about 1 hour. Place one piece of dough in between 2 sheets of wax paper and, using a rolling pin, roll into a rustic 8-inch circle. Freeze the sheets until completely frozen, about 45 minutes. Do ahead: The dough can be rolled out into circles, frozen in between wax paper and stored in a large Ziploc bag for up to 1 month. Prepare a grill for medium-high heat or set a large grill pan over medium-high heat. Add one frozen dough sheet, then immediately reduce the heat to medium and cook until the bottom is golden brown with large bubbles forming underneath the dough, 1½ to 2 minutes. Flip and cook another 1 to 1½ minutes until golden brown all over. Transfer to a plate and cover with a kitchen towel while baking the remaining dough sheets.

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Instant pot kalua pork Ingredients: 2 lb pork shoulder or pork butt 3 ½ tsp Hawaiian sea salt few cracks of black pepper 2 tbsp liquid smoke ¼ cup water ½ head cabbage, quartered Instructions: Cut off any excess fat from pork. Place pork into the instant pot and with gloved hands, rub in the sea salt, black pepper, and liquid smoke into the pork. Add water into the pot and set the instant pot to “Pressure Cook” on “High” setting for 40 minutes. After releasing the pressure from the instant pot, take out the pork, leaving the liquid in the pot. Add the quartered head cabbage and set the instant pot to “Pressure Cook” on “High” setting for 3 minutes. While waiting for the cabbage to finish cooking, use two forks to shred the pork. When the cabbage is done cooking, combine the shredded pork and cabbage with the excess cooking liquid. *Best served over white rice. Leftovers can be used to make a kalua pork sandwich, or on top of pizza or salad.

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kolokithopites: zucchini fritters Ingredients: 3 pounds zucchini 1 tsp sea salt 1/2 cup plus 1 tbsp all purpose flour 2 large eggs 1/4 cup chopped, fresh mint 1/2 tsp black pepper 8 oz feta cheese 2 tablespoons grated cheese, such as Parmesan Olive Oil Instructions: Cut each of the zucchinis down the middle lengthwise. Scoop out the seeds and the pulp from the middle, leaving about 1/8 of the skin behind. Set the skins aside to use in another recipe, such as stuffed zucchini, or discard them.Add the pulp to a food processor or blender and pulse until chopped very fine. Transfer the chopped pulp to a colander and sprinkle 1/2 teaspoon of salt over it.

Cover the zucchini with a plate to add weight, which will enable the zucchini to release some of its moisture. Drain for ten minutes and then rinse the leftover pulp with a little bit of water after removing the plate. Squeeze the pulp with the hands until more of the moisture is released.

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TAHCHIN MORGH Ingredients: 1 1/2 cups rice 1 small onion 1/2 lb boneless chicken 1 Tsp Zafran (saffron) Salt Ground Chili Pepper 1/4 cup oil 4 egg yolks 10 oz plain yogurt 3 tbsp dried barberries (zereshk) Instructions: Soak the rice with 2 tsp salt for an hour in a pot. Soak the zafran for 20 minutes, and beat the egg until fluffy. Put the chopped onions into a pot. Lay the chicken pieces on top of the onions. Add some salt and fill the pot with boiling water until it covers the chickens. Put the lid on the pot and let it simmer for 20 Minutes. Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it) and slice them in smaller pieces. Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender. Drain the rice in a colander. Pour 10 oz of plain yogurt in a bowl. Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran (saffron) to the bowl and mix them together. Add the chicken pieces to the bowl and mix up with the egg yolk mixture. Take another pot and add 2 tbsp vegetable oil. Add the rest of the beaten egg yolks to this pot. Add 2 tbsp of the egg yolk mixture to the pot. Add 2 tbsp of the drained rice to the pot. Stir until well mixed. Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture. Add 3 tbsp dried barberries (Zereshk). Add the rest of the rice to the pot. Flat and spread the rice across the pot but don't mix with the mixture. Now take the egg yolks mixture bowl add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly. Back to the rice pot, put pressure on the rice and press down using a large spoon and pour the rest of the egg yolk mixture on top of the rice. Cover the pot with the lid and let it simmer for 120 minutes over low heat.

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domata yemistes Ingredients: 10 – 12 tomatoes 1 1/2 pounds ground beef 2 tablespoons sugar 1/4 cup olive oil 1 finely chopped onion 1/2 cup rice Chopped parsley Pepper Salt 1/2 teaspoon (optional) cinnamon Instructions: Slice a piece from the top of each tomato and remove the pulp with a teaspoon. Save the pulp and set aside. Arrange tomatoes in a baking pan and sprinkle 1/2 teaspoon sugar into each one. Heat 1/4 cup olive oil in a frying pan and sautÊ onion until soft.Add ground beef and stir for a few minutes. Add rice, parsley, salt, pepper, cinnamon, and 1 cup tomato pulp. Cover and cook over low heat for 10 minutes. Remove from heat and allow to cool. Fill tomatoes, leaving room for the rice to swell and replace tops. Sprinkle some olive oil on top of the tomatoes.

Pour 1 cup tomato pulp in the bottom of the pan; bake in an oven that has been set to 350 degrees Fahrenheit for about 1 1/2 hours, or until the rice has softened and the meat is cooked all the way through.

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THANK you to those who contributed:

Anjali Patel Mikaela Rose Tajo Asreeta Ushasri Jessica Carr Clarice Lebow Liat Wasserman International Justice Mission GW Iranian Student Association GW Cross Country GW Hawaii Club Hellenic Student Association Hindu Student Association Jewish Student Association Philippine Cultural Society Puerto Rican Student Association GW Interfaith Council Members Julia Kerrigan