Recipes Around the World A BOOK OF RECIPES FROM ROTARACTORS OVER THE WORLD This is an International Project where Rotaract Clubs over the world sent recipes to show a little bit of their local or regional culture, helping to improve understanding and knowledge of these different cultures.
World Rotaract Week 2012
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Project Recipes Around the World The Project
The Project The project Recipes Around the World was an international project developed by Rotaract Club of Ribeirão Preto Norte, from district 4540 in Brazil, wich its goals was: •
encourage the exchange of cultures between countries of the world by creating a guide that contains typical recipes of any region of the world;
•
and promote an approachment of the Rotaract Clubs over the world.
Since the beginning of the Year 2011-2012, our International Services Comittée has invited clubs to be part of this project and asked them to show their cultures by their typical recipes. Many Rotaract Clubs had answered positively and sent recipes, photos, pictures and videos. All
these
material
has
been
uploaded
to
our
project’s
home-page
at
http://www.rotaractrpnorte.org/recipes and it will continue on-line until the end of the Year 20112012. You can visit the home-page and see many other things (like pictures, pieces of information and videos) that we couldn’t write here. The dead-line of the receiving was on the World Rotaract Week and finally we would like to show you the results of all efforts from many Rotaract Clubs over the world. Telling in numbers, this book of recipes contains 70 recipes from 38 Rotaract Clubs placed at 5 continents (Africa, America, Asia, Europe and Oceania), 26 districts of Rotary International (1460, 1913, 2220, 2420, 2430, 2440, 2450, 2482, 3080, 3132, 3140, 3271, 3790, 4300, 4390, 4460, 4540, 4640, 4690, 4855, 49,30, 4970, 5010, 6060, 7030 and 9810) and 20 countries over the world (Argentina, Australia, Azerbaijan, Bolivia, Brazil, Bulgaria, Croatia, Denmark, Egypt, India, Pakistan, Palestine, Peru, Philippines, Russia, Spain, Trinidad and Tobago, Turkey, Uruguay and the USA). That’s why we consider our project successfully in achieving its goals. Any
advice,
suggestion
or
comment
about
the
project
could
be
sent
to
recipes@rotaractrpnorte.org or visiting the home-page of the project. Now, it’s time to see all this work in a book of recipes. We sincerely feel pleased to share to you the results of the Recipes Around the World International Project and we hope that you stay with us on this cultural trip and learn something about the cuisines of the Rotaract Clubs’ communities. Yours in Rotaract,
Rotaract Club of Ribeirão Preto Norte – District 4.540 Reach Within to Embrace Humanity | Year 2011-2012
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Project Recipes Around the World Partners of the Project
Partners The Rotaract Club of Ribeirão Preto Norte would like to thank all Rotaract Clubs that participated and contributed to this project and helped to develop this book of recipes. The Rotaract Clubs are: •
Rotaract Club of Agora, District 2.440, Turkey.
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Rotaract Club of Alcoy, District 2.220, Spain.
•
Rotaract Club of Alexandria Cosmopolitan, District 2.450, Egypt.
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Rotaract Club of Aracaju, District 4.390, Brazil.
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Rotaract Club of Aracaju Norte, District 4.390, Brazil.
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Rotaract Club of Atahualpa Parque Posadas, District 4.970, Uruguay.
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Rotaract Club of Bahía Blanca Almafuerte, District 4.930, Argentina.
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Rotaract Club of Baikal-Eco, District 5.010, Russia.
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Rotaract Club of Baku, District 2.430, Azerbaijan.
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Rotaract Club of Byblos, District 2.450, Lebanon.
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Rotaract Club of Bostanli, District 2.440, Turkey.
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Rotaract Club of Cairo Royal, District 2.450, Egypt.
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Rotaract Club of Cañuelas, District 4.855, Argentina.
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Rotaract Club of Carpe Diem Catolica, District 4.300, Peru.
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Rotaract Club of Chimbote Buenos Aires, District 4.460, Peru.
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Rotaract Club of Cochabamba Norte, District 4.690, Bolivia.
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Rotaract Club of Dkuz Eylul, Distric 2.440, Turkey.
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Rotaract Club of East Central College, District 6.060, the United States of America.
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Rotaract Club of Galatasaray, District 2.420, Turkey.
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Rotaract Club of Grigotá, District 4.690, Bolívia.
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Rotaract Club of Guarapuava, District 4.640, Brazil.
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Rotaract Club of Izmir Efes, District 2.440, Turkey.
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Rotaract Club of Karashi Karsaz, District 3.271, Pakistan.
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Rotaract Club of Kolehiyo Ng Sub, District 3.790, Philippines.
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Rotaract Club of Konak, District 2.440, Turkey.
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Rotaract Club of Latur Midtown, District 3.132, India.
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Rotaract Club of Mumbai Mulund South, District 3.140, India.
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Rotaract Club of Odense, District 1.460, Denmark.
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Project Recipes Around the World Partners of the Project •
Rotaract Club of Osmangazi, District 2.440, Turkey.
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Rotaract Club of Port of Spain West, District 7.030, Trinidad and Tobago.
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Rotaract CLub of Ramallah, District 2.450, Palestine.
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Rotaract Club of Ribeirão Preto Norte, District 4.540, Brazil.
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Rotaract Club of Soaring Monks, District 3.080, India.
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Rotaract Club of Sofia-Center, District 2.482, Bulgaria.
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Rotaract Club of Tacna Paul Harris, District 4.300, Peru.
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Rotaract Club of Whitehorse, District 9.810, Australia.
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Rotaract Club of Yildririm Bayezid, District 2.440, Turkey.
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Rotaract Club of Zagreb-Sesvet, District 1.913, Croatia.
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Project Recipes Around the World Summary
Summary Appetizers........................................................................................................................................................ 5 Argentinian Empanadas (Patties) ........................................................................................................................ 5 Brazilian Empanadas with hearts of palm ........................................................................................................... 5 Brazilian Cheese Bread ........................................................................................................................................ 6 Chapelão (Big Hat) .............................................................................................................................................. 7 Cunãpe (Bolivian Cheese Bread) ......................................................................................................................... 7 Fried Cakes .......................................................................................................................................................... 7 Sonso ................................................................................................................................................................... 8 Strukli .................................................................................................................................................................. 8 Tapioca ................................................................................................................................................................ 9 Trinidad Doubles ................................................................................................................................................. 9 Drinks and Bevereages....................................................................................................................................11 Coke with Vanilla Ice ......................................................................................................................................... 11 Capirinha ........................................................................................................................................................... 11 Frappé Coffee .................................................................................................................................................... 11 Serbet ................................................................................................................................................................ 11 Salads and Soups ............................................................................................................................................13 Badami Mixed Vegetables................................................................................................................................. 13 Bainganka Bhurta (Stuffed eggplant) ................................................................................................................ 13 Carbonada Criolla (Argentinian Beef Stew) ...................................................................................................... 14 Circasson Chicken Salad .................................................................................................................................... 14 Locro Carretero ................................................................................................................................................. 15 Molokhia (Corchorus Soup) .............................................................................................................................. 15 Tabboulleh (Parsley Salad) ................................................................................................................................ 16 Tacna’s Hot Stew ............................................................................................................................................... 16 Tarator .............................................................................................................................................................. 17 Sides ...............................................................................................................................................................18 Farofa de Pinhão (Pine Nut Crumbs) ................................................................................................................. 18 Grandma’s Crunch Top Potatoes ...................................................................................................................... 18 Haricot Bean and Rice ....................................................................................................................................... 18 Okroa................................................................................................................................................................. 19 Main Courses ..................................................................................................................................................21 Baião de Dois (Brazilian Northeast’s Rice and Beans) ....................................................................................... 21 Beef with Pumpkin ............................................................................................................................................ 21 Brazilian Barbecue – São Paulo State style ....................................................................................................... 22 Brodetto ............................................................................................................................................................ 22 Cassava cake with beef jerky ............................................................................................................................ 22 Cheeseburger Meatloaf .................................................................................................................................... 23 Chicken Adobo .................................................................................................................................................. 24 Chicken Biryani .................................................................................................................................................. 24 Chicken Pelau .................................................................................................................................................... 25 Chilli tongue ...................................................................................................................................................... 25 Croatian Sarma (Stuffed cabbage rolls) ............................................................................................................ 26 Danish meatballs with potato salad .................................................................................................................. 26 Dolma ................................................................................................................................................................ 27 Duck’s Ceviche .................................................................................................................................................. 28 Feijoada ............................................................................................................................................................. 28 Filled Rocoto and Potato Pie ............................................................................................................................. 29 Fricassee ............................................................................................................................................................ 30 Karniyarik .......................................................................................................................................................... 30 Koshari .............................................................................................................................................................. 31
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Project Recipes Around the World Summary Majadito Camba ................................................................................................................................................ 31 Manti ................................................................................................................................................................. 32 Musakhan.......................................................................................................................................................... 33 Nihari................................................................................................................................................................. 34 Okroshka ........................................................................................................................................................... 34 Pasticada (Dalmatian Pot Roast) ....................................................................................................................... 35 Roasted Jerked Beef .......................................................................................................................................... 35 Shrimp in Style of Sergipe State ........................................................................................................................ 36 Silpancho ........................................................................................................................................................... 36 Stuffed tripe ...................................................................................................................................................... 37 Sultan’s Delight ................................................................................................................................................. 37 Valencian Paella ................................................................................................................................................ 38 Wrapped Vine Leaves with Olive oil ................................................................................................................. 39 Desserts ..........................................................................................................................................................40 Apple Pie ........................................................................................................................................................... 40 Ashure (Noah’s Pudding) .................................................................................................................................. 40 Banana Bread .................................................................................................................................................... 41 Blender Chocolate Cake .................................................................................................................................... 42 Brigadeiro .......................................................................................................................................................... 42 Cashew Sweet Candy ........................................................................................................................................ 42 Cracker Puding .................................................................................................................................................. 43 Croatian Kifle ..................................................................................................................................................... 43 Dulce de leche (Milk Caramel) .......................................................................................................................... 43 Pavlova .............................................................................................................................................................. 44 Sheer Khurma.................................................................................................................................................... 44
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Project Recipes Around the World Section 1: Appetizers
APPETIZERS A RGENTINIAN E MPANADAS (P ATTIES ) From Rotaract Club of Bahía Blanca Almafuerte, District 4.930, Argentina Ingredients • 1,5kg of minced meat • 500 grams of scallion • 1kg of onion • Salt and pepper amount needed • Ground pepper amount needed • Cumin amount needed • 1 spoon of paprika • 3 boild eggs • 100 grams of green olives • 48 units of patties tap Directions 1. In a skillet cook the minced meat with the chopped scallion and onions, then spice with salt, pepper, ground pepper, cumin and paprikra. When cold, add the boild eggs cuts, and the green olives. 2. Assemble the patties, placing a portion of the preparation in the center of each patties tap. 3. Close the pattie with a “repulgue”. 4. Put the patties in a baking dish lightly oiled. Cook in hot oven between 15-18 minutes, until golden brown. 5. With this recipe you can do 48 “empanadas”.
B RAZILIAN E MPANADAS WITH HEARTS OF PALM From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 5 tablespoons butter • 3 tablespoons vegetable shortening • 2 1/2 cups flour • 1 teaspoon salt • 3 egg yolks • 1/4 cup buttermilk For the Filling: • 2 tablespoons butter • 1 tablespoon olive oil • 4 pieces bacon, chopped fine (optional) • 1 large onion, chopped fine • 1 tablespoon sugar • 1 can hearts of palm, drained and chopped • 1 tablespoon flour • 1 cup whole milk • 12 black olives, roughly chopped • 1/2 cup small cubes of farmer’s cheese or feta (optional) Directions 1. Melt the butter with the shortening, and let cool.
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Project Recipes Around the World Section 1: Appetizers 2. 3. 4. 5. 6. 7. 8. 9.
10. 11. 12.
13.
In a large bowl, stir together the flour and salt. Stir in the cooled butter and shortening with a fork. Stir in the egg yolks, and mix well. Add the buttermilk gradually until mixture starts to come together. Knead briefly until dough is smooth. Wrap dough in saran wrap and let rest on the counter for 30 minutes to an hour. Melt butter and oil in a skillet on medium heat. Sauté optional bacon pieces until crispy then remove to paper towels. Add the onions and sugar to the skillet and sauté until golden and translucent. Add the hearts of palm and sauté a few minutes more. Stir in the flour, then add the milk and lower heat slightly. Cook, stirring, until mixture thickens. Remove from heat and stir in the olives. Stir in the farmer’s cheese and bacon bits, if using. Set aside to cool. Preheat the oven to 350 degrees. Divide dough into 12 pieces. Roll out 10 of the pieces into circles large enough to line the bottom and sides of a standard muffin tin. It may help to roll the dough, then let it rest for a few minutes, then roll it out the rest of the way. The rest lets the elasticity in the dough relax, and helps it to maintain its shape. Line 10 muffin tins with dough circles, pressing them into the bottom and sides of the pan. Divide the filling between the 10 lined muffin tins. Roll out the remaining two portions of dough and cut circles to match the diameter of the muffin tins. Place the circles on top of the filling, and pinch around the edges to seal them with the dough lining the tin. Seal them well so that the filling doesn’t leak out during baking. Bake pastries for 25-30 minutes, or until golden brown.
B RAZILIAN C HEESE B READ From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 2 cups whole milk • 8 tablespoons butter, melted • 1/2 cup vegetable oil • 4 1/4 cups tapioca flour • 4 eggs • 2 cups grated farmer’s cheese, or any firm, fresh cows milk cheese • 1/4 cup grated cheddar cheese (optional) • salt to taste Directions 1. Preheat the oven to 350 degrees. 2. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat. 3. Stir tapioca flour into the milk and butter mixture. 4. Stir in the eggs and the cheese, and mix well. 5. Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so). 6. With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet. 7. Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. 8. Serve warm.
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Project Recipes Around the World Section 1: Appetizers
C HAPELÃO (B IG H AT ) From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 3 eggs • 200ml milk • 150ml oil • 200ml of grated cheese • 600ml of sweet starch. • 1 teaspoon salt • 100g ham, sliced or ground • 100g mozzarella, sliced or ground • Grated cheese for topping. Directions 1. Hit all ingredients in blender. 2. Grease a medium baking dish (approximately 20cm x 30cm) with oil and flour and dump half of the dough, flatten with a spoon and garnish with the ham and mozzarella. 3. Dump the remaining dough, flatten with a spoon and sprinkle with grated cheese. 4. Bake in preheated hot oven until brown. 5. Serve immediately
C UNÃPE (B OLIVIAN C HEESE B READ ) From Rotaract Club of Grigotá, district 4.690, Bolivia Ingredients • 1/2 kg of cassava starch • 1 1/2 pounds cream cheese • 1 tablespoon sugar • 3 tablespoons milk Directions 1. Grate cheese or in a container, add the tapioca starch, sugar and a little milk until it forms a sticky mass. 2. Knead the dough on a table sprinkled with starch until thoroughly homogeneous, after making small balls and place on a form. 3. Bring up the oven until golden brown balls.
F RIED C AKES From Rotaract Club of Atahualpa - Parque Posadas, district 4.970, Uruguay Ingredients • 1kg of flour • 100g of warm melted butter • Milk • Fat for frying • Salt • 25g of Baking Powder • Sugar (for sprinkling if desired)
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Project Recipes Around the World Section 1: Appetizers Directions 1. Mix the flour with the butter and milk, warm, and salt. 2. Mix until a soft ball and elastic. Let stand 30 minutes. 3. Divide into smaller balls and stretch to form thin discs (about 1cm thick) and make a small hole in the center with your finger to each. 4. Put plenty of grease in the pan over high heat until boiling. 5. Fry the cakes until golden brown (about 5'). 6. Drain on paper kitchen and eating toasty.
S ONSO From Rotaract Club of Grigotá, district 4.690, Bolívia Ingredients • 1 kg. cassava • 2 cup cheese • 1 tablespoon oil • Wooden rods Directions 1. The cassava Cook, grate cheese the fresh 2. Add the grated cheese and divide into portions 3. Form medium balls and prepare in form of cylinders, placing a wooden rod. 4. Heat the griddle to make steaks or put directly over the fire. 5. There is nothing better than eating a good "Sonso Of cassava" with a cup of black coffee.
S TRUKLI From Rotaract Club of Zagreb-Sesvet, district 1.913, Croatia Ingredients DOUGH: • 500 g (1 lb 2 oz) flour • 1 egg • 2 Tbsp oil • 1 tsp salt FILLING: • 500 g (1 lb 2 oz) cottage cheese • 3 eggs • 100 ml (1/2 cup) sour cream • 1 tsp salt TOPPING for boiled Strukli: • 70 g (2.5 oz)butter • 100 g (3.5 oz) breadcrumbs TOPPING for baked Strukli: • 300 ml (1 1/2 cup) cream • 1 egg yolk Directions DOUGH: Combine all ingredients. Knead the dough until bubbles start to form and dough becomes smooth. Coat the surface with oil, cover with a clean cloth and let rest about 30 minutes. FILLING: Combine all ingredients. ASSEMBLE: Spread flour on a large table-cloth. Roll the dough out thin (on the table-cloth), brush with melted butter and fill with filling. Roll by filling the edge of the table-cloth on which the dough was rolled out. Cut into two inche pieces. You can either boil or bake strukli:
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Project Recipes Around the World Section 1: Appetizers a) BOILED STRUKLI: Place strukli in boiling water salted water and cook for 15 to 20 minutes. Once they begin to float, remove with a slotted spoon. Melt butter in a skillet over moderate heat; add the breadcrumbs and sauté until golden. Sprinkle the strukli with the breadcrumbs. b) BAKED STRUKLI: Combine cream and egg yolk. Place strukli into greased casserole dish. Pour over topping. Bake in 175°C (350°F) oven for 30 minutes or until golden brown.
T APIOCA From Rotaract Club of Aracajú Norte, district 4.390, Brazil Ingredients • 250 g of cassava starch • 500 ml of water Stuffing chicken • 2 large chicken breasts without bone • 1 liter of water • 2 cubes chicken bouillon • 3 tablespoons (soup) of oil • 4 cloves garlic, minced • 1 medium onion, chopped • Chopped parsley and chives to taste • Salt to taste Directions 1. In a bowl, place 150 g of flour and set aside the rest. Add water slowly, stirring constantly. 2. After mixing, cover the bowl with a cloth or plastic wrap and let rest for 5 hours. 3. The flour will separate the water, forming a plate "hard" at the bottom of the bowl. 4. Throw away any water left on the plate and mix the flour that was reserved. Cover the bowl and allow to dry for 5 hours. 5. After this process, the flour is already hydrated, shaped like a stone. Take another bowl, clean and dry, and grate cassava all solidified. 6. Place a skillet on the stove and heat it over high heat. Arrange 3 tablespoons full of flour and spread it to the pan until it takes the shape of a pancake. 7. Then, with the batter into the pan, fill the tapioca. 8. Book on a napkin and repeat until you finish the mass. Stuffing Chicken 1. Place the chicken breast in a pressure cooker with water, chicken broth and salt. Boil for 30 minutes. 2. Once cooked, shred the chicken and reserve 1 cup (tea) in the juice. In a skillet, brown the garlic and onion in oil. 3. Add the shredded chicken, stir and cook a little. 4. Add the parsley, chives and chicken stock that was reserved. Mix well and cook for 5 minutes. 5. Finally fill in the tapioca with the chicken, fold and serve with mashed potatoes and tomatoes.
T RINIDAD D OUBLES From Rotaract Club of Port of Spain West, district 7.030, Trinidad and Tobago Ingredients Step One: • 4 cups – all purpose flour • 2 teaspoons – saffron powder • 1 teaspoon – ground geera (cumin, preferable roasted) • 3 teaspoons – yeast • ½ teaspoon – sugar • 1 teaspoon – salt (adjust to taste) Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 1: Appetizers • Step Two: • • • • • • • • •
vegetable/soyabean oil for frying 1 (16oz) tin – channa (chick peas or garbanzo beans) 1 teaspoon – ground coriander 1 tablespoon – ground geera (cumin, preferably roasted) 2 tablespoons – vegetable/soyabean oil 1 small – onion 4 cloves – garlic 2 tablespoons – chive ½ teaspoon – turmeric powder ½ teaspoon each – salt and black pepper (adjust to taste)
Directions First step: 1. Put 1 cup of lukewarm water in a small bowl, add sugar and sprinkle with yeast. Then leave mixture until it swells to twice its size. 2. Combine flour, salt, saffron and geera in a large bowl. 3. Add yeast to flour mixture along with 1¼ cups of water and mix into slightly firm dough. Mix well but try to handle dough as little as possible, cover and let it rise to double its size, then form dough into 36 small balls and then let rise for another 10 to 15 minutes. 4. Take a ball of the barra dough and pat into a flattened 4-inch circle with both hands. If the dough sticks to your hands dampen hands with water. Fry immediately after shaping in hot oil, turning once. Drain on paper towels and allow to cool to room temperature. Second step: 1. Dice onion, garlic and chive, keeping each separate. 2. Put oil in a pot along with finely chopped onion and saute on medium heat until onion begins to caramelize. 3. Add all remaining ingredients and mix thoroughly. 4. Add enough water to cover channa by about 1½ inches, and then boil channa until it’s very soft. Depending on the type of pot you use, and how often you remove the lid to stir, you may need to add water during this process. When you are finished cooking there must be some liquid left in pot, so don’t let it dry out.
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Project Recipes Recipes Around the World Section 2: Drinks and Bevereages
DRINKS AND BEVEREAGES C OKE WITH V ANILLA I CE From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 1 glass of coke • 2 scoops of vanilla ice cream Directions 1. Mix both ingredients and serve in a glass.
C APIRINHA From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 1 lime, quartered • 2 tsp fine sugar • 2 oz cachaça Directions 1. Place the lime wedges and sugar into an old-fashioned glass. 2. Muddle well to create a paste. 3. Fill the glass with ice cubes. 4. Pour in the cachaca. 5. Stir well.
F RAPPÉ C OFFEE From Rotaract Club of Ribeirao Preto Norte, district 4.540, Brazil Ingredients • 1 ball of vanilla ice cream. • 1 cup of iced coffee usually prepared without sugar. • 1 cup cold milk. • Chocolate syrup (to taste) Directions 1. Beat all ingredients in blender. Makes one cup. 2. To decorate just use chocolate syrup in the bottom of the glass before serving.
S ERBET From Rotaract Club of Yildirim Bayezid, district 2.440, Turkey Ingredients • 1/2 tea spoon red food coloring • 2-3 piece cinnamon stick • 8-10 piece carnation • 5 glass sugar
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Project Recipes Recipes Around the World Section 2: Drinks and Bevereages • 20 glass water Tip: this is a soft drink; but it’s possible to change it with vodka and a slice of orange. Directions 1) Put sugar and water into a big pan and leave them to boil. 2) Put cinnamon sticks and carnations into a little pot and add a glass of water and boil them too. 3) Filter the colorful liquid, add it to the boiling water in the pan and boil for 5 more minutes. 4) Add food coloring, mix well. Let it cool. 5) Drink after at least 3 hours of refrigerating. 6) You may adjust the sugar – water rate to your liking.
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Project Recipes Around the World Section 3: Salads and Soups
SALADS AND SOUPS B ADAMI M IXED V EGETABLES From Rotaract Club of Mumbai Mulund South, district 3.140, India Ingredients • Carrots, 1inchpieces – 2medium • Cauliflower, separatedintoflorets – 1/4 medium • Frenchbeans, 1inchpieces – 10-12 • Green peas, blanched – 1/2 cup • Oil – 2tablespoons • Cuminseeds – 1teaspoon • Cashewnuts – 15-20 • Peanuts – 2tablespoons • Turmericpowder – 1/4 teaspoon • Green chillies, chopped – 2 • Redchillipowder – 1teaspoon • Freshtomatopuree – 3cups • Corianderpowder – 1teaspoon • Garammasalapowder – 1 1/2 teaspoons • Yogurt – 1/4 cup • Salt – totaste • Freshcorianderleaves – 2tablespoons Directions 1. Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add carrots and sauté for two minutes. 2. Add one cup of water and let it cook. Soak cashewnuts and peanuts in water for fifteen minutes and then grind into a smooth paste. 3. Add turmeric powder, green chillies and red chilli powder to the carrots and stir. 4. Add cashewnut-peanut paste and mix. 5. Add cauliflower and cook for a minute. 6. Add tomato puree and mix. 7. Add coriander powder and garam masala powder and stir. 8. Cover and cook till the vegetables are almost done. 9. Add French beans and green peas and let it simmer for four to five minutes. 10. Add yogurt and salt and mix. 11. Simmer for two minutes and take it off the heat. 12. Garnish with coriander leaves and serve hot.
B AINGANKA B HURTA (S TUFFED EGGPLANT ) From Rotaract Club of Latur Midtown, district 3.132, India Ingredients • 2-3 medium-sized eggplant • 1 tsp zeera • 2 spring onions • 2 tbs Imli water • Salt according to taste • 1/2 tsp chilli powder
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Project Recipes Around the World Section 3: Salads and Soups • • •
2 tbs oil 1/4 tsp haldi powder 2-3 tbs yoghurt
Directions 1. Roast the eggplant in hot oven til the skin gets slightly burnt and shriveled. 2. Put the hot eggplant in a bowl of water and remove the skin. 3. In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has dried up stirring constantly otherwise it will burn.
C ARBONADA C RIOLLA (A RGENTINIAN B EEF S TEW ) From Rotaract Club of Cañuelas, district 4.855, Argentina Ingredients • 1 large onion, chopped • 2 cloves of garlic, minced • 1 green pepper, chopped • 1/3 cup olive oil • pounds stewing beef, cut into 1 inch pieces • 1 can stewed tomatoes • 2 cups beef broth • 3 sweet potatoes, peeled and cubed • 2 white potatoes, peeled and cubed • 2 tablespoons sugar • 1 large winter squash, peeled and cubed • 7 ounces dried apricots, roughly chopped (about 1 cup) • 1 cup frozen corn • salt and pepper to taste Directions 1. In a large pot, sauté the onions, green pepper, and garlic in the olive oil until golden and soft. 2. Add the beef and cook on medium-high heat, turning to brown all sides. 3. Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots, and lower heat to a simmer. 4. Cover and simmer over low heat for one hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick. 5. Cook for about a half hour longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
C IRCASSON C HICKEN S ALAD From Rotaract Club of Galatasaray, district 2.420, Turkey Ingredients • 300 gr. chicken (breast, leg or wing) • 1 palmtop of walnuts (1 tea cup a little more) • 3 cloves of garlic • 3 slices of stale bread • 1 liter of water • Salt • upon request you can add red pepper and butter
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Project Recipes Around the World Section 3: Salads and Soups Directions 1. Boil the chicken in one liter water. (about 20 minutes) Remove the chicken from the water with cullender (you will need the water, don’t throw it away:) ) 2. If you boil the chicken with bones, peel off the bones. Then cut the boiled chicken thinly. You can use your hands 3. Make the stale bread slices wet in that water. Grate walnuts and garlic. 4. Put everything together: boiled chicken, wet bread, walnuts, garlic and salt. Mash it with fork. You can use blender here. 5. Ready to eat.
L OCRO C ARRETERO From Rotaract Club of Grigotá, district 4.690, Bolivia Ingredients • 2 Lt. water • ½ kg of dried beef, chopped into medium pieces • 1 medium onion • 1 cup rice • 1 Teaspoon of oregano • 6 eggs • Salt and seasonings to taste • Yuca (manioc or cassava) coarsely chopped 1 (can be replaced by chopped green plantains). Directions 1. In a saucepan of boiling water Place all ingredients together (except the oregano), season and cook for 20 minutes. 2. A few minutes before removing from heat, lower the heat to medium, add the eggs very gently one by one and let set. 3. Remove from heat and add the crumbled oregano, rest 5 minutes and serve.
M OLOKHIA (C ORCHORUS S OUP ) From Rotaract Club of Cairo Royal, district 2.450, Egypt Ingredients • 1 cup of minced corchorus plant(fresh molokhia leaves) • 3 cups of any kind of meat stock/soup (chicken, rabbit, or beef) • 4 cloves of minced garlic • 2 tbsp butter • 1 tsp mix of spices (cumin, salt and pepper) Directions 1. Cut the corchorus leaves and wash them very well then drain. 2. Chop the molokhia leaves as finely as possible (by simply putting the leaves in a mixer until it’s minced into very tiny pieces.) 3. On medium heat, add the meat stock/soup in a pot and bring it to boil. 4. Once the meat stock/soup boils lower the heat then add the minced corchorus, stir and wait until it starts boiling and switch the heat off and put aside. (Don’t let it boil a lot or the corchorus and the stock/soup would be separated instead of combined altogether.) 5. In a medium pan, add the butter and let it heat up a little. 6. Mix the minced garlic with the spices, adding a pinch of coriander, and then into the heated butter. The fried garlic and coriander mixture is known as ta’lya (ta’leya, ta’liya) and is used in many Egyptian dishes.Stir until garlic’s color starts fading and starts to turn red then switch the heat off.
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Project Recipes Around the World Section 3: Salads and Soups 7. Add a scoop of the corchorus soup to the garlic and mix, then add this mix to the corchorus pot and stir well. 8. Spoon the molokhia into bowls and let your guests spoon onto rice or dip their warm breads into their bowls!
T ABBOULLEH (P ARSLEY S ALAD ) From Rotaract Club of Byblos, district 2.450, Lebanon Ingredients • ½ cup bur’ghul • 8-10 spring onions • 2 teaspoon salt • ¼ teaspoon black pepper • ¼ teaspoon mixed spices • 5 cups very finely chopped parsley • ¼ cup very finely chopped fresh mint or 2 teaspoon dried mint • 3 large tomatoes, finely chopped • approx ¼ cup lemon juice • ¼ cup olive oil Directions 1. Wash the bur’ghul and drain well by squeezing out excess water with cupped hands. Place in a bowl and refrigerate for at least 1 hour. 2. Trim the spring onions to leave about 8 in (20cm) of green. Finely chop the white of the spring onions and mix it into the drained bur’ghul with the salt, pepper and spices. Finely chop the green of the spring onions and place it with parsley, mint and tomatoes on top of the bur’ghul mixture. Set aside in the refrigerator until ready to serve. 3. Just before serving, add the lemon juice and olive oil and toss well. Adjust salt and lemon juice to taste. 4. Tabbouleh is usually served in a wide based bowl or deep serving dish and garnished with lettuce leaves. When it is served as mezza a large spoonful is placed in a lettuce leaf, wrapped into a roll and eaten with the fingers.
T ACNA ’ S H OT S TEW From Rotaract Club of Paul Harris, district 4.300, Peru Ingredients • 2.4 lbs of shins of cow, pig or sheep • 2.4 lbs of slow-cooked diced tripe (from a cow) • 1 1/4 lbs of jerky meat • 1 onion • 3 dried cloves • 3 1/3 lbs of potatoes • 3 garlic cloves, minced • ½ onion, chopped in cubes • 3 tablespoons of red pepper minced • ½ tablespoon of yellow pepper minced • Little bit of Black pepper • Little bit of cumin seeds • ½ teaspoon of oregano • 1 laurel leave • Salt y Olive oil
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Project Recipes Around the World Section 3: Salads and Soups Directions 1. Cook the jerky meat and after wash it to leave the salt away. 2. Put the shins, the tripe and the jerky inside of an sauce pan together with the laurel, the onion and the dried cloves. Cover it with cold water and let it cook till meat appear well-done. Strain the stock and set aside. Chop the shins and the tripe in small pieces and shred the jerky. 3. Cook the potatoes, without pill them, in water and salt. After cook the potatoes, pill and mash them with a fork. 4. Heat the olive oil in a sauce pan, add the chopped onion and the garlic. Mix it and add the pepper, yellow pepper, black pepper, cumin seeds and salt. Move till everything is well cooked and add the stock. Bring it to boil and add the tripe, the shins, the jerky and the mashed potatoes. Boil again. 5. After boil, spred oregano and serve.
T ARATOR From Rotaract Club of Sofia-Center, District 2.482, Bulgaria Ingredients • 1 fresh cucumber • 500 g yoghurt • 100 ml water • 2-3 cloves of garlic • several walnuts • 2-3 teaspoons of vegetable oil • some dill - freshed or dried • some salt Directions 1. Finely chop the cucumber and place it in a large bowl. 2. Mash the garlic with salt and add to the cucumber. 3. Add ground walnuts and finely chopped dill. 4. Pour in the yoghurt. Then gradually add water - the thickness is down to taste. 5. Finally, add the vegetable oil.
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Project Recipes Around the World Section 4: Sides
SIDES F AROFA DE P INHÃO (P INE N UT C RUMBS ) From Rotaract Club of Guarapuava, district 4.640, Brazil Ingredients • 1 kg of cooked pine nut, chopped or crushed • 2 tablespoons (very full) of butter • 1 large onion, chopped or crushed • 3 cloves garlic, minced or crushed • 1 tablespoon of cream cheese • Green onion to taste • Parsley to taste • Salt and Pepper to taste Directions 1. In a skillet or large saucepan melt butter and add onion, fry for a few minutes before browning and add the garlic, let it brown. 2. Then add the pine nuts and shredded already cooked, let it cook for a few minutes and season with spices, then add the cheese.
G RANDMA ’ S C RUNCH T OP P OTATOES From Rotaract Club of East Centarl College, district 6.060, USA Ingredients • 2 pounds of frozen shredded hash brown potatoes • 8 ounces of sour cream • ½ of an onion, chopped • 2 cups of shredded cheddar cheese • 1 can of cream of chicken soup Topping • 2 cups of crushed corn flakes • ½ cup of butter melted Directions 1. Mix together the potatoes, sour cream, onion, cheddar cheese and cream of chicken soup in a large bowl. 2. Spread out the mixture in a 9” x 13” pan. 3. Top the whole mixture with the crushed cornflakes and then cut the butter into smaller pieces and place them all over (“dot”) the top of the casserole with it. 4. Bake in an oven at 350 degrees for 1 hour.
H ARICOT B EAN AND R ICE From Rotaract Club of Agora, district 2.440, Turkey Ingredients • water • onion
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Project Recipes Around the World Section 4: Sides • • • • • •
tomato sauce rice haricote bean butter salt pickles
Directions Note: Lentils, split peas and black-eyed peas do not need to be soaked. Pick through the beans, discarding any discolored or shriveled beans or any foreign matter. Rinse well. Traditional Slow Soak: In a 5-quart saucepan, cover 1 pound dried beans with 10 cups water. Cover tightly and refrigerate 6-8 hours or overnight. Drain and rinse the beans. Hot Soak: In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 pound dried beans and return to a boil. Remove from the heat; cover tightly and set aside at room temperature 2-3 hours. Drain and rinse the beans. Quick Soak: In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 pound dried beans and return to a boil; let boil 2-3 minutes. Cover tightly and set aside at room temperature 1 hour. Drain and rinse the beans. Gas-Free Soak: (The best method for gas-free beans, developed by the California Dry Bean Advisory Board). In a 5-quart sauce- pan, place 1 pound of beans in 10 or more cups of boiling water; boil for 2-3 minutes, cover and set aside overnight. By morning, 75 to 90 percent of the indigestible sugars will have dissolved into the soaking water. Drain, then rinse the beans thoroughly before cooking them. COOKING BEANS: When cooking beans, do not add salt or acidic ingredients, like vinegar, tomatoes or juicewhich slow the cooking substantially; add these ingredients when the beans are just tender. Cooking times vary with the types of beans used but also may vary with their age. Beans are done when they can be easily mashed between two fingers or with a fork. Always test a few beans in case they have not cooked evenly. Return the soaked, rinsed beans to the 5-quart saucepan. Cover the beans with 3 times their volume of water. Add herbs or spices (not salt), as desired. Bring to a boil; reduce the heat and simmer gently, uncovered, stirring occasionally, until tender (the time will depend on the type of bean, but start checking after 45-60 minutes). Do not boil them since this will break the skins. Check the level of the water and add more if it gets low. When beans are tender, drain and use them in recipes; or for later use, immerse them in cold water until cool, then drain well and freeze in 1- to 2-cup packages. One pound of dried beans will yield about 5 or 6 cups cooked beans. PRESSURE COOKING: This is one of the quickest ways to cook beans. After you’ve soaked 1/2 pound of beans, place them in a 4-quart pressure cooker with 4 cups water. Cook at 15 pressure following the manufacturer’s directions for the type of legume you are cooking.
O KROA From Rotaract Club of Cairo Royal, district 2.450, Egypt. Ingredients • 1 lb. of fresh okra • 3 cups of homemade chicken or beef stock/soup • Cooking oil • One diced onion • 2-3 minced garlic cloves • 2-3 diced fresh tomatoes • Tomato sauce • Water • 1 tsp mix of spices • Salt and black pepper
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Project Recipes Around the World Section 4: Sides Directions 1. Prepare the stock/soup by cooking the chicken or beef in boiling water having onion, black pepper, bay leaves . 2. After the meat is cooked, add a dash of salt, drain and take about 3 cups of its stock and then place it aside 3. Chop the vegetables you will need (onion, garlic and tomato). 4. Slice the green chili pepper thin slices (optional) 5. In a cooking pan heat the margarine then add the onion stir till it is yellow then add the garlic, stir for a while till it is yellow too. 6. Add the chopped tomato and the paste. Stir well and leave it for 2 minutes till some of its water is evaporated. By then it will become thicker. 7. Add the stock, bring it to a quick boil then add the okra, stir all, put some salt , black pepper and sliced chili pepper (optional). If you don’t prefer it spicy then do not add the chili pepper. 8. Reduce the heat and cover the pan , leave it around 10 min., until the okra is cooked 9. Take care you want to have sauce with it so if the stock level decreased; you can add some tap water while it is cooking 10. Serve hot with cooked rice or bread and salad.
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Project Recipes Around the World Section 5: Main Courses
MAIN COURSES B AIÃO DE D OIS (B RAZILIAN N ORTHEAST ’ S R ICE AND B EANS ) Recipe from Rotaract Club of Aracajú Norte, district 4.390, Brazil Ingredients • 2 cups of rice • 2 cups of rope beans • 1/2 cup of bottled butter • 200g of cheese curd • 1 yellow hot peppers • 1 green pepper, finely chopped • Parsley, chopped • Coriander chopped • 1 large onion, chopped • 4 cloves garlic, minced Directions 1. Cook the beans only in water and salt. Cook the rice normally so that it looks white and fluffy. Heat a large frying pan and add the butter. 2. Fry the peppers, onion and garlic at last. Place the parsley and then the beans without the juice. Let it cook a little. Add the rice, mix well and add two ladles the juice from the beans. 3. Grate about a half cup of cheese, cut the rest in chips and add to the mixture on the pan. 4. Go all mixing gently so that the ingredients melt well and keep moist. 5. Serve in a bowl of clay, sprinkle with parsley and cheese you grated.. Serve immediately with tack or jerked beef.
B EEF WITH P UMPKIN From Rotaract Club of Aracajú Norte, district 4.390, Brazil Ingredients • 1 kg of dried meat • 2 spoons (soup) of oil • 1 large onion, chopped • 3 cloves garlic, crushed • 1 small green bell pepper, chopped • 1 small red pepper, pidado • 4 large tomatoes, peeled and seeded and chopped • 1 kg pumpkin (squash) ripe, peeled and cut into 3 cm cubes • Salt and pepper to taste • 2 tbsp (tablespoons) chopped chives • 2 tbsp (tablespoons) chopped parsley Directions 1. Desalt the meat dry and cut into small pieces, then place immediately in a pressure cooker, cover with 4 cups cold water, bring to high heat and simmer, cook for about 30 minutes or until tender. 2. Remove from heat, drain and set aside. 3. In a large saucepan, place oil and heat over high heat, add the onion and garlic and brown lightly, add the peppers, tomatoes and dried meat, and cook, adding hot water slowly until the meat is tender and a graduating from the sauce pan. 4. Add the pumpkin and continue cooking, stirring occasionally, until tender but not falling apart.
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Project Recipes Around the World Section 5: Main Courses 5. Season with salt and pepper to taste, and add the chives and parsley. 6. Remove from heat and serve with rice and manioc flour in butter.
B RAZILIAN B ARBECUE – S ÃO P AULO S TATE STYLE From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 2 lbs beef tenderloin • 3 teaspoons salt • 2 lemons, juice of • 2 garlic cloves , mashed • ¼ teaspoon pepper • ½ teaspoon crushed red pepper flakes • 1 large onion , chopped • ½ cup cilantro leaf Directions 1. Marinate the beef overnight in the juice of 1 lemon, salt and garlic. 2. The next day, barbecue the meat, until done to your preference, turning frequently. 3. Serve with a sauce made with the remaining lemon, the hot pepper, onion and cilantro.
B RODETTO From Rotaract Club of Zagreb-Sesvete, Croatia Ingredients • 1 kg (2 lb) mixed fish • 2-3 onions • 200 ml olive oil • 2-3 tomatoes, peeled and chopped • 1 dl wine vinegar • 1 bay leaf • rosemary (optional) • 2 cups red wine • 1 tsp black pepper • salt Directions 1. Sauté onion in olive oil until soft. Add tomatoes. Place fish on top of broth. 2. Add vinegar, salt, pepper, bay leaf and rosemary. 3. Add so much wine that fish is covered. Do NOT add water. 4. Simmer gently over low heat for 1-2 hours. Do NOT cover nor stir; just shake skillet occasionally. 5. Serve with polenta.
C ASSAVA CAKE WITH BEEF JERKY From Rotaract Club of Aracajú Norte, district 4.390, Brazil Ingredients • 1/2 kg of Cassava • 200 grams of dried meat • 150 grams of Mozzarella • 100 grams of lean ham • Tomato sauce Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 5: Main Courses • • • • • •
1 medium onion 2 cloves of Garlic Scent-green Salt to taste 2 tablespoons of soybean oil 2 tablespoons butter
Directions 1. Cook the cassava in water without salt after cooking, place in blender neglecting some of the water, add a teaspoon of salt. Beat until mixture is pasty-looking. Reserve. While cassava is cooking place the dried meat to cook in a pressure cooker after cooked drain the water and wipe dry the meat by centrifugal or blender, and set aside. 2. Then put in a pan oil, garlic and diced onion to fry until the onion begins to wilt. Then add the shredded dried beef, green smell to taste. Saute for a few minutes and add the tomato sauce of your choice. Reserve the sauce. Take the cream of cassava and add butter or margarine and separate into two parts. 3. After this preparation grease a baking dish and cover with a share of the cream of cassava, placing on top of the cream sauce of dried meat, layer of ham and then add the remaining cream cassava, ending with mozzarella. Preheat conventional oven, and bake for about 15 minutes until the mozzarella melts, or mild microwave 3-5 minutes.
C HEESEBURGER M EATLOAF From Rotaract Club of East Centarl College, district 6.060, USA Ingredients • 1 pound ground beef • 1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix) • 1 medium onion, chopped • 1 medium bell pepper, chopped • 1 cup grated Cheddar • 2 tablespoons Worcestershire sauce • 1/2 cup sour cream • 1 cup crushed crackers (recommended: Ritz) • 1 teaspoon seasoned salt (recommended: Lawry’s) • 2 slices white bread Sauce • 1 (10 3/4-ounce) can condensed cream of mushroom soup • 1 cup milk • 1 1/2 cups grated Cheddar • Chopped onions, optional • 1 bunch fresh parsley leaves, chopped, optional Directions 1. Preheat oven to 350 degrees F. 2. Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven. 3. Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. 4. Pour Sauce over the meatloaf or pass at the table.
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Project Recipes Around the World Section 5: Main Courses
C HICKEN A DOBO From Rotaract Club Kolehiyo Ng Subic, district 3.790, Philippines Ingredients • 2 lb chicken pieces, cut up or whole • 1 head of garlic, coarsely chopped (yes, an entire head!) • 4 Tbsp soy sauce (or more to taste) • 1 tsp ground black pepper • 2 cups water • 1/2 cup vinegar (rice vinegar or white wine vinegar work best) • 2 bay leaves • 2 Tbsp cooking oil Directions 1. Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. 2. Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). 3. Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. 4. Remove the bay leaves and serve over rice.
C HICKEN B IRYANI From Rotaract Club of Karachi Karsaz, district 3.271, Pakistan Ingredients • Rice – 2 cups • Chicken pieces – 3/4 kg. • Onion – 3 large, sliced • Yoghurt – 1 cup • Ginger paste – 1 tsp • Garlic paste – 1/2 tsp • Green chilli paste – 1 tsp • Tomato puree – 1/2 cup • Red chilli powder – 2 tsp • Turmeric powder – 1 tsp • Cumin powder (roasted) – 1 tsp • Cardamom powder – 1/2 tsp • Garam masala powder – 2 tsp • Milk – 1/2 cup • Saffron – a pinch • Coriander powder – 1 tsp • Green coriander leaves – 2 tbsp, chopped • Water – 3 1/2 cups • Oil – 7 tbsp • Salt as required Directions 1. Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt. 2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours. 3. Put oil in a pan, heat it and fry onions till they turn golden brown. 4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.
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Project Recipes Around the World Section 5: Main Courses 5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice. 6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade. 7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.
C HICKEN P ELAU From Rotaract Club of Port of Spain West, district 7.030, Trinidad and Tobago Ingredients • 2 – 3 lbs. Chicken pieces (seasoned the night before with 1 rounded tsp salt, 1 rounded tsp pepper, chopped chives, 1 tsp thyme, 4 cloves chopped garlic, 1 tsp cumin, 1 tsp Angostura bitters, 1 tsp. Worcestershire sauce, 1 tsp. soy sauce and 1 tbsp. ketchup) • 2 c. Rice, washed • 2 c. Coconut milk (unsweetened) • 2 c. Water • 1 Large onion • 1 Sweet pepper • 1 13.5 oz tin Pigeon peas, drained • 2 – 3 tbsp. Vegetable oil • 2 tsp. Sugar • Salt & pepper to taste • 1 Scotch Bonnet pepper Directions 1. Season the chicken (as stated above) the night before. It helps to ‘stab’ the chicken pieces as well to allow the flavour of the marinade to really permeate. 2. Heat the oil in a large dutch oven (‘d big pot’). 3. Add sugar and allow to burn until dark brown. 4. Add seasoned meat and stir until pieces are well coated with burnt sugar; brown for 5 minutes. 5. Stir rice into chicken and turn often till well blended; cook for 3 minutes more. 6. Add onion, scotch bonnet pepper and peas and stir fry for a few seconds (you may want to make sure to keep the pepper at the top of the pot because if that thing bursts, well I can’t help you any further). 7. Add additional salt, pepper, coconut milk and water. 8. Bring to the boil, lower heat, cover and simmer until rice is cooked and all liquid has evaporated (about 25-30 minutes). If rice is still hard, add more liquid and continue to cook longer.
C HILLI TONGUE From Rotaract Club of Grigotá, district 4.690, Bolivia Ingredients • 1 beef tongue (1 kg or so) • enough water to cook the tongue • 1 cup tomato, peeled and finely chopped • 2 cups chopped white onion in thin sticks • 1 cup shelled green peas • ½ cup oil • ½ cup ground cayenne pepper • ½ cup parsley, finely chopped • ½ teaspoon ground cumin • 1 teaspoon crumbled oregano • ½ teaspoon ground pepper • 4 cups broth or water • 1 tablespoon salt or to taste Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 5: Main Courses Directions 1. Before starting to cook the tongue, hit on a Fuller or mortar to make it soft and easy to peel. 2. Place a pan of water over high heat. 3. When boiling add the tongue and let cook for two hours more or less, until soft. 4. Remove the tongue of the pan, let cool, peel the thick skin that covers it. 5. Then cut it into thin slices. In a pan put oil. 6. Place over high heat. 7. When hot add the onion. Let it brown. 8. Then add the tomato, pepper, parsley, cumin, oregano, pepper, peas, broth, and finally the salt. 9. Mix well and cook another hour or so, until you no longer notice the onion and peas are cooked thoroughly. 10. The preparation should be dense. Put thr sliced tongue on the previous preparation, mix and let it boil a little bit until the tongue takes the flavor of the sauce. 11. Serve with one potato per person, and grained rice. 12. Place the uncooked sauce on top.
C ROATIAN S ARMA (S TUFFED CABBAGE ROLLS ) From Rotaract Club of Zagreb-Sesvete, district 1.913, Croatia Ingredients • 250 g (0.5 lb) ground beef • 250 g (0.5 lb) ground pork • 100 g (3.5 oz) smoked bacon, chopped • 1 onion, chopped • 50 g (1.7 oz) rice • salt, pepper • 2 tsp paprika • a pinch of nutmeg • 3-4 garlic cloves, minced • 2 eggs • 1 large head soured cabbage • 500 g (1 lb) Sauerkraut (chopped soured cabbage) • 250 g (0.5 lb) smoked pork ribs • smoked meat: smoked ham, smoked sausages, smoked bacon. • 1 cup tomato juice Directions 1. Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in. 2. Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls (sarma) on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top. 3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.
D ANISH MEATBALLS WITH POTATO SALAD From Rotaract Club of Sct. Alban Odense, district 1.460, Denmark Ingredients Meat balls • 500 grams of ground pork • 2 deciliters of milk • 1 deciliter of flour Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 5: Main Courses • 1 egg • 1 teaspoon of salt • ¼ teaspoon of pepper • ½ finely chopped or grated onion • 25 grams of butter for frying Potato salad • 1 kg of potatoes • 1 onion • 100 g of mayonnaise • 100 g of sour cream • chives • salt and pepper Directions Danish Meatballs: 1. Put all the ingredients except for the butter in a bowl and stir it together well. Melt the butter in a frying pan and dip a tablespoon into the the butter. 2. Then take a spoonfull of the meat and make it into a ball using the spoon and your hand. 3. Put the meatball on the frying pan and fry it 4-5 minutes on each side at medium heat. The meatballs should have a brown crust on each side. Potato Salad: 1. Boil the potatoes and then let them cool. 2. Then cut them and the onion into squares and mix them in a bowl. 3. In another small bowl mix the mayonnaise and sour cream and season it with salt and pepper. 4. Then pour the “dressing” over the potatoes and onion and mix well. 5. Then cut up some chives and springle on top.
D OLMA From Rotaract Club of Baku, district 2.430, Azerbaijan Ingredients • 1 pound (450g) ground lamb or beef • 1 medium onion, peeled and finely chopped • ½ cup short or medium grain rice, washed and drained • ½ cup chopped fresh cilantro (coriander) • ½ cup chopped fresh dill • ½ cup chopped fresh mint (you can substitute with 2-3 tablespoons dried) • 1 teaspoon salt • ¼ teaspoon or to taste, pepper • 80 small or 40 medium size fresh grape leaves or canned leaves (about ¾ of 16oz can) • 3 tablespoons butter, melted • ½ cup water Garlicky Yogurt Sauce: • 1 cup plain yogurt, mixed with 2-3 gloves peeled and crushed garlic Directions 1. To prepare the filling, in a mixing bowl combine meat, onion, rice, fresh herbs, salt (add less if you are going to use salted canned leaves) and pepper and knead thoroughly. 2. If using fresh grape leaves, blanch them in small batches (about 10 at a time) in a pot with boiling water for 2 minutes. This will soften the leaves and make it easer to roll them and faster to cook. Remove the leaves with a slotted spoon and drain. Cut off the stems or any hard veins. If using canned leaves, put them in batches in colander and place the colander under a sink, then rinse the leaves under cold water and drain. Cut off the stems. If using medium or large leaves, cut them in half. If there are any torn or damaged leaves, do not discard – use them to patch holes in other leaves. NOTE:
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Project Recipes Around the World Section 5: Main Courses
3.
4. 5.
6.
If canned leaves are too thick, blanch them in boiling water for about a minute, then drain and proceed as directed in the recipe. Hold a grape leaf shiny side down on the palm of your left hand, and place 1 or 2 teaspoons of the filling at the stalk end of the leaf. With your right hand, fold top, then the sides over the filling and roll up tightly Arrange the stuffed grape leaves close together seam side down in a medium non-stick pan, making several layers. If using fresh grape leaves, sprinkle a little salt in between each layer. Pour butter over the grape leaves and add water. Place a small lid or a small ovenproof plate on top to keep dolmas tight and to prevent them from opening. Cover and bring to a boil. Reduce heat to medium to low and simmer for 1 hour 30 minutes, or until the leaves are tender and the filling is cooked. There should be little liquid left, reduced to the oily consistency. Serve hot with garlic-yogurt sauce scooped on top, fresh salad or pickles and bread!
D UCK ’ S C EVICHE From Rotaract Club of Chimbote Buenos Aires, district 4.460, Peru Ingredients • 2.4 lbs of duck. • 06 little onions • 05 red peppers • 05 lemons • 03 tablespoons of garlic powder • 01 manioc (or cassava) • Olive oil, Cumin seeds, salt and pepper. Directions 1. Cut the duck in fillets (thinking cooking for 6 people). 2. Chop the onion in cubes. Put olive oil in a pressure cooker and when it is hot, add the onion. After brow the onion, add the garlic, cumin seeds, pepper and salt. The garlic must fry untill it was wellcooked. 3. Clean the red pepper and blend it. After blend, add it to the cooker. 4. Add the fillets of duck and the juice of the lemons. Let it cook about 30-45 minutes on the pressure cooker. 5. Peel and slice the manioc. Put the pieces in a pan with water and cook it with a little bit of salt. When the manioc cook, turn the oven off. 6. Serve the duck in a dish and decorate it with the manioc.
F EIJOADA From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 1 lb of varied pork sausages (prefer smoked sausages) • 1 lb of pork tenderloin • some slices of bacon • 1 can of black beans (15.5Oz) • 2 tbs vegetable oil • salt, garlic, chopped onions and bay leaves (bay leaves give a special taste to feijoada) Directions 1. Feijoada is made with black beans and pork meats. 2. You can use a can of beans already cooked or learn how to cook dried beans. 3. Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. 4. Cook for about 15 minutes in med heat and set aside. Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 5: Main Courses 5. 6. 7. 8.
In a separated panfry, cook cubes of pork tenderloin and slices of bacon with salt, garlic. Add all the sausages sliced and stir medium-heat until dry all the water. Add the cooked meat to the pan with the black beans and your feijoada is ready! Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your taste.
F ILLED R OCOTO AND P OTATO P IE From Rotaract Club of Carpe Diem Católica, district 4.300, Peru Ingredients • 8 rocotoes • ½ liter of red wine vinegar • 250 grams of sugar Filling • 400 grams of minced meat • 2 cloves garlic, minced • 4 tablespoons of crushed yellow pepper • 4 tablespoons of ají panca (a Peruvian chilli pepper) • 2 onions in brunoise • 100 grams of chopped peanuts • 50 grams of raisins • 20 grams of crushed dried oregano • 100 ml. vegetable oil • Salt and pepper to taste Potato Cake • 250 grams of cheese • 8 potatoes • 1 liter of fresh milk • 6 eggs • 50 grams of unsalted margarine • 2 onions • 1 yellow pepper • 10 grams of anise • Salt and pepper to taste Directions 1. Initially clean rocoto (the veins are removed) with a spoon. 2. Boil the rocoto wih the vinegar and the sugar to decrease itching. 3. In a fying pan, put a little bit of oil to fry the meat. When it brow, turn the oven off and seal. 4. In another pan with a splash of oil, add the brunoised onion (small squares) and the garlic. 5. When the onion seems brow, add the crushed red pepper and the ají panca, and let it cook until the peppers cut. 6. Add the meat, sealed earlier, let cook for five minutes and add peanuts, raisins and oregano. 7. Season with salt and pepper. 8. With this preparation fill the rocoto with the pasta we cooked initially. 9. Place slices of cheese on rocoto. 10. Put it on the oven to bake in small temperature (like 100 º F) for 20 minutes. 11. Wash, peel and cut potatoes in thin slices of about two millimeters. 12. Chop an onion in julienne (long strips). 13. Cut the yellow peppers into julienne. . 14. In a bowl, mix milk, eggs, salt and pepper 15. In a pre-greased tin or pan add the potato, onion, pepper and grated chease and mix with your hands . 16. Add the preparation of the bowl (milk, eggs, salt and pepper) on the side of the tin. 17. Sprinkle the anise over the tin.
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Project Recipes Around the World Section 5: Main Courses 18. Place small cubes of butter over the tin for browning. 19. We took the oven about 100ºF for 50 minutes. 20. Serve a rocoto with a piece of potato pie.
F RICASSEE From Rotaract Club of Grigotá, district 4.690, Bolivia Ingredients • 2 tablespoons oil • 1 kg of pork, preferably rib, cut into 16 pieces • 1 cup white onion finely chopped • 1 teaspoon of ground cumin • 1/2 teaspoon of ground black pepper • 1 teaspoon of crumbled oregano • 4 cloves roasted garlic, peeled and finely chopped • 1/2 cup of soaked yellow pepper, minced (1/2 kilo in pods) • 1 tablespoon of salt or to taste • 1/2 cup of finely chopped green onion • 8 cups of boiling water • 1/2 cup of bread crumbs to thicken Directions 1. In the container in that will be prepared the fricassee, put two tablespoons of oil and fry the pieces of pork ribs until golden brown. 2. Then add the onion, cumin, pepper, oregano, garlic, yellow pepper , salt and green onions. 3. Mix very well leaving it brown a little and add eight cups of boiling water. 4. Cook until the meat falls a little off the bonefor at least two hours. Ensure to preserve the amount of initial liquids, increasing some water if necessary. 5. Shortly just before serving, thicken with a half cup of dry bread crumbs (if desired). 6. Serve in bowl with enough broth, accompanied with a baked potato and white corn also cooked.
K ARNIYARIK From Rotaract Club of Bostanli, district 2.440, Turkey Ingredients • 6 Mid-scale Eggplant • 1 Cup Water • 2 Onions (medium sized) • 250 gr. Ground Meat • 3 Tomatoes • 1 Tablespoon Tomato Sauce • 1 Cup Oliveoil • Parsley (Additional, Chopped) • Salt & Pepper (To taste) Directions 1. Partially peel the eggplants from top to end. Rip to half but not part. Rest in a saltywater for an hour. 2. An hour later, take from water and dry with a papertowel. Deepfry with oliveoil. 3. Saute ground meat and onions with little bit of oliveoil. Add grated tomatoes, salt and pepper. 4. Lay the Eggplants to an oven tray as ripped side on top. Fill the gaps with sauteed ground meat. 5. Mix tomato paste with 1 cup water, pour over eggplants. 6. Put in the oven at 180*C (350*F) for 15-20 minutes.
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Project Recipes Around the World Section 5: Main Courses
K OSHARI From Rotaract Club of Alexandria Cosmopolitan, district 2.450, Egypt Ingredients • 1 tablespoon vegetable oil • 2 cups uncooked white rice • 3 cups water • 1 teaspoon salt • 1 (16 ounce) package uncooked elbow macaroni • 1 cup beluga lentils, soaked in water • 1/2 teaspoon salt • 1 tablespoon vegetable oil • 5 onions, minced • 2 cloves garlic, minced • 3 tablespoons distilled white vinegar • 4 ripe tomatoes, diced • 1/2 cup tomato paste • 1 1/2 teaspoons salt • 1 teaspoon ground black pepper • 2 1/2 teaspoons ground cumin • 1/4 teaspoon cayenne pepper Directions 1. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm. 3. Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt. 4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate. 5. Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes. 6. Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.
M AJADITO C AMBA From Rotaract Club of Grigotá, district 4.690, Bolivia Ingredients • 1 kg. Beef jerky • 2 cups Rice common • 6 cups water • ½ cup oil • 1 pc. chopped onion • 1 pc. red pepper • 2 Tomato, peeled and chopped Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 5: Main Courses • • • • • •
3 Clove garlic, minced 2 Tbsp. achiote seeds 3 Fried banana (Mature-Sweet Plantains) 6 egg Salt and black pepper Tail chopped green onions (scallions, green onions)
Directions 1. Soak the jerky in water and wash or change water as often as necessary, so that excess salt out. 2. Cook the jerky in a pot with water, boil until cooked and tender. 3. Draw, hitting with a meat mallet until about shredding or crumbling. 4. In the water where they cook the jerky, add rice and salt, if necessary. 5. Cook over medium heat until thoroughly cooked, always careful not to dry. In a small saucepan, bring half the oil. 6. Add the shredded jerky and fry until golden brown, remove from heat. 7. In another pan put the remaining oil, add the onion, bell pepper and saute and add the tomatoes and then pour achiote or urucú water. 8. Cook for 5 minutes add a little water or broth to cook the jerky, then add it to the rice pan, mixing everything: meat, vegetables, rice (it should not be dry). 9. Sprinkle with chopped green onion tail and serve with a fried egg on top and two slices of fried plantain.
M ANTI From Rotaract Club of Dokuz Eylül , district 2.440, Turkey Ingredients • 250 gram ground beef • 1 big onion(grated) • half of a bunch of parsley(chopped thinly) • salt • blackpepper For Dough: • 2 glass of flour • 1 egg • Salt • Water For Sauce: • Yogurt • Garlic • Butter • Mint • Red pepper • Sumac Directions 1. Firstly we have to prepare the dough; 2. Put the flour in to a bowl. Add the egg in to the flour. And also add the salt and the water in to bowl. 3. Knead them until they become like a dough. 4. Turn the dough with rolling pin until the dough become 5mm. 5. Put some flour on the table for counteract the flour to accrete in to the table. And put the dough on the table. Devide the dough by transverse and lenghtwise to have 3-4 cm small squares. 6. Then we have to prepare the ground beef. Put the ground beef in to th bowl. And put the grated onion, thinly choppd half of a bruch of parsley and also salt and blackpepper. Knead them all. Then take a little ground beef and make it in a little bowl and put it on the squared dough. After that put the
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Project Recipes Around the World Section 5: Main Courses corners of the squared dough to get them together. And do the same thing for the other squared dough that have a little bowl of ground beef in it. 7. Now put water in a saucepan and boil it. Add the squared dough in to the boiling saucepan. Cook them 15 minutes. While they are boiling, we can start to prepare the sauce. Grate the garlic in to the yogurt. And mix them together. On the other side put the butter in a saucepan and melt it and add the Mint Red pepper Sumac in to the butter. 8. Put the manti in to the plate and add the yogurt with garlic on it. And also add the butter that we melt.
M USAKHAN From Rotaract Club of Rammalah, district 2.450, Palestine Ingredients • 4 pieces of Taboon bread • 2 chickens (cut in half) • 1 kg onion • almonds • pine nuts • sumac • 2 cups olive oil • salt • pepper • allspice For the Taboon bread: • 2 cups white flour • 2 cups whole wheat flour • 1.5 tablespoon yeast • 1 tablespoon salt • 1.5 cups warm water • 1 tablespoon poppy seeds (optional) Directions How to make the bread (the recipe is from a rural Palestinian woman from the village of Awarta): 1. Mix the flour together with the salt. 2. Mix the yeast with the water. 3. Add the water to the flour mix. 4. Mix continuously by hand until the mixture gets pasty. 5. When the dough looks ready, divide the mixture into 7 pieces. 6. Knead each piece into a 2 mm-thick circle. 7. Leave to rest for a minute or two. 8. Put into a pre-heated stove in a wide tray with no side handles. 9. Bake until ready! How to make Musakhan (the recipe is provided by a Palestinian woman from Taybeh, near Ramallah): 1. Cut the chickens into halves and season them with salt, pepper, allspice, and sumac. 2. Chop the onion, put in a pot, and stir fry for 10 minutes. Add 1 teaspoon of salt and continue stirring. Add 1 teaspoon of pepper and 1 teaspoon of allspice and continue stirring. Add sumac as much as needed for a red color and taste (about 2 full tablespoons). 3. Place the seasoned chickens in a big tray. Add 1 small cup of chopped onions, 1 small cup of olive oil, and 2 small cups of water to cover the chicken. Cover the tray with aluminum foil and put in the oven for 1 hour or until the chicken is cooked. 4. Back to the fried onion: add 1 cup of olive oil and 2 cups of chicken broth from the tray with the baked chicken.
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Project Recipes Around the World Section 5: Main Courses 5.
When the onion is ready, spread it evenly on each Taboon bread, place half a chicken on each Taboon, and sprinkle with almonds and pine nuts. Finally, put in the oven to grill and for some color.
N IHARI From Rotaract Club of Mumbai Mulund South, district 3.140, India Ingredients • 1.5 kg. Beef shank, cut into large pieces (with bones) • 1 cup ghee or oil • 3 tbsp. garlic paste • 3 tbsp. ginger paste • 1 1\2 tsp. black salt or according to taste • 4 tsp. red chili powder • 4 tbsp. yogurt • 2 tbsp. white cumin • 2 tbsp. Saunf (aniseed) • 2 tbsp. black pepper • 2 tbsp. sonth (dry ginger) • 2tbsp. black cardamom • 1 tbsp. cloves • 1 tsp. jaifel • 1 tbsp. javetri • 2 onion, thinly sliced • 6 tbsp. flour Directions 1. Heat oil in a large heavy based saucepan; add the meat, ginger, garlic, chili powder and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated. 2. Add 4-5 cups of water and cook over low heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water. 3. Meanwhile place the cumin, saunf(aniseed), black pepper, sonth(dry ginger), cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it. Add 3-4 tablespoons of the sieved spices to the meat cover and cook over low heat until the meat is tender. 4. Dissolve flour in 2 cups of water and stirring carefully pour it into the beef. (Don’t stir hard; otherwise meat will break into small pieces). 5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon and add to the beef and cook for 10 minutes over low heat, stir carefully. 6. Garnish with green chilies, ginger (chopped) and lemon slices. 7. Serve with Nan.
O KROSHKA From Rotaract Club of Baikal-Eco, district 5.050, Russia Ingredients • 1.5 litr bread kvass • 4 hard-cooked eggs, • 10 oz (300 gm) boiled beef • several green onions • 2-3 radishes • 2 fresh cucumbers • 3 boiled potatoes Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 5: Main Courses • • • •
1-2 tbsp sour cream 1 tbsp sugar mustard salt
Directions 1. Grind the egg-yolk together with the sour cream, mustard, salt and sugar, dilute in cold kvass. 2. Add small cubes of the fresh cucumbers, radishes, boiled beef, minced egg-whites, boiled potatoes, chopped green onions.
P ASTICADA (D ALMATIAN P OT R OAST ) From Rotaract Club of Zagreb-Sesvete, district 1.913, Croatia Ingredients • 1,5-2 kg (3-4 lb) beef round • 5 garlic cloves, sliced longish • 100 g (3.5 oz) bacon, cut into 1/2-inch pieces • wine vinegar • 1 Tbsp lard • 1/2 cup olive oil • 3-4 large onions, quartered • 2-3 carrots • 1 celery root (around 200 g; 7 oz), quartered • 1 tsp flour • 4 cloves • 2-3 Tbsp tomato purée • 100 ml (4 fl oz) prosecco • 1 tsp sugar • 1/2 cup red wine • 3 lemon slices • 3-4 prunes • salt, pepper Directions 1. Pierce the meat with a sharp pointed knife at random and insert slivers of garlic and pieces of bacon into the incisions. 2. Place the beef into a non-reactive pan; cover with vinegar and leave it for 1 to 2 hours or overnight. 3. Remove meat from vinegar. Season with salt and pepper. Put in a roasting dish together with olive oil, lard, onions, celery root and carrots. Cover and roast for 45 minutes. Take out of the oven. 4. Take the meat out of the sauce. 5. Purée the vegetables with roast dripping. Add flour, cloves, tomato purée, prosecco, sugar, red wine, lemon slices and prunes. You can also add some vinegar, if you like. 6. Cut the meat into 1 cm (1/2 inch) thick slices (vertical to fibres), and return back into the sauce. Cook until the meat becomes soft. 7. Serve with potato gnocchi.
R OASTED J ERKED B EEF From Rotaract Club of Aracajú Norte, district 4.390, Brazil Ingredients • 1 pound of dehydrated beef into strips • 2 sliced onions • 1 liter of milk Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Garlic and onion chopped 2 tablespoons of butter 2 tablespoons wheat flour Curd cheese chopped Cheese butter chopped 2 scrambled whole eggs Salt to taste
Directions 1. Organize the onions already cut on a board and set aside. Place meat in hot butter for frying without stirring. 2. After fried, place the meat on onions that are already on board. In another pan melt butter and add two tablespoons of wheat, onion, garlic and a little milk, stir to avoid turning thick, add the salt and stir until the cheese are ready to pull wire, so turn off. 3. Add the scrambled eggs over the board. 4. Bake a few minutes.
S HRIMP IN S TYLE OF S ERGIPE S TATE From Rotaract Club of Aracajú, district 4.390, Brazil Ingredients • 300g of fresh peeled shrimp • 1 tomato, chopped • 1 onion, chopped • 1 green pepper, chopped • Coriander • 1 egg • Salt to taste • Black pepper to taste • 2 cloves garlic • 1 tablespoon of palm oil • 2 tablespoons of olive oil Directions 1. In a saucepan place the olive oil, fry the garlic and add tomatoes, onion and green pepper, shrimp and palm oil, giving a steamed. 2. Separately, mix the egg with salt and pepper and add the shrimp sauce. 3. Stir well to avoid sticking. 4. Serve with white rice.
S ILPANCHO From Rotaract Club of Cochabamba Norte, district 4.690, Bolivia Ingredients • ¾ kg. of beef • 6 eggs • 3 onions • 2 tomatoes • 2 locotos (very hot Bolivian pepper that can be substituted for chili or similar) • 8 potatoes • 2 cups of rice • Breadcrumbs • Oil and salt.
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Project Recipes Around the World Section 5: Main Courses Directions 1. Cut the meat in form of steaks, season with salt and hit together with the breadcrumbs to soften and become imbued with the flour. Fry in hot oil. 2. Cook the potatoes with their peel, after take the peel, cut in slices and fry in hot oil until golden brown. 3. Chop the onion, tomato and pepper in small squares and season with oil and salt. 4. Fry the eggs in time to serve. 5. Serve the rice with golden potatoes on a plate. Above place the sillpancho (meat) and the fried egg. 6. Then, put the tomato salad with onion all over the other ingredients.
S TUFFED TRIPE From Rotaract Club of Aracajú Norte, district 4.390, Brazil Ingredients • 1 whole tripe (goat or sheep) • intestines, liver, lungs and heart of the animal • 1 tablespoon of salt • juice from 3 medium-sized limes or lemons • 1 cup of parbolled blood • 1 large onion (about 150g), chopped • 3 cloves garlic, crushed • 3 large tomatoes (about 450g), chopped • 2 large bell peppers (about 400g), chopped • 2 tablespoons of vinegar • black pepper and cumin to taste • 1/2 cup of coriander, parsley and green onion, chopped • 1 tablespoon mint, chopped • 1 piece (about 100g) of fresh bacon • cassava meal for the mush Directions 1. Clean the tripe, intestines, and other innards well. Put them in a pan, cover with water and boil for about 5 minutes. Remove from heat and drain. Wash again and rub all pieces with salt and lemon or lime juice. Leave the tripe whole. Cut the remaining innards into pieces and place in a bowl.Chop up the parboiled blood and add to the mixture in the bowl. Add onion, garlic, tomatoes, bell peppers, vinegar, black pepper and cumin, coriander, parsley, green onion and mint, and stir well. 2. Fill the tripe with the innards and seasoning, then sew up the openings. Place in a caouldron with a lot of water, add bacon, put on high flame and bring to a boil. Reduce heat, cover the cauldron, and cook for about 5 hours, adding more hot water as it reduces. Take the tripe out of the cauldron and maintain warm. 3. To prepare the mush, crush the bacon and return it to the stock. Check seasoning and add salt to taste. Add cassava meal gradually, stirring constantly to prevent lumping until mush is smooth. Remove from heat. Serve the tripe sliced, together with steaming hot mush.
S ULTAN ’ S D ELIGHT From Rotaract Club of Konak, district 2.440, Turkey Ingredients For the stew • 1 lb stew beef (preferably sirloin steak) • 1 tbsp tomato paste • 1 tbsp red pepper paste Recipes Around the World http://www.rotaractrpnorte.org/recipes
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Project Recipes Around the World Section 5: Main Courses • 4 tbsp canola oil • salt and pepper • 1 tsp thyme • One clove garlic, minced • 1/2 cup water For the eggplant puree • 2 lb eggplant • 3 tbsp white flour • 1/4 cup butter • 1/2 cup grated mozzarella • 1 and 1/2 cups milk • juice of 1/4 lemon • salt and pepper Directions 1. Cut the beef into the strips. In a medium skillet, heat the oil and sauté beef strips on low heat. Cook until the meat absorbs the juice back. Add tomato & pepper paste and stir for another couple of times. Add 1/2 cup hot water. Let simmer until meat is tender. Add more water if needed. 2. Meanwhile, wash and prick the eggplants with a fork on at least two sides. 3. Place eggplants on gas burner or under broiler, turning them frequently until eggplant is collapsed and skin is charred. You can also bake them for an hour or until they are soft, but charred always tastes better. 4. Let cool and then peel and mash eggplants with the back of a fork in a bowl and mix with lemon juice. 5. To make white sauce, heat butter in a pot. Add flour and stir constantly to make a roux on low heat. On a platter, spread eggplant puree and place meat on top of eggplant puree. Serve hot. 6. Add milk and whisk that quick not to make flour bubbles. Whisk to make the mixture smooth. Simmer for 2 minutes. Add eggplant puree and mix well. Season with salt and black pepper to taste. Add cheese. Mix well. Simmer a minute more.
V ALENCIAN P AELLA From Rotaract Club of Alcoy, district 2.220, Spain Directions and Ingredients Over medium heat: 1. Place the olive oil for frying in the pan, covering approximately two thirds of the pot. 2. Remove the tail and the seeds of pepper ñora. Then cook it (for 4 people, 2 medium bell peppers). Try not to burn them and set aside for a mortar with salt, 3 cloves of garlic and a little parsley. 3. Then cut the pepper into rectangular pieces and fry. When it begins to brown, add pre-cuted pods. When the pods are well fried, remove and set aside in a separate dish (amount to taste). 4. Saute shrimp (if you fry too long, they can stay dry), remove and set aside on a plate. 2 or 3 per person but is also the like. 5. Saute the chicken (wich should be cut and clean), season to taste (about two pieces per person). When it starts to brown, add the sliced pork chops (about 250 grams) and stir-fry with chicken. Once sauteed, add 3 tomatoes, chopped and fry all together. Then add the seafood (250 grams) and stir. 6. Add the garlic and pepper sauce in the mortar pan prepared to make it easier to distribute in the paella. Add one cup water and stir well to mix the sauce. Then put the sauce over the meat paella, shellfish and tomatoes. 7. Add to the paella, a glass of wine with rice for each person. Once all the rice is done, sprinkle a little food coloring or saffron and mix. Fry a few minutes. 8. Add water (the amount is double the amount of rice). Increase heat to high: 9. When the water starts to boil, add the vegetables, shrimp and season to taste. 10. The fire is to cook the rice evenly and let it boil the broth. Once done, let stand a few minutes and serve.
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W RAPPED V INE L EAVES WITH O LIVE OIL From Rotaract Club of Izmir Efes, district 2.450, Turkey Ingredients • Rice-1 cup • 4 Onions- Medium or big ,chopped • Olive oil- Half cup • Sugar – 3tbsp • Pine nuts – 2 tbsp • Currant – 2 tbsp • Dry or Fresh Mint – 1 tbsp or 10-15 leaves • Hot water- 1 cup • Vine leaves -400 gr. • Salt Directions 1. Sautee the onions with the olive oil for 5 minutes. Then add the rice and salt, stir and cover the lid. Cook over very low heat until rice seems almost-transparent which takes about 6-10 minutes. Then add the sugar, pine nuts, mints and current. Pour 1 cup of hot water on top. Cook until all the water evaporates. Stir occasionally. When it is cooked, leave it cool down. 2. Wash the vine leaves. Fill the half of a large pot with water and boil. Add the pre-washed leaves in it and let it boil for aprox. 2-3 minutes. Drain the leaves and cut off the sterns. 3. Take a leaf and put the filling into the leaf (The matte side is the inside) and fold it over to create a cigar-like look. Put all the wraps in the pot, side by side leaving no holes in between. 4. Pour one and a half cups of water. Cook over low heat until the water almost evaporates(until you can see very little water on the bottom of the pot.). 5. Leave it to cool down and serve with thin slices of lemon on top.
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Project Recipes Recipes Around the World Section 6: Desserts
DESSERTS A PPLE P IE From Rotaract Club of East Centarl College, district 6.060, USA Ingredients Crust: • 2 cups all-purpose flour • 1 teaspoon salt • 1 tablespoon sugar • 6 tablespoons butter • 6 tablespoons shortening • 6 to 8 tablespoons ice water Filling: • 1/2 cup unsalted butter • 3 tablespoons all-purpose flour • 1/2 cup white sugar • 1/2 cup packed brown sugar • 1/4 cup water • 8 Granny Smith apples – peeled, cored and sliced Directions For the crust 1. Mix in a large bowl: • 2 cups all-purpose flour • 1 teaspoon salt • 1 tablespoon sugar 2. Then cut in using the dough blender: • 6 tablespoons butter • 6 tablespoons shortening • 6 to 8 tablespoons ice water For the filling: 3. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. 4. Reduce temperature, and simmer 5 minutes. 5. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. 6. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 7. Bake 15 minutes at 425 degrees F (220 degrees C). 8. Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
A SHURE (N OAH ’ S P UDDING ) From Rotaract Club of Osmangazi, district 2.440, Turkey Ingredients • 1 cup wheat (I used a little more than that) • 1 cup rice (precooked) • 1 cup chick peas ( I used canned ) • 1 cup navy & northern beans ( I used canned) )
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Project Recipes Recipes Around the World Section 6: Desserts 1 packet- 100 gr of dried apricots (Turkish ones are the best! You can find in many American grocery stores as well) ( diced into small pieces and stayed in water to make it softer) • Figs ( diced into small pieces and stayed in water to make it softer) • Poppy seed • Sesame ( at least 2 full teaspoons, i cooked them) • Black seeds • 1 table spoon butter • 1cup milk • 1 table spoon honey • 1 pinch salt • 1 orange peel, (diced into cubes and boiled in water, discard the water, it has a bitter taste) • Half lemon zest • 5 cups sugar Topping: • walnuts, pistachios , peanuts, sesame, coconut, almonds, pomegranate • Also cinnamon, hazelnuts •
Directions 1. Soak wheat in water before if possible. 2. Boil wheat in a big pan with 5 cups of water for about 10 minutes and turn the heat. It will adsorb the water and get soften in th morning 3. The day you cook: Add -4 cups of water to the precooked wheat and let it boil. 4. At each step stir continously ,don't let the bottom stick. 5. Add chickpeas, dry beans and precooked rice. 6. Add dry fruits. 7. Add seeds.Add milk 8. Add salt and sugar and boil for additional 10-15 minutes. 9. Serve with toppings, decorate and enjoy! 10. It will get thicker as it cools down so you may add boiled water as needed while cooking. 11. You can add more/less water/ sugar depending on your preference.
B ANANA B READ From Rotaract Club of Soaring Monks, district 3.080, India Ingredients • 2 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 1/4 teaspoon salt • 1/2 cup butter • 3/4 cup brown sugar • 1 tbsp yoghurt • 2 1/3 cups mashed overripe bananas Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease pan. 2. In a large bowl, combine flour, baking soda, baking powder and salt. 3. In a separate bowl, cream together butter and brown sugar. Stir in yoghurt and mashed bananas until well blended. 4. Stir banana mixture into flour mixture; mix together. Pour batter into prepared pan. 5. Bake in preheated oven for 35 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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B LENDER C HOCOLATE C AKE From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 03 eggs • 02 cups (tea) of sugar • 01 cup (tea), cocoa powder • 01 cup (tea) oil • 01 cup (tea) of boiling water • 02 cups (tea) of wheat flour • 01 spoon (soup) baking powder Directions 1. Blend for 05 minutes the eggs, sugar, cocoa powder, oil and boiling water. 2. Apart sift together flour and baking powder. 3. Pour the ingredients in the bowl of the blender and go put the dry ingredients gradually, stirring until well blended. 4. Pour into a greased and floured pan and bake in preheated 180graus.
B RIGADEIRO From Rotaract Club of Ribeirão Preto Norte, district 4.540, Brazil Ingredients • 3 tablespoons unsweetened cocoa • 1 tablespoon butter • 1 (14 ounce) can sweetened condensed milk Directions 1. In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. 2. Cook, stirring, until thickened, about 10 minutes. 3. Remove from heat and let rest until cool enough to handle. 4. Form into small balls and eat at once or chill until serving.
C ASHEW S WEET C ANDY From Rotaract Club of Aracaju Norte, District 4.390, Brazil Ingredients • 20 cashews medium • clove to taste • 2 ½ liters of water • 1 kg of sugar Directions 1. First, wash the cashews. Then take the cashew nut, peel and set aside. 2. The sweet sauce (syrup) is made with water and sugar until bubbling and stays consistent. 3. Make holes in the cashews with a toothpick and gently squeeze, removing the excess juice. This step is important so then the cashew can absorb the syrup. 4. After squeezing, place cashews one by one into the syrup, which must not be removed from the fire. 5. Generously add the cloves. 6. Cook for about an hour in a low heat until the dessert becomes golden brown.
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Project Recipes Recipes Around the World Section 6: Desserts
C RACKER P UDING From Rotaract Club of Alcoy, district 2.220, Spain Ingredients • 8 eggs • 1l of milk • 8-10 marie biscuits • liquid candy • 500g of sugar Directions 1. Pour the milk into a container. 2. Add eggs to milk in a blender and blend until a homogeneous mixture. 3. Mix the sugar and beat again. 4. Break the biscuits and add to the mix. 5. Pour the contents into a baking dish and bake. We recommend placing the pan, if silicone, trays on a rigid, since the content may fall in the oven. The oven should be 175 ° C, and preheated 6. When the mixture looks set, remove from oven (about 30 minutes). 7. Place in refrigerator. After cooling, unmold the pan.
C ROATIAN K IFLE From Rotaract Club of Zagreb-Sesvet, district 1.913, Croatia Ingredients • 50 dag (1 lb 2 oz) flour • 25 dag (0.5 lb) butter • 10 dag (3.5 oz) sugar • 2 Tbsp sour cream • 1 egg • 1 egg yolk • 1 tsp baking powder • 1 tsp vanilla Directions 1. Mix all ingredients to make a dough. Do not overwork. Cool in refrigerator for 1 hour. 2. Divide the dough in half. Roll out the dough. Roll each half into a circle. Cut into 14 wedges. 3. Fill with plum jam (or any other jam) or ground walnuts, almonds, hazelnuts, ground dried figs, plums or dates – whatever you like. 4. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. 5. Bake in 175 C (350 F) oven for about 30 minutes or until lightly golden. 6. Roll while still warm in powdered sugar.
D ULCE DE LECHE (M ILK C ARAMEL ) From Rotaract Club of Cañuelas, district 4.855, Argentina Ingredients • 1 liter of whole milk • 300 g of sugar • 1/4 teaspoon baking soda • 1 vanilla pod.
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Project Recipes Recipes Around the World Section 6: Desserts Directions 1. Boil milk in a saucepan with the sugar, vanilla pod and a pinch of baking will be responsible for giving the characteristic color to caramel and thicken. It takes boiling and kept at low heat, stirring constantly to prevent sticking or burning. 2. Fire it away once it has taken a regular thickness. 3. Point to remove the fire is when spilled a drop on a plate inclined about 45°C (113°F), not run as when it is ready.
P AVLOVA From Rotaract Club of Whitehorse, district 9.810, Australia Ingredients • 3 egg whites • Pinch of salt • 1 ½ cups of castor sugar • 2 teaspoons of vanilla essence • 1 tablespoon of boiling water • 1teaspoon of vinegar *You will need an electric mix master. If you don’t have one, you will need many friends to help mix using an egg beater because it’s very tiring and long. Directions 1. Turn on oven, 150 degrees Celsius. 2. Place mixing boil in a sink of boiling water. Make sure the inside of the bowl remains dry. 3. Place warmed mixing bowl on mix master (if have one) and put in the egg whites and pinch of salt. Turn on mix master and whisk away until light and frothy. 4. Add castor sugar very slowly. For example, add at a rate of a tablespoon per a minute. 5. Now add the rest of the ingredient. Pouring the wet ingredients down the side of the bowl (not directly onto the mixture). 6. Now mix it for about 30-45 minutes, until thick and light. You should be able to scoop it up and hold it upside-down without it moving. You have meringue! 7. Prepare baking tray. Draw a 20cm diameter circle on the wrong side of a piece of baking paper. Turn it right way up (so pencil won’t be on the Pavlova) and play on the baking tray. Cover the circle with soft butter. Then sift a light coating of corn flour onto the buttered baking paper. 8. Pour meringue onto circle, lightly spread into a circle about 3cm high using a flat knife. 9. Place in oven to cook for 30 minutes. 10. Do not remove from oven! Do not open oven door! Turn off oven and let it cool in the oven. Once cool you can remove it. 11. When ready to serve, top with whipped cream and fruit (such as kiwi fruit, passionfruit or berries).
S HEER K HURMA From Rotaract Club of Karachi Karsaz, district 3.271, India Ingredients • Ghee 4-5 tablespoon • Thin vermicelli 3/4th cup • 1litre milk • Sugar 1 and 1/2 cups • Cardamom(Elaichi) 2 • Dry fruits(fried to golden brown in ghee) • Almonds soaked overnight and skin removed(handful) • Cashewnuts (handful),
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Project Recipes Recipes Around the World Section 6: Desserts •
Chironji (botanical name: Buchnan lanzan) 3 Tablespoons (soaked overnight and skin removed by rubbing in a soft cotton cloth and crushed) • Pistachios 2 tablespoon (measure after crushing them into small pieces) • Dates (soaked overnight and cut to small).3tablespoon(measure after crushing) All the Dry fruits need to be sliced thinly. Directions 1. Fry the dry fruits in ghee to golden brown and set aside. 2. Fry vermicelli to deep brown color in the same ghee and set aside. 3. Boil milk with cardamom on low flame for 30mins. 4. Add vermicelli to milk and cook for about 10minutes. 5. Add sugar. Cook for 5 more minutes. 6. Garnish with dry fruits (fried before in ghee) and serve warm.
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