Egypt Rotaract Club of Alexandria Marine Star
Egyptian Hawawshi The Ingredients: The Dough: 5 ½ Cups of Flour. 1 Cup Oil 2 Cups warm water. ¼ tablespoons of black pepper 1 Teaspoon of salt. The Stuffing: 2 Tomatoes. 2 Green peppers. 1 Onion. 1 Carrot Celery ¾ Kg Chopped Meat (beef). 1 Teaspoon black pepper. 1 Teaspoon Paprika 2 Teaspoons Salt 1 Teaspoon Beef Spices.
The Method: 1. Add the flour, salt, black pepper, and oil together & mix well. 2. Add the warm water and mix well with your hands. 3. Divide the dough into 16 equal parts and let them rest . 4. Start preparing the vegetables: Cut the tomatoes, green peppers onion and the carrot and some chopped celery.
5. Add salt, black pepper, beef spices, and paprika to the meat. 6. Mix all chopped vegetables to the meat. 7. Divide the meat to 16 parts like the dough. 8. Put on the table some of the oil and a ball of dough & roll out the dough as a circle. 9. Put the meat ball in the middle 10. Close the dough on the meat like the pictures. 11. Put it in the oven ( 300 ) for 15 to 20 min. 12. Serve hot & Enjoy!
Om Ali The Ingredients: 1 (17.5 ounce) package frozen puff pastry sheets. 1/2 cup chopped walnuts. 1 cup chopped pecans. 1 cup chopped hazelnuts. 1 cup raisins. 1 cup flaked coconut. 1 1/4 cups white sugar, divided. 4 cups milk. 1/2 cup heavy cream.
The Method: 1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. 2. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked. 3. Preheat the oven's broiler. 4. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13-inch dish.
5. Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture. 6. Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish. 7. Place dessert under oven broiler until top is golden brown, about 10 minutes. 8. Serve hot & Enjoy!
EGYPTIAN FATTAH The Ingredients: For the Fattah: 3 cups of uncooked rice – preferred is the Cal rose short grain rice as it is typically the Egyptian rice. 5 Pita bread pockets cut in squares – preferred the Whole grain one. 2-3 pounds of meat. 1 Tbsp minced garlic cloves. 3 Tbsp unsalted butter. 2 – 3 Tbsp of white vinegar. For the Sauce: 2 Garlic cloves minced. 1 Tbsp butter. 2 tsp of tomato paste. 1 (15 oz) can of tomato sauce. Salt and pepper to taste.
The Method: To make fattah: 1. Boil meat or put it in the oven – the traditional way is boiling- until fully cooked. 2. Cook rice according to package directions. 3. In a pan over medium heat, melt the butter then add the pita pieces. Stir until the pieces are crispy and golden, lower the heat and make a well in the bread. Add minced garlic in the middle then when it is golden add the vinegar and mix them all together with the bread pieces.
To make the sauce: In a sauce pan over medium heat melt the butter ,saute the garlic then add the tomato sauce, tomato paste, salt and pepper to taste.
To assemble: 1. assemble fattah right before you are ready to eat. In a 13×9 Pyrex arrange the bread pieces in a layer then top with rice – not necessarily the whole amount just add rice to your likeness . 2. Arrange the meat on top of the rice and garnish with some sauce. 3. Traditionally, after bread is layered we soak it with beef stock then complete with rice and meat. Frankly I do not like it as the bread becomes so soggy and I do not like that taste I prefer it crispy and dry hence I serve the dish with more beef stock and sauce on the side for those who like it the traditional way.
Cyprus Rotaract Larnaca Kition
Stuffed vine leaves (Koupepia) The Ingredients: Serves 6
44 - 50 Fresh or preserved vine leaves 1 onion (chopped) 1/2 kg minced pork or chicken 1/3 cup olive oil 1 cup ripe tomatoes, blended 1/2 cup rice Fresh mint Parsley, finely chopped Lemon juice (3-4 lemons) Salt and pepper
The Method: 1. Wash the vine leaves and put in boiling water. 2. Let them boil for 2 minutes, remove and drain. 3. Fry the onion and add the minced meat until it is slightly turn into brown. 4. Add the tomato and simmer for 3 minutes, stirring from time to time. 5. Take the pan off the heat and add the rest of the ingredients (salt, rice, pepper, mint, half the lemon juice and parsley) and mix.
5. Lay out the vine leaves, veins upwards, put 1 tsp of the minced meat mixture on the stalk of each leaf, fold over the sides and roll up tightly. 6. Line the bottom of a saucepan with vine leaves and place the koupepia closely together in layers. 7. Add a little olive oil, the rest of the lemon juice and some water. 8. Place a plate on top of the koupepia and cook over a low heat for approximately 30 minutes. 9. Let it rest for 10 minutes and it is ready to serve. 10. Kali orexi!
Chile Rotaract Temuco Norte
SOPAIPILLAS, CHILEAN
The Ingredients: 12 cakes
1. Sopaipillas: 2. 125g squash 3. 250g plain flour 4. 1 tsp dry yeast 5. 30g unsalted butter 6. ¼ tsp salt 7. 1 l vegetable oil, for frying.
3. You'll notice that the texture has improved dramatically after the rest. 4. Split into 12-14 pieces and roll them into little balls. 5. Using a rolling pin, flatten the balls to a thickness of ca. 1 cm / ½ in. 6. Heat the oil to ca. 70C / 160F. Fry the sopaipillas in portions for 2-3 minutes on each side, or until they are golden brown.
The Method: 1. Cut the squash into small pieces and place them into a small casserole; cover with a little water and bring to boil. Cover it and reduce the temperature, simmering it until the squash is soft. There should still be a little water with it which you want to keep. 2. Run the squash through a moulin or push it through a fine-meshed sieve, then add the remaining ingredients and knead it, using your hands. You might have to add a little water, just enough to get a fairly firm but smooth dough. It won't be very elastic at that stage, so simply cover the bowl and leave it to rest for around 30 minutes or so.
PEBRE SAUCE, CHILEAN
The Ingredients: 4 people as a side dish
1/4 onion chopped very small (white or yellow onion) •1 bunch cilantro or 2 cups cilantro leaves •1-2 Tomatoes •1 tablespoon red wine vinegar •1 tablespoon oil •1/2 teaspoon red chili sauce & salt
The Method: 1. Chop the onion finely, can be placed in boiling water for 10 minutes, then wash with cold water to soften. 2. Separate the stems of the cilantro leaves, discard the thicker stems. Chop all the rest very fine. 3. Cut tomato into 4 and discard the seeds, chop the rest into small cubes 4. Gather everything in a bowl and season. Stir well and taste, adjust the seasoning to taste. 5. It is better rested in the refrigerator for a couple of hours. 6. It can be done in the food processor,but chop everything separate to get the right texture. 7. Serve with BBQ, empanadas, etc
CHILEAN CALZONES ROTOS The Ingredients: 30 medium
1. 3 cups all-purpose flour 2. 1/2 cup powdered sugar 3. 1 1/2 teaspoon baking powder 4. 60 grams of soft butter 5. 1 egg 6. 2 egg yolks 7. 1 tablespoon pisco, rum or vodka 8. grated zest of 1 lemon or 1 orange 9. pinch of salt 10. water (4 tablespoons) 11. oil for frying
5. Cut the dough into rectangles about 10x4cm; it is easiest to use a pizza cutter, then with a knife make a slit or cut at the center and thread a corner inside the slit and stretch gently. 6. Heat the oil to 350F or 180C. 7. Fry pastries 6-8 at a time, 2 minutes turn and fry for 1 more minute. 8. They should be golden brown, remove to a platter covered with paper towel and sprinkle with powdered sugar immediately. 9. Serve with hot chocolate. The Method: 1. In a bowl sift the flour with the powdered sugar and baking powder, add salt. Fluff with a fork. 2. Add butter, egg yolks, egg, pisco, zest, mix well with a wooden spoon or mixer with paddle, add water 1 tablespoon at a time until it forms a firm dough. 3. Spread on lightly floured counter, should be of a thickness of about 3-5 mm.
Bahrain Rotaract Club of Bahrain
MACHBOOS The Ingredients: Serves 4
1. 1 Tablespoon Curry powder, Medium or Hot 2. 3 Bay leaves 3. 1 Tablespoon Paprika 4. 4 Cardamom Pods 5. 4 Cloves 6. 5 Black peppercorns 7. Âź Tablespoon crushed dried lemon
8. 1 Cinnamon Stick, broken into a few pieces 9. 4 Teaspoons cooking oil 10. 1 Large onion, chopped 11. 2 Cloves fresh garlic, finely chopped 12. 4 Fresh tomatoes, chopped 13. 2 Chicken stock cubes 14. 1 Whole Skinned chicken, cut up 15. 700ml Water 16. 390g Basmati Rice, washed in water a few times
The Method: 1. Mix the curry powder, bay leaves, paprika, cardamom, cloves, black peppercorns, crushed dried lemon and cinnamon stick into a small bowl. 2. Add the cooking oil to a frying pan and fry the onions on medium heat. As the onions are almost half way to becoming brown, add the bowl of spices to the onions and mix together well. 3. After approximately 1 minute, add the chopped garlic. Once the onions are brown, add the tomatoes, chicken stock cubes and chicken. Fry the chicken until it’s fully sealed. Continue to fry the chicken for about 4 minutes on medium heat after the meat is sealed. 4. Add the water, stir well and simmer until the chicken is no longer pink at the center, stirring every few minutes. Taste the juice and add salt accordingly.
Tip: You can use beef instead of chicken, just cook the meat until its fully cooked. The rest of the cooking remains the same. Also, this recipe is best when you use fresh tomatoes instead of trying to substitute with tinned tomatoes.
5. Once the meat is fully cooked, and enough salt added, add the rice. Bring it up to the boil; stir it every 2 minutes for approximately 5 minutes. Then turn the gas down to the lowest flame possible, put a lid on and allow it to slowly simmer, stirring every 3 minutes. As the rice is cooking, the water will slowly disappear. 6. When you can see the water is almost completely gone, taste the rice to see if it’s fully cooked. If the rice is still not fully cooked, add a little drop of water, allow it to cook further. Taste again, and continue this process until the rice is fully cooked (carefully add a little water at a time to avoid soggy rice) 7. Once the rice is fully cooked then it's simply a case of just serving and enjoying!
Canada Rotaract Club of North Bay - Nipissing
NANAIMO BAR The Ingredients: 24 small squares.
1. 1 cup plus 2 Tbsp unsalted butter, divided 2. 1/4 cup granulated sugar 3. 5 Tbsp unsweetened cocoa powder (like Fry’s) 4. 1 egg, beaten 5. 1 1/2 cups graham wafer crumbs 6. 1 cup finely shredded unsweetened coconut 7. 2 Tbsp heavy cream 8. 2-1/2 Tbsp vanilla custard powder (1 envelope, like Bird’s) 9. 2 cups icing (confectioner’s) sugar 10. 1/2 tsp pure vanilla extract 11. Three 1 oz squares semi-sweet baking chocolate
The Method: 1. Melt 1/2 cup butter, the granulated sugar, and the cocoa in a very heavy saucepan on low heat. 2. Whisk in the beaten egg. Cook, stirring constantly to thicken. 3. Remove from the heat. Stir in the graham crumbs and coconut. 4. Turn the chocolate mixture into an ungreased 8- x 8-inch pan. Press down with your fingers to spread evenly. 5. Cream the 1/2 cup butter, cream, custard powder, icing sugar, and vanilla together. Beat well with a spoon. Spread over the crumb layer. 6. Melt the chocolate and the remaining 2 tbsp butter in a heavy saucepan on very low heat. 7. Drizzle the melted chocolate over the second layer, spreading evenly with a back of a spoon. Refrigerate for at least 2 hours. 8. Bring to room temperature and cut into squares.
India Rotaract Club of Chennai Towers
IDLI
The Ingredients: 1. 2. 3. 4. 5.
2 cups Rice 1 cup Urad Daal (white) 1 1/2 tblsp Salt A pinch of Baking Soda Oil for greasing
The Method: 1. Pick, wash and soak the daal overnight or for 8 hours. 2. Pick, wash and drain the rice. Grind it coarsely in a blender. 3. Grind the daal into a smooth and forthy paste. 4. Now mix the grinded rice and daal together into a batter. 5. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. 6. Idlis are ready to be cooked when the batter is well fermented. 7. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. 8. Steam cook idlis on medium flame for about 10 minutes or until done. 9. Use a butter knife to remove the idlis. 10. Serve them with sambhar or chutney.
BANANA HALWA
The Ingredients: 1. 2. 3. 4. 5.
Ripe Nendran Banana / Ethan Pazham – 1 large (around 1 cup mashed). Sugar – 1/4 cup or to taste. Ghee – 2 tblspn. Almonds / Badam – 3 tblspn chopped ( use any nuts). Cardamom powder / Yelakai Podi – 1/4 tsp.
The Method: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Peel and mash the ripe banana using a fork. Grease a plate with ghee and set aside. Heat 1 tblspn of ghee in a nonstick pan, add in the nuts and fry till golden. Drain them and set aside. In the same ghee add in the mashed banana and saute for a min. Add in sugar and mix well. Keep cooking till the mix gets thick. Now add in a tsp of ghee at a time and keep cooking. At a point the halwa will get glossy. Add in cardamom powder and fried nuts. Mix well. Pour this into a greased plate and smoothen the top. Let this cool down. Cut into pieces and enjoy.
Brazil Rotaract Club São Paulo Tremembé
FEIJOADA
The Ingredients: 1. 800 grams of black beans. 2. 250 grams of dried beef. 3. 250 grams of salted pork ribs. 4. 1 pigs trotter 5. 1 pig tail or ear 6. 100 grams smoked loin of pork 7. 80 grams of smoked bacon 8. 2 thick pork sausages 9. 1 Portuguese sausage 10. 1 onion 11. 3 cloves of garlic 12. 1 soup spoon of olive oil 13. 2 bay leaves 14. 1 orange
The Method: 1. The day before you plan to have the feijoada, clean the pigs trotter and ear or tail, soak them in cold water with the pork ribs. Also soak the dried beef (cut into pieces), dont forget to change the water of both bowls a few times. 2. Boil the salted meats in a saucepan, for about 12 minutes - drain, change water and cook... 3. Boil, drain and cook the dried beef, using the same method as above. 4. When the meats are tender, drain off the water, cut the pork ribs into smaller pieces and set aside. 5. Cut the bacon into small pieces and slice the sausages. 6. Put the beans in a large saucepan - add water, bay leaves and the orange cut into 2 halves (remove the outer peel only) 7. Cook for about 45 minutes, then add all of the meats and cook for a further 25 minutes. 8. Remove a couple of ladles of beans from the saucepan. Chop the onion and garlic and saute in olive oil, without browning them. Add the beans and cook for a couple of minutes, then return all ingredients to the main saucepan. Give a good stir, taste and add salt if required. 9. Cook the whole lot again for about 20 minutes... 10. Serve with white rice, kale, manioc, and some fresh orange slices.
BRIGADEIRO
The Ingredients: for 12 Brigadeiros
1. 2. 3. 4.
400 g (14 oz) sweetened condensed milk. 2 tablespoons butter, plus more for greasing. 40 g (â…“ cup) cocoa powder. chocolate sprinkles, to decorate.
The Method: 1. Put a pot on a medium low heat and melt the butter with the condensed milk. 2. Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot. 3. It’s done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again. 4. Spread the mixture onto a buttered plate and refrigerate for 2 hours. 5. When set, roll the mixture into small balls and coat them in the chocolate sprinkles, (you may need to apply a small amount of butter to your hands to help them from sticking). This recepie is a candy that if doesnt have on brithday party’s its not a birthday party
Participants: Rotaract Club of Alexandria Marine Star - EGYPT Rotaract Larnaca Kition - CYPRUS Rotaract Temuco Norte - CHILE Rotaract Club of Bahrain - BAHRAIN Rotaract Club of North Bay, Nipissing - CANADA Rotaract Club of Chennai Towers - INDIA Rotaract Club São Paulo Tremembé - BRAZIL