POTS OPEN
Taste the
world!
OPEN POTS Taste the world!
This recipe book has been created by the members of Open Doors community in the framework of the one year long “Open Pots” project, funded by Erasmus+. The idea Open Pots was initiated by members of Útilapu Hálózat, and its intercultural community, Open Doors. Open Pots used the power of cooking and sharing a meal together in an intercultural environment to build and strengthen our community. The Open Doors working group of Útilapu is a diverse and proactive community open for locals, foreigners, volunteers and activists or anyone who is willing to work for a more inclusive society by opening spaces (physical or metaphorical) for intercultural dialogue, which enables us to learn from each other through a co-operative design process (planning, designing and realizing) developed in workshops, trainings and events. The book is available online as well to make it accessible for as many people as possible carrying good practices about intercultural cooperations and community-initiated methods.
SO
MA
LIA
BU
N
D U SK
SOMALIAN BUSKUD
SOMALIA
Jancsi Rigo (1858-1927) was a Hungarian violinist who - according to the legend - created this cake with an unknown chef to surprise a wealthy American socialite, Clara. INGREDIENTS • • • • • • • • •
2 cups of flour 1 half cup of butter 1 cup of white sugar 1 cup of milk 2 eggs 1 tsp salt 1/2 tsp cinnamon 1/2 tsp black cumin 1/2 tsp baking soda
PREPARATION 1.
Mix the eggs with sugar and milk. Stir until it is well combined.
2.
Add the black seeds to the mixture, and once they are incorporated, add the flour.
3.
Knead the mixture until it no longer sticks to the sides of the bowl, and let it rest for half an hour.
4.
After 30 minutes, cut shapes with a cookie cutter and fry the biscuits until they are golden brown from both sides.
Sada Hassan
RI
G ÓJ A N C S I
RIGÓJANCSI
HUNGARY
Jancsi Rigo (1858-1927) was a Hungarian violinist who - according to the legend - created this cake with an unknown chef to surprise a wealthy American socialite, Clara. INGREDIENS Sponge cake: • 5 eggs • 35 g melted butter (unsalt) • 125 g sugar • 100 g flour • 25 g cacao powder
Chocolate whip cream: • 1 litre cream • 12 dkg icing sugar • 6 dkg cacao powder Chocolate frosting: • 10 dkg dark chocolate • 1 tablespoon honey • 2-3 dkg unsalted butter
INSTRUCTION 1. Preheat the oven to 175 Degrees (Celsius). Beat the egg and sugar together with an electric whisk until fluffy and pale. Melt the butter in microwave until liquid. Add the flour and cacao powder, and whisk it again. If the butter is cold, add it in the end. Bake in the centre of the oven for 12 minutes. For the chocolate frosting, put the ingrediens to a small metal bowl and melt them together.
3.
For the chocolate whip cream, beat the cream until there are froths and bubbles. Add the sugar and cacao powder and mix it with a spoon.
4.
When the cake is cold, remove from the oven pan, and cut it half horizontally. Lubricate the chocolate icing to the top of the cake. Move back the bottom part to the oven pan and lubricate the chocolate whip cream to it. When the chocolate icing is cold, cut the top of the cake in cubes and place them to the upper part of the cake!
Imre Tamás Zátonyi
2.
MARILLEN
KNÖDEL
MARILLENKNÖDEL
AUSTRIA
INGREDIENTS • 10 apricots • 1 kg potatoes • 55 g vegan butter or margarine • 50 g Semolina • 250 g flour • 3 tsp vegan milk • 0,5 tsp salt • 300 g breadcrumbs • sugar or date syrup (optional) • 1 tsp ground cinnamon PREPARATION 1. Boil potatoes in salted water until soft, then peel them. Mash while it’s warm. Add 15 g of vegan butter. Mix in the flour, semolina, salt and milk. Knead it to have a smooth dough. In a big pot, bring a new batch of water to boil. While waiting for the water to start boiling, cut the apricots open and remove the kernel. Important to only cut them open on one side, don’t cut them in half. Optional: you can add a bit of sugar or date syrup in the apricots for additional sweetness.
3.
Separate the dough into ten equal parts and roll them into balls. Flatten one of them in your hands and wrap it around an apricot. Repeat three times.
4.
Once the water is boiling, add the dumplings to the pot and boil them for about 10’ depending on their size. They’re ready when risen to the surface.
5.
V. Meanwhile, melt the remaining butter in a wide pan, then add the breadcrumbs and cinnamon. Roast it until the breadcrumbs are light brown then turn off the heat. Roll a dumpling after the other in the breadcrumbs until they’re completely covered. Serve with a bit of extra breadcrumbs on top and enjoy.
Barbara Litzlfellner
2.
AT L F C I B ARA D A E BR
ARABIC FLAT BRAD
JORDAN
This simple vegan dish is popular amongst people who are camping or backpacking since it doesn’t take much time to cook, and you can’t mess it up. INGREDIENTS • 3 cups of flour • 1 1/3 cup of lukewarm water • 1 teaspoon salt • 1 tablespoon sugar • 1 tablespoon active dry yeast
• • • •
1 teaspoon cumin seeds 1 teaspoon sumac 1 teaspoon oregano 1 teaspoon chilli flakes
PREPARATION 1. Add all the dry ingredients to a bowl and mix well. Add the lukewarm water gradually and continue mixing until the dough is soft and not sticky.
3.
Cover the bowl tightly with plastic wrap, then cover with a towel. Put the bowl in a warm (not hot) place. Leave until the dough has doubled in size, about 1 hour.
4.
Preheat the oven to 220 degrees and place a baking sheet inside.
5.
On the work surface, take the dough out of the bowl and divide it into 8 equal size pieces. Form each piece into a little ball and cover them with a damp towel. Leave them to rest for 10 minutes.
6.
Take one ball and press it into a flat disk with a rolling pin. Roll to a 15 cm circle, about 3mm thick.
7.
Lift the dough disks and place them quickly on the hot baking sheet. After a few minutes, the dough should be puffed. The bread should be pale, with a few brown spots.
8.
Transfer the warm bread to a napkin-lined basket and cover, so it stays soft.
9.
Repeat with the rest of the dough.
Hamzaa Al-Shayeb
2.
H
LI F I K Ó
HÓKIFLI
HUNGARY
This is a very simple and typical Hungarian festive cookie. Hókifli, meaning ‘snow crescents’ in English, is usually eaten during Christmas time. INGREDIENTS • 500gr of flour • 250gr of butter • 100gr of sour cream • 100gr of sugar • 1egg yolk • 100gr of chopped walnuts • Half of a lemon • 100gr of powdered sugar • 50gr of strawberry jam • 2 bags of vanilla sugar PREPARATION 1. Crumble together the flour with the margarine. Add the egg yolk and sour cream, and combine until you have a soft dough. Roll it out to a 2mm thick layer, and with a cookie cutter, make some circles around 6cm in diameter.
3.
Mix the chopped walnuts with the grated lemon zest, sugar, and 2-3 tablespoons of sour cream (or milk).
4.
Spoon both fillings (walnuts mixture and strawberry jam) into one half of the circle, then fold the other half and squeeze the edges together. You can use a fork for this step.
5.
Place the croissants in a baking sheet lined with parchment paper and put into a preheated oven at 190 degrees for 20-22 minutes.
6.
In a small bowl, mix the powdered sugar with the vanilla sugar. Once the cookies are baked, cover them with the sugar mixture while they are still hot.
Gábor Kelemen
2.
N A I IND I R O O P
INDIAN POORI
INDIA
Poori is an unleavened fried bread made with whole wheat flour and salt. It is one of the well-known Breakfast dishes enjoyed in all regions of India. Poori is often served with a potato curry known as puri bhaji or poori masala. In some regions it is also eaten with chana curry, suji halwa or even with shrikhand. Most Indian households make these for the weekend & festive meals. Similar to Naan, tandoori roti & bhatura these are very much popular INGREDIENTS • 2 cups whole wheat flour • Fine salt, to taste • 1/2 cup water, approximately • 2 tablespoons vegetable oil, or ghee, plus more for deep frying PREPARATION 1. Mix flour and salt in a large mixing bowl. Slowly add water. Use hands to bring dough together and knead. Cover dough with a damp cloth and set aside for 10 minutes. Lightly oil rolling pin and work station with 1 tsp (5 ml) of oil. Transfer dough to work station and knead well for about a minute. Divide dough into 18-20 parts. Roll them into balls.
3.
Heat oil in a large wok to 350˚F (175˚C).
4.
Roll dough balls one at a time covering the remaining with a damp cloth. Gently flatten a dough ball, lightly brush work station with oil to prevent dough from sticking. Use greased rolling pin to roll dough into flat circle about 2½“(about 6 cm) wide.
5.
Drop one poori into hot oil for deep frying. Gently press it with a slotted spoon. Poori puffs in 8-10 seconds. Flip and cook other side for 8-10 seconds or until both sides turn golden brown.
6.
Serve hot with Aloo Gobhi or Bhindi Masala.
Ibra Matri
2.
NTAIN LA
FRIED P
FRIED PLANTAIN
NIGERIA
INGREDIENTS: • Plantain pieces • Oil • Salt (maybe) PREPARATION 1. Peel all plantain pieces 2.
Cut small slices to desired shape
3.
Sprinkle a small amount of salt on the sliced plantain pieces, if needed
4.
Heat up oil in a pan
5.
Put sliced plantain in hot oil, fry until each side turns brown (approximately 5-7 minutes)
6.
Take out the plantain and let oil dry out a bit
7.
Plantain is ready to eat. ENJOY!!!
Fahad Aliyu
N O B AC L I N G L I R G
BACON GRILLING
HUNGARY
This is a very popular and maybe the simplest but also the most unhealthy Hungarian dish, that you can easily gain with only few ingredients and some fire. To make the best out of Sült szalonna, you have to gather friends and family and you have to find a peaceful spot in nature. INGREDIENTS FOR 5 PEOPLE basic: • 0,5 kg white smoked bacon• 1 kg of white bread• 0,3 kg sliced red onion• campfire- 5 wooden sticks
advanced: • 0,5 kg sliced sausage • 1 kg potato wrapped into aluminium foil • 5 tubes of corn broken into 3-4 pieces • any type of sliced veggie
PREPARATION: Sprinkle your bread with the sliced onion and place it close to the fire.
2.
Stab the bacon with your wooden stick, cut the surface of the bacon with a sharp knife, so it will be grilled faster.
3.
Hang your bacon above the fire (even better to hang it above the ember) and wait until it drops fat.
4.
Drip the fat on your bread and when it stops, hang your bacon back to the fire - keep doin it until your bread is fatty enough to eat and meanwhile prepare another bread for your dropping bacon.
5.
When your bacon is hardly dropping more fat, it is ready to eat.
6.
In the advanced version you can add extra veggies or sausage on your stick. Make sure at the end to put out the fire completely.
Bözse Hosszu
1.
Z
I T E AL
ZALETI
ITALY
There is more than one recipe for these cookies since it changes depending on the region. The one that Flavio made is a recipe that his Nonna has passed down to him. INGREDIENTS • 300gr of corn flour • 200gr of all-purpose flour • 100gr of sugar • 100gr of butter • 150ml of milk
• • • • •
1 egg 100gr of raisins Half a glass of grappa (optional, any other liquor will do) Salt Yeast (1 packet)
PREPARATION 1. Preheat the oven to 180 degrees Celsius. Put the raisins in the grappa for at least 20 to 30 minutes. It doesn’t matter if you use another liquor or some water instead of grappa.
3.
Combine the corn flour and the all-purpose flour. Add the sugar, yeast, and salt to the flour and mix.
4.
Melt the butter and add it to the dry ingredients. Forget about spoons or whisks, use your hands!
5.
Add the egg to the batter and keep mixing. Throw in the milk and mix well until you have a nice dough. It should look like it could crumble, but you should be able to form a ball with it using your hands without the dough sticking to them.
6.
Squeeze the liquid from the raisins and add them to the dough.
7.
Make long strips (2cm in diameter) with the dough and cut it into finger size pieces. Pinch the edges and flatten the top part a bit. You will end up with a slightly squared, oval-shaped cookie.
8.
Place the cookies in a baking sheet lined with parchment paper and bake it at 180 degrees Celsius for 20-25 minutes. They should be a little brownish but still have their distinctive, yellowish color.
Flavio Massignan
2.
AF
GH
Q
AN
O RM A
AFGHAN QORMA
AFGHANISTAN
Qorma is an everyday dish in Afghanistan as well as in many other countries in the Middle East. It can be eaten with rice, bread, or anything really. INGREDIENTS Meat Recipe • Onion • Garlic • Potato • Chicken • Eggplant • Zucchini • Tomato pure • Oil • Paprika • Black pepper • Parsley
Vegetarian Recipe • Onion • Garlic • Potato • Eggplant • Zucchini • Pumpkin • Tomato pure • Oil • Paprika • Black pepper • Parsley
PREPARATION 1. Cut all the vegetables into cubes or small pieces, and the chicken into bite-size pieces. Heat some oil in a pot, add the onions and sauté it until it becomes translucid. Then add the garlic and cook it for a few seconds.
3.
For a meaty dish add the chicken to the pot and let it cook until you can no longer see raw pieces of chicken. Once the chicken is cooked on the outside, you can add the vegetables.
4.
When they start to become a little softer, add the tomato purée and cook for a few more minutes.
5.
After that, add salt, pepper, and spices. Cover everything with water, and let it cook for about 40 minutes.
6.
Add the chopped parsley at the end and serve.
Najibullah Jamali
2.
OK
RA STEW
OKRA STEW ( BAMYA)
EGYPT
INGREDIENTS • 1 kg okra, cleaned from the tops • 2 ts Butter • 3 ts tomato paste • 1 big onion, chopped • 6 cloves clove garlic, minced • salt and pepper to taste PREPARATION 1. Fry the chopped onion and the minced garlic in melted butter on medium fire. 2.
Add the tomatoes paste until red enough, you can add water or beef/chickens broth as you wish to the sauce until it gets thick
3.
Add the okra, let it cook in the sauce for 10 mins then let it simmer for 20 mins with the pot lid on.
Hussein Selit
TARTE
N I T A T
TARTE TATIN INGREDIENTS Shortcrust pastry: • 300 g flour • 150 g butter • ½ teaspoon salt • 3 tablespoons sugar • 8 cl water.
FRANCE
Topping: • 6 to 8 golden apples • 100 g butter • 100 g caster sugar • according to your preference you can add a little cinnamon and vanilla sugar.
PREPARATION 1. Add the salt, then the diced butter, then the sugar, and then you knead those ingredients together until you get a sandy dough. It will be necessary to mix the dough for a few minutes to obtain a ball that will be solid enough to be shaped into a baking pan.
3.
Once your dough is ready, you can place it on your table where there is flour beforehand. You can start shaping it with your roller so that it is the ideal size for your baking pan.
4.
It’s time to cook the apples! Add the butter to your pan already hot and let it melt. Once your butter has melted you can add your sugar and wait until the mixture turns brown little by little. Once this brown color and caramel appear, you can add your apples.
5.
Cook the apples for about 10 minutes on low to medium heat, when they are ready you will see underneath that the apples have become impregnated with caramel. Once the apples are ready, you can arrange them on your plate. Then you can take your dought and put it on your apples, then press the edges well so that the apples are covered. It is important to make a hole in the middle, for the air to escape during the cooking process.
6.
Just put it in your previously preheated oven at 220 degrees for 20 minutes. Then just a little patience for the turning out and the tasting!
7.
Your pie is ready now it’s time to remove it from its tin.
Julie Douillet
2.
The Open Pots project (2020-2-HU01-ESC31-079064) is funded by the European Solidarity Corps programme of the Eruopean Union.