Cultural World Food UK’S Number 1 Cooking Magazine
Middle Eastern Edition
£25
SUPERMARKET GIFT VOUCHER INSIDE!
Exotic Meal Recipes
MakeTrythem today something different
Kebab Koobideh
The history of kebab & how its made
Falafel and Hummus How to make them in under an hour
April 2015 £2.99
Cultural Utensils Healthy Food Ideas Sweet Treats
Issue one
Tasty Dishes
WIN! Your chance to win tickets to the exotic Middle East & UAE
Welcome Cultural. World. Of Foods. A huge welcome from the CWF team, for the first ever edition of this
magazine! We hope you enjoy the cultural and tasty dishes from all over the world. Have inspiration to spice up your kitchen and switch it up for that authentic taste and smell.This magazine will hopefully help those aspiring chefs, cooks, bakers or even ordinary people learn to make unique dishes full of flavour and change the way they cook. You will also get to read about different place to buy your exotic herbs and spices, kitchen utensils, healthy food tips etc. Every issue will be different, including interviews from professional chefs, tasty recipes and so much more! This is your chance to show your friends, family, colleagues that not only are you talented at your work but also in the kitchen! Think of this magazine as your go to recipie book with a twist to it, here at Cultural World of Foods we like our readers to be involved with the magazine. We love hearing your suggestions, so we have decided to introduce a vote in which everyone can send in their suggestions and say which cultural dishes they would love to learn to cook and make. Happy cooking!
Editor Naimahfairly@culturalworldfood.co.uk Sales & Advertisements Liasmith@culturalworldfood.co.uk Graphics Johnking@culturalworldfood.co.uk
CWFoods
Culturalworldfoods@fb.com
Wesbite culturalworldfood.co.uk
@culturalWF
Contents TASTY RECIPES Make your own scrumptious Makroun Exotic dinner made for two Ways to eat healthy Desserts perfect for parties
51
FEATURES The history of Hummus Cooking Utensils
26
Interview with Chef Rahat Ali Exotic Kitchen Spices you must try What desserts are simple to make
13
KITCHEN IDEAS Utensils new teapot and cups for you where to get the best ingredients Patterened Plates The best tagines to buy
22
37
Quick & Easy snacks
Sweet and savoury
Crunchy Kuba
Sweet Baklawa
a asbous B y m Yum
Tasty Mak roun & Cheesy Ku nafa
Savoury F alafel
The History of Kebab
This is an exclusive feauture, where we educate you all on the history of Kebab, where its come from, the different types, how its made. It will tell you how Kebab has evolved and become a very popular dish around the world.
We all love a good kebab after a night out, or at a fancy Middle Eastern restaurant. We enjoy the taste of this exotic meat but haven’t you ever wondered where it’s come from? Many people think that Kebab is a simple dish derived from the Middle East but in fact there’s so much more to it. Kebab is originally an Iranian dish, but parts of the Middle East, Eastern Mediterranean and Asia all have this dish. There are many types of kebabs such as; Koobideh kebab, Adana kebab, shish kebab, kofte kebab, doner kebab and so much more! Kebabs don’t always have to be made with red meat, there are also chicken kebabs, and there are so many tasty kebabs from all over Asia. They can be eaten with bread, rice, salad, you name it! All kebabs are grilled, this keeps the flavour and makes them tender, any Middle Eastern or Mediterranean restaurant you go to, they will have a grill present. The actual word Kebab means ‘to roast’. Kebab is the ‘most famous grilled dish with countless recipes’ you can make it in so many ways and it will always be delicious. As Kebab has originated from iran, there are a number of dishes that go great with Koobideh Kebab. Saffron rice is the most popular dish to link with kebab, its the flavourful saffron in the rice that compliments the tender, grilled, meaty Kebab. It’s a simple, yet delightful mixture. As well as having the saffron rice with kebab, grilled tomatoes and salad compliment it even more! If you’re not feeling to have rice then you can have fresh hot Khoboz, which is a huge nan bread thats made in the eccentric clay ovens.
Although Kebab is an extremly famous dish in the Middle East and Meditteranean, its actually very popular in Europe now, with hundreds of Kebab shops all around Londonl, for those late night stops and deep crsvings, you can just step out your front door and find 5 different kebab shops. Im not just talking about takeaways, there are also posh restaurants that serve a diving dish of Kebabs. In West Ealing, there is a row of iranian restaurants that all sell delicious, scrumptious kebabs on a bed of the most buttery rice and fresh doughy bread. It to die for. Middle Eastern cusine has evolved over the years, but Kebab will always remain the same.
Ingredients
800 grams ground lamb or beef 2 large onions (grated) 1 large egg (beaten) 4 medium tomatoes 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon sumac (optional) 1 tablespoon garlic 1 tablespoon ginger
Koobideh Kebab (Iranian)
1 2 3
Best served with... Salad/Tabbouleh
Method
Mix meat, onions, egg, salt and pepper well. Then add in garlic and ginger and knead it. Then leave in the refrigerator for several hours. Take out the meat from refrigerator and begin to take a hand full of meat. Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. Or Place under a grill gas mark 5 for 20 minutes, until brown and crispy.
4
If skewers are not available or barbequing is not possible, kebab-e koobideh can be shaped into long, thin portions on aluminium foil and grilled at high temperature in the oven. The oven should be pre-heated and kebab-e koobideh should be placed as high as possible near the source of the heat.
5
Serve with hot saffron rice or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kebab-e koobideh was made in an oven, the juice from the kebab can be poured on rice or bread
Saffron rice
Khoboz (bread)
How to make tasty Bourek
This quick simple recipe, will be the answers to all your prayers! Such a simple dish that is so delicious you will have people asking you how its made. Just follow the steps and have your delicious bourek rolls ready to eat!
Method Drain chickpeas, making sure they’re extremly dry. Pour all chickpeas in the food processor until they are roughly mashed together Add the garlic, ginger, salt and pepper and blend till its mashed a little more. once its slightly pureed, add all of the other ingredients, the flour should be added last. once the mixtured is all mixed, it should have a light but rough texture. remove the mixture from the food processor and begin to make small golf like balls, before frying you can sprinkle some seasme seeds to coat it. Fry in the vegetable/sunflower oil till crisp or golden brown. Take out of oil and let them cool. When the Falafel is cool, you can serve it with pita bread, salad, or even hummus. Enjoy!
Ingredients 700g Quality Mark lean lamb mince 2 cloves garlic, crushed 2 teaspoons cumin 1 teaspoon salt Freshly ground black pepper 1 cup chopped parsley 2 tablespoons lemon juice 1 egg 8 sheets filo pastry 1/2 cup melted butter or oil