Cuisines
Cuisines
Cuisines
Ingredients
INGREDIENTS
Rub:
1 (6- pound)
bone- in leg of
lamb, shank
attached, frenched
Kosher salt, freshly ground pepper
2 tablespoons cumin seeds
2 teaspoons caraway seeds
2 teaspoons coriander seeds
2 Thai chiles, very finely chopped
4 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon paprika
1/2 teaspoon ground cinnamon
Assembly:
PREPARATION
Rub:
Trim excess fat from lamb and remove any membrane. Lightly score flesh with a knife
and pat dry with paper towels. Season lamb very generously with salt and pepper; place
on a wire rack set inside a rimmed baking sheet.
Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to
a powder. Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon;
rub all over lamb. Chill uncovered on wire rack 12–24 hours.
Assembly:
Dessert: Kunafah
INGREDIENTS
INSTRUCTIONS
Place akawie cheese in large bowl; add enough cold water to cover. Cover bowl with
plastic wrap; refrigerate 6 to 12 hours, changing water at least once. Drain; rinse well.
Pat dry. Finely grate akawie cheese on small holes of box grater; set aside.
Preheat oven to 350°F (180°C).
Place kataifi in separate large bowl; using fingers, separate and loosen strands. Drizzle
with butter; toss to coat. Transfer half of the kataifi to greased 9-inch (23 cm) round
cake pan with 2-inch (5 cm) high sides, pressing gently into bottom of pan.
Sprinkle akawie cheese over top, spreading evenly. Spread ricotta evenly over top. Add
remaining kataifi, spreading evenly and pressing gently into pan. Bake until golden, 55 to
60 minutes. Let cool on rack 10 minutes.
Meanwhile, bring sugar, lemon juice and 1 cup water to a boil in small saucepan. Reduce
heat to a simmer; cook until thick and syrupy, about 2 minutes. Remove from heat; let
cool to room temperature. Stir in rose water. Set aside.
Run thin knife around edge of pastry to release from pan. Invert serving platter over top
of pastry; turn pan upside down onto platter. Carefully lift away pan. Sprinkle pastry
with pistachios. Drizzle three-quarters of the sugar mixture over top. Let stand until
absorbed, about 15 minutes. Drizzle with remaining sugar mixture. Let cool to room
temperature before slicing.
Indian subcontinent
Appetizer: SAMOSA
INGREDIENTS
INSTRUCTIONS
Dough
In the bowl of a stand mixer, combine the flour, cardamom, baking soda and salt.
Add ghee and lassi and mix with until dough becomes sandy.
Pour ½ cup of water and, using the dough hook, mix for 4 minutes.
Add remaining water gradually if necessary.
The dough should quickly become soft, smooth and elastic.
Form a ball with the dough, lightly coat the entire surface with oil, and cover with a
cloth.
Set aside at room temperature for 1 hour.
Filling
Heat oil in a skillet over medium heat and pour the onion and ginger.
Sauté for 2 minutes until the onion is soft, then add the garlic.
Sauté for a minute.
Add peas, hot pepper and carrot and cook on low heat for 5 minutes.
Finally, add the mashed potatoes and the other ingredients.
Mix well and cook over low heat, covered for 5 minutes.
Glue
Vigorously mix the flour and water until reaching the consistency of a thick cream.
Assembly
Cooking
Ingredients
Instructions
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic, chiles, ginger, and onion until
golden, 4–6 minutes. Add masala and tomatoes; cook, stirring occasionally, until tomatoes
begin to break down, 5–7 minutes. Add coconut milk, salt, and 1⁄4 cup water; boil. Add mussels;
cook covered, and occasionally shaking pan, until all mussels are opened, about 5 minutes.
Garnish with cilantro; serve with rice, if you like.
Dessert: Basundi
INGREDIENTS
2 cups Milk
4 tbsp sugar
4 strands saffron
1 tbsp milk powder
1/4 tsp cardamom powder
10 pistachios finely chopped
10 Almonds finely chopped
INSTRUCTIONS
Boil milk in a deep saucepan.
Once the milk begins to boil add sugar.
Stir milk and sugar for two minutes.
Reduce the heat to low, and add milk powder to the mixture. Stir.
Allow the mixture to simmer until it thickens, stirring occasionally.
When the milk has reduced to half of its original quantity add cardamon, saffron,
pistachios and almonds.
Add sugar and cook on low heat for two more minutes.
Remove the pan from the heat and pour the mixture into a serving bowl.
Garnish with nuts and saffron strands.
Serve!
Southeast Asia
INGREDIENTS
PREPARATION
Ingredients
Heat a large skillet and add 3 tablespoons of the peanut oil. Brown the oxtails well on
both sides in 2 or 3 batches.
Place them in a 6-quart heavy-bottomed stovetop covered casserole or Dutch oven.
While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe.
Start by boiling it for a few minutes.
Drain and cool.
Cut the tripe into strips 1/2-inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the skillet the oxtails were browned in and sauté the
onion and garlic.
Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil.
Bring to a boil, reduce the heat, cover and simmer slowly for 1 1/2 hours.
Simmer partially covered for another 1 1/2 hours, stirring now and then.
While this is simmering, mix together the peanut butter and hot water in a small bowl.
At the beginning of the last hour of cooking, add the peanut butter-water mixture and
Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender,
continue to cook a bit longer.
Serve with rice and enjoy!
Dessert: Halo-Halo
INGREDIENTS
In the Middle East, you probably won’t find pork on restaurant menus, unless you’re in a
touristy area. Additionally, many restaurants and grocery stores follow the laws of Kashrut for
Judaism or Halal for Islam. This means that all meat has to be Kosher or Halal; each is guided by
a number of rules.
Indian cuisines consists of a variety of regional and traditional cuisines native to the Indian
subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these
cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian
food is also heavily influenced by religion, in particular Hinduism, cultural choices and
traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal
rule. Samosas and pilafs are examples
Southeast Asian Cooking is both art and science; as in other parts of the world, not everyone in
Southeast Asia cooks with the same level of skill or the same aesthetic sense. Nevertheless,
even the poorest households produce tasty meals using simple techniques like boiling,
steaming, and grilling.
Southeast Asian meals require the freshest possible ingredients, and lots of time (and skill) to
process and prepare them, but cooking times are short and the cooking techniques are easily
learned. In addition to taste, smell, appearance, and texture are important to Southeast Asian
cooks. The harmony of tastes and textures, and the balance of hot/spicy, sour, salty, and sweet,
is the basis of the complexity of Southeast Asian cuisines.
References:
https://www.acouplecooks.com/easy-pumpkin-hummus/
https://www.epicurious.com/recipes/food/views/shawarma-spiced-braised-leg-of-lamb
https://www.chocolatesandchai.com/kunafah/
https://www.cookwithmanali.com/samosa-recipe/
https://www.saveur.com/article/recipes/smitas-malabar-mussels-with-coconut-milk-tomatoes-and-
cilantro/
https://www.vegrecipesofindia.com/basundi-recipe-quick-basundi-recipe/
https://www.hungryhuy.com/bun-nem-nuong-recipe-vietnamese-grilled-pork-meatballs/
https://panlasangpinoy.com/kare-kare-recipe/
https://www.foxyfolksy.com/halo-halo-recipe/
https://traveltips.usatoday.com/middle-eastern-culture-cuisine-22651.html
https://en.wikipedia.org/wiki/Indian_cuisine
http://ssu.ac.ir/cms/fileadmin/user_upload/Daneshkadaha/dbehdasht/behdasht_imani/book/Food_Cul
ture_in_Southeast_Asia_1_.pdf