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Ethiopian Cabbage Dish Ingredients  1/2 cup olive oil  4 carrots, thinly sliced  1 onion, thinly sliced  1 teaspoon sea salt  1/2 teaspoon ground black pepper  1/2 teaspoon ground cumin  1/4 teaspoon ground turmeric  1/2 head cabbage, shredded  5 potatoes, peeled and cut into 1-inch cubes 5 Servings Directions 1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Source web address 20 Easy International Recipes

Kenya Milk Tart (South Africa) Ingredients  1/2 cup butter, softened  1 cup white sugar  1 egg  2 cups all-purpose flour  2 teaspoons baking powder  1 pinch salt  4 cups milk  1 teaspoon vanilla extract  1 tablespoon butter  2 1/2 tablespoons all-purpose flour  2 1/2 tablespoons cornstarch  1/2 cup white sugar  2 eggs, beaten  1/2 teaspoon ground cinnamon 16 Servings Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans. 3. Bake in preheated oven for 10 to 15 minutes, until golden brown. 4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner. 5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving. Source web address 20 Easy International Recipes

African Peanut Soup (West African) Ingredients  2 tablespoons olive oil  2 medium onions, chopped  2 large red bell peppers, chopped  4 cloves garlic, minced  1 (28 ounce) can crushed tomatoes, with liquid  8 cups vegetable broth or stock  1/4 teaspoon pepper  1/4 teaspoon chili powder (optional)  2/3 cup extra crunchy peanut butter  1/2 cup uncooked brown rice 10 Servings Directions 1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. 2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve. Source web address 20 Easy International Recipes

Ash-e-jow (Iranian/Persian Barley Soup) Ingredients  2 quarts chicken stock  2 tablespoons vegetable oil  1 medium onion, diced  1 cup uncooked pearl barley  1 teaspoon turmeric  1 lime, juiced  1/4 cup tomato paste  salt, to taste  ground black pepper, to taste  1 cup diced carrots  1/2 cup sour cream  1/2 cup chopped fresh parsley  8 lime wedges 8 Servings Directions 1. Heat the chicken stock in a pot to a gentle simmer. 2. Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour. 3. Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time. 4. Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges. *Make this vegetarian by using vegetable broth Source web address 20 Easy International Recipes

Mansaka (Traditional Casserole from Denmark) Ingredients  1 tablespoon shortening  1 1/2 pounds ground beef  2 cups sliced onion  1 clove garlic, minced  1 tablespoon all-purpose flour  1 1/2 teaspoons salt  1/4 teaspoon ground black pepper  1 teaspoon sugar  1 teaspoon dried basil  1/2 teaspoon ground cinnamon  1/2 teaspoon dried oregano  1 (4 ounce) can mushrooms, drained  1 (15 ounce) can tomato sauce  4 potatoes, thinly sliced  1 cup shredded Swiss cheese 6 Servings Directions 1. Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat. 2. Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done. 3. Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top. 4. Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned Source web address 20 Easy International Recipes

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream (Greece) Ingredients  1 tablespoon olive oil  2 shallots, finely chopped  4 cloves garlic, finely chopped  1 bulb fennel - trimmed, cored and thinly sliced  1 large tomato, cubed  1/2 cup white wine  1/4 cup ouzo  1/2 cup heavy cream  4 pounds mussels, cleaned and debearded  1/3 cup fresh basil leaves, torn  salt to taste 4 Servings Directions 1. Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. 2. Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt. 3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve Source web address 20 Easy International Recipes

Middle Eastern Kibbeh Ingredients  2/3 cup medium coarse bulgur  1 cup fresh mint leaves  1 large onion, chopped  1 teaspoon ground cumin  1 teaspoon ground allspice  1 teaspoon salt  1/2 teaspoon ground black pepper  1 1/2 pounds lean ground lamb  3 tablespoons olive oil 12 Servings Directions 1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool. 2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties. 3. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side. Source web address 20 Easy International Recipes

Asparagus Cashew Rice Pilaf (Armenia) Ingredients  1/4 cup butter  2 ounces uncooked spaghetti, broken  1/4 cup minced onion  1/2 teaspoon minced garlic  1 1/4 cups uncooked jasmine rice  2 1/4 cups vegetable broth  salt and pepper to taste  1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces  1/2 cup cashew halves 8 Servings Directions 1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned. 2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed. 3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm. 4. Mix asparagus and cashew halves into the rice mixture, and serve warm. Source web address 20 Easy International Recipes

Spinach with Garbanzo Beans (Spain) Ingredients  1 tablespoon extra-virgin olive oil  4 cloves garlic, minced  1/2 onion, diced  1 (10 ounce) box frozen chopped spinach, thawed and drained well  1 (12 ounce) can garbanzo beans, drained  1/2 teaspoon cumin  1/2 teaspoon salt 4 Servings Directions 1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated Source web address 20 Easy International Recipes

Vegetarian Tortilla Stew (Mexico) Ingredients 1 (19 ounce) can green enchilada sauce 1 1/2 cups water 1 cube vegetable bouillon 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 (15 ounce) can pinto beans, drained and rinsed 1/2 (16 ounce) can diced tomatoes 1 cup frozen corn 1/2 cup vegetarian chicken substitute, diced (optional) 4 (6 inch) corn tortillas, torn into strips 1 tablespoon chopped fresh cilantro salt and pepper to taste 4 Servings Directions 1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve. *Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions Source web address 20 Easy International Recipes