Category: World Cuisine Recipes

Basboosa (Lebanon) Ingredients  2 cups semolina flour  1/3 teaspoon baking powder  1 cup white sugar  1 cup sweetened flaked coconut  1/4 cup butter, melted  1 cup plain yogurt  1/4 cup milk, or as needed  1/4 cup whole almonds  1 cup water  1 cup white sugar  1 tablespoon lemon juice 9 Servings Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. 2. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds. 3. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes. 4. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving. *This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup. Source web address 20 Easy International Recipes

Mulligatawny Soup (India) Ingredients  1/2 cup chopped onion  2 stalks celery, chopped  1 carrot, diced  1/4 cup butter  1 1/2 tablespoons all-purpose flour  1 1/2 teaspoons curry powder  4 cups chicken broth  1/2 apple, cored and chopped  1/4 cup white rice  1 skinless, boneless chicken breast half - cut into cubes  salt to taste  ground black pepper to taste  1 pinch dried thyme  1/2 cup heavy cream, heated 6 Servings Directions 1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. 2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. 3. When serving, add hot cream. Source web address 20 Easy International Recipes

Steamed Chopped Pork with Fresh Water Chestnuts (China) Ingredients  1 pound chopped fresh pork (loin end)  8 fresh Chinese water chestnuts, peeled and cleaned  1/2 teaspoon salt  1/2 teaspoon sugar  1/2 teaspoon monosodium glutamate  1/2 teaspoon light soya sauce  1/4 teaspoon dark soya sauce 2-3 Servings Directions 1. Put the chopped pork on a cutting board or chopping block. Wrap water chestnuts in a lint-free cloth napkin or towel and crush with the side of a cleaver or a heavy knife. Spread the crushed chestnuts over the pork and use a cleaver to chop the two together until thoroughly blended. Then, with a knife, push the mixture onto a heat-resistant platter or plate. Even it out into a neat shape with a fork (your fingers would make the mixture sticky). Sprinkle the meat mixture as evenly as possible with the salt, sugar, monosodium glutamate, light and dark soya sauce. 2. Place on rack in bottom of wok or pot. Add about an inch of water, cover and steam until well done (about 20 minutes). Serve with boiled rice. Source web address 20 Easy International Recipes

Beef Bulgogi (Korea) Ingredients  1 pound flank steak, thinly sliced  5 tablespoons soy sauce  2 1/2 tablespoons white sugar  1/4 cup chopped green onion  2 tablespoons minced garlic  2 tablespoons sesame seeds  2 tablespoons sesame oil  1/2 teaspoon ground black pepper 4 Servings Directions 1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight. 2. Preheat an outdoor grill for high heat, and lightly oil the grate. 3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. *Can be rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade. (You can purchase the hot pepper paste and red pepper powder at your local oriental market). Source web address 20 Easy International Recipes

Yakisoba Chicken (Japan) Ingredients  1/2 teaspoon sesame oil  1 tablespoon canola oil  2 tablespoons chile paste  2 cloves garlic, chopped  4 skinless, boneless chicken breast halves - cut into 1 inch cubes  1/2 cup soy sauce  1 onion, sliced lengthwise into eighths  1/2 medium head cabbage, coarsely chopped  2 carrots, coarsely chopped  8 ounces soba noodles, cooked and drained 6 Servings Directions 1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. 2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy! Source web address 20 Easy International Recipes