Hollidays Around the World Recipes

It was a wonderful evening!Thank you to everyone there! "It's a small world after all" as we got to try cuisine from other countries just a few blocks from my house!

Let's start off with the appetizers:

Vegetable Samosas from India prepared by Deb.Bee ( served with chutney bought from "Bombay" an Indian cuisine restaurant in Provo, Utah)



INGREDIENTS:

Dough:
3/4 C. self-rising flour
1/2 tsp salt
3TBS butter, cut into small pieces
4 TBS water

For a quick and easy dough you can substitute 1 packet of spring roll pastry, thawed and wrapped in a damp dish towel.

Directions:
Sift the flour and salt into a large mixing bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs. Pour in water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 minutes, or until the dough is smooth. Add a little flour if dough is sticky. Cover with a damp cloth and set aside to rise. Then start making the filling.

Filling:
3large potatoes
1 tsp finely chopped fresh ginger root
1 tsp crushed garlic
1/2 tsp white cumin *( I substituted 1 tsp of ground cumin)
1 tsp of coriander
1/2 small onion finely chopped (I recruit my husband for this task as he is the fine chopper in the family) If you do not like onions you can leave out or Just put a Tables spoon in.
1/2 mustard seed ( mix with onion)
1 tsp salt or garlic salt
2 TBS each of cilantro and mint
1/2 tsp of crushed red pepper
1 small Serrano pepper finely chopped ( remove seeds) and if you do not like spicy go with milder pepper Jalapeno or leave out.
Juice of one lemon (if you only have limes you can try that)
3/4 cup of frozen peas and carrots thawed.
1/3 cup of canned sweet corn drained

Oil for deep frying.

To make the filling peal and cut the potatoes into big chunks 1/4 so that it will cook faster. Place in a pot cover with water and boil until soft, Same texture as when you make potato salad. Then gently make potatoes making sure to keep them course and crumbly. Then add the rest of the ingredients. adjust seasoning of lemon Juice and salt if necessary ix with your hands gently or wooden spoon.

Now set filling aside, and get your dough. Break small balls off the dough and roll each out very thin to form a round. Cut in half, dampen the edges, and shape into cones. Fill the cones with filling, dampen the top and bottom edges, and pinch together to seal. Set aside.

Cooking the Somosas:
Fill a deep pan one third full with oil and heat until a small cube of bread browns in 30 seconds carefully lower Somosas into the oil 1-2 minutes or until brown, remove and lay on a paper towel. Serve with tamarind chutney and spicy mint!



Humus from the Mediterranean ( served with pita)prepared by Deb.Bee

This is a a healthy yummy dish that can be used as an appetizer or even a meal.
I have made hummus for dinner and put pita bread, feta cheese, Greek olives, plain yogurt,on a plate around the humus and we just pick at all the different flavors.
It helps me feel like I am in the Mediterranean minus the view of course.

Ingredients and directions:
3/4 cup dried chickpeas soak over night with plenty of cold water. Drain and use fresh water to boil and cook bean. brink to boil for ten minutes then reduce and simmer on low for and hour until they are cooked, don't leave them on the stove and forget or you might burn your house down or cause smoke inhalation. ( can substitute canned garbanzo beans rinsed 2 14 oz can this is what I usually use)
juice of 2 lemons
2 garlic cloves
2-3 Tablespoons of olive oil
sprinkle of cayenne (add more for a little more spice)
2/3 cup of Tahini Paste.
Add above ingredients to food processor
after food processing
add salt and pepper to taste and process a little more then put on a dish and add
extra olive oil and a sprinkle or so of cayenne
garnish with flat leaf parsley.
Serves 4-6

These recipes below are coming soon!


MAIN ENTREE:

Beef Waterfall and Sticky Rice from Thailand
"Cooking with the Nelsons" (Leah and her husband showed us how to make this and it was yummy!)

Stampot with Bacon from Netherlands prepared by Ellen Nelson

Grecian Broiled Chicken from Greece prepared by Joann J.

Minestrone Soup from Italy prepared by Carolyn Fox

Potatoes Latis from Jewish Cuisine made by Roberta

Red Cabbage by Marilynn

Moroccan Harira from Morocco, Africa
Eaten during the month of Ramadan when the Muslim population fasts between sunrise and sunset. made by Deb.Bee

Egyptian Rice and Lentils

Desserts:

Scottish Shortbread Scotland prepared by Jane M.
Family favorite by Lorraine V
Ris ala mande Danish prepared by Mary Lou
Merry Bells a must for every grandma prepared by Shirley M
Melt-Away Cookies prepared by Reva Lynn
Chocolate Peanut butter bars brought by
Hawaiian guava cake prepared by Deb.Bee