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Recipes from around the Globe

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    Latvian porridge

    Porridge with barley groats and potatoes

    Ingredients

    Barley groats  - 1 glass

    Potatoes – 3

    Carrots – 1

    Onion – 1

    Milk – 1 glass

    Butter – 1 tsp

    Broth (or water) – 1 l

    Salt, pepper

     1.Peel the vegetables and cut them in smaller pieces.

    2. Fry onions and carrots in butter, then add slices of potatoes. Stew them for 5 minutes and then add broth so that it covers the vegetables.

    3. Boil slowly for 10 minutes, then add barley groats and also warm milk. Boil till the porridge has creamy consistency.

    4. Add salt and peppers.

    5. Serve with butter or fried little pieces of bacon.

     

     

     

    Latvian Traditional Dessert

    Ingredients:

    600 g rye bread (black bread)

    8 glasses of water

    100 – 150 g dried fruit (raisins, apricots, dark plums, apples)

    130 g sugar

    70 g cranberries

    a bit of cinnamon

    1 glass of whipped cream

    Directions:

    Step 1: Cut the bread into small pieces and put it in preheated oven approximately at 180 for 15 minutes.

    Step 2: Boil the water and place bread in warm water,leave it for about half an hour.

    Step 3: Then add the sugar and all dried fruit, cranberries or juice from them   in there(add also cinnamon)

    Step 4: Mix it and boil it for 5- 10 minutes more. Boil till all the fruit is soft.

    Step 5: Cool it in the fridge. Serve it cold with whipped cream. Enjoy!

    Maltese Traditional Dessert

    Imqaret

     

    Imqaret is one of the traditional remnants of the Arab world that was left behind in Malta. Cut in fine rectangular shapes, this is a delightful recipe consisting of date filled pastries. The dish name itself is the plural of ‘maqrut’ which derives from the Arabic word meaning diamond. 


    If you’re lucky enough to have tried this recipe in Malta, you know that you can find it almost everywhere in restaurants, cafés, and even in the kitchens of the Maltese. Street stalls selling imqaret are also a staple of every Maltese festa. These goodies are especially appetizing during the Christmas season, along with a nice cup of tea. Read this guide to cook this wonderful sweet from the heart of Malta, wherever you are!

    Ingredients

    Pastry:

    • 320 ml water
    • 200 grams butter
    • 1 tsp baking powder
    • 1 tbsp lightly crushed aniseeds
    • 830 grams flour 
    • Vegetable oil 
    • Icing sugar

    Filling:

    • Pitted dates chopped
    • 800 grams pitted dates chopped
    • 2 lemon, 2 orange, and 2 clementine
    • 1 tbsp lightly crushed aniseeds
    • 1 tbsp aniseed liqueur
    • Juice of 2 oranges and 2 clementine
    • 2 tsp vanilla essence 
    • 2 tsp cinnamon 
    • 2 tsp cloves 

    Instruction:

    1. Mix the baking powder and the flour to prepare the pastry. Add the aniseeds together. Mix well.
    2. Rub in the butter with the flour mixture until it resembles bread crumbs. 
    3. Add in the water. Mix until the dough starts to form.
    4. Leave to rest and start preparing the filling
    5. Add in a small pot: pitted dates chopped, oranges, lemons, clementine, crushed and liqueur aniseeds. 
    6. Add 2 tsp of each: vanilla, cinnamon, and cloves.
    7. Cook the mixture on a stove for 20 minutes. Let it cool for around 30 minutes.
    8. Cut the pastry into 6 pieces.
    9. Roll the pastry into a rectangle shape and spread the filling along half of the pastry. Leave enough space to fold the other half. Fold this other half over and seal the ends.
    10. Do this for the other 5 pieces of pastry.
    11. Deep fry the imqaret in a pan using vegetable oil, for around 1 minute each side. Fry always in a moderate heat so you do not burn the pastry. 
    12. If baking the imqaret,  preheat the oven to 200°C and with a pastry brush, brush the imqaret with vegetable oil.  . 
    13. Place the imqaret into the oven for 18 minutes.
    14. Top them with icing sugar.

    Serve these pastry diamonds on a tasteful looking plate, and serve them on their own or with ice cream.

     


    Credits to ‘A Maltese Mouthful’ for this delicious recipe.


     

    Malta

    Maltese traditional Pastizzi

    Ingredients to make your own Pastizzi:

    Pastry:
        14 oz flour
        Water
        A pinch of salt
        2 oz soft shortening
        2 oz margarine

    Filling:
        14 oz ricotta
        4 eggs
        Pepper

    Method

    Put the flour in a mixing bowl, add enough water to make  a stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry is at all sticky add more flour.

    Roll the pastry out 1/8" thick on a floured board, spread the shorteneing over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the
    Make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs. The pastizzi may now be made into little tartlets in round tartlet cases or they may be cut in the same way as ravioli.

    Bake in a hot oven (max) for 20-25 minutes or until risen and golden brown.

    Source from: http://www.malta.com/en/dining/maltese-specialities/pastizzi-recipe

    GREECE

    A greek dish! kritharaki with beef (kritharaki is a kind of pasta and it called like this because it seems like barley)

    https://youtu.be/97Q_pE0c55Q

    Ελληνική συνταγή

    Κριθαράκι με μοσχαρίσιο κρέας

    Υλικά: 1 κιλό μοσχαρίσιο κρέας

    500 γραμμάρια κριθαράκι

    ¾ κούπας ελαιόλαδο

    7-8 κούπες  από το ζουμί

    σπιτική σάλτσα ντομάτας

    αλάτι, πιπέρι

    Εκτέλεση:

    1. Βράζουμε το κρέας μέχρι να μαλακώσει
    2. Αδειάζουμε το κριθαράκι στο ταψί
    3. Βάζουμε τα κομμάτια του κρέατος
    4. Προσθέτουμε τη σάλτσα,

    το ελαιόλαδο, το ζουμί από το κρέας

    1. Αλάτι και πιπέρι
    2. Και ψήνουμε στους 200ο C μέχρι να ψηθεί το κριθαράκι (περίπου ½ ώρα)
    3. Σερβίρουμε και συνοδεύουμε το φαγητό μας με μια ελληνική σαλάτα και ψωμί.

     

    Greek dish

    Kritharaki with beef

    Ingredients:1 kilo of beef

    500gr.kritharaki*

    ¾ cup olive oil

    7-8 cups juice from the meat

    homemade tomato sauce

    salt, pepper

    Prescription:

    1. Boil the meat until it is soft
    2. Put kritharaki in the pan
    3. Also the pieces of meat
    4. Add the tomato sauce,

    the olive oil and the juice from the meat

    5.salt and pepper

    6.Put the pan in the oven at 200o C

    (almost half an hour)

    1. Serve the dish and also a greek salad and bread.

     

    ITALY

    Istituto Com

    prensivo Corso Soleri

    An Italian delicious dessert

     

     

     

    Traditional Lithuanian apple cheese

    https://www.youtube.com/watch?v=gIa9Lr5j-ZM

    Lithuanian Potato-Meat Dumplings (Cepelinai) Recipe

    • Total:70 mins
    • Prep:45 mins
    • Cook:25 mins
    • Yield:6 servings potato-meat dumplings

    Lithuanian potato-meat dumplings are known as zeppelins or cepelinai because of their shape.

    These are hearty affairs that take some time to make but are well worth the effort. 

    Ingredients

    • For the Meat Filling:
    • 1 pound ground pork (or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal)
    • 1 medium onion (peeled and finely chopped)
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 large beaten egg
    • For the Dumplings:
    • 8 large Idaho potatoes (peeled and finely grated – not shredded)
    • 2 large Idaho potatoes (peeled, boiled and riced)
    • 1 medium onion (peeled and finely grated)
    • 1 teaspoon salt, more or less to taste
    • For the Gravy:
    • 1/2 pound bacon (diced)
    • 1 large chopped onion
    • 1 cup sour cream
    • Black pepper to taste
    • 1 to 2 tablespoons milk (if necessary)
    • Make the Meat Filling
     

    In a large bowl, mix together ground meat, finely chopped onion, 1 teaspoon salt, pepper, and egg until well incorporated.

    Cover with plastic wrap and refrigerate until ready to use.

    Make the Dumplings

    1. Add a drop or two of lemon juice to the grated potatoes so they don't turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl.
    2. Unwrap the cheesecloth and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion, and 1 teaspoon salt or to taste. Mix well.
    3. Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone.

    Cook the Dumplings

    1. Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes.
    2. Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter.

    Make the Gravy

    1. While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender.
    2. Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary. Ladle dumplings with gravy or pass the gravy at the table.

    Școala Gimnazială Nr. 1 Roșia, Romania

    DOUGHNUTS 

    INGREDIENTS (15 pcs.)

      300 ml milk (mineral water)

    20 g fresh yeast (as much as a nut)

    25 ml of oil

    1 tablespoon sugar

    2 eggs

    the bark of a lemon (the bark of an orange)

    1 vanilla

      salt

    500 g of flour

    METHOD OF PREPARATION:

    1. Melt yeast and sugar into the warm milk in a roomy recipient.  Add 3/4 of the amount of flour, salt, oil, eggs, lemon peel, vanilla. Homogenizes and leaves a little to grow.

    2. Add the remaining flour, and add the hot oil. She is still a little bit up and is grown covered with a clean kitchen towel.

    3. After 1/2 hours, when the dough has doubled its volume, it overturns on the well sprinkled with a flour and a little crack and divides into 2-3 parts. From each parts  lay a sheet of 1-2 cm thick using the dough, adding flour whenever needed. Cut the donuts with a special shape or with a glass of wide mouth.

    4. Place the donuts on a plate of flour and leave it covered until it is done.

    5. When ready, fry in a saucepan with hot oil, turning them on both sides.

    6. Drain well the oil and sprinkle with powdered sugar.

    Good appetite!

    Dried beans with smoked pork

    Ingredients (per person):

    - 200 g dry beans

    - 200 g pork (one slice)

    - onion 1 piece, 1 carrot, 1 parsley, 1 red pepper

    - spices (salt, pepper, bay) to taste

    - 2 lg of oil

    Method of preparation

    - Bean dried beans should be soaked in cold water for at least 2 hours.

    - In the meantime, cut vegetables (onion - small cut, parsley, carrot - grated, etc.).

    - Smoked ham must be boiled in a pressure pot (kukta) about 45 minutes. Then cut small pieces.

    - Put the beans on the boiled vegetables (the carrot is added after boiling) and spices. A tip: it is good to make the beans boil and change the water to make it easier to digest and then boil the vegetables.

    - When it's almost cooked, add one slice pork and leave for 30 minutes.

    - Put 2 tablespoons of oil in a saucepan. When warm, add 1 tablespoon of flour, stir several times, and add 1 teaspoon of boi and a little lukewarm water. Pour the paste over the beans and leave for 4-5 minutes to boil.

    - It tastes and if it is needed add spices.

    Good appetite!

    San Gorg Preca Hamrun S.S Priamry School, Malta

    Pumpkin Pies!

     

    GREECE, PELLA, P.MILOTOPOS

    Souvlaki is a typical Greek dish of baked pieces of meat, which is famous all over the world. It is also a type of fast food that is found in outdoor festive events. In Greek festivals, almost always meet barbecues that sell souvlaki with bread.

     

     

    Karadjordje’s Steak (Karađorđeva šnicla) – Serbian Famous Stuffed Cutlet Recipe

    by Biljana Popović

    It is a rolled veal or pork steak, stuffed with kajmak, and then breaded and fried. It is served with roasted potatoes and tartar sauce.

    Kaymak is a type of cheese made by boiling unpasteurized, raw cow or sheep milk. As the milk cools, the cream rises and forms a thin layer on the surface, which gets skimmed off and placed in salted layers in a wooden tub. The boiling and skimming procedure is repeated many times until the tub is full. Kaymak has a distinctive delicious taste and is creamy in texture. Some compare it to clotted cream.

    If you want to, you can make kaymak by mixing full-fat cream cheese, sour cream, and feta cheese until smooth. Of course, it’s not like the original, although pretty close.

    INGREDIENTS:
    Serves 4

    For the schnitzel

    • 1 lb pork or veal cutlets or fillet
    • Salt and freshly ground pepper
    • 4 oz cream cheese at room temperature - kaymak
    • 4-8 slices deli smoked ham depending on the size of the cutlets
    • 4-8 pieces mozzarella string cheese or sliced cheese
    • 2 eggs lightly beaten
    • 2 cups all-purpose flour
    • 3 - 4 cups bread crumbs
    • Oil for frying
    For the tartar sauce
    • 1 cup mayonnaise
    • 1 small clove garlic minced
    • 2 tablespoons diced dill pickles
    • 1 tablespoon pickle juice
    • 2 tablespoons dry white wine
    • Salt and freshly ground pepper to taste
    Instructions
    1. Place each cutlet between two pieces of plastic wrap, and pound with a meat mallet until about ¼ thick.
    2. Spread cream cheese on each cutlet (about a tablespoon) and then season with salt and pepper.
    3. Cover the cheese with a thin slice (or two) of ham.
    4. Place string cheese in the middle of the cutlet, lengthwise.
    5. Bring the short sides up and then roll up the cutlets. Secure with toothpicks if necessary.
    6. Place the flour, eggs, and breadcrumbs in three separate shallow bowls.
    7. Dip the rolls in the flour, the egg, and the breadcrumbs coating all sides and both edges at each stage. You can remove the toothpicks at this point or leave them in and be careful when eating.
    8. Gently shake off the excess crumbs, and then dip again in egg and breadcrumbs. This "seals" the rolls so that cheese doesn't ooze out.
    9. Heat the oil in a large nonstick or cast iron skillet over medium-high heat.
    10. Add the schnitzels seam side down and immediately lower the heat. Fry schnitzels continually turning until deep golden brown in color.
    11. Transfer to a plate lined with paper towels.
    12. Serve warm with tartar sauce.
    or

    Ingredients:

    • 500 g boneless pork steaks,
    • 150 g kajmak (Serbian creamy dairy product) – you can use some cream cheese instead,
    • 2 eggs,
    • flour,
    • bread crumbs,
    • salt.

    Preparation:

    1. Pound pork steaks untill they are thin and soft and on each steak put a little kajmak (or cream cheese).
    2. Wrap the meat into the rolls and secure each piece with a toothpick.
    3. Coat the steaks in the flour, then dip them into beaten eggs and finally roll in bread crumbs.
    4. Fry in hot oil untill golden yellow.

    Vanilice (The Little Vanilla Cookies)

    by Biljana Popović, Serbia

    Makes: about 60 cookies

    • 200 grams confectioners' sugar
    • 1 vanilla bean, cut into 1/2 inch pieces
    • 300 grams lard (ideally leaf lard)
    • 250 grams granulated sugar
    • 1 whole egg
    • 2 egg yolks
    • Juice of one lemon
    • 1 teaspoon finely grated lemon zest
    • 250 grams ground walnuts
    • 600 grams all-purpose flour
    • Rose hip or apricot jam

    1. A couple of days before making the cookies, mix the confectioners' sugar with the vanilla bean in a small bowl with a tight lid. This is your vanilla sugar. Store in a dry place.
    2. In a mixer fitted with the paddle, beat the lard with the granulated sugar until creamy. Beat in the egg, egg yolks, lemon juice and lemon zest. Add the walnuts and flour and beat until a uniform dough forms. Cover the dough and refrigerate for at least 3 hours or overnight.
    3. Preheat the oven to 325° F convection bake (or 350° regular bake). Place the dough on a work surface dusted with flour and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a small round cookie cutter (I use 1-inch or quarter-size cutters), stamp out the cookies and arrange them one inch apart on the baking sheets.
    4. Bake for about 12 minutes, so that the rounds remain white. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack or flat surface to cool completely.
    5. Once the cookies are cool, take one cookie round at a time, spread the jam on it, and top with another cookie round.
    6. Roll each cookie sandwich generously in the vanilla sugar. Put the cookies into a tin box, and wait for one to two days before serving.

     

    Kapama by Atanaska Tacheva, Bulgaria

    Ingredients

         1/2 hr. Red wine
         1 clove of Garlic
         1 piece. Bay leaf
         1 piece. Pork sausage
         150 g Veal
         250 g Pork
         150 g Rice
         1 piece. Sour cabbage

    Method of preparation

        1.
        In a large clay pot with a lid are arranged in succession 2-3 leaves of the bottom hazel.
        2.
        Next is the pork cut into bites.
        3.
        Sprinkle with a layer of finely sour cabbage mixed with rice and pepper.
        4.
        In the middle, add the bay leaf and an unpeeled cloves of garlic.
        5.
        At the top, the beef, the sausage, the tomato and the whole turkey stick are arranged in large pieces.
        6.
        Sprinkle again with a mixture of sour cabbage, rice and pepper, with 2-3 whole cabbage leaves again at the top.
        7.
        This way, the raw hatched tree is finally filled with red wine. The clay pot hole is covered with foil and covered with the clay cap.
        8.
        Bake in a moderate oven for 3-3 ½ to 4 hours.
        9.
        The Kapama is served in the middle of the table, poured into a wide serving tray.

    BANITSA

    eggs - 3 pcs.
            cheese - 300 - 400 g
            yogurt - 1 bucket
            flour - 2 tablespoons
            soda bicarbonate - 1 coffee spoon
            oil - for anointing

    * measures and quantities
    Method of preparation

    Eggs, cheese, yoghurt, flour and soda are confused in a bowl until the filling mixture is obtained.

    The panies are drawn two by two. The first one is anointed with oil and the other one with the mixture. They are rolled and consecutively placed in a pre-oiled pan until the pan is formed.

    If it remains from the mixture, pour it over and anoint with it, and if it does not stay - anoint with oil.

    Bake until red in a preheated oven at 200 degrees

    Tarator

    1 piece
    yoghurt
    400 grams
    dill
    1/2 connection
    garlic
    3 cloves
    walnuts
    20 grams
    oil
    2 tablespoons
    water
    300 ml

    SUTLIJAS ( rice pudding ) by Elena Pantova , Macedonia 

       

    This is SUTLIJAS !!!The most famous Macedonian desert made of rice and milk. It is very easy to make it. You need one cup od rice and three cups of milk and some water. You boil  the rice into the milk and water and you put some sugar and vanila sugar  inside . The temperature should be low .The rice should be boiled (10 -15 minutes ) and put the SUTLIJAS into bowls . Cool it and taste it . It is delicious :) yum yum .The most famous dessert .My kids love it .It is also healthy ! On the top you can put cocoa or a little chocolate , or maybe cinnamon .

    Pastrmajlija by Elena Pantova , Macedonia 

     
    5 (100%) 3 votes
     

    Pastrmajlija is a special Macedonian traditional food. It comes from the name pastrma which means salted and dried sheep meat. It is a special type of meat pie usually of flat circle shape.

    For preparing this special and traditional meal we need the following ingredients:

    – 1 kg flour
    – 800 grams pig meat
    – 5 eggs
    – 1 yeast
    – salt
    – olive oil
    – butter
    – chilly peppers

    For preparing this meal we need at least 60 minutes. Before we start, the taste of the meat is better if we leave it to stay for 24 hours with added olive oil, salt and pepper.

    First we start by preparing the dough. In a bowl we place all of the flour, and add some salt. We melt the yeast in hot water and add it to the bowl of flour. We make the dough by mixing the mixture with the mixer on the highest speed. While we are mixing the dough we constantly add some water. After that we add some olive oil with witch we improve the taste and the baking of the dough. After we finish mixing the dough we place it aside for about 30 minutes.

    After 30 minutes we take out the dough from the bowl and start kneading it with our hands. We place some flour on the working table so the dough won’t stick to it. We stop with the kneading when the dough get it’s softness.

    We knead and we constantly place flour on the table we are working on. We take a simple pan and we smear it’s whole surface with butter. Then we place the kneaded dough inside the pan. Cover the pan with cloth and wait 15-30 minutes until dough raises.

    After that we start shaping the dough in the desired shape and size we want out pastrmajlija to look like. Usually pastrmajlija has ellipsoid shape. We should start shaping the dough that way and we should pay attention to the middle part where we will be putting the meat. We should cover our hands with flour or water so our finger won’t stick to the dough.

    We place some butter on the place of the dough were we will be placing the meat. In different bowl we mix all of the eggs and pour them on the dough.

    The prepared meat is cut on little cubes which we put in the middle part of the dough, we should carefully place the pieces of meat and watch that it do not goes one on top of the other.

    Now we start the baking process in a preheated oven which will last for about 20 minutes. When the baking is done we place some more butter on the sides so the bread will be soft.

    With that our pastrmajlija is done and ready to be served. We decorate with some chilly or hot peppers on top or some salad.

    With this meal it is recommended to drink some red wine.

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    This Iskender Kebab recipe is easy and delicious. Ask your butcher to prepare your meat for you so you can get the döner meat texture.
     
     
    Ingredients
    • 300g entrecote very thinly sliced, marinated
    • 150g pide (pitta) bread
    • 1 tbsp natural Turkish yoghurt
    • 4 thin green peppers
    • 2 tbsp olive oil - 1 for marinade and 1 for frying
    • Pinch of dried oregano
    For The Sauce
    • 1 medium tomato, finely chopped
    • 1 clove garlic, peeled and grated
    • 1 heaped dessert spoonful salça (tomato paste)
    • 1 tbsp olive oil
    • 1tsp vinegar
    • 1 pinch of chilli flakes
    • Salt and pepper to taste
    • 400 ml water
    • 2 tbsp melted sizzling butter for topping
     
    Instructions
    1. Before you start making your Iskender Kebab, marinate your steak for a couple of hours in the olive oil and oregano.
    For The Sauce
    1. First of all, set your sauce simmering.
    2. Gently heat your olive oil in a saucepan and add your chopped tomato.
    3. Stir around for a few minutes and then add your garlic, chilli flakes and pinch of salt and pepper.
    4. Once your tomato has really softened, add your salça and a ladleful of water.
    5. Stir and heat through until the salça has dissolved.
    6. Ladle in more water and add your vinegar and stir gently.
    7. Continue to add more water intermittently to keep your sauce at the thickness you'd like.
    8. After around 30 minutes, remove your pan from the head and seal with a lid to keep warm.
    For The Meat
    1. Whilst your sauce is simmering, grill your peppers under a high heat until charred.
    2. Place them to one side.
    3. Heat olive oil in a frying pan and, once hot, start to fry your marinated beef.
    4. Meanwhile, heat your pide bread (pitta bread) until it is hot and lightly toasted.
    5. Fry your meat until browned and you also have some crispy bits, too.
    Build Your Iskender Kebab
    1. Now you need to work fast.
    2. Take two serving plates.
    3. Remove your bread from the oven, cut it into bite-sized chunks and divide between the two plates.
    4. Now top the bread with your beef and add a generous knob of butter to the frying pan you used for the beef.
    5. Place the pan back on the heat.
    6. Pour your tomato sauce over both plates and add a serving of yoghurt to each.
    7. Place your charred peppers on the plate and pour your sizzling butter over the top of your tomato sauce.
    8. Serve immediately.
     
     

    Msemen

    In Melilla it is well-known with the name of "handkerchief", it is a dish of Berber origin. It is usually served at tea time and is accompanied by savory or sweet fillings depending on the taste of the consumer, it is usual in the celebration of the iftar of Ramadan. The filling more popular of this dish is the caramelized onion spiced. In some restaurants it is usually served with honey as a dessert.

    INGREDIENTS:

    ( 4/5 PEOPLE)

    * 300 gr of semolina flour or wheat flour.* 200 ml of warm water.* Salt, 100 gr butter.* 1 glass of vegetable oil.* 1 on yeast.* Vegetable oil for the work surface.

    Authors: 

    Soufyan boutarfas  6ºCMohamed Bouchamir  6ºC

    Éire/Ireland

    Bagún, cabáiste, prátaí agus anlann peirsile

    Bacon, cabbage, potatoes and parsley sauce

       Liosta Comhábhar/Ingredients

    4 pounds of Irish boiling bacon 

    1 savoy cabbage, trimmed, quartered and cored,

    4 tablespoons of unsalted butter, parsley sauce,

    Boiled potatoes, freshly ground black pepper.

    Parsley Sauce

    ​Modh/Method

    • Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If the bacon is very salty a white froth will form on the surface of water. In this case empty the water and start again. Repeat process until  no froth forms on the surface of water; drain.
    • Cover bacon with hot water. Cover the pot and simmer until almost cooked through, about 1 hour.
    • Meanwhile slice the cabbage across the grain into thin shreds; rinse with cold water.
    • Add the cabbage to the pot with the bacon and continue cooking for 20 minutes more.
    • Meanwhile boil potatoes and allow to simmer for 40 minutes.
    • Remove bacon from the pot, strain cabbage and transfer to a large serving plate. Add butter and season with pepper, toss to combine.
    • Serve bacon and cabbage with potatoes and parsley sauce. Enjoy!