Comment from the author of the cookbook: The name of this dish is from ancient times when the gypsies made goulash under primitive conditions.
Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.
A spicy Thai snack recipe found on bhg.com
This is a classic version of the popular Mexican soup. The meatballs provide protein, while rice adds whole grains to this healthful dish. If desired, you can use all beef instead of half beef and half pork.
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A Spanish dessert speciality found on epicurus.com
Tarta de Santiago is a wonderful Spanish cake with deep regional roots in the northern region. The flavor is amazing.
Sumatran food is traditionally very spicy with lots of chilli, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Their desserts on the other hand is southingly sweet and mellow.
This tasty dish is the Moroccan reply in Frenc’s well known ratatouille. It is similar to the French dish only better if you let it mature a few days in the refrigerator. The flavours go together making a firework of tastes.
A Thai inspired beef recipe found on baltimoresun.com
Chef Chen Lin Chang at Bamboo Garden in Bel Air draws inspiration from across Asia. In his crispy beef dish, he focuses on the cuisine of Thailand. Thai food is known for its intense flavors, liberal use of fresh vegetables and — sometimes — extreme heat. Though the dishes often taste complex, they can be fairly simple to replicate at home.
The key to this dish is in the sauce — a sweet, salty, tangy mixture with a spicy twist. The preparation is straightforward, and the recipe is customizable. It works with many different cuts of beef, and the vegetables included (and their quantities) can be adjusted by preference and season. Thai crispy beef is a great way to make use of whatever is growing in your summer garden.
A spicy Asian soupe recipe found on foodandwine.com
The chef’s way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.
The easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.
A popular Lebanese breakfast dish fould on sbs.com.au
Kinafa is a traditional Lebanese sweet that’s popular for breakfast, mainly on Sundays. Usually the whole family gathers to enjoy this warm dish for a lazy and rich breakfast.