6 Famous Recipes from Around the World"
Embark on a delectable journey around the globe as we uncover the vibrant flavors and cultural significance behind six renowned recipes. From savory to sweet, these iconic dishes serve as ambassadors of their respective cultures, each carrying a unique tale of tradition, heritage, and culinary mastery.
In this culinary exploration, we'll traverse continents and delve into the kitchens of different countries to uncover the secrets behind these beloved recipes. Get ready to tantalize your taste buds, expand your culinary repertoire, and discover the rich stories behind these mouthwatering delights.
FROM LEBANON : Rose Water Rice Pudding
This pudding recipe is a perfect balance of sweet and nutty flavors. The short-grain rice is cooked in milk until tender and creamy, then flavored with vanilla extract and rose water.
The difference between traditional old-fashioned rice pudding and this Lebanese version, called Riz Bi Haleeb, is the use of rose water to scent the rice pudding and add a hint of floral sweeteners.
Ingredients
4 cups water
2 cups uncooked long grain rice
4 cups half-and-half cream
1-1/2 cups sugar
1 to 2 teaspoons rose water
Optional: Pomegranate seeds and chopped pistachios
Directions
In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.
FROM INDIA : kulfi
Kulfi is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream".Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India, Pakistan, and Trinidad and Tobago. It is denser and creamier than regular ice cream.
INGREDIENTS
1 can (14 ounces) sweetened condensed milk
1 cup whole milk
1 cup heavy whipping cream
1/4 cup nonfat dry milk powder
1/2 teaspoon ground cardamom
1/4 teaspoon sea salt
1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional
1/4 cup chopped cashews, toasted
1/4 cup chopped shelled pistachios
1/4 teaspoon almond extract
METHOD
In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool.
Can be put in paper cups and frozen with a ice cream stick in the middle.
ONE OF MANY FAMOUS CHINESE BISCUITS : Almond cookies
These traditional Chinese almond cookies are enjoyed during the Lunar New Year. Almond cookies symbolize coins so people make or buy these cookies to bring good fortune.
INGREDIENTS
1 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds
1 large egg white
1/2 teaspoon water
Directions
Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies.
Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.
FROM ISRAEL: malabi with pomegranate syrup
Legend has it that muhallebi was introduced into Arab cuisine in the late seventh century by a Persian (Iranian) cook from what was then the Sasanian Empire (224–651),who served it to an Arab general by the name of Al-Muhallab ibn Abi Sufra. He liked it so much, he named it after himself.
INGREDIENTS
2 cups whole milk
1/3 cup sugar
4 tablespoons cornstarch
1/2 cup cold water
1/4 cup heavy whipping cream
1 teaspoon rose water
POMEGRANATE SYRUP:
1/2 cup sugar
1/2 cup pomegranate juice
1/4 cup pomegranate seeds
2 tablespoons chopped pistachios
METHOD
In a small heavy saucepan, whisk milk and sugar. Cook and stir over medium heat until bubbly. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cream and rose water. Cool 15 minutes, stirring occasionally.
Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold. For syrup, in a small saucepan, combine sugar and pomegranate juice. Cook and stir over medium heat until sugar is dissolved, 3-4 minutes.
Remove from heat; cool completely. Spoon syrup over pudding; sprinkle with pomegranate seeds and pistachios.
From Turkey: baklava
Baklava is a traditional Middle Eastern pastry made with flaky phyllo dough, chopped nuts and sweet honey.
The pre-Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Greek, Turkish, Iranian and Arab cuisines, in other countries of the Levant and Maghreb, as well as in South Caucasus, Balkans, Somalia and Central Asia.
INGREDIENTS
1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
syrup:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange zest
METHOD
In a small bowl, combine walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent sheets from drying out.)
Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° until golden brown, 40-45 minutes.
In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain syrup, discarding zest; cool to lukewarm. Pour syrup over warm baklava.
From ITALY:almond biscotti
In modern Italy they are also known widely by the name "cantuccini".
INGREDIENTS
1/2 cup butter, softened
1-1/4 cups sugar, divided
3 large eggs, room temperature
1 teaspoon anise extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons 2% milk
METHOD
Preheat oven to 375°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining 1/4 cup sugar.
Bake until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce oven heat to 300°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
"As we conclude this flavorful expedition across borders and traditions, may these six iconic recipes continue to ignite your passion for global cuisine. Let these dishes not only fill your table with deliciousness but also serve as a reminder of the diverse and beautiful tapestry of flavors that our world has to offer.
Whether you recreate these recipes in your kitchen or embark on future adventures to explore more culinary treasures, may each bite remind you of the cultural richness and unity that food brings to our lives. Here's to embracing diversity, celebrating heritage, and savoring the endless delights that unite us through the universal language of food."
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