Flavors of the Triangle: An International Festival of Raleigh

By Karin Shank, Minh Bebeau, Deniz Ender and Lya Machado

The International Festival of Raleigh has been celebrating multicultural diversity with global performances, food, art, games, cultural exhibits and education since 1985. Over 60 local ethnic communities ranging from Afghan to Zairian participate each year to showcase their cuisine, dance, and music; to share traditions and to showcase the Research Triangle’s unique cultural diversity. This cookbook is a product of these communities’ contributions, and you will find mouth-watering, authentic recipes from around the world provided by our ethnic groups. Special thanks go to the wonderful volunteer cookbook committee who have tirelessly researched, compiled and tested the recipes for your enjoyment. I had the honor to taste-test some of the dishes and can attest they are really magnificent. We hope you have as much fun on your trip around the world as we did, as you try all these delicious recipes. Enjoy!

• Language: English
• Publisher: Lulu.com
• Release date: Aug 25, 2014
• ISBN: 9781312462465

Book preview

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Flavors

of the Triangle

An International

Festival of Raleigh Cookbook

Much thanks to Nazi Kite for editing the wonderful first edition of this cookbook in 1994 – some of the original recipes are retained in this edition, with new ones added too!

Thanks also to all past and recent recipe contributors.

Copyright

Copyright © 2013 by International Focus, Inc

ISBN 978-1-312-46246-5

EPUB Edition based upon the print 2nd edition published 2012

International Focus Inc. is a non-profit, 501 (c)(3) organization with the mission to support North Carolina’s international communities and promote American ideals through cross-cultural communication, education, understanding and the celebration of culture, arts, and cuisine from around the world.

International Focus Inc.

3700 National Drive Ste. 214

Raleigh, NC 27612

www.internationalfocusnc.org

Credits

Editing and Photography

Minh Bebeau

Deniz Ender

Lya Machado

Karin Shank, Editor

Original Design

Nanette Mattox, Bright Leaf Design (cover & section dividers)

Margaret Minuth, Pearlhunter.com (interior text)

Robert Peterson (photo pages and advertising)

EPUB Design

Ken Anderson

Dear Culinary Enthusiast,

Welcome to the International Festival Cookbook!

The International Festival of Raleigh has been celebrating multicultural diversity with global performances, food, art, games, cultural exhibits and education for 27 years. Over 50 local ethnic communities ranging from Afghan to Zairian participate each year to showcase their cuisine, dance, and music; to share traditions and to showcase the Triangle’s unique diversity.

This cookbook is a product of these communities’ contributions, and you will find mouth-watering, authentic recipes from around the world provided by our ethnic groups.

Special thanks go to the wonderful volunteer cookbook committee, Karin Shank, Deniz Ender, Lya Machado and Minh Bebeau, who have tirelessly researched, compiled and tested the recipes for your enjoyment. I had the honor to taste-test some of the dishes and can share that they are really magnificent.

We hope you have as much fun on your trip around the world as we did, as you try all these delicious recipes. Enjoy!

Very best wishes,

Sig.jpg

Executive Director

International Focus, Inc.

Cooking Abbreviations Used In This Book

Volume measurements

c. cup

Tbsp. tablespoon

tsp. teaspoon

qt. quart

Weight measurements

oz. ounce

lb. pound

Measurement Conversions

1 cup = 8 ounces = 240 ml (liquid measurement)

1 stick butter or margarine = 1/2 cup = 8 Tablespoons

4 cups = 1 quart = approximately 1 Liter

3 teaspoons = 1 Tablespoon

4 Tablespoons = 1/4 cup = 60 ml 1 pound = 16 ounces

Notes

•All cooking temperatures are listed in Fahrenheit degrees, unless otherwise noted.

•Most ingredients can be found in larger supermarkets or specialty International grocery stores, as noted in the recipes. If you are unable to find an ingredient locally, it may also be available through an online provider, like Amazon.com.

•There are many instances of alternate spellings (such as phyllo vs. fillo) which is common when translating ingredients and dishes from other languages. We hope this doesn’t cause too much confusion, and that you will use the internet to find more details and alternate spellings when something is unclear.

Contents

Appetizers, Sauces and Dips

Soups and Salads

Vegetables

Entrees

Desserts

Beverages

Breads

Index

Appetizers.jpg

Armenian: Stuffed Prunes

Chinese: Crunchy Walnut Chicken

Danish: Meatballs

English: Scotch Eggs

French: Black Olive Spread

German: Liverwurst Beer Pate

Greek: Feta Cheese Ball

Greek: Spinach Pie

Indian: Lemon-Mint Chutney

Indian: Samosas

Indian: Garam Masala

Iranian: Yogurt and Eggplant Dip

Israeli: Potato Pancakes

Korean: Dumplings with Dipping Sauce

Lebanese: Garbanzo Bean Dip

Moroccan: Fava Bean Dip

Native American: Cranberry Maple Sauce

Norwegian: Fried Smelts

Pakistani: Yogurt Sauce

Peruvian: Marinated Fish

Turkish: Lentil Patties

Vietnamese: Summer Rolls

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Armenian

STUFFED PRUNES

2 Tbsp. vegetable oil

1/4 c. walnuts, coarsely chopped

1 large onion, sliced

1 small onion, minced

1/2 lb. ground beef

1 (12 oz.) package pitted prunes

1 egg, lightly beaten

1/4 c. orange juice

Preheat oven to 350˚ F. Heat oil in a small skillet and sauté sliced large onion until transparent. Spoon into an 8 x 8 inch baking dish and set aside. Combine ground beef, egg, walnuts, and small minced onion. Stuff mixture into prunes, widening hole if necessary. Arrange prunes, stuffed side up, over sautéed onions and sprinkle with orange juice. Cover loosely with foil and bake in the preheated oven for 20 minutes. Uncover and bake 10 more minutes. Discard sliced onion. Serve warm or at room temperature on a bed of parsley sprigs and thinly sliced oranges.

Servings: 10

Contributor: Hermine and Dikran Kabbendjian

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Chinese

CRUNCHY WALNUT CHICKEN

2/3 lb. chicken meat

1-1/2 c. walnuts (or roasted cashews or peanuts)

1/2 Tbsp. cooking wine

3/4 tsp. salt

3 Tbsp. cornstarch

1/4 tsp. black pepper

6 c. oil for frying

1 egg

Remove skin from chicken and cut into paper-thin slices. Combine the cooking wine, salt, pepper and egg. Soak the chicken in this marinade for 20 minutes. Boil 4 cups water and cook the walnuts in this for 2 minutes. Drain the nuts, peel away the outer dark skin. Chop or grind the nuts very finely. Dust the chicken slices with cornstarch, re-dip into the egg mixture and then coat with the chopped walnuts. Heat the oil for frying and deep-fry chicken pieces over a medium heat until golden brown. Remove, drain excess oil, and serve.

Servings: 12

Contributor: Triangle Area Chinese American

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Danish

MEATBALLS

FRIKADELLER

1/2 tsp. allspice

2 lb. ground pork (NOT sausage)

1/4 tsp. pepper

1/2 grated onion

2 tsp. salt

2 eggs

2/3 c. flour

1-1/2 c. club soda or milk

3 Tbsp. oatmeal

1/4 c. oil for frying

Place spices and dry ingredients in a large bowl. Add the ground pork, the grated onion, the eggs and the club soda or milk and mix thoroughly. This can either be done by hand or with heavy duty mixer. Form each into oblong balls the size and shape of an egg. Heat the oil in a frying pan and drop the balls into the pan from a spoon dipped in the hot oil. Fry until crisp on all sides and done in the middle, about 5 to 10 minutes. Slice and put on bread for open-faced sandwiches. Can also be served with boiled potatoes.

Servings: 30 meatballs

Contributor: Bente Pederson

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English

SCOTCH EGGS

6 small hardboiled eggs

Salt and pepper

Flour for dredging

2 eggs, beaten

1 lb. pork sausage

Fine, dry bread crumbs

2 Tbsp. minced onions

1 Tbsp. crumbled dried sage

2 Tbsp. chopped parsley

Vegetable oil for frying

Scotch Eggs are a favorite pub or picnic fare in England. They were invented by a London department store in the 18th century.

Shell the hardboiled eggs. Roll each one in flour to coat, and set aside. Combine the sausage, onions, and parsley in a large bowl. Season with salt and pepper and mix well. Divide into 6 equal portions and flatten into thin rounds. Place 1 hardboiled egg in the center of each round. Cover the egg completely with the sausage meat, molding it up and around the egg with your hands. Mix the bread crumbs and sage well together. Dip the sausage-covered eggs into beaten egg, then coat with bread crumbs evenly. Cover eggs with plastic wrap and refrigerate for up to 8 hours.

To cook, heat 3 inches of oil in a deep fryer. Fry the eggs 1 or 2 at a time for about 7 minutes, turning to cook on all sides. When the eggs are crisp and brown, remove from the oil and drain on paper towels. Serve hot or chilled, whole or halved, plain or with mustard.

Servings: 6

Contributor: Patricia Johnson

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French

BLACK OLIVE SPREAD

TAPENADE GORDES

1 Tbsp. extra virgin olive oil

3-4 garlic cloves

1-1/2 c. pitted black olives, drained

1/2 Tbsp. lemon juice

1/2 Tbsp. capers

4 anchovy fillets, rinsed and drained

Place all ingredients in a food processor and work well until it is the consistency of textured puree (chunky but small). Spread on toasted French bread or toss with pasta. Tapenade is also good on plain crackers as an appetizer.

Servings: Makes 2 cups

Contributor: Sally M. Ullman

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German

LIVERWURST BEER PATE

1 lb. liverwurst

1 (8 oz.) package cream cheese

1 Tbsp. Worcestershire sauce

1/2 c. sour cream

1/2 c. beer

Start with all ingredients at room temperature. Mash liverwurst, stir in cream cheese, Worcestershire, and sour cream. Blend with mixer or in food processor on low speed, until smooth. Gradually add beer until it reaches a good spreading consistency. Mound patè into a square or round shape, and garnish with sliced green pimento olives. Serve with party rye slices or rye crackers.

Servings: Makes 3 cups

Contributor: The Little German Band and Dancers

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Greek

FETA CHEESE BALL

8 oz. cream cheese, softened

1 small garlic clove, minced

4-6 oz. feta cheese

2 medium green onions, white part only, minced

1 Tbsp. sour cream

1 tsp. dried dill weed

Shredded radishes (optional)

1/2 tsp. dried oregano

Parsley, for garnish

1/4 tsp. freshly ground pepper

Line a 1-1/2 c. bowl with plastic wrap. In another bowl, blend cream cheese, feta, sour cream, dill, oregano and pepper. Mix well until smooth and creamy. Blend in minced garlic and onion. Taste and adjust seasoning. Spoon into prepared bowl, cover with plastic wrap and chill thoroughly. Just before serving, and while still wrapped in plastic, shape into ball by molding with hands. Remove plastic and roll in shredded radishes. Press radishes in place; garnish with parsley. Serve surrounded by wheat crackers or toasted pita bread.

Servings: 6

Contributor: Olga Christos

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Greek

SPINACH PIE

SPANAKOPETA

3 lb. fresh spinach

1 c. olive oil

2 bunches green scallions, chopped