UPDATE: All new recipe videos for my continuing world cooking series can be found on my YouTube channel: The Cooking Khan Channel
WELCOME TO VOLUME 2 - For Volume 1 of Quarantine Cuisine, click HERE.
The
Year 2021 has more or less remained a continuation of 2020 - still limited to spending weekends in our homes. And what
can we do with this emptiness? We can still feed it!
Most of you will
claim to have only met me because food was involved. That is a fact of
which I am quite proud. I like to cook and I like to eat, both of which
are actually grave understatements. But cooking and eating is far more
than simply satiating one's self. It is an art. It is a history. It is a
culture. It is a religion. It is a journey. Is is an adventure.
If
I wasn't going to be able to travel this year, then I vowed to travel
through food... literally. My project is a fluid flow through a
different country or region each week, preparing a unique recipe (or
ensemble of recipes) that is not only technically educational and
gastronomically amazing, but also the special embodiment of an ethnic
group, cultural tradition, or culinary history.
Below are the
photos and minute-long videos documenting my adventure. Check back every
week for a new savory delight, with the latest episode at the top.
Ecuadorian "Ayampaco de Pollo" - Chicken And Palm Heart Cooked In A Leaf.
Having
recently eaten this classic Amazonian dish while out in the rural
Ecuadorian countryside, I decided to recreate it here at home over my
kebab grill. A dish originally attributed to the Shuar tribe in the
eastern jungles, Ayampaco has gradually grown in popularity among all of
the indigenous peoples in the Amazon Basin. It requires few ingredients
and can be cooked without any special utensils, which can be hard to
find in the wilderness. The actual leaf used by the Shuar is the long
slender "Bijao" plant (Calathea Latifolia), which is vaguely reminiscent
of a Bird of Paradise. Unable to acquire these leaves in the US, I
chose to use the closest substitute, banana leaves, to achieve the same
preparation, although the flavor Bijao imparts on the cooking chicken is
slightly different. Chicken pieces, palmito (heart of the palm tree),
onions, and tomato are mixed together with finely minced chicken and
wrapped in the leaves to form little bundles that are grilled over hot
coals to steamy perfection. Traditionally, the skin, cartilage, and even
bones of the chicken are also beaten to form a paste that is included
in the mixture. The resulting dish is similar in texture to a tamale,
despite no presence of flour, and stuffed with chicken wonderfully
flavored with herbs and New World vegetables. I've accompanied the dish
with typical sides of fried yucca root and a zesty Curtido de Cebolla
relish.
Jordanian "Mansaf" - Yogurt-Braised Lamb Over Spiced Rice
My culinary travels through the Levant this week have taken me to the Hashemite Kingdom of Jordan, where Mansaf proudly claims the title of being its national dish. As is typical of dishes taking their origins from the cuisines of nomadic desert tribes in the Arabian Peninsula, Mansaf is as Bedouin as it gets - large chunks of mutton, goat, or camel stewed and served over a large tray of spiced rice. Its distinguishing character, however, lies in its unique sauce made from a derivative of yogurt that imparts a distinct salty, savory, and tart palette of flavors. Many recipes, usually tailored for home cooks outside of the Middle East, call for the use of Greek yogurt as the sauce base, however, this is technically incorrect. True Mansaf uses jameed, or sun-dried balls of compressed goat milk (essentially, a solid form of fermented yogurt) that gives a completely different taste for which there is no liquid yogurt substitute. The most prized jameed comes from the city of Al-Karak, where I've seen them sold in large 500g spheres. Here in the US, I was luckily able to find a Persian equivalent, kashk, to use in this dish to attain the most authentic flavor outside of the Levant. Served over Egyptian rice and garnished with fried almonds, this dish is hearty and filling, robust in flavor, and filled with an assortment of textures and aromas that revive memories of dinners under a nomad's tent.
Palestinian "Knafeh Nabulsiyeh" - Cheese-Filled Pastry with Orange Blossom Syrup
What better way to demonstrate solidarity with the Palestinian freedom movement than through the pride of their cuisine? In light of the chaos this resilient people is currently enduring, I decided to take a respite from war and find mental peace in one of Palestine's most iconic sweets, a dessert I've spent decades eating but have never actually attempted to make. While variations of knafeh can be found across the greater Middle East, Balkans, and Caucasus, the renowned Palestinian version from the city of Nablus consistently wins the prize worldwide. For only using a handful of ingredients, preparing this dessert in the most authentic way feasible for a home kitchen was quite intensive. Nabulsi cheese is brined, and therefore needs to be soaked for 12 hours with constant water refreshment in order to draw out salt while maintaining flavor. A dash of food color usually yields the characteristic evenly-coated, neon-orange shell, however, I decided to opt for a healthier natural colorant using boiled annatto seeds. While all of the online "home" recipes conveniently bake the knafeh in an oven, I felt this was somewhat sacrilegious and chose to cook the pastry over an open flame, as is done in bakeries using large trays. It took great patience constantly turning the dish to evenly cook, and even greater intuition to prevent it from burning. In the end, the result was absolutely phenomenal - a crispy noodle crust concealing steamy cheese lightly sweetened with the essence of orange flowers. If this isn't enough of a reason to hand Palestinians their own country, I don't know what is!
Moroccan "Djej M'Chermel" - Tajine of Chicken with Preserved Lemon & Olives
With the Eid al-Fitr holiday just around the corner, this dish from the Maghreb (North Africa) region is a simple yet exceptionally flavorful classic that should certainly grace your Iftar tables. This well-known Moroccan version is also one of my most requested recipes, although there are also wonderful variations that can be found in neighboring Algeria and Tunisia. The tajine is the iconic cooking pot of the Maghreb, originally an ancient Amazigh invention of necessity for water conservation in the dry Saharan climate. Acting like a ceramic convection oven, its conical lid allows for the rise and fall of condensation derived solely from the meats and vegetables cooking within, resulting in wonderfully rich and undiluted braising that requires very little initial broth or liquid. This dish only requires three steps: the making of the unique Chermoula spice marinade, the braising of the marinated chicken, and the addition of the zesty preserved lemon rinds and salted olives. Remember not to add any salt to this tajine until the very end, if even needed, as the salt from the lemons and olives should sufficiently find balance with the spice and tanginess of the dish.
Tunisian Seafood Iftar - Octopus Salad, Stuffed Squid, and Spicy Fish Stew
This is Tunisian homestyle cooking at its finest, a perfect meal to break a Friday fast during the festivities of Ramadan. While it may seem reasonable to think of Tunisian dishes as simply being a part of the general North African regional cuisine - often characterized by flavorful tajines, fluffy couscous, and flame broiled meats - it would be a huge disservice to overlook the astounding array of seafood dishes that can be found along the country's 1300 km of Mediterranean coastline. Fish, shellfish, and crustaceans have played a huge role in shaping Tunisia's culinary history and traditions. With the help of my mother, we decided to demonstrate a few of these specialties. Chilled octopus salad (Slata Karnit), a specialty of the port of Mahdia, is a refreshing dish that also makes use of sweet tomatoes and red onion dressed with olive oil, lemon juice, cool peppermint and fresh parsley. Along the coast from Sfax to Gabes, stuffed squids (Kalamar Mahchi) are a delicacy typically prepared for special occasions; in this case, our stuffing included the squid's tentacles, rice, blanched spinach, hard-boiled egg, and a distinctly Tunisian "tabil" spice mixture. Finally, our seafood stew (Kabkabou) is a classic dish that builds upon a rich tomato-based reduction infused with the national chili paste "harissa", preserved lemon rinds, capers, and green olives. Served with buttery saffron couscous, all three of these dishes embody the robust and colorful flavors of a region where the Mediterranean meets the Sahara.
Tunisian "Makroudh" - Fried Semolina Cookies Filled with Dates & Orange Blossom.
As the sacred fasting month of Ramadan begins tonight for Muslims worldwide, I felt it would be essential to share a classic sweet that's guaranteed to bring festive energy to any Iftar (evening fast-breaking meal). While all of the North African countries have their particular versions of this date cookie, I can testify (only with a slight bias) that the most famous and celebrated Makroudh comes from Tunisia, and even more specifically, the ancient holy city of Kairouan. Fine semolina (durum wheat flour) is mixed with saffron-infused water to form a dough that is rolled out and stuffed with a paste of sweet juicy dates splashed with aromatic orange blossom water, spicy cinnamon, and rich green cardamom. Cut into diamonds or diagonals, the cookies are then deep-fried before being lightly tossed in a syrup of honey and saffron water. The result is a delectably firm and slightly chewy morsel where one piece is never enough!
Somalian "Bariis Iyo Googooyo Wan" - Grilled Lamb Chops Over Mixed Spiced Rice
Somalia is likely the world's most misunderstood nation. The last 30 years have not been kind to its image, with headlines quick to release stories of anarchy, piracy, terrorism, and famine. But what if I told you that Somalia was once an early beacon of African democracy, an ancient land of rich poetry and high culture, a melting pot of innovative music and cuisine? Try these fire grilled lamb chops and you'll understand. Somali cuisine is a truly eclectic conglomeration of ingredients that actually work together. As the dead center of historical maritime trade between Europe, Africa, and Asia, Somalia has been synthesizing ingredients from all who passed through over centuries. African flat breads can be found alongside Middle Eastern mixed rice dishes topped by meats cooked with Indian spice blends, frequently even gracing European pastas. Similar in preparation to biryani, Somali Bariis is a classic staple topped with lamb, goat, or camel. With Ramadan approaching, lamb chops marinated with Madras curry, Arabic baharat, and even Chinese soy sauce are a must. And one can never forget the banana, an absolute essential to be eaten with the rice, and the distinctive mark of authentic Somali food tradition.
Syrian "Kebab Karaz & Kibbeh" - Lamb Meatballs in Cherry Sauce & Fried Bulgar Croquettes.
As a crossroads between three continents, Syria has seen the passing of conquerors and traders
since the dawn of human history. The predominantly Levantine Arabic culinary scene has been influenced by a number of historical ethnic minorities, including the Kurds, Armenians, Assyrians, and Jews. Two dishes that are specialties to the timeless city of Aleppo are "Cherry Kebab" and Kibbeh. A popular dish in the Armenian and Jewish diasporas, Cherry Kebab at first sounds like a bizarre combination, simmering fire-grilled kofta of lamb or beef in a reduction of fresh cherries and pomegranate molasses. The mix is in fact a surprisingly delightful blend of spicy, fruity, and tart flavors that make this type of kebab a refreshing summertime treat. Kibbeh, a national dish in both Syria and Lebanon, is a popular mezze (appetizer) consisting of croquettes made from cracked wheat blended with beef, stuffed with a meat filling, and then deep fried. The key to good kibbeh lies in the bulgur "dough", and practice makes perfect when it comes to preventing them from cracking as they're fried to a crispy perfection.
Iranian "Koofteh Tabrizi" - Giant Savory Meatball Stuffed with a Whole Hen
With the Norouz New Year mere days away, kitchens across
Iran, Central Asia, and regions historically under the Persian sphere of influence
will soon be bustling and bursting with dishes that can trace their origins to
the Achaemenid empire. While a variety of kebabs and khoresht (stews) are
certain to appear on family tables, one distinct regional dish has already made
it to mine this holiday. Koofteh Tabrizi, or Persian meatballs, are a treat
already well known for their large size and unique fillings, often a baseball
of ground beef mixed with rice and stuffed with anything from dried fruits and
nuts to hardboiled eggs. When a dear friend approached me to make them
together, I simply couldn’t refuse. But there was a catch – our meatball would
include not only dried fruits, nuts, and egg, but a whole cooked hen as well.
This football-sized variation is a unique creation from the rural northwestern
region bordering Azerbaijan, of which many Iranians are even unaware. One
meatball alone sufficiently fills five people, truly a dish fit for an ancient
celebration of Spring.
Azerbaijani "Shah Plov & Baliq Levengi" - Royal Lamb Pilaf and Stuffed Fish
Both
in culture and cuisine, the obscure nation of Azerbaijan is a Silk Road
in miniature, having fallen within the Middle Eastern, Persian, and
Caucasian spheres of influence over the millennia. Their food builds
upon the influences and ingredients of their neighbors, featuring plenty
of Turkish style kebabs and Iranian rice plates, as well as dried
fruits/nuts and fish recipes akin to Georgia, Armenia, and Russia. Shah
Plov and Levengi are their most iconic dishes. The former is a unique
mixed rice dish that is baked in a shell of lavash bread. Cutting it
open is often likened to cracking a treasure chest to reveal a bejeweled
rice filled with colorful fruits and savory lamb, a dish truly fit for a
"king" as its name implies. Levengi simply refers to something that's
stuffed, such as chicken, duck, or aubergine. However, I chose to do the
traditional fish, as is customary for Azeri people celebrating the
upcoming Norouz new year. The most typical filling includes ground
walnuts and a tart paste of either sour plum or pomegranate,
quintessential flavors of the Caucasus-Caspian region.
Uyghur "Laghman" - Hand-Pulled Noodles with Spicy Lamb and Vegetable Stir-Fry.
Most
people have never heard of the Uyghurs until recently, given the
controversial human rights abuses against this ethnic minority by the
Chinese government. Politics aside, this ancient Turkic people have
lived for centuries on the geographic and cultural "Silk Road"
intersection of Central Asia, a crossroads that clearly reflects in
their cuisine. Alongside Middle Eastern style kebabs and breads are East
Asian concepts including noodles and dumplings, making Uyghur food the
world's original "Eurasian Fusion" and their noodles the likely
ancestors of what would eventually evolve in the Mediterranean as pasta.
Laghman is a "national" dish for these nation-less people, consisting
of hand-pulled noodles topped with a lightly sauced stir-fry of sliced
lamb and vegetables. Uyghur noodles are similar in taste and texture to
Chinese "La Mian" pulled noodles, but far less difficult to make (as
compared to my earlier Tibetan "Thukpa" recipe). Unlike La Mian, this
technique doesn't rely on additional ingredients for improving dough
elasticity, but rather consecutive work and rest periods that allow the
dough structure to recover as the noodles are stretched. The spice
palette for this dish is also a wonderful fusion, using cumin and
coriander seed paired with Sichuan peppercorn, dried chili, and soy
sauce. The result is a delectable plate of lightly chewy noodles coated
in rich savory toppings that leave a good kick.
Sichuan "Gong Bao Ji Ding & Cong You Bing" - Kung Pao Chicken & Scallion Pancake
The
Asian markets are bustling during the Lunar New Year holidays, but one
jovial white woman stood out in a sea of black hair. While in checkout,
she excitedly exclaimed how she was going to try making her favorite
Chinese dish for the Year of the Ox - Kung Pao Chicken. I looked into
her cart and thought to myself, "That's so adorable...but you won't find
that in Chengdu". She had far too many ingredients, and I realized that
she was making the Americanized version of the dish, which adds veggies
like bell peppers, mushrooms, and tomatoes, alongside a questionable
sauce. I knew what I had to do as I left the line and went back into the
market. Authentic Kung Pao (technically, "Gong Bao") only needs three
main ingredients - chicken, scallions, and peanuts. The characteristic "málà"
flavor derives from only three essential elements - dried red chili,
Sichuan peppercorn, and a distinct sauce incorporating soy, sugar, black
rice vinegar, and Shaoxing rice wine. I'll let the video clip show the
rest. To accompany this cult classic (which actually gained bigger
popularity outside of China), I've made scallion pancakes from scratch,
frying them to golden crispy perfection that unfolds hidden layers of
onion-ey 5-spice goodness on the palette. Sichuan cuisine is one of
China's most popular contributions to the culinary world, and for
obvious reasons!
Once
the largest nation on the continent until it divided in 2011,
Sudan/South Sudan is where the Middle East and Sub-Saharan Africa
converge, both culturally and culinarily. The northern Arabs and the
southern African tribes, as well as their Ethiopian neighbors, have all
contributed towards the eclectic amalgam of dishes that define a shared
Sudanese cuisine. I decided to represent both nations with two dishes.
The first is a popular Arab-influenced lamb stomach stew using an omasum
("book" tripe) that delectably melts in a spicy tomato-based broth. The
second is a classic indigenous-style mashed aubergine salad that uses a
classic East and South African ingredient likely to surprise most
people - peanut butter! While many people might initially scoff at the
idea of mixing peanut butter with fried vegetables, this odd combination
adds a nutty creaminess that wonderfully compliments the richness of
the spiced aubergines. If you like both hummus and baba ghanouj, then
the flavor palette of this chunky "dip" is absolutely for you.
While
forms of these dishes can also be found in neighboring Russia, Poland,
and Romania, cabbage rolls and boiled dumplings are national icons of
Ukrainian cuisine, which epitomizes the fusion of Slavic, Eastern
European, Caucasian, and Ottoman flavors. Cabbage rolls are typically
stuffed with a grain and meat mixture using either fresh or pickled
leaves, before being baked in a savory tomato-based broth. The warm,
melt-in-your-mouth texture of these rolls is further complemented by
aromatic notes of dill weed and caramelized onion. Identical to Polish
pierogi and distantly related to Russian pelmeni, Ukrainian boiled
varenyky can be stuffed with a variety of savory or sweet fillings, of
which farmer's cheese ("tvorog", similar to cottage cheese) is one
popular version. It is typical to drizzle them with melted butter and a
dollop of fresh sour cream. Varenyky holds immense importance to
Ukrainian identity and history, its distinct moon shape playing a role
in ancient pagan rituals that predate the arrival of Orthodox
Christianity. Both of these delectably filling dishes were designed for
cold winter evenings!
Tunisian "Kouskousi Belalouch" - Couscous with Vegetables and Braised Lamb
What
rice is to Asia and bread is to Europe, couscous is the classic staple
stretching from Morocco to Libya. These tiny hand-rolled grains of
semolina flour have been eaten on the edge of the Sahara for millennia,
often with braised meats, fish, or vegetables cooked together with the
couscous or separately in a tajine. Unlike the 5-minute, boiled water
couscous found in western supermarkets, authentic couscous is prepared
via consecutive steamings in a "kiskaas" over 3-4 hours using the
aromatic vapors of the accompanying stew cooked simultaneously below it.
In between steams, each grain is flavored with saffron water and
fluffed with salted butter. The couscous is often further enhanced by
broth spiced with harissa, Tunisia's national chili paste, which has
recently been submitted as a UNESCO intangible heritage contribution to
world cuisine.
If
you ask an American what Colombia is known for, you'll likely get a
product that is white, powdery, and illegal. But almost anyone in Latin
America would likely give you another type of powdery substance, yellow
in color - masa. And from this corn flour dough, Colombia put itself on
the gastronomic map of amazing street foods through its diverse array of
empanadas and arepas. In essence, both are forms of masa stuffed with
delectable ingredients and either fried or grilled. While Spain and the
rest of South America have their versions of empanadas, Colombia is
known for using masa de maiz and frying them rather than wheat flour and
baking. Arepas are distinctly Colombian and Venezuelan, grilled masa
patties that have been eaten by pre-Colombian natives long before even
the empanada was introduced from Europe. Their closest culinary relative
is the Salvadoran pupusa. Found in restaurants and street stalls
throughout the country, both "dumplings" are stuffed with either meat
or cheese and eaten with different hot sauces and salsas, of which the
tangy Ají Casero is one of the most famous.
A
quintessential Turkish street kebab that takes me back to Istanbul
summer nights as a kid. Whether using ground lamb or beef, Beyti is a
comfort food that packs a lot of flavor into a little roll. The spicy
tomato sauce combined with a dollop of rich garlic-infused yoghurt melts
with the savory fats of a juicy kebab to create the perfect palette
party. Served with a light cucumber salad, olives, and a fire-roasted
pepper / tomato combo.
French "Canard à l'Orange" - Roasted Duck in Sweet and Sour Orange Sauce.
An
iconic dish in the French "cuisine bourgeoisie" style, duck à l'orange
harks back to medieval times following the flow of oranges from China
along the Silk Roads to Italy and Spain, where it was incorporated into
local duck recipes by the time of the Renaissance. From Tuscany, the
dish found its way to France through the royal kitchen of King Henri II,
via his wife Queen Catherine de Medici. As oranges were an elite food,
it wasn't until the last century that duck à l'orange became a dish for
affluent city folk, the current recipe popularized by renowned chef René
Lasserre in 1945. The art and labor of the dish lies not in the duck,
but rather in the preparation of the unique sauce, relying heavily on
the mixing of a super reduced stock with a perfectly balanced gastrique
(sugar deglazed with vinegar). This is then infused with the juice of
bitter Bigarade oranges and sometimes Cointreau liqueur. In this
version, I have chosen to roast a whole duck rather than simply pan-fry
the breasts. The result was a heavenly balance of sweet and tart citrus
flavors that elevate the typically medium-rare fowl. Served with a side
of haricots verts, buttered pasta, and homemade Crème Brûlée.
WELCOME TO VOLUME 1 - For Volume 2 of Quarantine Cuisine, click HERE
The Year 2020, if we all survive it, will certainly be a year to go down in history as one of the worst in our lifetime. Aside from the tragedies of a raging pandemic and catastrophes of a renegade regime, this is also the heartbreaking year that I never flew anywhere. As someone who in their entire life has never spent more than 365 consecutive days in any one country, you can imagine the sense of emptiness I'm feeling from this veritable imprisonment. Confined to our Covid-free homes, what can we do with this emptiness? We can feed it.
Most of you will claim to have only met me because food was involved. That is a fact of which I am quite proud. I like to cook and I like to eat, both of which are actually grave understatements. But cooking and eating is far more than simply satiating one's self. It is an art. It is a history. It is a culture. It is a religion. It is a journey. Is is an adventure.
If I wasn't going to be able to travel this year, then I vowed to travel through food... literally. My project is a fluid flow through a different country or region each week, preparing a unique recipe (or ensemble of recipes) that is not only technically educational and gastronomically amazing, but also the special embodiment of an ethnic group, cultural tradition, or culinary history.
Below are the photos and minute-long video links documenting my adventure.
German "Weihnachtsgans" - Christmas Goose, Potato Dumplings & Red Cabbage
It's
the chilly winter holidays and, when in Germany, nothing could be more
heart-warming and stomach-filling than the traditional roasted goose.
This massive 4 kg bird was prepared in the typical way, stuffed with
citrus fruits and savory veggies and carefully roasted/basted for 2.5
hours to reach juicy perfection. Goose is a firm and tasty fowl that
pairs well with essential German holiday sides, including Kartoffelklöße
(potato dumplings) and Rotkohl (red cabbage salad). Despite Germany not
holding culinary fame relative to its neighbors to the south, this
simple but hardy meal certainly does not lack in flavor or the essence
of holiday spirit!
Sri Lankan "Isso Kariya" - Spicy Giant Prawn Curry
Sri Lanka often gets lost in the shadow of its larger Indian neighbor, however, this island nation retains a culture and cuisine that is distinct within South Asia. It's paradisiacal coastlines boast a rich array of marine life and seafood, the gastronomic focus of a diverse menu of colorful curries employing smokey spices, tropical herbs, and creamy coconut. This dish in particular makes use of several special ingredients that feature regularly in the repertoire: roasted curry powder (different from India's Madras masala), curry leaves, moringa (a supposedly nutritional "superfood"), and pandan. As a result, Sri Lankan style curries are highly aromatic in addition to packing good heat. While this recipe traditionally calls for tropical bamboo lobsters (pokirissa) that are unavailable in the US, I found that imported Bangladeshi giant prawns make a wonderful substitute, their sweet and firm flesh pairing well with creamy coconut milk, zesty lime, and fiery green chili.
Uzbek "Palovi / Plov" - Rich Rice Pilaf with Lamb and Carrots
The international concept of "pilaf", referring to any form of spiced rice with various meats or vegetables that's cooked in a broth, originated in Central Asia with ancient Iranian and Turkic nomadic peoples. The earliest mixed rice dishes of the Steppes eventually spread in all directions over the centuries, historically paving the path for the kabsas of the Middle East, the biryanis of South Asia, and even later European paellas and risottos. This recipe is not only a tribute to the national dish of Uzbekistan, but an ode to a great-grandmother of all modern pilaf-style rice dishes, a fundamental meal without any complex ingredients that can easily be thrown into one pot and cooked over a fire. Traditionally cooked on the streetside in giant metal cauldrons called kazans, palovi can slightly vary across regions as well as among neighboring countries like Tajikistan (osh), Afghanistan (pulao), and Turkestan (polu). However, is it typically cooked with mutton/lamb, with the rice layer prepared directly on top of the meat by constantly stirring to adequately absorb the broth and spices. A unique feature of palovi is the use of a whole garlic bulb buried directly into the rice, which undergoes an hour of low heat steaming that leaves its grains both plump and moist.
Vietnamamese "Gà Nướng
Đất Sét" - Village Aromatic Chicken Cooked In Mud/Clay.
Imagine going into your kitchen with a raw chicken and coming out with a piece of pottery. This rustic preparation, often found in the jungle villages of the Mekong River delta of Vietnam, derives its origins from ancient China to the north, however, variations have spread throughout rural Southeast Asia. Legends say that a Beggar who stole a chicken from the market avoided getting caught by the city guards after quickly wrapping the bird in some leaves and burying it in a pile of mud near an outdoor fire pit. When he returned later that evening to reclaim his hidden prize, he found the bird had accidentally baked in the solid mud mass. Upon breaking it open, the most juicy, tender chicken he'd ever tasted was discovered inside. It was then that the nearby passing Emperor noticed the savory aroma and, after inviting the Beggar to recreate the dish, commanded that "Beggar's Chicken" be included on the palace menu. While the backstory may be myth, the description of a moist, juicy, aromatic chicken is absolute truth. Tender meat that falls right off the bone, flavored with 5-spice, lemongrass, and chili paste - this is indeed a chicken dish worth hiding from everyone else. The process, which requires banana leaves and 2 kg of natural clay, may not be readily available to every kitchen, but if you can get ahold of these unusual "ingredients", I highly recommend this fun recipe from my father's homeland!
Saharan Berber "Madfouna" - "Desert Pizza" Cooked In The Sand
Found across the southern desert regions of Morocco, Algeria, Tunisia, and Libya, this ancient Amazigh and Bedouin recipe was born out of the necessity for nomads to eat in a landscape with limited resources. The beauty of cooking this classic stuffed bread lies in the absence of an oven or any crucial cookware, relying solely on fire and sand to bake. As coals are created by burning wood or shrub kindling, a wheat dough is prepared on site and stuffed with the filling of choice, before being buried in the sand and covered with a layer of hot embers. After around 40 minutes, the bread is dug out and scraped with a knife and rubbed with cloth to remove any sand particles, while the coal-charred top is popped off to reveal a steamy, savory, smokey "pizza" inside. Truly a satiating and magical meal, whether you're weekend camping or weeks-long caravanning from Mali to the Mediterranean!
Sicilian "Cannoli" - Sweet Ricotta Filled Tube Pastry With Pistachio
Special Guest cooking collaboration featuring my Italian friend, Luca M., revisiting a recipe for this classic Sicilian dessert that nearly stumped us two year ago. Even despite having his mechanical pasta maker breaking mid-recipe, we were still able to salvage the dough with good "grandma-style" manual labor that made this delicious sweet even more rewarding! Cannoli (technically plural in Italian) are iconic symbols of the southern island of Sicily. The difficulty of this pastry lies in the formation of their fragile "shells", with a dry dough mixture painfully kneaded and rolled into highly thin sheets that are carefully fried around metal tube molds. They are then filled with a sweet and tart sheep ricotta garnished with pieces of chocolate, pistachio, or candied fruit. The combination of warm crispy pastry and cool smooth filling makes for a delightful contrast that keeps you coming back for more.
For being such a tiny island nation, Jamaica's influence on World culture and cuisine has surely not been small. Two words instantly come to mind: Reggae and Jerk Chicken. While I can't serenade quite like Bob Marley, I certainly can whip up a decent Jerk marinade, which attributes its packed "punch" to the Scotch Bonnet pepper, a member of the fiery Habanero chili family. Additionally, classic Jerk marinades balance this hot kick with piquant allspice, floral thyme leaves, and sweet brown sugar. Historically, the chicken would be slow barbecued over green pimento wood, however the tradition of the past century employs 190 liter oil drums, sawed in half and filled with charcoal. To complete this street food platter, I've included a typical tangy Jamaican cabbage slaw, this one in particular using fresh mango, as well as fried "Festival" dumplings of sweet cornmeal infused with vanilla.
South Indian Hyderabadi "Dum" Biryani - Saffron Rice with Spiced Chicken
Spiced rice dishes of South and Central Asia are as diverse as they are unlimited. But despite the multitude of plovs, pilafs, and pulaos that stretch from Turkey to Sri Lanka, none have achieved quite the same level of international recognition as the Indian biryani. Yet even within the subcontinent, there are countless regional varieties. And of these, most would accept that the "king" of biryanis can be found in the south-central city of Hyderabad, where "Dum Biryani" is an institutionalized culinary treasure. Dum-style cooking allows the rice and choice of meat to proverbially "breathe" in its own rich juices and spiced aromas to achieve an enhanced flavor and proper moisture. This is traditionally done by cooking in a pot with a dough-sealed lid that locks in the high pressure of savory steam. Although one should be careful to ensure good sealing technique, since the goal is to achieve a bomb biryani rather a biryani bomb. Hyderabadi biryanis are highly aromatic, making use of mint, coriander, saffron, and delicately floral kewra water to infuse basmati rice cooking together with spiced chicken or mutton. Finally, caramelized onions and fresh lime complete the sweet and tart combination of this one-pot rice dish that colors the eyes as much as the tongue.
A friend had asked me if I ever planned to cook American food. At first I didn't understand - what exactly is "American" food? Surely, I wasn't going to devote a Cooking Khan episode to the mundane hamburger. Does America even have a cuisine to call its own? Why yes! It occurred to me that there have been people cooking here since prehistoric times, lots of indigenous North American tribes whose ingredients and techniques reflect the diverse terrain and climate of the US & Canada. I couldn't represent all of the distinct cultures in one episode, but I decided to choose three main tribes/regions - Ojibwa from the Midwest plains, Navajo from the Southwest deserts, and Haida from the Pacific Northwest forests. The Ojibwa deer stew (Jibakwan Washkesh) is a wonderful amalgam of New World ingredients, including tender venison with acorn squash, wild mushrooms, and essences of juniper berries and pure maple sap. Navajo fry bread (Dah Díníilghaazh), a fluffy fried dough comfort food, has now become a pan-Indian classic found at every powwow gathering. Finally, my favorite cooking experiment was homemade Haida smoked salmon (Chiín), which I cured for 24 hours, dried for 1 hour, and then smoked over hickory wood for an additional 5 hours in a kebab grill rigged up to imitate a miniature smoke-house. The savory flavor and rich texture were absolutely worth the painstaking wait!
Japanese "Sukiyaki" - Savory and Sweet Sliced Beef and Vegetable Hot Pot
To think that the Japanese only eat sushi would do a great disservice to the innumerable soup and broth-based dishes they have perfected. While the likes of miso, ramen, and shabu shabu have reached mainstream status worldwide, one simply cannot leave out my all-time favorite hot pot meal - sukiyaki. A blend of savory soy sauce, sweet mirin, and light sake meld together into a delicate umami-rich broth that glazes tender slices of beef and an array of earthy mushrooms and fresh greens. This one pot meal, typically cooked and eaten at the table characteristic of nabemono dishes, is paradoxically both light and filling, perfectly balanced as is expected of all things Japanese. I chose to prepare this in the Kanto style, which lightly stews the condiments in dashi stock and warishita sauce, with the use of udon noodles at the end of the meal to soak up the remaining juicy goodness.
Thai "Pad Thai" - Bangkok-Style Pan Fried Noodles in Tangy Tamarind Sauce
I've had so many requests this year for my classic Pad Thai recipe. As a national dish in Thailand and ranked one of the world's most popular foods, I grew up very particular about this meal and its preparation, especially given my close interactions with Thai street food vendors. There are things that must be said about Pad Thai prepared in western countries. First, the generic version you'll find in virtually any Thai restaurant is the Bangkok style. But there are in fact also Northern, Central, and Southern styles, with slight differences in the sauce and specific local toppings. Hence, Pad Thai can come in a variety of shades, flavors, and textures - though tamarind and palm sugar are secret sauce essentials. Second, the classic Bangkok style is never "orange" in color, contrary to what some Thai restaurants alter to make the dish more appealing to white people. Third, the original Bangkok style at first only used seafood and tofu, however, the addition of chicken has become widely accepted. Finally, Pad Thai is not something usually made at home, as it requires a great deal of ingredients and preparation time despite only taking 15 minutes to cook. It is cheaper to take it from the street, where it can literally cost only a few dollars.
With a majority Muslim population, Bangladesh is one place in South Asia where you can get beef, with this classic dish from the Chittagong area well known throughout the country. This preparation is remarkable in that it uses no less than 15 different spices, added in particular combinations, and at specific times during the slow roast. The true technique doesn't add any water to braise the beef to tenderness, relying simply on the meat's internal moisture and the oil released from the spices. The end product is a "dry" curry with rich, caramelized flavors highly reminiscent of Indonesian rendang (minus the coconut milk). To compliment this meal, I've added homemade Bakorkhani biscuits, a quintessential street snack of Old Dhaka made from successive layers of flour and ghee folded into each other before baking. They are truly amazing with chai!
Tibetan "Thukpa" - Hand-Pulled Noodle Soup with Ground Buffalo
There's a reason why noodle-pulling is an art that takes years to fully master, as I quickly realized during one of the most challenging cooking techniques I've ever attempted. With influences from ancient China, Thukpa is a Tibetan word describing any form of noodle soup, of which there are countless different varieties spanning across Tibet, Nepal, Bhutan, and the Indian Himalayas. The version I've prepared reflects one form I've eaten in Tibet proper, of which there are two types: Thenthuk (fatter flat noodle) and Gyathuk (thinner round noodle). Without going into the complicated science behind noodle-pulling, I will simply testify that achieving a balanced dough with nearly the right stretch consistency and without fragility was a frustrating trial-and-error process that took nearly 3 hours. After endless and exhausting kneeding, and plenty of broken noodles later, I finally resigned myself to something literally in between Thenthuk and Gyathuk - a fatter round noodle, about the size of Japanese Udon. Despite being slightly larger than what I was aiming for, I'm nevertheless thoroughly satisfied with my novel noodle-pulling attempt, especially given how difficult it is for all who try it! And the finished product was nevertheless delicious, with just the right umami flavor and textural chewiness to accompany a rich meaty broth - perfect for freezing mornings on Mt Everest. I will certainly be experimenting with more wheat noodle-pulling, possibly for future Chinese and Japanese delicacies!
Nepalese "Yak Chili & Shapaley" - Spicy Stir-fried Yak and Yak Fried Pastry
For
anyone unfamiliar with the yak, it is essentially a giant hairy
Himalayan buffalo-like beast, distantly related to the bison. It is also
a staple meat found in the diets of many Nepali, Sherpa, and Tibetan
ethnic groups inhabiting the cold mountainous regions of South Asia. Yak
Chili is a variation of the ubiquitous Chicken Chili, an Indo-Chinese
influenced wok-fried dish that can be found all over the country and was
a popular dish with the Gorkha soldiers. Accompanying this dish is the
fried Shapaley, which also includes ground yak filling and is a common
Kathmandu street food originating from Tibetan refugees fleeing China. I've tied off this ensemble with a nice hot cup of freshly brewed Nepali chai.
Burmese "Mohinga" - Aromatic Fish Soup with Rice Noodles
The
odds of you knowing anything about Myanmar are low. As for their food,
likely even less. But here I will introduce to you a part of the world
that has largely remained obscure, with an amazing cuisine that
literally blends the best spices, flavors, and textures of India, China,
and Southeast Asia. Mohinga is the Burmese national dish, a rich
curried fish soup over rice noodles with essences of lemongrass and
ginger, all topped with an array of condiments. Traditionally, the
fleshy core of the banana tree is added, however due to availability, I
used the banana's flower instead, adding a delicate floral twist. This
soup is usually eaten as a hardy breakfast, with its broth thickened
with roasted rice flour. Leftover fish tails are perfect for this
recipe, as the fish is mashed into a paste with spices and herbs before
fusing with homemade seafood broth. Typical toppings include fish cake,
egg, coriander, chili flakes, and crispy fried split-pea fritters.
I've
received a lot of requests for my preparation of this Punjabi classic,
which first debuted in its current form at Delhi's famed Moti Mahal
restaurant shortly after India's independence. It's quite a laborious
preparation when done properly, involving an array of different
marinades and masala mixes that meld a smokey fire-grilled chicken tikka
with a delectable tomato based gravy infused with butter. The secret to
a silky restaurant-quality sauce is double straining, which is totally
worth the straining of your arms. Many confuse this dish with Chicken
Tikka Masala, which is a similar concept of Indo-British origins, though
this is creamier and also predates the latter. Finally, to compliment
the heat of spice, a freshly blended mango lassi on ice. No sugar added
because I know my way around the King of Fruits.
Balochi "Sajji & Kaak" - Nomad Style Fire-Roasted Lamb Leg with Stone-Baked Buns
The cultures surrounding the Persian Gulf are experts at cooking with bonfires. Similar to last week's Iraqi fish, we can see a similar technique of "vertical grilling" used by the Balochi people, who occupy the Baluchistan region that includes parts of Pakistan, Iran, and Afghanistan. Sajji is their most iconic form of method, a bare-bones desert technique of impaling either mutton or chicken next to roaring flames and slow roasting for hours. I recreated this setup in miniature out on the patio with a kebab grill and Koobideh skewer to roast a lamb leg marinated in a special spice mix that includes the magic ingredient of Amchur (dried ground mango). Accompanying the meat is traditional Balochi "stone bread", which quite literally involves forming a baked bun around a searing rock.
Iraqi "Masgoof" - Fire-Grilled Fish Marinated in Tamarind and Baharat Spices
Dubbed
a national dish in the birthplace of human civilization, Masgoof is a
Mesopotamian classic that has a history of at least 5000 years. The term
refers to the unique preparation - slow grilling a butterflied river
carp vertically impaled on wooden rods for about an hour next to the
fire. While using pompano in place of fresh water fish, I was able to
recreate the basic cooking setup using a kebab grill and bbq basket. The
marinade traditionally includes tamarind, imparting a tart floral
essence that wonderfully blends with fire-smoked spices. I chose to
serve the fish upon neighboring Iranian "barbari" bread, accompanied by a
typical stewed tomato sauce and Iraqi "amba", a pickled mango chutney
of ancient Indian origins.
Pigeons
and fava beans have been eaten in Egypt since the era of the pharaohs,
literally thousands of years. But while many Western nations view
pigeons with disdain as dirty urban pests, in the Egyptian countryside
they are cleanly raised in special mud brick towers and allowed to fly
freely. This classic recipe stuffs them with spiced rice mixed with the
rich flavor of chicken liver, before braising and flash frying to crispy
perfection. I chose to accompany the bird with a side of stewed fava
beans and tomatoes, a national hardy breakfast dish, as well as a glass
of chilled sweet karkadeh, or hibiscus tea.
Tuscan "Cinghiale In Umido Con Olive" - Wild Boar Stewed in Red Wine with Olives
Wild
boar is a specialty in the Toscana region of Italy, where it is often
hunted in the rolling hillside forests and prepared in a variety of ways
using fresh aromatic herbs and plenty of wine. I had the pleasure of
staying on a friend's farm outside of Florence one Christmas when a
heavy red chunk of this tasty game meat was brought over. In this
recipe, the meat is first soaked in wine, rosemary, and juniper berries
to neutralize its gamey essence, before being gently simmered for a
couple hours to yield a wonderfully savory and tender morsel that goes
well with fresh bread for "scarpetta".
At
the heart of North African cuisines, there are countless varieties of
tajine, or slowly braised stews prepared in their iconic, conical pots
over traditional coal braziers. Of the many complex combinations of
meat, fish, or vegetables that can be simmered to savory perfection,
handmade ground lamb meatballs (kefta) are a staple of every household, a
relatively simple recipe that always evokes the essence of a Berber
mother's warm embrace.
Ecuadorian "Cuy Kanka" - Roasted Guinea Pig with Fried Potatoes and Onion Relish
From
Ecuador to Chile, guinea pigs have been a protein source for the
indigenous civilizations of the Andes mountains for millennia. The Incas
often prepared them for sacred festivals, or in my case, for this
Saturday's Summer Solstice. I dressed this guinea in a "horno típico"
style with a homemade marinade of Ají Panca paste, achiote butter, and
Amazonian honey, before cooking over coal and pine wood for a rich
smokey flavor reminiscent of what I had for Christmas in Cusco.
Catalonian "Conill Al Forn" - Baked Rabbit with Potatoes and Fresh Herbs
This
home-style dish of simple ingredients yields a remarkably complex
flavor pallette, where earthy Iberian countrysides meet the tangy, salty
Mediterranean. Sweet aromatic herbs of rosemary and thyme bathe well in
tart chardonnay with savory garlic and popping pepper. A popular
alternative to chicken, rabbit provides a lean and light meat that pairs
well with a good Spanish wine.
Arabian "Gahwa Khaleejiya" - Traditional Bedouin-Style Coffee
A little demonstration on the traditional art of coffee making, as performed by the Bedouin tribes of the Arabian Peninsula and Gulf-States. From roasting to grinding to brewing, each step is structured and ritualized, producing a rich cup of Arabica graced with notes of cardamom and saffron. Arabian coffee, the second oldest art form after the original discovery of coffee by neighboring Ethiopians, is drunk medium-roast and in small quantities at a time. It is always poured with the left hand and cups always served with the right. There are even special gestures and protocols for both the brewer and the guests when engaging in this ancient hospitable ceremony.
Macedonian "Drob Sarma" - Balkan Style Lamb Liver Loafs in White Wine
Lamb
livers are a popular folk food in the Southeastern European region, and
the dish by this name actually comes in a variety of forms. In
Bulgaria, it's cooked as a casserole, whereas this version of sauteed
livers wrapped in lamb lace fat graced with sour creme follows styles
typically found in Macedonia and Serbia. The influences of Ottoman
Turkish spice, Greek wine, and Slavic dairy perfectly encapsulates in
this rich and savoury recipe the Balkanic crossroads of empires.
Mongolian "Khorkhog" - Nomad Style Stone-Cooked Mutton with Veggies
Disclaimer: Don't eat the stones! With simple and hearty ingredients reflecting a rugged life on the wild Steppes, this dish certainly does not lack in flavor - earthy, savory, meaty. Fresh salted mutton with sweet carrots and spicy peppers all pair well with a shot of vodka to battle freezing Gobi temperatures. Even Genghis Khan conquered the world's largest empire on this legitimate form of "Mongolian Barbecue". Easy to make and only requires patience... and stones that won't explode in the fire, as I quickly learned.
Fijian "Kokoda & Ikavakalolo" - Pacific Ceviche and Coconut Bass with Taro Leaves
Typical
of cuisine from the tropical South Pacific, Fijian food is fresh,
light, and healthy. While both typically made with fresh white fish, I
chose to give these dishes a gourmet boost - wild Indonesian tuna loin
for the cool lime and refreshing "ceviche", as well as a massive Chilean
sea bass steak for the stew, its mildly sweet buttery texture perfectly
complimented by the unique earthy aromatics of taro leaves simmered
like a melting Melanesian spinach. Feeling nostalgic for that island
life!
Georgian "Khachapuri & Satsivi" - Sulguni Cheese Bread and Walnut Sauce Chicken
What
could be more satisfying than savory, fluffy, cheesy dough with a
steamy soft-cooked egg? Cheese breads in all their forms are a staple of
the cool, mountainous Caucasus region between Eastern Europe and the
Middle East. Georgian cuisine also frequently makes use of nuts and
fruits, its most iconic dish taking the form of stewed chicken coated in
a creamy sauce of ground walnuts, aromatic herbs, and homemade broth.
Both of these recipes are taken from my stay in a village home on the
Georgia-Chechnya border.
Just a sampler of some of many types of kebabs that can be found sizzling over coals in Iran and Turkey. "Chenjeh" is beef sirloin steak marinated in Persian saffron and onion. "Adana" is ground lamb mixed with chili pepper and various Turkish spices. The both pair nicely with a refeshing Shirazi salad of tomatoes, cucumbers, and red onion. Special thanks
to my collaborator Najmieh for spending a lovely Sunday helping me whip up an amazingly savory, smokey, and tender Middle Eastern meat-fest!
Mexican "Mole Poblano" - Chili Chocolate Chicken
A cult classic sauce of smokey chili peppers, savory herbs, and spiced chocolate ... yes, chocolate, the "Food of the Gods" for ancient Mesoamerican civilizations! Hailing from the Puebla and Oaxaca regions, Mole is famous for obvious reasons. Taking a solid three hours to blend and "purify", this rich and delectable sauce is remarkably complex in flavor, incorporating the best of spicy, nutty, and lightly sweet, highly reminiscent of the meat and fruit tajines. And no, Karen, it doesn't taste anything like dipping chicken in Nutella.
East African "Matumbo Na Mabenda" - Stewed Tripe with Okra and Fried Plantains
Variations of these dishes can be found all across the Swahili coasts of Kenya, Tanzania, and Uganda. Stewing tripe (beef stomach lining) is a long process, but yields wonderfully rich flavors and textures, especially when using a special meat masala I brought straight from the markets of Zanzibar. Typical sides of fried Matoke (sweet plantain) and Ugali (maize flour porridge) compliment this rich ensemble!
Palestinian "Maqloubeh" - "Upside-Down" Chicken and Veggie Rice
There
are many variations of this dish, which also spill over into Syria,
Jordan, and Iraq. This version keeps to the classic Levantine vegetables
of fried eggplant and cauliflower, along with a topping of crunchy
almonds and caramelized onions. Everything is layered in a pot then
flipped upside-down before serving, hence the dish's name.
Greek "Moussaka" - Lamb and Eggplant Casserole with Bechamel Topping
Three hours pass by quickly when you're surrounded by savory ground lamb, fried eggplants, and creamy bechamél. Though a lengthy dish to prepare, with at least three individual steps and an assembly, Moussaka is worth the time and effort. Salting the eggplants to remove bitterness and frying them gives a more authentic caramalized flavor, however, a more health conscious alternative would involve baking the eggplant slices. As a heavy dish, it stands well enough on its own, however a refreshing Greek salad makes for a nice accompaniment.
Afghani "Mantu" - Steamed Lamb Dumplings with Yoghurt and Lentil Dressing
Everything that takes time usually yields the sweetest rewards. Any Afghan house will tell you this when it comes to the art of making Mantu dumplings. A culinary legacy from the Silk Road trade with neighboring China, Mantu also builds upon a Indian-influenced spice palette and Central Asian meat and dairy foundation. In many ways, this dish not only delivers an unbelievable array of flavors, but also represents an edible microcosm of Afghanistan's rich history as a literal crossroads of Near and Far Eastern cultures.
Brazilian "Moqueca de Peixe e Camarao" - Tropical Fish and Shrimp Stew
This
dish has everything: sweet coconut mixed with zesty lime and a hint of
chili pepper that gives any fresh fish a Capoeira kick in the fin! There are a variety of Moqueca dishes that change based on region and even village, but the concept of fresh bell peppers, tomatoes, and a spritz of coconut milk tends to be the unifying ingredients to grace the seafood of your choice. The final flavor touch to add true Brazilian authenticity to this dish (and also give its characteristic orange color) is red palm oil (Aceite de Dende).
Chinese "Bei Jing Cao Ya" - Peking Roasted Duck
This
was the longest and most technical dish I've ever prepared. Spanning 5
days, while using hooks, prongs, and even a bicycle pump, this recipe
aimed to achieve its famous crispy amber skin and succulent flesh via
pumping, blanching, roasting, and frying. Since I don't own a
traditional Chinese hung oven, this particular preparation was more of a
combined Beijing and Yanzi River styles, while served in the Cantonese
style using steamed buns (didn't have time to make the Northern
pancake). This was such a rewarding culinary adventure, cooking a one
thousand year-old classic!
Sharja's Special Sahara Style Lamb Leg for Eid Holiday
Kicking
off the Islamic feasting holiday of Eid with 3kg of Moroccan chermoula-roasted lamb leg. Chermoula is a spice rub that varies across North Africa (Morocco, Algeria, and Tunisia), but generally includes a medley of freshly roasted and ground "family secret spices", parsley, cilantro, olive oil, chili, and plenty of garlic. Served over a bed of caramelized
onion saffron rice, toasted fruits/nuts basmati, and juicy Medjool
dates. Served on a giant communal platter as is customary of the Saharan nomads!
Despite being a disputed territory of both India and Pakistan, there is no dispute when it comes to acknowledging that the biggest and most elaborate dishes in the region are part of the traditional Wazwan, a multi-course feast that is the foundation of Kashmiri identity. Of the innumerous dishes available, I decided to pick two classics - a ground lamb skewered kebab and a biryani rice dish that, in true Kashmiri style relative to other South Asian biryanis, is bedecked in glittering fried nuts, berries, and fruits that add a touch of sweet to the spice.
Malaysian "Mee Kari" - Spicy Seafood "Laksa" Soup
If
Jesus lived in Southeast Asia, he'd rise again just for Malaysian style
Laksa in all its savory seafood goodness, made here entirely from scratch. Laksa is a general term for a number of related noodle soup dishes that are found throughout the night market stalls of Malaysia, Indonesia, and Singapore. They are usually a colorful affair, filled to the brim with an array of vegetable and seafood toppings to accompany your choice of fish or chicken. The broth can either be of a coconut curry base or a sour asam, however, the essence of a good Laksa broth comes from slowly simmering shellfish.
Cambodian "Amok Trey" - Curried Fish in Banana Leaf
A national dish and unique to the Khmer ethnic group, Amok Trey is a spicy creamy delight that even comes in its own little eco-friendly package. Eaten since the times of the great empire at Angkor, fish is lightly doused in a rich coconut curry based sauce before placed upon a banana leaf "boat" of spinach-like greens and steamed to perfection.
Of Ethiopia's amazing variety of stewed dishes, Doro Wot has become one of the most famous internationally. It is also one
of the most time-consuming to make: 4.5-5 hours for the simply for the stew itself, which is literally reducing a giant pot of chopped onions and spices into a dense and rich caramelized sauce. That also doesn't include 3 days
fermentation time for the Injera, the iconic "bubble crepe" that serves as a universal medium for picking up and eating Ethiopian dishes. Making Injera by hand was an
interesting experience that almost flopped, but eventually worked
surprisingly well for my first time. I later learned I accidentally
tried the most difficult recipe - using nearly 100% teff flour - which
is something even most restaurants here don't do. Nevertheless, I'm glad
to keep things authentic!
Thai "Kaeng Kari Kai" - Yellow Chicken Curry Cooked in Coconut
Every foodie already knows and loves a good Thai yellow curry. But how many people have had it cooked village style - entirely by hand and directly in the coconut itself?!
If anyone has mastered the art of stuffing vegetables, it is most certainly the Turks, from peppers, tomatoes, and zucchinis, to even grape and cabbage leaves. But of all the "stuffers" in their culinary repertoire, the greatest prize goes to the eggplant. Karniyarik, meaning "split belly" from the motion of slicing into the vegetable, is a Turkish classic that involves stuffing spiced ground beef into a plump friend eggplant and baking until every savory bite literally melts in your mouth.
Spanish "Paella de Mariscos" - Mixed Seafood Saffron Rice
Paella is sooo amazing that I already wrote a whole separate blog entry for it. You can read about it here: The Perfect Paella
Tunisian "Marqat Alakhtubut" - Spicy Octopus Tajine
A personal recipe that fills you with family nostalgia. The beauty of Tunisia is that it straddles both the Mediterranean Sea and the vast Sahara desert, building upon the fresh seafood ingredients and traditional Berber nomadic culinary techniques of both worlds. This octopus tajine is straight-foward and delicious; a quick dunk into boiling water, followed but a slow braising simmer in a rich tomato-based broth of Arabic spices, peppers, and lemon.
Peruvian "Anticuchos" - Grilled Beef Hearts
I
once spent the winter holidays in the Andean foothills of Peru. One of
the most memorable moments was going with friends down the back alleys
of Cusco on Christmas Eve to get an amazing street food that is iconically Peruvian - Anticuchos. These juicy beef heart kebabs are lightly marinated in spices, vinegar, and Aji Panca, a typical paste and sauce made from an indigenous Andean red pepper that is essential to Peruvian cuisine. While many Western cultures are quick to throw the heart away, it should be known that heart is simply another type of muscle meat, high in protein but lean on fat, and simply delicious when grilled over wood fire.
Indonesian "Rendang Daging" - Coconut Curry Glazed Beef
Rendang is sooo delicious and complex, it even has its own personal blog entry... which you can read about here: Ultimate Beef Rendang
