World Cuisine No. 2

Day 2,252, 05:30 • Published in Ireland Croatia • by Borgovich


Hello again!!!

As we all see, eWorld is changing dramaticaly. Maybe even more than I personaly like, but at least it's not boring anymore. Anyways, I will not write any political stuff here. I could lose my apetite...



Again, please SEND ME your recipes and I will post them in my articles once a week! This way we all learn about other cultures! And maybe actualy enjoy it! And tell me what to drink with it as I asked administrator if it is ok to mention alcohol in articles. 🙂



Since there were several recipes in my messages, I decided to put two recipes in this article. That way my dear senders will not wait long to see them here.

First recipe I got is from...



SCOTLAND

HAGGIS



Total time: 5 hours and 45 mins
Preparation 30 min
Inactive 12 min
Cook 5 hours

Yiel😛 Depends on how much you throw

Level: Difficult

Ingredients:

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced (230 grams)
3 medium onions, minced
1/2 pound dry oats, toasted (230 grams)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

Directions:

Rinse the stomach thoroughly and soak overnight in cold salted water.

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

Serve with mashed potatoes, if you serve it at all.


Red Beard the Scotsman, thank you for this recipe!



I could try Haggis, it sounds interesting. Next recipe is from..



LEBANON

Falafel with Hummus

Falafel


Hummus


Preparation time: 90 minutes

Ingredients for hummus:

2 cups of chickpeas
5 table spoons of tahini
1 garlic glove (grated)
4 table spoons of lemon juice
1 teal spoons of salt

Ingredients for falafel:

4 cups of fava beans
1,5 cups of chickpeas
3 onions
3 garlic gloves (grated)
1 tea spoon of baking powder
1/2 tea spoon of marjoram
1/2 tea spoon of chili
1/2 tea spoon of cummin
1 tea spoon of coriander
1 tea spoon of salt

Instructions for Hummus:

1. mash the chick peas in a blender until there's a soft dough
2. Put the Tahini (sesame paste) into a bowl and water it down
3. Give garlic, lemon juice and salt into the bowl and mix it until there's a light sauce
4. Add the mushy chick peas and mix it well
5. Taste it and add some lemon juice, salt or olive oil if you want
6. Garnish the Hummus with some squeezes of olive oil, mint leaves, harissa, cumin or entire chick peas

Instructions for Falafel:

1. Put all ingredients, except baking powder, into a blender and blitz them until there's a soft dough
2. let the dough stand for 30 minutes
3. some minutes before you're going to deep-fry the falafel dough, stir the baking powder in the dough
4. form small balls out of the dough (size of a big walnut)
5. deep-fry the falafels, the falafels are perfect when they are auburn and swin at the surface
6. drain the falafels et voilà

Hassan Salama, thank you for this recipe!



I must say that both recipes are great. Thanks to both participants we have interesting dishes today.

Please, do this SURVEY to let me know which recipe you like more. If participants agree I will post results in the next article.


Be safe and be good!
Article Archive:

1. http://www.erepublik.com/en/article/world-cuisine-2362225/1/20


Borgovich
Member of Cromega Ireland