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Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine Leave a Comment

Muhammara is a hot pepper dip from Syria.  It is absolutely delicious and my new favorite little spread.  I served it with some Syrian pita bread for our appetizer, and it was a big hit.  Honestly, I think I am in love with just about anything that calls for pomegranate molasses.  This dip has such complex flavors and a wonderful texture that comes from the walnuts.  This one is a keeper!

A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them.  Syria is famous for Aleppo pepper, and it is what gives this dish its kick.  I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well. 

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do. 

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found?   The name of the actual pepper is the Halaby pepper.  It comes in at 10,000 on the Scoville scale which is about double a jalapeno.  The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on.  It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.
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5 from 1 vote

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.
Course Appetizer
Cuisine Syrian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 468kcal
Author Darlene at International Cuisine

Ingredients

  • 2 red bell Peppers Seeded and quartered
  • 3 Slices whole wheat bread crusts removed
  • 3/4 cup walnuts chopped
  • 2 Tablespoons lemon juice fresh
  • 2 Tablespoons Aleppo Pepper ground
  • 2 teaspoons Pomegranate molasses
  • 1 clove garlic minced
  • 1 teaspoon cumin ground
  • pinch salt to taste
  • 1/2 cup olive oil
  • 1 pinch sumac

Instructions

  • Line a baking sheet with aluminum foil
  • Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
  • Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
  • Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
  • Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
  • In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
  • Enjoy with Syrian Pita Bread

Nutrition

Calories: 468kcal | Carbohydrates: 18g | Protein: 7g | Fat: 43g | Saturated Fat: 5g | Sodium: 154mg | Potassium: 372mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3061IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 3mg

Filed Under: Appetizer, Recipes, Syria, Vegetarian

Syrian Pita Bread

February 18, 2021 By Darlene at International Cuisine Leave a Comment

Syrian Pita Bread is easy to make and there is simply nothing better than freshly baked bread.  I served it with the absolutely delicious muhammara a Syrian hot pepper dip that we absolutely loved. 

Pieces of freshly made Syrian pita bread

This recipe calls for both wheat and all-purpose flour.  It puffs up beautifully and can be used for all sorts of things like stuffed sandwiches or simply just cut up into pieces and used to sop up any number of dips and sauces.  We also enjoyed it alongside the baked lamb kibbeh as well.  They are famously served with shawarma and also loved hot out of the oven with just butter. 

I have a baking stone which this recipe calls from, you can use a baking sheet however you need to make sure it is a really sturdy one that can take the heat.  If you don’t have a baking stone, this is the one that I use and love.

Did you know that the capital city of Syria, Damascus claims to be the oldest continuously occupied city in the world?  The name Damascus was recorded first by the ancient Egyptians all the way back to the 15th century B.C. The name Damascus is derived from an old Arabic name “Darmeseq’ which means “a well watered place”.  The Ancient city of Damascus is a UNESCO World Heritage Site.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Pieces of freshly made Syrian pita bread
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5 from 1 vote

Syrian Pita Bread

Syrian Pita Bread is divine when you make it from scratch. It's surprisingly easy!
Course Bread
Cuisine Syrian
Prep Time 20 minutes
Cook Time 6 minutes
Rising time 1 hour 30 minutes
Total Time 1 hour 56 minutes
Servings 8
Calories 197kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cup lukewarm water
  • 2 teaspoons active dry yeast
  • ½ teaspoon sugar
  • 1/4 cup whole-wheat flour
  • 2 1/2 cups unbleached all-purposed flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

Instructions

  • Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
  • Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  • Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.
  • Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.
  • Turn dough onto work surface.
  • Knead lightly for 2 minutes, until smooth.
  • Cover and let rest 10 minutes, then knead again for 2 minutes.
  • Try not to add too much reserved flour; the dough should be soft and a bit moist.
  • Clean the mixing bowl, oil it and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm place.
  • Leave until dough has doubled in size, about 1 hour.
  • Place a baking stone in the oven and heat oven to 475 degrees.
  • Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball.
  • Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  • Remove 1 ball (keeping others covered) and with a rolling pin, roll into a flat disc about a 6" circle. Repeat for the remaining dough.
  • Carefully lift the dough circle and place quickly on hot stone. Put as many will fit on your stone.
  • After 2 minutes the dough should be nicely puffed.
  • Turn over with tongs or spatula and bake 1 minute more.
  • The pita should be pale, with only a few brown specks.
  • Transfer warm pita into a cloth and cover so bread stays soft.
  • Repeat with the rest of the dough balls.

Nutrition

Calories: 197kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg

 

Filed Under: Bread, Recipes, Syria

Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

February 18, 2021 By Darlene at International Cuisine Leave a Comment

Baked lamb kibbeh called kibbeh bil sanieh in Syria is considered to be the national dish.  It is beloved in many Middle Eastern countries, especially in Syria and Lebanon.   This dish made typically made with lamb is similar to a pot roast, a true comfort food.  It is made with fine bulgur which makes for a lovely consistency and texture whether this is eaten baked or raw. 

A baked lamb kibbeh cut into diamond pieces and served with greek yogurt.

Yes, this dish raw called Kibbeh Nayeh is also beloved.  I didn’t try it raw as I don’t have a reliable source for fresh lamb meat.  However, you could also use beef and I bet this dish raw is very similar to a steak tartare which is one of my favorites.  At any rate, this baked lamb kibbeh is filled with flavor and is the type of dish that would be perfect for any family meal. It is typically served with a side of yogurt dip.

When you make this dish you should cut the kibbeh into a design or typically simple diamond shapes before you put it in the oven.  You can make it round or in a 9 x13″ pan whichever you have on hand.

Did you know that in the Middle Ages, the capital city of Syria, Damascus was a major point on the Silk Road from Asia and gave the name to the woven fibers known as damask? 

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread.  and a semolina nut cake called h’risseh.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

A baked lamb kibbeh cut into diamond pieces and served with greek yogurt.
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5 from 1 vote

Syrian Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

A lovely lamb dish from Syria that is simply delicious!
Course Main Dish
Cuisine Main Dish
Prep Time 20 minutes
Cook Time 1 hour
resting time 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 565kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

    Kibbeh Nayeh or Raw Kibbeh

    • 1 cup fine bulgur #1
    • 8 ounces tomato sauce Small can
    • 10-12 ounces room temperature water
    • 2 pounds lean ground lamb
    • 2 medium onions grated
    • 2 teaspoons kosher or sea salt

    Kibbeh stuffing

    • 1 pound lean ground lamb
    • 1 medium onion roughly chopped
    • 1/4 cup pine nuts
    • 3/4 teaspoon kosher or sea salt
    • 2 teaspoons ground allspice

    Topping

    • 1/2 - 1 tablespoon butter

    Instructions

    Kibbeh Nayeh or Naked/Raw Kibbeh

    • In a large bowl, soak the bulgur in the tomato sauce and water for about 20 minutes until the liquid is absorbed. If a bit of water remains simply drain it out.
    • After the bulgur is done soaking, add the lamb, grated onions, and salt to the bowl. Knead the mixture with your hands for several minutes as if it were bread, until all of the ingredients are thoroughly combined. Refrigerate the mixture while you make the stuffing.

    Kibbeh Stuffing

    • In a non-stick pan, sauté the ground lamb on low-medium heat, breaking it up so that it cooks in tiny pieces. After about 8-10 minutes, when the meat is completely browned, add the chopped onion, pine nuts, allspice and salt. Kibbeh stuffing before mixing.
    • Stir the ingredients together and cook the mixture another 8-10 minutes. Set the mixture aside to cool.

    Putting it all together

    • Preheat the oven to 350 degrees
    • Retrieve the Kibbeh Nayeh from the refrigerator and divide it in half. Wet your hands and cover the bottom and sides of a round 9” pan with one half of the raw lamb mixture. Pat it down gently so that it becomes a thin layer that entirely covers the pan.
    • Once the entire pan is covered with the raw lamb mixture, add the cooked lamb mixture on top. Then add the remaining half of the raw lamb mixture on top of the cooked lamb, encasing it between the raw lamb layers.
    • When the cooked lamb is completely covered, wash your hands and smooth out the top gently. Then cut a design or diamond shapes all the way through the Kibbeh by making diagonal cuts with a large knife, then cutting diagonals in the other direction to make diamonds. Dot each piece with a dab of butter.
    • Bake for 35-40 minutes, until the top and sides are well browned. Check occasionally during baking and pour off any fat that comes to the surface and dispose of it.
      At the end of baking, to make the top crispier, you can broil for 1-2 minutes.
    • Let the Kibbeh rest for a few minutes. Serve with Greek-style yogurt.

    Nutrition

    Calories: 565kcal | Carbohydrates: 20g | Protein: 33g | Fat: 41g | Saturated Fat: 19g | Trans Fat: 3g | Cholesterol: 130mg | Sodium: 1105mg | Potassium: 257mg | Fiber: 5g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 3mg

     

     

    Filed Under: Main Dish, Recipes, Syria

    Syrian Nut Cake (H’risseh)

    February 18, 2021 By Darlene at International Cuisine Leave a Comment

    Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup.  The result is a stunningly beautiful and delicious dessert.

    slices of a Syrian nut cake

    This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture.  I have a link to the proper semolina here.    Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here.  Rose water and Orange Blossom water are used in the fragrant syrup. 

    The semolina batter is made with butter and yogurt which results in a lovely light and airy cake.  Feel free to use whatever nuts you like.  This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it. 

    Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat.  In Syria however, there is no confusion everyone knows this Syrian nut cake.  It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

    It should be served with a coffee as would be traditional in Syria.  A lovely dessert recipe for just about any occasion.

    Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread.  and a wonderful main dish, baked lamb kibbeh.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    slices of a Syrian nut cake
    Print Pin
    5 from 1 vote

    Syrian Nut Cake (H'risseh)

    A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria
    Course Dessert
    Cuisine Middle Eastern, Syrian
    Prep Time 20 minutes
    Cook Time 40 minutes
    Refrigeration time 3 hours
    Total Time 4 hours
    Servings 8
    Calories 452kcal
    Author Darlene at International Cuisine

    Ingredients

    For the Batter

    • 1 1/4 cups Semolina flour not fine
    • 6 Tbsp unsalted butter room temperature
    • 1/4 cup sugar superfine
    • 1/4 tsp baking soda
    • 1 tsp tahini for greasing the pan

    For the topping

    • 1/3 cup almonds blanched
    • 1/3 cup Pistachio nuts
    • 1/3 cup walnut pieces
    • 1/3 cup cashews unsalted

    Fragrant Sugar Syrup

    • 1 cup sugar superfine
    • 1 tsp lemon juice fresh
    • 1/2 cup water
    • 1 Tbsp rose water
    • 1 Tbsp orange blossom water

    Instructions

    • In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
    • Add in the yogurt, and baking soda and mix well.
    • Grease a 10" round cake pan with tahini.
    • Spread the batter in the cake pan and smooth with a spoon.
    • Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
    • Preheat the oven to 400 degrees
    • Remove the batter from the refrigerator and scatter the nuts all over the top.
    • Bake until the cake is golden 40 minutes
    • While the cake is cooking make the fragrant syrup
    • In a saucepan add the sugar, lemon juice and water and place over medium heat.
    • Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
    • When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
    • Slice and serve with coffee

    Nutrition

    Calories: 452kcal | Carbohydrates: 56g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 229mg | Fiber: 3g | Sugar: 32g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

     

    Filed Under: Dessert, Recipes, Syria

    Our Journey to Syria

    February 18, 2021 By Darlene at International Cuisine Leave a Comment

    How did Syria get its name?

    It is believed the name Syria comes from the Ancient Greek, Seirios, meaning, “sun-bright, glowing, blazing, and shining.”  In Latin “Sirius” was used to indicate people from Syria and also for the brightest star in the night sky.  Officially today, it is known as the Syrian Arab Republic.

    Where is Syria located?

    Syria is a middle eastern country and part of southwestern Asia.  It lies on the eastern shore of the Mediterranean Sea.  Its area includes territory in the Golan Heights, which has been occupied by Israel since 1967.  Its neighbors are Turkey to the north, Iraq to the east, Jordan, Israel and Lebanon to the south and west. The capital city is Damascus. 

    A brief history of Syria

    Syria is thought to be one of the original and oldest civilizations on earth and  believed to be part of the Fertile Crescent, where the earliest people practiced cattle breeding and agriculture.  Archeologists have uncovered skulls and bones of Neanderthals that date back roughly 700,000 years.  Historically, the name Syria, referred to a much wider region than its borders of today. It was known as al-Sham in Arabic, which included: Jordan, Lebanon, Israel, Palestine and much of Turkey and of course modern day Syria.  

    Ebla, a city is Syria, is one of the oldest settlements to be excavated and dates back to around 3000 BC.  Throughout ancient times, Syria was occupied and ruled by several empires, including the Egyptians, Hittites, Sumerians, Mitanni, Assyrians, Babylonian, Canaanites, Phoenicians, Arameans, Amorites, Persians, Greeks and Romans.

    Ancient Syria was a region often referred to in the bible.  Probably the most well-known account is when the apostle Paul cited “The Road to Damascus,” where his visions led to his conversion to Christianity.  When the Roman Empire fell, Syria became part of the Byzantine Empire.  In 637 A.D., Muslim armies defeated the empire and took control of Syria.  Damascus became the capital of the Islamic world. Then, around 750 A.D., it was replaced by Baghdad, in Iraq.

    In 1516 the Ottoman Empire conquered Syria and remained in power for just shy of 400 years.  During World War I, the French and British agreed to divide the Ottoman Empire into zones.  In 1918, British and Arab forces took Damascus and Aleppo.  The French took control of modern-day Syria and Lebanon in 1920, ending the Ottomans’ rule.

    After World War II, Syria officially became independent, in 1946.  Unfortunately, the years following, she suffered instability and repeated coups.  For a brief time, in 1958, Syria joined with Egypt and became the United Arab Republic, but that was short lived, ending in 1961.

    It was 1963 when the Arab Socialist Baath Party seized power in a coup known as the Baath Revolution.  Syria lost its territory known as Golan Heights, during the Six Day War with Israel in 1967, a conflict which remains over the area to this day.

    In 1970, Hafez al-Assad overthrew the de-facto leader of Syria and remained in power as President until his death in 2000.  Many hostilities and conflicts erupted throughout the years with Lebanon and Israel.  When Hafez died in 2000, his son Bashar became president, after amending the constitution.  He was only 34 at the time, not 40, as was required.  There was hope that Bashar would grant more freedom and be less oppressive than his father.  However, human rights groups have reported that Bashar has regularly tortured, imprisoned and killed political adversaries throughout his tenure.

    In March of 2011, a group of teens and children were arrested and tortured for writing anti-government graffiti that was inspired by the Arab Spring Rebellion.  Protests erupted and became widespread and are considered to be the beginning of Syria’s horrific civil war, which remains ongoing today. 

    The Civil war in Syria is complicated with many moving parts.  Assad began fighting the rebels, ISIS joined the fight against the regime, the United States backed the rebels to some degree, however, that in turn put them on the same side as ISIS.  Russia was involved as well and was supposed to ensure that Syria no longer had chemical weapons, which were used on their own people.  The numbers are not certain, but hundreds of thousands of Syrians are dead and millions have been displaced or are refugees in neighboring countries and Europe.  Syria remains a humanitarian disaster in a civil war today.

    Syrian Culture

    Syria, with such a long cultural history, is a traditional society.  Family, religion, education, self-discipline and respect are the characteristics they cherish.  The majority of Syria is Sunni Muslim, about 74%, with 13% being Shi’a.  Christians make up about ten per cent, with the remaining being Druze, Jews and atheists.  Syria has a history of religious tolerance with cities featuring Jewish synagogues, Christian churches and some of the world’s oldest and most sacred mosques.

    The majority of Syrians are ethnically Arabs, and the official language is Arabic.  Kurds and Armenians make up the balance, as do their respective languages.  French and English are taught in schools.  The literacy rate in Syria was 81%, prior to the conflict.

    Syria, being part of antiquity, has many historical treasures and entire ancient cities are part of UNESCO World Heritage Sites.  There has been much anguish during this most recent civil war as many of these treasures have been damaged or destroyed.  Diaspora women are taking the lead to try to preserve as much as possible of this most important part of their heritage.

    In peaceful times, Syria is known for its festivals, like the Silk Road Festival, which harkens back to the days when Syria was an important trade route between the East and the West.  Both Muslim and Christian holidays are recognized.  Dance, music, literature, poetry and architecture all have important roots and history in Syria.  One of the most popular dances in Syria is the Dabkeh;  a folk dance performed at weddings and other joyous occasions.  Another popular dance is the Arada, a dance performed with swords.

    Syrian Cuisine

    Syrian cuisine, like its culture, has a rich and ancient history.  Many of the dishes are shared with its neighbors.  Having gone through various conquests by the Arabs, Persians and Ottoman Turks, the traditional food in Syria is similar to other cuisines like the Levant, Lebanese and Middle-Eastern cuisines.  It is, however, known for some important spices like, the Aleppo pepper, which is indigenous there.  

    Kibbeh Bil Sanieh is considered to be the national dish and is made with bulgur and lamb.  Stuffed vegetables, with meat, nuts and rice, come in all kinds of forms, from grape leaves to peppers.  Kebabs or grilled meats, are also a popular Syrian dish.  Nuts, like walnuts, pine nuts and pistachios are used in many of their dips and sweet treats.  Eggplant, zucchini, cabbage, tomatoes and cucumbers are popular vegetables.  Many of their dishes are served with a yogurt dip.

    Syria is also known for appetizers called mezze.  These small dishes are served with Arabic bread before the main course and then followed by coffee and sweet treats.  Fruits, like pomegranate, and citrus, are also very popular.

     

    So let’s enjoy a Syrian meal:

    The Menu

     First Course

    Muhammara (Hot Pepper Dip)

    A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

     

     

    Served with Syrian Flat Bread  

    Pieces of freshly made Syrian pita bread

    Main Course

     Kibbeh Bil Sanieh (Baked Lamb and Bulger Pie)

    A baked lamb kibbeh cut into diamond pieces and served with greek yogurt.

    Dessert

    H’risseh (Semolina Nut Cake)

    slices of a Syrian nut cake

    We set the scene with the colors of the flag; red, black white and green.  We decorated with pomegranate and citrus, as well as cotton and wheat, as they are important crops to Syria.  Olives were placed to represent the most ancient agricultural product in Syria.  Jasmine, which is the national flower, was placed. (Damascus, the capital city, is also known as the “City of Jasmine.”)

    We began with a popular mezze dish, called muhammara.  A spicy red pepper dip was made with Aleppo pepper, walnuts, lemon juice and my favorite, pomegranate molasses.  This complex dip is spectacular and we savored it on freshly made Syrian pita bread.

    For the main course, we loved the national dish called, Kibbeh Bil Sanieh.  This is a true comfort dish, somewhat similar to a meatloaf but with a much more delicious flavor.  We thoroughly enjoyed this lamb dish alongside a simple yogurt sauce. 

    For dessert, we devoured the regional dessert made famous in the small town of Nabak, not far from Damascus on the way to Aleppo, that is known for its h’risseh.  The name for this delicious semolina nut cake might be a bit confusing, as it also describes a Lebanese savory dish.  However, in Syria there is no mistaking the name.  We enjoyed every bite of this sweet, nut covered cake alongside a cup of coffee which, would be traditional there.

    As we say goodbye to Syria I do so with a prayer that this nation will end its bloody civil war and somehow find its way to peace.  I am thrilled that my nephew has fallen in love with a beautiful Syrian woman named Rana, who will soon become part of my extended family.  I can’t wait to cook many more Syrian dishes with her.  

    Until next time,

    Be safe.

    Darlene

    Filed Under: Featured

    Raclette (How to Make It)

    January 28, 2021 By Darlene at International Cuisine

    Raclette is not only the name of the famous cheese but also the dish.  Raclette is now world-famous and a fun way to entertain.  You can get whole grills like this,  where meat, bacon, sausage, seafood and a whole array of vegetables can be cooked on top. It comes with little small pans called coupelles, which are placed under the heating element so that the slices of raclette melt until ready to use. 

    Since I was making this as just an appetizer, I purchased a very small unit to just melt the cheese like the one you see below. You can pick up a similar one here.

    A raclette grill with melted bubbly cheese ready to put on boiled potatoes, bread, cured meat and gherkins with onions.The most common food items are boiled potatoes and bread.  Cured meats, cornichons and pickled onions are served alongside. Seriously the possibilities are endless, and melted cheese is pretty much good on everything.  Raclette, the cheese is typically made from cow but sometimes sheep.  It is best melted. There are many choices in Switzerland however I had to order mine on-line.  You can sometimes find it at Trader Joes or Whole Foods etc.

    Whether you serve raclette as an appetizer or a meal it will be a hit!  Youcan go big or keep it simple, whatever your heart desires.

    Did you know that Switzerland and France share a large lake?  The Swiss call it Lake Geneva and the French call it Lake Leman.  As neighbors, it is no surprise that they also share the love of raclette. Raclette is popular in Savoie, France. If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”.  You will also find more delicious and authentic Swiss recipes like Zurich Style Veal in Cream Sauce, rosti, Switzerland’s national dish, and the most amazing walnut pie.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A raclette grill with melted bubbly cheese ready to put on boiled potatoes, bread, cured meat and gherkins with onions.
    Print Pin
    5 from 1 vote

    Raclette (How to make it)

    Raclette is a cheese from Switzerland that is melted on a grill and then put over potatoes, bread and whatever else you would like.
    Course Appetizer
    Cuisine Swiss
    Prep Time 20 minutes
    Cook Time 5 minutes
    Total Time 25 minutes
    Servings 4
    Calories 805kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 lb. white potatoes baby cut in half
    • Salt
    • paprika to garnish the potatoes
    • 1 jar cornichons with small pickled onions
    • 1 lb. cured meats ham, prosciutto, salami
    • ½ lb. raclette cheese you can use gruyere or emmentaler if you can’t find raclette
    • 1 French baguette sliced thinly

    Instructions

    • Put a pot of water on the stove and bring to a boil, add salt and then add in the potatoes.
    • Cook until fork tender about 10-15 minutes.
    • Drain the potatoes, sprinkle with salt pepper and paprika, put in a serving bowl
    • Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. As well as the bread. Put them on the table.
    • Make sure your cheese will properly fit in the raclette burner light the candles and when the cheese is bubbly, simple slide it off onto the plate with potatoes, bread and accompaniments.
    • Please note if you do not have a raclette burner, you can broil the cheese in a cast iron skillet to get a similar effect.

    Nutrition

    Calories: 805kcal | Carbohydrates: 26g | Protein: 46g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 152mg | Sodium: 2812mg | Potassium: 961mg | Fiber: 3g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 22mg | Calcium: 608mg | Iron: 3mg

     

    Filed Under: Appetizer, Recipes, Switzerland

    Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

    January 28, 2021 By Darlene at International Cuisine

    Zurich style veal in cream sauce is a very popular main dish in Switzerland.  It is served in many restaurants and is really a typical dish of Switzerland.  It is a simple dish of meat in a luxurious sauce made with mushrooms and cream, that is divine served with rosti, a potato fritter considered to be the national dish. 

    A dish of Zurich style veal in cream sauceZurich style veal in cream sauce should be served very hot.  Sometimes they even serve it in two servings to make certain it remains so. It should be served in a warm ovenproof dish as well.  This dish is also sometimes served over pasta as well.  It really is a quick and easy main dish that you will love!

    Did you know Switzerland is the least obese nation in all of Europe?  It must be from their clean air and active lifestyle as the food, well potatoes cooked in goose fat, Zurich style veal in cream sauce, are not exactly the lowest calorie meals.  They also have the second longest life expectancy in the world after Japan.  They clearly are doing something right!

    If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”.  You will also find more delicious and authentic Swiss recipes like how to raclette, rosti, Switzerland’s national dish, and the most amazing walnut pie.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A dish of Zurich style veal in cream sauce
    Print Pin
    5 from 1 vote

    Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

    A delicious main dish from Switzerland you are sure to love!
    Course Main Dish
    Cuisine Swiss
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 634kcal
    Author Darlene at International Cuisine

    Ingredients

    • 2 lbs veal cutlets sliced into 1/2 in strips
    • 3 Tablespoons all-purpose flour
    • 2 Tablespoons butter
    • 2 Tablespoons olive oil
    • 1 cup onion chopped
    • 2 cloves garlic, minced
    • 8 ounces cremini mushrooms sliced
    • 1/2 teaspoon lemon zest
    • 1 Tablespoon lemon juice
    • 1/2 cup dry white wine
    • 1 cup heavy cream
    • sea salt & freshly ground black pepper to taste
    • 3 tablespoons fresh parsley chopped, to garnish

    Instructions

    • Preheat oven to 140 degrees and place ovenproof dish in the oven.
    • Sprinkle flour over the veal strips, and coat well.
    • In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.
    • Set aside meat to a dish and cover with foil to keep warm.
    • Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.
    • Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
    • Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.
    • Stir in the veal and any juice from the plate and cook over low heat for another 10 minutes.
    • Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.
    • Serve immediately in your hot dish from the oven.

    Nutrition

    Calories: 634kcal | Carbohydrates: 13g | Protein: 51g | Fat: 42g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 223mg | Potassium: 1219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1303IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 3mg

     

    Filed Under: Main Dish, Recipes, Switzerland

    Rösti (The National Dish of Switzerland)

    January 28, 2021 By Darlene at International Cuisine

    Rösti is a crispy on the outside and pillowy soft on the inside, potato fritter.  It can be served at any meal.  We made it as a side dish to go alongside the Zurich style veal in cream sauce.  It is delicious and is just a couple of simple ingredients.  I made it with duck fat, which paired with potatoes, is the best combination ever. It can also be made with clarified butter or ghee, if you don’t have duck fat in your pantry.  Goose fat would be most traditional.

    a pan full of Swiss Rosti.

    If you want to make Rösti as a meal simple add some bacon, Alpine cheese and onions, and you have a complete meal. Smoked salmon with cream cheese on top is also popular.  The options are truly endless.  This recipe will make enough for 4 side dishes or two main dishes.

    Some people parboil the potatoes first, but I don’t find this to be a necessary step because we are grating the potatoes.  You do want to make sure to squeeze out the excess water from the potatoes after you grate them.  You don’t need to squeeze out every last bit of water just give it a bit of squeeze. 

    You can also use just about any potato. I find the russet or yukon golds to work best. 

    If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”.  You will also find more delicious and authentic Swiss recipes like how to raclette, and the most amazing walnut pie.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    a pan full of Swiss Rosti.
    Print Pin
    5 from 2 votes

    Rosti, The national dish of Switzerland

    A lovely side dish or with additions can be into a complete meal
    Course Side Dish
    Cuisine Swiss
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 118kcal
    Author Darlene at International Cuisine

    Ingredients

    • 2 large potatoes Yukon Golds or russets are best
    • 1-1/2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 1 Tablespoon clarified butter or ghee
    • 3 Tablespoons duck fat

    Instructions

    • Peel the potatoes and grate them, using the large holes of a hand grater.
    • Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, taking one handful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
    • Do not worry if the potatoes begin to oxidize, this is normal.
    • Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the oil (it should come to a depth of at least 1/8 inch) and half the clarified butter or ghee. When the oil begins to shimmer just before it reaches its smoking point, add in the potatoes and press down with a fork or spatula to fill the pan. Please note that they will sizzle so don't let it startle you. If you want to make individual servings, you can use 4 small 4" cast iron skillets like I did.
    • Keep a watch on the rosti and when the bottom is browned you need to flip it over. It is easiest to do this with a flat cutting board or dinner plate. Once you flip it, add more oil and butter to the pan, when hot slide back in the rosti and cook for another 10 minutes until golden brown.
    • Slide the rösti onto a cutting board, Blot the top with a paper towel to remove any excess oil. Cut into wedges and serve as soon as possible.

    Nutrition

    Calories: 118kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

     

    Filed Under: Recipes, Side Dish, Switzerland

    Swiss Walnut Pie (Engadiner Nusstorte)

    January 28, 2021 By Darlene at International Cuisine

    Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had.  Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement.  You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie.  Let just say this is one you need to try!

    a bite of Swiss walnut pieThe butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn’t roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine. 

    Choosing a dessert for Switzerland was not easy.  They are known for chocolate.  They produce and eat more than any other country in the world.  Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

    If you would like to learn more about this little nation be sure to check out “Our Journey to Switzerland” to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like  raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    a bite of Swiss walnut pie
    Print Pin
    5 from 1 vote

    Walnut Pie (Engadiner Nusstorte)

    An absolutely delicious pie.
    Course Dessert
    Cuisine Swiss
    Prep Time 20 minutes
    Cook Time 35 minutes
    Refrigeration time 1 hour
    Total Time 1 hour 55 minutes
    Servings 8
    Calories 680kcal
    Author Darlene at International Cuisine

    Ingredients

    For the dough:

    • 2 cups Flour white plain
    • ¾ cups Sugar white
    • 1 ½ cubes Butter unsalted
    • 1 Egg whole
    • 1 pinch Salt

    For the Filling

    • 1 ¼ cup Sugar white
    • 3 cups Walnuts chopped
    • ¾ cup Cream full-fat

    Instructions

    For the Dough:

    • Sift flour, cut butter into small cubes (set aside till reached room temperature)
    • Add all ingredients into a bowl and form to a dough
    • Set aside (covered) in fridge for 40-60 minutes.
    • Take dough out, keep about 1/3 for the top crust.
    • Roll out the rest of the dough and line out pie tin

    For the Filling:

    • -In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
    • Add the cream and let bring to a boil
    • Remove from heat Let cool down
    • Then add mixture (not too hot) evenly into the lined out pie tin
    • Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
    • Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
    • Take out
    • Let cool and then serve with whipped cream / ice cream or simply coffee.

    Nutrition

    Calories: 680kcal | Carbohydrates: 81g | Protein: 11g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 23mg | Potassium: 251mg | Fiber: 4g | Sugar: 51g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

     

    Filed Under: Dessert, Recipes, Switzerland

    Our Journey to Switzerland

    January 28, 2021 By Darlene at International Cuisine

    How did Switzerland get its name?

    The name Switzerland comes from one of its original provinces (known as cantons) called Schwyz.  The etymology of Schwyz is uncertain, but believed to be derived from a Germanic name.  The English adjective, Swiss, is derived from the French, Suisse, which has been used since the 16th century. The Swiss call their country Schweizerisch. 

    Where is Switzerland located?

    This small, mountainous country famous for the Alps, is located in Central Europe.  It is a landlocked country that lies between France and Italy and is also bordered by Austria, Germany and Liechtenstein.  The majority of the population lives in the plateau, between the high Alps, which includes the famous Matterhorn in the south, and the Jura mountains, in the north.  It is beautiful; a home to some 7000 lakes that are so clear, you can see all the way to the bottom.  The largest is Lake Geneva, which is shared with France, where it is known as Lac Leman.

    A Brief History of Switzerland

    Switzerland originally was inhabited by Celtic tribes.  In the first century BC, Rome conquered the land, and it was a Roman province for 500 years.  In 1291, the families of Unterwalden, Uri and Schwyz formed a union of the three cantons and became an independent country.  It is one of the oldest nations in Europe.  It became formally independent of the Holy Roman Empire in 1499. Napoleon invaded the country in 1797, however he was defeated.  The Congress of Vienna gave Switzerland the status of permanent armed, neutrality in 1815.

    The constitution was adopted in 1848 and took many of its principles from the US Constitution.  It does not allow for troops to be sent to serve in foreign wars. They have remained neutral in conflicts around the world, including both major world wars.  Military service is compulsory for Swiss men, aged 18 and over.  Switzerland is one of the most armed civilian nations but has one of the lowest crime rates.  Once they finish their service, all of them are supposed to take their assault rifles or pistols home, however without any ammunition.  The country is made up of 26 cantons, which form the confederation.  Independence Day is celebrated on August 1st, when the Swiss Confederation was founded back in 1291.

    Switzerland has not fought an international war since 1815.  They joined the United Nations in 2002 and has its second largest headquarters is in Geneva. They pursue an active foreign policy and are frequently involved in peace-building missions around the world.  Switzerland is also the birthplace of the Red Cross; one of the world’s oldest and best known humanitarian organizations.  

    They are not part of the European Union, maintaining their own currency, the Swiss franc.  They are part of the Schengen Area, as one of the 26 participating countries.  Switzerland has the highest nominal wealth per adult, ranks eighth highest for GDP, and has been considered a tax haven.

    Swiss Culture

    Switzerland is home to about 8-½ million people. They are highly educated and considered very smart.  They have a large immigrant population.  It is a diverse and multilingual country with four national languages including German, French, Italian and Romansh.  Each canton has its unique cultural features and many dialects. 

    The Swiss Alps have played a major role in creating the history and cultural diversity of Switzerland. Nowadays, all mountain areas have a strong skiing and mountaineering culture and are associated with folk arts like the alphorn and yodeling.  Embroidery and wood carving are also important traditions.  The Swiss chalet is also an important architectural heritage.

    Switzerland ranks second highest in the world after Japan for life expectancy.  Perhaps it is the clean, mountain air and a society that loves nature and enjoys high quality health care.  Switzerland ranks top in the world in many categories, like having the highest salary and job security, low unemployment rate, and two of the most livable cities, being Zurich and Geneva.  It is not cheap to live in Switzerland.  In fact, Zurich is listed as the world’s third most expensive city to live in.  They are considered one of the smartest countries, especially in math and science, and it is where Albert Einstein developed his famous formula, e=mc2.  They also have produced numerous Nobel Laureates, most coming from science.  Switzerland is probably most renowned for its banks and watches.

    Swiss Cuisine

    Switzerland was historically a country of farmers, so traditional dishes tend to be plain and made from simple ingredients.  Many Swiss favorites are variations and combinations of potatoes, meat and cheese with different types of sauces. 

    One of the most well-known dishes is, cheese fondue.  Especially when made with melted cheese, like gruyere and emmentaler.  Along with a touch of wine and dried bread cubes served in a traditional pot called a caquelon, it is beloved.  Another favorite is the cow’s milk cheese, called raclette.  It is cooked by heating the cheese and scraping off the melted part and serving with potatoes, onions, gherkins and cured meats.  The national dish is considered to be rosti.  It was originally served for breakfast in the canton of Bern.  It is made from grated and cooked potatoes, similar to hash browns, or on a fritter but today, is served plain or with add-ons.

    Muesli, is a Swiss invention from the early 1900s. It is a breakfast dish of rolled oats with dried or fresh fruits, nuts and seeds.  It is typically served with milk or yogurt and is now found all over the world.

    Of course, the Swiss are also known for chocolate and are likely the best chocolate experts in the world.  Lindt and Cailler are world-famous.  The Swiss make about 180,000 tons of chocolate each year, and about 11 kilos are consumed per person, each year.  Despite this, they have the lowest obesity rate in all of Europe.

    Switzerland has a unique position to incorporate the best culinary traditions of its neighbors; namely: France, Italy and Germany, as well its own national and regional specialties, making it a culinary delight.

    So let’s enjoy a Swiss meal:

    The Menu

     First Course

    Raclette (Melted Cheese with Potatoes, Cured Meats and Pickles)

    A raclette grill with melted bubbly cheese ready to put on boiled potatoes, bread, cured meat and gherkins with onions.

    Main Course

        Zurcher Geschnetzeltes (Zurich style Veal in Cream Sauce)

    A dish of Zurich style veal in cream sauce

    Served with:

    Swiss Rosti (Fried Potato Fritter)

    a pan full of Swiss Rosti.

    Dessert

    Engadiner Nusstorte (Walnut Pie)

    a bite of Swiss walnut pie

    We set the scene with the colors of the flag; red and white.  We decorated with a raclette grill, a picture of the famous Matterhorn, a Swiss army knife, a Swiss radio watch, a tube of Toblerone chocolate, a cow figurine and some Swiss cheese.

    Our first course was the delicious raclette; melted cheese.  I bought a raclette grill, and I am in love.  Who wouldn’t be, with things covered in melted, delicious cheese?  It is a popular way to throw a dinner party these days and there are all sorts of fun raclette grills you can buy to cook for a crowd.  If you haven’t ever tried this, I would highly recommend it.

    Our main course was a typical Swiss dish; the Zurich style, veal in cream sauce.  It was divine!  Tender pieces of veal were smothered in a hearty, cream sauce.  It was served with what is considered to be the national dish of Switzerland, rosti!  This is a crispy and delicious potato fritter which added a lovely texture to the meal.  Rosti could be enjoyed with any meal of the day.

    For dessert, the walnut pie called, Engadiner Nusstorte, was the epitome of a pie.  Although the crust was a bit tricky to work with, it is a simple recipe that is well worth the effort.  

    We enjoyed our meal with a bottle of Swiss wine; one of Switzerland’s best-kept secrets.  They have been growing grapes in the region since Roman times.  The Swiss love their wine and actually don’t export too much of it.  One of their most famous wine growing areas is actually a UNESCO World Heritage Site which dates back to the 12th century, when monks planted the Dezaley vineyard in terraces on the slopes next to Lake Geneva.  When you enjoy your Swiss wine, you can say “Cheers” with “Sante’, Proscht” or “Salute,” depending on the language of the area.  Just make sure you look the person in the eye when you clink your glasses.

    After dinner, we sat down to enjoy the movie Heidi, based on the famous children’s book’s written by Swiss author, Johanna Spyri, back in 1881. Heidi is a lovely story, sure to warm the heart.

    Until next time,

    Warmest regards,

    Darlene

    Filed Under: Featured

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    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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