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International Cuisine

Qatari Warak Enab (Stuffed Grape Leaves)

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Qatari warak enab are little bundles of stuffed grape leaves.  These are popular in many places of the world and Qatar is no exception.  I made these little savory bites with sweet lamb and millet.  They are fun to make and perfect to get the kids involved to wrap them up.

A plate full or warak enab stuffed grape leaves on a platter garnished with lemon wedgesThere are so many variations for stuffed grape leaves.  You can make them with just about any grain or rice, whatever types of meat you like and spices.  They also are often made vegetarian like we made for our Armenian meal.  You  can simply use this recipe as a guide and you really can’t go wrong.

You can find grape leaves in a jar at most stores usually in the pickle section or you can pick some up here.  Please note that they need to be thoroughly rinsed before using them.  Additionally, they are wild grape leaves not the type you find at your local grape vineyard. So if you happen to grow your own grapes you would not want to use those leaves.

This Qatari warak enab recipe is completely plant paradox compliant as it is made with grass fed lamb and millet.

If you want to make an authentic dipping sauce just mix together a little fresh minced garlic with a dash of ground cumin and mix with yogurt and serve with the Qatari warak enab.

If you would like to learn more about this little wealthy nation of Qatar be sure to check out “Our Journey to Qatar“.

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 plate full or warak enab stuffed grape leaves on a platter garnished with lemon wedges
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Qatari Warak Enab

Qatari warak enab are little bundles of sweet lamb meat and millet, spiced perfectly.  They are fun to wrap up too!  Enjoy

Course Appetizer
Cuisine Qatari
Keyword Qatari Warak enab
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10
Calories 413 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 jar grape leaves about 60-70 in brine
  • 1 lb ground lamb
  • 2 cups millet or rice
  • 2 tbsp olive oil divided
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 1 tbsp Allspice seasoning
  • 1/4 tsp cinnamon
  • Juice of 2 large lemons

Instructions

Instructions

    Grape Leaves Preparation

    1. Drain grape vine leaves and soak them in a large bowl of water.
    2. Gently separate and wash the leaves, stack them on a plate and set them aside. You can cover them with a damp cloth so they don't dry out.

    Stuffing Preparation

    1. Cook ground lamb with 1 tbsp olive oil and ½ tsp of salt and drain out the fat
    2. Add millet or rice to the ground lamb along with the remaining 1 tbsp olive oil and ½ tsp of salt, AllSpice seasoning, cinnamon and black pepper, and mix well.
    3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
    4. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the millet or rice needs room to expand as it cooks.

    Wrapping them up!

    1. Place all the wrapped grape leaves in a tray.
    2. Line the bottom of a large pot with tomatoes and/or potatoes and season with salt/pepper to taste,
    3. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
    4. Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
    5. Add enough boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
    6. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
    7. Remove from heat and let cool uncovered.
    8. Transfer to a dish, garnish with lemon slices and enjoy warm!
    Nutrition Facts
    Qatari Warak Enab
    Amount Per Serving
    Calories 413 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 7g 35%
    Cholesterol 47mg 16%
    Sodium 373mg 16%
    Potassium 213mg 6%
    Total Carbohydrates 43g 14%
    Protein 14g 28%
    Vitamin A 0.8%
    Vitamin C 0.4%
    Calcium 3.1%
    Iron 8.3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Fried Green Beans (Peixinhos da horta)

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    Fried green beans, battered and deep fried are called peixinhos da horta in Portuguese. Literally translated this means little fish from the garden.  They appear like the slender sardines and other small fish they also love to fry in Portugal.  It was this type of battering of fried green beans that was introduced to the Japanese.  They called it tempura and perfected it.

    battered and fried green beans in a fryer basket

    You can use this recipe on just about any vegetable or fish.  Fried green beans are light and to be honest just about everything tastes good deep fried.  I really like to use a deep fryer for this recipe as it helps to keep the oil at a consistent temperature and it just seems like they cook faster and are less oily. This is the deep fryer I use and I love it, you can check it out here.

    Did you know that the Portuguese also introduced Catholicism to Japan way back in the 16th century?  The word tempura is derived from the Latin word “tempora” which refers to “The Ember days” when Catholics refrain from eating meat.

    Portugal is an intriguing country whose cuisine touched shores all around the world.  They introduced chilies to the Asians, tea to the British, vindaloo to India and yes, tempura to the Japanese.

    If you love this Portuguese fried green bean recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Portugal”.

    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!

    battered and fried green beans in a fryer basket
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    Fried Green Beans (Peixinhos da horta)

    These fried green beans are simply delicious and was what the Portuguese introduced to the Japanese back in the 16th century and what they call tempura.
    Course Appetizer
    Cuisine portuguese
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Calories 301 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients:

    • 1 pound green beans
    • 3 cups oil for frying
    • 3/4 cup flour
    • 3/4 cups water
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 2 eggs
    • salt and pepper to taste

    Instructions

    Instructions:

    1. 1) Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes.
    2. 2) Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry.
    3. 3) Now heat the oil in a deep fryer or a large saucepan to 350 degrees Fahrenheit.
    4. 4) Combine the flour, cup of water, eggs, baking powder, salt in a bowl and whisk until the batter reaches a smooth and even consistency.
    5. 5) One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done using tongs place them on paper towels to remove any excess oil.
    6. 6) Sprinkle the deep-fried green beans with salt and pepper to taste and serve once done.
    Nutrition Facts
    Fried Green Beans (Peixinhos da horta)
    Amount Per Serving
    Calories 301 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 2g 10%
    Cholesterol 81mg 27%
    Sodium 332mg 14%
    Potassium 395mg 11%
    Total Carbohydrates 26g 9%
    Dietary Fiber 3g 12%
    Sugars 3g
    Protein 7g 14%
    Vitamin A 18%
    Vitamin C 16.8%
    Calcium 10.1%
    Iron 15.1%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Fresh Lumpia (Lumpiang Ubod)

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    Lumpia comes in many forms and I chose this fresh lumpia because it looked amazing. Additionally, I could make it compliant with the Plant Paradox diet that I am on with just a few tweaks.  Lumpia is ubiquitous in the Philippines an it most popular fried. Fried lumpia recipes are easily found and all I can say is they are heavenly and found at every Filipino party.  They are basically a small spring roll that is filled with vegetables and/or minced meats.  The fillings choices are endless as is the dipping sauce.

    After making this fresh lumpia I can say the same for making them fresh.  The wrapper for the fresh lumpia is like an egg crepe and would make a wonder vessel for all sorts of things.  Ubod means hearts of palm and was the type I chose to fill my wrapper with.  I think you will fall in love with this fresh lumpia recipe.

    Fresh Lumpia rolls with peanut sauceAside from hearts of palm the fresh lumpia also has pork belly, shrimp along with garlic and onions and a green leaf.  It is however the sauce that really makes the fresh lumpia special.  In order to make it plant paradox compliant you will use arrowroot instead of cornstarch, compliant sugar substitutes instead of brown sugar, almonds and almond butter instead of peanut butter, coconut aminos instead of the soy sauce, that is pretty much it.

    I hope you love this fresh lumpia too!  Did you know that the Capital City of  the Philippines, Manila is also called the Pearl of the Orient?  If you would like to learn more be sure to check out “Our Journey to the Philippines“.

    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!

    Fresh Lumpia rolls with peanut sauce
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    Fresh Lumpia (Lumpiang Ubod)

    Fresh lumpia is absolutely divine with a combination of hearts of palm, pork belly and shrimp. A staple in Filipino cuisine. 

    Course Appetizer
    Cuisine Filipino
    Keyword Fresh Lumpia
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 4
    Calories 881 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

      For the Lumpia Filling

      • 1 tablespoon oil
      • 1 small onion peeled and chopped
      • 2 cloves garlic peeled and minced
      • ¼ pound pork belly diced
      • ½ pound shrimp peeled and coarsely chopped
      • 1 tablespoon fish sauce
      • ½ cup water
      • 1 can hearts of palm cut into matchsticks
      • salt and pepper to taste
      • green leaf lettuce leaves ends trimmed and leaves separate

      For the Lumpia Sauce

      • 2-3/4 cups water
      • ¼ cup soy sauce
      • ¾ cup brown sugar
      • ½ teaspoon salt
      • 1 cup unsalted peanuts ground
      • 1 head garlic about 3 tablespoons, peeled and minced
      • 3 tablespoons corn starch
      • 2 tablespoons peanut butter

      For the Lumpia Wrappers

      • 1 cup cornstarch
      • 1-1/2 cups water
      • 3 eggs beaten
      • 1 teaspoon salt
      • 1 teaspoon sugar
      • 1 teaspoon oil
      • nonstick cooking spray

      Instructions

      Instructions

      1. In a frying pan over medium heat, heat oil.
      2. Add onions and garlic and cook until softened.
      3. Add pork and cook until lightly browned.
      4. Add shrimp and cook, stirring occasionally, until color changes.
      5. Add fish sauce and cook for another 1 to 2 minutes.
      6. Add water and continue to cook until pork is tender.
      7. Add ubod (hearts of palm)
      8. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
      9. Season with salt and pepper to taste. Remove from pan and drain well.
      10. Lay a wrapper on a flat surface and place a lettuce leaf on top.
      11. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
      12. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts.

      For the Lumpia Sauce

      1. In a sauce pan over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt.
      2. Bring to a boil, stirring regularly, until sugar is dissolved.
      3. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
      4. In a bowl, combine corn starch and the remaining ¼ cup water.
      5. Stir until mixture is smooth.
      6. Whisking vigorously, add corn starch mixture into soy sauce mixture.
      7. Continue to cook, whisking regularly, until thickened.
      8. Add peanut butter and stir until dissolved and well combined.

      For the Lumpia Wrappers

      1. In a large bowl, combine cornstarch and water. Whisk together until smooth.
      2. Add eggs and salt.
      3. Stir to combine until mixture is the consistency of thin, runny batter.
      4. Set a 9-inch nonstick pan over low heat.
      5. Lightly spray surface of pan with nonstick cooking spray.
      6. Add ¼ cup batter and gently tilt pan on all sides to cover with batter.
      7. Cook for about 30 to 40 seconds.
      8. When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
      9. Cook for another 10 seconds or until top is firm and dry.
      10. Remove crepe from pan by gently sliding onto plate.
      11. Repeat with remaining batter, spraying pan with nonstick cooking spray in between cooking.
      Nutrition Facts
      Fresh Lumpia (Lumpiang Ubod)
      Amount Per Serving
      Calories 881 Calories from Fat 405
      % Daily Value*
      Total Fat 45g 69%
      Saturated Fat 10g 50%
      Cholesterol 286mg 95%
      Sodium 2591mg 108%
      Potassium 574mg 16%
      Total Carbohydrates 90g 30%
      Dietary Fiber 4g 16%
      Sugars 45g
      Protein 31g 62%
      Vitamin A 3.6%
      Vitamin C 6.1%
      Calcium 17%
      Iron 20.8%
      * Percent Daily Values are based on a 2000 calorie diet.

      Peruvian Ceviche (The National Dish of Peru)

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      Peruvian ceviche is one of my all time favorites and the national dish of Peru.  It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru.  I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.

      Peruvian Ceviche

      In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your  Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche.  June 28th of each year has been deemed National Ceviche Day.  They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out,  and it is called leche de tigre or tiger’s milk.  This invigorating potion is also known to be a hangover cure and aphrodisiac.  This recipe is easy and scrumptious.

      If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.

      Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable.  Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives.  If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”

      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!

      Peruvian Ceviche
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      Peruvian Ceviche (the National Dish of Peru)

      Did you know that Peru has an annual Ceviche Day each June 28th?  Make this and see why!

      Course Appetizer
      Cuisine Peruvian
      Keyword Peruvian ceviche
      Prep Time 15 minutes
      Cook Time 30 minutes
      marinade 10 minutes
      Total Time 45 minutes
      Servings 4
      Calories 188 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 1 lb sea bass or other white fish cut into bite size pieces
      • 1 quart water chilled
      • 1 red onion sliced thinly lengthwise
      • 1 aji amarillo seeds removed and diced
      • 1 clove garlic minced
      • 1/4 cup lime juice, fresh
      • 1/4 cup lemon juice, fresh
      • 2 teaspoons cilantro chopped finely
      • 1 sweet potato cut into slices
      • lettuce leaves for serving
      • corn kernels, toasted large
      • 1 Tablespoon oil
      • salt and pepper to taste

      Instructions

      1. Place water into a pot on the stove to boil.  Add in the sweet potato and cook until fork tender (or they can be grilled)

      2. Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently.  Drain water.

      3. Add onions to soak in remaining 1 cup of chilled water and set aside.

      4. Place aji, garlic, and pinch of salt in a mortar and pestle  Grind to make a paste.

      5. Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro.  Let marinade for at least 10 minutes.

      6. Meanwhile toast the corn kernels on the stove in a tablespoon of oil.  They will pop slightly when they are toasted.  Place on a paper towel to remove excess oil and add salt to taste.

      7. On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels. 

      8. Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

      Nutrition Facts
      Peruvian Ceviche (the National Dish of Peru)
      Amount Per Serving
      Calories 188 Calories from Fat 54
      % Daily Value*
      Total Fat 6g 9%
      Cholesterol 90mg 30%
      Sodium 109mg 5%
      Potassium 473mg 14%
      Total Carbohydrates 11g 4%
      Dietary Fiber 1g 4%
      Sugars 3g
      Protein 21g 42%
      Vitamin A 94.3%
      Vitamin C 17.7%
      Calcium 4%
      Iron 6.7%
      * Percent Daily Values are based on a 2000 calorie diet.

      Paraguayan Tortillas (Payagua Mescada)

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      Paraguayan tortillas called Payagua mescada is a hearty deep fried fritter that is often served as a meal by itself.  It is believed that it originated after the triple alliance war back in the  late 1800’s.  Food was scarce and so one dish hearty meals became popular.  Although this is called a tortilla, it is not what most people consider a tortilla.  It is more like the Spanish tortilla which makes sense since Paraguay gained independence from Spain in 1811.

      A plate of golden brown paraguyan tortillas/

      Paraguayan tortillas are also called lampreado or lambreado.  We had it as the starter for our International Cuisine meal and it did not disappoint. What is not to love about meat, onions and yuca fried together to make a fritter?

      Mandioca is what yuca or cassava is called in Paraguay.  It is a staple ingredient as it is indigenous there.  Mandioca is served with literally every meal in one form or another.  It is considered a resistant starch, it is filling and is used the same way potatoes are in many other countries in the world.

      If you want to make this recipe plant paradox friendly, simply use grass fed ground beef, arrowroot starch instead of cornstarch and avocado oil for frying.  Yuca, aka mandioc, or cassava is high is carbohydrates with a low glycemic index.  It is naturally gluten free.  It also contains saponins  to help ease inflammation and balance your gut flora and minerals that perform numerous important functions in the body.

      Did you know that Paraguay is a landlocked country but has a navy?  If you would like to learn more, be sure to check out “Our Journey to Paraguay“. there you can also find more delicious and authentic Paraguay recipes.

      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 plate of golden brown paraguyan tortillas/
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      Paraguayan Tortillas

      Paraguayan tortillas are a hearty fritter made with meat, yuca and onions.  If you would like to make this Plant paradox friendly use grass fed beef, arrowroot starch instead of cornstarch and avocado oil for frying.

      Course Appetizer
      Cuisine Paraguayan
      Keyword Paraguayan Tortillas
      Prep Time 15 minutes
      Cook Time 45 minutes
      Total Time 1 hour
      Servings 8
      Calories 337 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 1 lb ground beef
      • 2 lbs cassava
      • 1 small onion chopped finely
      • 1 clove garlic minced
      • 1 Tablespoon salt
      • 1/4 teaspoon cumin, ground
      • 2 Tablespoons cornstarch

      Instructions

      1. Peel cassava, and boil in salted water until tender about 20 minutes

      2. Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5 to 10 minutes.

      3. Drain the cassava and mash into a puree.  Add the mashed cassava into the ground beef mixture.  Add in the garlic, salt, cumin and cornstarch and mix well.

      4. With wet hands form little patties, the size of small hamburgers.

      5. Heat oil in a large skillet, over medium heat fry the tortillas until golden brown, flip over and fry on the other side until golden brown as well.  Remove from oil and place on a paper towel to remove any excess oil.  

        A skillet of frying paraguayan tortillas

      6. Serve warm

      Nutrition Facts
      Paraguayan Tortillas
      Amount Per Serving
      Calories 337 Calories from Fat 99
      % Daily Value*
      Total Fat 11g 17%
      Saturated Fat 4g 20%
      Cholesterol 40mg 13%
      Sodium 926mg 39%
      Potassium 473mg 14%
      Total Carbohydrates 45g 15%
      Dietary Fiber 2g 8%
      Sugars 2g
      Protein 11g 22%
      Vitamin A 0.3%
      Vitamin C 29.2%
      Calcium 3%
      Iron 8%
      * Percent Daily Values are based on a 2000 calorie diet.

      Kokoda Fish (A Papua New Guinean Appetizer)

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      Kokoda Fish is a popular snack or appetizer in many Pacific Island nations.  I absolutely love ceviche and kokoda fish is basically a ceviche  with a twist. We loved it!

      bowls filled with kokoda fish swimming in coconut milk

      This kokoda fish is a little different with the addition of the creamy coconut.  A wonderful addition!   You can use any type of fresh fish that you love but generally a firm white fish works best for this recipe.  You can use either lemon or lime juice to “cook” the fish.  I used lemon juice.  You will need to plan ahead as the fish should “cook” about 6- 8 hours.

      If you would like to make this recipe plant paradox friendly, instead of using tomatoes and cucumber use avocado and jicama.  Everything else is perfect.   If you are wondering what the Plant Paradox diet is, you can pick up the book here.  It is a diet I am following and I will make note of the recipes that fit into the diet along the way.

      This would be wonderful served with taro, sweet potato or plantain chips to scoop up that kokoda fish goodness.

      Did you know that Papua New Guinea  has a tribe called the Kitavans that have a reputation for longevity despite their bad habits one of which is  smoking. If you would like to learn more be sure to check out “Our Journey to Papua New Guinea“.

      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!

      bowls filled with kokoda fish swimming in coconut milk
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      Kokoda Fish

      A delicious ceviche style appetizer from Papua New Guinea with a twist.  You will love it!

      Course Appetizer
      Cuisine Papua New Guinean
      Keyword Kokoda Fish
      Prep Time 20 minutes
      marinating time 8 hours
      Servings 4
      Calories 395 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 2 lbs white fish filet cut into bite size pieces
      • 1 cup lemon juice fresh squeezed
      • 1 clove garlic minced
      • 3/4 cup coconut cream
      • 2 eggs hard-boiled, diced
      • 1/2 medium red onion sliced
      • 1 cucumber peeled, seeded and diced
      • 1 tomato diced

      Instructions

      1. Put the fresh white fish pieces in a non-reactive container and pour over the fresh lemon juice.  Cover and refrigerate, stirring occasionally to make sure all sides of the fish are cooked.

      2. Remove the fish and completely drain the lemon juice the fish was cooked in.

      3. Mix the minced garlic with coconut cream and set aside. 

      4. To the fish, stir in gently the hard-boiled egg, tomato, cucumber and red onion.

      5. Put the kokoda fish into four separate serving bowls and pour over the coconut cream. 

      6. Serve with fried taro root chips or fried plantains for an authentic Papua New Guinean treat!

      Nutrition Facts
      Kokoda Fish
      Amount Per Serving
      Calories 395 Calories from Fat 171
      % Daily Value*
      Total Fat 19g 29%
      Saturated Fat 14g 70%
      Cholesterol 179mg 60%
      Sodium 159mg 7%
      Potassium 1350mg 39%
      Total Carbohydrates 10g 3%
      Dietary Fiber 2g 8%
      Sugars 3g
      Protein 45g 90%
      Vitamin A 10.4%
      Vitamin C 41.2%
      Calcium 7.1%
      Iron 14.3%
      * Percent Daily Values are based on a 2000 calorie diet.

       

      Ceviche de Corvina (White Sea Bass Ceviche)

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      Ceviche de corvina is a white sea bass ceviche that is a delectable appetizer.  I love ceviche and seem to choose it as a starter for just about any country where it is loved.  This recipe is different as it calls for celery in the mix which I have not had before.  I absolutely loved the cool crunchy bite the celery provided next to the sea bass and shrimp.  The fish is cooked in lemon juice and usually served with chips to scoop up the delicious ceviche de corvina with.

      Panamania ceviche presented in a shell garnished with celery and a tortilla chip

      In Panama City there is a famous fish market that is a must see destination. It is called Mercado de Mariscos.  The main reason is that is where you will find stalls that make this prized Ceviche de Corvina made with the absolute freshest ingredients. One side of the market is where you can buy seafood right off the fishing boats you see in the bay.  Whether it is sea bass you are after or lobsters or shellfish, you need to get there early to get the good stuff. The other side of the market is the where you can enjoy the beautiful seafood cooked and served up Panamanian style. Ceviche de corvina will be served up in a cup and will be a bite you won’t forget it.  These are not fancy places but the food is top notch. The market is also located near the historic Casco Viejo District which is is now a UNESCO world heritage site.  Until you can make it to Panama, be sure to enjoy this  Ceviche de corvina with a nice Panamanian beer and dream about your next trip.

      Have you been to Panama?  Let me know in the comments below and what your favorite food was while there.

      If you would like to learn more about this Central American country be sure to check out “Our Journey to Panama.”

      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.

      Panamania ceviche presented in a shell garnished with celery and a tortilla chip
      5 from 1 vote
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      Ceviche de Corvina (White Sea bass Ceviche)

      A delectable appetizer from Panama, perfect for any occasion
      Course Appetizer
      Cuisine Panamanian
      Keyword Ceviche de Corvina
      Prep Time 10 minutes
      Cook Time 4 hours
      Total Time 4 hours 10 minutes
      Servings 4
      Calories 210 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 1 lb. boneless white sea bass or other white fish that is fresh
      • ½ lb. peeled and de-veined shrimp
      • 1 ½ cups finely chopped onion
      • 1⅓ cups fresh lemon juice
      • ½ cup finely chopped celery
      • ¼ cup finely chopped fresh cilantro
      • salt to taste
      • ½ hot pepper finely minced optional

      Instructions

      1. Cut the fish and shrimp into bite-size pieces and place in a non-reactive bowl
      2. Add all the other ingredients, mixing well.
      3. The lemon juice should cover the fish.
      4. Cover with plastic wrap and place in the refrigerator.
      5. Allow at least 4 hours for the fish to cook in the lemon juice
      6. Serve with tortilla chips or saltines
      Nutrition Facts
      Ceviche de Corvina (White Sea bass Ceviche)
      Amount Per Serving
      Calories 210 Calories from Fat 27
      % Daily Value*
      Total Fat 3g 5%
      Cholesterol 233mg 78%
      Sodium 532mg 22%
      Potassium 539mg 15%
      Total Carbohydrates 11g 4%
      Dietary Fiber 1g 4%
      Sugars 4g
      Protein 32g 64%
      Vitamin A 4.5%
      Vitamin C 47.2%
      Calcium 12.3%
      Iron 13.1%
      * Percent Daily Values are based on a 2000 calorie diet.

       

      Poke Salad (A lighter version from Palau)

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      This poke salad from Palau is made with locally grown ingredients as well as fresh ahi tuna from the pristine ocean that surrounds the islands. It could easily be made with any other fish that is super fresh and sashimi grade as it will be consumed raw.  Other popular fish are wahoo, mahi-mahi, and yellowtail.

      Poke is pronounced Po-KAY not poke or PO-KEE, originated in the Hawaiian Islands. The fact that this is popular in Palau is not at all surprising as they are both tropical islands and Palau has many ties with the USA. Poke typically is served over rice, which is also delicious. This poke salad is lighter, and made for a lovely starter for our International Cuisine meal.

      a bowlful of fresh chopped, tomatoes, shallots, cucumber, avocado and fresh ahi tuna, a colorful poke salad

      Poke salad is such a refreshing treat it can easily be made into a light summer meal.  This poke salad is dressed with light soy sauce, sesame oil, lime and a hint of chili powder for some heat, plus some black sesame seeds for a bit of texture.  The result is spectacular.  Unlike sashimi, the fish is cut into bite sized cubes as opposed to slices and the rest of ingredients should be cut into similar sizes.

      Feel free to add whatever ingredients you like.  When you go to a poke restaurant, which have popped up all over southern California, you can choose from a variety of fish and toppings.  One that I also love, is seaweed salad, that would be a lovely addition.   You can also add a bit of heat with some mayonnaise, and sirachi one of my favorite,s on a poke bowl.  If you don’t like raw fish, try it with some cooked shrimps or octopus.

      Did you know that the Rock Islands in Palau which are forest-like limestone knobs are listed as a UNESCO world heritage site as is the lagoon in which they surround.  Want to learn more about the country of Palau plus get more great recipes, be sure to check out “Our Journey to Palau“.

      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.

      a bowlful of fresh chopped, tomatoes, shallots, cucumber, avocado and fresh ahi tuna, a colorful poke salad
      5 from 1 vote
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      Poke salad Palau

      A delicious poke salad that is a little bit lighter version that a poke bowl.  You will love it!

      Prep Time 10 minutes
      Servings 4
      Calories 491 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 1 lb Ahi Tuna Sashimi grade or any other fresh fish you like
      • 2 Baby cucumbers Peeled, seeded and cut into bite size pieces
      • 12 Cherry tomatoes cut in half
      • 1 Shallot cut into small pieces
      • 4 Scallions chopped finely
      • 1 Avocado cut into bite size pieces
      • 1 cup pea sprouts
      • 1 lime squeezed

      For the Dressing

      • 6 Tbsp Sesame Oil
      • 3 Tbsp Soy sauce low sodium
      • 1/2 teaspoon chili powder
      • 1 Tbsp sesame seeds black

      Instructions

      1. In a jar with a lid mix together all the dressing ingredients and set aside

      2. In a large bowl, add all the poke ingredients listed above except for the lime which you can squeeze over the ingredients before you dress the salad. Mix all together

        Poke salad Ingredients

      3. Shake the jar of the dressing and pour over the salad.  Gently mix so all the ingredients are well covered.  Add a bit of salt and pepper to taste. Try a bite and add whatever you think it needs, if anything. 

      Nutrition Facts
      Poke salad Palau
      Amount Per Serving
      Calories 491 Calories from Fat 315
      % Daily Value*
      Total Fat 35g 54%
      Saturated Fat 5g 25%
      Cholesterol 43mg 14%
      Sodium 817mg 34%
      Potassium 954mg 27%
      Total Carbohydrates 14g 5%
      Dietary Fiber 6g 24%
      Sugars 4g
      Protein 31g 62%
      Vitamin A 62%
      Vitamin C 35.3%
      Calcium 8.1%
      Iron 17.3%
      * Percent Daily Values are based on a 2000 calorie diet.

      Squash Blossoms

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      Squash blossoms has to be one of my favorite appetizers for summer.  The squash blossoms are so beautiful and it just always seems like such a treat to eat an edible flower.  The blossom is a vessel that could be stuffed with just about anything imaginable.  This however is by far my favorite way to prepare them, simple and guaranteed to be a hit. (I have yet to meet anyone that didn’t love it).

      I am so fortunate to have a beautiful garden which is where I go to get my blossoms, they are best picked when the zucchini or squash is small with a nice big blossom attached. I have seen them at many farmers markets and even some grocery stores. I hope you can find some, fair warning, they are very addicting!  Delicious!

       

      5 from 1 vote
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      Squash Blossoms

      One of the delights of summer, A real treat you are sure to love.

      Course Appetizer
      Cuisine American
      Prep Time 15 minutes
      Cook Time 10 minutes
      Total Time 25 minutes
      Servings 8 blossoms
      Calories 48 kcal
      Author International Cuisine

      Ingredients

      • 8 squash blossoms with squash attached
      • 1/2 cup whipped cream cheese
      • 8 basil leaves chopped
      • sparkling water
      • flour
      • oil for frying canola or olive

      Instructions

      1. Gently open the blossom (they will usually tear slightly, they are very delicate that is okay) Check to make sure that there are no ants in the blossom (they love them)
      2. In a bowl, mix together the cream cheese and chopped basil leaves.
      3. Using a spoon or easier yet is to put the cream cheese mixture in a piping bag or simply cut the corner of a small ziplock baggie and squeeze about 2 tablespoons into each blossom.
      4. Twist the top of the blossom to seal the mixture inside.
      5. In a bowl or on a small plate pour some sparkling water and in another bowl or small plate add some flour.

      6. Dip the stuffed blossom first into the sparkling water and then the flour so it gets nice and coated all the way around. Repeat until all the blossoms are floured and ready for frying.

      7. Put some oil to cover the bottom of a frying pan and heat to medium high.
      8. Fry the blossoms turning once, you want to cook until the squash is tender, taking care the oil is not too hot to burn the blossom. (about 5 minutes a side)
      9. Carefully remove from the oil, the blossom gets a bit heavy in the process with the cheese so use a spatula to remove them.
      10. Drain on a paper towel and serve warm.
      11. Savor your creation!
      Nutrition Facts
      Squash Blossoms
      Amount Per Serving
      Calories 48 Calories from Fat 36
      % Daily Value*
      Total Fat 4g 6%
      Saturated Fat 2g 10%
      Cholesterol 15mg 5%
      Sodium 45mg 2%
      Potassium 19mg 1%
      Vitamin A 5%
      Vitamin C 0.7%
      Calcium 1.4%
      Iron 0.3%
      * Percent Daily Values are based on a 2000 calorie diet.

      squash blossoms

      Pakistani Shami Kababs (Chicken Kebabs)

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      Pakistani Shami Kababs (served with a green chutney) were the perfect start to our International Cuisine meal.

      Pakistani Shami kababs, sometimes spelled Shammi or Shani, are a staple on the streets of Pakistan.  They are often made of chicken although mutton is also commonly used.  They are a soft, silky, treat, packed with rich flavors garlic, cumin, coriander, ginger, cinnamon, turmeric and of course some heat from chili peppers.  These are a delectable appetizer, especially when accompanied with green coriander chutney.

      4 Pakistani Shami kebabs alongside green chutney dipping sauce

      Kababs come in many varieties and these are made into little patties.  Often, when we think of Kebabs, we think of meat on skewers, but the truth is Kebabs( or Kababs) come in many different forms. These Pakistani Shami Kababs are made with chicken that is first cooked and then finely pounded with the mixture of spices, using a mortar and pestle.

      Historian Lizzie Collingham in her book Curry: A tale of  cooks and conquerors , talks about the Shami Kebab at length, here is one anecdote that I enjoyed.

      Nawab Asaf-ud-Dulah’s love of food is also said to have led to the invention of the Shami kebab. This is one of Lucknow’s many contributions to kebab cookery. (Lucknow is a large city in Northern India)

      Indeed, Asaf-ud-Dulah became so fat that he could no longer ride a horse. He managed to gain vast amounts of weight despite the fact that his ability to chew was compromised by the loss of his teeth. Shami kebabs are supposed to have been created in order to accommodate this problem.

      Shami Kababs are often served with a tomato chutney like ketchup, or  a green chutney, which I made. Delicious.

      These Shami kababs are freezeable, before you fry them, so you can always have a batch on hand for an unexpected visitor or a quick lunch.  They are also delicious in a sandwich, simply wrapped in a piece of naan bread.   (Lesson learned, If you do freeze them don’t let them thaw all the way out before you fry them up or they tend to fall apart.)

      Shami kababs are not only loved in Pakistan but also loved in India, Bangladesh and Nepal. If you like this recipe be sure to check out the other neighboring countries for more delicious recipe ideas.

      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.

      What is your favorite Pakistani dish?  I’d love to learn.  Just leave me a comment below.

      Please note that this post may contain affiliate links in which I earn a small commission however, will not affect the price you pay. I thank you for your support!

      4 golden chicken patty kebabs alongside green chutney dipping sauce
      5 from 2 votes
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      Pakistani Shami Kababs

      A soft and silky fried kabab in the shape of a patty.  They are filled with wonderful flavors like garlic, cumin and coriander that are sure to entice the palette.  Enjoy them alongside a green chutney for a real treat.

      Course Appetizer
      Cuisine Pakistani
      Keyword Shami Kebabs
      Prep Time 20 minutes
      Cook Time 55 minutes
      Total Time 1 hour 15 minutes
      Servings 8
      Calories 337 kcal
      Author Darlene at International Cuisine

      Ingredients

      • 2 lbs Chicken pieces with bone and skin
      • 4 cups water
      • 1 cup yellow split peas rinsed and soaked if necessary
      • 1 medium red onion chopped
      • 1 head garlic peeled
      • 2 inches ginger sliced
      • 5 green chilies
      • 5 red chilies dried
      • 2 cubes Chicken bouillon
      • 1 Tbsp cumin seeds
      • 1 Tbsp coriander seeds
      • 3 cinnamon Sticks
      • 3 black or green cardamom Seeds
      • 1/2 tsp turmeric powder
      • 5 Tbsp Coriander, Fresh
      • 1 tsp black pepper
      • 1 tsp salt or to taste
      • mint leaves optional
      • 2 eggs
      • 2 Tbsp vegetable oil for frying

      For the Green Chutney

      • 1 cup coriander, fresh
      • 1/8 cup water
      • 2 cloves garlic minced
      • 2 green chilies
      • 1 Tbsp yogurt. full fat or greek
      • 1 tsp salt or more to taste

      Instructions

      1. Rinse the yellow split peas and soak if necessary per package directions

        A strainer full of yellow split peas being rinsed

      2. In a large pot or wok  add in the four cups of water and chicken pieces and turn on heat to medium high. 

      3. Add in the split peas, onion, garlic, ginger, turmeric, chilies, cardamon, chicken bouillon, cinnamon, coriander seeds and cumin seeds, salt and pepper.  Mix well, bring to boil and then reduce heat to simmer and let cook for about 45 minutes. .

        a wok full of all the shami kebab ingredients simmering on the stove

      4. Remove the chicken to de-bone it while allowing the ingredients to continue to cook in the pot. It is is easy to use two forks remove the skin and shred the chicken from the bone.  When finished add it back into the pot

        A pile of freshly shredded chicken

      5. Mix well and cook until the split peas are tender.  Turn off heat and remove the cinnamon sticks. 

      6. In a mortar and pestle pound the mixture a little bit at a time until you get a smooth consistency.  Put in a bowl and add in the fresh coriander and mint if using.  If  you like heat you add a couple more chopped green chilies as well. Mix well.

      7. Using you clean hands pick up a small handful of the mixture and roll into a ball, (about the size of a golf ball)  Flatten the ball to make a patty. Set the patties on a plate. Repeat until all the mixture is gone.

        a plate full of shami kababs ready to fried.

      8. Whisk two eggs into a bowl large enough to dunk the Kababs.

      9. In a frying pan, heat the oil on medium high, dunk the kabab into the egg and then fry them just a few minutes on each side until golden brown.  Remove with spatula and set on paper towel to remove any excess oil.

      10. Serve hot with ketchup or green chutney.

      For the green chutney

      1. Put all the ingredients except  the yogurt into a food processor or blender  to combine all the ingredients. Once all combined put into a bowl and stir in the yogurt.  Taste for salt and serve with the hot shami kabab's.

      Recipe Video

      Nutrition Facts
      Pakistani Shami Kababs
      Amount Per Serving (8 g)
      Calories 337 Calories from Fat 144
      % Daily Value*
      Total Fat 16g 25%
      Saturated Fat 6g 30%
      Cholesterol 99mg 33%
      Sodium 800mg 33%
      Potassium 560mg 16%
      Total Carbohydrates 24g 8%
      Dietary Fiber 9g 36%
      Sugars 5g
      Protein 23g 46%
      Vitamin A 12.7%
      Vitamin C 59.4%
      Calcium 7.5%
      Iron 18.1%
      * Percent Daily Values are based on a 2000 calorie diet.

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