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International Cuisine

Romanian Mămăliga Baked (polenta)

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Romanian Mămăliga baked is a substitute for bread.  It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments.  This dish is made with eggs and cheese and a coarse cornmeal.  I baked the dish but it is often cooked on the stove top like polenta.  It goes beautifully with soups and stews.  We enjoyed it thoroughly alongside our  Romanian meatball soup.

Romanian Mamaliga

This Romanian Mămăliga is usually served with a dollop of sour cream on top which I highly recommend.  It is similar to a corn bread but the addition of eggs and cheese is lovely.  I love how peasant foods become delicacies over time.  It seems we all want to go back to our deepest roots for comfort.  This dish is clearly one of those.  I hope you make it and please let me know how you liked it.

Have you ever been to Romania?  Prince Charles has property in Romania and a true fondness for Romania’s  people and beautiful countryside.

Did you know that Nadia Comaneci was the first gymnast in  history to score a perfect 10?  In fact they had to show the score as a one because the scoreboard was never designed for a 10.

If you would like to learn more about this intriguing country of Romania be sure to check out “Our Journey to Romania“.

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 may contain 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!

Romanian Mamaliga
5 from 1 vote
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Romanian Mămăliga Baked (Polenta)

The national dish of Romania is a  lovely side.  Be sure to serve it with a  dollop of sour cream.  It goes perfectly with any stew or soup.

Course Bread
Cuisine Romanian
Keyword Romanian Mamliga
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 341 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 4 cups water
  • 2 cups ground coarse cornmeal
  • 1 teaspoon salt
  • ¼ cup butter melted
  • ½ cup shredded feta cheese
  • ½ cup sour cream

Instructions

Instructions:

  1. Bring the water and salt to a rapid boil in a large pot.
  2. Turn heat down to simmer and slowly pour in the cornmeal.
  3. Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
  4. The cooked Mamaliga should be thick enough to stay on a plate by itself.
  5. It could be served just like this, cut into slices with a string. It would be served with sour cream, and feta cheese sometime even a fried egg on top.
  6. For the Baked Mamaliga:
  7. Preheat the oven to 375 degrees.
  8. Put half of the porridge into a 7 x 9 greased glass pan.
  9. Pour ½ of the melted butter on top.
  10. Whisk together the 4 eggs and the shredded feta cheese.
  11. Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
  12. Spread the rest of the Mamaliga on top.
  13. Pour the remaining melted butter over that.
  14. Bake for 20 minutes or until the top becomes lightly browned.
  15. Cut in pieces and serve with sour cream on top.
Nutrition Facts
Romanian Mămăliga Baked (Polenta)
Amount Per Serving
Calories 341 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 41mg 14%
Sodium 620mg 26%
Potassium 205mg 6%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 1g
Protein 7g 14%
Vitamin A 8.2%
Vitamin C 0.2%
Calcium 9.3%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

Qatari Khubz Arabi (Arabian Bread)

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Qatari Khubz arabi is Arabian bread that is popular all over the Middle East and Gulf region. I can just imagine the smell of this pillowy bread wafting through the air in the souks of Qatar.  It is surprisingly easy to make and is absolutely scrumptious with the main dish called harees. It is so exciting to see it puff up in the oven.  You can use this bread for just about anything.  You will simply fall in love with it.

A pile of freshly baked Arabian bread

This bread is also used as a utensil in Qatar you break off a piece and use it to scoop up whatever it is your are eating whether it be baba ganoush or machboos.  We used it to scoop up the creamy and delicious main dish we made for Qatar called harees.  Seriously the possibilities are simply endless.  Also because the khubz arabi make a nice pocket similar to a pita, you could use it to also make sandwiches.

Qatari Khubz Arabi is really not hard to make, you just need to plan for some time for the dough to rise and rest about 1 and 3/4 hours before baking.

Have you ever eaten with your hands?  It is customary in many countries and is fun to sit on the floor on some cushions and experience it. You would only use your right hand and it would also be customary to have a hand washing ceremony before and after the meal.

Did you know that Qatar is going to host the FIFA 2022 games?  They are building like crazy to get ready for the big event.  Why not plan a trip to Qatar to see the games. If you can’t make it to the games, why not have a Qatari party and make the whole meal?  Soccer is the worlds most popular sport.  If you would like to learn more about this little country of Qatar, be sure to check out “Our Journey to Qatar“.  There you can learn more about the culture and traditions as well as authentic recipes for their delicious cuisine.

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 pile of freshly baked Arabian bread
5 from 1 vote
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Khubz Arabi (Arabian Bread)

Khubz Arabi is a scrumptious pillowy soft bread that puffs up to make a pocket when you bake it.

Course Bread
Cuisine Qatari
Keyword Khubz Arabi
Prep Time 15 minutes
Cook Time 12 minutes
rising time 1 hour 45 minutes
Total Time 27 minutes
Servings 6
Calories 251 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 ½ cups warm water
  • 1 package active dry yeast
  • 1 ½ teaspoons salt
  • 3 cups all-purpose flour sifted
  • 1 tablespoon vegetable oil

Instructions

Instructions

  1. In a large bowl, pour in the warm water and add in the yeast, stir until the yeast is dissolved.
  2. Add in the salt.
  3. Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
  4. Put the dough into a large greased bowl and turn dough to grease all sides.
  5. Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
  6. Preheat oven to 375 degrees
  7. Punch dough gently
  8. Divide the dough into 12 equal portions and shape them into smooth balls
  9. Place on a floured work surface and dust tops lightly with flour.
  10. Cover with a dry tea towel and let rest for 15 minutes.
  11. Roll out each ball into a 6-inch diameter circle
  12. Place on greased baking sheets
  13. Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
  14. Enjoy!
Nutrition Facts
Khubz Arabi (Arabian Bread)
Amount Per Serving
Calories 251 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 586mg 24%
Potassium 78mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Protein 6g 12%
Calcium 1.1%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.

Sopa Paraguaya (The National dish of Paraguay)

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Sopa Paraguaya as it is called is not a soup at all like the name indicates.  It is much more like bread than soup.  Be sure to check out below how this interesting dish got its name and of course the recipe.

Sopa Paragyaya is a cornbread not a soup a picture of three pieces.

So the story goes that a cook called a machu in the Guarani language was making the then president Don Carlos Antonio Lopez his beloved white soup. On this day, the machu mistakenly added to much corn flour to the mixture.  As it was nearing noon and lunch time she had no time to start from scratch so she made an executive decision.  She poured the mixture into an iron container and cooked it in the tatakua (a rustic Guarani oven made of clay and adobe). When it came out it was a solid soup.  Nervous, she served it anyway and Don Carlos after tasting it, found it very delicious and immediately named it “Sopa Paraguaya”.

Although there are other theories about the name I like this one the best.  This is easy to make and is very good.  Often times poor Paraguayans only eat this as their meal, sometimes a few times in the same day.

Did you know that that sopa paraguya is the national dish of Paraguay?  If you would like to learn more about this little known country be sure to check out “Our Journey to Paraguay” plus get more great authentic Paraguayan 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!

Sopa Paraguaya a corn bread with cheese and eggs
4.67 from 6 votes
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Sopa Paraguaya

Sopa Paragauya is not a soup at all but a delicious cheesy corn bread.  A lovely Paraguayan dish you are sure to love.

Course Bread
Cuisine Paraguayan
Keyword Sopa Paragauya
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Darlene at International Cuisine

Ingredients

  • 2 1/2 cups corn flour
  • 2 cups Milk
  • 4 Onions white, chopped finely
  • 12 oz. Queso paraguay grated, or as an alternative use 9 oz. mozzarella and 3 oz. grated parmesan
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste
  • 1 Tablespoon Vegetable oil

Instructions

  1. Preheat oven to 350 F.

  2. In a skillet cook the onions until translucent, add salt and pepper

  3. In a bowl, whisk the eggs until they become foamy.

  4. In a separate bowl, add the corn flour, then the cooked onion and the milk, and mix.

  5. Add the eggs and the cheese grated. Mix well.

  6. Grease a baking dish with oil and pour the mixture in it.

  7. Bake for 30 to 40 minutes or until the surface is golden brown. Poke the sopa paraguaya with a toothpick, it should come out clean.

  8. Let cool and cut into individual pieces.

Omani Bread (Khubz)

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Omani bread is called khubz ragag, it is delicious and different.

It is made with just three simple ingredients,  flour, water and salt.

The dough is made either really sticky or really wet almost like a pancake batter.

The result either way is a super thin and lovely bread that is almost lace-like.

It is cooked on a stainless griddle that is round and quite large over a flame.

If you make the sticky dough, you use the palm of your  hand and simply press the dough until it just barely sticks to the hot pan.  This takes some practice.

Alternatively you can make the dough thinner and pour the  the dough and use a scraper to spread the dough into a circle.  This is the method I used and was happy with the results after a few tries.

In Oman they use a paint chipper to remove the bread from the griddle.

We loved the bread with the beaten rice dish called madrouba.

This bread in Oman is often also served for breakfast with some cheese and egg, or mayo and egg.  I am sure it would be delicious with just about anything.

Omani Bread

5 from 1 vote
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Omani Bread (Khubz)

Course Bread
Cuisine Omani
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 pieces
Calories 151 kcal
Author International Cuisine

Ingredients

  • 2 cups all purpose flour
  • 1 cup water +/- depending on how you plan to cook it
  • 1 teaspoon salt

Instructions

  1. Mix together the flour and salt and slowly add water.
  2. If you are making the dough to cook by placing the dough on the hot griddle with your palm, make it very sticky,
  3. Alternatively, if you are making the dough to pour and spread, then you want the batter to be thin enough to pour so add more water as needed and combine well.
  4. Heat a hot griddle, to medium high heat. (please note a non stick surface does not work for making this bread, use stainless or cast iron.
  5. Once you make a circle with the dough, use a scraper or paint chipper as soon as the bread crisps on the bottom to loosen and remove.
  6. Remove and serve warm
Nutrition Facts
Omani Bread (Khubz)
Amount Per Serving
Calories 151
% Daily Value*
Sodium 388mg 16%
Potassium 44mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Protein 4g 8%
Calcium 0.6%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Zanzibar Chapati

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Zanzibar chapati is simply delicious! The people of Zanzibar and actually all over Tanzania love Chapati.  It is of Indian origin and is a unleavened bread that is easy to make and absolutely delicious.  It  is often used as a vessel and sponge to eat curry and other wonderful dishes.  I had the pleasure of making Chapati with Mr, Okala and his family in the little village of Jambiani.  Here is the recipe and some pictures from that amazing experience. If you would like to pick up a chapati board and rolling pin you can get one here.

Mixing doughMixing the dough

Rolling Chapati Rolling the dough

Rolling Chapati 2Making the serpentine

Chapati serpentineThe serpentine at rest

cooking chapatiRolling out the dough and cooking the chapati

Sliced Chapati

The finished delicious chapati, Enjoy!

Zanzibar Chapati
 
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Author:
Recipe type: Bread
Cuisine: Zanzibar
Serves: 4 chapati
Ingredients
  • 3 cups millet flour or all purpose flour
  • ½ cup +/- water
  • ½ teaspoon salt
  • 1 tablespoon coconut oil plus more for cooking.
Instructions
  1. In a bowl place about 2 cups of flour a bit of water and start mixing with your hand.
  2. Add water as necessary until you get the dough into a ball.
  3. Add about a tablespoon of oil and the salt and knead well for a few minutes.
  4. Once the ball of dough is soft and supple roll it out into a circle about 8 inches round. Add flour as necessary to keep it from sticking
  5. with your fingers make a hole in the middle and as gather up the dough making a round rope.
  6. cut through the rope so you can make a serpentine (see pictures) and tuck the end other.
  7. Add a little oil on top and set aside to rest for about 20 minutes or so.
  8. Get a frying pan hot on the stove and add a bit of oil
  9. Roll out the chapati into another 8 inch circle using flour as necessary to avoid sticking and place into the frying pan.
  10. Cook until brown spots appear on the underside adding oil if necessary and flip over.
  11. Cook until brown spots appear and then remove
  12. Cut into pieces and serve hot, Heaven!

 

 

Moldovan Cornbread

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Moldovan cornbread is a staple although it should not be confused with what is considered to be the national dish called mamaliga.  This cornbread is moist and savory with the addition of cheese and sour cream.  Serve it alone with a slice of feta cheese, sour cream  or alongside a soup or stew.  We enjoyed it paired with Moldova’s hangover cure, a soup called zeama.  Enjoy!

Moldovan Cornbread

Moldovan Cornbread
 
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Author:
Recipe type: Bread
Cuisine: Moldovan
Serves: 1 pan
Ingredients
  • 2 cups feta cheese, crumbled
  • ½ cup sour cream
  • 2 large eggs, lightly beaten
  • 2 cups milk
  • 6 tablespoons unsalted butter, melted
  • 2 cups yellow stone ground corn meal
  • ¾ cup all-purpose flour
  • ½ teaspoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
Instructions
  1. In a large bowl mix together the cheese, sour cream, eggs, milk and melted butter
  2. Sift in the dry ingredients and stir into the cheese mixture
  3. Mix together well.
  4. Cover and let stand of 15 minutes
  5. Preheat oven to 375 degrees
  6. Grease a 13x9 rectangular baking pan
  7. Pour the batter into the baking pan
  8. place in oven on middle rack until golden brown, about 35-40 minutes
  9. Serve warm

 

Maldivian Flat bread (Mas Aluvi Roshi)

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Maldivian flat bread made with potato and fish is called mas aluvi roshi.  I love Indian flat bread and this was a delicious way to enjoy it. This bread can be made rolled out flat or in rounds and stuffed with the potato and fish filling.  I made ours rolled out flat and to be honest it was a little tricky but the end result was excellent.  I loved these and would enjoy them for a light lunch on their own anytime.  In the Maldives these would be made with smoked tuna called tuna valhoa mas alternatively a can of tuna can be used which is how I made ours.  Enjoy!

Maldivian flat bread

Maldivian Flat bread (Mas Aluvi Roshi)
 
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Author:
Recipe type: Bread
Cuisine: Maldivian
Serves: 4
Ingredients
  • For the dough
  • 2 cups plain all purpose flour
  • ½ cup water +/-
  • 2 Tablespoons oil
  • 1 teaspoon salt or to taste
  • For the filling
  • 2 medium potatoes, peeled, boiled and mashed
  • 1 can tuna, drained
  • ½ onion, chopped finely
  • 12 curry leaves, chopped finely
  • 3 green chilies, finely chopped
  • ½ teaspoon black pepper
  • 1½ teaspoons salt
  • oil
Instructions
  1. For the dough:
  2. In a bowl put the flour, salt and oil
  3. start adding the water a little at a time and start kneading the dough.
  4. Make into a semi soft dough adding water as necessary until the desired texture
  5. Divide the dough into 10 balls
  6. Set aside
  7. For the filling:
  8. Mix together the onion, salt, curry leaf, pepper and green chilies, add in the mashed potato and drained tuna. Mix thoroughly.
  9. To prepare the roshi
  10. Take a piece of the prepared dough and make a dent.
  11. Stuff with about a tablespoon of the filling and close it to make a round ball
  12. Dust the ball with flour and roll out into a flat bread, use additional flour as necessary
  13. Heat a pan and put in the roshi adding a touch of oil to each side of the roshi.
  14. Cook until lightly browned.
  15. Serve hot

 

Macedonian Cheese Rolls (Kifli)

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Macedonian cheese rolls, YUM! They are called kifli, and are absolutely delicious light and fluffy rolls, especially just out of the oven.  They are rolled with some feta cheese that melts inside the rolls as they bake.  They are also sprinkled with some sesame seeds.  We enjoyed these little treasures with tarator which is a cold creamy cucumber soup. It was a lovely way to begin our Macedonian feast.  This recipe makes quite a few of these rolls (around 24) and you will want to make them all , the recipe can also be doubled and the kifli can be put in the freezer for use anytime.  A lovely dinner roll for any occasion. We used them to sop up the shopska salad as well. They would be awesome for breakfast too with some preserves and a cup of tea.

Macedonian cheese rolls

Macedonian Cheese Rolls (Kifli)
 
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Author:
Recipe type: Bread
Cuisine: Macedonian
Serves: 24
Ingredients
  • 4 cups flour +/-
  • 1 cup milk (lukewarm)
  • 20 grams yeast
  • 1½ teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 25 ml. vegetable oil
  • 2 eggs separated
  • 125 grams feta cheese, crumbled
  • 125 grams butter
  • 1 Tablespoon sesame seeds
Instructions
  1. Pour the lukewarm milk into a large bowl. Stir in the sugar, 1 tablespoon of flour and the yeast. Let it stand for 10 minutes.
  2. Add in the baking powder, salt, vegetable oil, egg whites and 3 cups of flour. Stir with a wooden spoon until the dough is well mixed, then turn it out onto a lightly floured surface.
  3. Knead the dough for 10 minutes, then put in a large bowl, cover it with a dish towel and allow it to rise for about 1 hour.
  4. Preheat your oven to 375
  5. Punch down the dough and knead for another 5 minutes until all the air is out.
  6. Roll it into a log and cut it into 3 equal pieces
  7. Take one piece and roll it out to about the size of a medium round pizza.
  8. Cut the rolled out dough into 8 equal triangular slices, a pastry roller or pizza cutter works great for this.
  9. Place a tablespoon of the feta cheese at the widest part of the triangle.
  10. Beginning at the widest point of each slice, roll it toward the narrow tip.
  11. Place on a lightly greased cookie sheet and continue until all the dough is used.
  12. In a small mixing bowl, whisk the egg yolks and brush each croissant with the egg yolk.
  13. Sprinkle with sesame seeds and place a few nobs of butter around the baking sheet
  14. Bake for 15-20 minutes or until golden brown.
  15. They are delicious, warm out of the oven
  16. Enjoy with a shopska salad or tarator.

 

 

 

Libyan Bread ( Khubzit Howsh)

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Libyan bread called khubzit howsh is very similar to pita.  It  has a pocket and makes a perfect scoop to enjoy any Libyan cuisine. Libyans often eat with their right hand sitting at a low table with cushions. Having a piece of Libyan bread makes that task a little easier if you are not used to using you hand as a utensil.  We enjoyed it with the salad as well as the main dish of poached eggs in tomato sauce called shakshuka.  It is a quick and very easy bread to make to use for just about anything.  Enjoy!

Libyan Bread

Libyan Bread ( Khubzit Howsh)
 
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Author:
Recipe type: Bread
Cuisine: Libyan
Serves: 12
Ingredients
  • 2 cups bread flour
  • 2 cups whole wheat flour
  • 1 packet yeast
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¾ cup (warm) + 2 +/- cups (water room temp)
  • Olive oil
Instructions
  1. What to do:
  2. In a big, deep bowl add ¾ cups warm water, yeast and sugar and mix together.
  3. Leave for 10 mins and let the yeast ''activate.''
  4. Add wheat and white flour and salt to bowl.
  5. Mix together to incorporate the salt into the dough.
  6. Slowly add water to dough as kneading
  7. Knead for 10-15 mins to build the gluten. When the dough forms a ball, sticks together, and the edges of the bowl are ''clean'' you know you are done. Alternatively you can let your kitchen aid mixer and dough hook knead it for you. It is done when smooth Cover with a towel and let rest for 20 mins
  8. The dough will have risen. Punch down and knead again for an addition 5-8mins. Cover again and let rest for 30mins.
  9. The dough will rise, Make sure you use a big enough bowl.
  10. Clean your counter top very well. Cover in a layer of olive oil for the bread to rest on
  11. Preheat oven to 500 degrees or the highest temperature allowed.
  12. Pinch dough into balls and let rest on counter top.
  13. Make sure to pat the top of each dough mounds with olive oil. It keeps it moist and adds flavor. Leave mounds for 15mins to rest.
  14. Covering hands in olive oil, pick up a piece of dough flatten in hand before placing on stone
  15. Place on stone and in a fanning motion spread dough to make a circle. about 3-4 inches round
  16. Allow to bake for 2-3 mins till the edges begin to brown and it puffs up, flip it over for another couple minutes and remove, it will deflate once you remove it from the hot oven.
  17. Enjoy!

 

 

 

Liberian Rice Bread

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Liberian rice bread is very similar to banana bread.  It is made with mashed bananas and cream of rice for a quick and easy snack.  It is delicious straight out of the oven and it stays nice and moist for up to a week.  This is often served with tea or coffee, we enjoyed it as the starter course for our Liberian feast. Enjoy!

Liberian Rice Bread

Liberian Rice Bread
 
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Author:
Recipe type: Bread
Cuisine: Liberian
Serves: 12 pieces
Ingredients
  • 2 cups cream of rice (cereal)
  • 3 cups mashed ripe bananas
  • ½ cup vegetable oil
  • 4 Tablespoons sugar
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup water
  • 1 teaspoon baking soda
Instructions
  1. Preheat oven to 400 degrees
  2. Put all ingredients together in a large bowl and mix until thoroughly blended.
  3. grease a 8x12 rectangular pan or 9"round cake pan
  4. Pour the mixture into the greased pan
  5. cook for approx 30 minutes or until a toothpick comes out dry.
  6. Enjoy with a cup of coffee or tea.

 

 

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