Bread Archives - International Cuisine

Tajik Bread

May 27, 2021 By Darlene at International Cuisine

Tajik Bread is also made in Uzbekistan and is called non or naan. Although, it is not the same naan bread that I am accustomed to. This round beautiful bread is typically made in a tandoor or clay oven. You can actually get pretty good results using your oven at home.

Bread in both Tajikistan and Uzbekistan is somewhat sacred. You would never cut it with a knife, it is always torn. You never set the loaf upside down as it is considered to be bad luck. If you were to drop it on the floor, it would be set up high for beggars and birds. If someone is leaving on a journey, a bite of non is taken and the loaf is then saved until they safely return. Lastly, if a Tajik has food but no non, he will say he is out of food.

This Tajik bread recipe takes some time to make but the result is well worth the effort. You can use a fork to make the decoration in the middle or I used a cookie cutter with a design but as you can see it didn’t come out perfect but that’s okay, it tasted yummy!

Be sure to get the other Tajik and Uzbek recipes to make a complete and delicious meal, qurutob bread salad, Plov and cream cheese cookies.

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!

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5 from 1 vote

Tajik Bread

A round loaf of bread that is extremely popular in both Tajikstan and Uzbekistan.

Course Bread

Cuisine Tajikistan, Uzbekistan

Prep Time 20 minutes

Cook Time 20 minutes

Resting or Rising times 3 hours

Servings

Calories 291kcal

Author Darlene at International Cuisine

Ingredients

1 cup hot water
1 cup plain yogurt
1 tsp sugar
2 tsp instant yeast
1/2 cup whole wheat flour
4 cups all-purpose flour
1 tsp salt
1 egg beaten with 1 Tbsp milk
1 Tbsp black sesame seeds for decoration

Instructions

Heat up some water until very hot. Then mix with the cold yogurt. Mixing the two should result in a warm mixture. Stir in the sugar, yeast, and whole wheat flour. Let it rest for about an hour.
Next stir in the flour and salt. Knead the dough together until a smooth ball forms. Add a tad bit more flour or water as needed. Cover with a damp cloth and let rise until doubled in size, about 2 hours.
Preheat the oven to 500F. Prepare the egg and milk wash. Then, divide the dough into 8 pieces and press flat. Make the indentation in the middle with the bottom of a glass or I used my cookie cutter with out cutting it all the way through. If you use a glass, you can make your design with a fork. Dust with flour as needed.
Brush the top with egg wash, then sprinkle a few black sesame seeds in the middle,
Bake for approx 20 minutes but watch them. Enjoy!

Nutrition

Syrian Pita Bread

February 18, 2021 By Darlene at International Cuisine

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.

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.

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!

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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

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

Mealie Bread (Corn Bread)

October 29, 2020 By Darlene at International Cuisine

Mealie bread aka corn bread, is a staple in many African countries, as it is in the tiny little country of eSwatini, formerly known as Swaziland. We enjoyed this comforting bread drizzled with honey as our dessert.

This Mealie bread was made with whole corn kernels and it truly made a tender and delicious bread. Corn bread is often dry but that was not the case with this recipe. It is super easy to make especially if you use frozen corn but of course you can use fresh as well. Subsistence farming is commonplace in eSwatini, many people grow their own vegetables including corn, and the ground corn is used in many dishes.

I also used a cute little honey twizzler in the shape of a beehive. Did you know that the beehive is the shape of the homestead huts in eSwatini? It is made with thatched dry grasses and several huts can be seen within the homestead. Did you know that polygamy is legal in this small country? Each wife gets her own beehive hut. They also have separate huts for food storage, cooking and brewing.

If you would like to learn more about this little country be sure to check out “Our Journey to eSwatini” there you will also find more authentic recipes like ostrich in cream sauce, slaai and pumpkin pap.

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!

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5 from 1 vote

Mealie Bread aka Corn Bread

A delicious tender corn bread made with corn kernels.

Course Bread, Dessert

Cuisine eSwatini

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 287kcal

Author Darlene at International Cuisine

Ingredients

1 1/2 cups frozen corn thawed
2 large eggs
2 Tbsp butter melted
1 cup all-purpose flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
honey to drizzle

Instructions

Preheat the oven to 350F and grease a small loaf pan.
Blend 1 cup of corn, the eggs, and melted butter together until a coarse mixture forms.
Add the remaining 1/2 cup of corn and pulse the mixture one or two more times. Leave many kernels whole.
Whisk together the flour, baking powder, sugar, and salt. Using a large spoon, combine the dry ingredients with corn mixture until a thick mixture forms.
Pour the mixture into the grease loaf pan and bake 30-35 minutes
Let cool for about 15 minutes and then slice and serve with honey.

Nutrition

Muufo (Somali Bread)

March 5, 2020 By Darlene at International Cuisine

Muufo is the name of this Somali bread that is also very popular there. It is made with a fine semolina that if you can’t find it in your local grocery store you can pick some up here. Semolina is made from durum wheat however it has a texture similar to maize flour which can also be used.

Who doesn’t love bread that is crusty on the outside and soft on the inside? It is delicious, and we loved it to sop up the sauce from our Suugo recipe. Muufo is lightly flavored with fenugreek, a spice that is another hard to find ingredient that you can find here.

I cooked them on the stove in individual little cast iron skillets, and they turned out beautifully. In Somalia they would likely cook them in a clay oven.

Did you know that Somalia is known for pirates? They have the longest coastline in all of Africa. There was even a movie made about a captain that exchanged his life for those of his crew that were being held by Somali Pirates. The name of the movie is called “Captain Phillips” if you want to check it out.

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia. There you will also find more authentic recipes to go with your muufo, like Suugo , Somali Salad

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!

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4.67 from 3 votes

Muufo (Somali Bread)

A delicious thick bread made from fine semolina

Course Bread

Cuisine Somali

Prep Time 10 minutes

Cook Time 10 minutes

Rising time 14 hours

Total Time 14 hours 20 minutes

Servings

Calories 459kcal

Author Darlene at International Cuisine

Ingredients

1 cup semolina flour fine
2 Tablespoons yogurt plain
1/2 cup water warm
1 packet yeast
1 teaspoon salt
1 teaspoon fenugreek ground
1 cup flour plain
1 cup self rising flour
3 Tablespoons sugar
1 Tablespoon oil for skillets

Instructions

Mix together the semolina, yogurt, yeast, salt and fenugreek powder.
Add warm water to make a thin batter. Mix well.
Cover and put in warm spot overnight to rise
Add in the plain flour and self-rising flour along with the sugar.
Mix well and add enough water a cup or more to get a thick batter, add just a little at a time to get the right consistency. Knead for about 5 minutes.
Cover and set aside another 2 hours.
Knead again and separate batter into 4 pieces
Oil the skillets and press the dough into the skillets
Cook on medium high until golden on the bottom and flip over.
Cook until golden and enjoy hot.

Notes

If you don't have the individual size cast iron skillets, you can make a circle out of the dough about 3 inches (ca. 8 cm) each and cook in an oil skillet.

Nutrition

Akkawi Manakeesh (A Cheese Bread from Saudi Arabia)

July 18, 2019 By Darlene at International Cuisine

Akkawi Manakeesh is what the Saudi’s call their cheese bread. It is beloved all over the country and the region for that matter. This recipe, the cheese bread is topped with nigella seeds, but you could also use a spice mixture called za’atar which will add a bit more flavor to the bread. We loved Akkawi Manakeesh both ways.

Akkawi is a mild soft white cheese that you will find in your local Middle Eastern market. It comes in a jar with a brine. Akkawi is also spelled a few different ways like Ackawi, Akawi, Akawieh or Ackawi. You want to crumble up the cheese and rinse it a couple of times to diffuse the salt. It reminded me a bit of mozzarella, a lovely mild flavor.

We really enjoyed the akkawi manakeesh as our appetizer course for our International Cuisine meal. It is often eaten in Saudi Arabia as a snack or for breakfast. I love to cook bread and pizza on a pizza stone, it comes out great every time.

Did you know that Saudi Arabia is known to be the birthplace of Islam? It is home to the religion’s two most sacred mosques. Masjid al-haram, also known as the Grand Mosque in Mecca is the destination of the annual Hajj pilgrimage, it is also the largest mosque in the world, and Medina’s Masjid an-Nabaw, is the burial site of the prophet Muhammad.

If you would like to learn more about one of the wealthiest countries in the world, be sure to check out “Our Journey to Saudi Arabia”. There you can also find more authentic Saudi recipes like their national dish called Al Kabsa, enjoy!

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 flat bread with baked cheese and nigella seeds

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4.41 from 5 votes

Akkawi Manakeesh (Arabic Cheese Bread)

A delicious flat cheese bread called Akkawi manakeesh, super popular in Saudi Arabia, and for good reason, it is delicious!

Course Appetizer

Cuisine Saudi Arabian

Prep Time 15 minutes

Cook Time 20 minutes

Rising time 2 hours 30 minutes

Total Time 3 hours 5 minutes

Servings people

Calories 347kcal

Author Darlene at International Cuisine

Ingredients

1¼ cup Lukewarm Water
1 teaspoon Dry Yeast
3½ cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Sugar
1 Tablespoon Vegetable Oil Plus Extra For Greasing the bowl
1 pound Akkawi Cheese
2 Tablespoons Nigella Seeds

Instructions

Put the warm water into a bowl or cup. Stir the yeast into the water and set aside for 5 minutes, or until it starts to bubble up.
Mix flour, salt, and sugar in a large bowl.
Gradually pour the yeast water and oil into the dry ingredients. Stir well to bind, then knead for 5 to 10 minutes. The dough should be smooth and elastic when ready.
Place the dough into a large bowl that you’ve greased with oil. Place a damp tea towel over the dough and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
Meanwhile, crumble the cheese into a large bowl. Cover with cold water to soak and help remove the salt.
Punch down the dough. Divide the dough into four equal-sized pieces.
Place the dough back into the bowl and let it rest for an extra 30 minutes.
Preheat oven to 450 F.
On a floured surface, roll each ball of dough into a disc about 10-inches in diameter.
Drain the akkawi cheese. Sprinkle about 1 cup of akkawi cheese over the dough. Sprinkle about 1/2 tablespoon of nigella seeds evenly over the cheese.
Transfer the dough to a cookie sheet or pizza stone and bake 20 minutes, or until the crust is baked and cheese is melted.
Serve warm

Nutrition

Samoan Coconut Rolls Pani Popo

May 23, 2019 By Darlene at International Cuisine

Samoan coconut rolls called pani popo are simply to die for. The roll is hot and soft and the sweetness from the coconut milk and sugar simply takes these babies to a heavenly place. You are more than welcome to make the rolls from scratch but honestly you can just pick up some frozen rolls from the freezer section of your grocery store and save yourself lots of time, which is how I made these.

Honestly I could have eaten the entire pan of these delicious Samoan coconut rolls. The bottom line is you won’t be able to just eat one so be sure to plan accordingly. Samoans are known to use a ton of coconut in just about all of their dishes which I absolutely love.

According to the CIA’s world Factbook, over half the Samoan population is obese. This is not solely caused by some genetic disposition, but a historical belief that obesity is a symbol of health, wealth and happiness. Historically the village chiefs or (matai) were fed the most and thus obesity became a status symbol. Let’s just say it wouldn’t take long eating these Pani Popo’s or Samoan coconut rolls.

If you would like to learn more about this beautiful country in the South Pacific be sure to check out “Our Journey to Samoa”. There you can also find some more delicious Samoan recipes. Be sure to join the culinary journey around the world when you stop by, it’s free!

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 of Pani Popo Samoan coconut rolls

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4.5 from 4 votes

Samoan Coconut Rolls (Pani Popo)

A heavenly bite, fair warning you won't stop at one!

Course Side Dish

Cuisine Samoan

Prep Time 5 minutes

Cook Time 30 minutes

rising time 20 minutes

Total Time 55 minutes

Servings

Calories 637kcal

Author Darlene at International Cuisine

Ingredients

12 Dinner rolls Frozen
1 Can Coconut milk
1/2 Cup Sugar
cooking spray

Instructions

Coat a baking dish 9x13 with cooking spray and arrange the dough in the pan
Let thaw and rise per package instructions
Preheat oven to 350 degrees
In a bowl mix together the sugar with the coconut milk and pour over the risen rolls
Bake for 30 minutes or until golden brown
Let cool if you can stand to wait and serve warm.

Nutrition

Russian Black Bread

March 7, 2019 By Darlene at International Cuisine

Russian black bread is a staple in the Russian diet. It is served daily. It has a long history and is even credited for keeping folks alive after the Nazi’s invaded when ingredients were very difficult to come by.

Russian black bread has been a symbol of people’s well-being. The Slavs believed that people who shared a loaf became friends forever. I love that, it is pretty much my whole premise for International Cuisine. Sharing bread, a meal or a simple cup of tea, is the ultimate form of hospitality and a treasured memory.

The Russian black bread is black and sour, made with rye and a sour starter or leaven. It was much cheaper and more nutritious than white bread. The different grades of rye bread indicated one’s wealth. This recipe has numerous ingredients to make a rich and hearty loaf. Today the bread is ubiquitous, and we loved it with the beetroot soup known as Borscht.

If you would like to learn more about this most interesting country of Russia, be sure to check out “Our Journey to Russia” to learn more. You will also find more delicious and authentic Romanian recipes you are sure to love.

Have you ever tried Russian black bread? If you have I would love to hear your description of it in the comments below. Also, if you choose to make this amazing bread, please send me a picture of it and let me know how you liked it.

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!

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4.5 from 2 votes

Russian Black Bread

A hearty and delicious taste of Russia. You will love this Russian Black Bread!

Course Bread

Cuisine Russian

Cook Time 45 minutes

Rising time 2 hours

Total Time 3 hours 15 minutes

Servings loaves

Calories 1671kcal

Author Darlene at International Cuisine

Ingredients

4 cups rye flour
3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons salt
2 cups 100% all-bran cereal
2 tablespoons caraway seeds crushed
2 teaspoons instant coffee powder
2 teaspoons onion powder
1/2 teaspoon fennel seed crushed
2 1/4 ounce packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 ounce unsweetened chocolate
1/4 cup butter

For the glaze

1 teaspoon cornstarch
1/2 cup cold water

Instructions

Combine flours in a bowl.
In another large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
Heat liquid mixture over low heat until liquids are very warm, butter and chocolate do not have to be fully melted.
Gradually add heated liquid mixture to dry ingredients and beat with an electric mixer for 2 minutes at medium speed, scraping bowl occasionally.
Add 1/2 cup flour mixture at a time, Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour mixture to make a soft dough.
Turn dough on to a lightly floured board. Cover dough with a tea towel and let rest for 15 minutes.
Knead dough until smooth and elastic this takes 10 minutes or so, dough may be sticky. Place dough in a greased bowl, turning dough to grease the top.
Cover bowl with a tea towel and place in a warm, draft free place to rise until doubled in size (about 1 hour).
Punch dough down; turn out onto a lightly floured board.
Divide dough in half. Shape each half into a ball, about 5-6 inches in diameter.
Place each ball into the center of a greased 8-inch round cake pan.
Cover with a tea towel and let rise in a warm, draft free place until doubled in size again about 1 hour.
Bake at 350°F for 40-45 minutes, or until done.
When the bread is nearly done, combine cornstarch and cold water.
Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
As soon as bread is done, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set.
Remove loaves from pans and cool on wire racks.

Nutrition

Romanian Mămăliga Baked (polenta)

January 10, 2019 By Darlene at International Cuisine

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.

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“.

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!

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3.93 from 14 votes

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

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 341kcal

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:

Bring the water and salt to a rapid boil in a large pot.
Turn heat down to simmer and slowly pour in the cornmeal.
Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
The cooked Mamaliga should be thick enough to stay on a plate by itself.
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.
For the Baked Mamaliga:
Preheat the oven to 375 degrees.
Put half of the porridge into a 7 x 9 greased glass pan.
Pour ½ of the melted butter on top.
Whisk together the 4 eggs and the shredded feta cheese.
Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
Spread the rest of the Mamaliga on top.
Pour the remaining melted butter over that.
Bake for 20 minutes or until the top becomes lightly browned.
Cut in pieces and serve with sour cream on top.

Nutrition

Qatari Khubz Arabi (Arabian Bread)

November 29, 2018 By Darlene at International Cuisine

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.

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.

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!

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5 from 1 vote

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

Prep Time 15 minutes

Cook Time 12 minutes

rising time 1 hour 45 minutes

Total Time 27 minutes

Servings

Calories 251kcal

Author Darlene at International Cuisine

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

In a large bowl, pour in the warm water and add in the yeast, stir until the yeast is dissolved.
Add in the salt.
Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
Put the dough into a large greased bowl and turn dough to grease all sides.
Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
Preheat oven to 375 degrees
Punch dough gently
Divide the dough into 12 equal portions and shape them into smooth balls
Place on a floured work surface and dust tops lightly with flour.
Cover with a dry tea towel and let rest for 15 minutes.
Roll out each ball into a 6-inch diameter circle
Place on greased baking sheets
Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
Enjoy!

Nutrition

Sopa Paraguaya (The National dish of Paraguay)

August 30, 2018 By Darlene at International Cuisine

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.

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.

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

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4.23 from 22 votes

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

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings

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

Preheat oven to 350 F.
In a skillet cook the onions until translucent, add salt and pepper
In a bowl, whisk the eggs until they become foamy.
In a separate bowl, add the corn flour, then the cooked onion and the milk, and mix.
Add the eggs and the cheese grated. Mix well.
Grease a baking dish with oil and pour the mixture in it.
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.
Let cool and cut into individual pieces.