Join the Journey It’s Free!

Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

International Cuisine

Winter Solstice Wishes

By

A fun little thing to do for the winter solstice.  Get yourself some pine cones preferably on a wonderful nature hike.  Get some little pieces of paper to write your hopes, dreams, wishes and intentions for the coming year. Tuck them in the pine cones. Use them to get your fire started with your yule log for a wonderful way to celebrate the winter solstice.

Winter Solstice wishesThis year in 2018 in the northern hemisphere the winter solstice will take place on December 21, at 5;23PM EST.  Since it is the longest night of the year, it is a perfect time for some reflection and of course winter solstice wishes.  What will your wishes be?

A few years ago, I started this tradition and since that time I have traveled to over 20 countries.  I think setting an intention and then working to make to happen goes a long way to making your dreams come true.

I will be heading to Cuba for a month in January, in support of the Cuban people. I look forward to sharing my journey with you.

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.

Yule Log Cake Perfect for the Winter Solstice

By

Yule log cake is a tradition that goes way back to the late 1800’s.  In France during the days of Napoleon, he banned burning fires in fireplaces because he was concerned that it could spread disease.  In order to keep the tradition of the yule log alive, a clever baker came up with a cake in the shape of a log.  It is called Buche de Noel. They can be found everywhere during the holidays and it is a decadent treat.  I am not going to say this is easy to make.  I tried three different recipes and this one finally worked out.  Rich butter cream frosting on  light fluffy vanilla cake.

Yule Log cakeThis year in 2018 the winter solstice happens in the northern hemisphere on December 21st at 5:23 pm EST.  It is the perfect time to take a moment, to be thankful for your blessings and set your intentions and dreams for the new season.  Why not make this delicious yule log cake and enjoy it along with some wassail for an authentic Winter solstice experience.   I love to write down my dreams and stuff them in a pine cone and burn it on the longest night of the year.  It is also a wonderful time to simply let go of the things that are holding you back.

I am wishing for you that you all your hopes and dreams come true and that you truly take a moment to breath and recognize the change of the season.  No matter what your religion or beliefs, it is something we all share in together as humans.  How do you plan to celebrate the solstice?  I would love it if you let me know in the comments below.

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.

Yule Log Cake
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 8 servings
Ingredients
  • Sponge cake:
  • 4 eggs (room temperature)
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup cake flour (sifted)
  • Chocolate buttercream:
  • 7 egg whites
  • 1⅓ cups granulated sugar
  • 6 ounces unsweetened chocolate, melted and cooled
  • ½ teaspoon instant espresso powder
  • ½ teaspoon vanilla extract
  • 3 cups plus 3 tablespoons butter, softened
Instructions
  1. How to make Yule Log Cake
  2. Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
  3. Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar a little at a time, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture.
  4. Once the flour is incorporated into the batter, stop mixing.
  5. Gently spread the batter into the prepared pan. Bake the cake for 10-14 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
  6. To make the chocolate buttercream:
  7. In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
  8. In a small saucepan, bring the sugar and ⅔ cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
  9. Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If it becomes runny you can chill it for a bit and then proceed.
  10. To assemble the chocolate yule log:
  11. Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. If you are adventurous you can cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
  12. Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
  13. Chill the cake and serve.

 

Winter Solstice Wassail

By

This winter solstice Wassail is real easy to make and warms the soul.  A tradition for the winter solstice.  This recipe is a non-alcohol version but you can easily add some brandy if you would like to spike it.  This recipe is made in a crock pot. Just throw everything in and enjoy the scents of the season  as it simmers throughout the day.  Enjoy it on the Winter Solstice and anytime during the cold winter months.

Winter Solstice Wassail

Although it may look like it has ice cubes, it is actually pieces of apple.  I simply love this recipe I hope you will too.  This year in 2018 the Winter Solstice takes place in the northern hemisphere on December 21, 2018 at 5:23 EST.  I truly hope you take a moment to set your intentions and dreams.  It is so important to take a moment to get away from the hustle and bustle of the holiday season and sitting back with some candlelight, a fire to burn your pine cones and yule log, and sipping a little wassail, is the perfect remedy.

I would love to hear what your hopes and dreams are, be sure to share in the comments below.

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.

Winter Solstice Wassail
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Drink
Cuisine: Winter Solstice
Serves: 3 quarts
Ingredients
  • 2 quarts apple cider or apple juice
  • 1 quart cranberry juice
  • 15 all spice berries
  • 24 cloves
  • 4 cinnamon sticks
  • 1 orange peel
  • 4 medium baking apples
  • 2 cups brandy (optional)
Instructions
  1. Put the apple cider and cranberry juice into the crockpot
  2. In a spice bag place the all spice berries and 20 cloves and put in the pot.
  3. Simmer on low for 4-5 hours.
  4. Preheat oven to 375 degrees
  5. In the meantime place 4 apples with the remaining four cloves and ½ cup of water into a baking dish.
  6. Cook about 35-45 minutes or until the apples are tender, remove from oven and set aside.
  7. Once the apples are cool, dice them and put them in the wassail.
  8. Remove the peel from the orange taking care to not get the white pith.
  9. Put the peel in the wassail.
  10. Let simmer together for about 30 minutes and serve warm. You can add Brandy at this time if you want to spike it.
  11. Refrigerate any leftovers

 

 

Qatari Warak Enab (Stuffed Grape Leaves)

By

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
5 from 1 vote
Print

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.

    Qatari Harees (Beaten Wheat and Chicken)

    By

    Qatari Harees is a delectable main dish made with beaten wheat and chicken.  There are similar dishes all over the region that go by similar or different names.  I made one very similar for Oman but it was made with beaten rice instead of wheat.  It is a true comfort food and you should also make the Qatari khubz arabi for an authentic experience.  You will use the bread to scoop up the Qatari harees with your hand.

    a creamy bowl of qatari harees that is drizzled with ghee and coriander seeds.

    As Qatar is one of the wealthiest nations on earth, you can truly get just about any cuisine in the world when visiting the capital city of Doha.  However when I travel, I like to immerse myself in the culture and traditions of the nation.  This Qatari harees is an authentic dish that is beloved and you can get a taste of Qatar without even leaving home. It is often eaten during the holy month of Ramadan.  If you are visiting Qatar the best place to try it is in a souq which is like a mall with all sorts of different stalls of goods and food, unless of course you get invited into a local’s home for a meal.

    Did you know that only 12 percent of the population are Qatari?  The rest are foreigners brought in for work mainly in the oil and gas sectors as well as hospitality.  If you would like to learn more about the tiny nation, be sure to check out “Our Journey to Qatar” .  You will be able to also get more delicious recipes including the khubz arabi (Arabian Bread).  Actually the national dish for Qatar is Machboos ( a spiced rice dish with meat) which I made for Bahrain which would also be a wonderful choice if making a Qatari meal.

    This recipe calls for harees which is a whole wheat, you can find this at your Middle Eastern store or here on Amazon. Also you need to soak the wheat overnight so be sure to plan ahead when you want to make your Qatari harees.

    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 creamy bowl of qatari harees that is drizzled with ghee and coriander seeds.
    5 from 1 vote
    Print

    Qatari Harees (Beaten wheat and chicken)

    Qatari Harees is a lovely dish that is a true comfort food. It is often served during Ramadan in Qatar but is perfect anytime. Be sure to make some Qatari Khubz Arabi (Arabian Bread) to scoop it up with.

    Course Main Dish
    Cuisine Qatari
    Keyword Qatari Harees
    Prep Time 15 minutes
    Cook Time 2 hours
    soaking time 8 hours
    Total Time 2 hours 15 minutes
    Servings 4
    Calories 587 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

    • 1 lb chicken pieces boneless, skinless
    • 1 cup harees whole wheat, soaked overnight
    • 2 cups water
    • 1/2 cup ghee
    • 1/4 tsp cinnamon powder
    • 1 tsp roasted cumin powder
    • 1 Tablespoon coriander seeds
    • salt and pepper to taste

    Instructions

    Instructions

    1. Place the chicken, harees and water in a pan and cook on a low fire for about 2 hours, stirring occasionally. Skim the froth.
    2. Blend the mixture by hand or using a food processor until a smooth paste results, then transfer to a serving bowl.
    3. Melt the ghee and add the cinnamon, cumin and salt and pepper to taste. Pour the mixture on top of the beaten porridge in the bowl.
    4. Garnish with coriander seeds

    Recipe Notes

    Please note that this recipe can also be made using lamb and would be totally authentic as well.  Just use 1 lb of boneless lamb chunks and cook until completely tender.

    Also be sure to plan ahead as the wheat needs to soak overnight before you cook it.

    Nutrition Facts
    Qatari Harees (Beaten wheat and chicken)
    Amount Per Serving
    Calories 587 Calories from Fat 315
    % Daily Value*
    Total Fat 35g 54%
    Saturated Fat 17g 85%
    Cholesterol 115mg 38%
    Sodium 61mg 3%
    Potassium 170mg 5%
    Total Carbohydrates 49g 16%
    Dietary Fiber 5g 20%
    Sugars 1g
    Protein 22g 44%
    Vitamin A 2.2%
    Vitamin C 1.8%
    Calcium 5%
    Iron 17.2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Qatari Khubz Arabi (Arabian Bread)

    By

    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
    Print

    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.

    Esh Asaraya (Sweet Bread with Cream)

    By

    Esh Asaraya is a popular dessert in Qatar and the whole region.  It is a sweet, creamy and delicious dessert.  Esh asaraya is made with sweet pieces of bread that is then smothered in cream and is topped with pistachio nuts which adds a nice crunch to each luscious bite.

    A sweet creamy dessert topped with pistachio nuts called esh asaraya

    What I love most about this esh asaraya recipe aside from the way it tastes is how quick and easy it is to make.  You can also make it ahead of time which is a real plus when making your Qatari meal.   Why not serve your Esh Asaraya alongside karak  tea which is a staple in Qatar.

    Did you know that Qatar is one of the richest countries in all of the world.  It is loaded with oil and gas and with its small population of only around 2.5 million people it has a massive GDP.  If you would like to learn more about this little wealthy nation be sure to check out “Our Journey to Qatar” to learn more.  There you can also find more authentic Qatari recipes that you are sure to love.

    Dates are also extremely popular in Qatar they don’t grow much there in the desert region but dates grow beautifully and one of their exports.  Another dessert that is popular in Qatar is simply sweetened buttered dates called Al Rangina.  To make them all you do is use about 1/4 stick of butter and make a little rue with about 4 tablespoons of flour.  Let the butter simmer for a bit and stir.  Add in a cinnamon stick and mix it with the butter for a few minutes and simply arrange your dates on a plate and pour over the butter sauce.  Sprinkle the dates with some powdered sugar and just like that you can add a second dessert alongside the Esh asaraya to your Qatari dessert table.

    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!

    A sweet creamy dessert topped with pistachio nuts called esh asaraya
    5 from 1 vote
    Print

    Esh Asaraya

    A lusciously sweet bread and cream dessert you are sure to enjoy!

    Course Dessert
    Cuisine Qatari
    Keyword Esh Asaraya
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4
    Calories 838 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

    • 6 slices Bread sourdough

    For syrup

    • 1 cup Sugar
    • 1/2 cup Water
    • 1 Tablespoon Rose water or a few drops of rose essence

    For cream

    • 2 cups Heavy cream
    • 3 Tablespoons Sugar
    • 1/2 cup Pistachios crushed

    Instructions

    Instructions:

    1. Trim the crust from the sides of the bread and then cut into bite size pieces and place them on a cookie tray.

    2. Heat the oven at 350 F and roast the bread till light brown color. This should just take a few minutes.

    3. Whip the heavy cream with sugar , till it attains soft peeks. Set it aside.

    4. In a sauce pan add the sugar and water.

    5. Boil  until the sugar dissolves and syrup becomes sticky. Add rose water or essence to the syrup.

    6. Add the roasted bread in the boiling sugar syrup and mix well.

    7. Cook them till the sugar starts caramelize and the bread become little golden in color.
    8. Now in a bowl transfer the bread mixed in syrup and press them to form a layer. You can do this in one bowl or make individual servings which ever you prefer.
    9. Next spread the whipped cream and spread it evenly on the bread crumbs.

    10. Garnish with crushed pistachios.

    Nutrition Facts
    Esh Asaraya
    Amount Per Serving
    Calories 838 Calories from Fat 468
    % Daily Value*
    Total Fat 52g 80%
    Saturated Fat 28g 140%
    Cholesterol 163mg 54%
    Sodium 265mg 11%
    Potassium 323mg 9%
    Total Carbohydrates 87g 29%
    Dietary Fiber 3g 12%
    Sugars 62g
    Protein 9g 18%
    Vitamin A 36.3%
    Vitamin C 1.9%
    Calcium 15.1%
    Iron 11.6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Qatari Karak Tea (Spiced Tea with Milk)

    By

    Qatari karak tea is a true staple.  It was likely brought to the country by workers who arrived back in the 1950’s from India and Pakistan. This type of spiced milky tea is popular in many regions of the world and Qatar is no exception. In fact in Qatar you will find karak tea shops that are open 24 hours.  These shops are always busy with men running out to serve their karak tea, just how their customers like it.  All you have to do is honk and they will come take your order and serve it to you.

    two cups of milky qatari karak tea surrounded by cardamom pods

    In Qatar cardamom is the most used spice in the karak tea however some people like to add also cinnamon, saffron, cloves and ginger.  The cardamom is believed to have many health benefits.  It is said to relieve bloating, heartburn, nausea, and reduces inflammation in the body as well as lowers blood pressure.  No wonder the Qatari people love their tea!

    The milk is also a preference, it could be regular milk, sweetened condensed milk or evaporated milk.  Sugar is also added to taste.   It is really easy to make but it should be boiled up and simmered three times before straining and serving to intensify the flavors.

    I made it with evaporated milk and just cardamom for my husband and I enjoyed mine Plant Paradox compliant, with unsweetened almond milk, all the spices and stevia to sweeten it.  We both adored the delicious karak tea and it was a perfect ending to our Qatari International Cuisine meal.

    Qatari karak tea is a perfect pick me up beverage, it is loved in the mornings to start the day, or  to relax after a hard one, or just to enjoy with family and friends.  It is a Qatari way to welcome you and show their kind hospitality.  Why not enjoy a little Qatari tradition with an easy to make cup of Qatari karak tea?

    I would love to hear how you enjoy yours, do you like it with all the spices or a select few, what kind of milk do you use?  Please let me know in the comments below?

    Did you know that Qatar is one of the few places in the world where they still practice falconry?  If you would like to learn about this little and wealth nation called 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 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!

    two cups of milky qatari karak tea surrounded by cardamom pods
    5 from 1 vote
    Print

    Qatari Karak Tea (Spiced Tea with Milk)

    Qatari karak tea is beloved throughout the country.  A delicious and healthy drink to enjoy anytime.

    Course Drink
    Cuisine Qatari
    Keyword Qatari Karak Tea
    Prep Time 2 minutes
    Cook Time 10 minutes
    Total Time 12 minutes
    Servings 2
    Calories 150 kcal
    Author Darlene at International Cuisine

    Ingredients

    • 2 cups water
    • 2 teaspoons Black tea loose
    • 1/2 teaspoon cardamom crushed or ground
    • 2 cups milk regular, evaporate or condensed
    • sugar to taste
    • cinnamon, saffron, ginger or cloves optional

    Instructions

    1. Boil the water in a saucepan with the loose black tea and cardamom.

    2. Once it boils, add the milk and sugar if you are using. Also if you are adding additional spices, add them in now.

    3. Boil again and then simmer, and repeat two more times

    4. Pour the tea into a cup through a strainer.

    5. Savor your delicious Qatari karak tea

    Nutrition Facts
    Qatari Karak Tea (Spiced Tea with Milk)
    Amount Per Serving
    Calories 150 Calories from Fat 63
    % Daily Value*
    Total Fat 7g 11%
    Saturated Fat 4g 20%
    Cholesterol 24mg 8%
    Sodium 117mg 5%
    Potassium 322mg 9%
    Total Carbohydrates 12g 4%
    Sugars 12g
    Protein 7g 14%
    Vitamin A 7.9%
    Calcium 28.3%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Fried Green Beans (Peixinhos da horta)

    By

    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
    5 from 1 vote
    Print

    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.

     

     

    Caldo Verde (Portuguese Kale Soup)

    By

    Caldo Verde is a very popular soup in Portugal. You will find it on nearly every menu there.  Caldo Verde literally translated means green soup.  Historically the soup is made with collard greens but ever since kale has become a craze, many recipes for Caldo Verde now are made with kale.  This is one of those recipes.  Honestly this my husbands absolute favorite soup and he requests it all the time.  It can be served as a course as it was for our Portuguese International Cuisine meal or as a meal by itself.  It is hearty, comforting and absolutely scrumptious!

    A tureen of Caldo Verde

    My favorite part of the soup is the addition of linguica sausage and chourico.  It also has onions and potatoes, some of which are mashed to make an almost creamy texture to the soup.

    This soup is perfect anytime but especially on a cold winter day.  Of course you can use collard greens or even Swiss chard if you prefer. It has a base of a chicken stock which adds and a nice depth of flavor.  If you have never tried this Portuguese staple caldo verde soup you are in for a real treat!

    Caldo verde actually originated in the Minho Province of northern Portugal.  Today it is a national favorite and even has spread to many places in the world as well.

    Did you know that Brazil was once part of the Portuguese Empire?  Portuguese remain the national language of Brazil to this day.  If you would like to learn more about this amazing country, plus get more authentic recipes, be sure to check 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 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!

    If you make this dish, I would appreciate if you let me know in the comments below, it is a keeper!

    A tureen of Caldo Verde
    5 from 1 vote
    Print

    Caldo Verde (Portuguese Kale Soup)

    A Portuguese staple, you will fall in love with this delicious soup!

    Course Soup
    Cuisine portuguese
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4
    Calories 993 kcal
    Author Darlene at International Cuisine

    Ingredients

    Ingredients

    • 1 ½ tablespoons olive oil
    • 1 medium onion chopped
    • 2 cloves garlic minced
    • 8 cups chicken stock or mix of chicken stock and water
    • 4 medium potatoes peeled and cut into chunks
    • 1 lb. Linguica Sausage sliced
    • ½ pound chourico or chorizo crumbled
    • 4 cups Kale chopped or shredded
    • 2 Tablespoons lemon juice fresh
    • Salt and pepper to taste

    Instructions

    Instructions

    1. Heat oil in a large soup pot to medium heat.
    2. Add in the onions and garlic, cook until soft but not browned about 5 minutes
    3. Add in the chicken stock or chicken stock and water combination
    4. Add in the potatoes, salt and pepper to taste and bring to a boil.
    5. Reduce heat and simmer until the potatoes are soft about 20 minutes
    6. Remove the pot from the heat and lightly mash the potatoes with a potato masher.
    7. In another skillet, over medium high heat, cook the sausage, stirring until browned.
    8. Add the meat to the soup pot making sure to include any brown crusty bits.
    9. Simmer for five minutes then stir in the kale, and simmer for a few more minutes
    10. Add the lemon juice
    11. Ladle into bowls and enjoy with some Portuguese bread.
    12. Awesome!
    Nutrition Facts
    Caldo Verde (Portuguese Kale Soup)
    Amount Per Serving
    Calories 993 Calories from Fat 567
    % Daily Value*
    Total Fat 63g 97%
    Saturated Fat 20g 100%
    Cholesterol 145mg 48%
    Sodium 2156mg 90%
    Potassium 2259mg 65%
    Total Carbohydrates 53g 18%
    Dietary Fiber 5g 20%
    Sugars 8g
    Protein 51g 102%
    Vitamin A 135.9%
    Vitamin C 135.6%
    Calcium 20.3%
    Iron 61.7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Join the Journey It’s Free! Sign up for a culinary and cultural adventure delivered right to your inbox every week First Name E-Mail Address