Recipes Archives - Page 83 of 84 - International Cuisine

Espinaca a La Catalan (Andorran style Spinach)

May 22, 2014 By Darlene at International Cuisine

Espinaca a la Catalan is and Andorran style spinach that is a delicious side dish for any occasion. The Espinaca went perfectly with the trout cooked on slate that we enjoyed as our main dish.

This barely wilted spinach cooks up in just a couple minutes. The cooked apples and raisins adds a really nice sweetness to this dish and the pine nuts a wonderful texture. We absolutely loved it and I hope you do too. Do you like your spinach cooked, fresh or both? Let me know in the comments below.

Did you know that there are no airports in Andorra? Nearly 2/3rds of the population are not Andorran, they are minority in their own country. If you would like to learn more about this tiny country, be sure to check out “Our Journey to Andorra.”

Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

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5 from 2 votes

Espinaca a La Catalan (Andorran style Spinach)

A simply wilted spinach that makes a lovely side dish for just about anything.

Course Salad or Side dish

Cuisine Andorra

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 185kcal

Author International Cuisine

Ingredients

1 sweet apple like a Golden Delicious or Fuji peeled, cored and diced
2 tablespoons olive oil
¼ cup pine nuts
¼ cup raisins
10 ounces baby spinach washed and dried
Salt to taste

Instructions

Heat up the olive oil in a large skillet to medium high.
Add in the apples and cook until they are lightly browned.
Add in the pine nuts stirring constantly so they don’t burn just about 30 seconds or so.
Add in the raisins and stir all together.
Add in the spinach and give a quick stir, remove from heat.
You want the spinach to just begin to wilt, do not overcook.
Add in salt to taste and serve warm.

Nutrition

Crema de Catalan- Andorran Custard

May 22, 2014 By Darlene at International Cuisine

Crema de Catalan is known as the Catalan Crème brulee, this custard version has a citrus twist. It is pretty easy to make you just need to watch it closely. Crema de Catalan is believed to be Europe’s oldest custard dessert. When it says stir constantly, you really need to. You can Brulee the top with either a torch or in the broiler.

This citrusy, custard Andorran treat was the perfect ending to our International Cuisine meal.

Did you know that Andorra is the only country in the world in which Catalan is the official language? Be sure to join the culinary journey around the world and if you would like to learn more about this tiny country of Andorra be sure to check out “Our Journey to Andorra“.

Craving even more? You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

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5 from 5 votes

Spanish Crema de Catalan

A delicious creamy custard with a citrusy twist similar to creme brulee

Course Dessert

Cuisine Spanish

Prep Time 5 minutes

Cook Time 15 minutes

cooling time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 235kcal

Author International Cuisine

Ingredients

3 Eggs Separated using only the yolks
½ cup sugar
2 cups milk
2 Tablespoons cornstarch
1/2 lemon zest
½ cinnamon stick

Instructions

In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
Add in just 1 ½ cups of milk and stir to thoroughly combine.
Add in the lemon zest and cinnamon stick.
Heat the mixture over medium high heat, stirring occasionally
Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
Start slowly adding in the cornstarch mixture, stirring constantly
Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
Ladle the custard into individual ramekins and let cool.
Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.
Enjoy!

Nutrition

Hmiss (Algerian Roasted Red Pepper Dip)

May 15, 2014 By Darlene at International Cuisine

This red pepper dip called hmiss, is awesome, and makes a wonderful starter for any occasion. Pairing hmiss with Algerian crispy flat bread works beautifully. The sweetness of the roasted peppers with the tomatoes is a great flavor. Adding in the amount of hot pepper can easily be adjusted to your heat tolerance. This dip can be used on many things, you will love it.

If you are looking for more delicious and authentic recipes to go with your hmiss be sure to check out “Our Journey to Algeria”. You will also find more information about the country too!

Did you know that Algeria is one of the debt free nations on the planet? Despite this fact nearly one in four Algerians live in poverty. Living on less than one dollar a day. It gets most of its money for its exportation of hydrocarbons. Algeria has 10 of the largest natural gas reserves in the world.

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 2 votes

Hmiss (Algerian Roasted Red Pepper Dip)

Hmiss is a lovely roasted red pepper dip from Algeria.

Course Appetizer

Cuisine Algeria

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 52kcal

Author International Cuisine

Ingredients

2 red bell peppers large
4 vine ripened tomatoes medium
1 tablespoon olive oil
6 garlic cloves minced
1 or two hot chili peppers Jalapeno, Serrano, or your choice
Salt to taste

Instructions

Place red bell peppers and tomatoes on a baking sheet.
Roast under the broiler about 8 minutes per side until the skin turns black.
Once cool, peel the tomatoes and peppers, removing the core and seeds from the peppers
Heat the olive oil in a skillet over medium heat and add the chili peppers and garlic.
Stir frequently taking care not to let the garlic burn.
Remove from heat.
Place all the ingredient in a food processor or blender and mix to a coarse consistency.
Add salt to taste and serve with Algerian flat bread.

Nutrition

Kesra Rakhis (Algerian Flat Bread)

May 15, 2014 By Darlene at International Cuisine

Kesra Rakhis is the name of this Algerian flat bread made from Semolina. It is meant to be crispy. When broken, kesra rakhis is almost like a chip and works great with Hmiss, a roasted red pepper dip. Just fry these tasty treats in some olive oil and enjoy!

Did you know that Algeria is the largest country in all of Africa and is the 10th largest country in the world. Despite this fact, only 12 percent is inhabited. Over 90 percent of the country is covered by the Sahara desert.

If you are looking for more delicious and authentic recipes to go with your kesra rakhis or Algerian flat bread, be sure to check out “Our Journey to Algeria”. You will also find more information about the country too!

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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4.75 from 4 votes

Kesra Rakhis (Algerian Flat Bread)

This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.

Course Bread

Cuisine Algeria

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 313kcal

Author International Cuisine

Ingredients

2 lbs. semolina medium ground
1 ½ teaspoons salt
2 cups water may need more or less depending
4 tablespoons olive oil
Plus more olive oil for frying.

Instructions

Place the semolina in a large bowl,
Stir in the salt and 4 tablespoons of olive oil
Gradually add the water while mixing, use your hand for this, squeezing with you hand until the dough holds together without being dry but not too sticky. It should mold easily in your hand.
Divide the dough into six pieces and form into balls
Place each ball onto a floured surface and roll out to be no thicker than ¼ inch.
In a griddle pan, heat approximately one tablespoon of olive oil and fry the bread until crispy flipping once brown spots appear on the bottom.
Remove from skillet and place on a paper towel to drain off any excess oil.
Repeat for the remaining pieces.
Serve warm for a fantastic treat!

Nutrition

Chorba-Shorba (Algerian Chickpea and Chicken Soup)

May 15, 2014 By Darlene at International Cuisine

This soup called Chorba or Shorba, has wonderful flavor and could be served as a light lunch by itself or as a starter to an Algerian feast. It showcases the many flavors of the area using the spice ras el hanout ( a typical north African spice mix) along with preserved lemons, and cilantro. Make plenty as it freezes beautifully!

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3.55 from 11 votes

Chorba-Shorba (Algerian Chickpea and Chicken Soup)

Course Soup

Cuisine Algerian

Author International Cuisine

Ingredients

4-5 chicken drumsticks
2 tablespoons olive oil
1 onion finely diced
3 garlic cloves minced
4 teaspoons ras el hanout spice mix
½ teaspoon ginger ground
½ teaspoon turmeric
¼ teaspoon cinnamon
¾ teaspoon sweet paprika
32 oz. chicken stock
32 oz. water
Chickpeas one can about 15 ounces drained
Diced tomatoes one can about 15 ounces
½ preserved lemon finely chopped
¼ cup fresh cilantro chopped
½ juice of a lemon

Instructions

Place olive oil in a large pot and fry the chicken to seal all over.
Add the spices and fry for another minute
Add all the other ingredients, except the cilantro, chickpeas and lemon juice.
Bring to a boil then reduce heat, cover and simmer for one hour
Remove the drumsticks from the pan and add in the chickpeas
De-bone the chicken and add back into the soup.
Simmer for 10 more minutes
Ladle into a serving bowl and garnish with the coriander and lemon juice.
Serve warm with some bread.

Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous

May 15, 2014 By Darlene at International Cuisine

Lahm Lhalou in Arabic means “sweet meat” a perfect description for this lamb dish. It gets sweetness from the prunes, raisins and orange blossom water. Couscous is considered the national dish of Algeria, is also known as Ṭaˋam literally meaning “food”. Every region has its own special way of preparation.

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5 from 3 votes

Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous

Course Main Dish

Cuisine Algerian

Author International Cuisine

Ingredients

2 lbs. lamb cubed
½ teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon ginger, ground
¼ cup ghee
2 cups water
6 strands saffron
1 cup prunes diced
1 tablespoon sugar
2 tablespoons orange blossom water
½ cup sliced almonds

Instructions

In a large bowl, coat the lamb with the cinnamon, turmeric, and ginger, mix well.
Heat the ghee in a large pot over medium –high heat and brown the lamb.
Add water, and saffron.
Bring to a boil, then reduce heat simmer for 45 minutes.
While the meat is simmering, cover the prunes and raisins with hot water.
After the 45 minutes is up, add in the drained prunes and raisins along with the sugar and orange blossom water. Add more water if necessary and simmer for another 30 minutes.
Cook the couscous according to package directions.
Put the couscous on a platter and cover with the lamb stew.
Garnish with the almonds.
Enjoy!

Maltši Tamr ( Algerian Stuffed Dates)

May 15, 2014 By Darlene at International Cuisine

Stuffed dates surprisingly simple and delicious, these bite sized morsels are a perfect way to end a meal with some hot mint tea to go along with it. The orange blossom water adds a wonderful flavor to the filling… enjoy!

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5 from 2 votes

Maltši Tamr ( Algerian Stuffed Dates)

Course Dessert

Cuisine Algeria

Prep Time 10 minutes

Total Time 10 minutes

Servings

Author International Cuisine

Ingredients

12 fresh dates
½ cup ground almonds
2 tablespoons pistachio nuts very finely chopped
2 tablespoons granulated sugar
Orange flower water
Powdered sugar for garish

Instructions

With a sharp knife, make a slit down the length of each date and carefully remove the seed.
In a bowl, mix together the ground almonds, chopped pistachio nuts, and granulated sugar.
Add enough orange flower water to make a smooth paste.
Stuff the paste into the dates.
Sprinkle with powdered sugar.
Serve with hot mint tea.

Fried Eggplant and Zucchini, served with cucumber yogurt from Albania

May 7, 2014 By Darlene at International Cuisine

Fried eggplant and zucchini served with a refreshing cucumber sauce was a great beginning to our Albanian feast. These would make a wonderful appetizer for any occasion.

An easy to make starter using fresh eggplant and zucchini. Lightly fried and served with a delicious cucumber yogurt sauce with a hint of garlic. This Albanian dish showcases ingredients that are abundant there. Serve with a little Raki, a grape of plum brandy that is considered the national drink.

I love to use a deep fryer for this type of recipe, it makes the work quick and easy and you can serve them while they are still warm instead of working in small batches using a frying pan. It worked beautifully for this fried eggplant and zucchini recipe. This is the one I have and I love it.

Did you know that when an Albanian is agreeing with you, he or she will shake their head, and when they are disagreeing they nod. It can be a bit confusing. Yes means no, and no means yes. If you would like to learn more about the country be sure to check out “Our Journey to Albania”. Here you will also find more authentic recipes for your Albanian meal.

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

Albanian Fried Eggplant and Zucchini

A lovely appetizer for any occasion.

Course Appetiizer

Cuisine Albania

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 130kcal

Author International Cuisine

Ingredients

1 large eggplant or two medium peeled and sliced lengthwise or in circles
2 zucchini sliced lengthwise or in circles
½ cucumber peeled and chopped finely
½ cup yogurt Greek style
2 tablespoon salt- for sprinkling the eggplant and zucchini
4 cloves garlic minced
salt to taste
½ cup Flour
6-8 tablespoons Water
olive oil for frying

Instructions

Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
Rinse off the salt and squeeze the eggplant of any excess liquid
Pat dry
In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
Fry on both sides until golden brown.
Remove with a slotted spoon and place on a paper towel to remove any excess oil.
Serve warm with prepared cucumber sauce.

Nutrition

Sallatë Jeshile – Green Salad

May 7, 2014 By Darlene at International Cuisine

A simple green salad, lightly dressed with just olive oil, vinegar and salt is a refreshing treat. Just use what is the freshest, mix and enjoy. The Albanians buy their ingredients fresh from a local farmers market. They are open daily there.

This is truly just a typical green salad with an oil and vinegar dressing. A perfect side for any meal. Feel free to simply use whatever is fresh and in season. Add peppers, cucumber etc. I think you will like this super easy green salad.

Did you know that Mother Theresa is from Albania? She is beloved in her native country. Today where she was born is in Macedonia but the Albanians claim her as theirs. If you would like to learn more about this beautiful country be sure to check out “Our Journey to Albania”. There you will also find more authentic Albanian recipes to complete your meal along with your green 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

Sallatë Jeshile – Green Salad

A lovely green salad to enjoy next to just about anything, just use whatever is fresh and on hand.

Course Salad

Cuisine Albania

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 252kcal

Author International Cuisine

Ingredients

1 hea romaine lettuce or any type you like cut into bite size pieces
½ red onion sliced, if it is a strong onion, you should soak it about 10 minutes in ice water
1 tomato quartered
olives black, green or both, sliced
For the Dressing:
½ cup olive oil
2 Tablespoons Vinegar white, red or balsamic
salt to taste

Instructions

Mix together all the vegetables and olives.
Whisk together the dressing and pour over the salad just prior to serving.
Toss gently and serve.

Nutrition

Pule Me Arra – Albanian Chicken with Walnuts

May 7, 2014 By Darlene at International Cuisine

Pule me arra is an easy to make delicious chicken dish from Albania. The crushed walnuts add a lovely nutty flavor and texture to this dish. Simply flavored with minced garlic. I choose a chicken dish as the main, as many Albanians raise their own. This dish can also be made the same using veal and would be called Gjellë me Arra. However, lamb is the most prevalent meat consumed in Albania. Beef and rabbit are also used in many dishes.

I love quick and easy meals and this pule me arra, whips up in no time. If you are looking for other recipes to go with your Albanian pule me arra check out byrek me spinaq or a simple Albanian green salad. Revani is a scrumptious and beautiful dessert.

If you would like to learn a bit more about the country of Albania be sure to check out “Our Journey to Albania”. I love the story about Albanian hospitality, I think you will too. The Kanun is something you will hear much about while in Albania. It is a series of customs that Albanians live by. They consist of hospitality, honor, family, loyalty and correct conduct.

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 2 votes

Pule Me Arra – Albanian Chicken with Walnuts

A quick and easy meal to whip up any night of the week, it can also be made with beef, veal or lamb as well.

Course Main

Cuisine Albania

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 831kcal

Author International Cuisine

Ingredients

2 lbs. Chicken breast or thighs, boneless and skinless, cut into 1” cubes
2 garlic cloves minced
½ cup walnuts chopped finely
2 egg yolk beaten
2 tablespoons flour
¼ lb. or 1 stick of butter divided

Instructions

Place the chicken or veal into a skillet and cook over medium heat until tender.
Remove the meat and set aside, leaving the remaining juices in the pan.
In a saucepan, add the flour and sauté over medium heat until it becomes a light brown color, making sure to not overcook.
Add in one half stick of butter.
Once melted, add the crushed walnuts, minced garlic, two egg yolks and stir constantly.
Add in the juices from the skillet and sauté until the ingredients thicken, taking care to not let the egg yolks solidify.
Add in the cooked veal or chicken .
Melt the other ½ stick of butter until a lightly golden brown.
Pour over the four servings.

Nutrition