Vegetarian Archives - International Cuisine

Senegalese Salad (Avocado and Mango Salad)

August 8, 2019 By Darlene at International Cuisine Leave a Comment

This Senegalese salad was served alongside the main course called thieboudienne. The salad is refreshing, and light, and adds the perfect bite from the spicy main dish. The Senegalese salad is made with fresh avocados and mangoes. It also has citrus, the flesh and juice of an orange, as well as lime. It is the acid that takes the heat off the palate from the spicy thieboudienne. We loved this and will make it often.

Did you know that Senegal has a philosophy called teranga? There is not a direct translation to English but it basically means the more I have, the more I give. It is a form of hospitality that is shared by all Senegalese. If you were to make this Senegalese salad, you would always have enough for one more, to invite a guest whether stranger or friend to share it with you. It is such a neat concept that I am intrigued by. Let’s just say the world can use a lot more teranga!

Have you ever traveled to Senegal? Did you experience teranga? I would love to hear all about it in the comments below. If you would like to learn more about this beautiful country, be sure to check out “Our Journey to Senegal” There you will find more authentic recipes like ndambe, thieboudienne and Thiakry.

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!

5 from 2 votes

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

This is a light and refreshing salad that is perfect to serve as a side dish with something spicy.

Course Salad

Cuisine Senegalese

Keyword avocado and mango salad, Senegalese salad

Prep Time 10 minutes

Refrigeration time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Calories 211 kcal

Author Darlene at International Cuisine

Ingredients

½ cup parsley finely chopped
¼ cup peanut or canola oil
¼ cup lime juice fresh
2 Tablespoons orange juice Fresh Squeezed
1 jalapeño stemmed, seeded, and minced
salt and black pepper to taste
2 mangoes peeled, pitted, and cut into 1" cubes
2 ripe avocados pitted, peeled, and cut into 1" cubes
1 small navel orange peeled and cut into segments
2 teaspoons shredded coconut optional

Instructions

Whisk together 4 tablespoons parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
Add mangoes and avocados, and toss gently to combine; cover, and refrigerate for 1 hour.
To serve, transfer the Senegalese salad to a serving bowl; halve orange segments crosswise, and lay over salad.
Sprinkle with remaining parsley, and coconut if using. Serve chilled.

Nutrition Facts

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

Amount Per Serving

Calories 211 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Sodium 13mg1%

Potassium 284mg8%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 17g19%

Protein 1g2%

Vitamin A 1661IU33%

Vitamin C 75mg91%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Shattah (A Saudi Arabian Hot Sauce)

July 18, 2019 By Darlene at International Cuisine

Shattah is a Saudi Arabian hot sauce that is always served alongside Al Kabsa their national dish of chicken and rice. It is quite spicy and you should only add as much heat as you think you can tolerate. It is made with red jalapenos and Thai bird chilies but has some acid like vinegar, and tomato paste to cut the heat.

I actually loved this sauce and I will make it over and over again. I felt that it really elevated the dish and can see it being used on a multitude of things as you would a salsa. What will you put shattah on?

I was actually surprised that a hot sauce was enjoyed as a condiment in Saudi Arabia, I guess the dishes have so much flavor and spice (not hot) in them to begin with, I simply didn’t expect it. Shattah is a real treat, and I am happy to have discovered it.

Did you know that Saudi Arabia has the largest desalination plant in the world. Even so, a liter of potable water is more expensive than a liter of oil. Saudi Arabia is the largest country in the world without a natural lake or river. They have dug very deep wells to meet the needs of the people and their agriculture. They only receive about 4 inches of rain per year.

If you would like to learn more about this Middle Eastern country, be sure to check out “Our Journey to Saudi Arabia”. You will also find the recipe for Al Kabsa which this shattah is always served with as well as other authentic dishes.

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 bowl full of spicy hot sauce shattah from Saudi Arabia

5 from 1 vote

Shattah (A Saudi Arabian Hot Sauce)

A spicy hot sauce called shattah is served alongside many dishes in Saudi Arabia but especially loved next to the national dish Al Kabsa.

Course Sauce

Cuisine Saudi Arabian

Keyword Shattah

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 8 people

Calories 65 kcal

Author Darlene at International Cuisine

Ingredients

8 cloves garlic
5 red jalapeño chilies stem removed
10 Thai bird chilies stems removed
1 cup Flat leaf parsley
1 cup fresh cilantro leaves
½ tablespoon white vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon cumin powder
¾ cup tomato paste
1 cup water

Instructions

Place all ingredients into a blender or food processor and blend until smooth.
Add the mixture to a sauce pan, cover, and place on medium heat until it comes to a gentle boil.
Stir, remove from the heat and let cool.
Serve alongside Al Kabsa but can be used on just about anything

Recipe Notes

Adjust the number of chilies to your heat tolerance.

Nutrition Facts

Shattah (A Saudi Arabian Hot Sauce)

Amount Per Serving

Calories 65 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 494mg21%

Potassium 358mg10%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 1270IU25%

Vitamin C 38.5mg47%

Calcium 28mg3%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Samoan Poi (Mashed Bananas with Coconut Cream)

May 23, 2019 By Darlene at International Cuisine

Samoan Poi is not the same type of poi you think of having at a Hawaiian luau. This Samoan poi is made of ripe bananas that are simply mashed and mixed together with coconut cream or milk. Add in a little sugar and some vanilla and you have a refreshing dessert to enjoy on a hot day.

The Samoan poi recipe is popular on many South Pacific islands. After all bananas and coconuts are staple ingredients on all those islands. A traditional and lovely dessert.

Did you know that tattooing is part of Samoan culture. Samoans were among the earliest tattoo artists and considered to be the best in the world. A traditional waist to knee tattoo in Samoa is a rite of passage for men. If you would like to learn more about this little country be sure to check out “Our Journey to Samoa”. There you will also find more authentic recipes and be sure to join the culinary journey around the world, 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!

5 from 1 vote

Samoan Poi

A delicious dessert recipe using staple island ingredients.4

Course Dessert

Cuisine Samoan

Keyword samoan Poi

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 214 kcal

Author Darlene at International Cuisine

Ingredients

4 bananas
1/2 cup coconut cream or milk
2 teaspoons sugar or more or less to taste
1/2 teaspoon vanilla
1/2 lemon or lime Zest of

Instructions

Peel the ripe bananas and then mash them with a fork in a bowl.
Add in the rest of the ingredients. If you would like it creamier you can put in a blender as well.
Serve immediately

Nutrition Facts

Samoan Poi

Amount Per Serving

Calories 214 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g56%

Sodium 2mg0%

Potassium 520mg15%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 17g19%

Protein 2g4%

Vitamin A 75IU2%

Vitamin C 12mg15%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tania Fritters AKA Malanga Fritters

May 2, 2019 By Darlene at International Cuisine

Tania fritters are what many of the Caribbean islands also call malanga fritters. To be honest it is quite easy to get confused between a few root vegetables as they all look similar and often are interchanged. Malanga’s Latin name is Xanthosoma. Malanga or tania is similar to eddoes or dasheen aka taro or cassava respectively.

I found malanga at my local Latin market. It was called malanga. I first peeled the malanga with a knife and then grated it. Honestly, I don’t particularly like to grate unless it is malanga or tania. It grates beautifully, it is soft and almost has a milky like consistency that acts as a binder. You really don’t need a binder when you put these in the fryer, these are so easy to make and it clear to see why they are loved. Tania fritters have a delicious almost nutty flavor that is perfectly crunchy on the outside. We enjoyed them as a side dish to our grilled lobster.

Did you know that St. Kitts and Nevis are the two oldest colonized territories in the Caribbean. If you would like to learn more about the Caribbean islands be sure to check out “Our Journey to The Saints”.

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!

WP Recipe Maker #8889remove

Tania Fritters Tania fritters are made from malanga. They are super easy to make and will actually make you look forward to grating. They are scrumptious! Course: Appetizer Cuisine: Caribbean Keyword: tania fritters Prep Time: 10m Cook Time: 10m Total Time: 20m Servings: 4 Author: Darlene at International Cuisine – 1-2 tania roots – 1/4 cup chives chopped – 1/4 teaspoon Black pepper – 1/2 teaspoon Salt – Vegetable oil to fry 1) Wash and peel the tania. 2) Grate the tania and place a bowl 3) Add in the salt and pepper to taste 4) Heat up the vegetable oil to medium high and drop in a little piece of the tania. If it sizzles it is ready. 5) Use a spoon and drop in the hot oil, smash with the back of the spoon and cook until golden then flip over. 6) When golden brown on both sides , remove and drain on a paper towel to remove excess oil. 7) Serve hot calories 164 carbohydrates 39 protein 1 sodium 305 potassium 276 fiber 1 sugar 1 vitamin_a 2.4 vitamin_c 27.2 calcium 1.6 iron 1.5

Rwandan Sweet Potato Fries (Chips)

March 28, 2019 By Darlene at International Cuisine

Rwandan sweet potato fries, known as chips there, are not soggy at all, and like real french fries (from belgium) you fry them twice. It requires a few steps to get them right, and they are totally worth the effort. Sweet potatoes are a resistant starch and are healthier than a normal potato. That being said, they are fried. One nice thing about this recipe is that you can crisp them up in the oven after they are fried so you can make them ahead of time. Always a plus especially when cooking for a crowd.

The trick to making these crispy is the not only frying them twice but soaking them first in water and then coating them with a cornstarch slurry. Yes it truly is the cornstarch that is the secret ingredient to keeping them crispy. The soaking makes them nice and tender almost pillowy on the inside.

They are delicious dipped in the spicy tomato sauce that our Rwandan goat brochettes were marinated in. Trust me you will love these Rwandan sweet potato fries. I love to use my deep fryer when making these, I put a link to the one I use and love.

Did you know that Rwanda is considered one of the safest countries in all of Africa. Why not plan a trip to see the elusive Mountain gorillas? One of only three places in the world where you can see them in the wild. Have you ever gone to see them, if so please tell me about your experience in the comments below.

If you would like to learn more about this small African country be sure to visit “Our Journey to Rwanda” plus get some more authentic Rwandan recipes you are sure to love.

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!

5 from 1 vote

Rwandan Sweet Potato Fries (Chips)

These are crispy on the outside and pillowy soft on the inside. You will love them!

Course Side Dish

Cuisine Rwandan

Keyword Rwandan Sweet Potato Fries

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 4

Calories 116 kcal

Author Darlene at International Cuisine

Ingredients

2 sweet potatoes about a pound
1/2 cup cornstarch
6 tablespoons club soda
vegetable oil for frying
salt to taste

Instructions

Wash and peel your sweet potatoes. Cut into 1/4 thick fries, making sure they are uniform
In a large bowl, soak the potatoes for about 10 minutes in cool water.
Dry thoroughly with paper towels
Mix the cornstarch with the soda water to make a paste in a large shallow bowl.
Add sweet potatoes and use tongs to toss and coat them on all sides.
Heat your oil in your fryer to 350 degrees.
Add the fries 1 at a time so they don't stick together, don't overcrowd your pan.
Fry for 1-2 minutes (don't let them brown) and drain on paper towel.
Once all the fries are done with their first dip in the oil, start the second round of frying.
Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
Season while hot with salt to taste

Recipe Notes

If you are making them ahead of time simply put them in a 325 degree oven for about 5 minutes to crisp them up again.

Nutrition Facts

Rwandan Sweet Potato Fries (Chips)

Amount Per Serving

Calories 116

% Daily Value*

Sodium 41mg2%

Potassium 219mg6%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 9220IU184%

Vitamin C 1.6mg2%

Calcium 19mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Rwandan Mandazi (African Donuts)

March 28, 2019 By Darlene at International Cuisine

Rwandan mandazi are little African donuts that are truly addicting. Basically fried dough, one of my favorite things. These are typically made with less sugar than American style donuts, but they a have subtle flavor of coconut, cardamom and cinnamon. You will love these, and they go perfectly with Rwandan coffee or tea.

These Rwandan mandazi are crispy on the outside and soft and chewy on the inside. They are often made in the shape of a triangle but can also be made round as well.

These are best made in a deep fryer and this one by Hamilton is the one I use and love. These little African donuts are not unique to Rwanda, they are somewhat famous all throughout Africa. They also go by other names like Dabo or Dahir. They are believed to have originated in the African Great Lakes region. You will however find them all over Rwanda. A lovely treat any time of the day, even for breakfast. I coated mine with a little shake of confectioners sugar, you could use a combination of cinnamon and sugar as well. Fair warning you can’t just eat one, they are so yummy!

Did you know that Rwanda has the largest percentage of women in government than any other country in the world? If you would like to learn more about this amazing little country be sure to check out “Our Journey to Rwanda” plus get more authentic Rwandan recipes you are sure to love.

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!

5 from 1 vote

Rwandan Mandazi (African Donuts)

Rwandan mandazi are little African donuts that are crispy on the outside and soft and chewy on the inside. Serve with some Rwandan coffee or tea for a real treat!

Course Dessert

Cuisine Rwandan

Keyword Rwandan Mandazi

Prep Time 15 minutes

Cook Time 20 minutes

Rising Time 1 hour

Total Time 35 minutes

Servings 12

Calories 186 kcal

Author Darlene at International Cuisine

Ingredients

3 cups all purpose flour
1/2 cup coconut milk
1/2 cup sugar
1 egg
1 tsp active dry yeast
1/2 cup warm water
1 Tbsp vegetable oil
1/2 tsp salt
1 tsp cardamom
1 tsp cinnamon
vegetable oil for frying donuts
2 Tbsps confectioners sugar for dusting

Instructions

In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.
In a large mixing bowl, add flour, salt, cardamom, and cinnamon and mix. Add vegetable oil, egg, coconut milk, sugar and yeast mixture.
Mix everything until the dough is not too sticky and it no longer sticks to the side of the bowl, add additional flour as needed. (you can use the dough hook on your mixer for this)
Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rest for about an hour until the dough rises a little.
Heat oil in a deep fryer to 350 degrees or use a deep frying pan or wok.
Cut the dough into about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about 1/2 inch in thickness.
Cut into triangles and place in hot oil.
Fry on both sides until golden.
Place donuts on paper towels to drain any excess oil.
Repeat with remaining dough.
Sprinkle with confectioners sugar and enjoy.

Nutrition Facts

Rwandan Mandazi (African Donuts)

Amount Per Serving

Calories 186 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 13mg4%

Sodium 104mg5%

Potassium 62mg2%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 9g10%

Protein 4g8%

Vitamin A 20IU0%

Vitamin C 0.1mg0%

Calcium 11mg1%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Cuba Tostones (Fried Plantains)

January 3, 2019 By Darlene at International Cuisine

Cuban Tostones are fried plantains. They are popular in many countries and Cuba is no exception. They are delicious sprinkled with just a touch of salt and always best just out of the fryer. You could always dip them in a little left over mojo sauce. They are served as a snack, or as a side with lechon asado or a Cuban sandwich. If you do don’t have a tostonera (tostones press) you can use the bottom of a heavy glass or a food can.

Cuba Tostones (Fried Plantains)

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: International Cuisine

Recipe type: Appetizer

Cuisine: Cuba

Serves: 4

Ingredients

3 to 4 cups cooking oil
2 green plantains
salt to taste

Instructions

Pour 2-3 inches of oil into a deep-fat fryer or heavy skillet over medium-high heat. As the oil heats, cut the ends off of each plantain, and make a slice along the length of the skin. You should be able to remove the peel in one piece, unlike peeling a banana's skin one section at a time.
Slice each plantain into pieces about two inches long. Add the pieces to the hot oil Fry them for about two minutes until they start to get slightly golden, then flip them over, frying for another two minutes.
Remove the cooked pieces from the pan, and drain them on paper towels. They will be very hot, so let them cool for at least 1-3 minutes. Take one of the pieces, and smash it in a tostonera (tostones press).
If you don't have a tostonera, you can easily use wax paper the bottom of a glass or a food can. Place the plantain piece upright on wax paper, fold the wax paper over the top of it, and then smash it until it is ¼ inch thick.
Once the cooking oil is hot again, add all of the plantain slices and fry them on both sides until golden brown (about 1-3 minutes). Remove the tostones from the oil, and drain them on paper towels.
Sprinkle with a little salt
Serve immediately

Ensalada Cubano (Typical Green Salad)

January 3, 2019 By Darlene at International Cuisine

This Cuba salad is a typical green salad that you would find on many Cuban tables as a companion to the meal. It is light and refreshing, sometimes we forget how good simple things can be. Add whatever is in season and fresh. The dressing is perfect with the lechon asado it is garlicky and tangy.

Ensalada Cubano (Typical Green Salad)

Prep time

10 mins

Total time

10 mins

Author: International Cuisine

Recipe type: Salad

Cuisine: Cuban

Serves: 4

Ingredients

2 ripe red tomatoes, sliced
1 red onion, sliced
1 head iceberg lettuce, shredded or torn
6-8 radishes, sliced thin
Dressing:
4 cloves garlic, mashed
1 teaspoon salt
¼ teaspoon pepper
½ cup olive oil
¼ cup white vinegar
¼ cup fresh lemon juice

Instructions

Toss together the salad ingredients in a bowl and place in a refrigerator to chill.
For the Dressing:
Use a mortar and pestle to mash the garlic with the salt and pepper.
In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
Add just enough dressing to cover the salad -- more or less to your own taste.
Enjoy!

Cuba Moros and Cristianos (Rice and Beans)

January 3, 2019 By Darlene at International Cuisine

Cuban rice and black beans goes by the name Moros and Cristianos literally translated means Moors and Christians. It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula. In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it… as it is one of the best rice and beans I have had the pleasure to enjoy. Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews. The homemade sofrito recipe is available under sauces.

Cuba Moros and Cristianos (Rice and Beans)

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Author: International Cuisine

Recipe type: Side Dish

Cuisine: Cuba

Serves: 4

Ingredients

1 can of black beans
2-3 cups of already cooked white rice
⅓ cup of sofrito (see recipe under sauces)
Salt and pepper to taste
½ teaspoon cumin
½ teaspoon of oregano and a drizzle of apple cider vinegar
1 garlic clove finely chopped
1 cup of beer or broth
½ can tomato sauce

Instructions

In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.

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!

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

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

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 Facts

Khubz Arabi (Arabian Bread)

Amount Per Serving

Calories 251 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Sodium 586mg25%

Potassium 78mg2%

Carbohydrates 48g16%

Fiber 2g8%

Protein 6g12%

Calcium 11mg1%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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Senegalese Salad (Avocado and Mango Salad)

Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)

Ingredients

Instructions

Shattah (A Saudi Arabian Hot Sauce)

Shattah (A Saudi Arabian Hot Sauce)

Ingredients

Instructions

Recipe Notes

Samoan Poi (Mashed Bananas with Coconut Cream)

Samoan Poi

Ingredients

Instructions

Tania Fritters AKA Malanga Fritters

Rwandan Sweet Potato Fries (Chips)

Rwandan Sweet Potato Fries (Chips)

Ingredients

Ingredients

Instructions

Instructions

Recipe Notes

Rwandan Mandazi (African Donuts)

Rwandan Mandazi (African Donuts)

Ingredients

Ingredients

Instructions

Instructions

Cuba Tostones (Fried Plantains)

Ensalada Cubano (Typical Green Salad)

Cuba Moros and Cristianos (Rice and Beans)

Qatari Khubz Arabi (Arabian Bread)

Khubz Arabi (Arabian Bread)

Ingredients

Ingredients

Instructions

Instructions

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