Multi cultural recipes from around the world

[anotherlevel]

Following from my request for a Muslim board thread, we have somehow found a common ground on sharing recipes from our cultures.

So here is a thread to do just that!

Ps. Potatoes do not belong in briyani.

Hooray! Love this! No potatoes 😁

Oh, this is just the thread I've been waiting for. What a wonderful way for women to connect. By the way, I'm no expert but I've never had a biryani with potatoes in it. I've got to go now but will come back tomorrow with my recipe for Welsh cakes (I'm Welsh with a Ghanaian grandmother).

Do the recipes have to be multicultural or just from different cultures?

Feel free to post recipes from any culture :)

Great idea for a thread, thanks!

Vegetarian Creamy Pasta

Courgettes
Leeks
Parmesan (lots)
Egg yolks (one per person)
Crème Fraiche (100ml per person)
Black pepper
Pasta of choice:

Fry Courgettes and leeks in Garlic oil.
Boil pasta
Mix egg yolks, Parmesan, crème Fraiche.
Drain pasta.
Mix ingredients over low heat.
Serve with a twist of black pepper and more Parmesan.

Great idea for a thread @anotherlevel. Looking forward to some lovely recipes!

Koshary. Carb heavy, but soooo good.

One recipe https://www.allrecipes.com/recipe/214832/koshary/ but there are others. I like it saucy with lots of fried onions.

I love middle Eastern food and am trying to learn more about cooking it. Will watch this thread with interest.

I've got loads of traditional lancashire recipes if anyone wants those 👩‍🍳

I love cooking vegetarian curries, sag paneer, aloo gobi, dhal etc.

Sometimes though, the flavour isn't as rich/deep as I'd like. I wonder if it is because my spices aren't fresh enough? Any tips?

Following

Wheaten bread / soda bread

400g plain flour (I do half wholemeal, half white for wheaten bread)
1 tsp bicarbonate of soda
1 tsp salt
300 ml carton of buttermilk

Mix dry ingredients then add buttermilk. Mox with a butter knife. Make into a ball and then put on a lined baking sheet. Cut a deep cross in the middle of the bread and sprinkle with more flour or oats if you like. Bake at 200°C for half an hour.

My family heritage is East European. My parents always made rice pudding by slowly cooking leftover rice in milk and sugar, with a piece of orange peel or lemon peel and a clove or two. When it was ready, the flavourings were fished out and the pudding dished into shallow bowls. A little depression was made by pressing a buttered spoon into the top, then a knob of butter placed in the depression to melt with a little Muscovado sugar. Semolina pudding and mamaliga (polenta) were also made this way.

Imagine my horror when I first came across British rice pudding! And people actually argued over who would get the skin! Shudder.

It depends on the brand of spices you use. Supermarket ones are not that great.

Excited about this thread. I'm still very much in the potato biryani brigade though!

@IClaudine it could also be how much oil you use, and how long you let it cook for. But everyone has their own preference, I don't like my food too spicy as I feel it drowns out the other flavours, whereas i need to sit with a pitcher of water when i eat my mum or mil's food!

I am half French/half Italian.
I can share recipes from both these countries.

@Auvergne63 do you have a good spaghetti bolognese recipe pls?

I usually buy Natco brand from the World Food aisle at Sainsbury's. Is that a decent brand?

i live in iraq but originally from england. I cook mostly kurdish-iraqi food. Dolma, okra soup, fasoulia, biryani, baked veg tepsi. please ask if any recipes needed

Yes please

What a great idea for a thread! My family is Austrian/Polish/Russian - and English. I will come back to the thread with a recipe asap.

@hangingonfordearlife1 I love dolma but have only attempted to make it once and it didn't turn out too great. Do you have a recipe and any tips? Also, where in Iraq do you live? Absolutely beautiful country with the most welcoming people x

I do. I will post it tomorrow.

That’s the brand I buy. Or Rajah.

Ive been trying to get hold of mango/ amchoor powder for veg curries. I usually add tamarind to dhal to give it another layer.