3 August 2012
A family prepares muttsmala for the Malabar Food Festival in Ernakulam, Kerala.
(photo: Peter Lemieux)
There is a vast array of cuisines unique to the cultures and regions of the world CNEWA serves. Below are five delicious recipes:
Sambar. Sambar is a vegetable soup made with tamarind and pigeon peas. It is one of the most popular dishes in South India, accompanying most meals. Enjoy it over white rice, idli (steamed rice cake) or dosa (pancake made with black gram and rice). We featured the recipe for this South Indian favorite in the November 2008 issue of ONE.
Dosa. Dosa, as mentioned above, is a pancake made with black gram and rice. It can be enjoyed with any number of the flavorful stews, sauces or soups in Indian cuisine. You can find the recipe for dosa in the November 2008 issue of ONE as well.
Tisza Fisherman’s Soup. Tisza Fisherman’s Soup, originating in Hungary, is a paprika-based river fish soup, best served hot and spicy. The original fisherman’s soup is prepared with fish from the Danube and Tisza rivers. The recipe for Tisza Fisherman’s Soup can be found in the September 2005 issue of ONE.
Sfeeha (Meat Pies). Sfeeha, or meat pies, can be found in various parts of the Middle East and Armenia. Sfeeha are a pizza-like dish filled with a combination of spices, vegetables and either beef or lamb. The recipe for Sfeeha was featured in the July 2006 issue of ONE.
Injera. Injera, a spongy flatbread made from teff, is the Ethiopian staple bread. It is used to scoop up meat and vegetable stews. It also lines the trays on which the stews are served and soaks up the juices from the meal. A meal is complete only after the last injera is eaten. The recipe for injera can take a few days preparation.
Respond in the comments and let us know if you try any of these tasty recipes!
Tags: India Middle East Ethiopia Eastern Europe Cuisine