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kibbeh is one of the most famous traditional dishes in the levantine cuisine, it's an everyday lunch dishes. Ingredients: 2 lbs finely ground beef or lamb 1/2 lb bulghur cracked wheat, medium or #2 1 ½ teaspoons salt 1 ½ teaspoons pepper 1 teaspoon allspice 1/4 teaspoon cumin 2 medium onions, 1 finely chopped, and 1 coarsely chopped 1/2 cup toasted pine nuts (optional but delicious) 2 tablespoons olive oil Vegetable oil for frying Preparation: Use a medium sized bowl to soak the wheat in cold water for around 30 minutes. After this time, drain away the water and squeeze through cheese cloth to remove any excess water. Place the wheat back into a medium sized bowl and combine with 1 lb of meat. Place the coarsely chopped onion, 1 teaspoon of pepper and 1 teaspoon on salt into a food processor and mix until it has a smooth consistency. Mix the onion mixture with the wheat and meat. Prepare Kibbeh Filling Use a medium sized frying pan to saute the finely chopped onions in olive oil. If you are using pine nuts then you should also add them at this stage. Add the remainder of the meat with the allspice, salt pepper and cumin. Once the meat is cooked remove from the heat and allow to cool. Assembling the Kibbeh Use approximately an egg sized amount of shell mixture and form this into a ball. Use a finger to make a small hole in the ball where you will insert the filling. After inserting the filling pinch the end to seal the Kibbeh and mould into your desired shape. Fry the Kibbeh in 350˚F/180˚C oil for approximately 10 minutes or until the balls have become golden brown. Allow them to drain on paper towels and enjoy!

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Zongzi (or simply zong) (Chinese: 粽子) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

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Cig kofte

I'll talk you how to make traditional tasty and spicy Kurdish dish which is eaten for lunch and dinner.

Ingredients:

-4 cups of thin bulge

-2 onions

-two clove of garlic

-3 spoons of tomato paste

-4 spoons of pepper paste

-3 spoons of oil

-3 teaspoons of salt

-2 teaspoons of red pepper flakes

-a spoonful of black pepper

-a half demented isot-

-250 gr mince without oil

- a glass of water

-some scallions and persley

How to prepare:

Chop the onion and garlic are small, and add the mince and paste into the stewpot or tray. After that start to knead it for 40 or 50 minutes then you have to wait couple of minutes for softening.Then add persley,isot and a glass of water but do not put more than 2 glass of water and kneading it for 1 hour more. Eventually make it ready to eat.

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Fast Seabus :)

We'll talk how to make quick and tasty fish for a afternoon lunch.

Ingrediance:

-4 fillets of seabass

-a pinch of salt

-mixed greens ( basilica, marjoram,

caraway seeds etc.) can be also

fish seasoning ( knor,kamis)
-potato flour

-French fries or rice etc.

-a wedge of lemon

-white wine, preferably Italian etc.

Una Sola Voce Pinot Grigio 2013
How to prepare :
First put the oil to heat and prepare French fries for cooking, then should spice up the fish with spices,mixed herbs,put a pinch of salt on it..

After that put fish in to the potato flower and start with cooking fries.. After fave minutes when you see that fries are in the middle of frying put the fish in oil. Make sure the oil is very hot before you start to cook a fish.. Turn around fish five times and it should be done in 3-4 minutes. Probably in same time fries and fish will be ready. Potato flower will give you crisp taste,but inside will be like haven. Serve Seabass with a wedge of lemon and a glass of good wine. If you use imagination your plate will look realy tasty.

Bon Appetit ;)

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'Barszcz z uszkami'

Traditional Polish soup, especially prepared for Christmas Eve. It is beet soup with mushroom pockets.

Ingredients for pockets:

*2 cups flour

*1 egg

*2/3 glass water

*30-40 g mushrooms

*2-3 tablespoon oil

*salt and pepper

Knead the dough with flour, eggs and water. The dough should be firm, certainly not dry. Divide into smaller pieces and roll out thinly. Time for stuffing. Dried mushrooms cook. Then slice them finely. Slice onions and throw on the hot oil in the pan. Fry, and then add the mushrooms and another minute hold on the fire. Put the stuffing( size of a large hazelnut). Then wrap the edge of the dough and press. Throw into salted boiling water and cook a few minutes away from the water to boil again.

Ingredients for barszcz:

*2 l water

*4-5 beets

*2-3 grains of allspice

*1 teaspoon sugar

*1 tablespoon lemon juice

*1 bay leaf

*pinch of salt and pepper

Boil beets in water, and then leave it to have cooled down. Then peel and grade. Grated beets pour 2 liters of water and add all the other ingredients. Cook on low heat.

Pockets place in a bowl and pour borsch.

The best soup ever!

Enjoy! :)

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Club Sandwich

Today, I want to talk about how to make the classic club sandwich. If you live in Edinburgh, you must know sandwich is important meal for everyday.

Ingredients:

Toast, tomatoes, becon, lettice, ham, cheddar cheese.

How to make:

Fist cook up some bacon. Each club sandwich need 3slices of bacon.

Then take a tomato and slice it into kind of thin-ish slices.

Next take 3pieces of toast and top that with some ham and a slice of mild cheddar cheese.

After that take second slice of toast and put a nice layer of mayonnaise on both side and put top of cheese. then layer up bacon, lettuce and tomato.

Then smear some mayonnaise on the bottom side of last piece of toast and set it right up on top.

Finally use sharp knife and cut sandwich to quarters.

That it is!

Enjoy ..:)

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12 slices white bread

3/4 cup mayonnaise

8 romaine lettuce leaves

16 slices vine-ripened tomatoes

Kosher salt and freshly ground black pepper

16 slices crispy cooked bacon

16 ounces sliced roasted turkey

16 frill picks, or plastic cocktail swords

Serving suggestions:

Potato chips

Sweet pickles

Special equipment: 16 frill picks, or plastic cocktail swords

1. Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.

2. To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.

3. Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.

4. Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

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12 slices white bread 3/4 cup mayonnaise 8 romaine lettuce leaves 16 slices vine-ripened tomatoes Kosher salt and freshly ground black pepper 16 slices crispy cooked bacon 16 ounces sliced roasted turkey 16 frill picks, or plastic cocktail swords Serving suggestions: Potato chips Sweet pickles Special equipment: 16 frill picks, or plastic cocktail swords Toast the bread in a toaster, or under a broiler on both sides.

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ZUPPA GALLURESE

It is a tipical dish of "Gallura", the region of my town. Made from bread, cheese and broth, Usually eat with family in sunday or "free days" where you will prepare it with calm enjoing it.

Ingredients:

Any kind of fresh natural bread (leave it 5 days or 1 week for be hard to cut)

Fontina, about 1/2 lb.

Parmigiano and Peretta cheese, about 6 ounces

1/4 cup chopped Italian parsley

Noce moscata (nutmeg)

Black pepper (if you want)

Rich beef (or vegetarian) broth; used about 6 cups

Utensils:

A big plate or a ball plate

Your hands

Baking tray

Cutting board

Knife (and maybe a spoon ?)

Oven

How to prepare:

Cut the bread in slices and in a big plate put and mix the chopped parsley with cheeses, black pepper and nutmeg.

Then, take a big baking tray and dispose the slices of bread uniform one by one and put the mix of cheeses, chopped parsley etc. onto and make at least 3-4 layers and put fontina between every layers.

After when you will finish everything spill the bread with mixture with the broth until you can feel with the fork that the bread it is soft from up to down.

The final thing is put it in the oven and cook it for 45 minutes, it will be ready for eat. It is a main course, you can eat just this for lunch or diner, it is a little bit heavy but very tasty.

Buon appetito !! :)

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Polish ‘krokiety’ are usually rolled pancakes with meat, cabbage, cheese or mushrooms.. ‘Krokiety’ with cabbage and mushrooms are a traditional Christmas Eve meal, but they are also served for an everyday’s dinner or lunch.
Ingredients:
2 cups of milk
1 3/4 cup of flour
2 eggs
2 tsp salt
10 mushrooms, sliced extremely thin
250g minced meat, cooked with garlic and onions
sour cream
1 egg, peppered
1/2 cup bread crumbs

1. Mix milk with egg yolks.
2. Add shifted flour to mixture then add salt.
3. Beat eggs whites into a foam and add to mixture.
4. Allow mixture to sit for 10-15 minutes.
5. Heated pan with a small amount of oil, add a ladle full of batter. Flip after 2 minutes and keep on this side for 2 minutes.
6. Continue until batter is used.
7. Cook minced meat and sauteed mushrooms. When cooked thin out with sour cream.
8. Beat and egg with pepper for flavour.
10. Fill the crepe with mushroom and meat mixture and roll folding in edges. Roll in egg and then in bread crumbs. When frying, put on medium heat with some oil. Continue to roll until all sides are fried.

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Cabbage roll

Ingrediens:

12 cabbage leaves

Filing:

1 pound ground beef

3/4 cup cooked rice

1/2 cup finely

1 egg

1 1/2 spoons salt

a spoonful of pepper

1/4 cup milk

Sauce:

1 can tomato sauce

1 can diced tomatoes, undrained

3 tablespoons sugar

2 tablespoons vinegar

1/2 cup water

2 tablespoons cornstarch mixed with 1/4 cup cold water

Method:

Drop cabbage leaves into boiling salted water, cover and cook for 3 minutes. Drain well.

For filling, combine ground beef, rice, onion, egg and salt, pepper and milk. Mixed well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling. Fasten the rolls with toothpicks. Place in a baking dish or dutch oven.

Sauce

For sauce, combine tomato sauce, tomatoes, sugar, vinegar and 1/2 cup of water, pour over the cabbage rolls. Cover and bake in a preheated 350° oven for about 1 hour. Remove rolls with slotted spoon and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over medium heat, stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.

Serve the cabbage rolls with the sauce.

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Tuna Pasta Ingredients: 2 tins tuna with sunflower oil 1 jar of black olives 1 tins of sweetcorn pasta (whatever you like but i suggest this long one) pepper salt cheese sour cream Method: 1. Put tuna from coins to pan and fry. 2. To boiled water put salt and pasta. 3. Cut olives and drain sweet corn and then add it into tuna. 4. Put off pan with ingredients and add sour cream. 5. Sprinkle dish by chase. Enjoy your meal ;)

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Potato pancakes "Belarusian"

Ingredients: 1.3 pieces potatoes 2.1 pieces onion 3.1 tablespoon sour cream 4. 1 eggs 5. 2 tablespoon plain flour 6. 80 milliliters oil 7. salt 8. pepper Method: 1. First thinhg is peel potatoes and to grate with onion. 2. After that add flour and egg, salt and papper for your taste. This consistency have to look like a thick cream. 3. Heat a large non-stick frying pan over a medium heat. Cook for about 1 min until the underside is golden brown. 4. Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil to the pan as and when needed. Serve the pancakes with sour cream. ПРИЯТОГО АППЕТИТА!

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Kurdish Dolma is the traditional Kurdish food and its the most famous Kurdish dish.

Ingredients

4 tomatos

4 onions

6 potatos

2 red peppers and 2 green one

3 tablespoon of olive oil

4 clove garlic

1 tablespoon of dried parsley

1 tablespoon of dried basil

2/3  cups fresh lemon juice
grape leaves

1. remove the grape leaves from their jar then Pat the leaves dry and place on a cutting board. Using a small, sharp paring knife.

2. In a large pan over medium-high heat the olive oil and adding the onion, garlic, parsley, and basil once hot then leave it for about 6 minutes. add the rice  for 3-4 minutes longer.

3. put everything in a big pot. Then  cover it with a layer of grape leaves and salt and put a few cups of boiling water over it.   cook it for an hour on a low heat. If the vegetables start moving around you’ll want to put a plate or something on top of them.

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Thai curry which is hot and spicy dish and easy to cook with curry paste.

The curry paste is made with fresh green Thai chilli peppers. Some people even add additional whole fresh pepper to the curry before serving.

Ingredients

1 tablespoon vegetable oil

2 tablespoon green curry paste

1 can (13.60 ounces) coconut milk

1/2 cup chicken stock

1 tablespoon brown sugar

2 teaspoon fish sauce

1 pound boneless chicken or duck, chop into bite size pieces

3 cups assorted cut vegetables, such as bell peppers, onions,carrots and sugar snap peas

2 tablespoon julienne cut fresh basil

Directions

First cook jasmine rice or boiling Thai rice noodles.Heat oil in large skillet on medium heat and add curry paste stir fry 1 minute or until fragrant.

Pour coconut milk and chicken stock bring to simmer on medium-high heat.after that stir in brown sugar and fish sauce until well blended.

Stir in meat and vegetables simmer 5-7 minutes or until meat is cooked through and vegetables are tender-crisp then remove from heat and stir in basil.

Serve with jasmine rice or Thai rice noodles.

Enjoy your meal 😋

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Christmas is coming so time for "PIEROGI WITH CABBAGE AND MUSHROOMS"

Traditional Polish dish which have to be on the Christmas table.

INGREDIENTS:

Dough

½ kg flour

1 egg, beaten

pinch of salt

1 cup warm water

Filling

olive oil, for frying

1 onion, chopped

butter

1 kg cabbage

INSTRUCTIONS:

Chilling time 30 minutes

To prepare the filling, cook the cabbage, wild mushrooms and dried mushrooms in a pan. Drain and squeeze excess moisture from the cabbage and mushrooms. Chop finely.

Heat the oil in a frypan. Add the onion and butter, and cook, stirring, for 5 minutes or until the onion softens. Stir in the cabbage mixture, and fry for several minutes. Season with salt and pepper. Remove from heat and set aside to cool.

Sift the flour into a large bowl, and make a well in the centre. Add the egg, salt and enough warm water to form a soft dough. Wrap in plastic wrap and refrigerate for ½ hour.

On a floured work surface, knead the dough until smooth. Roll the dough until 1–2 mm thickness. Use a drinking glass to cut out 10 cm circles. Place a spoonful of the filling onto each of the dough rounds. Fold the dough over and press the edges together to create semi-circles.

Bring a large pot of salted water to the boil. Drop the pierogi in a few at a time, and cook for 6–7 minutes or until they float to the surface. Remove from the pot using a slotted spoon and repeat with the remaining pierogi.

Heat oil in a fry pan. Add the pierogi and fry for two minutes or until lightly crisp.

Serve with sour cream and chives or dill.

ENJOY!

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'Szarlotka' is one of the best polish cakes. I prefer it with almond. Szarlotka is easy to prepare and very tasty especially the heat and ice cream.

Ingredients: • 4 apples • 1.5 cups of flour • 5 teaspoons cornstarch • 80 g of butter • 1.75 cup brown sugar • 2 eggs • 2 tablespoons milk • 2.25 teaspoons baking powder • 3/4 teaspoon salt For the springform pan: 1 tablespoon butter 2 tablespoons bread crumbs To sprinkle the dough: powdered sugar, browned almonds

First pick apples, remove centre of fruit, cut into thick cube. Sift both types of flour, baking powder and salt, add butter, cubed and crushed fingers until a crumble. Add apples, sugar (except 1 spoon) and eggs beaten with milk. Mixed and slip the greaased springform pan. A depot sprinkle with sugar. Bake 45 minutes in an oven preheated to 190 ° C until golden brown. After cooling, sprinkle with powdered sugar and almonds.

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‘KEKS’ is a traditional cake which is eaten in Poland during Christmas.

It is a sponge cake with nuts and raisins, baked in a rectangular dish.

It is easy and fast to prepare thanks to small number of ingredients. It
is soft and has a strong aroma. It stays fresh for a long time which is
one of its benefits. It tastes best ager 2-3 days and I like it very much.

Ingredients:
- 300-400 grams of nuts and raisins mix
- 300 grams of flour
- 150 grams of butter
- 200 grams of icing sugar
- 5 eggs
- 1 spoon of baking powder
- 2 spoons of vanilla sugar

First pound the butter and icing sugar together. Then alternately add eggs,
flour,vanilla sugar and baking powder, stirring all the time. Next add the
nuts and raisin mix to the dough. Take the dish and put butter all over the
surface and sprinkle with bread crumbs. Finally bake in the temperature of
160-170 degrees Celcius for 1 hour and 30 minutes.