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World Cuisine Recipes
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Ready Time: 1 Hr 30 Min
"This is a traditional Middle Eastern appetizer. It is torpedo shaped and crispy on the outside and has a meat and onion filling. Time consuming, but delicious. Can be frozen raw, and fried straight from the freezer for a delicious treat, dipped in Tahini. This recipe has been in the family for ages."
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Ready Time: 8 Hrs 20 Min
"This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios."
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Ready Time: 10 Min
"This is the typical tea you will find in regular housed in Kuwait. Its deliciously aromatic and the spices give it a rich taste."
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Ready Time: 3 Hrs 50 Min
"The traditional taste of Armenia will be a favorite! These little meat pizzas are usually made with lamb, but beef works just as well."
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Ready Time: 1 Hr 50 Min
"You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock."
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"Minced lamb with scone topping. In Lancashire, when I were a lad, we had this at school. English cookery may be laughed at throughout the world, but this ranks alongside egg and bacon buttys on fried bread as one of the world's culinary masterpieces. Pupils would queue all lunchtime to have this, even though we knew that Nora, the chief 'cook' used to put her false teeth into anything she cooked for good luck. There is an Indian variation, based on 'qeema with peas' - if you like spicy food this will make your toes curl up."
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Ready Time: 2 Hrs 20 Min
"Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices."
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Ready Time: 2 Hrs 30 Min
"This is my all time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!"
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"A proven, favorite recipe for the best French Onion soup ever. White Zinfindel goes great with this soup, too. You can double the recipe pretty easy, and I even tripled it once. Make sure to keep the sugar down, if you do."
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Ready Time: 3 Hrs
"Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!"
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