
Hi dear Bawers!
This page is open to create an international delicacies recipe book.
The idea is to have all the recipes in one page and link it to the Graduation page. Thanks!
The floor is all yours!!!!
Sue Annan's present.
Des Mervelles de Jerri. In English these are called Jersey Wonders.Traditionally Jersey housewives cooked them as the tide went out. If cooked on the incoming tide, the oil in the pan was thought to overflow.Their nearest equivalent would be the American doughnut, although Wonders are never coated in sugar.
Ingredients for around 40 wonders:
1.5 lbs self-raising flour
4 oz butter
8 oz caster sugar
6 eggs.
METHOD
- Sieve flour and sugar and rub in butter.
- Add whisked eggs to make a light dough
- With floured hands make golf-ball sized shapes
- Place on lightly floured tray and cover with a damp cloth for 2 hours
- Roll into oblongs 2x4 inches
- With a sharp knife slit the centre of each oblong and twist the top end through the slit
- Drop 4 - 6 wonders at a time into a large pan of hot oil
- Cook for 2 minutes on each side until golden brown.
- Drain on kitchen paper
Chaouki Mkaddem

Today’s recipe is from North Africa, particularly Tunisia. It is the national dish in most of North Africa and it is called Couscous.
You can make the couscous with lambs meat, chicken, fish or even just vegetables.
Ingredients:
½ kilo meat “cut into cubes”
½ kilo couscous “you can get this at the super store”
4 tablespoons olive oil
2 onions “cut into small cubes”
2 green peppers
2 potatoes
2 carrots
Pumpkin “cut into cubes”
1 can chickpeas “ready for cooking”
4 tablespoons tomato paste
1 tablespoon chili powder or “harissa*”
salt and pepper for seasoning
½ tablespoon paprika
½ tablespoon cinnamon
½ tablespoon cumin
*Harissa is the chili paste Tunisians use for cooking or dried chilly red pepper
Season the meat with the spices and put it into a pot with the olive oil and onions, fry it for a bit, then add the tomato paste, chickpeas and a cup of water, and let it boil for 15 minutes.
Cut the vegetables and throw them in the pot, add 1 liter of water and let boil.
To prepare the couscous, put it into a colander or sifter, over the big pot, wet the couscous and put it into the sifter and steam it for 30 minutes.
Add the potatoes to the sauce, and rewet the couscous in the sifter with a bit of the sauce “which will give it the red color”, continue cooking for another 20 minutes.
Put the couscous in a big bowl, pour some sauce over it and stir it, then arrange the vegetables and meat over it, and you’ve got yourself a beautiful,
yummy Tunisian dish!
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A classic Sudanese dish
Fosolia Stew Recipe

½ kg white beans fosolia
1 kg chicken breast
1 big onion
2 cans of tomatoes
3 large potatoes
Cup of dill
2 cloves of garlic
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of dry coriander seeds
Method
Soak beans overnight.
Cook beans until tender and drain the beans to separate from liquid.
Dice an onion and cook in 30ml oil until tender.
Chop the 2 cloves of garlic and add it to the onion.
Slice the chicken up and add it to the mix; stir for 2 minutes.
Then add 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of dry coriander seeds, a cup of dill and stir.
Dice the potatoes and add them to the mix along with the 2 cans of tomatoes.
Add the beans to the pot and let it simmer for 30 minutes.
Serve with rice, bread or couscous.
Enjoy!!!!!!
From Vesile -
Grape Leaves Stuffed with Rice (Zeytinyaglı Yaprak Sarması)
2 cups rice
1 tomato, diced
1 tbsp tomato paste
2 onions, shredded
200 gr (1/2 lb) grape leaves, fresh/ preserved
2/3 cup olive oil
3 cups water
½ lemon, sliced
2 tbsp dried mint
¼ tsp black pepper
¼ tsp cinnamon
½ tsp allspice
1 ½ tsp salt
½ tsp sugar
In warm water, leave the rice for 30 minutes, then wash and drain.
If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft.
Drain and remove the stems. If you are using preserved grape leaves just remove the stems.
Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)
Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color.
Add the rice and stir a few minutes. Then add the tomatoes and tomato paste.
After a while add 1 cup of hot water and cook until the water evaporates.
Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.
Place each leaf on a plate.

Put ½ tablespoon of filling on the larger end of it, fold the two sides in and roll it on like a cigarette. Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them.
Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool.
Arrange on a serving dish and serve with lemon slices and yogurt.
ENJOY IT!
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