Recipes from Bolton Language Class

Recipes from Bolton Language Class
Recipe for Dolma by Razhan
Here I have chosen a traditional Kurdish dish which to me is the most delicious and
tasty food called “Dolma”.
Dolma is a well-known food all over Kurdistan and its surrounding areas. This food is
eaten hot or warm in all seasons and on all occasions. Dolma is a healthy food
because the recipe uses different types of vegetables and grains such as rice.
The ingredients of Dolma are:
The amount of each ingredient is to personal taste and can be increased to serve
one or 100 people.
 Chard or spinach
 Courgette
 Aubergine
 Tomato
 Onion
 Green Pepper
 Rice - one cup of water for one cup of rice

Dill or celery
 Salt, spices
Preparation of Dolma:
The inner parts of the courgette, aubergine, tomato, and the pepper are taken out
and chopped, mixed with tomato puree, salt and spices then mixed with the rice.
The layers of onions are separated individually and ready to be stuffed with the
prepared rice. If the Dolma is cooked for vegetarians, then the rice can be
wrapped in the chard or the spinach leaves and the vegetables stuffed with the
rice that already been prepared, then placed layer by layer in a cooking pot. For
those who are not vegetarians, you can have a layer of red meat or chicken at
the bottom of the pot then fill to a required amount of water and bring it to boil for
around half an hour to forty-five minutes. When the Dolma is cooked, it is then left
to cool down for around ten minutes, and then served warm.
‫‪Recipe for Dolma by Razhan‬‬
‫‪Kurdish in Written‬‬
‫دۆڵّٗ‬
‫‪ٗ٠‬کێه ٌٗ‪ٚ‬عێ تاتٗذٗی کٗ دا‪ٚ‬اِاْ ٌێکشا‪ٚ‬ە کٗ دەستاسەی تٕ‪ٛ‬ع‪ ٓ١‬خۆؽرش‪ ٓ٠‬خ‪ٛ‬اسدْ ‪٠‬اْ خ‪ٛ‬اسدٔٗ‪ٚ‬ەی کولتۆری و خۆِاڵ‪.ٗ١‬‬
‫ٌێشەدا ِٓ خ‪ٛ‬اسدٔێکی ذا‪٠‬ثٗخ تٗ ک‪ٛ‬سدە‪ٚ‬اس‪ٗ٘ ُ٠‬ڵثژاسد‪ٚ‬ە کٗ الی ِٓ خ‪ٛ‬اسدٔێکی صۆس تٗذاَ ‪ ٚ‬چێژە کٗ پێ‪١‬ذەڵێٓ دۆڵّٗ‪.‬‬
‫دۆڵّٗ چێؾرێکی ذٗ‪ٚ‬ا‪ٔ ٚ‬اعشا‪ٚ‬ە ٌٗ ِ٘ٗ‪ ٚٛ‬ک‪ٛ‬سدعراْ ‪ ٚ‬دە‪ٚ‬س‪ٚ‬تٗسی‪ ،‬ئٗ‪ ٚ‬چێؾرٗ تٗ گٗسِی دەخ‪ٛ‬سێ ‪ٚ ٌِٚٛٗ٘ٗ ٚ‬ەسصێه ‪ ٚ‬تۆٔٗ‪ٚ‬‬
‫کاذی ئاعا‪١٠‬ؼ ئاِادە دەکشێد‪ .‬دۆڵّٗ خ‪ٛ‬اسدٔێکی ذٗٔذس‪ٚ‬عرٗ تۆ ِشۆڤ چ‪ٔٛ‬کٗ ٌٗچٗٔذ‪ ٓ٠‬جۆس عٗ‪ٚ‬صە‪ ٚ‬دأٗ‪ٚ‬ێڵٗی ‪ٚ‬ەک‪ ٛ‬تشٔج‬
‫دس‪ٚ‬عد دەکشێد‪.‬‬
‫کٗسعرٗکأی دۆڵّٗ تش‪٠‬ر‪:ٌٗ ٗ١‬‬
‫•‬
‫عڵك ‪٠‬اْ عپێٕاغ‬
‫•‬
‫و‪ٌٗٛ‬کٗ‬
‫•‬
‫تا‪ٕ٠‬جاْ‬
‫•‬
‫ذِٗاذٗ‬
‫•‬
‫پ‪١‬اص‬
‫•‬
‫ت‪١‬ثٗسی عٗ‪ٚ‬ص‬
‫•‬
‫تشٔج‬
‫•‬
‫ؽث‪١‬د ‪٠‬اْ کٗسە‪ٚ‬ص‬
‫چۆٔ‪ٗ١‬ذی ئاِادەکشدٔی دۆڵّٗ‪:‬‬
‫ٔا‪ٚ‬ە‪ٚ‬ەی ک‪ٌٗٛ‬کٗ‪ ٚ‬تا‪ٕ٠‬جاْ ‪ ٚ‬ذِٗاذٗ‪ ٚ‬ت‪١‬ثٗسەکأٓ دەسدە٘ێٕشێد ‪ٌٗ ٚ‬گٗڵ ؽث‪١‬رٗکٗ ‪٠‬اْ کٗسە‪ٚ‬صەکٗ ‪ٚٚ‬سد دەکشێد ‪ٌٗ ٚ‬گٗڵ دۆؽا‪ٚ‬ی‬
‫ذِٗاذٗ‪ٚ‬خ‪ٛ‬ێ ‪ ٚ‬ذاَ ‪ ٚ‬چێژ ٌٗگٗڵ تشٔجٗکٗ ذێکٗڵ دەکشێد‪ٔ .‬ا‪ٚ‬ە‪ٚ‬ەی پیازەکەش ٌٗ‪ٗ٠‬کرشی ج‪١‬ادەکشێرٗ‪ٚ‬ە ‪ ٚ‬ئاِادە دەکشێد تۆ ئٗ‪ٚ‬ەی‬
‫تشٔجٗ ئاِادەکشا‪ٚ‬ەکٗی تخشێرٗ ٔا‪ .ٚ‬ئٗگٗس دۆڵّٗکٗ تۆ ئٗ‪ ٚ‬کٗعأٗ‪ ٗ٠‬کٗ گۆؽد ٔاخۆْ دەکشێد تٗتێ گۆؽد تشٔجٗ ئاِادەکشا‪ٚ‬ەکٗ‬
‫تپێچشێرٗ‪ٚ‬ە ٌٗ ٔا‪ ٚ‬عڵك ‪٠‬اْ عپێٕاغ ‪ٚٗ٘ٚ‬س‪ٚ‬ە٘ا ٔا‪ ٚ‬عٗ‪ٚ‬صە ئاِادەکشا‪ٚ‬ەکاْ پڕتکشێٓ ٌٗ تشٔجٗکٗ ‪ٚ‬لاخ لاخ ٌٗ ٔا‪ِٔٗ ٚ‬جٗڵێه جێگای‬
‫تکشێرٗ‪ٚ‬ە‪ ،‬بۆ ئەوکەسانەی کە گۆشتخۆرن‪ ،‬دەکرێت گۆشتی سور یان مریشك لەژێرەوەی مەنجەڵەکە دابندرێت ‪ٚ‬ە د‪ٚ‬اذش تٗگ‪ٛ‬ێشەی‬
‫پێ‪٠ٛ‬غد ئا‪ٚ‬ی ذێذەکشێد ‪ ٚ‬دەک‪ٛ‬ڵێٕذسێد تۆ ِا‪ٚ‬ەی ٔض‪٠‬کٗی ٔ‪ ٛ١‬کاذژِێش ذا چً ‪ٚ‬پێٕج خ‪ٌٗٛ‬ن‪ .‬پاؽاْ کٗ دۆڵّٗکٗ پێگٗ‪٠‬ؾد تۆ ِا‪ٚ‬ەی‬
‫دە خ‪ٌٗٛ‬ن دەعێٕذسێرٗ‪ٚ‬ە پاؽاْ تٗگٗسِی پێؾکٗػ دەکشێد ٌٗ ٔا‪ ٚ‬لاپ‪.‬‬
Recipe for Suqaar by Fahia
The suqaar is a traditional Somali food which is eaten in the morning as breakfast. The
suqaar is a dish in which meat is cut into small cubes and is cooked together with
vegetables. It is usually eaten with canjeero/laxoox (‘anjeero/lahooh) or bread. Suqaar can
sometimes be eaten for dinner with sabaayad/kimis. Additionally, it is part of our culture for
suqaar to be eaten as breakfast on occasions such as Eid and weddings.
Ingredients
 ¼ cup of oil
 1 Kg Beef (small cubes)
 1 onion sliced
 6 garlic cloves (minced)
 1 chilli pepper (chopped)
 1 green bell pepper (sliced)
 1 tablespoon of vegetable seasoning
 1 teaspoon of spices (cumin, coriander seeds, black pepper powder, cinnamon,
cardamom, cloves, and tamarind powder mixed together)
 2 potatoes (peeled and diced)
 2 carrots (peeled and diced)
 1 cup of chopped coriander
 2 cups of water
Method
1. Pour the oil in the pan
2. Add the sliced onion and stir until the onion is golden
3. Add the minced garlic cloves, the chopped chilli pepper, the vegetable seasoning,
and the spices into the pan
4. Stir for 1 minute
5. Add 1 Kg of cubed beef and stir for 5 minutes
6. Then add 2 cups of boiling water
7. Cover and cook for 30 minutes on a low heat
8. Add the 2 diced potatoes and the 2 diced carrots into the pan and stir
9. Cover and cook for 15 minutes until the potatoes and carrots become tender
10. Add the sliced green bell pepper and the chopped coriander into the pan and stir
11. Switch of the heat
12. Eat with canjeero/laxoox, bread, or sabaayad
Suqaar
Canjeero/laxoox
Canjeero/laxoox
Sabaayad
Recipe for Suqaar by Fahia
Written in Somali
Suqaar
Suqaarku waa cunto dhaqameed ay Soomaalidu leedahay, islamarkaana ay ku quraacdaan
subixii. Suqaarku waa hilib si yar oo afar gees ah loo jaray iyo khudrad la’ isku kariyey.
Badanaa waxaa lagu cunaa canjeero/laxoox ama rooti. Suqaarka marmar waa lagu
casheeyaa waxaana lagu cunaa sabaayad/kimis. Sidoo kale dhaqankeena waxaa ka qayb ah
in suqaarka lagu quraacdo waqtiyada munaasabadaha sida ciida iyo aroosayada.
Wuxuu ka koobanyahay
 ¼ koob saliid caday
 1 Kg hilib lo’ (si yar yar loo jaray)
 1 basal (la jarjaray)
 6 toon (shiidan)
 1 basbaas (la jarjaray)
 1 barbarooni (si dhuuban loo jaray)
 1 qw maji khadrad ka sameesan
 1 qy xawaash (xawaash dhuubdhuub, xawaaji buurbuur, filfil, qorfe, hayl, dhagayare,
iyo haruud la isku shiiday)
 2 baradho (la feeqay iyo la jarjaray)
 2 kaarooto (la feeqay iyo la jarjaray)
 1 koob kabsarcaleen (la jarjaray)
 2 koob biyo
Habka loo sameeyo
1. Ku shub saliida digsiga
2. Ku dar basashii jarjarneed walaaqna ilaa ay ka noqoto dahabi.
3. Ku dar digsiga toontii shiidnayd, basbaaski jarjarnayd, majigii, iyo hawaajiyaashii
4. Walaaq 1 daqiiqa
5. Ku dar 1 Kg hilibki lo’da walaaqna 5 daqiiqa
6. Kabacdi ku dar laba koob oo biyo karkarsan
7. Dabool iyo 30 daqiiqa dab yar ku kari
8. Ku dar digsiga baradadii jarjarnayd iyo kaarootadii jarjarnayd, walaaq
9. Dabool iyo 15 daqiiqa kari illaa ay baradadii iyo kaarootadii ay ka noqdaan jileec
10. Ku dar digisiga barbaroonigii jeexjeexnaa iro kabsarcaleentii jarjarnayd, walaaq
11. Dabka ka demi
12. Ku cun canjeero/laxoox, roti ama sabaayad
Recipe for Chicken Tikka by Fatima
Chicken Tikka
1lb chicken cubes
1 tsp ginger garlic paste
1 tsp salt
2tsp paprika
1 tsp red chilli powder
1 tsp fresh green chilli paste (derelu)
4 tbsp tandoori or tikka masala
1 tbsp fresh lemon juice
2-3 tbsp yoghurt
2-3 tbsp fresh cream
1/2 tsp cumin powder
1/2 tsp crushed black pepper
1 tin of tomatoes
Mixed peppers
2 red chillies
 Marinate the chicken cubes with all the ingredients except the onion and
pepper for half an hour
 Chop one medium onion and the peppers into cubes.
 Put these in the oil and cook until soft
 Add the chicken and leave pot open until the water boils
 In another pot heat the tomatoes
 When the chicken is cooked add the tomatoes
 Add tomato slices if desired
 Mix well and simmer with the lid on for 5-10 minutes
 Garnish with fresh coriander
You can have this dish with paratha, chips and salad. I make this dish specially for
my family once a week. We love it.
Recipe for Chicken Tikka by Fatma
Written in Hindi
1lb
अदर
1
1
2tsp
र
1
र
1
दर
4
र
1
द
2-3
2-3
र
1/2
र
1/2
र
1
2
और 1/2
और
meduim
द
और
और
अ
र
और
अ
र
र
:
अगर
corriander
द
द
1
ऐ
Matinate
र
और
द
ग
द
र
5-10
ऊ र
Recipe for Traditional Polish Żurek by Marek
Polish Traditional Żurek as a bread bowl is a wonderful Polish culinary inspiration,
extremely popular in Polish homes at Easter. Polish people cannot imagine Easter
Sunday breakfast without Żurek.
Żurek is most delicious when made with homemade sourdough which has a strong
garlic flavour. The traditional way of cooking the white sausage is in a pan with herbs
and spices instead of steaming. The sourdough must be prepared a minimum of 3-5
days before cooking. It can be kept refrigerated till we need it. Ready-made
sourdough for Żurek can be bought in any Polish shop. However, the flavour of the
soup with home-made sourdough is incredible! Our traditional Żurek is praised
throughout Europe.
Difficulty:
Medium
Time preparation and cooking:
1 hour 30 minutes + waiting time for home-made sourdough (3-5 days)
Ingredients:
Sourdough:
 1 glass of wholemeal rye flour
 3 glasses of water (can add more, even 4)
 1 slice of wholemeal bread
 3-4 garlic cloves
Żurek:
1. 1 kg white raw sausage
2. 30 day smoked bacon (also can add smoked sausage and ham)
3. 500ml sourdough for Żurek
4. bay leaf
5. allspice (pimento)
6. grainy pepper
7. marjoram
8. 1 onion
9. 3 garlic cloves
10. sour cream for soup around 75 ml (half a glass – the best is Polish
Kremówka)
11. 1 tablespoon of wholemeal wheat flour (whole wheat flour)
12. 4 potatoes (optional)
13. 2 tablespoons grated horseradish
14. salt and pepper
15. hard-boiled eggs (amount depends on how many people)
Method:
Sourdough:
1. For 3-5 days before cooking Żurek, mix the water with the wholemeal flour.
The amount of water depends on how stodgy you like your soup. You can add
3 or 4 glasses of water: if 3 glasses it will be more stodgy. To the whole add
small diced garlic and stir again. Cover the prepared sourdough with a slice of
wholemeal bread and leave it in a warm place (near the cooker for example)
covered with muslin.
2. After two days it should have started working and then you can see small
bubbles on the top. Sourdough should be stirred and left in warm place again
covered with muslin. Basically the stirring can be repeated every day. The
length of time depends on how sour you like your soup. The more mature the
sourdough is, the more sour the soup is. When ready it should have a nice
aroma similar to sour cabbage. The most important thing in the whole process
is the place. It must be warm and without a cold draught.
Żurek:
1. Pour three litres of water into a pot and cook the white sausage with garlic,
half a roasted onion, a bay leaf, allspice and pepper. Simmer for around 1
hour and if needed add some more water.
2. After boiling, the white sausage should be simmered for around 20 minutes. it
is actually scalded rather than boiled. In the meantime fry the cubed bacon in
the pan and then throw it into the pot.
3. After 20 minutes, remove the white sausage from the pot, peel the skin and
cut into any sized pieces you like. Or you can leave the sausage whole. At the
time, if you like potatoes, add to the pot peeled and diced potatoes and cook
until soft. Near the end of the cooking, slowly pour in the well stirred
sourdough and keep stirring. Cook just for a moment.
4. Season with salt, pepper and marjoram. The Żurek should be thick.
5. Add horseradish and season with sour cream, flour and a pinch of salt. Before
you pour the sour cream mix into the soup add a few tablespoons of the liquid
into it so that the sour cream does not curdle. Slowly pour it into the soup and
after a second remove from the cooker. Serve in bread bowls with added
hard-boiled egg.
Bon appétit !!!
Recipe for Traditional Polish Żurek by Marek
Written in Polish
Żurek Staropolski
Żurek Staropolski, jak i miseczki chlebowe to kolejna polska wspaniała inspiracja
smakowa, niezwykle popularna w polskich domach na Wielkanoc.
Po prostu nigdy nie może go zabraknąć na śniadaniu w Wielką Niedzielę.
Żurek najsmaczniejszy jest na domowym zakwasie, mocno pachnący czosnkiem.
Koniecznie na wywarze z gotowania białej kiełbasy (nie parzonej). Zakwas
przygotowujemy minimum 3-5 dni wcześniej. Gotowy można przechowywać w
lodówce do momentu jego wykorzystania. Można również kupić w polskich sklepach
gotowy już zakwas na żurek, ale smak zupy na zakwasie własnej roboty jest po
prostu
nieoceniony
smakowo
!
Naszym Żurkiem Staropolskim zachwyca się cała Europa.
Trudność:
średnia
Czas przygotowywania:
1,5h + oczekiwanie na zakwas (3-5 dni)
Składniki:
Zakwas:
 1 szklanka mąki żytniej razowej
 3 szklanki wody (można dodać więcej, nawet 4)
 1 kromka suchego chleba razowego
 3-4 ząbki czosnku
Żurek:
1. 1 kg białej kiełbasy surowej
2. 30 dag boczku wędzonego (można też dodać wędzoną kiełbasę i szynkę)
3. 0,5 l zakwasu na żurek
4. liść laurowy
5. ziele angielskie
6. pieprz ziarnisty
7. majeranek
8. 1 cebula
9. 3 ząbki czosnku
10. śmietana do zupy ok. 75 ml (pół szklanki – najlepiej użyć śmietany Kremówki)
11. łyżka mąki pszennej
12. 4 ziemniaki (opcjonalnie)
13. 2 łyżki startego chrzanu
14. sól, pieprz
15. jajko na twardo (ilość zależna od ilości członków rodziny)
Sposób przygotowania:
Zakwas:
1. Na 3-5 dni przed gotowaniem żurku, mieszamy wodę z mąką razową. Ilość
wody zależy od tego jak gęsty lubimy żurek, można dodać 3 lub 4 szklanki,
przy trzech będzie dość gęsty. Do całości dodajemy pokrojony w drobną
kosteczkę czosnek i jeszcze raz mieszamy. Tak przygotowany zaczyn
przykrywamy kromką chleba razowego i pozostawiamy w ciepłym miejscu
(np. przy kuchence), przykryty gazą.
2. Po dwóch dniach zaczyn powinien już pracować, z wierzchu będzie widać
małe bąbelki. Zakwas należy przemieszać i ponownie odstawić w ciepłe
miejsce przykryty gazą. Mieszanie możemy powtarzać w zasadzie
codziennie. Długość dojrzewania zależy od tego jak bardzo kwaśną zupę
lubimy, im bardziej dojrzały zakwas, tym bardziej kwaśna. Gotowy powinien
mieć przyjemny zapach, podobny do ukiszonej kapusty. Najważniejsze w
całym procesie dojrzewania jest właśnie miejsce. Musi być ciepłe i bez
zimnych przeciągów.
Żurek:
1. Do garnka wlewamy 3l wody i zagotowujemy z kiełbasą, czosnkiem,
przypieczonymi połówkami cebuli, listkiem laurowym, zielem angielskim i
pieprzem. Gotujemy na wolnym ogniu około godziny, w razie potrzeby
dolewamy wody, jeżeli ta się częściowo wygotuje.
2. Białą kiełbasę po zagotowaniu powinno się trzymać ok. 20 min na bardzo
wolnym ogniu, praktycznie parząc, a nie gotując. W międzyczasie na patelni
podsmażamy boczek pokrojony w kosteczkę i wrzucamy do garnka.
3. Po 20 min wyjmujemy białą kiełbasę, obieramy ze skórki i kroimy na dowolnie
wybrane przez nas kawałki. Można zostawić też sobie całą kiełbasę. W tym
czasie wielbiciele ziemniaków mogą wrzucić pokrojone i obrane ziemniaki i
gotować, aż będą miękkie. Pod koniec gotowania powoli wlewamy dobrze
wymieszany zakwas, ciągle mieszając. Gotujemy jeszcze przez chwilę.
4. Przyprawiamy solą, pieprzem i majerankiem. Żurek powinien być zawiesisty.
5. Dodajemy chrzan i doprawiamy śmietaną wymieszaną z mąką i szczyptą soli.
Zanim wlejemy śmietanę do zupy, dodajemy do niej kilka łyżek gorącego
wywaru, żeby śmietana się nie zważyła. Powoli wlewamy do zupy chwilkę
trzymając
na
wolnym
ogniu.
Podajemy
w miseczkach chlebowych z ugotowanym na twardo jajkiem.
SMACZNEGO !!!
‫‪eSde e oe en greM AndM aS bManoM‬‬
‫‪naaMd‬‬
‫‪g eena nd‬‬
‫عٍطح اع‪ٛ‬د )تا رٔجاْ(‬
‫‪ٚ‬لد اٌرحض‪١‬ش ‪ 01‬دلائك‬
‫ِذج اٌطثخ ‪ 01‬دل‪١‬مح‬
‫ذىف‪ 6 – 4 ٝ‬اؽخاؿ‬
‫اٌّماد‪٠‬ش‬
‫‪0‬حثاخ وث‪١‬شج تارٔجاْ‬
‫‪ٍِ 0‬عمح وث‪١‬شج صتذج ف‪ٛ‬ي ع‪ٛ‬دأ‪ٔ ٝ‬اعّح‬
‫‪ٍِ 0‬عمح وث‪١‬شج صتاد‪ٜ‬‬
‫‪ٍِ 0‬عمح وث‪١‬شج خً‬
‫‪ٍِ 4‬عمح وث‪١‬شج عق‪١‬ش ٌ‪ ّْٛ١‬طاصج‬
‫‪ 0-2‬فـ ث‪ِٙ َٛ‬ش‪ٚ‬ط ٔاعّا‬
‫½ ٍِعمح فغ‪١‬شج ٍِح‬
‫¼ ٍِعمح فغ‪١‬شج فٍفً اع‪ٛ‬د‬
‫‪ 0‬حثح ؽطح خضشاء) حغة اٌشغثح(‬
‫ص‪٠‬د عثاد اٌؾّظ ا‪ ٚ‬ص‪٠‬د ٔثاذ‪ٌٍ ٝ‬رحّ‪١‬ش)ٌٍمٍ‪(ٝ‬‬
‫طش‪٠‬مح اٌعًّ‬
‫‪٠‬مؾش اٌثارٔجاْ ‪٠ٚ‬مطع ِىعثاخ ا‪ ٚ‬ؽشائح ثُ ‪٠‬ضاف اٌ‪ٙ١‬ا لٍ‪ ِٓ ً١‬اٌٍّح ‪٠ٚ‬رشن ٌّذج ‪ 01‬دلائك )حر‪ ٝ‬ال‪٠‬ؾشب اٌض‪٠‬د اثٕاء‬
‫اٌرحّ‪١‬ش( ‪.‬‬
‫‪٠‬غخٓ اٌض‪٠‬د ف‪ ٟ‬اٌّمالج ج‪١‬ذا ثُ ‪٠‬ضاف اٌثارٔجاْ ‪٠ٚ‬حّش ِٓ اٌج‪ٙ‬ر‪ ٓ١‬حر‪٠ ٝ‬قثح ٌ‪ ٗٔٛ‬ر٘ث‪١‬ا‪.‬‬
‫‪ٛ٠‬ضع اٌثارٔجاْ اٌّحّش عٍ‪ٚ ٝ‬سق ٔؾاف ٌٍرخٍـ ِٓ اٌض‪٠‬د اٌفائض‪.‬‬
‫‪ٙ٠‬شط اٌثارٔجاْ ثُ ذضاف اٌ‪ ٗ١‬تم‪١‬ح اٌّماد‪٠‬ش ‪ٚ‬ذخٍظ ج‪١‬ذا‪.‬‬
‫ذ‪ٛ‬ضع اٌغٍطح ف‪ ٝ‬فحٓ اٌرمذ‪ٚ ُ٠‬ذض‪ ٓ٠‬تمٍٍ‪ ِٓ ً١‬اٌثمذ‪ٔٚ‬ظ ا‪ ٚ‬اٌجشج‪١‬ش‪.‬‬
‫تٍ‪ٕٙ‬اء ‪ٚ‬اٌؾفاء‬
eSde e oe en greM AndM aS bManoM
Aubergine Salad
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 4-6 people
Ingredients
3 large aubergines
3 tablespoons smooth peanut butter
3 tablespoons natural yoghurt
1 tablespoon white vinegar
4 tablespoons fresh lemon juice
2-3 garlic cloves crushed
½ teaspoon salt
¼ teaspoon black pepper
1 piece of chopped green chilli (optional) - about the size of a fingertip
125 mms sunflower or vegetable oil for frying
Instructions
Peel and cut the aubergines into 2cm cubes add a little pinch of salt and leave them for 10
minutes (This will prevent them from absorbing more oil when they are being fried).
Heat the oil in deep frying pan, add the aubergines and fry until golden on both sides.
Put the fried aubergines onto kitchen paper to absorb the extra oil.
Mash the aubergines, then add the remaining ingredients and mix them all well.
Put the salad in your serving dish and decorate with a pinch of parsley or rocket leaves.
Serve the salad at room temperature as a side dish with a meal.
Bon Appétit
Recipe for Aasmie by Roshani
Also written in Sinhala (from Sri Lanka)
Aasmie is a one of the traditional dishes used in Sri Lanka and this dish is normally made for
special occasions in our country such as New Year(1st of January ) and Sri Lankan New Year
which is held on the 14th of April. This is a very nice and sweet dish which has got a very
complicated and complex shape; it looks like a bird's
nest which is very beautiful.
Ingredients





225g rice flour
1 cup of thick coconut milk
1 cup of light coconut milk
A handful of cinnamon leaves or ladies fingers
oil for frying
For the syrup
 225g sugar
 1/4 cup water
 essence of rose
 food colouring
Method
Firstly, you should sieve the flour and very gradually add the thick coconut milk to the flour.
Then mix well with your hands. Next, add ½ teaspoon of salt. Then get one cup of the light
coconut milk and put cinnamon leaves in it. After that, put it in a blender and blend for a
minute. (You can use ladies fingers instead of cinnamon leaves.)
Now add the leaf juice to the mixture to make the batter creamy. The batter should be a
thick and creamy consistency. Dilute with a little more coconut milk to get the required
consistency for the batter.
Now you have to prepare a deep round bottom pan by boiling about 3 or 4 spoonfuls of oil.
Take a spoonful of the batter and pour it through an aasmie spoon (a large coconut shell
spoon with a perforated bottom and an upright handle). Pour the batter into the boiling oil
moving the spoon around and in all directions until the batter forms a complete circle. Now
release the edge of the batter with an oil spoon, fold it over to form a semi-circle and press
the edges together. Turnover and fry the other side and then drain it on some paper.
Note – Aasmie should be put away for a day or two and then refried to make them light and
crisp. Finally decorate the top of the aasmie with thickened syrup pouring it in a zigzag
design.
To prepare the syrup:



Put the sugar and water in saucepan and thicken it over a fire.
Flavour with essence of rose and colour it with a few drops of colouring.
Pour it over the aasmie before it hardens.
wdiaó idok wdlrh
wdiaó hkq ,xldfõ Ndú;d jk mdrïmßl rileú,s w;r b;d rij;a rileú,a,l s
fuu wdydrh ,xldj ;=, b;d iqúfYaIS W;aij i|yd Ndú;d fõ " ta w;r ckjdß m<uq
jk Èk wÆ;a wjqreÿ i|ydo" ,xlfõ isxy, yd yskaÿ wÆ;a wjqreoao i|ydo ke;=ju neß
wydrhla fõ wdiaó hkq" b;d rij;a wdydrhla jf.au fuys yevh b;du;a ixlS¾K jk
w;r th fnfyúka l=re¿ l=vqjl yevhg iudkfõ
fï i|yd Ndú;d jk oE
225g
1hs
1la



yd,a msá
Wl= fmd,alsß fldamam
Èh lsß fldamam

l=re÷ fld< fyda nKavlald ñgl a

neo .ekSu i|yd fmd,a f;, a
meKs idod.ekSug Ndú; jk oE"




iSks 225g
j;=r fldamam 1$4
frdai j;=r muKg
wdydr j¾Kl
idod.kak wkaou"
m<uqj yd,a msá b;d ishqïj y,d .kak bkamiq thg Wl= lsß moug tl;= lrkak" oeka
fuu ñY%Kh fyd¢ka w;ska l,jï lr.kak bka miq thg ÆKq fïi ye¢ nd.hla tl;=
lrkak oeka" Èh lsß fldamam 1la f.k thg l=re÷ fld< tl;= lrkak" bka miq fuu
ñY%Kh úkdähla muK íf,kaâ lrkak ^Tng l=re÷ fld< fidhd .ekSug wmyiqkï
nkavlaldo fï fjkqjg Ndú;d l, yel&
oeka" fuu íf,kaâ lr .;a ñY%Kh by; idod.;a ñY%Kh iu. tl;= lrkak oeka Tng
,enqk wjidk ñY%Kh fmd,alsß ál ál oud Wl= iy ,siaik iq¿ ñY%Khla jk f;la
moug iod .kak
oeka Tn m;=, rjqï Wi Ndckhla f.k thg 3$4la jk f;la fmd,af;,a oud r;alrkak" a
f;,a moug r;a jQ miq" tu ñY%Kh ys,a iys; m;=, we;s fmd,algq yekaolg f.k rjqï
yevhl wdldrhg r;a jQ f;,a n÷klg jlalr .kak bka miq Tn idod.;a rjqï wdldrfh
yevh wv ljhl yevh tk mßÈ kjd tys fldka tlg tlla tl;= lrkak fï wdldrhg
fuu wdiaóh wksla mi yrjdo neo f.k f;,a fírd .kak
ie,lsh hq;=hs
idod .;a wdiaó ojila fyda folla ;sfnkakg yer kej; kejqï wdldrhg tk ;=re .eUqre
f;f,a neo.kak wjidkfha" idod.;a meksh wdiaó u;g is.a ie.a wdldrhg j;alr .kak
meksh ilid .kak wkaou



iSks iy j;=r n÷klg oud Wl= fjk ;=re r;alrñka ye¢ .dkak
oeka frdai j;=r yd wdydr j¾Kl ìkaÿ lsysmhla tl;=lr .kak
oeka fuu ñY%Kh >k ùug fmr wdiaó u;g jlalrkak
Recipe for Zeyton Parvardah by Soheyla
500g olives
70g chochagh which is a special herb which grows in the north of Iran (if unavailable, use
fresh parsley, coriander and mint)
200g walnuts
1 small green onion and 5 cloves of garlic
2 teaspoons of angelica
2 tablespoons of sour pomegranate seeds
4 tablespoons of sour pomegranate juice (of course it depends on people's taste).
If you don't have access to fresh sour pomegranate juice, use sour orange juice instead
First, mix the walnuts and green onion and garlic in a blender
* As an alternative to fresh green vegetables, dried mint can be used.
Then finely grind the sour pomegranate seeds (it should be noted that sour pomegranate
grows in the northern region of Iran)
Finally add the pomegranate juice and angelica (which is a kind of spice) to make it tastier.
Mix this with the other ingredients.
This is a side dish which is usually served with a main course, especially in the north of Iran.
Health properties:
* Olives to help boost growth and strength because they contain vitamin A, E
* Raw garlic can reduce fat and cholesterol
* Walnut contains protein and phosphorus
* Sour pomegranate juice contains antioxidants, potassium and
vitamin C.
Recipe for Zeyton Parvardah by Soheyla
Written in Farsi
َ‫ گش‬٠٥٥ ْٛ‫ر‬٠‫ص‬
ٖ‫ٔٗ ذاص‬ٛ‫پ‬+ ‫ٔعٕاع‬+ ‫ض‬١ٕ‫اْ اصگؾ‬ٛ‫ر‬١ِ ٓ‫ ٔذاؽر‬ٟ‫سخ دعرشع‬ٛ‫شاْ( دسف‬٠‫ٗ ؽّاي دس ا‬١‫ؿ ٔاح‬ٛ‫چاق ِخق‬ٛ‫ ِعطشچ‬ٞ‫عثض‬
َ‫ گش‬٠٥)‫اعرفادٖ وشد‬
‫گشد‪ ٠٥٥ ٚ‬گشَ‬
‫پ‪١‬اص و‪ٛ‬چه‪+‬ع‪١‬ش‪ ٠‬حثٗ‬
‫گٍپش‪ ٠‬ق چا‪٠‬خ‪ٛ‬س‪ٞ‬‬
‫دأٗ إٔاس ذشػ عأت‪١‬ذٖ ؽذٖ ‪٠‬ق ع‪ٛ‬پخ‪ٛ‬س‪ٞ‬‬
‫أب أاسذشػ‪ ٤‬ق ع‪ٛ‬پخ‪ٛ‬س‪(ٞ‬اٌثرٗ تغرگ‪ ٟ‬تٗ رائمٗ أفشاد داؽرٗ)‬
‫دس ف‪ٛ‬سخ ٔذاؽرٓ دعرشع‪ ٟ‬تٗ أب إٔاس ذشػ ِ‪١‬ر‪ٛ‬اْ اتٍ‪ ّٞٛ١‬ذاصٖ ‪٠‬ا أب ٔاسٔا جا‪٠‬گض‪ ٓ٠‬وشد‪.‬‬
‫اترذا گشد‪ ٚ‬سأ أع‪١‬اب وشد٘ثعذ ع‪١‬ش ‪ ٚ‬پ‪١‬اص ‪ ٚ‬عثض‪ ٞ‬سا تذفعاخ افض‪ٚ‬دٖ ‪ ٚ‬تا دعرگاٖ خشد وٓ أع‪١‬اب ِ‪١‬ىٕ‪ ( ُ١‬دس گزؽرٗ‬
‫س‪ٚ‬ػ أع‪١‬اب تا دعد أجاَ ِؾ‪١‬ذ‪).‬‬
‫*اٌثرٗ تٗ جا‪ ٞ‬عثض‪ ٞ‬ذاصٖ ِ‪١‬ر‪ٛ‬اْ عثض‪ ٞ‬خؾه ٔعٕاع‪+‬پ‪ ٗٔٛ‬اعرفادٖ وشد‪.‬‬
‫عپظ دأٗ إٔاس ذشػ سا أع‪١‬اب س‪٠‬ض وشدٖ( الصَ تٗ روش اعد وٗ إٔاس ذشػ ِخق‪ٛ‬ؿ ٔ‪ٛ‬اح‪ ٟ‬ؽّاي ا‪٠‬شاْ اعد‪).‬‬
‫دس أر‪ٙ‬ا أب إٔاس ذشػ ‪+‬گٍپش وٗ ٔ‪ٛ‬ع‪ ٟ‬اص أد‪٠ٚ‬ح وٗ تشأ‪ ٞ‬خ‪ٛ‬ػ طعُ وشدْ ِ‪١‬ر‪ٛ‬اْ أضافٗ ّٔ‪ٔٛ‬ذٖ ‪ِٛ ّٗ٘ ٚ‬اد ف‪ٛ‬ق تا‬
‫‪٠‬ىذ‪٠‬گش ِخٍ‪ٛ‬ط ؽذٖ ‪ ٚ‬أ‪ِ ٓ٠‬خٍ‪ٛ‬ط ٔ‪ٛ‬ع‪ ٟ‬اص ِضٖ غزا (‪ِ (sidedish‬حغ‪ٛ‬ب ؽذٖ وٗ دس وٕاس أ‪ٛ‬اع غزائ‪ ٟ‬افٍ‪ٚ ٟ‬‬
‫تخق‪ٛ‬ؿ دس ٔاح‪ ٗ١‬ؽّاي ا‪٠‬شاْ تا غزا٘ا‪ِ ٞ‬حٍ‪ ٟ‬فشف ِ‪١‬ؾ‪ٛ‬د‪.‬‬
‫اص خ‪ٛ‬اؿ ص‪٠‬ر‪ ْٛ‬پش‪ٚ‬سدٖ‪:‬‬
‫*ص‪٠‬ر‪ ْٛ‬تشا‪ ٞ‬وّه تٗ ص‪٠‬ثا‪ ٚ ٟ٠‬عالِد ت‪ٛ‬عد سؽذ ‪ ٚ‬ذم‪٠ٛ‬د عشؽاس اص ‪ٚ‬ف‪١‬راِ‪A,E ٓ١‬‬
‫*ع‪١‬شخاَ عثة وا٘ؼ چشت‪ ٚ ٟ‬و‪ٌٛ‬غرش‪ٚ‬ي‬
‫*گشد‪ ٚ‬ؽاًِ پش‪ٚ‬ذ‪ ٚ ٓ١١‬فغفش‬
‫*أب إٔاسحا‪ ٞٚ‬إٔر‪ ٟ‬أوغ‪١‬ذاْ ‪ ،‬پراع‪٠ٚ ٚ ُ١‬راِ‪Cٓ١‬‬
Recipe for ZongZi by Yuefang
Written in Mandarin
龙舟节
龙舟节（亦叫端午节）是中国农历五月初五。
龙舟赛是最传统的活动，最少可以承载20人，有几个人负责打鼓打锣。当然传统食物
是粽子。我介绍一个最普通方法：
1 粽叶22张，提前I天用冻水浸泡。
2糯米2公斤。冻水泡然后放在干爽地方。
3绿豆，花生共2小碗。泡水
4叉烧10小块。加入你喜爱酱汁混合。
十个小时后，开始工作了：
1.把一张棕叶头顶做成个大写L,然后放材料进入。
2.盖上另外一张粽叶，包起来。
3.用细绳系紧它，放进盛在冷水的大锅里蒸3个小时。水一定要盖过所有粽子。
Recipe for ZongZi by Yuefang
The Dragon Boat Festival
Dragon Boat Racing (also called the DuanWun Festival) is on the fifth day of the
fifth lunar month each year in China.
Dragon Boat Racing is a traditional activity on this day. On the boat there is a
minimum of 20 people, some of them "working hard", the others playing drums and
gongs. The festival’s traditional food is ZongZi. They look like triangles, diamonds
or rectangles, and they are made from sticky rice.
Here is a simple method: (for 10 portions)
1. Take 22 pieces of ZongYe (from any Chinese Supermarket). Wash them and
leave them in the cold water overnight.
2. Take 2 kg of sticky rice. Wash and leave to dry.
3. Put green beans and peanuts in two small bowls. Wash them and leave them in
the cold water.
4. Take some roast belly pork and chop into ten pieces. Put this in a bowl then add
your favourite sauce. Stir and leave for one night.
After about ten hours, you can start your work.
1. Pick up one leaf, folding it to make a pocket then add the rice beans and peanut
mixture and one piece of pork.
2. Take the second leaf and wrap over the mixture.
3. Tie the parcel together using thin string.
4. Put all the ZongZi in a large bowl with cold water, then steam for about 3 hours.
Water must cover all the ZongZi.
Enjoy it!