The Evolution of Food

A collection of recipes from around the world

By: Sareena Shah

 Table of Contents

Introduction
Chapter 1: Mexican Food
Chapter 2: Peruvian Food
Chapter 3: Italian Food
Chapter 4: Egyptian Food
Chapter 5: Middle Eastern Food (The Modern
Day Mesopotamia)
Chapter 6: Indian Food
Chapter 7: Chinese Food
 A Note from the Author
Food has evolved from the beginning of time. Dierent imports and
exports of foods, change where crops can grow. Around the world our
staple crops have evolved but, many have stayed the same. Ancient
civilization had no way to contact each other across the lands and
seas, but their thinking was very similar. Many civilizations thought the
same way and use many of the same staple foods in their everyday
lives. This collection of recipes are recipes from places around the
world that were some of the most well known ancient civilizations.
This collection features recipes we still use today that used the same
crops and ingredients that were staple ingredients in ancient times.
Traditional Mexican Recipes
 Mexican Corn and Cilantro Salad

Corn was a widely used crop in ancient Mexico and parts of

South America. As time and the ages have progresses, it
continues to be an ingredient in many recipes.

The original recipe can be found here: http://www.food.com/recipe/mexican-corn-salad-309275

Ingredients:
1 (16 ounce) package frozen corn, thawed
12 cup nely chopped fresh cilantro
12 cup nely chopped red onion
1/4 cup nely chopped green pepper
14 cup fresh lime juice
2 tablespoons minced and seeded jalapenos (about 1 large)
1 tablespoon olive oil
12 teaspoon salt
14 teaspoon cumin
14 teaspoon chili powder
14 teaspoon black pepper
1 garlic cloves, minced
1/2 teaspoon garlic salt

Directions:

Combine large bowl corn, cilantro, peppers, garlic cloves, and jalepenos.
When mixed well add other ingredients
Chill and cover the bowl with plastic wrap for 8 hours
Toss again before serving

Serves 6 people
 Mexican Chili Chocolate Cake
While Mexico is known for
many crops, we have them to
thank for chocolate. The
ancient Mayans and Olmecs
discovered a cocoa tree and
the small chocolate pods that
create chocolate. They found
a way to turn the bitter pods
into sweet chocolate that is
loved all over the world. Chili
also was rst discovered in
Mexico and the combination
of Chili Chocolate is a favorite
in Mexico and South America.
Ingredients:
CAKE:
1 1/2 cups all-purpose our
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or ground
Mexican chili powder
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
CHOCOLATE GLAZE:
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
Optional: a small pinch of cinnamon or
cayenne
Preparation

Heat oven to 350 F. Lightly coat an 8-inch round cake pan with vegetable
cooking spray.

Combine all the cake ingredients in a mixing bowl and stir until smooth.
Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in
the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
Remove from pan and cool completely. When the cake has cooled, whisk
together the rst three glaze ingredients. Dip each strawberry into the glaze
and set aside. Pour the remaining glaze over the cake and arrange the
strawberries on top. Set aside to dry, about 30 minutes.

This recipe can be found at: http://www.myrecipes.com/

recipe/mexican-chocolate-cake
 Aztec Tortilla Soup
Because the Aztec civilization was developed later in history and during
many agricultural exchanges, chicken was not always a staple food in Mexico.
Chickens along with many other foods, came from the old world (Europe,
Asia, and Africa). Chicken became a staple food and was used in many aztec
dishes.

Ingredients:

1 large pasilla chile

1 (15-oz.) can diced tomatoes
2 tbsp. canola oil
3 cloves garlic, peeled
1 medium white onion, roughly chopped
8 cups chicken stock
1 epazote or cilantro sprig (optional)
1 12 lb. boneless, skinless chicken breast, cut into 12-inch pieces
Kosher salt and freshly ground black pepper
6 oz. shredded Monterey Jack cheese
1-2 avocados, diced
Crema or sour cream, for serving
Lime wedges, for serving
Tortilla chips (about 4 cups), crushed, for serving
Instructions:
1. Toast the chile in a 6-quart saucepan over high heat, turning, until
fragrant (alternatively, toast it over an open ame for a few seconds).
Remove the stem and seeds and break the chile into pieces; transfer to a
blender along with the tomatoes.

2. Heat oil in saucepan and cook garlic and onion until golden, 8-10
minutes. Using a slotted spoon, transfer garlic and onion to blender with
the tomatoes and chile and pure until smooth.

3. Pour tomato mixture into saucepan and cook over medium-high until
thick, 8-10 minutes. Add the stock and epazote, if using, and boil. Reduce
the heat to medium-low and simmer for 15 minutes. Add the chicken, salt,
and pepper and cook until chicken is cooked through, about 8 minutes
more. Divide tortilla chips between bowls and ladle soup over; top with
cheese, avocado, more tortilla chips, and crema. Serve with lime wedges on
the side.

The main recipe can be found here: http://www.saveur.com/

mexican-tortilla-soup-sopa-azteca-recipe
 Cilantro Lime Rice

1. Bring the water to a boil; stir the butter and rice into the water. Cover,
reduce heat to low, and simmer until the rice is tender, about 20 minutes.

2. Stir the lime zest, lime juice, and cilantro into the cooked rice just before
serving.

Prep: 10 m
Cook: 20 m
Ready In: 30 m

Ingredients:
2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime
juice
Traditional Peruvian Recipes
 Peruvian Ceviche
Ceviches uses many agricultural ingredients that are grown in Peru. Items such as
potatoes and corn are grown in a wide abundance and are used in many famous
dishes such as civeche. These items such as potatoes and corn have been growing in
the New World and Mesoamerica for a long time and continue to inuence modern
day food.

Leche De Tigre:
2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro 4-6 servings
leaves
1/2 aj limo or habanero chile, seeded, halved
lengthwise
1/2 small red onion, chopped
1/2 cup bottled clam juice (optional)
Kosher salt
Ceviche:
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
1/2 aj limo or habanero chile, seeded, halved
lengthwise
1 pound uke, ounder, or sole, cut into 1/2-inch
cubes
1 small red onion, quartered and thinly sliced,
divided
Kosher salt
Cilantro leaves
Directions:
Leche de Tigre
1. Set a ne-mesh sieve over a small bowl. Pure rst 4 ingredients and 4
large ice cubes in a blender until smooth. Add onion; pulse 34 times. Strain
liquid into a medium bowl. Stir in clam juice, if desired; season with salt.
Cover and chill.

Ceviche
1. Pour water into a large pot tted with a steamer basket to a depth of 1
inch; bring to a boil. Add sweet potato, cover, and cook until just fork-
tender, about 30 minutes. Transfer to a plate; let cool.
2. Meanwhile, add more water to same pot, if needed, to measure 1 inch;
bring to a boil. Add ear of corn to pot and steam until crisp-tender, 23
minutes. Transfer to a plate; let cool completely.
3. Halve potato lengthwise. Using a small melon baller, scoop out potato
balls and place them in a small bowl; set aside. Cut kernels from cob.
Reserve 1/3 cup kernels (save extra kernels for another use).
4. Rub a large bowl with cut sides of chile; discard. Place uke, 2/3 of onion,
leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2
minutes; remove ice. Fold in potato and corn; season with salt.
5. Using a slotted spoon, divide ceviche into small bowls or onto plates.
Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion
and cilantro.

For more go here: yhttp://www.bonappetit.com/recipe/peruvian-ceviche

 Lomo Saltado

Potatoes have always been a staple food in Peru. The Andes Mountain
Range provides fertile soil, and Peru was the rst civilization to cultivate
potatoes. This is a traditional recipe found on most menus in restaurants. It
uses classic South American spices and avors.

Time: 50 min
Yield: 4

Ingredients:
1 (16 ounce) package frozen French fries
vegetable oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)

For more go here: http://allrecipes.com/recipe/40083/peruvian-lomo-saltado/

Directions:
Prep: 30 m
Cook: 20 m
Ready In: 50 m

1. Prepare the bag of French fries according to package directions.

2. While the French fries are cooking, heat the oil in a frying pan over
medium-high heat. Season the sliced meat with salt and pepper to taste.
Fry the meat until just cooked, and the juices begin to release. Remove the
meat from the frying pan, then cook the onions, with additional oil if
needed, until they are transparent. Stir in the tomato and aji amarillo; cook
until the tomato softens. Pour in the vinegar and soy sauce, add the French
fries, cover, and cook until the beef is done, about 3 minutes. Season to
taste with salt and pepper, and sprinkle with chopped parsley to serve.
Traditional Italian Recipes
 Oven Baked Pasta
Ancient Roman Food settled around grains, olives, and dairy. Today when
you think of Italian Food you think of Pizza with whole hearty tomato sauce,
you be surprised that tomatoes did not come to Italy until the 1500's. This
recipe combines typical ingredients used in Ancient Rome, but also blends
in staple foods used today.

INGREDIENTS

1 pound/450 g rigatoni pasta

4 tablespoons/60 ml extra-virgin olive oil
1 large eggplant, cubed
10 large sun-dried tomatoes, chopped
15 infornate olives, pitted and chopped
2 dried chile peppers, crushed, optional
2 cloves garlic, chopped
1 (25-ounce/750 ml) jar tomato puree
Salt
12 ounces/400 g freshly grated mozzarella
Smoked scamorza cheese, as much as desired, roughly chopped
Freshly grated Parmigiano cheese, for sprinkling

This recipe can be found at: http://www.cookingchanneltv.com/recipes/david-rocco/pasta-al-forno-oven-baked-pasta.html

DIRECTIONS

Preheat the oven to 400 degrees F.

While the rigatoni cooks in salted boiling water, prepare the sauce. In a
saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes,
olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato
puree and salt. Let the sauce cook for approximately 10 minutes on
medium heat.

Drain the rigatoni; add the pasta to the saucepan, sprinkle with some
Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in
a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and
another sprinkle of Parmigiano cheese over the pasta. Add the remaining
rigatoni, and follow with a nal layer of all the cheeses. Bake for 20 to 30
minutes or until golden brown.

TOTAL TIME:55 min

Prep: 20 min
Inactive Prep:--
Cook: 35 min
 Italian Fish with Vegetables

Because Ancient Rome did not have very fertile soil, they introduced sh
farming. They had whole tanks of sh that they would catch and sh, and
seafood was a large part of their diet. As time has evolved it is still
commonly eaten in Italy and is still a staple part of their diet.

Ingredients
1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) trout llets, skinned (or other sh about 1/2-inch thick)
8 thin slices lemon
1/4 cup fresh chopped mint leaves

Read more at: http://www.foodnetwork.com/recipes/italian-sh-and-veggie-pockets-recipe.html?oc=linkback

Directions

Special equipment: 4 large sheets of aluminum foil or parchment paper

Preheat the oven to 350 degrees F. In a small bowl mix together the lemon
zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4
of the yellow bell peppers, and 1/4 of the orange bell peppers on each
sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white
wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with
salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of sh. Sprinkle the sh
with some of the reserved lemon zest mixture. Top each sh with 2 slices of
lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven
and bake for 15 to 18 minutes depending on the thickness of the sh.
Sprinkle the sh with mint just before serving.

Total Time: 38 min

Prep: 20 min
Cook: 18 min
 Ancient Roman Bread

When the Romans invaded Greece the Greeks taught the Romans dierent
techniques in making bread. The Romans then learned to use multiple
ours in a loaf instead of just one. The Romans developed new ways to
create bread by adding water to turn the our into a dough-like texture. The
Romans and the Greeks revolutionized bread with their well thought out
systems to make this food that is used all around the world.

PREP 20 MINS
COOK 25 MINS
YIELD: 2-3 loaves

2 teaspoons fast rising dry yeast

2 12 cups tepid water
1 cup whole wheat our
12 cup rye our
unbleached white our, to make a
total of 2 lbs 3 oz of total our
1 teaspoon salt, dissolved in 1 tbs
water
cornmeal, for dusting (baking
sheet or stone)
DIRECTIONS

Put water in mixer bowl and dissolve the yeast.

Put 4 cups of the our into the bowl and whip it for 10 minutes.
Add the salted water.
If your mixer is heavy duty, put the dough hook on and add the remaining
our (otherwise knead it in by hand) let the dough hook work until it is
smooth and elastic.
Put the dough on the counter and cover with an inverted steel bowl. Let it
rise once.
Punch it down and let it rise again.
Punch it down and form into 2 or 3 loaves.
Place loaves on baking sheet (or stone) dusted with cornmeal and rise until
doubled.
Bake in preheated 450F oven for about 25 minutes or until the crust is
golden. The loaves with sound hollow when thumped.
Use common sense in raising the dough. I frequently use my warming
drawer.
Prep time does not include raising time as it will vary based on your
conditions.

This recipe was found at: http://www.food.com/recipe/ancient-roman-bread-472418#activity-feed

Traditional Egyptian Recipes
 Beef Kofta Kebabs

Ancient Egypt's food had cattle, livestock, and wheat in their everyday meals
and cuisine. This recipe is a classic Egyptian replied that was inuenced by
certain parts of the Middle East. It blends popular Egyptian spices and
ingredients.

Serving Size: 3 pieces per person,

serves 5 persons

Ingredients:
1 1/4 lb ground beef
1/2 cup minced parsley
1 grated small onion
2 minced garlic
1 Tbs salt
1 tsp crushed black pepper
1/2 tsp cumin powder
1 tsp nutmeg
Extra virgin olive oil Spray
1 piece of charcoal
Directions:
~ Mix the onion and garlic with the spices and let it sit in room temperature
for 15 minutes
~ Add the meat and the parsley to the onion and mix well. Shape the meat
into kofta shapes.
~ Spray the bottom of a large pan with the olive oil. Heat the pan over
medium high heat.
~ When the pan is hot, add the koftas and pan fry on all sides. Lower the
heat and cover the pan.
~ Let it cook for 5 minutes. Then uncover the pan and let any liquid
evaporate.
~ The kofta is now ready to serve or you can continue to the next steps to
add the charcoal smokey taste:
~ When cooking the kofta, get the charcoal ready by putting it on a medium
high re until it turns grey.
~ Make a small pocket that will hold the charcoal: Take a piece of aluminium
foil (88/20x20cm), fold in half then fold the edges to make the pocket
shape.
~ Place 1 Tbs of olive oil and the hot charcoal to the foil.
~ When the kofta is cooked, remove from the heat. Make a hole in the
middle of the pan, pushing aside the koftas.
~ Put the foil pocket in that hole and quickly cover the pan. The smoke
from the charcoal will ll the pan and infuse the koftas.
~ After 2 minutes, your kofta is ready to be served.
 Aish Baladi (Egyptian Flatbread)
Like the Romans, Egyptians are part of the reason we have bread. They
discovered yeast and added it to bread, which made the dough rise. This
made the dough and bread lighter. The our they got to make the bread
came from Europe. When Rome invaded Carthage, their inuences in food
spread to other parts of Africa such as Egypt. This is part of reason the
Egyptians got our. The Egyptians used to make this bread in scoring stone
ovens. Today you can make this bread in an oven, but you will need a
baking stone.

Ingredients
1 tbsp. active dry yeast
2 12 cups water, heated to 105
5 cups whole-wheat our, plus
more for dusting
1 tbsp. kosher salt
1 tbsp. vegetable oil, plus more for
greasing
Cracked wheat bran for proong,
optional

*You will need a baking stone for

this recipe
MAKES 16 BREADS 35 MINUTES

Instructions

1. In a large bowl, whisk the yeast with the water and let stand until foamy, 10
minutes. Add 2 12 cups of the whole-wheat our and stir until smooth. Cover the
dough with plastic wrap and let stand for 30 minutes.

2. Uncover the dough and, using your hand, stir the salt and oil into the dough and
then add the remaining 2 12 cups whole-wheat our and mix until the dough comes
together. Scrape the dough onto a lightly oured work surface and knead until
smooth and elastic, about 10 minutes. Place the dough in a large bowl greased with
oil and cover with plastic wrap. Let stand until doubled in size, about 1 12 hours.

3. Place a baking stone on a rack in the oven and heat the oven to 500 for 30
minutes. Meanwhile, punch the dough down and divide into 16 equal pieces. Roll
each piece into a ball and then atten into a 5-inch circle. Lightly sprinkle the cracked
wheat bran, if using, or more whole-wheat our over 2 parchment paper-lined baking
sheets. Divide the dough circles between the baking sheets and loosely cover with a
kitchen towel. Let stand until slightly pued, about 30 minutes.

4. Working in batches, place the dough circles on the hot baking stone, spaced 2
inches apart, and bake until pued and lightly charred in spots, 6 to 8 minutes.
Transfer the breads to a rack and let cool for 5 minutes before serving.

For more go to: http://www.saveur.com/aish-baladi-recipe

 Egyptian Styled Fried Cauliower

Vegetables is a big part of Egyptian Agriculture. Farmers took up most of

the jobs in Egypt and and they produced an abundance of fruit and
vegetables because of the natural surrounding bodies of water. Because
there was such an abundance, fruits and vegetables became part of the
Ancient Egyptian's staple diet.

Ingredients:
- 2 teaspoons ground cumin
- 1 head cauliower, cut into
orets
- 1 cup all-purpose our
- 1 egg
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- salt to taste
- 1/4 cup milk, or as needed
Prep: 10 m
Cook: 20 m
Ready In: 30 m

1. Fill a large pot with lightly salted water and bring to a rolling boil; add 2
teaspoons cumin to boiling water. Cook cauliower orets, working in
batches, in the boiling water until cooked but still crisp, 1 to 2 minutes.
Remove with a slotted spoon and cool on a plate.

2. Blend our, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a
blender or food processor until smooth; thin with milk as needed.

3. Heat oil in a deep skillet to about 350 degrees F (175 degrees C).

4. Dip cauliower orets in the batter; fry battered cauliower in the hot oil,
working in batches, until cauliower is golden and crispy, 6 to 8 minutes.
Remove with a slotted spoon and drain on a paper towel-lined plate.

For more like this go to: http://allrecipes.com/recipe/229374/fried-cauliower-egyptian-style/

Traditional Middle Eastern
Recipes (Persia, Iran, Iraq)
 Iranian Jeweled Rice
Rice has been a staple food in the Middle East and all over the world for
hundreds of years. Many ancient Mesopotamian dished centered around
rice. Modern day Iran and Iraq and the Middle East continue to center their
dishes around their staple food, rice. This traditional basmati rice avored
with often used middle eastern spices and avorings.
Serves 8

Ingredients:
3 cups long-grain white basmati rice
2 tablespoons salt, divided
2 large oranges, preferably organic
1 cup whole dried barberries or chopped
unsweetened dried cranberries
1 teaspoon loosely-packed saron (about 1/2
gram) or 1/2 teaspoon ground tumeric
1/3 cup granulated sugar, divided
1/4 cup orange blossom water, divided
2 tablespoons oil, butter or ghee
1/2 cup sliced raw almonds, toasted
1/2 cup chopped raw pistachios, toasted
1/2 cup golden or green raisins
2-3 large carrots, peeled and cut into 2-inch
long matchsticks
One 4-inch whole cinnamon stick
2 teaspoons freshly ground cardamom

http://www.thekitchn.com/recipe-iranian-jeweled-rice-recipes-
from-the-kitchn-194680
Directions:

1. Wash the rice in a large container of water, swishing it around with your hand
then draining o the water and repeating until the water runs clear, about ve
times. Cover again with water, add 2 tablespoons of the salt and soak between 2
and 24 hours. Drain through a ne-mesh sieve and set aside.

2. Set a small pot of water to boil. Use a vegetable peeler to take thick strips of
rind o the oranges, including a little of the white pith. Slice these strips cross-
wise into very small slivers. When the water is boiling, drop the slivers into the
water and cook 1 minute. Drain and rinse with cold water. Set aside. (This cuts
the bitterness of the orange rind.)

3. Clean the barberries by removing any stems or debris. Place them in a sieve
set inside a bowl. Cover with cold water and soak for 20 minutes. Pull the sieve
from the bowl and rinse under cold water to ush out any remaining sand. Set
aside. (If using cranberries, skip this step.)

4. In a mortar and pestle, crush the saron threads with a few pinches of sugar
until a powder forms. Stir in 3 tablespoons of orange blossom water and set
aside.

5. Heat 1 tablespoon oil in a large skillet (12-inches or more) over medium heat.
Add the almonds and the pistachios, and saut for about a minute. Add the
raisins to the pan and toss with the nuts. Empty the mixture into a bowl and set
aside.
6. Heat 2 tablespoons of the saron orange blossom water mixture, 1
tablespoon of sugar and 1 tablespoon oil over medium heat in the same skillet.
Add the carrots and orange peel and saut for 2 minutes. Add the remaining
sugar, the remaining saron orange blossom water mixture, the cinnamon stick
and the cardamom and saut for 1 minute. Add 1 cup water, bring to a boil over
high heat, then lower to medium heat and cook for about 10 minutes, or until
the carrots lightly caramelize and the liquid has reduced to a syrup. Drain the
carrots and orange peel, and reserve the syrup.

7. In a large heavy-bottomed pot with a lid, bring ten cups of water to a boil. Add
the remaining 2 tablespoons salt, and then add the rice to the pot with the
remaining 1 tablespoon plain orange blossom water. Boil briskly until the rice
has risen to the surface and when bitten into, a grain of rice feels soft, 6 to 10
minutes. Drain the rice into a large ne-mesh sieve, rinse with cold water and
turn it out into a bowl.

8. Gently mix the remaining saron orange blossom water and the reserved
carrot/orange syrup to the par-boiled rice. Take a large spoonful of rice at a time
and gently spread it over the bottom of the pot. Give the pot a shake to even out
the base. Add more spoonfuls of rice, one at a time, gradually shaping it into a
pyramid. (This shape leaves room for the rice to expand and enlarge.)

9. Wrap the lid of the pot with a clean dish towel and cover rmly to prevent
steam from escaping. Cook 20 minutes over low heat.

10. To serve, arrange on a serving platter layers of rice, then the caramelized
carrot mixture (discarding the cinnamon stick), then the barberry/nut mixture.
 Persian Flatbread
Mesopotamia was the very rst documented civilization, and even though
Persia is not a country anymore, Persian food was well known in the area
that was once Mesopotamia. Mesopotamia was the rst civilization that
turned wheat into bread. This recipe was a recipe that was made often in
Persia and is still made in Iran today. Their unique atbread uses whole
hearty ingredients and is very easy to make.

Ingredients:
- 2 1/4 teaspoons active dry
yeast (1 packet)
- 4 cups bread our, plus more
for kneading
- Salt
- 1 teaspoon vegetable oil, plus
more for greasing
- 1 tablespoon all-purpose our
- 1 teaspoon sugar
- Semolina or cornmeal, for
sprinkling
- 1 tablespoon nigella seeds (see
Note)
- 1 tablespoon sesame seeds
For more go here: http://www.foodandwine.com/recipes/persian-
atbread
ACTIVE: 30 MIN TOTAL TIME: 4 HR SERVINGS: 2 LARGE LOAVES
Directions:
1. In the bowl of a standing mixer tted with the dough hook, combine 2 cups of
lukewarm water with the yeast and let stand for 5 minutes. Add the 4 cups of bread
our and 2 teaspoons of salt and mix at medium speed until a loose dough forms.
Increase the speed to medium-high and mix until the dough is supple and smooth,
about 6 minutes. Transfer the dough to a lightly oured work surface and knead for 1
minute. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in
a draft-free spot until doubled in volume, about 1 hour.

2. Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking
sheet, cover with a sheet of oiled plastic wrap and let rise for 1 hour.

3. Meanwhile, in a small saucepan, combine the all-purpose our with the sugar, 1
teaspoon of vegetable oil and 1/2 cup of water. Cook the our paste over moderate
heat, whisking, until thickened, about 2 minutes. Let the our paste cool.

4. Preheat the oven to 450 and set a pizza stone on the lowest rack. Let the stone
heat for at least 30 minutes. Generously sprinkle a pizza peel with semolina. Punch
down 1 piece of the dough and transfer it to a lightly oured work surface. Press the
dough to a 14-by-5-inch rectangle, then transfer to the peel; shake the peel lightly to
make sure the dough doesnt stick, adding more semolina if necessary. Using your
ngers, press 5 deep lengthwise ridges into the dough. Rub about one-third of the
our paste over the surface and sprinkle with half of the nigella and sesame seeds.
Slide the dough onto the hot stone and bake for about 18 minutes, until golden and
risen. Repeat to make the second loaf (there will be some paste leftover). Serve
warm.
 Ash-e-jow (Iranian/Persian Barley Soup)

When the stone hunter gatherers migrated south to Mesopotamia, they

were drawn to the natural elds of wheat and barley. Mesopotamia had an
abundance of barley and used it to make many foods. They used it as a
staple ingredient for many recipes. Currently, barley has been replaced with
other staple foods such as wheat bread and rice, but it is still used in many
traditional foods that have been passed down from generations.

Ingredients:
2 quarts chicken stock
2 tablespoons
vegetable oil
1 medium onion, diced
1 cup uncooked pearl
barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste ground
black pepper, to taste
1 cup diced carrots
Prep: 10 m
Cook: 2 h
Ready In: 2h 10 m
1. Heat the chicken stock in a pot to a gentle simmer.

2. Heat the vegetable oil in a large pot over medium heat and saute the
onion until translucent. Add the pearl barley to the pot and stir for one
minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt,
and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for
1 hour.

3. Mix in the carrots and continue simmering 30 minutes or until the soup
has thickened and the carrots and barley are tender. If the soup is too thick,
add hot water, one tablespoon at a time.

4. Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup
mixture into sour cream, whisking constantly. Gradually add the sour cream
mixture into the soup pot, whisking constantly. Stir in the fresh parsley.
Serve with fresh lime wedges.

For more go to: http://allrecipes.com/recipe/126778/ash-e-jow-iranianpersian-barley-soup/

Traditional Indian Recipes
 Chicken Tikka Masala
Indian dishes are often set apart from other cuisines because of their
unique spices and avors. Flavors often used in many Indian dishes are
special to India and not often used in other cultures. Chicken is an often
used poultry form in Northern India, where this dish is settled from. It has
always remained in Asia and the the Old World, so Chicken was part of
stable diets in Ancient India too. The unique spices have put this dish on
the map and this form of chicken is a meal you see in every Northern Indian
restaurant.

You can nd this recipe at: http://allrecipes.com/recipe/45736/chicken-tikka-masala/

Prep: 30 m Cook: 50 m Ready In: 2 h 20 m
Serves: 4 people

Ingredients:
- 1 cup yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 4 teaspoons salt, or to taste
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 4 long skewers
- 1 tablespoon butter
- 1 clove garlic minced
- 1 jalapeo pepper, nely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 tablespoon salt, or to taste
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
Directions:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin,
cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in
chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.

2. Lightly oil the grill grate. Thread chicken onto skewers, and discard
marinade. Grill until juices run clear, about 5 minutes on each side.

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and
jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3
teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until
sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10
minutes. Transfer to a serving platter, and garnish with fresh cilantro.
 Chana Masala

This meal is a classic vegetarian meal served in Northern India. Certain

beans however, were imported from the New World to Asia, and that is
where the chole in this recipe comes from. It is blended with authentic
Indian avors and spices and can be made as spicy as you can handle!

Ingredients:
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium yellow onion, small dice
4 teaspoons peeled, nely chopped fresh ginger (from about a 2-inch piece)
4 medium garlic cloves, nely chopped
2 serrano chiles, stemmed and nely chopped
1 (28-ounce) can whole peeled tomatoes and their juices
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon turmeric
2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and
rinsed
1/2 cup water
Directions:
1. Heat the oil in a large frying pan over medium heat until shimmering. Add the
cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the
onion, ginger, garlic, and chiles and season with kosher salt. Cook, stirring
occasionally, until the onions have softened, about 6 minutes.

2. Meanwhile, set a ne-mesh strainer over a medium bowl. Strain the tomatoes and
reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside.

3. When the onions have softened, add the garam masala, coriander, measured salt,
and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring
occasionally, until fragrant, about 1 minute.

4. Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir
to combine, scraping up any browned bits from the bottom of the pan, and bring to a
simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the
avors have melded and the sauce has thickened slightly, about 20 minutes.

For more information and ways to spice

up this dish go to: https://
www.chowhound.com/recipes/chole-
chana-masala-30267
 Classic Kadhi
This is actually a recipe my family makes very often. It resembles Indian
curries or dishes and combines many popular Indian Flavors.

Ingredients:
1 cup of chickpea our
2 cups of cold water
I tsp of oil
1/2 tsp salt
1/4 tsp turmeric
Chopped cilantro to garnish
Yogurt to taste (will need a lot)
Bowl
Whisk

Steps:
1. Mix chickpea our, yogurt, and cold water in a bowl use whisk until
texture is smooth
2. Transfer to a pot and cook on a low ame for 20 minutes, stir
continuously
3. Add in oil, salt, and turmeric. Cook for 5 more minutes on the same level
ame.
4. Add cilantro and serve
Traditional Chinese Recipes
 Chinese Fried Rice
Rice was and continues to be the staple food of China's cuisine. Most of
China's large variety of food is eaten with rice or the dish is composed of
Rice itself. This world renowned dish is a classic that is easy to make, yet
very tasty. It combines authentic Chinese avors while using basic
agricultural Chinese ingredients.

Servings 4 Units US

Ingredients:
34 cup nely chopped onion
2 12 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
12 cup nely chopped carrot (very small)
12 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain) Salt
before using
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)
1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a
nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working
quickly, swirl egg until egg sets against wok; when egg pus, ip egg and cook
other side briey; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas,
and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3
minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-
fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

* -Many ingredients in
this recipe are
substitutable
-Make sure you season
your rice with salt before
it cooks
- Add some butter to
the cooking water

Find more information: http://www.food.com/recipe/chinese-fried-rice-38748

 Kung Pao Chicken

This recipe combines a variety of Chinese agricultural ingredients including

peanuts. It blends authentic avors with chicken and is a very popular food
in China and around the globe.

Prep: 30 m Cook: 30 m Ready In: 1 h 30 m

Ingredients:
- 1 pound skinless, boneless chicken breast halves - cut into chunks
- 2 tablespoons white wine
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil, divided
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 1 ounce hot chile paste
- 1 teaspoon distilled white vinegar
- 2 teaspoons brown sugar
- 4 green onions, chopped
- 1 tablespoon chopped garlic
- Garlic Regular
- 1 (8 ounce) can water chestnuts
- 4 ounces chopped peanuts (may substitute for cashews)

This recipe can be found at: http://allrecipes.com/recipe/9027/kung-pao-chicken/

Directions:
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce,
1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix
together. Place chicken pieces in a glass dish or bowl and add marinade.
Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon

soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili
paste, vinegar and sugar. Mix together and add green onion, garlic, water
chestnuts and peanuts. In a medium skillet, heat sauce slowly until
aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet

until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.
 Lo Mein Noodles
Grains such as Rice and Pasta are commonly used world wide, but
particularly in Chinese food. Chinese use a dierent kind of rice and often
dierent noodles than other parts of the world. This classic Lo mein dish
is a popular noodle feast that is eaten very often in China.

Serves: 4
Cook Time: 15 Min

Ingredients:
1/2 pound vermicelli or spaghetti
3 tablespoons peanut oil, divided
2 tablespoons sesame oil
3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon ground ginger
3 garlic cloves, minced
4 scallions, chopped (about 1/2 cup)
1/2 cup diced red bell pepper
*Made add other ingredients such as
mushrooms, baby corn, water
chestnuts, etc.
Directions:
1. Cook pasta according to package directions, drain and set aside.

2. Meanwhile, in a small bowl, combine 2 tablespoons peanut oil, sesame

oil, soy sauce, sugar, cornstarch, ginger, and garlic.

3. In a large skillet or wok, heat remaining peanut oil over medium-high

heat and add scallions and red pepper; saute 1 to 2 minutes, then add
pasta to skillet and stir-fry.

4. Pour sauce mixture into skillet; toss well and cook until heated through
and sauce has thickened slightly. Serve immediately.

This recipe and others can be found here: http://www.mrfood.com/Pastas/Better-than-Ever-Lo-Mein-1262