Food For Thought Youth Project

Kibbee
Lebanon
William

Filling

1 lb. gr. beef (or lamb)
1 medium yellow onion diced
1 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon salt (or 1/2 teaspoon)
1/2 cup toasted pine nuts

Sauté onions in olive oil until soft, add meat and brown. Add spices to meat crumbles. Set aside.

Top and bottom layer

1 lb. ground beet or lamb
1 cup cracked wheat (rinsed)
1 medium onion emulsified in blender with scant water
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon cinnamon

Mix all ingredients with hands until incorporated.

Press 1/2 meat mixture into a 9×13 inch glass baking dish.

Sprinkle with filling.

Add flattened meat mixture to top. Cut into diagonals. See diagram below.

Bake for 60 to 90 minutes at 400˚ until edges & top are brown & crispy. Serve.

Croissants
France
Tucker

1 ounce fresh yeast
3 1/2 cups unbleached flower
2 teaspoons salt
1/4 cup milk,or more
1 pound of unsalted butter
2 tablespoons flour,for dusting
1 egg
1 tablespoon milk

Turn the dough out of the bowl onto a flower. Cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and,using a French rolling pin,roll the dough into a 10 by 9-inch rectangle 5/8 inch thick.Wrap in plastic then chill for 1 hour and up to overnight.

Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 by 8 1/2 inches.place it between parchment paper or plastic wrap and set aside.

Remove the dough from the refrigerator and roll on a flowered surface
brush the axis flower of the dough. place the shorter side of the dough parallel to the front of your body.place the butter in the middle long ways.Fold the bottom up over the butter encase the butter.

CHOLE (Chickpea Curry)
India
Shriya

Ingredients

3/4 cup white chickpeas (garbanzos)
2 onions, chopped
2 potatoes
2 tomatoes
2 tsp of cumin-coriander powder
1 tbsp of chili powder
1  tbsp of dried mango powder
1 tbsp garam masala (available @indian groceries)
1/2 tsp of baking soda
1/2 tsp of black pepper
3 tsp of oil
salt to taste
slices of tomatoes and ginger,chopped coriander and a few green chillies for decoration

Method

Soak the chickpeas for at least 6 hours.
Add 1/2 teaspoon of soda bi-carb and cook in a pressure cooker.
Cut the potatoes and tomatoes into big pieces.
Heat the oil in a vessel and fry potatoes until soft.
Remove the potatoes,in the oil add the onions and cook for a little time.
Add the cumin-coriander powder and chili powder and fry again.
Add the boiled chickpeas and salt.
After 5 minutes , add the garam masala, mango powder and black pepper powder and cook for 2 minutes.
Add the potatoes and tomatoes and cook for 2 minutes.
Decorate with coriander, chilies and a slice of tomatoes and ginger.
Serve hot with Indian breads.

French Quarter Beignets
France
by, Sam

Prep time: 15 mins
Inactive Prep time 2 hours
Cook time: 15 mins
Level: easy
Serves: about _ dozen

Ingredients
1 1/2 cups of lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs slightly beaten
1 1/4 teaspoon salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep frying
3 cups confectioners sugar

Directions:
Mix water, sugar and yeast in a large bowl and let it set for 10 mins
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to yeast mixture. In a separate bowl, measure out  the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding  remaining flour. Remove dough from the bowl, place onto a lightly surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough in bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat Oil in deep-fryer to 350 degrees F
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough  out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry , flipping constantly until they become a golden color. After beignets are fried , drain them for a few second on paper towels then toss them in the bag of confectioners’ sugar.
Hold bag closed and shake to coat evenly.

Cherokee Huckleberry bread
Cherokee Tribe
by, Riyah

Ingredients
2 cups of self rising flour
1 egg
1 cup of sugar
1 stick of butter
1 cup of milk
1 tespoon of vanilla extreact
2 cups of berries (huckle berries or blueberries)

Directions
Cream eggs,butter and sugar together.
Add flour,milk,and vanilla.
Sprinkle flour on berries to prevent theme from going to the bottom.
Add berries to mixture.
Put in baking pan and bake in over at 350 degrees for approximatly 40 minutes or untiil done.

Berliners
Germany
By,Olivia

Ingredients
1 Cup of milk
3 tbsp. unsalted butter
1 pkg. rapid rise dry yeast
3 tbsp. of sugar
3 egg yolks, slightly beaten
3 1/2 Cups of cake flour (1 pound)
11/2  tsp. salt
canola oil for frying
2 cups confectioners sugar

For Filling
1 1/2 cups whole milk
4 large egg yolks at room temp.
1/2 tbsp sugar
1/2 cornstarch
1/4 kosher salt
6 oz semi-sweet chocolate, finely chopped
2 tbsp butter at room temp.

Directions
Filling
Heat milk in a heavy bottomed pan over medium, until just under a boil.  Remove from heat.  In a steel bowl whisk the egg yolks and the following ingredients whisk a small amount of hot milk into your mixture to temper.  whisk mixture into remaining hot milk in sauce pan.  Cook over medium low heat, whisking slowly, 7 min. or until the mixture thickens and starts to bubble.  remove from heat and stir in chopped chocolate and softened butter.  Put plastic wrap on surface to prevent skin formation.  Chill until completely cool.  May be made 2 days before eaten.

Berliners
In a small sauce pan heat the milk just until bubbles form around the edge; the milk shouldn’t boil.  Remove from heat and whisk in butter, allow to cool 10 min.  Put the mixture in the bowl of a standing mixture with the dough hook attached.  Sprinkle the yeast over the warm mixture, add the sugar and stir gently to dissolve.  Let stand 10 min.till foam appears.  Turn mixer on low, add egg yolks then gradually add flour.  When dough starts to come together, increase the speed to medium and add the salt.  stop the machine periodically to scrap the dough off the hook.  Mix until dough is supple and elastic, about 5 min.  Turn dough out on a lightly floured surface and knead gently for 2 min. Put dough in a greased bowl, turn to get all sides.  Cover with plastic wrap and let rise in fridge for several hours as chilling will make dough easier to roll out.  Roll dough out on a lightly floured surface to 1/2 an inch thick and cut with a floured cutter board to 3 in in diameter.  Put on a greased baking sheet, let rise again for30 min.  Heat in 3 in. of vegetable oil to 375 degrees F.  Put donuts in hot oil top side down and fry until golden about 4 min. each side.  Only fry 3 at a time, and drain on a a paper towel.  Fit a pastry bag with a small tip and fill with cream.  Dust heavily with confectioners sugar.  Serve and Enjoy!

Wienerschnitzel
Germany
By: Nolan Loring
Ingredients
veal or pork cutlets
salt
pepper
flour
bread crumbs
3 eggs

Directions
whip eggs in bowl
pound meat on both sides
lightly salt and pepper both sides of meat
dip meat in flour ( both sides)
wash meat in egg
dip meat in bread crumbs ( both sides)
fry on skillet or in pan until golden brown

Traditional Scottish
Shortbread
Scotland
By:Nate

Ingredients:
•6oz Plain Flour
•4oz Soft Butter
•2oz Caster(Granulated)Sugar
•1oz Cornflour(Cornstarch)

Method:
Mix the butter and sugar together until pale and creamy. Sieve flour and cornflour into bowl, mix well. Put small amount of flour on work space and place the dough on.Shake a little flour on top, roll until quarter inch thick. Prick with fork, cut into rounds with cutter or,if you want one large round, pinch edges with thumb and finger all around.

Lift with palette knife into oiled baking tray and bake for 25 min in pre-heated oven at 325ºF/107ºC. If the biscuits are ready, they will be pale brown; if not return to oven for 5 or 10 minutes. Shake small amount of caster/granulated sugar on the top of the shortbread immediately after  they have been removed from the oven. Use a palette knife to move  to a cooling rack and store in airtight tin once they are cold.

Perogies
Slovakia
By: Molly

Ingredients

2 cups flour, plus extra for kneading and rolling dough
1/2 tsp salt
1 large egg
1/2 cup sour cream, plus extra to serve with the perogies
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice(potato & cheese filling
recipe below)

Perogi Dough
To prepare the pierogi dough, mix together the flour and salt.
Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of it’s stickiness( about 5-7 min.). You can use a food processor with a dough hook for this, but be careful not to over-beat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 perogies.

Prepare the Perogies
Roll the perogi dough on a floured board or countertop until 1/8” thick. Cut circles of dough (2” for small perogies and  3-3 1/2” for large perogies) with a cookie cutter or drinking  glass. Place a small ball of filling (about a tablespoon) on  each dough round and fold the dough over, forming a  semi-circle. Press the edges together with the tines of a fork. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8 to 10 min.). Rinse in cool water and  let dry. Saute chopped onions in butter in a large pan until                 onions are soft. Then add perogies and pan fry until lightly crispy. Serve with a side of sour cream.