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Main Dish:
KIMA MUTTER
(North India and Pakistan)
1 lb. ground round steak
1 onion chopped
¼ c. vegetable shortening
½ tsp. turmeric
½ tsp. red pepper (or according to taste)
¼ tsp. black pepper ground
¼ tsp. garlic powder
½ tsp. ground ginger
1 tomato
¼ lb. green peas
Sauté onion in shortening until brown. Add spices; cook for 5 minutes. Add tomato and cook for 2 or 3 minutes. Then add ground beef, and cook for 15 minutes, stirring frequently until almost dry. Serve hot with rice and chaptis.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
½ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter until butter is melted. Add salt. Add rice while liquid is boiling, stir once, cover and cook over low heat without stirring again until all liquid has been absorbed by the rice. Turn flame very low and simmer for 20 minutes. Remove from stove and leave covered for 30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon, handling very gently to keep rice fluffy.
LEMON BUTTERED BROCCOLI
(U.S.A.)
½ (1 stick) butter
3 Tablespoons lemon juice
In small saucepan melt butter; stir in lemon juice. Serve over cooked broccoli. Sufficient butter sauce for 12 servings of broccoli.
MASTO-KHIAR
(Kurdistan)
½ bunch green onion, chopped ½ bunch fresh parsley (or 2 T. dry parsley flakes)
½ tsp. crushed mint flakes
½ tsp. dill weed 2 large, firm cucumbers, chopped
1 c. yogurt
½ c. water
Place all the ingredients in a bowl and mix well. Add salt to your taste.
Dessert:
FRIED BANANAS
(Cuba)
6 bananas
3 T. lemon juice
3 tsp. sugar
sprinkle of cinnamon
sprinkle of ginger
butter or oil for frying
Peal bananas. Fry until light golden brown. Add lemon juice, then sugar, cinnamon and ginger. Let simmer a few minutes and serve immediately. Serves four.
Drinks:
Serve meal with your favorite beverages.
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