World Cuisine

People live in the world all eat food, we all have souls, when we exchange the food that means we exchange the cultures, this is most important element that I have learned from this course. Food is an identity it indicates who we are, where we come from, and what happened to us along the way. Sharing people’s thoughts and culture and knowledge is really meaningful to me. I really appreciate this class and getting to know different cultures throughout their history and food.

Green scallops: Swee

Week 1- spansih

Green scallops: Sweet scallop will fulfill your taste buds!. This is a creamy dish that is been refreshed with parsley and lemon juice and parsley giving it that green colour. Pepper tomato salad: This salad is really refreshing made by chargrilling the peppers, mixed with onions, tomatoes, olives, and anchovies.

Paella A La Valencia

Week 2- spansih

Paella A La Valenciana: is a traditional Spanish dish from Valencia. The Paella features seafood, meat, and vegetables cooked with rice and saffron. Porto Podium: is a Portuguese dessert made by caramel, cream, and port

Hummus: Hummus is a

Week 1- Middle East

Hummus: Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. Butterflied fish baked in the oven with its skin rubbed with salt and pepper, served with lemon slices and Tarator Sauce Fatoush: A salad made from toasted pita, cucumbers, tomatoes, mint, and other ingredients, often topped with a garlic-lemon dressing.

Tzimmes: a Jewish st

Week 2- Middle East

Tzimmes: a Jewish stew of sweetened vegetables and beef. Khubz: An unleavened flatbread baked on the stovetop over the flame of gas. Baba Ghanoush: A puree of char-grilled eggplant over the flame of a gas stove blended up with lemon juice, tahini, and sea salt.

Lamb kebab: This lam

Week 1- Greek

Lamb kebab: This lamb is tender meat and so juicy and has a lot of flavours from the amount of spices and herbs used, Traditional Greek Salad: is a green salad, consists of green pepper, cucumber, tomatoes, with olives and feta cheese garnished with Fresh Dill Baklava: Rich pastry of phyllo dough and layered nuts and butter

Moussaka: a layered

Week 2 - Greek

Moussaka: a layered oven casserole dish made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce. Shrimp with feta cheese: seasoned shrimps with salt, pepper, and lemon topped with tomato sauce and then a layer of feta cheese on top and baked in the oven until the cheese is browned.

Tagines is slow-cook

Week 1- Africa

Tagines is slow-cooked, deeply aromatic stews of North Africa that are traditionally made and served in distinctive clay pots in Arabic called Tagine, all kind of meats, and usually served over couscous. The dish has so much going on—the fragrant and heavily-spiced sauce and the jammy apricots. Couscous is a North African dish of steamed semolina flour that is traditionally served with a stew spooned on top Spinach stew: is a spinach stew that is creamy and rich brown colour from adding peanut butter, Mraad: is an Egyptian salad with eggplant

Tandoori murghi: is

week1 - India

Tandoori murghi: is the famous chicken dish from the Punjab region of northern India. In the original version, whole chickens are marinated, skewered and quickly roasted in a fiery hot clay oven called a tandoor. Indian pork curry: is made with pork cooked in aromatic spices. Chapti Bread: is unleavened bread made in India with Chapati flour baked on the flame of a top stove

Shah jahani biryani:

week2 India

Shah jahani biryani: Basmati rice coocked with lamb, onion, green and nuts and a lot of spices Lentil puree: boiled lentils with stock Kheer Raiti: yoghurt mixed with cucumbers

Prawn Coconut curry:

Final Exam

Prawn Coconut curry:a flavor filled shrimp curry with an aromatic coconut curry sauce Spicy Green beans: cooked spices to extract out the flavor mixed with tomatoes and then green beans. Mango Lassi: a yogurt base drink with mango puree, honey, and coconut milk.

Green scallops: Swee
Paella A La Valencia
Hummus: Hummus is a
Tzimmes: a Jewish st
Lamb kebab: This lam
Moussaka: a layered
Tagines is slow-cook
Tandoori murghi: is
Shah jahani biryani:
Prawn Coconut curry: