Category Archives: International Foods

Christmas meringue – Karácsony Habcsók

Christmas meringue
Karácsony Habcsók

  • 4 egg whites
  • 1 tsp vanilla extract
  • ½ tsp Cream of Tartar
  • 6 drops food coloring
  • 1 1/3 cup sugar
  • Decoration of choice

Preheat over to 275°. Line a cookie sheet with brown wrapping paper. Beat egg whites till hard peaks form, using your mixer’s highest setting and it’s smallest bowl. Add ½ tsp. Cream of Tartar, 1 tsp. Of vanilla extract, and drops of food coloring (if desired). Mix well. Add sugar gradually and beat at high speed till hard and shiny peaks form. Use decorating press with largest design. To make circles, press decorator evenly and continuously three times around. The add decoration of choice (if desired). Bake for 1 hour at 275° then turn oven off. Leave meringue in oven for at least two hours to dry, or overnight if it is prepared in the evening.
Makes 18-20
Kathy Kekedy- A Taste of Hungary

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Menazzeleh (Unusual Meat Pie)

Menazzeleh
(Unusual Meat Pie)

 

From: The Cookbook of the United Nations

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Menazzeleh (Unusual Meat Pie)

 

Print Recipe

Menazzeleh (Unusual Meat Pie)

Course: Main Dish
Cuisine: Syrian
Servings: 6

Ingredients

  • 1 pound beef chopped
  • 1 large onion chopped
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tomatoes peeled and chopped
  • 1/3 cup parsley finely cut
  • 1/2-1 teaspoon cumin
  • 2 tablespoons mint or dill chopped
  • 4 egg beaten

Instructions

  • Brown the chopped beef, onion, and garlic in hot fat in medium or large frying pan. Add salt, pepper, tomatoes, parsley, cumin and fresh mint or dill. Cook over low heat until the mixture is well blended. Stir eggs into the meat mixture; cook over low heat until eggs are set. Serve in pie-shaped wedges.

From: The Cookbook of the United Nations

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Kohlrabi Soup (Karalábéleves)

Kohlrabi Soup
Karalábéleves

  • 1 small cut-up chicken
  • 4 young kohlrabi
  • 1 1/4 tsp salt
  • 2 Tbsp chopped parsley
  • 4 Tbsp butter or lard
  • 3 Tbsp flour
  • 2 egg yolks
  • ½ cup cream

Cook the chicken for 30 minutes in salted water to cover. Peel the kohlrabi and cut into fine strips. Add to the chicken with the salt and continue cooking until chicken and kohlrabi are tender. Wilt the parsley in the fat. Add the flour and blend. Stir in a cup of the soup and continue stirring and cooking until thick and smooth. Thin with the remaining soup. Remove the chicken from the bones and cut into bite size pieces. Return to the soup and heat to boiling. Mix the egg yolks with the cream and stir into the hot soup.

From: A Taste of Hungary

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Varenyky (pierogi)

Varenyky

Dough:

  • 2 cups flour
  • 1 egg
  • 1 teaspoons salt
  • 2/3 cup cool water

Mix and knead lightly. Cover with towel and set aside.

Fillings:

Potato:

  • Mash 4 large cooked potatoes
  • ½ cup vegetable oil
  • 1 large chopped onion
  • Salt and pepper to taste

Mix together the potatoes, chopped onion and cool.

Sauerkraut:

  • 1 ½ lb sauerkraut
  • 1/3 cup oil
  • 1 large onion
  • Salt and pepper to taste

Rinse sauerkraut with hot water to remove salt. Rinse cold. Squeeze dry, chop fine. Saute onion in oil. Add sauerkraut. Saute covered 10 minutes. Season. Cool.

Cheese:

  • 2 cups farmer cheese
  • Salt to taste
  • 4 ounces cream cheese
  • 1-2 Tablespoon sour cream if mixture is dry
  • 1 egg

Combine all of the above ingredients

Fruit:
Fresh berries, or pitted cherries, plums, or stewed prunes or apricots can be used. Sprinkle lightly with flour to thicken juice.

To form Varenyky:

1. Roll dough thin. Cut rounds with inverted water glass.
2. Hold round in palm of hand. Place spoonful of filling in center. Fold in half
3. Press edges to seal.
4. Lay on dry kitchen towel and cover

To cook:
Drop in large pot of boiling water a few at a time. Boil rapidly about 4 minutes. Lift out into colander and rinse with hot water. Drain. Coat with melted butter. Keep hot. Serve with sour cream.

Welcome to Our Kitchens– St. John the Baptist Ukrainian Church

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welcome to our kitchen

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