INTERNATIONAL FOODS

2 cl brandy – cognac 2 scoops of chocolate ice cream 1 cl Ameretto Shake our ingredients with ice, transfer them to the glass and serve.  

6-7 beets Half cup of black rice FOR SAUCE 3 tablespoons of grain mustard 1 tablespoon of honey Half a glass of olive oil Salt, pepper FOR THE TOP 1-2 sprigs of spring onions Boil the beets, peel and slice them. Put the rice in the pot and add enough water to cover it by 2-3 inches. Then boil it slightly. Drain excess water, if any. Combine the beetroot, rice and sauce ingredients in a bowl. Transfer it to a serving plate, add chopped onion on it and serve. ENJOY YOUR MEAL  

Half cup of buckwheat 1 cup of hot water 3 tablespoons of sunflower oil 150 grams of mushrooms 1 bunch arugula 1 hot red pepper Sufficient salt, pepper and chili flakes FOR SAUCE 3 tablespoons of balsamic vinegar 3 tablespoons of olive oil enough salt Put the buckwheat in a small saucepan and boil it with half a teaspoon of salt and hot water. When the water is absorbed, mix it and remove it from the stove. On the other hand, take the oil in a pan and add the mushrooms. Adjust salt and seasoning and sauté. In a deep salad bowl, add the arugula first, then the buckwheat and the mushroom last. Add the chopped red pepper. Drizzle balsamic vinegar, olive oil and salt on top. Blend and serve. ENJOY YOUR MEAL

FOR SPONGE CAKE 2.5 cups flour 1-2 tablespoons of cocoa 0,033 lbs of baking powder 5 grams of baking soda 2 packets of vanilla 5 eggs 1.5 cups granulated sugar 1 grated lemon peel 1 cup of sunflower oil 1 glass of water Milk FOR BETWEEN 2,2 lbs of boiled and peeled chestnuts (You can obtain from 2 kg of chestnuts) 0,88 lbs of powdered sugar 3 packs of vanilla 2 boxes of cream 2 tablespoons coarsely chopped pistachios FOR THE TOP 0,44 lbs of milk chocolate 3,38 oz cream Puree all the ingredients in a blender and set aside. For sponge cake, apply 1 teaspoon of butter to a 13,77X15,74 inc diameter baking tray and cover with baking paper. Mix and sift the other dry ingredients except granulated sugar and keep it ready. Beat eggs and granulated sugar for 4 minutes. Add grated lemon peel, milk and oil and beat for a few minutes. Add the dry ingredients in three stages and mix with a spatula from bottom to top. Transfer the cake batter to the mold and bake in a preheated oven at 347 degrees f

2,2 lbs lamb meat 2-3 tablespoons of flour 2 onions 1 garlic 3 cups of hot water Two carrots, zucchini and capia peppers 5 chili peppers 1 teaspoon of olive oil Salt, pepper Dip the meat in flour and shake off the excess. Heat a saucepan, add the meat and fry for 4-5 minutes on low heat. Add coarsely chopped onion and garlic to it and add 2 glasses of water. Cook on medium heat until the water evaporates. Clean the carrots and zucchini and cut them into rings. Finely chop the peppers. Take the olive oil in a pan and add the vegetables and saute. Add the remaining 1 glass of water, cook for 5 minutes and serve. ENJOY YOUR MEAL  

2 pieces of lemon granulated sugar 4 cl white rum Cut the thoroughly washed limes (lime) into balls (about 8 pieces). In a glass, mash the sugar, cut limes (limes), and granulated sugar until dissolved. Then add rum. Pour into an Old Fashioned glass with ice and serve. If you wish, you can garnish with a lime slice. ENJOY YOUR MEAL  

  1 egg 1 green onion 1 small pide (small bread as pita) 1/4 tsp crushed red pepper Salt Boil the egg, wash the green onion. Peel the boiled egg and chop. Crosscut the pita. Place the finely chopped egg in it. Slice the green onion in big pieces, and put them on the egg. Sprinkle pepper and salt, close the pita and force on it by the help of your palms. This recipe is for 1 portion. ENJOY YOUR MEAL

3 medium size eggplants 1/3 cup sesame oil 2 garlic cloves 3 tbsp olive oil Juice of half lemon 10-15 stems of parsley 1 tsp salt 1 tsp flaked red pepper Make some small holes in eggplants by knifepoint. Place them into the oven which is preheated to 374 F. Bake them for about 25-30 minutes. Then make a cut in the middle of the eggplant lengthwise. Remove the inner side of it by a spoon. Pour lemon juice on it to prevent it darkens. Transfer those removed parts of the eggplants into a mixing bowl. Add mashed garlic and chopped parsley on it. Whisk the mixture of sesame oil, lemon juice, olive oil, salt and flaked red pepper in another bowl. Pour this mixture onto the eggplant mixture. Mix it until turns into homogenous. Transfer the salad into a service plate, firm its shape and serve. ENJOY YOUR MEAL

  5 medium onions 1 cup bulgur 1/2 cup chickpea 1 tbsp wheat starch 1/2 cup vegetable oil 3 tsp salt 2 tbsp dried sweet basil 1 tbsp vinegar 7 cups water 2 cups broth Rest the chickpea in clean water for overnight. The day after, pour the chickpeas into ta pot with its water and boil it until the chickpea softens. Slice the onion into half circles and put it into a separate pot. Add vegetable oil and slat on it. Sauté the onion over medium heat by stirring constantly, until the onion pieces turn to half size. Add the washed bulgur on it and sauté it for a while. After adding the wheat starch, add 7 cups hot water on it and boil the mixture for half and hour at least. At the end of the cooking time, add vinegar, boiled chickpea and 2 cups of broth in it and boil it 10 more minutes. Finally add dried sweet basil in it and cook for about 1-2 more minutes, then remove the pot from the stove. Fill the hot soup into the bowls and serve it hot. ENJOY YOUR MEA

3 cl banana liqueur 3 cl brandy Prepare in glass. use banana slice and lemon peel for garnish. ENJOY YOUR MEAL  

Visually similar to a pizza, uttapam is a South Indian dish consisting of a batter (based on rice and lentils) that is fried and topped with chopped vegetables such as onions, tomatoes, carrots, chiles, and corn. There is also a version of the dish called  mini uttapam , usually served in four pieces per portion, with variable toppings and a number of side dishes. Traditionally, uttapam is accompanied by  sambhar  on the side - a rich lentil curry with the addition of onions, coconut, and eggplant. ENJOY YOUR MEAL  

Kosambari is the most popular salad from the Indian state of Karnataka. The salad is made with split legumes such as bengal gram and green gram, and it is additionally seasoned with mustard seeds. The dish is well known for being easy to prepare and for having a high protein count. It is popular as an appetizer at most feasts, celebrations, and festivals, while in most temples it is offered as  prasada -  a religious offering. Kosambari is often additionally flavored with cucumber slices or rice, and although it is usually served as an appetizer, it is also a healthy main meal or a snack. ENJOY YOUR MEAL  

Crab Louie is an American salad dating back to the beginning of the 20th century. The salad is prepared with a combination of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), while olives, green onions, and bell peppers are optional, but can be added if desired. The origins of the dish are quite murky, but many sources claim that the dish was served as early as 1914 in a San Francisco restaurant called Solari's. This tasty salad is mostly served as an appetizer. ENJOY YOUR MEAL  

The pink-colored yen ta fo is a Thai soup consisting of various types of noodles served in a hearty chicken or pork broth seasoned with the pungent, fermented red bean curd. Each bowl of this flavor-packed soup is topped with various condiments such as fish balls, squid, shrimps, fried tofu, and the leafy water morning glory. Typically served in traditional Thai restaurants and sold at numerous street stalls, yen ta fo is popular throughout the country and is usually enjoyed as a filling main course. ENJOY YOUR MEAL

Afang is a traditional soup hailing from the southeastern parts of Nigeria. It's made with a combination of afang leaves, water leaves, dried fish, beef, onions, red palm oil, ground crayfish, and seasoning cubes. The afang leaves are ground or pounded and the onions are chopped before the beef is boiled with the onions and seasoning cubes in a small quantity of water. When done, the dried fish is added with the palm oil, ground pepper, afang leaves, and water leaves. Once the leaves become tender and the liquids evaporate a bit, the soup is simmered for a short while before it's ready to be served. Afang soup is typically served at festive events such as weddings and celebrations.  ENJOY YOUR MEAL

Roast pork sandwiches are a staple of numerous sandwich shops throughout Philadelphia. The bread roll is typically topped with sesame seeds and loaded with a generous spoonful of pork juices. It is then stuffed with either sliced pork roast, roast pork chunks, or pulled pork, along with broccoli rabe (or spinach), and melted cheese such as provolone. The condiments are optional and every customer can choose some of them according to personal preferences. These succulent sandwiches are popular in Philadelphia due to their simplicity and a nice balance of flavors. ENJOY YOUR MEAL  

An institution at many pubs, restaurants, and cafés in Australia,  Australian burger with the lot  first made its appearance in the 1940s, when beetroot started to be added to the burger alongside onions, tomatoes, lettuce, and meat. The inclusion of canned beetroot on a burger was possible due to the fact that there were two canneries that opened during the 1930s and the 1940s. Today, there is still a heated debate about the inclusion of beetroot - some say it is obligatory, while the others claim it's a travesty. Burgers with beetroot rose in popularity during the 1950s and the 1960s, but in the 1970s, with the opening of fast-food chain restaurants.  ENJOY YOUR MEAL

Rosquillas are traditional Spanish deep-fried donuts, characterized by their fluffy texture and a hole in the middle. They are typically prepared during the Holy Week festivities. Although there are many varieties of rosquillas, the classic ones are prepared with a combination of eggs, sugar, milk, oil, lemon zest, flour, baking powder, and anisette, which imparts a unique flavor to these tasty donuts. Another classic variety of rosquillas is made with sweet muscat wine ( moscatel ), and those donuts are known as  rosquillas de vino . After they have been deep-fried, rosquillas are typically served as a sweet snack, topped with cinnamon sugar.  ENJOY YOUR MEAL

10 cl of  mineral water 1 cl lemon juice 2 cl of benedictine 2 cl brandy 2 cl bourbon whiskey Shake the ingredients except mineral water and add mineral water on it. Use orange slice and cocktail cherry as garnish. ENJOY YOUR MEAL  

2 spoonful butter 2,7 oz granulated sugar 2,7 oz brown granulated sugar half a glass of water 1 teaspoon of powdered espresso 0,18 lbs dark chocolate Half cup of cocoa 2 tablespoons of flour pinch of salt 2 egg yolks 5 egg whites 1 teaspoon cream of tartar 2 tablespoons of granulated sugar for mold 6 teaspoons of granulated sugar For the top Grated Chocolate Cocoa Place the sugars, water and espresso powder in a small saucepan. Take it off the heat when it starts boiling. Add the dark chocolate that you cut into small pieces to the pot. Mix until melted. In a separate bowl, mix the cocoa, flour and salt. Add the chocolate mixture and mix. Warm the egg yolks and add them to the chocolate mortar and continue mixing. Place egg whites and cream of tartar in a large bowl. Beat with the help of a mixer. Add sugar and continue beating. Add the mixture to the chocolate mixture. Grease each of the souffle cups with butter and sprinkle a teaspoon of granulated sugar on the bottom. Divide the mix

2 pieces of salmon fillet for the sauce 5-6 sprigs of fresh coriander 2 cloves of garlic 2 parts pickled jalapeno peppers 1 teaspoon of olive oil Grated rind and juice of 1 lime Salt Black pepper For the sauce, mix finely chopped fresh coriander, crushed garlic, diced jalapeno pepper pickles in a mixing bowl. Add olive oil, lime juice and grated rind and season with salt and pepper. Place the salmon fillets on a baking tray lined with greaseproof paper. Pour the sauce over them and cover the fish with oiled aluminum foil. Bake in a preheated 200 degree oven for 30-35 minutes. ENJOY YOUR MEAL  

1 pack of soybean sprouts 10 mushrooms 10-15 boiled cauliflower florets 2-3 sprigs of fresh mint juice of 1 lemon 1 coffee cup of olive oil 3 tablespoons of mayonnaise Salt Boil cauliflower florets in salted water until soft. Clean the mushrooms and cut them into thin slices. Heat 1 teaspoon of olive oil in a pan and sauté the mushrooms lightly. Separate the mint leaf by leaf. Mix the remaining olive oil, lemon juice, salt and mayonnaise in the bowl. Drain the cauliflower and put it on a salad plate. Add the mushrooms and soybean sprouts to the cauliflower and mix. Pour the remaining sauce over it, garnish with mint leaves and serve. ENJOY YOUR MEAL  

2 tomatoes 1 cucumber 1 village pepper 1 lemon 1 pinch of fresh mint 1 pinch of parsley 2 tablespoons of olive oil 2 tablespoons of pomegranate molasses 1 teaspoon of salt 1 cup of cherries (Frozen) Chop the vegetables in the form of backgammon dice and finely chop the greens. take a bowl. Take the vegetables in a bowl, add lemon, salt, pomegranate syrup and olive oil, mix well and add the greens. Pull the frozen cherries with the help of a robot to form snow and serve by placing them on the salad. ENJOY YOUR MEAL  

1 cup jasmine rice 1 chicken breast 1 avocado 4 tablespoons of boiled peas 4 tablespoons of corn 1 carrot Salt Black pepper 2 tablespoons of olive oil juice of ½ lemon 1 glass of rice is boiled in boiling salted water. Chicken breast is cut into cubes and cooked in 1 tablespoon of olive oil. An equal amount of rice is divided into bowls. After the avocado is cut in half, it is sliced ​​vertically. Carrots are grated. Vegetables prepared regionally are placed on the rice. Drizzle with 1 tablespoon of olive oil and lemon juice. ENJOY YOUR MEAL  

8.8 ounces boneless chicken  meat 3 medium potatoes 1 small onion 7 tbsp vegetable oil 1/2 tbsp pepper  paste 2 cups milk 8 cups chicken  broth 1 + 1/2 tsp salt For Garnish: 8 - 10 stems of parsley   Put the chicken meat and about 8-9 cups of water into a pot or pressure cooker. Boil it until the chicken meat softens.  Put vegetable oil into a separate pot and place it over medium heat. When the oil turns to hot, add finely diced onion on it and fry it.  When the onion softens, add thickly grated potatoes in it. Sauté the mixture for a while, and add the pepper paste in it. Add 4 cups of chicken broth on it and boil the mixture until the potato softens. Pick the boiled chicken meat into too small pieces and add it onto the cooking potato mixture, and add 2 more cups of broth in it also. Cook the mixture for a while more, until it smoothness.  For cooling down the hot mixture add 2 cups of cold chicken broth and then 2 cups of milk in it. (Do not ad the milk into the hot mix

5.7 cl. gin juice of half a lemon 1 teaspoon of powdered sugar 1 teaspoon of water Stir lemon juice and water in high-ball cocktail glass until sugar dissolves. Fill the glass with ice and add the gin. mix. Garnish with a slice of lemon and serve with cherries. ENJOY YOUR MEAL  

6 red capia peppers Half a cup of red quinoa ½ cup of white quinoa 2 cups of hot water 3 stalks of fresh coriander 2 stalks of spring onions 1 teaspoon of salt Half a cup of boiled mung beans Half a teaspoon of black pepper half a teaspoon of cumin 1 avocado 1 tablespoon of olive oil Juice of half a lemon Place the peppers on a baking tray lined with grease-proof paper and roast them in a preheated 392 degree oven. When they come out of the oven, cool them and peel the skins off. Take the quinoa in a bowl, add hot water to it and let it sit until it swells. Finely chop the spring onions and coriander, add the boiled mung beans and quinoa and mix. Season with salt and spices. Stuff the roasted peppers with this mixture. Serve warm.  

4,4 lbs of lamb (from the thigh and bone-in ribs) 9-10 green peppers 9-10 garlic cloves tail fat Salt It is cut thinly in the form of leaves from the leg of the lamb. The rib part of the lamb is used as a bone. Grease the tray and arrange the green peppers first. Garlic is placed between them. Meat is placed on it. Sprinkle salt and cook on wood fire for 45 minutes, stirring occasionally. It is served after the meat has released its juices and is slightly browned.  

4 slices of 0,44 lbs beef fillet 2 cloves of garlic (Chopped) 4 bunches of tomatoes 2 red onions 2 lemons (cut into 2) 0,022 lbs of salt 0,0011 lbs black pepper 1,01 oz olive oil for the sauce 0,67 oz balsamic vinegar 0,011 lbs mustard 1,69 oz olive oil Salt Black pepper After mixing the meat with salt, pepper and olive oil, grill both sides for 3-4 minutes. (The final internal temperature should be 131 degrees.) Add garlic and fresh thyme to it and let it rest for 10 minutes in a covered bowl. Grill tomatoes, lemons and red onions. For the sauce, mix olive oil, mustard, salt, pepper and balsamic vinegar in a bowl. Take the meat and the vegetables you cooked on the grill on a serving plate and serve after pouring the sauce on it. ENJOY YOUR MEAL  

4 corn tortillas 0,11 lbs frijole (Mexican bean purée) 0,066 lbs of Tinga meat 0,066 lbs Tinga chicken 0,066 lbs minced meat 0,066 lbs spinach puree 0,088 lbs Mixed cheese (Cheddar and melted cheese) 0,088 lbs Chipotle sauce 0,0176 lbs diluted sour cream for service 0,044 lbs mixed greens (finely chopped) 0,088 lbs Guacamole sauce 0,088 lbs sour cream After frying 4 corn tortillas, add the boiled Mexican beans with salt and pepper and pass them through the blender, then spread the frijole you prepared. Add the boiled and shredded meat, chicken, ground beef or spinach puree and sprinkle with the cheddar and melted cheese mixture. Finally, add chipotle sauce and bake. When the cheeses are melted, take them out of the oven and pour sour cream on them. Serve with finely chopped greens and guacamola sauce as a side dish.  ENJOY YOUR MEAL

0,44 lbs peeled mussels 0,055 lbs margarine 2 tablespoons of flour 1 tablespoon of milk cream 3-4 sprigs of parsley 6 glasses of water 2 tablespoons of lemon juice Salt Black pepper Fill the pot with water and bring it to a boil. Wash and drain the mussels and add to the boiling water. Soften the margarine at room temperature. Clean and chop the parsley. Whisk the flour, margarine and milk cream in a separate bowl and turn it into a slurry. Add the flour mixture to the pan and season with salt and pepper. Boil for another 25 minutes and add the lemon juice. Garnish with chopped parsley and serve hot. ENJOY YOUR MEAL

4 cl gin 4cl of white wine 1 cl blue curacao 4 cl tonic Shake our ingredients and add tonic to the glass. Garnish with apple slice and cherries. ENJOY YOUR MEAL  

1.10 pounds chestnut 3 cups granulated sugar 2 – 3 drops of lemon  juice Put too much water into a deep pot, boil the chestnuts over medium heat until they soften. Peel the outer and inner skins of the chestnuts. Put 3 cups water and 3 cups granulated sugar  into a separate pot, boil it until it reaches to the right consistency, add lemon  juice in it. Remove the syrup which has the right consistency from the stove. When it turns to tepid a little, put the chestnuts in it. Boil it for half an hour over low heat, and then remove it from the stove. Rest the chestnuts overnight in the syrup in the pot which is covered. The day after, boil it again for about 20 minutes. Boil the chestnuts by this way for 3 days. (20 minutes for each day). Add 3 – 4 tbsp water into the syrup, because of the increasing syrup in the pot after each boiling process. After the final boiling process, place the chestnuts onto the colander. Drain its syrup, and then pack them with the small aluminium foil pieces. S

  1.1 lbs minced lamb  meat, medium fatty 1 onion 1/3 cup rice 3 tbsp vegetable oil 1 tsp black pepper 1 tsp cumin 1 tsp salt 1 egg 1/3 cup bread  crumbs Firstly, pour a bit more than 1 cup water over the rice  and cook it over low heat until the rice  soaks the water totally. Pour the oil into a frying pan and make it turn to hot. Add small onion  pieces and fry them until they turn into transparent. Add half of the meat on it. Cook it by stirring constantly, until the meat turns into small pieces. Add salt, black pepper  and cumin just before removing it from the stove. Then let it cool down. And then, mix the cool meat with boiled rice . Finally add row meat. Knead the mixture until it turns into homogeneous (for about 2-3 minutes). Pick lemon  size pieces from the mixture and shape them oval. Dip them into whisked egg at first, then cover with crumbs. Place the prepared croquettes into the greased baking tray. Place the tray into the oven which is preheated to 374 F and bake them f

2.20 lb lamb , boneless 4 eggplants 8 pide (small bread  as pita) 3 or 4 parsley stems 1/2 tsp crushed red pepper 1 tsp salt For marined : 1 medium size onion 2 tbsp vegetable oil 1/2 tsp crushed red pepper 1/2 tsp salt Oregano For sauce: 1 + 1/2 cup yogurt 4 garlic  cloves 1/2 cup of water 1/2 tsp salt Chop the meat in matchbox sized pieces, pour the mixture of oil, salt, oregano, crushed red pepper  and grated  onion  on it, and leave in the fridge overnight. The day after, fry the meat without adding extra oil until it colourizes. Then put into a pot and add 3 cup water and boil. In the meantime peel the eggplants, cut into two pieces, in order to get their rancid away put them into salt water. Dry the eggplants well, fry with the oil until it colorizes, and then add them on to the meat which is boiling (Meat must be boiled at least 35 minutes) Cut the pides as squares and place on a service plate (1 pita is 1 portion) , pour some water, which we used for boiling the meats, over the

1/2 bunch of Mediterranean greens 6 yellow tomatoes juice of 1 lemon 40 ml olive oil 0,176 lbs Tuna 0,0176 lbs of salt Mix lemon juice, olive oil and salt. In a separate bowl, mix greens and chopped tomatoes. Mix the prepared sauce and greens with each other. Finally, sprinkle the tuna on top and serve. ENJOY YOUR MEAL

3 tablespoons of butter 1/3 cup coconut oil 1 cup of quinoa flour 3 eggs 0.22 lbs brown sugar 2 medium ripe bananas 1 tablespoon of vanilla extract 1/3 cup coconut 1 packet of baking powder 1/3 cup of milk Preheat the oven to 329 degrees. Toss the butter, coconut oil, and sugar into the whisk. Beat until creamy. Add the eggs one by one and whisk until they have a homogeneous appearance. Add the vanilla and milk. Mash the bananas thoroughly with a fork in a bowl, add them to the mixture and mix for a very short time. Add the sifted flour, baking powder and coconut, and mix with a spatula from bottom to top until the flour disappears. Cover a 55,8*55,8 inc cake mold with greaseproof paper and pour the mixture into it, shake the bowl to distribute it evenly and tap the bowl on the counter. Bake at 329 degrees for 40 minutes. ENJOY YOUR MEAL