Category Archives: International Foods

Balkan, Finest in Middle East Recipes, International Foods, Middle Eastern, Syria, Turkey

A yummy recipe for Qoosa Mihshee/ Kousa Mahshi كوسا محشي

Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an “olive-oil dish” and is often eaten at room temperature or warm.

The name in various languages generally means literally “stuffed squash”: Croatian: Punjene tikvice; Serbian: Punjene tikvice; Serbian Cyrillic: Пуњене тиквице; Albanian: Kungulleshka të mbushura; Macedonian: Полнети тиквички; Bulgarian: Пълнени тиквички; Greek: Γεμιστά κολοκυθάκια ; Turkish: Kabak dolması; kousa mahshi Arabic: كوسا محشي‎ / ALA-LC: kūsā maḥshī.[3

from Wikipedia
Kousa Mahshi
Bazel, Public domain, via Wikimedia Commons
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كوسا محشي QOOSA MIHSHEE (Stuffed Squash)

Course: Dinner, Lunch, Side Dish, Vegetable
Cuisine: Egypt, Levant, Middle Eastern, Ottoman, The Balkans, Turkey
Keyword: Balkan, Egypt, Levant, Middle Eastern, squash, turkey, zucchini

Ingredients

  • 6 3-4" long yellow or zuchini squash
  • 1 cup rice -soaked. 10 minutes
  • ½ lb. of minced lamb shoulder or breast
  • 2 tablespoons butter
  • 2 tablespoons pine nuts
  • 1 can medium tomatoes minced
  • 1 teaspoon salt
  • 2 pinches cinnamon
  • ¼ teaspoon pulverized hot and sweet peppers (crushed peppers)
  • 1 cup hot water

Instructions

  • Cut centers out of squash with narrow knife
  • Soak in salt water; save centers; set aside.
  • Mix meat and rice; brown pine nuts lightly -low fire.
  • Pour whole mixture with butter over rice and lamb; add spices and mix well.
  • Drain squash, stuff with rice mixture about ½ to ¾ of squash.
  • Prepare deep cooking pan by setting lamb bones or breast across bottom of pan.
  • Lay each squash on its side.
  • Cook rice left over in a separate pan with squash centers.
  • Add water (more than 1cup may be needed to immerse squashes) and cook over low fire for 25 minutes.
  • Add tomatoes and simmer additional 10 minutes.
German, International Foods, Millard Fillmore Suburban, recipe, Suburban Millard Fillmore Hospital Cookbook, the 716

BIENENSTICK (GERMAN CAKE)

Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe uses baking powder).

bienenstick

BIENENSTICK German Cake with pudding filling

Print Recipe
Course after church coffee hour, cake, Dessert
Cuisine German
Keyword cake
Cook Time 28 minutes
Author Mrs. David Dougall

Equipment

  • spring form pan

Ingredients

Cake:

  • ¼ pound butter unsalted
  • 1¾ cup flour
  • 3 – 5 tablespoons milk
  • ½ cup white sugar
  • 2 eggs
  • 3 teaspoons baking powder

Filling:

  • ¼ pound of butter unsalted
  • 1 cup milk
  • ½ package pudding powder vanilla
  • ¼ cup white sugar

Topping:

  • ⅔ cups walnuts or almonds chopped
  • 2 – 3 tablespoons milk
  • ¼ pound butter unsalted
  • ⅓ cup sugar white

Instructions

Cake:

  • Mix butter until creamy, add slowly eggs & sugar.
  • Mix baking powder into flour, start adding flour together with milk slowly into mixture.
  • Put dough in spring form pan.

Topping:

  • Melt butter in sauce pan together with sugar & milk, add almonds or walnuts & bring to a boil.
  • Let mixture cool off.
  • If mixture gets too hard, add more milk.
  • Put cooled mixture evenly on top of cake.
  • Bake 30 to 40 minutes at 375“, preheat oven.
  • After cake is cold, cut into two layers.
  • Put filling in between two layers.

Filling:

  • Mix pudding powder, sugar & 4 tablespoons of milk.
  • Be sure mixture is smooth.
  • Bring remaining milk to a boil, remove from stove & add mixture slowly, stirring constantly.
  • Put back on stove & bring to a second boil, while pudding cools off, mix butter until creamy.
  • Butter & pudding must have exactly the same temperature.
  • Mix pudding into the butter.
  • Put filling in between layers.
Austin Heritage Cookbook, International Foods, Turkey

Kabak Mücveri (Turkish Squash/Zucchini Patties)

I feel like I am posting this recipe WAY too early in the season- it is no where near Zucchini season but here we are. This recipe comes from Sevgi Kurt Hadley and apparently was misspelled in the cookbook (or had a funky translation ).

Austin Heritage Cookbook
Print Recipe

Kabak mücveri (Turkish Squash/ Zucchini Patties)

Cook Time3 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Turkish
Keyword: squash, turkey, Turkish, zucchini
Servings: 5 people
Author: Sevgi Kurt Hadley

Equipment

  • frying pan
  • Grater

Ingredients

  • 2 medium zucchini
  • 1 cup mild Cheddar cheese grated
  • 1 medium onion chopped or grated
  • 2 eggs
  • 2 Tbsps. chopped scallions
  • 1 Tbsp. dried mint
  • 2 slices dry bread crumbled
  • Salt and pepper to taste
  • 1 to 2 Tbsps. flour
  • ½ cup corn oil for frying

Instructions

  • Peel and grate, using the large holes of a grater, zucchini into a bowl.
  • Let stand for water to appear.
  • Add remaining ingredients, using enough flour to create a soft, not runny, mixture.
  • Heat corn oil in a frying pan.
  • Drop by spoonfuls into bubbly oil.
  • Lower heat to medium-high and cook 2 to 3 minutes on both sides. When nicely browned, remove and drain on absorbent towels for a few seconds.
  • Serve warm.
  • If cooked ahead, warm patties in the oven.
Fat Thursday, Fat Tuesday, Holidays, International Foods, Pączki, Poland, recipe, Treasured Polish Recipes For Americans

EXCELLENT WARSAW PĄCZKI Wyborne Warszawskie Pączki

Fat Thursday is a traditional Christian feast marking the last Thursday before Lent and is associated with the celebration of Carnival. Because Lent is a time of fasting, the days leading up to Ash Wednesday provide the last opportunity for feasting (including simply eating forbidden items) until Easter. Traditionally it is a day dedicated to eating, when people meet in their homes or cafés with their friends and relatives and eat large quantities of sweets, cakes and other meals usually not eaten during Lent. Among the most popular all-national dishes served on that day are pączki in Poland or berliner, fist-sized donuts filled with rose hip jam, and angel wings (faworki), French dough fingers served with powdered sugar.

In Poland, Fat Thursday is called Tłusty Czwartek. People purchase their favorite pastries from their local bakeries. Traditional foods include pączki (doughnuts), which are large deep-fried pieces of especially rich dough, traditionally filled with plum or rose petal jam (though others are commonly used) and topped with powdered sugar, icing, or glaze. Angel wings (faworki) are also commonly consumed on this day.

via Wikidpedia

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EXCELLENT WARSAW PĄCZKI Wyborne Warszawskie Pączki

Course Dessert
Cuisine Poland, polish
Keyword Fat Thursday, Paczki

Ingredients

  • 1 cup sweet cream
  • 2 yeast cakes
  • 10 egg yolks
  • 1 tsp salt
  • 5 tbsp soft butter
  • 4 cups flour
  • 1 jigger rum
  • 6 tbsp sugar

Instructions

  • Heat cream to lukewarm.
  • Add salt to egg yolks and beat until thick.
  • Cream butter and sugar.
  • Put these ingredients into a large bowl, add yeast dissolved with 1 tablespoon of sugar and mix thoroughly.
  • Add rum, then flour and cream alternately, and beat hard until the dough blisters.
  • Set in a warm place to rise.
  • Punch down, knead and let rise again.
  • Place dough on lightly floured board, stretch toward you, and fill with thick filling (jelly is not thick enough).
  • Fold over and cut into desired size ball, place on a lightly floured surface, and let rise.
  • Fry in deep hot fat, turning only once.
  • Pączki should have a very dark color before turning to ensure that they are thoroughly baked.
  • Drain on soft absorbent paper.
  • Sprinkle with vanilla-flavored powdered sugar or a mixture of granulated sugar and cinnamon.