Makluba or "Upside Down"

Traveling the Middle East was an unforgettable experience. I can still remember how the sky looked the first morning in Cairo. I remember thinking, "Wow this is the Middle East." The beating yellow and red glow of the sun came up over the world and its rays illuminated the world through the dusty tan sky, all over the loud noises of the city. This is the Middle East. Fast forward a few weeks later, I am sitting on the bus along with my classmates nervously and anxiously anticipating the place I will be living for the next 4 weeks. Palestine. Honestly I didn't know anything about Palestine. I had no idea what to expect and what I found was an incredible family living under an occupation that continues to dictate their lives. Israel... Palestine... The Wall... Conflict... Peace...The Bible... Jesus... it's all here. The root of our Mennonite teachings and the people who are true peacemakers live here.

Streets of Beit Sahour Palestine 

My host family lived in an apartment style building with all of their relatives. Grandma lived upstairs, Aunt and Uncle lived across the hall, and my family Fadi~Abeer~Hana~Emily~Lina~Gina lovingly and graciously hosted us for 4 weeks even though it required extra time and money to take care of us. We were truly blessed by hospitality.

Arab families generally eat breakfast when they wake up and a large late lunch at 2 or 3 pm in the afternoon and a light snack at dinner time. They understood that in America we eat breakfast, lunch, and dinner... so everyday Abeer my host mom graciously prepared a dinner every night and breakfast every morning. Breakfast consisted of fresh hot pita with hummus, jelly, chocolate spread if we were lucky, and hard boiled eggs. We always enjoyed Arabic Coffee (Coffee~Qaweh), which was a strong cardamon tasting quick hit of caffeine.

Exploring the streets of Hebron

Supper was always warm and freshly made. My favorite dinner that I had in Palestine was Makluba.

Makluba: Rice with vegetables, meat, and nuts.

Ingredients:
1 1/2 pound lamb meat
1 large cauliflower
1 large onion
2 cups rice
3 1/2 cups water or meat broth
1 tablespoon allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder or fresh garlic (6 cloves, crushed)
saffron (optional)
1/2 cup pine kernels, browned
1 tablespoon oil for frying
1/2 cup butter

Boil lamb in water, skimming the froth as it appears on the surface. Add salt and allspice. Cover. Let lamb simmer over moderate heat until tender. Put broth in a bowl. Set the lamb aside for later use.

Break the cauliflower into medium-sized pieces. Sprinkle with salt. Deep fry until golden brown. Drain on absorbent paper (Fry in olive oil).

Saute (with butter) onion and lamb in a large pot. Cover lamb with cauliflower then rice. Add broth or water to cover the rice. If desired, color the water with saffron.

Let it all come to a fast boil. Reduce heat. Cook covered for 40 minutes or until the rice is tender and water is absorbed. Remove from heat.

Let cool for 1/2 hour, turn pot upside down onto a large platter or a plate. Lift the pot carefully. If desired, garnish with sauteed pine kernels. Serve with yogurt and a salad if desired.

Thanks, Anna Hershey for your Middle Eastern Recipe and story! 

Tres Leches Cake from Guatemala

Erin Nussbaum & Guatemalan host mother, Laura.

This is a recipe for Tres Leches cake that I made with my host mom in Guatemala. Throughout my time there, her and I traded recipes and enjoyed cooking together and for the family. It was a great way to share culture, make memories, and laugh a lot! :)



Tres Leches Cake:

1 cup/8 oz each: reg., evaporated, sweetened condensed milk
6 eggs (separated)
1 cup sugar
1 T baking powder
1 c flour

Preheat the oven to 350°. Beat the whites till fluffy and add sugar little by little. Mix baking powder into the flour and then add to the eggs. Add the yolks. Put in a pan and bake for 30 min @ 350. Take out and let sit 4-5 min be4 adding milks.

Blend the 3 milks and pour the mixture over the cake while still warm (freshly blend right before). Put in the fridge when pan is cooler.

Meringue:

½ spoonful & (+/-) cream of tarter
1 ½- 2 cups sugar
¼ c water
1 lime (juice only) if desired
½ c Karo
3 egg whites
1 T sugar
Cinnamon (for topping)


In a pot put the sugar, water, lime juice (if desired), Karo, and cream of tartar. Mix well and cook until boils and is more hard ( A little bit turns into a ball in water or the sugar makes a string from pot to spoon).

Beat egg whites and add (while beating) 1 T of sugar. Make very fluffy (like a cloud  ).
While beating eggs add sugar mixture very slowly until right consistency. (when bowl gets cooler, it’s good.) Not too thick.

Spread on cake and sprinkle with cinnamon if desired. Refrigerate (overnight is better).

Thanks, Erin for this Guatemalan recipe! 

Welcome!

 Welcome to a collection of recipes, stories, and photos that have been gathered from around the world! This blog will allow you to share recipes that you have received/learned while on your Cross Cultural journey with the broader community.  We encourage you to post a recipe with pictures (food, people, process of preparing food, etc.)  along with a story of the host family or person you received the recipe from! The sharing of stories, food and culture is a gift that should be expressed and cherished! Encourage your CC mates and others to post recipes too!