Waraq Dawali Stuffed Grape Leaves from Palestine

This was a dish my Palestinian host family made during my time in the Middle East. Because it takes awhile to wrap the rice mixture in the individual grape leaves, I remember my host mom mentioning that she usually only makes it on special occasions. Her deciding to make it while I was there, most certainly made me feel special!

Karla Martin and Kat Pence wearing traditional clothes in Nazareth, Israel  

Ingredients: 

1 pound lamb breast

vineleaves

lemon juice to taste

small can tomato sauce

basic recipe raw meat and rice stuffing 

Directions:

To stuff the leaves: If leaves are preserved in salt and water, rinse and drain. If fresh, wash thoroughly and cover with hot water until limp. Drain and set aside. 

Put one teaspoon stuffing in the center of each leaf, on the rough side. Fold stem side horizontally over stuffing, then fold the two vertical sides over the first fold. Roll tightly until it reaches the leaf point, forming a cylinder approximately 7 centimeters long by 1 centimeter thick. 

Place rolls side by side and in layers over lamb breast bones or neck bones. Add tomato sauce. Cover with water and sprinkle with salt. 

Bring to a boil. Cover and cook over low heat for 50 minutes or until done. Add lemon juice and cook for 10 more minutes. To serve, turn the pan upside down on a platter while hot. 

Submitted by Karla Martin 

Anzac Biscuits from New Zealand

ANZAC stands for Australia and New Zealand Army Corps. 

They were developed during World War 1 and don't include any eggs or milk so that if sent long distances in the mail, they wouldn't go bad! 

Ingredients:

1 cup quick cooking oats

3/4 cup flaked coconut

1 cup all-purpose flour

1 teaspoon baking soda

1 cup white sugar

1/2 cup butter

1 tablespoon golden syrup

2 tablespoons boiling water.

Kelby Miller in New Zealand 

Seeing sheep in New Zealand 

Directions:

Mix oats, flour, sugar and coconut together 

In a small saucepan over low heat, melt the syrup and butter together.  

Mix the soda and the boiling water and add to the melted butter and syrup

Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets 

(or baking paper).

Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes 

Submitted by Kelby Miller 

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! 

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!