worldly delights


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a global feast - from our travels around the world a glossary of foods discovred in our travels from the Middle East, to Africa,to Puerto Rico Travel has enabled us to discover that the earth is bountiful and its gifts are lavish. We are, however, the confused children of globalization. Our markets carry produce that one culture finds exotic, but that another sees as the basic elements of dishes so savory that they are classics. They are as familiar in one country as peanut butter is to an American. If only, we could make our way through the words and terminology. Rather than be denied dishes that are fit for the gods, we have set out to discover what the ingredients are and how they function. Here are some terms, some ingredients, all with definitions. Have fun, expand your horizons. And if you can - travel and discover for yourself.
Middle East

What we discovered from travel in the Middle East: Middle Eastern cuisine includes Egypt, Syria, Iran, Iraq, Lebanon, Jordan, Saudi Arabia, Israel, Afghanistan, Kuwait, Yemen, & Armenia . The diet of the Middle East is thus one of the healthiest in the world. Many of the foods eaten by the people in these countries are yogurt, crackers, pita bread, and fresh and dried fruit along with great lamb and beef dishes. Israeli food is somehow diffrent as it evolved within the jewish cuisine as well.Middle Eastern culinary tradition has been influenced by the Persianand Ottoman empires, with a sprinkling of the Byzantine and Roman empires thrown in. Morocco, Tunisia and Algeria are situated in the Maghreb, the northwestern corner of Africa, many Europeans mistakenly think that their cuisine is identical. couscous is the most famous dish of each of these nations, even this dish has wide variations in style of preparation and ingredients, depending on where it is prepared. The couscous (semolina) itself is always steamed in a colander, but here the similarities end. The traditional mezze is one of the most enjoyable and relaxing features of Middle Eastern food. The savouring of freshly roasted pistachios, fleshy green olives, juicy melon, delicately flavoured pastries, garlicky aubergine dips, pink tinged picked turnips, cubes of white cheese, strips of salted cucumber and much more. By Lior Moore
Falafel - spicy balls that can be made with chickpeas or dried white broad beans or both. Delicious wrapped in flat bread as a sandwich, with lashings of garlic or tahini sauce. Hummos - pureed chickpeas, sesame oil and lemon juice. Widely available around the world now, but not like the real thing! Also try the version with added meat. Tabouleh - Parsley, tomato, lemon juice, mint, cracked wheat and olive oil salad. Moutabal (Baba Ghanouj) - grilled aubergines (eggplants) with sesame oil and lemon juice. Kalaj - halloumi cheese on pastry, baked in the oven. Foul moudamas - boiled broad beans with lemon juice, olive oil and garlic. Sambousak - pastry filled with mince mean and pine kernels (or cheese). Lahma bi ageen - sumac and pomegranate juice are still used as a souring agent. Mixed with water, ground sumac was believed to aid digestion and prevent diarrhea, but now it is commonly used as a condiment in Lebanon, Syria and Iran. It's delicious and commonly used on fish, kebabs and sprinkled over flat bread. Chicken or lamb shawarma - these sandwiches, often bought on the street, are delicious. Often served with pickles, tomato, garlic or tahini sauce and even chips inside. Kaek - a pizza like bread with meat on it. Farrouge Moussahab - boneless chicken, charcoal grilled and served with garlic sauce. Tawayeh - cubes of tender lamb cooked with onion, garlic, hot peppers and tomato. Juices - freshly squeezed orange, apple, carrot and pomegranate are not only really good for your health, but delicious and readily available on the street. Baklava - the classic sticky dessert made with eight layers of special pastry dough, using clarified butter, syrup and seven layers of nuts. click to read about Israeli food
Puerto Rico

What we discovered from travel in Puerto Rico: Adobo - Remember this word. You will see it in many permutations. Of Spanish origin adobo was carried to the Philippines from Mexico which used the islands as the stopping point for their Acapulco - China trade. The Filipinos, already influenced by the Chinese, added soy sauce to their adobo. To the Spanish, adobo is primarily a marinade, to the Filipinos it is the flavors of flavors and can be used on rice as well as meats and fish. Today adobo is sold dried as a powder to sprinkle on meats and fish, but it is best made in a mortar and pestle. This week we offer you a adobo from Puerto Rico. In weeks to come, we will discover more.
Achiotte or Anatto - A small seed with a mild flavor and strong color, it is sometimes called the poor man's saffron. Latin markets sell both oil and lard flavored with achiotte as well as bottles of the seeds alone. To make your own flavored oil, simmer 1 tablespoon of achiotte seeds in 1/3 cup heated oil for two minutes. Strain and discard the seeds.
Ajies dulces - These are tiny red peppers used for flavoring. They are not hot peppers, and won't heat a dish. They are sweet peppers with a slight tang. Yes, if you don't have a Spanish market, go ahead and substitute red bell peppers. They'll give that extra sweetness, though the tang will be missing.
Plantains or platanos - We've seen them in the markets, dark green or yellow speckled with black. Even though they look like overgrown bananas, they stare up at us to challenge our knowledge. Plantains MUST be cooked. When they are green, they are considered a starch and make tostones which is a classic side dish to many Latin meals. When they are yellow, they are considered a fruit. Then they may be sliced and fried in oil. Remember - they must be cooked.
Africa

What we discovered from travel in Africa: Egusi: ground seed adds nutty flavor. Like a dry nut. Amadume: Boiled whole until soft and served as snack or side dish. Baobab nut: Like a tartar. Biltong: Dried Meat. Brijal: Like a eggplant. Caradamom: Member of the ginger family. Used to flavor soup, noodles, desserts. Chili: Cayenne and green peppers. Cloves: Africa grew the first cloves. Coconut Couscous Cumin Marrow: Zucchini Mint Nuts: ground into a paste. Nutmeg Okra Pepper: Black & white. Also used whole. Plantains: See the listing under Puerto Rican Ingredients Potatoes (sweet) & Yams Saffron Turmeric: Used in rice dishes Rape: Tree leaves Ugali: Maize

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