Fancy recreating the taste of your holidays with a delicious traditional recipe? Here are some cross-continental specialties to add to your culinary arsenal.
If you’ve eaten falafel in Turkey then the ready-cooked stuff served up by supermarkets will probably fall short of your delectable requirements. This easy, 20-minute recipe is theperfect substitute.
2 tbsp sunflower oil
1 chopped onion
1 whisked egg
2 tsp ground cumin
1tsp dried mixed herbs
1 crushed garlic clove
400g can chickpeas, drained and washed
Lightly fry the garlic and onion in 1 tbsp of the sunflower oil for five minutes or until softened. Combine in a mixing bowl with the chickpeas and spices, and then mash the mixture into a paste-like consistency. Add the egg and form the mixture into 6 balls with your fingers. Finally, fry the falafels in the remaining oil on each side until golden and firm. They taste great in pita with hummus.
Originally hailing from Crete, this is an easy recipe which is cheap to make and should be loved by the whole family. It’s effectively lasagne with a twist.
1.5 kilo courgettes
1 kilo potatoes
½ kilo sour mizithra or other soft cheese
8 tablespoons cream
1 bunch mint
1 glass olive oil
Salt, pepper and oregano to taste
Cut the vegetables into thin rounds and sprinkle with salt, pepper and oregano. Mix the potatoes and courgettes with flour and lay half of them onto an oiled pan. Spread half of the
mint and mizithra over the top, and repeat. Top with tomato slices and cover with cream, olive oil and water. Bake at medium temperature in the oven for approximately two hours, and
decorate with the remaining mint before serving.
Mexican food is having a real popularity kick in the UK at the moment, and fajitas are a staple of this type of cuisine. Substitute the chicken with tofu or kidney beans if you want a veggie option.
1 chopped onion
1 sliced red pepper
2 skinless and boneless chicken breasts, sliced into strips
1 tsp paprika
½ tsp cumin
10 cherry tomatoes
Small bunch fresh coriander
Pot of natural yoghurt or sour cream
4 wraps or pita breads
First, mix the onion, red pepper and chicken in a bowl with a generous splash of olive oil, paprika, cumin and the juice of one lime. Leave to marinade while you mash the avocados in a serving bowl and set them aside. Then chop the tomatoes with the coriander and mix in a third bowl with 2 tbsp olive oil and the juice of the second lime – set this aside as well. Fry off the chicken mixture in a pan until the vegetable is soft and the chicken is cooked. Serve with the avocado dip, the tomato salsa, yoghurt and wraps, and let your guests build their own fajitas.