We may not be able to travel - and eat - our way around the world right now. But that doesn't mean we can't dish up far-away flavours in our own kitchens.
Kofta, tahina and zalabia are just some of the mouthwatering recipes in a new online recipe book put together by talented Year 9 students and seniors on the NSW South Coast.
The MCCI Cook-off Cookbook is a collection of recipes from teams who took part in the Multicultural Communities Council of Illawarra annual Intergenerational Cook-Off last year.
MCCI's Cook-Off program started in 2013 with Lake Illawarra High School, with the aim of connecting young people and seniors by sharing stories, experiences and passion for cooking.
Last year teams representing countries from around the world went head to head preparing and serving meals from Egypt, Colombia, Macedonia, China, Italy and the US.
Shell Cove resident Hristina Treneska, 71, was part of Team Macedonia and cooked the traditional dish bourek (a savoury filled pastry) for the event.
"It was the first time I had taken part in the Cook-off and it was very fun, especially with the kids," said Mrs Treneska.
"I love sharing our traditional recipes - why not? It is good for people to know about different nationalities and what is involved in the recipes."
"Cook-Off is about coming together to learn about different cultures, healthy eating and cooking methods through cooking and sharing meals from family recipes that have been passed down through generations across the world," said MCCI Youth and Community Manager Allyson Pazos.
"It is a celebration of the rich and diverse culture we have in the Illawarra and a fabulous opportunity for seniors and youth to share and learn from each other."
From Grandma's baked beans and Colombian empanadas to steamed dumplings and pasta bolognese there's a feast of world flavours to try at home.
Here's a recipe for jam cookies from the Macedonian team. "In Macedonia we cook these for every occasion, from weddings and christenings to family gatherings too," said Mrs Treneska.
Macedonian Jam Cookies
INGREDIENTS
- 2 cups oil
- 1 cup beer
- 1kg self-raising flour
- 1 tsp vanilla sugar
- 1 tsp baking powder
- Apricot jam
- Cocoa powder
- Shredded coconut
- 1 1/2 cup sugar
- 1 1/2 cup water
Method
- In a large bowl, mix beer, oil, baking powder and vanilla sugar. Add flour and mix with hands until the dough is not sticky. Take about a handful of dough and mix with 1tsp of cocoa powder. Knead until thoroughly mixed.
- From the white dough, take a piece as big as an egg and then from the chocolate dough take a piece the size of your pinky finger. Place the chocolate dough on the bench and on top, place the white dough. Roll with rolling pin until it's around 15cm. Add a tsp of jam on one end and roll into a crescent shape. Repeat with the rest of the dough.
- Place onto a baking tray and bake in oven at 180 degrees C until they become golden brown. Let cool totally.
- Place sugar and water into a saucepan. Place on stove. Bring to boil on medium heat. Let simmer. While simmering, dip each biscuit into syrup and remove. Roll in shredded coconut.
The Cook-Off recipe books are available to download HERE
READ MORE:
Geraldine Cardozo
Features Editor at The Senior.
Features Editor at The Senior.
