Posts Tagged ‘Stews’

Harira

6 to 8 servings Ingredients Olive oil or butter — 1/4 cup Lamb, cubed for stews — 1 pound Onion, chopped — 1 large Celery, chopped — 2 stalks Turmeric — 1 teaspoon Cinnamon — 1 teaspoon Ground ginger — 1/2 teaspoon Nutmeg — 1/4 teaspoon Saffron — big pinch Tomatoes, chopped — 2 cups […]

Bouillabaisse

Ideally bouillabaisse is made with rascasse, an ugly fish found only in the Mediterranean. But feel free to make it with any combination of fish and seafood available to you. Try to use as many different types as possible as it improves the flavor. Bouillabaisse, a Provençal word meaning “slow simmer,” is special occasion food. […]

Bográcsgulyás(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for “kettle”, and gulyás was originally the word for “cowboy.” Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. 6 to 8 […]

Porotos Granados(Chilean pumpkin and cranberry bean stew)

The origins of Chile’s porotos granados reach back into pre-Hispanic times. The basic ingredients — pumpkin, beans, corn and tomatoes — are all indigenous to the New World. Cranberry beans are the traditional choice, but you can substitute other beans. Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed […]

Soon Dubu Jjigae (Korean spicy tofu stew)

4 to 6 servings Ingredients Oil — 2 tablespoons Garlic, minced — 2 tablespoons Korean pepper powder — 1 tablespoon Beef or chicken stock — 4 cups Cabbage kimchi, shredded — 1 cup Soy sauce — 1 tablespoon Silken tofu, cut into 1-inch cubes — 4 cups (2 pounds) Clams, chopped, with juice — 1 […]

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