Originally uploaded by zannnielim
This is a special braided bread with several different names khale' (eastern Yiddish, German and western Yiddish), berches (Swabian), barkis (Gothenburg), bergis (Stockholm), birkata in Judeo-Amharic, vianočka in Slovak language, chałka (Polish), colaci (Romanian), and kitke (South Africa).
The summer is here and which is your favourite food to cook with the Kotlich? :)
Every country of the world has its own unique fruits and vegetables which are native. The desert has cactus’s, Mediterranean areas produce olives for example. The fruits and vegetables of Thailand present unique opportunities to experiment and try new and exciting dishes. Considering how much can be done with common and simple fruits like apples, you might be surprised how much a cook could do with the homegrown foods of Thailand.
Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water.
- 1 large potato, boiled, peeled, mashed and kept warm
- 2 teaspoons fresh yeast
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 1 tablespoon vegetable oil
- 3/4 teaspoon salt
- 1/2 cup milk
- 2 cloves garlic, cut in half
Preparation:
- Place the ingredients in the order given, except the garlic, in a mixing bowl. Combine the ingredients until well moistened.
- Knead for 5 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
- Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
- In a large skillet, heat canola oil to 350 degrees. Flatten and stretch dough to about an 8" diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.
- Serve hot rubbed with garlic clove and sprinkled with salt. Hungarian popular variations for toppings include sour cream, shredded cheese and garlic.
In Istanbul, we entered into a restaurant which serves a very delicious Chicken Fajita dish. It was brought to our table with this black metal skillet and from a distance you can hear the loud sizzling. Beside were the warm tortillas and condiments such as sour cream, salsa, pico de gallo and jalapeño.
Ingredients:
- 2 tbsp (30 mL) butter
- 12 oz (375 g) boneless skinless chicken, cut into strips
- 1 tbsp (15 mL) freshly squeezed lime juice
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 garlic cloves, minced
- 8 small (7-in/18 cm) whole wheat tortillas
- 1 cup (250 mL) sliced mushrooms
- 1 onion, halved and thinly sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 cup (250 mL) shredded Cheddar cheese
Instructions:
Preheat oven to 180 °C.
Melt 1 tbsp (15 mL) butter in the microwave. Add chicken, chili powder, lime juice, cumin, salt, pepper and garlic; mix well.
Wrap tortillas in foil and warm in oven for about 10 minutes.
With remaining butter, add mushrooms, onion and peppers; stir fry.
Add chicken strips to skillet and cook, until chicken turns slightly brown.
Spoon chicken and vegetable mixture over centre of each tortilla and sprinkle with Cheddar cheese. Serve with toppings desired.
