Share your favorite ethnic food

Little Kopit wrote:
BTW what's the ethnicity of your Red Cabbage recipe?

My SALAD is Israeli. I went to Israel in 1971 at the age of 28, between 2 years of doing a graduate degree. & did 6 weeks of that trip on a Kibbutz. At lunch for 4 people the following salad ingredients were on the tables of the Hadar Ochel or Dining Hall:

- 4 medium tomatoes
- 4 cucumbers, 4" long 3/4" in diameter
- 1 medium onion
- 1 large green pepper.

We cut this up for ourselves. By the time we'd eaten our salad, the kibbutz members then serving in the kitchen had brought our hot dish for the mid-day meal.

When I did a turn working at the youth hostel, grated carrots were added to the salad.

If you use salt in a salad for 4 people, use only 1/8th tsp or less.

Keeps 4 days when refrigerated.

:B

When we travelled away from the Kibbutz, with the salad we were sometimes served an Israeli cream cheese - which is sort of a cross between cream cheese, rocotta cheese and cottage cheese. If I remember correctly, one can get a cream cheese by Liberty in Montreal which is very close to the Israeli cream cheese.

Looks delicious! We'll try this one.
Love all kinds of ethnic specialties. Those we eat frequently come from (no order of preference):
India
Texas & Mexico
Israel
Scotland/UK
South American
Asian
The South (USA)

Here's the Mexican inspired casserole I made tonight. It can be thrown together in minutes and it's SO delicious. Great by itself or fancy it up with the usual toppings (cilantro, sour cream, guacamole and so on). This is my cave-man, meat-loving hubby's favorite vegetarian dish. Makes a nice big casserole, so invite someone over to share. :)

CHILAQUILES CASSEROLE
1 tablespoon olive oil
1 medium onion, diced
1 medium zucchini, grated
1 14-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 14-ounce can mild enchilada sauce (red or green, doesn't matter)
2 cups frozen corn (thawed)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
12 corn tortillas, quartered
3 cups shredded Cheddar cheese

Preheat oven to 400°F. Lightly coat a 9x13" baking pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to soften and brown, about 5-6 minutes.

Add grated zucchini, beans, tomatoes, enchilada sauce, corn and seasonings, and stir well. Cook, stirring occasionally, until the vegetables are heated through, about 5 minutes.

Cover bottom of pan with half the tortilla pieces. Top with half of the vegetable mixture, then half of the cheese. Repeat with one more layer of tortillas, vegetables, and cheese. Cover with foil.

Bake casserole for 20 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Anything Cajun for me, though I don't really consider it "ethnic" food as I grew up on the stuff. If I had to pick just one dish it would be crawfish etouffee.

BTW what's the ethnicity of your Red Cabbage recipe?

My SALAD is Israeli. I went to Israel in 1971 at the age of 28, between 2 years of doing a graduate degree. & did 6 weeks of that trip on a Kibbutz. At lunch for 4 people the following salad ingredients were on the tables of the Hadar Ochel or Dining Hall:

- 4 medium tomatoes
- 4 cucumbers, 4" long 3/4" in diameter
- 1 medium onion
- 1 large green pepper.

We cut this up for ourselves. By the time we'd eaten our salad, the kibbutz members then serving in the kitchen had brought our hot dish for the mid-day meal.

When I did a turn working at the youth hostel, grated carrots were added to the salad.

If you use salt in a salad for 4 people, use only 1/8th tsp or less.

Keeps 4 days when refrigerated.

:B

When we travelled away from the Kibbutz, with the salad we were sometimes served an Israeli cream cheese - which is sort of a cross between cream cheese, rocotta cheese and cottage cheese. If I remember correctly, one can get a cream cheese by Liberty in Montreal which is very close to the Israeli cream cheese.