1. 1 kg (2 1/4 lb.) Lamb or mutton, from the shoulder or leg, with some fat
2. 2 tbsp. olive oil
3. 2-3 large onions, julienned
4. 3 large carrots, julienned
5. 500-600 ml (2 to 2 1/2 cups) uncooked Rice
6. 1 – 1.25 (4-5 cups) boiling water
7. 1 tsp. cumin seed
8. A pinch of saffron or turmeric
9. 3 tsp. salt
10. Pepper

Sauté the onions in a heavy covered pan over low heat. This is where you’ll find many differences in technique: some cooks like to brown the onion to give more flavor to the rice and cooking oil.
Cut the lamb into small cubes; sear it with the onions and cook gently until done. Watch that it doesn’t stick to the bottom. If necessary, add a little water, but no more than 60-100 ml (1/4-1/3 cup) at a time until the meat is tender. Season with salt and pepper. Drain and keep hot.
Meanwhile, rinse the rice in several changes of water: this is the secret to obtaining fluffy distinct grains of rice and a plov with a nice texture; otherwise it will be heavy and sticky.
Add the carrots to the zirvak – the name given to the oil-onion-meat mixture -  and cook for about 10 minutes. Drain and set aside.
Sprinkle the rice into the zirvak. Shake the pot to mix and allow the grains to be moistened with the liquid. Add the spices. Pour in the boiling water. The water should cover the rice by about 3 cm (1 1/2″). Bring to a boil. Reduce the heat, cover and cook over low heat for 20 minutes or until the rice is cooked.
Place all the ingredients in the kazanchik without mixing. Let rest for about 10 minutes with the heat off. Serve hot.

Day 19   Kazakhstan, Kyrgyzstan and Tajikistan

Tajik Chiburekki

Dough

1. 3 1/3 cups all-purpose flour
2. 1 cup water
3. ¼ cup milk
4. 1 egg
5. 1 teaspoon salt
6. 2 tablespoons olive or vegetable oil

1. 3 cups ground lamb
2. ½ cup chopped cilantro (may be substituted with parsley, but it’s more Georgian with cilantro)
3. 3 finely minced garlic cloves (or more, depending on your garlic preference)
4. salt, black and red pepper to taste,
5. 1 teaspoon (or to taste) of hot sauce
6. ½ cup water

Mix together in a bowl and place to the side.

Cut dough into portions about the size of a large walnut. Roll evenly on floured surface into a round “tortilla” about 7” diameter and 1 mm (0.03”) thin. The dough must have no cuts, stretches, or gaps in it.

Place about 2 full tablespoons of filling on one side of the circle (do not let the meat touch the edges, or they will not stick together), fold the other half of the circle over to form a “half-moon” shape, and pinch the edges firmly together.  Make sure you close the cheburek tightly and hermetically, and don’t leave too much air in it.   Fry in oil until golden brown and crispy.

Day 20   Azerbaijan

Nar Govurmasi

1. 2 pounds (900g) boneless or bone-in lamb (such as breast, shoulder or leg), cut into medium size serving pieces (substitute with veal)
2. 6 tablespoons unsalted butter
3. 1 large onion, peeled, cut into half lengthwise, then thinly sliced crosswise
4. 4 cups blanched and shelled chestnuts
5. salt, to taste
6. ground black pepper, to taste
7. 1/8 teaspoon saffron threads
8. 2 tablespoons water
9. 2 cups pomegranate seeds (preferably a tangy variety)

Put the meat in a medium saucepan and fill it with water, enough to just cover the meat. Bring to a boil, then reduce the heat to medium and cook until the meat is no more pink inside, about 20 minutes. During that time, with a slotted spoon, skim off the froth that may surface to top. Strain the meat through a fine-mesh strainer, reserving the broth (you will need some of it later). Put the meat on a separate plate.

Meanwhile, heat the butter in a medium saute pan over medium heat. Add the onions and saute until light golden, about 10 minutes. Add the meat to the onion and cook together, stirring frequently, about 20 minutes (the onions will almost melt down).

Add the chestnuts to the meat. Using a mortar and pestle, powder saffron threads (you should obtain about a pinch of powder), then dissolve the powder in 2 tablespoons hot water. Add the saffron-water along with 1 cup reserved broth to the pan with the meat. Season with salt and pepper, to taste.

Cover and cook stirring occasionally (too much stirring may break the chestnuts) for about 30 minutes, or until the meat is fully cooked and the chestnuts are tender (they must hold their shape). If you are going to serve immediately, add the pomegranate seeds, cover and simmer over for 5 more minutes. If you are going to serve later, add the pomegranates just before serving and cook briefly. Transfer to a serving bowl and serve with bread or as a topping to rice pilaf. Nush Olsun! Enjoy!

Day 22   Azerbaijan & Georgia

Khalia (Georgia)

1. To make the duck risotto recipe, heat the oil in a large skillet over medium-high heat. Season the duck legs well with salt and pepper. When the skillet is hot, add the duck legs, skin-side down and sear until lightly browned, about 5 minutes per side. Transfer the legs to a medium pot; drain the fat and set the skillet aside.

2. Add enough of the stock to the pot to cover the duck, bring to a simmer, and cook, covered, over low heat untl the meat is tender, 1 to 1 1/2 hours.

3. Meanwhile, sauté the chouriço in the reserved skillet over medium heat until the fat is render, about 5 minutes. Using a slotted spoon, transfer to to paper towels to drain.

4. Remove the duck legs from the pot and transfer to a plate. When they’re cool enough to handle, remove the skin, pull the meat from the bones, and shred into bite-sized pieces. Set aside. Spoon the fat from the top of the stock, and add the remaining stock into the pot. Bring to a simmer over medium-low heat and keep it bubbling gently.

5. Heat the oven to warm (about 160°F [70°C]), and slip in a cooling rack set on a baking sheet.

6. With a razor-sharp knife, score the skin of the breast in a crosshatch pattern, being mindful not to cut into the flesh. Pat dry and season with salt and pepper. Wipe out the skillet and heat over medium-low heat. Add the breast, skin side down and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don’t rush this–the last thing you want is a mouthful of chewy fat. Flip and sear the other side for 3 to 4 minutes. Transfer the duck to the rack in the oven to keep warm. While in the oven, the breast should reach medium-rare, about 135°F (57°C) on an instant read thermometer.

7. Drain all but 3 tablespoons of fat from the skillet, and heat over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice to coat, and cook until translucent around the edges, about 2 minutes. Splash in the wine and continue cooking until it’s absorbed. Add a ladleful of hot stock and cook, stirring continuously, until the liquid has almost burbled away. Keep up this rhythm of adding stock, stirring, and cooking for 15 minutes, then stir in the presunto and chouriço.

8. Add the shredded duck to the risotto and resume the ladling, stirring, and cooking until the rice moves wave-like when mounded, is ultra-creamy and  tender, but offers just the slightest bit of resistance in the middle, 5 to 10 minutes more. A classic risotto has a loose consistency, meaning if you wobble the pot or bowl, the risotto will slump and spread. At least, that’s what results when the liquid has been added patiently and properly. Stir in the orange juice and butter and season with salt and pepper to taste.

9. To serve, slice the duck breast crosswise into thin slices. Divide the risotto among warm shallow bowls (simply run them under hot, hot water and dry them quickly or, if ovenproof, warm them in a low oven) and arrange the slices of breast on top. Sprinkle with the parsley and orange zest.

Ndole (Bitterleaf Soup)

Ingredients

• 2 cups dried bitterleaf (can substitute spinach, kale, collards, or turnip greens)
• ½ pound cooked shrimp (or one cup dried shrimp, if available)
• 1 cup natural-style peanut butter
• 1 large onion, chopped
• 2 cups water
• 2 Tablespoons fresh ginger, grated
• 2 cloves garlic, crushed
• 6 tomatoes, chopped
• 2 to 3 Tablespoons vegetable oil
• Salt and pepper, to taste

Procedure

1. (If using any greens other than bitterleaf, skip this step.) Soak the bitterleaf overnight; drain in the morning and press out the excess water.
2. If using kale, collards, or turnip greens, wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes.
3. If using spinach, wash the leaves and chop the spinach.
4. Heat 2 Tablespoons of oil in a large pot and add the onions, garlic, and ginger. Sauté for 3 minutes.
5. Add the chopped tomatoes, reduce heat, and simmer for about 3 minutes.
6. Add the greens and simmer, stirring frequently, about 5 minutes.
7. Add the peanut butter. Stir to combine well, cover the pot, and continue simmering until greens are tender (about 15 minutes). If mixture seems too dry, add water, ½ cup at a time.
8. Cut shrimp into small pieces.
9. Cook for 10 more minutes, then add the spinach.
10. Serve with rice or boiled plantains and fufu.

Day 81 Guinea Kedjenou

Ingredients

• 1,5 kg large chicken cut into serving-sized pieces – in Cote d’Ivoire they use older chickens for this recipe and if you  have this kind of meat available, use it
• 4 small aubergines, peeled and cut into pieces
• 6 okra, cleaned and chopped
• 2 onions, chopped
• 1 – 2 hot chillies, chopped
• 4 large tomatoes, blanched, peeled and chopped
• 2 cm length fresh ginger, peeled or use 1 heaped tbsp  fresh grated ginger
• 1 bay leaf
• 1 sprig of thyme
• 2 garlic cloves, crushed and chopped
• 120 ml fresh chicken stock
• 1 tbsp peanut oil
• Salt and pepper to taste

Method

• Pre-heat oven to 160 C.
• Combine all ingredients in a large cooking pot and stir until everything is well mixed before sealing the pot with a tight-fitting lid – to make sure it’s well sealed, cover the pot with aluminium foil and then cover it with the lid.
• Place in the oven (or cook over low heat on top of the stove or on the embers of a wood fire) and remember to shake the cooking vessel every 5 to 10 minutes during cooking process – so, if it’s in the oven, you’ll just have to open the door and shake it before putting it right back in the oven for about 100 minutes – the shaking is vital.
• Take the pot from the oven and allow to rest for 10 minutes before serving with FuFu.
• If you decide to use a crock-pot, cook according to the manufacturer’s instructions, and skip the turning or shaking.
• In Cote d’Ivoire, Kedjenou is usually served with attiéké but it can be served with fufu or rice as well.