Tasty treats to try from abroad


Basic Shakshuka Recipe:


* 10 fresh tomatoes

* 3 tablespoon extra virgin olive oil

* 2 cloves garlic, crushed

* Salt and pepper to taste

* 1 tablespoon harissa (Moroccan spicy sauce)

* 1/2 teaspoon ground cumin

* 2 tablespoon tomato paste

* 4 eggs


1. Blanch the fresh tomatoes and peel off the skins. Cut into quarters and remove seeds. Dice the tomatoes and reserve.

2. Heat the oil in a cast iron skillet and very lightly saute the garlic. Add the tomatoes and seasonings and cook for 15–20 minutes over low heat, partially covered. Add the tomato paste, cover, and simmer for a few more minutes. Adjust the seasoning. The sauce should have a strong, savory flavor.

3. Break the eggs one by one (DO NOT BREAK THE YOLK) and slide them into the tomato sauce. Turn heat down a little, and cook until the egg whites set (about 5–7 minutes). The white should be firm and the yolk should be runny. Serve with crusty warm bread or pita.

“Shakshuka is the elegance of Israeli cuisine, mainly because it showcases the use of fresh, locally grown ingredients available year-round throughout the country in each city’s “shuk” or open market. So fresh “shuk” is in the name! B’tei Avon” -Max Goldstein (Louisville/Israel)

Vermicelli Upma Recipe:


* 2 cups vermicelli

* 1 teaspoon Chana dal (Split Bengal gram)

* 1 teaspoon Urad dal (Split Black gram)

* 1/4 teaspoon Mustard seeds

* 2 teaspoons Cashewnuts

* 2 teaspoons Peanuts

* 1 red onion

* 2 Green chilies (Serrano peppers)

* 1/2 inch Ginger (optional)

* 1/4 cup green peas

* 1/4 cup Sweet corn

* 1 carrot

* 1 tomato

* 4 1/2 cups water

* 3 tablespoons Oil

* 3 sprig curry leaves

* Salt to taste


1. Chop Onion, tomato and carrot into small cubes.

2. Grate the ginger and split the Serrano peppers. Keep them aside.

3. In a non-stick deep fry pan, dry roast the vermicelli constantly stirring until light brown. By doing this, vermicelli does not become a mushy pulp on boiling.

4. Heat the oil and add Chana dal, urad dal, mustard seeds and curry leaves.

5. When they start to crackle add cashewnuts & peanuts and fry till they turn golden brown.

6. Add chopped carrots, onions and tomatoes and fry 4-5 minutes.

7. Add green peas, sweet corn, Serrano peppers and ginger.

8. Cook until they are done. Sprinkle some water if the vegetables start to stick.

9. Add salt and 4 1/2 cups of water, cover with a lid and allow it to boil.

10. When the water comes to boil. Add vermicelli and stir simultaneously.

11. Cover with a lid to 5-6 minutes. Stir once done.

“Vermicelli upma is a low-calorie, healthy and simple breakfast recipe. One of the most loved breakfasts in South and West India. It gives you energy with its tempting aroma. It always reminds me of my mom. When I miss her, I cook this dish.” -Lakshmi N. Devulapalli Venkata (Indian international student)

Crema Catalana Recipe:


* 4 cups organic whole milk

* 1 lemon

* 1 stick of cinnamon

* 6 cage-Free, organic egg yolks

* 1 cup of sugar

* ⅓ cup of cornstarchInstructions:

1. Bring milk to a boil, with lemon (zest only) and cinnamon stick

2. Blend egg yolks and sugar until the sugar is dissolved and looks foamy

3. Pour into milk and whisk.

4. Stir on low heat until mixture thickens

5. Add cornstarch for more thickness

6. Chill in fridge

7. Before serving, sprinkle with sugar and caramelize with a blowtorch

8. Let sugar harden and enjoy.

“Crema Catalana is a traditional dish in the north eastern corner of Spain. When I was studying abroad in Barcelona, I was quickly introduced to this delectably light dessert. The people of Catalonia have a lot of pride in their original foods and the fact that Crema Catalana is not Crème Brûlée.” -Hannah McCarthy (Study Abroad Alum/ Barcelona, Spain)

Chinese Dumplings Recipe:


* 4 ounces shiitake mushrooms, stems removed and caps diced small

* 1 pound napa cabbage, quartered down the length and thinly sliced across (about 5 cups)

* 1 teaspoon salt

* 6 to 7 ounces baked tofu (see Recipe Note)

* 3 to 4 scallions, thinly sliced across

* 1 tablespoon minced ginger

* 1 clove garlic, minced

* 1 1/2 tablespoons rice wine vinegar

* 1 tablespoons soy sauce

* 2 teaspoons sesame oil

* 1/2 teaspoon black pepper

* 1 large egg, beaten (optional, see Recipe Note)

* 55 to 60 circular or square-shaped (4.5-inch) dumpling, wonton, or gyoza wrappers

* To serve: soy sauce, rice wine vinegar, red pepper flakes


1. Heat oil in a large skillet over medium-high heat. Add the diced shiitake mushrooms and sauté for 5 minutes. Add cabbage and teaspoon of salt to the pan. Continue to cook, stirring occasionally, until the cabbage is completely wilted, 3-4 minutes. Transfer the mixture to a bowl and set aside until cool enough to handle.

2. Meanwhile, crumble the tofu into a large mixing bowl. Add the scallions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, and black pepper. Stir to combine.

3. Squeeze handfuls of the cooled mushroom-cabbage mixture to remove as much moisture as possible and transfer to the tofu mixture. Stir to combine all the ingredients and taste. Add more of any of the seasonings to taste. If using the egg, thoroughly mix it into the filling mixture. (You should have about 3 cups of filling total.)

4. Set a bowl of water and a baking sheet lined with parchment paper near your workspace. Lay several dumpling wrappers on the work surface and place a scant tablespoon of filling in the middle of each. Dip a finger in the water and run it around the edge of the first dumpling wrapper. Fold the wrapper over and pinch it closed. If the wrapper opens again, dab it with a little water and pinch again. Repeat with remaining wrappers until all the filling is used.

5. To cook the potstickers, heat a large skillet over medium-high heat and coat the bottom with about a tablespoon of oil. Place dumplings in a single layer without touching. Cook until the bottoms have turned golden-brown, 1-2 minutes.

6. Pour 3 tablespoons of water into the pot and immediately cover with a tight fitting lid. Turn the heat to low and steam the dumplings for 3-5 minutes if fresh, until all the water is absorbed and the wrappers are translucent. If you’d like even crunchier bottoms, return the heat to medium-high and cook, uncovered, until the bottoms are as crispy as you like them.

7. Transfer potstickers to a serving platter and repeat with remaining dumplings. Serve immediately with soy sauce mixed with rice wine vinegar and red pepper flakes for dipping.

“When I was in Beijing, China, I visited nearly 50 different restaurants – sampling their dumplings, seeing whose was the best. Dumplings are a perfect meal for anyone because they can be a meat-lover’s delight, and even vegetarian or vegan. For me, every time I come home, I make dumplings – always bringing with me my favorite part of studying abroad: the food.” -Paul Wilson (Study Abroad Alum/ Chinese Flagship student)