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Minter's Dining Around The World…

~ Rory has decided that everyday or as near as everyday we can (work and evening activities permitting) he should take a globe, spin it, close his eyes and stop the globe with his finger and then the country/place that he has landed on we will cook something from the country and maybe the area …..If he lands in the sea we will cook and eat from the place nearest to where he lands….

Minter's Dining Around The World…

Tag Archives: Apricots

Kazakhstan

23 Tuesday Feb 2016

Posted by Fiona Jayne in Authors

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Tags

Almonds, Apricots, Beef, Dates, Herbs and Spices, Lamb, Onion, Parsley, Potato, Rice, Water

Heading back West from Samoa we travel 8337 miles to a country in  Central Asia, with a small part to the west of the Ural River, so therefore in Europe, Kazakhstan is the worlds greatest landlocked countries by land mass and it is the  ninth largest country in the whole world. Measuring approximately 2.7 million square km Kazakhstan is larger than all of Western Europe and has become the foremost nation of central Asia economically through the  gas and oil production and the country has a huge mineral resource

Kazakhstan

China, Russia, Kyrgyzstan, Turkmenistan and Uzbekistan border the country and connect with the Caspian sea.   The  topography of the country is varied and includes rock canyons, steppe, deltas, snow-capped mountains, flatlands and deserts. The 61st most populated country in the world it is home to approximately 18 million people. However, given its vast land area, its population density is among the lowest. In 1997 the capital was changed from Almaty to its present day Astana.

Until the 13th century Kazakhstan was occupied by nomadic tribes, but Genghis Khan made his mark, living in the country as part of the Mongolian Empire. However, after internal skirmishes, power was returned to the nomads, but by the 16th century, the Kazakh materialised as a distinct group, which divides into three ancestral legs living in specific territories. In the 18th Century the Russians started their advance on the area and by the middle of the 19th century Kazakhstan was part of the Russian Empire. it was only after 1917 and the Russian revolution and the civil war that Kazakhstan was finally recognised and in 1936 became and was considered part of the Soviet Union called Kazakh Soviet Socialist Republic. In 1991 after the dissolution of the Soviet Union Kazakhstan was the last of the republics to declare independence. It works hard to develop its economy, but human rights is very poor.

 Kazakhstan is populated by 131 ethnicities, including Kazakhs (who make up 63 percent of the population), Russians, Uzbeks, Ukrainians, Germans, Tatars, and Uyghurs. Islam is the religion of about 70% of the population, with Christianity practiced by 26%, Kazakhstan officially allows freedom of religion, but religious leaders who oppose the government are suppressed. The Kazakh language is the state language, and Russian has equal official status for all levels of administrative and institutional purposes, reflecting the long history of Russian dominance in the region.

The cooking/cuisine in Kazakhstan has historically concentrated on mutton and horse meat and also many milk products. Kazakhs were also historically herders, who farmed sheep (fat tailed) camels and horses and were heavily reliant on them for clothing, transportation and of course food. the original nomadic way of life has influenced their cooking techniques and major ingredients. meat in many forms has been the staple and boiling is the traditional way in which Kazakh people cook.

 Kazakhs cared especially for horses which they intended to slaughter—keeping them separate from other animals and feeding them so much that they often became so fat they had difficulty moving.

Horse meat was not on our radar at all for tonight’s supper. Sheep’s meat is also used as common meat and camel meat is also used as a kind of festive meat, but not the main (as camels in Kazakhstan are not as common as horses). Cow’s meat is also a kind of common meat.

Having searched for something to eat that would be easy as it is a school night and Ian is on his own till I walk through the door. Kuyrdak is the national dish of Kazakistan. It is made of lamb and beef meat and is served with spices, herbs and finely chopped onion. .  Here is another recipe for the same dish. Ian decided to use the spices from this dish to enhance the other one – so we will see.IMG_0341.jpg

Warm up the oil into the pan or a Kazan (the traditional kazak pot) add the cubed beef and lamb. I am told in the recipe that the lamb meat will bring taste and juiciness to the dish. fry off the meat until cooked through.

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Morocco

04 Wednesday Nov 2015

Posted by Fiona Jayne in Authors

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Tags

Apricots, Butter, Cayenne pepper, Chickpeas, Cinnamon, Coriander, Cumin, Ground ginger, Lamb, Mint, Moroccan spice, Morocco, Nutmeg, Onion, Paprika, Parsley, Tomato

New ImageSo staying on the continent of Africa we head North West 5,015 km to this beautiful part of the globe. I have never been but am told it is beautiful, but I do love Moroccon food, so will be interesting to see what I can come up with for dinner tonight…

Morocco is officially the Kingdom of Morocco and is a country in North Africa in the Maghreb region. Rugged mountains and dessert land is what Morocco is considered to be like and similar to France and Spain it has a Mediterranean and Atlantic coastline. The population of Morocco is approximately 33 million and covers an area of around 172 square miles. The capital is Rabat. However, the largest city is Casablanca with other familiar major cities such as Marrakesh, Tangier and Agadir. It has a culture that is a mixture of the native Berber, Arabs, Sub Saharan African and Europeans

Morocco is a constitutional monarchy with an elected parliament. The King holds huge powers and legislative powers over religious affairs, the military and foreign policy and Executive power is implemented by the government. Islam is the principle religion and the principle languages are the indigenous Berber, Moroccon Arabic, Arabic and extensively spoken is French. There is so much to learn about Morocco but don’t want to bore you too much but have a look here for more.

Moroccan food/cooking is deemed one of the most significant cuisines in the world and the reason for this is the diverse influencers from settlers and migrants who have passed through and made their mark. Tagines and Couscous originate from the first natives of Morocco – the Berbers. The Arab settlers brought with them dried fruits, nuts and spices along with recipes of sweet and sour mixtures. Olives, Olive juice and citrus were introduced by The Moors and the Jewish – Moors introduced the preserving methods that can be used with lemons and pickles. “The Ottoman Empire” gave us BBQ  – kebabs to Moroccon food, while the short lived French colony made its mark by introducing pastries, cafes and wine. All Moroccon dishes have a place and vary with the season, market and region…

Time, for us, this evening is an obstacle as I don’t get home form the day job until 17.30 ish and then to begin to cook a Tagine would be difficult and also there would be no marinating time. I searched until I found something quick, simple and tasty and hopefully I have achieved this. I opted for Ground Lamb Meat Skewers. which I am going to serve with Spicy Moroccan Rice.The recipe includes chicken, but am going to omit this as we are having the kebabs/meat skewers…

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