5.6.1 Paraphrased Reworked - D.docx

Contents {#contents.TOCHeading} ======== [Churros (Spain) 1](#churros-spain) [Ingredients Needed to Make Churros 1](#ingredients-needed-to-make-churros) [Tips for frying Churros 1](#tips-for-frying-churros) [Churros Variations 2](#churros-variations) [Empanadas (Spain) 2](#empanadas-spain) [Me...

Contents {#contents.TOCHeading} ======== [Churros (Spain) 1](#churros-spain) [Ingredients Needed to Make Churros 1](#ingredients-needed-to-make-churros) [Tips for frying Churros 1](#tips-for-frying-churros) [Churros Variations 2](#churros-variations) [Empanadas (Spain) 2](#empanadas-spain) [Method 2](#method) [Variations by country 3](#variations-by-country) [Chakalaka and pap (South Africa) 3](#chakalaka-and-pap-south-africa) [Ingredients 3](#ingredients) [Method 3](#method-1) [Arepa (Venezuela) 4](#arepa-venezuela) [Making of Arepas 4](#making-of-arepas) [Variations 4](#variations) [Borek (Turkey) 4](#borek-turkey) [Working with phyllo 5](#working-with-phyllo) [Tostones (Caribbean) 5](#tostones-caribbean) [Ingredients 5](#ingredients-1) [Method 5](#method-2) [Salteñas (Bolivia) 5](#salte%C3%B1as-bolivia) [Ingredients 5](#ingredients-2) [Method 5](#method-3) [How are salteñas different from empanadas? 6](#how-are-salte%C3%B1as-different-from-empanadas) [Huevos Rancheros (Mexico) 6](#huevos-rancheros-mexico) [Ingredients 6](#ingredients-3) [Method 6](#method-4) [Varitaions 6](#varitaions) [Menemen (Middle East) 6](#menemen-middle-east) [Ingredients 7](#ingredients-4) [Method 7](#method-5) [Pide (Middle East) 7](#pide-middle-east) [Ingredients 8](#ingredients-5) [Method 8](#method-6) [Essential information about Pide 8](#essential-information-about-pide) [Similar dishes 8](#similar-dishes) Churros (Spain) =============== Churros are fritters made of flour, water, and salt, fried in oil and eaten hot with sprinkled sugar. They are popular in North Africa, Central, and South America. In Spain, they are sold in paper cones in Churrerias, purpose-built businesses near local markets. Churros have a long history, having been brought into Mexico via Spain and appearing in early printed recipes. They are produced from a \'pate a choux\' paste pushed into heated fat, puffing up and crisping. Churros have a complicated and unclear origin, with some suggesting they originated as a quick meal for mountain shepherds. The Portuguese brought the concept to Europe from China, and the dough was altered by having the dough drawn through a star-shaped nozzle instead of being pulled. Sugarcane was likely introduced to Spain in the 9th century, initially arriving in southern Spain by Moorish conquerors. Churros became popular in the previous country and is also prevalent in Mexican immigrant communities across the United States and Canada. Ingredients Needed to Make Churros ---------------------------------- - **All-purpose flour**: Provides the base for the dough. - **Baking powder**: Makes the churros fluffier by lightening the interior. - **Water**: Supplies the liquids required to produce the dough. When using water instead of milk, the churros get crunchier on the outside. - **Extra-virgin olive oil**: Has a moderate flavour and is rich. - **Kosher salt**: Used as a flavour enhancer to avoid bland pastry. - **Frying oil**: Use a flavourless oil like canola, sunflower, safflower, or light olive oil for frying. Sunflower and olive oils are the most frequent. - **Corn starch**: Used to thicken Spanish hot chocolate. It\'s thick like a sauce and tastes more like Italian hot chocolate than American hot chocolate. - **Milk**: Whole milk offers the perfect amount of richness and creaminess to hot chocolate. Simply use your favourite plant-based milk to make this a vegan dessert. - **Chocolate**: This is the base of hot chocolate. Use 70% cacao chocolate to achieve a deep flavour that isn\'t overly sweet. Tips for frying Churros ----------------------- Churros are fried for a brief period of time in searing hot oil. Churros are fried at 218°C, whereas other deep-fried pastries are fried in oil at around 177-190°C. Following are a few tips for frying churros: - Use cooking oils with extremely high smoke points. Olive oil and sunflower oil are the most common oils in Spain. If using olive oil, make sure it\'s a mild-flavoured, heat-treated olive oil with a high smoke point, often known as light olive oil. You can also use canola or safflower oil. - Carefully and slowly dip the churros into the hot oil one at a time. Working in small batches, fry for approximately 1 minute per side, or until lightly browned, especially on the ridges. - Allow for reheating of the oil between batches. Don\'t be alarmed if the churros don\'t brown quickly. The texture of the churro is very important. It\'s a good idea to try one to determine if it\'s thoroughly cooked. (Allow them to cool) They should be crisp on the exterior yet soft in the centre. Churros Variations ------------------ - **Churros De Canela** - They are made in the same manner as traditional churros, except that a few teaspoons of cinnamon are incorporated into the flour before it is put to the boiling water to form a dough. - **Churros De Papas** - The churros in this variety are created with a dough supplemented with mashed potato flakes and milk, leading to a more flavoured dough. - **Churros De Maíz** - Churros are produced with a dough comprised of maize flour, milk, and salt. Unlike typical churros recipes, the resulting \"dough\" is not baked before frying. - **Tejeringos** - Tejeringo, is leavened with yeast and cooked similarly to a Porra. However, it is often smaller, smoother on the surface, and ring-shaped. - **Porras** - The porra (also known as the churro) is thicker and spongier than its popular relative. While they are nearly identical, they aren\'t interchangeable. Porras are lighter and less crunchy than churros, although they taste similar and are sometimes coated in melted chocolate. Empanadas (Spain) ================= Empanada is a generic term for a variety of dishes made from a thinly rolled out flour dough that is cut into circles, filled with chopped meat, cheese, or vegetable ingredients, sealed, and baked or fried. There are hundreds of distinct types of empanadas, the bulk of which are available from food trucks and during fairs. Empanadas are available whenever cars display food from Ecuador, Columbia, Argentina, or Brazil, to name a few popular destinations. The word comes from the Spanish verb empanar, which means \"to wrap or coat in bread.\" Several regional names are used to describe empanadas. Latin American empanadas may have originated in Galicia, Spain, where empanadas are prepared similarly to pies and cut into pieces, making them portable and nourishing meals for working people. Empanadas in Galicia are often cooked with codfish or chicken. Empanadas can be eaten at any meal, including morning; however, they are most commonly taken at lunch or as a snack. They can make a complete meal on their own and ensure that no one goes hungry. The influence of the Moors, who governed Spain for eight centuries, could be ascribed to the introduction of the empanada in the cuisine. Middle Eastern cuisine includes simbusak (a fried, chickpea-filled \"empanada\") from Iraq. (Empanada varieties vary by country in international cuisines). While Empanadas can include various dishes from various nations, in this micro session we will discuss Spanish Empanadas. Method ------ Empanadas are pies made in Spain with a crust of wheat or maize flour. In a rich tomato and chilli sauce, they are traditionally packed with salt cod, saffron, sultanas, cockles, or even mussels. The traditional empanada is filled with tuna fish and a delicious onion, parsley, and tomato sofrito, while the Empanada de Sardinillas is filled with exquisite minute sardines. These pastries, cut into squares or triangles, are sold from a variety of stalls during the local fiestas, which take place at the end of each summer. The secret to making a perfect empanada is to hold the dough, spread open, with one hand while filling it and crimping the sides with the other. Aside from tradition, several appliance retailers now sell empanada machines that make the job considerably easier. Variations by country --------------------- - **Mexico** - Mexican empanadas are popular desserts or brunch meals with sweetened fillings like pumpkin, yams, and cream, with less common meat, cheese, or vegetable options. - **Philippines** - Empanadas, a Spanish colonial snack, are popular in the Philippines, with options ranging from baked to deep-fried. Originating in Batac, they are filled with sweet potatoes, pork, raisins, sour sausage, and green papaya. Other popular empanadas include soy sauce-flavoured fillings, ground buff, chicken, onion, and raisins, and Ilocano empanadas with savoury fillings like green papaya and Ilocano sausage. - **Colombia** - Empanadas are baked or fried and typically contain salt, rice, meat, boiled potatoes, eggs, and peas. Variations include cheese, chicken-only, and trucha. Made of maize, they are often accompanied by aji (picante), a spicy sauce. Chakalaka and pap (South Africa) ================================ Chakalaka is a South African spicy vegetable relish. It is traditionally served with bread, rice, samp, stews, or curries. Chakalaka may have originated in Johannesburg\'s townships or, more commonly, on the gold mines surrounding Johannesburg, where Mozambican mineworkers coming off shift cooked tinned veggies (tomatoes, beans) with chilli to form a spicy relish with a Portuguese flair to accompany pap. Ingredients ----------- The many methods of making chakalaka vary widely based on region and family custom. Among the varieties are: - beans, - cabbage, and - butternut squash The recipe can be made with canned baked beans, tomatoes, onion, garlic, and curry paste, for example. Method ------ One can do a lot with chakalaka if they\'ve made a lot of it. - Let the flavours meld for a day or two before using them in bread or muffin mixes, as a marinade for meat and kebabs, hamburgers or fish cakes; with pap and wors (South African sausage), in a Malay curry or incorporated into mixed vegetables, sprinkled with cheese and cooked. - It is served as a sauce and a relish, but it\'s also eaten cold as a salad with other greens. People sometimes believe that chakalaka is only eaten at shebeens or braais (South African word for barbecue), but cities and restaurants are proud to demonstrate how they combine first and third-world cuisines by offering chakalaka in a variety of formats. Arepa (Venezuela) ================= The term arepa is derived from the Carib word \'erepa,\' which appears in vocabularies produced by Spanish missionaries during colonial times as a synonym for food, sustenance, or bread, and which is derived from the word \'aripo,\' which refers to the round griddle used by indigenous to cook the bread. Arepas, a national delicacy in Venezuela, are thick cakes made of finely ground cornmeal baked on a griddle and filled with various ingredients. Originating from the Cumanagoto tribe in northeastern Venezuela, arepas were first adopted as a corn-based patty. They are popular in breakfasts and can be eaten throughout the day, often with cheese, stewed buff, chicken, beans, or ground pork cracklings. The Cumanagoto tribe\'s use of the term \"arepa\" spread throughout Venezuela and into Colombia. Making of Arepas ---------------- Arepas are made by separating corn kernels from corncobs, grinding them in a \'metate\' or \'pilon\', and pressing dough into patties. These patties are cooked on a griddle made of iron, which has been replaced by a cast iron waffle iron. Precooked maize flour is now available in the food industry, saving time and effort. Arepas are eaten immediately to prevent staleness and are quick to mold. Masarepa, a dried cornmeal, is used to make Arepas, a shelf-stable, shelf-stable dough that must be rehydrated using water. Made by soaking dried white or yellow maize, it is then molded into fine wet flour. Cooked on a moderately oiled griddle, the cornmeal batter provides a creamy texture inside and a crispy crust on the outside. Variations ---------- Colombian arepas are a popular snack made with grated brown sugar loaf and aniseeds, often fried in oil. They are popular in Colombia as a snack with shredded white fresh cheese. In Venezuela, wheat flour is used in a variation. There are various types of arepas, including queso, mecahada, pelua, chicharrón, domino, molida, coco, and dulce. Venezuelans also enjoy some with fish, yucca, or vegetables. Borek (Turkey) ============== Boreks, also known as borags, beregs, boregs, or boeregs, are stacked phyllo hand pies filled with cheese, greens, vegetables, meat, or a mix of these ingredients. Boreks are usually triangular in shape, however tray-style boreks, which are baked in a pan and then sliced into squares, are also popular. They are adored by Armenians, but they are also highly respected in former Ottoman Empire countries such as Albania, Bulgaria, Turkey, Greece, and Serbia. Börek, a Turkish dish, has its roots in pre-Ottoman times, possibly from the Turkish verb \"bürmek,\" meaning \"to roll, twist.\" The first reference to börek can be found in the 13th-century \"Divan-Kebir\" and the earliest recipes can be found in 14th-century Chinese texts. The dish was introduced to the Emperor of China in 1330 by a Turkic physician. Under the Ottoman Empire, börek diversified into various varieties and shapes, with peasants having their own variations. In 1502, the western region of Bursa published the first recorded recipe for meat börek, which was included in a regulation book. By the 16th century, additional spinach and cheese börek varieties were introduced. The variety of börek fillings and shapes has grown over the years. While boreks can be made using puff pastry, a more basic pastry dough that is somewhere between pasta and phyllo in thickness and heaviness, the vast majority of Armenian boreks are made with phyllo dough. Armenian boreks are frequently filled with a combination of cheeses---typically melty ones like Muenster or Monterey Jack, sour feta, and something creamy, like cottage or cream cheese---or cheese and cooked, well-drained spinach. Aromatic herbs and alliums like parsley, dill, and onion are common ingredients in either style, and eggs are frequently added as a binder. Working with phyllo ------------------- Borek assembly is easy if you follow the fundamental rules for dealing with phyllo dough, which is quite delicate. Because phyllo gets brittle after a few days in the fridge, keep it frozen for as long as possible. When ready to use, place it in the fridge overnight or at room temperature for at least four hours. Allow the dough to sit at room temperature in its sealed packaging for at least 30 minutes to prevent it from drying out and breaking. When working with phyllo, keep the stack of sheets protected by parchment or wax paper weighted down with a dry kitchen towel (do not use a damp towel, as some recipes suggest). Finally, minor tears or cracks will not be noticeable once the borek is folded and assembled, especially if they end up on the inside, so don\'t worry about them as you work with it. Tostones (Caribbean) ==================== Tostones are fried plantain chunks with a soft centre and a crunchy outside that originated in the Caribbean. Tostones are twice-fried (similar to French fries). The first fry softens them, while the second crisps them up. The finished result is a cross between a chip and a chewy wafer. Tostones, which are salty, sweet, and crunchy, are popular in Puerto Rico, the Dominican Republic, and the Bronx. Ingredients ----------- Method ------ - Tostones are unripe fruits that are sliced into very thin rings and fried in Venezuela; Patacones, a similar dish created in Colombia, consisting of thicker chunks that are mashed first, then fried and occasionally seasoned with garlic. - In some tropical regions, bolas de platano (cooked and mashed plantains) are substituted for bread. Plantain balls have long been associated with slavery and are now only consumed in rural areas. Salteñas (Bolivia) ================== Despite being named after the Argentine city of Salta, Salteas are Bolivia\'s famed empanadas. According to historian Antonio Paredes Candia, Juana Manuela Gorriti produced the contemporary version of this product in the early nineteenth century. She married President Manuel Isidoro Belzu later in life. Gorriti was born in Salta, Argentina, and was exiled to Tarija, Bolivia, under Juan Manuel Rosas\' dictatorship. The aristocratic Gorriti family was penniless, and they invented the recipe to make a living in the early nineteenth century. Much of Europe was familiar with a type of these treats at the time. Ingredients ----------- Method ------ Salteas can be made with chicken, buff, or pork. In addition to this, the stuffing typically includes potatoes, onions, peppers, spices, and olives. The filling, regardless of the ingredients, is more fluid than in a regular empanada. Gelatin is added to the filling while it is still hot to help form the salteas and keep them from getting mushy. The liquid is then chilled until it thickens. While the Salteas bake, the gelatin dissolves and the broth returns to liquid. Salteas can be eaten at any time of day and are often served with llajua, a Bolivian salsa. How are salteñas different from empanadas? ------------------------------------------ Salteñas are distinguished from most empanadas by three distinct characteristics: - The process of closing the dough with a \"braided\" seam, or repulgue. - These empanadas are baked upright rather than on their side. - The salteas filling is juicier, thanks to enough of stewing liquid to support the meat and veggies. Huevos Rancheros (Mexico) ========================= Huevos Rancheros is a traditional Northern Mexican breakfast dish that originated in rural Mexico, serving as a second breakfast. It is believed to be simple and traditional, with eggs, salsa, and tortillas. The dish gained popularity in the United States and worldwide due to its simple ingredients, providing a distinct and balanced flavour. The dish can be prepared quickly and cheaply, using readily available ingredients like masa, tomatoes, onions, chilies, and eggs. It also provides enough protein and carbs to keep farmhands going through a strenuous day. Huevos Rancheros spread quickly throughout Mexico\'s agrarian areas, and it is widely assumed to have arrived in the United States via the border state of Texas around the 1950s. It became popular with the new flock north of the border during cross-border tourism and migration. The dish was massively Americanized, with the addition of bacon and potatoes as sides, appealing to any true-blood American. Huevos Rancheros translates as \"ranch eggs\" or \"rancher\'s eggs,\" implying its rural origins. This recipe focuses on three main components: gently cooked tortillas, fried eggs, and a rustic, tomato-y ranchera sauce with a delicious combination of onion, garlic, and chili flavours. It is perfect for breakfast or brunch. Ingredients ----------- Method ------ Varitaions ---------- - **Huevos rusticos** - Soft corn tortillas replace quick-fried tortillas in a simplified huevos rancheros version. The salsa is Essential Roasted Tomato-Jalapeno Salsa, with roasted flavours over eggs. Classic Mexican Fried Beans are the traditional complement, but guacamole or fruit with lime are also options. - **Huevos divorciados** - Huevos divorciados, or \"divorced eggs,\" are Mexican egg dishes with red and green salsas. They are often topped with cotija cheese, red onion, and avocado. The dish is often served with refried beans, chorizo, fresh tortillas, or a bolillo, a type of bread. - **Huevos Motulenos** - Huevos Motuleos are a Yucatan speciality originating in Motul, a town with Mayan and colonial history. Created in the 1920s for powerful Yucatan governor Felipe Carrillo Puerto, the dish features tortillas, eggs, ham, green peas, and habanero sauce. Crispy tostadas are topped with black beans, eggs, and a roasted tomato sauce. This harmonic and tasty breakfast is perfect for a group of good diners. - **Huevos Ahogados** - Huevos Ahogados is a Mexican dish featuring poached eggs in a sauce with tomatoes, onions, garlic, and chili peppers. Peas are often used for flavour. Serve with warm tortillas, avocado slices, and refried beans for a delicious breakfast and hangover cure. Menemen (Middle East) ===================== Menemen is a traditional Turkish spread that consists of tomatoes, eggs, peppers, and spices. Menemen tastes include garlic, cheese, spinach, sausage bits and onions (when served as a main meal). It is commonly served in breakfast or brunch venues in Turkey, and it is usually served in metal pans with a large basket of bread as an accompaniment. Most people do not use forks, instead preferring bread as their favourite instrument for scooping up this delightful spread. This thick, tomato-rich stew is quick, simple, and delicious. It is found in bus terminals, railroad stations, and ports where traffic passes through. The name Menemen comes from the Greek word menemnos, which means \"to \'flood\' or \'overflow.\'\" Ingredients ----------- **Peppers** - Menemens are made using a thin, less grassy green pepper with a bit of bitterness and heat. Popular options include Turkish sivri biber, Chinese long, green horned, or padrón peppers, green jalapeo, or red peppers for added heat. Red peppers can be used for a rich, sweet dish without spice or heat. **Tomatoes** - Fresh, plump tomatoes are ideal for this dish. **Seasoning** - For seasoning, use Turkish red pepper flakes, paprika, or oregano, and pul biber or aleppo pepper, if unavailable. Oregano is optional. **Eggs** - Lift out half of the base before adding soft eggs and stir it back in at the end to prevent overcooking. This tip is useful for smaller amounts, as shallower pans cause faster evaporation, but may be unnecessary for larger cooking quantities. ### Method - Oil, either vegetable or olive, is the most commonly used fat. Use a lot of oil for the best results. - The tomatoes must be reduced until they make a thick sauce, but not until they become dry; otherwise, the eggs would cook on the bottom of the pan rather than poaching in the sauce, resulting in a whole different dish. For the same reason, it is recommended to select the smallest frying pan that can comfortably fit everything. - You may add white cheese to the dish to make it more filling. Pide (Middle East) ================== Pide (PEE-dae) is a popular Turkish baked flatbread that can be topped with cheese, sausage, spicy pork, spinach and other things. The greasy, stomach-busting takeaway Pides sold at neon-lit corner kebab shops, also known as Turkish pizza, have long been guilty pleasure meals for many people. Bread making has a long history, dating back 8,000 years. Pita culture emerged in Istanbul during the 15th and 16th centuries. It originated in Egypt and spread to Greece, Rome, and Europe. The word \"pita\" comes from the Greek word \"fondula,\" which means bread. After Turks arrived in Anatolia, various types of bread were made due to their assimilated culture. During the Ottoman era, people prepared bread and pita in the \"has oven\" room in Topkapi Palace. Ramazan is associated with a variety of traditional Turkish meals and ingredients. Nothing, however, symbolises the end of the fast more effectively than a loaf of pide. Pide is a leavened, soft, hand-formed bread. An hour before evening prayer, bakeries all around Turkey serve this Ramadan staple hot and fresh. While the bread is still hot from the oven, try dipping it in baba ghanoush or topping it with bruschetta. It can also be used to make sandwiches. Ingredients ----------- Method ------ Essential information about Pide -------------------------------- - Pide is a type of bread found in both Turkish and Middle Eastern cuisines. - Pide, a meal that resembles bread and is sometimes known as pita, is commonly consumed in everyday life. Even while we are most familiar with Ramadan pita, there are numerous sorts of pita. Pita from Kayseri with meat and tahini, pita from Kastamonu, pitas from the Black Sea, open or closed pitas from Konya, pitas from the Aegean, and many more are examples. - Pita is the bread that is most similar to this exquisite bread in other countries. Despite the fact that it can be pronounced in a variety of ways, including pita, pita, and pitta, pita\'s dominance has extended across a large geographic region spanning from India to the Adriatic. - The bakers cover it with a liquid known as \"remedy\" (şifa in Turkish) before placing it in the oven. Ifa is a hybrid. It is obtained by boiling the flour and water mixture that was spread on the pita. If the pita has egg all over it, do not use the remedy. The treatment should be applied to the pita because it does not come out dry. Similar dishes -------------- The Armenian bread \"matnakash\" is quite similar to it. Matnakaş differs from pide due to the absence of sesame and black cumin. Eggs can also be spread on our Ramadan pita. Bakers in some parts of Anatolia moulded pita dough by hammering it with their fingertips. Pita, on the other hand, is separate from this. It is commonly available in kebab shops today and is known as \"trnakl\" (the word \"nailed\" would be more descriptive).