Summer is the perfect time to get together with your friends and neighbors and try new recipes! We’ve picked some of our favorite dishes from around the world to bring a little global flair to your next family brunch, block party, or backyard cookout!

 

1. Ful Fava Beans (pronounced “fool”)

Egyptian breakfast staple

Egyptian Ful.

Ingredients (Serves 6-8)

  • 1 can prepared fava beans, puréed
  • 1/2 cup water
  • Juice of 1 lemon
  • 1 tablespoon white vinegar
  • 2 tablespoon olive oil
  • 3 minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red chili flakes
  • A variety of vegetables, one of each to taste: bell peppers, tomatoes & red onions
  • 6 pita bread, quartered

Here’s how:

  1. Turn a burner up to medium heat, add the fava beans in a saucepan with water, lemon, vinegar, oil, & garlic. Bring the ingredients to a boil.
  2. Add in all spices (cumin, salt, pepper, chili flakes). Mix well and let it simmer on low heat for about 10 minutes.
  3. Remove saucepan from the heat and let it cool down.
  4. Cut vegetables in 1/2 inch squares.
  5. Transfer beans onto a platter and decorate with the vegetables.
  6. Add a drizzle of olive oil and pita bread on the side.

 

2. Thai Green Coconut Curry

Spicy Thai standard

Thai Green Curry

Ingredients (Serves 8)

  • 1 tablespoon vegetable or peanut oil
  • 2-4 ounces Thai green curry paste
  • 2 14-ounce cans coconut milk
  • 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 inch pieces
  • 1 pound zucchini, cut into thick half-moon shapes
  • Fish sauce, to taste
  • Sugar, to taste
  • Soy sauce, to taste

Here’s how:

  1. Heat the oil in a 4 quart (or larger) Dutch oven or heavy pot set over medium-high heat. When the oil is hot, add 2 ounces of curry paste (or use the whole can, for an extra kick of spice). Be cautious, as it may sputter. Fry the paste for 2 minutes, stirring frequently.
  2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk in the can. Fry for about 2 minutes along with the curry paste, until the oil starts to separate out and form beads on top of the curry paste.
  3. Add the chicken pieces and stir to combine.
  4. Add the rest of the coconut milk. Reduce the heat to medium-low and simmer for 20 minutes, or until the chicken is cooked through.
  5. When the chicken is done, add the zucchini and simmer until tender. Add fish sauce, sugar, and soy sauce to taste.
  6. Serve with rice or rice noodles. This keeps well for up to 5 days in the fridge.

 

3. Australian Meat Pie

Hearty Australian lunch

Meat pie

Ingredients (Serves 4-6)

  • 1 pound minced beef
  • 1 onion, chopped
  • 1 cup water, divided
  • 2 beef bouillon cubes
  • 1/4 cup ketchup
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon oregano
  • 1 pinch nutmeg
  • 3 tablespoon plain flour
  • 2 puff pastry sheets

Here’s how:

  1. Pre-heat oven at 425 degrees Fahrenheit.
  2. Brown the meat and onion.
  3. Add 3/4 cup of the water with bouillon cubes, ketchup, Worcestershire sauce, pepper, oregano, and nutmeg.
  4. Boil and cover for 15 minutes.
  5. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix. Let it cool.
  6. Grease a pie dish and line with puff pastry.
  7. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
  8. Trim edges and glaze top with milk or beaten egg.
  9. Turn oven to 425 degrees Fahrenheit and bake for 15 minutes.
  10. Reduce heat to 350 degrees Fahrenheit 180 and bake for 25 more minutes, or until golden brown. Let it cool. Serve with veggies, fries, or salad.

 

4. Schweineschnitzel

Signature German fried meat

German Schnitzel

Ingredients (Serves 4)

  • 4 boneless pork chops
  • salt and freshly ground black pepper
  • 1/2 cup all-purpose flour combined with 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3/4 cup plain breadcrumbs

Here’s how:

  1. Place the pork chops between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and pepper.
  2. Place the flour mixture, egg, and breadcrumbs into 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.
  3. Fry immediately. Make sure the cooking oil is hot enough at this point (about 330 degrees Fahrenheit). Use enough oil so that the Schnitzels “swim” in it.
  4. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  5. Serve immediately with a garnish of lemon slices and parsley sprigs. Can be served with spaetzli, French fries, or potato salad, or a fresh leafy green salad.

 

5. Poutine

Canada’s take on cheese fries

Canadian Poutine

Ingredients (Serves 4)

  • 1 quart of vegetable oil for frying
  • 1 can of beef gravy (12 ounce)
  • 5 medium potatoes, cut into fries
  • 2 cups of cheese curds

Here’s how:

  1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees Fahrenheit. While the oil is heating, you can begin to warm your gravy.
  2. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move around in the oil. Remove fries and place them on a paper towel-lined plate to drain.
  3. Place fries on a serving platter, and sprinkle cheese curds over them. Ladle gravy over the fries and cheese, and serve immediately.

 

6. Cazuela de Ave

Succulent Stew from Chile

Cazuela de Ave

Ingredients (Serves 6)

  • 1 whole chicken cut into 6-8 pieces
  • 3 liter water
  • 1 cube chicken stock
  • 1 large onion
  • 3 large carrots
  • 3 garlic cloves
  • 2 pinches of salt
  • black pepper
  • 1 bunch coriander
  • 1 teaspoon paprika powder
  • 1 butternut squash or pumpkin
  • 6 potatoes
  • 3/4 cup long grain white rice
  • 3 corncobs

Here’s how:

  1. Add skinned chicken pieces and water to a large stock pot.
  2. Turn the burner on low to medium heat and cover the chicken and water with a lid. Cook for about 30-40 minutes, keeping an eye on it to make sure it doesn’t come to a hard boil. If it starts to boil, move the lid slightly to the side of the pot. Keep the lid on, entirely or partially, during the entire process.
  3. While the chicken is cooking, peel and chop the carrots, onion, garlic, coriander, squash and potatoes.
  4. After about 30 minutes, you should have a nice chicken stock in the pot. Add chopped carrots, chopped onion, minced garlic cloves, a small pinch of chopped coriander, salt, pepper and a pinch of paprika (if you desire) into the pot with the chicken and stock. Crumble your cube of chicken bouillon into the pot.
  5. There is no need to stir anything at any time. Just make sure that all of your ingredients are completely submerged in the chicken stock.
  6. After about 8 minutes, the carrots should start to soften. This can be tested by piercing one with a knife or fork. If it enters the carrot easily, it is ready.
  7. Now add the chopped squash and potatoes. Again, make sure that they are submerged in the stock but don’t stir. Now is also a good time to do a little taste test of the chicken stock to check if more salt or pepper is needed.
  8. Cut the corncobs into 5-6 cm long chunks
  9. After 8-10 minutes, test the squash and potatoes with a knife or fork. If they are starting to get soft, it is time to add the rice and pieces of corncob.
  10. The rice and corn should take approximately 10 to 15 minutes. The rice should be soft.
  11. To serve, put one chicken quarter into each bowl. Add to that some vegetables and rice, then ladle some of the broth over it all. Garnish with a pinch of coriander. For a traditional experience, serve in clay pots like Chileans do!

 

Did you enjoy making and serving these international foods? Leave a comment and tell us about it!

Find out more about how your family can take part in cultural exchanges—at the dinner table and beyond—by hosting an exchange student with AFS: