7 International Recipes to Try this Summer
Trying new food is a great way to experience another culture. Have you ever wondered what "comfort food" is like in China? Or how Sicilians make a refreshing summer salad?
Make these recipes from around the world to zest up your next family dinner or backyard party!
If you enjoy these international foods, consider other ways that your family can embrace cultural diversity in your everyday lives. There's more than one way to feed your curiosity for the world outside of your news feed!
1. Mango Lassi
Refreshing drink from India
Ingredients (makes about 2 cups)
- 1 cup plain yogurt
- 1/2 cup milk (or almond milk)
- 1 cup chopped very ripe mango, or a cup of canned mango pulp
- 4 teaspoons honey or sugar, more or less to taste
- A dash of ground cardamom (optional)
- Ice (optional)
- Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.
- If it's a hot day, either blend in some ice or pour over ice cubes.
- Sprinkle with a tiny pinch of ground cardamom to serve.
2. Stir-fried Eggs and Tomato
"Comfort food" from China
Ingredients (makes 4 servings)
- 6 large eggs
- 2 tablespoons vegetable oil, divided
- 2 scallions, finely chopped (reserve some chopped greens for garnish)
- 4 medium tomatoes (about 1 lb.), each cut into 6 wedges
- 1 tsp. sugar
- Accompaniment: white rice
- Beat eggs with 1/2 tsp. salt until smooth but not frothy.
- Heat 1 tbsp. oil in a nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of the eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
- Heat remaining tbsp. oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 tsp. salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through.
- Serve sprinkled with scallion greens.
3. Thai-style steak
Skirt steak with spicy Thai flavers
Ingredients (makes 2 servings)
- 1 lb. skirt steak
- Salt and pepper
- Fresh Thai basil
- 24 Thai red chili peppers
- 2 tsp. minced garlic
- 2 1/2 tbsp. fish sauce
- 4 tbsp. fresh lime juice
- Salt and pepper the skirt steak on both sides.
- Grill it quickly over a hot charcoal grill for about 3-4 mins per side.
- Whip up the homemade Thai chili sauce by pureeing the peppers, garlic, fish sauce, and lime juice in a blender or food processor.
- Lightly drizzle the sauce over the top of the meat and finish it off with fragrant, fresh Thai basil.
4. Wachauer Aprikosenknodel
Apricot dumplings from Austria
Ingredients (makes 6 servings)
- 1 lb. cold cooked potatoes
- 3 3/4 cups all-purpose flour
- 3/8 cup butter
- 1 egg yolk
- Pinch of salt
- 12 whole apricots
- 12 lumps of sugar
- 1 1/4 cup bread crumbs
- 1/4 cup sugar
- 3 tbsp. brandy
- 10 apricot halves
- 1/4 cup apricot juice
- 1/4 cup brandy
- Grate potatoes, sift flour and soak sugar lumps in brandy. Remove stone of whole apricots.
- Mix flour, grated potato, salt and egg yolk. Rub in butter, turn dough out onto a floured board and knead. Press out dough to 1/4 in. thick.
- Place a lump of brandied sugar in each apricot half, cover with another apricot half.
- Cut dough into 4 in. squares. Place apricot in the center and wrap dough around, squeezing edges of dough together, rolling them into a ball.
- Gently drop dumplings into salted boiling water for 12 min. Remove with slotted spoon and drain.
- Fry bread crumbs with sugar and 3 tbsp. of fresh butter until crisp. Roll the dumplings in the bread crumbs and sprinkle with cinnamon.
- Prep the sauce by placing apricot halves with brandy and apricot juice into a blender to puree, then heat gently in a saucepan.
- Coat dumplings with apricot sauce to serve.
5. Insalata di Arance
Sicilian orange salad
Ingredients (makes 2 servings)
- 3 blood oranges
- 1/4 cup extra-virgin olive oil
- 1 tbsp. red wine vinegar
- Salt and black pepper
- 2 bunches of arugula
- 2 cored, halved, trimmed med. fennel bulbs
- 1/4 cup oil-cured black olives
- Peel and discard all of the white pith from oranges. Slice crosswise into thin rounds (set aside).
- Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl, season to taste with salt and black pepper.
- Tear arugula into large pieces, slice fennel bulbs into long strips.
- Toss salad just before serving: adjust seasonings, arrange orange slices, and black olives on top.
In Sicily this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. This recipe substitutes with arugula, but if you can find it—we recommend going traditional!
Swiss breakfast fritter
Ingredients (makes 2 servings)
- 1 med. sweet potato
- 1 lg. onion
- 3 eggs
- Drop of white wine vinegar
- Salt and pepper to taste
- 3 tbsp. coconut oil
- Peel and grate the sweet potato and onion. Squeeze out any excess moisture.
- Use a fork to beat 1 egg, add it to the potato mix and season with salt and pepper.
- Spoon the mixture into a pancake ring or cookie cutter. Use your fingers to compress everything and gently push out the formed roesti.
- Heat 3 tbsp. of coconut oil in a heavy base frying pan and carefully drop the roesti into the hot oil. Fry for a couple minutes until the underneath is golden brown. Carefully turn and repeat on the opposite side. Do the same with the second roesti.
- Place both roestis into a preheated oven for 20-30 min. at 400°F until baked through.
- In the meantime boil a pan of water with a drop of white wine vinegar and poach 2 eggs to serve on top.
- Serve with an extra twist of salt and pepper.
Stuffed bread rolls from Turkey
Ingredients (makes 40 rolls)
- 2 1/4 cup flour
- 2 1/4 tsp. dry yeast
- 10 1/2 tbsp. butter, softened
- 4 tbsp. yogurt
- 1 tbsp. sugar
- 2 eggs
- 1 tsp. salt
- 1 1/2 oz. water
- 1 yolk mixed with 1 tbsp. of yogurt
- Sesame seeds
- 1 cup feta cheese
- 4 tbsp. chopped black olives
- Mix the yeast, water and sugar in a large bowl, until ingredients have completely dissolved. Stir in flour, salt, butter, yogurt and eggs.
- Knead to a smooth dough. Cover and let rest for about 1 hr.
- Meanwhile, prepare the filling by mixing the cheese with the olives. Set aside.
- Preheat the oven to 350°F. Split half of the dough into 20 pieces (they should fit on one baking sheet). Roll each single piece with your hands and flatten it. Drop a tsp. of the cheese-olive filling into the center of the dough. Fold into a bundle until it looks round. Place on the baking sheet with the seam side down. Repeat with the remaining dough.
- Brush the top of each roll with the yolk-yogurt mix and sprinkle with sesame seeds.
- Bake for 40 min. until the rolls turn a yummy golden brown.
Try one (or all!) of these recipes this summer to bring some global flavor into your kitchen. You'll likely discover that food is a great way to make connections with people from across the globe and in your own community.
Interested in sharing stories around the dinner table with an international visitor who is eager to experience American culture? By welcoming a high school exchange student into your home, you can learn about a different country’s culture and cuisine from someone who has actually lived there!
Fill out our hosting interest form find out how you can become a host family with AFS: