This month’s featured recipe is a delicious filled pastry from Lebanon called Maamoul. These molded cookies feature a rose and orange blossom water flavored dough filled with date and nut blends. Each cookie is formed by hand and pressed into a mold which is then wacked on a table or counter to release the cookie which now has a beautiful design imprinted from the mold. A Maamoul mold has indentations of various shapes, size, and design. Each design signifies a different filling. Details
Fun fact: a large number of small Indian restaurants in the United States of America are actually run by Nepali immigrant chefs. Several serve Indian food along with (if one were to look at the fine print on the menu) some dishes that are of Nepali or Himalayan origin. But, repeat after me and loudly: Nepali cuisine is not Indian cuisine (our Nepali friends will appreciate us remembering this). Nepal, through its geographical and historical association with India and Tibet, has influences of both in its cuisine. However, the flavor profile is different. Nepali dishes use fewer spices and aromatics and less heat. Also, Nepali cuisine has a preponderance of vegetarian dishes. Second fun fact: “vegetarian” in Nepal can mean different things. It could mean “not meat and eggs” (dairy products such as milk and cheese are consumed, however) but it could also mean “not beef” (but include poultry and mutton). The latter is tied to the sanctity of cows in the Hindu faith. Details
The country of Uganda is where this month’s featured grantee, Brick by Brick Partners, is located. There are lots of fabulous Ugandan recipes on the Dining for Women website. A peek there will yield all kinds of mouthwatering dishes that represent the wonderful cuisine of East Africa. I highly recommend making some of them. Yum! Details
It’s such wonderful serendipity that the countries of origin for March’s featured grantee (Her Future Coalition, in India) and sustained grantee (African People and Wildlife, in Tanzania) are inexorably linked by geography and ancient trade routes—and, by extension, food. Details
Our culinary travel this month of December finds us in the Himalayas, specifically Nepal.
Originally, I had it in mind to come up with an interesting twist on the “momo”, a Nepalese steamed dumpling with a meat or vegetable filling, wildly popular and sold on the streets. What about a sweet dumpling filling and call it dessert? My first attempt at this idea was a complete failure, but I still liked the idea and decided I’d work on this for the next time we visit Nepal in April 2016. So I’ve got time to get this right!
With our featured program in Rwanda this month, recipe maven Linda McElroy decided to go old school and pull some different entries from our own Dining for Women Cookbook. The Better-Than-Sex Cake is actually the only one of the collection that Linda didn’t make. So you could call this an un-Proven Platter. You tell us how it works out! Details
Don’t fritter away your time in the kitchen, knock out this scrumptious Banana Nut Strudel made with a Malawi staple. Details
This month, we’re all about dessert so check out this Haitian sweet — and pretty — “white dish”. Details
This month is all about small plates, a common style of dining in Jordan. It’s called mezze. Details
This month’s Proven Platter recipe is a mash-up of traditional Rwandan ingredients – cornmeal and pineapple – that creates a decidedly non-traditional dessert. Details
Each month, recipe curator Linda McElroy will take a recipe from the featured program’s country and put it through its paces in her own kitchen. She will test it, tweak it and fine-tune it and you will benefit from her insights. This month it is a Mango and Coconut Tart, adapted from a traditional Tanzanian recipe. Mmmmmmm. Details