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Afghan: Haft Mewah April 27, 2012

Filed under: Afghan,Beverage,Recipes — multiculturalfamilyrecipes @ 3:48 am

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Ingredients:

  • ½ cup- Walnuts
  • ½ cup- Pistachio
  • ½ cup- Hazelnuts
  • ½ cup- Blanched Almonds
  • ½ cup- Dried Apricot (make sure they are sweet)
  • ½ cup- Senjet (Dried Cherries)
  • ½ cup- Raisins (Green and Black)

Directions:

  1. Boil the walnuts and pistachios and almonds for 20 minutes then soak them in same boiled water overnight. The next night remove the skin for all of the walnuts and pistachio. The pistachio and almond skin comes off easily, but the walnut skin requires a bit more effort.
  2.  Make sure to rinse all of the nuts and dried fruits in water so they are clean. Now Boil 5 cups of water so it will cover all of the dried fruit and nuts. Then cool the boiled water to room temperature
  3.  In a large pot place the walnuts, pistachios, hazelnuts, almonds, dried apricot, and senjet all together. Pour the cooled boiled water so it covers about two inches above the fruit and nuts. You can add a little bit of rosewater as well (optional). Cover the pot and place in the fridge for about two to three days. The longer you leave it the sweeter it gets.
  4. The night before you serve the Haft Mewa, add the raisins both green and black. Let the fruit drink chill overnight, and then serve and enjoy!

Story:

Haft Mewa is a fruit drink that is made up of 7 different kinds of nuts and dried fruits. Haft Mewa is a special drink that is only made once a year in “Nowroz” which is the Afghan New Year. Every Year, Half Mewa is a must have for all the Afghans, because without Haft Mewa, there is  no Nowroz.

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Salvadorian: Horchata April 24, 2012

Filed under: Beverage,Presentation,Recipes,Salvadorian — multiculturalfamilyrecipes @ 6:24 am

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Ingredients:

  • 2 cups rice
  • 6 cups water
  • 1/2 teaspoon cinnamon
  • 1/3 cup sugar
  • 1 teaspoon vanilla

Directions:

  1. Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes.
  2. Strain into a pitcher through a fine-meshed sieve or several layers of cheesecloth. There should be no grit or large particles in the liquid.
  3. Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.

Story:

Horchata in El Salvador is made with morro seed (from the calabash tree ground). Morro is hard to find in the United States. So people just use rice here. The taste is similar, but it’s more sweeter flavor with morro seed then with rice. Horchata is a drink that is always available at my house. When my family travels to El Salvador we bring morro seed back with us. The morro seed we bring back with us is grown in my uncles farm.

 

Salvadorian: Atol de Elote ( Corn Beverage)

Filed under: Beverage,Recipes,Salvadorian — multiculturalfamilyrecipes @ 4:44 am

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Ingredients:

  • 6 to 7 ears Yellow corn on the cob
  • 4 cups water
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 3 to 4 teaspoons cornstarch
  • ground cinnamon ( for garnishing)

Directions:

  1. Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.
  2. Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.
  3. Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn’t thicken to a creamy consistency mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.
  4. Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels.

Story:

One of my favorite warm soup/beverage my grandmother makes on a cold rainy day. It warms your stomach with its sweet smell and taste.