Born from the concern that our society is becoming increasingly fractured, the ICTP organized this program to reach out to communities around Duluth to narrow the gap between us and others as well as to help heal these fractures in our society. This live interactive cook along program creates a friendly atmosphere where community members can interact and get closer around food. Members of the ICTP will demonstrate over Zoom how to cook their favorite recipes and the audience are welcomed to participate by cooking along during the demonstration. The ingredients (and where to find them) and the recipes are posted below along with the scheduled dates for the demonstration. Each demonstration will be conducted at 4:30 pm every other Saturday starting on February 27, 2021. Please register your name so we can ensure we have enough bandwidth for the session, or alternatively, your organization can send us the list of people or number of people interested on joining. Registration is not required for access to the session. Please spread the word and join in!

Zoom link for the ICTP Cook Along Program

 https://zoom.us/j/94029024253?pwd=RXlVOThmbXFIaHJSTTZuVEM0aXdGdz09

Beresford's Biryani                          Holst's Biryani                        Bowen-Bailey's Biryani            Barnes' Biryani

Maren's Murtabak

Prep- work:

Chop onion and sauté in a tablespoon of olive oil until golden brown.

Chop tomatoes.

Cooking: Add the chopped-tomatoes/paste to the onions, add salt, turmeric, chilli powder, ground coriander(optional) and garam masala (optional), cover the pot and cook for 10 minutes. Stir occasionally. Rinse the cut Okra and add to the pot, cover and cook for another 10 – 15 minutes or until cooked. Stir occasionally.

Delicious appetizer made with vegetables or potatoes

Course Appetizer, Snack, Tea Time 

 Cuisine Pakistani 

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

Ingredients

• 1 small onion (thinly sliced)
• 1 small potato (thinly sliced)
• 1 green chilli (chopped)
• ¼ cup cilantro (chopped)
• 1 tsp cumin (zeera)
• 1 tsp crushed red chili flakes
• 1/2 tbsp whole coriander seeds roughly crushed
• 1/2 tsp red chilli powder 
• less than 1/8 tsp baking soda
• 1 tsp salt (to taste)
• 1 cup chickpea flour (besan)
• 3/4 cup water (as needed)
• oil (as needed for deep frying)

Instructions

1. Pour the oil in your deep fryer/wok and heat on low flame.
2. Chop the onion, potato, green chili and cilantro and combine in a mixing bowl.
3. Add the cumin, crushed red chili flakes, coriander seeds, red chilli powder, baking soda, salt and chickpea flour.  Mix together.
4. Slowly add in the water and mix.
5. Increase heat to medium flame.
6. Use a tablespoon to put tablespoonfuls of batter into the oil.
7. Fry until golden brown and crispy, turning as needed to cook evenly.
8. Drain on paper towels before serving.

Cilantro Chutney

Ingredients

1 bunch cilantro with stems and leaves, coarsely chopped

1 small Indian green chili or serrano chili, coarsely chopped

2 Tbsp. fresh lime juice (to taste)

¼  tsp. Salt (to taste)

Instructions

Blend cilantro, chili, lime juice, and salt in a blender, adding a tablespoonful or so of water if needed to get it going, blend until smooth. Add salt to taste.

Ingredients:

Ground beef/goat/chicken/Turkey (1- 1.5 lbs)

1 medium onion

1 large potato

2 medium tomatoes

1 cilantro bunch

3 tablespoon olive oil or oil of your choice

Salt to taste

2 cloves of garlic

1 inch ginger

½ tsp Red chilli powder

½ tsp turmeric powder

½ tsp cumin powder

Preparation:

Chop onions.

Chop potatoes and soak in water with some salt

Chop tomatoes.

Chop ginger and garlic.

Cooking:

Put 1 tablespoon of the oil in a pan and start cooking. Add the onions and cook until golden. Add the tomatoes and cook for 5-7 minutes or until tomatoes look cooked. Rinse the ground meat and add it to the pan. Add the chopped ginger and garlic, turmeric, salt, chilli powder and the cumin powder. Stir until meat looks cooked or 10 minutes.

While the meat is cooking, heat up a separate pan, add the 2 tablespoons of oil and add the chopped potatoes.  Cook until golden brown. Once cooked drain the oil and add the potatoes to the cooked meat. Add the chopped cilantro and serve!

2 Tbs butter or margarine

1/4 c. all-purpose flour

2 1/2 c. chicken broth

4 oz. can chopped green chilies, divided

2 c. cubed, cooked chicken

1 c. Monterey Jack or Mozzarella cheese, shredded (4 oz.)

8 flour tortillas (7 or 8 inch), whole wheat or white

1 c. cheddar cheese, shredded (4 oz.)

To make the sauce, melt the butter in a saucepan. Stir in the flour until smooth. Gradually add the chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in half of the chilies.

In a bowl, combine the chicken, Monterey Jack cheese and the remaining chilies.

Spoon 1/3 cup of the chicken mixture onto each tortilla and then roll tortillas up. Place them seam side down in a 9x13 baking dish.

Pour the sauce over enchiladas. Sprinkle with cheddar cheese.

Bake, uncovered, at 375° for 15 to 18 minutes or until heated through and cheese melts.

Serve with salsa on top as desired.

Serves 4.

Middle Eastern Favorite

Course: Entree 

 Cuisine: Middle Eastern

 Prep Time 10 min

 Cook Time 40-50 min

 Total Time 50-60 minutes

Maqluba is a dish commonly made across various Arabic countries like Iraq, Palestine, Jordan and Syrian. Each household probably has their own way of preparing this famous dish. But one thing remains true amongst all versions: it's a layered dish using rice, vegetables and meat.

Ingredients (Serves 4-6)

1 medium eggplant sliced rounds

½ medium-head cauliflower, in florets

1 small onion, cut into large wedges

10 Lamb Chops or 3 lbs of lamb, or 3 lbs of chicken (bone-in)

2 cups Basmati Rice

1 tbsp Seven Spices (Allspice) or combine 1 teaspoon ground cumin, 6 cloves, 6 green cardamom pods and if using chicken 3 bay leaves

1½ tsp Salt a little extra for chops

½ tsp Black Pepper a little extra for chops

2 cups chicken broth (3 cups if not using Instant Pot)

¼ cup Pine Nuts optional for serving

Vegetable or olive oil

Directions

Soak the basmati rice in water for at least 30 minutes. The eggplant and cauliflower can either be roasted or pan-fried. If roasting, preheat the oven to 400°F (200°C), on a baking tray rub the eggplant and cauliflower with oil and bake until brown. If pan-frying, use about ¼ inch of oil and fry both until golden brown.

In the Instant Pot set to saute, season the meat with salt and pepper and saute until golden. Add the onion and cook until translucent and fragrant. Add spices and pressure cook it (in my instant pot) for 5 minutes if using lamb or less time if using chicken. If you don't have a pressure cooker, simply allow the meat to boil on medium high heat for 20-30 minutes, until tender. This will depend on the type of meat you have. Take out the meat mixture out and start layering the eggplant and cauliflower and then place the meat on top. Toss the water from the rice and add rice above the meat. Pour the chicken broth until it just covers the mixture. You may not need all the broth if there is a lot of moisture already from the meat. The volume of broth must be exactly right otherwise the rice will be too mushy or not cook properly. Add salt to taste as you slowly level out the mixture with the broth.

Cover the Instant Pot and pressure cook for 8 minutes.

When done let the steam cool by itself. This might take another 8-10 minutes and then open the cover. Prepare a large plate and place it on top of the Instant Pot bowl. Carefully flip both the plate and the bowl and let the rice fall on the plate. Serve with parsely, pine nuts or almonds.