Explore the world and countries where IDEAS professionals work by creating and savoring these recipes from the Middle East, Thailand, and North Africa! Enjoy!
1. Mujadara with Rice
IDEAS education professionals from Jordan enjoy this Syrian recipe on a regular basis. Click here to learn more about how communities are being transformed in Jordan!
- 2 onions, chopped
- Fry onions in olive oil on low heat for ½ hour (covered).
- 1 ½ cups Basmati Rice
- 2 Maggi Cubes
- 2 cups water
- Cook rice.
- ¾ cup brown lentils
- 1 tsp salt
- Cover lentils with water, and cook until tender and water is almost gone.
- Combine all 3 pots together.
- Pour ½ cup boiling water over ingredients and bring to boil.
- Turn off heat and let sit for 30 minutes.
- Serve with yogurt.
2. Thai Carrot & Pumpkin Curry
IDEAS healthcare professionals from Thailand share this Thai curry recipe that they love to make! Click here to discover how healthcare training is restoring hope for the Karen people in Myanmar!
- 2/3 cup vegetable stock
- 1-inch/2.5 cm piece fresh galangal, sliced
- 2 garlic cloves, chopped
- 1 lemon grass stalk (white part only), finely chopped
- 2 fresh red chilies, seeded and chopped
- 4 carrots, peeled and cut into chunks
- 8 oz pumpkin, peeled, seeded, and cut into cubes (if pumpkins aren’t available, use butternut squash instead)
- 2 Tbsp vegetable or peanut oil
- 2 shallots, finely chopped
- 3 Tbsp Thai Yellow Curry Paste
- 1 ¾ cups canned coconut milk
- 4-6 fresh Thai basil sprigs
- ¼ cup toasted pumpkin seeds, to garnish
- Pour the vegetable stock into a large pan. Bring to a boil.
- Add the galangal, half the garlic, the lemon grass, and chilies. Simmer for 5 minutes.
- Add the carrots and pumpkin (or butternut squash). Simmer for 5-6 minutes, or until tender.
- Heat the oil in a large skillet or wok. Add the shallots and the remaining garlic. Stir-fry for 2-3 minutes.
- Add the Thai Yellow Curry Paste. Stir-fry for an additional 1-2 minutes.
- Stir the shallot mixture into the pan containing the pumpkin. Add the coconut milk and basil. Simmer for 2-3 minutes.
- Serve hot, sprinkled with toasted pumpkin seeds.
3. Brick à l’Oeuf (Egg Brick)
IDEAS community development professionals from Tunisia share this quick, easy, and traditional Tunisian recipe. Click here to find out how hope is opening new possibilities in Tunisia!
- 1 sheet brick dough
- 1 egg
- Harissa (optional)
- Canned tuna (optional)
- Capers (optional)
- Scallion (optional)
- Cilantro (optional)
- Vegetable oil (for frying)
- Heat oil in a large skillet. The oil should be hot but not steaming.
- Place the sheet of brick dough in a large, deep dish, and break an egg in the center.
- (Optional) Add tuna, harissa, and/or capers.
- Season with salt and pepper.
- (Optional) Before frying, you can sprinkle the egg with grated scallion and chopped cilantro.
- Fold the sheet on itself to form a half circle, and slide it gently into the hot oil, making sure that the egg does not escape.
- Fry on medium heat for 2 minutes on each side, or a little more if you prefer the egg more cooked.
- Serve immediately, with lemon, a salad, and/or spicy chorba.
What’s your favorite recipe from around the world? We’d love to know!
About the Author: Deirdre works in the IDEAS office as the Executive Support Specialist. She teaches Hebrew, is an avid runner, and loves to travel. Enjoy other blog posts by Deirdre, such as Practicing What I Learned in 2020.