The first official Multi Kulti Kitchen event was held on 12 March 2011 with the partnership of Arabis. Our Iraqi hosts talked about their culture and cuisine, showed us a short movie about the traditional food and then invited us to try their awesome dishes.
Cut the tomatoes, cucumbers and onions. The beet root can be grated raw or cooked and then cut into discs. If you like chickpeas, you can add them to the salad. For the dressing, mix equal proportions lemon, vinegar and olive oil. Season with salt.
1 kg chickpea
1/2 kg potatoes
Tahini to taste
200 g yoghurt
Arabic bread for serving
Soak the chickpeas overnight then wash and boil. Cook the potatoes until tender. Set aside chickpeas and potatoes to cool. Put the chickpeas and garlic in a food processor and mince. Add tahini 1:2 with chickpeas or to taste. Mash the potatoes by hand and add to mixture. Add cumin, olive oil, lemon and salt. Add the 200 grams yogurt. If needed, add a little water. When ready, put the mixture in the refrigerator for 15 minutes and serve. For nice presentation, while pouring the mixture into a flat dish move the bowl back and forth in order to create folds. Sprinkle little olive oil and paprika on top. Eat with Arabic bread.
1 chicken (boiled or roasted, shredded into small pieces)
1 kg plain rice
Briani (special spice that can be found in spice stores at “Tsar Simeon”)
1 package thin vermicelli
A handful of raisins
A handful of walnuts
Wash rice, place in pan with turmeric, salt and Briani. Add water and boil until ready. Fry the vermicelli in olive oil until it becomes brown. Then add enough water to cover it and add salt. Boil 5 minutes over low heat. Fry the potatoes and carrots. In a large pan layer the rice, then a layer of noodles, then potatoes, carrots and a handful of raisins and walnuts. Add chicken pieces and Briani. Bake for 10-15 minutes.
1/2 kg fresh juicy dates
Remove the date fruit stones and peel the outer skin. Chop the dates and place in a food processor until it is smooth, but thick. Add the tahini to taste. Form into balls and roll in sesame seeds. Store in refrigerator.