Do you have a taste for innovative solutions that help people get through crisis, that provide comfort after a storm, or that offer a lifeline to those who might be otherwise left out? If so, you will love these four Recipes for Resilience, and the stories behind them.
Videographers: Ozan Güngör
A savory blend of roasted nuts, meat and vegetables inside a leafy filo-dough crust.It’s called uzi and it’s a favorite of Houda Al-Fadil, a refugee from Syria who is making her way as a budding chef thanks to training offered by the Turkish Red Crescent.
150 gr. raw almond
150 gr. cashew nut
500 gr diced meat
3 cups of rice
500 gr. peas
150 gr. tail fat
500 gr. phyllo dough
1 cup of sunflower seed oil
Melt 2 tbsp of butter.
Add 500 gr. diced meat.
Brown the meat.
Add half cup of water.
Add 1 tsp black pepper.
Cook for 20 mins.
Melt 4 tbsp of sunflower seed oil, 2 tbsp of butter and 150 gr. tail fat.
Add 3 cups of previously soaked rice.
Stir a bit.
Add 1 cup of broth and 4 cups of water.
Add 1.5 tsp salt, half tsp black pepper, and 4-5 piece of cardamom.
Cook for 15 mins.
Add 500 gr. peas and cook for 10 more mins at a low heat.
Boil the almonds for 5 mins.
Peel the almonds and divide them into two.
Add 3 tbsp sunflower seed oil.
Brown the almonds.
Place square cut phyllo dough into a small bowl.
Add kaju, almond, meat and rice mix.
Put the pieces on a tray with a baking paper.
Brush all over with melted butter.
Bake at 180 C° until they get a nice golden brown colour.
Comfort food Bahamian style:
Fish with rice and peas from Lovely Reckley, owner of Lovely’s Delights, a small, home-style restaurant that has also served as a culinary and community anchor after Hurricane Dorian slammed into the Bahamian island of Abaco last September.
Rice n’ peas
1/2cup coconut oil
1 cup diced onion
1 cup diced celery 3
TBS tomato paste
12-14 thyme springs
3 TBS garlic powder
2 cups water
1 can pigeon peas/beans
1 cup 1/4 white rice
2 lbs of Hog fish fillet
1 cup milk
1 cup flour
salt and pepper to taste
Visit your local market and gather the freshest fish you can find!
Start with the rice n’ peas.
In a high–heat pan, add the coconut oil, the onions and celery. Fry for 10 minutes.
Add the tomato paste and stir. Then, add the thyme, and keep stirring.
Now pour the 2 cups of water and the peas.
Stir together with all the mix.
Finally, add the rice. Cover it and cook for 45 minutes with low heat.
Cook the fish while the rice simmers.
Season the fish fillets with salt and pepper to taste.
Soak the fish in a batter with the mix of egg and milk.
Coat the fish with the flour and seasoning.
Deep fry for 4 minutes.
When the rice is done, stir it and remove the thyme.
You can now serve the fish and rice, with lemon as garnish. Enjoy!
Scrumptious blueberry cheesecake:
Made with goat-cheese, this recipe comes straight from the Hungary’s heartland, where master cheesemaker Molnárné Tomi Tündeoversees a farm and cheese factory that offers a lifeline to marginalised people going through hard economic times.
240 g flour
200 g oatflakes
150 g butter
small amount of salt
3 spoon water
1 teaspoon vinegar
1 teaspoon cooking soda
Bake in an electric oven for 10-12 minutes
150 g yoghurt
3 dl goatmilk
Bake it in an electric oven for 25 minutes
A spicey pickled seaweed salad recipe direct from the shores of Ilinisland in the Philippines, where the Philippines Red Cross helps seaweed farmers such as Gerlyn and Ronnie Villasino stay afloat after successive tropical storms.
Half cup carrots
Half cup bell pepper
Half cup vinegar
Half cup pineapple juice
10g seaweed (soaked and cleaned in water for 2 days)
Soak the Seaweeds with water for approx 2 days until they turn white
Put all the ingredients together and mix
By: Red Cross Red Crescent magazine
Videographers: Ozan Güngör