Rubi Romo: I would just try to simulate the taste of these foods using local ingredients.
Michal Semple: this recipe is from a book that I love called "Falling Cloudberries" My family loves this. It's a Greek dish called Youvetsi which is Lamb and pasta. Youvetsi serves 4-6 3 Tablespoons olive oil 800g (1lb 12 oz) Lamb meat from shoulder or leg, cubed 2 red onions chopped 2 garlic cloves chopped 600g (1lb 5oz) tinned tomatoes with juice chopped 1 piece of cinnamon 30g (1oz) butter 400g (14oz) risoni or orzo grated parmesan, peccorino or kefalotiri cheese optional 1 cup dry white wine (a Greek friend insists I use this) method preheat oven 180 deg C, or 350 def F. Heat the olive oil in a heavy casserole and fry the lamb in batched til golden. Transfer the meat to a plate and add the onions to the casserole. Saute the onions til softened - add the garlic cook for another half minute - taking care not to scorch the garlic. Return the meat to the pan. Add the wine at th! is stage if you want to use it. Also a squeeze of fresh lemon juice is good. Add the tomatoes, crushing them with a wooden spoon, season with salt and pepper and add the cinnamon quill and the butter. Let it all bubble for about 5 minutes then add 1 litre (4 cups) hot water. Cover and bake for 1 hour til the lamb is tender. Rise the pasta and add to the casserole. Mix through, cover and return it to the oven for another 15 minutes or til the pasta has absorbed most of the sauce. It will depend on the pasta. You may need to cook it longer. You may need to add more hot water if it seems too dry. Serve hot sprinkled with lots of grated cheese. really delicious! Enjoy!...Show more
Dannie Briseno: Good question Mark. The way I look at it, I buy what I need for a recipe or an event full well knowing that there is no way I will use the entire quantity, but that I will have it to use later ... like Truffle Oil. I wanted to buy some truffle oil for a Christmas hors d'oeuvres b! ut thought on the price, until I realised how great it would b! e to have it on hand for special brunch dishes. I did the same with the Gold Balsamic. I would encourage you to buy in quantity. The smaller amount you buy, typically, the more expensive per unit. Keep your precious dried spices in the refrigerator and delicate light sensitive items in a dark pantry. It can be fun and easy to build an international pantry and if you play out the cost over a year (or more) you'll see that you're really getting a good value and your giving your family a wholly unique international dining experience....Show more
Joaquin Dronko: Yeah, spices are the expensive part. I've found that Penzey's website is pretty good for getting smaller quantities of herbs and spices without the huge cost of the grocery store. If there's a Penzey's store near you, even better - you don't have to pay shipping.
Scot Rotruck: shop smarti have noticed most "ethnic" foods at grocery stores and supermarkets are MUCH more expensive than similar or better stuf! f at specialty marketsexample:fish sauce, needed for many thai and southeast asian dishes at my local supermarket is between $2 and $4 for a small bottleat my local asian market, there are a dozen choices, and they start at $1 for bottles that are about twice the size.same thing can be said about italian, hispanic, and many other ethicities... shop smart. It also helps to not buy anything pre-made, and use raw materials as much as possible, which is generally cheaper and tastes better....Show more
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