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Cookbook:Sylheti Doner Kebab

| Cuisine of Sylhet

Sylheti doner kebab is a tantalizing dish influenced by Turkish doner kebab but infused with Sylheti flavors, including hatxora. It has gained immense popularity in Sylhet as a street food, as well as in the Whitechapel area of London. This fusion dish combines marinated meat, Sylheti spices, and cooking techniques to create a delectable treat. This style of doner kebab is a good choice for those seeking a flavorful street food experience.

Ingredients

 * 500 g boneless meat (chicken, lamb, or beef), thinly sliced
 * 2 tablespoons yogurt
 * 2 tablespoons vegetable oil
 * 2 cloves garlic, minced
 * 1 small onion, finely chopped
 * 1 teaspoon hatxora
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * 1 teaspoon ground paprika
 * Salt to taste
 * Black pepper to taste
 * 4 pita bread or flatbreads
 * Sliced vegetables (e.g. lettuce, tomatoes, onions) for serving
 * Garlic, tomato, and naga sauce (extremely spicy)

Procedure

 * 1) In a bowl, combine yogurt, vegetable oil, minced garlic, chopped onion, shatkora, ground cumin, ground coriander, ground paprika, salt, and black pepper. Mix well to create the marinade.
 * 2) Add the thinly sliced meat to the marinade, ensuring it's coated thoroughly. Cover and refrigerate for at least 1 hour, allowing the flavours to meld.
 * 3) Preheat your grill or stovetop grill pan over medium-high heat.
 * 4) Thread the marinated meat onto skewers, creating kebabs.
 * 5) Grill the kebabs for about 10–15 minutes, turning occasionally, until the meat is cooked through and has a nicely charred exterior.
 * 6) While the kebabs are cooking, warm the pita bread or flatbreads on the grill.
 * 7) Once the kebabs are done, remove them from the skewers.
 * 8) Serve the kebab by placing slices of grilled meat into warmed pita bread or flatbreads. Add sliced vegetables and drizzle with tahini sauce or yogurt-based sauce.
 * 9) Roll up the bread to encase the filling, and enjoy your sylheti doner kebab!

Notes, tips, and variations

 * Serve the kebabs with a side salad or pickles for added flavour.
 * Adjust the level of Naga chilli paste to suit your spice preference.
 * You can also add other Sylheti spices and herbs for additional flavour.
 * For a vegetarian version, you can use marinated and grilled tofu or vegetables as a meat substitute.
 * Naga chilli is known for its extreme spiciness. Use caution when adding Naga chilli paste, and adjust the quantity to suit your spice tolerance. Wash hands thoroughly.
 * If you wish to include hatxora for a sour twist, slice it thinly and add it as a garnish. It adds a tangy and sour flavour to the kebab. You can find it in specialty stores or online (mostly branded as shatkora).

title: Cookbook:Sylheti Doner Kebab


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license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/


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Cookbook:Fried Bananas

| Dessert recipes

Fried bananas is a delightful dessert or snack enjoyed in many cuisines around the world. These sweet, caramelized banana slices offer a perfect balance of crispy and tender textures. Whether served on their own or as a topping for ice cream or pancakes, fried bananas are a simple yet satisfying treat.

Ingredients

 * 4 ripe bananas, peeled and sliced
 * 2 tablespoons butter
 * 2 tablespoons brown sugar
 * 1 teaspoon cinnamon (optional)
 * Vanilla ice cream (optional, for serving)

Procedure

 * 1) Heat a skillet or frying pan over medium heat and melt the butter.
 * 2) Add the banana slices to the pan and sprinkle them with brown sugar.
 * 3) Cook the bananas for 2–3 minutes on each side or until they turn golden brown and caramelized.
 * 4) If desired, sprinkle cinnamon over the bananas during cooking.
 * 5) Remove the fried bananas from the pan and serve them hot. Optionally, serve with a scoop of vanilla ice cream for an extra treat.

Notes, tips, and variations

 * Experiment with different spices like nutmeg for unique flavour variations.
 * Drizzle honey or chocolate syrup over the fried bananas for added sweetness.
 * You can also add a splash of rum or liqueur for an adult twist on this dessert.
 * Fried bananas can be served as a topping for pancakes, waffles, or French toast.
 * See kele ka halwa and Jamaican banana fritters for similar dishes.

title: Cookbook:Fried Bananas


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Cookbook:Kangaroo

| Basic foodstuffs | Meat and poultry | Kangaroo

Kangaroo meat is a unique and sustainable protein source native to Australia. Known for its lean, tender, and flavorful characteristics, kangaroo meat has become increasingly popular in culinary circles worldwide. This Wikibook page offers a collection of delicious kangaroo meat recipes for those looking to explore this exotic ingredient.

Recipes

 * Grilled Kangaroo Steak
 * Kangaroo Burger
 * Kangaroo Stew
 * Kangaroo Skewers

Ingredients

 * Herbs and Spices
 * Garlic
 * Onions
 * Olive Oil

Preparation

 * Kangaroo meat should be marinated for a few hours or overnight to enhance its flavor and tenderness.
 * Kangaroo meat is best cooked to medium-rare or medium to prevent it from becoming tough and dry.
 * Always rest kangaroo meat for a few minutes before slicing to retain its juices.

Serving Suggestions

 * Kangaroo steaks pair well with a red wine reduction sauce and roasted vegetables.
 * Kangaroo burgers can be served in brioche buns with fresh lettuce, tomatoes, and your favorite condiments.
 * Kangaroo stew is a hearty dish that goes great with crusty bread.

Notes and Tips

 * Kangaroo meat is low in fat and high in protein, making it a healthy choice.
 * It's essential to source kangaroo meat from reputable suppliers to ensure ethical and sustainable practices.

title: Cookbook:Kangaroo


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Cookbook:Three Sisters Soup

| Soup recipes

Three sisters soup is a classic Indigenous recipe steeped in the folklore of the three staples of Indigenous cultures in North America: corn, squash, and beans. This hearty and delicious soup pays homage to the rich heritage and agricultural traditions of Indigenous communities. It is wonderful on its own or served with freshly baked Indigenous bread.

Ingredients

 * 2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)
 * 2 cups trimmed and snapped fresh green beans
 * 2 cups peeled and cubed butternut squash
 * 1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes)
 * 5 cups water
 * 1½ tablespoons chicken bouillon granules
 * 2 tablespoons butter, melted
 * 2 tablespoons all-purpose flour
 * ¼ teaspoon pepper
 * Salt to taste

Procedure

 * 1) In a large pot, combine the hominy, green beans, squash, and potatoes.
 * 2) Add water and chicken bouillon.
 * 3) Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).
 * 4) In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.
 * 5) Increase heat to medium and cook until the soup thickens (approximately 5 minutes).
 * 6) Season with salt and pepper to taste.
 * 7) Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor.

Notes, tips, and variations

 * To enhance the Indigenous flavors, consider using traditional Indigenous spices or herbs.
 * Feel free to adjust the vegetable quantities to your preference.
 * See Three Sisters Stew for another variation.

title: Cookbook:Three Sisters Soup


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Cookbook:Sylheti Tangy Curry

| Cuisine of Sylhet

Sylheti tangy curry, locally known as tenga, is a delightful and tangy tomato-based curry that originates from the Sylhet region of South Asia. This flavorful dish is a staple in Sylheti cuisine and is cherished for its unique taste and simplicity. This recipe is vegetarian, but you can see the notes for variations.

Ingredients

 * 1 kg organic tomatoes, chopped
 * Vegetable oil (e.g. canola, sunflower, or olive oil)
 * ½ cup organic garlic, minced
 * ½ cup onion paste
 * Salt, to taste
 * Turmeric
 * 2 cups boiling water

Procedures

 * 1) Heat vegetable oil in a large pan.
 * 2) Add the garlic, and cook until fragrant.
 * 3) Stir in the onion paste and cook until it turns golden brown.
 * 4) Add the tomatoes and cook until they become soft and the oil begins to separate.
 * 5) Mix in turmeric and salt according to your taste.
 * 6) Pour in the boiling water, and let the curry simmer until it reaches your desired consistency.

Notes, tips, and variations

 * Fish variation: to make a traditional non-vegetarian version of sylheti tangy curry, add local fish. The tangy and spicy tomato-based curry pairs exceptionally well with the distinct flavor of tengra fish (batasio genus of catfish), commonly found in the sylhet region.

title: Cookbook:Sylheti Tangy Curry