OPTION 2: Make an ethnic meal! – My Assignment Tutor

OPTION 2: Make an ethnic meal! For this option, again, you are challenged to try something new to you. Your short (500 word minimum) essay grade will be based on your written expression, your effort to try something new, to discuss the details of the meal, aromas, and any connections you might make based on preparatory effort (looking at recipes on line before shopping for ingredients; accessing YouTube for video directions, etcetera.). Be sure to include the recipe you follow. If you include family members in this activity, be sure to share their reactions as well. Recipes: Be sure to check the ingredients list — check these web pages for International Cuisine recipes: International Main Dishes (Links to an external site.) World Cuisine recipes (Links to an external site.) International Cooking (Links to an external site.) International Food and Recipes (Links to an external site.) Recipes Around the World (Links to an external site.) Ethnic Recipes (Links to an external site.) Here is a sample of what your written effort about cooking a new to you ethnic recipe might look like: All About Pita Bread—when Lebanese tradition came into mine I haven’t made pita bread all on my own, but I have watched and helped my sister-in-law and her mother-in-law do so. The recipe is simple, five ingredients: ¾ c. warm water; 3 3/8 teas. Active dry yeast; 6 cups bread flour; 1 ½ teaspoons of salt; 1 ½ cups warm milk; extra virgin olive oil for the bowl. I’ve added the steps later, so I can add information now. The history of flat breads is ancient, and findings from Mesopotamia, ancient Egypt, and the Indus valley civilization suggest it is the first processed food. Flatbreads require high heat, and can be dehydrated as well for long term storage. There is science, history, and tradition involved with pita bread, and the cultural richness is easy to find across the world, as demonstrated by the image below. Baking pita bread gathers together a group of human beings; these days the kitchen isn’t just for females, but a place where all family members can learn about the food traditions that weave families together. Being a second generation American allowed my niece’s Tita (grandmother)to know many things – hard work, multiple languages, the value of learning from elders in the family. While there is much to know about the consistency of the dough, the scent of the yeast from the rising, and the time allotted to properly bake the bread, likewise the stories are treasures from one generation to the next. The dough might be decorated, or simple, stretched long or made into pillows, and sometimes stuck to the wall of the oven to bake. Pita bread is a product of the shift from hunting and gathering to agriculture. In learning to grow cereals and then to process them for good use is what our ancestors did with so many foods. Today, most of us have eaten pita bread at a Greek restaurant or perhaps a Lebanese café. Nonetheless, pita bread is reminiscent of many other flat breads – a sustenance for one’s family. My favorite way to eat pita bread – with Za’atar (spices), olive oil, feta cheese, mint, olives, and fresh tomatoes. Yum. Making Pita Bread Step 1: Set a pizza stone on the bottom rack of the oven and preheat the oven to 500°. In a bowl, combine the water and yeast and let stand until foamy, about 10 minutes. Step 2 In a food processor, pulse the flour with the salt. With the machine on, pour in the yeast mixture and then the warm milk and process until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead it a few times. Form the dough into a ball. Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat; cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour. Step 3 Lightly dust a work surface with flour. Punch down the dough and cut it in half. Cut each half into 8 pieces and roll them into balls, then flatten into 6-inch rounds. Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. Let rise until puffy, 25 minutes. Step 4 Using a lightly floured pizza peel, slide 4 of the rounds onto the hot pizza stone at a time and bake for about 5 minutes, until the pitas puff up. Serve hot or wrap in foil to keep warm. Make Ahead The flattened, unbaked pita rounds can be frozen for up to 1 month. Let thaw completely, then let rest at room temperature for 20 minutes before baking. If you have any questions about these options, please ask!! You’re not strictly tied to San Antonio — but Austin and Houston are also chock full of excellent ethnic cuisines — again, the purpose of this activity is to try something new to expand your world experience — often friends or family might be willing to try a new recipe with you. Servers are adept at recommending from the menu! Ask for assistance as necessary. Adventure is a must!


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