UNHCR: The UN Refugee Agency

Ingredients:
Serves (4-6)
2 large eggplants
2 large tomatoes
1 large onion
6 garlic cloves
1/3 kg ground beef
2 medium potatoes
3 tablespoons tomato paste
pepper
salt
corn oil

Directions:

1. Peel the eggplant in wide stripes and remove stems. Cut the eggplant into rounds about 1" thick.

2. Peel and slice the potatoes into 1" thick round slices, set aside. Slice the onions the same way. Peel the garlic and crush it using one of those little garlic contraptions. Slice the tomatoes.

3. Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant slices until each piece is light golden. In the same oil, lightly fry the potatoes they don't have to cook all the way through.

4. Set aside. In the same pan, fry the onion, and set aside. Drain the fried pieces on some paper towels.

5. Mix the ground beef, half of the crushed garlic and salt and pepper to taste. Make small meatballs and fry them. Set aside.

6. Mix about 2 1/2 cups of water with 3 tablespoons of tomato paste, the remainder of the crushed garlic, salt (about 3 teaspoons), and pepper (preferably white pepper) and -- you guessed it -- set aside.

7. In a baking dish, arrange the eggplant pieces so they slightly overlap (do 2nd layer if necessary.) On top of the eggplant, arrange the potato slices, then the onion, then the slices of tomato on the very top. Arrange the meatballs in between the tomato slices, spreading them evenly. Pour the tomato paste mixture on top of all of this. Arrange the meatballs in between the tomato slices, spreading them evenly.

8. Bake in a pre-heated oven at 170-180 c, for 45-60 mins, be careful not to burn.

9. This dish is served with Basmati rice or any other kind of rice -- we prefer Basmati or 'Ammbar'.

Ingredients:

Serves: 8-10
Units: US | Metric

4 free range eggs, separated
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour
1 tablespoon baking powder
1/4 cup butter
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup sweet pomegranate juice
1/4 teaspoon rose water

Directions:

1. Preheat oven to 180°C Grease and flour a large loaf pan.

2. Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.

3. Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).

4. Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.

5. To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.
 

Ingredients: (you can get all these ingredients at your local Indian or Pakistani grocer)
Serves: 3 to 4 persons

½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric powder
1 tsp chilli powder
1 tsp. garlic paste
1 tsp. ginger paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato - ground
1-2 green chillies -chopped
1 tsp. garam masala. OR 1 black cardamom seeds,
2 green cardamom seeds,
1 small stick cinnamon
10 black pepper
6-8 cloves
¼ tsp. cumin seeds

Garnish:

2 tsp. fresh coriander leaves and green chillies (chopped)

Instructions:
1. Fry onion paste in oil to light brown. Add Ginger, Garlic paste, yogurt, Coriander Seeds powder, chilli powder, Turmeric powder, tomato, and salt.
2. Mix and fry briefly and then add the chicken.
3. Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
4. Garnish with green chillies, green coriander leaves and garam masala.
Serve with naan or boiled rice.

(Recipe from www.desicookbook.com)

Put eggs in a bowl; cut onion & tomato into small pieces, include salt & red chilli as needed then blend these ingredients and put them in a pan, frying on both sides.

Ingredients:
1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying

Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add onions, leek and garlic, and cook, stirring until the onions are transparent.
3. Add ground beef, and cook until about halfway done.
4. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
5. In a small dish or cup, mix together the flour and water to make a thin paste.
6. Using one wrapper at a time, fold into the shape of a cone.
7. Fill the cone with the meat mixture, close the top, and seal with the paste.
8. Repeat until wraps or filling are used up.
9. Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps.
10. Fry the Sambusa a few at a time until golden brown.
11. Remove carefully to drain on paper towels.