The name of this Pakistan recipe is Aloekitikia, 'Aloe means' patatoo and 'kitikia' is the shape of the knead potatoe.
Moshana cooks the potatoes. Then she smashes the potatoes and add red pepper, onion and spices like chilli, salt, black pepper, paprika powder, cumin, coriander leaf and coriander powder. She knead the potato puree into slices put them trough a bowl with wisk eggs and then fries them.
She also makes a sauce of yogurt, salt, cumin, black pepper and fresh herbs like mint leaf and fennel from the garden. It is a delicious dish and the sauce is a heavenly addition.

Fresh vegetables, herbs and eatable flowers in delecious salads are gardens best gift!

A very delicious Eritrean vegan bowl recipe.
 
Orange lentils
chopped tomatoes (substitute fresh if you have them)
Onion
Olive oil
Garlic
Green pepper
2 cups water or stock
salt and pepper
 
Cook the lentils about 30 minutes.
Chop the onions to a medium pot and sauté in oil.
Add the crushed garlic the tomatoes and green pepper while they are cooking.
The add the cooked lentils and stir it.

Free: 10 best recipes from The World Garden. Very delicious and easy to make. Soon we will publish 10 new recipes. So please give us a comment on how you like this? Free download

Injerra is an East African sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea and Somalia. Aisha from Somalia and Mullanesh from Ethiopia made a delicious filling recipe with onion beef, potatoes, carrot, bell pepper, onion, garlic, black pepper and coriander. Sabeeha from Pakistan made a delicious filling recepi with patatoe, red pepper, garlic, ginger and egg.

Kabuli recipe, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours. Heat the oil in a large, brown the meat and put the meat to a plate and set aside.
Add the onions to the hot oil and the garlic. Return the meat into the pan and pour in the stock or water along with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for about 1 1/2 hours, or until the meat is fork tender. Strain the meat, onions and spices from the simmering broth and set aside, reserving the broth.
Then fry the carrots for 1 to 2 minutes to soften. Stir in the sugar and continue to cook for 1 or 2 more minutes to lightly caramelize the sugar, taking care not to let it burn. Then stir in the raisins, cardamom and salt to taste and set aside. Bring a large pot of salted water to a boil. Drain the soaked rice and stir it into the boiling water. Return to a boil and cook the rice for 3 or 4 minutes. Then drain the rice, discarding the water, and place it into a large bowl. Mix the remaining broth with the reserved rice. Spread half the rice smoothly over the bottom of the greased pot. Spread the reserved meat and onions evenly over the rice. Top the meat with the carrots and raisins. Finally, layer the remaining rice smoothly over the other ingredients in the pot. Cover the top of the pot with a clean kitchen towel. This keeps condensed steam from dripping back onto the rice. Finally top the pot with a tight-fitting lid and fold the overhanging towel over the lid. After 10 minutes you can gently stir the rice, meat and all other ingredients together.
The garden recepies are from all over the world and Kabuli comes from Afganistan. This recipe is a delicious and easy dish.

Melt the butter and fry the shallot onions.
Peel the asparagus, cut the tops off and keep them apart.
Cut the stalks into slices and fry them.
Cook 750ml broth  and ad the orzo.
Beat the egg yolks with the lemon juice in a bowl. Scoop a spoonful of hot broth with it and beat well. This grant you the gentle boiling soup . Slowly beat and simmer gently . The soup should have a pale lemon yellow color and a frothy, creamy consistency.
Add at the very end the asparagus tops and let it boil for three minutes . Drizzle with extra virgin olive oil and serve.

Fruit de ui, knoflook en bleekselderij 3 minuten in de soeppan in olijfolie.
Bak de paddenstoelen in een klontje boter lichtbruin en voeg de gedroogde tijm toe.
Voeg water en bouillon toe in de soeppan.
Snijdt de aardperen in kleine stukjes en voeg ze toe aan de kokende bouillon.
Prik in de aardpeer om te voelen of deze beetgaar is (eventueel pureren).
Voeg citroensap en witte wijn toe.
Doe de slagroom erbij en maak de soep op smaak met peper en zout.
Opdienen met de gebakken paddenstoelen en bladpeterselie.
 
De aardperen uit de Beemster klei krijgen een exotische smaak door de toevoeging van een scheutje truffelolie.

1 ui
2  tenen knoflook
1 stengel bleekselderij
scheutje olijfolie
450-500 gram aardperen
100 ml droge witte wijn
1 liter groente bouillon
sap van een halve citroen
klontje boter
100-125 gram gemengde paddenstoelen
¼ theelepel gedroogde tijm
125 ml slagroom
peper en zout
platte peterselie
truffelolie

Een makkelijk en heerlijk eenspan gerecht. Gemaakt door Sabeeha die verteld dat dit gerecht vaak gemaakt word bij veel bezoek zoals bijvoorbeeld op een verjaardag.
 
Benodigdheden: kip, rijst, ui, knoflook, olie
Kruiden: zwarte peper, zout, komijnzaad, steranijs, kaneelstokjes, kruidnagel, gember en kardemon.
 
Uien en knoflook fruiten, kokend water toevoegen en de kip erbij. De kruiden naar smaak toevoegen. Tijdens het garen kan de rijst erbij  en het is klaar als het water verdampt is en de rijst gaar.
 
Heel lekker met Pakistaanse Rijta salade:
 
Yoghurt
Tomaat
Komkommer
Limoensap
Ui, klein
Gedroogde munt blad
Gedroogde koriander blad
Komijnzaadjes bovenop de salade

Kook het water op het vuur. En voeg toe kalfsvlees, kip of  gehakt. Het kan ook vegetarisch dus zonder vlees. Dan bouillon blokjes ,aardappel in blokjes, wortel, paprika, rode peper, ui, knoflook, tomaten en witte kool toevoegen. Verder, laurierblad, dille, bosui, peper en zout. In de vijzel kan je ui en knoflook stampen, de sap gaat er op het eind bij voor extra smaak en ook kan je een lepel crème freche toevoegen.
Borsjtsj is gezond, voedzaam en heel lekker!