ethnic foods

(May change according to materials available)
Bhakri
Makes:4-6
2 cups whole-wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water

Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.

Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick.

Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.


Sarmi
Serves:4
8 grape leaves
Boiling water
4 large onions, diced
Vegetable shortening or vegetable oil
1 cup rice
1/3 cup chopped seedless raisins
Salt, to taste
Parsley

Wash grape leaves and cover with boiling water until the leaves are wilted. Drain well. Fry onions in shortening or vegetable oil until light brown and transparent. Add washed rice and raisins and stir well over reduced heat for 2 minutes.

Add salt to taste. Let cool before placing a spoonful of the mixture in the center of each leaf and rolling up, tucking in the ends or forming into a tightly-wrapped ball. Arrange neatly in a heavy skillet; add water to cover, and let simmer 30 minutes. Water may be added if necessary to prevent sticking.

Slip under a broiler to brown if desired. Serve with yogurt or sour cream topping, hot or cold, and garnish with parsley.


Quesadillas
Makes:4
4 medium flour tortillas
2 (8oz) chicken breasts, grilled and sliced
1 jar Tostitos salsa con queso
1 can black beans, rinsed and drained
1 c. shredded Mexican blend cheese
tin foil

Spread 1 Tbsp salsa con queso over one side of a tortilla.

Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.

Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.

Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.

Remove from the grate and cut in four pieces. No plates needed because you have the foil!

Note: If you don't want to cook the chicken on your camping trip, cook it ahead of time and bring it with you to build the quesadillas. You can also prep the other ingredients before your trip, so all you'll have to do is throw the quesadillas together!
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