Here are a list of meals you might want to enjoy while you're watching the World Cup - gives it more of an 'ethnic' feel.


These recipes are compiled according to the groups in which each national team started their campaign.


Group H (Saudia Arabia, Spain, Tunisia, Ukraine)

Saudi Arabia - Ful Madammas (Arabian Bean Salad)


Ingredients:
1 cup dried ful, small-size bean, rinsed and drained

8 cups water
1 medium ripe tomato, chopped

1 clove garlic, peeled and crushed
1/4 cup chopped parsley

1 cup peeled and thinly sliced yellow onion
Dressing:

1/2 cup olive oil
juice of 1 lemon

salt and black pepper to taste


Directions:
Place the beans (ful) in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain.

Return the ful to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain.
Mix the beans with the tomato, garlic, parsley, and onion. Prepare the dressing and toss with the vegetables. Chill before serving.

Follow up:

Spain - Paella


Ingredients: (there are plenty)
1/3 cup of Olive Oil

1 Small Onion, minced
2-3 cloves of garlic, crushed

3-5 tbsps minced fresh parsley
1 generous pinch of saffron (you can get away with yellow food colouring)

2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks

2 green peppers, sliced
1 red pepper, sliced

8 oz tomatoe sauce
1 tsp sugar

4 cups of rice
7 cups of water

salt
1/2 lb - 1 lb shrimp, leave shell on

1 lb scallops


Directions:
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.


Tunisia - Egg & Peppers


Ingredients:

2 Tablespoons olive oil
1 onion, thinly sliced

1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips

1 fresh red chile, seeded and finely chopped
6 tomatoes, peeled and quartered

salt and freshly ground pepper
2 teaspoons chopped fresh mint

4 eggs
mint sprigs, to garnish


Directions:

Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft. Add bell peppers and chile, cover and cook 8 minutes or until bell peppers are just tender. Preheat oven to 350F (180C). Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetavles are blended but still retain their shape and texture. Season with salt and pepper and stir in mint. Divide mixture among four ovenproof dishes. Make an indentation in vegetables and carefully add an egg to each one. Cook in oven 12 to 15 minutes or until eggs have set. Garnish with mint sprigs and serve.


Ukraine - Chicken Kyiv (Chicken Kiev)


Ingredients:
4 large chicken breasts, halved, skin and bones removed

1 Tbsp. Parsley flakes
1 Tbsp. Chives

1/2 tsp. Worcestershire sauce
1/2 tsp. salt

1/4 tsp. pepper
1/8 tsp. garlic powder (or 1 clove garlic, minced) more if you like

1/2 cup butter or hard margarine, softened
1/3 cup all purpose flour

2 large eggs, beaten
1 cup fine dry bread crumbs

Cooking oil for deep-frying


Mushroom Sauce:
2 Tbsp. butter or hard margarine

2 cups sliced fresh mushrooms
2 tsp. all purpose flour

1 tsp. chicken bouillon powder
1/8 tsp. paprika

3/4 cup light cream
1 tsp. soy sauce


Directions:

Pound each chicken breast between 2 sheets of waxed paper to flatten 1/4 inch thick. Do not puncture or tear.
In small bowl mix next 7 ingredients, parsley, chives, worcestershire sauce, salt, pepper, garlic powder and butter. Shape into 8 balls or rectangular shapes. Chill in freezer for a few minutes until firm. Place ball at long (wide) end of each breast. Fold sides over first then bring up front and back fastening with wooden picks.

Roll in flour, dip in egg and coat with crumbs. Chill for about 1 hour.
Deep-fry, 2 at a time in 375 F. hot oil for about 3 minutes until golden. Make sure all sides are browned. Drain on paper towels. Keep warm in 200 F. oven while you make the sauce.

MUSHROOM SAUCE: Melt butter in frying pan. Add mushrooms. Saute until soft.
Mix in flour, bouillon powder and paprika. Stir in cream and soy sauce until it boils. Spoon over chicken. Makes 8 servings.

VARIATION: For a simple filling, mix butter with 2 Tbsp. chopped chives.