5 Authentic Recipes from Around the World - Part 2

by author David Jones

In part one of our Recipes from Around the World series, we took you on a culinary journey to France, the Philippines, Russia, Nigeria, and Bangladesh. Our readers were introduced to different spices and flavors and were able to take some risks in the kitchen that really paid off. This time around, we’re going to take you to a whole new set of countries and introduce you to some more dishes that will definitely impress your friends and family. Give them a try and tell us about your experiences in the comments below!

Lyulya Kebab – Armenia

Lyulya Kebab

Lyulya Kebab

Made with seasoned minced meats and cooked on a skewer, Armenian-style Lyulya Kebabs are a delicious dish to incorporate into your weekly meals. They’re extremely easy to prepare, do not take long to cook, and make for really delicious leftovers the next day. There are many different versions of the kebab made in countries all over the world, but in Armenia, they’re mostly made with ground lamb, finely chopped onions, and a bit of salt and black pepper among other things.

Total Time: 45 minutes

Makes: 8 Servings


  • 3 pounds of ground lamb (Can be replaced with any ground meat of your choice, but lamb is most common in Armenia.)
  • 1 large, finely chopped yellow onion – approximately 2 cups
  • 1 large egg
  • 2 tablespoons tomato paste
  • ¼ cup finely chopped parsley (you could keep some extra for garnish)
  • 1 tablespoon finely chopped mint leaves
  • The juice of ½ a lemon
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • ½ teaspoon garlic powder

Using your hands, mix all of the ingredients together. Don’t forget to keep some of the parsley separate for garnish. Also, do not overmix as that could toughen the meat.

Gently squeeze the meat around metal skewers to form log-shaped kebabs. These could vary in length but average around 8 inches long as they usually shrink a bit when cooked.

Place the kebab skewers on a baking sheet lined with parchment. Cover with plastic wrap and let them rest in the fridge for around 30 minutes so that the flavors meld together and the meat firms up.

Additional comments: These kebabs are great for large gatherings since they don’t take long to cook at all. You can prepare the mixture and cool them up to a day in advance.

Preheat your grill (gas or charcoal) at a high heat between 450° and 550°. After about ten minutes, place the skewers on the grill. Four minutes on each side (8 minutes total) and until grill marks began to appear.

If you’d like to make these in the oven, follow the same directions in heating up the oven and place the skewers on a roasting pan with a rack above the dish so that the kebabs are not swimming in their own juices. This could cause them to soften as they cook.

Let them rest for at least ten minutes before serving so that the juices are sealed in. Sprinkle with parsley and serve.

Huushuur – Mongolia

Huushuur - Mongolia

Huushuur – Mongolia

Huushuurs are delicious half-moon-shaped pastries which are often stuffed with beef and onions and deep fried to perfection. There are other varieties that are stuffed with vegetables (seasoned potatoes) and cabbage or special Mongolian cheese instead. You’ll find them in restaurants all over Mongolia throughout the year, though they are especially popular during special occasions like the annual Naadaam Festival. They make for a great appetizer and are sure to be a hit at your next get together.

Total Time: 45 minutes

Makes: 4 Servings


For the dough:

  • 1 cup of all-purpose flour
  • ½ cup of water

For the filling:

  • 300 grams of minced meats (mutton is preferred, though beef and chicken work just as well)
  • 1 whole onion minced (small cubes are fine)
  • 2 minced garlic cloves
  • Salt to taste
  • Pepper to taste
  • 1 to 2 teaspoons of caraway seeds (can increase or reduce based on preference)
  • 3 to 5 tablespoons of water


  • Oil for frying

Mix the flour and water to create a dough. Let it rest for 15 minutes while you work on the filling.

Mix together the minced meat, onion, garlic, salt, garlic, and caraway seeds.

Add the water little by little until you have a smoother filling.

Take the dough and roll into a log. Cut 1½ inch thick slices and roll those out. Cut those rolls into 1½ inch pieces. Note: Do not roll out any more than you can press out and fry because the dough will harden and make it more difficult.

Use your fingers to flatten those pieces into circles around 4 inches in diameter. Note: Make the center slightly thicker than the edge.

Hold the circle in the palm of your hand and put ½ a teaspoon of the meat filling into the center of the circle.

Make sure the edge is clear. Fold the circle closed and connect the edges with your fingers. Make sure they’re pressed together well. If you’re finding it difficult to stick them together, wet your finger and slide it across the edge to give it a more sticky consistency.

Heat your oil and deep fry the huushuur until they are golden brown. Serve hot with your choice of dipping sauces.

Skillingsboller – Norway

Skillingsboller - Norway

Skillingsboller – Norway

Skillingsboller is a traditional Norwegian version of a cinnamon roll. They’re usually eaten as an evening snack and are served alongside a hot cup of tea. They’re not that difficult to make and you’ll definitely want to make extras to keep and eat for days to come.

Total Time: 45 minutes (You can make and shape the cinnamon rolls at least 24 hours before baking.)

Makes: 12 buns



  • 2 ¾ cups unbleached all-purpose flour, plus more for kneading and rolling the dough
  • 1 tablespoon active dry yeast
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 large egg (keep it out so it’s at room temperature when using)
  • 1 cup of warmed whole milk
  • 5 tablespoons of grated cold butter
  • Vegetable oil


  • 6 tablespoons (¾ stick) of softened butter
  • 1 tablespoon ground cinnamon
  • ¼ cup granulated sugar
  • 1 large egg beaten with 1 tablespoon water
  • 1½ cups (10 ounces) grated marzipan
  • 1 cup slivered almonds, toasted

To make the buns, combine the flour, salt, sugar, egg, yeast, and milk. Mix until the dough comes together. Note: Use a large bowl and wooden spoon if mixing by hand (15 minutes), or the dough hook if using a stand mixer (10 minutes). If it feels too dry, add water a teaspoon at a time, and if it feels too sticky, add some flour a teaspoon at a time until you get the right consistency.

Turn the dough out onto a lightly floured surface. Add the grated butter – little by little and not all at once – and knead into the dough until it’s mixed in well and the dough feels like elastic and is smooth.

Oil the inside of a bowl, keep the dough inside, cover with a towel, and place in a warm spot. Let it rise until it’s doubled – this usually takes about an hour.

After the dough is ready, roll it out to a 12 inch by 16 inch rectangle.

Spread the softened butter throughout and then sprinkle with sugar, cinnamon, grated marzipan, and the slivered almonds evenly.

Roll the dough along the long side to create a log. Cut into 12 even pieces. Place the pieces on a baking sheet covered with parchment paper about ½ inch apart. Let it rise in a warm spot for another hour. It should double in size again.

Preheat your oven to 350°F about 20 minutes before you plan on putting the skillingsbollers inside. Make sure the rack is in the middle position.

Brush the rolls with the egg wash and bake until golden brown – around 20 minutes. Cool on a wire rack before serving. Enjoy!

Lomo Saltado – Peru

Lomo Saltado - Peru

Lomo Saltado – Peru

A Peruvian take on the popular Chinese stir-fry, lomo saltado is a dish you’ll find in almost every restaurant in Peru. This is a great recipe to try if you want to cook something different but don’t want to stray too far from your culinary preferences. The classic Peruvian cuisine is full of delicious flavors and can be served over fresh fries, mashed potatoes, white rice, or almost any starch of your preference.

Total Time: 20 minutes

Makes: 4 servings


  • 2 tablespoons vegetable oil, divided
  • 1 lb. of sirloin steak strips
  • ½ sliced red onion
  • 1 sliced tomato
  • 2 minced cloves of garlic
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon aji amarillo paste
  • 1 tablespoon white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh cilantro, chopped

Heat one tablespoon of oil in a large pan over high heat. After a minute, add the steak and season with salt and black pepper. Cook for 5 to 6 minutes, until brown, and then remove from the pan.

Add the remaining tablespoon of oil and the red onion. Cook for five minutes until the onions are browned and softened. Afterward, add the garlic, tomatoes, and the aji amarillo paste – cook for another 5 to 7 minutes until the tomatoes release some juice but are still intact.

Add the soy sauce and vinegar and cook for another minute.

Add the steak back in and toss everything together. Serve hot over french fries, white rice, or the starch of your choice.

Féroce d’Avocat – Guyana

Féroce d'Avocat - Guyana

Féroce d’Avocat – Guyana

Féroce d’avocat is a traditional French West Indian specialty that’s made with a combination of salt cod, cassava flour, avocado, spinach, garlic, lime juice, and chili peppers. The combination of the citrusy lime juice alone with the fire of the chili peppers creates a dish bursting with taste.

Total Time: 25 minutes

Makes: 6 servings


  • ½ lb salt cod, desalted
  • ½ lb tapioca flour (cassava flour)
  • 1 large ripe avocado (about 1 lb/500g or 2 medium avocados)
  • 3 scallions
  • 3 cloves garlic, crushed
  • 2 West Indian chili peppers (habañero peppers)
  • 3 tablespoons sunflower oil
  • Juice of 1 lime
  • Salt to taste
  • Pepper to taste
  • ½ bunch parsley

Place the cod in a pot, cover with water, and bring to a boil. Once you do, remove the pot from the fire and drain immediately so that the cod does not overcook.

Cut the avocados in half and remove the skin; then cut the avocados into large chunks. Note: Drizzle the skin of the avocados with lime juice to prevent blackening – this is only if you plan on using the skins to serve the mixture in for presentation.

Finely chop the parsley and place in a bowl. Add the cod, avocado, garlic, chili, and scallions. Mix well.

Continue mixing while adding cassava oil and flour until the mixture is well combined.

Add salt and pepper and mix a little bit more to infuse all the flavors together.

Refrigerate for one hour before serving and enjoy.