A Kickstarter Exclusive Cooking Channel
Authentic video recipes made by refugees & minority immigrants
Hello dear backers!
As you’ve probably seen in our updates on Kickstarter, our cookbook will be published by Workman Publishing, one of the nation’s most respected publishers! Our publishing timeline has been delayed as a result, but as promised, we are sharing four recipes that together make for a full lunch or dinner, to whet your appetite while waiting for the cookbook.
We wanted to give you an exclusive sneak peak into the action in our kitchen, so we decided to make these videos to go along each recipe. We hope you enjoy your meal, and keep eating offbeat with us!
Bon appétit from our kitchen to yours,
Team Offbeat
Kickstarter Backers Exclusive - Teaser
This project wouldn’t have been possible without the help of Eva Cruz of Crouching Tiger, our friends Sarah and Chris at PolarStork and Sami at Scratch&Courage. More importantly, it wouldn’t have happened without YOU, our backers and supporters. Thank you for your patience and continuous support – stay tuned for more!
– Make sure to click on any of the dishes below to watch the video and download the recipe! –
Edamame Salad
by Chef Rachana (Nepal) (ay-duh-MAH-may s-ah-lid) Cook Time: 20 Minutes Yield: 4-6 Servings Vegan
Chicken Karahi
by Chef Bashir (Afghanistan) (ch-ick-en kar-hai) Cook time: 50 Minutes Yield: 4 servings Gluten-Free
Rooz
by Chef Nasrin (Iran) (roo-z) Cook Time: 70 Minutes (40 Minutes for Rice, 30 Minutes for Filling) Yield: 4 Servings Gluten-Free Vegan
Edamame Salad
by Chef Rachana (Nepal) (ay-duh-MAH-may s-ah-lid) Cook Time: 20 Minutes Yield: 4-6 Servings Vegan
Ingredients
Base
- 1 lb frozen edamame
- 2 cucumbers, diced
- 4 plum tomatoes, diced
- 1 tbsp fresh mint
- ½ head medium green cabbage, cored and julienned to the thickness of spaghetti
Dressing
- 1/2 cup lemon juice
- 2 tbsp soy sauce
- 2 tbsp chopped cilantro
- 1 tbsp black pepper
- 1 tbsp ginger, crushed
- 1 tbsp garlic, minced
- 1 tbsp Garlic powder
- 1/2 tbsp [kosher] salt
- 1/2 tbsp cumin
- 1 tsp coriander
- 3/4 tsp ground cardamom
- 3/4 tsp cinnamon
- ½ tbsp Ginger powder
- 1 tsp Garam Masala
- 1 tsp Chilli powder
- 1/2 cup olive oil
Directions
For the Edamame
- Fill a medium pot with 2 quarts of water and bring to a boil. Add the edamame and turn off the heat. Leave covered in the hot water for 5 minutes or until it is soft and has lost its raw flavor
- Strain and put into a large bowl
- Set aside
For the Dressing
- In a separate, large bowl, whisk together the lemon juice, soy sauce, chopped cilantro, black pepper, crushed ginger, minced garlic, garlic powder, salt, cumin, coriander, cardamom, cinnamon, ginger powder, garam masala, chilli powder, olive oil
- Add olive olive oil and mix to emulsion
- Season to taste
For the Salad
- In bowl of edamame and add cabbage, tomato, cucumber, mint, and dressing
- Mix thoroughly and season to taste
- Store at room temperature in a sealed container for up to one day
Adas
by Chef Mitslal (Eritrea) (uh-das) Cook Time: 85 Minutes Yield: 8 servings Gluten-Free Vegan
Ingredients
Sauce
- 2 oz olive oil
- 1 onion, diced
- 2 tbsp berbere spice blend
- 1 plum tomato, puréed
- 3 tbsp tomato paste
- 3 garlic cloves (crushed)
- 1 tsp ginger
- Salt and pepper to taste
Lentils
- 4 cups red lentils
- 8 cups water
Directions
For the Sauce
- In a medium saucepan on medium heat, add olive oil and sauté diced onion for 10 minutes or until golden brown
- Add berbere spice blend to pan and cook for 10 minutes while stirring
- Add blended tomatoes and tomato paste to pan and cook for 10 minutes while stirring
- Add garlic and ginger to pan and stir
- Add salt and pepper to taste
For the Lentils
- Rinse the lentils in cold water for 5 minutes
- Add clean lentils to a large,deep pot with 8 cups of boiling water and cook on medium heat for 10 minutes
For the Adas
- Mix the lentils with the sauce and cook for 30 minutes at low heat.
- Serve with bread (preferably injera) or rice at a hot temperature
- Store in a refrigerated, sealed container for up to one week
Chicken Karahi
by Chef Bashir (Afghanistan) (ch-ick-en kar-hai) Cook time: 50 Minutes Yield: 4 servings Gluten-Free
Ingredients
Chicken Karahi
- 3 tbs saffola oil
- 1 onion, diced
- 6 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 tsp garam masala
- 1 lbs chicken, cut into bite sized pieces
- 1 oz ginger, minced
- 1 lb tomatoes, cut in quarters
- 2 oz. cilantro, divided
Directions
For the Chicken Karahi
- In a medium pot add 3 tbsp of saffola oil and cook at medium heat
- Once the oil is smoky add the diced onions
- Cook the onions for 10 minutes or until golden brown while stirring
- Stir in garlic and cook for 2 minutes
- Add the spices (cumin seeds, ground coriander, turmeric, black pepper, red chilli powder, salt, garam masala) to the pot
- Mix everything thoroughly and cook for 2 minutes
- Add the chicken and chopped ginger
- Cook for 15 minutes at medium heat and stir every 5 minutes
- Add the tomatoes (cut in quarters) and 1.5 oz of the cilantro
- Mix and cook for 5 minutes at medium heat
- Serve the chicken with rice and garnish with the remaining cilantro
- Store in a refrigerated, sealed container for up to 4 days
Rooz
by Chef Nasrin (Iran) (roo-z) Cook Time: 70 Minutes (40 Minutes for Rice, 30 Minutes for Filling) Yield: 4 Servings Gluten-Free Vegan
Ingredients
Rice
- 2 cups basmati rice
- 3 cups water
- 1/2 cup canola oil
- 1 tbsp salt
Filling
- 1/4 cup canola oil
- 1 medium onion, diced
- 1 tbsp turmeric
- 2 cups cilantro, chopped without stems
- 3 garlic cloves, minced
- 3 tbsp kasoori methi (dried fenugreek)
- 1.5 tbsp salt
- 1 tbsp cumin
- 1 tbsp black pepper
- 1 tbsp white pepper
- Zest of 1 lemon
- 1 lemon
- 1 cup chickpeas, cooked or from can
- 1/2 cup dry dill
Directions
For the Rice
- Wash rice 3 times or until the water is clear
- Once washed, add 3 cups of water to rice
- Place in a deep pot along with salt and canola oil
- Bring mixture to a boil on high heat for approximately 5 minutes
- Once boiling, lower the heat to a medium flame and stir rice for 5 minutes
- Cover the pot and let mixture sit for 20 minutes on medium heat
- Open and stir gently
- Put a clean towel over the rice to keep the moisture and let sit for 10 minutes on very low heat
- Set aside
For the Filling
- In a small or medium saucepan, add 1 cup of canola oil on medium heat
- Add diced onions to pan and fry until golden
- Bring heat down to a lower setting and add turmeric and keep frying for 1 minute, while stirring
- Add chopped cilantro, minced garlic and kasoori methi to pan and fry for 3 minutes
- Add salt, cumin, black pepper and white pepper and sauté for 1 minute
- Add 1 lemon worth of juice + lemon zest
- then add chickpeas and dry dill
- Let mixture sit on low heat for 5 minutes
For the Rooz
- Mix cooked rice with filling
- Serve rice at warm temperature
- Store in a refrigerated, sealed container for 2-3 days