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Library Diversity Committee 2022 - International Festival

Food recipes in different ethnicities


Turkey & Zucchini Burgers with Green Onion & Cumin

Serves 4 to 6 | Makes about 18 burgers

Ingredients for the burger

  • 1 lb / ground turkey
  • 1 large zucchini, coarsely grated
  • 3 green onions, thinly sliced
  • 1 large free-range egg
  • 2 tbsp chopped mint
  • 2 tbsp chopped cilantro
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper about 6.5 tbsp of sunflower oil

Ingredients for the Sauce

  • 1/2 cup sour cream
  • 2/3 cup Greek yogurt
  • 1 tsp grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 small clove garlic crushed
  • 1/5 tbsp olive oil
  • 1 tbsp sumac
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper


  1. First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed
  2. Preheat the oven to 425. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 burgers, each weighing about 1.5 oz.
  3. Pour enough sunflower oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.
  4. Carefully transfer the seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.

Citation: Ottolenghi, Yotam, and Sami. Tamimi. Jerusalem : a Cookbook, 200. First United States edition. Berkeley: Ten Speed Press, 2012.


Tomato, Egg, & Garlic Omelet

Serves 4 | Prep: 20 minutes | Cooking: 1.25 hours


  • 3 medium onions, peeled and quartered
  • 2lb tomatoes
  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and grated
  • 2 tsp fine sea salt
  • 1/2 tsp ground pepper
  • 1 tsp turmeric
  • 1 tsp dried mint and 1 tsp dried basil
  • 2 tbsp olive oil
  • 6 eggs
  • 1 cup fresh basil leaves


  1. Dice the onions: place the onions in a food processor and pulse to create small pieces. Remove from food processor and set aside.
  2. Blanche the tomatoes: Cut out the tomato stems and score cross hairs at the base. Drop them into boiling water for 1 minutes or until the skins lift up slightly. Remove with a slotted spoon and place it in a bowl of ice water.
  3. Remove the tomato skins and puree the tomatoes in the food processor.
  4. Cook the onion and tomato sauce: heat the oil in a wide, deep skillet over low heat and sauté the onions for 30 minutes or until golden brown. Add the garlic, salt, pepper, turmeric, and the herbs, and stir-fry for 2 minutes. Add the tomato puree and sauté for 20 minutes or until most of the juices have been absorbed.
  5. Cook the eggs: just before serving, reduce heat to low and spread out the onion and tomato mixture evenly in the skillet. Make 6 holes with the handle of a wooden spoon. In each hole, drizzle a little oil and an egg on top. Cook over low heat for 15 to 20 minutes until the eggs are softly set.
  6. Stir the mixture gently with a wooden spoon and transfer to a serving platter. Garnish with fresh basil and serve with plain rice.

Citation: Batmanglij, Najmieh. Cooking in Iran : Regional Recipes & Kitchen Secrets, 88. Washington, DC: Mage Publishers, 2018.

Milk Steamed Rice with Dates & Raisins

Serves 6 to 8 | Prep: 5 minutes | Cooking: 45 minutes


  • 3 cups white basmati rice
  • 1 cup water
  • 4 cups milk or almond milk
  • 1 tbsp sea salt
  • 1/2 tsp saffron dissolved in 2 tbsp of rose water
  • 3 tbsp black cumin seeds
  • 1 cup dates, pitted and diced
  • 1 cup raisins
  • 1/4 cup oil or ghee


  1. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat 4 to 5 times until the water is clear. Drain.
  2. Place the rice, water, milk, salt, saffron-rose water, and cumin seeds in a large non-stick pot. Bring to a boil over high heat. Gently stir the rice with a wooden spoon a few times while it boils.
  3. Reduce heat to medium-low, cover, and simmer for 20 minutes.
  4. Add the dates and raisins, and swirl the oil over the rice. Fluff with a fork.
  5. Wrap the lid of the pot with a clean dish towel and cover firmly to prevent steam from escaping. Cook for 20 minutes over low heat.
  6. Remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering.
  7. Gently taking one spatula full of rice at a time, place it on a serving platter without disturbing the crust. Mound rice in shape of a cone.
  8. Detach the crust from the bottom of the pot using a wooden spatula. Place it around the rice.

Citation: Batmanglij, Najmieh. Cooking in Iran : Regional Recipes & Kitchen Secrets, 486. Washington, DC: Mage Publishers, 2018.