what is ethnic cuisine?

Kandi Lough: Turkish: Green Peas with Ground Meat - Kıymalı Bezelye * Green peas 1.5 kg * Onion - 2 medium size /120 gr * Ground Meat - 1 1/2 cup/ 250 gr * Margarine - 3 tablespoon/ 30 gr * Tomatoe paste - 1 1/2 tablespoon/ 15 gr * Salt - 2 teaspoon/ 12 gr * Water - 3 cup/ 600 gr * Sugar - 1/3 teaspoon/ 2 grBrown ground meat and chopped onions in margarine for 8-10 minutes or until meat is crumbly; drain. Add tomato paste and water; stir. Season with salt and sugar; mix well. Bring to boil. Stir in shelled peas. Reduce heat. Cover and simmer for 1 hour or until tender. Serve hot with pilav. Sade Pilav (Plain White Pilav) * 2 cups short-grained rice * 4 cups beef or chicken stock * 2 tablespoons butter Soak the rice in warm water with a pinch of salt for 20 minutes. Then drain and wash two or three times in cold water until the cloudy water clears.Put stock, butter and a pinch of salt in a saucepan and bring to the boil.Add the rice b! ring to boil and turn the heat down and simmer covered.Turkish Cacik 2 cups plain yogurt3 medium cucumbers, peeled and diced very small2 cloves garlic, diced very smallsalt2 tablespoons ground and dried mint2 tablespoons extra-virgin olive oil1. Place yoghurt in a large bowl. 2. Add all other ingredients, except salt and water, and mix thoroughly. 3. Add water until required consistency is achieved. 4. Stir in some salt, taste and add more if required. 5. Chill in refrigerator for about two hours before serving....Show more

Bryan Avinger: Food/Specialities which are NOT from your home country. In Europe we'd rather call "Ethnic cuisine" fm places like Morocco,Tunesia,India,SE-Asia,China etc.

Germaine Tieken: http://sg.search.yahoo.com/search?p=ethnic+cuisine...you can look it up yourself...good luck for the competition :D