The Bazaar lets you sample the taste of our diverse cultures. The following recipes have been supplied by the participating Embassies. You can try some of the dishes at the Bazaar and then cook them at home and share them with your family and friends.

Give them a try … To download, view and print a recipe, click on the name of the dish in the table below. Enjoy!

Picture	Description (Click on the dish name to download the recipe)	Comments
	Persian Salad Shirazi >> Persian Salad from the City of Shiraz. Recipe supplied by the Iranian Embassy.	This is a delicious and healthy salad that is also easy to make. No other herb is used in this salad other than mint. You can sample it at the Iranian stand. For more Persian recipes visit www.mypersiankitchen.com
	Persian Tah Cheen >> Tah Cheen recipe was supplied by the Iranian Embassy.	Tah Cheen is a delicious rice that can be either baked or made on the stove. Tacheen is such a pretty sight to look at because of it’s brightness in color, all thanks to amount of saffron that is used in it. For more Persian recipes visit www.mypersiankitchen.com
	Persian Vegetarian Khoresht Karafs >> Khoresht Karafs recipe was supplied by the Iranian Embassy.	Khoresht is traditional Iranian slow cooked celery stew that is always served with rice. For more Persian recipes visit www.mypersiankitchen.com
	Latvian Piragi (Bacon Buns) >> Recipe supplied by the Latvian Embassy.	The Latvian stall will be selling these delicious Piragi (bacon buns) at the bazaar. These buns can be used as appetizers, as part of a light lunch or as part of a smorgasbord.
	Latvian Honey Cake >> Recipe supplied by the Latvian Embassy.	One of the most popular Latvian cakes. The sour cream matches perfectly with the sweet honey taste. This cake tastes the best after it's kept overnight in the refrigerator as the flavours will blend together nicely
	Anzac Biscuits >> This recipe makes delicious "crispy" cookies! Try them with a glass of milk. Recipe supplied by the Australian Embassy	Anzac biscuits (originally called Soldiers' biscuits) became famous during World War I when soldiers' wives and/ or mothers would bake and send the biscuits to the troops stationed overseas. The biscuits were ideal because they were cheap to make, non-perishable (Anzac biscuits contain no eggs or milk) and they gave the men much needed nutrition and sustenance.
	Butterscotch Creme Brulee >> Recipe supplied by the Australian Embassy
	Fudge Bars >> Recipe supplied by the Australian Embassy
	Honey Cake >> For a sweet New Year. Moist and delicious. Very popular in Israel. The recipe was supplied by the Israeli Embassy.	Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year, but also prepared by honey-cake lovers for special occasions. Honey keeps the cake fresh, so it will last for a few days, even without refrigeration.
	Israeli Shakshuka >> Shakshuka is one of the most popular egg dishes in Israel. The recipe was supplied by the Israeli Embassy.
	Austrian Glühwein - (Hot Mulled Wine)>> Glühwein is very popular in German-speaking countries and the region of Alsace in France, especially over Christmas and in winter time. Each region recipe although similar, is slightly different. This recipe was supplied by the Austrian Embassy.	Did you know that Austrian wines are sold all over the world, receiving first prizes every year? With the same latitude as Burgundy, Austria has a superb climate for making both red wines and white wines with hot summer days and cool nights. We invite you to try them. This year, you can sample the famous Glühwein (made from Austrian Red wine), at the Austrian stand at the Bazaar…We may also have some Austrian wines for sale... P.S. There actually isn't enough wine for sale to satisfy the demand (the Austrian territory being quite small), so if you want to try it and are battling to find any in the shops, contact Paul Dubsky (see Sponsors Page for information about him).
	Gugelhupf - Oven Cat Gugelhupf is a delicious yeast cake from Vorarlberg - Austria’s most Western Region. Recipe supplied by the Austrian Embassy.	"Oven Cat" is often served with coffee or wine in the afternoon, when work is nearly finished. You can sample it at the Austrian stand, together with Glühwein. This cake has an interesting story attached to it (submitted by the Austrian Ambassador's wife - Aglae Hagg) . Read the story here...
	ROPA VIEJA -Shredded Beef >> The recipe was supplied by the Cuban Embassy.	Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences. Read more about Cuban cuisine...
	Cuban Roast Post - Lechon Asado The pork roast is very tasty and easy to make. The recipe was supplied by the Cuban Embassy.	Learn more about Cuban cuisine by clicking the link above...
	Tostones>> The recipe was supplied by the Cuban Embassy.	Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. Use only green, unripe plantains for this dish. They have a higher starch content and will get more crispy in the hot oil.
	Irish Brown Bread The recipe provided by Siobhan Denham.	I feel healthy just putting the ingredients in the bowl. I undo it all by smothering each warm slice in butter though! - Siobhan Denham
	Irish Colcannon The recipe provided by Siobhan Denham.	Colcannon is traditionally eaten in Ireland at Halloween. An old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it, as the Irish, English and Scots do with Christmas pudding.
	Eggplant stuffed with meat (Karniyarik)>> This recipe was supplied by the Turkish Embassy	It is one of the most popular, famous, delicious and traditional dishes of Turkish Cuisine. In summer, it is usually served as a main dish for lunch or supper.
	Turkish Strained Lentil Soup>> This recipe was supplied by the Turkish Embassy
	Pumpkin in syrup>> This recipe was supplied by the Turkish Embassy	This poached pumpkin recipe is delicious and a perfect dessert idea (especially for Halloween or Thanksgiving celebrations).
	Turkish Coffee>> Coffee has created its own “culture” in Turkey are the famous words of the great Turkish 20th century poet, Yahya Kemal. This recipe was supplied by the Turkish Embassy	Coffee for Turks is not simply a drink, but has its own history, its institutions (coffeehouses), its rituals, its own rules of when and how to drink it, and even a tradition of fortune-telling by reading the coffee grinds deposited at the bottom of a traditional Turkish coffee cup… Read more about Turkish coffee here...
	Bulgarian Banitsa with white/feta cheese This recipe was supplied by the Bulgarian Embassy behalf of http://sweetsunday.ie/ This is one of their most popular recipes.	Banitsa is a Bulgarian breakfast and dessert pastry which appears in both sweet and savoury forms: one sweet type is particularly popular at Christmas. This year the Bulgarian stall will be presented from newly established Bulgarian bakery “Sweet Sunday”.
	Makoeanya - Lesotho Fat Cakes Makoenya or hot fat cakes (a bit like dognuts) is one of the most popular foods in Lesotho. The recipe was supplied by the Lesotho Embassy.	“It sells like hot fat cakes ” is an informal expression in Lesotho. Try this recipe at home while you are welcome to enjoy the basic version of our doughnuts with ginger drink at the Bazaar in the Lesotho Embassy stall.
	Chicken Kabsa Chicken Kabsa, is a very popular rice dish that is served in Saudi Arabia and other Arab states of the Arabian Gulf. The recipe supplied by the Embassy of Saudi Arabia.	Food staples in Saudi Arabian cuisine include lamb, grilled chicken, falafel (deep-fried chickpea balls) and shawarma (spit-cooked sliced lamb). Arabic unleavened bread, or khobz, is eaten with almost all meals, and is often used as an edible utensil to scoop foods.
	Kleeja (Cardamon Wheat Cookies) The recipe supplied by the Embassy of Saudi Arabia.
	Polish Bigos (Hunters' Stew) There is no single recipe for a savoury stew of cabbage and meat, as recipes vary considerably from region to region and from family to family. Typical ingredients include white cabbage, sauerkraut (kapusta kiszona in Polish), various cuts of meat and sausage, tomato, honey and mushrooms. The recipe supplied by the Polish Embassy.	Bigos is usually eaten with mashed potatoes or rye bread and it is now a popular dish in Poland to be served on the second day of Christmas. It was traditionally served at the start of the hunting season but today, it's enjoyed year-round. Ambassador Nawrot invites us all to sample his flavorsome Bigos at the bazaar.