Celebrate Holi with colourful recipes across the world

(Last Updated On: 21st March 2019)

By Team FoodeMag: Happy Holi to all our readers! Although originating from the Indian subcontinent, the festival of colours is also celebrated in some of the neighbouring countries of India like Nepal and other Asian countries. Needless to say, Holi is also celebrated all around the world, wherever people from the Indian diaspora have made their homes. That’s a staggering number at 28.46 million people (as per records taken in 2015)! For all the expats living in the UAE where more than 200 nationalities have made their homes, we seem to have embraced and adopted the festivals and celebrations of each other. We at FoodeMag, believe, that the essence of any festival is to celebrate the togetherness and all the emotions that foster that spirit – tolerance, compassion, kindness and love. What better way can we immerse ourselves in all the above than with colours? Colours that bind us together and free us from all inhibitions, judgement, prejudices and above all, xenophobia.

Holi is also a call to usher in spring and may we all imbibe the new energy and vibrations of the season. It is also a celebration of love … beyond geographical boundaries, religion and tradition. Keeping this in mind, we are sharing our most colourful recipes belonging to different countries across the world. All these are FoodeMag recipes that have been created for our readers at some point in time. We have collated them together to curate our special ‘Holi’ menu – a global menu. We hope that you will love trying these recipes and share with your friends and family! xx Debbie & Ishita

  • Coffee | Cambodia
  • Watermelon and Cheese Salad | Iraq
  • Salad | Greece
  • Mustikkakeitto or Blueberry soup | Finland
  • Beetroot Dip | Middle Eastern
  • Green Apple Kiwi Sauce | NZ
  • Yellow Kadhi Pakoree with White Rice | India
  • Kadaifi Pastry Cones with Dessert Cream | Middle Eastern
  • Parisien Chocolate truffles | France
  • CupCakaron ~ a Hybrid Cupcake & Macaron | UAE
  • Baklava Roses with Honey Saffron Syrup | Middle East

Cambodian Coffee – either hot or cold

Debbie Rogers, our coffee-snob editor of FoodeMag (a caffeinista is a kinder word) loves her coffee, specialty coffee in particular. No wonder her personal blog is called Coffee, Cakes and Running! This time, she talks about Cambodian Coffee, a topic that has actually garnered her post as the most frequented post in our website. Most of the coffee in Cambodia actually comes from Vietnam although it is possible to drink Cambodian coffee too. Like all coffee, coffee in this region comes in different roasts and grinds with Coffee Lao Style being described as the king of coffee in terms of strength. It’s only for hard core coffee lovers – it is strong and served as a black coffee and it’s said that if it’s strong enough, your spoon should stand upright on it’s own – drink if you dare!

‘One of my top memories from my trip to Cambodia and Vietnam was enjoying sweet dark smooth Cambodian coffee in various coffee shops. From five star hotel patisseries through to plastic street side seating, it was evident that Cambodian coffee takes a significant place in people’s day-to-day lives and a coffee ritual is not one to be rushed.’

Here’s more on Cambodian coffee and this is how you make it.

Zalatat Raggi Wa Jeben ~ Watermelon and Cheese Salad

Raghad Al Safi in her cookbook The Iraqi Table (here’s our review), opens our eyes (and our taste buds) to the richness of delicious Iraqi cuisine, by celebrating its traditions, culture and heritage. Like many other cuisines from the Middle East, Iraqi cuisine too has been influenced by cultural mixes and its political history. From the ancient Akkadians, Assyrians and Babylonians through to the Ottoman Empire, Iraqi cuisine has a vast heritage. That is exactly what Raghad attempts to showcase in this book. Through delicious recipes and storytelling, she achieves that brilliantly.

‘The beautiful layering of the sweet pink fruit and creamy white cheese make this watermelon & cheese salad almost too pretty to eat…almost. But don’t let appearances stop you. It would be such a shame to miss out on the equally delectable combination of sweet and salty, light and  filling ingredients that make this caprese-style salad a favourite for many Iraqi on sweltering nights (including my mother, who counts it among her favourites.’ 

Here’s the recipe.

Greek Salad

This salad recipe is from Anja Schwerin, the author of the blog Anja’s Food 4 Thought – you are what you eat! Her recipes focus on healthy eating, based on natural ingredients, vegetarian, vegan and raw food. The Greek Salad is a salad which is really easy to make. As the name suggests, the salad has it’s origin in Greece. It’s also called the village salad or the rustic salad made by the farmers for breakfast or lunch. Like most Mediterranean dishes, the freshness of the vegetables, herbs, a good feta cheese, or a high quality of olive oil – all these add flavours to the Greek Salad.

Here’s the recipe.

Mustikkakeitto or Finnish Blueberry soup

Minna Herranen is from Finland and shares the traditional Mustikkakeitto or Finnish Blueberry soup exclusively for our readers. Apart from being the author of the blog The Naked Plate, she is also a regional distributor of Berryfect, a premium berry powder made from bilberries grown under the Northern Lights and the midnight sun in wild forests in Finland. Growing under the Northern Lights and the midnight sun in wild forests in Finland, bilberries brought back a lot of nostalgia for Minna. (more on the superfood bilberries)

‘Mustikkakeitto as it is called in Finnish, is a Scandinavian soup made from bilberries, which can be served both hot or cold. It is sweet in taste and contains starch, which gives it a fairly thick consistency. It is served both as a soup, often together with porridge, or as a drink. In Finland and Sweden, the blueberry soup is very popular and although energy rich, it is soothing and gentle on the stomach. Bilberries are often confused with the high bush blueberries that we commonly know, as the word bilberry translates into blueberry in many European languages. However bilberries (or forest blueberry) refer to those that grow naturally in Northern Finland, Norway, Sweden and some parts of Russia.’

Here’s the recipe.

Shamandar or Beetroot Dip

Suzanne Husseini’s cookbook ‘when suzanne cooks’ takes on traditional Arabic recipes and tweaks them to give them a modern and unconventional take. It thus remains true to the title of the book – Modern Flavours of Arabia. The beautiful photographs bring the recipes to life and are easy to follow – simple steps, simple ingredients and uses a lot of fresh fruits and vegetables. Her vivacity is infectious as she tries to educate us beyond our limited knowledge of Arabic food, namely Baba Ghanoush, Moutabbel, Houmous etc. Suzanne shares the recipe for her beautiful Beetroot Dip from her cookbook.

“I have made a few changes to this traditional salad. To bring out its sweetness, I roast the beetroot instead of boiling it. I like to finely dice it for a prettier presentation. It’s a good idea to toss in the dressing at the last minute before serving.”

Here’s the recipe.

Green Apple and Kiwi Sauce

This recipe created by Khushboo Gandhi won the third prize in our FoodeMag readers’ competition earlier on, where our participants had to submit recipes that included apples. The participants had to submit recipes that have been tried and tested by them along with a photo of the recipe. They also shared with us a bit about the recipe as we love to hear what inspired the dish.

‘Made from tangy and sweet kiwis and green apple, it’s the most simple and tasty chutney .It’s not only tasty but also nutritious. Kiwi is high in nutrients, minerals & proteins. And green apple contains a lot of Vitamin A, B as well C, it is very good for the nourishment of skin and also has a whitening effect on it.’ 

Here’s the recipe.

Yellow Kadhi Pakoree with White Rice

Ritu Chaturvedi is the author of the blog Ritu’s Fuss Free Cooking. She is a visual art educator and recipe developer. According to her if you know how to make Kadhi and Kheer (an Indian dessert), you can easily become an expert in Indian cooking. So here’s to Kadhi Pakoree and hoping to become half an expert on Indian cooking!

‘Kadhi Pakoree is a very popular regional dish from North India with many variations in the recipe across the different states like Punjab, Rajasthan and Gujarat.  Ritu explains that in North India, this is a must during weekends and also at mealtimes on days preceding a wedding or any special occasion. The Punjabi kadhi is thicker than its Gujarati counterpart with gram flour dumplings or pakoree.’

Here’s the recipe.

Osmaliyyeh Malfoofeh Bil Ishta ~ Kadaifi Pastry Cones with Dessert Cream

Dima Sharif, artisan chef and food blogger, in her first cookbook aptly titled Plated Heirlooms (here’s our review), explores the rich culinary history of Palestinian cuisine and takes it beyond family recipes. In effect, Plated Heirlooms is not just a Palestinian cookbook but it also resurrects the turmoil and emotional conflict that is part and parcel of tracing back to one’s roots, and harmoniously sews together all the memories that shape Dima’s childhood, her deep love for her grandmother who has also been an inspiration.

‘Osmaliyyeh is a dessert made using kadaif pastry topping a cream filling, sweetened with sugar syrup and garnished with pistachios. I made this dessert mixing together the concept of osmaliyyeh and knafeh Malfoofeh (rolled knafeh) to make these kadafi cones which are an elegant way to serve osmaliyyeh.’  

Here’s the recipe.

Parisian Chocolate Truffles

Michael Paul fell in love with Paris long before he ever actually visited the French capital. Later in life, when he visited Paris for the first time, he fell in love with the reality of the city and everything it encompassed. The result was his cookbook Sweet Paris (here’s our review). In this book, Michael describes the stories behind the mouth-watering creations of Paris’ legendary tea salons, patisseries and boulangeries, how they are made. He also suggests where to find these sweet delights. There are variety of recipes in the book for both classic and modern indulgences such as mocha macarons, chocolate éclairs, madeleines, crème brulée etc.

I can’t see the point in making filled chocolates. It’s a painstaking, big-girl’s-blouse of a business, and they will never be as perfect as those made by a skilled Parisian chocolatier. Chocolate truflles are more my style. They are fun to make and not too difficult. They make an ideal gift as well as a delectable after-dinner indulgence.’

Here’s the recipe.

CupCakaron ~ a Hybrid Cupcake & Macaron

Sidiqa Sohail is half-Emirati and half-Pakistani, an entrepreneur and owned the boutique cafe cum bakeshop Spontiphoria in Al Wasl Square in Jumeirah. Passionate about baking and cooking, Sidiqa hosts ‘Dinner without borders’, a ladies-only supper club concept for Emirati and expat women where the latter can get an experience of Emirati cuisine. Sidiqa reminisces her special Ramadan memories below (read more).

‘Quite often, the nicest memories are made during Ramadan. It is also a time where people really get creative in the kitchen. For me, I learnt how to cook in Ramadan when I was 16 years old – somehow I had enough time to try out a new recipe every afternoon after school. I’ve put all those recipes together in a hand-written scrapbook and I still refer back to them from time to time, for example, when I feel like making potato croquettes or a salami risotto. And this CupCakaron – a hybrid of cupcake and macaron!’ 

Here’s the recipe.

Apple, Nut & Cardamom Baklava Roses with Honey Saffron Syrup

This recipe won the first prize in a FoodeMag readers’ competition earlier on, where our participants had to submit recipes that included apples. The winner was Roya Tarzaban, the author of Roya’s Culinary Journey. It’s a space where Roya writes, savours, photographs and shares her passion for cooking, eating, and discovering deliciousness around the world. She loves getting creative in the kitchen, always using fresh whole food, fruits and vegetables. Although classically trained in gorgeous French cuisine, Roya is also certified in health-supportive and plant-based cooking, and strive for dairy-free and gluten-free cooking as much as possible.

‘These apples were given a Middle-Eastern/Persian touch in this baklava inspired dessert – transforming apples and phyllo pastry into lovely rose-shaped deliciousness with exotic flavours of cardamom, saffron, apricots and orange blossom water!’ 

Here’s the recipe.

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Celebrate Holi with colourful recipes across the world

by Debbie time to read: 9 min
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