Dough

• In a large bowl, combine the flour and salt. Gradually add water and knead until you have a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Filling

• In a separate bowl, mix the ground yak or beef, onion, garlic, ginger, coriander, cumin, coriander, salt, and pepper until well combined.
• Heat a tablespoon of vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Allow the filling to cool.
• Divide the dough into small, golf ball-sized portions. Roll each portion into a thin, circular wrapper, making the center slightly thicker than the edges.
• P Place a heaped tablespoon of filling at the centre and start pleating the edges. Join all the pleats at the centre and gather all the ends so they are sealed and look like a tiny bundle.
• Arrange the momos on a steamer lined with parchment paper or cabbage leaves, leaving some space between them to prevent sticking. Steam for about 20-25 minutes, or until the dough is cooked through and the filling is heated.

Dipping sauce

• While the momos are steaming, prepare the dipping sauce by mixing the tomato sauce, soy sauce, minced garlic, chili powder, sesame oil, and vinegar in a bowl.

Chutney

• Blanch the tomatoes and dried chillies. Put them in a blender, add sugar, salt, garlic and vinegar. Turn it into a paste and serve.

Serving

• Serve the momos hot, with the dipping sauce and chutney on the side.

Cooking

• In a bowl, combine the olive oil, minced garlic, oregano, rosemary, sweet paprika, lemon juice, honey, salt, and pepper.
• Add the cubed meat to the bowl and marinate for at least 30 minutes, or preferably for 2 hours in the refrigerator.
• Prepare the grill with red-hot charcoal coals or preheat your grill or grill pan over medium-high heat or
• Thread the marinated meat onto skewers.
• Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked through and slightly charred.
• Warm the pita bread on the grill for a minute on each side.

Serving

• Serve the souvlaki by placing the grilled meat onto the warm pita bread.
• Add sliced tomatoes and onions dressed with white wine vinegar and olive oil and the tzatziki
• Wrap the pita around the souvlaki and enjoy.

• In a large bowl, mix the teff flour and water thoroughly. Ensure that there are no lumps in the batter. If desired, add salt to the mixture.
• Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for 2-3 days. This allows the batter to ferment. Stir the batter once or twice a day during this fermentation period.
• After the fermentation process, the batter will be slightly bubbly and have a tangy aroma. Stir the batter thoroughly.
• Cooking the injera:
• Heat a non-stick skillet or a large, flat pan over medium heat. Do not add oil.
• Ladle a portion of the batter onto the skillet, swirling it quickly to spread it thinly and evenly. The injera should be thicker than a crepe but thinner than a pancake.
• Cook the injera for 2-3 minutes, or until the edges start to curl up and small bubbles form on the surface.
• You do not need to flip the injera, as it is only cooked on one side. Once it is done, remove it from the skillet and let it cool on a plate.

• In a large saucepan, melt the butter over medium heat. Add the chopped onion and celery and cook until they are soft and translucent.
• Add the oyster liquid (strained to remove any shell fragments) to the saucepan and bring it to a simmer.
• Pour in the whole milk and heavy cream, stirring constantly to combine all the ingredients. Allow the mixture to simmer for a few minutes, ensuring it doesn't boil.
• Gently add the shucked oysters to the pot. Let them cook for about 3-5 minutes or until the edges begin to curl. Avoid overcooking the oysters, as they can become tough.
• Season the stew with salt and pepper to taste. Be cautious with the salt, as the oysters themselves may add some natural salinity to the stew.
• Ladle the stew into individual serving bowls and garnish each portion with some freshly chopped parsley.
• Serve the 'Norwegian' Oyster Stew hot, accompanied by some crusty bread or crackers for dipping.

Spice paste

• Make the spice paste: In a blender, combine grated coconut, soaked red chilies, coriander seeds, cumin seeds, ginger, garlic, turmeric powder, and tamarind pulp. Blend into a smooth paste, adding a little water if necessary. Set aside.

Curry

• Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn translucent.
• Add the tomatoes and cook until they turn soft and mushy.
• Stir in the prepared spice paste and cook for a few minutes until the raw smell disappears and the oil starts to separate from the mixture.
• Add the coconut milk and bring the mixture to a gentle simmer.
• Season with salt according to taste and add the fish pieces. Simmer gently until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

Garnish and serve

• Once the fish is cooked, garnish the curry with fresh coriander leaves and nigella seeds.
• Serve the Goan fish curry hot with steamed rice or fresh bread.

• In a large skillet, heat the butter and oil over medium-high heat. Add the sliced reindeer meat and cook until it's no longer pink (5-7 mins), then remove it from the skillet and set it aside.
• Add the chopped onions, red chilli, and garlic in the same skillet. Sauté until the onions are translucent (3-5mins).
• Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture (5-7 mins).
• Sprinkle the flour over the mushroom mixture and stir well. Cook for a couple of minutes to get rid of the raw flour taste (5-7 mins).
• Slowly add the beef or vegetable broth while continuously stirring to create a smooth sauce. Allow the sauce to thicken (5-7 mins).
• Return the cooked reindeer meat to the skillet, and stir to combine with the sauce.
• Reduce the heat to low, and then mix in the sour cream and Dijon mustard. Make sure the mixture is well combined.
• Let the mixture simmer for a few minutes, but be careful not to boil it (5-8 mins).
• Season with salt and black pepper to taste.

Garnish and serve

• Serve your Reindeer Stroganoff over rice, and garnish with chopped fresh parsley.