Week 6

This week in International we spent the first day setting a menu for a lunch we will be preparing and serving for our final on week 9 and that took most of the class to get 9 people to agree on a menu together! On the 2nd day, we were in Greece and Turkey and we made

Salata me Portokalia kai Elies (Orange and Olive Salad)

Tzatziki (Garlic, Cucumber and Yogurt Dip)

Incir Compostu (Figs in Syrup with Yogurt)

Dolmathakia me Rizi (Stuffed Grape Vine Leaves)

Moussaka (Eggplant Moussaka)

Spanakopita Peloponniso (Peloponnese Spinach Rolls)

Falafel with Cucumber Relish, Tahini-Yogurt Sauce and Pita

Then in Asian we were in Vietnam and made

Suon Rang (Glazed Spareribs)

Cha Bo (Grilled Beef Patties)

Pho Bo (Vietnamese Beef and Noodle Soup)

Goi Cuon (Fresh Spring Rolls)

Ga Xao Sa Ot (Lemongrass Chicken)

Dua Chua (Carrot and Daikon Salad) and Bo Nuong (Grilled Beef)

Banh Hoi Thit Nuong (Shrimp Toast) and Cha Gio (Fried Spring Rolls)

Dia Rau Song (Vegetable Platter)