Cupos (Ground Beef Peruvian Dish)
   1      Head         cabbage
   1      Lb.            ground beef
   3                        onions
   1/2  Lb.             rice (white)
   5      Pieces        bay leaf
   4      Cans          tomato sauce
   2      Long          sausages (pork or beef)

Boil cabbage, takes about 30 minutes. Take cabbage and
start peeling the leaves. Ground beef and rice; put in the
cabbage. Mix tomato sauce and chopped onions together with bay
leaves. Cook the ground beef until turn brown. Mix sauce and
meat together. Cut sausages in small portion. Let it cook for
45 minutes, then ready to eat.

HORIATIKI SALAD    
Ingredients : 
Dressing: 

 ¼ cup red vinegar 
 ½ cup olive oil 
 1 or 2 tablespoons oregano 
 Salt 
 Pepper 
Salad: 

4 medium size tomatoes cut in 8 wedges 
 1 cucumber, peeled and thinly sliced 
 2 green peppers, seeded and deveined, cut in thin strips 
 1 red onion, thinly sliced 
 ½ lb (250 g) feta cheese crumbled 
 20 Kalamata olives (black olives) 
Preparation: 
Dressing:
Make dressing at least 1 hour before serving.
Combine ingredients and whisk until well mixed.
Season with salt and pepper.
Salad:
Combine salad ingredients in a large salad bowl.

Pour over salad and let stand for 30 minutes. 
6 servings 
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FRIED YUCCAS WITH HUANCAINA SAUCE      
 Ingredients :  
1 or 2 yuccas (cassava) 
 Vegetable oil 
 Salt 
Huancaína Sauce: 

7 Fresh yellow / ají amarillo(chili), seeded and deveined 
 300 g (10 ½ oz.) fresh farmers cheese (ricotta or feta)
 Vegetable oil 
 2/3 cup milk
 1 small onion, chopped 
 1 garlic clove, crushed 
 Salt 
 Pepper 
 Preparation: 
 Peel and rinse yuccas. Cut in 2 or 3 pieces depending the size.
Cook yuccas in salted water until soft and tender when pierced
with a fork. Drain and cool.
Cut yuccas in ½ x 2 inches (1.5 x5 cm).
Heat oil in a skillet and fry yuccas until golden. Season.
Drain fat in paper towel.
Yucca sticks may be freezed until ready to use. Remove from
freezer and place immediately in hot oil until golden and crispy.
Serve with Huancaína Sauce as an appetizer.

Huancaína Sauce:
Place ají in a blender. Pour milk and blend.
Sauté onion with garlic in oil until cooked.
Add this mixture to blender together with the cheese.
While blending add oil until a creamy sauce is obtained. 
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Ají
Chili, guindilla, hot pepper.
To handle fresh aji (fresh hot pepper or chili):
Wear kitchen gloves to prevent abrasions. Wash your hands well with warm,
soapy water after handling.
To stem and seed: With a knife, cut the aji in half, lengthwise.
Remove the stem section, thin membranes and seeds

Info :

 

Cebiche
(Ceviche, seviche, sebiche) fish or seafood mixture which is marinated with lime juice and ají.
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Camu - camu
Fruit from the rainforest region of Peru.
~
Chita
Fish with white meat; known as grunt or sargo fish.
~
Chupe
Quechua word which refers to a concentrated liquid, filled with meats, grains, and vegetables.
~
 Huacatay
Black mint. Herb with strong flavor and odor which is frequently used in Arequipa, Peru and other mountainous areas in general.
~
Pachamanca
Comes from the quechua word "Pacha mama", meaning mother earth. Pachamanca consists in baking food underground, for a few hours, using fire heated stones and banana leaves between layers of food. Several types of meat are used, together with potatoes, chopped aji, herbs, cheeses and marmaquilla leaves which provide the flavor. For ancient civilizations that worshipped mother earth, the act of eating food directly from her entrails had particular significance. In this way they honored and gave thanks for the fertility of the earth.
~
 Polvorón
Traditional sweet from the south of Peru.
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SAJTA / Stew from the Andes    
 Ingredients : 
 4.5 lb (2 k) chicken pieces 
 7 cups beer 
 3.5 lb (1 ½ k) white potato, peeled and cut in half 
 3.5 lb (1 ½ k) yucca (cassava), peeled and cut in pieces
 2 rocotos / red hot pepper 
 4 onions, peeled and quartered 
 ½ cabbage cut in pieces 
 1 red pepper seeded and deveined
 Juice of 1 lemon 
 Salt 
 Pepper 
 Parsley Sauce 
 Huancaína Sauce 
 Oregano 
 Preparation: 
 Cut rocotos in half, seed and devein. Cut each half in 3.
Soak them in boiling water with the juice of 1 lemon for
half hour. Drain and discard water.
Cover bottom of a medium size pan with chicken pieces
seasoned with salt and pepper. Continue placing layers
with the rest of ingredients: onions, cassava, red hot pepper,
potatoes, cabbage, red pepper and oregano leaves.
Repeat layers in the same order. Season each layer with salt and pepper.
Pour beer to cover and cook, covered for 40 minutes.
Serve vegetables and chicken with parsley sauce and huancaína sauce.
Serve soup in individual soup bowls. 
 8 servings 

CHILCANO / Fish Soup      
 Ingredients :  
 6 fish fillets 
 2 lb heads and backbone of fish 
 ¼ cup vegetable oil 
 3 garlic cloves, crushed 
 1 onion, coarsely cut 
 2 tomatoes, peeled and coarsely cut
 1 celery stalk, chopped 
 2 green onions, finely chopped 
 9 cups water 
 1 leek (white part) finely chopped 
 Salt 
 Pepper 
 2 cilantro sprigs 
 2 parsley sprigs
 2 mint sprigs 
 ½ medium size yucca (cassava), cut in small pieces 
 2 boiled potatoes, cut in 4 
 1 corn, cut in slices
 1 Sundried yellow aji/ají mirasol(chili), toasted 
 Key lime 
 Parsley, finely chopped for decoration 
 Preparation: 
 Wash fish head and backbone.
In a large pan with oil, fry garlic, onion, tomato, celery, leek,
cilantro and mint. Add fish heads and backbone.
Cover with water and bring to a boil, covered, at medium heat
for 1 ½ hours.Strain stock and return to pan.
Cook in stock yucca, potatoes, corn, green onion and whole
toasted sundried yellow aji.
In a skillet, fry fish fillets until cooked.
Serve in soup bowls or dish. First, place fish fillet, yucca,
potato and corn.Pour stock on top. Squeeze few drops of
key lime or lemon. Serve very hot. 
 6 servings 

  Empanadas
8   cups flour
1/2  cup  dry white wine
6  teaspns  margarine
1/2  cup   milk
2/3  cup  vegetable oil
1 1/2  teaspns  salt
1 1/2  cups   water
 3    very large onions -- coarsely chopped.
 3      pounds   ground beef
 3      cloves garlic -- minced
 2    teaspns  black pepper
 1    teaspn  salt
 3    envelopes sazon seasoning (can use paprika
 3    teaspns  ground cumin
 
Put the oil and margarine in a small sauce pan and put over low heat until
the margarine is melted. Add water, milk and salt and bring pot a boil over
medium heat. In a big bowl put the flour, the wine, and the hot mix.
Stir gently as for a pie dough (don't work it too much). Cover and let rest
for at least 45 minutes.
 
Roll out the part of the dough (only as much as you can comfortably work
in 5-10 minutes, keep the rest under cover) on a lightly floured surface to
1/16th inch thickness. Cut into a circles about 8 inches in diameter for
meal-sized empanadas or smaller for appetizer sized ones.
For large ones,use about 1/4 cup filling, place on half the circle.
Paint the edges with a little water and fold the dough over the filling,
pressing the air out.
Seal the edges (you can roll them over like a hem, or use a fork,
or any number of other methods). Just before baking, prick with a
fork 3 times on top.
Put empanadas on an ungreased cookie sheet and cook for 10 minutes at 400.
Reduce heat to 350 and cook for about 20 more minutes.
You can also cook them by frying them in oil. Heat vegetable oil in deep
pan (2-3 inches of oil). Fry empanadas a few at a time until golden brown,
turning once (about 5 minutes). Drain on a paper towel.
These freeze well either cooked or uncooked. If cooking from a frozen
state, let them thaw out on a cookie sheet then bake as directed.
Filling:
Saute the onions until translucent, add the beef and brown it.
Drain off the excess fat. Add the seasonings and a mix of 2 tbsp. flour
in 1/2 cup water. Heat for 3 minutes or so, until it is thick and quite dry.
Let cook and refrigerate until ready to use. You can make the filling a
day or two ahead, so you don't have to do everything all at once.
 For each empanada, add 2-3 black raisins and a slice of hard boiled egg.

Peruvian Lomo Saltado
2  Tablespoons  Vegetable Oil
1/2  Cup  Onion -- sliced
2   Cloves  Garlic -- minced
1/2  Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2  Cups Potato -- cubed and cooked
1  Tablespoon  Jalapeno Pepper -- diced
1/2  Pound Sirloin Steak -- sliced thin
1   Tomato -- chopped
1  TeaspoonFresh Oregano
Salt And Pepper -- to taste
 
 Heat oil in a non-stick pan and saute onion, garlic and bell pepper. 
Add potato and cook, stirring occasionally, until potato just begins
to brown.
 Add chile and steak. Saute a few more minutes. Stir in tomato, oregano,
 salt and pepper. 
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  Serving Ideas : Serve with steamed rice.
   NOTES : Lomo Saltado is the most popular beef dish in Peru.