Easy Russian Cabbage Rolls Recipe for a Petite Version of Baboushka's Golubtsy. What to Cook this Week. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

What to Cook this Week from Moroccan Chickpea Soup to Russian Cabbage Rolls

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What to Cook this Week is our irregular cooking series where on occasional Mondays we publish our weeknight meal ideas from the Grantourismo recipe archives. Suggestions might include seasonal recipes, dishes to cook for upcoming holidays, meals we’re making in our kitchen, and recipes that we are testing that we’d love you to try.

For our random What to Cook this Week series, on Monday mornings I dig into our recipe archives – which are heaving with hundreds of recipes from around the world, many dating back to 2010 when we launched Grantourismo – for easy weeknight dinner ideas for you, including the recipes we have on rotation.

In What to Cook this Week, I share midweek meal ideas for those nights you’re feeling like you don’t want to spend a whole of time in the kitchen, as well as suggestions for Friday night dinners requiring a bit more effort, when you’re happy to while away the evening in the kitchen with loved-ones and a bottle of wine and good music in the background.

We also suggest recipes that we’re planning to cook here in our Cambodian kitchen in the week ahead, as well as share the occasional recipe that we’re developing for our cookbooks and invite you to test them out and let us know how they turned out for you.

Now before I share ideas as to what to cook this week, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee.

Another option is to use links on our site to buy travel insurance, rent a car, book accommodation, or book a tour on Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers designed with Terence’s images. Now let’s give you some ideas as to what to cook this week.

What to Cook this Week from Moroccan Chickpea Soup and Mee Katang to Russian Cabbage Rolls and Rabo de Toro

Our ideas for what to cook this week, from Moroccan chickpea soup to Russian cabbage rolls.

Monday Night – Moroccan Chickpea Soup Recipe

If there’s one thing we learnt from the pandemic, it was to always have cans of chickpeas in the cupboard, so I’m going to make this Moroccan chickpea soup tonight. I know I shared this recently, which is silly when we have many hundreds of recipes in the archives, but it’s one of my favourite warming winter soup recipes and it’s chilly here again.

Terence was taught to make this authentic Moroccan soup by Jamila, the cook at our riad Dar Rocmarra in Marrakech, Morocco, where we spent two weeks at the start of the yearlong global grand tour that launched Grantourismo way back in 2010.

The recipe makes a comforting soup that is perfect for a cold winter’s night but also works in warmer weather. Serve it with flatbread or chunky slices of toasted sourdough. If you’re in the southern hemisphere, where it’s sweltering in some parts, we also have chilled summer soup recipes right here.

Authentic Moroccan Chickpea Soup Recipe Straight from a Marrakech Kitchen

Tuesday Night – Cambodian Mee Katang Recipe

I’ve got this Cambodian mee katang recipe on my list of dishes to re-test this week for the Cambodian cookbook I’m writing. It makes one of my favourite Cambodian recipes, a delicious Chinese-Cambodian dish of wok-fried wide rice noodles, browned by dark soy sauce, and stir-fried with marinated pork, crunchy carrots, Chinese broccoli, and eggs.

Called ‘mee Kontang’ in Khmer, which means Cantonese noodles, but pronounced ‘mee Katang’, these charred noodles are a cinch to make and super versatile. A descendant of the Cantonese dish chow fun, mee Katang is made with the same fresh, flat, wide rice noodles called hor fun (you can also use dried noodles), which are stir-fried in Chinese dark soy sauce, light soy sauce and oyster sauce to give the noodles colour as much as flavour.

In Cambodia, mee katang recipes typically include Chinese broccoli (kai lan or gai lan), julienned carrot and scrambled eggs, and while we love mee Katang with marinated pork, these noodles can also be stir-fried with beef or chicken, shrimps or mixed seafood. We recommend using a carbon steel wok, however, you could use a skillet too.

Cambodian Mee Katang Recipe for Quick and Easy Cantonese Style Noodles

Wednesday Night – Burmese Fried Chicken Recipe

Making this Burmese fried chicken recipe for these gently spiced fried chicken drumsticks is on my plan for Wednesday dinner. A popular street food snack in Myanmar, this finger-licking fried chicken is sold at roadside stalls to take away or eat at plastic tables set up around the stall.

Terence makes these addictive fried chicken pieces regularly and we dip them into this homemade sweet chilli sauce. This is one of our favourite fried chicken recipes. This Belles Hot Chicken Nashville-style Southern fried chicken is another favourite.

But the spicy street food fried chicken you get here in Southeast Asian cities, such as Bangkok and Yangon, has a special place in our hearts – and stomachs! I’ll serve these with this refreshing Burmese green mango salad. So good.

Best Burmese Fried Chicken Recipe for a Spicy Street Food Snack from Myanmar at Home

Thursday Night – Russian Cabbage Rolls Recipe

I’m at my mum’s right now, and testing recipes for my other project, a cookbook of my family recipes, and a history of the Russian and Ukrainian communities in Australia, so I’ve been cooking a lot of Russian food and Ukrainian food.

I’m planning on making my easy Russian cabbage rolls recipe for golubtsi (голубцы) for mum this week. It makes a more petite version of my baboushka’s bigger cabbage rolls, which were huge – one cabbage roll was a meal in itself!

For this recipe, I cook the savoury pork, beef, carrot, and rice filling before stuffing the cabbage rolls, as they bake much faster than the larger golubtsi filled with a raw meat mixture, yet they’re equally delicious. I’ll make a classic Russian garden salad as a side.

Easy Russian Cabbage Rolls Recipe for a Petite Version of Baboushka’s Golubtsi

 

Friday Night – Rabo de Toro Oxtail Stew Recipe

By Friday night we’re going to need something a bit special for dinner. This Rabo de Toro oxtail stew recipe from Jerez in Southern Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours.

Terence’s recipe was inspired by the rabo de toro that we fell in love with at Bar Juanito in Jerez way back on that 2010 trip that launched Grantourismo. This rabo de toro oxtail stew recipe is not a dish you start thinking about making at 6.30pm and expect to serve the same night.

If you attempt this dish at 6.30pm, you had better have the number of a pizza place on speed dial. However, while this dish does take time, it doesn’t necessarily require effort, or the expertise of a Michelin-starred chef. Although you should whip up a Paris mash to go with it.

Rabo de Toro Oxtail Stew Recipe from Jerez in Southern Spain

 

Please do let us know if you make any of our What to Cook this Week recipes in the comments below, as we’d love to know how they turn out for you.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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