I'm mixed culture. the food I grew up with looked like somebody had spilled the buffet at a United Nations celebration.
A typical family dinner would be:
Southern Fried Chicken
Boston baked beans
Stir-fried oriental vegetable
Kugalis is haram if made in the traditional method:
Lithuania has got a rich eating heritage. People are supposed to follow certain table manner. If a guest arrive during meal he or she is offered food. Lithuanian food include various recipes. One of the famous Lithuanian recipe is Kugalis. It is preferred by Lithuanian as well as tourists.
The ingredients that are needed to make Kugalis are 1 lb. bacon, 1 doz. eggs, 1 lg. onion, 1 lg. can condensed milk, 10 lbs. idaho potatoes and 2 tbsp. Salt. The process of making Kugalis is easy enough. First you have to cut bacon and cook it in a large skillet. Then you will have to chop onion and cook it in the same utensil. Onion should be cooked until it gets yellow.
Next you will have to shred potatoes in a food processor. The liquid should b drain off immediately. Then the drained potatoes should be soaked in condensed milk. Then the eggs must be mixed with the potatoes. Now you can add salt, bacon and onion. Stir it well.
The mixture is now ready to be baked for 1 hour at 350. Remove it from oven after an hour. The tasty dish is now prepared. You can serve it with sour cream. This delicious delicacy is sure to leave you asking for more.
although my family was not Muslim as I was growing up my mother made a kosher version that would also be halal. Kugalis was very popular with the Lithuanian Jews and My mother preferred their version to the traditional the only difference is you use spigutis instead of bacon. Spigutis are small pieces of dried beef fat. Sort of like real fat beef jerky.
Galumpkis are stuffed cabbage I doubt if any 2 people make it the same. this is close to how my mother made it.
Borscht is a cold beet soup served as an appetizer. I grew up on the traditional Russian Version.
This is as best I remember it.
2 lbs. beets without tops
About 4 c. water
1 sm. onion, chopped
2 tbsp. sugar
3 tbsp. vinegar
Salt and pepper
Peel beets and coarsely shred through large holes of a grater (you should have about 5 cups). In a 4 to 5-quart pan, combine beets, 4 cups of the water, and onion. Bring to a boil over high heat; reduce heat, cover, and simmer until beets are tender to bite, about 15 minutes. Let cool. Add eggs, sugar, and vinegar.
Whirl beet mixture, a portion at a time, with a food whisk until smooth. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or up to 2 days.
Just before serving, stir borscht; if too thick to sip, add water to thin soup to desired consistency. Garnish individual servings with sour creams. Makes about 6 servings.