Flags of the Flags of the World Mini BooksWorld Mini Books

““M” CountriesM” CountriesSa

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Created and designed by Debbie Martin                      

                                                                                                                                                    

Flags of the World Mini Books "M" CountriesThe Whole Word Publishing

         “The Word, the whole Word and nothing but the Word."Copyright © March 2010 

by Debbie Martin 3627 D St.

Bremerton, Wa 98312All rights reserved.

Permission is hereby granted to the individual purchaser to reproduce        his book in whole or in part for non commercial individual or 

  classroom use only. Permission is not granted for school wide system  wide reproduction of materials.

                                                                                                   Clipart public domain.   

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Macedonia

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Animals of Macedonia

Sarplaninac Dog

Eastern Imperial Eagle

RoachBlackcap

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Stuffed peppersIngredients needed:- 3 red bell peppers

- 2 green or yellow bell peppers- 1 cup ground veal

- 3 green onions, chopped- 1 clove garlic, minced- 3/4 cup cream cheese

- 1 egg- 3 Tbsp. half-and-half (cream)

- 1 tsp. cumin- Dash salt and Pepper

- Water

How to prepare:1. Slice the tops off the peppers. Pull out the seeds and the cores.

Dice 1 red pepper. Set aside. Save the tops.2. Combine the diced red pepper and ground veal or chicken in a mixing bowl. Add the green

onions and garlic. Stir in soft cream cheese and blend with a wooden spoon.3. Stir in the egg and half-and-half, then add the grated cheese. Season with cumin

and salt and pepper.4. Preheat oven to 180°C.

5. Place the pepper shells in a baking dish that will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour 3 tablespoons of water

around the peppers.6. Bake at 180°C until the filling is puffed and the peppers are soft,

about 40 minutes. Serve immediately.

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Madagascar

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Animals ofMadagascar

Comet moth

Tenrec

Fossa

Flyingfox

Ring tailed -Lemur Red

ruffed lemur

Pygmy Mouse Lemur

BambooLemur

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Madagascar Chicken

Ingredients:

2 boneless chicken breast halves, cut in bite size chunks2/3 cup canned coconut milk

1 yellow onion, chopped1 red bell pepper or tomato, sliced and chopped

2 cloves garlic, minced2 tsp ground ginger

1 tsp grated lemon rind1/3 tsp (or to taste) cayenne powder

saltpepper

lemon juiceoil

Directions:Marinate chicken in lemon juice 30 min, drain and season with salt

and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until

slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.

Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.

NOTE: One pound shelled and deveined shrimp can be added to orsubstituted for the chicken.

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Malawi

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Animals ofMalawi

Cut throat -Finch Lilian s Lovebird'

Livingston s 'cichlidae

Crocodile

Hippopotamus

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MANGO CHICKENIngredients:

• 1 boiled chicken shredded

Ingredients:

• 1/4 C pineapple juice• 1/4 C soy sauce • 2 tbs vinegar • 1tbs ginger • 2 tbs flour • 2 tbs sugar

2 green peppers sliced 1 mango sliced

peanuts

Directions:

1. Mix the above ingredients in a bowl. 2. Add sauce to the shredded chicken and let marinate at least one hour.

3. Stir fry the marinated chicken with 2 sliced green peppers. Add water if too dry. Then add 1 sliced mango and peanuts.

4. Cook only long enough for the mango to get hot. 5. Serve over a streaming bed of rice.

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Malaysia

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Animals ofMalaysia

Pig tailed -Macaque

Dhole

Sei Whale

Yellow Bittern

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Malaysian Fried Shrimp With Sugar Snap Pea Pods

Ingredients:

• 1lb large shrimp, shelled • 1/4 cup soy sauce

• 1/4 cup water• 1 teaspoon sugar

• 1teaspoon cornstarch • 2 tablespoons peanut oil

• 1 tablespoon grated fresh ginger • 1 tablespoon minced fresh garlic

• 1 tablespoon curry paste • 1 sliced onion

• 6 ounces sugar snap peas • 1/4 cup chicken stock • 1 tablespoon soy sauce• 1 tablespoon lime juice

• 1/4 cup chopped coriander or mint

Directions:

Combine shrimp, soy sauce, water, sugar, and cornstarch. Marinate for 30 minutes. Heat oil in wok or skillet on high heat. Stir in ginger, garlic and curry paste. Stir fry for

1 minute.Add onion and sugar snap peas. Stir fry until sugar snaps are slightly cooked, about 2 minutes. Add shrimp and marinade and cook 1 minute longer or until shrimp are just

beginning to turn pink. Pour in stock, soy sauce and lime juice. Stir everything together and remove from heat as soon as shrimp are pink and curled. Stir in coriander and serve over

noodles. Garnish with pea sprouts, if desired.

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Maldives

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Animals of theMaldives

Whale shark

Bluestripe snapper

Melon headed -whale

Yellow wagtail

Ruddy Turnstone

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Karaa Fani Ingredients:

8 cups watermelon½ cup sugar (alter to suit taste)

5 cups water

Preparation:Slice the watermelon, remove seeds and dice it into very small pieces. Add the sugar and squash the watermelon and sugar together, then add the water and stir until all

sugar dissolves. Serve chilled.

Note: If you would rather not “eat” your drink, use a blender to make this fani.----------------------------------------------------------------------------------------------------------------------------

Alanaasi FaniIngredients:

½ (medium sized) pineapple½ cup sugar (alter to suit taste)

1 tsp lemon juice1 tsp salt

6 cups water (alter for desired consistency of juice)

Preparation:Peel pineapple, chop and blend with sugar and 1 cup water. Once the pineapple have blended into a smooth, thick puree; add the remaining water and blend. Strain and

serve chilled.---------------------------------------------------------------------------------------------------------------------------

Feyru Fani

Ingredients:

2 ripe guavas½ cup sugar (alter to suit taste)

6 cups water (alter for desired consistency of juice)

Preparation:Peel guavas, chop and blend with sugar and 1 cup water. Once the guavas have blended

into a smooth, thick puree; add the remaining water and blend. Strain the juice to remove the seeds. Serve chilled.

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Mali

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Animals ofMali

Violet backed -Starling

Sandfish

Cape Teal

Antelope

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Lakh Lako Fish- -Fish Stew( )

Ingredients:1-2 lbs. Dried salted fish

3 large onions, finely chopped12-16 okra, chopped, or 1 small package frozen okra

4-6 tbsp. Olive oil3 large tomatoes

2 chilli peppers or 1 tsp. Cayenne pepper

DirectionsSoak fish in water for several hours. Drain. Then bring 4 cups fresh water

to a boil and drop in the fish pieces. Reduce heat and let simmer.Meanwhile, combine half the onions into a paste. Add them to the fish.

In a separate pot, heat oil to a moderate temperature, put in remaining onions and sauté until golden brown. Chop the tomatoes and stir them in. Cover with boiling

water, about 1 cup, and add pepper. Reduce heat and simmer. Cover both pots and let them cook for 45 minutes or so, stirring occasionally. Then uncover the fish and okra mixture and let both pots continue to simmer

for another 30-40 minutes, stirring as necessary to prevent sticking. To serve, combine the two mixtures and serve over stiff corn-porridge.

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Corn PorridgeIngredients:

• 6 cups water• 1 teaspoon salt (optional)

• 2 cups cornmeal• 2 Tablespoons butter, margarine or olive oil

Procedure:

1. Bring water to boil in a large pot. Add the salt, if desired.2. Gradually stir in cornmeal with a whisk. Turn heat down to medium.

3. Stir briskly to get the lumps out, then cook for another 10 to 20 minutes, stirring frequently (add water if it becomes too thick).

4. Remove from heat and stir in butter or oil.5. Serve immediately or pour into a square pan.

6. Let cool and cut into squares.

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Malta

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Animals ofMalta

Maltese Wall Lizard

Blue Rock Thrush

Crimsonspeckled

moth

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BRUNGIEL MIMLI Stuffed Eggplant( )

Ingredients: 4 large eggplants

1 lb ground meat (beef & pork) 2 tbsp margarine 2 eggs, beaten

1 tbsp parsley, chopped 2 tsp tomato paste 1 tomato, chopped 2 oz bread crumbs

1 onion, sliced 3 garlic cloves, crushed

4 oz grated cheese salt & pepper to taste

Directions:

-- Cut each eggplant in half lengthwise. Parboil halves for 10 minutes.

Scoop out the middle and save.

-- Fry onion and garlic. Add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs. Cook until meat is done, stirring well.

-- Remove from heat. Add the beaten eggs, cheese, salt and pepper. Use

this mixture to stuff halved eggplants. Sprinkle the tops with breadcrumbs & cheese.

-- Bake in 350-degree oven for about an hour.

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Mauritania

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Animals of Mauritania

Millipede

Centipede

MilkShark

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Rougaille of salted fish

• Ingredients:• 1 lb. dried salted fish

• 1/4 cup oil• 4 onions, chopped

• 2 sprigs parsley, chopped• 1 cup cherry tomatoes• 2 cloves garlic,minced

• 2 tsp. fresh ginger, grated or 1 tsp. ground ginger

DirectionsSoak fish in cool water for several hours. In a heavy skillet, heat oil to a

moderate temperature. Drain fish and pat dry, then fry gently in the oil for 5 or 6 minutes. Add onions, parsley, scallions and tomatoes,

and stir frequently until onions are soft and transparent. Then reduce heat, add garlic and ginger, and simmer for 15-20 minutes or

until fish is cooked and flavors have blended. Serve with rice.

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Mauritius

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Animals ofMauritius

Pink Pigeon

Aldabra giant tortoise

Mauritius parakeet

Blue tailed Day Gekko

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Lamb with Spinach

Ingredients:

450g/1lb fresh Spinach, washed4 tbsp Oil

1 Onion, sliced450g/1lb boneless Lamb, cut into 2.5cm/1-inch cubes

1 teasp Freshly grated Ginger2 Garlic Cloves, crushed

2 tbsp Curry Powder1/2 teasp Chili Powder1 teasp Ground Cumin

1/2 teasp Ground Turmeric4 Tomatoes, chopped

Salt

Instructions:

1. Wash the spinach and place in a large saucepan with only the water which is left clinging to the leaves. Cover and cook for 5 minutes, shaking the pan regularly to prevent it from sticking. Drain well, squeezing as much of the

water out as possible then chop and set aside.

2. Heat the oil in a large saucepan add the onion and meat and fry for about 5 minutes.

3. Add the curry powder, chilli powder, ground cumin, ground turmeric (or contents of spice pack if using), ginger, garlic and about 2 tablespoons of water

and stir-fry over a medium heat for 2 minutes.

4. Add the tomatoes and salt and continue frying gently for 10 -15 minutes.

5. Add about 120ml/4fl.oz. of water, stir well, cover and simmer for 35-45 minutes or until the meat is cooked.

6. Add the spinach and a little more salt, mix well, cover and cook for a further 10 minutes. Serve hot with boiled rice.

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Mexico

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Animals ofMexico

Chihuahua

Black IguanaRed Crowned

Amazon

Silky anteater

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Sopapilla Cheesecake

Ingredients

• 1 (8 ounce) package cream cheese, softened

• 1 cup white sugar

• 1 teaspoon vanilla extract

• 2 (8 ounce) packages refrigerated crescent rolls

• 1/2 cup melted butter

• 1/2 cup white sugar

• 1 teaspoon ground cinnamon

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.

3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly

over the top of the cheesecake.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

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Moldova

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Animals ofMoldova

Barn Swallow

Eurasian badger

Brown bear

Fringebarbel sturgeon

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Moldavian Tomato, Cucumber and Pepper

SaladIngredients:

• Medium sized diced tomatoes • Fresh parsley

• Red wine vinegar • Salt

• Pepper • Small cucumbers peeled and diced

• Chopped red onions • Ounces feta cheese

• Italian bell peppers, cored, seeded and diced • Olive oil

Instructions:

In a bowl, mix pepper, onion, tomatoes and parsley and then whisk oil, vinegar, salt and pepper. Add this to the salad. Refrigerate for at least 1 hour. Finally while serving garnish it with feta

cheese.

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Monaco

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Animals of Monaco

European eel

Northern Pike

Roe Deer

Eurasian Sparrowhawk

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TOMATOES MONACO

Ingredients:

24 - 36 cherry tomatoes1 tsp. minced garlic

2 tbsp. basil2 tbsp. olive oil

2 tbsp. chopped parsley2 tbsp. grated Parmesan cheese

Directions:

Wash and dry tomatoes, heat oil in skillet and saute the garlic for one minute over medium heat. Add tomatoes and saute for 1 minute more shaking the pan instead of stirring to cook tomatoes evenly and help them hold their shape. Add parsley, basil,

cheese and stir to mix. Add salt and pepper to taste.

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Mongolia

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Animals ofMongolia

Mongolian horse

Jerboa

Grass Carp

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MONGOLIAN BEEF SPICY( )

Ingredients:1 lb. flank steak, thinly sliced (best to do when partially frozen, slice

against grain)1/2 c. soy sauce

2 tbsp. dry sherry2 tsp. sesame oil

2 tbsp. cornstarch2 tsp. crushed red peppers

4-6 whole red peppers4 tbsp. oil for frying

4 bunches green onions, sliced diagonally

Directions:

Combine first 7 ingredients. Marinate beef slices 30 minutes. Stir fry onions in hot oil in wok. Remove onions. Stir fry beef and re-add onions. Remember stir frying is done at highest heat for a very

short time. Onions should be just tender, beef fried until color changes. Serve over hot rice.

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Montenegro

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Animals ofMontenegro

Woodchat Shrike

Long Nosed Viper

Striped Field Mouse

Chamois

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Priganice (pronounced PREE' GAH NEETS EH) or prikle

(PREE' KLEH) is a deep-fried confection, somewhat like a "doughnut hole."

Ingredients: 5 cups flour 1/2 cup milk

2 tsp. vanilla extract 1 tsp. anise extract

4 eggs 1/4 cup warm water

1 tsp. salt 2 tsp. brown sugar

1 1/2 pkgs. yeast (dry) 2 tsp. lemon rind

1 cup raisins 1/4 tsp. ground nutmeg

1/2 tsp. ground cinnamon 1/2 tsp. ground cloves

1 1/2 - 2 cups warm water

Directions:Dissolve yeast in 1/4 cup warm water.

Beat eggs with vanilla and aniseScald milk and add sugar and salt.

Sift flour with spices.Add lemon rind and raisins to egg mix.

Combine everything in large bowl then add 1 1/2 cups to 2 cups warm water (adjust the amount to get a mixture that's not too sticky, not too dry)

Mix for 10 minutes until dough falls off spoon.Cover with damp towel. Let double.

Deep fry in oil at 350 degrees F. Plop into oil by scraping dough off one spoon with another (or with your finger). Turn while cooking to get even brown color.

Sprinkle with additional granular sugar and cinnamon.

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Morocco

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Animals of Morocco

Sloughi

Barbary Lion

Midwife toad

Cirl Bunting

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MOROCCAN CHICKEN AND COUSCOUS

Ingredients:

1 tbsp. olive oil1 med. sized onion, chopped

2 cloves garlic, minced1 (1 inch) piece ginger, peeled and minced

2 sm. red hot peppers, crushed or 1 tsp. ground cayenne pepper1/4 tsp. ground nutmeg

1 c. chicken broth1 (2 lb.) roasted chicken, cut into serving pieces

1/4 lb. French beans (or 1/2 can)1 c. couscous

1/4 c. chopped dates1 (16 oz.) can garbanzo beans (chick peas)

1/2 c. ripe olives, slicedLemon slices for garnish

Directions:

In Dutch oven, heat oil; saute onion and garlic until tender. With a wooden spoon, stir in ginger, red pepper, nutmeg, and broth. Add chicken and French beans. Simmer about 10 minutes until beans are tender. Meanwhile, prepare couscous according to

package directions, adding dates when liquid comes to a boil. Stir garbanzo beans and olives into chicken mixture; heat through. Serve stew over couscous. Garnish with

lemon slices. Serve warm on platter. Makes 6 servings.

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Mozambique

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Animals ofMozambique

Springhare

Mozambique Spitting Cobra

Trumpeter Hornbill

LesserFlamingo

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Matata Seafood and Peanut(

Stew )Ingredients

• 1 cup onions, finely chopped • Olive oil (vegetable oil may be substituted)

• 4 cups canned clams, chopped • 1 cup peanuts, finely chopped

• 2 tomatoes, cut into small pieces • 1 Tablespoon salt

• ½ teaspoon black pepper • 1 teaspoon crushed red pepper, or to taste

• 1½ pounds fresh, young spinach leaves, finely chopped • 2 cups cooked white rice

Procedure

1. Sauté onion pieces in a small amount of olive oil in a saucepan over medium-low heat. Cook until onions are softened, but do not brown them.

2. Add the chopped clams, peanuts, tomatoes, salt, black pepper, and a pinch amount of red pepper (it is spicy).

3. Over low heat, simmer for 30 minutes. 4. Add spinach leaves.

5. Cover tightly; as soon as leaves are withered, matata is ready to be served. 6. Serve over rice.

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MynamarBurma( )

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Animals of Myanmar

Burma( )

Crab eating Macaque

Assam Macaque

Sunda Flying Lemur

Whiskered bat

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Fried Shrimp BallsPazoon Lone Kyaw( )

Ingredients:One pound shelled shrimp

2 medium onions1 green chili

1/4 teaspoon Turmeric powder1 tablespoon chopped fresh Coriander leaves

Plain flourSalt to taste

Oil for shallow frying

Directions:• Mince the shrimps through the fine blade of a mincer.

• Chop very finely the onions, chili and coriander.

• Mix with the other ingredients.

• Shape into little balls and roll in flour to coat.

• Heat oil in a frying pan and shallow fry balls until golden.

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