Every year, supported by the PAC, Sentinel hosts a truly unique and sensational event: the Multicultural Lunch. Thanks to the parents who volunteer their time and culinary expertise, the gym comes alive with iconic dishes from all around the world, giving students the chance to try a little bit of everything. It’s really a sublime experience, and a highlight of the year for many— myself included. That’s why this year, before I graduate and bid farewell to the Multicultural Lunch, I wanted to note down some standout recipes and learn more about their cultural significance.
For the purpose of this article, I will assume the roles of gourmand, chef, and cultural aficionado— none of which I am particularly credible to play. Nevertheless, I hope you will learn something as I share recipes from 4 distinct countries and cuisines: France, Hong Kong, Iran, and Mexico.
France
Pissaladière
Topped with caramelized onions, anchovies, and olives, this salty and savoury tart is a Provençal staple, hailing from the South of France, specifically Nice. The name “pissaladière” comes from the Provençal word pissalat, which refers to a paste made from crushed anchovies, olive oil, and herbs, typically used as the base for the tart. However, the specialty’s exact origin is indefinite; it is believed to either have been introduced in Genoa, Italy, or brought from Nice to Italy. Since its inception long ago, it remains a beloved dish in the French and Italian Rivieras, to be served with a green salad or grilled vegetables.
The following recipe is from the cookbook You Can Cook Everything by Discovery Kitchen
Ingredients
1 recipe quantity of caramelized onions
1 sheet of pre-rolled puff pastry, or make your own
2 (2oz/55g) cans anchovies in oil, drained
1 handful of pitted black olives (I recommend cutting them in half)
6 thyme sprigs, leaves stripped
2 tbsp milk
Instructions
Make caramelized onions.
Preheat the oven to 200°C.
Roll out the puff pastry and place it on a parchment paper-lined baking sheet.
Spoon the onions on top, distributing evenly and leaving a ¾-in border all the way around. Lay the anchovies diagonally across the top of the onions in a criss-cross pattern. Top with olives and season with thyme leaves.
Brush the edges of the pastry with milk and bake for 25-30 minutes, until the pastry is crisp and golden, checking underneath to make sure the base is cooked properly. Serve. Bon appétit !
Hong-Kong
Curry Fish Balls
Curry fish balls are a popular street food in Hong Kong. These flavourful bites are made from a blend of fish paste and often served on skewers, perfect for eating while exploring the city. The fish balls are simmered in a savoury curry sauce, which is usually mild but flavourful, with spices like turmeric, cumin, and coriander. Some variations may include additional ingredients such as potatoes, onions, or tofu, which soak up the curry sauce nicely.
The following recipe is from the blog The Woks of Life.
Ingredients
3 tablespoons vegetable oil
(divided)
5 shallots (minced)
1½ tablespoons flour
2 ounces Thai yellow curry paste (about 2 tablespoons, 57g)
2 cups chicken stock
1/3 cup coconut milk
3 tablespoons curry powder
1 tablespoon soy sauce
⅛ teaspoon ground white pepper
⅛ teaspoon ground black pepper
1/4 teaspoon sugar
2 packs Asian fried fish balls
Instructions
Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the centre of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!
Iran
Kuku Sabzi کوکو سبزی
Kuku sabzi is not just a dish— it's a celebration of fresh herbs, symbolizing rebirth and renewal, particularly cherished during the Persian New Year, Nowruz. "Kuku" refers to the type of egg dish, while "sabzi" means herbs, which in this case consist mainly of leafy, aromatic greens like parsley, cilantro, dill, and chives. This recipe is often enjoyed with the compliment of yogurt or bread and pickles, as pictured above. I had never tried this dish before, but at first bite I knew I wanted to have it many times again. It's much like a herb-infused frittata, and the pickles on the side were a tangy, delicious contrast to the rest.
The following recipe is from the blog Ahu Eats.
Serves 4
Ingredients
1 cup minced parsley
1 cup minced cilantro
1 cup minced dill
1 cup minced scallions
5 medium eggs
2 tablespoons zereshk - known as dried barberries, washed and soaked in water for 30 mins (soak while you prep the herbs)
2 tablespoons chopped walnuts (optional)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon turmeric
1 teaspoon baking powder
Instructions
Wash and mince all your herbs - this while take a good amount of time so pop in a movie and get chopping!
Place all the minced herbs into a large bowl, and mix in the eggs, zereshk (dried barberries), salt, pepper and baking powder. The baking powder will help the frittata get a bit fluffier! Mix until combined.
In a deep-walled non-stick pan, heat the olive oil over medium low heat. You want the heat to be very gentle.
Once the pan has heated (about 5 minutes), pour your frittata mixture into the pan and put the lid on.
Let it cook, covered, for about 25-30 minutes until the frittata has set.
Cut into 4 slices and gently unstick from the pan - serve immediately or freeze for later use.
*Note: Dry barberries are very tart, tangy little red berries. The closest thing would be dried currants but there really is no suitable replacement. You can find dried barberries at a Middle Eastern / Persian market or online.
Mexico
Tamales
Tamales have been prepared in Mexico and Central America since time immemorial— as early as 8000 to 4000 BC! This dish, born of the indigenous cultures of the Mexican and Yucatán peninsula, draws its name from the Aztec Nahuatl word “tamal”. Traditionally made with masa (corn dough) and a variety of fillings such as meats, vegetables and chillies, tamales are wrapped in corn husks or banana leaves. The result is a rich, flavourful combination.
The following recipe is translated from Spanish, where was posted on the website Kiwlimón by Brenda Villagomez. It is for pork tamales from the Oaxaca region in Mexico, specifically.
Serves 8
Ingredients
1 cup of lard
1 teaspoon of baking powder
1 tablespoon of salt
600 grams of corn dough for tortillas
1 1/2 cups of warm pork broth
Enough banana leaves, roasted to make them flexible
1 cup of mole, prepared, for the filling
1 cup of shredded pork, for the filling
Instructions
Place the lard in a bowl along with the baking powder and soften until it lightens in colour, using a whisk. By whipping the lard this way, you add air to make the tamales fluffy and light.
Gradually add the salt and corn masa for tortillas, crumbling it as you mix until fully integrated. Then pour in the warm pork broth, which will help the masa dissolve more quickly. Combine the ingredients until you have a smooth mixture.
Place a bit of the mixture on a tortilla press, gently flatten it to about half a centimeter thick, then take the pressed masa and place it on a flexible banana leaf. Fill it with mole and shredded pork; wrap the tamale by folding the excess banana leaf towards the center, then secure it with a strip of the same leaf, tying it like a small sack. Repeat until all the mixture is used up.
Cook the tamales in a steamer, arranging them horizontally and covering them with more banana leaves to trap the steam. Cover and cook over medium-low heat for at least 35 minutes. Be sure to watch the pot to ensure the steam doesn't escape.
Serve hot, paired with atole or hot coffee. ¡Buen provecho!
Conclusion
The 2025 Multicultural Lunch was another success. School traditions like this are excellent occasions to celebrate the diversity of Sentinel's student body. I tried so many wonderful dishes, and wish I had the time to write about each and every one of them. Still, I hope that the handful of recipes included in this article inspire those not already familiar with them to try something new.
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