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Regional recipes

Discover the Diverse Foods Enjoyed in Our Region

Greta Hentges

Greta Hentges

March 18, 2025

Reading Time:

5–8 minutes

In west central Minnesota, food is more than just nourishment—it’s a connection to our heritage, traditions, and the rich diversity of people who call this place home. From generational family recipes passed down with love, to vibrant dishes that bring different cultures together, the food we share tells the story of who we are and where we’ve come from.

We’re honored to feature recipes that represent the many cultural backgrounds that make our region so unique. These dishes, shared by neighbors, friends, and families, are infused with history, warmth, and a spirit of togetherness. Whether it’s a comforting bowl of pozole, a flavorful Kurdish iprax, or other regional specialties, each recipe holds a special place in the hearts of those who share it.

As you read through these recipes, we invite you to celebrate the diversity of our community, to savor the stories behind each dish, and to perhaps find inspiration to try something new in your own kitchen. Food has the power to bring people together, and we hope these recipes foster a deeper appreciation for the vibrant cultures that enrich our shared home in west central Minnesota.

A dish steeped in tradition, Kurdish iprax is a flavorful mix of stuffed grape leaves, vegetables, and tender meat, slow-cooked to perfection. Here’s how to make it:

Ingredients

  • Grape vine leaves – Fresh or foraged, best picked in May or June near the Red River.
  • Green cabbage leaves – Blanched until soft for stuffing.
  • Lamb or beef ribs (optional) – Adds deep, rich flavor.
  • Ground lamb, sheep, or beef (optional) – Fatty and flavorful.
  • Jasmine or sushi rice (2 cups) – Tender and absorbent.
  • Garlic – As much or as little as you like.
  • Onions or scallions – Chopped for filling, plus whole onions for stuffing.
  • Tomato paste (3 tbsp) – Enhances richness.
  • Fresh herbs – Parsley, mint, and dill for freshness.
  • Stuffable vegetables – Zucchini, eggplant, potatoes, bell peppers, and onions.
  • Sumac or citric acid – Adds a tangy kick.
  • Spices – Salt, pepper, cayenne, or red chili flakes to taste.
  • Fava beans (optional) – A flavorful base for the pot.
  • Yogurt drink (Ava Mast or Ayran) – A refreshing side.

Instructions

  1. Prep the Leaves & Vegetables
    • Blanch grape and cabbage leaves in boiling water until soft, then rinse.
    • Hollow out zucchini, eggplant, potatoes, and bell peppers for stuffing.
    • Boil onions until soft, then peel into layers for easy stuffing.
  2. Make the Filling
    • In a bowl, mix ground meat (if using) with rice, garlic, chopped onions, tomato paste, herbs, and spices.
  3. Stuff & Roll
    • Lay grape leaves smooth side down, add filling, fold in the sides, and roll tightly.
    • Stuff hollowed vegetables and cabbage leaves with the same mixture. Don’t overfill, as the rice expands while cooking.
  4. Layer the Pot
    • Place ribs at the bottom for flavor. Add fava beans if using.
    • Layer stuffed vegetables over the ribs, followed by stuffed cabbage and grape leaves.
  5. Prepare the Broth
    • Soak sumac berries in water and strain for a tangy broth, or mix citric acid/lemon juice with water.
    • Pour enough broth over the stuffed layers to just cover them.
  6. Cook
    • Place a heavy plate over the stuffed layers to hold them in place.
    • Bring to a boil, then simmer for 1.5 to 2 hours until the ribs are tender and the rice absorbs all the flavors.
  7. Flip & Serve
    • Let the pot rest before draining excess liquid.
    • Place a serving platter (or flatbread) over the pot, then flip it in one swift motion.
    • Drizzle with olive oil and a sprinkle of sumac or citric acid. Serve hot with a cold glass of Ava Mast or Ayran.

Iprax isn’t just about taste—it’s about tradition, family, and community. As they say in Amediye: Amedy makes the best iprax! Flip the pot, share with loved ones, and enjoy this timeless dish.

“We always had lutefisk, lefse, mashed potatoes, and Swedish meatballs and gravy every Christmas Eve, with steamed cranberry pudding and hard sauce for dessert. Our household was 100% Norwegian so we probably should have called the meatballs Norwegian Meatballs! It was a tradition brought to America by my paternal grandparents who immigrated from Norway as children. The whole meal says “Christmas Eve” to me! Delicious!” – Diane S.

Ingredients

  • 1/2 cup dark molasses
  • 1/2 cup hot water
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 2 cups raw cranberries, cut in halves

Sauce

  • 1/2 cup butter
  • 1/2 cup cream
  • 1 cup white sugar
  • Dash of vanilla extract

Instructions

  1. Mix molasses, hot water, flour, and baking soda in a medium bowl.
  2. Add prepared cranberries to the mixture.
  3. Steam mixture for two hours in a greased, covered steamed pudding mold.

Sauce

  1. Boil butter, cream, and sugar until it begins to thicken.
  2. Add vanilla extract.
  3. Pour sauce over the pudding after it has steamed for two hours.

“When Grandma makes pozole, the house fills with the rich aroma of hominy, tender pork, and warm spices. It’s more than a meal—it’s a tradition that brings everyone home. No matter how far we go, we always find our way back to her table, sharing laughter, stories, and a bowl of comfort.”

Ingredients

  • 4 oz dried guajillo or ancho chiles – or a mix of both
  • 1 large (6 lb 12 oz) can white hominy – drained and rinsed
  • 3 lbs pork shoulder – well-marbled, bone-in for extra flavor
  • 8 cloves garlic – 4 chopped, 4 whole
  • 3 bay leaves
  • 1 tsp ground cumin
  • 2 tbsp oregano – Mexican oregano if available
  • Salt to taste

Garnishes: Thinly sliced lettuce, chopped white onion, lime wedges, thinly sliced radishes

Instructions

  1. Prepare the Chiles
    • Remove stems, seeds, and veins. Heat them in a dry pan until softened (but not burned).
    • Soak in 3 cups of hot water for 15–20 minutes.
  2. Start the Broth
    • In a large stockpot, bring 5 quarts of water to a boil.
    • Add pork, whole garlic cloves, bay leaves, cumin, oregano (crushed between your fingers), and 1 tbsp salt.
    • Add hominy and simmer for 15 minutes.
  3. Make the Red Sauce
    • Blend soaked chiles, 2½ cups of their soaking liquid, 4 chopped garlic cloves, and 1 tsp salt.
    • Strain the sauce to remove any tough bits.
  4. Combine & Simmer
    • Stir the red sauce into the pot.
    • Add more salt if needed.
    • Simmer, partially covered, for 2–3 hours until pork is fall-apart tender. Skim excess fat.
  5. Serve & Enjoy
    • Ladle pozole into bowls.
    • Top with lettuce, onion, radishes, and a squeeze of lime.
    • Gather your loved ones and share a meal that feels like home.

“Grandma’s pozole is more than just food—it’s a tradition, a reminder of love, and a promise that no matter where we go, we’ll always have a place to return to.”

Ingredients

  • 1 package Manoomin (wild rice)
  • 1 8 oz package mushrooms
  • 1 package celery
  • 8 slices of bacon (thick cut works well)
  • 1 large onion
  • 1 package Lipton Onion Mushroom mix
  • 1 teaspoon extra virgin olive oil
  • 1 family-size can of cream of mushroom soup
  • 1 pound ground beef, buffalo meat

Instructions

  1. Follow the instructions on the wild rice package. Boil and cook the rice and set aside.
  2. Cook bacon until crispy and set aside.
  3. Chop celery, onion, and mushrooms and saute until golden brown, set aside.
  4. Brown and strain ground beef, set aside.
  5. Open cream of mushroom soup and mix in with ground beef.
  6. Add celery, mushrooms, onions, and bacon to the ground beef mixture. Gently stir in wild rice.
  7. Enjoy!

-Christy Goulet, Enrolled Turtle Mountain Band of Chippewa Indians

Greta Hentges

About Greta Hentges

Greta serves as West Central Initiative’s Marketing & Communications Specialist. She partners with the Regional Development and Lending teams to share stories, highlight impact, and connect communities across the region to West Central Initiative’s work.

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