International Street Food Youth

About Camp

International Street Food Youth Monday: PakistaniChapli Kebabs (Spiced Beef Kebabs) with Naan; Crispy Onion Pakora (Onion Fritters) with Chutney Ketchup; Bun Kebab (Spiced Lentil and Egg Pattie); Aloo Kay Kababs (Potato Kebabs); Chicken Shawarma with Flatbread; Nankhatai-Buttery Cardamom Cookies.Tuesday: KoreanGamcha Hotdogs (potato-studded, battered and fried sausage on a stick); Korean Street Toast with Vegetables, Ham, Cheese and Eggs; Glass Noodle and Vegetable Mandu (Dumplings); Dakgagjeong (crispy chicken snacks with a sweet, slightly spicy glaze); Handmade Cream Cheese and Garlic Bread; Ggae Gwa Ja (Sesame Seed Cookies).Wednesday: GreekChicken Souvlaki with Fresh Pita and Tzatziki Sauce; Spanikopita-Spinach and Cheese Pastries; Tiropsomo (fresh-baked Greek feta bread); Kolokithokeftedes (Greek Zucchini Fritters); Koulouria-Sesame and Honey Sweet Bread.Thursday: VietnameseBahn Zeo-Crispy Crepe with Pork and Shrimp; Goi Cuan-Fresh Vegetable and Rice Noodle Spring Rolls with Soy Ginger Dipping Sauce; Bahn Mi (with Bahn Mi Tay)- Vietnamese French Bread Sandwich with Tofu or Pork and Quick-Pickled Vegetables; Saigon Cinnamon Sugar Cookies.Friday: North AmericanCanadian-style Poutine (Homemade French Fries with Wisconsin Cheese Curds and Homemade Gravy); Toasted Raviolis with Fresh Buttermilk Ranch Dressing; Navajo Tacos (puffy fried tacos topped with a myriad of ingredients including beans, lettuce, tomatoes and sour cream); Soft Pretzels (lightly boiled, then baked pretzels); Funnel Cakes (deep fried dough dusted with powdered sugar).