Introduction: Ful medames is considered Egypt's national dish and one of the oldest continuously eaten breakfasts in the world, with roots tracing back to ancient Egyptian cuisine. Slow-cooked fava beans are mashed and dressed with olive oil, lemon and cumin, then customised at the table with fresh vegetables, herbs and bread. It is eaten daily […]
Introduction: Gigantes plaki, giant beans slow-baked in a rich tomato and herb sauce, is one of the most beloved main dishes on the Greek Lenten table. Its heartiness — thanks to the large, buttery beans — means it can stand entirely on its own as a satisfying main course during fasting periods, when meat and […]
Introduction: Fasolada is often called the national dish of Greece, and for good reason — it has sustained the country through hardship and remains one of the most common meals during Orthodox fasting periods. Built from dried beans, tomatoes, and root vegetables in olive oil, it requires no animal products at all, making it a […]
Introduction: Sev puri is one of Mumbai's most iconic street snacks: crisp flat puris piled with chutneys, crunchy sev and fresh toppings. The usual version includes boiled potato, but the Jain rendition swaps it for protein-rich sprouted moong beans, keeping every bit of the crunch and layered flavour without any onion, garlic or root vegetable. […]
Introduction: Undhiyu is Gujarat's great winter vegetable feast, traditionally slow-cooked upside down (the name means 'upside down') in earthen pots buried in the ground. The classic version includes purple yam and sweet potato, but the Jain undhiyu leaves out every root vegetable, building its heartiness instead from surti beans, broad beans, banana and a generous […]
Introduction: Khichdi, a simple one-pot rice and lentil porridge, is considered one of the most easily digestible dishes in Indian home cooking and is often the first solid food given to children or eaten while recovering from illness. The Jain version relies on cumin, asafoetida and ghee for warmth and depth rather than onion or […]
Introduction: Eaten on Epiphany (6 January), this puff pastry cake is filled with almond frangipane and hides a small charm (la fève) inside — whoever finds it in their slice is crowned ‘king’ or ‘queen’ for the day with a paper crown, a tradition dating back centuries. Cultural Background: Eaten on Epiphany (6 January), this […]
Introduction: Hailing from Nice on the Côte d’Azur, salade niçoise began as a simple composition of raw vegetables, olives and anchovies eaten by local farmers and fishermen. Cultural Background: Hailing from Nice on the Côte d’Azur, salade niçoise began as a simple composition of raw vegetables, olives and anchovies eaten by local farmers and fishermen. […]
Introduction: Ethiopia is widely regarded as the birthplace of coffee, and Buna is prepared through an elaborate ceremony involving roasting green beans over charcoal, grinding them by hand, and brewing in a clay pot called a jebena. Cultural Background: Ethiopia is widely regarded as the birthplace of coffee, and Buna is prepared through an elaborate […]
Introduction: Fosolia is a lightly spiced side dish of green beans and carrots, a frequent component of the mixed vegetarian platter Beyaynetu and a familiar presence at Ethiopian family tables, prized for its fresh crunch alongside heavier stews. Cultural Background: Fosolia is a lightly spiced side dish of green beans and carrots, a frequent component […]