Introduction: Fattoush is a Levantine bread salad built around crisp toasted or fried pita, fresh vegetables and a distinctive tangy dressing flavoured with sumac and pomegranate molasses. Its name comes from the Arabic root 'fatt', meaning to crumble or break bread, reflecting its origin as a resourceful way to use up stale flatbread. It is […]
Introduction: Shakshuka is a beloved breakfast and brunch dish found across North Africa and the Levant, with especially strong roots in Tunisia and Libya before spreading throughout the Middle East. The name means "a mixture" in North African Arabic dialects, referring to the eggs poached directly in a spiced tomato and pepper sauce. It is […]
Introduction: This crunchy, colorful cabbage salad traces its roots to the Greek communities of Constantinople (Politiki referring to the 'City,' as Constantinople was traditionally known). Built entirely from raw vegetables, oil, and vinegar, it needs no adjustment to be Lenten-appropriate and is a favorite on the winter table, often served alongside the New Year's Vasilopita […]
Introduction: A Provençal vegetable stew from around Nice, ratatouille began as humble farmhouse fare using the abundant summer vegetables of southern France: courgette, aubergine, peppers and tomatoes, gently stewed with olive oil and herbes de Provence. Cultural Background: A Provençal vegetable stew from around Nice, ratatouille began as humble farmhouse fare using the abundant summer […]
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: A one-pot fish and rice dish showing the direct hand of Spanish colonial cooking on Equatoguinean tables. Cultural Background: A one-pot fish and rice dish showing the direct hand of Spanish colonial cooking on Equatoguinean tables. Coastal families in Malabo and Bata make it with whatever fresh catch is available that morning, simmered with […]
Introduction: A festive chicken and rice dish prepared for Independence Day (12 October) and other national celebrations, richer and more generously spiced than the everyday version, often cooked in large batches to feed extended family and neighbours. Cultural Background: A festive chicken and rice dish prepared for Independence Day (12 October) and other national celebrations, […]
Introduction: This bright, finely chopped salad of tomato, cucumber and onion appears on nearly every Egyptian table, served as a fresh, tangy counterpoint to rich stews and grilled meats. Cultural Background: This bright, finely chopped salad of tomato, cucumber and onion appears on nearly every Egyptian table, served as a fresh, tangy counterpoint to rich […]
Introduction: Hawawshi is a beloved Egyptian street food of spiced minced meat baked between layers of flatbread until crisp, traditionally taken to a local bakery's hot oven by families and street vendors alike. Cultural Background: Hawawshi is a beloved Egyptian street food of spiced minced meat baked between layers of flatbread until crisp, traditionally taken […]
Introduction: Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour. Cultural Background: Pinol — a blend of toasted corn and spices ground to a fine powder — gives this dish its name and its deep, nutty flavour. Chicken pieces […]