Introduction: Lahmajun is a thin, crisp flatbread topped with a spiced minced meat and vegetable mixture, baked quickly in very hot ovens and sold hot from street stalls and bakeries across Armenian communities. Cultural Background: Lahmajun is a thin, crisp flatbread topped with a spiced minced meat and vegetable mixture, baked quickly in very hot […]
Introduction: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always accompanied by grilled vegetables. Cultural Background: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always […]
Introduction: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices released by the tomatoes and onions as they cook down over hours. Cultural Background: Khashlama is a slow-simmered stew of lamb and vegetables cooked with minimal added liquid, relying instead on the natural juices […]
Introduction: This bright tomato, onion and pepper salad is the traditional accompaniment to asado, cutting through the richness of grilled meats with acidity and crunch. Cultural Background: This bright tomato, onion and pepper salad is the traditional accompaniment to asado, cutting through the richness of grilled meats with acidity and crunch. Its name, meaning ‘Creole […]
Introduction: Argentina’s version of shepherd’s pie, pastel de papa layers a seasoned beef picadillo with a smooth mashed potato topping, reflecting the strong British and Italian culinary influences on the country’s home cooking. Cultural Background: Argentina’s version of shepherd’s pie, pastel de papa layers a seasoned beef picadillo with a smooth mashed potato topping, reflecting […]
Introduction: Saltfish buljol (from the French “brule-gueule”, meaning “burnt mouth”, a reference to its bold seasoning) is a shredded salted cod salad eaten across the Eastern Caribbean, including Anguilla, where it is paired with fried bakes — a softer, puffier cousin of the johnny cake. Cultural Background: Saltfish buljol (from the French “brule-gueule”, meaning “burnt […]
Introduction: A legacy of Portuguese colonial influence blended into everyday Angolan life, pão com chouriço is a simple, satisfying breakfast or snack found at bakeries and street stalls across Luanda. Cultural Background: A legacy of Portuguese colonial influence blended into everyday Angolan life, pão com chouriço is a simple, satisfying breakfast or snack found at […]
Introduction: A thin, oval flatbread topped with roasted peppers, eggplant and slices of local sausage, baked until crisp at the edges. Cultural Background: Coca de Recapte shares its roots with the broader Catalan coca tradition, a savoury flatbread designed to showcase whatever roasted vegetables and cured meats are on hand. Tips: Roll the dough thin, […]
Introduction: Smoky roasted peppers and tomatoes, peeled and chopped, dressed simply with olive oil, garlic and a touch of cumin. Cultural Background: Salade Mechouia (‘grilled salad’) showcases the Algerian preference for charring vegetables directly over flame before dressing them, a technique shared across North Africa. Tips: Charring directly over an open flame gives the best […]
Introduction: A rustic skillet of roasted peppers and tomatoes folded through soft cottage cheese, baked until bubbling and lightly golden. Cultural Background: Fërgesë is a beloved central Albanian dish, closely tied to Tirana’s home cooking, traditionally made with the ripest late-summer peppers and tomatoes. Tips: Don’t overmix the cheese into the vegetables — a marbled […]