Introduction: The festive Christmas version of Andorra’s national stew, enriched with a large seasoned meatball known as a pilota, served as the centrepiece of the holiday table. Cultural Background: Escudella de Nadal is the most elaborate version of Andorra’s beloved everyday escudella, prepared specifically for Christmas with the addition of the pilota, considered essential to […]
Introduction: A substantial, slow-simmered broth of meats, vegetables and pasta, traditionally served as a soup course followed by the tender meats and vegetables as a main. Cultural Background: Escudella is considered Andorra’s most iconic dish, closely shared with Catalonia, and forms the centrepiece of the traditional two-course Escudella i Carn d’Olla meal, especially prominent around […]
Introduction: Algeria’s iconic Friday dish: fluffy steamed couscous served with tender lamb and a colourful medley of seasonal vegetables in a fragrant broth. Cultural Background: Couscous is considered Algeria’s national dish and is traditionally prepared for Friday family lunches, weddings and major celebrations, with the vegetables varying by season and region. Tips: Steaming the couscous […]
Introduction: A light, tomato-based fish soup brightened with lemon, reflecting the fresh seafood traditions of Albania’s Adriatic and Ionian coastline. Cultural Background: This soup is closely tied to Albania’s coastal towns like Vlorë and Sarandë, where fresh catch is simmered simply to let the flavour of the fish speak for itself. Tips: Add the fish […]
Introduction: A hearty, economical bean stew simmered with onion, carrot and paprika-infused oil, a fixture of everyday Albanian lunches. Cultural Background: Jani me Fasule is one of the most common midday dishes across Albania, valued for being both filling and inexpensive, and often appearing on family tables several times a week in winter. Tips: Parboiling […]
Introduction: A tangy, crunchy mix of pickled cabbage, carrot, cauliflower and pepper, a staple accompaniment on Albanian tables through the winter. Cultural Background: Turshi is prepared in large batches every autumn, when vegetables are cheapest and most abundant, to be enjoyed as a bright, acidic counterpoint to heavier winter meals. Tips: Make sure vegetables are […]
Introduction: Shredded carrot tossed with sweet raisins, a touch of sugar and lemon, echoing the sweet-savoury notes of Kabuli pulao. Cultural Background: This salad borrows the same carrot-and-raisin pairing found in Kabuli Pulao, offered here as a lighter, uncooked side dish for everyday meals. Tips: Soaking the raisins plumps them up and prevents a chewy […]
Introduction: Afghanistan’s national dish: tender lamb and fragrant basmati rice crowned with sweet caramelised carrots and raisins. Cultural Background: Kabuli Pulao is widely regarded as Afghanistan’s national dish, traditionally served at weddings, Fridays, and any occasion calling for a generous, celebratory spread. Tips: Soaking the rice prevents it from breaking during steaming. A tight-fitting lid […]