Introduction: These delicate puff pastry shells filled with creamy chicken and white asparagus are a fixture of Danish confirmation parties, birthdays and festive lunches. Cultural Background: These delicate puff pastry shells filled with creamy chicken and white asparagus are a fixture of Danish confirmation parties, birthdays and festive lunches. Introduced through French culinary influence in […]
Introduction: This clear, restorative chicken broth studded with vegetables and tiny dumplings called melboller is a beloved Sunday dinner starter in Denmark, often made from a whole boiling hen simmered low and slow to extract maximum flavour. Cultural Background: This clear, restorative chicken broth studded with vegetables and tiny dumplings called melboller is a beloved […]
Native Name: Oaf Za'atar Dietary Tags: Meat, Kosher (Meat) Cultural Background: Za'atar, the fragrant Middle Eastern spice blend of dried thyme, sumac and sesame seeds, is used throughout Sephardic and Israeli kitchens to season roast chicken for Shabbat. This dish reflects the influence of Levantine and North African Jewish cooking on the modern Israeli table. […]
Introduction: Resi is a slow-simmered, porridge-like dish of cracked wheat and shredded chicken, beaten together until smooth and creamy. Cultural Background: Resi is a slow-simmered, porridge-like dish of cracked wheat and shredded chicken, beaten together until smooth and creamy. Long a centrepiece of both Greek-Cypriot and Turkish-Cypriot wedding feasts, it is traditionally prepared by the […]
Native Name: Gehakte Leber (Yiddish) Dietary Tags: Meat, Kosher (Meat, made without butter) Cultural Background: Chopped liver is a staple of Eastern European Jewish cuisine, traditionally made with kosher-rendered chicken fat (schmaltz) rather than butter to keep the dish parve-compatible with meat meals. It has long been served as a Shabbat and holiday starter, often […]
Introduction: Trahanas is a dried fermented mixture of cracked wheat and soured milk or yogurt, prepared in batches each summer and stored for use through the year. Cultural Background: Trahanas is a dried fermented mixture of cracked wheat and soured milk or yogurt, prepared in batches each summer and stored for use through the year. […]
Introduction: A comforting egg-lemon chicken soup found across Cyprus especially during colder winter months and as a gentle dish for the unwell. Cultural Background: A comforting egg-lemon chicken soup found across Cyprus especially during colder winter months and as a gentle dish for the unwell. The technique of tempering whisked egg and lemon into hot […]
Native Name: Kneidlach Soup Dietary Tags: Meat, Kosher (Meat) Cultural Background: Known affectionately as 'Jewish penicillin,' matzo ball soup is a cornerstone of Ashkenazi comfort food, built on a golden chicken broth studded with light, fluffy matzo meal dumplings. It is a fixture at Passover Seders (when matzo meal replaces flour) and is served year-round […]
Introduction: Sopa de Plátano is a comforting plantain soup, typically made with green plantains grated or sliced into a savoury chicken broth, and is often the dish Cuban families turn to as a gentle, restorative meal during illness or cooler weather. Cultural Background: Sopa de Plátano is a comforting plantain soup, typically made with green […]
Native Name: Pullum Frontonianum Cultural Background: Named for the orator Fronto in the Apicius collection, this braised chicken dish reflects the sweet-savoury layering typical of more refined Roman cooking, with dates and honey balancing the saltiness of garum and the sharpness of vinegar. Tips: Browning the chicken well before braising builds a deeper base flavour […]