Introduction: Falafel, deep-fried patties of seasoned ground chickpeas or fava beans, is one of the most beloved halal street foods of the Middle East, with strong claims to origin in both Egypt and the Levant. Sold from street carts and small shops throughout the region, falafel is typically stuffed into pita with salad, pickles and […]
Introduction: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Cultural Background: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Rich with halal lamb or beef, lentils, chickpeas and tomatoes, and thickened with a flour-and-water mixture called 'tedouira', it is deeply warming […]
Introduction: Hummus, meaning 'chickpeas' in Arabic, is one of the most widely recognised dishes of the Levant, though its exact origins are shared and debated among several countries in the region. Made from blended chickpeas, tahini, lemon and garlic, it is a staple mezze served at nearly every halal table across the Middle East, topped […]
Introduction: Kosambari is a South Indian salad of soaked split gram, grated cucumber and coconut, traditionally served during festivals and temple feasts. Its bright, crunchy freshness and complete absence of onion or garlic make it a natural fit for Jain menus, and it is commonly served as a cooling side dish alongside a main meal. […]
Introduction: Handvo is a savoury, cake-like bake from Gujarat made from a fermented batter of rice and mixed lentils, studded with vegetables. It is traditionally cooked slowly in a heavy pan so the base turns deep golden and crisp while the inside stays soft, and is a common Jain household breakfast or after-school snack, since […]
Introduction: A specialty of Nice and the surrounding Côte d’Azur, socca is a thin, crisp chickpea flour flatbread cooked in large round pans over intense heat, traditionally sold by street vendors and eaten piping hot with a sprinkle of black pepper. Cultural Background: A specialty of Nice and the surrounding Côte d’Azur, socca is a […]
Introduction: Bhajia are crisp, spiced vegetable fritters brought by Indian settlers, now a fixture at Fijian tea time, markets and Diwali gatherings, usually made with whatever vegetables are on hand. Cultural Background: Bhajia are crisp, spiced vegetable fritters brought by Indian settlers, now a fixture at Fijian tea time, markets and Diwali gatherings, usually made […]
Introduction: Shiro is one of Ethiopia's most beloved everyday dishes, made from seasoned, ground chickpea or broad bean flour simmered into a thick, spiced stew. Cultural Background: Shiro is one of Ethiopia's most beloved everyday dishes, made from seasoned, ground chickpea or broad bean flour simmered into a thick, spiced stew. It is inexpensive, filling […]
Introduction: Shiro is one of the most widely eaten dishes in Eritrea, prized as a filling, meat-free stew for the many fasting days observed in the Eritrean Orthodox calendar. Cultural Background: Shiro is one of the most widely eaten dishes in Eritrea, prized as a filling, meat-free stew for the many fasting days observed in […]
Introduction: Kolo — roasted barley and chickpeas — is a beloved everyday snack in Eritrea. Cultural Background: Kolo — roasted barley and chickpeas — is a beloved everyday snack in Eritrea. Bound together with warmed honey into bars, it becomes a sweet treat often prepared for celebrations and shared among children and guests. Storage: Store […]