Introduction: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in plantain leaves and steamed, and are a centrepiece of Christmas Eve and New Year gatherings across Colombia, traditionally made in large communal batches by extended families. Cultural Background: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in […]
Introduction: Jhal muri is a spiced puffed rice snack mixed with mustard oil, chopped vegetables and crunchy fried lentils, sold by street vendors who toss the ingredients together dramatically in a large bowl before scooping it into paper cones. Cultural Background: Jhal muri is a spiced puffed rice snack mixed with mustard oil, chopped vegetables […]
Introduction: Hummus is a widely loved appetizer throughout Bahrain, often served as part of a larger spread of small dishes at the start of a meal. Cultural Background: Hummus is a widely loved appetizer throughout Bahrain, often served as part of a larger spread of small dishes at the start of a meal. The Bahraini […]
Introduction: Reflecting Bahrain’s long-standing South Asian community and trading links with India, spiced chickpea chaat is a popular street snack sold from carts and small stalls, layered with tangy tamarind and yogurt sauces, crunchy toppings and fresh herbs. Cultural Background: Reflecting Bahrain’s long-standing South Asian community and trading links with India, spiced chickpea chaat is […]
Introduction: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer. Cultural Background: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer. Its careful preparation — stirred constantly to prevent the yogurt from splitting — is […]
Introduction: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered slowly so the lamb, chickpeas, chestnuts and dried plums infuse into one rich broth. Cultural Background: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered […]
Introduction: Topik is a Western Armenian Lenten specialty, most closely associated with the Armenian communities of Istanbul, made from a mashed potato and chickpea dough wrapped around a sweet-savoury onion and tahini filling. Cultural Background: Topik is a Western Armenian Lenten specialty, most closely associated with the Armenian communities of Istanbul, made from a mashed […]
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: A nourishing, naturally sweet blend of roasted grains, nuts and warming spices, mixed with olive oil into a thick, energising paste. Cultural Background: Bsissa has long been valued in Algerian households as a fortifying breakfast, historically prepared for travellers and workers needing sustained energy through a long day. Tips: Pre-roasted flours are traditional; if […]