Introduction: Barbados’s best-known Saturday lunch, pudding and souse traces back to plantation-era cooking, where every part of the pig was used. Cultural Background: Barbados’s best-known Saturday lunch, pudding and souse traces back to plantation-era cooking, where every part of the pig was used. ‘Souse’ is pickled, pepper-spiked pork (traditionally head, trotters or ears) served cold […]
Introduction: A crisp, tangy mix of cucumber, tomato and onion accompanies most Bangladeshi rice-and-curry meals, cutting through richer dishes with a fresh, cooling crunch. Cultural Background: A crisp, tangy mix of cucumber, tomato and onion accompanies most Bangladeshi rice-and-curry meals, cutting through richer dishes with a fresh, cooling crunch. It is one of the simplest […]
Introduction: This cool, refreshing yogurt and cucumber salad is a common accompaniment to spiced rice dishes like Machboos in Bahrain, its creamy tang balancing rich, warmly spiced mains. Cultural Background: This cool, refreshing yogurt and cucumber salad is a common accompaniment to spiced rice dishes like Machboos in Bahrain, its creamy tang balancing rich, warmly […]
Introduction: Shawarma stands are a fixture of Bahraini streets and malls, serving thinly sliced marinated meat wrapped in flatbread with pickles, garlic sauce and fries. Cultural Background: Shawarma stands are a fixture of Bahraini streets and malls, serving thinly sliced marinated meat wrapped in flatbread with pickles, garlic sauce and fries. Though its roots trace […]
Introduction: Fattoush is a bright, crunchy salad built on fried or toasted flatbread scraps, tossed with fresh vegetables and a tangy sumac dressing. Cultural Background: Fattoush is a bright, crunchy salad built on fried or toasted flatbread scraps, tossed with fresh vegetables and a tangy sumac dressing. Widely shared across the Levant and Gulf, it […]
Introduction: Considered the national dish of the Bahamas, conch salad is a raw, ceviche-style salad made by ‘cooking’ diced conch in fresh citrus juice. Cultural Background: Considered the national dish of the Bahamas, conch salad is a raw, ceviche-style salad made by ‘cooking’ diced conch in fresh citrus juice. It is assembled to order at […]
Introduction: A bright, herb-heavy salad of ripe tomatoes and cucumbers dressed simply with oil and lemon, this dish appears at nearly every Azerbaijani meal as a refreshing counterpoint to rich meat dishes and plov. Cultural Background: A bright, herb-heavy salad of ripe tomatoes and cucumbers dressed simply with oil and lemon, this dish appears at […]
Introduction: Turnu — an array of vegetables pickled together in vinegar brine — is an essential side on every Azerbaijani table, cutting through the richness of plov, kebabs and stews with its sharp acidity, and traditionally prepared in large batches at the end of summer to last through winter. Cultural Background: Turnu — an array […]
Introduction: Eetch is Armenia’s answer to tabbouleh, a bright bulgur salad built on tomato paste and lemon rather than the bulgur-light, parsley-heavy Levantine version. Cultural Background: Eetch is Armenia’s answer to tabbouleh, a bright bulgur salad built on tomato paste and lemon rather than the bulgur-light, parsley-heavy Levantine version. Traditionally eaten during Lent when meat […]
Introduction: Khyar Lolik — literally ‘cucumber tomato’ — is the everyday salad found on nearly every Armenian table, a simple pairing that reflects the abundance of Armenia’s fertile Ararat valley, famous for its tomatoes and cucumbers. Cultural Background: Khyar Lolik — literally ‘cucumber tomato’ — is the everyday salad found on nearly every Armenian table, […]