Introduction: Ajvar is the great communal project of the Balkan autumn, when households roast crates of red peppers to preserve as a smoky relish for the winter ahead. In Bosnia it is spread thick on fresh bread as a starter or snack, and jars of homemade ajvar are treasured gifts between neighbours. Cultural Background: Ajvar […]
Introduction: Beguni is a gram flour-battered fried eggplant slice, another cornerstone of the Ramadan iftar spread that sits alongside piyaju on nearly every plate at sunset. Cultural Background: Beguni is a gram flour-battered fried eggplant slice, another cornerstone of the Ramadan iftar spread that sits alongside piyaju on nearly every plate at sunset. The thin […]
Introduction: Begun bhorta takes whole eggplant roasted directly over a flame until smoky and collapsed, then mashed with raw onion, chilli and mustard oil. Cultural Background: Begun bhorta takes whole eggplant roasted directly over a flame until smoky and collapsed, then mashed with raw onion, chilli and mustard oil. The smoky char is essential to […]
Introduction: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the palate and aid digestion before richer dishes follow. Cultural Background: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the […]
Introduction: This smoky, garlicky mash of fire-roasted eggplant is a beloved side and dip served alongside grilled meats and bread, prized for the deep charred flavour achieved by roasting the eggplant whole directly over an open flame. Cultural Background: This smoky, garlicky mash of fire-roasted eggplant is a beloved side and dip served alongside grilled […]
Introduction: This warm eggplant appetizer of fried aubergine slices layered with tomato, garlic and herbs is a fixture of the Azerbaijani meze-style spread that opens a meal, echoing the shared vegetable-forward starters found across the Caucasus and Middle East. Cultural Background: This warm eggplant appetizer of fried aubergine slices layered with tomato, garlic and herbs […]
Introduction: A smoky summer favourite, manqal salati takes vegetables charred directly on a mangal (Caucasian grill) and chops them into a rustic, garlicky salad — the traditional companion to any Azerbaijani barbecue or kebab spread. Cultural Background: A smoky summer favourite, manqal salati takes vegetables charred directly on a mangal (Caucasian grill) and chops them […]
Introduction: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always accompanied by grilled vegetables. Cultural Background: Khorovats is Armenia’s national dish of grilled meat, most often pork, lamb or beef, marinated simply and grilled over wood or charcoal embers, always […]
Introduction: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda. Cultural Background: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda. Salted cod became a Caribbean staple centuries ago, when fish was preserved with salt to survive long sea voyages and […]
Introduction: Calulu is one of Angola’s most iconic traditional dishes, layering fresh and dried fish with sweet potato leaves (or spinach), okra, eggplant and palm oil into a deeply savoury, slow-cooked stew. Cultural Background: Calulu is one of Angola’s most iconic traditional dishes, layering fresh and dried fish with sweet potato leaves (or spinach), okra, […]