Introduction: Despite its name, cuscuz paulista has no relation to North African couscous; it is a layered steamed cornmeal dish shaped in a ring mould, brought to São Paulo's cuisine through Indigenous and Portuguese-Brazilian cooking traditions and popularised in the 20th century as a hearty family breakfast or brunch, often served sliced and cold. Cultural […]
Introduction: Rabanada, Brazil's answer to French toast, descends from Portuguese fatias douradas and is traditionally made at Christmas using leftover or day-old bread, soaked in milk and egg, fried, then coated in cinnamon sugar as a festive holiday dessert. Cultural Background: Rabanada, Brazil's answer to French toast, descends from Portuguese fatias douradas and is traditionally […]
Introduction: Brought over through centuries of Portuguese colonisation and trade, salt cod fritters became fully Brazilianised as bolinho de bacalhau, a golden fried appetizer served at bars, bakeries and family gatherings nationwide, especially popular around Easter when salt cod consumption traditionally peaks. Cultural Background: Brought over through centuries of Portuguese colonisation and trade, salt cod […]
Introduction: Sold from the same bakery counters as burek, this cheese-filled pastry roll is a favourite grab-and-go breakfast or lunch across Bosnian towns, wrapped in paper and eaten straight from the hand while walking. Cultural Background: Sold from the same bakery counters as burek, this cheese-filled pastry roll is a favourite grab-and-go breakfast or lunch […]
Introduction: Pihtije is a cold savoury terrine set naturally from slow-simmered pork or poultry stock, a winter appetizer prepared especially around New Year and Christmas gatherings in Bosnia’s Croat and Serb communities. Its jellied texture and garlicky finish make it a distinctive cold-weather starter. Cultural Background: Pihtije is a cold savoury terrine set naturally from […]
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: Sirnica is the cheese-filled member of the beloved Bosnian pita family, a coiled filo pastry rooted in Ottoman pastry traditions and central to Bosnian home baking. It’s a breakfast staple served with plain yogurt, especially popular during Ramadan mornings before the daily fast begins. Cultural Background: Sirnica is the cheese-filled member of the beloved […]
Introduction: Klepe are small boiled or baked dumplings of Ottoman-Persian lineage, similar to the mantn found across the wider Turkic world, adapted into Bosnian home cooking with a garlicky yogurt sauce and a paprika-tomato drizzle. They are traditionally a labour of love, folded by hand for family lunches and gatherings. Cultural Background: Klepe are small […]
Introduction: Begova norba, or ‘Bey’s soup’, takes its name from the Ottoman-era Bosnian nobility (begs) it was said to be prepared for, blending tender chicken, okra and vegetables into a creamy, egg-thickened broth. It remains a refined choice for special lunches and formal Bosnian dining. Cultural Background: Begova norba, or ‘Bey’s soup’, takes its name […]
Introduction: Cuñapé comes from Bolivia's tropical eastern lowlands, especially Santa Cruz, where cassava (yuca) has been a staple starch since long before Spanish contact. Cultural Background: Cuñapé comes from Bolivia's tropical eastern lowlands, especially Santa Cruz, where cassava (yuca) has been a staple starch since long before Spanish contact. Made from cassava starch and cheese, […]