Introduction: Twice-fried green plantain rounds, flattened and re-fried to crisp perfection, are ubiquitous across the Dominican table, served as a side to nearly every meal and sold hot from street carts as a snack in their own right. Cultural Background: Twice-fried green plantain rounds, flattened and re-fried to crisp perfection, are ubiquitous across the Dominican […]
Introduction: Not to be confused with Argentine chimichurri sauce, the Dominican ‘chimi’ is a hefty burger-style street sandwich of griddled seasoned meat piled with cabbage slaw and sauces, a nighttime staple sold from carts known as ‘chimichurreras’ outside clubs and street corners. Cultural Background: Not to be confused with Argentine chimichurri sauce, the Dominican ‘chimi’ […]
Introduction: This garlic-and-sour-orange marinated whole roast pork is the centerpiece of Dominican Christmas Eve (Nochebuena) celebrations, traditionally slow-roasted over charcoal or wood for hours while families gather, drink and prepare the rest of the holiday feast. Cultural Background: This garlic-and-sour-orange marinated whole roast pork is the centerpiece of Dominican Christmas Eve (Nochebuena) celebrations, traditionally slow-roasted […]
Introduction: Ful is a staple side across the Horn of Africa and eastern Mediterranean, and in Djibouti it’s typically eaten alongside laxoox at breakfast or lunch. Cultural Background: Ful is a staple side across the Horn of Africa and eastern Mediterranean, and in Djibouti it’s typically eaten alongside laxoox at breakfast or lunch. Slow-simmered fava […]
Introduction: A staple of Czech pub menus, nakládaný hermelín takes the soft ripened cheese hermelín (the Czech answer to Camembert) and marinates it in oil with onion, garlic, chilli and herbs. Cultural Background: A staple of Czech pub menus, nakládaný hermelín takes the soft ripened cheese hermelín (the Czech answer to Camembert) and marinates it […]
Native Name: Oaf Za'atar Dietary Tags: Meat, Kosher (Meat) Cultural Background: Za'atar, the fragrant Middle Eastern spice blend of dried thyme, sumac and sesame seeds, is used throughout Sephardic and Israeli kitchens to season roast chicken for Shabbat. This dish reflects the influence of Levantine and North African Jewish cooking on the modern Israeli table. […]
Native Name: Gedempte Fleysh (Yiddish: braised meat) Dietary Tags: Meat, Kosher (Meat) Cultural Background: Brisket, slow-braised until fork-tender with onions and carrots, is the centrepiece of countless Ashkenazi holiday tables, especially for Rosh Hashanah, where the sweetness of the carrots and onions symbolises hopes for a sweet new year. Its long, slow cooking made it […]
Introduction: Cyprus's cooling cousin of tzatziki, talattouri uses thick strained sheep or goat yogurt with grated cucumber and a generous hand of fresh mint rather than dill. Cultural Background: Cyprus's cooling cousin of tzatziki, talattouri uses thick strained sheep or goat yogurt with grated cucumber and a generous hand of fresh mint rather than dill. […]
Native Name: Shakshuka (Hebrew/Arabic origin) Dietary Tags: Dairy-free, Vegetarian, Kosher (Pareve/Dairy optional) Cultural Background: Shakshuka – eggs gently poached in a spiced tomato and pepper sauce – traces back to North African Jewish communities, particularly Tunisia and Libya, before becoming a beloved breakfast across Israel. Jewish immigrants carried the dish with them during the mass […]
Introduction: This bright pink beetroot salad appears often on meze tables and during Lenten fasting periods, since it is entirely plant-based. Cultural Background: This bright pink beetroot salad appears often on meze tables and during Lenten fasting periods, since it is entirely plant-based. Boiled beets are dressed simply with olive oil and vinegar, letting the […]