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: Kofola is a distinctly Czech cola-style soft drink developed in the 1960s as a domestic alternative during the era of limited access to Western brands. Cultural Background: Kofola is a distinctly Czech cola-style soft drink developed in the 1960s as a domestic alternative during the era of limited access to Western brands. With a […]
Introduction: Cyprus's version of stuffed vine leaves, koupepia is a Sunday lunch staple, distinct from Greek dolmades by its use of ground pork alongside beef or lamb and a generous hand with fresh mint. Cultural Background: Cyprus's version of stuffed vine leaves, koupepia is a Sunday lunch staple, distinct from Greek dolmades by its use […]
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: Salat Yerakot (Vegetable Salad) Dietary Tags: Pareve, Vegan, Kosher Cultural Background: This finely diced salad of cucumber, tomato and onion is a daily staple across Israel, eaten at nearly every meal from breakfast to dinner. Rooted in the culinary traditions Jewish immigrants brought from the Middle East and North Africa, its bright simplicity […]
Introduction: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with wild or cultivated greens. Cultural Background: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with wild or cultivated greens. It reflects the island's reliance on legumes and foraged greens during periods […]
Introduction: Served in nearly every meze spread across the island, pan-seared halloumi is Cyprus's signature appetizer. Cultural Background: Served in nearly every meze spread across the island, pan-seared halloumi is Cyprus's signature appetizer. The cheese's high melting point, a result of being made from a mix of goat and sheep milk, allows it to fry […]
Introduction: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and Eastern Mediterranean. Cultural Background: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and Eastern Mediterranean. The Cypriot version is typically topped with sweet caramelised onions and a […]
Native Name: Limonana Dietary Tags: Pareve, Vegan, Kosher Cultural Background: Limonana – a frozen, frothy blend of fresh lemon juice, mint and sugar – is one of Israel's most popular summer drinks, its name combining 'limon' (lemon) and 'nana' (mint, from Arabic). It reflects the fusion of Middle Eastern flavours with modern Israeli café culture. […]
Native Name: Falafel b'Pita Dietary Tags: Pareve, Vegan, Kosher (Pareve) Cultural Background: Falafel, made from ground chickpeas or fava beans, became a defining street food of modern Israel after waves of Jewish immigration from the Middle East and North Africa. Served stuffed into pita with fresh chopped salad and tahini, it is now considered a […]