Introduction: Reflecting the deep culinary exchange between Djibouti and neighbouring Ethiopia, this lentil side is finished with niter kibbeh-style spiced butter and berbere, echoing dishes found across shared Ethiopian restaurants in Djibouti City. Cultural Background: Reflecting the deep culinary exchange between Djibouti and neighbouring Ethiopia, this lentil side is finished with niter kibbeh-style spiced butter […]
Native Name: Marak Adashim Adumot Dietary Tags: Pareve, Vegan, Kosher Cultural Background: Warmly spiced red lentil soup is a staple among Iraqi, Persian and other Mizrahi Jewish communities, where lentils, cumin and turmeric form the backbone of everyday cooking. Simple, filling and naturally pareve, it is a common dish for breaking a fast or warming […]
Native Name: Conchicla Cultural Background: Lentils were a Roman staple, cheap and filling, and this style of lentil pottage appears across Roman agricultural and culinary writing. Leeks, coriander and a generous hand with vinegar were the typical seasonings that lifted a humble bowl of pulses into something worth serving. Tips: Add the vinegar off the […]
Native Name: Adas Pokhteh Cultural Background: Lentils were a cheap, filling staple across the ancient Near East, and a simple pottage of lentils softened with onion and a little fat was common midday fare for farmers and labourers throughout the Persian Empire. Simplicity was the point: a warming, sustaining meal that could be prepared quickly […]
Native/Reconstructed Name: Aarshet en Aarshu (reconstructed; lentil stew) Cultural Background: Lentils were among the most widely cultivated legumes in ancient Egypt, found in quantity in tomb storerooms and workers' village remains at sites such as Deir el-Medina. A thick lentil stew, flavored simply with onion, garlic, and cumin, was affordable, filling, and formed a dietary […]
Introduction: A gently spiced lentil soup enriched with coconut milk, this dish shows the coconut-heavy leanings of Comorian cooking even in its simplest, most everyday meals. Cultural Background: A gently spiced lentil soup enriched with coconut milk, this dish shows the coconut-heavy leanings of Comorian cooking even in its simplest, most everyday meals. It's warming, […]
Introduction: Bhuna Khichuri is a beloved rainy-day breakfast across Bangladesh, where rice and lentils are slow-fried in spices before simmering rather than simply boiled, giving a richer, drier finish than plain khichuri. Cultural Background: Bhuna Khichuri is a beloved rainy-day breakfast across Bangladesh, where rice and lentils are slow-fried in spices before simmering rather than […]
Introduction: Piyaju are crisp lentil and onion fritters that appear on nearly every iftar table across Bangladesh during Ramadan, sold by street vendors by the dozen in the hour before sunset. Cultural Background: Piyaju are crisp lentil and onion fritters that appear on nearly every iftar table across Bangladesh during Ramadan, sold by street vendors […]
Introduction: Masoor dal served over steamed rice is the backbone of the Bangladeshi daily meal, eaten by nearly every household regardless of region or income. Cultural Background: Masoor dal served over steamed rice is the backbone of the Bangladeshi daily meal, eaten by nearly every household regardless of region or income. Its simplicity is its […]
Introduction: Jhal muri is a spiced puffed rice snack mixed with mustard oil, chopped vegetables and crunchy fried lentils, sold by street vendors who toss the ingredients together dramatically in a large bowl before scooping it into paper cones. Cultural Background: Jhal muri is a spiced puffed rice snack mixed with mustard oil, chopped vegetables […]