Introduction: Svařák is the Czech take on mulled wine, warmed with citrus, cinnamon and cloves, and sold at Christmas markets across the country as a winter warmer. Cultural Background: Svařák is the Czech take on mulled wine, warmed with citrus, cinnamon and cloves, and sold at Christmas markets across the country as a winter warmer. […]
Introduction: Baklava is one of the most iconic sweets of the Middle East and Eastern Mediterranean, made from layers of paper-thin filo pastry, chopped nuts and a fragrant sugar syrup. Its exact origins are claimed and shared by several cultures across the former Ottoman regions, and it remains an essential treat during Eid celebrations, weddings […]
Introduction: Kunafa (also spelled knafeh) is a beloved Middle Eastern dessert made from shredded phyllo dough (kataifi) layered with sweet cheese or semolina custard, soaked in fragrant sugar syrup. Believed to have originated in Nablus, Palestine, it is now cherished across the Levant and Gulf, especially during Ramadan and Eid, when it is served warm, […]
Introduction: Fanouropita is baked in honor of Saint Phanourios, the patron saint of lost things, traditionally prepared with exactly seven or nine ingredients and always kept vegan — a practical requirement since the cake is baked to be shared freely with neighbors, friends, and even strangers regardless of what fast they may be observing at […]
Introduction: Made from just semolina, oil, sugar, and water in a simple 1-2-3-4 ratio, this halva is one of the oldest and most practical Lenten desserts in Greek cuisine, requiring no dairy, eggs, or butter at all. It is also traditionally served at memorial services (mnimosyna) in the Greek Orthodox Church, where it is offered […]
Introduction: Bouillabaisse originated among Marseille’s fishermen, who used the unsellable, bony bits of their catch to make a communal fish stew flavoured with saffron, fennel and orange peel. Cultural Background: Bouillabaisse originated among Marseille’s fishermen, who used the unsellable, bony bits of their catch to make a communal fish stew flavoured with saffron, fennel and […]
Introduction: Mämmi is a dark, malty rye pudding eaten specifically at Easter, an old tradition with roots stretching back centuries, once linked to Lenten fasting customs. Cultural Background: Mämmi is a dark, malty rye pudding eaten specifically at Easter, an old tradition with roots stretching back centuries, once linked to Lenten fasting customs. Its unusual […]
Introduction: Glögi is Finland’s warming spiced drink for the dark winter months, served at Christmas markets, family gatherings and cosy evenings throughout Advent. Cultural Background: Glögi is Finland’s warming spiced drink for the dark winter months, served at Christmas markets, family gatherings and cosy evenings throughout Advent. Both alcoholic (wine-based) and non-alcoholic (juice-based) versions exist […]
Introduction: This gentle fruit compote, soaked in a little honey wine (tej), draws on Ethiopia's ancient tradition of honey wine-making, particularly associated with festive and ceremonial occasions. Cultural Background: This gentle fruit compote, soaked in a little honey wine (tej), draws on Ethiopia's ancient tradition of honey wine-making, particularly associated with festive and ceremonial occasions. […]
Introduction: A refreshing summer drink built on Pimm’s No. Cultural Background: A refreshing summer drink built on Pimm’s No. 1, a gin-based liqueur created in 1840 by London oyster bar owner James Pimm, mixed with lemonade and garnished generously with fruit and mint, and firmly associated with English summer garden parties and sporting events like […]