Introduction: A fragrant almond-based syrup diluted with cold water, soumada is traditionally served at Cypriot weddings and christenings as a symbol of good fortune, its sweet milky appearance and orange blossom scent making it a festive, non-alcoholic treat for guests of all ages. Cultural Background: A fragrant almond-based syrup diluted with cold water, soumada is […]
Native Name: Tzimmes Dietary Tags: Pareve, Vegan, Kosher Cultural Background: Tzimmes, a sweet stew of carrots and root vegetables simmered with honey or sugar and dried fruit, is a traditional Rosh Hashanah dish among Ashkenazi Jews, symbolising hopes for a sweet new year. Its name has even entered Yiddish-inflected English as a word for a […]
Native Name: Lekach Dietary Tags: Pareve, Kosher (Pareve) Cultural Background: Lekach, a moist spiced honey cake, is one of the most traditional Ashkenazi Rosh Hashanah desserts, its sweetness echoing the holiday's theme of hopes for a sweet new year. Often baked pareve so it can follow either a meat or dairy meal, it has been […]
Introduction: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted until the skin crackles and the meat falls apart. Cultural Background: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted until the skin crackles and the meat […]
Introduction: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are one of the most recognisable savoury snacks of the Caribbean. Cultural Background: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are one of the most recognisable savoury […]
Introduction: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so the still-sizzling garlic infuses the starchy root. Cultural Background: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so the still-sizzling garlic infuses the […]
Introduction: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter orange juice and onions, and is one of the most ordered midday plates in Cuban paladares and home kitchens alike. Cultural Background: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter […]
Introduction: Fritule are small fried doughnut bites flavoured with rum, citrus zest and raisins, traditionally made across Croatia's coast during Christmas and Carnival season. Cultural Background: Fritule are small fried doughnut bites flavoured with rum, citrus zest and raisins, traditionally made across Croatia's coast during Christmas and Carnival season. Every coastal grandmother has her own […]
Introduction: Pinca is a soft, slightly sweet Easter bread flavoured with citrus zest and rum, traditionally blessed at church alongside cured ham and eggs on Holy Saturday. Cultural Background: Pinca is a soft, slightly sweet Easter bread flavoured with citrus zest and rum, traditionally blessed at church alongside cured ham and eggs on Holy Saturday. […]
Introduction: Tumunu refers both to a traditional fermented drink made from ingredients such as orange peel, hops and sugar, and to the communal drinking circles named after the hollowed tree-stump vessels once used to brew it. Cultural Background: Tumunu refers both to a traditional fermented drink made from ingredients such as orange peel, hops and […]