Introduction: Balaleet is one of Bahrain’s most cherished breakfast dishes, a sweet-and-savoury plate of saffron-and-cardamom-scented vermicelli topped with a thin savoury omelette. Cultural Background: Balaleet is one of Bahrain’s most cherished breakfast dishes, a sweet-and-savoury plate of saffron-and-cardamom-scented vermicelli topped with a thin savoury omelette. It began as a Ramadan suhoor staple, eaten before the […]
Introduction: Reflecting Bahrain’s long-standing South Asian community and trading links with India, spiced chickpea chaat is a popular street snack sold from carts and small stalls, layered with tangy tamarind and yogurt sauces, crunchy toppings and fresh herbs. Cultural Background: Reflecting Bahrain’s long-standing South Asian community and trading links with India, spiced chickpea chaat is […]
Introduction: Firmer and more custard-like than American mac and cheese, the Bahamian version is baked until it can be sliced like a casserole. Cultural Background: Firmer and more custard-like than American mac and cheese, the Bahamian version is baked until it can be sliced like a casserole. It is a fixture of Sunday lunches and […]
Introduction: Schinkenfleckerl is a homely baked pasta dish found on Austrian lunch tables and in Viennese Beisl (tavern-style) restaurants alike. Cultural Background: Schinkenfleckerl is a homely baked pasta dish found on Austrian lunch tables and in Viennese Beisl (tavern-style) restaurants alike. Made with square-cut Fleckerl pasta, ham and a creamy egg custard, it developed as […]
Introduction: Armenian rice pilaf, toasted first with broken vermicelli noodles in butter before being simmered in stock, is the standard accompaniment to nearly every main course in Armenian cuisine, from khorovats to khashlama. Cultural Background: Armenian rice pilaf, toasted first with broken vermicelli noodles in butter before being simmered in stock, is the standard accompaniment […]
Introduction: Macaroni pie is a firm, sliceable baked pasta dish that appears at nearly every An tiguan Sunday lunch, family gathering and holiday table. Cultural Background: Macaroni pie is a firm, sliceable baked pasta dish that appears at nearly every An tiguan Sunday lunch, family gathering and holiday table. Unlike a loose macaroni and cheese, […]
Introduction: The festive Christmas version of Andorra’s national stew, enriched with a large seasoned meatball known as a pilota, served as the centrepiece of the holiday table. Cultural Background: Escudella de Nadal is the most elaborate version of Andorra’s beloved everyday escudella, prepared specifically for Christmas with the addition of the pilota, considered essential to […]
Introduction: A substantial, slow-simmered broth of meats, vegetables and pasta, traditionally served as a soup course followed by the tender meats and vegetables as a main. Cultural Background: Escudella is considered Andorra’s most iconic dish, closely shared with Catalonia, and forms the centrepiece of the traditional two-course Escudella i Carn d’Olla meal, especially prominent around […]
Introduction: Delicate, hand-cut noodles steamed and served over a mild, fragrant chicken and chickpea stew, an Algiers family favourite. Cultural Background: Rechta is closely associated with Algiers and is often served at Eid celebrations, though many families also make it as a comforting, everyday midday meal. Tips: Steaming rather than boiling the noodles keeps them […]
Introduction: A rich, deep red tomato soup with tender lamb, vermicelli and a warm blend of spices, another Ramadan table staple. Cultural Background: Chorba Hamra (‘red soup’) is named for its deep tomato colour, and alongside Chorba Frik forms the backbone of many Algerian iftar meals during Ramadan. Tips: Cook the tomato paste briefly before […]