Introduction: Sheftalia are minced meat parcels traditionally wrapped in caul fat instead of a casing, then grilled over charcoal until crisp outside and juicy within. Cultural Background: Sheftalia are minced meat parcels traditionally wrapped in caul fat instead of a casing, then grilled over charcoal until crisp outside and juicy within. Sold from street grills […]
Introduction: One of the most distinctively Cypriot main dishes, afelia relies on crushed coriander seeds and dry red wine, specifically the island's own xynisteri or mavro grape varieties historically. Cultural Background: One of the most distinctively Cypriot main dishes, afelia relies on crushed coriander seeds and dry red wine, specifically the island's own xynisteri or […]
Introduction: A popular quick bite from Cypriot street stalls and bakeries, this wrap combines grilled halloumi with lountza, a smoked, spiced pork loin unique to the island, rolled into warm pita for an on-the-go lunch found in towns from Nicosia to Limassol. Cultural Background: A popular quick bite from Cypriot street stalls and bakeries, this […]
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 […]
Native Name: Isicia Omentata Cultural Background: Recorded in Apicius, isicia are seasoned minced meat patties bound with soaked bread and pine nuts, cooked over a fire and sold hot from street stalls and popinae, the small eateries that lined Roman streets – a direct ancestor of the modern burger and meatball. Tips: Don't over-mix the […]
Native Name: Porcus Troianus Cultural Background: The most theatrical dish in the Roman culinary record: a whole roast pig stuffed with sausages and small game, named for the Trojan Horse because of the surprise concealed inside it. Described by the writer Macrobius as a showpiece of excess, it was reserved for the grandest banquets and […]
Introduction: The Frita Cubana is Cuba's answer to the hamburger — a spiced, paprika-seasoned beef and pork patty served on a soft roll and topped with a tangle of thin shoestring fried potatoes tucked right into the bun. Cultural Background: The Frita Cubana is Cuba's answer to the hamburger — a spiced, paprika-seasoned beef and […]
Introduction: Congrí, the eastern Cuban cousin of Moros y Cristianos, uses red beans rather than black and is traditionally cooked with a piece of salted pork or bacon for extra richness, making it a fixture of festive tables in Oriente province, especially at Christmas and New Year gatherings, where it is served alongside roast pork […]
Native Name: Lucanicae Cultural Background: Named for the Lucania region of southern Italy, these smoked, spiced sausages were hugely popular street food in Rome, grilled over charcoal by vendors and flavoured with cumin, fennel and pine nuts – the word survives almost unchanged in the modern Italian 'luganega' sausage. Tips: Chilling the mixture before cooking […]
Introduction: Ajiaco Criollo is considered Cuba's national soup, a hearty stew of multiple meats and an array of native root vegetables that historians point to as a living symbol of Cuban cultural mixing, combining Taino root crops, Spanish meats and African cooking techniques into a single pot. Cultural Background: Ajiaco Criollo is considered Cuba's national […]