Introduction: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Cultural Background: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Rich with halal lamb or beef, lentils, chickpeas and tomatoes, and thickened with a flour-and-water mixture called 'tedouira', it is deeply warming […]
Introduction: Sarma, cabbage leaves rolled around a savory filling, is a beloved dish across the Balkans, but the Lenten version — posne sarme — swaps the usual minced meat for rice, mushrooms, and vegetables. It is a fixture of Serbian Orthodox Christmas Eve (Badnji dan), when the fast is at its strictest, and of ordinary […]
Introduction: Fasolada is often called the national dish of Greece, and for good reason — it has sustained the country through hardship and remains one of the most common meals during Orthodox fasting periods. Built from dried beans, tomatoes, and root vegetables in olive oil, it requires no animal products at all, making it a […]
Introduction: Borscht exists in countless versions across Eastern Europe, but the Lenten or 'postny' version, made entirely without meat stock, sour cream, or butter, is what appears on Orthodox tables throughout Great Lent and the Nativity Fast before Christmas. Its vivid crimson color comes purely from beetroot, and a splash of vinegar or lemon at […]
Introduction: Gigantes plaki, giant beans slow-baked in a rich tomato and herb sauce, is one of the most beloved main dishes on the Greek Lenten table. Its heartiness — thanks to the large, buttery beans — means it can stand entirely on its own as a satisfying main course during fasting periods, when meat and […]
Introduction: Misir wot, a deeply spiced red lentil stew, is one of the most iconic dishes of Ethiopian Orthodox fasting cuisine. Cultural Background: Misir wot, a deeply spiced red lentil stew, is one of the most iconic dishes of Ethiopian Orthodox fasting cuisine. Ethiopian Orthodox Tewahedo Christians observe an unusually large number of fasting days, […]
Introduction: Khichdi, a simple one-pot rice and lentil porridge, is considered one of the most easily digestible dishes in Indian home cooking and is often the first solid food given to children or eaten while recovering from illness. The Jain version relies on cumin, asafoetida and ghee for warmth and depth rather than onion or […]
Introduction: A warmly spiced tomato soup found on Indian restaurant menus everywhere, shorba is easily adapted to Jain requirements by building its aromatic base from cumin, whole spices and asafoetida instead of the more usual onion and garlic. It remains rich and savoury thanks to a generous hand with whole spices and a final swirl […]
Introduction: A thin, gently spiced lentil soup often served to those recovering from illness or observing lighter eating during Jain fasting periods, moong dal soup is prized for being nourishing without being heavy. Cumin and black pepper provide warmth in place of onion and garlic, and a final squeeze of lime lifts the whole bowl. […]
Introduction: Kachumber is the everyday Indian chopped salad found alongside almost any thali. Cultural Background: Kachumber is the everyday Indian chopped salad found alongside almost any thali. The standard version usually includes raw onion, but the Jain kachumber leaves it out entirely, letting crunchy peanuts and a lime-cumin dressing carry the flavour instead of losing […]