Introduction: This baked cheese dish layers sirene with tomato, peppers and a cracked egg, baked in individual clay ramekins until bubbling. Cultural Background: This baked cheese dish layers sirene with tomato, peppers and a cracked egg, baked in individual clay ramekins until bubbling. Named for the Shopi region around Sofia, it's a classic starter in […]
Introduction: Bulgaria's national salad, Shopska combines ripe tomatoes, cucumbers, peppers and onion, finished with a generous grating of sirene cheese on top to resemble snow over the red-white-green colors of the Bulgarian flag. Cultural Background: Bulgaria's national salad, Shopska combines ripe tomatoes, cucumbers, peppers and onion, finished with a generous grating of sirene cheese on […]
Introduction: Sarmi are pickled cabbage or grape leaves rolled around a rice and minced meat filling, slow-simmered until tender. Cultural Background: Sarmi are pickled cabbage or grape leaves rolled around a rice and minced meat filling, slow-simmered until tender. A staple of Bulgarian family lunches and essential to festive tables, especially in winter. Tips: Trim […]
Introduction: Kavarma is a slow-cooked clay-pot stew of pork (or a pork-chicken mix) with onions, peppers and mushrooms, associated especially with the Rhodope region. Cultural Background: Kavarma is a slow-cooked clay-pot stew of pork (or a pork-chicken mix) with onions, peppers and mushrooms, associated especially with the Rhodope region. It is traditionally baked and served […]
Introduction: Escondidinho, meaning 'little hidden one', is a baked casserole in which a savory filling is hidden beneath a mash topping. Cultural Background: Escondidinho, meaning 'little hidden one', is a baked casserole in which a savory filling is hidden beneath a mash topping. This version uses carne seca (sun-dried salted beef), a preservation method rooted […]
Introduction: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. Cultural Background: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. It is a centrepiece dish for Easter (Semana Santa) tables […]
Introduction: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk. Cultural Background: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk. It is traditionally cooked and served in a […]
Introduction: Vinagrete is the essential accompaniment to Brazilian churrasco (barbecue), a finely diced tomato, onion and pepper relish dressed in vinegar and oil that cuts through the richness of grilled meats. Cultural Background: Vinagrete is the essential accompaniment to Brazilian churrasco (barbecue), a finely diced tomato, onion and pepper relish dressed in vinegar and oil […]
Introduction: Bobo de camarao descends from Afro-Brazilian Bahian cuisine, blending Indigenous cassava cookery with West African dende palm oil and coconut milk brought via the transatlantic slave trade. Cultural Background: Bobo de camarao descends from Afro-Brazilian Bahian cuisine, blending Indigenous cassava cookery with West African dende palm oil and coconut milk brought via the transatlantic […]
Introduction: Despite its name, cuscuz paulista has no relation to North African couscous; it is a layered steamed cornmeal dish shaped in a ring mould, brought to São Paulo's cuisine through Indigenous and Portuguese-Brazilian cooking traditions and popularised in the 20th century as a hearty family breakfast or brunch, often served sliced and cold. Cultural […]