Introduction: A Provençal vegetable stew from around Nice, ratatouille began as humble farmhouse fare using the abundant summer vegetables of southern France: courgette, aubergine, peppers and tomatoes, gently stewed with olive oil and herbes de Provence. Cultural Background: A Provençal vegetable stew from around Nice, ratatouille began as humble farmhouse fare using the abundant summer […]
Introduction: A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables. Cultural Background: A hearty, everyday staple built around beef shank and bone, simmered low and slow with corn, yuca and garden vegetables. Families often gather around a big pot of sopa de res on […]
Introduction: Pipián, a mild, delicate squash native to Central America, is sliced thin and gently cooked down with onion, tomato and cream into a comforting side dish — a quiet counterpoint to the bolder, spiced dishes it's typically served alongside.. Cultural Background: Pipián, a mild, delicate squash native to Central America, is sliced thin and […]
Native Name: Cucurbitae Cultural Background: Apicius records several recipes for cucurbitae, a term covering gourds, squash and what we would now call courgettes or zucchini, braised gently and finished with cumin, vinegar and a little honey – a light, adaptable side that appears often alongside richer meat dishes. Tips: Don't overcrowd the pan – cook […]
Introduction: Dolma in Bosnia refers to an assortment of vegetables — peppers, tomatoes and courgettes — hollowed and stuffed with a spiced meat and rice filling, a festive dish reflecting Ottoman culinary heritage and commonly prepared for Bajram and other significant family gatherings. Cultural Background: Dolma in Bosnia refers to an assortment of vegetables — […]
Introduction: Saloona is a light, spiced stew of meat and mixed vegetables in a tomato-based broth, eaten spooned over plain rice. Cultural Background: Saloona is a light, spiced stew of meat and mixed vegetables in a tomato-based broth, eaten spooned over plain rice. It is a comforting, everyday midday meal in Bahraini households, valued for […]
Introduction: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables. Cultural Background: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables. It is a staple comfort food across Bahraini homes, often served as a starter before the main course at family […]
Introduction: Algeria’s iconic Friday dish: fluffy steamed couscous served with tender lamb and a colourful medley of seasonal vegetables in a fragrant broth. Cultural Background: Couscous is considered Algeria’s national dish and is traditionally prepared for Friday family lunches, weddings and major celebrations, with the vegetables varying by season and region. Tips: Steaming the couscous […]
Introduction: A simple, colourful tray of eggplant, zucchini, pepper and onion roasted with olive oil and herbs until caramelised. Cultural Background: Roasted vegetable sides are a natural fit for Albania’s Mediterranean-leaning cuisine, taking advantage of the abundant summer produce found in home gardens and local markets. Tips: Don’t overcrowd the tray — use two trays […]