Alivenci | Romanian Sweet Polenta Cake
Alivenci is a traditional Romanian dessert that originated in the Romanian Moldova region (not to be confused with neighboring Moldova Republic). It is a type of savory pie made with...
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Traditional Cuisine
Protected: Gobi Manchurian (Cauliflower Manchurian)
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Protected: Thukpa (Vegetable Noodle Soup)
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Snow Cap Cookies
As basic and easy it is to make these shortbread cookies with white, snow-like, caps, they look truly regal and fit any fancy occasion. This pastry might have been born...
Gavurdağı Salad
Turkish salads have a very unique sour balance created by the exceptional natural resources available. Sumac spice and sumac sour-syrup bring out the flavor of salads, especially onions, and pomegranate...
KISIR (TURKISH BULGUR SALAD)
Made quickly and with limited ingredients, it is easy to put together when guests arrive. And that’s exactly where its name comes from. Kisir means limited.
Carrot Tarator /Havuç Tarator
I really think tarator is one of the best appetizer (meze) in Turkish cuisine! Tarator, a word that also changed meaning as it entered Turkish vocabulary, is a yogurt-based salad,...
Kyivskyi Cake (Kyiv Cake)
This legendary Ukrainian cake has been around for almost 100 years old, but its popularity is still growing. The combination of soft sponge layers and airy, crunchy meringue makes the...
Murashnyk (Ant Hill Cake)
Are you searching for a special recipe for a spectacular appearance at a kids’ party? This Ant Hill Cake will impress both adults and children. The simplest form of this...
A Guide to Ukrainian Easter Food & Basket
Time to celebrate the Ukrainian Easter. It is one of the most important Christian holidays, when, in normal times, people treasure its sacred meaning, enjoy the opportunity to get together,...
South Indian Crepes (Masala Dosa)
How to Make Dosa Batter: Soak the rice and urad dal in separate bowls for 4-6 hours. Strain. Process the rice and urad dal mixture in a food processor until...
Mazondo
How to Make Mazondo: Put the cleaned beef heels in a pot. Add enough water to just cover them. Season with 1 tsp salt. Bring to the boil then reduce...
Chimodho
How to Make Chimodho: Preheat the oven to 175℃ fan. Put the buttermilk, oil, and egg into the bowl of your stand mixer; beat with the egg beater until very smooth....
Traditional Zimbabwean Okra
How to Make Okra: In a medium-sized saucepan, bring the water to a boil and add the soda – it should foam up as you add it to the water....
Mopane Worms
Mopane worms are a staple dish in Zimbabwe. The worms are harvested during the rainy season, then cleaned and sun-dried for preservation. How to Make Mopane Worms: Soak the mopane...
Carne con Papas
This Cuban food is made with pork or beef, with spices, a rich tomato sauce, and cubed potatoes. In some places wine is added and in others beer. It is...
Sadza
Sadza is the shona word to describe a thickened porridge prepared from any grain and therefore similar to the ugali of Eastern Africa and fufu of West Africa. How to...
Akuri on Toast (Parsi-style Scrambled Egg)
How to Make Akuri: Break all the eggs into a mixing bowl, add the salt and a pinch of red chili powder/flakes and whisk. Heat up a pan, pour 1...
Traditional Potato and Pea Samosas
How to Make the Samosa Dough: Sift the flour, ajwain seeds, baking powder, and salt into a large bowl, and make a well in the center. Rub the oil into...