Sun, sea and black olives. If there was a sandwich to represent the Mediterranean, it would undoubtedly be the pan bagnat. This great classic of Niçoise cuisine combines a solidly structured Niçoise salad between two halves of a round bread soaked in olive oil. Pan bagnat is not a “tuna sandwich” like any other. He…
San Sebastian cheesecake, also known as Burnt Basque cheesecake, is a cheesecake without a biscuit crust, baked at high temperatures to obtain a very caramelized surface and a creamy, almost shaky center. It originates from San Sebastián, in the Spanish Basque Country, and popularized by the restaurant La Viña. San Sebastian cheesecake, with its creamy…
Aish el saraya is a no-bake oriental dessert, made of layers of bread or rusks soaked in fragrant syrup, covered with ashta-style milk cream, then decorated with crushed pistachios. Melting, fresh and very fragrant, it is one of those generous desserts that are prepared in advance, especially during Ramadan or for large tables. Its name…
The tarte al djote is one of the great specialties of Nivelles, Belgium. Behind its Walloon name is a rustic, generous and very fragrant savory tart, prepared with yeast dough, Nivelles dumplings, chard leaves, parsley, onion, eggs and lots of salted butter. Serve it hot, ideally with a knob of salted butter that melts on…
Tuna peaches are one of the most confusing and cult Belgian recipes: half peaches in syrup, a tuna garnish, mayonnaise, a little lemon, parsley… and five minutes of preparation. On paper, the association seems unlikely. On the plate, however, it tells the story of a whole era of family cooking, practical, sweet and savory and…
Liège-style meatballs are one of the great classics of Belgian cuisine: large, fluffy meatballs made from beef and pork, topped with a sweet and sour rabbit sauce with Liège syrup, dark beer, vinegar, vergeoise and raisins. Contrary to what its name may suggest, rabbit sauce does not contain rabbit. It probably takes its name from…
Cuñape, or cuñapé, is a Bolivian bread with cheese and cassava starch. Moist, slightly elastic and naturally gluten-free, it is prepared with a few simple ingredients: cassava starch, cream cheese, egg, butter, milk, salt and baking powder. Native to eastern Bolivia, particularly associated with the Santa Cruz region, cuñape is one of the cheese buns…
The Ivorian coconut cake is a small fried sweet made with fresh coconut, flour, sugar, milk, vanilla and nutmeg. Cut into diamonds and then immersed in hot oil, it becomes crispy on the outside while remaining soft and fragrant on the inside. In Côte d’Ivoire, these small coconut cakes are eaten as a snack, with…
Andean pastelitos are small Venezuelan fried pastries typical of the Andean region of the country. Their thin, crispy dough contains a generous filling of beef, rice, hard-boiled eggs, peppers, tomato, coriander and achiote, also known as annatto or onoto. Very popular in western Venezuela, especially in the states of Mérida, Táchira and Trujillo, Andean pastelitos…
Maqluba, or maklouba, is a Levantine dish of upside-down rice prepared with chicken or lamb, fried vegetables like eggplant, cauliflower, potato, and rice cooked in spicy broth. After cooking, the pot is turned upside down onto a large serving platter. Maqluba, also known as maklouba, maqlouba or makluba, is a large dish of upside-down rice…
Aish baladi is Egypt’s most iconic flatbread. Prepared with wholemeal flour, slightly leavened and then baked in a very hot oven, it puffs up when baked like pita bread and forms a perfect pocket to accompany everyday dishes. Rustic, supple and nutritious, this Egyptian bread can be served with ful medames, taameya, mezze, stews or…
The Tunisian casse croûte, or kaskrout tounsi, is a street-food sandwich filled with harissa, tuna, hard-boiled eggs, Tunisian salad, olives, chili pepper and sometimes potatoes, capers, mechouia or candied lemon. It is usually prepared in a Tunisian Italian bread, which is softer than a classic baguette. Since we had mentioned the famous Tunisian fricassee a…
Mtabga is a Tunisian stuffed flatbread, generous and spicy, prepared with a semolina-based dough and a stuffing flavored with tomato, onion, garlic, harissa, chili pepper and tabel-karouia. Associated with southern Tunisia and often the Gafsa region, it is one of those simple, nourishing street-food recipes that are deeply rooted in popular cuisine. Halfway between a…
Polvo à lagareiro is a Portuguese recipe for octopus cooked in water and then roasted in the oven with plenty of olive oil, garlic, bay leaf, parsley, and mashed potatoes called batatas a murro. The dish is often served at festive meals, especially around Christmas. After dessert, today we tackle a very common dish during…
Salada de polvo is a fresh, simple and very fragrant Portuguese octopus salad made with tender octopus, bell peppers, red onion, olive oil, vinegar and coriander. Served cold or at room temperature, it is one of those seaside recipes that rely on few ingredients, but a lot of taste. In Portugal, octopus occupies an important…
Legend has it that it was a dish that was prepared by monks living in the Lebanese mountains,
Mofo sakay are small Malagasy fritters with chili, crispy on the edges, soft in the center and flavored with turmeric. In Madagascar, they are one of those street-foods that are eaten hot, often as a snack, as an aperitif or to accompany a simple meal. The word “Mofo ” refers to bread or cake in…
Thiakry, is a Senegalese dessert prepared with steamed millet couscous, then mixed with a sweet milky base. Served chilled, it seduces with its creamy and slightly grainy texture, often flavoured with vanilla, nutmeg or enriched with raisins. Thiakry with raisins, a must-try African dessert Looking for a dessert that is simple, fragrant and exotic? Thiakry…
Bissap juice is a Senegalese drink made with dried hibiscus flowers, also known as red bissap or Guinea sorrel. They are infused in hot water with mint, then filtered before adding sugar, orange blossom or vanilla. Bissap is served very chilled. Bissap juice is an iced Senegalese drink made from dried hibiscus flowers, also known…
The pay de guayaba is a Cuban guava pie, made with homemade buttery dough and a melting filling made from guava paste. Simple, fruity and very fragrant, this recipe honors one of the most emblematic ingredients of Cuban desserts: guayaba. In Cuba and in Cuban diaspora cuisine, guava is used in the form of paste,…
Dibi is a Senegalese street food dish made with grilled meat, most often lamb, cut into pieces and then served with onions, mustard and bread. Prepared in the dibiteries, this great classic of Dakar grills seduces with its smoky, tender and spicy meat. Today we’re making a delicious dibi, a quintessentially Senegalese street food made…
Bánh chuối nướng is a Vietnamese baked dessert, prepared with ripe bananas, stale bread or sandwich bread, coconut milk, condensed milk, sugar and sometimes butter. Its texture is somewhere between cake, flan and bread pudding. Bánh chuối nướng is a Vietnamese cake with banana and coconut milk, melting, fragrant and slightly caramelized. Despite its name…
Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance, in the south of Senegal. Less…
Thiéré bassi salté is a generous and fragrant Senegalese couscous with millet, served with a sauce made of meat, chicken, vegetables, chickpeas, white beans, raisins and lalo, a baobab leaf powder used to bind couscous. A festive dish as much as a family dish, the thiéré occupies an important place in Senegalese cuisine. It is…
Coconut beijinho is a Brazilian docinho made with sweetened condensed milk, butter, and shredded coconut. Very common in parties and birthdays in Brazil, it forms in small balls rolled in coconut and is often decorated with a clove. What is coconut beijinho? We’re sending you lots of love today with the kisses coco, or Beijinhos…
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