dumplingsandmore
Aish el saraya: no-bake oriental dessert with ashta cream
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…
Bolivian Cuñape: Naturally Gluten-Free Cassava and Cheese Bread
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…
Ivorian coconut cake: crispy little coconut fritters
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…
Pomidor yumurta: Azerbaijani-style eggs with tomatoes
Discover the pomidor yumurta, an Azerbaijani breakfast with tomatoes confit in butter and eggs. 3 ingredients, a frying pan and 15 minutes.
Andean pastelitos: fried pastries from the Venezuelan Andes
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…
Chakhchoukha from Biskra: the Algerian recipe with rogags and red sauce
Biskra chakhshukha, or Chakhchoukha biskria, is a traditional Algerian dish prepared with rogags, semolina patties that are crumbled and then steamed, served with a spicy red sauce, vegetables, and meat. Originally from the Biskra region, it is particularly associated with festive meals and Mouloud. The Chakhchoukha of biskra We reach the gates of the desert…
Maqluba: Palestinian and Jordanian upside-down rice
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: the recipe for Egyptian flatbread with wholemeal flour
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…
Meshana skara: Bulgarian barbecue to share
Meshana skara is a Bulgarian mixed grill plate. It brings together several meats cooked on the barbecue or on the grill, such as kyufte, kebapche, skewers or pork steaks, often served with fries, lyutenitsa and grated kashkaval. The meshana skara is a large Bulgarian mixed grill plate, perfect for barbecues, summer meals and convivial tables.…
Chushki burek: Bulgarian stuffed peppers with cheese
Chushki burek are Bulgarian stuffed peppers, topped with a mixture of siréné, egg, dill, garlic and tomato, then breaded before being fried until a crispy, golden crust. Inside, the cheese remains melting, salty and fragrant, while the grilled pepper provides a soft, slightly smoky texture. Contrary to what the word “burek” might suggest, this is…
Tunisian casse croûte: the tuna and harissa sandwich
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…
Tunisian Mtabga: the tomato-harissa stuffed flatbread
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: Roasted Portuguese Octopus with Garlic and Potatoes
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: the Portuguese octopus salad
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…
Batenjan el raheb: Lebanese grilled eggplant salad
Legend has it that it was a dish that was prepared by monks living in the Lebanese mountains,
Mofo sakay (anana): the recipe for Malagasy fritters with chili pepper
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…
Harley Quinn’s Sandwich: The Famous Egg Sandwich from Birds of Prey
Harley Quinn’s sandwich in Birds of Prey is an ultra-gourmet American breakfast sandwich: eggs, crispy bacon, melty cheese, hot sauce and buttered bread. Here’s how to reproduce Sal’s famous sandwich in 15 minutes.
Algerian Zviti: the Bou Saâda mortar crushed flatbread
Zviti is an Algerian speciality from Bou Saâda, in the M’Sila region. This hot dish, also called slata mahrez or slata mehras, is prepared by crushing a semolina flatbread while still hot with tomatoes, peppers, garlic, coriander and fennel seeds in a mortar. Zviti is an authentic dish of Algerian origin that has its roots…
Thiakry: recipe for Senegalese dessert with millet and raisins
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…
Chilean Pan coliza: the square bread roll with a flaky crumb
Discover the Chilean pan coliza, a small square bread with butter, soft and slightly flaky thanks to its folding in thirds. Homemade recipe step by step.
Quinua atamalada: creamy Peruvian quinoa with seafood
Quinua atamalada is a Peruvian dish made from quinoa cooked for a long time in a fragrant broth, until it has a creamy texture similar to risotto. In this seafood version, the quinoa is spiced up with ají amarillo, tomato, shrimp, scallops, squid and octopus. Quinua atamalada, or quinoa atamalada, is a creamy Peruvian quinoa…
Senegalese bissap juice: the ice-cold hibiscus infusion
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…