Dish
Participez à notre voyage culinaire à travers le monde. Chaque mois, nous mettons à l’honeur la culture et l’histoire d’un pays à travers sa cuisine.
Cold Matcha Noodles: Chasoba, Pickled Cucumber Soft-Boiled Egg
Cold matcha noodles, also known as chasoba, are Japanese green tea noodles served cold with a creamy sauce of sesame, soy, rice vinegar and gochujang. In this recipe, they’re topped with pickled cucumber, a soft-boiled egg, nori, and sesame seeds. It’s a fresh, quick and nourishing dish, perfect for spring or summer. Cold matcha noodles…
Tarte al djote de Nivelles: the traditional Belgian recipe
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…
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…
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.…
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…
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…
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 Soupou Kandja: Okra Sauce with Fish and Seafood
Senegalese soupou kandja, also known as kandia soup or okra sauce, is a great classic of Senegalese cuisine. It is a rich and fragrant stew, prepared with okra, red palm oil, fish, seafood, guedj, dried shrimp, nététou and herbs. This dish is instantly recognizable by its texture: okra naturally thickens the sauce and gives it…
Thiebou Diola: The Senegalese C’est bon from Casamance
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…
Scottish haggis: traditional recipe, history, tips and secrets of a mythical dish
If there’s one dish that can sum up Scotland’s culinary soul, it’s haggis: rustic, generous, deeply rooted in history, and much tastier than it first appears. Haggis, a great classic of Scottish cuisine Scottish haggis intrigues, fascinates, sometimes confuses, but it deserves our attention. Behind its reputation as an atypical dish is actually an ancient,…
Thiéré bassi salté: Senegalese couscous with millet
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…
