Dish
Rou Jia Mo: The Melt-in-Your-Mouth flavorfoul Chinese Burger
There are recipes that change the way we look at street food. The Rou Jia Mo, also known as the “Chinese burger”, is one of them. A golden brown bread, slightly crispy on the outside and soft on the inside, stuffed with melt-in-the-mouth meat simmered with spices, flavored with Shaoxing wine and Sichuan pepper. It…
Pan Bagnat: the authentic Nice sandwich between bread in oil and Mediterranean flavours
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…
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…
Tuna peaches: the Belgian retro recipe ready in 5 minutes
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: the Belgian recipe with rabbit sauce
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…
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…
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,
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…