Latest Dishes

08:02AM January 05, 2018 - by: anika854

Brik

(Tunisian) (0 )

Brik is a Tunisian dish consisting of thin pastry around a filling, commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

07:59AM January 05, 2018 - by: anika854

Stuffed Peppers

Pimientos Rellenos

(Spanish) (0 )

Stuffed Peppers is a traditional Spanish cuisine. Usually, piquillo peppers are used. The fillings vary from Manchego cheese to chicken or cod in a red sauce; chicken likely being the most popular recipe.

07:54AM January 05, 2018 - by: anika854

Bambalouni

Bambalouni

(Tunisian) (0 )

Bambalouni is a sweet Tunisian donut. It can be made with a flour dough fried in oil. The bambaloni is eaten sprinkled with sugar or honey.

07:50AM January 05, 2018 - by: anika854

Assidat Zgougou

Εasida Turki

(Tunisian) (0 )

Assidat Zgougou is a Tunisian dessert often prepared to celebrate the Mūled. It was originally made out of honey, smen and semolina.

07:47AM January 05, 2018 - by: itisclaudio

Asida

عصيدة‎, ‘aṣīdah, Aseeda

(Algerian) (Eritrean) (Ethiopian) (Indonesian) (Kuwaiti) (0 )

Asida is a dish with origins from Arabia, made of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar in texture to gruel, it is eaten in many North African and Middle Eastern …

07:25AM January 05, 2018 - by: anika854

Lahoh

Laxoox, Canjeero, Luḥūḥ

(Djiboutian) (Yemeni) (0 )

Lahoh is a spongy, pancake-like bread originating in Djibouti and Yemen made with plain flour, self-raising flour, water, yeast, salt.

07:17AM January 05, 2018 - by: anika854

Baghrir

Beghrir

(Moroccan) (0 )

Baghrir is a pancake consumed in the Maghreb region. They are small, spongy and made with semolina or flour; when cooked correctly, they are riddled with tiny holes. Baghrir is popular for breakfast, as a snack and for …

08:15AM January 03, 2018 - by: anika854

Kongbap

Bean Rice

(Korean) (0 )

Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans. Kongbap may be made from scratch by combining and cooking together dried rice and beans.

07:59AM January 03, 2018 - by: anika854

Waakye

(Ghanaian) (0 )

Waakye is a Ghanaian dish of cooked rice and beans. This dish is strikingly similar to the West Indian version, 'rice and peas'. The rice is cooked with an indigenous leaf and black-eyed peas or kidney beans. It …

07:51AM January 03, 2018 - by: anika854

Kutia

Kutya

(Belarusian) (Polish) (Russian) (Ukrainian) (0 )

Kutia is a cereal dish made with wheatberries, poppy seeds, honey or sugar, various nuts and sometimes raisins and traditionally served in Ukraine, Belarus, Russia and Poland.

07:48AM January 03, 2018 - by: anika854

Nettle Soup

(Iranian) (0 )

Nettle Soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer.

07:46AM January 03, 2018 - by: anika854

Frumenty

Frumentee, Furmity, Fromity, Fermenty

(European) (0 )

Frumenty is a popular dish in Western Europe. It was made primarily from boiled, cracked wheat including milk, eggs, broth. Also can be other recipes include almonds, currants, sugar, saffron and orange flower water.

07:42AM January 03, 2018 - by: anika854

Tarhana

Trahanas, Tarkhineh, Tarkhāneh, Tarkhwāneh

(Iranian) (0 )

It is an Iranian soup based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk.

07:31AM January 03, 2018 - by: anika854

Baghala Ghatogh

Baghali Ghatogh

(Iranian) (0 )

Baghala Ghatogh is a northern Iranian dish made with baghalas (Rashti faba beans), dill, and eggs. It's usually served with kateh (Persian rice dish) in northern provinces such as Gilan and Mazandaran.

07:26AM January 03, 2018 - by: anika854

Kateh

(Iranian) (0 )

Kateh is a type of Iranian rice from Caspian region, which, unlike Polo/Cholo, is sticky and does not have Tahdig. Kateh is considered generally the most simple Iranian rice the ease and speed of cooking makes it popular …

07:16AM January 03, 2018 - by: anika854

Khoresh E Bademjan

(Iranian) (0 )

Khoresh E Bademjan is a Persian stew made of fried skinned eggplants, lamb or beef, tomatoes, an acidic component such as sour grape juice or sun-dried limes and mild aromatic spices such as turmeric, cinnamon and saffron.

02:52AM January 03, 2018 - by: itisclaudio

Broth

(Dominica's) (0 )

Broth is a savoury liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone but is most commonly used to prepare other dishes such as soups, gravies, and sauces. …

05:45AM December 31, 2017 - by: itisclaudio

Palusami

Coconut Creamed Spinach

(I-kiribati) (Samoan) (0 )

Palusami is the national dish from Kiribati and also made with coconut milk. Pour the coconut milk into a large mixing bowl. Stir in the salt, lemon juice and onions. A traditional Samoan dish of wrapped bundles of …

05:27AM December 31, 2017 - by: itisclaudio

Ugali

Arega, Kaunga, Kimnyet, Ngima, Nshima, Ob…

(-African-) (Kenyan) (0 )

Ugali is a dish made of maize flour (cornmeal), millet flour, or sorghum flour cooked in boiling a liquid (water or milk) to a stiff or firm dough-like consistency and served with salad.

05:18AM December 31, 2017 - by: anika854

Shalgam

(Kazakhs) (0 )

Shalgam is a traditional salad from Kazakhstan and Kyrgyzstan. It is made from radishes, sweet Bulgarian bell pepper, carrots, onions, garlic and spices.