Gaisburger Marsch is a southern German stew from Swabia in Württemberg. The name refers to the Gaisburg district of Stuttgart. There are all kinds of stories about the origin of its name, but that’s not something for a cooking blog.…
Consommé Double
Understanding how to make stocks and sauces is part of the essential knowledge of cooking. When you boil any ingredients in water, flavours from those ingredients get into the water. This is the reason for this. If you do this…
Lentil Stew Anno X
Lentils are one of the oldest cultivated plants and are eaten in many parts of the world, since ancient days also in Europe. Today we present a recipe for a classic lentil stew as our grandparents in Germany would have…
Harira
Harira („حريرة“) is a delicious soup of the Maghreb and is served particularly often in Morocco. It is especially eaten after sunset during the fasting month of Ramadan, but can also be a breakfast dish. Almost every family will have…
Eggplant Chickpea Tagine
Tagine or Tajine („طاجن“) refers to a North African cookware made of clay or ceramic. The bottom is a shallow dish, while the top has the shape of a cone. This shape allows the food to be cooked gently without…
Besan ka puda
Besan ka puda come from India and are a popular breakfast dish there. The spicy pancakes are made from chickpea flour (“besan” / “gram flour”). There are many variations of this dish, both in terms of spices and other ingredients.…
