may the taste be with you
Mujaddara (مجدرة) is an ancient and simple dish of lentils and rice (or bulgur) of Arabic origin, particularly found in Middle Eastern cuisine. Another common spelling is Mejadra. We recommend always having some Baharat in the pantry, an Arabic spice…
We have already presented a Turkish preparation of stuffed vine leaves, Sarma. There we have also described how to handle the vine leaves. Now follows a Greek recipe: Spring onions, fresh herbs and lemon are indispensable. We like to supplement…
Sarma, small roulades made of grape leaves (sometimes also other plant leaves) and rice, also with meat, are a typical Turkish starter. Very similar preparations can be found in many countries of south-eastern Europe and we will show an example…
In a paella, no liquid remains after cooking, the rice is then “seco”. “Meloso” means that the rice has remained slightly moister. If there is more liquid surrounding the rice in a dish, it is called “caldoso”. Each of these…
Karē (カレー), derived from the English word curry, is one of the most popular dishes in Japan, especially in households. It is mostly eaten with rice and is then called Karē Raisu. A Japanese curry is very different from other…
In Spain, they love rice and grow a very excellent variety: Arroz Bomba. This is a round grain rice of the Japonica variety with short, pearl-shaped grains. Bomba rice can soak up a lot of liquid, and if you cook…
A very delicious and old cooking technique is fricassee (French: “fricassée”). A related method is the “blanquette”. In both cases, we are talking about dishes with a light, bound sauce, traditionally as a ragout with meat. But there is no…
COVID in the house again, so food with healing powers is needed. Last time, chicken soup was the remedy of choice, this time we are countering the virus with Indian cuisine. This ancient Indian dish is called “खिचड़ी” in Hindi…
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