Bulgaria: Traditional Round Loaf
One of my favorite parts of cooking a recipe from every country in the world is learning a little bit...
https://www.notesfromamessykitchen.com
Greece: Avgolemono
The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon juice (lemoni). It’s common...
Algeria: Makroud Tmar
Makroud (sometimes makrout, maqroud, or maqrout) means diamond, describing the shape of this semolina pastry, common across North Africa and the Middle East. You’ll find the most varieties in Algeria, and...
India: Pav Bhaji
A popular street food in Mumbai, pav bhaji is a spicy vegetable curry (bhaji) served atop a well buttered bread roll (pav). The dish originated in the 1850’s as a fast...
Nigeria: Jollof Rice with Chicken
What do you know, another celebration dish! I seem to be drawn to them. A steaming pot of jollof rice...
Mexico: Pozole
Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup. Hominy is corn that...
A Recap of My First Month Eating My Way Around the World
I have to admit, when I set out on this adventure, I didn’t really think it would be possible to cook a recipe from every country in the world in twelve...
Egypt: Om Ali
Om Ali (“mother of Ali”) is a traditional Egyptian take on bread pudding, made from phyllo (filo, fillo), dough layered with nuts, raisins and butter… lots of butter! Legend has...
Trinidad & Tobago: Callaloo Soup
Callaloo is a spinach-like leafy green common in the Caribbean. You can find it canned in some specialty stores, or on Amazon....
Tunisia: Shakshuka
Shakshuka is a popular breakfast food in Israel. It’s often thought of as a Middle Eastern dish, but it actually originates...
Turkey: Grape Leaves Stuffed with Rice, Currants & Pine Nuts
Grape leaves are ubiquitous on mezze platters across the Middle East, and there origin is widely debated. In Turkey, they’re called dolmas, which simply means “stuffed.” These ones are filled with...
Myanmar: Mohinga
Mohinga is the national dish of Myanmar (formerly Burma), and apparently was traditionally most commonly eaten as a breakfast food. Burmese cuisine is not as well known as that of some...
Laos: Laab / Larb
Laab – sometimes spelled larb, but pronounced without the ‘r’ – is said to be the national dish of Laos....
Armenia: Kyufta Soup
Kyufta refers to the meatballs, not the soup. Known also as kofta, kibbeh or kololak – depending on the origin...
Paraguay: Sopa Paraguaya
Despite the name, this recipe is not a soup but rather a cornbread. It’s flavored with onions and two types of cheese. The whipped egg whites give it an airy consistency that...
Colombia: Ajiaco
Even though our Colombia trip was in the “foodie era”, I don’t have really vivid memories of what we ate. I remember some of the best meals being those that...