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Ingredient: black pepper

Iraq: Kibbeh

Cooking Time: 90
Iraqi cuisine has a very rich history. In fact, stone tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals date back to 1900 BC – the first cookbooks in the world. Mesopotamia was a highly advanced society, including in the culinary arts. Kibbeh...

Johanna

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Romania: Sarmale with Mamaliga

There are many varieties of cabbage rolls popular across Eastern Europe, varying primarily by filling and sauce. You may remember, for instance, the balandeliai I made from Lithuania. Romanian sarmale aren’t all that different, although the pickled sauerkraut, bacon and dill makes it slightly more tangy and savory. This time I used...

Johanna

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Kuwait: Machboos Laham

Cooking Time: 2 hours
I’ve often been asked how I decide which country I’m going to cook from next. It’s usually fairly arbitrary. An ingredient I’m looking to use, a craving, a whim. This week I wanted to get back on the journey. I was researching recipes and discovered that February 25th is the...

Johanna

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Bolivia: Salteñas

Salteñas originated in the city of Tarija, but are now sold by street vendors all throughout Bolivia – often as a mid-morning snack.  Legend has it that the recipe originated with Juana Manuela Gorriti, an Argentinian woman who later married Bolivian President Manuel Isidoro Belzu. Gorriti grew up very poor,...

Johanna

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Germany: Kaese Spätzle

Cooking Time: 30 + 30 for the dough to sit
I have somewhat predictably been saving my German recipe for Oktoberfest, which has long since come and gone. In fact, most of the festival – which is definitely on my bucket list – actually takes place in September. While I wasn’t able to make it to Munich this year, the...

Johanna

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South Sudan: Sukuma Wiki

Cooking Time: 30
First thing I have to say: I’m 100% aware that these photos are D grade, at best.  You’ll have to pardon me for prioritizing my dinner guests over good photography.  This dish was actually a last minute addition to my recent supper club, recognizing the need for a little something...

Johanna

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Libya: Hraimeh

Cooking Time: 35 minutes
Hraimeh (sometimes spelled Chraimeh) originated among Jewish immigrants who came to Libya in the late 19th century.  Hraimeh means “hot,” and this fish is cooked in a spicy tomato sauce reminiscent of harissa. This is often served as the first course of the Sabbath meal, or may also be served at Seder. Libyan...

Johanna

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Iran: Fesenjān

Cooking Time: 2 hours
Fesenjān (also fesenjoon) is famous Persian dish, a festive dish often served for important occasions in Iran.  Its importance has something to do with the amount of walnuts used to make the rich, flavorful sauce – which are often very costly.  Popular in the fall when pomegranates are in season, Persian...

Johanna

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