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Ingredient: Kosher Salt

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,...

Swaziland: Slaai

Cooking Time: 5 minutes + 20 to marinate
Welcome to Swaziland, a small landlocked monarchy in the southern part of Africa.  It’s one of the smallest African countries and one of the last complete monarchies in the world.  It also has one of the lowest life expectancies in the world at just 51.  The country is known for...

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...

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...

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...

Yemen: Hilbeh & Malawah

Welcome to Yemen, where I’m giving you two recipes for the price of one!  This is only appropriate, as generous offering of food to guests is one of the customs in Yemeni culture.  Just be advised that a guest not accepting the offering is considered an insult.  Refusing my offer...
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