olive oil – Page 3 – Notes From a Messy Kitchen

Ful Medames (pronounced fool mu-dah-mahs, and sometimes simply called “ful”) is a delicious and very colorful fava bean dish, typically eaten for breakfast. However, fava beans – one of the oldest domesticated legumes – are full of protein and fiber, making this dish a filling option for any meal. In fact,...

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Iran: Fesenjān

Cooking Time: 2 hours

Asia

Iran

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...

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Yemen: Hilbeh & Malawah

Asia

Yemen

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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Moldova: Vertuta

Cooking Time: 70 minutes + time for dough to chill

Moldova

There are many versions of this dish, both sweet and savory. This one is filled with feta, or more traditionally a salted syr. To make this pastry, you work the dough by rolling and spinning it until it’s very thin; I found it challenging to get it as thin as intended....

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South Africa: Bobotie

Cooking Time: 1 hr

South Africa

I have numerous tales to tell of this dish, mostly of the Messy Kitchen mishaps variety. I’m very fortunate to have a partner on this journey who is willing to procure the provisions required to make it a success (translation: thank you, Courtney, for being my own personal Peapod). However,...

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The Philippines: Chicken Adobo

Cooking Time: 45 minutes

The Philippines

The Philippines is a large archipelago with more than 7,000 islands, each with its own regional flavors. Filipino cuisine represents a cultural crossroads, with Malay, Hindu, Arab, Chinese and Spaniard influence. One dish that is fairly ubiquitous in Filipino households is adobo, a cooking style that involves a marinade of vinegar, soy,...

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Nigeria: Jollof Rice with Chicken

Cooking Time: Rice: 45 minutes Chicken: 1 hour

Africa

Nigeria

What do you know, another celebration dish! I seem to be drawn to them. A steaming pot of jollof rice is the mainstay at birthday parties, naming ceremonies, weddings, funerals and pretty much any family get together across West Africa. But while it’s the source of much joy, it’s also...

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Mexico: Pozole

Cooking Time: 75 minutes

Mexico

Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup. Hominy is corn that has undergone the alkali process, known as nixtamalization, loosening the hulls from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture. You’ve probably had hominy...

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Tunisia: Shakshuka

Cooking Time: 30

Tunisian

Shakshuka is a popular breakfast food in Israel. It’s often thought of as a Middle Eastern dish, but it actually originates in the North African country of Tunisia. It’s common that the influences of other countries are adopted and you forget where they came from to begin with, only remembering how much you...

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Turkey: Grape Leaves Stuffed with Rice, Currants & Pine Nuts

Cooking Time: 1 hr 45 minutes

Asia
Europe

Turkish

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 rice, pine nuts and currants, which is fairly standard. They’re seasoned with fresh mint and dill, and simmered in a mixture...

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Ingredient: olive oil

Sudan: Ful Medames

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Iran: Fesenjān

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Yemen: Hilbeh & Malawah

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Moldova: Vertuta

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South Africa: Bobotie

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The Philippines: Chicken Adobo

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Nigeria: Jollof Rice with Chicken

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Mexico: Pozole

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Tunisia: Shakshuka

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Turkey: Grape Leaves Stuffed with Rice, Currants & Pine Nuts

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