parsley – Notes From a Messy Kitchen

Iraq: Kibbeh

Cooking Time: 90

Asia

Iraq

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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Brazil: Moqueca Capixaba

Cooking Time: 1 hour

South America

Brazil

What are the chances that you find a recipe that is not only 100% Whole30 as is, but is also the signature dish of Brazil?! And on top of that, that you have all the base ingredients for in your pantry/fridge? Courtney and I were feeling like our Whole30 meal plan has...

Johanna

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Sudan: Ful Medames

Africa

Sudan

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,...

Johanna

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Senegal: Thiéboudienne

Cooking Time: 2 hours

Africa

Senegal

Thiéboudienne (pronounced CHEH bu JEN) is the national dish of Senegal. The name of the dish is the French transcription of the Wolof words ceebu jën meaning “rice” (ceeb) and “fish” (jën). Wolof is a language of Senegal, but not the official language – that’s French. Senegal was a colony of France until 1960....

Johanna

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Poland: Bialy Barszcz

Europe

Poland

I’m taking a quick break from sharing my supper club recipes to bring you the dish I just had to make for Easter Sunday! Bialy Barszcz is a Polish white borscht made with potato, leeks and sour cream and garnished with egg, kielbasa and dill. This is a very traditional...

Johanna

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Israel: Matzo Ball Soup

Cooking Time: 3 hours + time for broth to chill

Asia

Israel

Matzos are a reminder of the Israelites, who in their escape from slavery in Egypt had no time to let their bread rise so instead ate flat breads baked on hot stones.

Johanna

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Lebanon: Fattoush

Cooking Time: 30

Asia

Lebanese

After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad. Flipping through the Jerusalem cookbook, this recipe caught my eye. Described as a “local affliction” this sort of salad is said to be served alongside every meal. I did a bit of research and found...

Johanna

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Ingredient: parsley