water – Page 2 – Notes From a Messy Kitchen

Macedonia: Polneti Piperki

Cooking Time: 90 minutes

Europe

Macedonia

“Polneti Piperki” – or stuffed peppers – are very popular in Macedonia. There are many versions of this recipe, passed down from Baba or from friend to friend. We absolutely adored this dish, and both healthy and delicious it’s one found on this journey that I will most definitely make...

Johanna

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Somalia: Halwa & Sisin with Spiced Black Tea

Africa

Somalia

Let me tell you right now: candy making is not in my future. In fact, two hours in I had a total textural fail on candy #1 and two pots with sugar hardened and burnt to them and no pots to spare for a third attempt at candy #2. I...

Johanna

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Libya: Hraimeh

Cooking Time: 35 minutes

Africa

Libya

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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Republic of Congo: Poulet à la Moambé

Africa

Republic of Congo

Can you believe this is the 50th country we’ve visited this year on our culinary journey?! Poulet à la Moambé, or chicken in red palm oil, is considered the national dish of both the Republic of Congo and the Democratic Republic of Congo; as I mentioned when we tried Ndizi Wa Nazi back in...

Johanna

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Syria: Ma’amoul

Asia

Syria

Ma’amoul are semolina shortbread cookies popular across the Middle East. They are filled with either dates or nuts – commonly walnut or pistachio. They can be decorated by hand, but are prettiest when made using special wooden molds tabu. Lucky for me, my colleague Bushra’s mom has a whole collection...

Johanna

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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...

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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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...

Johanna

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Myanmar: Mohinga

Cooking Time: 45

Myanmar (Burma)

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 of it’s neighbors, thanks to the military junta that has kept the country on lockdown since 1962. According to an...

Johanna

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Sierra Leone & Kenya: Groundnut Stew with Ugali

Cooking Time: 1 hr 15 minutes

Africa

‘ Today I’m bringing you two recipes for the price of one! They go so well together I couldn’t bear to separate them. Both come from a beautiful cookbook written by three chefs who launched The Groundnut supper club in London to showcase the African foods of their childhoods and...

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Ingredient: water