👉 Birria is a rich, spicy stew from the Mexican state of Jalisco, traditionally made with goat and now often with beef. The meat is slowly braised in a sauce of dried chiles and spices until it falls apart. For birria tacos (or quesabirria with cheese), tortillas are dipped in…
👉 Chicken tabaka (წიწილა ტაბაკა, tsitsila tabaka) is one of Georgia’s most famous dishes: a young chicken flattened, pressed under a heavy weight and fried in butter until the skin is deep golden and crackling. It is served with a sharp raw garlic sauce and tangy tkemali. The name comes…
👉 Shakshuka is a North African breakfast of eggs gently poached in a thick, spiced sauce of tomatoes and sweet peppers, served straight from the pan with bread for dipping. It is eaten across Tunisia, Libya, Algeria and Morocco, and it became a breakfast icon in Israel and far beyond.…
👉 Imeruli khachapuri (იმერული ხაჭაპური) is the everyday khachapuri of Georgia – a round, flat bread with a thick layer of salty, melted cheese sealed inside. It comes from the region of Imereti, and it is the one you will find in every bakery, on every supra table and in…
👉 Chana masala is one of India’s most popular vegetarian dishes: chickpeas simmered in a thick, tangy onion-tomato gravy with cumin, coriander, garam masala and a touch of sour mango powder. It is sold at street stalls across North India – often with fluffy fried bread as chole bhature –…
👉 Pelamushi (ფელამუში) is a simple Georgian dessert made from just grape juice and flour, cooked until thick, then cooled and set like a soft jelly. It is made every autumn during rtveli, the grape harvest, when every village has fresh grape must – the same thick juice that is…
👉 Chilaquiles are one of Mexico’s favourite breakfasts: crispy tortilla chips tossed in a warm red chile salsa until they are half crunchy, half soft, then topped with fried eggs, crumbled cheese, crema and fresh onion. They were invented to use up yesterday’s tortillas – and they are famous as…
👉 Chakhokhbili (ჩახოხბილი) is one of the best-loved home dishes in Georgia: chicken slowly stewed with lots of onions and ripe tomatoes, finished with garlic, Georgian spices and a big handful of fresh herbs. The name comes from khokhobi, the Georgian word for pheasant – the dish was first made…
👉 Thịt kho trứng is one of Vietnam’s best-loved home dishes: cubes of pork belly and hard-boiled eggs slowly braised in coconut water, fish sauce and a dark caramel until the pork is meltingly tender and the eggs turn deep amber. It is the dish many Vietnamese families cook for…
👉 Achma (აჩმა) is a cheese pie from Adjara, on Georgia’s Black Sea coast. Thin sheets of dough are boiled like pasta, then layered with salty cheese and lots of butter and baked until the top is golden and crisp. Inside it is soft, buttery and stretchy – many people…
👉 Gebzhalia (გებჟალია) is a cheese dish from Samegrelo, the western Georgian region famous for its sulguni cheese. Soft, stretchy sulguni is rolled around a filling of fresh cheese and mint, cut into pinwheels and served in a cool, tangy matsoni (yogurt) sauce with more mint. It is light, fresh…
👉 Tolma is the Georgian version of dolma: tender grape leaves wrapped around juicy minced meat, rice and lots of fresh herbs, then simmered slowly and served with a cool garlic-yogurt (matsoni) sauce. It’s a summer favourite in Georgia, but with jarred grape leaves you can make it all year…
