👉 Plov (also called osh or palov) is the national dish of Uzbekistan and the heart of every celebration – so important that in 2016 UNESCO added Uzbek palov culture and tradition to its list of intangible cultural heritage. Pieces of lamb are fried in a heavy pot with onions…
👉 Medovik is the famous Russian honey cake: eight or more paper-thin, honey-scented biscuit layers stacked with a tangy sour cream frosting and left overnight until the whole cake turns soft, moist and almost melts in the mouth. A popular story says it was created in the early 1800s by…
👉 Borscht is the deep-red beet soup at the heart of Ukrainian cooking – so important that in 2022 UNESCO added the culture of Ukrainian borscht cooking to its list of intangible heritage in need of urgent safeguarding. Every family has its own version, but the classic is a rich…
👉 Olivier salad is the dish no New Year table in Russia, Ukraine, Georgia or the rest of the former Soviet Union is complete without. Small, even cubes of boiled potato, carrot and egg are mixed with ham or chicken, crunchy pickles, sweet green peas and a creamy mayonnaise dressing.…
👉 Okonomiyaki (お好み焼き) is a savoury Japanese pancake packed with shredded cabbage, cooked on a hot griddle and covered with sweet-savoury sauce, mayonnaise, bonito flakes and seaweed. The name means “grilled as you like it” – you can add pork, shrimp, squid, cheese or anything you have. It is the…
👉 Chirbuli (ჩირბული) is a traditional Georgian breakfast from the Adjara and Guria regions: eggs gently cooked in a thick sauce of fried onions, ripe tomatoes and ground walnuts, finished with garlic and lots of fresh herbs. It is often called the “Georgian shakshuka”, but the walnuts make it richer…
👉 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…
