The Latest

Aug 15, 2014 / 64 notes

classyiraqi:

Iraqi cuisine.

(via vart-lucin)

Aug 2, 2014 / 108 notes

Enjoy food and drink from Bosnia part V:  These series show that Bosnian cuisine is much more than few, common meals that are named in tourist guides (you can look up the others on my blog). The names/descriptions are in captions of every photo. 

happyvibes-healthylives:

Ethiopian Feast
Jul 30, 2014 / 113 notes
Jul 26, 2014 / 78 notes

thisiscaucasian:

1) Imeretian Khachapuri (Imeruli)
2) Adjarian Khachapuri (Adjaruli)
3) Mingrelian Khachapuri (Megruli)

Three most common types of khachapuri in Georgia

Khachapuri is one of the most popular dishes in the country. It is typically made with suluguni cheese but the shape and ingredients usually vary according to region. The Imeretian, Adjarian and Mingrelian khachapuri are the most popular but there are also variants such as Svanuri, Rachuli, Phenovani. There are also related foods that are not commonly referred to as khachapuri such as the Abkhazian achma, Gurian pie and Ossetian khabizgini.
Jul 22, 2014 / 185 notes

everythingcentralasia:

One Turkmen Kitchen is a must-visit blog for foodies. A native of Turkmenistan now living in Prague uses the blog to share recipes from the Turkmen cuisine.

Jul 18, 2014 / 43 notes

everythingcentralasia:

Qurutob (Қурутоб) is Tajikistan’s national dish consisting of layers of fatir (Tajik flaky bread), qurut (dried sour yogurt), water/oil, fried onions, tomatoes, peppers served in tabaq (hand-carved wooden plate) and eaten with hands.

The story behind Qurutob is that since Tajikistan is largely a mountainous region, people lived in high altitudes, and winters were though with temperatures below zero, very little to no food was available. In order to survive through these harsh winters, people stored food such as flour, dried sour yoghurt, vegetables, nuts, beans. They prepared food from what was available at the time: women would prepare bread in tandoor (clay oven), dried sour yoghurt (qurut), fried onions, added oil and qurutob was ready. This dish would provide them with good enough energy to make it through the day. In summers, the dish would be topped with fresh vegetables such as tomatoes and peppers. Today, it is a dish that unites people. What makes Qurutob truly unique from other dishes is that it is eaten with a group of people, such as family members, friends, etc. rather than eaten alone.

Jul 15, 2014 / 149 notes

Iftars in Sarajevo, Bosnia and Herzegovina

(via ajnabiii)

Jul 4, 2014 / 107 notes

French desserts round up: Paris-Brest, Café liégeois, Beignet, Mille-feuille, Palmier, Croquembouche, Macaron, Religieuses, Pêche Melba, Canelé.

Jul 4, 2014 / 27 notes

arctic-revenge:

Romanian Desserts - [FrenchSpanish, Swedish, German, Polish, Italian, English]

[ Amandine, Pască, Sfințișori, Cornuleţe, Alivenci, Plăcintă, Joffre Cake, Papanași.]

coffeewithajla:

Turkish delights (llokuma in Turkish & Albanian) for iftar. (Note: llokuma in Albanian language can also refer to another dish, made from dough).
Obviously you can eat Turkish delights whenever your heart desires, but it has become a bit of a family Ramadan tradition for us to always serve some for iftar. It’s one of those little things reminding me that “Ramadan is here”.
Jul 4, 2014 / 91 notes

coffeewithajla:

Turkish delights (llokuma in Turkish & Albanian) for iftar. (Note: llokuma in Albanian language can also refer to another dish, made from dough).

Obviously you can eat Turkish delights whenever your heart desires, but it has become a bit of a family Ramadan tradition for us to always serve some for iftar. It’s one of those little things reminding me that “Ramadan is here”.

(via peribacasi)