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A taste of the world

Delicious Foods without Borders!

  • Moussaka (Eggplant and minced meat casserole)

    Moussaka is a traditional Greek recipe, quite tasty and rich. It needs 3 stages: fry eggplant, simmer meat & tomato and finally cook the béchamel sauce. In this recipe I use only eggplants but you can also add fried slices of potatoes and alternate with the fried slices of eggplants. For a lighter version, bake […]

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  • Polish Beetroot Soup – Barszcz (more commonly known as Borscht)

    This is a favourite soup of my childhood. As a child I did not like soups except for this sweet, sour and bright red beet soup. There are more then one recipes for this soup. The one that my mother usually cooked included meat, bones, cabbage, carrots, leeks, parsley, celery, onion and garlic. But for […]

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  • Hommos (purée of chickpeas with tahini)

    Hommos is part of the Lebanese mezze and has become, in the recent years, one of the most known side dishes abroad. You can buy it ready made in most supermarkets in Europe but the home made one, made from scratch, will taste best! For this, I always use the dried chickpeas instead of the […]

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  • Coq au Vin (French Braised Rooster or Chicken)

    Coq, in french, means rooster. In the old times, this recipe was applied to cook a rooster (tough bird) by braising it in red wine. But you can make it with any poultry, most commonly chicken. Standard recipes call for red wine but white one can be used at a pinch. I would advise to […]

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  • Burghul Bi Banadoura – Bulgur wheat in tomato sauce

    Burghul is ground wheat that has been parboiled and dried beforehand. It comes in finer and larger grains and is either white or brown (whole wheat). The finer grains are used for tabboulé and kebbé (see recipes) whereas in this recipe a brown bulgur with coarse grains is used. The fine bulgur does not need […]

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