Stamppot is the blanket term for mashed vegetables in the Netherlands. It is also their national dish! This stamppot is made with green curly kale, or boerenkool, and is served with a Dutch smoked sausage (rookworst or metworst).
Manakish is a Levantine dish consisting of pita bread, slathered in za’atar, cheese, or minced meat and baked, almost like an Arabic pizza. Giving puffball mushrooms a similar treatment makes for seasoned crunchy on the outside, tender on the inside deliciousness!
Chana dal (or Bengal gram as it is also known) consists of brown or black chickpeas that have been hulled and split. It is one of the earliest legume crops in human record!
This healthy, fibre-packed breakfast is exactly what you need in the morning! The addition of stewed plums makes for a delightful sweet and sour experience and adding granola, nuts, or seeds on top gives it the perfect textural contrast!
This granola is easy to make, and has the benefit of being able to accept any dried fruits, nuts, seeds, or flavourings you can throw at it!
Fattet hummus is a dish with many regional variations from Lebanon to Jordan to Egypt to Eritrea, but at its heart is always broken stale pita bread (Fatteh) and chickpeas (hummus).
Regular avocado toast is delicious on its own, but you can make a deluxe version by adding a few lavish ingredients. Wow your guests by bringing this out on a platter for a sumptuous brunch with mimosas!
Despite the number of steps involved, making kimchi at home isn’t very hard! Lacto-fermented foods like this kimchi are very healthy, full of probiotics and fibre while being low in calories!
Move over graham crackers, move over Celebration cookies, the best platform for s’mores in definitely Dutch stroopwaffles! These sweet, syrupy treats become perfectly gooey when introduced to a hot marshmallow and chocolate!
This variation of the classic Caprese salad uses flavours and ingredients found in the Levant to replace traditional Italian ones.
This egg salad sandwich is exactly what you need for lunch! The whole egg in the centre in completely optional but makes for such a beautiful presentation, it is well worth the extra effort.
If you’re only looking to make one jar of pickles rather than enough for a large homesteading family, this is the recipe for you! These zingy, zesty pickles are easy to make, don’t take any special equipment, and can be eaten within 24 hours!
The flavour of miso-butter synergistically becomes more than the sum of its parts and when is sublime when added to blanched vegetables!
This is the perfect summer side for a barbecue or potluck! The ingredients are acidic and refreshing, making this salad a great foil for grilled meats!
Breathe new life into your potato salad by adding ajvar, a Balkan condiment made from roasted eggplants and peppers. It lends a rich, smoky flavour.