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Ingredient: parsley

Iraq: Kibbeh

Cooking Time: 90
Iraqi cuisine has a very rich history. In fact, stone tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals date back to 1900 BC – the first cookbooks in the world. Mesopotamia was a highly advanced society, including in the culinary arts. Kibbeh...

Johanna

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Sudan: Ful Medames

Ful Medames (pronounced fool mu-dah-mahs, and sometimes simply called “ful”) is a delicious and very colorful fava bean dish, typically eaten for breakfast.  However, fava beans – one of the oldest domesticated legumes – are full of protein and fiber, making this dish a filling option for any meal.  In fact,...

Johanna

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Senegal: Thiéboudienne

Cooking Time: 2 hours
Thiéboudienne (pronounced CHEH bu JEN) is the national dish of Senegal.  The name of the dish is the French transcription of the Wolof words ceebu jën meaning “rice” (ceeb) and “fish” (jën).  Wolof is a language of Senegal, but not the official language – that’s French.  Senegal was a colony of France until 1960....

Johanna

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Poland: Bialy Barszcz

I’m taking a quick break from sharing my supper club recipes to bring you the dish I just had to make for Easter Sunday!  Bialy Barszcz is a Polish white borscht made with potato, leeks and sour cream and garnished with egg, kielbasa and dill.  This is a very traditional...

Johanna

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Lebanon: Fattoush

Cooking Time: 30
After a series of meat-heavy meals, I found myself craving the fresh crunch of a good salad.  Flipping through the Jerusalem cookbook, this recipe caught my eye.  Described as a “local affliction” this sort of salad is said to be served alongside every meal.  I did a bit of research and found...

Johanna

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