lemon juice – Notes From a Messy Kitchen

Vegan “Crab” Cakes with Sriracha Cashew Aioli

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I’ve always found it ironic that two of the trendiest diets are polar opposites: paleo and vegan. How can two diametrically opposed food patterns have equally strong followings, both claiming to be the “best way” to eat? Well, now your mind will be even more blown with the emergence of...

Johanna

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Russia: Pashka

Cooking Time: 30 minutes + at least 8 hours to chill

Asia
Europe

Russia

So, I was trying to decide what to make for Easter, and I started seeing all sorts of Facebook ads persuading me to make Paskha – a Russian Easter dessert typical across many Eastern Orthodox countries. It’s traditionally made during Holy Week using foods forbidden during Lent (dairy, eggs), and then brought to...

Johanna

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Kuwait: Machboos Laham

Cooking Time: 2 hours

Asia

Kuwait

I’ve often been asked how I decide which country I’m going to cook from next. It’s usually fairly arbitrary. An ingredient I’m looking to use, a craving, a whim. This week I wanted to get back on the journey. I was researching recipes and discovered that February 25th is the...

Johanna

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Angola: Muamba de Galinha

Cooking Time: 90 minutes

Africa

Angola

Moamba de Galinha is Portuguese for Chicken in Muamba sauce. No, I’m not practicing for my upcoming trip – Portuguese is the official language of Angola (Angola was a Portuguese colony until 1975). The cuisine of Angola has also been significantly influenced from Portuguese imports. However this particular dish has...

Johanna

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Swaziland: Slaai

Cooking Time: 5 minutes + 20 to marinate

Africa

Welcome to Swaziland, a small landlocked monarchy in the southern part of Africa. It’s one of the smallest African countries and one of the last complete monarchies in the world. It also has one of the lowest life expectancies in the world at just 51. The country is known for...

Johanna

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Tanzania: Mtuzi wa Samaki

Cooking Time: 30

Africa

Tanzania

Mtuzi wa Samaki is a Tanzanian fish curry that originated in Zanzibar. Tanzania sits at a crossroads in the spice trade routes from India, and curries – particularly those made with coconut milk – are popular in the coastal region. This dish is now enjoyed all over the eastern coast...

Johanna

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Libya: Hraimeh

Cooking Time: 35 minutes

Africa

Libya

Hraimeh (sometimes spelled Chraimeh) originated among Jewish immigrants who came to Libya in the late 19th century. Hraimeh means “hot,” and this fish is cooked in a spicy tomato sauce reminiscent of harissa. This is often served as the first course of the Sabbath meal, or may also be served at Seder. Libyan...

Johanna

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Sudan: Ful Medames

Africa

Sudan

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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Slovenia: Prekmurska Gibanica {Bakeolution}

Cooking Time: 2.5 hours + 4 hours to chill

Slovenia

Funny story. Friday afternoon, my friend Sarah chatted me to remind me to bake for Bakeolution. I would bake, I told her, but I was going to make something easy. I’d hoped to make a Swedish princess cake, but no way would I have the time or energy for layers...

Johanna

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Greece: Avgolemono

Cooking Time: 45 minutes

Greek

The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon juice (lemoni). It’s common across Mediterranean countries, thought to have been brought to Greece by the Sephardic Jews. Legend has it that in Greek kitchens, cooks make a kissing sound when adding the egg-lemon mixture...

Johanna

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Ingredient: lemon juice