Morocco – Orange salad with cinnamon, mint and orange blossom

Warm summer evenings call for refreshing recipes : here is very simple yet refine little salad right from Morocco. And just a perfect way to eat one last fruit before the end of the day. This orange salad doesn’t need extra sugar, just a bit to decorate the plate. All you need is a few…

Tunisia – Ajloog (roasted eggplant salad)

Ajloog is a flavorful and hearty salad made from roasted eggplant, peppers, fresh herbs and spices. It is one of the many little appetizers salads called in Tunisia S’latas. They are a big part of tunisian cuisine and are served as a side dish or appetizer, as an introduction before the main meal. This salad…

Syria – Harak Osbao (lentils and pastas with pomegranate, sumac and tamarind)

Harak Osbao is a traditional Syrian dish made of lentils and pastas with tamarind, sumac, herbs and pomegranates. Harak osba’o means in arabic “he burnt his fingers”. This is hilarious. This dish is so succulent that people could not wait for it to cool down, apparently. And I can relate! I usually love cuisine from…

Saudi Arabia – Martabaq

Saudi Arabia is the country where my husband was born. He doesn’t carry the citizenship, as he is American, but he spent the first seven years of his life in the country. Stories I heard from him about Saudi Arabia talk about expat fenced and guarded neighbourhoods, a life in a big house where he…

Denmark – Vegetarian Smørrebrød

Smørrebrød is an institution in Denmark. It typically consists on slices of rye bread, buttered, and topped with vegetables and fish, meat or cheese. There are a few traditional vegetarian options of smørrebrød, with toppings such as fine slices of cheese, hard boiled eggs, slices of cucumbers… I followed here some ideas from an old…

Pakistan – Seviyan

Seviyan is a sweet pudding made with roasted vermicelli, milk, dry fruits, cardamom and ghee (or butter). It is a very easy and popular dessert across India and Pakistan. Seviyan in Pakistan is an important part of Eid festivities. It can be served as a sweet dish, but it can also be used as a…

Bosnia and Herzegovina – Djuvec rice

Djuvec is a popular dish in several South-East European countries. It is a vegetable stew that reminds me a bit of the french ratatouille. It is traditionally cooked with meat, but this vegetarian option from Bosnia has nothing to feel ashamed for. Vegetables are sautéd in olive oil, then boiled with the rice on a…

Palau – Taro cakes

Taro is a staple food in Palau, one of the smallest country in the world in population! Paluan eat taro in various forms : as a soup, salad, röstis… I chose for the blog to go with one of the easiest way of cooking taro, and one of the most delicious in my opinion :…

Fidji – Vegetarian Kokoda

As many countries from the Pacific, Fijian cuisine is naturally rich in food that you can easily found in the archipelago, such as coconut, taro, and of course seafood. The traditional and very appreciated recipe of kokoda is made of fresh fish, marinated in lime, and spicy, a bit like a Peruvian ceviche. I really liked…

Philippines – Jackfruit pancit

I want to tell you a little story that just happened today : one of my good friends from Belgium is visiting here in Vancouver, with her 2 years old son. They just arrived a few days ago, and he is still adjusting to the time difference, he has to share a bedroom with my…