Known as the ‘national dish’ of Palestine, musakhan is a traditional Palestinian dish of roasted chicken legs with onion and sumac. It’s served on taboon bread, a type of flatbread cooked on a taboon oven.
Stuffed artichokes has been the standout home-cooked dish from our past couple trips to Nazareth. The practice of stuffing vegetables is common in Palestinian cuisine and across the region. In some of these dishes, the vegetables are topped with a filling of meat or vegetables; other dishes, however, are much more labour-intensive…
Arabic coffee is prepared by brewing fine coffee grinds and serving the drink unfiltered. It’s similar to Turkish coffee, but Arabic coffee is typically brewed with cardamom and served without milk or sugar…
It seems that every cuisine has a version of the omelette. While visiting family in Nazareth, our delicious breakfast spread included an omelette flavoured with fresh herbs–mint and parsley.
Labneh is a popular mezze dish that is typically eaten with breakfast. Mezze is a selection of small dishes and a defining feature of the cuisine in Palestine and the surrounding region.
We visited family in Nazareth this summer and were fortunate to have breakfast at home each morning of our visit. The breakfasts were fresh, simple, and included some foods that I wasn’t typically accustomed to eating at breakfast.
Making yogurt at home is surprisingly simple, and fun! With a few easy steps you can – literally overnight – transform a carton of milk into bowls full of delicious, creamy homemade yogurt.
Dumplings are a common accompaniment to most of the meat-and-gravy dishes that you find in Czech cuisine. The two types of dumplings that I found most popular were houskový knedlíky (bread dumplings) and bramborové knedlíky (potato dumplings).
I visited Prague this summer with my family. It’s been 14 years since I was last in Prague, when I spent five months studying there as an exchange student. I was eager to find out what had changed and what had stayed the same in this beautiful city.
I discovered svíčková na smetaně, often shortened to svíčková, in advance of my recent trip to Prague. It’s one of the most popular dishes in Czech cuisine and like many other Czech dishes, svíčková is a meat-and-gravy dish best served with bread dumplings.