Moambe Chicken is the national dish of both Congo’s. It is the familiar flavors of western and central African cuisines with tomato, peanuts and onion with a little kick.

Kewa Datshi, literally meaning potatoes and cheese, is a traditional Bhutanese dish made with chiles and garlic that is a vegetarian stew.

Tave Kosi with chopped oregano and mint.

Learn how to make ridiculously delicious chicken cooked in milk and garlic sauce.

Do you fancy a cheese oozing, lemon, and honey flavoured pastry? Then, you need to check out these Sardinian Seadas.

Melitzanes Papoutsakia

Top 20 Top Authentic Assamese Dishes you must try in Assam. Read More about the ultimate Assamese Food Guide for you. Read More

Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes

This simple, slow-cooked meat dish will give you a taste of the southern African country.

Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!

دلمه برگ کلم - Dolmeh barg-e kalam (stuffed cabbage leaves) is a variation of the well-known and popular stuffed vegetable genre known as dolma/dolmeh in Iran as well as among neighboring countries and different regions. This recipe was a staple in our home growing up and one of my mother's personal favorites. I had heard my mother's tale many times of how one Nowruz (Persian New year) when she was young, she single-handedly stuffed about 100 cabbage leaves with aromatic herbs, rice, meat, and some raisins. And how this dish became her most exquisite and memorable dolmeh-ye kalam for all those family members, distant relatives, and friends who were visiting during the Nowruz holiday. To achieve the best results in preparing Persian meals, besides having the basic culinary skills, you'll need to have a sense of appreciation for the creativity, wisdom, care, and labor that goes into most Iranian dishes. Along with cooking skills and enthusiasm, you will need a little patience as well. Persian food takes time to make but don't let that discourage you. In cooking, every ingredient counts and every step is important. For those who are pressed for time or are not that into cooking, many classic Persian meals are perfect for any time of the day such as kookoo sibzamini, kookoo sabzi, borani esfenaj, kotlet, noon o panir o gerdoo (bread, cheese, and walnuts) or noon o mast (bread and yogurt). While the tasty dolmeh-ye barg kalam is simmering away in a rich tomato-based sauce on the stove, I think about those before us who prepared meals for their families many centuries ago, cooking food over wood-fires when water could only be reached through قنات - qanat, چاه آب - water wells or چشمه springs. Somehow, they managed to preserve and verbally pass on their way of cooking to the next generation to carry on the task of feeding the family. I feel strongly about maintaining the authenticity of our recipes as much as we can and do not let them be forgotten, overlooked, or given up by our hectic and hurried lifestyles. I leave you with this poem by Saadi Shirazi: ابر و باد و مه و خورشید و فلک در کارند تا تو نانی به کف آری و به غفلت نخوری سعدی شیرازی ~ Clouds, wind, fog, the sun, and the universe are all at work so that you would earn a loaf of bread and not consume it in oblivion. This dolmeh recipe usually has a sweet-sour flavor. However, depending on your preferences you can adjust the amount of sugar or lemon juice/vinegar to your liking. I don't add any sugar to my dolmeh since I like them more on the sour side. If you like adding raisins to the filling then that adds enough natural sweetness to the dolmeh which is a much healthier choice than sugar. You can add equal parts barberries and raisins to bring about the natural and delicately sweet-sour flavor in this dish. I also need to point out that my mother's original recipe did not include any tomato sauce - that's just my own addition, an ode to tomatoes. Dolmeh Barg-e Kalam - Stuffed Cabbage Leaves Ingredients: Serves 6 1 large cabbage, washed, center core removed For filling: 2/3 pound lean ground beef 1/2 cup long-grain rice, rinsed 1/2 cup yellow split peas, rinsed 1 1/2 cups of chopped fresh herbs (a combination of flat-leaf parsley, cilantro, chives, dill, basil, tarragon, mint) washed, hard stems removed 1/4 - 1/2 cup raisins *optional 1/4 - 1/2 cup barberries *optional 1 large yellow onion, chopped 2 large garlic cloves, minced 1/2 teaspoon turmeric A pinch of cumin 2 tablespoons liquid saffron Salt and pepper For the Sauce: 2 tablespoons tomato paste 1 medium onion, thinly sliced Juice of a large lemon/lime or a tablespoon of vinegar 1 tablespoon powdered sugar *optional Salt and pepper to taste Vegetable oil/olive oil Water Method: In a large pot, bring 6-8 cups of water to a boil over high heat, add a tablespoon of salt, gently add the head of cabbage into the boiling water, cook for 10 minutes. Drain. Peel each cabbage leaf, cut out the hard rib in each leaf. Set aside. In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat, add the chopped onion, saute until light golden brown, add the minced garlic and the turmeric powder. Stir and saute for a few more minutes. Add the ground beef, salt, and pepper to taste and brown until well done. Set aside. In a medium-size pot combine the rice and the yellow split peas, add enough water to cover the rice by an inch over the rice line. Add a teaspoon of salt, a tablespoon of oil, bring to a boil over medium-high heat, reduce the heat, cover with the top a little ajar to let the steam out, cook until the water is fully absorbed. Set aside. In a large mixing bowl, combine the meat mixture, rice, and peas, chopped herbs, cumin, and saffron. Mix well. In a large pan, saute the sliced onion in 3 tablespoons of olive oil until translucent, add a tablespoon of tomato paste, saute for a couple of minutes until it's no longer raw, add salt and pepper to taste. Add 3 cups of water and bring to a gentle simmer, cook until sauce is thickened. In the meantime, place a small scoop of the mixture into the center of each cabbage leaf, fold in the bottom, sides, and the top of the leaf to complete the wrap. Arrange the stuffed cabbage with the seam down, next to one another in a large pot. Pour the tomato sauce over the dolmeh, cover, and cook on medium-low heat for an hour. In the last 10-15 minutes of cooking sprinkle with 2 tablespoons of lemon juice or vinegar and just a sprinkle of sugar. Taste and adjust the seasoning. To serve place the dolmeh on a platter and serve warm with mast-o-khiar and sabzi khordan. At the beach with family! Enjoy!

Danny Kingston talks us through the trials and joys of making haggis at home, then shares his recipe for homemade haggis.

These sliced cardamom cookies are soft and fudgy with a hint of cinnamon and caramel.

This creamy and buttery chicken liver pate is an easy to follow recipe and you'll want to make this for any Vietnamese bánh mì sandwich.

These are some of the best German pastries to try when you visit Germany!

In this recipe, we will take you through a step-by-step guide on how to make Kuku Paka in the comfort of your own kitchen.

This creamy Korean ssamjang (쌈장) pasta was inspired by the pork belly ssam (쌈) that I always order at Korean barbecue. Succulent pieces of pork belly in a spicy, creamy, and umami pasta sauce.

Dunk these in Mongolian tea for a real authentic treat!

It is with a profound excitement that I reveal this week's Kitchen Inspiration, which features none other than the Ivy, a restaurant that really needs no introduction. Read on for some incredibly tantalising recipes from this long-standing London institution...

Healthy British Recipes, tweaked from the original to make it healthier and wholesome for you

Potica is a delicious nut- filled pastry you will want to make more than once.

These classic German yeast dumplings - known as Dampfnudeln - are quite easy to make. Enjoyed savory or sweet with vanilla sauce, these fluffy steamed dumplings are the perfect little round, filling desserts!

Consumed throughout the day, bread is a very common staple in China. This introduction explains the diversity of Chinese bread and its cultural significance.

Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cu…

The best Georgian recipes covering a variety of dishes including vegetarian and vegan options that cover a wide range of Georgian cuisine.

Nothing beats the flavor of a freshly baked pastry. And the Czechs are crazy about pastries! With a cup of coffee for breakfast, a snack, or even a quick dinner, a piece of sweet kolach or strudel serves as a satisfying treat everywhere. In this article, I'll go over some of the most popular types...Read More

This is one of those cakes, that I can definitely call my specialty. I’ve baked this cake many many times and everyone who tastes it, they always ask to repeat, and, of course, to share the r…

The Chiko roll is iconically Australian and the ingredients are really a mystery to everybody. Here we have tried to capture the flavour so you can have them at home.

All you need to know about Angola: its climate, people, language and religion; Angolan food and culture, as well as holidays and festivities.

Ingredients:for the dough:2 1/2 cups flour1/2 cup sour cream2/3 cup water2 tablespoons melted butter1 teaspoon baking powder1/4 teaspoon salt1/8 teaspoon pepper1 eggegg wash:1 egg1 tablespoon water…

Are you thinking of trying North European cuisine? This list of traditional Swedish food is an excellent place for you to start. These easy, delicious, everyday Swedish dishes will make you experience the real deal without traveling up north.

Räderkuchen were my Mutti's emergency dessert, especially when unexpected company dropped in. Deep fried and covered in cinnamon-sugar, these were a little taste of heaven.

Let your tastebuds lead you to Denmark, the happiest country in the world. Many research institutions claim that we need sunshine to keep up our

Düsseldorf, Germany is a food-lover's dream. From altbier to Zum Schiffchen (where Napoleon ate a meal!) and everything in between, this post covers where to eat in Düsseldorf for the full local experience.

Mayak Gyeran translates to "Drug Eggs", but don't worry! No drugs involved, they're just addictingly delicious.

If you had a hard time pronouncing my Awwameh or hareeseh post titles I thought I would add another middle eastern dish to you list of yummy yet tricky to say dishes.Kibbe, Kibbeh, Kibbi, Kubbeh, K…

Easiest and fast breakfast farina porridge recipe. Good addition can be blueberries, strawberries, mango, banana. Check out the recipe with serving ideas!