Recipe from the book Dalmatian cooking by Dika Marjanović Radica Ingredients 5 dkg yeast25 dkg sugar16 dkg butter (or pork fat)8 eggs¼ L milkzest of 1 orange and lemon3 drop of rose water 1 soup spoon maraskino 5 dkg yeast25 dkg sugar16 dkg butter (or pork fat)8 eggs¼ L milkzest of 1 orange and lemon3 drop […]
Category Archives: Recipe
The Chefchaounais prepare Bessara which is a delicious salted mash of dried beans, crushed and seasoned with olive oil and cumin, salt, onion and sometimes spiced with hot pepper.
Doughs fried in olive oil and then sweetened with honey or sugar, and in some cases filled with creams that have been part of our kitchens since the Middle Ages and come from Sephardic cuisine.
This stew maintains its old name “Olla podrida” (rotten pot) understood as a pot enriched with meats, legumes, mostly chickpeas, although in some cases beans are great protagonists and vegetables.
A traditional and favorite recipe of Portugal, the Octopus Stew (Caldeirada de polvo) is a simple yet hearty dish, best served with slices of local, crusty bread.
Greeks have been eating octopus for hundreds of years and over time have perfected the process. Using only the freshest octopus, thoroughly cleaned and tenderized, served with local flavorings makes it a quintessential dish of the area.
This traditional Cypriot and Greek dish is often served at celebrations, but is also a staple meal throughout the year. Frequently served in a mezze platter, it provides a flavorful and healthy option with mint, green onions and rose petals in the stuffing.
Dating back to the Renaissance, these spiced biscuits are the most traditional Croatian biscuit. In recent times, they have become a popular souvenir due to the Croatian designs stamped on them.
Artichokes are high in fiber and loaded with vitamins and minerals. Paired with the protein-rich and heart-healthy flat bean this is a delicious and nutritious dish. Ingredients 8 artichokes 3 tablespoons of chopped parsley (leaves) 3 spoons breadcrumbs 2 tablespoons of olive oil 1 teaspoon chopped garlic 1 dcl white wine 350 g flat beans […]
From The Wonders of Cilento. Lagane and chickpeas is a typical dish of the Cilento region in which we find the coexistence of cereals and legumes in a dish. This is representative and typical of the rurality and the Mediterranean agricultural reality. The two elements that compose this recipe are extremely simple and of poor […]
