Dalmatinska Rožata
Rožata is one of the oldest Dalmatian sweets, which got its name from rose liqueur. Ingredients for 10-12 persons: 10 eggs 10 spoons of sugar
Dalmatinska Marenda (Dalmatian Brunch)
Turistička zajednica Splitsko – dalmatinske županije with the ŠKMER ACMER (Association of Chefs of Mediterranean and European Regions) started the Dalmatinska Marenda project a year
Carob Pudding
By Ana Mercês Sota Ingredients: 15 ml of milk6 eggs200 g of demerara sugarGrated orange zest2 tbsp of alfarroba flour1 tbsp of cornflourCinnamon to taste100
Gazpacho
A very summery traditional Spanish recipe One of the typical dishes of Mediterranean cuisine is the Gazpacho, originally from the autonomous community of Andalusia.This “cold
Christmas can only smell of Choux pastry fritters
Porojenje Jedino More Imat Vonj Od Pašuratih Choux pastry fritters – pašurate or fritule are the favourite Christmas dessert on the island of Hvar. It
“Kalikantzari” Goblins, A Blanket Term For The Mythical Festive Season
Like in many other countries of Europe, goblins (kalikantzari) chose the days of Christmas to make their scary and messy appearance! It is believed that
Christmas and New Year’s Customs and Food Habits in Greece
Christmas and New Year’s Day are gloriously celebrated. The streets, lighted and decorated, contribute to the cheerful atmosphere. On the eve of those two celebrations,
Christmas village in Agros
Located in the Troodos mountain range, in Pitsilia region of Lemesos (Limassol) district, Agros sits at an altitude of 1.100 metres. The layout of this
About the New Year’s Tradition of Vasilopita
On New Year’s Eve, housewives make a festive bread, a “pitta” dedicated to the feast of Saint Basil, called Vasilopitta. Vasilopita is sourdough pitta and
Stuffed Escarole
Stuffed escarole (or scarole ‘mbuttunata) is a typical Cilento recipe for the Winter Holiday period. A delicious recipe in which the escarole is Stuffed with
Grape Harvest in the Wine Villages of Cyprus
Autumn months, especially September and October, are the traditional months of the grape harvest from the vineyards covering the rolling slopes of Cyprus. The wine
Goat Tajine with Seasonal Vegetables (Tajine de Vivande de Chevreau)
Ingredients : 750g kid meat 250 g green beans 250g Zucchini 250g Potatoes 250g Carrots 100 g Red pepper 100g onion Parsley 1/2 teaspoon of
Spoon Sweets (Glyka tou koutaliou)
Brief description: Glyka tou koutaliou are traditional, homemade sweet fruit preserves, served as a gesture of hospitality in both Cyprus and Greece along with a
Acquasale
A traditional dish from Southern Italy, the name literally means – water and salt. Recipes vary but it is typically made with stale bread and
Chicken With Okras (Kotopoulo Me Bamies)
Ingredients 1 ½ kg of free-range chicken 2 big dry onions, finely chopped 3 big mature tomatoes, finely chopped ¼ teacup of parsley, finely chopped
Marinated Tuna (Atum de Escabeche)
Ingredients 1Kg of tuna Sauce: 4 onions 3 cloves of garlic 1 bay leaf 1 bunch of parsley 2 deciliter of olive oil 1 deciliter
Collard* Stew with Beans and Asparagus
Ingredients homemade (pork) sausage spring onions wild onions garlic parsley tomato puree fava beans asparagus collard (leaves and stalks) red beans spices Preparation Sauté spring
Maize Porridge (Papas de Milho)
Recipe by Anabela de Jesus. Photo by Miguel Andrade. Ingredients 375 g cornmeal 1.5 L water 150 g bacon 250 g wedge-shell clams 2 slices
Traditional Portuguese Easter Cake
Recipe by: Leonilde Madeira Ingredients 1 kg type 65 flour, without raising agent500 g brown sugar 100 g softened margarine100 g lard 50 g fresh yeast1 tablespoon
Traditional Greek Dish: Vine leaves stuffed with rice (Dolmadakia yalantzi)
Ingredients 300 gr. of vine leaves, approximately 2 teacups of rice 6 teacups of onion, roughly chopped 2 teacups of olive oil 1 bunch of
Sirnica
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
Moroccan Bessara / Assida
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.
Ganotes (Pan Fruits)
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.
Olla Podrida (Spanish Stew)
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.
