Archives for March 2018

Mantı, The Turkish and Armenian Delicacy Everyone Should Make

The roots of everyday Turkish cuisine, as opposed to the court cuisine, are found in the Turkic tribes of the Central Asia and perhaps the pre-existing Greek inhabitants of Anatolia.  As the Turkish food authority Nevin Halıcı suggests, a study of the food habits of contemporary Kazan Turks and Tatars might indicate a close relationship […]

An Unusual Chinese-inspired Duck Sandwich From England

This delicious sandwich or wrap is thought to have been invented in Great Britain, perhaps around Brighton, where a duck wrap is also a vulgar expression denoting a particular sex act. There’s nothing vulgar here, rather it’s pure ecstasy when you sink your teeth into this perfect and intriguing blend of duck, hoisin, and watercress. […]

A Provençal Stuffed Cabbage for A Cold Day

Sou fassum, the Provençal name, is known in French as chou farci à la Niçoise. It is a specialty of the region around Grasse. Traditionally, the stuffed cabbage leaves are placed in a net made of thick threads called a fassumier that is then lowered into a good chicken broth to be cooked. Although cabbage […]

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