Still hungry? Check out more recipes below!
Kashkaval is a semi-hard Balkan cheese known for its buttery, mildly tangy flavor and excellent meltability. Made by culturing milk and setting it with rennet, then brining and aging, it’s delicious on cheeseboards, grated over dishes, or pan-fried/grilled.
Erdenet Aaruul is a Mongolian-style dried yogurt curd snack, gently sweetened with honey and sugar, enriched with butter, and studded with raisins. Tangy, chewy, and lightly crisp once dried, it’s a portable, protein-rich treat.
Maboké de Poisson is a Central African banana-leaf steamed fish dish featuring tilapia infused with tomatoes, onion, garlic, ginger, hot pepper, and palm oil—brightened with lemon and fresh herbs for a fragrant, spicy main course.
A traditional Mongolian dairy dessert where flour is toasted and slowly simmered with butter, milk, and sugar until thick, caramelized, and fudge-like. Rich, creamy, and comforting.
Dolo Beletou is a rich and flavorful West African chicken dish, combining aromatic spices and creamy peanut butter to create a savory and slightly spicy sauce.
Vanilija Pjena is a light and airy vanilla-flavored dessert reminiscent of a fluffy mousse, made with milk, vanilla, sugar, egg whites, gelatin, and a pinch of salt.
Zefir Zapekanka is a delightful Russian dessert that combines the airy sweetness of zefir with the rich creaminess of cottage cheese and a vanilla-infused batter.
Kanak Kokoda is a traditional Fijian dish made with fresh fish marinated in lime and lemon juice, combined with coconut cream and fresh vegetables for a refreshing and flavorful meal.
Kamila Bwa Piki is a delightful vegan dish that combines the rich flavors of bananas and coconut milk with savory spices and fresh vegetables for a unique taste experience.
Ibihaza in Groundnut Sauce is a delightful Rwandan dish that combines tender pumpkin with a creamy and nutty groundnut sauce, enhanced with aromatic spices and herbs.
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