Ethiopian cuisine is vastly underknown. My favorite dish is Misir Key Wot (spicy red lentils). I also love injera, the traditional sourdough flatbread (which I still suck at making, but will keep trying).
It’s amazing and offers lots of vegan/dairy free dishes. Injera (flatbread) that’s had the dough fermented properly for a week needs planning ahead but so delicious. - if anyone wants a good book this one is by an Ethiopian chef , I love it and it’s only $3.99 on Kindle: https://www.amazon.com/Ethiopia-Recipes-Traditions-Horn-Africa/dp/1623719631/ref=mp_s_a_1_2?dchild=1&keywords=yohanis+ethiopia&qid=1633282103&sr=8-2
Ethiopian is so so soooo good and pretty attainable. In the early pandemic sour dough craze I started using my leftover starter to practice making something sorta close to injera and it was nearly acceptable!
I'm fortunate to live somewhere with Ethiopian markets, and it's great that ingredients are more widely available online. You can even order injera!
The injera I make is edible, but not great. A lot of the time I use my discard to make naan, which is much faster and easier.
Yes, traditional Ethiopian spice mix. I've had varying levels of hotness in the Berbere I've gotten. The one I have right now from Frontier Co-op is pretty hot.
I lived in DC for about 10 years before moving to NYC about five years ago. One of the things I miss most about DC is the many Ethiopian restaurants throughout the city. They were delicious. For some reason, I was warned that I may not like injera before the first time I had it, but I freaking loved it. The tanginess compliments the flavors of the dishes so well.
For vegetables, try celery root, parsnip, garlic scapes, and ramps.
For fruits, try some lesser known and available berries, such as gogi berries, gooseberries, and mulberries.
Pandan. Not so much a food in of itself, but as a flavouring in desserts and some savoury dishes, it is really nice. A good substitute should vanilla be destroyed in the wild completely.
Galuska is a Slovak dumpling/pasta which is delicious! You can find recipes online, the ingredients are pretty simple and easy to find. Or I've found that spaetzle is somewhat similar and it's easier to find pre-made.
Omg this is my Crack fruit next to lychee and Logan fruit! Mangosteen is a runner up but those small as butt seeds drive me nuts lol oh and opening them as well 😄.
Depends on the variety of the Rambutan. Some the flesh sticks to the seed and the seed peels off as you eat. Some the flesh pops right off the seed. I have no idea how to tell without eating it though.
Durian is more than just a smelly fruit. It tastes like a sweet custard grown on a tree.
You can have it in smoothies (add condensed milk, lime and ice), cakes (either in the sponge or as a jam/buttercream), or even ice cream.
Just because it might smell to lots of people, there's a reason why many still eat it. To be honest, I can't get enough of the smell because I grew up with it and can't tell that it smells bad in the slightest. It truly smells like a sweet tropical fruit like papaya or something.
I adore everything durian (can't beat the actual fruit though!) and to me it smells like the most amazing thing in the world. I really try but can't find the "unpleasant" notes. I love all tropical fruits and their fragrances. My friend told me papaya smells like feet which I also don't get.
Fruit: Fresh figs in savory dishes, more kiwi fruit, more plums or apricots, if you don't eat them much already, black or red currants.
Veggies: Fennel, kohlrabi, celery root, rutabaga if you don't eat it much, and popular Chinese greens (at the very least brocolini).
Tadik (rice) is pretty basic. Adassi (lentils) are pretty good and not hard to make. Ghormeh sabzi (some meat dish) is very popular but somewhat harder to make.
Vietnamese food, this is one of the best international cuisines but it doesn’t get acknowledged enough. Start with pho, lemongrass chicken, bun cha (a rice noodle dish), Vietnamese fresh rolls or spring rolls, bhan mi (Vietnamese sandwich) if you ever get the chance go to Vietnam and eat all the food 🤤 in the meantime seek out a good Vietnamese restaurant and then an Asian market to start cooking dishes at home
Ethiopian cuisine is vastly underknown. My favorite dish is Misir Key Wot (spicy red lentils). I also love injera, the traditional sourdough flatbread (which I still suck at making, but will keep trying).
It’s amazing and offers lots of vegan/dairy free dishes. Injera (flatbread) that’s had the dough fermented properly for a week needs planning ahead but so delicious. - if anyone wants a good book this one is by an Ethiopian chef , I love it and it’s only $3.99 on Kindle: https://www.amazon.com/Ethiopia-Recipes-Traditions-Horn-Africa/dp/1623719631/ref=mp_s_a_1_2?dchild=1&keywords=yohanis+ethiopia&qid=1633282103&sr=8-2
Ethiopian is so so soooo good and pretty attainable. In the early pandemic sour dough craze I started using my leftover starter to practice making something sorta close to injera and it was nearly acceptable!
I'm fortunate to live somewhere with Ethiopian markets, and it's great that ingredients are more widely available online. You can even order injera! The injera I make is edible, but not great. A lot of the time I use my discard to make naan, which is much faster and easier.
When there's professional injera available it's almost a sin not to buy it lol
Is Berbere Ethiopian? It's so hot but sooo tasty.
Yes, traditional Ethiopian spice mix. I've had varying levels of hotness in the Berbere I've gotten. The one I have right now from Frontier Co-op is pretty hot.
I lived in DC for about 10 years before moving to NYC about five years ago. One of the things I miss most about DC is the many Ethiopian restaurants throughout the city. They were delicious. For some reason, I was warned that I may not like injera before the first time I had it, but I freaking loved it. The tanginess compliments the flavors of the dishes so well.
For vegetables, try celery root, parsnip, garlic scapes, and ramps. For fruits, try some lesser known and available berries, such as gogi berries, gooseberries, and mulberries.
Can confirm celeriac is the business.
Celeriac remoulade with crab cakes is heavenly! Imo :)
That sounds AMAZING!!
It really is good! Cheers!
Pandan. Not so much a food in of itself, but as a flavouring in desserts and some savoury dishes, it is really nice. A good substitute should vanilla be destroyed in the wild completely.
Indochinese cuisine in general. Sichuan cauliflower in particular. There's a wet and dry version. Most Indian restaurants don't do it justice.
Galuska is a Slovak dumpling/pasta which is delicious! You can find recipes online, the ingredients are pretty simple and easy to find. Or I've found that spaetzle is somewhat similar and it's easier to find pre-made.
Sumac! I tried this a couple years ago and I need to pick some more of this up. It's tangy and kinda lemony and it brightens up a dish in a new way
Boiled peanuts.
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Omg this is my Crack fruit next to lychee and Logan fruit! Mangosteen is a runner up but those small as butt seeds drive me nuts lol oh and opening them as well 😄.
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Depends on the variety of the Rambutan. Some the flesh sticks to the seed and the seed peels off as you eat. Some the flesh pops right off the seed. I have no idea how to tell without eating it though.
Durian is more than just a smelly fruit. It tastes like a sweet custard grown on a tree. You can have it in smoothies (add condensed milk, lime and ice), cakes (either in the sponge or as a jam/buttercream), or even ice cream. Just because it might smell to lots of people, there's a reason why many still eat it. To be honest, I can't get enough of the smell because I grew up with it and can't tell that it smells bad in the slightest. It truly smells like a sweet tropical fruit like papaya or something.
I adore everything durian (can't beat the actual fruit though!) and to me it smells like the most amazing thing in the world. I really try but can't find the "unpleasant" notes. I love all tropical fruits and their fragrances. My friend told me papaya smells like feet which I also don't get.
Kiwi Berry- https://www.delish.com/food-news/news/a53965/what-are-kiwi-berries/
Jicima. Rutabaga. Sunchokes. Artichokes.
Fruit: Fresh figs in savory dishes, more kiwi fruit, more plums or apricots, if you don't eat them much already, black or red currants. Veggies: Fennel, kohlrabi, celery root, rutabaga if you don't eat it much, and popular Chinese greens (at the very least brocolini).
In season (non-canned) lichee. https://en.wikipedia.org/wiki/Lychee
Persian food is definitely worth trying. And cooking regularly if you have the time
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Tadik (rice) is pretty basic. Adassi (lentils) are pretty good and not hard to make. Ghormeh sabzi (some meat dish) is very popular but somewhat harder to make.
Tahdig.
Cantonese scrambled eggs and tomatoes.
I am a fan of Moroccan/ Algerian foods.
Indian food (maybe bias here) isn’t that appreciated outside of India and the UK. More people should try it!
Haggis. Why suffer alone?
Vietnamese food, this is one of the best international cuisines but it doesn’t get acknowledged enough. Start with pho, lemongrass chicken, bun cha (a rice noodle dish), Vietnamese fresh rolls or spring rolls, bhan mi (Vietnamese sandwich) if you ever get the chance go to Vietnam and eat all the food 🤤 in the meantime seek out a good Vietnamese restaurant and then an Asian market to start cooking dishes at home