This zucchini (sometimes called courgette) based recipe is an adaptation of a very popular starter called “kolokithokeftedes” in Greece (which translates as “zucchini meatballs”), which is also known in Turkey as “mucver.” The main difference with the classic recipe is that it will not be necessary to deep-fry the fritters in a huge amount of oil, which is much healthier.
Category: Vegetarian
Argentinian fainá with green onions
This recipe is a delicious variant of the traditional fainá, which is served in all pizzerias of Buenos Aires. The green onions (or scallions) adds a lot of flavor and personality to the preparation, which is why it is worth making it at home, since it also involves very little difficulty.
Valtellina quiche (crostata alla valtellinese): if you love pizzoccheri, you must try it
This quiche is inspired on the famous pizzoccheri della Valtellina. As it happens with omelettes and soups, quiches are also an excellent tool to take advantage of vegetables or other ingredients that always remain at the bottom of the refrigerator. And combining them with a little care, we can have amazing results.
Bake “Koulouri Thessalonikis” or “Simit” at home
“Koulouri” (plural “koulouria”) is the name of a type of bagel very popular throughout Greece, originally from Thessaloniki. Its Turkish equivalent, equally popular in its country, is called “simit.” They are ring-shaped and covered with sesame seeds. Their charm lies in the fact that they are crispy and golden on the outside, while spongy and tender on the inside.
Simple and exquisite carrot cream soup
This carrot cream soup offers both flavor and quality nutrients. And on top of that, this recipe can be used to take advantage of almost any vegetable that has been forgotten in the refrigerator.
Greek Easter bread “tsoureki”
“Tsoureki” is the name of a spicy Greek bread, also known in Turkey as “Paskalya Çöreği” (literally “Easter bread”) and in Armenia as “Choreg”. It is a tradition to bake it in every home for Easter and its typical braided shape represents the Holy Trinity. However, as it is a very tasty and appreciated bread, it is common to find it throughout the year in bakeries.
Roman-style artichokes (carciofi alla romana)
This vegetarian dish is a true emblem of Roman cuisine. These artichokes are served as starter or “antipasto” in many restaurants in the Italian capital, but Romans often eat them as a salty snack, often as a filling for focaccia. This recipe was traditionally considered the poor variant, unlike “carciofi alla giudia”, which are fried in extra virgin olive oil, a prohibitive ingredient in past times.
The secrets of Argentinian pizza
Anyone who has visited Buenos Aires knows that pizza is a cult symbol there. Unlike the Italian version, the main peculiarity of Argentine pizza is that its dough is very high and is generously covered with mozzarella. Since pizzeria ovens reach 400 degrees, it’s very difficult to replicate traditional pizzas in a home oven. But with the secrets detailed here, we can achieve a very good result that will give a lot of satisfaction to those who suffer from “pizza nostalgia”.
How to prepare horseradish paste
This horseradish paste preparation is very common in Eastern European countries, and specifically, this Polish recipe is known as chrzan tarty. In other countries it is known as kren or hren, and it’s also very common in Jewish cuisine.
Spinach and ricotta “Malfatti” or “Gnudi”
This recipe is originally from Tuscany, but has become popular in other Italian regions. Malfatti (literally “poorly made”) are also sometimes called gnudi (“naked”), since they are similar to the filling of spinach ravioli, but they are “naked” as there is no pasta to cover them.