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What cooks here have made, and the classics they come from.
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PersianKuku sabziA thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.Tastes very rich and brightBe its first cook →
GeorgianTkemaliA sour plum sauce with garlic, dill, coriander and chilli — Georgia's ketchup, for meat and potatoes.Tastes sharp, sweet and mildBe its first cook →BasqueGildaA cocktail stick threaded with a salted anchovy, a green olive and pickled guindilla peppers — one bite, with a drink.Be its first cook →Castilian and MadridBocadillo de calamaresRings of squid, floured and fried, packed into a crusty white roll — Madrid's cheap, much-loved sandwich.Tastes rich and brightBe its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →
Nordic and Baltic ryeGravlaxRaw salmon cured for a few days under salt, sugar and dill, sliced thin and served with a sweet mustard sauce.Tastes rich, sweetish and very saltyBe its first cook →Nordic and Baltic ryeLohikeittoA creamy Finnish soup of salmon, potatoes and leek in a light stock, with plenty of dill and whole allspice.Be its first cook →MexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.Tastes sweetish and mildBe its first cook →
GeorgianTkemaliA sour plum sauce with garlic, dill, coriander and chilli — Georgia's ketchup, for meat and potatoes.Tastes sharp, sweet and mildBe its first cook →BasqueGildaA cocktail stick threaded with a salted anchovy, a green olive and pickled guindilla peppers — one bite, with a drink.Be its first cook →Castilian and MadridBocadillo de calamaresRings of squid, floured and fried, packed into a crusty white roll — Madrid's cheap, much-loved sandwich.Tastes rich and brightBe its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →Nordic and Baltic ryeGravlaxRaw salmon cured for a few days under salt, sugar and dill, sliced thin and served with a sweet mustard sauce.Tastes rich, sweetish and very saltyBe its first cook →Nordic and Baltic ryeLohikeittoA creamy Finnish soup of salmon, potatoes and leek in a light stock, with plenty of dill and whole allspice.Be its first cook →MexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.Tastes sweetish and mildBe its first cook →That's everything for that word. The index stops when it runs out.