Category: Recipes

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Avocado Toast didn’t just pop up out of nowhere. Its origin story began long before it was an Instagram sensation and the “downfall” of millennial budgets across the nation. There are several legends about how toast smeared with avocado came about. It turns out its roots reach further than you might imagine.

The person who claims he put avocado toast on menus across the world is Bill Granger of bills restaurant in Sydney, Australia. Granger says he has no doubt that Australian cafe culture is what brought this breakfast into the spotlight. His version of avocado, lime, salt, and olive oil on toast was on the menu as early as 1993.

However, Chef Chloe Osborne of NYC’s Cafe Gitane says that she snacked on avocado toast in Australia during the 1970s, eventually bringing the tradition with her to the USA. She later added avocado toast to her Manhattan restaurant’s menu, with the earliest recorded appearance in 2006, though she claims they served it up before then. Her avocado toast really helped the trend spread across America. The Kitchen posted a copycat recipe in 2008, and since then, it’s spread and evolved across the country, with an avocado toast recipe in Gwyneth Paltrow‘s It’s All Good being hailed as another turning point for the humble breakfast item.

Avocado Toast in California

Avocados grow abundantly in Mexico, so it makes sense that they would have made their way to California. A New Yorker article describes a diner enjoying an avocado sandwich on whole wheat at Best Drug Stores, Inc. in Los Angeles in 1937. Even earlier, in 1931, the LA Times wrote about women enjoying avocado on toast with their coffee, hot or iced, after long days of shopping.

Outside of Los Angeles, it seems like the meal wasn’t unheard of, either. In a 1920 article for the Covina Argus, there’s a recipe for avocado on toast. More notably, The San Francisco Chronicle ran an article in 1927 suggesting that one should “Mash the flesh of the avocado and spread thickly on toast or between thin slices of bread.”

According to Rico Torres, co-chef of Mixtli in San Antonio, Texas, records of humans eating avocado date back 10,000 years ago in Puebla, Mexico, where avocados, indigenous to Mexico, were domesticated there before spreading to Central and South America. Torres says that avocado on a toasted tortilla likely preceded avocado on toasted bread.

Bread arrived in Mexico in the 1500s, along with Spanish colonizers, so it wouldn’t be too surprising if they put two and two together then. Chileans and Peruvians have a tradition of eating smashed avocado on bread, too. The dish is called pan con palta, and it’s so common it’s almost laughable to think of it as a trendy food. In Chile, fresh bread called marraqueta is smeared with mashed avocado and served for breakfast, as a snack, or with tea, a culinary tradition likely dating to the late 1800s.

A Perfect Pair

Looking at the evolution of avocado toast, it seems like one thing is true. Once avocado and bread are in the same place at the same time, it becomes obvious they were meant to be together. It’s thanks to Instagram and social media buzz that the combo has become so popular today. Truth is, this snack’s at least a century old and likely many more. obvious they were meant to be together. It’s thanks to Instagram and social media buzz that the combo has become so popular today. Truth is, this snack’s at least a century old and likely many more.

California Avocado Toast – Recipe

Adapted by John Coletta

Yields 4 servings

Ingredients

• 1 250g. Avocado; Ripe; Peeled; Halved; Pitted
• 20g. Shallots; Peeled; Finely Minced
• 5g. Mint; Fresh; Leaves Only; Fine Chopped
• 5g. Parsley; Italian Flat Leaf; Leaves Only; Fine Chopped
• 10ml. Oil; Avocado
• 10g. Salt; Sea; Fine Grind
• 2g. Pepper; Black; Tellicherry; Coarse Grind
• 4 Slices Bread; Whole Grain or Whole Wheat; 1.25 Centimeters Thick
• 1 Garlic; Fresh; Clove; Peeled; Cut in Half
• 30ml. Oil; Olive; Extra Virgin
• 5g. Parsley; Italian Flat Leaf; Leaves Only
• 5g. Radishes; French Breakfast; Shaved lengthwise; Paper Thin
• 1 Lemon; Fresh; Grated on a Microplane
• 5g. Salt; Sea; Flaky; Maldon
• 2g. Pepper; Black; Tellicherry; Coarse Grind
• 2g. Pepper; Red; Crushed

Instructions

1. Mash the avocado with a stainless steel fork in a shallow bowl until chunky. Add the shallots, mint, and parsley and slowly drizzle the avocado oil. Mix until unified. Season with fine salt and black pepper.
2. Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; reserve the garlic for future usage. Lightly brush the toasts with oil, and season with fine salt and pepper.
3. Divide the fork mashed avocado mixture evenly among the toasts, and top with Italian Parsley leaves and Shaved French Breakfast radishes. Evenly distribute the grated lemon rind, and season with flaky sea salt, black pepper and red pepper flakes.
4. Arrange onto an appropriate serving vessel and serve immediately.

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Traditional dolma is made with meat, rice, and a mixture of herbs rolled into grape leaves. There is also a variety of dolma made with a filling of nuts. Its name comes from the verb ‘doldurmaq’, meaning ‘to stuff’ in Azerbaijani. The ingredients vary from region to region and depending on the time of year. For example, in summertime, stuffed aubergines or tomatoes are also considered dolma dishes.

Grape Leaves Dolma – Recipe

Adapted by Orxan MUXTAROV

Ingredients

• 1 pound ground lamb or beef (or a combination)
• 1 medium onion, passed through a meat grinder or grated
• ½ cup medium-grain white rice, thoroughly rinsed (do not use long grain rice, such as Basmati!)
• ½ cup finely chopped fresh cilantro
• ½ cup finely chopped fresh dill
• ½ cup finely chopped fresh mint
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• About 100 small-size or 50 medium-size fresh grape leaves (or frozen grape leaves, or canned leaves (about ¾ of a 16-ounce can)
• 3 tablespoons clarified butter (ghee) or unsalted butter (add more if meat is lean), or olive oil
• Plain Yogurt or Garlicky yogurt sauce, to serve (recipe follows)

Instructions

1. First, prepare the stuffing. In a medium mixing bowl, combine the ingredients for the stuffing (add less salt if using briny canned leaves). Mix with your hand until well combined.
2. If using fresh grape leaves, boil slightly salted water in a medium saucepan and blanch the leaves in small batches (about 10 at a time) in the boiling water for about a minute (less if the leaves are very tender). This will soften the leaves and make them easier to roll and faster to cook. Remove the leaves from the pan using a slotted spoon and drain in a colander. Cut off the stems.
3. If using canned leaves, put batches of them in a colander, rinse well under cold water to remove the salt, and drain. If the canned leaves feel too thick, blanch them in boiling water for about a minute, then drain. Otherwise, do not blanch. Cut off the stems.
4. Have a medium saucepan ready. If using medium-size mature leaves, cut them in half. Small, young leaves can remain whole.
5. If there are any torn or damaged leaves, do not discard—use them to patch holes in other leaves as needed. Also, arrange some of the damaged leaves flat on the bottom of the saucepan. If you don’t have damaged leaves, line the bottom of the saucepan with unused whole leaves to cover.
6. Now stuff the grape leaves. Hold a leaf (or half, if cut) shiny side down on the palm of your hand. Place about 1 heaping teaspoon of the filling at the stem end of the leaf. Fold the top down, then the sides over the filling and roll up tightly to shape it into a 1-inch round bundle. Arrange the stuffed leaves, seam side down, on the bottom of the pan. Continue until all the leaves and filling are used, arranging the stuffed bundles snugly together in the pan, making several layers.
7. Dot the top with butter and pour in water to cover the dolma halfway. Place a small lid or a small ovenproof plate on top of the stuffed leaves to keep them tight and to prevent them from opening. Cover and bring to a boil.
8. Reduce the heat to medium-low and simmer for about 1 hour 30 minutes, or until the leaves are tender, the filling is cooked, and there is little liquid left (if the liquid is completely absorbed at some point during cooking, add more water and continue to simmer).
9. Serve immediately with bread and plain yogurt or garlicky yogurt sauce to spoon onto the dolma to taste.
10. Garlicky Yogurt Sauce: To make garlicky yogurt sauce, in a bowl, combine 1 cup or more plain yogurt with 2-4 cloves garlic, crushed with a garlic press.

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The History of Baked Alaska

On March 30, 1867, for a mere $7.2 million — about two cents per acre — the U.S. bought land from Russia that would eventually make Alaska its 49^th state, gaining a delicious fringe benefit in the process: Baked Alaska.

No, this igloo-shaped dessert — cake and ice cream shrouded in toasted meringue — didn’t come from the icy north, but its name was inspired by the land deal. In fact, the treat’s true roots date back to the turn of the 18th century, when American-born scientist Sir Benjamin Thompson (aka Count Rumford, a title he gained for his loyalty to the crown during the American Revolution) — whose inventions included a kitchen range and a double boiler — made a discovery about egg whites.

Rumford realized that the air bubbles inside whipped egg whites made meringue a great insulator. “That’s really why the Baked Alaska works,” says Libby “O’Connell, the History Channel’s chief historian and author of The American Plate.”The meringue insulates the ice cream from heat.”

By the 1830s, this culinary revelation had inspired French chefs to create a dessert called the “Omelette Norwegge.” This predecessor of Baked Alaska consisted of layers of cake and ice cream covered in meringue, then broiled. The French named this elaborate treat in reference to its own frigid territory to the north — Norway.

So how did the “Omelette Norwegge” become embroiled with the Alaska purchase?

Charles Ranhofer, an expat Parisian pastry chef at the legendary Delmonico’s restaurant in New York City, was renowned for dishes doubling as cultural commentary — Peach Pudding à la [President Grover] Cleveland or Sarah Potatoes after actress Sarah Bernhardt, for example. In 1867, Ranhofer made a quip through his pastry that the world would never forget.

Secretary of State William’s Seward’s acquisition of a faraway tundra drew no shortage of criticism and ridicule. Ranhofer, who likely encountered the “Omelette Norwegge” in his French training, jumped on the bandwagon with a dessert he dubbed “Alaska, Florida” — a reference to the temperature contrast between ice cream and toasted meringue.

The original version consisted of banana ice cream, walnut spice cake and meringue torched to a golden brown. While making Baked Alaska today is much easier because of modern conveniences such as electric mixers and blowtorches, it was once an incredibly opulent dish, requiring a full kitchen staff and a significant amount of time. And it was also alluring, because it contained expensive bananas from Central America.

O’Connell says, “It’s one of the best exemplars of the Gilded Age in American history.” The price tag reflected its grandeur — the cost of the dessert then would equal about $40 today. And Delmonico’s, established in 1837 and still in business today, was a who’s who of the dining scene, drawing personalities like the Rockefellers and Charles Dickens.

According to Billy Oliva, Delmonico’s current executive chef, the dessert’s name was coined in the 1880s when English journalist George Sala visited the restaurant and remarked: “The ‘Alaska’ is a baked ice … the nucleus or core of the entremets is an ice cream … surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven or brought under the scorching influence of a red hot salamander.”

Michael Krondl, an associate editor of the Oxford Companion to Sugarand Sweets, tells a slightly different tale. He says the French “Omelette Norwegge” didn’t appear until the 1890s, and evidence for Ranhofer’s debut of the “Alaska, Florida” is too slim to credit him with its creation.

According to Krondl, the journalist who visited Delmonico’s was Charles Augustus Sala — though records account for just one English journalist in this era with the surname Sala: George Augustus Henry Sala which is in line with Delmonico’s story. “Charles Augustus Sala described eating an ‘Alaska’ at Delmonico’s with more enthusiasm than accuracy,” states the Oxford Companion to Sugar and Sweets, “He mistook the meringue for whipped cream.”

Conflicting accounts aside, Ranhofer definitely featured the dessert under the name “Alaska, Florida” in his 1894 cookbook, The Epicurean. And today, Delmonico’s continues to serve it at a much more reasonable price — $13 — and in more or less the same fashion as the original: walnut sponge cake layered with apricot compote and banana gelato, covered with torched meringue.

Baked Alaska – Recipe

Adapted by John Coletta

Yields 12 servings

Ingredients

• nonstick cooking spray
• 80g sugar, granulated
• 3 large egg yolks
• 5 ml vanilla, pure extract
• 84 g chocolate, bittersweet, melted, tempered
• 3 large egg whites, room temp
• 3 g salt, sea, fine grind pinch
• 2750 ml ice cream, chocolate
• 1750 ml ice cream, vanilla
• 600 ml ice cream, strawberry
• swiss meringue
• kitchen blowtorch

Instructions

1. Line a 22 centimeter round cake pan with parchment paper, and spray with cooking spray.
2. Combine 40g sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk on medium speed until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
3. Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip on medium speed until frothy. Add remaining 40g sugar; beat until stiff. Fold egg whites into the chocolate mixture.
4. Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
5. Spray a 3-liter bowl with a 22 centimeter diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
6. Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
7. Remove plastic wrap and form a layer of strawberry ice cream on top of vanilla, leaving a small well in the center of the coffee layer. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
8. Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
9. Fill a pastry bag, fitted with a large star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
10. Using a kitchen torch, heat meringue until it just starts to brown, transfer to an appropriate serving platter, and serve immediately

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Ox Eye Cookies

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This delicious cookie recipe has been passed down in our family for over 100 years. It reflects our heritage of Molve village located in the heart of the Podravina region in Croatia, where the original cookies were made using a round glass, and the center hole was made with a thimble – hence the name “Volovo oko” (“Ox Eye”). We warmly recommend it to you – enjoy making them. They are easy to prepare and their flavor will win you over with the very first bite!

At the 10th “Virovska Prkačijada”, The First European Festival of Small Traditional Cakes, these cookies proudly won the prestigious 1st place award for best traditional cookie in 2025.

Volove Oke – Recipe

Adapted by Eric Glavica

Instructions

1. Mix the flour with sugar, baking powder, vanilla sugar, mashed hard-boiled egg yolk and room-temperature butter. Add the grated lemon zest and juice and knead into a smooth dough.
2. Roll the dough out to a medium thickness and use a cookie cutter to cut out stars or any desired shape.
3. Place the cookies on a baking tray lined with parchment paper and bake at 180°C for 15 minutes, so they remain light in color.
4. Let them cool, spread with jam and sandwich two cookies together. Optionally, dust with powdered sugar.

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History of Bananas Foster

Bananas Foster is one of those namesake foods. Bananas drenched in rum and banana liqueur then flambéed tableside and served with a scoop of vanilla ice cream. It’s a dramatic presentation for a swoon-worthy dessert, but who is Foster? And why did anyone think setting bananas on fire would be a good idea? It all began at a New Orleans, Louisiana restaurant named Vieux Carre (informally known as the first Brennan’s), that had easy access to boatloads of bananas. Literally. 

Bananas were not introduced to North America until sometime after the Civil War (after 1865). In the mid-20th century, the port of New Orleans was a major point of entry for bananas shipped from Central and South America. In 1951, Owen Brennan, a well-heeled New Orleans restaurateur, challenged his chef, Paul Blangé, to create a dessert to honor then-New Orleans Crime Commission chairman Richard Foster. With a bounty of bananas, Blangé came up with — you guessed it — Bananas Foster. At least that’s one story. Other versions suggest Blangé had an accomplice.

By some accounts, including Brennan’s, Owen Brennan also asked his sister, Ella, to create a dessert to honor Richard Foster. In 2016, Ella’s daughter, Ti Adelaide Martin, told NPR her mother was working at her brother’s first New Orleans restaurant, Vieux Carré, when Owen surprised her with the unexpected request. “While fussing and carrying on, she just grabs the bananas,” Martin said. “They were probably just sitting right there, readily available.” 

Inspired by a memory of childhood breakfasts of sautéed bananas, combined with a nod to the flaming Baked Alaska on the menu at another venerable New Orleans dining institution, Antoine’s, Ella partnered with Chef Paul Blangé to create the dessert that has reigned supreme at Brennan’s (both the original Vieux Carré on Bourbon Street and the current incarnation on Royal Street) for more than eight decades.

The now-iconic confection wasn’t an immediate hit. It didn’t really catch on until Vieux Carré introduced a breakfast menu featuring what is now the restaurant’s signature dessert, ultimately spawning the longstanding tradition of Breakfast at Brennan’s. (Fear not: It’s still a mainstay on the dinner menu.) To match demand, Brennan’s flambés about 35,000 pounds of bananas every year. And even decades after its debut, Ella (who died in 2018) and her daughter Ti Adelaide, wondered how it had become so famous, musing to NPR, “Why in the world do people make such a big deal out of that simple dessert?”

Bananas Foster – Recipe

Adapted by John coletta

This dramatic, flambéed result is now the most-ordered menu offering at Brennans’. It is not unusual for guests who have dined elsewhere to arrive just for a dessert of Bananas Foster.

Yields 4 servings

Ingredients

• 50g. Butter; Unsalted; Room Temperature
• 110g. Sugar; Light Brown
• 1.50g. Cinnamon; Ground
• 50 ml. Banana Liqueur
• 2 each Bananas; Fresh; Peeled and cut lengthwise into half and cut in half vertically.
• 50 ml. Rum; Dark
• 2 each Bananas; Fresh; Peeled and cut lengthwise into half and cut in half vertically.
• 4-80g. Vanilla Ice Cream; Scoops

Instructions

1. Place a flambé pan onto a medium heat. Add the butter, sugar, cinnamon and combine into a unified mixture is achieved.
2. Add the Banana liqueur stirring to ensure a unified mixture. Add the bananas to the flambé pan and simmer slowly for 30-seconds to 1-minute.
3. Expose the flambé pan to the flame and add the dark rum, ensuring that the rum is ignited. Stir the sauce with the bananas, while ensuring that the alcohol is cooked away. Once the sauce is thick enough to coat the back of spoon, remove the flambé pan from the heat.
4. Arrange the bananas onto an appropriate serving vessel. Place a generous scoop of vanilla ice cream onto the bananas and spoon the pan sauce onto the vanilla ice cream.

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The Maize and Radish Dodda is from North India, specifically the Punjab, Haryana, and Himachal regions. A traditional Indian recipe, it is best accompanied with butter, yogurt and pickle.

Maize and Radish Dodda – Recipe

Adapted by Nimish Bhatia

Yields 4 servings

Ingredients

For Dodda Bread:

• Maize flour 100g
• Wheat flour 40g
• Grated winter radish 120 g
• Chopped coriander leaves 10g
• Chopped onion 10g
• Chopped green chilli 5g
• Chopped ginger 5g
• Ajwain (Carrom Seeds) 5g
• Salt 5g

• Butter 20 g
• Pickled shallots (4)
• Thick yogurt 150 g
• Cumin 8g
• Coriander Sprig (6)
• Mango Pickle 10g (optional)

Instructions

Preparation time: 10 minutes

Cooking time: 10 minutes

1. Take a mixing bowl and mix all the ingredients listed for dodda and then make crumbly dough with it, adding water in very little quantity, just to moisten the maize flour.
2. Once mixed divide the dough into small 40g dumplings and press flat with your fingers. Seer them on a flat griddle until golden color on both sides and glaze with butter.
3. Put the yoghurt in a mesh strainer and keep for ten minutes so extra whey drains out. On a pan dry toast cumin seeds until brown, grind it and strain it.
4. On each cooked dodda bread spoon a dollop of yogurt, sliced picked shallot, sprinkle roasted cumin powder, green coriander sprig, also optionally some mango pickle.

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Kababs are popular all over the world. Pakistanis have some authentic types of kababs and it is a part of our main course. Chapli kabab is a specialty of the city Peshawar. Minced meat is mixed with spices and fried on a pan. The unique element of this kabab is chunks of tomatoes. Tomatoes are not added to any kabab other than Chapli Kabab. Sometimes a tomato slice is placed on top of the kabab and then fried. As it is so famous in Peshawar, that the people of Karachi, Islamabad, and Lahore have learned the recipe too to enjoy this dish in their own city. Chapli Kabab is also made on Eid ul Adha and enjoyed with chatni and raita.

Chapli Kabab – Recipe

Adapted by Muhammad Raees

Yields 4 servings

Ingredients

• 1 pound ground beef or lamb
• 1/2 cup tomatoes, finely chopped
• 1/2 cup onions, finely chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 2 green chilies, finely chopped
• 1 egg, beaten
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1 teaspoon salt
• 1/2 teaspoon garam masala powder
• 1/4 cup vegetable oil, for frying

Instructions

Preparation time: 20 minutes

Cooking time: 30 minutes

1. In a large mixing bowl, combine the ground meat, chopped tomatoes, onions, cilantro, mint, green chilies, egg, ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, salt, and garam masala powder. Mix well to combine all the ingredients.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld together.
3. After the marination period, take out the bowl and divide the mixture into equal portions. Take each portion and shape it into a flat disc, similar to a patty.
4. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the shaped kababs into the skillet and fry for 5-7 minutes on each side, or until they are golden brown and fully cooked.
5. Once the kababs are cooked, remove them from the skillet and drain on a paper towel to remove any excess oil.
6. Serve hot with fresh naan bread, salad, and mint chutney on the side.

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Mazurka is the essence of traditional Polish pastry art. Flat, sweet, and beautifully decorated, it’s as symbolic of Easter in Poland as painted eggs (pisanki) or the Easter basket blessing (święconka).

Its roots go back cultures, with the earliest mentions dating to the 17th century.

Today, there are dozens of variations of this festive dessert, but the classic mazurek is made with a buttery shortcrust base, topped with a sweet layer—usually dulce de leche (kajmak), nuts, or chocolate. This glossy surface becomes a canvas for creative decorations using dried fruits, nuts, and icing.

Some mazurkas look like miniature works of art—intricately decorated, bursting with color and the symbolism of spring and Resurrection.

The tradition of baking mazurek for Easter became firmly rooted in the 19th century, when it became fashionable to decorate desserts with religious, patriotic, and springtime motifs.

In Polish homes, preparing mazurek is often a shared, family ritual—especially the decorating part. It’s a time for creativity, joy, and passing traditions down through generations.

Mazurek in Poland  is more than just a cake. Mazurek is a Poland Cultural Symbol. In the Polish language, the word “mazurek” has several meanings:

Mazurek as a musical piece. The most famous composer of mazurkas was Frédéric Chopin, who wrote 59 of them, transforming the folk form into poetic, expressive piano works.

Dąbrowski’s Mazurek as the Polish national anthem.

Mazurek as the Easter cake.

Try making a traditional Polish mazurek – beyond its sweet taste, you’ll discover a dose of fun, creativity, and true holiday joy!

As Poles like to say: “If you haven’t tasted żurek, you don’t really know Polish cuisine.”

Mazurek for Easter – Recipe

Adapted by Joanna Ochniak

Instructions

Preparation time: 50 minutes

1. Make the dough: Beat the butter until fluffy. Add flour and beat again. Pass the cooked egg yolks through a sieve and add to the mixture along with the raw yolk, powdered sugar, and a pinch of salt. Knead the dough until smooth. Chill in the fridge for 2 hours.
2. Prepare the filling: Peel and grate the apples. Mix with chopped almonds and lemon zest. Pour 1/3 cup of water into a pan, add the apple-almond mixture and baking sugar. Cook gently until the water evaporates, and the mixture thickens.
3. Shape and bake: Roll out the dough. Cut into the shape of an Easter egg. Place on a parchment-lined baking sheet. Use leftover dough to roll into thin ropes and create a border around the egg shape. Spread the apple filling on top.
   Bake at 180°C (356°F) for 20 minutes.
4. Decorate: Warm the dulce de leche (kajmak) and pour it over the baked base. Once it sets, use white and brown icing to draw pussy willows (bazie) or other Easter motifs. Feel free to decorate with almond flakes, shelled walnuts, pistachios, dried or candied fruits, or any other natural, edible decorations of your choice.

Happy Easter!

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(Easter Sour Rye Soup in Bread)

Żurek, one of the oldest soups in Polish cuisine (dating back to the 15th century), owes its distinct sour flavor to a naturally fermented rye flour starter. For centuries, it was considered a humble dish of the poor, yet over time it became an essential part of Polish Easter traditions.

Enriched with white sausage, boiled eggs, and horseradish—symbols of life, strength, and rebirth—żurek became a true celebration of the season.

It grew to symbolize the end of fasting and the beginning of joy—a dish that brings together generations and regions. Served in crusty bread bowls or deep plates, often made with ingredients from the blessed Easter basket, żurek remains a beloved part of the holiday: slightly sour, but warming to the soul.

As Poles like to say: “If you haven’t tasted żurek, you don’t really know Polish cuisine.”

Żurek Wielkanocny (Polish Easter Sour Rye Soup) – Recipe

Adapted by Joanna Ochniak

Instructions

Preparation time: 15 minutes

Cooking time: 1 hour 10 minutes

1. Rinse the dried mushrooms and soak them in a small amount of water for 2–3 hours.
2. Place peeled vegetables (carrot, parsley root, celery, leek) in a pot with 2 liters of water. Bring to a boil. Add bay leaf, allspice, onion, garlic, and salt. Simmer for about 40 minutes. Meanwhile, boil the eggs and potatoes separately in salted water.
3. Slice the soaked mushrooms and add them with their soaking liquid to the pot. Pierce the white sausage with a fork and add it to the broth. Simmer for about 15 minutes, covered. Then remove the sausage and slice it into rounds.
4. The bacon add to the soup along with any additional seasoning to taste. Bring to a gentle boil.
5. Stir in dried marjoram and the sliced sausage. Slowly pour in the sour rye starter while stirring. Simmer for 10 minutes, then remove from heat.
6. Stir in the sour cream and horseradish to taste. Mix thoroughly.
7. Serve the soup in hollowed-out bread bowls or deep plates. Garnish with a quarter or half of a hard-boiled egg and chopped parsley. Optionally, add cubed boiled potatoes to each serving.

Zakwas na Żurek (Homemade Sour Rye Starter) – Recipe

Ingredients

• 500 ml boiled, cooled water (room temperature)
• 5 tablespoons whole meal rye flour
• 1 small piece of crusty rye bread (for natural fermentation)
• 2 cloves of garlic, peeled and halved
• 1 bay leaf
• A few allspice berries

Instructions

Preparation time: 15 minutes

Fermentation time: 4–5 days

1. Use a glass or earthenware pot (not metal or plastic). Rinse it with boiling water to sterilize.
2. Pour 500 ml of cooled, boiled water into the jar. Add 5 tablespoons of rye flour, the bread crust, garlic, bay leaf, and allspice. Stir with a wooden spoon.
3. Fermentation process:  Cover the jar with a piece of cheesecloth or gauze and secure with a rubber band. Leave it in a warm, dry place (e.g., on a kitchen counter) for 4–5 days. Stir once daily with a clean wooden spoon.
4. Check readiness: When ready, the starter will have a pleasant, sour aroma. Strain the mixture through a sieve to remove solids. Pour the liquid into a clean, sterilized bottle or jar. Keep it sealed and refrigerated for up to 2 weeks.

⚠️ Warning: If you notice mold, a bad smell, or an overly sharp sour taste, the starter has gone bad and should be discarded.

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See below for recipe

Pasanday means favorite in Urdu. It is a Mughal dish now native to Pakistan. This dish belongs to Karachi, Hyderabad, and is served as Parchay in Punjab. Pasanday is basically beeffillet flattened into strips and marinated with spices and yogurt. It is cooked for 3 to 4 hours. It is served hot with slices of onions, lemon, and green coriander. It can be eaten with puri or chapati. This dish will make you lick off your fingers.

Country / Pakistan
State / Sindh
City / Karachi
Recipe / Traditional

Pasanday – Recipe

Adapted by Muhammad Raees

Instructions

1. In a large bowl, mix the yogurt, ginger-garlic paste, papaya paste (or meat tenderizer powder), cumin powder, coriander powder, garam masala powder, red chili powder, and salt until well combined.
2. Add the thinly sliced pasanday to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Heat oil in a large pan and add the chopped onion. Sauté until the onion turns translucent.
4. Add the tomato paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
5. Add the marinated pasanday to the pan and cook for 15-20 minutes, stirring occasionally, until the meat is tender and cooked.
6. Garnish with chopped cilantro and serve hot with rice or naan. Enjoy your delicious pasanday!

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