Author Archives: Quant-wd_Isoraka_101

Tchoutchouka and chakchouka: peppers, tomatoes and eggs, North African style

Peppers and tomatoes simmered gently with garlic and spices, then eggs cooked right in the[...]

The biryani

Hello everyone! Today, I’m going to talk to you about one of my favorite dishes:[...]

Kefta: origins, variations and key steps

Kefta is minced meat seasoned with herbs and spices, shaped into balls, patties or around[...]

Royal couscous: origins, composition and tips

Royal couscous is the couscous of big gatherings: light semolina, a broth fragrant with vegetables[...]

Bell pepper: varieties, cooking and recipe ideas

The bell pepper brings colour to the plate and is just as good raw as[...]

Falafels: origins, variations and key steps

Falafels are balls of pulses blended with herbs and spices, then fried until crisp. Chickpeas,[...]

Mediterranean Cuisine in Antananarivo

A culinary journey between Madagascar and the northern Mediterranean By Chef Dimitri S. | Expert[...]

Moussaka: origins, layers and variations of the aubergine bake

Melting aubergines, minced meat simmered with tomato and a béchamel browned in the oven: Greek[...]

Panipuri: the Indian street snack eaten in one bite

A small crispy sphere, a spiced filling, water flavoured with mint and tamarind, all swallowed[...]

Aalu paneer: potatoes and paneer, Indian style

Tender potatoes, cubes of fresh cheese and a spiced tomato sauce: aalu paneer, also spelled[...]