Francesinha do Porto - Porto's irresistible Francesinha guide

Embark on a mouth-watering tour of Porto's famous Francesinha - a culinary delight that combines rich meats, savory sauce, and gooey cheese.

This short video offers a sensory journey through the vibrant markets and bustling kitchens of Porto, capturing the essence of this irresistible dish.

https://traveljiffy.com.ng/francesinha-do-porto/

Dulari Rice Where the goodness of quality rice meets the flavor that fills your tummy and heart with pure satisfaction. Taste the difference, embrace the goodness.

Visit us- www.dularifoods.com

Bouillon Chartier Menu Prix France Mis à jour pour 2023

🍽️🇫🇷 Step into a world of classic French dining at Bouillon Chartier Menu Prix in France! 🥖🍷 Our Prix fixe menu is a culinary journey that pays homage to tradition. From savory starters to delectable mains and nostalgic desserts, we offer a taste of France's culinary heritage. 📸 Let these images tempt your palate: 🥣 Begin with our time-honored French soups, a symbol of comfort and flavor. 🍴 Indulge in hearty main courses that capture the essence of French home-cooking. 🍮 Conclude your meal with delightful desserts that transport you to another era. Experience the charm of Bouillon Chartier, where every dish tells a story of French gastronomy. Bon appétit! 🇫🇷🍽️ #BouillonChartierFrance #PrixFixeMenu #FrenchCuisine #FoodHeritage #CulinaryTradition #TasteOfFrance Read the full article

Thanks The Star newspaper for featuring my Kuih book! https://www.thestar.com.my/lifestyle/culture/2020/11/09/from-apam-to-wajik-this-illustrated-book-brings-to-life-the-delicious-stories-of-malay-kuih #kuihfromapamtowajik #malaydesserts #foodheritage #culinaryculture #kuihstories #apdbooks #apdsingapore #malaydiaspora #singapore #malaysia #indonesia #capemalays #srilankanmalays #malayheritageseries #helangbooks #nhb #history #archipelagoconsultancyrocks (at Malaysia) https://www.instagram.com/p/CHW35wgBbbb/?igshid=6rl0n2njmz1w

Ah bu sarma! Nam-ı diğer sarma kokoreç. Her sene yazarım, pişiririm, gidin alın, pişirin derim. Gidin alın ki, sorun ki, Istanbul’da kalan dört usta, dört ciğerci bunu üretmeye devam etsin. Eski müşteriler kalmadı madem, yeni müşteriler oluşsun. Annemin ananesinden bana kalan bir lezzet benim için sarma. Oğlum da çok seviyor, o da yiyen 5. jenerasyon 😊 ⚡️⚡️⚡️ Karşınızda Tuncer, Orhan Usta’nın oğlu, Beyoğlu Balık Pazarı’ndaki Senin Ciğerci. Elindeki siparişin zaten sahibi var. ⚡️⚡️⚡️ Senin Ciğerci’den başka; Kadıköy’de Aykut sarar, Pak Ciğer. Beyoğlu’nda ise Galatasaray Ciğercisi’nde Şeref Şeref Usta. ⚡️⚡️⚡️ Nasıl pişer senelerdir yazıyorum, insta ve web sayfama bakarsınız isterseniz. // Sarma kokoreç, lamb intestines, a taste, a legacy from my mother’s grandmother and passing on. #kokoreç #sarma #istanbulfood #foodispersonal #foodheritage #offal #sakatat (at Istanbul, Turkey) https://www.instagram.com/p/BxwhE5GgLYh/?igshid=phdm0u4dbjci

• the h o l y grail. soul food is a representation of the soul. these two vintage items form the base of my heritage. ________________ #Suriname - #SurinameseFood - #SoulFoodCooking - #SoulFoodies - #InstagramFoodie - #CookBookCollection - #FoodHeritage - #FoodFromHome - #FoodFromAroundTheWorld (at Suriname) https://www.instagram.com/p/Caz9yhZMAzm/?utm_medium=tumblr

See how strong farmers are? This is the daily trek Manong Macario needs to make in order to get to his farm and back to his house. Sometimes, farmers would need to carry harvests going up this mountain. If this isn’t dedication, we don’t know what it is. ⠀ ⠀ . ⠀ ⠀ Trivia: for those who don’t know, the word Ilocano word “manong” literally means “older brother”. In the Philippines, however, “manong” has become a word used as a form of respect for another male, regardless of their age.⠀ ⠀ . ⠀ ⠀ #globalseedsavers #benguetseedsavers #agriculture #farming #farmers #foodheritage https://www.instagram.com/p/CSsv9-xBHjg/?utm_medium=tumblr

Olive Makdouss Originally the “Makdouss” is associated with small stuffed aubergines with garlic chilli and nuts. They are Makdouss as the word descends from the Arabic verb of Kadassa or firmly pack or press into a container or a jar I love to eat pickled aubergines or Makdouss, but in my kitchen rules are always broken 😇 I made Makdouss Olives instead and I love it with a strained yoghurt dip or even just as a back with a spritzer and some baguettes 🥖 #lovelebanesefood #lebanesefood #makdouss #linasaad #foodheritage #olives #olivemakdouss #cookbook #snacks #lebanesesnacks Reposted from @le_village_libanais (at Pune, Maharashtra) https://www.instagram.com/p/CPAS_2pMlkY/?utm_medium=tumblr

Having been born in Jodhpur and visiting Rajasthan every year during summer vacations, made me fall in love with the cuisine which is rich in flavour and taste.

Dal Baati brings back so many memories. I remember the minute we reached Jodhpur, the first thing that we asked for was dal baati. The panchmel dal has a beautiful flavour to it which goes perfectly with the baati which is a dough ball which is cooked in a tandoor and then dipped in ghee for at least 30mins for it to soak and become soft from inside.

Usually it is combined with choorma on the side which is baati grinded with lots of ghee and sugar to make a sweet accompaniment. However, I am not a fan of choorma and so went ahead and prepared some lehsun ki chutney. The beautiful garlic flavour combines very nicely with the dal baati.

This dish is not only popular in Rajasthan but also consumed extensively in certain regions of Maharashtra, Gujarat, Uttar Pradesh and Madhya Pradesh. During the time of Bappa Rawal, baati was the preferred war time meal. The soldiers just broke the dough into chunks and bury them in the sun and left them to bake. When they came back, they dug up the baati and poured lots of ghee and ate it with curd. The combination of Dal Baati came into existence when traders from the Gupta Empire settled in Mewar.

Basanti Pulao 🥳 A hot favourite to Bengalis for every ocassion, " when in Rome do as the Romans do" unless you're a Bengali. We love our cuisine which comprises of a lot of tradition, culture, heritage and stories. This aromatic yellow rice really tickles your appetite, cashew and raisins adding the royal touch. This one is a true heart stealer with a "mishti" touch. . . . . . . . . . . . . . #bengalirecipe #globalcitizen #basantipulao #bengali #bengaliclassics #bengalichef #bengalifood #worldcuisine #lovetocookformyfamily #foodstagram #foodie #foodheritage #foodblogger #foodlover #kolkatafoodbloggers #kolkataigers #bongappetit #bangla #likeforlikes #followforfollowback #livetoeat #foodislovefoodislife #foodphotographer #foodpics #hungrykya #royal #bengalicuisine #homecooked https://www.instagram.com/p/CCbqKHYFRAD/?igshid=og3vofjravom

Peranakan Nasi Kerabu? NOT. Supporting my NUS friend Azidah at her newly opened ‘Nasi Ambeng’ branch. A scrumptious lunch with pitter patter of raindrops on the window sill. And of course teh sosro. Heavenly! I even packed nasi ambeng for the road. Something’s also cooking chez moi. Akan datang... *wink #nasikerabu #nasiambeng #notperanakan #malay #malayfood #nasi #foodheritage #roots #supportlocalbusiness #localentrepreneurs #singapore #makan (at Kampong Glam, Singapore) https://www.instagram.com/p/CHUpfw7hqzB/?igshid=qcdhyvbgfhie

Ebru, büyük kalpli küçük dev kadın! Ne projeler yapıyor, kadınlara istihdamdan, Mardin’i ayağa kaldırmaya. Tohumlarımızı sonraki jenerasyonlara aktarmaya... Ayağı yere basar onun, tuttuğunu koparır. Öncüdür Ebru. Deniz ellerini ekmeklerden çekmedi foto çekerken, Mezopotamya’nın en eski buğdayı Sorgül ile hazIrlanmış ekmekler bunlar, koklaya seve yemeye başladık. Güzel kadınların, bir avuç Mezopotamya kadınının emeği ve tutkusu karşılığında soframa kadar geliyor. Yemek en büyük mirasımız, tohum, bizi gelecekle bağlayan, geçmişten gelip. O ekmeği koklayıp yiyebiliyorsam, o 70 çiftçi kadın 310’a ulaşırken, o emeği önünde saygıyla eğiliyorum. 🙏🙏🙏 Çok güzelsiniz. Çok. Bin bereketle... 🌾🌾🌾 // This bread was made from the first ancient wheatberry known to men, Sorgül wheat where it was cultivated, in Mesopotamia. Chef Ebru Baybara Demir, a pioneer on many things, leading the project of our cultural heritage, creating jobs for the women farmers in the lands of Mesopotamia, cultivating this indigenous wheat. Amazing. #topraktantabağa #foodispersonal #sorgülbuğdayı #ebrubaybarademir #mardin #mezopotamya #bread #indigenous #foodheritage (at Istanbul, Turkey) https://www.instagram.com/p/BrYNfwyAQaE/?utm_source=ig_tumblr_share&igshid=n2omwq7a5y84

Sapo Tahu Seafood 🍜🦐🦑 Rasa sapo tahu rumahan ini emang tak lekang oleh waktu alias selalu bikin lidah bergoyang 😋 kinda reminds me of mom's cooking ~ Porsinya cukup besar untuk sharing 2-3 orang. --------- #sapotahu #asianfood #peranakanfood #kedaisirihmerah #tofu #stew #foodheritage #foodshare #foodstory #cluelinary (at KEDAI SIRIH MERAH)

A kare-kare #lunch made with real #beef offal (Tripe! Cartilage! Suet!) puts a smile on my face: sweetly savoury peanut gravy & bagoong over hot #rice is serious #comfortfood to me. #food #diningout #latepost #foodheritage #filipinofood (at Hacienda Luisita, Tarlac)

Özlem's Turkish Table

[BUY 'Ozlem's Turkish Table' Product-Page:]🔗

https://www.gbpublishing.co.uk/productsozlemsturkishtable

Oruk, içli köfte, kibbeh, koupes - I love them all. This was a special Oruk from my home town Antakya, that we enjoyed during an extended family gathering in Istanbul, thanks to my dear sister @oznursoyen ❤️

Making oruk, our version of baked kibbeh was always a grand event at home; I grew up watching my grandmother and mother making this special treat with family and friends gathered around a big table in Antakya. Some would make the filling, some to prepare the bulgur dough and some to do the stuffing. Since there were no food processors around in those days, they would ground the meat and bulgur with hand held machines. There were lots of kneading and mixing involved and since they would make vast amounts to share and it would almost take a day for this feast to get ready. A lot of effort, but well worth it.

You can prep the filling a day in advance, if you have a limited time. The filling anyway needs to be cool and this really helps with spreading the work (the filling with lots of onions, parsley, walnuts and ground meat is so delicious, any left overs make a great topping over pasta or rice too). To keep the bulgur dough stay intact, for us, Semolina is the key; it works great as the binding agent in the bulgur dough. You also need to have water aside and continuously wet your hands while shaping the dough. Ground meat that goes in the bulgur dough needs to be extra lean and double ground (you may ask your butcher to do this for you or you can pulse the ground meat in your food processor a few times). You may also prepare the easier Sini Oruk; tray baked bulgur spread with ground meat and stuffing in the middle. They are both very special treats at the end, quite a sacred food for me and worth all the effort.

[Recipe link below:]🔗 🍣

https://ozlemsturkishtable.com/2013/10/homemade-oruk-a-version-of-kibbeh-or-baked-icli-kofte-antakya-style/

Really worth the effort, Afiyet Olsun.

#GBPublishingOrg #ozlemsturkishtable

#kibbeh #oruk #içliköfte #koupes #antakyamutfağı #foodstories #foodheritage #ozlemsturkishtab #booksbooksbooks #bookstagram #bookshelf #turkishmag