Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.
Whether served as part of an assortment of mezes, or small plates, or laid on a bed of couscous as part of a Moroccan meal, kebabs can be found throughout the Middle East and North Africa.
This pasta dish is a variation of the famous insalata Caprese made up of the season’s freshest tomatoes and basil and fresh mozzarella found on the island of Capri.
Normally, two loaves of elongated challah are served for Shabbat, but for the High Holidays a round challah, sometimes containing raisins, is customary.
Cultures might remain the same, but in this day and age countries often change borders and names. Bukhara is now Uzbekistan and Tajikistan, but its culinary heritage can best be defined as an amalgam of Turkish and Iranian food traditions. Here is a recipe for a Shabbat chicken dish from this region that I adapted for the cook who has no time to wait for chicken to boil and then be deboned!
There is nothing like pot roast gravy on a pile of little brown granules mixed with golden fried onions and mushrooms to transport one back to the "good ol’ days".
Until World War II, the largest Jewish fishing fleet in the world was based in Thessaloniki. With more than 250 varieties of kosher fish swimming in the Mediterranean, Jewish cooks were only constrained by the size of the fish as to which cooking technique to employ.