Turkey and Germany have tussled over the döner kebab, The Economist reported. Two years ago, Turkey applied to the EU to have the döner, made from seasoned meat roasted on a vertical spit, protected under the …
“Leftovers” is a dirty word to some. Which is unfortunate, because there are some things that actually taste better in the days after they’re made. And that’s before we even talk about their ability to save us time and money.
From the simple Sumac to the hot Harissa, Middle-Eastern spices can add to your culinary kitty like nothing else can. Stocking up on a few basic spice blends like Baharat and Za’atar can transform the simplest meals into new gourmet favourites
National Geographic magazine published journalist Jennifer Hattam's article "Rediscovering khachapuri, Georgia's must-try classic". "I’ve come to Tbilisi to learn more about khachapuri, and with each meal I …
The Azerbaijani table is a colourful amalgamation of dishes and ingredients — some fiercely local, some influenced by years of Turkic, Anadolu, Iranian and Eastern European influence
How shashlyk became an all-Russian dish
