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magz · 3 months

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[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

#text post #o post #palestine #described #in alt text #food #masterpost

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rabbitcruiser · 2 years

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World Baking Day

Cookies, brownies, pies, bread…try out some new recipes, or revisit your old favorites to have a little fun in the kitchen and end up with tasty treats.

Crunchy cookies, chewy brownies, decadent tortes, cute cupcakes, crusty baked bread…baking is an art this world would just not be the same without. Do you even know anyone who could honestly say they don’t have deep, unconditional love for at least one of the above? We thought not! This World Baking Day, it’s time to dig out that rolling pin and prepare something delicious! Surprise a friend, coworker, neighbor or relative with a delicious sweet or savory treat to let them know how much you care, or just make something to enjoy in your own home. However you decide to celebrate this day, make it deliciously unforgettable!

History of World Baking Day

World Baking Day was created by the folks over at worldbakingday.com, who decided it was high time to spread the joy of baking all around the world, especially to those who perhaps don’t bake too often and are not particularly experienced at it. This day is meant to show people just how much fun it can be to make a cake or some cookies, and baking can be a great way to spend time with family and friends. Not to mention how much fun it is to eat what you’ve made once it’s done!

It’s incredible that we’ve managed to go so long without a World Baking Day. We discovered evidence that baking has existed for over 14,000 years, proving that we simply can’t live without it! In fact, the first bakers in Jordan created flatbreads, which they then wrapped around meat – potentially the first-ever sandwich in existence. Roman times saw the birth of the artisan baker. Lovers of all things decadent, Romans prized the pastry chef, and those that brought new baked goods to the worlds were ever-popular at feasts and banquets.

In the United Kingdom, by the Middle Ages, baking went commercial, with many trading regulations and rules governing how to bake and sell bread. But everyone’s got to eat, so anyone with an oven was baking bread to feed their families. The delicious, mouth-watering cakes we eat today started to emerge for the upper echelons of society from the middle ages onwards.

Technology also helped upgrade the ovens to help bring better-baked goods to the masses, especially in the nineteenth century. Food was easier to preserve, too, so many people could order in meats and milk from across the country rather than relying on their backyard cows or chickens. Cans also cultivated a new innovation for baking, as meats and veg could be canned and exported from places like Australia.

New baking innovations arrived during WWI and WWII. In America during the wars, baking thrived as people moved to the US, and rationing saw the need for increasingly crafty creations. In America, different flavors from across the world arrived, from Italian cannolis to Mexican Tres Leches. When people couldn’t find fat or eggs during the wars, Applesauce Cake was baked into existence, which is still made today and used as an alternative to eggs and fat in vegan baking.

The increase in prosperity after the war allowed baking to flourish into the foods we love today, all culminating in this event. Enjoy the chance to bake, eat, and be merry with friends and family during this day.

How to celebrate world Baking Day

You don’t have to be a pastry chef specializing in fancy tortes to celebrate this holiday. All you really need is a little flour, sugar and butter and a sense of adventure! One of the best things about baking is that there are thousands upon thousands of recipes to choose from, so everyone is sure to find something to suit their specific tastes. Are you a fan of all things chocolate? Why not make some brownies? Rocky Road Brownies, for example, combine the richness of chocolate with the crunchiness of walnuts and the softness of marshmallows. But perhaps the best news about brownies is that almost all brownie recipes can be made in just one bowl!

If you’re more of a health food buff, there’s no reason for you to feel left out—there are plenty of baked goods that are decidedly good for you, like apple-cinnamon bran muffins or date and oatmeal muffins, and many more. Do you have a rambunctious child who is curious about the world? Why not share the magic of baking with them by making some creatively decorated cookies? Chocolate cherry thumbprint cookies, for example, are both easy and fun to make. Sugar cookies are also very simple to make and lots of fun to decorate with colorful icings and sprinkles. Or are you a bit more experienced at baking? If so, there are also many torte recipes that you could hone your skills making. Apricot Almond Torte, for example, requires you to make your own marzipan. And who wouldn’t want to know how to make their own perfect marzipan?

Or are you a fan of baking but prefer savory to sweet? Why not bake that bread, or create those mouth-watering pies and pastries that we all love so much? Fill your creations with delicious savory treats, like cheese or meat. Vegan or vegetarian? Browse your favorite recipe books for inventions made with flour, salt, applesauce, and sunflower oil. If you’re a budding savory baker, crustless quiches are the perfect way of incorporating delectable fillings in a quick and easy way.

If you don’t have time to bake, you could visit a local bakery instead of buying yet another package of mass-produced, sugary cookies filled with preservatives but devoid of flavor. Nothing is quite as relaxing as sitting back with a cup of coffee or tea and perhaps a book, enjoying a piece of pie.

If you want to share the baking joy with your nearest and dearest, why not invite some friends over for a baking party? It’s the perfect excuse to share your cakes and cookies (or at least the recipes). You can ask them to bring round their favorite cookie cutters and recipe ideas and you can all whizz up a storm in your kitchen. Or you can order in from your local bakery, put on a cooking competition and binge-watch and eat at the same time.

However, you decide to celebrate this day, make sure you and your nearest and dearest enjoy this day and all of its sweetness to the fullest.

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bl0ated-w0rld · 9 months

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🥖ANA Grocery List🥬

(for those who don't know where to start or just hate making lists)

Fridge

PH Balanced Water

Unsweetened Soy Milk (has better protein than almond/oat)

Vegetable Broth

Sugar Free Jello

Brown Eggs (liquid egg whites work too)

Low Fat Cream Cheese

Babybel or White String/Shredded Cheese

Provolone or Swiss Cheese Slices

Cucumbers (i prefer mini ones!)

Baby Carrots/Shredded Carrots

Plain Hummus

Sugar Free Natural Fruit Preserves (blackberry is my go to)

Sugar Free Powerades/Gatorades (electrolytes!)

Diet Coke (i don't drink it but i know y'all do)

Sugar Free Monster/Red Bull (also don't drink these but w/e)

Diet Cranberry Juice (for the girlies)

Zero Calorie Dressings

Low Sodium Soy Sauce

Plain Greek Yogurt (i say this but i always cave and get vanilla cuz plain is so nasty to me)

Apples (i buy them pre sliced)

Spinach/Kale/Lettuce (i buy this as a prepackaged blend of all 3)

Kombucha

V8 Vegetable Juice

Berries (raspberries, blueberries, blackberries)

Melon Slices (or cantaloupe)

Sugar Free Squeezable Applesauce

Avocados (i buy them already mashed)

Bananas (i refrigerate them idk)

Whole Grain/Wheat Bread (dave's killer bread is my go to and yes i refrigerate bread too lol)

Keto/Low Carb Spinach or Tomato Wraps

Cherry Tomatoes

Tofu Cubes

Lean Deli Turkey

Low Sodium Tuna Packets

Sun Dried Tomatoes

Baby Pickles

Grapes

Mandarin Oranges/Cuties

Diet Green Tea

Lemons

Freezer

Grilled Chicken Strips

Spring Rolls

Frozen Fruit Blends

Frozen Broccoli

Veggie Burgers

Salmon/Tilapia

Pedialyte Popsicles

Veggie Spirals

Cauliflower Rice

Diet Frozen Yogurt

Ice

Pantry

Plain Rice Cakes

Canned Veggie Soup (i get chicken and rice soup lowkey)

Pasta Sauce (i like newman's own)

Sweet Potatoes

Boxed Vegetable Noodles

Konjac Noodles

Plain Popcorn (i buy them in bulk kernels and keep them in a mason jar)

Protein Bars (clif bars are my fav)

Fiber Bars (for the girlies who haven't shit all week)

Unsalted Whole Almonds

Pistachios

Plain Rolled Oats

Sugar Free Dark Chocolate (i get the mini hersheys ones so i don't overeat)

Plain Black Coffee

Green Tea Packets

Sugar Free Granola

Cereal (i like great grains, kashi, etc)

Cinnamon (cinnamon gum too)

Chili Powder (or any spicy seasoning)

Hot Sauce

Natural Peanut Butter (a spoonful of this is a lifesaver)

Nutella

Everything Bagel Seasoning (i throw it on everything)

Wheat Thins or Wheat Crackers

Seaweeed Chips

Raw Honey

Quinoa

Olive Oil (or any vegetable oil)

Almond Flour

Stevia (or turbinado sugar)

Electrolyte Packets

(u can add more stuff this is just all i could think of)

now go forth and shop❣️

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emo-batboy · 11 months

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Battinson and Food

He’s vegetarian and I will hear none of your crap

Depression meals, so many depression meals

I already made a post of his greatest hits here but here's three more:

A whole tub of apple sauce

Instant grits mixed with a hot chocolate packet

And a bowl of croutons

Some meals have actually graduated from the “Depression Meal” category to “Whenever I Can Sneak It Out of the Kitchen” status (because Alfred is appalled every time)

Dick, with the invincible, titanium-lined stomach of a 9yo, doesn’t know why Bruce makes them, but he loves taking bites of Bruce’s weird concoctions.

His favorites so far are:

Cream cheese and jelly sandwich

Spoonfuls of peanut butter (with chocolate chips, that was his idea)

And frozen garlic bread

Diner Food is King. (This is New Jersey. What did you expect?) His go-to order is two eggs over easy, well-done rye toast, grits with syrup and butter, and a fruit cup with no melons from the 24-hour place two blocks east. Hasn’t changed since he was five. Never will.

Bruce can cook food that is edible. Edible.

Like if he tries to make Italian, he can successfully cook the pasta. He can make a basic sauce. He can even plate it.

The tomato sauce is crunchy in some places, yes, but it’s fine :) and it is edible

but Bruce has NEVER succeeded in a baking endeavor, and it positively devastates him every single time

“Baking is science! I love science! I’m great at science. So why didn’t the cake rise when I did everything on the recipe?!” “You need to make it with love-“ “That wasn’t on the ingredients list, Alfred!”

He can handle spice surprisingly well. It’s not like he could avoid it while training all over the world, so he ended up building a tolerance, but his eyes still go unbelievably red every time.

He really fucks with bagels (I mean, what self-respecting Gothamite doesn’t) and he has a very specific bagel order for every possible mood from the great place downtown

The workers at Bagel Kingdom know which moods correspond with which order, and they have a designated spreadsheet taped to the back of the counter so they can work accordingly.

They know he’s barely hanging in there when he gets a toasted blueberry bagel with no butter.

He’s having a good day when he gets a plain bagel sandwich with tomato, provolone, two fried eggs, and hot sauce. In that order. That’s the shit

When he’s stressed, he gets a pumpernickel bagel with strawberry cream cheese to cheer himself up.

The workers of Bagel Kingdom will NOT let you disrespect his bagel.

Bruce almost burnt the tower down when he tried to cook a toaster waffle in the microwave while running on 40 hours without sleep, and he just kept cooking it because it wasn’t crisping for some reason

Alfred needs to force him to eat all the time

(It is definitely because Bruce suffers from disordered eating.)

There was one period of time in which Bruce went days without food, and Alfred (lovingly) threatened to send him to in-patient if he didn’t eat

Bruce said that those gross, mushy, lukewarm blueberries were the only thing he’d tolerate when he was struggling, so blueberries became their indicator: if Bruce can’t stomach blueberries, he goes to in-patient.

He’s gone twice, and Bruce was very mad each time, but he still uses healing methods that he was taught in there so it couldn’t have been that bad.

(He’s also friends with some of the nurses now. He, Denise, and Kayleigh have a group chat.)

Dick once convinced him to test taste different kinds of olive oil to learn the difference between regular and extra virgin. It was absolutely disgusting, and he ended up puking an hour later. Alfred now puts child locks on the kitchen cabinets.

The first time Bruce ever makes a meal that doesn’t look horrid is when he spends two weeks practicing Romani dishes for Dick the month after he adopts him.

He has since perfected three different recipes:

Stuffed peppers

Goulash

Cabbage rolls

(Keep in mind Dick is not vegetarian like Bruce.)

He tried making almond cake like 80 times (which is more like a biscuit but still a baked good) but could never do it right so Alfred makes them instead.

At dinner time, Dick always eats off Bruce’s plate more than his own. Alfred has chastised him several times, but Bruce only encourages him more. He thinks it’s cute. And so does the general public when they attend dinner parties.

One of Bruce's favorite memories of his parents is when he had a bad dream in the middle of the night so Thomas and Martha drove him out to the nearest diner to have a chocolate milkshake at 3 am.

Now, after patrol, if Bruce saw something traumatic or something that reminded him of his parents’ death, he’ll go to that same 24-hour diner and sit for a bit with a chocolate milkshake.

He continues this tradition after Dick becomes Robin. (Even if it took months for Bruce to even consider the idea of letting Dick near harm’s way.)

No matter how hard he tries to keep Dick away from the gruesome stuff, he can’t stop everything. They get milkshakes a lot more than Bruce would like.

But eventually, it turns into a treat whenever Dick does well in school or needs a pick-me-up.

And when they add Jason to the mix, they introduce him to the tradition as well.

They know everything will be okay when they have chocolate milkshakes together.

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somethingclevermahogony · 9 days

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A Recipe for Daropaka and a Korithian Meal

Hello everyone! (More than) A few days ago I said that, as a way to celebrate reaching 200 followers that I would make one of the dishes from the setting of my WIP. I did something similar for 100 followers which you can see here. This time around I put up a poll to see what dish you all would like to see based on the favorite dishes of my OCs. You voted for Otilia's favorite food, a cheesecake (Daropaka) from the land of Korithia.

However because I felt a bit bad about how long it took me to get to this and because I needed to make something for dinner anyway, I prepared an entire Korithian meal, specifically the last dinner Otilia ate before she left her homeland.

I will give a short description and some history for each component of the meal and will also provide recipes. These recipes come specifically from the Korithian city-state of Kalmanati.

BIG POST ALERT

The diet of Korithians is highly reliant on cereals, grapes, and olives. Barley is the most commonly consumed cereal and is used in the bread of most commoners. However, Kalmanati is famed for the quality of its wheat, and particularly among the wealthy, wheat is the cereal grain of choice. Legumes (Lentils, peas, vetch, beans, etc), vegetables (Cabbage, carrots, lettuce, seaweeds, artichokes, asparagus, onions, garlic, cucumber, beets, parsnips, etc.) and fruits/nuts (pomegranate, almond, fig, pear, plum, apple, dates, chestnuts, beechnuts, walnuts, rilogabo(Kishite regalu "Sunfruit"), bokigabo (Kishite botagalu "Northern fruit), etc.) also make up a significant portion of the Korithian diet, with meat (Cattle, lamb, pig, goat, goose, duck, horned-rabbit, game) and fish typically filling a relatively minor role except for in the diets of wealthy individuals (like Otilia).

Vinegar, oil, and garlic appear in almost all Korithian dishes and are an essential aspect of the Korithian palate.

Recipes below the cut!

The components of the meal are as follows:

Daropaka: (Korithian: Daro = cheese, paka = cake)

Karunbarono: (Korithian: Karun = meat, baro = fire (barono = roasted) )

Pasrosi Diki: (Korithian: Pasrosi = fish(es), Diki = small)

Psampisa : (Korithian: Psamsa = bread, episa = flat)

Akuraros : (Korithian: Akuraros = cucumber)

Ewisasi : (Korithian: Ewisasi = olives)

Funemikiwados: (Korithian: Funemiki = hill (mountain diminutive), wados = oil/sauce)

Wumos: (Korithian: Wumos = wine)

Daropaka aka Awaxpaka aka Korithian Cheesecake

Daropaka is a popular dessert in Korithia, however its origins predate Korithia by several thousand years.

The dish originates from a race of forestfolk living on the Minosa, known as the Awaxi. The Awaxi were a tall and powerful race, some rivaling even demigods in size. Aside from their size the Awaxi were also easily identifiable by the third eye which sat on their forehead and the porcupine like quills which grew from their shoulders, sometimes called the Awaxi mantle.

The Awaxi were a primarily pastoralist civilization, living in small semi-temporary communities where they raised cattle and goats. They are credited with inventing cheese.

The first humans that the Awaxi came into contact with were the Arkodians. The Arkodians introduced the Awaxi to metallurgy, and in exchange the Arkodians were given knowledge of the cheesemaking process. This early form of cheese was called darawa (Korithian: Daro) and was typically made from cow's milk and vinegar, the resulting cheese being soft and crumbly, similar to a ricotta.

Unfortunately peace would not last. The Awaxi settled disagreements and debates often through duels, rather than through war. While quite skilled duelists, their culture had no reference for strategy in battle and lacked the proper skills to fend off the organized assault from imperialistic Arkodians. The Awaxi were eventually driven to extinction, though they still appear as monsters in Korithian myth.

The Arkodians themselves would later fall, destroyed by the Kishites, however many of their recipes, including their recipe for cheesecake, would be passed down to their descendants, the Korithians.

Recipe

(Note that Korithia has no distinct set of measurements nor are recipes recorded. Recipes are typically passed down orally and differ greatly between regions and even families. Adjust ingredients to one's own liking) (Also note that this is not like a modern cheesecake, as it utilizes a ricotta like cheese the texture will not be as smooth and it doesn't use eggs as chickens have not yet been introduced to Korithia)

The Cheese

1/2 Gallon of Whole Cow or Goats Milk

1 Pinch of Sea Salt

2 Bay leaves

2 Tablespoons of White Vinegar

1 Large Ripe Pear

6 Tablespoons Honey

2 Tablespoons White Wheat Flour

1 Tablespoon Rilogabo Juice (substitute 1:1 Orange and Lemon juice)

The Crust

1 Cup White Wheat flour

Water, Warm

1 Pinch of Sea salt

The Topping

1 Sprig Rosemary

3 tablespoon honey

2 tablespoon rilogabo juice (see above)

1 Large pear (optional)

Fill a pot with milk. Stir in salt and add bay leaves. Heat over medium heat until milk registers around 190 F, do not allow to boil. Look for slight foaming on the surface, when the temperature has been reached, remove the bay leaves and add vinegar, the curds will begin to form immediately, stir to fully incorporate vinegar without breaking curds. Stop.

Take the pot off of the heat and cover, allow it to sit for 15 minutes.

Using cheesecloth, a fine mesh strainer or both, separate the curds from the whey. Allow the curds to cool and drain off excess liquid.

Preheat the oven to 410 F or 210 C. Grease the bottom and sides of an 8 inch cake pan with olive oil.

While cheese is draining, make the crust. Knead the white wheat flour with a pinch of salt and warm water for about 15-20 minutes, until obtaining a smooth consistency. Roll a thin circular sheet larger than the cake pan. Lay the dough inside, trim off any dough which hangs over the edge of the pan.

Skin and seed 1 large pear, using either a mortar and pestle or a food processor, break the pear down into a paste or puree, there should be no large visible chunks.

Combine drained cheese, 6 tbsp honey, pear puree, flour, and rilogabo juice. Using a food processor or other implement combine ingredients until a smooth texture is achieved. Taste and add honey accordingly

Pour the mixture into the pan, careful not to exceed the height of the crust. Top with a sprig of rosemary and place into the oven.

Cook for 25-30 minutes or until the filling has set and the surface is golden.

Make the topping by combining 3 tablespoons of honey and the remaining rilogabo juice.

Remove cake from the oven and pour the topping over the surface. Allow the cake to cool

Serve warm, cold, or room temperature with fresh fruit.

Karunbarono aka Roasted Meat

Cooking meat on skewers is a staple of Korithian cuisine, so much so that in certain regions the metal skewers or kartorosi, can be used as a form of currency. Meat is typically cooked over an open fire or on portable terracotta grills, though it is not unheard of to use a large beehive shaped oven or baros. The majority of the meat eaten by the lower classes comes in the form of small game such as rabbit or sausages made from the scraps of pork, beef, mutton, poultry, and even seafood left after the processing of more high-class cuts. The chicken has not yet been properly introduced to the islands, though some descendants of pre-Calamity chickens do exist, though they in most cases have drastically changed because of wild magic. Animals are rarely eaten young, lambs for example are almost never eaten as their potential for producing wool is too valuable. Most animals are allowed to age well past adulthood, except for in special circumstances. The practice of cooking meat in this style is prehistoric stretching back far before Korithia or Arkodai. What is newer however is the practice or marinading the meat before cooking it, this is a Korithian and later Kishite innovation.

Recipe

1 lb Mutton (meat used in this recipe), beef, lamb, venison, or horned-rabbit meat (in order to achieve this it is suggested to use wild hare meat in combination with pork fatback) chopped into bite sized pieces

4 Tablespoons Plain Greek Yogurt

4 Tablespoons Dry Red wine (Any dry red will work, for this recipe I used a Montepulciano d'abruzzo but an Agiorgitiko would work perfectly for this)

3 Tablespoons Olive Oil

4 Cloves of Garlic roughly chopped

1 Small onion roughly chopped

1 sprig fresh thyme

1 sprig fresh rosemary

1 tsp sea salt

1 tsp black pepper

1/2 tsp ground cumin

Gather and measure ingredients

Combine everything into a large bowl and stir, making sure that all pieces of meat are covered in the marinade.

Cover and allow meat to sit, preferably in the fridge for 2 hours or up to overnight.

Well the meat is marinating, if using wooden or bamboo skewers, soak in water for at least one hour to prevent burning.

Preheat the oven to 400 F or roughly 205 C. Or if cooking an open fire, allow an even coal bed to form.

Remove meat from the fridge, clean off excess marinade including any chunks of garlic or onion

Place meat tightly onto the skewers making sure that each piece is secure and will not fall off.

Brush each skewer with olive oil and additional salt and pepper to taste, optionally add a drizzle of red wine vinegar.

Place on a grate either in the oven with a pan below it to catch drippings or else over the fire. Allow to cook for 10-20 minutes depending on how well you want your meat cooked (less if using an open fire) Check every five minutes, flipping the meat after each check.

Remove from the oven and serve immediately.

Pasrosi Diki aka Little Fishes

Despite living by the sea, fish makes up a surprisingly small part of most Korithians' diet. The most valuable fish typically live far away from shore, where storms and sea monsters are a serious threat to ships. Much of the fish that is eaten are from smaller shallow water species, freshwater species, or shellfish. Tuna, swordfish, sturgeon, and ray are considered delicacies, typically reserved for the wealthy. Marine mammals such as porpoise are eaten on rare occasions, typically for ceremonial events. Pike, catfish, eel, sprats, sardines, mullet, squid, octopus, oysters, clams, and crabs are all consumed by the poorer classes. Sprats and sardines are by far the most well represented fish in the Korithian diet, typically fried or salted, or even ground and used in sauces. This particular recipe makes use of sprats. Unlike their neighbors in Baalkes and Ikopesh, Korithians rarely eat their fish raw with the exception of oysters.

Recipe

(Note that unlike modern recipes using whitebait, these are not breaded or battered as this particular cooking art has not yet been adopted in Korithia, though it is in its infancy in parts of Kishetal)

10-15 Sprats (other small fish or "whitebait" can also be used)

2 quarts of olive oil (not extra virgin)

Sea salt to taste

Black Pepper to Taste

Red Wine Vinegar to taste

Gather ingredients

Inspect fish, look for fish with clear eyes and with an inoffensive smell, avoid overly smelly or damaged fish.

Pour olive oil into a cast iron skillet or other high sided cooking vessel and heat to approximately 350 F or 177 C.

Fry the fish in batches of 5, stirring regularly to keep them from sticking. Cook for 2-4 minutes until the fish have started to crisp. Be careful, some fish may pop and spit.

Remove fish from the oil and allow them to drain.

Season fish with salt, pepper, and vinegar and serve.

Psampisa aka Flatbread

There are many varieties of bread eaten in Korithia and grain products make up anywhere from 50 to 80 percent of an average individuals diet. This particular variety of bread is most popular in the southern and eastern portions of Korithia, whereas a fluffier yeasted loaves are more commonly eaten in the west and north. This recipe is specifically made with wheat but similar breads can also be made with barley or with mixtures. If you do not want to make this bread yourself it can be substituted with most pita breads. Bread is served with every meal and some meals may feature multiple varieties of bread.

(Note for this recipe I only had self-raising flour at hand which gives a slightly puffier bread, if this is what you want add roughly 3 tsps baking powder)

Recipe

2 1/2 cups white wheat flour plus more for surface

1 1/2 teaspoons sea salt

1 cup whole fat greek yogurt

Olive oil for cooking

In a large bowl, mix together the flour, salt and baking powder. Add the yogurt and combine using a wooden spoon or hands until well incorporated

Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth.

Cover the dough and allow to sit for approximately 20 minutes

Separate dough into desired number of flatbreads.

Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface. Size is up to taste.

Heat a pan on medium high heat. Add the olive oil and cook the flatbreads one at a time for about 2-4 minutes, depending on thickness, per side until the bread is puffed and parts of it has become golden brown.

Akuraros aka Cucumber (Salad)

While the cucumber has become a relatively popular crop within Korithian agriculture it is not native and was all but unknown to their Arkodian predecessors. Cucumbers, which actually originated in Sinria and Ukar, were introduced by Kishite invaders during the Arko-Kishite war and were subsequently adopted by the survivors of that conflict. Cucumbers are associated with health and in particular with fertility. Cucumbers are typically eaten raw or pickled. They may be used in salads or even in drinks, ground into medicinal juices. Cucumbers are additionally believed to ward off disease carrying spirits and may be hung outside of the doors of sick individuals to ward off evil entities. Cucumbers are also fed to learning sages, as they are believed to strengthen the resolve and spirit. A potion consisting of the magical herbs wumopalo and lisapalo, wine, and cucumber juice has historically been used to temporarily induce in non-sages the ability to see spirits. Dill is additionally believed to produce positive effects, thought to ward of diseases of the stomach and cancers. Dill is often used in potions which may effect the physical nature of an individual, these potions are rarely used as their effects are most often permanent to some extent.

This particular cucumber salad recipe is a favorite in the region around Kalmanati, Bokith.

Recipe

1 large cucumber cleaned

2 cloves garlic roughly chopped

2 tablespoons fresh dill chopped

1/3 cup red wine vinegar

1/4 cup extra virgin olive oil

Salt to taste

Pepper to taste

Cumin to taste

Cut cucumber into thin slices (the actual width will vary dependent on taste)

Combine cucumber and all other ingredients in a non-reactive container and mix.

Cover and store the salad for at least 30 minutes and up to 12 hours.

Serve cold

Ewisasi aka Olives

The Ewasi or olive is in many ways the center of Korithian cuisine, as it is also in Baalkes and Knosh. Olive oil is used regularly and the olive fruit is consumed at all meals of the day including dessert. Olives are cured via the use of water, vinegar, brines, or dry salt in order to remove their innate bitterness. There are hundreds of varieties of olive in Korithia alone, their taste dependent on when they are harvested, how they are cured, the particular cultivar, and even the soil in which they are grown. Kalmanati is best known for two varities of olive, the kalmi, which is red fleshed and meaty, typically cured in red wine vinegar, and the prasiki, a small green olive which is firm and slightly nutty in flavor.

Recipe

Take your favorite olives, put them in a bowl. Optionally add vinegar and herbs

Funemikiwados aka Hill Sauce

Hill sauce is the condiment of choice for most Korithian households and the exact nature of the sauce will vary greatly from region to region. In the north it is most often composed of pine nuts, olive oil, onion, vinegar, salt, and garlic. In the south the sauce is typically far more marine in nature, composed of seaweed, fish, garlic, olive oil, and vinegar. In all cases the ingredients are combined and mashed or ground to produce a pourable/dipable sauce. The sauce itself originates from the center of Korithia around the city of Bokakolis. The sauce was originally used by shepherds to flavor dried meats which may otherwise be dry or flavorless. Its name derives from the ingredients used within these early versions of the sauce, many of which were herbs plucked from the hillside while the shepherds tended to their flocks. The Kalmanatian version of the sauce is similar to this original herb based variety however it adds salt-cured fish and tisparos (Tisi - tickle, paros- seed) , another Kishite import (there it is called lisiki). This sauce is often used with practically any savory food, poured on meat, fish, vegetables, and bread. Often a house may be judged by the quality of their funemikiwados. Among the Kalmanatians there is two varieties of the sauce, a fresh version (the one described here) and another which is typically made with dried herbs and has additional vinegar added to act as a sort of preservative.

Recipe

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 tbsps rilogabo juice (1:1 orange and lemon)

2 anchovies (or other small salt-cured fish)

1/4 cup fresh chopped dill

1/6 cup fresh chopped parsley

1/8 cup fresh chopped thyme

6-10 leaves of fresh chopped rosemary

2-3 leaves fresh basil

2 cloves of garlic

Black pepper to taste

Ground tisparos to taste (Substitue ground sichuan pepper)

Gather the ingredients.

Combine and grind anchovies, garlic, and herbs into a fine paste, using a mortar and pestle or with a food processor.

Combine the herb paste ialong with the rest of the other ingredients and mix until completely incorporated.

Allow to sit at least 30 minutes, allowing for flavors to develop and properly incorporate with each other.

Serve with meat or fish

Wumos aka Wine

Wine in Korithia predates both the Korithians and the Arkodians, and had already been developed by several cultures on the islands including the Awaxi mentioned earlier. Wine is one of the most commonly consumed beverages, only surpassed by water, and slightly more common than psamarla, a Korithian version of unfiltered beer. Wine has many social, religious, and economic uses and is essential in the trade of the plantbrew, making up the base of many kinds of potion. There are many varieties of wine, with some being viewed as better or worse than others. Red wine is typically preferred for later in the day as it is believed that it helps to induce sleep while white wine is preferred for the morning and afternoon. Wine is typically watered down at a ratio of 2 parts water to 1 part wine, this may be either with plain or salted water. Unwatered wine is saved for special occasions and certain religious ceremonies in which intoxication is the goal. Wine may be sweetened with honey, figs, or various fruit juices. Herbs and spices such as black pepper, tisparos, coriander, saffron, thyme, and even cannabis and opium and various magical herbs may be added to change the flavor of the wine and to promote other effects.

Recipe

Pick a wine that you like and put it in a glass or cup. You can water it down if you would like but I didn't because I am not Korithian and this was a special occasion.

I finally got this post done! If you decided to read through this whole thing, thank you! Let me know if you try any of these, most of these amounts are ultimately a matter of taste, you can change things and experiment if you want.

Now we'll see if I get to 300 followers and we'll do this all over again with the food from another part of the Green Sea.

Thank you all again for following me, I've really enjoyed sharing my WIP with y'all!

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