Gursan, a beloved traditional dish from Saudi Arabia, is a hearty meat and vegetable stew that showcases the country’s rich culinary heritage. Originating from the Najd region, this comforting dish features tender lamb
Margaouq, a cherished dish from Saudi Arabia’s Riyadh region, is a hearty stew that reflects the country’s rich culinary heritage. This traditional recipe features tender meat—often lamb or chicken—simmered with a medley of vegetables
Tharid is one of the most beloved traditional dishes of Saudi Arabia, often linked with stories of the Prophet’s favourite meal. It is a comforting bread-and-meat stew where soft flatbread is soaked in a rich broth of lamb or chicken,
If there’s one dish that saves my weekday evenings, it’s lecsó—our bright, cozy pepper-tomato stew. It’s humble, fast, and flexible. I can start it “lassú tűzön” (on a gentle flame) while checking homework
Paprikás Csirke, or Hungarian Chicken Paprikash, is a soul-warming dish that embodies the heart of Hungarian cuisine. This creamy, paprika-infused stew features tender chicken simmered in a rich, velvety sauce, often served with nokedli
Pörkölt is a traditional Hungarian stew, celebrated for its rich, paprika-infused flavors and tender meat. This comforting dish, often made with pork, beef, or veal, is simmered slowly with onions, peppers, and spices,
I still remember the first evening I landed in Budapest. Coming from the humid chaos of Mumbai, the air felt almost crisp and new to me. I was tired after hours of walking with my backpack through cobblestone streets
Doenjang jjigae is a hearty Korean soybean paste stew, brimming with rich, earthy flavors from fermented doenjang (soybean paste), vegetables, tofu, and often meat or seafood. Known for its comforting umami and robust taste
Sundubu jjigae is a fiery Korean soft tofu stew, brimming with silky tofu, seafood or pork, vegetables, and a spicy red broth flavored with gochugaru and sesame oil. Known for its comforting warmth and bold umami
When I first arrived in Ulsan, South Korea, almost a year ago to pursue my graduate studies, everything felt new and overwhelming—the language, the people, the streets, and most of all, the food. As a Nepali girl born and raised in Kathmandu