The cooking process sounds amazing!

The preparation begins with building a fire and heating volcanic stones until they are sizzling hot. While stones are heating, ingredients are prepared. To do so, a whole sheep is cut into two pieces and the chest part is used as a container and the remaining meat is placed in it with vegetables and stones in layers and seasoned with just onion and salt. The container is then tightly sealed and hung over the fire, where the outside sizzles and the hot stones cook the inside. In about 2 hours, the khorkhog is fully cooked.

What makes this dish special is its traditional cooking method, and additionally, holding the hot stones between the palms is believed to be beneficial for health, relieving stress and fatigue. Also given that it is a large dish cooked over a fire, the whole process involves men. And culturally, “khorkhog” is derived from our nomadic ancestors and is now considered to be a festive dish, served during the national holidays, family reunions and gatherings.

Thanks for sharing! I don’t know anything about Pahela Baishakh – when is it? Which calendar does it follow?

Thanks for sharing this special story! Sounds like an amazing dish.

As it so happens, I had mandi for lunch today – in a food stall named “Dubai” in a mall in Kuala Lumpur … talk about travelling food!

The Silk Road was a language and culture contact highway, that’s for sure. Marco Polo may have brought spaghetti back from China but we probably can’t credit him with bringing back every famous Italian food …

I came to encounter Qabeli Pelaw accidently when I along with my brother had been to Peshawar, a district of Pakistan, in 2021. It was the best dish I have ever eaten. Its taste is overwhelming and the decoratin with ingredients are mesmerizing.

Furthermore, in terms of etymology palaw constitutes the classical pronunciation of Persian پلاو. I further investigated its historical frame and then got to know its real origin is Northern Afghanistan, particularly the border region with Uzbekistan. Its other names are Uzbek Pelaw and Bukhari rice though Uzbek Pelaw slightly differs. Afghan emigres introduced it as a Bukhari rice in Gulf countries and Turkey and it is quite famous there.

To conclude, it is really an interesting food that takes you to the linguistic and cultural connections across time and space.

Thanks for sharing about this famous Hue dish and its history!

Thank you for sharing these interesting observations about the cultural meanings of the texture and other aspects of this food.

Thanks, Bahareh! I like your injunction to be more mindful of the food we consume and the way it came to our tables! To me that’s important not only from linguistic and cultural perspectives, but also from ethical and material perspectives, like food miles or the living conditions of the animals we eat.

me too personally!

Vietnamese Summer Rolls, also known as Gỏi Cuốn, are an iconic Vietnamese dish alongside pho and banh mi. While they may seem simple, these rolls exhibit expert culinary techniques with a combination of textures and flavours that elevate them beyond their components. They are made with softened rice paper wrapped around a filling of rice vermicelli, raw vegetables, fresh herbs like Vietnamese basil, coriander, and mint, along with a protein such as roast pork or prawns, and served with a dipping sauce.

The rolls were usually prepared during festivals and special occasions, but as they are the favourite dish of my family members, they appear as a staple in every weekly family gathering. For me, Vietnamese Summer Rolls hold cultural significance in Vietnamese tradition, symbolising togetherness and are often shared during communal meals and celebrations, fostering unity among family and friends. Sharing and relishing these delectable rolls in the dipping sauce creates treasured moments and lasting memories.

Funnily enough I also went home to ask my mum what country is famous for Baklava and she said Greece almost straight away. I think she probably meant that the Greek method of preparing and cooking it was best, but of course that comes down to one’s own preferences. Regardless, I’m a huge fan of Baklava and now I actively look for places to eat it which are different varieties so I can decide which my favourite is!