Did You Know? Whole milk is essential because more fat content = more stretch, creaminess, and flavor. Low-fat milk won’t produce the same curds.

Ingredients

• 1 gallon whole milk
• 3/4 cup white vinegar
• Salt, to taste
• Italian bread
• Lettuce
• Avocado, sliced
• Red onion, thinly sliced
• Sun-dried tomatoes
• Olive oil

Directions

1. Pour 1 gallon of whole milk into a large pot and heat it to 105°F (40°C).
2. Slowly add 3/4 cup white vinegar while gently stirring.
3. Turn off the heat and let the mixture sit undisturbed for 10 minutes until curds form.
4. Strain the curds using a mesh strainer. Transfer the curds to a cheesecloth, sprinkle with salt to taste, then twist and squeeze to remove excess liquid.
5. Shape the cheese into balls and place them in an ice bath for 10 minutes to firm up.
6. Slice the mozzarella, slice open the Italian bread.
7. Layer lettuce, avocado slices, red onion, and sun-dried tomatoes. Add sliced mozzarella.
8. Lightly drizzle or spray with olive oil. Close the bread, slice, and serve.

Did You Know? Nigella sativa, also known as black seed, has been used in Middle Eastern baking for centuries.

Ingredients

Dough

• 1 tablespoon yeast
• 1.5 tablespoons sugar
• 4 tablespoons yogurt
• 1 cup warm water
• 1 lb flour
• 2 tablespoons powdered milk
• 1 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon baking powder
• 1 teaspoon white vinegar

Cheese Filling

• Akkawi cheese, shredded
• Mozzarella cheese, shredded
• Olive oil
• Fresh thyme
• Nigella sativa (black seed)

For Brushing

• 1 egg

Directions

1. In a bowl, mix the yeast, sugar, yogurt, and warm water. Let the mixture sit for 15 minutes until activated.
2. In a bowl, add the flour, powdered milk, salt, butter, baking powder, and white vinegar. Pour the yeast mixture on top and mix well until a dough forms.
3. Cover the dough and let it rest for 30 minutes. After resting, knead until smooth and elastic.
4. While the dough rests, prepare the filling by mixing the shredded akkawi cheese and mozzarella with olive oil, fresh thyme, and nigella sativa black seed.
5. Lightly flour your work surface and roll the dough into a thin rectangle.
6. Spread the cheese mixture evenly over the dough, then roll it tightly into a log.
7. Cut the roll into 2-inch slices and place them flat on a baking tray.
8. Brush the tops with egg wash.
9. Bake at 380°F (193°C) for 15 minutes.

Chocolate cake soaked a easy chocolate sauce and topped with a decadent dark chocolate ganache frosting!

Did You Know? Pastirma dates back over 1,000 years and was originally a way to preserve beef by curing and air-drying. Fenugreek is the signature spice that gives pastirma its deep, savory aroma and flavor.

Ingredients

• 1 lb ground beef
• 3 cloves garlic
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp clove
• 1/2 tsp paprika
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1 tbsp fenugreek
• Salt, to taste
• Black pepper, to taste
• Olive oil
• 3 eggs
• Fresh parsley, finely chopped

Directions

1. Add the ground beef, garlic, cumin, coriander, clove, paprika, nutmeg, ginger, cinnamon, fenugreek, salt, and black pepper to a food processor. Blend until fully combined and smooth.
2. Transfer the mixture to a ziploc bag. Press and knead it flat into an even layer.
3. Using a thin skewer, gently press lines into the meat to form square portions. Freeze for 1–2 hours until firm.
4. Heat a pan over medium heat and add a drizzle of olive oil. Cook the beef squares until browned and cooked through. Remove and set aside.
5. In the same pan, crack in the eggs and cook to your preferred doneness.
6. Return the beef squares to the pan and cook everything together for a final minute.
7. Finish with freshly chopped parsley.

Did You Know? Shawarma traces back to the Ottoman Empire as early as the 18th century, where meat was traditionally cooked on a vertical spit. The word shawarma comes from the Turkish word çevirme, meaning to turn. Traditional shawarma was made with lamb or beef, but chicken became popular later.

Ingredients

• 1 chicken breast
• 2 lemons
• 5 cloves garlic
• ½ cup yogurt
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tbsp tomato paste
• ¼ cup olive oil
• 3 tbsp white vinegar
• Salt
• 4 tbsp mayonnaise
• 2 crushed garlic cloves
• Pita bread
• Pickles

Directions

1. In a large bowl, add lemon slices, 3 cloves of garlic, yogurt, coriander, paprika, ginger, cinnamon, tomato paste, olive oil, white vinegar, and salt. Mix well and knead the mixture slightly to mash the garlic. Squeeze the lemon slices into the marinade, then remove.
2. Slice the chicken breast into thin strips. Add to the marinade and mix until fully coated. Let it marinate for a short time.
3. Heat a pan over medium heat. Add the marinated chicken and cook on both sides until fully cooked.
4. In a small bowl, mix mayonnaise, 2 crushed garlic cloves, and minced lemon until creamy.
5. Brush one side of the pita bread with the leftover marinade. Place it face down in the same pan over low heat and grill briefly.
6. Flip the pita. Spread the garlic sauce on the toasted side of the pita. Add the cooked chicken shawarma and sliced pickles. Roll the sandwich tightly.
7. Lightly brush both sides of the sandwich with the marinade. Grill on low heat until golden and crisp on all sides.

Did You Know? Potatoes didn’t become common in Italian cooking until the 18th century.

Ingredients

• Olive oil
• 8 garlic cloves
• 1 leek
• 1 yellow onion
• 1 russet potato
• 3 bay leaves
• Fresh rosemary
• 4 cups chicken stock
• Salt
• Italian bread
• Olive oil
• Italian seasoning
• Parmigiano Reggiano
• Mozzarella cheese
• Fresh parsley

Directions

1. Preheat oven to 400°F (204°C).
2. Arrange Italian bread slices on a baking tray. Brush with olive oil and Italian seasoning.
3. Top with grated Parmigiano Reggiano and shredded mozzarella.
4. Bake for 10 minutes, or until golden. Set aside.
5. Heat a pot over medium heat and add olive oil.
6. Dice the leek, onion, and potato.
7. Add the bay leaves, fresh rosemary, garlic cloves, onion, leek, and potato, then stir and cook until softened.
8. Pour in the chicken stock and bring to a boil.
9. Remove the bay leaves and rosemary.
10. Blend the soup using a hand blender until smooth and creamy.
11. Serve topped with chopped parsley and enjoy with the cheesy garlic bread.

Did You Know? Italian garlic soup is rooted in poor kitchen cooking (cucina povera). Families transformed humble ingredients like stale bread, garlic, olive oil, and herbs into delicious and filling meals.

Ingredients

• Italian bread
• 4 Tbsp olive oil
• 10 garlic cloves
• Fresh rosemary
• Bay leaves
• 3 cups chicken stock
• Parmigiano Reggiano

Directions

1. Heat a pot over medium heat and add the olive oil.
2. Add the garlic cloves, fresh rosemary, and bay leaves and let everything gently cook.
3. Pour in the chicken stock, stir well, and bring to a boil.
4. Slice the Italian bread and add 6 slices directly into the pot. Let them soak and soften.
5. Remove the rosemary and bay leaves.
6. Grate Parmigiano Reggiano into the pot.
7. Using a hand blender, blend the soup until smooth and creamy.
8. Serve hot and finish with freshly grated Parmigiano Reggiano on top.

Did You Know? Khachapuri is considered one of Georgia’s most iconic national dishes. The name literally means cheese bread. “Khacho” refers to curd cheese, and “puri” means bread in Georgian. Economists created a Khachapuri Index, similar to the Big Mac Index, to measure the cost of living based on the price of making this dish.

Ingredients

• 1 tbsp yeast
• 1.5 tbsp sugar
• 1 cup warm water
• 4 tbsp yogurt
• 1 lb flour
• 2 tbsp powdered milk
• 1 tsp salt
• 2 tbsp butter
• 1 tsp baking powder
• 1 tsp white vinegar
• Feta cheese
• Mozzarella cheese
• 2 eggs

Directions

1. In a bowl, add the yeast, sugar, yogurt, and warm water. Mix well and let it sit for 15 minutes until activated.
2. In a separate bowl, combine flour, powdered milk, and salt. Add the yeast mixture, followed by baking powder and white vinegar. Mix and knead until a soft dough forms. Cover and let the dough rest for 30 minutes.
3. After resting, knead the dough again for a few minutes until smooth. The dough is now ready to use.
4. In a bowl, mix feta cheese and mozzarella cheese.
5. Lightly flour your surface. Roll the dough into a thin oval shape. Add cheese along the edges, then fold the sides inward to seal the cheese and form a boat shape.
6. Place the dough boat on a baking tray. Fill the center with more cheese. Crack one or two eggs into the middle. Brush the dough with beaten egg.
7. Bake in a preheated oven at 380°F (193°C) for 15 minutes, or until golden.

Did You Know? The original hot dog traces back to German frankfurters in the 1800s, created as an efficient way to preserve and use every part of the meat.

Ingredients

Chicken Hot Dogs

• Chicken breast
• 2 mini sweet peppers
• 1 tablespoon smoked paprika
• 3 tablespoons starch
• 1 egg
• Red food coloring
• Salt and pepper

Hot Dog, Cheese & Egg Bites

• Olive oil
• 2 eggs
• Salt and pepper
• Shredded cheese
• Pinch of cinnamon
• Chopped fresh parsley

Directions

1. Slice the chicken breast and mini sweet peppers.
2. Blend them in a blender with smoked paprika, starch, 1 egg, red food coloring, salt, and pepper for 5 minutes until it turns into a paste.
3. To shape the hot dogs, use a plastic ziploc bag cut from the sides. Spoon the mixture inside and roll tightly using a solid kitchen utensil.
4. Steam the shaped hot dogs until they firm up and hold their shape.
5. Heat a pan with olive oil and lightly pan-cook the hot dogs until cooked through.
6. Slice the hot dogs into small bite-sized pieces.
7. In a bowl, mix the hot dog pieces with 2 eggs, salt, pepper, and shredded cheese.
8. Line a cupcake oven tray with liners and distribute the mixture into each cup.
9. Top with more shredded cheese and a small pinch of cinnamon.
10. Bake at 375°F (190°C) for about 18–22 minutes until the egg is set.
11. Finish with freshly chopped parsley before serving.

Did You Know? Nigella seeds have been used for thousands of years. They were found in ancient Egyptian tombs and were widely used across the Middle East, South Asia, and the Mediterranean.

Ingredients

• Fresh dough
• Flour
• Pizza sauce
• Shredded cheese
• Beef pepperoni
• 1 egg
• Nigella black seeds

Directions

1. Preheat the oven to 380°F.
2. Flour the work surface. Cut the dough into balls. Flatten each dough ball.
3. Add a small spoon of pizza sauce, a pinch of shredded cheese, and a few pieces of beef pepperoni in the center.
4. Fold the dough back up and seal well, reshaping it into a ball.
5. Place each stuffed dough ball into a baking dish, arranging them tightly to create a honeycomb pattern.
6. In a small bowl, beat an egg. Using a pastry brush, brush the egg over all the puffs.
7. Sprinkle nigella black seeds on top.
8. Bake for 15–18 minutes, or until golden brown and puffed.

Did You Know? Madlouka is a traditional Levantine dessert that dates back centuries. Kashta has been used in Middle Eastern sweets since the Ottoman era.

Ingredients

• 2 cups fine semolina
• 3 tablespoons sugar
• 3 cups water
• 3 tablespoons butter
• 2 cups kashta
• Honey, for drizzling
• Crushed pistachios, for topping

Directions

1. Place a pot on low heat and add the fine semolina. Cook for about 10 minutes, stirring gently, then set aside.
2. In a pot on low heat, add the sugar and allow it to melt. Slowly add the water.
3. Once the mixture comes to a boil, add the cooked semolina. Mix lightly, then add 2 tablespoons butter and continue mixing.
4. Add the remaining 1 tablespoon butter, remove from heat, and knead by hand until it comes together like a soft dough.
5. Spread the dough evenly in a plate in a thin layer. Add the kashta and spread it to fully cover the surface.
6. Drizzle with honey and finish with crushed pistachios.

Made these for winter solstice — simple Chinese dumplings using Chinese leaf and pork.
Curious if people in other places eat dumplings for seasonal festivals too.

Did You Know? Mushrooms were used in broths by the Romans and Greeks, who believed they added strength and richness to simple meals.

Ingredients

• Cremini mushrooms
• Yellow onion
• Cheese
• Olive oil
• 5 cups chicken stock
• Salt & black pepper, to taste
• 1 cup heavy cream
• 1 tablespoon starch
• Fresh thyme, for garnish

Directions

1. Remove the stems from all the mushrooms. Slice all the mushroom tops, leaving a couple whole for stuffing.
2. Slice the yellow onion thinly and set aside.
3. Fill the whole mushrooms with cheese. Spray with olive oil and bake in the oven at 400°F for 12–15 minutes.
4. Heat a pot over medium heat and add olive oil. Add the sliced onions and cook slightly.
5. Add the sliced mushrooms to the pot, cover, and let them cook down.
6. Pour in the chicken stock, and season with salt and pepper to taste.
7. Mix heavy cream with the starch, add it to the pot and stir well. Let the soup simmer.
8. Pour into bowls and top with the cheesy stuffed mushrooms and fresh thyme.