Recipes by Origin
It is often difficult to establish with certainty where a certain dish has originated, especially where shared geography and culture determine the ways we eat and cook. Therefore, the list below represents my best guess at where a dish originates from. Please forgive me if I make mistakes along the way. They are entirely unintentional.
You may notice that not all recipes are featured here. This is because I don’t know the origin of some of them. If you do, please let me know!
V – vegetarian, or can be adapted to become vegetarian
(For Vegan and Gluten-free recipes, please see categories list)
Cuttlefish risotto (Crni rizot, ili rizot od sipa)
Liver in Onion and White Wine Sauce (Jetrica u sugu od bijelog vina)
Mum’s Fruitcake (Mamin vocni kolac) V
Venison Stew Hunter’s Style (Srnetina na lovacki)
Aalu Tomato Rasedaar In Panchforan (Bihari Tomato Aloo) V
Rajasthani Laal Maas (Red Lamb Curry)
Rajma (Red Kidney Bean Curry) V
Parmigiana (aubergine, tomato and mozzarella bake) V
Persian feast in my kitchen: Intro (Introduction)
Mitiei (Spiced beef sausages)
The aroma of curry leaves. Sri Lankan cooking (Introduction)