Baklava is a layered pastry dessert. Prepared with filo pastry sheets, it is filled with chopped nuts, and then sweetened with honey or syrup. In ancient times, Baklava was one of the most famous sweet pastries in the Ottoman Empire. Nowadays, this dessert holds a significant place in the many countries in Europe, Asia and Africa. Beyond its delicious layers, Baklava intertwines with various cultures. As a common dessert for different cultures, it is no surprise that November 17th, celebrated as National Baklava Day, has become the perfect occasion to enjoy this treat. It is a moment to appreciate the cultural significance and flavours that Baklava brings to the table. Tasty Baklava Recipes to Try at Home Fistikli Baklava Ingredients For Syrup: 2 1/2 cups granulated sugar, 2 cups water, 1 tablespoon fresh lemon juice. For Baklava: 255 grams clarified butter (melted), 450 grams filo (thawed), 450 grams unsalted pistachios (shelled and finely chopped) plus more for topping. Read more: 10 Tasty Immunity Boosting Winter Soup Recipes for Children Instructions First, prepare the syrup by boiling sugar and water, simmering for 15-20 minutes until slightly thickened. Add lemon juice, simmer for an extra 1-2 minutes, then cool to room temperature. For the Baklava, preheat the oven to 350˚F and brush a 9×13 inch baking dish with melted butter. Layer filo sheets, brushing each with butter, to form a bottom layer of 8-10 sheets. Spread half of the finely chopped pistachios over the filo. Repeat for a second layer. Finish with a top layer, brushing with butter. Bake for 35-45 minutes until golden. Cover immediately with cooled syrup, let cool, and absorb before serving. Top with additional chopped pistachios if desired. You can store it airtight at room temperature for up to 4 days. Read more: 10 Tasty Drinks to Boost Kids' Immunity This Winter Kuru Baklava Ingredients 1 glass flour, ¼ glass water, 2 eggs, ⅕ tablespoon salt, 1 teaspoon olive oil, 1⅓ glasses starch, 1 glass melted margarine, 1½ glasses ground walnuts, 2 glasses granulated sugar, 2 glasses water, and 2 teaspoons lemon juice. Instructions First, prepare the dough as per the baklava recipe. Layer the dough pieces on a wooden board and cut them to fit the baking tray. Lightly grease the tray and lay one layer of dough, drizzling evenly with ½ tablespoon melted margarine. Use only half of the dough to form a single layer, adding margarine on top. After half the dough, sprinkle ground walnuts, then layer more dough, and margarine, and repeat until all pieces are used. Read more: 10 Types of Natural Honey: A Guide to Varieties, Benefits, and Uses Afterwards, cut into baklava shapes, and bake in a preheated oven for an hour until golden. In a pan, heat granulated sugar, water, and lemon juice into syrup, cool for 10 minutes, then brush with butter. Cevizli Baklava Ingredients 2 cups walnut meat (crushed), 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon water, 1 teaspoon vanilla, 1 ½ cup butter (melted), 450 grams filo dough, 1 ½ cup water for syrup, 1 ¼ cup sugar for syrup, 2 teaspoon lemon juice for syrup, and 2 teaspoon honey for syrup. Instructions First, combine walnuts, sugar, and cinnamon, then add water and vanilla. Set aside. Then cut filo sheets to fit a 9 by 13-inch pan, covering them with a towel to prevent drying. Butter the pan's bottom. Next, layer half of the filo sheets, brushing each with butter. Spread the nut mixture evenly. Add the remaining sheets, brushing with butter. Cut the baklava into 5 strips lengthwise, then diagonally for diamond-shaped pieces. Drizzle any leftover butter on top. Read more: Microwave Cooking: 7 Healthy Chicken Breast Recipes Now, bake at 325˚F for 1 hour or until golden. Boil water and sugar, and simmer for 10 minutes. Stir in lemon juice and honey, cool slightly. Then pour syrup over the baked baklava. Allow complete cooling before re-cutting and serving. Fistik Sarma Ingredients 300g ground pistachio, 500g crushed pistachio, 9 sheets filo pastry, 100g butter, 1 lemon, 300g caster sugar, and 200g water. Instructions First, preheat the oven to 180°C. Use a 21x30cm baking dish. Cover filo sheets with a damp kitchen towel to prevent drying. Melt butter and lay filo on a clear surface with pistachio mixtures nearby. Brush one side with melted butter. Add ground pistachios to the top half, avoiding large pieces. Spread crushed pistachios from the centre, leaving 5cm clear at the end. Roll using a thin stick, then cut edges to fit the dish. Then butter the dish, place the roll, and butter to prevent drying. Repeat for 9 layers or as per the dish size. Next, cut into tube shapes, and bake for 15 minutes until golden. Read more: Superfoods: Worth the Hype? Finally, make syrup, boil water and sugar, simmer, and add lemon juice. Pour cooled syrup over baked rolls. Let them cool, absorbing the syrup. Run a knife along the lines before removing it from the dish. Your pistachio roll is ready, perfect with tea or Turkish coffee. Store in the fridge for enhanced flavour.
Winters in Bangladesh bring a unique and delightful experience for food enthusiasts. The cool, crisp air sets the stage for a diverse array of delectable street foods exclusively available during this season. Blending the flavours of tradition and innovation, various winter-special street foods appear on the bustling streets of Dhaka to the serene corners of small towns. Let’s explore 10 winter street foods that tantalise the taste buds of Bangladeshis. 10 Delicious Winter Street Foods in Bangladesh Chitoi Pitha (Bengali Rice Cake) Chitoi Pitha, also known as Bengali Rice Cake, is a traditional delicacy of rural Bangladesh. Made from rice flour, it boasts a subtle and aromatic flavour. The history of chitoi pitha is quite old. This dish traces its origins back to ancient Bengal, with documented mentions dating back to the 6th century BC. These spongy cakes are often enjoyed with spicy chutney and bhorta. Chitoi Pitha captures the essence of Bangladeshi tradition in every bite and represents the rich culinary heritage of the region. Read more: 5 Tasty Savoury Winter Pitha Recipes for Bangladeshi Kitchen Bhutta (Corn on the Cob) Spicy Corn or bhutta is a cherished street food in Bangladesh. This delectable treat involves grilling or roasting corn on the cob and then seasoning it with a blend of spices and tangy condiments. Bhutta's popularity in the Indian subcontinent dates back to the British colonial period when the British introduced new corn varieties and encouraged its cultivation as a food crop. This delicious snack quickly gained popularity and remains a cherished part of street food culture in India, Bangladesh, and elsewhere in South Asia. It is known for its smoky, spicy, and slightly sweet flavours. Khejurer Rosh (Date Palm Juice) Khejurer rosh, or date juice, is a beloved beverage in Bangladesh. It is made from the sweet nectar of date palm trees, providing a naturally refreshing taste. Fresh date juice is collected by shaving some sections of a date palm tree, and collecting the juice in a clay pot overnight. Read more: 5 Tasty Sushi Recipes for Bangladeshi Kitchen Date palm juice was introduced to the Indian subcontinent by the Arabs in the Middle Ages and swiftly gained popularity. Even today, it remains a sought-after winter drink. This drink is deeply rooted in tradition and continues to be a favourite. It offers a sweet respite to all who savour its cooling embrace. Bhapa Pitha (Steamed Rice Cake) Steamed rice cake is locally known as Bhapa Pitha. While the history of Bhapa Pitha lacks extensive documentation, it has roots in the Bengal region of the Indian subcontinent. References to this rice cake are traced back to the early 19th century through Bengali cookbooks. Read more: 7 Tasty Cauliflower Recipes for Children This classic Bengali delicacy is made from rice flour, molasses, shredded coconut, and water. This popular snack or dessert is savoured in both the rural and urban areas of Bangladesh during the winter months. Bhapa Pitha is one of the most common winter street foods available during evening to night hours. Pakora (Fritters) Pakora, also known as fritters, is a beloved snack enjoyed widely in various cuisines. This crispy treat hails from ancient India, with early variations mentioned in Sanskrit and Tamil Sangam literature, although the exact recipes remain elusive. Today, pakora has transcended borders and become a popular snack and appetiser, particularly in India, Pakistan, and Bangladesh. It can be crafted from an array of ingredients, including vegetables, meat, and seafood. It offers a versatile and tantalising addition to culinary traditions across the region. Read more: 7 Comforting Soups for Upset Stomach
As the winter approaches, the air carries the scent of festivity. A unique culinary tradition, the art of making winter pitha, comes alive during the cold months in both urban and rural households of Bangladesh. These delectable rice cakes are known for their sweet and savoury flavours. Pitha is an integral part of Bengali culture. Let's explore five delectable savoury winter pitha recipes that will warm your heart and tastebuds. 5 Delicious Savoury Winter Pitha Recipes to Try in Bangladeshi Kitchens Chitoi Pitha Ingredients 1 cup rice flour, 1 teaspoon salt, 1 teaspoon baking powder, 2 cup warm water, and 2 teaspoon green chilli. Read more: Healthy Alternatives to Cakes and Cookies: 7 Delicious and Nutritious Swaps Instructions First, take rice flour, a pinch of salt, finely chopped green chilli, and warm water, creating a smooth batter. Let it rest for 15-30 minutes. Then, heat a non-stick pan, lightly grease it with oil, and spread the batter around. Cover with a lid, allowing it to steam and cook until soft. Remove with a spatula, place on a plate, and serve with different vortas like mustard, coriander, and dried chilli. Spicy Chitoi pitha also tastes wonderful with different curries like vegetable curry, beef curry, mutton curry, chicken curry etc. Read more: 10 Best Teas for Weight Loss
Cakes and cookies or biscuits, with their delightful flavors and textures, have carved a special place in the ever-evolving culinary culture. Their universal appeal transcends borders, making them beloved indulgences across the globe. However, beneath their sweet charm lie potential health concerns. This article explores the health risks of Cakes and biscuits, offering seven nutritious alternatives to satisfy your cravings. Health Risks of Cakes and Cookies Cakes and biscuits, though tempting, come with a set of health risks that should not be overlooked. Here are the key concerns: High Sugar and Refined Flour Content Cakes and cookies usually contain sugar and refined flour, causing rapid spikes in blood sugar levels. Consistent high sugar consumption can lead to insulin resistance, paving the way for diabetes, obesity, high blood pressure, and heart disease. Read more: Natural Sweeteners: 7 Healthy Alternatives of Refined Sugar Saturated Fats and Cholesterol Levels These baked foods often contain solid and highly saturated fats like butter and palm oil, which can increase low-density cholesterol levels. Margarine or butter used in cakes can contribute to raised cholesterol levels in the blood. Dental Issues The sugary and starchy nature of cakes and cookies can contribute to cavities and dental problems over time. Weight Gain Cakes are rich in carbohydrates and fats, making them calorie-dense and conducive to weight gain. Read more: 10 Best Teas for Weight Loss Blood Glucose Spikes Sugar is one of the most common ingredients used in baking cakes. The sugar in cakes can lead to higher blood glucose levels, increasing the risk of developing diabetes over time.
Bread has held a cherished place in human diets for centuries. Among the diverse range of bread options, fruit bread stands out with its sweet and fruity twist. Fruit bread brings delightful flavors and essential nutrients. Bread is rich in vital carbohydrates, vitamins, and minerals. Incorporating fruits like bananas, apples, oranges, raisins, mango, and pineapples elevate the taste of bread to a different level. More importantly, it enhances the nutritional content of your bread. You can enjoy a healthier and tastier bread experience with these simple recipes. 5 Delicious Homemade Fruit Bread Recipes Banana Bread Nutrition Bananas are a nutrient powerhouse. It’s rich in potassium, fiber, and vitamins B6 and C. Bananas support heart health, aid digestion, and provide a quick energy boost making them an excellent choice for a healthy snack. Ingredients 3 ripe bananas (mashed), 1 cup white sugar, 1 egg, ¼ cup melted butter, 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Read more: 5 Drumstick Recipes for Snacks Lovers Instructions First, gather all the necessary ingredients. Next, you need to warm up your oven beforehand to 325°F (165°C) for 15-20 minutes and grease a loaf pan (10 by 4 inches). By that time, combine bananas, sugar, egg, and butter in a bowl. Take another bowl and mix flour and baking soda. Then stir into the banana mixture until just smoothly mixed. After that add salt and pour the mixed batter into the loaf pan. Bake it for about 1 hour in the preheated oven. After an hour insert a toothpick in the center to check. If your toothpick comes out clean, the bead is nicely baked. It’s ready to enjoy. Orange Bread Nutrition Oranges are refreshing and nutritious packed with vitamin C, fiber, and antioxidants. It promotes a strong immune system and healthy skin. They also support heart health and aid in better digestion. Read more: Having Snacks while Watching Sports: 10 yummy, nutritious, easy recipes Ingredients 2 eggs, 1½ cups granulated sugar, orange zest (from 1 orange), 3 oranges (3/4 cup juice), 1110 grams unsalted butter (softened), 2 cups all-purpose flour, and 3 teaspoons baking powder. Instructions First, prepare to warm your oven in advance to 375°F/190°C for 15-20 minutes. By that time, in a large bowl, cream together the eggs and sugar until it’s smooth and pale. In the mixture, add orange zest, ½ cup freshly squeezed orange juice, and butter. Then mix everything thoroughly using an electric mixer. Next, gradually pour flour and baking powder into the mixture and continue mixing until everything is well blended.
If you enjoy exploring different cuisines, then you must try spicy beef momo recipes. Originating from Nepal, momos have gained popularity worldwide for their delectable taste and versatility. These dumplings filled with a mix of ground beef and aromatic spices are sure to tantalize your tastebuds. 5 Delicious Beef Momo Recipes Classic Beef Momo Ingredients For dough: 2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon oil, ¾ cup water. For filling: 1 cup ground beef, 1 onion (sliced into tiny cubes), 2 tablespoons soy sauce, ½ tablespoon salt, 1 teaspoon ginger-garlic paste, 1 tablespoon black pepper, 5 cloves garlic (chopped), ½ capsicum (chopped), a few drops cilantro/fresh lime. Read more: 5 Delicious Less Spicy Mutton Recipes Instructions First, mix flour, salt, and water in a bowl. Knead the dough, adding more flour if needed. Cover and let it rest for 30 minutes. Meanwhile, prepare the filling in a separate bowl with ginger-garlic, cilantro, salt, soy sauce, and black pepper. After 30 minutes, divide the dough in half. Roll out one half thinly. And place a teaspoon of filling in the center of each piece of dough. Complete it with folding and sealing the dough. Steam the momos for 8-9 minutes, then repeat the process.
According to Historian P. Thankappan Nair, dosa originated in the town of Udupi which is currently known as Karnataka in India. However, food historian K. T. Achaya said that dosa first originated in the ancient Tamil region in the 1st century CE. Dosa is easy to cook but delicious to eat and difficult to forget and so it is famous worldwide. You can also try this tasty, healthy, and easy-made dish in your kitchen and we have the best dosa recipes for you. Delicious Dosa Recipes to Try at Home Spinach Dosa Ingredients 4 cups dosa batter, 2 cups spinach, 2 green chilies, 2" piece ginger, ¼ tsp turmeric powder, and 4 tbsp ghee or oil. Instructions First, wash the spinach in depth. Then boil 4 cups of water with 1/4 teaspoon of turmeric powder. After boiling, add spinach, green chili, and ginger, and cook the spinach for 3-4 minutes. After 4 minutes remove from the heat and drain the spinach (cooked). When the spinach is cooled and drained, grind along with green chili and ginger. Now mix this paste with dosa batter and combine well. Next, heat a tawa and when the tawa is ready, pour a spoon of batter and spread it to a dosa. Add 1/2 teaspoon of ghee and transfer to a dish when the dosa becomes crispy and light brown. Enjoy with sauce. Read More: 10 Healthy Gluten-free Breakfast Recipes. Quinoa Dosa Ingredients 1 cup quinoa, ½ cup rolled oats, ½ cup urad dal, ½ cup chana dal, ½ teaspoon fenugreek seeds, 1-inch ginger, 1-2 green chili pepper, 1 teaspoon salt, and 6 teaspoon oil or ghee. Instructions First, mix quinoa, oats, chana dal, urad dal, and methi seeds and wash thoroughly. Then soak with 4 cups of water for five hours. After 5 hours, drain water and blend along with ginger, green chili pepper, and salt. Pour 1 cup cold water to grind the batter and to make a smooth paste. Next, heat a pan. When the pan is ready, pour a few drops of oil spread with a paper towel all over the pan. Then pour a ladle full of the batter into the middle of the tawa and spread the batter to make a thin dosa. Add 1 teaspoon of oil or ghee and cook as long as the dosa becomes golden brown. Now, enjoy the hot dosa. Read More: Top 10 Most Expensive Water Bottle Brands in the World. Masala Dosa Ingredients For Batter 1.5 cups rice, ½ cup urad dal, 1 tablespoon chana dal, 20 fenugreek seeds, 4 cups water, and ½ teaspoon salt. Ingredients For Potato Filling 4 potatoes, 2 tablespoons oil, ½ teaspoon mustard seeds, 1.25 cups onions, 1 teaspoon ginger, 8 to 10 curry leaves, 1 teaspoon green chilies, ¼ teaspoon turmeric powder, ½ cup water, 3 tablespoons coriander leaves, and salt (as required). Instructions First, clean all the ingredients of the batter and then soak in 4 cups of water for five hours. Then drain the mixture and blend thoroughly. Add cool water while grinding if required. Mix salt and keep at rest for 8 to 9 hours. Read More: 7 Healthy Spinach Recipes To Try This Summer Preparation For Potato Filling Boil the potatoes with 2 cups of water. When cool, peel and chop them. Next, slice the onions and chop the green chilies, ginger, and coriander leaves. Making Potato Filling Heat oil and then add the mustard seeds and when they splutter the sliced onions, curry leaves, green chilies, and ginger. After cooking for 2-3 minutes, add the boiled potatoes (chopped) and cook for 4 minutes. When the water will reduce and the consistency will thicken, remove it from the heat. Making Masala Dosa Next, heat a pan or tawa. When the pan is ready, pour a few drops of oil and spread with a paper towel around the pan. Then place a spoonful of the batter. Spread the batter. Add 1 teaspoon of oil or ghee and place a portion of the potato filling on the dosa and cook as long as the dosa becomes golden brown. Then fold the dosa and remove it from the pan. Serve hot. Read More: Top 10 Healthy Seeds to Eat.
The same day (March 23, 2023) that Italy submitted pasta carbonara for inclusion on Unesco’s list of Intangible Cultural Heritage, the Financial Times published an article in which Italian culinary expert Alberto Grandi claimed that carbonara was developed by Americans residing in Italy shortly after WWII. The claim sparked outrage throughout Italy. “A surrealist attack!” – said the agriculture organisation Coldiretti, as heated social media discussion ensued nationwide, according to a BBC article. So who really created the original carbonara? Italian food author Eleonora Cozzella says, “It was a combination of Italian genius and American resources.” Cozzella spent six years covering National Carbonara Day on April 6, and eventually wrote The Perfect Carbonara, which earned a Gourmand World Cookbook Award in 2020, says the BBC. Read More: Activists target Salt Bae’s upscale London steakhouse She interviewed the descendants of innkeepers who fed American soldiers in the neighborhood of Trastevere, just over the Tiber river in Rome, in the late 1940s. US soldiers apparently asked for “spaghetti breakfast” that should have eggs and bacon. Even during the desperate times, Italians could acquire military rations in the black market, including bacon from Americans and egg powder from the British. In 1952, the first recipe for pasta carbonara was published in the United States. Author Patricia Bronté mentioned the Italian restaurant Armando’s, run by chefs Pietro Lencioni and Armando Lorenzini, among her favorite spots in her book “Vittles and Vice: An Incredible Guide to What’s Cooking on Chicago’s Near North Side”. She included recipe of the restaurant’s famous dish, carbonara. “No one has a trademark on the recipe,” Alessandro Pipero, chef of the Michelin-starred restaurant Pipero in Rome and one of the “carbonara kings” told BBC. “Honestly, I don’t care who invented it,” he said. The first Italian recipe for carbonara was published in August 1954 in La Cucina Italiana magazine. “And it is a strange one,” Cozzella said in the BBC report. “It has parsley and even gruyere as cheese!” Read More: Homemade Ice Cream Recipes Using Seasonal Fruits for This Summer “This debate is ridiculous and dangerous,” said Michele Fino, a law professor at Pollenzo's University of Gastronomic Sciences, calling it “old news”. According to Fino, the discussion is harmful because a toxic type of nationalism may be lurking between the pecorino and a piece of guanciale, or maybe deep inside the tubular rigatoni. “It is a sort of banal nationalism that runs through food,” he told BBC. “People consider it unimportant, but it creates a certain climate – we shouldn’t ignore it.”
Bangladeshi cuisines are defined by the country’s tropical geography and diverse array of influences, from Persian to Indian. Especially, the traditional foods of Bangladesh whizz with the richness of spices, versatile flavors, aromatic qualities, and mesmerizing tastes. Here are some of the best traditional Bangladeshi foods that you shouldn't miss. Most Popular Breakfast Dishes to Try in Bangladesh Panta Bhaat (Water Rice) This dish is popular in Bangladesh as well as Eastern India. Panta Bhaat or water rice is prepared from fermented rice and people eat it with mustard oil, onions, chilies, or an aloo bharta. Research has shown that panta bhaat is in micronutrients and so it keeps the body cool during the hot and humid summer months. In rural regions of Bangladesh, the farmers eat Panta Vaat before going to work. This food gives them the energy to work throughout the day even if on hot weather days. This food is poplar in urban areas too. The portion of ingredients depends on the individual's precise choice. The recipe can vary by region also. Read More: Panta Bhat: The Amazing Health Benefits of Water Rice Luchi and Alur Dom Generally made for puja, this dish is a favorite breakfast for a lot of Bengalis. Luchi is one type of deep-fried puri that is prepared just using flour, a pinch of salt, and oil. Alur dom is a spicy seasoning. It is made with potatoes and spices including chili powder, turmeric, and garam masala. Serve with hot luchi and every Bengalis love to enjoy this dish, especially the Hindu community. Moglai Porota Moglai porota or paratha is traditionally famous. It is filled with mutton or chicken and is a wrap made with seasoning, flour, and beaten eggs. It is a perfect breakfast dish that can keep you full till your next meal. Nehari The word “Nihar” comes from the Arabic word, “Nahar” meaning “morning”. The Nawabs in the Mughal Empire took this dish as a breakfast item after their morning prayers. Nihari now becomes popular in almost all Asian countries, especially in Bangladesh. The main ingredients are the paya of cow, goat, and lamb. This dish is served with paratha or roti. Read More: Easy Chicken, Beef and Mutton Nihari Recipes Everyone Will Love.
Pizza which has a long history was first introduced in 997 AD in Gaeta in Italy. Then this food was found in different parts of Central and Southern Italy. Mainly the Italians and emigrants in these regions used to eat Pizza. The ancient Egyptians, Romans, and Greeks used to eat flatbreads with toppings just like pizza. The modern pizza was found in Naples, Italy, in the 18th or early 19th century. Pizza is a very healthy, tasty, and nutritious recipe that you can prepare at home. Let’s find out 5 hearty pizza recipes for kids. 5 Healthy Pizza Recipes for Children Pizza with Tomato Sauce Recipe Ingredients 300g flour (white bread), ½ cup flour for dusting, 1 tsp yeast, 1 tbsp olive oil For the tomato sauce One tbsp olive oil, 2 garlic cloves ( Chopped), 200ml (passata). Read More: 5 Yummy Healthy Green Pea Recipes for Kids For the topping 8 mozzarella pearls, halved a small bunch of fresh basil.