Want to check out some of the most interesting bites that are served during the Easter season throughout the world? Here are three, from three different continents, that are enormously popular.

Torta Pascualina: Argentina and Uruguay

The Torta Pascualina is a type of quiche that is served in Argentina and Uruguay during the Easter season. Consisting primarily of spinach and ricotta cheese, this pastry is also filled with sections of hard-boiled eggs.

Kulich: Russia and Ukraine

Russia and Ukraine do it up big for Orthodox Easter celebrations, with the consumption of a cake known as “kulich” being especially important. This dessert, which is similar to the Italian “Pannetone” inconsistency, is drizzled with white icing before being eaten.

Capirotada: Mexico

In northern Mexico, the Capirotada is as typical of the Easter season as it gets. This sweet, rich dessert is similar to bread pudding, consisting of rum-soaked bread that is baked with other ingredients like raisins, apples, dates, and nuts.

The post Easter Treats from Around the Globe appeared first on falafelandcaviar.com.

Khinkali

Georgian dumplings Khinkali are made using flour and water and stuffed with one of many different fillings before being boiled. They’re similar to Chinese dumplings and Italian ravioli, but still authentic for Georgian cuisine.

Badrijani Nigvzit

If you’re having difficulties pronouncing the name of the dish, everyone will know what you mean if you just say eggplant with walnut. This is a popular finger food that consists of fried eggplant slices covered with walnut paste.

Khachapuri

Khachapuri is a type of bread with cheese, a hearty dish consisting of simple ingredients that turn into a delicious, carb-filled treat. If you try it in the city, you’ll probably eat khachapuri with sulguni cheese, though they use other types of cheese around the country.

The post 3 Dishes You Must Try When in Tbilisi, Georgia appeared first on falafelandcaviar.com.

Jenipapo berries can grow a lot! Some of them are the size of a kiwi, while others are more similar to melons. They have been a staple in Brazilian cuisine for a long time, but they have recently started using them for coloring other foods. “Its most widespread usage was as a dye substance, especially for body painting, to which it has been attributed magical properties in some tribes,” researcher Victor Manuel Patiño wrote in his book History and Dispersion of the Native Fruit of the Neotropic.

Unripe jenipapo is high in genipin, a substance that releases edible blue pigment in reaction with protein and amino acids. All that’s needed for this reaction is a bit of oxygen or heat, so it’s clear how many different applications it can have in cooking. What do you think about this crazy trend?

The post Jenipapo Fruit Can Turn Anything Blue appeared first on falafelandcaviar.com.

Want to check out some of the most interesting bites that are served during the Easter season throughout the world? Here are three, from three different continents, that are enormously popular.

Torta Pascualina: Argentina and Uruguay

The Torta Pascualina is a type of quiche that is served in Argentina and Uruguay during the Easter season. Consisting primarily of spinach and ricotta cheese, this pastry is also filled with sections of hard-boiled eggs.

Kulich: Russia and Ukraine

Russia and Ukraine do it up big for Orthodox Easter celebrations, with the consumption of a cake known as “kulich” being especially important. This dessert, which is similar to the Italian “Pannetone” inconsistency, is drizzled with white icing before being eaten.

Capirotada: Mexico

In northern Mexico, the Capirotada is as typical of the Easter season as it gets. This sweet, rich dessert is similar to bread pudding, consisting of rum-soaked bread that is baked with other ingredients like raisins, apples, dates, and nuts.

The post Easter Treats from Around the Globe appeared first on falafelandcaviar.com.

Khinkali

Georgian dumplings Khinkali are made using flour and water and stuffed with one of many different fillings before being boiled. They’re similar to Chinese dumplings and Italian ravioli, but still authentic for Georgian cuisine.

Badrijani Nigvzit

If you’re having difficulties pronouncing the name of the dish, everyone will know what you mean if you just say eggplant with walnut. This is a popular finger food that consists of fried eggplant slices covered with walnut paste.

Khachapuri

Khachapuri is a type of bread with cheese, a hearty dish consisting of simple ingredients that turn into a delicious, carb-filled treat. If you try it in the city, you’ll probably eat khachapuri with sulguni cheese, though they use other types of cheese around the country.

The post 3 Dishes You Must Try When in Tbilisi, Georgia appeared first on falafelandcaviar.com.

Jenipapo berries can grow a lot! Some of them are the size of a kiwi, while others are more similar to melons. They have been a staple in Brazilian cuisine for a long time, but they have recently started using them for coloring other foods. “Its most widespread usage was as a dye substance, especially for body painting, to which it has been attributed magical properties in some tribes,” researcher Victor Manuel Patiño wrote in his book History and Dispersion of the Native Fruit of the Neotropic.

Unripe jenipapo is high in genipin, a substance that releases edible blue pigment in reaction with protein and amino acids. All that’s needed for this reaction is a bit of oxygen or heat, so it’s clear how many different applications it can have in cooking. What do you think about this crazy trend?

The post Jenipapo Fruit Can Turn Anything Blue appeared first on falafelandcaviar.com.