During Ramadan (Ramazan in Turkish), observant Muslims are encouraged not to eat between sunup and sundown. The big feast meal breaking the fast after sundown is Iftar, and this is traditionally a pretty lavish spread. However, less attention is sometimes given to Suhoor/Suhur, the pre-sunrise meal. In order to get through the day fasting, a hearty Suhoor is common. One of our favorite breakfasts is Turkish, so we were curious to learn about Turkish dishes for Suhoor. Turns out that for Turkish suhoor, hearty, filling dishes are the norm, including creamy kaymak cheese, the egg dish menemen and the baked macaroni dish makarna. Of course, these filling dishes may be accompanied by cheese, bread, honey, fruit, tea, coffee and anything else you may enjoy at a classic Turkish breakfast!
What is one thing you expect to see in a subway station? We bet you didn’t say Thai steamed buns. However, at the Western Blue Line station in Chicago, that is just what you get. There you will find the Sala Pao Shop(1909 N Western Ave, Chicago, IL 60647) tucked into an unassuming counter space. We didn’t really know that Thailand had bao-like steamed buns, but it turns out that they are indeed popular as a street food snack and in Chinese restaurants throughout the country, where they are known as salapao.
At Sala Pao shop the focus is obviously paos, which are $2.50 each and come in a variety of flavors: Basil Chicken, Pork Shumai (with pork and a hard-boiled egg), BBQ Pork, Veggie (mushroom, carrot, peas and broccoli), Penang Beef, and even a sweet custard option. The most traditional flavor is perhaps the sweet roast pork, but our favorite was the basil chicken. There was also a deal to get a free drink with the purchase of 4 paos, and we highly enjoyed our Thai iced tea. There are also some more substantial options like chicken or veggie dumplings (6 for $4.50), wonton soup ($4.50), Penang curry chicken rice bowls ($6.99) and vegan rice bowls with veggies and glass noodles ($6.50).
With L riders in mind, the Sala Pao shop has a variety of drinks including lychee thai tea, thai iced coffee, green tea, and basic coffee for a commuter pick-me-up. There is even something intriguingly called “Tropical Cream Soda” in lychee, guava and mango flavors ($3.25). We are looking forward to trying more pao and drink varieties (especially the sweet custard pao). You can even get a punchcard that earns you one free pao for every 9 purchased. Next time you are riding the El, don’t despair, stop at Sala Pao shop instead and treat yourself!
Our friend Jose from NYC has a second home in Okinawa, where his wife’s family is from, and the last time we saw him he was generous enough to shower us with Okinawan treats! We have long been fascinated by the unique culture of Okinawa, the largest of a chain of islands located south of the rest of Japan. Due to its relatively remote location Okinawan culture is completely different than in a place like Tokyo, which means Okinawa has its own unique, amazing food.
Local brown sugar, kokutu, is a prized commodity in Okinawa, made by slowly cooking down sugarcane juice (instead of adding molasses back in), imparting it with a unique flavor. Jose brought us two kinds of brittle made with Okinawa brown sugar: Black sesame & crushed peanut and coconut chunk. Plus we got Japan-exclusive Kit-Kats – almond and cranberry and dark chocolate.
There were also beautifully wrapped little cakes, which turned out to be – Sata Andagi – Okinawan fried doughnuts. Our variety had peanuts, white sesame and orange peel, though they can come in a variety of flavors, including the emblematic Okinawan sweet potato (also very popular in Hawaii). Thank you Jose for bringing us these wonderful Okinawan treats that we could have never gotten anywhere else!
The Jewish holiday of Passover has begun and lasts until next weekend. A major caveat to Passover cuisine is that is must be free of chametz, all leavened bread products. This has led to a proliferation of special kosher for Passover foods, and many creative uses for matzoh, which is unleavened. One of the most emblematic Passover dishes is charoset, a sweet mixture of fruit, honey and nuts, which makes a symbolic appearance on the Seder plate. There are literally thousands of recipes for charoset (some we have covered before), but there is a particular version from Morocco, called Tanzeya. Here is a recipe from Joan Nathan made with figs and spices like cinnamon and cardamon. New York Shuk sells pre-made tanzeya and has a recipe for charoset truffles (pictured below). Or if you want to go the simpler route, two matzoh sandwiched with charoset sounds pretty good to me!
Tomorrow, April 13, 2019, is the start of Burmese New Year celebrations – Thingyan – a Buddhist multi-day festival which culminates in huge celebrations for the New Year itself. Thingyan is also known as the “water festival” because during its celebrations, it is not uncommon to get completely drenched in crowds throwing and spraying water. This is said to be a representation of washing off the old year, and the cleansing aspects of the new year. But of course, one of the most important things is the food! A traditional treat for Thingyan is Mont Lone Yay Paw, glutinous rice flour balls stuffed with jaggery (cane sugar), boiled, and topped with coconut. You can find this treat at stalls called Sa Tu Di Thar all around public Thingyan festivities. Making Mont Lone Yay Paw is a group activity during Thingyan, and it has also turned into a haven for practical jokers: sometimes the sweet treat has a mystery, super-hot bird’s-eye chili hidden inside! Mee Malee has a recipe for Mont Lone Yay Paw, and you can learn how to make this dessert below in a video by Kothargi.
When we are in New Orleans one of our favorite meals is the Po’Boy or “Poor Boy” sandwich, a crusty 6 or 12 inch French bread roll traditionally stuffed with fried seafood, or as we learned, roast beef. You can find these classic po’boys all across the New Orleans area, but the sky is now the limit, and more avant-garde restaurants like Killer Poboys (811 Conti St, Erin Rose Bar, New Orleans) are doing vegan and internationally-influenced Po’boys. Our favorite Po’Boys are probably the classic fried shrimp ones from Parkway Bakery (538 HaganAve., New Orleans), however we also love trying new places, and on our latest trip, we deeply enjoyed the garlic fried oyster po’boy from stalwart restaurant Liuzza’s On the Track (1518 N Lopez St, New Orleans – half po’boy pictured below with their signature gumbo). The exact origin of Po’boys is shrouded in mystery, as most good food origin stories are, but the New Orleans weekly Where Y’At has a deep dive into its murky origins.
Moldovan food has been on our radar for a little while, since there are actually several Moldovan restaurants in NYC that we have tried to visit for the past few years, but our schedule didn’t allow it. Last time we were in NYC, however, we finally had the fortune to visit one: the straightforwardly-named Moldova Restaurant (1827 Coney Island Ave, Brooklyn, NY 11230). Halfway to Brighton Beach, in a quiet area of Midwood, there is not really any chance that you would just stumble into Moldova. However, despite the quiet appearance from outside, we found that the inside was absolutely full of feasting families.
The walls were covered in murals and Moldovan crafts, and the atmosphere was convivial. We really had no idea what to order, but went all-in on the carb, meat and cheese-heavy menu. The menu was actually quite extensive, offering cold and hot appetizers, soups, meat entrees and special dishes for pre-order including the extravagant Miel Copt cu Ciuperci si Taitei de Casa (Baked whole baby lamb with mushrooms and homemade pasta) for a staggering $350.
We decided to share all of the dishes among the three of us, and made selections from the appetizer and mains portions of the menu. Fortunately, our dining companion, A, was just as adventurous as we were. As we perused the menu, we shared a pitcher of the house Compot de Casa (fruit punch – $9 for a pitcher, $3 for a glass). Some appetizing menu options included Mititei, grilled sausages served with peas and onions ($9), Perjoale Ca La Tiraspol ($13), stuffed, fried chicken breast with cheese and sour pickles, and classic Beef Stroganoff ($16).
With some help from our waitress, we finally agreed on an order (though I think she thought our appetites would be a bit heartier). One of our favorite dishes was our first pick, the Placinte “Ileana Cosinzeana,” baked pastry stuffed with farmer’s cheese and herbs, potatoes, onions, and cabbage ($5), pictured above. The bread was light and flaky, and we loved the strong flavor of dill with the creamy farmers cheese filling. It reminded us a bit of burek, but in a single layer.
Continuing on the dill theme, we next had what can only be described as dill cheese balls, which had been billed as a “salad” on the menu, tasty, but super filling. We also had a simple bowl of zeama, chicken noodle soup ($7), which was nice and hearty, and we appreciated the homemade noodles. Next was Sarmale Ca La Mama, cabbage leaves stuffed with rice and beef ($8), which was fresh and hearty. Our waitress and many reviewers suggested we order the signature dish of Mamaliga Trapeza ($13) corn meal dumplings with pork, cheese, sour cream, and scrambled eggs. The mamiglia reminded us a bit of polenta, and was a good accompaniment for the pork.
We ate like kings at Moldova Restaurant for a relatively low price (and had a ton of food left over). Due to our huge amount of leftovers, we regretfully had to skip dessert. However, we were particularly intrigued by all the dessert varieties with sour cherries including dumpling and crepes (each $7). Even if you are not familiar with Moldovan food, definitely give Moldova Restaurant a try, if you are seeking something different. It was one of the best Eastern European restaurants we have been to in a while, and we highly recommend it!
We have already sung the praises of the zeppole for St. Joseph’s Day (March 19), but it almost always overshadows the similar fried confection, the sfinge (or sfingi). The sfinge, like the zeppole, is stuffed, fried dough with Southern Italian origins. However, while the zeppole is filled with custard, the sfinge is filled with ricotta cream, much like a cannoli. Both are topped with candied fruit. We also think the sfinge has more of a cream puff texture versus the doughnut texture of the zeppole (don’t tell, but we might like sfinge better!). You can find sfinge around March 19 at any good Southern Italian style bakery. This is one treat we wont be attempting to make at home, but here is a recipe from Cooking with Nonna, of you are feeling advanced. We especially like the sfinge from Angelo Brocato (214 N Carrollton Ave.) in New Orleans and Palermo Bakery (7312 E Irving Park Rd) in Norridge, right outside Chicago. Astoria, Queens is also a hotbed for Sfinge.
It is no secret that we love babka, the twisted brioche bread with ribbons of tasty fillings ranging from cinnamon to chocolate and beyond. We have sampled many babkas in the past few years, especially in New York, but were a little disheartened by the lack of exemplary options in Chicago. However, now Chicago has an AMAZING babka purveyor: Masa Madre. Masa Madre is a two-woman babka-making operation in Pilsen that bakes babkas ready-to-order and pick up right from their apartment. Masa Madre is run by Mexico City-born Tamar Fasja Unikel and Elena Vázquez Felgueres, and the babka is inspired by Unikel’s Mexican-Jewish heritage. Some of their special-edition babkas, like the churro or dulce de leche are a fun spin on combining these two cultures. Masa Madre offers chocolate, cinnamon and matcha green tea every week. On holidays, there are even seasonal baked goods like pan de muerto and sufganiyot for Hanukkah. You place an order through their Facebook page a few days in advance and pick up your loaves in Pilsen, which is a small price to pay for the freshest of babka. One loaf is $20, and you can get mini babka muffins for $3.50. Our favorite is definitely the ooey-gooey chocolate – check out those delicious swirls!
So we definitely are more familiar with King Cakes and paczkis, but the reach of the Mardi Gras fried doughnut also extends to Germany with Fasnacht. Fasnacht is a type of fried doughnut used to celebrate the holiday of Fasnacht, from where it gets its name. Fasnacht/Fastnacht (as it is called in Germany, Austria and Switzerland) means “Fast Night” and is the day before Ash Wednesday, where the last decadent treats (like the sugar and oil in doughnuts) are supposed to be eaten before the austerity of Lent kicks in. Fasnacht doughnuts may be square-shaped or more round like paczkis. I have never seen Fasnacht for sale, but outside of German-speaking Europe you can find them in small pockets, especially in places with Amish populations! Here are some recipes from All Recipes, Eve of Reduction, and PA Dutch Country (recipe circa 1936).
Recently, at Costco, we ran across a case of an unusual-sounding drink: Golden Nest brand “Swallows Nest Beverage,” nestled right next to the Frappuccinos for the price of 8 bottles for $20. We thought the “nest” part was perhaps just a brand name or a metaphor, but it turns out that this drink is actually made from an edible bird’s nest, a prized culinary ingrediant in China. This ingrediant is more commonly known as “Edible bird’s nests,” and are actual bird nests created by varieties of swiftlet birds out of hardened saliva. Yep, you read that right. The nests are prized for their purported health benefits and contain a large amount of amino acids. Birds nests can go for hundreds or thousands of dollars per kilo, so a price of less than $3 per bottle seems quite reasonable!
There is nothing we like more than trying pastries from around the world, so we were delighted to visit a new bakery in Andersonville in Chicago that celebrates the neighborhood’s Scandinavian heritage: Lost Larson ( 5318 N Clark St Chicago, IL). Lost Larson specializes in traditional Scandinavian pastries made with the highest quality ingredients. The bakery itself is bright and clean, and there are even some comfy booths for seating.
We have been to Lost Larson a few times, and we have yet to try something we did not love. We think that the croissants are particularly good. The scrumptious chocolate croissant has a touch of cardamom, and there is also a Danish riff on a croissant, the Tebirkes ($4.50), which has an almond filling and is covered with poppy seeds. M was head over heels for the cinnamon roll ($4.50), which was subtle, not overly syrupy or sticky. The cardamom bun ($4.50), a Swedish classic, was also superlative. They also have seasonal specialties in the pastry case like Saffron buns for St. Lucia’s day in December (unfortunately they were sold out when we got there).
A full selection of beverages are available including espresso drinks, tea and a matcha latte. Recently, we also sampled a special elderflower mulled apple cider. Don’t sleep on the breads displayed behind the counter either, we were in love with the slightly-sweet Swedish limpa bread with fennel, anise, and orange peel. There are also a few savory open-faced sandwiches (known as smorrebrod in Denmark) with eclectic toppings like avocado and pickled herring ($8.50-10) if you are in more of a lunch mood. Though Lost Larson may be a bit more expensive than other bakeries, it is worth every penny!
Happy Lunar New Year! It is now the year of the pig in Chinese astrology (M’s lucky year!). There are so many delicious traditional foods, across all of the regions that celebrate Lunar New Year, that it is hard to choose one to feature. This year, we decided to go a little off the beaten track, a feature a dish that is specific to Mongolian Lunar New Year, Tsagaan Sar. This holiday is traditionally celebrated with copious amounts of food, including lots of dairy, tea with milk and dumplings. The centerpiece of the Tsagaan Saar (which means “White Moon”) table may be the Ul Boov, a huge layered presentation of cakes and cookies. Ul Boov literally means “shoe sole” and describes the shape of the fried cakes that compose this dish. Check out a video of an Ul Boov being made below.
Birrieria Zaragoza(4852 S Pulaski Rd, Chicago, IL 60632) has been a stalwart restaurant for years, so we consider ourselves extremely remiss for not visiting them before this month! They only serve one thing – birria (hence the name Birrieria) – long-simmered goat stew from Jalisco state in Mexico. The benefit of only having one thing on the menu, is that you know it is going to be good!
We were amazed at all the different ways you could get the birria: as a stew, in a taco, or with broth only as a consomme. If you are itching for some tacos, you can get the birria made directly in taco form for $3.75 apiece, but if you get your birria by the plate, they also provide you with tortillas to make DIY tacos. We ordered a large plate with no bones ($15 without bones, $13.75 for bones in), which in our opinion is worth the slight extra expense, because then you can directly make your own tacos, and eat any extra meat. The platter came with 6 handmade tortillas, limes, peppers and other accoutrements.
All of the versions of birria came out to us super quick and piping hot. You can brighten the rich stew up with hot peppers and lime, and it was great to be able to make our own tacos just how we wanted them. We also got some nice freebies from the restaurant: a cheese quesadilla on a homemade tortilla (normally $2.75), and homemade tomato salsa in a molcajete (normally $4). We really liked the homemade tortillas, and the molcajete salsa was the perfect addition to brighten up the the birria tacos. We have to get back to the birria though – it was silky and tender, without any hint of gaminess. This is the best birria we have had in Chicago, bar none!
As you can see, the prices are all extremely reasonable, and we ate like kings for less than $25. You can even order goat by the pound for carryout ($22 for bone in, $25 for bone out), which we would definitely consider for a Superbowl party…. The service at the restaurant is great, too, it is definitely a family affair, and everyone couldn’t be friendlier. Birria is the perfect food for a cold dreary day (read: all of Chicago winter), so now is the perfect time to stop in for some at Birrieria Zaragoza!
We were so sad to hear that one of our original beloved Peruvian restaurants, Inka Heritage in Madison had closed! On a recent trip to Madison we looked them up to learn about their hours, only to find out that they were closed for good. Fortunately, we learned that the owners went and opened up another restaurant, this time a more casual spot in downtown Madison: Estacion Inka (604 University Ave, Madison, WI 53715). Unlike the more upscale vibe of Inka Heritage, Estacion Inka is a casual quick service place where you order at the counter and sit at the few tables in this clean, bright storefront. However, don’t be fooled by the restaurant’s simple appearance, the menu has many of the same favorites as Inka Heritage.
Here, the focus is on roast rotisserie chicken, which comes in a variety of sizes and permutations. Peru is known for its obsession with the perfect roast chicken, and we have tried a few dedicated Peruvian chicken spots in Chicago like D’Candela, so we are glad to see this type of restaurant come to Madison. We were at Estacion Inka on a weekday for lunch, and there is even a very attractive lunch special of a quarter chicken with rice and beans for a staggeringly cheap $5.65. You can also get a quarter ($7.99), half ($9.99) or whole roast chicken with one side: French Fries, Black Beans, White Rice, Cilantro Rice, Sweet Plantains, Fried Yucca, or Salad. There are some pre-defined options if you can’t choose, including the Caribbean special with rice, black beans and plantains ($8.99). We ordered the lunch special and Caribbean plate, and devoured every bite.
The chicken was tender and juicy with crispy skin, and the sides were on point. Another key element is the slightly spicy aji pepper sauce to slather on your chicken, which really brought it up a notch. Smoothies round out the menu, including M’s favorite flavor, Lucuma ($4). The tres leches cake ($3.50) and the alfajores looked tempting, but we were so full from our lunch that we had to stop at the smoothie. While we mourn the loss of Inka Heritage, Estacion Inka is a great stop for anyone in Madison craving some Peruvian flavor at a great price.
Wishing you and yours a happy new year! I personally can’t believe that it is already 2019 – over 11 years since we first started this blog! We hope you are celebrating the new year with some good treats and relaxation, perhaps some bubbly as well. However, that doesn’t mean it has to be champagne! Check out this guide from Vine Pair on sparkling wines from around the world! Gayot and Wine Enthusiast have specific bottle recommendations. Cheers!
Whenever we were looking for restaurant recommendations in Luxor, Sofra (90 Mohamed Farid StreetAl Manshiya, Luxor) kept bubbling up to the top. One thing that will impress you about Sofra right away is its historic setting in a 1930’s era structure. When we arrived at lunchtime, the whole bottom floor was empty, but we climbed the stairs and we found a bustling dining area. Notably, Sofra has one of the most relaxing and tranquil restaurant settings we encountered in Egypt. The upper level was filled with historic wooden furniture and traditional copper tables, colorful lanterns and draperies. Even though it was open to the elements and the 95 degree heat, the shady dining room was not hot at all.
The menu was filled with elevated Egyptian classics. We started out with Baba ghanouj eggplant dip and Khiyar Bil Zabadi Salad (cucumber and mint in yogurt – 21 EGP) which were both cool and refreshing. We each ordered a hearty main: hamam mashi (grilled, stuffed pigeon 65 EGP) stuffed with spiced rice and lamb shank fattah with a yogurt sauce over rice and bread cubes (95 EGP). We had tried pigeon before in Egypt, and it did remind of Cornish game hen – a lot of bones with little meat. However, Sofra’s version blew us away – the bird was tender and juicy and the rice stuffing made the meal feel more substantial. The lamb shank was fall-off-the-bone tender, though we would have liked more yogurt sauce on our dish.
One of our favorite things in Egypt is the fresh juices, so we went with cantaloupe (18 EGP) and classic mango juices (22 EGP) to accompany our meal. For dessert we tried Sahlab(25 EGP), a warm rosewater pudding made with flour from orchid tubers. Everything at Sofra was outstanding, the portions were generous, and we left happy and full. We would recommend Sofra to anyone who is visiting Luxor – delicious food, at reasonable prices, in a luxurious setting – what could be better?
Merry Christmas! If you celebrate, we hope you have a wonderful day full of delicious food and good company. We have decided to go savory for a change with our 2018 Christmas food feature: Guyanese Pepperpot. Pepperpot is a hearty sweet and savory stew traditionally eaten on Christmas, made with beef, pork or mutton, casareep (boiled-down cassava juice) and the warming flavors of brown sugar, orange peel hot pepper and cinnamon. You can sop up the pepperpot stew with a flatbread like roti. Pepperpot is considered one of the national dishes of Guyana, and is popular throughout the Guyanese diaspora, and somehow has also found its way into historical Philadelphia cuisine. Looking to make your own? Here is a recipe from Caribbean Pot and Jehan can Cook.
Remember those cutout paper snowflakes you used to make in grade school? Icelandic Laufabraud is kind of like that – but in bread form! These intricately patterned, paper-thin breads feature intricate geometric designs cut by hand or with special brass rollers. Once designed, the dough is then fried. This bread is said to have originated in northern Iceland in the 18th Century, and was made so thin because grain and provisions at the time were scarce. Even in lean times, the Laufabraud was a special holiday treat, and it is still enjoyed at Christmas now. Check out this lovely version and recipe from Icelandic Knitter. Bakestreet has a recipe and a step-by-step video. Gleðileg jól!
Christmas is almost upon us, which means it is time to get our favorite Christmas dessert, Panettone! Panettone is an Italian yeasted sweet bread/cake that originates in Milan. However, Panettone is now popular worldwide and is seen on Christmas tables throughout Europe, North and South America. In fact, some of the best panettone we ever had was from the Bauducco panettone company’s “Casa Bauducco” company store in São Paulo, Brazil, the chocolate chip version was sold sliced and toasted… nothing better. Panettone is notoriously difficult and time-consuming to make, with several days of raising, resting and baking needed. So, this is one treat that even self-respecting Italian chefs will usually buy from a bakery or store. While the traditional filling of panettone is candied fruit, and chocolate chips have been on the scene for a while, more unique flavors have popped up in recent years including fig, black cherry, pistachio and orange and chocolate (which is what we picked this year).
Though panettone may be more famous, there is actually another Italian Christmas dessert that deserves some of the spotlight: the Pandoro. Pandoro means “golden bread” in Italian, and is native to Verona. Both panettone and pandoro date back to prior to the middle ages, and have been enjoyed as holiday treats ever since. Pandoro is similar to panettone in that it is a sweet, yeasted cake, however it comes in a tall, 8-pointed star shape (said to be reminiscent of the Alps) instead of the cylindrical panettone. There are also typically no fillings or mix-ins of any kind on a pandoro, but it is topped with vanilla powdered sugar. So which one is better? It’s all a matter of personal taste. While panettone adds more variety in terms of filling, there is something to be said for minimalism of the pandoro. You can find a good selection of both panettone and pandoro at Eataly or World Market. Trader Joe’s and Whole Foods have even gotten in the panettone game in recent years!
We’re two Midwestern omnivores, L and M, who are trying to eat food from every country in the world (at restaurants in both the US and abroad). Eating the World is where we update our global restaurant and food adventures. We are based in Cleveland, Chicago and beyond.
To contact us for partnerships or just to say hi, email us at eating the world (at) gmail.com
Eating The World · We're two Midwestern omnivores, L and M, who are trying to eat food from every country in the world (at restaurants in both the US and abroad). Eating the World is where we update our global restaurant and food adventures. We are based in Cleveland, Chicago and beyond.