I divide all Harissa recipes into three groups: basic, variable, and exquisite ones. For basic harissas, the list of ingredients is shorter — dried chiles bring heat and fruity flavors, cumin and coriander represent spices, garlic (often sun-dried) adds pungence, salt, and olive oil. Variable harissas may include sun-dried tomatoes and fire roasted sweet peppers, onion, and herbs. Extra fancy harissas have an extensive list of spices and herbs and even include Damask rosebuds. My recipe belongs to the second category.
I prefer slowly cooked beef shanks for plain khashlama and leg of lamb for festive version. A slow cooker/crock pot is the most convenient device to make this dish. Otherwise, assemble vegetables and meat layers in an iron pot, start on the stove to bring water to boiling and finish in the 300F oven by slowly cooking for another 3-4 hours. There is also a version when meat is cooked first; then it is layered with vegetables in small ceramic or clay pots and cooked in the oven to serve khashlama individually portioned. In this case, it only takes 1-1.5 hours in the oven — just to cook vegetables.
Tortilla soup is one of the most popular Mexican soups. Google it, and you can easily get tons of “classic” recipes and even more variations. The base is always the same — dry red chili peppers, tomatoes, onions, garlic, tortilla chips, cilantro, and lime. In some recipes tortilla chips are used to thicken the soup, in other, they are the topping. In central Mexico, this soup flavor is defined by pungent and tangy thin fleshed pasilla, in Michoacan region it’s a fruity and mild ancho, in Puebla a smokey chipotle takes the place. There are also a variety of additional toppings from cooked meat and poultry to avocado, cheese, and cream. Every local chef or home cook features the best regional ingredients in this soup. I often joke comparing tortilla soup in Mexican cuisine to borsch in Ukrainian.
Empanada Gallega is popular all over Spain and around the world, it is one of the most known Spanish dishes.
The dough is made of wheat flour, fat (lard or oil), and water. The base for the filling is sofrito — onions and peppers — plus seafood or meat. Empanada Gallega is served freshly cooked or cold, sliced into portions, as an appetizer or tapas. The most common versions of this pie are made with canned tuna, scallops, and chopped pork sausage. My absolute favorite are scallops.
Empanadas Gallega can be large or small, round or square; they can be shaped as a large crescent and named empanadillas. As it often happens with famous dishes, there are many recipes of this pie. Mine is based on the original recipe in Spanish from recetaempanadagallega.com, which is featured as one of the best recipes of this pie. It uses a very interesting cooking method to prepare vegetable filling — peppers and onions are poached in oil, strained, and the same flavored oil is used for making pie dough. Which is genius!
While the rest of the world used this word to describe a matchstick knife cut, for Russian-speaking culinary community julienne has always been a chicken and mushroom casserole en cocotte. This legendary dish was extremely popular during the Soviet era in high-end restaurants as well as at home. Naturally, the assumption was that the recipe is a result of French influence on pre-revolution Russian cuisine. All stories I know about this dish are mostly anecdotes. Many different recipes claim to be original. Some insist on using mushrooms, preferably porchini. Other include cooked chicken and other vegetables. Restaurant versions often add bechamel or mornay sauces, while home cooks prefer sour cream. Everybody makes this dish adjusted to their personal taste, keeping the same only basic ingredients and the way it is served. Russian julienne has to be cooked individually portioned in mini casseroles and covered with a generous amount of cheese to melt on top. It is simple and delicious!
There are many similar sauces in different regional cuisines. Fermented chilies are used for making some variations of famous Thai sriracha. There are popular Louisiana hot chili pepper souses that also use fermentation to add subtle acidity to the taste. The taste of fermented sauces is very different from mass production sauces with vinegar. It is more complex and intelligent. This recipe is for a very mild sauce. It allows to modify the level of heat by changing the ratio of sweet and hot peppers.