Spaghettis of the World

I love Spaghetti. I love noodles. While mindlessly scrolling through Pinterest (filled with food ideas), I kept seeing unique Spaghettis from other countries.

So I decided to go on a Spaghetti Journey..

Persian Spaghetti

Special ingredients: Cinnamon, and the crispy bottom (that I failed at achieving) called Tahdig.

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Makaronia Me Kima

Greek Spaghetti

Special ingredients: Allspice, Clove, and Cinnamon.

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Dominican Spaghetti

Special ingredients: Adobo, Sazon, and Evaporated Milk.

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Cheat Day

Chinese Spaghetti

(Sauce came from a jar.)

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Filipino Spaghetti

Special ingredients: Hot Dog, Banana Ketchup.

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Espagueti Verde

Mexican Green Spaghetti

Special ingredients: Roasted Poblano Peppers, Cream Cheese.

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Haitian Spaghetti

Special ingredients: Smoked Sausage, Habanero.

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German Spaghetti

Special ingredients: Bratwurst, German Beer, Stoneground Mustard, Apple Cider Vinegar.

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Spanish Spaghetti with Olives

Special ingredient: Green Olives.

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Napolitan Spaghetti

Japanese Spaghetti

Special ingredients: Hot Dog, Ketchup.

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Mama’s Spaghetti

Special ingredient: Love.

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What did I learn?

Buy your Spaghetti noodles from Costco.

But also, I loved just how unique and different these countries do “Spaghetti.”

Thus ends another world tour through food.

Journey of Lentils Challenge

I’ve never really been a fan of lentils. So I thought I’d embark on a Journey of Lentils Challenge.

I tried to be diverse in my recipe choices to get a real rounded picture of lentils.

For the most part, the dishes were great. Just the couple times I made a cooking error..

Masoor Dal – India

Red Lentil Curry

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Misir Wot – Ethiopia

Spiced Red Lentils

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Fakes – Greece

Greek Lentil Soup

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Mercimek Corbasi – Turkey

Turkish Lentil Soup

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Poteje se Lentejas – Cuba

Cuban Lentil Soup

(Minus potato)

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Mshosh – Armenia

Armenian Lentil Salad

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What I discovered?

Lentils really aren’t too bad. Biggest lesson? Cook your lentils in broth. The couple times I straight cooked them in water, the dishes tasted like poop. Not literally… but it seemed that after cooking them in water, there was no real way to impart the lentils with strong flavor. And yes, I made this mistake on the curry, and I am fairly certain the curry shouldn’t taste bland.

I ended up only using Green and Red lentils. Though I have used Yellow once, and Black, which I actually like quite a bit.

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(I also ended up making Persian Pomegranate Soup in the middle of this whole challenge. In honour of finishing the book Pomegranate Soup. It utilizes Yellow Lentils.)