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Romania

Traditional Romanian Zacuscă Recipe

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Some places just take your breath away. The sunny

Some places just take your breath away. The sunny hill home to Gergeti Trinity sandwiched between Mount Kazbek and Stepantsminda is one of those places. :)

Oh, churchkhela. You dense, sweet and colorful Geo

Oh, churchkhela. You dense, sweet and colorful Georgian classic.

These candle-esque treats are made from strung nuts such as almonds, walnuts and my personal favorite - hazelnuts. They are smothered in a thick, sweet fruit(often grape) juice aka tatara before hanging to dry. You’ll see these beauties hanging in every other street stand in Tbilisi, especially in late autumn after the grape harvest. While obviously not the most nutritious option for lunch, they are certainly dense if you’re in a pinch. In fact, Georgian soldiers used to carry churchkhela with them to eat before battle as it is loaded with calories and would give them the energy they needed to fight.

Have you ever tried churchkhela? Which one is your favorite?

I never miss a chance to post about Barcelona’s

I never miss a chance to post about Barcelona’s 200 year old block party - Festa Gracia. It’s easily one of the most memorable festivals I experienced while living in Barcelona - and I danced under the full moon @ Barceloneta on Midsummer :)
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At the time the festival was created, the barrio of Gracia was independent and wouldn’t be annexed by Barcelona for another 80 years. Throughout years, it’s managed to retain an authentic-tight-knit-village-charm through all the highs and lows..
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Over the past couple of centuries though, in true Catalan fashion, the festival has been about much more than community.
At the height of the Franco era, Festa Gracia was used as a way to stand up to Catalan suppression.
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Today over 20 streets of Gracia participate annually in celebrating the closeness of their community and still incorporate the artistic cry for Catalan Independence.
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I’m so happy to say that with all of the craziness going on in the world and all that Spain has dealt with this year in the realm of COVID - Gracia is ON! :)
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During my time in Romania last year - I fell so ha

During my time in Romania last year - I fell so hard and fast for Transylvania. The foliage. The castles. The folklore. Oh yeah, and the incredible food. Comforting, carb-heavy, pork-centric, and loads of savory herbs like basil, parsley, bay leaves, and more. And of course, no visit to Romania is complete without a hearty serving of zacuscă at every meal. Bonus points if it's followed by ciorbă de burtă (beef tripe soup) or a hearty filling of sarmale (stuffed cabbage).
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This is why I couldn't resist putting together a traditional zacuscă recipe for you to enjoy a bit of Romanian spirit right in your home. I keep it old school with this zacuscă as skipping the food processor and preparing everything by hand just makes it more special. If you aren’t familiar, zacuscă is a vegetable spread made with roasted red peppers and eggplants. It’s loaded with aromatic spices such as peppercorn and bay leaf - it also just so happens to be vegan. Enjoy and poftă bună!
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Link in bio > Cultural Cuisine :)
#poftabuna

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