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Easy Egg Biryani (Hyderabadi Biryani)

Egg Biryani is a flavorful, vegetarian meal that you can make to experience the cuisine of India! It is made using basmati rice, hard boiled eggs, and quite a few seasonings. Don’t let the long recipe intimidate you! There are a lot of steps, but they are not complicated and the reward is so worth it in the end.

A plate of egg biryani with some cinnamon sticks on the table next to it.

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

Recipe Origins

There are so many different types of Biryani that are popular across Indian heritage. Kolkata Biryani is made with potatoes, rose water and saffron. Memoni Biryani is made with mutton. Thalassery Biryani features fish, raisins, and cashews.

Arguably one of the most popular biryani recipes in India is Hyderabadi Biryani, which comes from Hyderabad, India. In the late 17th and early 18th centuries, the Nizams began ruling Hyderabad and brought with them much of the cuisine from the Mughal Empire.

The typical version of Hyderabadi Biryani is made with goat meat, rice, mint, and coriander. This version of Hyderabadi Biryani is made with hard boiled eggs instead of goat, providing a tasty vegetarian option (this is perfect because India boasts the highest percentage of vegetarians in the world). It is also called Anda Biryani.

How Did Biryani Get its Name?

Biryani actually comes from Persia. The name of the dish comes from the Persian words “Biryan” which means “fried before cooking” and “Birinj” which means “rice”.

Why Make this Recipe

“Travel” to India: If you LOVE Indian food, try making it at home! This recipe will transport you right to India from your kitchen.
Vegetarian: This is a meatless meal that is still packed with protein!
Flavorful: If there’s one thing to be said about Indian food it’s that it is PACKED with flavor! There is no shortage of delicious spices in this recipe. Try it out for something new in your kitchen!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Rice: You will get the best results with basmati rice for this recipe. I do not recommend making this recipe with other types of rice. Use Basmati rice that comes from India and try to find aged basmati (older than a year) to keep the rice from getting sticky.
Vegetable Oil: You can also use ghee.
Cinnamon Sticks: Use a ceylon cinnamon stick if you want a really high quality option. You can read more about ceylon vs cassia cinnamon in my Cinnamon Tea article!
Cumin Seeds: Whole cumin seeds can be bought in a bulk spice aisle or in a local Indian market!
Hard Boiled Eggs: For instructions on how to make hard boiled eggs, read this post.
Ginger: You can grate your ginger by hand or use ginger garlic paste
Garam Masala: Garam masala is an Indian spice blend made with cinnamon, green cardamom, cloves, cumin, and nutmeg. You can buy it in your spice aisle or make it at home using my How to Make Garam Masala post.
Yogurt: Use plain, unflavored yogurt for this recipe.
Herbs: Use fresh cilantro (also called coriander leaves) and fresh mint. You can tear the leaves to make them a bit smaller, but you do not need to chop them.

Ingredients needed for the seasoned hardboiled eggs for egg biryani.

Ingredients needed for the rice portion of egg biryani.

Tools

Pots + Lids: Medium to large.
Tongs
Mixing Bowls

How to Make this Recipe

Step 1: Make the Rice

Boiling water with cinnamon sticks and seasonings to start preparing egg biryani.

Basmati rice added to the water and seasonings.

Soak your basmati rice for 30 minutes.

Boil water and add the dry spices (1 bay leaf, 5 cloves, 4 cardamom pods, 4 black peppercorns, 4 cinnamon sticks, and ½ tsp cumin seeds).

When the water comes to a boil, add 1 tbsp oil, 1 ½ tsp salt, and 1 tsp lemon juice.

Add the soaked rice, put the lid back on the pot, and bring the water to a simmer for 5-7 minutes until the rice is 75% of the way cooked. Then drain the water and set the rice aside.

Step 2: Season the Hard Boiled Eggs

Hardboiled eggs with seasonings added to it.

Coat the hard boiled eggs with the salt, turmeric, and red chili powder.

Then use a knife to poke little slits into the eggs. Set aside.

Step 3: Fry the Onions & Eggs

Frying hard boiled eggs with seasonings on it.

Heat the vegetable oil in a pot over medium-high heat. Then add the onions and fry until browned and crispy. Remove the onions and set on a paper-towel lined plate. Set aside.

Add the hard boiled eggs into the oil and fry until golden brown. Remove them and set aside.

Step 4: Make the Sauce

Yogurt and water added to the seasonings and oil.

Add 1 bay leaf, 5 cloves, 4 cardamom pods, 4 pepper, and 4 cinnamon sticks, ½ tsp cumin to the oil in the pot and fry over medium heat until fragrant.

Then add ginger, garlic and 3 chilis. Fry for 2 minutes.

Add 1 tsp red chili, ¼ tsp turmeric powder, 1 tsp garam masala, and coriander. Mix to combine. Add the diced tomatoes. Mix for 1 minute.

Add the yogurt and the water and mix.

Step 5: Cook it All Together

Cooked basmati rice added to the eggs and seasonings.

Wait until the oil separates out, then add the fried onions and eggs back into the pot. Cover and simmer until the oil separates again.

Garnish the bottom of the pot with 2 tbsp fresh coriander and 2 tbsp fresh mint.

Add the rice, then place more fried onions, coriander, and mint leaves on top of the rice.

Fresh mint and onions topping the cooked basmati rice.

All the seasonings and rice and eggs combined together for the egg biryani recipe.

Cover the pot, then put it over a medium flame for 10 minutes or until the rice is fully cooked.

Mix up the contents of the pot, then serve. Enjoy!

Expert Tips

A plate of egg biryani with some whole boiled eggs and some cut in half over the rice.

Read the whole recipe before starting to cook! There are a lot of steps in this recipe, so it’s good to know what is coming next.
You can also use sliced onions if you like them better than diced onions.
There are MANY versions of this recipe, and I watched plenty of YouTube videos of people from India making Egg Biryani. The order of adding the ingredients may change, but all recipes for Egg Biryani call for roughly the same ingredients. Though the steps might be in a different order, you’ll end up with the same result in the end!
Serve your Egg Biryani alongside some Instant Pot Palak Paneer!

Recipe FAQs

Close up shot of a plate of egg biryani.

Do I Remove the Whole Spices from the Final Dish?

It is no fun to bite into a heaping serving of rice only to chomp down on a whole cardamom pod. Either remove the full spices from the rice before serving it to your guests, or make sure to warn them to pick through the rice and move the whole spices to the side of the plate as they eat (the latter is the more common option in India).

Whole Spices vs Ground Spices

If you can help it, try not to substitute the types of spices used in this recipe! Whole spices hold their flavor a lot better than ground spices, so try to use the whole spices the recipe calls for!

If you can freshly grind your spices, I would highly encourage you to do so.

How to Store Leftovers

Leftovers will stay good in an airtight container in the fridge for up to 5 days! You can simply reheat the rice in the microwave.

Did you enjoy this Egg Biryani Recipe? If so, make sure to check out these other recipes I picked out just for you:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

SIMPLE Instant Pot Palak Paneer

Palak Paneer is a northern Indian dish which cooks paneer cheese in a thick sauce made of spinach, tomatoes, spices, and cream. This version is made in the Instant Pot for a quick and easy recipe.

Bowl of Palak Paneer with cream served in a bowl.

Recipe Origins

This delicious Palak Paneer originated in the north of India. “Palak” is the Hindi word for Spinach and “Paneer” refers to the type of cheese in this recipe. When put together they make this spinach curry recipe!

This dish is popular among Punjabis and is a very popular choice during cold winters. It is made with simple ingredients and can be made on the stovetop or in the Instant Pot.

This dish is made even better by the use of fresh spinach, delicious paneer, and aromatic spices for a flavorful and enjoyable dish!

Why Make this Recipe

“Travel” to India: I’ve never been to India, but I’ve always wanted to visit! Until then, I will need to experience Indian cuisine and culture by making Indian recipes at home. And you can too!
Instant Pot: The Instant Pot is a great way to make this recipe quickly. Everything can be made right in the pot!
Delicious: India took spinach sauce and cheese and made it into such a delicious and special meal! This is a fun and unique recipe to try.

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Ghee: Ghee is clarified butter that originated in India. Milk solids are removed from the butter, meaning it has less lactose. You can buy ghee at any grocery store. This article teaches you how to make ghee, but if you are making it for this recipe, do not add the spices.
Cumin Seeds: Use whole cumin seeds in this recipe.
Green Chili: You can get green chilies from most local Indian grocery stores.
Spinach: I use baby spinach. If you use regular spinach, cut the stems off.
Garam Masala: Garam Masala is a spice blend that includes cardamom, cinnamon, cloves, cumin, and nutmeg. You can find it in the spice aisle at the grocery store. If you’d like to make it at home, you can follow this recipe about How to Make Garam Masala (if you like Garam Masala, also check out this Kabuli Pulao recipe!).
Paneer: I found paneer at my local Indian market.
Cream: I use heavy whipping cream. You can also use fresh cashew cream if you prefer.

Tools

Instant Pot: Or any other electric pressure cooker (make sure to check out my other instant pot recipes).
Immersion Blender: If you do not have an immersion blender, you can wait until the mixture cools a bit and then add it into a blender or food processor to achieve the same effect.

What is Paneer

Paneer is an Indian cottage cheese usually made with cow or buffalo milk. The milk is curdled with lemon juice or vinegar and then is separated from the whey. It’s then pressed and a soft cheese is formed.

Paneer doesn’t need to be aged, so you can make it at home for this recipe and consume it right away! Alternatively you can always buy paneer at the grocery store (this is what I do). Paneer doesn’t melt, so it is often served in warm Indian dishes like this.

Paneer can be purchased at Costco, Sam’s Club, or a local Indian market.

Avoiding Bitter Palak Paneer

Avoiding a bitter dish comes down to choosing the right spinach. Make sure your spinach is fresh. Baby spinach is more likely to avoid the bitter taste, as is the lighter green spinach!

How to Make this Recipe

Step 1: Saute the Ingredients

Series of 4 photos in a collage to show how to begin preparing Palak Paneer in the Instant Pot.

Turn the Instant Pot to the SAUTE mode on medium heat and add the ghee. Allow it to heat up, then add the cumin seeds. Allow the cumin seeds to toast until fragrant.

Add the red onion and green chili and saute until the onion begins to soften.

Add the ginger paste and garlic and fry for 2 minutes.

Add the diced tomato and saute until the tomato turns mushy.

Add the coriander powder, red chili powder, and salt and mix. Then add the spinach into the pot along with about ½ cup of hot water.

Step 2: Pressure Cook

Put the lid on the pot and turn the pressure valve to the sealing position. Turn the pot to HIGH pressure and pressure cook for 1 minute. When the time is up, perform a quick release.

Step 3: Blend

Two photos showing how the pureed spinach mixture looks after blending it with the seasonings and the second photo shows adding Paneer into the pot.

Use an immersion blender to completely blend the contents of the pot. Add the cream at this time if desired.

Then turn the pot to SAUTE and cook for a few minutes until the mixture comes to a boil.

Add the garam masala and mix to combine, then add the fresh paneer cubes. Garnish with more heavy cream if desired. Serve and enjoy!

Expert Tips

The more garam masala you add, the darker your sauce will be. Overcooked spinach will also turn the sauce dark. Try to not overcook the spinach in order to achieve that lovely green color!
Some recipes call for blanching the spinach before cooking. If you prefer this method, you can certainly do so!
Many people like pan frying the paneer to a golden brown color before adding it into the curry. If you want a crispier paneer, try this out!
If you are looking for a vegan palak paneer option, try using tofu instead of paneer! If you would like another healthy meal from India, this vegetarian Egg Biryani is an excellent meal.
This is a low carb, gluten-free meal that can also be made vegan if necessary!

Recipe FAQs

Bowl of Instant Pot Palak Paneer with a spoon tucked in.

How to Make this Recipe without an Instant Pot

When you get to the pressure cooking step of this recipe, instead of pressure cooking, put a lid on top of the pot on the stove and simmer the spinach for 3-4 minutes. Remove the lid and proceed with the recipe as normal.

What to Serve with Palak Paneer

This Instant Pot Palak Paneer recipe is a great choice to serve with bread of some kind. It would be delicious with roti or naan. Another great choice is to serve it with jeera rice.

Palak Paneer vs Saag Paneer

The sauce of Palak Paneer is made entirely with spinach. It is a common dish in India and in Indian restaurants in other countries.

Saag Paneer, on the other hand, is not very popular in India, and is instead a product of Indian influence in other countries. In saag paneer, many types of greens are used as the base of the sauce, including mustard greens, fenugreek leaves, collard greens, radish greens, etc.

Storing Leftovers

Leftover Instant Pot Palak Paneer can be stored in an airtight container in the fridge for 3-5 days. If you want to freeze leftovers, they will stay good in the freezer for about a month.

Can I Reheat this Recipe?

Yes, paneer will get very soft, but it is a difficult cheese to completely melt. You can heat it up in a microwave or on the stove top again before eating.

Did you enjoy this recipe for Instant Pot Palak Paneer? If so, check out these other recipes I picked out just for you!:

India: History, Background, Culture, and Food

Everything you need to know about India, including background, culture, history, and popular recipes to make.

Easy Egg Biryani (Hyderabadi Biryani)

SIMPLE Instant Pot Palak Paneer

9 Indian Recipes You Can Make in Your Instant Pot

Please note, this article includes a highly generalized view of many topics in India, including groups of people, religious beliefs, etc. This guide is not intended to be an all-encompassing view of India but rather a general introduction to the people and way of life in the country.

Fun Facts

India’s first and most popular chess grandmaster just turned 50.

The national animal of India is the Bengal Tiger
4 thousand languages are spoken across the country. India does not have an official language, but the two most prevalent are Hindi and English.
Chess was invented in India
The city of Varanasi is likely one of the oldest living cities in the world

Geography

Map showing India and other parts of South Asia.

India is located in South Asia and shares land borders with China, Afghanistan, Pakistan, Bhutan, Myanmar, Nepal, and Bangladesh. It is also bordered by the Arabian Sea and the Bay of Bengal.

It is the seventh largest country in the world by land mass, sitting at 1.27 million square miles. It is divided into 29 states and 7 union territories. The capital is New Delhi.

India has many different kinds of terrains and ecosystems, including mountains, deserts, jungles, cities, plains, and more. 65% of the population lives in rural areas, but there is no shortage of people living in the country’s largest cities, like Mumbai and Delhi.

The Himalayas, one of the largest mountain ranges in the world, span across the northeastern portion of India. The mountains are 1,490 miles long and include the famous Mount Everest, the highest point on earth at 29,000 feet above sea level.

There are three main geographical regions in India

The Himalayas in the north
The Gangetic Plain: This forms the basins of the Indus, Ganges, and Brahmaputra rivers
The Deccan Plateau in the south

The Six Seasons

The Hindu calendar features six seasons:

Vasant Ritu (March and April): The spring season
Grishma Ritu (May and June): The summer season
Varsha Ritu (July and August): Monsoon season
Sharad Ritu (September and October): The autumn season
Hemant Ritu (November and December): Pre-Winter season
Shita Ritu (January and February): Winter season

Environment and Animals

India is one of the most polluted countries in the world, boasting 22 of the world’s most populated cities. Feeding and housing so many humans has wreaked havoc on the environment.

Up to 80% of India’s water is severely contaminated, which has been negatively impacting both animals and humans over the last few years. Another study shows that air pollution is so bad in the country that it could be reducing the average Indian lifespan by up to a decade.

This, in addition to poaching, has caused many beloved animals to find themselves on the endangered list. This list includes the following (numbers are pulled from 2020, so they could be slightly different now):

Asiatic Lion (674 left)
Bengal Tiger (3,500 left)
Sloth Bear (fewer than 20,000 left)
Pygmy Hog (fewer than 250 left)
Ganges River Dolphin (3,500 left)

India has been working hard to combat their impact on the environment. In 2016 they broke a world record and planted 50 million trees in one day and have pledged to reforest 12% of the country by 2030.

People and Population

Woman with a head covering carrying a water jug on her head.

India is home to over 1.38 billion people (about 17.7% of the world’s population). It is the second most populated country in the world (after China) and is projected to pass China over the next decade!

There are over 200,000 ethno-linguistic groups in India, as well as 654 indigenous tribes. Many of these groups boast their own culture, food, dress, traditions and more. It is impossible to discuss every group, but some notable ones include:

*Please note: These are overgeneralizations of each group of people with an attempt to find common trends. In a country so large, these facts will not apply to every person that identifies as a part of a group*

Kashmiris: Live in the north of the country. Many wear a traditional outfit called a phiran (wool cloak) and salwar (loose pants). Women wear headdresses and large earrings. Muslim women wear a burka. They have long standing traditions of carpet weaving and wooden handicrafts.
Punjabis: Punjab is known as the land of five rivers. Many Punjabi practice agriculture and grow wheat, rice, legumes, vegetables, etc. Many men wear lungi, a traditional wrap made of silk, with loose white pants and a colorful turban. Women wear loose pants and a long blouse and use a head scarf or a shawl.
Rajasthanis: Rajasthan is south of Punjab. Rajasthanis are famous for pottery, jewelry, embroidery, etc. Women wear long skirts and embroidered blouses and cover their heads with veils called odhni. Rajasthani men tend to wear tight pants (churidar) and a vest or a dhoti.
In the Heartland: There are many groups that live in the Heartland, the central states, of India (Uttar Pradesh, Madhya Pradesh, and Bihar). This is the most densely populated part of the country. Industries like oil refineries and fertilizer factories are popular as well as agriculturists growing sugarcane, wheat, and lentils. Most people in this area wear light clothing made of cotton, and many men and women in this area wear western-style clothing with shirts and pants.
Eastern States: The Eastern states include groups like the Khasis, Garos, Mundas, Ahoms, Wanchos, and Miris, with each group, again, having its own languages and customs. Rice is the most important crop here, and many people weave and do bamboo work as well. The people of East India have a lot in common with the Burmese and Nepalese.
Bengalis: Kolkata (also known as Calcutta) is on the Eastern side of the country and is the capital city of West Bengal. Kolkata exhibits strongly the division between the rich and poor in India. Many of the people living in this area are poor and homeless, but it also is home to some of India’s wealthiest citizens. In the county, Bengali men wear dhotis and Kurtas (long shirts), and women wear saris.
Southern States: Southern states include groups like the Tamils, the Telugus, the Tulus, and the Kannadigas. Men here sometimes wear small dhoti that resemble a loincloth. Women can wear a sari with a short blouse. People in the south often mix modern and traditional into their everyday lives.
Western States: Western Indians include people from Gujarat, Goa, and Maharashtra. Gujarati grow rice, wheat, cotton, sunflower seeds and more. Gujarati women wear a ghagra and a short blouse with a veil. Men wear tight white pants. This is where Mumbai, the center of finance, business, and the Indian film industry (Bollywood) is located. About half of the people living in Mumbai live in slums.

History

Early History

The first people to come to India were likely from Africa and arrived over 65,000 years ago. There is some evidence of stone age tools and cave paintings, but the first known settlement in India is dated to 5,000 years ago.

The earliest settlers experimented with agriculture and keeping livestock.

Indus Valley Civilization

The Indus Valley civilization dates back to 2500 BCE; it is one of the earliest examples of civilization in the world. They were skilled in things like building brick houses and planning cities. They even had a religious script, called the Harappan script, which is the earliest example of writing from the Indian subcontinent!

We’re not quite sure why the Indus Valley Civilization faded away, but many guesses revolve around a change in the climate.

The Beginning of Religions

Around 2000-1500 BCE, the Indo-European languages traveled across Eurasia. The Indo-European language in India eventually developed into Sanskrit, which is what the four Vedas, or Books of Knowledge, were written in.

The Vedas talk about life, nature, and gods. The gods of these books, including Agni, the god of fire, and Varuna, the god of rain, were worshiped with rituals and sacrifices. This is what the Hindu religion was later formed upon. The Vedic period lasted from 1700 to 500 BCE.

The Vedic civilization is also what saw the development of the Indian caste system, a divisional society separated into four groups based on status (read more about the caste system below).

It is around this time that Siddhartha Gautama (born in 563 BCE), the founder of Buddhism, and Vardhamana Mahavira (born in 599 BCE), a leader of Jainism, were alive.

Invasions, King Ashoka, and the Gupta Empire

In 327 BCE, Alexander the Great conquered the reigning Persian empire in the Battle of Hydaspes, but he quickly decided to go home. Soon after, the Mauryan Empire began (in 322 BCE) and was the first state to unify most of India.

King Ashoka is one of India’s most important leaders. During the Kalinga War (261 BCE), he was scarred by the fighting and decided instead to embrace Buddhism. It is because of King Ashoka that Buddhism is prominent not only in India but also in Sri Lanka, Central Asia, and Afghanistan.

When Ashoka died, the kingdom weakened and eventually split apart. India was soon controlled by multiple groups, including the Huns, Persians, Sakas, Scythians, and the Yueh-Chi.

Eventually, the Gupta Empire formed in the north, which brought about a period of prosperity from 320 CE to 540 CE until it was invaded by the Huns and split again.

Dynasties in the South of India

The south of India was experiencing some change around the 7th century, which saw the peak of the Pallava Dynasty. The Pallava Dynasty featured beautiful rock temples and reestablished the relationship of worship with Shiva, the god of destruction, and Vishnu, the god of preservation.

The Chola Dynasty eventually took over in 848 CE and lasted until 1279 CE. They are well known for their bronze sculptures, their extensive borders (reaching all the way to Sri Lanka), and their trade links with China.

This time in Southern India was relatively peaceful, but life in the north was a different story.

Invasions and the Mughal Empire

The Mughals descended from a lineage of formidable conquerors such as Genghis Khan and Amir Timur. They were themselves the most dominant force in Asia between 1526 and 1858.

From the 9th century on, northern India continued to sustain attacks from groups such as the Turks, Afghans, Mongols, and Arabs.

India was under the rule of the Delhi Sultanate from 1206-1526, but they could not resist the Mongol attack led by Timur in 1398. He destroyed Delhi and massacred the population.

In 1526, Timur’s descendent Babur invaded India and established the Mughal Empire.

His grandson, Akbar the Great, extended and unified the empire to include the entirety of northern and central India. He was also responsible for combining many prominent religions at the time (Hinduism, Christianity, Jainism, Islam, and Zoroastrianism) into one religion named Din-e Ilahi or “religion of the world”.

Timur’s descendent, Shah Jahan, is most well remembered for his construction of the Taj Mahal in 1631 as a memorial to his second wife, Mumtaz Mahal. Shah Jahan’s son, Aurangzeb, took over and the economy of India boomed, but individual life in the country began to decline fast. By Aurangzeb’s death in 1707, the Mughal Empire had started its collapse.

Western Interference

In 1600, Queen Elizabeth I of England facilitated the construction of the East India Company, a trading company in the East Indies. By 1608 the company’s first ships had landed at the Port of Surat and in 1615 they were given rights to establish a factory in Surat.

Alongside the English, the Portuguese, French and Dutch had also set up trading centers in India, which traded things like tea, gold, silver, textiles, and, most notably, spices.

By the 19th century, Britain had waged war after war against India, and at this point almost all of India was under British control.

Tensions Between India and Britain

The Sepoy Rebellion (also called the First War of Independence) happened in 1857. The reason for this rebellion was a culmination of years of mistreatment, but the “straw that broke the camel’s back” was the treatment of the Sepoys, the name for Indians who served as soldiers for the British.

The sepoys were given weapons that used pig and cow fat to grease the cartridges. In order to use the cartridges, the sepoys had to bite off the end, which resulted in them consuming small amounts of beef and cow.

Cows are sacred in the Hindu religion, and Muslims are forbidden from eating pork! A rebellion over this disrespect for religion began in Meerut but soon spread across the country.

Many soldiers protested and were imprisoned, and some Indian leaders were even restored to power. But by 1858, the British crown had decided to cease the East India Company and instead just take over the entire government of the country, effectively turning it into a British colony.

British Occupation

Britain brought recent industrial advances to India, including things like the railways, schools, new technology, and more, but India was resolute in the fact that they wanted to maintain their own control and culture.

In 1885, the Indian National Congress, a new political party advocating for India’s independence, formed.

Gandhi and the Fight for Independence

Mohandas Karamchand Gandhi (also known as Mahatma, meaning “Great Soul”, Gandhi) was born in India in 1869. He studied law in Great Britain, lived in South Africa for 20 years, and then eventually returned to India. He worked tirelessly for India’s independence, and advocated for a non-violent approach to freedom.

Peaceful protests and strikes began, but the British responded with violence when they killed an estimated 379 people in the Jallianwala Bagh Massacre in 1919.

Gandhi continued to respond with peace, and encouraged Indians to boycott anything British, including schools, goods, and more. At the same time, tensions between the Hindus and Muslims were growing.

Finally, on August 15, 1947, Britain granted India its independence. Jawaharlal Nehru became India’s first prime minister.

The Formation of Pakistan

Around this time, Pakistan was formed by dividing off a section of land from India. It acted as a new country for (mostly) Muslims as a way to separate them from India who was (mostly) Hindu.

The following years saw the world’s largest mass movement of people as the groups organized themselves into their respective sides.

This movement did not come peacefully, and hundreds of thousands of people were killed during this time. The two groups continued to fight over the territory of Kashmir during the Indo-Pakistani War of 1947-1948. This dilemma continues today.

In 1948, Gandhi died after being shot by Nathuram Godse, a fellow Hindu that objected to Ghandi’s tolerance of Muslims.

A Timeline of the Last 70 Years (1950-2022)

1950 – India becomes a sovereign democratic republic, and the first elections are held in 1952

1961 – Annexation of Goa (from Portugal)

1962 – Sino-Indian War with China

1966 – Indira Gandhi was elected as Prime Minister

1971 – Indo-Pakistani War when the Begalis of Pakistan sought independence as Bangladesh

1974 – India becomes one of the world’s only nuclear states (1 of 8 in 2021)

1984 – Indira Gandhi is shot by her own bodyguards (two Sikhs), leading to the Anti-Sikh riots

2000 – India passes 1 billion citizens

2004 – Indian Ocean earthquake and tsunami

2014 – Narendra Modi becomes prime minister

Economy

Today India has one of the largest labor forces in the world as well as one of the fastest growing economies. Between 22-28% of people in the country live below the poverty line, though it is likely that the COVID-19 pandemic has raised this number even more.

India uses the rupee as their currency, and as of May 2022, $1 US Dollar equals 77.44 rupees.

Main exports from the country include metals, pharmaceuticals, mineral fuels, and chemicals. The Information Technology sector (IT industry, including software design and call centers) make up about 8% of India’s GDP.

About 50-60% of the population farms. While farming used to be the main industry in the country it is no longer. Over recent years, the Services sector took over the GDP at about 61%, followed by the Industrial sector at 23%.

Lifestyle in India

While globalization has impacted the country a bit, Indians tend to hold tightly to their culture, including dress, music, movies, food, and more. Family is very important in India. Each family is part of a specific lineage, called gotra, identifies as part of a specific clan, jati, and is part of a specific caste, called kul.

India is a patriarchal society, with the father having control over the family and children. Males still tend to be favored when it comes to educational and work opportunities. Women in India are fighting hard to change this. Women’s rights have come a long way in India, and they continue to fight for more improvement.

The Caste System

The caste system in India is the belief that each person is born into a specific socio-economic group and that they are destined to stay there until they die. Castes still exist in India today, and still very much impact family and individual life.

These were the levels of the caste system when the system was invented:

Brahmins: Priestly class
Kshatriyas: Warriors & ruling class
Vaishyas: Merchant class
Sudras: Labor & artisan class
Untouchables: Outcasts that weren’t associated with (Gandhi later renamed this group the Harijan, “Children of God”)

Today there are thousands of sub-castes that allow for slightly more nuance in the system.

Some areas have seen the caste system become a lot more fluid and easily climbable. Still, there are other areas of India that rely more heavily on traditional caste views.

In the south, castes are a large consideration in marriage. In some villages, it is still not allowed for Harijans to even draw water from a well.

Marriage in India

Marriage in India can be handled (typically) in 3 different ways: Arranged marriages, Love Marriages or a combination of the two

Arranged Marriages: The traditional route that is used to tie families together. Usually the parents will pick a partner for their child based on a myriad of factors including religion, caste, business, complexion, horoscopes, and more.
Love Marriages: In love marriages, the young people are entirely responsible for choosing their own partner based on who they have fallen in love with.
Combination: Combination marriages are a mix of arranged marriages and love marriages. In this hybrid form, the young person will choose from a handful of people their parents recommend. Alternatively, they can date based on love and if the relationship turns serious enough, they will ask their parents to set up a formal marriage.

In Indian weddings, henna, a form of body art made by staining the skin of the bride, is a beloved tradition. The shapes and designs drawn onto the bride are meant to represent specific well wishes onto the couple and their life together.

Religion

About 80% of India’s population is Hindu, 14% are Muslim, 2% are Christian, and the remainder is made up of Sikhism, Buddhism, and others.

Hinduism

Hinduism is the main religion of India, and it is one of the oldest religions in the world. Hinduism does not have a single founder, and instead is called the Sanatana Dharma, the faith with no beginning and no end.

Hinduism does not force its followers to live by rules or to follow a certain path. Instead, it encourages its followers to pursue four main areas:

Dharma: Righteous Living and Purpose
Artha: Wealth and Prosperity
Kama: Love, Desire, and Happiness
Moksha: Release from the Cycle of Life and Death

The Hindu religion believes in reincarnation, the act of being born again into a new body after death. This body is not always a human body. It can also be a plant, animal, or insect.

Hindus believe that the happiness (or sadness) of your current life is based on how you lived your previous life.

This cycle ends once a person has lived such a good and noble life that they are released from the cycle and enter moksha, a state of transcendence.

Karma is also an important belief in Indian life, both with Hindus and Buddhists. The concept of karma says that good deeds will result in good things happening to you, whereas bad deeds will result in bad things happening to you.

One’s karma often goes back to how they lived their previous life, and is an explanation for why certain people are born into poverty or wealth, sickness or health, etc.

Buddhism

The Great Buddha Monument at Buddha Park. Tathagatha Tsal or Buddha Park is a buddhist architecture situated in the south district of sikkim.

Buddhism began in the 6th century BCE by Siddhartha Gautama (born in 563 BCE). Many Buddhist beliefs, such as reincarnation and karma, are also Hindu beliefs.

In the 1950s Buddhism experienced a revival movement. Most Buddhists now live in Maharashtra. The Dalai Lama is the head monk in Buddhism. The 14th and current Dalai Lama is Tenzin Gyatso.

Buddhism has three main pillars:

The Buddha: The founder
Dharma: His Teachings
Sangha: Monkhood

Buddhism teaches the Noble Eightfold Path which includes:

Right view
Thought
Speech
Action
Livelihood
Effort
Mindfulness
Contemplation

If Buddhists follow the Eightfold Path, they can live a noble life that will allow them to reach Nirvana and release them from the cycle of reincarnation.

Other Religions

India also boasts the highest numbers of Sikhs, Jains, and Zoroastrians in the world

Leisure

India is the birthplace of yoga. Cricket is a very popular sport, and India has hosted the Cricket World Cup many times. Soccer, field hockey, and basketball are also popular sports in the country.

Indian movies are often associated with the name “Bollywood”, and India is the world’s largest producer of films! It is the second oldest film industry in the world.

Food

India is a large country with a wide variety of foods. Food varies across the country depending on region as well as religion.

The standard Indian meal includes vegetables, fish or meat (sometimes), grain, yogurt, and lentils. The grain can be either rice or bread, such as puri, naan, paratha, or chapati (roti). Lentils like split peas and beans are a large source of protein for Indians.

The North of India is known for:

Roti and naan
Samosa
Tikka Masala
Tandoori
Palak Paneer

The West of India is known for:

Pickled foods
Chutney
Beef (because this area has more Muslims and Christians)

The South of India is known for:

Dosa and Idli
Coconut
Curries (Poriyal, Sambar, Tootu)

The East of India is known for:

Great desserts like Peda, Mishti doi, Rasgulla, Shondesh

Common Ingredients

Common vegetables are gourds, greens, and root vegetables. Inia is also large producers of lemons, limes, bananas, mangoes, ginger, chickpeas, and butter.

India has the highest percentage of vegetarians in the world at 40%. For meat, eggs and chicken are common favorites, and the coastal regions also enjoy seafood. Pork and beef are uncommon choices as Muslims do not eat pork and Hindu people do not eat beef.

Spices

Spices are, of course, vital to Indian meals, and 75% of the world’s spices come from India. Some cooks have a masala dabba, a round spice box that holds seven spices:

Mustard seeds
Red chili powder
Cumin seeds
Garam masala
Ground coriander
Cardamom
Turmeric

Desserts in the country are fruit, rice pudding, or ice cream.

Dining in India

Indian family sitting on the floor eating their meal - Dreamstime.com

In India, it is common to rinse your hands, legs, and face before a meal. Traditionally, meals are eaten sitting on the floor using the fingers.

Hindus typically offer food to the gods and then the woman of the house serves the family. She traditionally does not eat until everyone else has finished.

Strawberry Kissel Recipe

Kissel is a common dessert in Russia, Poland, Scandinavian countries, and, of course, Belarus! This recipe is made by cooking pureed fruit with sugar and then using cornstarch to thicken it into a thick, sweet substance. It is usually topped with whipped cream and eaten with a spoon, but it can also be served as a drink!

2 glass servings of strawberry kissel garnished with whipped cream and fresh strawberries.

Recipe Origins

Kissel is a staple in so many countries across Eastern Europe that it’s hard to know for sure where it originated. The name itself comes from the Slavic word for “sour”.

The original recipe for Kissel looks nothing like what you’ll see in this article. In fact, the very first kissel recipes were made with oats, peas, or lentils and instead resembled a leavened porridge. It was not sweet at all.

The Story of Kissel

I once read a story about the origins of Kissel (back when it was still made of grains). In the ancient story, the city of Belgorod Kievsky (also written Bilhorod) was under siege in the year 997 by the Pechenegs.

The people of Belgorod were starving and they were going to surrender to the Pechenegs so that they could receive food.

They discussed this decision at a town hall meeting, and the entire city was in agreement… except for one old man. That old man went to the town elders and demanded that they wait three days before agreeing to surrender, and to follow his orders in the meantime.

The only man ordered the elders to collect two barrels. One was to be filled with oat kissels (at this point still signifying a grain porridge) and the other was to be filled with mead (a fermented honey drink).

The barrels were then buried in the ground, and fake wells were built over the tops of them.

The citizens went to collect the Pechenegs, and brought them to the wells. The people of the town were surrounding the wells, eating the kissel and drinking the mead from the contents of the barrel. They even offered some to the Pechenegs.

The Pechenegs were fooled and thought that the Belgorods had figured out how to extract food from the Earth. They began to believe no matter how long they laid hold on the town, their siege would be unsuccessful. They thought that Belgorod would never run out of food and surrender!!

A few days later, the siege was lifted and the city of Belgorod was freed. All thanks to Kissel! (Link to source here).

Why Make this Recipe

“Travel” to Belarus: If you’ve ever wanted to experience Belarus (or Poland or Russia), then this is a great recipe to try! Make this dessert and transport yourself to another country.
Fruity: If you like fruity dessert instead of chocolate, this is a great option.
Versatile: Kissel can be served hot or cold, thick or thin, by itself or with other foods. There is so much you can do with this dessert!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Strawberries: Washed, with the tops cut off and quartered.
Sugar: Granulated sugar.
Lemon Juice: I use fresh-squeezed lemon juice if possible. If not, pre-packaged lemon juice will work in a pinch.
Corn Starch: You can also substitute potato starch or arrowroot powder. You may need to add more of these substitutions in order to achieve the same final consistency.

Tools

Medium-Sized Pot
Food Processor: A blender would also work.
Fine Sieve: If you do not have a fine sieve, you can also line a normal colander with cheesecloth and pour the kissel through.
Small Bowl
Rubber Spatula
2 Serving Glasses: I use cups that hold about ½ cup of liquid. Glass ice cream cups are a cute option.

How to Make this Recipe

Step 1: Cook the Strawberries

Clean strawberries cut up into pieces on a cutting board.

Cut up strawberries in a sauce pan with sugar on top ready to boil.

Add the cleaned strawberries, granulated sugar, and lemon juice into a medium-sized pot. Stir to combine.

Turn the heat to medium-high and cook the strawberries for about 5-8 minutes, until the strawberries begin to sweat and the fruit juice comes to a boil.

Step 2: Puree the Strawberries

Strawberry sauce placed into a food processor.

Remove the pot from the heat and add the strawberries & berry juices into a food processor or blender. Blend until the strawberries are smooth.

Run the strawberries through a fine sieve to remove the seeds. Then, put the strained liquid back into the pot over medium heat.

Step 3: Thicken the Puree

In a small bowl, combine the cornstarch and water together and mix until they are fully combined and the cornstarch is dissolved.

Pour the cornstarch slurry into the pureed strawberries and stir until the mixture thickens and sticks to your spoon.

Step 4: Cool & Finishing Touches

Pour the liquid into two cups and place them in the fridge to harden.

Once cooled and thickened, top each cup with whipped cream and enjoy!

Adaptations of this Recipe

Kissel is popular in many countries, and each family has their own favorite way of making it.

Some versions of kissel puree the fruit right away, before cooking it down with sugar. Other versions do not puree all the fruit, instead leaving some pieces of strawberry whole in the final dish. Either of these options work if you’d prefer to try them.

In Poland and Russia it is common to add less thickening agent (cornstarch in our case) and leave the kissel in a more liquid state. In this case, it is drunk like a dessert fruit soup.

Other Fruits to Try

If you want to add more fruit variety, feel free to experiment! Kissel is popular across many countries, with each country having a favorite fruit to add. Try any of these options:

Cranberry Kissel
Cherry
Red Currant
Rhubarb
Raspberry
Gooseberry
Bilberries (popular in Finland, just like in this Finnish Bilberry Custard Pie)
Prunes
Apricots
Even milk and vanilla is a popular flavor combo (though the method of cooking it is a little different)

Expert Tips

Spoons tucked into two serving glasses of strawberry kissel with a dollop of whip cream on top and a whole strawberry.

If need be, you can make this recipe using frozen strawberries. Simply add the frozen strawberries to the pot with the sugar and allow them to thaw and cook down at the same time.
Lemon zest is a great way to get a more lemon-y flavor from this recipe. Cinnamon would also be a delicious, if not traditional, addition.

Recipe FAQs

Top view of strawberry kissel in serving glasses with whipped cream on top.

How to Store Kissel

Kissel will keep well for at least a week in the fridge if sealed in an airtight container. Be sure to cool completely before storing and putting it in the refrigerator!

Can I Use Liquid Sugar Like Maple Syrup or Agave?

If you want a thicker kissel, I wouldn’t recommend using liquid sugar alternatives as they will make your kissel very soupy and you might need quite a bit of thickening agent to get the right consistency.

If you’re planning to make your kissel as a drink anyways, you can give these liquid alternatives a try.

Serving Suggestions

You can enjoy your Kisselin a variety of manners, but my favorite is to add less thickener and ten spoon it over ice cream with some fresh strawberries. The kisselforms a sweet, syrupy strawberry sauce that is just a match made in heaven for some vanilla (or oooooohhhhhh even some chocolate!!!) ice cream.

The more traditional route to take is to spoon the Kissel into serving glasses and top them with cream. You can then eat it with a spoon.

If you choose to thicken your Kissel slightly less, you can also drink it either by itself or mixed with a splash of soda water!

You can also serve it as a side the same way you would serve jam. It would be great as a replacement for plum preserves in this Kaiserschmarrn Recipe.

Did you like this recipe? If so, make sure to check out these other recipes I picked out just for you:

strawberry kissel over ice cream pinterest graphic

Tarator: Cold Cucumber Yogurt Soup from Bulgaria

Tarator is a cold soup made with yogurt and cucumbers. This Bulgarian dish is perfect for a light meal in the heat of summertime and would be delicious with a slice of crusty bread!

Bowl of Tarator soup garnished with chopped walnuts, olive oil and fresh dill sprinkled on top.

Recipe Origins

It’s so clear by researching Bulgaria that Bulgarians love their yogurt (you can read more about why below). So obviously I had to try making a recipe with it!

One of the most famous yogurt dishes in Bulgaria is Tarator, a cold cucumber and yogurt soup.

This soup is perfect for a hot day in summer, when the sun is beating down and you want a refreshing, light lunch to cool down with. It would also be perfect served with some crusty bread!

Why Make this Recipe

Quick: 5-10 minutes is all you need to throw this soup together. It’s a great last minute addition to a meal!
Cold Soup: In need of a chilled summer soup to cool you down? This recipe for Tarator is perfectly refreshing and great for those hot summer days!
“Travel” to Bulgaria: If you’ve ever wanted to try visiting Bulgaria (or have been and want to go back) this is a great way to experience Bulgaria from your home (along with these recipes for Palachinki and Gyuveche)!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Cucumber: Use an English cucumber (about ¾ of a large cucumber) if possible as the seeds are smaller and less invasive. If you end up using an American Cucumber, slice the cucumber in half and use a spoon to remove the seeds before dicing and adding to the Tarator.
Garlic: Using fresh garlic, minced from garlic cloves, is the best option
Walnuts: I used roasted walnuts, but you can also use raw walnuts
Greek Yogurt: Plain, unflavored. I prefer full fat yogurt.
Dill: Fresh dill makes a huge difference in the flavor of this recipe, but you can use dried dill in a pinch!
Salt: This recipe was made using sea salt, but not all salt is made the same. If you are using table salt, replace the ½ teaspoon sea salt with ¼ teaspoon salt.

Tools

Bowl
Whisk

How to Make this Recipe

Step 1: Start the Soup

Add the finely diced cucumbers into a bowl along with all of the other ingredients except for the water. Stir to combine.

Greek yogurt combined with the diced cucumbers.

Tarator with cucumbers and greek yogurt combined, with fresh dill and chopped walnuts on top.

Step 2: Thin it Out

Drizzle the water into the bowl as you whisk. Once the water has thinned out the soup, check the consistency. If you like a thinner soup, you can add another ¼ – ½ cup.

Step 3: Serve

Spoon into bowls and garnish with extra walnuts, olive oil, and dill if desired. Enjoy!

Fresh sliced cucumbers sitting alongside a bowl of Tarator with a spoon tucked in.

What Makes Bulgarian Yogurt Different?

Bulgarians are incredibly proud of the yogurt that is eaten in their country. Bulgarian yogurt has a few different qualities that make it different from Greek Yogurt or regular yogurt.

First of all, Bulgarian yogurt is made with the Lactobacillus Bulgaricus and the Streptococcus thermophilus bacteria. These two strains of bacteria are what gives Bulgarian yogurt its classic taste, a taste that is identifiable as Bulgarian from yogurt enthusiasts around the world.

Bulgarian yogurt is creamy, but not as thick as Greek yogurt. It’s a bit more tart than regular yogurt because it is typically made with sheep’s milk, not cow’s milk.

To learn more about how to make your own Bulgarian Yogurt, check out Bacillus Bulgaricus for their starter!

Health Benefits of Bulgarian Yogurt

In addition to its distinctive taste, Bulgarian yogurt is also special because of its health benefits.

The livestock that are used to make the yogurt (sheep and sometimes cows) graze on the herb-rich fields in Bulgaria. The nutrients and vitamins in the herbs are then transferred into the dairy of the animals.

Bulgarian yogurt is known to be incredibly healthy because of this! This is why most Bulgarians credit their yogurt for their longevity.

Difference Between Tarator and Tzatziki Sauce

Tarator is often confused with tzatziki sauce. They both contain very similar ingredients like cucumbers, yogurt, garlic, lemon juice and dill.

There are three primary differences between the two.

Tarator is made with cubed cucumbers while tzatziki sauce is made with shredded cucumbers.
Tarator is thinned with water into a soup-like consistency, where tzatziki stays thick.
Tarator is often topped with walnuts while tzatziki is not.

Even more confusingly, the phrase “tarator sauce” is sometimes used to refer to tzatziki sauce in certain countries. However, in Bulgaria, the word tarator refers to the soup that is made in this article.

Expert Tips

Close up of a bowl of Tarator garnished with chopped walnuts, fresh dill and drizzled olive oil on top.

Serve this as a first course in place of a salad, as a main course, or as a refresher between courses! You can also serve it as a side dish.
Keep the cucumber unpeeled to add an even better color to the tarator soup.
Make this 30 minutes ahead of time and allow it to chill in the refrigerator for best results.

Recipe FAQs

Spoon lifting up a bite of Tarator out of a bowl.

What Other Countries Eat This Soup?

While tarator is popular in Bulgaria, it is also popular in a few other countries, including Albania.

There is also a Lebanese version of tarator that includes tahini paste, but this is not that version.

What Does Tarator Taste Like?

Tarator tastes a lot like watered down tzatziki sauce (that’s pretty much what it is!). The plain yogurt and lemon give it a more bitter taste, while the cucumbers and walnuts add a wonderful level of texture.

The dill is the most prominent flavor, mixed with the yogurt.

Storing Leftovers

You can store your tarator in the fridge for up to 3 days! Keep it in an airtight container, and make sure to stir it up before serving.

Bowl of Tarator with olive oil, chopped nuts and fresh dill sprinkled on top.

Changes to this Recipe

Please note: This recipe for tarator has been on my website since August 21, 2019. The original version of this recipe used a food processor to blend all of the ingredients together, with the addition of a red bell pepper. This recipe was an incorrect representation of tarator soup, and was edited in May of 2022 to better reflect Bulgarian culture.

Did you enjoy this recipe for Cold Cucumber Soup? If so, make sure to check out these other recipes I picked out just for you:

Bowl of Tarator soup with olive oil and dill

Sopita (Sopa de Conchas): Mexican Shells and Cheese

Sopita is a popular and simple Mexican soup recipe made using shell pasta, tomato sauce, and chicken broth. It is affordable, versatile, and so easy to make!

A couple of bowls of sopa de conchas with grated cheese sprinkled on top.

Recipe Origins

Literally translated, “sopita” is Spanish for “little soup”. It is a popular recipe in Mexican homes with a popularity that matches Chicken Noodle Soup here in the United States.

It is a stock-based soup that is formed by cooking shell pasta in chicken broth and tomato sauce, and then topped with cheese (sometimes).

Many think that Sopita was invented in Spain. In the Spanish version, the pasta is added towards the end of the recipe to avoid the shells from getting soggy. In the Mexican version, the pasta is browned in oil before any liquid is added.

Other Names for Sopita

This recipe is called Mexican Sopita, but there are many other names to call this or similar recipes. You may also hear:

Sopa de Conchas (if using pasta shells)
Sopa de Fideo (if using Fideo or angel hair pasta)
Sopita de Estrellas (if using star pasta)
Sopa de Codos (if using elbow pasta)

Most of these recipes are made in exactly the same manner with the major difference just being the type of pasta used.

Why Make this Recipe

Simple and Cozy: If you want a belly full of warm soup, this recipe is the way to go! It’s simple and easy to make with big rewards of a warm and cozy soup belly once you get to sit down to enjoy.
Cheap: You can make this recipe using very affordable pantry staples, including pasta, 1 seasoning, olive oil, and tomato sauce. If you need to feed a lot of people while on a tight budget, this recipe is the way to go (you can even double it for the same cost!)
Taste of Mexico: This is a popular recipe to make in Mexican and Mexican American families. I loved trying this new recipe to give me a taste of Mexico!

What Do I Need to Make this Recipe

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Pasta: You can use many different types of pasta in this recipe. Most recipes call for using small shells, but I couldn’t find any so I used medium shells instead. You can also use star pasta.
Tomato Sauce: Some recipes call for blending up fresh tomatoes and using the resulting juice, but I actually like the flavor of canned tomato sauce better for this recipe.
Chicken Bouillon Powder: You can find chicken bouillon powder in the grocery store. I recommend the powder as opposed to the chicken bouillon cubes or the gel, because the powder dissolves best in the liquid. Some recipes call for the tomato flavored chicken bouillon. Either will work.
Toppings: You can get lime juice or powdered parmesan as toppings for the individual bowls.

Tools

Medium Pot: With lid
Wooden Spoon

How to Make this Recipe

Step 1: Toast the Pasta

Shell pasta added to a saucepan to make sopa de conchas.

Browning shell pasta in a saucepan to make sopa de conchas.

In a medium-large pot, heat the oil to a medium high heat. Then add the uncooked pasta.

Stir the pasta until it toasts and turns brown, making sure to not let it burn.

Step 2: Boil the Pasta

Liquid ingredients added to the browned pasta to make sopa de conchas.

Once the pasta is toasted, add 4 ½ cups of water, tomato sauce, and chicken bouillon powder. Stir to combine.

Cover the pasta and bring the water to a boil. Then boil the pasta for about 10-12 minutes or until it is cooked all the way through.

Step 3: Serve

Sopa de conchas finished cooking in a saucepan.

Spoon the soup into a bowl, squeeze some fresh lime juice (optional) over the top, and enjoy!

Expert Tips

Sopa de conchas in a bowl with cheese sprinkled over it and a spoon tucked in.

Some recipes add corn kernels or diced yellow onion into the sopa de conchas along with the dry pasta when you are toasting. You can add this or any extra vegetables that sound good (see below for more suggestions).
If you are using smaller shells or a different shape of pasta, your cook time may differ. Check the back of the box for approximate cook time.
For some extra protein, we like to add some cooked ground beef into the bowls with the sopa de conchas. It reminds us of one of our favorites, this Creamy Beef and Shells recipe.

Other Vegetable to Add

Most traditional sopa de conchas recipes don’t call for additional vegetables. BUT why should that stop you?! If you want to pack some extra veggies into your recipe, try choosing from one (or many) of these:

Peas
Zucchini
Broccoli
Carrots
Potatoes
Bell Pepper
Garlic Cloves

Other Additions to Sopa de Conchas

Most recipes for Sopita call for very similar ingredients, but there are a few outliers here or there. Some other things you can add are:

Garlic powder
Onion powder
Queso Fresco
Hot Sauce
Mexican Blended Cheese
Chicken broth instead of water + chicken bouillon

Recipe FAQs

Small bowl of sopa de conchas with a spoon in it.

Where is Sopita From?

Sopita is a popular and easy recipe in Mexican and Mexican American cuisine. It is also eaten in Spain.

How to Store Leftovers

If you have leftovers, you can easily store them in an airtight container in the fridge! Leftovers will stay good for up to 5 days.

How to Reheat Leftovers

Because of the way this dish is made, you will notice that the shell pasta in the leftovers will easily suck up much of the extra broth.

This means that when you serve your dish the second time, you may need to add a bit more water and bouillon powder to the bowl in order to make the perfect soupy texture again.

You can reheat leftovers using either a microwave or in a pot on the stove.

Did you enjoy this Sopa de Conchas recipe? If so, check out these other recipes I picked out just for you:

Sopita (Sopa de Conchas): Mexican Shells and Cheese

Sopita is a popular and simple Mexican soup recipe made using shell pasta, tomato sauce, and chicken broth. It is affordable, versatile, and so easy to make!

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:

Calories: 250kcal

Author: The Foreign Fork

Equipment

▢
Medium Pot
▢
Wooden Spoon

Ingredients

▢ 3 tbsp olive oil
▢ 2 ½ cups Medium shell pasta , 8 oz, (you can also use small shells)
▢ 4 ½ cups water
▢ ½ cup tomato sauce
▢ 2 ½ tbsp chicken bouillon powder
▢ 1 lime, optional for topping
▢ Grated parmesan cheese, optional for topping

Instructions

In a medium-large pot, heat 3 tbsp olive oil to a medium high heat. Then add 2 ½ cups uncooked pasta.
Stir the pasta until it toasts and turns brown, making sure to not let it burn.
Once the pasta is toasted, add 4 ½ cups water, ½ cup tomato sauce, and 2 ½ tbsp chicken bouillon powder. Stir to combine.
Cover the pasta and bring the water to a boil. Then boil the pasta for about 10-12 minutes or until it is cooked all the way through.
Spoon the soup into a bowl, squeeze some fresh lime juice (optional) over the top, and enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Pasta: You can use many different types of pasta in this recipe. Most recipes call for using small shells, but I couldn’t find any so I used medium shells instead. You can also use star pasta.
Tomato Sauce: Some recipes call for blending up fresh tomatoes and using the resulting juice, but I actually like the flavor of canned tomato sauce better for this recipe.
Chicken Bouillon Powder: You can find chicken bouillon powder in the grocery store. I recommend the powder as opposed to the chicken bouillon cubes or the gel, because the powder dissolves best in the liquid. Some recipes call for the tomato flavored chicken bouillon. Either will work.
Toppings: You can get lime juice or powdered parmesan as toppings for the individual bowls.
Some recipes add corn kernels or diced yellow onion into the pot along with the dry pasta when you are toasting. You can add this or any extra vegetables that sound good (see below for more suggestions).
If you are using smaller shells or a different shape of pasta, your cook time may differ. Check the back of the box for approximate cook time.
For some extra protein, we like to add some cooked ground beef into the bowls with the soup. It reminds us of one of our favorites, this Creamy Beef and Shells recipe.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Easy Instant Pot Fettuccine Alfredo

Instant Pot Fettuccine Alfredo is a quick and delicious way to make your favorite restaurant dish at home. It comes out creamy, cheesy, & delicious every time!

Plate of Instant Pot Fettucine alfredo pasta being put down by a hand.

When I developed this new recipe, I had just started to get comfortable with my Instant Pot. I was experimenting with so many new dishes – like Instant Pot Shrimp Scampi and Instant Pot Goulash – and realized that I could probably make fettuccine alfredo so easily at home!

I did a few rounds of recipe testing and *viola!*. The perfect meal, now for both restaurants and home-cooking.

Recipe Origins

In 1908, Alfredo Di Lelio, was working in the “trattoria” run by his mother Angelina in Rome (Piazza Rosa).

Alfredo’s wife, Ines, was pregnant with their son Armando (born February 26, 1908). Ines had lost her appetite during and after her pregnancy, and Alfredo invented a delightful pasta dish to entice her to eat.

When Ines tasted the simple pasta dish, her appetite immediately returned. Alfredo continued to make his famous pasta dish, and eventually decided to open his own restaurant featuring his recipe!

In 1914, Alfredo di Lelio opened a restaurant that he named Alfredo. During World War II, he sold his restaurant, but in 1950 he decided to once again open his doors and share the beauty of Alfredo with the world. This time, the restaurant was called Alfredo di Roma and was run in partnership with his son Armando.

Fettuccine Alfredo has become a classic favorite, especially in the United States of America, since then. For years it was a restaurant classic. But with this great recipe, you can easily make it at home that the whole family will love!

Difference Between Italian and American Fettuccine

The original fettuccine alfredo was simply a combination of fettuccine mixed with parmesan cheese and butter. Of course, Alfredo di Lelio used the highest quality butter and parmesan, and made special pasta using 3 different types of flour.

Because many of the high quality ingredients from Italy were not available in America when word spread of the wonderful invention, chefs in the states were forced to improvise.

They attempted to achieve the rich taste of the butter by using cream instead.

Why Make this Recipe

Hands Off: The best part about cooking in the Instant Pot is that you can just set it and forget it. Add the ingredients into the pot, set the cook time, and come back to some perfectly cooked Instant Pot Fettuccine Alfredo. It’s great for a busy weeknight!
5 Ingredients: Name a simpler list of ingredients!
Customize It: This recipe is a great base. Add protein or vegetables as you see fit to make for a complete meal!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Fettuccine Noodles: If you are making this recipe, stick with fettuccine noodles. It is possible to use other types of pasta for this recipe, but the cook time will be different.
Chicken Broth: Chicken stock will work as well.
Heavy Cream: I use heavy whipping cream.
Parmesan Cheese: If you can spring for freshly grated parmigiano reggiano, I highly recommend it. In my opinion, it makes a huge difference in this recipe.

Tools

Instant Pot: Or any other electric pressure cooker.
Tongs: To stir in the cheese.

How to Make this Recipe

Step 1: Cook the Fettuccine

Instant Pot with chicken broth, heavy cream and garlic in it.

In your Instant Pot, add the chicken broth, heavy whipping cream, and garlic. Do not stir.

Use your hands to break the fettuccine noodles in half so that they can fit horizontally in the Instant Pot easily. Add the fettuccine noodles into the Instant pot, making sure that the noodles are submerged in the liquid.

Put the lid on your Instant Pot. Turn the pressure to MANUAL or HIGH pressure and set the timer for 8 minutes. Once the cooking cycle has completed, allow for an 8 minute natural release, then a Quick release immediately after. Open the lid.

Step 2: Add the Cheese

Parmesan cheese added to the ingredients to make Instant Pot Fettucine Alfredo.

Add the grated parmesan cheese into the pot and use tongs to stir the sauce and the noodles.

Step 3: Thicken the Sauce

Instant Pot Fettucine Alfredo prepared and ready to serve.

The sauce will be liquid-y and that is OKAY.

Turn the pot to the KEEP WARM setting, and allow the noodles to sit for about 5 minutes or so, stirring occasionally. This will evaporate any extra liquid. Season to taste with salt, pepper, and parsley.

Once your sauce has reached your desired consistency, turn the pot off. Enjoy!

Can I Make this Dish without Cream?

Instant pot Fettucine Alfredo served on a plate next to the rest in the instant pot.

Very frequently I have people ask if they can use milk in place of Heavy Whipping Cream in my recipes. I do not suggest replacing your heavy whipping cream with milk.

The temperature and pressure combination of the Instant Pot has a tendency of causing milk to curdle, which you definitely do not want. In some instances, people have made the dishes with milk instead of cream and it has turned out fine.

However, to be on the safe side, I wouldn’t recommend that you try this method, lest your fettuccine alfredo be ruined. If you’re looking for a version of alfredo that does NOT use heavy whipping cream, check out this recipe for Skinny Alfredo from Cooking with Karli that uses evaporated milk instead.

Can I Add Vegetables to this Dish?

Yes, you can add vegetables to Instant Pot Fettuccine Alfredo. Broccoli, mushrooms or peas would be delicious!

If you’d like to add vegetables, my recommendation would be to steam them first, before cooking the noodles. Then, cook the fettuccine alfredo. At the end, when both are complete, combine them together.

Can I Add Protein to this Dish?

Yes, you can serve this dish with added protein if you’d like! If you want to cook everything at once, I would recommend using cooked & frozen chicken breasts.

You can add the chicken at the last step before putting the lid on (after adding the noodles). It will thaw in the Instant Pot along with the noodles.

If you have shellfish or raw meat you want to serve with your fettuccine, I would cook this separately. Raw chicken has a different cook time than fettuccine noodles, which means that cooking them together would not be ideal.

For best results, cook them separately and then add together before serving (similar to the vegetables).

Expert Tips

Two plates of instant pot fettucine alfredo with forks on a plate, ready to enjoy.

I topped my recipe with fresh parsley as this is a common addition in the American diet. In Italy, parsley is never used.
Start serving the pasta when it is a tiny bit runnier than what you would desire. It will continue to thicken as you eat.
You can double this recipe in either a 6 quart or 8 quart pot.

Recipe FAQs

Instant pot fettucine alfredo twirled around a fork aboe a plate full of it.

Is the Cook Time Too Long?

I often get asked if the 8 minute cook time + the 8 minute natural pressure release will be too long.

I developed this recipe this way because I think it is perfect just the way I wrote it. If you like very al dente pasta, feel free to cut off a minute or two according to your preference.

Can You Pressure Cook Dairy?

In most cases, I recommend not pressure cooking dairy. However, pressure cooking heavy whipping cream is completely fine.

The fat content in the heavy whipping cream is high enough that you can cook it under pressure with no issues. Proceed with the recipe as written.

Reheating Instructions

Reheating Instant Pot Fettuccine Alfredo is easy! You can microwave it or heat it in a pan on the stove. Either way, the dish is going to be delicious!

If you find that your noodles aren’t as saucy as you’d like them to be, add a splash of milk to your pan (or bowl). As the noodles start to heat up, stir in that milk. The dish will immediately gain a more sauce-y feel if you follow this step.

Can you freeze this dish?

Yes! The fettuccine alfredo can be frozen in the fridge for up to 3 months. Make sure to store it in an airtight container. To eat, defrost, then follow the instructions above for How to Reheat Instant Pot Fettuccine Alfredo.

Did you like this recipe for Instant Pot Fettuccine Alfredo? If so, check out these recipes I picked out just for you:

Side view of a serving of instant pot fettucine alfredo served on a plate with chopped parsley garnished over it.

Instant Pot Fettuccine Alfredo

Instant Pot Fettuccine Alfredo is a quick and delicious way to make your favorite restaurant dish at home. It comes out creamy, cheesy, & delicious every time!

4.94 from 15 votes

Print Pin Rate

Course: instant pot, Main Course

Cuisine: Italian, Italian American

Prep Time: 5 minutes

Cook Time: 21 minutes

Pressure Building: 10 minutes

Total Time: 36 minutes

Servings:

Calories: 526kcal

Author: The Foreign Fork

Equipment

▢
Instant Pot
▢
Tongs

Ingredients

Instructions

In your Instant Pot, add 2 cups chicken broth, 1 cup heavy whipping cream, and 1 tsp garlic. Do not stir.
Use your hands to break the 8 oz fettuccine noodles in half so that they can fit horizontally in the Instant Pot easily. Add the fettuccine noodles into the Instant pot, making sure that the noodles are submerged in the liquid.
Put the lid on your Instant Pot. Turn the pressure to MANUAL or HIGH and set the timer for 8 minutes. Once the cooking cycle has completed, allow for an 8 minute natural release, then a Quick release immediately after. Open the lid.
Add 1 cup grated parmesan cheese into the pot and use tongs to stir the sauce and the noodles. The sauce will be liquid-y and that is OKAY. Turn the pot to the KEEP WARM setting, and allow the noodles to sit for about 5 minutes or so, stirring occasionally. This will evaporate any extra liquid. Season to taste with salt, pepper, and parsley.
Once your sauce has reached your desired consistency, turn the pot off. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Fettuccine Noodles: If you are making this recipe, stick with fettuccine noodles. It is possible to use other types of pasta for this recipe, but the cook time will be different.
Chicken Broth: Chicken stock will work as well.
Heavy Cream: I use heavy whipping cream.
Parmesan Cheese: If you can spring for freshly grated parmigiano reggiano, I highly recommend it. In my opinion, it makes a huge difference in this recipe.
I topped my recipe with fresh parsley as this is a common addition in the American diet. In Italy, parsley is never used.
Start serving the pasta when it is a tiny bit runnier than what you would desire. It will continue to thicken as you eat.
You can double this recipe in either a 6 quart or 8 quart pot.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Pinterest images of Instant Pot Fettucine Alfredo on small plates, one with a fork twirling through the pasta.

Red Chimichurri

In this Red Chimichurri Sauce Recipe (or Chimichurri Rojo), we use the base of a typical chimichurri and add some fun extra elements to make it red! Flavored with roasted bell peppers and paprika, you are going to love the fun flavors this recipe brings to dinner.

Recipe Origins

Chimichurri has been eaten and enjoyed in South America, specifically Argentina, for centuries. Most believe that it was invented by a man named Jimmy McCurry, a 19th-century Irish immigrant to Argentina.

As the story goes, he was missing his hometown favorite, worcestershire sauce, so he decided to make his own sauce using the local ingredients. He named the sauce after himself. With the Argentinian accent, “Jimmy McCurry” sauce quickly evolved into being called “chimichurri”.

This is just one story of many associated with the birth of chimichurri!

Traditional chimichurri, such as this Argentinian Chimichurri Recipe, is made with parsley, garlic, olive oil, cilantro, and seasonings.

We’ve taken the classic chimichurri format (using parsley, garlic, seasonings, etc), and added some fun extra red elements to create a red version! Flavored with roasted bell peppers and paprika, you’ll love the fun that this sauce brings to dinner.

Why Make this Recipe

Different Flavors: If you love Chimichurri, you will definitely want to try this Red Chimichurri! It is the same concept as the traditional option but with different flavors for a new experience.
A Great Marinade: If you are looking for a delicious marinade, this is a great one to try! Use it with skirt steak, flank steak, chicken, and pork (or even as a dipping sauce for empanadas!) for an awesome experience.
Fast Flavor: You can make this sauce in just 5 minutes. No chopping necessary; simply add the ingredients to a food processor and blend!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Parsley: Make sure to use very fresh parsley! Wash the fresh herbs and remove the stems. This is the base of a typical chimichurri.
Roasted Red Bell Peppers: I use a jar of roasted red peppers, but you can roast your own if you prefer that. Make sure to peel the skins off of the peppers if you are going with the homemade route. If you are using jarred, drain the peppers before adding them to the red chimichurri.
Garlic: You can place 2 whole cloves garlic directly in the food processor or mince them up before you add them.
Smoked Paprika: If you do not like a smoked flavor, you can substitute regular paprika instead.
Extra Virgin Olive Oil: This makes your red chimichurri great for marinating meat!
Vinegar: Red Wine Vinegar
Salt: Make sure to use sea salt as the measurements will change if you are using a different type of salt.

Tools

Food Processor: To blend the chimichurri. You can substitute a blender if necessary.

How to Make this Recipe

Step 1: Make the Chimichurri

Pulse all of the ingredients in a food processor to blend.

Step 2: Cool Down

Put the chimichurri in a bowl or jar and put in the fridge to allow it to cool down. Remove it from the fridge before using and thaw if necessary. Enjoy!

Expert Tips

Start by pouring a little olive oil, and keep adding more as you go. You may find that you like less olive oil than what the recipe calls for.
If you’d like a spicy chimichurri, feel free to also add red chili into the food processor.
You must cool down the chimichurri before using it because when the olive oil heats up in the food processor, it takes on an overwhelming flavor. Allowing the red chimichurri to cool will balance out the flavors.
You can also add the olive oil and whisk by hand as you pour. A blender or this option is necessary to keep the chimichurri from separating as it rests.
Some chimichurri recipes have fresh cilantro. Feel free to add 1 cup of fresh cilantro if it sounds good to you.

The Best Way to Use Red Chimichurri

You can use your red chimichurri in a lot of different ways! As mentioned before it is great as a marinade. You can also use it as a dipping sauce. It would be great with:

Vegetables
Sandwich Spread
Steak skewers
A side to a Brazilian Meat Skewer
Tacos
On Eggs
Or anything else that sounds delicious!

Recipe FAQs

Red chimichurri served in a small bowl with a spoon inside.

How Long Does Red Chimichurri Last?

You can keep red chimichurri for about 2 weeks or so. Make sure that it is stored in the fridge for best results! You can take the chimichurri out of the fridge and leave it on the counter to come to room temperature before using.

Is Chimichurri Spicy?

If you want to make a spicy sauce, you certainly can do so! I like to add red chilis (hot peppers) or red pepper flakes to my sauce when I’m in the mood for some kick.

Can You Make this Recipe in Advance?

Yes you definitely can! This sometimes even leads to better results, as the flavors have time to really meld together.

Freezing Instructions

If you want to freeze your red chimichurri, you can do so in small batches! Spoon the chimichurri into ice cube trays and freeze them individually. Then put them all in one big plastic bag to store once frozen. This way you have single servings of flavor whenever you want them!

You can also freeze in bulk. Make sure to use an airtight container and to set the sauce on the counter for hours before using it so that it can thaw properly.

Did you enjoy this Red Chimichurri Recipe? If so, make sure to check out these other recipes I picked out just for you:

Pan con Tomate (Tomato Bread from Spain & Andorra)

This simple Tapas recipe originated in Catalonia and Pan con Tomate is now popular in Andorra and Spain. Made by rubbing garlic, tomatoes, and olive oil on a loaf of crusty bread, you only need a few high quality ingredients to make an impressive recipe with lots of flavor.

Slices of pan con tomate on a plate next to a loaf of crusty bread and roma tomatoes.

Recipe Origins

Pan con Tomate is a special tapas recipe that originated in Catalonia and later became popular in Spain and Andorra. It is also known as “Pan Tumaca” in Barcelona, and in Catalan, it is called “Pa amb Tomàquet”.

The origins of Pan con Tomate trace all the way back to Ancient Greece, in which bread drizzled with olive oil and salt was a popular food choice.

Tomatoes finally came to Catalonia from America in the 18th century, which is when Pan con Tomate (or Pa amb Tomàquet) truly became popular.

The first written record of this recipe can be traced back to 1884. It began as a popular dish amongst rural folks, who used tomatoes to soften their 1-2 day old bread. This is a dish (similar to Cheese Fondue or Bread Pudding) that was invented to stretch what little ingredients were available.

Today, Pan con Tomate is an easy recipe that is wildly popular in both Andorra and Spain. Even better, it can be found in almost any tapas bar.

Why Make this Recipe

Simple: This recipe is very simple, with only 5 ingredients and just a few minutes toasting in the oven!
Great for Kids: Because this dish is so hands on with no chopping required and ready instantaneously, it is a great dish to get kids excited about food! Break out the ingredients and have your kids prepare your Pan con Tomate as a delicious appetizer!
Fun for Entertaining: Even if you don’t have kids, I recommend this as a fun appetizer or side dish while entertaining! Set out a platter with all of the ingredients and let the guests make their own delicious tomato bread.

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Because this recipe has so few ingredients, it is really important that you choose the highest quality ingredients you can get! You will want ripe, juicy, fresh tomatoes, a delicious crusty bread, and fresh garlic in order to make this appetizer mega-delectable.

Bread: Any loaf of crusty or rustic bread will work. I really like a baguette, but a french loaf or ciabatta bread will work as well. Try to choose a bread with an “open crumb”, meaning a bread with a lot of holes in it to store all of that great flavor!
Tomato: I use a Roma Tomato because they are a “paste tomato” meaning that they will leave behind a better textured tomato pulp. Make sure you are getting a fresh, high quality tomato. Bonus points if you have a garden to pick from!
Salt: I would highly recommend using a flaky sea salt for this recipe. It will make a big flavor and texture difference from table salt!
Garlic: You can peel a garlic clove and cut it in half for easiest use!

Tools

Cookie Sheet: To toast the bread in the oven.

How to Make this Recipe

Step 1: Bake the Bread

Slices of crusty bread on a baking sheet to make pan con tomate.

Preheat the oven to a low broil.

Place the pieces of bread on an ungreased cookie sheet and place the sheet in the oven for 2-3 minutes or until the bread is toasted.

Flip the bread over and toast again until browned. Remove the bread from the oven.

Step 2: Add Toppings

Two photos showing how to assemble the pan con tomate after the bread is toasted.

Peel the clove of garlic and cut it in half. Rub the garlic onto each slice of toasted bread.

Cut the tomato in half. Rub the tomato onto each slice of bread, making sure to really leave behind a lot of juice and pulp on the bread.

Drizzle a bit of extra virgin olive oil onto each piece of bread, then sprinkle each piece with salt. Enjoy!

Pan con Tomate Variation

There are two different ways to make this common tapa. The recipe below contains instructions for the Catalan/Andorran way of making this recipe, which includes simply rubbing the tomato on the bread.

To make a Spanish Tomato Bread, the recipe is slightly different. Instead of rubbing a tomato half on the bread, you grate the tomato on the large side of a box grater to get a chunky sauce. This will give you more of a tomato spread instead of just adding juice to your bread.

Either option works, and both are enjoyed in Spain and Andorra. Different families/regions might have different ways of enjoying this dish, so feel free to choose what sounds best to you!

Expert Tips

Pan con tomate served on a plate with a roma tomato and crusty bread loaf behind it on a cutting board.

Use a serrated knife to cut the bread into slices.
You can use a pastry brush to make sure the olive oil covers the entire piece of bread if you like a more uniform flavor.
A non-traditional but delicious adaptation is to roast your head of garlic and then spread the caramelized garlic on the bread (To roast: Chop off the top of the head of garlic, drizzle with olive oil, and roast at 400 degrees Fahrenheit for 20 minutes).
Serve the tomato bread as fast as possible to avoid your bread getting soggy.

Recipe FAQs

Close up view of several pieces of pan con tomate.

Can I Save Leftovers?

I wouldn’t recommend holding on to any leftovers that have already been dressed with tomatoes and olive oil. Because of the nature of this dish, your bread will turn soggy!

Instead, feel free to save each of the ingredients separately, and assemble your Pan con Tomate the next day for a fresh treat.

Do I Have to Use Garlic?

I won’t lie to you, the garlic in this recipe is strong. If you like garlic (like me), you’ll love this recipe!

If you don’t love garlic, you can always omit it and prepare the bread with just tomato, olive oil, and salt.

Pan con Tomate vs Bruschetta

Italian Bruschetta and Spanish Pan con Tomate are very similar, but there are some key differences. Bruschetta recipes call for chopped tomatoes that are often mixed with other herbs. Pan con Tomate, on the other hand, rubs the tomato juice right onto the bread!

Hand holding up a piece of pan con tomate.

Did you enjoy this recipe for Pan con Tomate? If so, make sure to check out these recipes I picked out just for you:

Slices of pan de tomate on a serving plate.

Pan con Tomate (Tomato Bread from Spain & Andorra)

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: Andorran

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings:

Calories: 122kcal

Author: The Foreign Fork

Equipment

▢
Cookie Sheet

Ingredients

Instructions

Preheat the oven to a low broil.
Place the slices from one crusty loaf on an ungreased cookie sheet and place the sheet in the oven for 2-3 minutes or until the bread is toasted. Flip the bread over and toast again until browned. Remove the bread from the oven.
Peel the garlic clove and cut it in half. Rub the garlic onto each slice of bread.
Cut 1 roma tomato in half. Rub the tomato onto each slice of bread
Drizzle a bit of olive oil onto each piece of bread, then sprinkle each piece with salt. Enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Bread: Any loaf of crusty or rustic bread will work. I really like a baguette, but a french loaf or ciabatta bread will work as well. Try to choose a bread with an “open crumb”, meaning a bread with a lot of holes in it to store all of that great flavor! Tomato: I use a Roma Tomato because they are a “paste tomato” meaning that they will leave behind a better textured tomato pulp. Make sure you are getting a fresh, high quality tomato. Bonus points if you have a garden to pick from!
Salt: I would highly recommend using a flaky sea salt for this recipe. It will make a big flavor and texture difference from table salt!
Garlic: You can peel a garlic clove and cut it in half for easiest use!
Use a serrated knife to cut the bread into slices.
You can use a pastry brush to make sure the olive oil covers the entire piece of bread if you like a more uniform flavor.
A non-traditional but delicious adaptation is to roast your head of garlic and then spread the caramelized garlic on the bread (To roast: Chop off the top of the head of garlic, drizzle with olive oil, and roast at 400 degrees Fahrenheit for 20 minutes).
Serve the tomato bread as fast as possible to avoid your bread getting soggy.

Nutrition

Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Rainbow Roll Sushi Recipe

This uramaki sushi is a Japanese-American creation that is as fun to make as it is to eat! The inside of your sushi will be filled with crab, avocado, and cucumber, and then wrapped in seaweed and sushi rice. Your roll will be topped with mango slices, avocado, salmon, and tuna to achieve a beautiful rainbow effect.

Slices of a Rainbow roll with a side of sauce.

Why Make this Recipe

At Home Sushi Night: It’s so much fun to go out for sushi, but making this recipe was my first time trying it at home! It’s awesome for a unique dinner, especially when you can turn it into a social event!
Colorful: The best part about this Rainbow Roll is the beautiful colors on the outside! It’s so pretty, you just have to dig in.
Customizable: There are so many different ways to customize your rainbow roll. If you want to change up the additions, you absolutely can!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Nori Sheet: You can buy this from any Asian grocery store. If your sheets aren’t cut in half already, you’ll want to do that before you start rolling your sushi.
Sushi Rice: Cook the sushi rice according to the instructions on the package. Don’t forget the sushi vinegar to make the sushi rice (you can also make a homemade sushi vinegar by heating rice vinegar, sugar, and salt together)! Do not use another type of rice for this recipe.
Crab Stick: I cut my crab sticks in half so that they fit into the roll better.
Salmon: I bought pre-sliced sushi-grade salmon from my local Asian market. You can slice the fish yourself if need be, but make sure it is sushi-grade.
Tuna: I bought pre-sliced sushi-grade tuna from my local Asian market. You can slice the fish yourself if need be, but make sure it is sushi-grade.
Mango: Cut the cheek off of one side of your mango, then carefully use a paring knife to remove the peel from the mango. Then you can cut the fruit into thin slices!
Avocado: To get good avocado slices, remove the pit from the avocado. Then, use a butter knife to scoop vertical slices of avocado out of the shell.

Tools

Plastic Wrap: Because the sushi is rolled with the rice on the outside, the plastic wrap is used to protect the mat and keep it from getting dirty.
Sushi Mat: The bamboo sushi rolling mat makes it far easier for you to roll your sushi. I definitely recommend using a sushi mat for this recipe.

How to Make this Recipe

Step 1: Prep the Seaweed & Rice

The beginning of making a rainbow roll begins with these two steps - adding a seawood sheet to the mat and placing your rice on top.

Wrap your sushi mat in plastic wrap so that the rice does not stick to the bamboo.

Put the ½ seaweed sheet on the mat with the rough side up.

Lay the rice across the entire roll (you may not need to use all the rice), then flip the seaweed over so the smooth side is showing.

Step 2: Fill the Sushi

Two photos demonstrating how to begin to form your rainbow roll.

Cut the avocado into thin strips and place the strips lengthwise in the center of the seaweed.

Cut the imitation crab meat into thinner slices if needed. Place them on the seaweed next to the avocado.

Add a few slices of cucumber on top of the avocado and crab, lengthwise.

Step 3: Roll the Sushi

Photos demonstrating how to roll the rainbow roll sushi into a log.

Place your thumbs under the sushi mat. Then lift the edge of the mat closest to your belly up and over the filling in the center.

Use your hands to press the length of the log, making sure that all of the sushi ingredients are staying together. Continue lifting and rolling the edge of the sushi mat until the sushi is in one roll. Gently press with your hands again to make sure that the rice on the outside edge is sticking together.

If you need visual instructions for this process, I enjoyed watching this video.

Remove the roll from the mat. Remove the plastic from the mat.

Step 4: Add the Toppings

Two photos showing how to add toppings like avocdado, salmon and tuna that are sliced thinly on a cutting board to your rainbow roll sushi.

Lay the thinly sliced fish and fruits over the top of the sushi roll with the edges slightly overlapping. Go in this order: tuna, salmon, mango, avocado, repeat.

Lay plastic wrap over the sushi roll and place your mat on top. Squeeze the mat over the roll so that the toppings stick to the rice.

Remove the plastic and use a knife to cut the sushi into 8 pieces. Serve and enjoy!

Additional Toppings You Can Use

The inside of this rainbow roll is very similar to a California roll, but the toppings are very different. There are so many variations of rainbow rolls, which means that you have so many choices when it comes to toppings! If you don’t like the topping options I picked out, you can also choose from the following options:

Yellowtail
Snapper
Flounder
Sea bass
Shrimp
Masago
Tobiko

Remember, the most important part is choosing ingredients that form a rainbow pattern when laid across the top of your sushi!

Serving Options

Some things I like to have on the table when I am serving my rainbow roll are:

Eel Sauce
Japanese Mayo
Soy Sauce (be careful, as the rice on the outside of the roll does tend to make the soy sauce flavor very strong)
Wasabi

Expert Tips

A rainbow roll displayed on a cutting board prior to cutting into slices with a side of sauce and a pair of chopsticks next to it.

When shopping for sushi-grade salmon, please note: some packages will say sashimi-grade instead of sushi-grade on the package. These terms are interchangeable, and it means the fish is safe to eat raw.
You can sprinkle sesame seeds on the rice if you want before flipping it over.
You can make a spicy tuna roll by adding spicy mayo or sriracha.
Use a sharp knife to cut your sushi into pieces. Use a quick back and forth motion to make the initial slice through the nori, then a slower sawing motion to finish the cut.
I like adding a bit of cream cheese to the center of my roll, which makes it more reminiscent of my favorite– Philadelphia Rolls!

Recipe FAQs

Is Rainbow Roll Sushi Raw?

Yes, in this recipe, you will be using raw fish. This dish calls for raw tuna and raw salmon. You can also add imitation crab sticks to the center.

What Does Uramaki Sushi Mean?

Uramaki Sushi is a type of sushi roll where the rice is on the outside of the roll instead of inside the nori.

In this case, having the rice on the outside of the seaweed helps the fish to stick to the top of the sushi roll!

How Many Pieces is a Rainbow Roll?

It is most common to cut a rainbow roll into 8 pieces.

How to Slice the Fish for a Rainbow Roll

If you need to slice your tuna and salmon into pieces at home, follow these instructions:

Cut the fish against the grain at a 45 degree angle. Make sure the slices are very thin so that they will drape over the top of the rice.

Did you enjoy this Rainbow Roll Sushi Recipe? If so, check out these other recipes I picked out just for you:

Loukoumades: Greek and Cypriot Honey Donuts Recipe

Loukoumades are a delightful dessert from Cyprus and Greece. They are fried donuts coated in honey and sprinkled with cinnamon and walnuts.

Measured ingredients to make Loukoumades.

Loukoumades (otherwise spelled “Lukumades”) are a greek version of donuts typically served in Cyprus and Greece. They are fried dough balls that are crunchy on the outside but light and airy on the inside… they are basically the most delicious treat you’ll ever find!

Loukoumades are typically served warm, with many donuts piled on one plate and doused with honey, cinnamon, and sometimes walnuts.

They are sticky and messy and perfect for filling your belly with a delectable treat fit for the gods…. Or the Olympians!

Try eating your Greek loukoumades after a delicious meal of Moussaka, Spinach Pie, or even a Gyro. You can also put them on a dessert platter with this Homemade Pistachio Baklava for a delicious treat!

Recipe Origins

Loukoumades are a popular treat in many countries, including Cyprus, Greece, Persia, and Egypt.

The first known record of Loukoumades, or Lukumades, is from ancient Greece. The fried donut balls coated in honey were served to the Olympic victors as early as 776 BC as a prize for their success.

Since then the donuts have spread across countries, also becoming a favorite in Cyrus. Try them at home! I’m almost certain they’ll become a staple in your home as well.

Why Make this Recipe

Taste the World: If you want a good taste of Greek or Cypriot Food this is a great dessert to try! Close your eyes and be transported to the Mediterranean.
Sweet and Crunchy: The sweetness on the inside plus the crunch on the outside of these honey donuts will leave you speechless!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Milk: Whole Milk or 2% will work best. I have not tested this recipe with almond milk for a dairy-free option, but you should be able to substitute it with no issues.
Dry Active Yeast: This is different from Instant Yeast.
Water: Room temperature
Oil for Frying: I prefer vegetable oil, but either vegetable oil or sunflower oil works

Tools

Bowls: Small bowl for rising the yeast, large mixing bowl for making and rising the dough
Skillet: For frying. I used a cast iron.
Ice Cream Scoop: Optional but helpful.
Nonstick Spray: To spray the ice cream scoop or your hands when scooping the donuts.
Thermometer: Best for testing the temperature of the milk and the oil.

How to Make this Recipe

Step 1: Rise the Yeast

Two photos showing how to create the beginning of the loukoumades dough with yeast, milk and sugar.

Place your milk in a microwave safe container, and microwave until the temperature of the milk reaches 105 – 110 degrees Fahrenheit.

Add 1 tsp of sugar to the milk, then add the packet of yeast. Allow the yeast to sit for about 10 minutes in a dark, warm place until it rises and the top becomes puffy.

Step 2: Make the Dough

Two photos showing how to combine the ingredients to make a dough and then the dough sitting in an oiled mixing bowl beginning to proof.

In a separate, large bowl, mix the flour, 2 tbsp sugar, olive oil, lukewarm water, and the risen milk/yeast mixture together. Whisk it for a few minutes until a smooth batter is formed.

Grease a glass bowl with nonstick spray and put the dough in the bowl. Cover the bowl with a dish towel, and put in a dark, warm environment for about an hour, or until the dough rises and doubles in size.

Step 3: Fry the Dough

After an hour, fill a skillet with about an inch of oil. Turn the heat to medium and heat until the oil reaches 300 degrees Fahrenheit.

Use an ice cream scoop to form ball-shaped scoops of dough. Dip your scoop in water or spray with nonstick spray between each dough ball so that the dough doesn’t stick to the utensil.

Fry the batter in the oil, a few donuts at the time. When one side turns golden brown, flip them over so that they are evenly browned on each side.

Step 4: Add Toppings

As the donuts are done, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels. This will remove any excess oil.

Once the loukoumades are done draining, move them to a large platter.

Warm the honey in the microwave for about 30 seconds (or you can warm it in a small saucepan) until it is easily pourable. Pour the desired amount over the donuts. Sprinkle the donuts with chopped walnuts and cinnamon. Enjoy!

Alternate Topping Ideas

If you don’t want to top your loukoumades with honey, there are other options as well! Good choices are:

Sesame Seeds
Chocolate Sauce
A simple syrup made of honey mixed with sugar
Orange Blossom Water
Or anything else you think may be delicious

Can You Reheat Loukoumades?

While I think that Loukoumades are definitely best when served fresh, you can still reheat them. Reheating a fried treat is difficult but it can be done.

My best advice would be to heat your oven to 450 degrees. Place your loukoumades on an aluminum foil-lined cookie sheet, and place them in the oven.

Let them sit in the oven for a few minutes, just until they’re heated up. Don’t leave them for too long, or they’ll burn!

You can also reheat them in an air fryer to easily crisp them up again.

Expert Tips

Follow the instructions on the back of your Yeast Package. My yeast called for the milk to be warmed to 105-110 degrees Fahrenheit, but if your package says differently, follow that.
The most important thing is to not heat your milk up too much over the called-for temperature or you will kill the yeast.
Make sure the balls of dough are about as large as a golf ball.
Make sure the oil is deep enough to cover at least half of your fried donuts.
If the outside of your donut is brown and crispy but the inside is still raw, your oil is too hot. Remove the hot oil from the heat and allow it to cool to the right temperature (300 degrees). Then, try again.
Only put honey on the donuts that you plan to eat. They are much harder to reheat if they have honey on them.
I am using a skillet to cook these Greek Doughnuts, but you can also use a deep fryer if you have one.

Recipe FAQs

How to Make Loukoumades Crispy?

Your loukoumades should crisp up themselves if the oil is hot enough. Make sure the oil reaches 300 degrees.

Storing Instructions

If you are storing leftover loukoumades, make sure to allow them to cool all the way before putting plastic wrap on them. Do not add honey to the donuts that you want to save them for another day.

Wrap the dry, cooled loukoumades in plastic wrap and keep them on the counter until you are ready to reheat them. I would only store leftovers for about a day.

Did you enjoy this recipe for Loukoumades? If so, make sure to check out these other recipes I picked out just for you:

Caramelized Potatoes Recipe

Enjoy this Caramelized Potatoes recipe from Iceland! In this recipe, waxy potatoes are coated in a homemade caramel to make a sweet and unique side dish perfect for any fancy meal.

White serving bowl with caramelized potatoes inside.

Caramelized Potatoes are a majorly important recipe in Icelandic and Danish cuisine! This recipe is usually enjoyed alongside a delicious Christmas dinner. It is a heavily anticipated side for the holidays, but can be enjoyed any time of the year.

Why Make this Recipe

Try Something New: I bet you never thought you’d have potatoes with caramel on them, did you? But it’s a surprisingly fun dish to try! Change up your dinner with something new.
“Taste” Iceland: If you’ve always wanted to travel to Iceland, this is a great way to taste the flavors of the country from your own kitchen!

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Potatoes: You want any small, waxy potatoes for this dish. New potatoes or fingerling potatoes are best if you can find them. I found “mini golden potatoes” at my grocery store that worked well.
Sugar: Use granulated white sugar. Do not substitute other kinds of sugar.
Butter: Cut your butter into cold cubes for this recipe! You can use salted or unsalted, though I prefer unsalted.

Tools

Large pot
Large pan
Rubber Spatula: This is easier to clean after making the caramel than a wooden spoon is.

How to Make this Recipe

Step 1: Cook the Potatoes

Boiled potatoes in one photo and skins removed from boiled potatoes in the next photo to make caramelized potatoes.

Add water and potatoes into a large pot over high heat. Boil the potatoes with the skin on until they are fork tender (about 12-15 minutes).

Wait until the potatoes are cooled down, then take off the peel carefully.

Step 2: Make the Caramel

Photo of sugar in a skillet on the left photo and the sugar caramelized in the skillet on the right photo as you prepare caramelized potatoes.

Add the sugar into a large pan and allow it to melt and turn brown without stirring.

Add 2 tbsp of butter into the sugar and allow it to bubble. When it is melted, stir it to combine the butter and sugar. Then add the final tbsp of butter and allow it to melt. Stir again.

Step 3: Combine

Add the peeled potatoes into the pan. Stir to coat in the caramel and continue cooking for about 5 minutes, spooning the caramel over the potatoes. Serve and enjoy!

Why Does My Sugar Keep Crystalizing/Clumping?

Are you stirring your sugar instead of just allowing it to heat through? My sugar continued to clump and clot when I stirred it as it heated up.

Instead, just turn on the heat and allow the sugar to melt itself. Once you add the butter, then you can start stirring it.

If the sugar lumps when you add the potatoes into it, it is because your caramel is not hot enough to stay in a liquid state.

Expert Tips

Caramelized potatoes sitting in the sauce shown up close.

I use my fingers to gently peel the potato peel off. You can use a potato peeler if you want, but you will have to be gentle.
Some (not many) recipes call for heavy cream to be added to the caramel as well. You can add some if you’d like, but most traditional recipes use just sugar and butter.
If your potatoes are too big, you can cut them into smaller pieces so that more of the potatoes can be coated in the caramel.
This dish is usually served cold.
Wash the potatoes under water to get the peel off easier. Make sure they dry again before putting them in the caramel or the caramel will get watery.

Recipe FAQs

Fork sitting inside the white serving bowl with the caramelized potatoes.

How to Store Leftovers

You can store leftovers in an airtight container in the fridge for up to 5 days.

What To Serve Caramelized Potatoes With?

These potatoes would be delicious as a side dish for ham or pork.

Did you enjoy this recipe for Caramelized Potatoes? If so, make sure to check out these other recipes I picked out just for you:

Caramelized Potatoes Recipe

Enjoy this Caramelized Potatoes recipe from Iceland! In this recipe, waxy potatoes are coated in a homemade caramel to make a sweet and unique side dish perfect for any fancy meal.

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Course: Side Dish

Cuisine: Denmark, iceland

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings:

Calories: 314kcal

Author: The Foreign Fork

Equipment

▢
Large Pot
▢
Large Pan
▢
Rubber Spatula

Ingredients

▢ 2 lb new potatoes, small
▢ ⅓ cup granulated sugar, 3 oz
▢ 3 tbsp unsalted butter, cold & cut into 1 tbsp pieces

Instructions

Add water and 2 lbs potatoes into a large pot over high heat. Boil the potatoes with the skin on until they are fork tender (about 12-15 minutes).
Wait until the potatoes are cooled down, then take off the peel carefully.
Add the ⅓ cup sugar into a large pan and allow it to melt and turn brown without stirring. Make sure the sugar does not get too dark.
Add 2 tbsp of butter into the sugar and allow it to bubble. When it is melted, stir it to combine the butter and sugar. Then add the final tbsp of butter and allow it to melt. Stir again.
Add the peeled potatoes into the pan. Stir to coat in the caramel and continue cooking for about 5 minutes, spooning the caramel over the pota

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