When I was traveling the world I always learned about new food, then when back home I’d try to recreate it and invite friends and family who have no possibility to travel to taste it.

Now I haven’t had the possibility to travel to new places for the last couple of years, but I wonder if you guys have some tips what I could try to make. Something not too complicated but to some extend exotic.

My tip would be the the Sabich which I tried in Jerusalem in 2019. A flatbread with eggplant, egg, other vegetables and sauces. Sweet and savory.

  • @Cheradenine
    33 months ago

    Bavarian soft pretzels. It is what gives the dark color and firmness to the exterior.

    It gelatinizes the surface starch, and by raising the pH level it lowers the temperture at which Maillard reactions occur.

    Bagels are similar but generally use baking soda instead for the bath. It is less alkaline.

    Someone else mentioned nixtamalizing corn. But that actually serves quite a few purposes. Still savory though.