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DESTINATIONS AROUND THE WORLD | FOOD & DRINK


your life i


Cuisine can tell you a lot about a country’s culture, but where do you start? Laura French takes us around the world in seven dishes


f food is the key to the heart of a person, it can also be the key to the heart of a place. It can help you connect with locals in a way you might


not otherwise, and echo the influences that have made it what it is today. Which is a good excuse


to work your way around every dish on the planet. To whet the appetite, we’ve compiled a guide to some of the world’s best lesser-known dishes, from Jamaican delights to Jordanian delicacies.


MUSAKHAN, JORDAN With its smorgasbord of Levantine staples, Jordan has


earned itself something of a reputation in the foodie stakes, and for one of its standouts, try musakhan – an aromatic chicken dish flavoured with cinnamon and allspice, topped with caramelised onions. “The chicken is perfectly roasted, the onions are sweet and tender, and the flatbread is bursting with flavour,” says Elena Ahmadian, Cyplon Holidays’ marketing executive. For those wanting to make it themselves, suggest a visit to Beit Sitti restaurant in Amman, where guests prepare a four-course meal with three sisters who’ve kept up a tradition started by their grandmother (from £59 per person, bookable through Cyplon).


DHOLL PURI, MAURITIUS Blending French, Indian, Creole and other influences,


Mauritian gastronomy is as diverse as it is enticing, with coconut curries, fruity biryanis and fresh seafood


among the stars. But the real highlight is dholl puri, an Indian-style paratha (or pancake-like flatbread)


made from yellow split peas and toasted on a tava (griddle). First introduced over a century ago by indentured labourers from eastern India, today it’s a popular street food filled with Mauritian specialities such as rougaille – a tomato, garlic and chilli blend – and topped with coriander chutney. Head to Dewa & Sons restaurant in Port Louis to sample it, or try the Central Flacq Market, where exotic fruits and local delicacies spill out from the stalls.


MASTELO, GREECE From hearty moussaka to honey-doused baklava,


Greek cuisine is worthy of its crown, with every island showcasing its own specialities. Among them is Sifnos, whose crowning glory is mastelo, says Dudley der Parthog, Sunvil director for Greece. “It’s made of goat or lamb, which is marinated in local red wine and flavoured with dill, then roasted on vine shoots in a special ceramic pot.” It’s traditionally served at Easter, alongside other island specialities such as revithada, a hearty, slow- baked chickpea stew.


CHAK-CHAK, RUSSIA Russian food hasn’t always had the best reputation,


but that tide is slowly turning – and it’s not only about borscht (beetroot soup) and pelmeni ²


travelweekly.co.uk


2 APRIL 2020


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