<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[My Site]]></title><description><![CDATA[My Site]]></description><link>https://www.catalog195.media/blog</link><generator>RSS for Node</generator><lastBuildDate>Sat, 07 Nov 2026 22:14:08 GMT</lastBuildDate><atom:link href="https://www.catalog195.media/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Ropa Vieja]]></title><description><![CDATA[Cuba | Prep: 20 min | Cook: 2 hr 30 min | Total: 2 hr 50 min | Serves: 6 About Ropa Vieja Ropa Vieja is Cuba's national dish, and the name — which means 'old clothes' in Spanish — refers to the dish's most distinctive quality: the beef is shredded into long, colourful strands that resemble rags. The dish arrived in Cuba with Spanish colonisers from the Canary Islands and transformed over centuries into something unmistakably Cuban: flank steak braised until it falls apart, then folded into a...]]></description><link>https://www.catalog195.media/post/ropa-vieja</link><guid isPermaLink="false">6ab4ed573e73471793e4e737</guid><pubDate>Thu, 24 Sep 2026 09:28:55 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Ackee and Saltfish]]></title><description><![CDATA[Description Ackee, the national fruit of Jamaica, is native to West Africa and arrived with enslaved people in the 18th century — its buttery, egg-like flesh turns golden when cooked and absorbs the surrounding flavours while maintaining a soft, yielding texture. Contry of Origin: Jamaica Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Servings: 4 servings Ingredients 300g salt cod (salted pollock or cod), soaked overnight in cold water (change water 2–3 times) 1 can (540g)...]]></description><link>https://www.catalog195.media/post/ackee-and-saltfish</link><guid isPermaLink="false">6ab4ed573e73471793e4e738</guid><pubDate>Thu, 24 Sep 2026 09:28:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/1e5a78_b2521c4332d849d6896d0c12c9e8153f~mv2.png/v1/fit/w_600,h_400,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Tagine of Lamb with Prunes and Almonds]]></title><description><![CDATA[Description A light, tangy salad made from tender pads of prickly pear cactus (nopales). Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Servings: 6 servings Country of Origin: Morocco Presentation &#38; How It's Eaten Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans. Ingredients For the lamb: 1.5 kg bone-in lamb shoulder, cut into large pieces 1 large onion grated, 3 cloves...]]></description><link>https://www.catalog195.media/post/tagine-of-lamb-with-prunes-and-almonds</link><guid isPermaLink="false">6ab4ed573e73471793e4e734</guid><pubDate>Thu, 24 Sep 2026 09:28:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/1e5a78_aef8a1dc03154be699c11cfdb491e33d~mv2.png/v1/fit/w_600,h_400,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Bandeja Paisa]]></title><description><![CDATA[Description Originating in the Antioquia region around Medellín, it is the meal that fuelled generations of coffee farmers: a single plate piled with red beans in sofrito, white rice, seasoned ground beef, chicharrón, a fried egg, sweet fried plantain, creamy avocado, and a white arepa. Prep time: 45 minutes Cook time: 1 hour 30 minutes Total time: 2 hours 15 minutes Servings: 4 servings Contry of Origin: Columbia Presentation &#38; How It's Eaten oienfonkfmslkmosndo Ingredients Red beans...]]></description><link>https://www.catalog195.media/post/bandeja-paisa</link><guid isPermaLink="false">6ab4ed573e73471793e4e735</guid><pubDate>Thu, 24 Sep 2026 09:28:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/1e5a78_c165bb3565384ffa8fcafb2f274464fd~mv2.png/v1/fit/w_600,h_400,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Ceviche de Corvina]]></title><description><![CDATA[Description Ceviche is Peru's national dish, a preparation of raw fish cured in fresh lime juice — the acid cooking the flesh without heat — and one of the world's great raw fish preparations. Prep: 30 min Cook: 0 min (acid-cured) Total: 30 min Serves: 4 Country of Origin: Peru Presentation &#38; How It's Eaten Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans. Ingredients For the ceviche: 600g very...]]></description><link>https://www.catalog195.media/post/ceviche-de-corvina</link><guid isPermaLink="false">6ab4ed573e73471793e4e736</guid><pubDate>Thu, 24 Sep 2026 09:28:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/1e5a78_08999718bc3e452e9eb793a19c4b0e40~mv2.png/v1/fit/w_600,h_405,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Ghormeh Sabzi]]></title><description><![CDATA[Iran | Prep: 30 min | Cook: 2 hr 30 min | Total: 3 hr | Serves: 6 About Ghormeh Sabzi Ghormeh Sabzi is Iran's most beloved stew, and arguably one of the most complex flavour profiles of any dish in the world. A foundation of three fresh herbs — fenugreek, parsley, and dried fenugreek leaves — is slow-fried until dark and caramelised, then braised for hours with lamb, kidney beans, and dried Persian limes (limu omani), which contribute an extraordinary sour, slightly bitter depth. The result...]]></description><link>https://www.catalog195.media/post/ghormeh-sabzi</link><guid isPermaLink="false">6ab4ecffc2360a28d7822e24</guid><pubDate>Thu, 24 Sep 2026 09:27:27 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Khachapuri (Adjarian Cheese Bread)]]></title><description><![CDATA[Georgia | Prep: 30 min | Cook: 20 min | Total: 50 min (plus 1 hr dough rest) | Serves: 4 About Khachapuri Khachapuri is Georgia's most iconic food, and the Adjarian version — a golden, boat-shaped bread cradling a pool of melted cheese, a raw egg cracked on top, and a knob of butter — is its most theatrical form. The bread is pulled apart at the table and used to stir the egg and butter into the molten cheese until everything becomes a rich, glossy, irresistible dip. Georgia sits at the...]]></description><link>https://www.catalog195.media/post/khachapuri-adjarian-cheese-bread</link><guid isPermaLink="false">6ab4ecffc2360a28d7822e27</guid><pubDate>Thu, 24 Sep 2026 09:27:27 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Sauerbraten]]></title><description><![CDATA[Germany | Prep: 30 min | Cook: 3 hr | Total: 3 hr 30 min (plus 3–5 days marinating) | Serves: 6]]></description><link>https://www.catalog195.media/post/sauerbraten-1</link><guid isPermaLink="false">6ab4ecffc2360a28d7822e25</guid><pubDate>Thu, 24 Sep 2026 09:27:27 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Mansaf]]></title><description><![CDATA[Jordan | Prep: 30 min | Cook: 2 hr 30 min | Total: 3 hr | Serves: 8 About Mansaf Mansaf is the national dish of Jordan and the centerpiece of Jordanian hospitality. Whole pieces of lamb are slow-cooked in jameed — a fermented, dried yogurt made from goat or sheep milk — until the meat is fall-apart tender and the broth turns a rich, tangy gold. Served over a bed of flatbread and saffron rice, drenched in the jameed broth and topped with toasted almonds and pine nuts, mansaf is eaten...]]></description><link>https://www.catalog195.media/post/mansaf</link><guid isPermaLink="false">6ab4ecffc2360a28d7822e28</guid><pubDate>Thu, 24 Sep 2026 09:27:27 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Paella Valenciana]]></title><description><![CDATA[Spain | Prep: 30 min | Cook: 45 min | Total: 1 hr 15 min | Serves: 6 About Paella Valenciana Paella Valenciana is Spain's most internationally recognised dish, but the version the world thinks it knows — laden with seafood — is a distant relative of the original. The authentic Valencian paella uses chicken, rabbit, flat green beans, white butter beans, saffron, and smoked paprika, cooked in a wide, shallow pan until the rice forms the legendary socarrat — a crispy, caramelised layer on the...]]></description><link>https://www.catalog195.media/post/paella-valenciana-1</link><guid isPermaLink="false">6ab4ecffc2360a28d7822e26</guid><pubDate>Thu, 24 Sep 2026 09:27:27 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Mohinga (Fish Noodle Soup)]]></title><description><![CDATA[Myanmar | Prep: 30 min | Cook: 45 min | Total: 1 hr 15 min | Serves: 6 About Mohinga Mohinga is Myanmar's national dish, eaten for breakfast across the country from steaming street carts. The broth is a deeply savoury, lemongrass-perfumed catfish base thickened with toasted chickpea flour and rice flour — an unusual technique that gives it a silky, almost bisque-like body. Poured over thin rice noodles and topped with crispy split-pea fritters, boiled eggs, and shredded banana stem, mohinga...]]></description><link>https://www.catalog195.media/post/mohinga-fish-noodle-soup</link><guid isPermaLink="false">6ab4eca3462042fa0a58eb5b</guid><pubDate>Thu, 24 Sep 2026 09:25:55 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Kibbeh (Lebanese Stuffed Lamb Dumplings)]]></title><description><![CDATA[Lebanon | Prep: 45 min | Cook: 25 min | Total: 1 hr 10 min | Makes about 20 pieces About Kibbeh Kibbeh is Lebanon's most celebrated dish, existing in dozens of forms across the Levant. The fried torpedo (kibbeh mekleyeh) is perhaps the most iconic: an outer shell of fine bulgur wheat and raw minced lamb formed around a filling of spiced cooked meat and toasted pine nuts, then fried to a shattering, golden crust. The contrast between the crispy exterior and the fragrant, yielding inside is...]]></description><link>https://www.catalog195.media/post/kibbeh-lebanese-stuffed-lamb-dumplings</link><guid isPermaLink="false">6ab4eca3462042fa0a58eb58</guid><pubDate>Thu, 24 Sep 2026 09:25:55 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Kottu Roti]]></title><description><![CDATA[Sri Lanka | Prep: 20 min | Cook: 20 min | Total: 40 min | Serves: 4 About Kottu Roti Kottu Roti is Sri Lanka's most beloved street food, and you can hear it before you see it. The rhythmic, metallic clatter of two steel blades chopping and folding roti strips on a screaming hot iron griddle is the unmistakable soundtrack of the Sri Lankan night. Shredded godamba roti — a thin, layered flatbread — is stir-fried with egg, vegetables, curry sauce, and your choice of protein until everything...]]></description><link>https://www.catalog195.media/post/kottu-roti</link><guid isPermaLink="false">6ab4eca3462042fa0a58eb5a</guid><pubDate>Thu, 24 Sep 2026 09:25:55 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Nasi Goreng]]></title><description><![CDATA[Indonesia | Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 4 About Nasi Goreng Nasi Goreng is Indonesia's national dish and one of the most beloved fried rice preparations in the world. What separates it from other fried rice is kecap manis — sweet, thick Indonesian soy sauce — and the depth of a sambal base. The result is a caramelised, slightly smoky rice with a rich, sweet-savoury profile unlike any Chinese or Thai fried rice. Eaten at all hours in Indonesia, from roadside warungs...]]></description><link>https://www.catalog195.media/post/nasi-goreng</link><guid isPermaLink="false">6ab4eca3462042fa0a58eb59</guid><pubDate>Thu, 24 Sep 2026 09:25:55 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Ilish Macher Jhol (Hilsa Curry)]]></title><description><![CDATA[Bangladesh | Prep: 20 min | Cook: 25 min | Total: 45 min | Serves: 4 About Ilish Macher Jhol The hilsa (ilish) is Bangladesh's national fish, and Ilish Macher Jhol — a gentle, mustard-scented curry — is one of the country's most beloved dishes. The hilsa is prized for its rich, oily flesh and extraordinary flavour, so the preparation is intentionally simple: a sharp mustard paste, bright turmeric, and whole green chilies are all it takes to honour what is already exceptional. In Bangladesh,...]]></description><link>https://www.catalog195.media/post/ilish-macher-jhol-hilsa-curry</link><guid isPermaLink="false">6ab4eca3462042fa0a58eb57</guid><pubDate>Thu, 24 Sep 2026 09:25:55 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Adobo (Filipino Chicken and Pork)]]></title><description><![CDATA[Philippines | Prep: 15 min | Cook: 50 min | Total: 1 hr 5 min | Serves: 6 About Adobo Adobo is the Philippines' most iconic dish. The word comes from the Spanish for marinade, but the Filipino version predates Spanish colonisation — indigenous cooks preserved meat in vinegar long before the 16th century. The combination of vinegar, soy sauce, garlic, bay leaves, and black pepper creates a braise that is deeply savoury, slightly sour, and strikingly glossy. No two Filipino families make it...]]></description><link>https://www.catalog195.media/post/adobo-filipino-chicken-and-pork</link><guid isPermaLink="false">6ab4eb55462042fa0a58e7aa</guid><pubDate>Thu, 24 Sep 2026 09:20:22 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Tom Yum Goong (Spicy Lemongrass Prawn Soup)]]></title><description><![CDATA[Thailand | Prep: 20 min | Cook: 20 min | Total: 40 min | Serves: 4 About Tom Yum Goong Tom Yum Goong is Thailand's most globally recognised dish, and one of the most exciting soups in the world. A clear, intensely aromatic broth of lemongrass, kaffir lime leaves, galangal, and fish sauce delivers a simultaneous hit of sour, spicy, and savoury that is unlike anything in Western cooking. The name means 'boiled' (tom) 'mixed' (yum) 'prawns' (goong), and the dish encapsulates the Thai principle...]]></description><link>https://www.catalog195.media/post/tom-yum-goong-spicy-lemongrass-prawn-soup</link><guid isPermaLink="false">6ab4eb55462042fa0a58e7ab</guid><pubDate>Thu, 24 Sep 2026 09:20:22 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Chicken Biryani]]></title><description><![CDATA[India | Prep: 40 min | Cook: 50 min | Total: 1 hr 30 min | Serves: 6 About Chicken Biryani India's most celebrated rice dish, Chicken Biryani is an aromatic masterpiece of basmati layered with spiced marinated chicken, golden fried onions, and saffron milk. The dum method — sealing the pot so steam perfumes every grain — produces rice that is simultaneously fluffy, tender, and deeply fragrant. Each region of India has its own biryani tradition, from Hyderabadi to Lucknowi, but all share that...]]></description><link>https://www.catalog195.media/post/chicken-biryani</link><guid isPermaLink="false">6ab4eb55462042fa0a58e7a8</guid><pubDate>Thu, 24 Sep 2026 09:20:22 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Phở Bò (Vietnamese Beef Noodle Soup)]]></title><description><![CDATA[Vietnam | Prep: 30 min | Cook: 4 hr | Total: 4 hr 30 min | Serves: 6 About Phở Bò Vietnam's most globally beloved dish, Phở Bò is a study in controlled complexity. A clear, deeply aromatic broth built from beef bones slow-simmered for hours and perfumed with star anise, cinnamon, and charred ginger achieves something rare: a broth that is simultaneously light and profound. Originating in northern Vietnam in the early 20th century, phở spread south with the 1954 partition and arrived in the...]]></description><link>https://www.catalog195.media/post/ph%E1%BB%9F-b%C3%B2-vietnamese-beef-noodle-soup</link><guid isPermaLink="false">6ab4eb55462042fa0a58e7ac</guid><pubDate>Thu, 24 Sep 2026 09:20:22 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item><item><title><![CDATA[Nasi Lemak]]></title><description><![CDATA[Malaysia | Prep: 30 min | Cook: 30 min | Total: 1 hr | Serves: 4 About Nasi Lemak Nasi Lemak is Malaysia's national dish, a plate so beloved it transcends meal times — eaten for breakfast, lunch, dinner, and late at night from roadside stalls. At its heart is rice cooked in coconut milk and pandan until each grain is fluffy and fragrant, served with a fiery sambal paste, crispy dried anchovies, a halved boiled egg, fresh cucumber, and roasted peanuts. Together, the components create a perfect...]]></description><link>https://www.catalog195.media/post/nasi-lemak</link><guid isPermaLink="false">6ab4eb55462042fa0a58e7a9</guid><pubDate>Thu, 24 Sep 2026 09:20:22 GMT</pubDate><dc:creator>Msabaha Media</dc:creator></item></channel></rss>