Spreads
Mirza Ghasemi
میرزا قاسمی
Rasht, Iran
Aubergines charred over flame and mashed with garlic, tomato and egg into a smoky purée — a Gilan dish eaten warm with bread.
Original eatfuls sticker artwork
What it is
A closer look at Mirza Ghasemi.
Aubergines charred over flame and mashed with garlic, tomato and egg into a smoky purée — a Gilan dish eaten warm with bread.
What to look for
Know it when you find it.
The smoke has to come from charring over an open flame, not roasting. Eaten as a starter with rice and pickles around Rasht.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Mirza Ghasemi.
Names around the table
One food, more than one name.
Keep exploring
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Serbia
Ajvar
Ајвар
Relish made from roasted peppers and eggplants, a popular condiment throughout the Balkans, traditionally prepared in autumn, versatile and savory.
Morocco
Amlou
أملو
Ground almonds blended with culinary argan oil and honey into a glossy Moroccan spread.
Monaco, Monaco
Anchoia de
Salty anchovy paste made from anchovies, olive oil, and salt; a Monegasque condiment served with raw vegetables (crudités) as a dip; the local version of the Mediterranean anchovy paste, used across Monegasque cuisine.
Netherlands
Apple Syrup
Appelstroop
Thick dark syrup made from apple juice, similar to apple butter but thinner, used on bread, pancakes, and in cooking.
Russia
Baklazhannaya ikra
Икра баклажанная
Roasted eggplant mashed with sweet pepper, tomato and onion into a smoky spread; Soviet cookbooks called it poor man's caviar.
Cyprus
Carob Syrup
Χαρουπόμελο
Carob pods boiled down into a dark, treacly syrup once called the island's black gold, poured over anari and bread.
Switzerland
Cenovis
A dark, salty yeast-extract spread with a faintly sweeter, less bitter profile than its British relatives, scraped onto buttered bread.
Lyon, France
Silk Worker's Brain
Cervelle de canut
Lyonnaise herbed fresh cheese spread, traditionally eaten with bread.