To finish every week travel-inspired, I tell you every Friday about one of the photos of my blog’s header.
This week, I’ve selected a photo taken in October 2010 in Siberia. It is a close-up of a food stall in the Irkustsk market, covered by a huge staple of dill.
My fascination for the East’s fascination for dill started in the summer 2008 when I visited Crimea (which was still in Ukraine at the time): during the whole week, every day, three times a day, my meals were complimented with fresh dill.
Unlike in the West where dill is rarely used more than in combination with salmon, the East adores dill and uses it everywhere – on potatoes, with sour cream, in the soups, everywhere.
In the Caucasus, dill is also one of the components of khmeli suneli, a Georgian mixture of herbs and spices which I consider a sort of East-meets-West masala because it contains Central European flavours like dill, parsley, marjoram, bay leaves, but also shares with curry spices the more exotic flavours of coriander or fenugreek – I am an absolute fan!
Interested in more Eastern Europe stories? Read about those museums that make history visible to tourists in Central & Eastern Europe, travel with me on board a smuggling track from Kiev to Warsaw, admire how beautiful the Montenegrin coast is, or let yourself impress by Serbia’s Skull Tower!