The Friday photo – Dill, an Eastern Europe’s favourite

To finish every week travel-inspired, I tell you every Friday about one of the photos of my blog’s header.

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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!

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4 thoughts on “The Friday photo – Dill, an Eastern Europe’s favourite

    1. Did you mean Polish “ogórki”? “Ogórki” are just “cucumbers”, can be pickled (two different ways = tastes in Poland) or raw. 😉

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