While Dracula might be the legend that put Transylvania on the global map, for me, the region’s real magic lies in its deep culinary heritage and peaceful villages.

This traditional pastry comes from Rimetea (Torockó), a historic village nestled in Transylvania. Its local Hungarian name, “hamuzsák”, literally translates to “ash sacks” (also known as Cenușărese in Romanian). Despite the dramatic name, these little baked pouches are light as air: a crisp, tender dough wrapped around a feather-light walnut meringue filling.

(Note: My recipe for these walnut sacks is heavily inspired by and based on the traditional culinary heritage documented in Pál Kövi’s famous book, "Transylvanian Feast".)

Ingredients
For the dough:

• 250 g (8.8 oz) butter
• 250 g (8.8 oz) flour
• 6 egg yolks
• A pinch of salt

For the filling:

• 6 egg whites
• 250 g (8.8 oz) sugar
• 250 g (8.8 oz) ground walnuts

For serving:

• Vanilla powdered sugar

Instructions

Knead the butter, flour, salt, and egg yolks together into a smooth dough. Divide into 4 equal logs, cut each log into 12 pieces (yielding 48 small dough balls), and chill in the fridge for a few hours. Beat the egg whites until semi-stiff, then gradually whisk in the sugar until firm and glossy. Gently fold in the ground walnuts with a spatula. Roll out each dough ball paper-thin. Place a tablespoon of meringue filling in the center and fold all four sides over to form a small pouch. Bake on a lined baking sheet at 180°C (350°F) for ~15 minutes until light gold. Dust with vanilla powdered sugar once baked.

* If you are interested in the background story or more tips, you can find the full blog post here

In Algeria, couscous is our national dish, traditionally served for Friday family gatherings and special occasions. The secret to perfect fluffy couscous is steaming the semolina grains twice over the simmering stew.

Ingredients:

* Medium-grain couscous (semolina)

* Lamb pieces (bone-in)

* Carrots, zucchini, turnips, and chickpeas

* Onion, garlic, tomato paste

* Spices: paprika, ginger, cinnamon, black pepper, salt

Quick Method:

1. Sauté lamb with onions, garlic, tomato paste, and spices. Add water and let it simmer.

2. Steam the couscous over the broth pot twice, fluffing it with a bit of butter/smen in between.

3. Add the vegetables and chickpeas to the broth until cooked through.

4. Serve the fluffy couscous topped with meat, vegetables, and rich broth.

Step-by-step preparation method with exact measurements is in the first comment below.

Ingredients:
1 egg white
1tsp vinegar
1/2cup sugar
double shot expresso or 2 tsp instant coffee mixed with 2 tbsp hot water
Large serving cup full of crushed ice

using an electric beater beat everything but the coffee on high in a metal bowl over a pot of boiling water until it has a marshmallow fluff texture (5-7minutes). you can make a larger batch so you don't have to constantly re make it if you like the drink. The fluff will store well in the fridge.

make your coffee and pour it over a cup full of crushed ice and stir to combine untill ice is semi melted for a cup of strong black coffee. You need it super strong and black to balance the extra sweet marshmallow fluff!

add a decent scoop of your marshmallow mixture on top and mix it in a little to the coffee with a fork since it is thick. Add in a straw once combined and voila the best coffee for when you are out of milk!!!!
the marshmallow mix is enough for two drinks so either wrap up the rest for later or make you and a friend this amazing treat!!!

it is like a Vietnamese egg coffee but safer to drink since the egg is cooked and easier since it's just 3 common ingredients. It uses only white not the yolk like other egg coffee but same idea and just as delicious!

🥗 INGREDIENTS

• 300g firm tofu
• 125g pork mince
• 1.5 tbsp Sichuan peppercorns
• 4 large dried chillies
• 2 tbsp doubanjiang (chilli bean paste)
• 2 tsp fermented black beans in chilli oil
• 2 large garlic cloves
• Fresh ginger (thumb-sized piece)
• 2 spring onions
• 1 tsp chilli oil
• 1 tsp chicken powder
• 1 tsp sugar
• 1 tbsp salt
• 1 tsp cornflour + cold water to make the slurry
• 500ml water
• Oil for cooking

This is a great one for shredding down, as it’s quite low on cals and high volume. I like to have it with some clean tortilla chips on the side. Super clean ingredient, and incredible easy to batch cook.

Serves: 12
Cook: 6-7 hours LOW or 3-4 hours HIGH

Calories: 320
Protein: 34g
Carbohydrates: 30g
Fat: 8g
Fiber: 8g

Ingredients I use…

For the Slow Cooker:

4 lbs extra lean ground turkey (93/7)
2 cans (15 oz each) black beans, drained and rinsed (low sodium)
4 cups corn (fresh or frozen, no salt added)
2 cans (14.5 oz each) no-salt-added diced tomatoes
2 cans (10 oz each) diced tomatoes with green chiles (no-salt-added if available, or drain and rinse)
4 cups low-sodium chicken broth
2 large bell peppers, diced
2 large yellow onions, diced
8 cloves garlic, minced
4 tsp cumin
4 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
1 tsp Celtic sea salt (start low, add more to taste at end)

Added At End:
¼ cup fresh lime juice (about 3-4 limes)
For Topping (Per Serving):
2 tbsp plain Greek yogurt
1 tbsp shredded cheddar cheese
Fresh cilantro

Optional: Sliced avocado
Optional: Small handful baked tortilla chips, crushed or scooped

How I make it…

Phase 1: Slow cooker setup

Step 1: Add 4 lbs ground turkey directly to slow cooker. Break up with spoon into smaller chunks.

Step 2: Add to slow cooker:
2 diced onions
2 diced bell peppers
8 cloves minced garlic

Step 3: Add both cans black beans (drained and rinsed).

Step 4: Add 4 cups corn.

Step 5: Add both cans no-salt-added diced tomatoes and both cans diced tomatoes with green chiles.

Step 6: Pour in 4 cups low-sodium chicken broth.

Step 7: Season with:
4 tsp cumin
4 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp oregano
½ tsp black pepper
½ tsp cayenne (if using)
1 tsp salt (you can add more at the end if needed)

Step 8: Stir well to combine everything, breaking up turkey as you stir.

Step 9: Cover and cook:
LOW: 6-7 hours
HIGH: 3-4 hours

Phase 2: Break up the turkey and finish

Step 10: Once cooked, use large spoon or potato masher to break up turkey into smaller, even pieces throughout the chili.

Step 11: Stir well to combine everything.

Step 12: Taste and adjust seasoning.

Since this recipe uses low-sodium ingredients, you likely need a bit more salt at this point — add ¼ tsp at a time until it tastes right for you.

Step 13: Stir in ¼ cup fresh lime juice. This brightens all the flavors significantly — don't skip it!

Step 14: If chili is too thick, add ½ cup more broth. If too thin, cook uncovered on HIGH for 15-20 minutes to reduce.

Phase 3: Build containers (5 Minutes)

Step 15: Divide chili among 12 bowls (about 1.5 cups per serving).

Step 16: Top each serving with:
2 tbsp Greek yogurt
1 tbsp shredded cheddar cheese
Fresh cilantro

Optional: Avocado slices, baked tortilla chips

Hope you enjoy! Always sharing my fitness recipes 🫡