Sticky and sweet, charoset is a muddy-colored paste that is part of the Passover Seder. It represents the mortar the Israelites used to make bricks while enslaved in Egypt.
Recipe
Charoset
Char Siu
(Chinese barbecue pork)
Originally from southeastern China, char siu (pronounced "char shoo") barbecue is now a favorite all over Asia. The name translates as "fork-roasted."
Char Kway Teow
(Malaysian, Singaporean stir-fried rice noodles with shrimp)
Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal.
Chapati
(Indian, Pakistani wholewheat flatbread)
Chapati, or chapatti, is a popular bread accompaniment to a northern Indian meal. It is a simple wheat flatbread typically baked on a hot griddle, or tava.
Chao Ha Qiu
(Chinese stir-fried shrimp with peas)
For a simple stir fry with a delicate flavor, try this quick shrimp dish. The peas look like little jade pearls and highlight the sweetness of the shrimp.
Challah
(Israeli Jewish braided Sabbath bread)
Challah is the traditional bread that begins Sabbath meals in every observant Jewish home. For Rosh Hashanah, a round challah is favored and symbolizes the cycle of the year.
Chakchouka
(North African eggs poached in a pepper ragout)
This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like.
Chakalaka
(South African spicy tomato, pepper and onion dish)
Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans.
Ceviche
(Latin citrus-marinated seafood)
Ceviche originated as a way of preparing fish and seafood in Inca times, first in a fermented corn beverage, and now mostly in the juice of the lemon, lime and Seville oranges.
Cerdo con Frijoles
(Mexican stewed pork and black beans)
Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. Epazote is an herb that is almost always used to flavor black beans in the Yucatán.