by Diana | Sep 7, 2026 | Ethnic, Health, Human microbiome, Microbiome, Nutrition
When we talk about fermented foods, our minds often travel to Korea for kimchi, Japan for miso, or the Middle East for yoghurt and labneh. But Europe? Europe has been fermenting food for thousands of years. Long before anyone talked about probiotics, the microbiome or...
by Diana | Aug 2, 2026 | Ethnic, Fermentation, Health, Human microbiome, Microbiome, Nutrition, Probiotic foods
When people think of fermentation, the Arabian Peninsula may not be the first place that comes to mind. Unlike countries such as Korea, Germany, or even neighbouring Iran, the lands of Saudi Arabia, Yemen, Oman, and the United Arab Emirates are not famous for shelves...
by Diana | Jun 6, 2026 | Ethnic, Food preparation, Health, Human microbiome, Microbiome, Nutrition
The mountains of Kurdistan have always demanded resilience. Stretching across parts of present-day Turkey, Iraq, Iran, and Syria, the Kurdish homeland is a landscape of rugged peaks, fertile valleys, highland pastures, and long winters. For thousands of years, Kurdish...
by Diana | May 2, 2026 | Ethnic, Fermentation, Food preparation, Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrition
In Iran, historically known as Persia, food is poetry. Meals are not rushed. Flavours are layered. And fermentation is woven through it all, supporting digestion, preserving nourishment, and bringing balance to the table. Unlike some regions where fermentation is bold...
by Diana | Apr 6, 2026 | Ethnic, Health, Human microbiome, Microbiome
In Iraq, food is memory. It is shaped by the land between the Tigris River and the Euphrates River, a region often called the cradle of civilisation. Here, some of the earliest farming communities learned not only how to grow food, but how to preserve it. And...
by Diana | Feb 28, 2026 | Ethnic, Fermentation, Food preparation, Nutrition, Sauerkraut
In the Levant, encompassing Lebanon, Syria, Palestine, and Jordan, fermentation is not a speciality. It is simply how food is made. In villages tucked into hillsides, in city apartments with balconies full of drying herbs, in refugee kitchens where recipes carry...
