Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.
This pasta dish is a variation of the famous insalata Caprese made up of the season’s freshest tomatoes and basil and fresh mozzarella found on the island of Capri.
Normally, two loaves of elongated challah are served for Shabbat, but for the High Holidays a round challah, sometimes containing raisins, is customary.
Cultures might remain the same, but in this day and age countries often change borders and names. Bukhara is now Uzbekistan and Tajikistan, but its culinary heritage can best be defined as an amalgam of Turkish and Iranian food traditions. Here is a recipe for a Shabbat chicken dish from this region that I adapted for the cook who has no time to wait for chicken to boil and then be deboned!