Bringing This One Back Sinc Eit's The Season Again < 3

bringing this one back sinc eit's the season again < 3

the official yongsoo debut on my blog!!!

when I saw the day cafe collab outfits I knew I had to do a yongsoo version, so I spiced it up with a hanbok-style collar and a norigae brooch!

Girls' dinner!

The maghreb getting together for a special occasion! Algeria, Morocco and Tunisia got kicked out of the AFCON so for now they're chilling

Have from left to right: Morocco in a djellaba Algeria in a Frimla + Gandoura

Tunisia in a Jebba + Framla

Libya wearing a Rda

I grant you refuge from hurt and suffering.

With words of sacred scripture I shield the oranges from the sting of phosphorous and the shades of cloud from the smog.

I grant you refuge in knowing that the dust will clear, and they who fell in love and died together will one day laugh.

“I Grant You Refuge” by Hiba Abu Nada (trans. Huda Fakhreddine)

Hi Miss Uzbekistan! :3 what are your favorite foods?

Number one has to be our national dish! We call it "Osh" here, but a lot of people outside Uzbekistan call it "Plov" instead. Truly the food that represents Uzbek cuisine, it's rice cooked with carrots, meat, onions, and chickpeas, sometimes raisins, in an iron cauldron.

...at least, that's how it's supposed to be done. I need to teach Turkey about the wonders of cauldrons.

Osh is served in a big plate, and everyone digs in! Traditionally, people ate with their hands as they used their fingers to act as a scoop to feed with. However, since the introduction of spoons, you'll only really see people continuing this tradition in rural areas.

My next favorite has to be somsa! I've heard of variations of this food across Asia, from South Asia to the Middle East. Juicy meat, potatoes, and onions are stuffed into a pastry-like triangular pie, which is then decorated with sesame seeds on top. It's filling and also very convenient to pack on trips!

In terms of snacks, Uzbeks love eating dried foods, like dried apricots and raisins! However, if you're more of a salty person, qurut may be to your liking. They're yogurt balls made of fermented milk. It's both salty and sour, and therefore an...acquired taste.

The taste and texture of qurut differs based on where it's made. In Kazakhstan and Kyrgyzstan, qurut is harder and can last you the whole day! It's also more sour. However, my qurut is slightly softer, creamier, and can be fully consumed within an hour. I think it's easier for beginners.

Speaking of Kazakhstan and Kyrgyzstan, my brothers love pranking other nations by giving them one to try as a "treat" while they watch for a reaction.

After 2000 years of standing strong, the one thing that made her knees buckle was a single qurut from Kazakhstan...

Everyone please keep her in your prayers.