Best Split Pea
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Mauritian dholl puri is a traditional lentil-based dish originating from Mauritius. It consists of a thinly baked flatbread filled with a savory mixture of ground split peas, typically yellow split peas, and spices. This street food staple offers a unique flavor profile deeply rooted in Mauritian cu...
Erwtensoep, commonly referred to as snert, is a traditional thick Dutch soup made primarily from split peas, pork, and an array of vegetables. Ingredients such as celery, leeks, carrots, and potatoes are simmered for an extended period until the components break down into a dense, hearty consistency...
Gheymeh is a traditional Iranian stew consisting of diced meat, typically lamb or beef, and yellow split peas simmered in a tomato-based sauce. The stew is flavored with turmeric, saffron, and dried Persian limes, which impart a distinctively tart and earthy taste. It is commonly garnished with thin...
Dhalpuri is a flatbread traditionally made from wheat flour and split peas, commonly found in Indo-Caribbean cuisine. It serves as a vessel for curries, particularly lentil-based dishes like dhal. This dish is popular within Trinidad and Guyana where it functions similarly to roti, offering a hearty...
Kik alicha is an Ethiopian split-pea stew made with yellow split peas, onions, turmeric, and other mild seasonings. Unlike many Ethiopian dishes seasoned with berbere, it is generally not hot, and turmeric gives it a yellow color. It is commonly served with injera as part of a shared meal and is sui...
Htoe Mont is a traditional Burmese snack cake made from sticky rice flour, split yellow peas, and coconut, distinguished by its layered texture and festive presentation.
Bissara (also spelled bessara) is a traditional North African dish prepared as a thick soup or dip, most closely associated with Moroccan cuisine. It is made from dried split fava beans or peas, cooked and blended with garlic, olive oil, and spices such as cumin and paprika. The dish is commonly ser...
London particular is a thick British split-pea soup named after the dense yellow-grey smogs that blanketed London in the 19th and early 20th centuries, with Charles Dickens referencing the fog's color in Bleak House (1852).
Split Pea Soup is a globally recognized dish, notably thickened into the traditional Dutch Snert, which is famously served as a hearty winter meal alongside sliced sausage.
Pease Pudding is a traditional British dish of boiled split peas mashed into a smooth paste, famously immortalized in the well-known English nursery rhyme Pease Porridge Hot.
