Welcome back to World Food Thursdays, please scroll down to the bottom of the page and link up your delicious international food!

I love World Food Thursdays, it is better than reading the National Geographic 🙂 This week on the menu we have dishes from Mexico, Philippines and Lebanon.

Another great article contributed by Zomppa last week, this time discussing the history of Cinco de Mayo:

Many people in the U.S. believe [Cinco De Mayo] is our Independence Day, but that is incorrect. Our Independence Day is September 16th….

This holiday became very popular among Mexican immigrant communities in the U.S. since the 1950s and 60s when Mexican-American, or Chicano, activists embraced the holiday as a way to build pride among Mexican-Americans. Read More

These history tidbits come with a tasty recipe for mango guacamole.

I also learned about Milk Fish and how to prepare it in the traditional manner, pounding the flesh and scraping it then adding amazingly tasty ingredients and stuffing it back into the skin. In this delicious recipe for Rellenong Bangus.

Milkfish (Chanos chanos) locally known as bangus is one of the staples in the Filipino diet. When cooked, the flesh is as white as milk (that is why it is called milkfish) and lots of needle like fish bone on it’s flesh. It is always part of every meal, thus it is considered as the Philippines National Fish.

I have the most courageous act in the kitchen (lol!) yesterday, I prepared,stuffed and cooked Rellenong Bangus. It took me three hours to finish the whole thing. My children would come in the kitchen every now and then and watched my ordeal with the fish or maybe the other way around, the fish ordeal with me. (Read the rest of Marelie’s blog here.)

And a very delicious simple, yet nourishing recipe for a delicious Lebanese spread…sesame seeds are high in calcium among other things:

It is our Lebanese caramel: Tahini mixed with carob molasses.

A sweet snack that we would eat after school; or whenever we said: ”Let’s have something sweet”. A very traditional concoction that is still served in restaurants in rural areas or at some beaches. A jar of tahini and a jar of molasses is brought to the table and guests pour into a small plate a bit of each and stir and dip bread or cookie in the luscious creamy mixture.

A very creamy, luscious, nutty and very sweet mixture. It may prove addictive to some but never bad for you. Tahini contains many health benefits, including Omega 3s; carob molasses too is chock-ful of good minerals and nutrients. Recipe here.

Please link up your international dishes. We want to see food from every corner of the world together, side by side being delicious all in one common community. We want to revel in our diversity, to respect everyone’s techniques, food preferences, ways of eating and rituals around cooking and eating. Our other linky Grain-Free Tuesdays is quite restrictive, so this one is very open. We still prefer traditional recipes with little to no processed foods, but we want everyone to feel welcome here.

Please follow the common bloghop courtesy of linking back to this post in your recipe, leaving a comment after linking up, and tweeting, posting to facebook, digging, stumbling or otherwise helping to promote this bloghop. If anyone would like to join us in hosting it just drop us a line. In the meantime enjoy the wonderful foods of the world–perhaps we will all learn to be more tolerant of each other’s differences and in doing so we will create a world of peace, harmony and delightful meals.