Dovalian Food
Dovalian food is characterized as being heavily spiced and seasoned. They primarily eat venison and pork. Fish is a delicacy and often only reserved for the nobility and very special feasts. Commoners will also eat rabbit and often raise a large kind of jackrabbit called rajit for that purpose.
Breakfast foods
Kalana – a soupy concoction of boiled grains, honey, eggs, and either fruit or vegetables depending on the region
Jildos – a thin, crunchy pastry filled with fruit and a thick syrup
La’hai sausages
Doughy buns filled with bean paste
Plain, buttered buns
Yairo steaks (imported from Telvan and only eaten by the wealthy as importing them is expensive and not many people can cook them properly)
Aloyn – fruit salad
Supper dishes Chaia – a kind of soup made with roasted venison in a meat broth with small cubes of vegetables thrown in and seasoned to taste. Kareshti – a traditional Dovalian dish made from chopped vegetables fried in spiced oil with thin strips of pork. It can be really overpowering if you’re not used to the heavy spices. Djiryen – fried, thinly cut strips of rabbit, a common dish among the poorer people of Doval Shida – boiled brown grain cooked with cubed vegetables Lieven – a dish made from white fish fried whole. The eyes are removed and replaced by a small, twirled biscuit. It is served on a bed of fresh, crisp lettuce and surrounded by raw sliced vegetables. Torsen – pastry pockets filled with spiced meat Jilon – vegetables wrapped in thin, crunchy pastry Jisen – a mixture between jilon and torsen: pastry rolls filled with both meat and vegetables. The meat is usually beef though pork is sometimes used. Oshe – a dressing typically put on krishti made with oil, vinegar, and sweet spices Krishti – a kind of salad made with fruit and vegetables Elia – boiled eggs that are cleverly cut and arranged, typically in floral patterns. This dish was invented by Imperial chef Nevar. Geron – sliced and boiled potatoes in a thick brown gravy Riava – a kind of very sweet alcoholic beverage made from red diatho grapes. Teshana – a milky beverage that is made from steamed milk, apple juice, and a cinnamon-like spice called kisha that is imported from Shanshiire
Supper dishes Chaia – a kind of soup made with roasted venison in a meat broth with small cubes of vegetables thrown in and seasoned to taste. Kareshti – a traditional Dovalian dish made from chopped vegetables fried in spiced oil with thin strips of pork. It can be really overpowering if you’re not used to the heavy spices. Djiryen – fried, thinly cut strips of rabbit, a common dish among the poorer people of Doval Shida – boiled brown grain cooked with cubed vegetables Lieven – a dish made from white fish fried whole. The eyes are removed and replaced by a small, twirled biscuit. It is served on a bed of fresh, crisp lettuce and surrounded by raw sliced vegetables. Torsen – pastry pockets filled with spiced meat Jilon – vegetables wrapped in thin, crunchy pastry Jisen – a mixture between jilon and torsen: pastry rolls filled with both meat and vegetables. The meat is usually beef though pork is sometimes used. Oshe – a dressing typically put on krishti made with oil, vinegar, and sweet spices Krishti – a kind of salad made with fruit and vegetables Elia – boiled eggs that are cleverly cut and arranged, typically in floral patterns. This dish was invented by Imperial chef Nevar. Geron – sliced and boiled potatoes in a thick brown gravy Riava – a kind of very sweet alcoholic beverage made from red diatho grapes. Teshana – a milky beverage that is made from steamed milk, apple juice, and a cinnamon-like spice called kisha that is imported from Shanshiire
Comments