Written By Kass Ferm
13 February 2025
As my departure for Eastern Europe draws near, the culinary tapestry of Armenia, Georgia, Romania, Moldova, and Poland unfolds before me, presenting a delightful challenge: honouring my commitment to a ketogenic lifestyle amidst such diverse and historically rich cuisines. Unlike my sojourn in India, where low-carb options abound, I anticipate a more nuanced gastronomic landscape. Yet, with careful planning and an open mind, I am eager to transform this potential obstacle into an opportunity for mindful indulgence. My body has become my temple, and I nourish it with high-protein sustenance—chicken, fish, eggs, and vibrant vegetables—that fuels my physical fitness and spirit. Consuming whole, unprocessed foods has unlocked a new vitality level within me. I believe thoughtfully savouring local delicacies during my travels can deepen this connection to well-being. In preparation, I've immersed myself in the culinary traditions of each country, poring over recipes and seeking dishes that align with my dietary preferences. My intention is not to seek out the sterile predictability of health food restaurants but to engage with the authentic flavours of Eastern Europe reimagined through a ketogenic lens.
The journey begins in the ancient lands of Armenia and Georgia during Holy Week, a time of profound spiritual significance. To be surrounded by fellow Christians, united in celebration of Jesus's sacrifice and resurrection, promises to be a profoundly moving experience. After this spiritual immersion, my path leads to Bucharest, Romania, with a tantalizing nine-hour layover in Istanbul. As a longtime admirer of Turkish culture and cuisine, I refuse to spend those hours confined to the airport. Instead, I'll venture into the vibrant Kadıkoy neighbourhood on the Asian side of the city. Envisioning myself strolling through its bustling streets, the youthful energy palpable, the Sea of Marmara shimmering in the distance, and the air filled with the tantalizing aromas of Turkish coffee and spices. I anticipate losing myself in the maze of cafes and traditional restaurants, each offering a glimpse into the heart of Turkish culinary heritage. A brief but unforgettable taste of Istanbul will undoubtedly be worth the detour.
From Romania, a bus will carry me to Moldova, where I'll spend five days exploring its underappreciated beauty. Despite its reputation as Europe's least-visited capital, Chisinau beckons with its promise of undiscovered treasures. I picture myself wandering along the shores of Valea Morilor Lake, the still water reflecting the azure sky, and standing in awe before the majestic Nativity Cathedral, its golden domes gleaming in the sunlight. I will allow myself to be captivated by the quiet charm of this hidden gem. Finally, my journey will take me to Warsaw, Poland. While my previous visit left me somewhat underwhelmed compared to the enchanting city of Krakow, I see it as a strategic base for a day trip to Gdańsk, a coastal city with a captivating old town and quaint antique cafes. Between these explorations, I will dedicate myself to my summer teaching preparation, my laptop becoming a portal to professional growth.
Here is the culinary research I’ve compiled based on my destinations:
Pkhali: A low-carb dish primarily made from spinach, blended with walnuts or almonds, herbs, and garlic. Its earthy flavour can be varied with different vegetables, such as cabbage or eggplant.
Badrijani Nigvzit: Eggplant rolls filled with a walnut paste infused with garlic and cilantro.
Shkmeruli is chicken cooked with milk and garlic. I'll request a version without wheat and ensure it's prepared with healthy ingredients.
Bazha: A velvety walnut sauce made without added sugar, perfect for complementing grilled meats and vegetables.
Chakapuli: A traditional lamb stew featuring sour plums and white wine, especially popular during Easter.
Ajapsandali: Although this dish includes eggplant, tomatoes, and peppers—it is a tad higher in carbs—it sounds rich and flavorful, making it an appealing option for a special treat.
Khorovats: Grilled meat skewers are a staple of Armenian cuisine and are particularly common during Easter.
Losh Kebabs: Grilled lamb or beef patties with onions, red bell pepper, and spices.
Madzoonov Kufteh: A comforting soup made with chicken broth, yoghurt, and meatballs, which I'll ask to be prepared carb-free.
Madzoonov Kufteh
Gomgush: A stew featuring tender lamb, tomatoes, and eggplant prepared in a clay oven.
Breakfast: A traditional Turkish breakfast will highlight my short stay.
Ispanaklı Yumurta: Spinach and poached eggs.
Tarator: A flavorful walnut-garlic sauce that can be served as a dip or a soup.
Arnavut Ciğeri: Fried lamb or veal cubes with hot pepper and herbs, available as street food.
Haydari: Thick, strained yoghurt with dill and walnuts, often served with meat.
Cag Kebab: Marinated lamb skewered and grille, a classic delight.
Adana Kebabs: Ground lamb seasoned with spices and expertly grilled.
Sarmale: Pickled cabbage rolls stuffed with minced meat and herbs, often accompanied by sour cream.
Ciorba de Perisoare: A comforting sour meatball soup featuring a vegetable base.
Mici: Skinless sausages made from minced meat, typically dipped in mustard.
Chiftele: Baked meatballs made from minced meat and herbs, best ordered oven-baked for a healthier version.
Parjoale: Meat patties made with lamb or beef.
Chiftele: Healthier chicken meatballs are generally served in soups.
Shashlik: Marinated chicken thighs grilled over hot coals.
Szaszłyki: Marinated chicken kabobs with a medley of vegetables.
Bigos: A hunter's stew made of sauerkraut and meats sans any high-carb fillers.
Jewish Polish Caviar: A unique blend of chicken liver and hard-boiled eggs.
Kefir: A soured milk beverage served with a variety of dishes.
Roasted Duck: Typically served with cranberry chutney, I’ll ask for a salad side instead of pancakes.
As I carefully curate my itinerary, I am reminded of the apostle Paul's words in 1 Corinthians 6:19-20: "Or do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body." This verse resonates deeply with my commitment to health and well-being. I am reminded that my body is not merely a vessel but a sacred gift entrusted to me by God. Therefore, I am responsible for caring for it with diligence and gratitude, making choices honouring His creation. This journey through Eastern Europe is not just a personal adventure but an opportunity to glorify God through mindful choices, celebrating abundant flavours while remaining steadfast in my commitment to nourishing my body and mind. It is a testament to the power of faith, discipline, and the joy of living life to the fullest, one delicious and healthful bite at a time. May this serve as an encouragement to others to take what God has given us to make thoughtful and fruitful decisions for His glory, for the food we eat, the places we explore, and the connections we forge are all part of a tapestry woven with purpose and grace.
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