👉 Chilaquiles are one of Mexico’s favourite breakfasts: crispy tortilla chips tossed in a warm red chile salsa until they are half crunchy, half soft, then topped with fried eggs, crumbled cheese, crema and fresh onion. They were invented to use up yesterday’s tortillas – and they are famous as…
👉 Chakhokhbili (ჩახოხბილი) is one of the best-loved home dishes in Georgia: chicken slowly stewed with lots of onions and ripe tomatoes, finished with garlic, Georgian spices and a big handful of fresh herbs. The name comes from khokhobi, the Georgian word for pheasant – the dish was first made…
👉 Thịt kho trứng is one of Vietnam’s best-loved home dishes: cubes of pork belly and hard-boiled eggs slowly braised in coconut water, fish sauce and a dark caramel until the pork is meltingly tender and the eggs turn deep amber. It is the dish many Vietnamese families cook for…
👉 Achma (აჩმა) is a cheese pie from Adjara, on Georgia’s Black Sea coast. Thin sheets of dough are boiled like pasta, then layered with salty cheese and lots of butter and baked until the top is golden and crisp. Inside it is soft, buttery and stretchy – many people…
👉 Gebzhalia (გებჟალია) is a cheese dish from Samegrelo, the western Georgian region famous for its sulguni cheese. Soft, stretchy sulguni is rolled around a filling of fresh cheese and mint, cut into pinwheels and served in a cool, tangy matsoni (yogurt) sauce with more mint. It is light, fresh…
👉 Tolma is the Georgian version of dolma: tender grape leaves wrapped around juicy minced meat, rice and lots of fresh herbs, then simmered slowly and served with a cool garlic-yogurt (matsoni) sauce. It’s a summer favourite in Georgia, but with jarred grape leaves you can make it all year…
👉 Fattoush is the bright, crunchy salad of Lebanon and Syria: crisp vegetables, lots of herbs and toasted pita pieces, tossed in a tangy lemon and sumac dressing. It’s the perfect way to use up stale bread. How to Make Fattoush Toast the pita. Cut the pita into bite-size pieces,…
👉 Karnıyarık means “split belly”: whole eggplants are fried until soft, slit open and filled with spiced minced meat, tomato and peppers, then baked in a light tomato sauce. A Turkish home-cooking classic, served with rice and yogurt. How to Make Karnıyarık Prepare the eggplants. Peel the eggplants in stripes,…
👉 Bigos is Poland’s national dish: a slow-cooked “hunter’s stew” of sauerkraut and fresh cabbage with pork, smoked sausage, mushrooms and prunes. It is sour, smoky and deeply savoury – and it gets better every time you reheat it. Polish families make a big pot for Christmas and Easter, and…
👉 Msemen (also called rghaif) are Morocco’s favourite breakfast breads: square, flaky pancakes made by stretching dough very thin, folding it with butter and semolina, and cooking it on a hot pan. Served warm with honey and butter and a glass of mint tea. They look tricky but the folding…
👉 Fasolada is often called the national dish of Greece: a simple, hearty white bean soup with tomato, vegetables and a generous pour of olive oil. It’s naturally vegan, very cheap and even better the next day. Serve it Greek-style with bread, olives, feta and a few slices of raw…
👉 Dushbara are Azerbaijan’s famous tiny dumplings – so small that a good cook fits 10 or more on one spoon. They are filled with spiced lamb, folded into little “ears”, then boiled in clear broth and served with dried mint and garlic vinegar. They take patience, but making them…
