Skip to content
LoginRegister
WhatToEat.Today
Raised pork pie
Featured recipe

Raised pork pie

This is a raised pork pie in the style of Melton Mowbray in Leicestershire, the hunting town whose pies were carried in saddle bags; only pies made in the area may use the town's name, so this is our home version. Chopped, uncured pork shoulder and belly, peppered and spiced with mace, is packed into a crisp hot water crust made with lard, baked with bowed sides, then filled with a savoury jelly. Eat it cold with English mustard and pickle at picnics or on Boxing Day. Chef's tip: work the pastry while it is still warm; as it cools it cracks.

Read more 0 views

What to eat today?

Around the world

Today's trip: Persian

A new country every day, from every cuisine on the site.

Persian

Persian halva

Saffron rose flour halva 40 minMore from Persian (181) →

This week's collection

Kid-friendly dinners739 recipes · a new collection every Monday

New this week

See all new →

Coming up

All occasions →

Latest recipes

Begun bhajaFried aubergine slices

Begun bhaja is the crisp-edged, creamy aubergine slice that sits beside dal and rice on almost every Bangladeshi lunch plate, from Chittagong to Sylhet, and it is a must with bhuna khichuri on a rainy afternoon. Thick rounds are rubbed with turmeric, chilli and salt, then shallow-fried in mustard oil until the outside is caramelised and the inside melts like custard. Chef's tip: salt the slices and leave them for 10 minutes, then pat dry; they drink up far less oil and brown more evenly.

27 minBangladeshiSidesVeganGluten free
by KrazyBadal 0 views

Albóndigas en salsaMeatballs in tomato almond sauce

Albóndigas turn up all over Spain: in a cazuelita on a tapas bar counter, as the second course of a weekday menú del día, and in home kitchens on a Sunday when there is time to roll them. These are made with pork and beef, softened with milk-soaked bread, browned and then simmered in a tomato sauce thickened the old Spanish way with ground fried almonds, which gives it body and a gentle nutty sweetness. Serve them with chips, rice or plenty of bread. They taste even better the next day. Chef's tip: wet your hands with cold water before rolling each meatball; the mixture won't stick and the balls come out smooth and round.

60 minSpanishMeat
by KrazyBadal 0 views

Manok pansohBamboo-cooked chicken

Iban longhouses in Sarawak cook manok pansoh for Gawai, the harvest festival at the start of June: chicken pieces packed into lengths of fresh bamboo with lemongrass, ginger, shallots and tapioca leaves, plugged with leaves and leaned over an open fire. No stock or water goes in; the chicken steams in its own juices, which turn into a clear, herby broth that tastes faintly of green bamboo. At home a lidded casserole wrapped in banana leaf gets you very close. Serve it with plain rice, and with the broth spooned over. Chef's tip: bruise the lemongrass and ginger hard with a pestle before packing; with no added liquid, crushed aromatics are what flavour the juices.

90 minMalaysianChickenGluten free
by KrazyBadal 0 views

Man'oushe jibnehCheese flatbread

On the street corners of Beirut and Tripoli the cheese man'oushe, bi jibneh, is the one children queue for: the same soft bakery dough as the za'atar kind but covered with salty white akkawi cheese mixed with stretchy mozzarella and a scatter of nigella seeds, baked until the cheese bubbles and freckles brown. It is a weekend breakfast and an after-school snack, eaten folded with a few slices of tomato and a sprig of mint. Akkawi is very salty, and the usual mistake is to use it straight from the packet, which makes the bread almost inedible; soak it first. Check the label for a vegetarian (microbial) rennet; many supermarket mozzarellas and some halloumis use it, and halloumi works if you can't find akkawi. Chef's tip: grate the cheese coarsely and keep a 1 cm bare rim, so the edge puffs up into a crisp border that holds the melted cheese in.

90 minLebaneseBreads & Parathas
by KrazyBadal 0 views

Man'oushe za'atarZa'atar flatbread

Ask anyone from Beirut what breakfast is and the answer is often man'oushe bi za'atar: a round of soft dough pressed with fingertips, spread with a paste of za'atar and olive oil and baked in the corner bakery's hot oven, then folded in paper and eaten on the way to school or work. At home it is rolled around sliced tomato, cucumber, olives and fresh mint. The most common mistake is too little oil in the topping, which leaves the za'atar dry and dusty, or baking it too long so the herbs scorch and turn bitter; the paste should be loose and spreadable and the bread pulled out once the rim is just golden. Chef's tip: get the oven and tray properly hot, at its highest setting for 20 minutes, so the dough puffs and blisters before the topping has time to burn.

90 minLebaneseBreads & ParathasVegan
by KrazyBadal 0 views

Beef ularthiyathuDry-fried spiced beef

Among the Syrian Christian families of central Kerala, from Kottayam to Pala, a pan of beef ularthiyathu sits on the table at Christmas and Easter, at weddings and with Sunday appam. The beef is first stewed soft in pepper, fennel and coriander, then roasted slowly in coconut oil with shallots, curry leaves and crunchy slivers of fresh coconut until it turns almost black and every piece is coated. It keeps well for days and is just as good with porotta, rice or a cold glass of something fizzy. Chef's tip: keep the final roast at medium-low and be patient; the dark colour should come from slow caramelising, not scorching.

140 minIndianMeatGluten freeSpicy
by KrazyBadal 0 views

Beef nihariSlow-cooked beef shank stew

Nihari takes its name from nahar, the Arabic word for morning, and in Karachi and Lahore it is still a breakfast dish: the big pots simmer through the night and shops open at dawn for office workers and families. Beef shank cooks for hours until the meat falls apart and its marrow and gelatine turn the spiced gravy rich and silky, thickened at the end with a little toasted flour. At home it makes a perfect weekend brunch or Eid lunch, and it reheats beautifully. Serve with naan, fresh ginger, green chilli, coriander and lemon at the table. Chef's tip: cook it the day before and chill it overnight, then lift off some of the fat that sets on top before reheating.

325 minPakistaniMeatSpicy
by KrazyBadal 0 views

Beef lok lakPeppery stir-fried beef

Lok lak is a favourite in Phnom Penh restaurants and family kitchens, a dish Cambodians often order on special nights out. Cubes of beef are marinated in oyster sauce, soy and garlic, seared fast in a hot wok and served on lettuce, tomato and onion with rice, a fried egg on top and a tiny bowl of tuk meric: Kampot black pepper, salt and lime juice for dipping. Chef's tip: dry the beef well and cook it in a very hot pan in two batches; it should sear, not stew.

30 minCambodianMeat
by KrazyBadal 0 views

Maraq digaagChicken and vegetable stew

Maraq digaag is the gentle chicken stew Somali mothers make on ordinary weekdays, and the one people ask for when they are unwell: chicken simmered with potato, carrot, tomato and green pepper in a light broth fragrant with xawaash and garlic. It is served with rice, canjeero or bread for dipping. The mistake is boiling it hard, which makes the chicken stringy; keep it at a lazy simmer. Chef's tip: stir in chopped coriander and a little lemon at the end to lift the broth.

60 minSomaliChickenGluten free
by KrazyBadal 0 views

Ala thel dalaDevilled potatoes

Ala thel dala means 'potato tempered in oil', and it's the quick, fiery potato fry that Sri Lankan mothers make when there's no time for a full curry, served with rice, packed into a lunch box with parippu, or eaten with bread at breakfast. Boiled potato cubes are tossed in hot oil with mustard seeds, plenty of red onion, curry leaves, turmeric and roughly crushed dried chilli until the edges turn golden and the onion goes soft and sweet. Unlike an Indian aloo sabzi there are no ground cumin or coriander, just chilli heat, onion and curry leaf. The usual mistake is boiling the potatoes until they're soft right through; they then break up in the pan. Chef's tip: stop boiling when a knife still meets a little resistance in the middle; the potatoes finish cooking in the pan and keep their shape.

25 minSri LankanSidesVeganGluten freeSpicy
by KrazyBadal 0 views

HaleemWheat, lentil and beef porridge

Haleem is cooked in vast pots across Pakistan in the month of Muharram and during Ramadan, when neighbours queue with bowls in Karachi, Lahore and Hyderabad. Cracked wheat, barley and several lentils cook for hours with beef until everything is beaten into one thick, stretchy, deeply savoury porridge. Each bowl is finished with crisp fried onions, ginger, green chilli, mint and lemon, so everyone builds their own. It takes time but freezes well, so make a big pot. Chef's tip: beat the haleem hard with a wooden spoon or a hand blender on short pulses; you want long meaty threads, not a smooth purée.

300 minPakistaniCurries
by KrazyBadal 0 views

MustikkapiirakkaBlueberry pie

In late July and August, Finns head into the forests with buckets and come home with purple fingers, and the first thing many make is mustikkapiirakka. Finnish wild blueberries (mustikka) are small and blue right through, far more intense than cultivated ones. This is the version from Savo and central Finland: a soft, cakey shortcrust pressed into a tin, a deep layer of berries and a just-set topping of sour cream, egg and sugar. It is eaten at summer cottages (mökki) with coffee, warm or cool, often with vanilla sauce. Frozen wild blueberries from the freezer aisle work all year. Chef's tip: toss the berries with potato starch before they go into the crust; it catches the juice so the slices hold together instead of running purple.

55 minScandinavianDesserts
by KrazyBadal 0 views

BebincaLayered coconut milk cake

No Goan Catholic Christmas, wedding or feast is complete without bebinca, the 'queen of Goan desserts'. A rich batter of coconut milk, egg yolks, sugar and a little flour is cooked one thin layer at a time under the heat, each layer brushed with ghee before the next is poured on, so the finished cake shows dark-and-light stripes when sliced. Traditionally it was baked over coconut-husk fire with coals on the lid and had sixteen layers; a home grill makes eight to ten easily in an afternoon. It's rich, dense and fudgy, and keeps for a week. Serve thin slices at room temperature, or warm with vanilla ice cream. Chef's tip: make each layer the same thin pour; a thick layer stays raw in the middle while its top burns.

145 minIndianDesserts
by KrazyBadal 0 views

MsemenFlaky square pancakes

Msemen are the square, layered flatbreads sold hot from griddles in every Moroccan medina at breakfast time and again for afternoon tea, when they are drizzled with honey or dipped in olive oil. The dough is stretched paper-thin on an oiled surface, sprinkled with fine semolina, folded into a square and cooked until crisp outside and flaky in the middle. This version uses oil throughout so it is vegan; many homes use butter or smen. Chef's tip: oil your hands and work surface generously; the dough should be stretched, not rolled, and it tears if it sticks.

60 minMoroccanBreads & ParathasVegan
by KrazyBadal 0 views

Bebek betutuSpiced slow-roasted duck

For ceremonies in the villages around Gianyar in central Bali, a whole duck is stuffed and smothered with base genep, wrapped in banana leaves and areca-palm sheath, and buried overnight in smouldering rice husks. By morning the meat has turned meltingly soft, the fat has rendered into the spices and the parcel smells of turmeric, smoke and lime leaf. This home version keeps the stuffing and the leaf parcel but uses a low oven for three hours, then opens the parcel for a short blast to colour the skin. Serve it in its juices with rice, a sharp sambal matah and long beans or water spinach. Chef's tip: marinate the duck overnight in the fridge if you can; the paste needs time to get past the fat and into the meat.

240 minIndonesianMeatGluten freeSpicy
by KrazyBadal 0 views

MshikakiGrilled beef skewers

Mshikaki are the beef skewers grilled at night markets in Dar es Salaam, Zanzibar's Forodhani Gardens and every Tanzanian roadside barbecue, sold hot with chips, pili pili sauce and a wedge of lime. Small chunks of beef are marinated in lime, ginger, garlic, chilli and curry powder, which tenderises them, then grilled quickly over charcoal. The mistake is marinating with raw papaya or too much lime for too long, which turns the meat mushy; 2–6 hours is plenty. Chef's tip: soak wooden skewers in water for 30 minutes so they don't burn.

35 minEast AfricanMeatGluten free
by KrazyBadal 0 views

Beans poriyalGreen bean and coconut stir-fry

Poriyal is the everyday dry vegetable of Tamil Nadu, and beans poriyal is the one that appears on banana-leaf meals at weddings, temple annadhanam and Monday-to-Friday lunch boxes alike. The beans are chopped very small, steamed in their own moisture with a mustard and urad dal tempering, and finished with a shower of fresh coconut, so each spoonful is bright green, a little crunchy and nutty. It sits next to sambar or kuzhambu with rice, and it also makes a good filling rolled into a chapati. Chef's tip: chop the beans into tiny 5 mm pieces; they cook in minutes, stay green and soak up the tempering far better than long pieces.

25 minIndianSidesVeganGluten free
by KrazyBadal 0 views

AktoriBuckwheat pancakes with greens

High in the Spiti and Lahaul valleys of Himachal Pradesh, where wheat struggles, buckwheat (kathu) grows in short summer fields and its leaves are eaten as a vegetable too. Aktori are thin buckwheat pancakes cooked with a layer of those greens inside, dotted with ghee and eaten warm with yogurt or salty butter tea. Families make them on festival mornings and through the long winter. Outside the valleys, spinach or young chard stands in well for buckwheat leaves. Chef's tip: keep the batter as thin as pouring cream; buckwheat has no gluten, so a thick batter cooks up gummy instead of tender.

30 minIndianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Bazin with lambBarley dough with lamb stew

Bazin is the traditional festive dish of Libya, especially in Tripoli and the western mountains: a smooth, firm dome of barley-flour dough set in the middle of a wide dish, surrounded by a spicy lamb stew of tomato, chilli and turmeric, with hard-boiled eggs and potatoes. Everyone eats from the same plate with the right hand, pinching off dough and dipping it in the sauce. The mistake is not beating the dough hard enough: it should be pounded until completely smooth, or it tastes floury. Chef's tip: beat the dough with a wooden spoon, adding cooking liquid a spoonful at a time, until it pulls cleanly away from the pot.

150 minAfricanMeatSpicy
by KrazyBadal 0 views

Martabak manisThick sweet pancake

After dark, martabak manis stalls all over Indonesia fire up their heavy iron pans, and a queue forms for one thick, spongy pancake cooked until its top is pocked with holes, then slathered with butter and folded over chocolate sprinkles, crushed peanuts, sugar and condensed milk. It's often called terang bulan, "bright moon", and is said to have come from Bangka island before spreading through Java. It's sold by the box to share with family. Chef's tip: let the bubbles form and stay open before you add the sugar and cover the pan — that open honeycomb is what soaks up the butter.

55 minIndonesianDesserts
by KrazyBadal 0 views

BaursakPuffed fried dough

No Kazakh dastarkhan, the cloth spread with food for guests, is complete without a heap of baursak: soft, hollow pillows of yeasted dough fried until they balloon. They are scattered over the table at weddings, at Nauryz in March and at funerals, where the smell of frying baursak is said to reach the departed. In Almaty families fry hundreds at a time and eat them through the evening with milk tea, butter, jam or honey. Kyrgyz and Turkmen households make almost identical versions. Chef's tip: roll the dough just 1 cm thick and keep the oil hot; thin dough in hot oil puffs into a hollow ball, thick dough stays bready.

45 minKazakhBreads & Parathas
by KrazyBadal 0 views

Batido de mangoMango milkshake

Batidos are the thick fruit milkshakes blended to order at Cuban cafeterías and roadside stands in summer, made with whatever tropical fruit is ripe: mamey, papaya, guanábana and, most of all, mango. Unlike a lassi there is no yogurt, just ripe mango, cold milk, a little sugar and plenty of ice, whizzed until frothy. Kids love it as an afternoon treat. Chef's tip: freeze the mango chunks first and you will need less ice, so the batido tastes of fruit rather than water.

5 minCubanDrinksGluten free
by KrazyBadal 0 views

Batata harraSpicy garlic potatoes

Batata harra, meaning hot potatoes, is a staple of the hot mezze in Beirut restaurants and at home: crisp cubes of potato tossed while still sizzling in garlic, chilli and a heap of fresh coriander, then squeezed with lemon. Expect it next to falafel and hummus at a Sunday spread or as a side for grilled vegetables on a summer evening. This home version roasts the potatoes instead of deep-frying them, which gives the same golden crunch with much less oil. People often add the garlic and coriander too early, so the garlic burns and turns bitter; they go in only for the last minute in the pan. Chef's tip: parboil the cubes and shake them in the colander until their edges look fluffy, because those rough edges are what turn crisp in the oven.

45 minLebaneseSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

MateYerba mate tea

Mate is less a drink than a ritual in Argentina, Uruguay and Paraguay: a gourd (also called a mate) packed with yerba mate leaves, a metal straw called a bombilla, and a thermos of hot water passed around friends, family and coworkers, from the parks of Buenos Aires to long bus rides across Patagonia. One person, the cebador, pours and drinks first, then refills and passes it on. It's grassy, bitter and gently stimulating; sweet versions add sugar. Chef's tip: never use boiling water; at about 75–80 °C the yerba stays fresh for many rounds instead of 'burning' and turning bitter.

5 minArgentinianDrinksVeganGluten free
by KrazyBadal 0 views

BasundiThickened sweet milk

Basundi is the reduced-milk dessert of Maharashtra and Gujarat: whole milk simmered patiently in a wide pan, with the skin that forms on top scraped back in, until it is thick, cream-coloured and a little grainy, then sweetened and scented with cardamom and saffron. In Maharashtra it's served with hot puris for Gudi Padwa and Bhau Beej; in Gujarat it turns up at weddings and on Sharad Purnima, and it's also the base of the famous custard-apple (sitafal) basundi. Make it a day ahead; it thickens and tastes richer after a night in the fridge. Chef's tip: use a wide, heavy pan rather than a deep one; more surface means faster evaporation and less time standing at the stove.

90 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Bastar aamatMixed vegetable curry

Aamat comes from the forested Bastar region of southern Chhattisgarh, where Gond and Halba families cook whatever the garden and forest give: pumpkin, brinjal, beans, drumsticks and, in the monsoon, sour fermented bamboo shoot. There is almost no oil and no heavy masala. Instead a paste of soaked rice turns the broth silky, and garlic, ginger and green chilli carry the flavour. It is served in bowls with plain rice, especially at village feasts and the Bastar Dussehra gatherings. Tinned bamboo shoot works well; leave it out and add lime at the end if you cannot find it. Chef's tip: keep stirring as you pour in the rice paste, because it sinks and sets into lumps on the bottom of the pot if left alone.

55 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Basler MehlsuppeBrowned flour soup

Basel's Fasnacht starts at 4 a.m. on the Monday after Ash Wednesday with Morgestraich, when the city's lights go out and the cliques march with lanterns, piccolos and drums. Afterwards everyone crowds into the old-town restaurants for a bowl of Mehlsuppe: flour toasted in butter until it is the colour of hazelnuts, simmered into a smooth, savoury, deep-brown soup and finished with grated cheese. It warms you on a freezing February morning and is usually eaten with Zwiebelwähe (onion tart). The traditional soup is made with beef stock; this vegetarian version uses a strong vegetable stock with a little red wine and onion to give the same depth. Chef's tip: toast the flour slowly and stir all the time; the colour should be even chestnut brown, and the smell like toasted nuts.

60 minSwissSoups
by KrazyBadal 0 views

Showing 27 of 10,268 recipes

Show more recipes

Page 1,039 of 1,141