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Pastelitos de guayaba
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Pastelitos de guayaba

Guava and cream cheese pastries

Pastelitos de guayaba are the flaky puff pastry squares sold warm from the glass cases of Cuban bakeries, eaten standing up with a café cubano mid-morning. Havana bakers fill them with dense guava paste, often with a layer of cream cheese (de guayaba y queso), and brush the tops with sugar syrup so they shine. Shop-bought all-butter puff pastry makes them easy at home. Chef's tip: chill the filled tray for 15 minutes before baking; cold pastry rises higher and the filling is less likely to leak.

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Banh trang nuongGrilled rice paper pizza

Bánh tráng nướng is the snack of Da Lat's night market, where vendors grill sheets of rice paper over small charcoal braziers, crack on an egg, spread it with a bamboo brush and fold the crackling disc in half to hand over in a paper napkin. Visitors call it Vietnamese pizza. The usual toppings include dried shrimp and sausage; this vegetarian version keeps the egg, spring onion, sweetcorn and crispy shallots, finished with chilli sauce and squiggles of mayonnaise. A dry frying pan does the job at home. Chef's tip: keep the heat low to medium; rice paper scorches in seconds, and it needs time for the egg to set on top while it crisps underneath.

20 minVietnameseSnacks & Starters
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Banh tom Ho TaySweet potato and shrimp fritters

Lakeside cafés on the shore of West Lake (Hồ Tây) in Hanoi have sold these fritters for generations, and locals still ride out on cool autumn afternoons to eat them looking over the water. Each one is a nest of sweet-potato matchsticks held together by a thin, turmeric-tinted batter, with a whole small shrimp pressed on top so its shell fries crisp. They come piled on a plate with lettuce, herbs and a bowl of sweet-sour fish sauce dotted with slices of green papaya or kohlrabi. You wrap a piece of fritter in a lettuce leaf with a few herbs and dunk it. Chef's tip: soak the cut sweet potato in cold water for 10 minutes and then dry it really well; washing off the surface starch is what keeps the strands separate and crunchy.

40 minVietnameseSnacks & Starters
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Vegetable lawarBean and toasted coconut salad

Lawar is the dish of Balinese ceremonies: before a temple festival or a family rite, the men of the banjar gather at dawn to chop and mix it by hand in huge quantities. Many versions include meat, but lawar kacang, made with long beans, is common at home and at Balinese warungs, and it shows off base genep, the island's master spice paste of shallot, garlic, galangal, kencur, turmeric and chilli. Mixed with toasted grated coconut, it's crunchy, fragrant, sour and hot, and is eaten with rice the day it's made. Chef's tip: mix the lawar just before serving and with your hands, squeezing gently, so the spice paste works into the beans; made too early, it goes watery and dull.

40 minIndonesianSaladsVeganGluten free
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Banh khotMini coconut rice pancakes

Weekend visitors from Saigon who drive down to the beach town of Vũng Tàu make a point of eating bánh khọt at open-air stalls, where cooks tend rows of dimpled clay or cast-iron pans over charcoal. The batter of rice flour, coconut milk and turmeric fries into bite-sized cups with a shatteringly crisp base and a soft, custardy top, each finished with a small shrimp and spring onion oil. You wrap them in mustard greens or lettuce with herbs and dip them in sweet-sour fish sauce. At home, an aebleskiver or takoyaki pan works well. Chef's tip: cover the pan for the first minute so steam sets the tops, then uncover so the bottoms crisp in the oil.

50 minVietnameseSnacks & Starters
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Banh cuonSteamed rice rolls

In Hanoi, banh cuon shops open early, and the cook sits beside a pot of boiling water stretched over with cloth, spreading batter across it in one sweep and lifting off sheets thin enough to see through. Each sheet is rolled around a little minced pork and crunchy wood-ear mushroom, cut into pieces, showered with crispy shallots and dipped into warm fish sauce. Slices of Vietnamese pork roll and a sprig of herbs often come on the side. At home a lidded non-stick frying pan does the job of the cloth, and once you find the rhythm the sheets come quickly. Chef's tip: make a practice sheet first; the first one is almost always a little too thick, and it tells you how much batter to use.

60 minVietnameseBreakfast & Brunch
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Vegetable machboosSpiced rice with vegetables

In Bahrain and Kuwait machboos is the rice dish of the home kitchen: deeper yellow than Saudi kabsa, with more turmeric, more dried lime and a last splash of rose water that perfumes the whole pot. Families cook it for the big midday meal, especially on Fridays and through Ramadan, and pile it high on a round metal tray. Here potatoes, cauliflower and peppers take the place of chicken, and the rice is crowned with hashu, soft caramelised onions with raisins and a pinch of black lime powder. Chef's tip: brown the potatoes and cauliflower before the rice goes in; their golden edges give the meaty depth the chicken usually brings.

90 minGulf ArabianRice & GrainsVeganGluten free
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Banh canMini rice flour cakes with egg

Bánh căn comes from Phan Rang on the south-central coast and is now a favourite of chilly evenings in Da Lat, where sellers crouch over charcoal and rows of small clay moulds, cracking a quail egg into each little cup of rice batter. The cakes come out crisp and browned underneath and soft and steamy on top, and are eaten in pairs, dunked in a sweet-sour dipping sauce with shredded green mango and herbs. Most stalls use a fish sauce dip and sometimes add squid or shrimp; this version keeps it vegetarian with a tamari sauce and spring onion oil. Chef's tip: let a little of the cooked rice in the batter go into the blender; it gives the cakes their soft, slightly chewy middle.

45 minVietnameseSnacks & StartersGluten free
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Vegetable mandu-gukVegetable dumpling soup

In Seoul and the surrounding Gyeonggi province, the first meal of Seollal (Lunar New Year) is often mandu-guk (만두국): plump dumplings and coin-shaped rice cakes floating in clear broth, finished with ribbons of yellow and white egg and strips of toasted laver. The northern half of the peninsula has always favoured dumplings over rice cake soup, and Seoul families tend to combine the two. These mandu are filled with tofu, glass noodles, cabbage, mushrooms and chives, and the broth is a kelp and shiitake stock instead of beef. Fold the dumplings a day ahead and the soup comes together in 15 minutes. Chef's tip: squeeze the tofu and cabbage hard in a cloth; a wet filling turns the wrappers soggy and the dumplings split in the pot.

75 minKoreanSoups
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Banh beoSteamed rice cakes with shrimp

Bánh bèo are named after the water fern that floats on Huế's ponds, which the little round cakes resemble. In the city they arrive at the table by the dozen, each still in its own small saucer, topped with pink shrimp floss and spring onion oil. You spoon sweet fish sauce over and scoop each one out in a single mouthful. They're a mid-afternoon snack or a light lunch alongside other Huế rice cakes. Small ramekins, egg poaching cups or a silicone mini-muffin tray all work as moulds. Chef's tip: heat the empty saucers in the steamer for a minute before adding the batter; the cakes then set with the little dimple in the middle that holds the toppings.

50 minVietnameseSnacks & StartersGluten free
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FirniGround rice milk pudding

Firni is the dessert that turns up in little clay bowls on Eid tables across Bangladesh, especially after the evening meal on Eid-ul-Fitr. It is smoother and thicker than payesh: instead of whole rice grains, coarsely ground rice is simmered in milk until it sets into a silky pudding, scented with cardamom and rose water and scattered with pistachios and almonds. It is served chilled, so it's made a day ahead. Chef's tip: grind the soaked rice to a coarse semolina-like grit, not a fine powder; that slight texture is what makes firni feel rich.

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SpasYogurt and wheat soup

Spas is the yogurt soup of the Armenian highlands, eaten hot through the cold winters of Shirak and Gyumri and cold from the fridge in summer, when it tastes like a thick, savoury ayran. The base is tangy matsun (Armenian yogurt) thickened with egg and a little flour so it can boil without curdling, with plump grains of hulled wheat (dzavar) and a swirl of onions fried in butter with dried mint. Families make it for an ill relative, for a quick supper, and as a gentle start to a long feast. Serve with lavash and fresh herbs. Chef's tip: stir in one direction only, without stopping, until the soup comes to the boil; Armenian grandmothers swear by it, and steady stirring really is what keeps the yogurt smooth.

55 minArmenianSoups
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SpeculaasSpiced biscuits

In the weeks before 5 December, Sinterklaas evening (pakjesavond), Dutch kitchens and bakeries fill with the smell of speculaas: thin, crisp, dark-brown biscuits heavy with cinnamon, clove, nutmeg, ginger, cardamom and a little white pepper. Traditionally they are pressed into carved wooden moulds shaped like windmills or Saint Nicholas himself; at home most people roll and cut them, scatter almonds on top and bake them crisp. Make your own spice mix (speculaaskruiden) once and you'll never buy it again. Chef's tip: let the dough rest overnight in the fridge; the spices bloom into the butter and the flavour is twice as deep the next day.

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Speculoos spreadSpiced biscuit spread

Speculoospasta, a sweet spread made from crushed spiced caramel biscuits, is a Flemish invention of the 2000s: a home cook took the idea to a Belgian TV contest for inventors, and within a few years it sat next to chocolate spread on breakfast tables across Belgium and the Netherlands. Belgians spread it thickly on bread or toast, stir it into yoghurt, or warm it to pour over ice cream. Homemade, it tastes more of cinnamon and caramel and less of sugar than shop jars. Chef's tip: blitz the biscuits to a powder as fine as flour before adding liquid; any grit left now stays gritty in the jar.

15 minBelgianChutneys & Dips
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Bhorta platter (aloo, begun and dal bhorta)Mashed potato, aubergine and dal

No word says home cooking in Bangladesh like bhorta: anything boiled, roasted or fried, then mashed by hand with raw mustard oil, sliced onion, green or burnt chillies and coriander. A family lunch in Dhaka or Khulna might set out three or four bhortas in little heaps around a mound of rice, and this page makes the classic trio: aloo (potato), begun (fire-roasted aubergine) and dal (dry-fried red lentil). They share one method, so they live together here. Chef's tip: mash with your fingers, not a fork, rubbing the onion and chilli into the oil first; it bruises them and releases their sharpness into every bite.

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Bandeja paisaBeans, rice and pork platter

Bandeja paisa is the farmhouse feast of Antioquia and the coffee region around Medellín, served on an oval platter so big it barely fits on the table. This is a pork dish: crisp chicharrón (fried pork belly) and chorizo sit next to red beans, white rice, seasoned minced beef, a fried egg, ripe plantain, a small arepa and avocado. Paisas eat it for a long Sunday lunch, and restaurants in Medellín serve it every day. It looks like a lot of work, but most parts can be made ahead and finished together. The mistake most people make is frying the pork belly too hot from the start; it needs to simmer in its own fat first, or the outside burns before the inside turns tender. Chef's tip: cook the beans a day ahead; they thicken and taste better, and the day itself is then only frying.

190 minColombianMeatGluten free
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Vegetable maqlubaUpside-down rice and vegetables

Maqluba means 'upside down', and in Palestinian homes from Jerusalem to Nablus the moment the big pot is flipped onto a tray at a Friday family lunch is greeted with clapping. Under the pot comes a golden cake of fried aubergine, cauliflower and potato with spiced rice packed between them. It is also cooked across Lebanon, Jordan and Syria. This meat-free version uses vegetable stock and is served with a cucumber and tomato salad or a bowl of yogurt for those who eat dairy. Chef's tip: once the pot is turned over, wait five minutes before lifting it so the layers settle and the tower holds.

80 minLebaneseRice & GrainsVeganGluten free
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Spinach MaultaschenSpinach pasta pockets

Maultaschen are the big square pasta parcels of Swabia, around Stuttgart and Tübingen, and a dish with its own legend: Swabians jokingly call them 'little God-cheaters', because the dough was said to hide meat from God's eyes during Lent. Meat-free spinach Maultaschen are a long-standing Lenten and Good Friday dish there, filled with spinach, soaked bread, onion, parsley and a little cheese. Eat them in clear vegetable broth, or the next day sliced and fried in butter with onions and egg ('geröstet'). Chef's tip: press every pocket of air out as you seal the dough; trapped air expands in the hot water and splits the parcels open.

100 minGermanPasta & Noodles
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ParippuRed lentil curry

No Sri Lankan rice-and-curry plate is complete without a bowl of parippu, from a Colombo office canteen to a farmhouse kitchen in the dry zone; many families also mop it up with bread or pol roti for breakfast. Unlike a North Indian dal, the red lentils are cooked with turmeric, green chilli and a strip of rampe (pandan leaf), then softened with thin coconut milk and finished with a sizzling tempering of mustard seeds, shallots, dried chilli and curry leaves, so it tastes mellow, fragrant and only gently spicy. Keep it pourable: it thickens a lot as it stands. The usual mistake is adding the coconut milk too early and boiling it hard, which makes it split and grainy. Chef's tip: stir the thick coconut milk in off the heat at the very end; it gives a silky, almost creamy finish without curdling.

30 minSri LankanCurriesVeganGluten free
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Banarasi tamatar chaatMashed tomato and potato chaat

Walk through the lanes near Dashashwamedh Ghat in Varanasi in the evening and you will see vendors mashing tomatoes and potatoes in large iron pans, cooking them with ghee and spices until thick, then spooning the mixture into small clay cups. Tamatar chaat is unique to Banaras: served hot, spicy, tangy, and finished with a thin sugar syrup and a pinch of chaat masala, then topped with crisp sev for crunch. Locals eat it standing up after the aarti, often followed by a glass of lassi. Many people forget the sugar syrup, but that's what balances the sourness and makes it Banarasi. Chef's tip: use very ripe, soft tomatoes and mash them right in the pan with the back of the ladle, leaving some texture.

40 minIndianSnacks & StartersSpicy
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Banarasi kachori sabziUrad dal puris with potato curry

Walk the ghats of Varanasi in Uttar Pradesh at dawn and you'll smell kachori sabzi frying in huge karahis. Banarasi kachori is small and puffed like a puri, with soaked urad dal ground with ginger and fennel worked straight into the wholewheat dough rather than stuffed inside. It comes with a thin, peppery potato and tomato rasa made without onion or garlic, scented with hing and fenugreek seeds, and is usually followed by a hot jalebi. Chef's tip: roll the puris evenly to 3 mm and slide them into really hot oil, pressing gently with a slotted spoon; even thickness and fierce heat are what make them balloon.

60 minIndianBreakfast & BrunchVegan
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Vegetable saloonaVegetable and tomato stew

Saloona is the stew Emirati families make on an ordinary weekday, ladled over white rice for lunch in Abu Dhabi, Al Ain and every town between. Each household has its own mix, but the base is always the same: tomatoes, onions and the local bezar spice blend, sharpened with dried lime and simmered with whatever vegetables are in the fridge. This meat-free pot uses potato, courgette, aubergine, carrot and okra with chickpeas for body, and it tastes even better the next day. Chef's tip: add the okra in the last 10 minutes and leave it whole; cut okra goes slimy in a long simmer.

60 minGulf ArabianCurriesVeganGluten free
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BamiehOkra stewed in olive oil

Late summer in the Damascus and Beirut markets means piles of tiny okra pods, and bamieh, okra stewed in tomato with coriander and garlic, follows on many family tables. This meat-free version is the one Lebanese Christians cook during Lent and serve with vermicelli rice or flatbread. Small, whole pods are the secret: kept intact and seared first, they stay tender without turning slimy, and a squeeze of lemon at the end sharpens the sauce. Chef's tip: trim only the very top of each cap without cutting into the pod; a pierced pod lets the sticky juice escape into the sauce.

40 minLebaneseCurriesVeganGluten free
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Bamia bil lahmaOkra and lamb stew

Bamia is on every Egyptian family table from Alexandria to Aswan, usually on a weekday with a plate of vermicelli rice. Chunks of lamb on the bone are simmered until tender, then baby okra is cooked in the rich tomato broth with garlic fried in ghee and fresh coriander, a finish called the ta'leya. The sauce is loose, sweet-sour and silky. The common mistake is cutting the okra pods open before cooking, which lets out the slime; trim only the very top of each cap. Chef's tip: fry the okra briefly in a hot pan before it goes into the stew so it holds its shape and stays bright green.

120 minEgyptianCurriesGluten free
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StoofvleesBeef stewed in brown beer

In Flanders, from Antwerp's frituren to Sunday kitchens in Bruges, stoofvlees is the stew that comes with a cone of double-fried chips and a spoonful of mayonnaise. Chunks of beef chuck are browned hard, then cooked slowly with lots of onion and a dark Belgian brown or abbey-style beer, thickened at the end by a slice of bread spread with mustard that melts into the sauce. The finished gravy is glossy, sweet-sour and deep, with a little brown sugar and vinegar to balance the bitterness. This recipe contains alcohol, though long cooking drives most of it off; for an alcohol-free version use the same amount of alcohol-free dark beer, or beef stock with a tablespoon of extra vinegar and a teaspoon of extra sugar. Browning the meat in one crowded batch is the classic mistake; it stews grey instead of searing. Chef's tip: cook it a day ahead and reheat gently; the flavour rounds out overnight.

205 minBelgianMeat
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Vegetable saltadoWok-fried vegetables

Saltado comes from Lima's chifa tradition, the cooking of Chinese-Peruvian families who brought the wok to Peru in the nineteenth century. The famous version is lomo saltado with beef; this saltado de verduras uses meaty mushrooms in its place. Thick wedges of red onion and tomato are tossed over a fierce flame with garlic, ají amarillo, soy sauce and a splash of vinegar until just wilted, so the vegetables keep their shape and the pan juices turn smoky and savoury. It is always served with both chips and white rice, which soak up those juices. Chef's tip: cook in two batches if your pan is small; a crowded wok steams the vegetables instead of searing them, and the tomatoes collapse into soup.

30 minPeruvianVegetarianVegan
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String hoppersSteamed rice flour noodle nests

String hoppers are lacy nests of steamed rice-flour noodles, pressed through a hand mould onto small woven mats, and they're the classic Sri Lankan breakfast or dinner in Tamil homes in Jaffna and in Sinhala homes everywhere, bought by the dozen from neighbourhood shops when there's no time to make them. They're soft and light and made to soak up kiri hodi, a thin, turmeric-yellow coconut milk gravy with fenugreek and curry leaves, plus pol sambol and a potato or dhal curry. Kiri hodi is sometimes made with Maldive fish; we keep it vegetarian. Roasted red rice flour gives a nuttier, pinker nest. The common mistake is using cold or warm water for the dough: it must be boiling, or the strings crack and fall apart. Chef's tip: steam the nests for only 6–8 minutes; longer and they turn rubbery.

50 minSri LankanBreakfast & BrunchVeganGluten free
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BambalouniSugared fried dough rings

Bambalouni are the big, flat, chewy doughnuts sold hot and wrapped in paper at the top of the blue-and-white village of Sidi Bou Said, outside Tunis, and on beaches all along the coast in summer. The dough is very soft and yeasty; it is stretched by hand into a ring and fried until puffed and blistered, then rolled in sugar. They are best eaten warm with a mint tea. Chef's tip: oil your hands, not the bench, to shape them; floured dough browns too fast and loses its blistered look.

40 minTunisianBakingVegan
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StroopwafelsCaramel-filled wafers

Stroopwafels come from Gouda, the cheese town in South Holland, where bakers once made them from leftover crumbs and syrup. Today they are made fresh at Dutch markets, split while still hot and glued back together with warm caramel syrup. The Dutch way to eat one is to rest it on top of a cup of hot coffee or tea for a minute, so the steam softens the caramel. You need a thin waffle iron (a pizzelle or stroopwafel iron) to make them at home. Chef's tip: cut each waffle open the moment it comes off the iron; after 20 seconds it stiffens and shatters instead of splitting.

80 minDutchBaking
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BaleadasFolded tortillas with beans and cheese

Baleadas are what Hondurans grab for breakfast on the way to work, from street stands in San Pedro Sula to the beaches of La Ceiba on the north coast. A thick, soft flour tortilla, warm from the comal, is spread with refried red beans, sprinkled with dry salty cheese and a spoon of mantequilla (sour cream), then folded in half. A 'baleada sencilla' stops there; add avocado, scrambled egg or fried plantain for a fuller one. Chef's tip: rest the dough balls a full 30 minutes; relaxed dough stretches thin by hand and puffs on the pan instead of shrinking back.

70 minCentral AmericanBreakfast & Brunch
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Vegetable Shan noodlesRice noodles with tomato sauce

Shan khao swe comes from the hills of Shan State in eastern Myanmar, where it's eaten for breakfast at markets around Inle Lake and Taunggyi before the day's work begins. Sticky rice noodles are tossed with a garlicky tomato sauce, sesame oil and crushed peanuts, then served with pickled mustard greens and a small bowl of clear broth on the side. Markets usually make the sauce with chicken or pork; here mushrooms and tofu give it the same savoury depth. Chef's tip: cook the tomatoes down until the oil separates and the sauce turns jammy; a watery sauce slides off the noodles and tastes flat.

40 minBurmesePasta & NoodlesVegan
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Vegetable Sindhi biryaniLayered vegetable biryani

Sindhi biryani is the biryani of Karachi, Hyderabad and the rest of Sindh, and it is the one people order by the deg (a huge pot) for weddings, Eid lunches and every big family gathering. What makes it Sindhi is the tang and the heat: plenty of tomatoes, yogurt, whole green chillies and sour dried plums (aloo bukhara) in the masala, with chunks of potato that soak up all of it. This vegetable version keeps all of that and swaps the meat for potato, carrot, cauliflower and peas, layered with half-cooked basmati, fried onions, mint and saffron milk, then steamed shut. A common mistake is boiling the rice until soft before layering; take it out when a grain still has a firm white core, because it finishes in the steam. Chef's tip: fry the onions until deep brown but not black, and keep the oil they fried in; it carries their flavour into every layer.

90 minPakistaniRice & GrainsSpicy
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Vegetable sinigangSour tamarind vegetable soup

Sinigang is the sour soup that Tagalog families crave when the monsoon arrives between June and October, when rain hammers the tin roofs and a steaming bowl next to rice feels like the only sensible lunch. The sourness traditionally comes from young tamarind (sampalok) boiled and mashed into the broth, and the vegetables are whatever the market has: white radish, taro to thicken the soup slightly, okra, yard-long beans, aubergine and a final handful of water spinach. This vegetarian sinigang na gulay skips the pork or fish and relies on the tamarind, tomato and onion for flavour. The broth should make you pucker a little on the first sip. Chef's tip: add the tamarind in stages and taste between each, since blocks of tamarind vary a lot in sourness.

40 minFilipinoSoupsVeganGluten free
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Vegetable siu maiOpen-topped vegetable dumplings

Siu mai are among the first baskets wheeled past at Cantonese dim sum in Guangzhou's tea houses, where people meet over yum cha on weekend mornings. The classic is pork and prawn; this one is packed with shiitake, tofu, crunchy water chestnut and carrot, with a dot of diced carrot on top in place of fish roe. Steam them in a bamboo basket and serve with chilli oil and soy. Chef's tip: squeeze the wrapper into a 'waist' with your thumb and finger and flatten the base on the board, so they stand up straight in the steamer.

60 minChineseSnacks & StartersVegan
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Vegetable Uzbek plovVegetable pilaf

Plov (osh) is the dish Uzbeks cook for weddings, for Friday lunch and for guests, traditionally by men over a fire in a wide cast-iron kazan. Tashkent, Samarkand and Bukhara each have their own style, but all are built the same way: a zirvak (base) of onions and long strips of carrot fried in oil, rice laid on top and steamed until every grain is separate and glossy. This vegetarian version keeps the zirvak and swaps the meat for chickpeas (nohat), whole heads of garlic and barberries, as in Samarkand's chickpea plov. For the classic meat version, lamb or beef is browned in the oil before the onions and simmered in the zirvak for 40 minutes. Serve with achichuk. Chef's tip: hunt out yellow carrots from Central Asian or Turkish grocers; they are sweeter and less watery than orange ones and give plov its honeyed colour.

105 minUzbekRice & GrainsVeganGluten free
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BalaleetSweet vermicelli with omelette

Sweet noodles for breakfast surprise visitors, but in the UAE and Qatar balaleet is the dish of Eid mornings and lazy weekend brunches. Fine vermicelli is toasted in butter, then steamed with sugar, saffron, cardamom and rose water until soft and glossy, and finally capped with a thin, salty-edged omelette. The contrast of sweet, fragrant noodles and savoury egg is the whole point, so serve them together in one wedge. Chef's tip: toast the vermicelli until it is the colour of a biscuit; pale noodles taste flat and floury.

25 minGulf ArabianBreakfast & Brunch
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Baladi saladChopped tomato and cucumber salad

Salata baladi, the 'country salad', is on every Egyptian table, from Cairo koshari shops to Alexandria fish restaurants and home lunches, next to the rice and bread. It is finely diced tomato, cucumber, onion and green chilli, with a little parsley, a big squeeze of lemon and a pinch of cumin that makes it taste Egyptian rather than Levantine. It takes ten minutes and cuts through rich food like molokhia or mahshi. Chef's tip: dice everything small, about the size of a chickpea, so each spoonful carries a bit of everything.

10 minEgyptianSaladsVeganGluten free
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SuqaarSpiced beef stir-fry

Suqaar is the quick beef dish found everywhere from Mogadishu tea shops to Somali cafés in Minneapolis and London: small cubes of beef or lamb browned with onion, peppers and garlic, seasoned with xawaash, the house spice mix of cumin, coriander, cardamom, cinnamon and turmeric. Somalis eat it for breakfast with canjeero (spongy flatbread) or for lunch with rice or pasta. The mistake is cutting the beef in big chunks, which go chewy; cut it into small 1–2 cm cubes so it cooks fast and stays tender. Chef's tip: add a squeeze of lime and a handful of coriander just before serving.

30 minSomaliMeatGluten free
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Vegetable vindayeMustard vegetable pickle curry

Vindaye is a Mauritian dish descended from the vindaloo and vinha d'alhos traditions but entirely its own: fried ingredients coated in a bright yellow paste of mustard seed, turmeric, garlic, ginger and vinegar, with lots of raw-crisp onion. Fish and octopus vindaye are the classics, served at room temperature with rice, faratas or bread; aubergine and potato vindaye is a well-loved vegetarian version for Hindu fasting days and buffets. Chef's tip: grind the mustard seeds fresh; ready-ground mustard gives a flat, dusty taste.

50 minMauritianCurriesVeganGluten freeSpicy
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Bal mithaiChocolate-brown fudge with sugar balls

Bal mithai belongs to Almora in Kumaon, where sweet shops on the old Lala Bazaar have sold it for well over a century. Khoya is cooked slowly with sugar until it caramelises to the colour of dark chocolate, set into bars and rolled in little white sugar balls, which give a crunchy bite against the fudgy middle. Families carry boxes of it home from the hills as the town's best-known souvenir. The flavour is deep and toffee-like, with no added colour or cocoa. Chef's tip: keep the heat low and be patient; the deep brown comes from slow caramelising over half an hour, not from turning the flame up.

45 minIndianIndian SweetsGluten free
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BaksoBeef meatball soup

Listen for a spoon tapped against a bowl in any Indonesian neighbourhood and you will find a bakso cart, its glass case stacked with meatballs and two kinds of noodles. The meatballs are springy, almost bouncy, sitting in a clear, garlicky beef broth with yellow noodles, glass noodles and a little green veg. Everyone then builds their own bowl at the counter with sambal, sweet soy sauce, vinegar and a scattering of fried shallots; it is the go-to comfort on a wet afternoon. Chef's tip: keep the beef and everything that touches it ice-cold while you blend, because warm meat gives dense, crumbly balls instead of that famous bounce.

60 minIndonesianSoups
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Bake and sharkFried shark in fried bread

After a swim at Maracas Bay on Trinidad's north coast, the queue at the beach huts is for bake and shark: a puffy fried bread split open around a piece of seasoned, crisp-fried fish, then loaded at a toppings bar with coleslaw, cucumber, pineapple, tamarind sauce, pepper sauce and the bright green chadon beni (culantro) sauce. Shark is the tradition, but many shark species are now overfished and some build up mercury, so this recipe uses a firm, sustainably caught white fish such as hake, pollock, catfish or mahi-mahi; use shark only from a source you trust. Chef's tip: let the bake dough rest for a full 30 minutes; relaxed dough puffs up like a pillow in the hot oil instead of frying flat and tough.

65 minTrinidadianFish
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Kalguksu with clamsClam noodle soup

Kalguksu means 'knife noodles': a soft wheat dough is rolled thin and cut by hand. Korean noodle shops serve it all year, but it is the dish people crave on a rainy day, often with a crisp pajeon on the side. Along the west coast, near the mudflats where clams are dug, the broth is loaded with them. The flour clinging to the noodles thickens the soup slightly as they cook, giving it a gentle, silky body. Chef's tip: shake off most of the flour before the noodles go into the pot, so the broth turns silky rather than gluey.

50 minKoreanPasta & Noodles
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Bajan sweet breadCoconut and raisin loaf

Sweet bread is what Barbadian families bake in December, wrapped in foil and handed over at Christmas visits around the island, and it's sold year round in bakeries from Bridgetown to Speightstown. It isn't a yeast bread but a dense, moist loaf packed with freshly grated coconut, sweet with brown sugar and scented with almond essence, with raisins, mixed peel and bright red glacé cherries in every slice. The top gets brushed with sugar syrup for a sticky shine. Chef's tip: use fresh or frozen grated coconut if you can; desiccated coconut makes a drier loaf unless you soak it first in the milk for 20 minutes.

80 minBajanBaking
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Vegetarian smørrebrødOpen sandwiches

Smørrebrød, 'buttered bread', is Denmark's lunch: a single slice of dense rye bread, buttered right to the edges and piled with toppings so carefully arranged they are eaten with a knife and fork. Copenhagen lunch restaurants such as the old cellar places around Nyhavn serve them in a set order, and at home they make up a Sunday or Christmas lunch table (det kolde bord). Many classics use fish or meat, but three of the best-loved toppings are vegetarian: sliced egg with tomato and cress, waxy new potatoes with crisp onion and chives (kartoffelmad), and peppery radishes on salted butter. Chef's tip: butter the bread thickly and all the way to the crust; in Denmark the butter is the glue that holds the toppings and keeps the rye from going soggy.

45 minScandinavianBreakfast & Brunch
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Suspiro limeñaCaramel custard with port meringue

Suspiro a la limeña, 'the sigh of a Lima woman', is the city's grand dessert from colonial times, said to have been named by the poet José Gálvez for its sweetness. A thick manjar blanco, milk slowly cooked down to a silky caramel cream and enriched with egg yolks, is topped with a cloud of glossy Italian meringue flavoured with port and dusted with cinnamon. It is very sweet and very rich, so serve it in small glasses. Make it in the morning for the evening. Chef's tip: the manjar is ready when a spoon dragged across the bottom of the pan leaves a clear path for a moment; undercooked, it stays runny and the meringue sinks into it.

70 minPeruvianDessertsGluten free
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Bajan seasoningHerb and pepper seasoning

Every cook in Barbados keeps a jar of Bajan seasoning, and families in Bridgetown and St Philip guard their own blend. It's a wet, coarse paste of spring onion, onion, garlic, fresh thyme, marjoram and parsley, sharpened with lime and given a backbone of clove, paprika and scotch bonnet. Bajans press it into slits in fish and meat; here it goes into stews, onto roasted vegetables, tofu and halloumi, and into the stew for cou-cou. It smells strongly herby and peppery, and keeps for weeks. Chef's tip: marjoram is the herb that makes it Bajan; don't skip it, and use fresh if you can find it.

20 minBajanBasicsVeganGluten freeSpicy
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Swedish meatballsMeatballs with cream gravy

In Sweden köttbullar turn up everywhere from Stockholm school canteens to the Christmas julbord, and most families keep a bag of homemade ones in the freezer for busy weeknights. These are small, soft and lightly spiced with allspice, made from a mix of beef and pork, so this recipe contains pork. They come to the table in a pale, peppery cream gravy with buttery mashed potato, sharp lingonberry jam and quick pressed cucumber. The usual slip is rolling them too big and packing them tight: they should be the size of a walnut and shaped with wet hands, never squeezed. Chef's tip: soak the breadcrumbs in milk for a full five minutes before mixing in the meat; that panade is what keeps them tender.

65 minScandinavianMeat
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Kroeung (Khmer lemongrass paste)Lemongrass and galangal paste

Almost every Khmer kitchen, from Phnom Penh flats to village houses around Siem Reap, starts the day's cooking by pounding kroeung in a heavy stone mortar. This is the yellow kind, coloured with fresh turmeric and built on lemongrass, galangal, makrut lime leaf, garlic and shallot; it goes into amok, samlor korko, noodle curries and stir-fries. Homemade, it smells brighter and more citrusy than any jar, and a batch keeps for a week in the fridge or months in the freezer. Chef's tip: slice the lemongrass into paper-thin rounds across the grain before it goes near the mortar or blender; long fibres never break down and leave the paste stringy.

15 minCambodianBasicsVeganGluten free
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Kosha mangshoSlow-fried mutton curry

Sunday lunch in a Bengali home in Kolkata often means kosha mangsho: goat on the bone, fried patiently in mustard oil until the masala turns almost mahogany and clings to every piece. The word 'kosha' describes that long stirring over the heat, and it is what separates this dish from an ordinary mutton curry. Families eat it with luchi or plain rice, and it also turns up at Durga Puja feasts and wedding dinners. Chef's tip: buy bone-in goat or mutton shoulder cut into curry pieces; the bones and a little fat give the gravy its body.

135 minIndianMeatGluten free
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KosambariMoong dal and cucumber salad

No Karnataka festival lunch on a banana leaf is complete without a spoonful of kosambari at the top left corner. This raw salad of soaked split moong dal, cucumber, carrot and fresh coconut, sharpened with lemon and finished with a mustard-seed tempering, is especially made for Ram Navami, when it is offered in temples with panaka (jaggery water), and for Ugadi and weddings. It is crunchy, cool and refreshing, and packed with protein. Chef's tip: add the salt and lemon only just before serving; salted cucumber weeps water and turns the salad soggy within half an hour.

17 minIndianSaladsVeganGluten free
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Koraishutir kochuriGreen pea stuffed puris

Koraishutir kochuri is a winter treat in Kolkata and across West Bengal, made when sweet new-season peas arrive in the markets. Soft maida dough is filled with a smooth, gingery green pea paste, rolled thin and fried until it puffs into a pale golden pillow with a green blush showing through. It's a Sunday breakfast or a festive snack, classically served with aloor dom (Bengali spiced potatoes) or cholar dal and a sweet to finish. Chef's tip: cook the pea paste until it's dry enough to roll into a ball that doesn't stick to your fingers; a wet filling tears through the thin dough as you roll.

60 minIndianBreads & ParathasVegan
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Kuchen de murtaBerry custard tart

Around Lake Llanquihue, in Frutillar and Puerto Varas, German settlers of the 1850s left Chile a love of kuchen, now served with coffee in every café of the south. The Chilean twist is the fruit: murta (Chilean guava), a small, red, perfumed berry that grows wild there in autumn. A buttery base holds the berries in a light custard under a crumble of butter and sugar. Outside Chile, cranberries with a few blueberries give a similar sharp-sweet balance. Chef's tip: blind-bake the base for 10 minutes first; a pre-set base stays crisp under the wet custard.

85 minChileanBaking
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KompotFruit and berry drink

Kompot is the drink of Russian summers: a big pan of water with whatever the garden or market offers, apples, cherries, redcurrants, strawberries, plums, simmered for a few minutes, lightly sweetened and served cold from the fridge. It is what children drink with lunch at school canteens and summer camps from Moscow to Novosibirsk, and dacha cellars are lined with three-litre jars of it bottled for winter. The fruit at the bottom of the glass is everyone's favourite part. Chef's tip: switch off the heat as soon as it boils and let the fruit steep as it cools; long boiling makes it taste stewed and dull.

20 minRussianDrinksVeganGluten free
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Kol posolaBanana stem stir-fry

Kol posola is the pale inner core of the banana plant, chopped and cooked down with mustard oil, ginger and green chilli until it is soft, juicy and faintly sweet. In Assamese villages, where banana plants grow in every yard, it is cheap everyday food, and it is also a favourite on Bihu tables and in Assamese thalis in Guwahati restaurants. It has a mild, cucumber-like flavour and is prized as a cooling, cleansing food. Chef's tip: as you chop the stem, twirl a finger or a skewer through the slices to catch and pull away the fine fibres; otherwise they stay stringy.

45 minIndianSidesVeganGluten free
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KokodaLime-cured fish in coconut cream

Kokoda (said "ko-kon-da") is Fiji's answer to ceviche, made in villages on Viti Levu and served at Suva's restaurants and family feasts in a half coconut shell: cubes of white fish soaked in lime juice until they turn white, then mixed with fresh coconut cream, onion, tomato, chilli and a little cucumber. Lime "cooks" the look of the fish but does not kill bacteria or parasites like heat does, so this is written as a safer version: use only very fresh fish that has been frozen first (sold as sashimi or sushi grade), keep everything cold and eat it within 2 hours. Raw or lime-cured fish is not for pregnant women, young children or anyone with a weakened immune system; for them, use the lightly poached option in the steps. The mistake is leaving the fish in lime too long, which turns it chalky; 15–20 minutes is enough. Chef's tip: drain off the lime juice before adding the coconut cream so the dish stays creamy, not sour.

30 minPacific IslanderFishGluten free
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Koba akondroBanana, rice and peanut parcels

Koba is the street sweet of Madagascar's highlands, sold in thick slices from huge logs wrapped in banana leaves at markets and taxi-brousse stops around Antananarivo and Antsirabe. Koba ravina is a dense block of ground peanuts, rice flour and brown sugar; koba akondro adds ripe banana and is softer. This home version makes small parcels that steam in an hour and a half instead of a whole day. Chef's tip: wrap the parcels tightly; loose parcels let water in and the koba turns sticky instead of firm.

120 minMalagasyDessertsVeganGluten free
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Kueh pie teeCrisp pastry cups with jicama

Pie tee are thin, crunchy fried cups shaped like little top hats, made with a brass mould dipped in batter and plunged into hot oil. Peranakan cooks in Melaka and Penang fill them with finely shredded jicama and carrot braised in garlic, then top them with egg, coriander and a dot of sweet chilli sauce. They are a festive starter for Chinese New Year and weddings. Prawns usually crown each cup; this version uses fine strips of omelette. If you have no mould, shop-bought cups are fine. Chef's tip: heat the mould in the oil before each dip; a cold mould won't hold the batter.

90 minMalaysianSnacks & Starters
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KladdkakaSticky chocolate cake

Kladdkaka, literally 'sticky cake', is the chocolate cake Swedish teenagers learn to make first, because it needs one pan, no mixer and no raising agent. The outside bakes to a thin, crackly crust while the centre stays fudgy and almost molten, somewhere between a brownie and a chocolate pudding. In Sweden it turns up at birthday parties, after Friday tacos and at summer cottages, cut into wedges and served with lightly whipped cream and a few raspberries or lingonberries. Cocoa, not bar chocolate, gives it its classic flavour. Chef's tip: take it out when the middle still wobbles like set jelly; it firms up as it cools and a fully set kladdkaka is just a dry chocolate cake.

28 minScandinavianBaking
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KulajdaDill and mushroom cream soup

Kulajda comes from South Bohemia, the land of carp ponds and pine forests around České Budějovice and Český Krumlov, where families come home from the woods in late summer with baskets of porcini. It is a thick, pale, gently sour soup of potatoes, mushrooms, cream and plenty of dill, finished with vinegar and served with a soft poached egg floating in each bowl. It is eaten as a filling lunch on its own with a slice of rye bread. Chef's tip: add the vinegar off the heat and taste as you go; the soup should be clearly tangy but never sharp, like a good pickle brine softened by cream.

50 minCzechSoups
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KısırBulgur salad with pepper paste

Kısır comes from southeastern Turkey but is now the dish women across the country bring to 'altın günü', the afternoon gatherings where friends meet at each other's homes over tea. Fine bulgur is softened with hot water and kneaded with tomato and pepper paste until rosy, then mixed with spring onion, parsley, mint, lemon and pomegranate molasses. It is served at room temperature, often wrapped in crisp lettuce leaves. The typical mistake is pouring in too much water, which turns the bulgur mushy; use just enough to cover. Chef's tip: knead the pastes into the warm bulgur with your hands for a full minute so every grain turns red and the flavour goes right through.

25 minTurkishSaladsVegan
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Kiritanpo nabeRice stick and chicken hot pot

In Akita, in Japan's snowy north-west, the new rice harvest in October marks the start of kiritanpo season, and the town of Odate holds a festival for it every autumn. Freshly cooked rice is half-pounded, pressed around sticks and toasted, then cut up and dropped into a soy-seasoned chicken broth with burdock, maitake mushrooms and crunchy Japanese parsley called seri. Locals use the region's Hinai-jidori chicken; any good free-range bird works. The toasted rice soaks up the broth but keeps a little chew. Chef's tip: toast the rice sticks until dry and golden in patches all over, as a crisp outer skin keeps them from dissolving in the pot.

75 minJapaneseSoups
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KinderpunschHot spiced fruit punch

At every German and Austrian Christmas market, from Nuremberg to Vienna's Rathausplatz, the stalls selling Glühwein also sell Kinderpunsch: a steaming, alcohol-free mix of fruit tea and juices with cinnamon, cloves and orange, served in the market's own decorated mugs. Children love it, but so do drivers and anyone who just wants something warm to hold on a cold evening. It takes 20 minutes at home and makes the whole house smell of Advent. Chef's tip: keep it just below a simmer; boiling makes the spices bitter and dulls the fruit flavour.

20 minGermanDrinksVeganGluten free
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Kimchi jjigaeKimchi stew

Every Korean home has a version of kimchi jjigae, and it turns up on the table from Seoul to Busan at breakfast, lunch and late at night. It is the classic way to use up kimchi that has fermented for weeks and turned properly sour. Pork belly gives the broth richness, tofu soaks up the heat, and the pot comes to the table still boiling, next to a bowl of plain rice. Chef's tip: fry the kimchi in the pork fat for a full 5 minutes before any water goes in; that is where the deep, savoury flavour comes from.

30 minKoreanSoupsSpicy
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KhuushuurFried mutton pasties

Khuushuur are the flat, crescent-shaped pasties sold hot from stalls at Naadam, the July festival of wrestling, archery and horse racing, and fried in Mongolian homes all summer: thin dough round a filling of minced mutton, onion and garlic, fried until blistered and crisp. People hold them in a napkin and bite through to the juicy filling. The mistake is rolling the dough thick; it should be thin so it crisps quickly while the meat cooks. Chef's tip: press out all the air before sealing, or the pasties balloon and burst in the oil.

90 minMongolianSnacks & Starters
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KhobzRound semolina bread

Khobz is the round, flat loaf that sits on every Moroccan table, used instead of cutlery to scoop up tagine and salads. In the older quarters of Fez and Marrakech families still shape their dough at home and carry it on wooden boards to the neighbourhood wood-fired oven, the ferran; at home it bakes perfectly on a hot tray. The semolina and wholemeal give it a slightly nutty taste and a soft, chewy crumb with a thin crust. It keeps for a day wrapped in a cloth and is wonderful toasted. Chef's tip: prick the top all over before baking so it rises evenly and stays flat instead of puffing like a pitta.

145 minMoroccanBreads & ParathasVegan
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Khanom jeen nam ngiaoRice noodles in spicy pork broth

Breakfast stalls from Chiang Rai to Mae Sai ladle this tangy red broth over soft rice noodles from dawn until it sells out, usually before noon. The soup is light but full-flavoured: pork ribs give body, cherry tomatoes give a fresh sourness, and dried cotton-tree flowers (dok ngiao) add a faint floral, earthy chew. Each diner finishes their bowl at the table with bean sprouts, shredded cabbage, crispy garlic and lime. Cubes of cooked pig's blood are traditional; they are optional here and left out by default. Chef's tip: blanch the ribs and throw that first water away, so the finished broth stays clear and clean-tasting.

90 minThaiSoups
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KhanfarooshSaffron rice-flour cakes

Khanfaroosh are an old Emirati sweet, made by grandmothers in Ras Al Khaimah and Fujairah and served with Arabic coffee when guests arrive, at weddings and during Eid. A rice-flour batter rich with eggs, saffron, cardamom and rose water is shallow-fried in small rounds that puff up, golden-brown with a lacy edge and a soft, spongy middle. They are less sweet than they look and best eaten warm from the pan. Chef's tip: let the batter rest for 30 minutes so the rice flour softens; unrested batter fries up gritty.

60 minGulf ArabianDessertsGluten free
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KhandviGram flour yogurt rolls

Khandvi are delicate, melt-in-the-mouth rolls from Gujarat, made by cooking gram flour with sour buttermilk until thick, spreading it paper-thin while hot and rolling it up. They're finished with a sizzling tempering of mustard seeds, sesame and curry leaves, plus fresh coconut and coriander. They're soft, tangy and gently spiced, and a favourite at Gujarati weddings and tea-time. They look tricky, but once you know when the batter is cooked, they're quick. Chef's tip: keep a plate by the stove and test the batter often; when a spoonful spread thin on the plate sets in 30 seconds and peels off in one piece, it's ready, and not a minute before.

40 minIndianSnacks & StartersGluten free
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Kutchi dabeliSpiced potato buns

Dabeli was born in Mandvi, a port town in Kutch, Gujarat, and spread from there to every street corner in Mumbai. Soft pav are split, spread with sweet tamarind and fiery garlic chutneys, and stuffed with a potato filling spiced with dabeli masala, a warming blend of roasted coriander, cumin, cinnamon, clove and dried chilli. Masala peanuts, pomegranate seeds, onion and sev add crunch and sparkle, and the buns are toasted in butter until crisp at the edges. Children love them for the sweetness, adults for the heat. Chef's tip: make the dabeli masala yourself and toast the whole spices until they just smell warm; shop-bought powders lack that fresh, smoky sweetness, and a jar keeps for a month.

40 minIndianFast Food
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KutiaWheat berries with poppy seeds

Kutia is the first dish tasted on Ukrainian Christmas Eve, once the first star appears in the sky: a bowl of whole wheat berries mixed with ground poppy seed 'milk', honey, walnuts and raisins. Families in Lviv, Ternopil and the villages of the west traditionally throw a spoonful at the ceiling for luck and set a bowl aside for departed relatives, and the head of the house greets the evening with it. It is eaten at room temperature, sweet, nutty and chewy, and the spoon must touch every guest's plate. Chef's tip: soak and grind the poppy seed until it turns white and milky; common mistake is using it whole, which leaves kutia gritty and grey instead of creamy.

120 minUkrainianDesserts
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KhambirLeavened wholewheat bread

Khambir is the everyday bread of Ladakh: a thick, round wholewheat loaf with a dent pressed into the middle, browned on a griddle and finished in the heat of the kitchen stove. In homes in Leh and Kargil it appears at breakfast, torn into chunks and dipped into salty butter tea, or spread with apricot jam made from the region's dried apricots. The crust is chewy and toasty, the inside dense and slightly sour. Bakers in Leh's old town still sell it warm in the mornings. Chef's tip: let the dough rise until truly doubled; under-risen khambir is heavy and gummy in the middle.

150 minIndianBreads & ParathasVegan
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Kuy teavPork bone rice noodle soup

Kuy teav is what Phnom Penh eats for breakfast: before 8 am the city's street stalls and markets are busy with people bent over bowls of it. It is a pork soup: a clear, slightly sweet broth simmered from pork bones with dried squid or shrimp and charred onion is poured over rice noodles, sliced pork, minced pork and prawns, and everyone finishes their bowl with lime, chilli, bean sprouts and fried garlic. Chef's tip: never boil the broth hard; keep it barely trembling so it stays crystal clear.

180 minCambodianSoupsGluten free
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