Featured recipe

Amasi

Fermented milk with crumbly pap

Thick, tangy amasi was once soured in calabashes in Zulu and Xhosa homesteads, and it is still the drink-cum-meal that many South Africans crave on a hot afternoon, poured over crumbly pap as umvubo. At home it is easy and safe with pasteurised full-fat milk and a spoon of live cultured buttermilk as the starter; never use raw milk. Expect something like a pourable, sharper yoghurt with soft curds, cooling against the dry, crumbly maize. The common mistake is fermenting somewhere too warm, which makes the milk separate into watery whey and rubbery lumps. Chef's tip: once it has set, chill it for a few hours before eating; the cold firms the curd and rounds out the sourness.

What to eat today?

Around the world

Today's trip: Persian

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

Persian

Nazkhatoon

Smoky aubergine with pomegranate 40 minMore from Persian (131) →

This week's collection

Kid-friendly dinners578 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

Lao iced coffee

High on the Bolaven Plateau above Pakse, the coffee towns around Paksong grow most of Laos's beans, and roadside stalls there brew them dark and strong through a long cloth sock, all day long. Ordered cold, it arrives as a glass of ice with a thick layer of sweetened condensed milk at the bottom, the black coffee poured over and stirred to a caramel brown, often with a free cup of weak tea to sip afterwards. It is bitter-sweet, chocolatey and much richer than a café latte, made for hot afternoons on the plateau or a morning stop in Pakse. A French press or a fine sieve lined with a paper filter stands in for the cloth sock. Pouring hot coffee straight onto ice before adding the milk is where it goes flat: the condensed milk won't dissolve in cold coffee and sinks in a gluey lump. Chef's tip: stir the condensed milk into the hot coffee first, then pour over the ice.

10 min

Lao Drinks

by KrazyBadal 0 views

Hakka caozai guoHerb rice dumplings with radish

Around Qingming, the spring tomb-sweeping festival, Hakka households across Taoyuan, Hsinchu and Miaoli steam trays of these deep-green dumplings to carry to the family graves and share afterwards. The colour and grassy, slightly bitter perfume come from cudweed or mugwort kneaded into glutinous rice dough, and the chewy skin wraps a savoury filling of chopped dried radish and shiitake. The festival version has long been meatless, so this one needs no changes to be vegan. Without a cooked piece of dough kneaded back in, the skin cracks as you shape it; that small step is what makes it supple. Chef's tip: look for frozen mugwort or cudweed purée in Asian grocers; if you can only find fresh mugwort, blanch it with a pinch of bicarbonate of soda to keep it bright green.

120 min

Taiwanese Snacks & Starters

by KrazyBadal 0 views

Haleeb zanjabeelGinger and cardamom milk

When the short Gulf winter brings chilly evenings to Riyadh, Kuwait and the desert camps, families pour cups of haleeb zanjabeel, hot milk steeped with fresh ginger, cardamom and a few threads of saffron. It is offered to guests in the majlis, given to anyone with a cold, and sipped at breakfast or late at night. It tastes warming and gently spicy, creamy and pale gold. The commonly made mistake is boiling the ginger hard in the milk for too long, which can curdle it and makes it harsh; steep it gently instead. Sweeten with sugar or honey to taste. Chef's tip: simmer the ginger and cardamom in a splash of water first, then add the milk; you get more flavour and less risk of splitting.

15 minGulf Arabian Drinks

by KrazyBadal 0 views

Hadžijski ćevapBeef and onion stew with vinegar

Named for the hadžije, pilgrims returning from Mecca who were welcomed home with a feast, this Bosnian stew is nothing like grilled ćevapi: cubes of beef are slowly braised with an almost equal weight of onions, garlic, paprika, black pepper and a good splash of vinegar until the onions melt into a sweet-sour gravy. In Sarajevo it is served in a clay pot with mashed potato or rice, and it tastes even better the next day. The usual slip is skimping on onions; they are the sauce. Chef's tip: add the vinegar in two stages, half at the start to tenderise and half at the end for brightness.

120 minBalkan Meat

by KrazyBadal 0 views

Jamaican curried soy chunks

Ital cookshops in Half Way Tree and Papine sell curried "chunks" by the box with brown rice, steamed cabbage and a slice of ripe plantain, the Rastafarian answer to curry goat. The dried soya pieces soak up a deep, turmeric-gold sauce of Jamaican curry powder, thyme, pimento and coconut milk, and the potato thickens it as it breaks down. Most people skip squeezing the soaked chunks, which leaves them watery and bland; wring them out hard so they drink in the curry instead. Leave the scotch bonnet whole for warmth, or slit it for real heat. Chef's tip: fry the curry powder in the oil until it darkens a shade before anything wet goes in, the Jamaican "burn the curry" step that stops it tasting raw.

45 min

Jamaican Curries

by KrazyBadal 0 views

Habshi halwaSprouted wheat and milk halwa

Few sweets demand as much patience as habshi halwa, the near-black, glossy, chewy slab that the old halwais of Lahore's Anarkali and Ichhra stir for most of a day in wide brass karahis. Full-cream milk is reduced with sprouted wheat flour (samnak) until the sugars caramelise and the mixture darkens from cream to coffee to deep mahogany, then ghee is worked in until it leaks out shining at the edges. The taste is of toffee, malt and toasted nuts, rich enough that a small square with tea is plenty, and it is a winter gift sent to relatives and given at weddings. Sprouting wheat takes two or three days, so plan ahead, or use the flour sold as samnak in South Asian shops. The mistake that spoils most batches is turning up the heat to save time, which scorches the milk on the base and makes the halwa bitter instead of deeply caramelised. Chef's tip: caramelise a third of the sugar separately to a dark amber before adding it, which gives the colour without hours of extra stirring.

240 min

Pakistani Indian Sweets

by KrazyBadal 0 views

GwaramariFried breakfast puffs

Early on a cold morning in the old lanes of Asan, Patan or Bhaktapur, small tea shops fry gwaramari in big iron pans, and office workers and schoolchildren stop for a paper twist of them with a glass of sweet milky chiya. They are round, golden puffs of wheat dough, about the size of a ping-pong ball, with a thin shattering crust and a soft, slightly chewy, airy centre lightly seasoned with turmeric, black pepper and a pinch of sugar. Newars also make them for bhoj feasts and to send to relatives after a festival. They fail most often when the dough is too stiff or not rested, which gives dense, oily lumps instead of light puffs. Chef's tip: the batter-like dough should be sticky enough to need wet fingers; pinch off pieces with oiled hands and drop them straight into oil that is hot but not smoking.

60 min

Nepali Breakfast & Brunch

by KrazyBadal 0 views

Jamaican red pea soup

Saturday in many Jamaican homes means a big pot of red peas soup, thick enough to stand a spoon in and finished with chewy spinner dumplings. Outside Rasta households it usually carries pig's tail or salted beef; this is the ital version, where coconut milk, pimento, thyme and a smoky handful of browned onion do the savoury work. Dried kidney beans must be soaked and then boiled hard for at least 10 minutes before simmering, as undercooked red kidney beans are toxic, and many cooks spoil the soup by adding salt too early, which keeps the skins tough. Serve it on its own as a full meal. Chef's tip: mash a ladleful of cooked beans against the side of the pot near the end to give the soup its creamy body without any flour.

140 min

Jamaican Soups

by KrazyBadal 0 views

Burmese pea fried rice

Ask almost anyone from Yangon what they ate for breakfast as a child and the answer is often this: last night's rice, fried in a hot wok with soft boiled peas and plenty of onion, eaten before school with a glass of hot green tea. It is pale, gently savoury and comforting rather than spicy, with the peas bursting creamy against slightly crisp grains of rice. Families add a few slices of cucumber on the side and a spoon of crispy onions, and some cooks toss in a pinch of turmeric for colour. The usual error is using freshly cooked rice, which clumps and steams instead of frying. Chef's tip: crumble the cold rice with damp hands before it goes in the wok, so every grain hits the hot oil separately.

20 min

Burmese Breakfast & Brunch

by KrazyBadal 0 views

Haash bhunaSlow-cooked duck curry

As the cold season settles in and the vast wetlands of the Sylhet and Kishoreganj haor begin to drain, the ducks that have fattened on them all monsoon end up in the bhuna pot. Haash bhuna is deep, dark and rich, the meat cooked slowly with heaps of onion and garlic until it is tender and the duck's own fat glazes the masala, and it is traditionally eaten with chitoi pitha, soft rice-flour pancakes made on a clay mould, or with plain rice. Black pepper, cinnamon and a hint of nutmeg balance the gaminess. The biggest misstep is not rendering the fat, which leaves the sauce greasy and the skin flabby; let the duck fry in its own fat first. Chef's tip: grind a small piece of fresh coconut into the masala at the end if your duck is lean, a trick from Kishoreganj cooks.

135 min

Bangladeshi Meat

by KrazyBadal 0 views

Pescado con cocoFish in coconut sauce

On the Samaná peninsula in the north-east of the Dominican Republic, where coconut palms grow down to the sea and the local cooking carries traces of the African-American settlers who arrived there in the 1820s, fish is braised in fresh coconut milk with tomato, peppers and herbs. It is served at beach shacks in Las Terrenas with white rice and tostones to mop up the sauce. The common mistake is boiling the sauce hard once the coconut milk is in, which makes it split and oily; keep it at a gentle simmer. Chef's tip: let the fish sit in lime, garlic and salt in the fridge for 15 minutes first, but no longer, or the acid starts to cook it.

40 min

Puerto Rican Fish

by KrazyBadal 0 views

Haft mewaSeven dried fruit compote

Haft mewa is the first thing many Afghan families offer visitors on Nowruz, the spring new year on 21 March, and in Mazar-i-Sharif and Kabul it sits in a big glass bowl on every table set for the holiday. Seven kinds of dried fruit and nuts, typically green and red raisins, apricots, walnuts, almonds, pistachios and senjed (dried oleaster berries), are steeped in water for two days until the fruit swells and releases its sugar into a pale amber syrup, while the nuts soften to a fresh, milky crunch. It is ladled into small bowls with plenty of liquid and eaten with a spoon. Skipping the peeling of the almonds is the most common shortcut, and it leaves bitter, papery skins floating in the syrup. Chef's tip: use cooled boiled water for the soak and keep the bowl in the fridge, which keeps the syrup clear and sweet.

20 min

Afghan Desserts

by KrazyBadal 0 views

HasipLamb and rice sausage

Hasip is the sausage of Bukhara, made after Kurban Hayit, the feast of the sacrifice: lamb casings stuffed with rice mixed with chopped lamb, liver and heart, onion and cumin, boiled until firm and then sliced and fried until crisp. Bukharan families serve it hot as a first course for guests. A common mistake is overfilling the casings; the rice swells and bursts them in the pot. Chef's tip: fill them only two-thirds full and prick well before simmering, then fry the slices in a dry pan so they crisp in their own fat. The filling must reach 71 °C.

180 min

Uzbek Meat

by KrazyBadal 0 views

Fura da nono (millet balls in cultured milk)

Fulani women carry fura da nono to markets across the north in calabashes balanced on their heads: balls of spiced, cooked millet dough sold next to nono, cow's milk that has been left to sour. Crumbled into the milk and sweetened, the fura makes a thick, cooling drink that is part breakfast, part refreshment, tangy with ginger and a gentle heat from the spices. Traditional nono is made from raw milk; this home version uses pasteurised yoghurt and milk for safety, and it should be kept in the fridge. Mashing the fura straight into all the milk leaves lumps, so crumble it with a little milk first. Don't crumble the fura balls coarsely; large lumps stay chalky in the drink. Chef's tip: dust the shaped fura in millet flour and it keeps for 3 days in the fridge, ready to mix.

55 min

Nigerian Drinks

by KrazyBadal 0 views

Haitian konparètCoconut ginger spice bread

Jérémie, at the far western tip of Haiti, is the home of konparèt, dense round loaves of spiced bread made with grated coconut, fresh ginger, nutmeg and vanilla, baked until firm and golden. They are a Grand'Anse travelling food, carried home from the coast in baskets and eaten with coffee or hot cocoa in the afternoon. They are meant to be firm and close-crumbed, not fluffy, so the mistake is adding extra liquid to make the dough soft. Use freshly grated coconut if you can, as it gives the moistest crumb. Chef's tip: grate the ginger on the fine side of the grater and squeeze its juice into the dough too; that heat is the signature of a good konparèt.

55 min

Haitian Baking

by KrazyBadal 0 views

Lao fish soup with dill

Restaurants on stilts over the Mekong at Pakse, where the Xe Don river joins it, serve tom pa at lunch in big communal bowls, and southern Lao families make it at home whenever the market has fresh river fish. Chunks of fish poach gently in a clear broth fragrant with lemongrass, galangal and lime leaf, soured with tomato and lime and finished with a generous fistful of dill, an herb Lao cooks use far more than their neighbours. The result is light, tangy and aromatic, with soft fish and a whisper of chilli heat; spoon it over sticky rice or sip it between mouthfuls of jeow. Boiling hard once the fish goes in is the mistake to watch, as the pieces break up and the broth turns cloudy. Chef's tip: add the dill only when the pot is off the heat, so it stays green and sweet.

30 min

Lao Soups

by KrazyBadal 0 views

Megrelian kharcho

In Samegrelo 'kharcho' means something quite different from the Tbilisi soup: chicken pieces simmered in a thick, golden sauce of ground walnuts, garlic, hot pepper and Imeretian saffron (dried marigold), so rich and spicy that it is eaten with plain ghomi to calm it down. Zugdidi families cook it for guests and for Sunday lunch. A common mistake is boiling the sauce hard once the walnuts go in; it turns oily and grainy. Chef's tip: grind the walnuts until they weep oil and spoon a little of that oil over the finished dish; Mingrelians judge kharcho by its glossy, orange sheen. Chicken must reach 74 °C in the thickest part.

90 min

Georgian Chicken

by KrazyBadal 0 views

Jamaican soursop juice

Soursop punch is a Sunday-dinner drink in Jamaica, made when a ripe, soft soursop comes from the market or a yard tree, and it is also sold in bottles at roadside juice stands. The white, custardy pulp tastes of pineapple, banana and strawberry all at once, and blended with milk, nutmeg and vanilla it becomes thick and creamy. The common mistake is blending the black seeds, which taste bitter and should not be eaten; always pick them out by hand. Chef's tip: use a fruit that gives softly all over when pressed, like a ripe avocado.

20 min

Jamaican Drinks

by KrazyBadal 0 views

Haitian bouyonBeef soup with roots and dumplings

Saturday in Haiti means bouyon: a big, thick soup of beef, root vegetables, greens and little flour dumplings, simmered all morning and ladled up at midday as a meal in a bowl. Every family has its own mix of yam, malanga, potato, carrot, plantain and watercress or spinach, with a whole hot pepper for perfume. The common mistake is adding the roots all at once at the start, so the softer ones disintegrate; the dense ones go first. It feeds a crowd and tastes better reheated. Chef's tip: squeeze a little lime into the soup bowl just before eating, as many Haitians do, to brighten the rich broth.

150 min

Haitian Soups

by KrazyBadal 0 views

Haitian kasavCrisp cassava flatbread

In Cap-Haïtien and the hill towns of the north, kasav is made from nothing but grated, pressed cassava, toasted on a wide griddle into a flat, pale round that is crisp outside and chewy within. People break it over soup, spread it with peanut butter for breakfast, or buy the sweet version studded with grated coconut and sugar from roadside sellers. At home the key is getting the cassava truly dry: wet pulp steams into a gummy pancake, the most common failure. This recipe uses frozen grated sweet cassava, which is sold ready to use. Chef's tip: rub the dry pulp through a coarse sieve before cooking; the fine, even crumbs bind into a lacier, crisper bread.

90 min

Haitian Breads & Parathas

by KrazyBadal 0 views

Gur wali rotiJaggery flatbread

In the cane-growing districts of Punjab, from Jhang to Mandi Bahauddin, the season when fresh gur comes out of the village kolhu is also the season for this roti, its dough kneaded with jaggery water instead of plain water so it turns a deep caramel brown on the tawa. It is crisp-edged and chewy in the middle with a toffee-like sweetness and the anise note of fennel, and mothers wrap it in a cloth for children to take to school or to the fields with a flask of tea. Some families add sesame, others a little ghee in the dough; both are good. The usual mistake is cooking it on a high flame, which burns the sugar in the jaggery black before the inside has cooked. Chef's tip: dissolve the gur in warm water and let it cool before kneading, otherwise the dough turns sticky and impossible to roll.

30 min

Pakistani Breads & Parathas

by KrazyBadal 0 views

Guryev kashaBaked semolina pudding with nuts

Named after Count Guryev, a nineteenth-century Russian finance minister, this pudding was the showpiece of Moscow merchant tables and grand restaurant menus, and it still appears at name-day lunches and during Maslenitsa week. Behind the humble word kasha sits a rich dessert: soft vanilla semolina layered with crackly sugared walnuts, thin golden skins lifted from baked milk and cream, and spoonfuls of apricot jam, then baked until bubbling. Serve it warm in small portions with strong black tea. Where most people go wrong is hurrying the skins; the milk needs a hot oven and patience so each skin turns golden before you lift it off. Chef's tip: use the widest shallow ovenproof dish you own for the milk, because more surface gives you more skins in the same time.

90 min

Russian Desserts

by KrazyBadal 0 views

Imeretian cheese

Imeruli kveli is the everyday cheese of western Georgia: in Kutaisi's Green Bazaar it sits in wet white wheels, mild and milky with a faint sourness, ready to be grated into khachapuri, sliced with tomatoes and herbs, or stretched into sulguni. Families in Imereti make it in a morning from the day's milk. Traditionally it is set with animal rennet; use vegetarian (microbial) rennet for a vegetarian cheese. A common mistake is heating the curd too hard, which squeezes out the moisture and gives a rubbery cheese instead of a soft, springy one. Chef's tip: make a double batch, keep one wheel fresh for eating and leave the other in brine for two or three days, which gives it the saltier bite that bakers prefer for khachapuri.

70 min

Georgian Basics

by KrazyBadal 0 views

Gur wale chawalJaggery rice

Every winter, when the sugarcane presses in the villages around Bahawalpur and Rahim Yar Khan boil the new season's jaggery, families celebrate with a pot of gur wale chawal. Basmati grains turn a warm amber in a syrup of melted gur and ghee, with fennel seeds and cardamom for fragrance and raisins, almonds and coconut tucked through, and the result is sweet but not sticky, each grain separate. It is cooked for weddings, for distribution on religious days and simply for guests on a cold evening, and eaten warm, sometimes with a spoonful of extra ghee on top. Adding the jaggery to raw rice is the commonest error, because sugar stops the grains from softening and they stay hard. Chef's tip: boil the rice until it is three-quarters cooked first, then fold it into the jaggery syrup and let it steam.

40 min

Pakistani Desserts

by KrazyBadal 0 views

GushtabaMutton balls in yogurt gravy

No Kashmiri wedding feast ends without gushtaba. After hours of wazwan courses, the waza (master cook) brings out these large, pale balls of mutton pounded with fat until silky, swimming in a creamy yogurt gravy scented with fennel, dry ginger and cardamom, and its arrival tells guests the meal is over. Families of Kashmiri descent in Muzaffarabad, Mirpur and Rawalpindi still serve it at weddings and on special Fridays, with plain steamed rice. Good gushtaba is so smooth that it barely holds together on the spoon. Using lean meat is what lets people down: without about a quarter fat the balls turn grainy and hard. Chef's tip: traditionally the meat is pounded on a stone for an hour; at home, process it in short bursts with chilled fat and ice-cold water, stopping to scrape down, until it looks like a sticky, shiny paste.

120 min

Pakistani Meat

by KrazyBadal 0 views

GummaFried pies with lamb liver

Gumma are the hot, puffy fried pies sold from big pans on Tashkent street corners and in bazaars like Chorsu, wrapped in paper and eaten in the morning with tea. The classic filling is cheap and hearty: lamb or beef offal, usually liver, heart and lung, minced with plenty of onion and black pepper; potato gumma is the vegetarian sister. This version uses lamb's liver and heart. A common mistake is frying in oil that is not hot enough, which makes the dough greasy and heavy. Chef's tip: cook the filling fully before shaping, then fry the pies at 175 °C until puffed and golden; the dough cooks in minutes while the filling only needs warming. Offal should be cooked until no pink remains, 71 °C.

80 min

Uzbek Fast Food

by KrazyBadal 0 views

Apricot preserve

The apricot is Armenia's national fruit, and in July families in the Ararat Valley villages around Artashat and Masis cook whole ones slowly in syrup so they keep their shape and turn translucent, sometimes slipping a peeled kernel back inside each fruit. The jars come out on winter evenings, served in tiny glass bowls with black tea or coffee. A common mistake is boiling the fruit hard, which breaks it into jam. Chef's tip: cook in short spells, resting the pan overnight between them; the syrup seeps in slowly and the apricots stay whole and glossy. Bitter kernels contain a natural toxin, so use sweet almonds instead.

90 min

Armenian Basics

by KrazyBadal 0 views

Gurian Christmas pie

On Christmas Eve, 6 January, kitchens across Guria, around Ozurgeti and Lanchkhuti, smell of baking ghvezeli: large crescent pies stuffed with fresh cheese and chunks of boiled egg, their shape said to recall the crescent moon. They are baked in batches, carried to relatives and eaten through the holidays with tea. A common mistake is overfilling, which makes the crescent split at the seam in the oven. Chef's tip: let the yeasted dough rise once, shape the pies, then give them 15 minutes more so they puff into soft, rounded crescents. Imeruli and sulguni usually use animal rennet; look for vegetarian ones.

70 min

Georgian Baking

by KrazyBadal 0 views

GulpiSpiced cauliflower

Gulpi is what an Afghan family cooks on an ordinary weeknight in Kabul or Jalalabad when cauliflower is cheap in the bazaar, and it is set on the dastarkhan, the cloth spread on the floor for meals, alongside rice or naan and a bowl of yogurt. The florets are fried until they catch a little colour, then simmered in a thick, turmeric-yellow sauce of onion, tomato, ginger and garlic until soft enough to break with the side of a spoon, with just a gentle heat from chilli. Many cooks stir in a few potatoes or peas, and some add a small piece of meat, but it is often fully vegetarian. Adding too much water is what spoils it: the cauliflower should steam in the tomato, not boil, so the sauce clings to every floret. Chef's tip: let the florets brown properly in the oil before anything else goes in, which gives the dish its nutty, slightly sweet depth.

40 min

Afghan Vegetarian

by KrazyBadal 0 views

Guineítos en escabechePickled green bananas

Every Puerto Rican Christmas table and roadside lechonera on the Ruta del Lechón in Guavate seems to have a bowl of these: green bananas boiled, sliced into thick coins and left to steep in a garlicky olive-oil and vinegar marinade with soft onions, bay and green olives. They are sharp, silky and filling, and taste even better on the second day, so they are made in big batches for parties. The common mistake is boiling the bananas until mushy; they should be tender but still hold their coin shape. Peel them with oiled hands or gloves, because the sap stains. Chef's tip: pour the marinade over the bananas while both are still warm, so the starch soaks up the flavour.

40 min

Puerto Rican Salads

by KrazyBadal 0 views

Bkaila (Tunisian spinach and beef stew)

Tunisian Jewish families in Tunis, and those who carried the dish to Paris and Israel, cook bkaila for Rosh Hashanah and for Friday-night dinners: a heap of spinach is fried in olive oil for over an hour, until it shrinks to a dark, almost black, crumbly paste, then simmered for hours with chunks of beef, white beans, garlic and dried mint. The result looks dramatic and tastes deep and earthy, a little like a long-braised green sauce, with tender meat and creamy beans. It is eaten with couscous or bread, and is even better reheated the next day. Start the beans soaking the night before. Chef's tip: fry the spinach over a medium-low heat and stir often; turning up the heat to save time is the classic mistake, scorching the leaves so the whole pot turns bitter.

240 min

Tunisian Meat

by KrazyBadal 0 views

Khmer red chicken curry

When a Cambodian family celebrates (a wedding, Khmer New Year, the Pchum Ben days in autumn), a big pot of red curry is usually on the stove, and in Phnom Penh it is just as likely to be eaten for breakfast from a street stall with a crusty baguette for mopping. It is a gentle, fragrant curry rather than a fiery one: chicken on the bone simmered in coconut milk with a red kroeung of dried chillies, lemongrass and galangal, plus chunks of sweet potato, aubergine and long beans that soak up the orange-tinged sauce. Dropping all the vegetables in at once is the error to avoid; the aubergine collapses before the sweet potato is cooked. Chef's tip: make it a few hours ahead or the day before, as the flavours deepen and the sauce settles into a silky, spoonable gravy.

75 min

Cambodian Curries

by KrazyBadal 0 views

Champola de guanábanaSoursop milk shake

On a sticky afternoon in Havana, a tall glass of champola is the classic cooler: soursop pulp blended with ice-cold milk and a little sugar into something between a shake and a fruit drink. Soursop (guanábana) tastes of pineapple, banana and lemon at once, with a creamy body all its own. The common mistake is blending the black seeds in, which makes the drink bitter, so remove every one or use frozen pulp. Chef's tip: add a squeeze of lime just before serving; it sharpens the fruit and stops the drink tasting flat.

10 min

Cuban Drinks

by KrazyBadal 0 views

GuilinggaoBittersweet herbal jelly

Herbal tea shops along Hong Kong's busy streets sell black, glossy bowls of guilinggao as a cooling tonic in the humid months, and families keep a few cups in the fridge to eat as an afternoon snack. The jelly is firm yet smooth, deep and woody, and properly bitter, so it's eaten with a generous pour of syrup, or honey for those who aren't vegan, and sometimes a splash of coconut milk. The original is made by boiling turtle plastron with herbs for hours; the commercially sold herbal jelly powder used here is plant-based, so this is the vegetarian version. Lumps are the usual setback, which happen when the powder is added straight to hot water. Chef's tip: whisk the powder into cold water first, then pour it into the boiling water and keep stirring until it turns glossy.

20 min

Hong Kong Desserts

by KrazyBadal 0 views

Aprapransa (Fante palm nut pottage with crab)

A coastal Fante dish from Cape Coast and the Central Region, aprapransa is made for festive days and big family meals: palm-nut soup with crab and smoked fish is stirred with toasted corn flour until it becomes a thick, spoonable pottage, then finished with tender black-eyed beans. The texture is somewhere between a stew and a soft dumpling, the colour a deep orange-brown, and the toasted corn gives a nutty, almost biscuity flavour under the rich palm fruit. It is often served with sliced avocado. Live crabs must come from a good fishmonger; discard any that are dead or smell off. The usual mistake is adding the toasted corn flour all at once, which makes lumps; sprinkle it in while stirring. Chef's tip: toast the corn flour until it is evenly deep golden and smells like popcorn, then add it to the soup gradually while stirring, because tipping it in at once is how the pottage turns lumpy.

90 min

Ghanaian Fish

by KrazyBadal 0 views

Burmese pork curry

Glistening under a layer of brick-red oil, pork curry sits at the front of every Yangon htamin zain, the rice-and-curry shops where office workers queue at lunchtime and point at pots. Chunks of pork belly and shoulder are cooked very slowly in a paste of onion, garlic and ginger until the meat is spoon-tender, the fat has melted into the sauce and the oil floats free on top. It tastes savoury and gently sweet rather than fiery, and arrives with plain rice, a sour leaf soup, boiled vegetables and a dish of fish-paste dip. People often fry the onion paste too fast; it scorches before the water has cooked out and the curry turns bitter, so keep the heat at a steady medium. Chef's tip: the curry tastes even better the next day, when the pork has soaked up the sauce; lift off a little of the oil before reheating if you prefer it leaner.

120 min

Burmese Curries

by KrazyBadal 0 views

Tarragon lemonade

Tarkhuna is the emerald-green soda that every Tbilisi child knows, sold from street fountains since the early 1900s and still poured in tall glasses at cafés on Rustaveli Avenue. The bottled kind is coloured; the home version gets its green from blitzing fresh tarragon with lemon and syrup, giving an aniseedy, sweet-sour fizz. A common mistake is boiling the tarragon, which dulls the colour and turns the flavour stewed. Chef's tip: blitz the herb into cool syrup and strain it straight away; the drink stays vivid green for a day in the fridge.

20 min

Georgian Drinks

by KrazyBadal 0 views

Trey aing (grilled fish with lemongrass)

Around Siem Reap and the floating villages of the Tonlé Sap, weekend outings mean a bamboo picnic hut by the water and a whole fish grilled over charcoal in a wire basket. The fish is stuffed and rubbed with lemongrass, garlic and salt, so the skin blisters and smokes while the white flesh stays moist; diners pull off flakes and wrap them in lettuce with mint, basil, sliced cucumber and sour green mango, then dunk the parcel in a garlicky lime dip with crushed peanuts. Snakehead or tilapia are the usual fish, but sea bass or bream are excellent. Turning the fish too soon is the classic misstep; the skin tears and sticks to the grill. Chef's tip: oil the fish and the basket well, then leave it alone until the underside releases by itself, about 10 minutes.

45 min

Cambodian Fish

by KrazyBadal 0 views

Haitian lalo with beefJute leaf and beef stew

In the rice-growing Artibonite valley, lalo means jute leaves, and the stew made from them is the region's pride: chopped leaves cooked down with beef (and often crab) until they turn dark, silky and slightly slippery, like a richer spinach stew, served over white rice. Fresh jute is hard to find abroad, but frozen chopped jute leaves (sold as molokhia in Middle Eastern shops) work very well. The common mistake is adding the leaves too early; they turn bitter and grey if they boil for an hour, so the beef is cooked first. Marinate the beef in the fridge. Chef's tip: a squeeze of sour orange at the table cuts the richness beautifully.

130 min

Haitian Curries

by KrazyBadal 0 views

Gurian pickled cabbage

Gurian pickled cabbage turns heads at the Ozurgeti market: whole cabbage wedges stained deep pink by beetroot, layered with garlic, celery leaves and hot pepper and left to ferment in brine until crunchy and sour. Families in Guria put up big crocks in late autumn for the winter and the New Year table, and serve it beside fatty pork, beans and cornbread. A common mistake is using iodised salt, which can stop the ferment and darken the pickle. Chef's tip: keep the jar at cool room temperature for the first few days, then move it to the fridge once it tastes pleasantly sour, so it stays crisp.

30 min

Georgian Sides

by KrazyBadal 0 views

GuarapoSugarcane juice

Guarapo stands, or guaraperas, pop up across Cuba wherever cane grows, crushing fresh stalks through a press and pouring the pale green juice straight over ice. It tastes grassy and gently sweet, never sugary, and it is drunk the moment it is pressed. You need a sugarcane press or juicer, or fresh peeled cane and a strong blender; bottled cane juice is a poor substitute. The common mistake is pressing the cane long before serving, because the juice darkens and starts to ferment within an hour. Chef's tip: chill the cane before pressing and add the lime as you press, which keeps the colour bright.

10 min

Cuban Drinks

by KrazyBadal 0 views

Groninger mosterdsoepMustard and leek soup

Groningen in the far north of the Netherlands has been making mustard since the Middle Ages, and its creamy mustard soup is served in every café in the city: a velvety roux soup with leek, stock and cream, sharpened with a generous amount of coarse Groninger mustard. Most cafés top it with crisp bacon bits; this vegetarian version uses toasted croutons and chives. A common mistake is boiling the soup after the mustard goes in, which makes it bitter and grainy. Chef's tip: whisk the mustard in off the heat at the end, so it keeps its tang.

30 min

Dutch Soups

by KrazyBadal 0 views

Salted egg chicken

Zi char stalls, the cook-to-order kitchens at the back of Singapore's coffee shops, made salted egg yolk sauce famous with crab and prawns, and the chicken version has become a dinner-table favourite with families who order three or four dishes to share with rice. Crisp, double-fried pieces of thigh are tossed through a sandy, frothy sauce of salted duck egg yolks foamed in butter with curry leaves and bird's eye chilli, so every nook is coated in something rich, savoury and faintly sweet. Serve it straight away with plain rice and a simple stir-fried green vegetable to balance the richness. The most common mistake is adding the yolks to butter that is too hot: they scorch, turn grainy and never foam. Chef's tip: mash the steamed yolks through a sieve while they are still warm, so they melt into a smooth, frothy coating.

45 min

Singaporean Chicken

by KrazyBadal 0 views

Grzybki marynowanePickled forest mushrooms

After an autumn morning of mushroom picking in the forests of Podlasie or the Bieszczady, the smallest, firmest boletes and slippery jacks are set aside for jars of grzybki marynowane. They come out at Christmas and on name days as a zakąska, sharp and sweet with allspice and mustard seed, sliced onion and firm, slightly slippery mushrooms. Only use wild mushrooms you bought from a trusted seller or had checked by an expert; cultivated chestnut or button mushrooms work well too. A common mistake is skipping the first boil in salted water, which leaves the pickle cloudy and the mushrooms soft. Chef's tip: cook the mushrooms until they sink, then pack them while hot under boiling marinade.

40 min

Polish Basics

by KrazyBadal 0 views

Grechka po-kupecheskiMerchant-style buckwheat

Russian merchants of the nineteenth century liked their buckwheat with meat in it, and "merchant-style" grechka became a hearty one-pan supper that students, soldiers and busy parents still cook today. Cubes of pork shoulder are browned with onion and carrot, enriched with tomato, then roasted buckwheat simmers in the same pan until every grain is separate and steeped in the juices. It is earthy, savoury and filling, best with a salted cucumber or a spoon of tsakhdon-style garlic sour cream. The usual slip is stirring the buckwheat while it cooks, which breaks the grains into mush; cover the pan and leave it alone. Pork pieces should be fully cooked to 71 °C. Chef's tip: toast the buckwheat in the pan for a minute before adding water to deepen its nutty taste.

45 min

Russian Rice & Grains

by KrazyBadal 0 views

Fondue chinoise

Despite its name, fondue chinoise is a fixture of the Swiss Christmas and New Year table: a pot of simmering broth set on a burner in the middle of the table, into which everyone dips paper-thin slices of beef on long forks, cooks them for a few seconds and eats them with a spread of sauces, rice or potato chips, pickles and salads. It came to Switzerland via travellers to Asia in the 20th century. The broth is often made with white wine; this one uses stock only. A common mistake is slicing the meat thick, which takes too long and tightens. Chef's tip: half-freeze the beef for an hour so it slices paper-thin. Cook each slice until no longer pink, then eat; never use the same fork for raw and cooked meat.

45 min

Swiss Meat

by KrazyBadal 0 views

Burmese gourd fritters

Afternoon fry stalls along the lanes of downtown Yangon sell these by the paper cone, golden sticks of bottle gourd still crackling from the wok, and they are the fritter most people choose to dunk into a breakfast bowl of mohinga. Inside the thin rice-flour shell, the gourd steams until soft and almost juicy, mild and slightly sweet against the crunchy, salty coating. A tangy tamarind sauce with garlic and chilli is the usual partner. The classic failure is a thick, gluey batter that hides the vegetable and goes chewy within minutes; it should be as thin as single cream. Chef's tip: add a few drops of lime juice and ice-cold water to the batter just before frying; the cold keeps the coating light and crisp.

30 min

Burmese Snacks & Starters

by KrazyBadal 0 views

GowurmaSlow-fried preserved lamb

Gowurma is how Turkmen herders kept meat through the winter: lamb or mutton cut into pieces, salted and cooked slowly in its own rendered fat until tender and golden, then packed into clay pots under a layer of fat. Spoonfuls are reheated through the winter to fry with eggs, stir into rice or eat with bread and tea. Today it is kept in the fridge. A common mistake is cooking over high heat, which fries the outside hard before the inside softens. Chef's tip: make sure every piece is fully covered by fat in the jar; that seal is what keeps it. Store in the fridge and use within 2 weeks; always reheat until piping hot.

140 min

Turkmen Meat

by KrazyBadal 0 views

Jamaican roast yam

Roast yam stands beside roast fish at the beach shacks of Treasure Beach and at the roadside stalls along the Ocho Rios road, long pieces pulled out of the coals with blackened, smoky skins. Yellow yam roasted this way turns dense, dry and nutty, quite different from boiled, and it is eaten hot with a little coconut oil or butter and a sprinkle of salt. The usual mistake is cutting the yam too short or thin, so it dries out; roast it in thick 20 cm lengths with the skin on. Here it is done in a hot oven, with a flame option for a smoky edge. Chef's tip: wrap the pieces in foil for the first 30 minutes so they steam inside, then unwrap them to char the outside.

60 min

Jamaican Sides

by KrazyBadal 0 views

Seared gored goredSeared beef cubes in spiced butter

Gored gored is a celebration dish in Addis Ababa, ordered at butcher-restaurants and served at weddings and holiday gatherings, where cubes of the best beef are dressed with melted niter kibbeh, awaze and mitmita and eaten with injera. Traditionally the meat is served raw. Raw beef is not for pregnant women, young children or anyone with a weakened immune system, so this version sears the cubes over a fierce heat until well browned on every side and cooked to at least 63 °C in the centre, then rests them; take them to 71 °C if you prefer them fully cooked. The result is tender and juicy, rich with spiced butter and fiery from the awaze. Chef's tip: dry the cubes thoroughly with kitchen paper and sear them in two batches; a crowded pan steams the meat grey instead of browning it.

22 min

Ethiopian Meat

by KrazyBadal 0 views

GozinakiWalnut and honey diamonds

Gozinaki is the sweet every Georgian family makes for New Year's Eve, from Tbilisi flats to Kakhetian farmhouses: toasted walnuts stirred into honey boiled until thick, spread on a wet board and cut into diamonds that set glossy and crunchy. Children help shell the walnuts in December, and a plate of gozinaki sits on the table for the midnight toasts. A common mistake is taking the honey off too early; it stays sticky and the pieces never set. Chef's tip: cook the honey until a drop in cold water forms a firm, pliable ball, then work fast, because the mixture sets as it cools.

30 min

Georgian Desserts

by KrazyBadal 0 views

Kyay oh

Served bubbling in a small brass pot, which is what kyay oh means, this Chinese-Burmese soup fills the late-night noodle shops of Yangon's Chinatown and the busy breakfast places of Mandalay. A clear, peppery pork broth carries thin rice noodles, springy hand-rolled pork balls, sliced pork, tender greens and an egg cracked in at the last moment so it poaches in the pot. Garlic oil, white pepper and a side of vinegar with chopped chilli keep each spoonful sharp and warming. The pitfall is boiling the broth hard once the pork balls are in; they toughen and the soup turns cloudy, so keep it at a gentle bubble. Chef's tip: slap the pork mince against the bowl for a minute before shaping; it gives the balls their bouncy, almost crunchy texture.

60 min

Burmese Soups

by KrazyBadal 0 views

Fryske dúmkesAnise and hazelnut biscuits

Dúmkes, 'little thumbs', are crisp, spiced biscuits from Friesland, shaped by pressing the dough with a thumb or rolling it into a log and slicing; their flavour comes from aniseed and toasted hazelnuts, and they are dunked in coffee at Frisian kitchen tables. A common mistake is baking them pale, which leaves them soft; they should be golden and snap when broken. Chef's tip: lightly crush the aniseed before mixing, so its sweet liquorice flavour runs through every bite.

40 min

Dutch Baking

by KrazyBadal 0 views

Svanetian salt

In the stone-towered villages of upper Svaneti, salt was precious and families stretched it by grinding it with garlic and the spices that grow on their slopes: blue fenugreek, coriander seed, dried dill seed, marigold and hot pepper. The result is a fragrant, damp, greenish salt that every Svan kitchen keeps in a jar, rubbed on potatoes, stirred into soups or sprinkled on tomatoes and cucumbers. A common mistake is using fine table salt, which turns to paste; coarse salt grinds the garlic and dries it at the same time. Chef's tip: spread the finished salt on a tray and let it dry for a day before jarring, so it keeps for months.

20 min

Georgian Basics

by KrazyBadal 0 views

Grandfathers in maple syrupDumplings in maple syrup

Grands-pères are the dessert of the Quebec sugar shack in March and April, when sap is running and the cabane à sucre serves long breakfasts. Soft scone-like dumplings are dropped into simmering maple syrup and cooked under a lid until they puff up and soak in the syrup from below. In Beauce and the Eastern Townships families make them at home with the first syrup of the year. Serve warm in bowls with cold cream poured over. A common mistake is letting the syrup boil hard, which scorches it and makes it bitter. Chef's tip: keep the lid on for the full cooking time; lifting it lets the steam out and the dumplings sink and turn heavy.

30 min

Canadian Desserts

by KrazyBadal 0 views

GogoșiFried yeast doughnuts

Fairground stalls, seaside promenades in Constanța and every grandmother with a big frying pan produce gogoși, fat, golden rounds of yeast dough fried and rolled in sugar while still too hot to hold. They are an everyday treat rather than a feast-day one, eaten with a mug of milk or filled with plum jam, sour cherry jam or sweet cheese. The dough is soft and enriched with eggs, milk and butter, so the inside should be fluffy and the outside thin and crisp, never greasy. Where most people go wrong is the oil temperature: too cool and the doughnuts soak up fat, too hot and they brown before the centre cooks. Keep a thermometer in the pan and never leave hot oil unattended. Chef's tip: fry one test doughnut first and break it open, so you can adjust the heat before the whole batch.

120 min

Romanian Desserts

by KrazyBadal 0 views

Gokul pithaCoconut milk patties in syrup

Gokul pitha is named after the pastoral home of the young Krishna, and it is a favourite of Hindu households across Bangladesh at Poush Sankranti, though by now everyone makes it for winter tea. Grated coconut is cooked slowly with milk and sugar until it dries into a fudgy filling, shaped into small flat patties, coated in a thin flour batter and fried, then dropped into hot syrup. Biting in you get a soft, crisp-edged shell, a milky coconut centre and a rush of syrup, all at once. Patties that are warm and soft when they go into the batter fall apart in the oil, which is the error most people make, so chill them first. Chef's tip: use khejur gur instead of sugar in the syrup for a darker, smokier version, as many families do when the new jaggery comes in.

60 min

Bangladeshi Indian Sweets

by KrazyBadal 0 views

Superkanja (Gambian okra stew)

Superkanja is one of The Gambia's best-loved stews, cooked in compounds from Banjul to the river villages and always served with plain white rice. Okra is simmered and beaten into a thick, glossy stew with red palm oil, beef, fish and nététou, the pungent fermented locust beans that give West African cooking its deep savoury base. Smoked or dried fish adds smokiness, Scotch bonnets bring the heat, and the whole thing is slippery, rich and earthy. If you cannot find nététou, iru or dawadawa from African shops do the same job. Chef's tip: beat the okra vigorously with a wooden spoon for the last few minutes of cooking; that beating is what turns it into the smooth, cohesive kanja rather than a loose soup.

80 minAfrican Fish

by KrazyBadal 0 views

GogalFlaky fennel and turmeric pastry

Gogal is baked for Novruz, the spring new year on 20 March, in kitchens all over Baku and the Absheron villages, beside shekerbura and pakhlava on the festive tray. A soft dough is rolled thin, brushed with butter mixed with ground fennel, turmeric and salt, then rolled, coiled and flattened again so it bakes into crisp, savoury, golden layers. A common mistake is using cold, hard butter for the spread; it tears the dough. Chef's tip: let the coiled pastries rest before flattening so the layers relax and stay distinct in the oven.

90 min

Azerbaijani Baking

by KrazyBadal 0 views

HurmašiceDate-shaped biscuits in lemon syrup

Plates of hurmašice come out for Bajram in Bosnia, offered to every visitor with a small cup of Bosnian coffee. The name comes from hurma, the date, because each little cookie is rolled into a date-like oval and pressed on the fine side of a grater to give it ridges. After baking they are soaked in cool lemon sugar syrup until they are moist, sticky and sweet right through, yet still hold their shape. A walnut half on top is a nice touch. Where most people go wrong is pouring hot syrup over hot biscuits, which turns them to mush; one of the two must be cool. Chef's tip: make them a day ahead; overnight the syrup spreads evenly and the texture becomes soft and tender.

75 minBalkan Desserts

by KrazyBadal 0 views

June plum juice

When June plums (ambarella) fall from backyard trees across Jamaica, families blend the sour green-gold fruit into a sharp, refreshing juice with fresh ginger and lime. It is tangy like green apple, with a faintly mango-like perfume, and is drunk ice-cold with Sunday lunch. The big mistake is blending the spiny stone in with the flesh; cut the flesh away first or the juice turns bitter and fibrous. Chef's tip: use slightly underripe, firm plums for the brightest, sharpest flavour.

15 min

Jamaican Drinks

by KrazyBadal 0 views

Gola gandaShaved ice with syrups

Nothing says summer evening at Clifton beach or Burns Road quite like the clatter of a gola ganda cart, where a block of ice is shaved on a hand plane, packed round a stick into a fist-sized ball and doused in rose-pink, mango-orange and purple kala khatta syrups. It melts fast in the Karachi heat, so children lick it from the bottom as it drips, and the fancier stalls serve it in a plate with condensed milk, desiccated coconut and a pinch of chaat-style salt on the sour syrup. At home a hand ice shaver or a powerful blender makes snow fine enough to press into balls. The most common disappointment is ice crushed too coarsely, which will not hold together and lets the syrup run straight through. Chef's tip: freeze the ice from boiled and cooled drinking water in a shallow tray, and put the glasses or plates in the freezer too, so the gola keeps its shape for longer.

10 min

Pakistani Desserts

by KrazyBadal 0 views

GiyalingBuckwheat pancakes

Buckwheat, known locally as bro, grows in the cold upper villages of Hunza and Nagar where wheat struggles, and giyaling are the thin, lacy pancakes made from its flour for breakfast. The batter is no more than buckwheat flour, water and a little milk, poured thin onto a hot griddle so the pancakes cook in a minute or two, with crisp edges and an earthy, nutty flavour. They are stacked and eaten warm, smeared with butter and a few drops of apricot-kernel oil, sometimes with a drizzle of honey and always with tea, especially on cold mornings. A thick, gloopy batter is the frequent mistake, because it makes heavy, raw-tasting pancakes. Chef's tip: rest the batter for 15 minutes, then thin it to the consistency of single cream, and buy flour labelled gluten-free if that matters to you, as buckwheat is often milled alongside wheat.

35 min

Pakistani Breakfast & Brunch

by KrazyBadal 0 views

Doum drink

Spice and herb sellers in the Aswan souk pile up the hard, glossy brown fruit of the doum palm, and Nubian households soak it into a cold, sweet drink for the hot months and for Ramadan iftar. The dried flesh gives a cloudy amber drink that tastes surprisingly like gingerbread or caramel, with a faint woody bitterness. Buy it crushed or as coarse powder at Egyptian and African grocers; whole fruit is extremely hard to break. Leaving it to steep too long is the mistake to avoid, because it turns bitter. Chef's tip: strain twice, once through a sieve and again through muslin, to remove the gritty fibre.

15 min

Egyptian Drinks

by KrazyBadal 0 views

Trout with tarragon

In the river valleys of Racha, around Ambrolauri and Oni, cafés keep live trout in stone tanks fed by mountain streams, and the classic way to cook them is simply: stuffed with tarragon, garlic and a little salt, roasted or grilled over vine cuttings, and finished with a shower of pomegranate seeds and a squeeze of their juice. A common mistake is cooking the fish too long, which dries the delicate flesh. Chef's tip: slash the skin twice on each side so the heat reaches the thickest part evenly, then check by pressing the backbone: the flesh is done when it is opaque and lifts away in clean flakes.

30 min

Georgian Fish

by KrazyBadal 0 views

Kep crab with green Kampot pepper

This is the dish people travel to the seaside town of Kep for: at the crab market, women haul baskets of blue swimmer crabs out of the water, and the wooden restaurants behind them stir-fry the catch for lunch with whole sprigs of green peppercorns picked that week in the Kampot hills. Fresh green pepper is juicy and aromatic rather than fiery, popping between the teeth with a bright, almost citrusy heat, and it clings to the sweet crab meat along with garlic and a light, salty-sweet sauce. Eat it with your hands, with rice and a saucer of salt, pepper and lime. Overcooking is the usual failure: crab left in the wok too long turns dry and stringy. Chef's tip: buy crabs already killed and cleaned by the fishmonger, or frozen cut crab, and throw out any piece that smells off; cook just until the shells turn bright orange and the meat is opaque right through.

30 min

Cambodian Fish

by KrazyBadal 0 views

Kunun gyada (groundnut and rice gruel)

Breakfast sellers in Kano and Zaria pour kunun gyada from big flasks into bowls, steaming hot on cool mornings and at Ramadan suhoor. Raw groundnuts are blended into a milk, boiled with rice until it thickens, and then soured with tamarind, which gives a creamy, nutty, sweet-sour gruel with soft grains of rice. It is filling enough to stand as breakfast on its own, or with a few pieces of kosai. Groundnut milk foams up just like dairy milk and is the cause of the most common mishap, so use a big pan and stay close. A frequent slip is adding the tamarind too early, which can make the groundnut milk curdle; stir it in at the end. Chef's tip: add the tamarind off the heat; boiling it hard can make the gruel split grainily.

45 min

Nigerian Breakfast & Brunch

by KrazyBadal 0 views

Tklapi soup

Tklapi are thin sheets of plum purée dried on boards in the late-summer sun around Kutaisi, rolled up and hung from rafters for the winter; dissolved in hot water, they turn into a sharp, fruity base for soups and sauces. This Imeretian Lenten soup is made in the cold months when fresh fruit is gone, thickened with walnuts and lifted with coriander, mint and garlic. If you cannot find tklapi, use dried sour plum leather or a mix of tkemali sauce and prunes. A common mistake is boiling the soup hard after the walnuts go in; they turn oily and the soup splits. Chef's tip: soak the tklapi in hot water first and rub it through a sieve, so the soup is smooth and free of stones or skins.

40 min

Georgian Soups

by KrazyBadal 0 views

Bein montJaggery coconut rice pancake

When the November nights cool down for the Tazaungdaing festival, food stalls outside pagodas in Yangon and Mandalay start cooking bein mont in small, lidded iron pans with embers piled on top, so the cake bakes from above and below at once. The batter is rice flour sweetened with dark jaggery, so it cooks into a thick, springy, brown pancake with a crisp base, studded on top with shreds of coconut and sliced peanuts; some vendors still scatter poppy seeds, the bein that may have given the snack its name. It is eaten warm in wedges with hot green tea. High heat is what usually goes wrong: the base scorches while the centre stays raw, so keep the flame low and the lid on. Chef's tip: a small cast-iron pan finished under the grill copies the charcoal top heat at home.

45 min

Burmese Desserts

by KrazyBadal 0 views

Gola kebabCharcoal-smoked beef mince kebabs

Gola kebabs are so soft that Karachi grill men have to pat the mince onto the skewer with a practised, quick hand, and they still slump as they cook; at Boat Basin and Burns Road at midnight you will see tray after tray of the plump, dark tubes waiting for customers. The softness comes from raw papaya, beef with plenty of fat, roasted gram flour and a very fine grind, and the flavour from browned onion, green chilli and a final smoking with a hot coal. They are eaten with paratha or puri, a pile of raw onion and green chutney. The mix will not stay on skewers if it is too wet, which is the usual frustration; chill it for at least an hour and use wet hands. Chef's tip: at home, shape the kebabs as fat fingers on a lined tray and cook them under a very hot grill; you lose nothing in taste.

40 min

Pakistani Meat

by KrazyBadal 0 views

GubadiaLayered rice and curd pie

Weddings, Eid and the arrival of honoured guests in Tatarstan call for gubadia, a high round pie that is cut at the table like a cake and served with tea. Inside sit neat layers of buttery rice, kort – Tatar curd cooked down until rosy and fudge-sweet – raisins and chopped hard-boiled egg, under a domed lid of soft yeast dough. Many families add a layer of minced meat with onion; this is the meat-free version, as many sweet tea-table gubadias are. Kort is hard to buy outside the region, so you make it here from tvorog (check the label if you need it rennet-free). Where most people go wrong is a dry pie: every layer needs its share of melted butter. Chef's tip: let the baked pie stand for twenty minutes before cutting so the layers settle and come away in clean wedges.

180 min

Russian Baking

by KrazyBadal 0 views

Haitian tchaka (vegetarian)Hominy, bean and pumpkin stew

Tchaka is a deeply rural Haitian stew of dried hominy corn, red beans and pumpkin, cooked low and slow until the corn bursts and the beans melt into a thick, sweet-savoury porridge. It is linked with harvest gatherings and Vodou feast days, and the classic pot usually holds smoked pork or pig's feet; this version leaves the meat out and builds depth with epis, smoked paprika and coconut oil instead. Soak the hominy and beans overnight, because skipping the soak is the main reason tchaka stays chalky. Serve it on its own in bowls, with pikliz on the side. Chef's tip: mash a cupful of the pumpkin against the pot wall near the end; it thickens the stew far better than flour.

150 min

Haitian Curries

by KrazyBadal 0 views

Ghanaian fufuPounded cassava and plantain

The rhythmic thud of a pestle in a wooden mortar is the sound of lunchtime in Kumasi, where fufuo is pounded by two people, one lifting the pestle and one turning the dough between strokes. Boiled cassava and unripe plantain are beaten together until they become a soft, stretchy, slightly springy ball, served in a bowl of light soup, palm nut soup or groundnut soup and eaten with the right hand. Those soups are usually made with meat or fish; serve it with a vegetable soup for a meat-free meal. Cassava must always be fully cooked, never eaten raw. A food processor makes a good version at home. Chef's tip: pound the plantain first, then add the cassava; adding too much water is the common mistake and leaves the fufu sticky instead of smooth and elastic.

60 min

Ghanaian Basics

by KrazyBadal 0 views

Gari soakingsSoaked gari with milk and groundnuts

Every Ghanaian who went to boarding school has a story about gari soakings, the cheap, quick fill-up that keeps students going between meals, and on hot Accra afternoons it is still the snack people make without thinking. Toasted cassava grains are soaked in cold water until they swell, then sweetened with sugar and evaporated milk and topped with roasted groundnuts, so it is cool, slightly sour, creamy and crunchy at once. Some add ice cubes or a little coconut. For a vegan bowl, swap the milk for coconut milk. A common slip is adding the groundnuts too early, so they go soft; scatter them on just before eating. Chef's tip: rinse the gari first and pour away the cloudy water with any floating husks, which makes the bowl cleaner and less sandy; eat it within a few minutes, before the grains go mushy.

5 min

Ghanaian Snacks & Starters

by KrazyBadal 0 views

BankuFermented corn and cassava dough

Chop bars from Jamestown to Teshie serve banku all day, usually beside grilled tilapia, okro stew and a fierce raw pepper sauce. Fermented corn dough and cassava dough are cooked together and turned hard with a wooden spatula until they become a smooth, stretchy, faintly sour ball that you pinch off with your fingers and dip into soup or stew. At home it is good with any Ghanaian soup, and a meat-free okro stew or pepper sauce keeps the whole meal vegan. Ready-made doughs are sold in African grocers. A lumpy banku comes from adding dough to hot water; always mix it with cold water first, then heat. The commonest mistake is stopping the stirring; banku needs constant turning with a wooden spoon or it goes lumpy and raw in patches. Chef's tip: keep a bowl of water next to the pot and wet the spatula and your hands as you shape the balls, so the banku comes out glossy and nothing sticks.

40 min

Ghanaian Basics

by KrazyBadal 0 views

Gers ogailySaffron cardamom sponge cake

Gers ogaily is the plain, golden sponge cake that sits on every coffee tray in Kuwait and the UAE: served to visitors, at Eid gatherings and after Friday lunch with small cups of cardamom coffee. It is light and springy but not fluffy like a Western sponge, more like a fragrant, slightly firm tea cake, yellow with saffron and with sesame seeds toasted on top. A slice needs nothing else beside it but coffee or tea. The mistake to avoid is whisking the eggs and sugar too briefly; the whole rise depends on that foam, as there is little baking powder. Chef's tip: soak the saffron in warm rosewater before you begin, so its colour spreads evenly through the batter.

60 minGulf Arabian Baking

by KrazyBadal 0 views

GesztenyepüréChestnut purée with cream

No Budapest cukrászda menu in autumn is complete without a glass of gesztenyepüré: sweet chestnut purée pushed through a potato ricer so it falls in loose brown strands, crowned with a cloud of whipped cream and often a glacé cherry. It is soft, nutty and creamy rather than sugary, and it came to Hungary from Viennese kitchens in the days of the empire. Classic café versions add a splash of rum to the chestnuts; this one leaves it out and uses vanilla and a little cocoa, so it is alcohol-free. A common mistake is pressing the purée into the glass with a spoon, which turns it into a dense paste; let the strands fall loosely straight from the ricer. Chef's tip: chill the purée well before ricing, because cold purée holds its strands and the cream stays on top.

20 min

Hungarian Desserts

by KrazyBadal 0 views

Rachan ham

Rachuli lori is the pride of Racha: pork legs salted and hung in the smoky rafters above a wood fire, then sliced and fried until crisp, and above all eaten with lobiani bean bread, which in Racha is made with fried ham inside. This is a pork dish. Home kitchens cannot copy months in a chimney, so this version brines a boneless pork leg joint for two days in the fridge and then hot-smokes and roasts it until cooked through, giving a ham you can slice cold or fry. A common mistake is skipping the rinse after brining, which makes the ham far too salty. Chef's tip: smoke over fruit wood with a few dried bay leaves for the dark, sweet smoke of a Rachan kitchen. Whole pork joints are safe at 63 °C followed by a 10-minute rest.

240 min

Georgian Meat

by KrazyBadal 0 views

Gu lou yuk (Cantonese sweet and sour pork)

Ask a Hong Kong family what they order at a dai pai dong for the children, and gu lou yuk is near the top: nuggets of pork shoulder fried twice until shatteringly crisp, then tossed at the last moment with pineapple, green and red pepper and onion in a shiny, tangy, scarlet sauce. Cantonese cooks in Guangzhou and Hong Kong have made it for well over a century, and it is a fixture of wedding banquets and takeaway menus worldwide. Eat it fresh with steamed rice while the coating still crunches. A common pitfall is simmering the pork in the sauce, which turns the crust soggy within a minute; thicken the sauce first, then toss for a few seconds only. Chef's tip: the second, hotter fry is what makes it crisp, so don't skip it.

45 min

Hong Kong Meat

by KrazyBadal 0 views

Ghiya chana daalChickpea dal with bottle gourd

Bottle gourd is the vegetable Punjabi mothers reach for when someone in the house needs something gentle, and pairing it with chana daal turns that mildness into a proper meal. The split chickpeas cook until creamy but still slightly nubbly, the ghiya melts into soft, translucent pieces and lends the pot a quiet sweetness, and a last-minute tarka of cumin, garlic and dried red chilli wakes the whole thing up. You will find it on everyday tables from Gujranwala to Sahiwal, eaten with chapati or plain boiled rice and a little sliced onion on the side. A common slip is adding the gourd at the start with the dal, so it disappears completely by the time the lentils are soft. Chef's tip: give the soaked dal a 20-minute head start and add the ghiya only then, so both are done together.

55 min

Pakistani Curries

by KrazyBadal 0 views

GebzhaliaCheese rolls in mint yogurt sauce

Gebzhalia is one of the dishes Mingrelian hosts in Zugdidi and Martvili bring out when guests arrive: soft, freshly made cheese is warmed in hot milk until pliable, flattened into sheets, scattered with mint and rolled up, then served in a cool, minty yogurt sauce. It is mild, salty and refreshing, served as a starter at a supra. Fresh imeruli cheese is the traditional choice; fresh mozzarella curd works well too. A common mistake is overheating the cheese, which makes it squeaky and tough instead of silky. Chef's tip: keep the milk just below a simmer and work the cheese with a spoon until it is soft enough to stretch, then roll while it is still warm. Fresh cheeses are often made with animal rennet, so choose a vegetarian one.

40 min

Georgian Snacks & Starters

by KrazyBadal 0 views

Maple cream

Crème d'érable is sold in little jars in every Quebec market from Jean-Talon to the Beauce farm stands, and despite the name there is no cream in it: pure maple syrup is boiled to the soft-ball stage, cooled without stirring and then beaten until it turns pale and creamy. It is spread on toast, crêpes and warm bagels. Patience and a thermometer are the whole trick. The common mistake is stirring the syrup while it cools, which sets off large grainy crystals instead of a smooth cream. Chef's tip: use a light, golden syrup; dark syrups taste stronger but can stay runny.

65 min

Canadian Chutneys & Dips

by KrazyBadal 0 views

Gefilte fishPoached fish dumplings

Poached fish dumplings start the Shabbat and Passover meal in many Ashkenazi homes across Israel, and families still argue about whether they should be sweet, Polish-style, or peppery like the Lithuanian version. Minced carp, pike or whiting is beaten with onion, egg and matzo meal, shaped into ovals and simmered in a broth made from the fish bones and vegetables, which sets into a light jelly when chilled. Each piece is served cold with a coin of carrot on top and a spoonful of sharp beetroot horseradish. The commonest mistake is boiling the broth hard, which makes the dumplings tough and breaks them up; it should barely tremble. Chef's tip: wet your hands with cold water before shaping each dumpling so the soft mixture does not stick.

120 min

Israeli Fish

by KrazyBadal 0 views

GazozFruit syrup soda

Before bottled soft drinks, the kiosks along Rothschild Boulevard and in Florentin sold gazoz: a squirt of fruit syrup topped up with fizzy water from a tap. Tel Aviv cafés have revived it as a glass crammed with fresh and lightly fermented fruit, flowers and herbs, so it is pretty, tart and only gently sweet. Make it on hot afternoons, for children's birthdays or as an alcohol-free welcome drink. The mistake is pouring the soda too early, so it goes flat before you drink it. Chef's tip: macerate the fruit in syrup for at least 30 minutes, ideally overnight in the fridge, so it bleeds colour into the glass.

10 min

Israeli Drinks

by KrazyBadal 0 views

Lac-Saint-Jean blueberry pie

Around Lac-Saint-Jean in Quebec the low wild blueberries ripen in August, and the region is so proud of them that locals are nicknamed bleuets. Every church supper and roadside casse-croûte there sells a deep tarte aux bleuets with a flaky top crust and a dark, jammy filling that holds when sliced. Wild berries are smaller and more intense than cultivated ones and frozen wild berries work well. Serve slightly warm with vanilla ice cream or a jug of cream. A common mistake is skimping on the cornflour, which leaves a soupy filling. Chef's tip: let the pie cool for at least three hours so the juices set; cut it hot and the filling runs all over the plate.

100 min

Canadian Desserts

by KrazyBadal 0 views

Gari fotoGari with tomato and egg

Gari foto is Ghanaian fast home cooking at its best, most associated with the Volta Region but made in student hostels everywhere: a quick tomato and onion sauce, eggs scrambled into it, then gari folded through until it soaks up the juices and becomes moist and fluffy. It is savoury, slightly tangy and comforting, and it is eaten with fried ripe plantain or avocado on the side. Many cooks add tinned sardines or corned beef; this egg version is vegetarian. The common mistake is adding gari dry, which makes it sandy and heavy, so sprinkle it with water first. Chef's tip: take the pan off the heat before folding in the gari, so it absorbs the sauce gently without sticking.

25 min

Ghanaian Vegetarian

by KrazyBadal 0 views

Singapore-style fried vermicelli

Despite the name, nobody in Singapore grew up on this: sing chau chau mai was invented in Hong Kong's cha chaan teng and Cantonese kitchens, where a little curry powder and a hot wok turn thin rice vermicelli golden-yellow. It is tossed with strips of char siu (Cantonese barbecued pork), prawns, egg ribbons, peppers, onion and bean sprouts, and comes out dry, springy and fragrant with a gentle curry warmth. Diners order it for lunch with a glass of iced lemon tea. A classic misstep is soaking the vermicelli too long in hot water, so it breaks into short, mushy bits in the wok; soak it in cold water until just pliable. Chef's tip: toast the curry powder in the oil for a few seconds before the noodles go in, so it tastes rounded rather than raw and dusty.

25 min

Hong Kong Pasta & Noodles

by KrazyBadal 0 views

GarnaalkrokettenGrey shrimp croquettes

Along the Flemish coast, from De Panne to Knokke, the North Sea grey shrimp is king, and garnaalkroketten are the dish every seaside restaurant is judged by: a molten, creamy shrimp-flavoured béchamel packed with little brown shrimps, set firm, crumbed and fried until golden, served with fried parsley and lemon. In Oostduinkerke, shrimp fishers on horseback still drag their nets through the shallows. A common mistake is a béchamel that isn't thick enough, so the croquettes burst in the oil. Chef's tip: make a strong shrimp stock from the shells, if you have them, for the béchamel, and chill the mix overnight so it is firm to shape. The shrimp are already cooked; fry until golden and hot through.

90 min

Belgian Snacks & Starters

by KrazyBadal 0 views

Jamaican sweet potato pudding

Once baked in Dutch pots with coals heaped on the lid, Jamaica's sweet potato pudding gave rise to the saying "hell a top, hell a bottom, hallelujah in the middle", and it is still a Sunday and Christmas favourite in homes across the island. Grated sweet potato, coconut milk, a little flour-free cornmeal and spice bake into a dense, moist slab with a soft, custardy layer on top. People often cut it hot, but it needs to cool for at least an hour to set. Chef's tip: grate the sweet potato on the fine side of the grater; coarse shreds make a grainy pudding.

110 min

Jamaican Desserts

by KrazyBadal 0 views

Mushrooms on ketsi

Every Tbilisi tavern has its sizzling ketsi, a shallow clay dish heated on the fire, and mushrooms baked in one with butter and a crust of melted sulguni are among the most ordered starters, brought to the table still crackling. In autumn, Georgian cooks use wild oyster mushrooms or field mushrooms; cups set gills up hold the butter like little bowls. A common mistake is overcrowding the dish, which makes the mushrooms steam instead of browning. Chef's tip: salt the mushrooms only after the first 10 minutes, so their juices stay inside and they cook in their own butter. Sulguni is usually made with animal rennet, so choose a vegetarian cheese.

25 min

Georgian Vegetarian

by KrazyBadal 0 views

Showing 90 of 8,120 recipes

Page 225 of 903