Featured recipe

Topfenknödel

Quark dumplings in buttery crumbs

Topfenknödel belong to the long Austrian tradition of sweet main courses: in Viennese homes and Lower Austrian inns they are often served as a light Friday lunch, or as dessert after soup. Fresh quark, butter, egg and semolina make a dough that cooks into soft, tangy, almost cheesecake-like dumplings, which are rolled in breadcrumbs toasted in butter with cinnamon sugar and served with a warm fruit compote. A common mistake is boiling them hard; they puff, crack and fall apart, so keep the water just shivering. Most quark is made without animal rennet, but check the label and choose one marked vegetarian. Chef's tip: rest the dough for at least 30 minutes so the semolina can swell; it makes the dumplings hold together.

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KleijaDate-filled cardamom cookies

Kleija is the pride of Qassim, the farming heartland north of Riyadh, where an entire festival in Buraidah is devoted to these round, stamped cookies filled with date paste and fragrant with cardamom, saffron and a little fennel. They are packed for journeys, offered to guests with Arabic coffee and baked in big batches before Eid. The pastry is short and crumbly with a soft, chewy date centre. A common mistake is overworking the dough after adding ghee, which makes it tough; mix just until it holds. Store them in a tin for a week. Chef's tip: roll the date paste into small balls with damp hands first, so each cookie gets the same amount and seals neatly.

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Kobete is the grand pie of Crimean Tatar celebrations, a tall golden dome cut at the table like a cake, its name thought to come from an old word for a pastry dome. Inside, small cubes of raw lamb, potato and onion are seasoned with black pepper and baked slowly in a soft, buttery yoghurt pastry, so the meat cooks in its own juices into a peppery broth that soaks the potato. Chicken versions are common too. Serve warm with a sharp salad or ayran. People tend to cut the meat too big; in a sealed pie, large chunks stay chewy while the crust burns. Allow time for the long bake and a short rest before slicing. Chef's tip: pour a ladle of hot stock through the steam hole halfway through baking, which keeps the filling juicy and tells you, by the bubbling, that it is cooking well inside.

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At summer festivals in the Rhodope villages around Smolyan and Chepelare, lamb for cheverme is turned slowly on a spit over beech embers for hours until the outside crackles and the meat slides off the bone, and the carved meat is shared with bread and spring onions. Few home cooks have a spit or a fire pit, so this recipe brings the same idea to a bone-in lamb shoulder or leg: rubbed simply with salt, savory, black pepper, garlic and oil, then roasted low and slow in the oven or in a covered barbecue over indirect heat. The result is crisp-edged, juicy and tender enough to pull apart with a spoon. Serve with spring onions, radishes, a tomato and cucumber salad and bread. The usual slip is too much heat, which tightens the meat instead of melting it. Chef's tip: cheverme is always well done; cook until a probe in the thickest part reads about 90 °C and the bone wiggles loose.

330 min

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Arroz mamposteaoFried rice and stewed beans

Fondas around San Juan put arroz mamposteao on the menu as a way to use yesterday's white rice and the last ladle of habichuelas, and at home it is the Sunday-night fix when the pots from lunch come out of the fridge. The rice is fried in olive oil with a fresh sofrito, then the beans and their sauce go in until every grain is stained pink and the edges catch and crisp. Many cooks add ham or bacon; this version stays meat-free and gets its depth from the sofrito and a little smoked paprika. The common mistake is using freshly cooked rice, which turns to paste; cold, day-old rice keeps separate grains. Chef's tip: leave the pan alone for the last few minutes so a crunchy layer forms on the bottom, then fold it through.

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70 minScandinavian Baking

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Think of kiri hodi as Sri Lanka's comfort sauce: a thin, pale-yellow coconut milk broth, gently soured with lime, that gets ladled over a plate of string hoppers or pittu at breakfast and soaks right into them. Little cafés in Colombo and the coastal towns serve it in a small steel bowl alongside pol sambol, and at home it is often the first thing cooks make when someone is unwell, because it is soothing rather than hot. The flavour comes from fenugreek, cinnamon and curry leaves softened in the milk, with a couple of green chillies for warmth; some families slip in halved boiled eggs or a pinch of Maldive fish, but the plain vegan version is the everyday one. The classic slip is letting it boil hard once the thick milk is in, which curdles it into oily flecks. Chef's tip: add the lime only after the pan is off the heat, so the gravy stays smooth and the sourness stays bright.

20 min

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Kishk sa'idi belongs to the villages of the Sa'id, from Minya down to Qena and Luxor, where wheat and soured yoghurt are mixed, rolled into balls and dried on rooftops in the summer sun so the family has it through the winter. Soaked and simmered, the kishk becomes a thick, tangy, creamy porridge, finished with plenty of onions fried in ghee and eaten hot with bread. It is usually cooked in chicken stock; this vegetarian version uses vegetable stock and a little milk for body. Look for Upper Egyptian kishk at Egyptian grocers; Levantine kishk powder works but is often sourer, so add a little extra milk. Allow at least 2 hours for soaking. Chef's tip: keep it at a gentle bubble and stir constantly, because the yoghurt catches on the bottom and turns lumpy within minutes.

50 min

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Every Bucharest cofetărie keeps a tray of amandine in the glass case, neat dark oblongs that generations of schoolchildren have bought with their pocket money. Despite the almond-sounding name there are no almonds in them: a cocoa sponge is split, soaked with a cocoa syrup, sandwiched with a rich chocolate custard buttercream and coated in a shiny ganache. Bakeries traditionally add rum to the syrup; this version is alcohol-free and uses vanilla and orange zest instead, though you can add 2 tablespoons of rum if you like. A common mistake is soaking the sponge while the syrup is still hot, which turns it to mush; both should be cool. Chef's tip: chill the filled cake until really firm before glazing and cutting, and wipe the knife hot between each cut for clean edges.

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KrompirušaPotato filo pie

In Bosnia only the meat pie is called burek; the potato version is krompiruša, and Sarajevo's buregdžinice bake it in great round copper trays, coiled like a snail. Thin pastry is wrapped around raw diced potato and onion seasoned with pepper, rolled into long ropes and coiled into the tin, then baked until the outside shatters and the potato inside turns soft and peppery. It is entirely plant-based when made with oil and shop-bought filo, which usually contains only flour, water and oil. Eat it hot with a glass of cold plain yogurt, or soya yogurt to keep it vegan. Where most people go wrong is cutting the potatoes too early, so they turn grey and watery; prepare them just before rolling. Chef's tip: when it comes out of the oven, sprinkle with a little hot water and cover with a clean tea towel for 10 minutes, which softens the top layers just as Bosnian bakers do.

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KichelCrisp bow-tie egg cookies

At kiddush in Ashkenazi synagogues, from Bnei Brak to the old shuls of Haifa, plates of kichel sit beside pickled herring and a small glass of something, and children quietly fill their pockets. The dough is barely sweet, rich in eggs, rolled out on sugar and twisted into bow-ties that puff up hollow and shatter when you bite them. They are good with tea, or with salty herring the traditional way. The common mistake is underbaking: they must dry right through and turn golden, or they go soft and chewy within a day. Chef's tip: roll the dough directly onto a layer of sugar so the crystals press in and caramelise underneath.

45 min

Israeli Baking

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KibinaiLamb and onion pastries

Kibinai are the pastries of the Karaim, a small Turkic community settled in Trakai, the lake-island castle town near Vilnius, since the 14th century. Every café along Karaimų street sells them hot from the oven: half-moon pastries of flaky, buttery dough with a juicy filling of chopped lamb and onion, crimped along the top. A common mistake is mincing the meat; the Karaim chop it into small cubes so the filling stays juicy. Chef's tip: use cold dough and bake hot, so the pastry flakes and the juices stay sealed inside. The filling must reach 71 °C.

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Kichiri qurootRice and mung beans

Ask Afghans what their grandmother cooked on cold winter evenings and kichiri quroot comes up again and again: a soft mound of short-grain rice and mung beans cooked until creamy and sticky, with a well pressed into the top and filled with qurut, the salty sauce made from dried yogurt balls. Hot oil with dried mint is poured over just before it reaches the table, and the rice is eaten with a spoon from a shared plate. Families in Kabul often serve it with a pan of meatballs in tomato sauce on the side; this is the meatless version, which is just as common on a quiet night. If you rinse all the starch away it will never turn sticky, so wash the rice only once. Chef's tip: if you can't find qurut, thick strained yogurt with a pinch of salt and garlic gives you something close.

75 min

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DushparaTiny beef dumplings in broth

Dushpara are tiny dumplings, no bigger than a fingernail, filled with minced beef and onion and cooked in a clear meat broth, and Bukharan grandmothers in Or Yehuda and Kiryat Malakhi pride themselves on how many fit on a spoon. They are a cold-weather and holiday dish, eaten from bowls with chopped coriander, black pepper and a splash of vinegar at the table that lifts the rich broth. The dough must be thin and the dumplings small, or it stops being dushpara. The classic mistake is a dry filling; a spoonful of cold water mixed into the meat keeps each one juicy. Chef's tip: freeze trays of raw dumplings and cook them straight into simmering broth when you need a quick supper.

120 min

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Amala ko acharGooseberry pickle

Amala trees grow wild across the Chure hills and the lower valleys of Nepal, and in winter the hard, translucent green gooseberries are piled high in vegetable markets in Kathmandu, Hetauda and Butwal, prized as a source of vitamin C during the cold months. Steamed until they split into neat segments, then mixed with chilli, turmeric, fenugreek and hot mustard oil, they make a pickle that is crunchy, astringent, sour and spicy all at once, with a lingering sweetness that comes up after each bite. A spoonful goes alongside dal bhat or with a plain bowl of rice porridge when someone is unwell. The trap to avoid is steaming the berries too long, which turns them mushy and dull. Chef's tip: stop as soon as the first cracks appear on the skins; the segments should pull off the stone easily but still have a firm bite.

30 min

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Kochu shakTaro greens with coconut

In the wet villages of Khulna and Bagerhat, near the edge of the Sundarbans, taro grows wild along every pond, and its dark leaves and tender stems are cut, chopped fine and simmered into a soft, creamy green dish with grated coconut. At home it is often cooked with small shrimp or the head of a hilsa for richness; this version keeps it vegetarian and leans on coconut and mustard oil instead. Cooked well, it is soft and silky, coconut-sweet and earthy, and is eaten with rice and a squeeze of lime. Taro leaves contain calcium oxalate crystals that make the mouth itch if they are undercooked, so the classic error is pulling it off the heat too soon; it needs a full 25 minutes and a sour element at the end. Chef's tip: use young leaves from edible taro and wear gloves or oil your hands while cutting the stems.

45 min

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KruchenykyPork rolls with mushrooms and prunes

Kruchenyky, literally 'little twists', are the festive rolls of central Ukraine, made for name days, weddings and the big family table around Poltava and Kyiv. Thin slices of pork are pounded, wrapped around a filling of fried mushrooms and onion with chopped prunes, tied, browned and then braised gently in sour cream until the meat is tender and the sauce turns pale gold, sweet-savoury and lightly tangy. Some cooks use beef; pork neck or loin is the most common choice. Serve with buckwheat, mashed potato or boiled potatoes with dill. Boiling the sauce hard after the sour cream goes in is the slip that splits it into grainy flecks; keep it at a lazy bubble. Chef's tip: let the mushroom filling cool before rolling, otherwise the warm filling makes the thin meat sweat and the rolls refuse to hold together.

90 min

Ukrainian Meat

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KholodetsMeat jelly

Kholodets is winter food, made in big batches before New Year and Orthodox Christmas when the cold balcony doubles as a fridge. Pork trotters and beef shin are simmered for hours until the broth is rich enough to set on its own, no added setting agent; the meat is shredded, layered with garlic and covered with the strained stock to set into a trembling, clear jelly. It is eaten cold, cut into squares, with sharp horseradish and mustard and hot boiled potatoes. This dish uses pork (trotters and knuckle) as well as beef. Where most people go wrong is letting the pot boil hard, which makes the jelly cloudy and greasy. Chef's tip: spoon a little broth onto a cold saucer after 5 hours; if it sets firm in the fridge in 15 minutes, the stock is ready.

480 min

Russian Meat

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Khubz ahmarRed date bread

In the palm groves of Al-Ahsa in Saudi Arabia's Eastern Province, bakers slap rounds of khubz ahmar onto the walls of tannour ovens, and its colour, a deep reddish brown, comes from date syrup kneaded straight into the dough. Locals eat it for breakfast and with tea, often spread with cream cheese or dipped in more syrup. Fenugreek and black seed give it a warm, almost maple-like perfume, and the crumb is dense and soft with a chewy crust. A common mistake is adding too much flour because the dough feels sticky; the syrup makes it tacky, and extra flour turns the bread heavy. Oil your hands instead. Chef's tip: bake on a very hot stone and pull the breads once the edges darken; the sugars burn quickly after that.

150 minGulf Arabian Breads & Parathas

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KhirshaReduced milk fudge

In the dairy belt of Sirajganj and Pabna, where milk is cheap and plentiful, khirsha is made the patient way: milk is boiled in a wide iron karai and stirred for well over an hour until it has reduced to a sixth of its volume and become a thick, pale-caramel paste, then sweetened and cooked a little longer. Sold in clay saucers or pressed into blocks, it tastes of pure cooked milk, sweet and slightly toffee-like, with a fudgy, fine-grained texture. It is eaten on its own, spread on puffed rice, rolled into pithas or packed into the shells of other sweets. Burning the bottom is the classic mishap, which makes the whole batch taste scorched, so stir constantly and scrape the corners once it thickens. Chef's tip: use a wide, heavy pan rather than a deep one; the bigger the surface, the faster the milk reduces.

90 min

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Khobz mellaEmber-baked bread

Around Douz, on the edge of the Tunisian Sahara, nomadic herders bake khobz mella by digging a hollow in sand heated under a fire, laying in a thick round of dough and burying it under more hot sand and embers. Brushed off and broken up, the crusty, smoky bread is crumbled into a tomato, pepper and onion stew to make mella, or eaten with olive oil and dates. Visitors to desert camps watch it being made by firelight. At home, a pizza stone or an upturned heavy tray in a very hot oven gives a similar chewy loaf with a thick crust; a charcoal barbecue gets you close to the smoky flavour. Chef's tip: dock the dough well with a fork; without it the round puffs up into a hollow ball and the crust cracks.

90 min

Tunisian Breads & Parathas

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KhupluBeef, lamb and potato pie

The Chuvash people of the middle Volga bake khuplu for harvest festivals and to welcome guests: one large, round, closed pie with a thin yeast crust and a deep filling of diced meat, potato and onion, traditionally with a little vent on top and a ring of dough to decorate it. Cut at the table, it spills meaty juice into the potatoes, and it is eaten warm with a glass of cold buttermilk or a bowl of soup. The usual slip is under-baking; a pie this deep needs well over an hour and a thermometer check. Chef's tip: lay the potatoes at the bottom and the meat on top, so the potatoes drink the juices and the base does not go soggy.

150 min

Russian Meat

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KhashlamaLamb and vegetable stew

Khashlama is a village dish from across Armenia, made in a big pot for family gatherings in Ararat and Kotayk: chunks of lamb on the bone, or beef, layered with onions, tomatoes, peppers and potatoes and cooked slowly with very little liquid, so the meat stews in its own juices and the vegetables soak them up. It is served in deep plates with lavash and lots of fresh herbs. A common mistake is adding water to cover; the result is a soup, not khashlama. Chef's tip: put the lamb on the bottom and the potatoes on top, so the meat browns slightly and the potatoes steam in the juices without breaking.

170 min

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Khasi ko masuGoat curry

For most Nepali families the tenth day of Dashain, when elders put tika and jamara on younger relatives' foreheads, means a pot of khasi ko masu bubbling in the kitchen, bone-in castrated goat cooked in mustard oil with heaps of onion, ginger and garlic and whole spices until the meat falls from the bone. It is a celebratory but homely curry, with a loose, glossy, deep-red gravy, eaten with plain rice or sel roti and a cucumber achar, and the same curry fills plates at weddings and family visits for weeks after the festival. Use goat or mutton with plenty of bone, since the marrow and connective tissue give the gravy its body. The usual shortcut, rushing the onions, leaves the gravy thin and sharp; they must cook to a deep brown. Chef's tip: a pinch of jimbu, the dried Himalayan herb, added at the end gives the curry its unmistakable hill-country aroma.

100 min

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KharchoBeef, rice and walnut soup

Kharcho is the soup Tbilisi cooks make when the weather turns cold: beef brisket simmered until it falls apart, then thickened with rice and ground walnuts and given its sour, tangy edge by tkemali plum sauce, with khmeli-suneli, garlic and a lot of coriander. It is spooned into deep bowls in old-town cafés and eaten with shoti bread, and it is thick enough to be a whole meal. A common mistake is adding the rice too early, so it swells into porridge and the soup loses its body. Chef's tip: grind the walnuts with garlic and a ladle of hot broth before stirring them in, so they thicken the soup smoothly rather than floating as crumbs.

140 min

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Cheeni parathaSugar paratha

Every Punjabi grandmother has a version of this, usually made from the last ball of dough after the family's parathas are done: sugar sprinkled over ghee, folded inside and rolled out, then cooked until the sugar melts into sticky, caramelised seams. In villages around Sargodha and Faisalabad it is the treat a child gets dunked into a mug of sweet milky tea before school, and in winter it is sometimes made with jaggery instead. The outside should be crisp and blistered, the inside layered and chewy with pockets of melted sugar. The trap is too hot a tawa: the sugar bursts through and burns before the dough has cooked. Chef's tip: seal the edges well when you fold, keep the heat medium, and wipe the tawa between parathas so any escaped sugar does not scorch the next one.

20 min

Pakistani Breakfast & Brunch

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Khamiri rotiLeavened wholewheat flatbread

Long before packets of yeast reached Pakistani kitchens, households kept back a lump of yesterday's dough and worked it into the new batch, and khamiri roti is the bread that method makes: thicker and softer than a chapati, with an airy crumb and a gentle sourness. It is the standard bread of many neighbourhood tandoors from Multan to Peshawar, bought by the stack for lunch with chana, sabzi, dal or saag, and some families make it on a tawa during Ramadan because it stays soft until sehri. This version uses a little yeast and a long rise to get the same flavour without the starter. People often get it wrong by rolling it as thin as a chapati, which pushes out the gas and leaves a flat, leathery roti. Chef's tip: let the dough ferment for at least two and a half hours, or overnight in the fridge, and shape each roti by patting it out with your palms rather than with a rolling pin.

180 min

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Khajoor ka halwaDate halwa

The oasis towns of Turbat and Panjgur in Makran grow some of Pakistan's finest dates, the soft, honeyed Begum Jangi and Muzawati among them, and after the late-summer harvest households turn the surplus into this rich, fudgy halwa. Dates are softened in warm milk, mashed and cooked down slowly in ghee until the mixture is dark and glossy and comes away from the pan, then finished with almonds, walnuts and cardamom. It needs little or no added sugar, and it is served in small portions at Eid, to new mothers and to guests with green tea. Using dry, hard dates without soaking is where it goes wrong, leaving the halwa lumpy and leathery. Chef's tip: choose soft, moist dates and blend them only briefly after soaking, so a few small pieces remain for texture.

40 min

Pakistani Indian Sweets

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Chek k'tisBanana and tapioca in coconut milk

Ask for something sweet at a Phnom Penh dessert cart on a rainy-season afternoon and you may be handed a warm cup of chek k'tis: chunks of small, tart-sweet bananas bobbing in coconut milk with clear, chewy tapioca pearls. The coconut milk is sweetened with palm sugar and seasoned with a good pinch of salt, which makes it taste rich rather than cloying, and a knot of pandan gives it a grassy vanilla scent. It is also cooked at home as an offering-day treat and eaten warm or at room temperature. The usual error is using very ripe, spotty bananas, which melt into grey sludge; firm, just-yellow fruit holds its shape and blushes pink as it cooks. Chef's tip: let the coconut milk only shiver, never boil hard, or it splits and turns oily.

30 min

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Khajoor shakeDate and almond milkshake

Dates are the first thing on the table when the azan sounds for iftar in Pakistan, and in many homes in Karachi and Islamabad the dates go straight into the blender with cold milk and a handful of soaked almonds, making a thick, caramel-sweet shake that restores energy quickly after a long summer fast. Soft, moist dates such as the Aseel from Khairpur in Sindh give the smoothest result, and the drink needs no added sugar at all. It is also a popular breakfast for children and a quick snack after school. The typical mistake is blending dry, hard dates straight from the packet, which leaves chewy fragments and a gritty shake. Chef's tip: soak the stoned dates and almonds in a little warm milk for 10 minutes first, and blend them to a smooth paste before adding the rest of the cold milk.

10 min

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Khaddi kebabRoast spiced lamb over rice

A khaddi, in Baloch country, is a pit dug in the ground and lined with hot stones; a whole goat or lamb, rubbed with salt and spices and stuffed with rice, is lowered in, covered with earth and left for hours, then dug out for weddings and tribal feasts. Few home cooks have a pit, so this version roasts a bone-in lamb shoulder low and slow under foil, then sets it on a tray of part-cooked rice so the rice drinks the dripping juices, the same marriage of meat and rice the pit gives. The meat should pull apart with a spoon and the rice taste deeply of lamb. Stuffing raw rice inside a big joint is where cooks go wrong at home: the centre stays underdone and is not safe, so cook the rice under the meat instead. Chef's tip: roast the lamb the day before, chill it in its juices and lift off the hard fat, then reheat with the rice; it carves more neatly too.

300 min

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KhaginaSpiced scrambled eggs

Ask almost any Pakistani what their mother made on a school morning and khagina comes up: eggs beaten with salt and turmeric and stirred into onion, tomato and green chilli softened in oil, served in a heap beside a hot paratha with a cup of doodh patti. It comes from the old Mughal and Hyderabadi kitchens that reached Karachi after Partition, and it differs from a plain scramble in being cooked a little longer, so it sets into soft, moist clumps coloured by the masala rather than staying creamy. It is everyday food in Karachi, Lahore and Peshawar alike, also eaten for a quick supper with chapati. The usual mistake is adding the eggs before the tomato has cooked down, which leaves the dish watery and the eggs rubbery. Chef's tip: take the pan off the heat while the eggs still look slightly glossy but no liquid egg remains, because they keep cooking on the plate.

15 min

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Dominican chenchénCracked corn pilaf

In the south-west of the Dominican Republic, around Barahona and San Juan de la Maguana, chenchén is what goes under the Sunday chivo guisado instead of rice. Cracked dried corn is cooked with coconut milk, onion, garlic, a stick of cinnamon and a little butter until the grains swell and turn fluffy and tender with a gentle sweetness. Here it is served as a side for vegetarian stews or with beans. The common mistake is stirring it constantly like polenta; it should be left covered to steam so the grains stay separate. Chef's tip: toast the cracked corn in the butter for a couple of minutes before adding liquid for a nuttier flavour.

50 min

Puerto Rican Rice & Grains

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Khai paenCrispy river weed sheets

Along the Mekong and Nam Khan below Luang Prabang, women gather silky green river weed in the dry months, when the water runs low and clear, then press it into thin sheets and dry them in the sun. Those sheets turn up everywhere in town, stacked at the morning market and the night market, and a plate of fried khai paen is a favourite nibble with sticky rice and a pot of jeow bong in the late afternoon. Frying takes seconds: the sheets puff, darken and turn shatteringly crisp, tasting of the river, toasted sesame and garlic, a little like nori but earthier. Buy the sheets dried; outside Laos, look in Southeast Asian grocers, and if you can't find them, nori sheets make a stand-in, though they are thinner, sea-salty rather than freshwater and fry even faster. Leaving a sheet in the oil a moment too long is the classic error, as it goes bitter and brown almost instantly. Chef's tip: cut the sheets into squares with scissors before frying, not after, so they don't crumble into dust.

15 min

Lao Snacks & Starters

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Salade liégeoiseWarm green bean and potato salad

Salade liégeoise is the warm salad of Liège, eaten as a main course in the city's brasseries in summer when green beans are in season: just-cooked green beans and waxy potatoes tossed while warm with onion softened in butter and a sharp vinegar dressing, scattered with parsley. In Liège it is made with crisp bacon lardons; this version leaves them out and adds a fried egg on top for a fuller meal if you like. A common mistake is dressing cold vegetables, which don't absorb the vinegar. Chef's tip: deglaze the onion pan with the vinegar, then pour it straight over the hot beans and potatoes.

30 min

Belgian Salads

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ChäschüechliCheese tartlets

Chäschüechli are the small, warm cheese tartlets of central Switzerland, sold in bakeries in Lucerne and Zug and eaten as a quick lunch with a salad or as a snack at a Fasnacht carnival stand: a crisp shortcrust case filled with a savoury custard of grated mountain cheese, cream, egg and a pinch of nutmeg, baked until puffed and golden. A common mistake is filling the cases to the brim; the custard puffs and spills over. Chef's tip: bake them on the lowest shelf so the bases crisp before the filling sets. Gruyère and Appenzeller are made with animal rennet, so choose a vegetarian Swiss-style cheese.

55 min

Swiss Snacks & Starters

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Banatage (tuna potato croquettes)

Golden, crunchy outside and soft inside, banatage are mashed-potato croquettes hiding a spoon of tuna, parsley and harissa, rolled in breadcrumbs and fried. They come out during Ramadan beside the brik and chorba, are tucked into lunchboxes and are a favourite with children all over Tunisia. Leftover mash works well, as long as it is firm. Serve them hot with lemon wedges, a salad or a dab of harissa. Chef's tip: dry the boiled potatoes in the hot pan for a minute before mashing; wet, watery mash is the usual mistake and makes croquettes that split open in the oil.

65 min

Tunisian Snacks & Starters

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CheburekiFried lamb pastry half-moons

Çiberek, as Crimean Tatars call them, are the great beach and roadside food of Crimea, from Bakhchysarai to Yevpatoria, and Crimean Tatar cafés in Kyiv and Lviv still fry them to order. A thin, blistered pastry, crisp at the edges, holds a filling of minced lamb, grated onion, black pepper and herbs that turns into a rich, peppery broth as it cooks; bite carefully, as it is meant to be juicy. Eat them hot from paper with a glass of ayran or a tomato salad. The mistake most home cooks make is leaving air pockets when sealing, so the pastry bursts and spits in the oil. Some cooks add a splash of vodka to the dough for extra blisters; this version uses none. Chef's tip: stir a few spoons of ice-cold water into the meat until it is almost sloppy; that water becomes the broth that makes a good chebureki.

75 min

Ukrainian Fast Food

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Kesel muwa curryBanana blossom curry

Every banana plant in a Sri Lankan back garden eventually pushes out a heavy, purple, spear-shaped flower, and rather than waste it, home cooks across the western province slice it into this savoury, slightly meaty curry. Once the tough outer bracts come off, the pale heart is shredded and cooked with roasted curry powder, mustard seed and chilli, then finished with coconut milk until it is tender with a faint, pleasant astringency, a bit like artichoke. It is a weekday dish, served with red rice, parippu and a pol sambol. The flower browns and turns bitter within minutes of being cut, which is where most first attempts go wrong, so have a bowl of salted turmeric water waiting and drop the slices in as you go. Chef's tip: if you can only find tinned banana blossom in brine, rinse it well, chop it and skip the soaking; it needs only half the cooking time.

50 min

Sri Lankan Curries

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Kebab-e-murghYogurt-marinated chicken skewers

Along Kabul's kebab streets, cooks fan long rows of skewers over charcoal troughs, and chicken kebab-e-murgh has become as popular as lamb, especially with families. The meat is soaked in yogurt with a lot of garlic, lemon and chilli, which keeps it juicy and gives it a tangy, slightly charred crust; it is served on a sheet of naan that catches the drips, with sliced raw onion, tomato and green chutney. At home a hot grill pan or barbecue does the job well. Breast meat cut too small dries out before it chars, so use boneless thighs in generous chunks. Chef's tip: thread the pieces close together but not squashed, which keeps the centres moist while the edges blacken.

30 min

Afghan Chicken

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KchuchClay-pot aubergine and potato bake

A kchuch is the round clay pot of Gyumri's kitchens, and the dish cooked in it takes its name: layers of vegetables and herbs, sealed and slow-baked until everything collapses into a rich, juicy stew. Shirak families often add lamb, but the vegetable version is a summer and Lenten favourite, heavy with aubergine, potatoes, peppers, tomatoes and garlic. A common mistake is slicing the potatoes thick, which leaves them hard when the aubergine is already soft. Chef's tip: lay the tomatoes and herbs on top and seal the lid with a strip of dough or foil, so the steam stays in and the vegetables cook in their own juices.

120 min

Armenian Vegetarian

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KazyBeef and lamb rib sausage

Kazy is the most prized food on a Kazakh feast table: a thick sausage of whole rib meat and rib fat, seasoned with salt, garlic and black pepper, stuffed into a casing, then dried or smoked and boiled for weddings and Nauryz, and sliced into glossy rounds that show the meat and the white fat. It is traditionally made with horse meat; this recipe uses beef short rib meat with a little lamb fat instead, as the site does not use horse, and it is cooked fresh rather than air-dried. A common mistake is mincing the meat; kazy is made from long strips of rib meat, which is what gives its look when sliced. Chef's tip: simmer it very gently; boiling hard bursts the casing and the fat melts away. The centre must reach 71 °C.

210 min

Kazakh Meat

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KattamaFlaky onion flatbread

Kattama is the layered flatbread of Kyrgyz homes, made to go with tea on cold mornings in Bishkek and the villages around Lake Issyk-Kul: a plain dough rolled thin, spread with butter and chopped onion, rolled up, coiled and rolled flat again, then fried in a pan so it puffs into flaky, crisp layers. A common mistake is pressing the coiled dough too hard, which squeezes out the butter and flattens the layers. Chef's tip: let the coils rest for 15 minutes before the final rolling; the gluten relaxes and the bread opens up into layers as it cooks.

65 min

Kyrgyz Breads & Parathas

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Kauk nyin baungSteamed sticky rice with peas

At sunrise on Yangon street corners, women sit behind bamboo baskets of steaming sticky rice wrapped in cloth, spooning portions onto squares of banana leaf for people heading to work. The glutinous rice is soaked and steamed until each grain is glossy, chewy and slightly translucent, then topped with soft pe pyot peas, freshly grated coconut and a sprinkle of toasted sesame pounded with salt. It is a plain, satisfying breakfast, sweet from the coconut, salty and nutty from the sesame, and usually eaten with a cup of green tea; some vendors use purple sticky rice for a darker, nuttier bowl. Boiling the rice like ordinary rice is the mistake that ruins it, turning it to glue, so always steam it. Chef's tip: soak the rice overnight; a short soak leaves hard white centres in the grains.

50 min

Burmese Breakfast & Brunch

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CharosetApple and walnut paste

At the Passover seder, Israeli families from Ashkenazi and Sephardic backgrounds alike set out charoset, a sweet brown paste that recalls the mortar the Israelites used as slaves in Egypt. This is the Ashkenazi style: chopped apples and walnuts with cinnamon and sweet red grape juice, coarse and crunchy; Sephardic tables more often blend dates, almonds and dried fruit. Many families use sweet red wine; this recipe is alcohol free, and if you do add wine it is for adults only. It is eaten on matzo with bitter herbs, and leftovers are great on yogurt. The common mistake is pulsing it to a purée: it should keep texture, like rough mortar. Chef's tip: chop the apple last and mix it with the juice at once so it doesn't brown.

15 min

Israeli Chutneys & Dips

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Drob sarmaBaked lamb liver and rice

Gergyovden, St George's Day on 6 May, is the great shepherds' feast in Bulgaria, when families roast spring lamb and make sure nothing goes to waste: the liver and heart go into drob sarma, baked alongside the roast and often eaten first. The offal is blanched, chopped small and fried with plenty of spring onion, then baked with rice in stock with dried mint and paprika until the grains are plump; a topping of yogurt beaten with eggs sets into a soft, golden, faintly tangy custard. Serve hot with a lettuce and radish salad. Liver is very high in vitamin A, so pregnant women are usually advised to avoid it. Where most people go wrong is over-frying the liver, which turns it grainy; it only needs to lose its pink before it goes into the oven to finish cooking. Chef's tip: beat thick, full-fat yogurt with the eggs until completely smooth, so the topping puffs evenly.

90 min

Bulgarian Meat

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KavumFried rice flour oil cakes

On the Sinhala and Tamil New Year tray in April, kavum is the sweet that marks a real Avurudu kitchen, and in villages neighbours still gather around a big pan of oil to fry them together. A thick batter of rice flour and dark kithul treacle is rested overnight, then ladled into hot coconut oil, where the cook pokes and bastes the middle with a thin stick until it puffs up into the famous konda, the little topknot. The cakes are dark brown, crisp at the rim and soft and chewy inside, with a smoky treacle flavour, and they are eaten with plantains, kokis and milk rice. A batter that is too runny is the classic disappointment, since it spreads flat and never forms a knob; it should drop thickly from the spoon, like cold honey. Chef's tip: fry one test cake first and adjust the batter with a spoon of rice flour or coconut milk before doing the rest.

80 min

Sri Lankan Desserts

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Keshi yenaChicken-stuffed Edam cheese

Keshi yena, "stuffed cheese", is the most famous dish of Curaçao and Aruba, born when cooks on Dutch plantations reused the rinds of big Edam cheeses by filling them with leftover meat. Today it is a festive dish: a spiced chicken filling with tomato, onion, olives, capers, raisins and hot pepper, sealed in sliced Edam and baked until the cheese melts into a golden crust, eaten with white rice or funchi. The mistake to avoid is a wet filling, which makes the cheese case collapse; cook it down until thick. This home version is baked in ramekins lined with cheese slices. Chef's tip: oil the ramekins well and turn the cheese cups out onto plates for a dramatic presentation.

75 minCaribbean Chicken

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Krumplis tésztaPasta with potatoes and paprika

Pasta with potato sounds like a joke to outsiders, but on the farms of the Great Plain krumplis tészta was a thrifty, filling supper for harvest days, and Hungarian children still ask for it by name. Little squares of egg pasta are tossed with soft, crushed potatoes that have been fried in onion and sweet paprika until golden in spots, so every forkful is starchy, soft and smoky-sweet. Traditionally it is cooked in lard; this version uses sunflower oil and is vegetarian. Eat it with a sharp cucumber salad or pickles to cut the richness, and a spoon of sour cream if you like. A common mistake is adding the paprika to a very hot pan, where it scorches in seconds and turns bitter; always pull the pan off the heat first. Chef's tip: let the potatoes catch slightly on the bottom of the pan before you add the pasta, for crunchy, toasty bits.

40 min

Hungarian Pasta & Noodles

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KasarPuffed rice and jaggery balls

Kasar is a sweet of good fortune: Bahun and Chhetri families in the hills make it by the basketful to send with a bride to her new home, to hand out at bratabandha thread ceremonies and to fill the Tihar plates. It is the simplest of sweets, puffed rice stirred into bubbling jaggery syrup flavoured with cardamom and pressed into balls while warm, sometimes with sesame, coconut or peanuts added, and it is crunchy, light and caramel-sweet. Children love making it because it is all about quick hands and a bowl of cold water. The pitfall is syrup that is not cooked far enough, which gives soft, sticky balls that collapse in a day. Chef's tip: test the syrup by dropping a little into cold water; when it sets into a firm ball that cracks if you squeeze it, it is ready.

30 min

Nepali Indian Sweets

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