Featured recipe

Tarte au riz

Rice pudding tart

In the province of Liège, and above all in the town of Verviers, no village fair (ducasse) or family celebration happens without tarte au riz, called rijsttaart in Flanders. A thin, soft yeast-dough crust holds a thick layer of rice cooked slowly in milk with vanilla and sugar, enriched with egg yolks and baked until the top is speckled brown. People buy whole tarts from the bakery for a birthday and eat them cold with coffee. Chef's tip: cook the rice until a spoon drawn through it leaves a clear path that closes slowly; a runny filling never sets in the oven, and the crust turns soggy.

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KibbelingBattered white fish chunks

Kibbeling is the fish snack of Dutch markets and harbours, sold in paper trays from fish vans at Saturday markets from Volendam to Rotterdam: bite-sized chunks of cod or pollock coated in a spiced batter and fried until crisp, with a pot of garlic sauce or remoulade. It began as a way to use the cheeks of cod. A common mistake is a thick batter, which turns bready and greasy. Chef's tip: season the batter well with a little curry powder and paprika, the market-van secret, and fry at 180 °C until golden; the fish is done when opaque and flaking.

25 min

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Edikang ikongPumpkin leaf and waterleaf soup

Edikang ikong is the soup of celebrations in Calabar: weddings, Christmas and the visits of in-laws, when the pot is crowded with assorted meat, stockfish, dried fish and periwinkles. The base is two leaves, ugu (fluted pumpkin) for body and colour, and waterleaf for moisture, cooked so briefly that the soup stays bright green and fresh-tasting under the palm oil. Serve it with pounded yam, fufu or garri. If you cannot find ugu, use spinach mixed with a little kale. Buy periwinkles cleaned from a trusted seller and throw out any with broken shells. Chef's tip: add the ugu last, off a high heat, and stop after three or four minutes; the usual mistake is stewing it until it goes black and slimy.

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ChikhirtmaChicken and egg yolk soup

Chikhirtma is Tbilisi's comfort soup, the bowl you are given when you are ill or after a long night at a supra: a golden chicken broth with a lot of slowly fried onion, thickened with flour-free egg yolks beaten with a little vinegar, so it turns silky and pale and tastes gently sour. Coriander and a pinch of saffron or marigold finish it. A common mistake is pouring the yolks into boiling broth, which scrambles them into threads. Chef's tip: temper the yolks with a few ladles of hot broth first and keep the soup below a simmer once they go in; it thickens like custard. Chicken must reach 74 °C before you shred it.

90 min

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SobiaRice and coconut milk drink

Before the sunset call to prayer in Ramadan, juice shops in Cairo's old quarters fill plastic bags and jugs with sobia for families to carry home, and it is one of the classic drinks for breaking the fast. It is milky white, sweet and smooth, with a gentle coconut flavour and a light body from the rice that makes it filling after a long day without food. This version simmers the rice-coconut milk briefly so it is safe to keep for a day or two in the fridge. Allow an hour for soaking the rice. The common mistake is not straining well, which leaves the drink gritty; push it through muslin. Chef's tip: chill it for at least 3 hours, because sobia tastes flat unless it is ice-cold.

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Chiktay aransòShredded smoked herring with peppers

Chiktay is a breakfast and snack dish from Haitian homes and street stalls: smoked herring shredded very finely, then tossed with onion, sweet peppers, garlic, hot pepper and lime in hot oil, served with boiled plantain, bread or cassava bread. It is salty, smoky, sharp and fiery, so a little goes a long way. The common mistake is skipping the soaking, which leaves the dish too salty to enjoy; two quick soaks in boiling water fix that. Pick out the fine bones carefully if your herring isn't boneless. Chef's tip: shred the soaked herring with two forks until it looks like fluffy threads; it absorbs the dressing far better.

30 min

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AthirasaFried rice flour jaggery cakes

Athirasa, a dark, flat disc with a shiny, slightly crinkled surface, is one of the keeping sweets of the Avurudu season: families fry stacks of them in early April, store them in tins and offer them to every visitor for weeks. The dough is simply rice flour stirred into jaggery syrup cooked to the soft-ball stage, flavoured with cardamom and left to rest, then patted into rounds and fried until deep brown. The cook presses each one firmly between two flat spoons or saucers to squeeze out excess oil, which gives athirasa its chewy, toffee-like centre and lacy, crisp edges. The typical slip is undercooking the syrup, which makes the dough too soft to shape and causes the rounds to fall apart in the oil. Chef's tip: shape the discs on a piece of oiled banana leaf or baking paper and slide them straight into the oil from it, so they keep a neat round shape.

60 min

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KurzeLamb dumplings in broth

Every mountain people of Dagestan, Avars, Laks and Dargins among them, has its own kurze, but all share the beautiful plaited seam that runs along each teardrop dumpling like a braid. The lamb filling is chopped with plenty of onion and a little fat, then the dumplings are boiled and served in their broth with a sharp garlic and tomato dressing. In mountain villages they are made in big batches for guests, and in summer the same dough is filled with pumpkin or young nettles. The usual slip is overfilling, which makes the pleats burst in the pot. Chef's tip: practise the plait on a few pieces without filling first; once your fingers know the rhythm it goes quickly.

105 min

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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

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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

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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

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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.

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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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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

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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

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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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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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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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Asun peppered goatPeppered grilled goat

Asun started in Ekiti, where goat was roasted whole over an open fire, and it has become the star of Lagos owambe parties and Friday evenings at the bar. Skin-on goat is boiled with seasoning until just tender, grilled until smoky and charred at the edges, chopped into bite-size pieces, then tossed in a hot sauce of scotch bonnet, onion and a little oil. It is chewy in a good way, smoky and very spicy, eaten on its own, with jollof rice or with cold drinks. Cook the goat until tender and no pink remains. Chef's tip: dry the boiled goat well before grilling; wet meat steams and never takes on the charred, smoky flavour that makes asun.

95 min

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Asopao de polloSoupy chicken and rice

Somewhere between a soup and a risotto, asopao is the pot Puerto Rican mothers put on for a rainy Sunday, a cold, or a hangover after a long party night, and it is spooned straight from deep bowls with tostones on the side. Bone-in chicken is seasoned with garlic, oregano and lime, simmered in a sofrito broth, then rice goes in until the whole pot turns thick and brothy, finished with olives, capers, peas and strips of roasted pepper. The common mistake is making it ahead: the rice keeps drinking the broth and turns stodgy, so cook it just before eating, or keep extra stock to loosen leftovers. Chef's tip: take the pot off the heat while the rice is still a touch firm; it carries on cooking in the bowl.

75 min

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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

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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

Pakistani Breakfast & Brunch

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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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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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Chiayi turkey riceShredded turkey rice

Chiayi, in the south-central plains, is the town that put turkey on Taiwan's lunch tables: every few streets there is a shop selling small bowls of hot rice heaped with pulled turkey, drizzled with golden turkey-fat shallot oil and a sweet soy sauce, eaten with a yellow pickled radish and a bowl of clear soup. It is lunch, a late breakfast and a midnight bite. The meat should be moist and pull into soft strands, the rice glossy rather than wet. The usual error is boiling the turkey hard, which leaves it dry and stringy; poach it gently and let it cool in the liquid. Chef's tip: render the turkey skin and fat slowly to fry the shallots, so the oil tastes of the bird; use chicken fat or neutral oil if your turkey is lean.

40 min

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Bannu pulaoBeef pulao in bone marrow stock

Bannu, a town in southern Khyber Pakhtunkhwa, has given its name to one of Pakistan's richest rice dishes, now sold by pulao houses across Peshawar, Islamabad and Karachi with the town's name painted proudly over the door. Its secret is the stock: beef and marrow bones simmered for hours until the liquid turns cloudy and gelatinous, then used to cook long-grain rice so every grain is glossy with beef fat. The rice is served piled up with fist-sized pieces of boiled beef on top, alongside raita and a fresh chilli-tomato salad, at weddings and Friday lunches. Watery rice is the common failure, because the stock is not reduced enough; it must be concentrated, almost like gravy. Chef's tip: let the stock cool and lift off some of the fat, then fry the onions in that fat, so nothing is wasted and the rice tastes of beef throughout.

190 min

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