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Ful nabit

Sprouted fava bean soup

Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.

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AreekaWholemeal bread with ghee and honey

In the green mountains of Asir in south-west Saudi Arabia, areeka is the breakfast for guests, weddings and cold mornings in Abha: thick wholemeal breads are torn while still hot and kneaded with ghee into a smooth, soft dome, then hollowed out and filled with a pool of warm ghee, mountain honey and date syrup. Everyone eats from the same plate, pinching off pieces and dragging them through the sweet centre. It is rich, warm and comforting, with a nutty wheat flavour. The usual mistake is letting the bread cool before kneading; it must be worked hot or it will not bind. Serve with cardamom coffee or milky tea, and a spoonful of cream if you like. Chef's tip: wear clean rubber gloves so you can knead the bread while it is properly hot.

45 minGulf Arabian Breakfast & Brunch

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AranygaluskaGolden walnut yeast dumplings

Aranygaluska means golden dumplings, and the pull-apart cake really does come out of the oven bronze and gleaming. Walnut-sized balls of sweet yeast dough are dipped in melted butter, rolled in ground walnuts and sugar, stacked loosely in a ring tin and baked, so the nuts caramelise into a sticky crust. It is a family Sunday pudding all over Hungary and a favourite at school canteens, and Hungarian emigrants took it to America, where it became monkey bread. Pour warm vanilla custard over each helping. Some cooks serve it with a wine custard; this version keeps to vanilla, so it is alcohol-free. Where it goes wrong is packing the balls tightly; leave gaps so they can rise and the walnut coating reaches every side. Chef's tip: spoon a little apricot jam between the layers for a tart note.

120 min

Hungarian Desserts

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BabendaLeafy greens and rice pot

Mossi home cooks on the plateau around Ouagadougou make babenda from whatever leaves the season offers, chopping them and cooking them down with broken rice or millet until soft and porridge-like, then enriching the pot with roasted groundnuts and a spoonful of soumbala. That fermented néré seed paste is the soul of Burkina Faso's kitchens, adding a deep, savoury, slightly funky note, much as a stock would. Sour bissap leaves keep it lively and the peanuts make it creamy and filling. Dried fish often goes in; this version is meat-free and eaten warm from the bowl. Chef's tip: fry the soumbala briefly in hot oil with the onion; it mellows the strong smell and spreads the flavour through the pot.

60 minAfrican Vegetarian

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Kachumar saladTomato, onion and cucumber salad

No Pakistani dastarkhwan feels complete without a little bowl of kachumar, whether it sits beside a biryani at a Karachi wedding, a karahi at a highway truck stop or plain dal at home on a Tuesday. It is nothing more than tomato, onion and cucumber cut into very small, even dice, dressed at the last moment with lemon, salt, green chilli and coriander, yet the crunch and sharpness are what make rich food feel lighter. Some families add a pinch of roasted cumin or a few mint leaves; in Punjab it is often spooned straight onto the side of the plate rather than served apart. Dressing it too early is the main trap, because the salt pulls water from the tomatoes and leaves a soggy puddle. Chef's tip: seed the tomatoes and cucumber before dicing so the salad stays crisp for the whole meal.

10 min

Pakistani Salads

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Kakaós csigaCocoa yeast snails

Walk into any Hungarian bakery at seven in the morning and the window will hold trays of kakaós csiga, cocoa snails, glossy on top and dark-striped inside. Children eat them on the way to school with a carton of chocolate milk, and office workers grab one with a coffee. The dough is soft and milky, rolled up with butter, cocoa and sugar so the swirl turns fudgy and slightly sticky; a brush of syrup after baking keeps them shiny and moist for a day. Where most people go wrong is spreading the filling on too-warm dough, which tears; let the risen dough rest for a few minutes after rolling. Chef's tip: roll the dough up from the long side quite tightly and cut with dental floss or a very sharp knife, so the snails keep their round shape.

120 min

Hungarian Baking

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Couque de DinantHard honey biscuit

Couques de Dinant are the famously hard honey biscuits of Dinant on the Meuse, made only of flour and honey, pressed into carved wooden moulds showing castles, animals and the town's skyline, and baked so hot that the honey caramelises into a very hard, glossy biscuit. Dinant bakers say they keep for years; locals let a piece melt slowly in the mouth rather than biting. Honey is traditional; golden syrup makes a vegan version. A common mistake is a soft dough; it must be stiff enough to hold the mould's detail. Chef's tip: dust the mould with flour, press hard and tap the dough out sharply.

60 min

Belgian Baking

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CougnouChristmas brioche

Cougnou, also called cougnolle or bommetje, is the Christmas bread of Wallonia, given to children on Christmas morning: a soft brioche shaped like the infant Jesus in swaddling clothes, with a little clay or sugar medallion pressed into the middle, eaten with hot chocolate. Bakeries in Namur and Charleroi make them from early December. A common mistake is shaping them too small, which dries them in the oven. Chef's tip: make three balls, one large for the body and two small for the head and feet, pressed together tightly so they bake as one.

65 min

Belgian Baking

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CovrigiRomanian pretzel rings

Morning commuters in Bucharest buy them hot from a hole-in-the-wall covrigărie, a paper bag of rings still warm enough to fog the glass; in Buzău, the town most proud of them, people swear by the thin twisted kind. Covrigi are a lean yeast dough with no egg or milk, so they are eaten through the fasting seasons too. Each ring is dipped briefly in boiling soda water, scattered with coarse salt and seeds, then baked until shiny and chewy with a crisp crust. A common mistake is leaving them in the water bath too long, which wrinkles the surface; 20–30 seconds is plenty. Serve them on their own, with a glass of ayran-style yogurt drink or with soup. Chef's tip: shape the rings on a dry, unfloured worktop, as a little grip makes the ropes easier to roll thin and even.

90 min

Romanian Breads & Parathas

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Kachi lassiMilk and water lassi

Harvest time in the Punjab is thirsty work: when the wheat is being cut in the April heat, a steel jug of kachi lassi is carried out to the workers: fresh milk thinned with cold water, stirred with sugar and poured over chunks of ice. Unlike yogurt lassi there is no tang, just a light, clean, milky sweetness that quenches thirst better than plain water, and in many villages it is the drink offered to any guest who arrives on a hot afternoon. Some people add a pinch of salt instead of sugar, or a few drops of rose water. The traditional kind uses raw milk straight from the buffalo; use pasteurised milk instead to be safe. The usual mistake is making it with too little water, which turns it heavy instead of refreshing. Chef's tip: whisk it hard or shake it in a jar so it turns frothy, which makes it feel even cooler.

5 min

Pakistani Drinks

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KabuniFestive rice with raisins and cinnamon

Kabuni is one of the oldest dishes of Albania, served in Tirana and the central lowlands at Bajram, weddings and wakes: rice fried in butter, cooked in a savoury lamb broth, then sweetened with sugar and studded with raisins and cinnamon. The result is buttery, gently sweet and fragrant, a sweet course with a savoury soul, eaten warm in small bowls. Because it is cooked in lamb stock it is not vegetarian. Where most people go wrong is skipping the frying of the rice; it is the toasting in butter that gives kabuni its nutty taste. Chef's tip: soak the raisins in hot water while the rice cooks so they swell and stay juicy.

60 minBalkan Desserts

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ThamekfoultCouscous with broad beans and peas

Spring in the Kabyle villages means thamekfoult: when the first broad beans and peas come in, they are steamed in the same basket as the couscous, so grain and vegetables cook together in one fragrant cloud of steam. There is no sauce at all; instead, the hot couscous is dressed generously with the region's peppery olive oil, so it tastes green, sweet and grassy. It is a family lunch dish, often eaten with a glass of buttermilk or a few olives; this version keeps it vegan. Chef's tip: oil the couscous before the first steaming, rubbing every grain; that stops it clumping and helps it swell evenly.

75 min

Algerian Rice & Grains

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BazheWalnut sauce

Bazhe is the creamy walnut sauce of Guria, Samegrelo and Imereti, served cold with fried fish, roast chicken, boiled vegetables or a bowl of ghomi; families in Ozurgeti make it in large bowls for New Year. Walnuts are ground until they give up their oil, then let down with water and seasoned with garlic, blue fenugreek, coriander and a sour note until the sauce is pale, smooth and pourable. A common mistake is adding all the water at once; the sauce separates and turns thin and grey. Chef's tip: squeeze out a little walnut oil by kneading the paste with your hand, then drizzle it back over the finished sauce for a glossy, golden finish.

20 min

Georgian Chutneys & Dips

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Karachi halwaCornflour halwa

Glassy, jewel-bright and chewy like a Turkish delight with more bite, Karachi halwa is the sweet that the city's mithai shops on Saddar and Tariq Road stack in orange, green and red slabs studded with cashews and melon seeds, and it travels well as a gift to family abroad. It is made from cornflour cooked with sugar syrup and lemon until it turns clear, then fed with ghee spoon by spoon until it shines and pulls away from the pan in one elastic mass. Across the border it is called Bombay halwa, and in Pakistan it is a staple for weddings, Eid and Diwali sweet boxes from the Hindu shops of Sindh. Lots of cooks lose their nerve and stop before the halwa has absorbed all the ghee and turned translucent, and it sets cloudy and sticky. Chef's tip: work the halwa with a flat wooden spatula and add the ghee only when the previous spoonful has disappeared; when the ghee starts to leak back out, it is done.

60 min

Pakistani Indian Sweets

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ThikourbabineSemolina dumplings in pepper sauce

High in the Kabylie mountains east of Algiers, thikourbabine is a winter dish made from what is in the store cupboard: small balls of semolina dough poached in a fragrant red sauce of tomato, paprika, garlic and dried red peppers, with chickpeas, potatoes and courgettes. The dumplings turn tender and slightly chewy and soak up the sauce, which is peppery and warming rather than very hot. Families eat it from a shared bowl on cold evenings. Some cooks add meat; this is the meatless way it is often made at home. Chef's tip: let the dumplings rest after shaping; the surface dries a little and they hold together in the simmering sauce.

65 min

Algerian Vegetarian

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Kachila (cooked)Spiced buffalo mince

In the Newar homes and bhoj feasts of the Kathmandu Valley, kachila is a prized delicacy: finely minced buffalo meat mixed with mustard oil, garlic, ginger, chilli and numbing timur, eaten in small spoonfuls with beaten rice, traditionally raw. Raw minced meat can carry harmful bacteria and parasites right through, so the traditional raw form is not for pregnant women, young children or anyone with a weakened immune system, and we do not recommend it for anyone at home. This version keeps every bit of the seasoning but sears the mince quickly in a very hot pan to 71 °C, so it stays soft and loose rather than turning into a dry fry, then dresses it with the classic smoking mustard-oil tempering. It is eaten as part of samay baji or as a snack with chiura. The usual slip is overcooking it into crumbly pellets; take it off the heat the moment it is cooked through. Chef's tip: use buffalo or beef mince, or ask the butcher to mince lean beef twice, very fine.

30 min

Nepali Meat

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Kabachkovaya ikraCourgette spread

Late summer at the dacha means a glut of courgettes, and the answer across Russia is this soft orange spread, once sold in glass jars in every Soviet grocery and still made by the potful at home. Courgette, carrot and onion are fried in sunflower oil, stewed with tomato until they collapse, blended and then cooked down again until thick enough to stand on bread. It tastes sweet, mellow and lightly tangy, and is eaten cold on black rye bread, with boiled potatoes or as part of a zakuski spread. A common mistake is stopping too early: if the purée still looks watery it will taste flat, so keep stirring until a spoon leaves a trail across the pan. This is a fridge recipe, not a canning one. Chef's tip: make it a day ahead; the flavour rounds out overnight.

75 min

Russian Chutneys & Dips

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Brabants worstenbroodSausage roll

Worstenbrood is a Brabant institution, bought from bakeries in Eindhoven, Tilburg and Den Bosch for birthday mornings, Sunday breakfast and above all for carnival in February: a soft, slightly sweet bread dough wrapped around a log of minced pork seasoned with nutmeg, pepper and clove, baked golden. This is a pork dish. A common mistake is wrapping the dough too thick, which leaves a doughy roll and an undercooked middle. Chef's tip: roll the dough thin and bake until the filling reaches 71 °C; eat it warm from the oven.

70 min

Dutch Snacks & Starters

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CuchauleSaffron brioche

Cuchaule is the golden saffron brioche of the canton of Fribourg, baked for the Bénichon, the autumn feast that marks the herds coming down from the mountains and the end of the harvest. Thick slices are spread with moutarde de Bénichon, a sweet, spicy mustard made with vin cuit (cooked pear syrup), and eaten at the start of a long Bénichon meal. A common mistake is adding saffron threads whole, which leaves the brioche streaky. Chef's tip: steep the saffron in warm milk for 15 minutes before making the dough, so the colour is even and golden all through.

75 min

Swiss Baking

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DanbaukChicken biryani

Weddings, birthday donations and the Friday lunch crowd after mosque prayers in downtown Yangon all call for danbauk, the Burmese take on biryani brought by the city's Indian-Muslim families. It is gentler than most South Asian versions: long grains scented with cardamom, cloves and butter, tender yoghurt-marinated chicken hidden underneath, and a crown of fried onions, plump raisins and golden cashews. Every plate comes with a bowl of sour onion, cucumber and green-chilli salad that cuts through the richness, and often a thin sour soup on the side. The usual slip is boiling the rice fully before layering; it then turns to mush during the slow steam, so pull it while each grain still has a chalky white core. Chef's tip: once the pot is sealed, leave the lid alone and dig in from the side at the table so every scoop brings up chicken and rice together.

120 min

Burmese Rice & Grains

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Antiguan ducanaSweet potato coconut dumplings

In Antigua, ducana turns up beside saltfish and chop up on Saturday plates and at Independence celebrations in November, little leaf-wrapped parcels of grated sweet potato and coconut with sugar, raisins and spice, boiled until set. It cuts through the salty fish with a soft, sticky sweetness. Many cooks add a little flour; this version keeps to sweet potato and coconut and is gluten free. The common mistake is wrapping the parcels loosely, so water seeps in and they turn mushy. Chef's tip: grate the sweet potato finely on the small holes and the ducana will hold together without any flour.

75 minCaribbean Desserts

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Zoom-koomGinger tamarind millet drink

Zoom-koom means flour water in Mooré, and in Ouagadougou it is the drink that breaks the fast at iftar during Ramadan and cools people down in the scorching weeks before the rains. Millet gives it body and a soft cereal sweetness, while fresh ginger brings heat and tamarind a sour edge; some sellers add lime or mint. It is cloudy, thick and refreshing, served very cold in small bags or glasses. Raw flour is not safe to drink as it is, so this version toasts the millet first, which also deepens its flavour. Chill for at least an hour before serving. Chef's tip: stir the jug every time you pour, as the millet settles quickly to the bottom.

26 minAfrican Drinks

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Kabab-e-daygiPot-cooked lamb kebab

Daygi means from the pot, and this is the kebab Kabul families make when there is no grill or the weather is too cold for one: chunks of lamb browned hard, then left to cook slowly with onions, tomato, garlic and green chilli in a covered deg, with barely any water, until the meat is soft and coated in a thick, concentrated sauce. It is a Friday lunch and party dish, set out with stacks of naan, raw onion and radishes and a bowl of yogurt. The flavour is deep and meaty with black pepper and coriander seed. Adding water early to stop it sticking just boils the lamb; trust the onions and tomatoes to give up their juice and keep the heat low. Chef's tip: uncover for the final 10 minutes and let the sauce fry in the rendered fat, which gives the glossy finish that makes it a kebab rather than a stew.

120 min

Afghan Meat

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Curaçao kabritu stobaGoat stew with peppers

Stoba di kabritu is the home cooking of Curaçao and Aruba, a goat stew made in nearly every kunuku (country) kitchen and at birthday parties: bone-in goat browned and slowly braised with sweet peppers, tomato, onion, cumin, a hint of nutmeg and hot madame jeanette pepper, often with cucumber or papaya stirred in at the end. It is served with funchi (cornmeal), rice or fried plantain. The usual mistake is browning the goat too briefly; deep colour at the start gives the stew its rich brown sauce. Ask your butcher for goat cut into small pieces. Chef's tip: a teaspoon of brown sugar caramelised in the oil before the meat goes in gives the authentic dark, slightly sweet base.

150 minCaribbean Meat

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KesäkeittoSummer vegetable and milk soup

In July, when Finland's first new potatoes, baby carrots, peas and cauliflower arrive at market stalls in Helsinki and Turku, families make kesäkeitto: the vegetables simmered in water until just tender, then finished with milk and a knob of butter and lots of dill. It is light, sweet and pale green, eaten with rye bread and butter. A common mistake is boiling it once the milk is in, which can curdle the soup. Chef's tip: add the vegetables in order of cooking time, so each is just tender and keeps its colour.

40 minScandinavian Soups

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DhidoBuckwheat flour porridge

Before rice reached every corner of Nepal, dhido was what filled bellies in the high villages of Jumla, Dolpa, Mustang and the middle hills, and it is now enjoying a comeback in Kathmandu restaurants as a wholesome, gluten-free choice. Buckwheat or millet flour is rained into boiling water and stirred with a flat wooden paddle until it becomes a smooth, heavy, elastic mass, which is eaten with the fingers, pinched off and dipped into a sour vegetable soup, a bowl of lentils or a fiery tomato pickle. It has an earthy, slightly bitter flavour and a satisfying, sticky texture that is meant to be swallowed rather than chewed. Lumps are what ruin it most often, and they come from adding the flour too quickly. Chef's tip: add the flour in a thin stream with one hand while stirring hard with the other, and keep beating for a full 10 minutes once it is all in.

30 min

Nepali Rice & Grains

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Kandahari tikkaGrilled lamb chunks

Kandahar's tikka houses pride themselves on doing very little to the meat: chunks of lamb, threaded on wide iron skewers with small pieces of tail fat between them, are rubbed with grated onion, salt and black pepper and grilled over fierce charcoal until the fat drips and flares. The result is smoky, juicy and peppery, with crisp edges and a clean lamb flavour, and it is served on hot naan with raw onion, tomato and a sharp green chutney. Over-marinating in onion is a common misstep, as the juice softens the surface into mush after a day; two to four hours is plenty. Chef's tip: let the skewers rest for 2 minutes on the naan before eating, so the bread soaks up the juices.

27 min

Afghan Meat

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Antiguan chop upMashed aubergine, okra and spinach

Antigua's national plate pairs fungee, a cornmeal and okra loaf, with pepperpot, and on the side there is often chop up: aubergine, okra and spinach cooked down with onion, garlic and thyme, then mashed to a soft, green-flecked purée. It is gentle, savoury and silky, and some cooks add butter or salted meat; this version is vegan and uses coconut oil. The mistake to avoid is stirring the okra too much early on, which makes it slimy; let it soften undisturbed, then mash. Chef's tip: a squeeze of lime at the end lifts the flavour and calms any okra stickiness.

45 minCaribbean Vegetarian

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