Featured recipe

Lomito completo

Loaded tenderloin sandwich

Córdoba claims the lomito as its own, and at lomiterías and late-night carts in the city it comes completo: thin, quick-seared slices of beef tenderloin piled into a big soft roll with cooked ham (pork), melting cheese, a fried egg, lettuce, tomato and mayonnaise. It is messy, juicy and filling, the classic end to a night out or a Saturday football match, usually with chips on the side. The meat is only a few millimetres thick, so it cooks in a minute; Córdoba grills cook it through, but as a whole steak you can leave it a little pink to taste. The big error is a lukewarm pan, which boils the thin beef grey instead of searing it. Chef's tip: lay the cheese on the ham in the hot pan to melt while the egg fries, so everything goes into the toasted roll hot at once.

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Halim bademjanAubergine, wheat and lentil porridge

In Kashan and Isfahan, halim bademjan is the thick, savoury porridge served at religious vows and at long family lunches in autumn, ladled onto a platter and drawn over with patterns of kashk, fried mint and crisp onion. Usually it is cooked with lamb that is pounded into the grains; this vegetarian version keeps the soaked wheat and green lentils, which give the same velvety body. The texture should be smooth enough to spread but still hold a spoon line. Kashk is a fermented whey product made without rennet, so the dish is vegetarian; sour cream thinned with lemon is the nearest swap. A common mistake is not soaking the wheat overnight, which leaves the halim gritty. Chef's tip: mash the aubergine into the grains with a wooden pestle rather than a blender, so you keep some threads of texture.

100 min

Persian Vegetarian

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Halva-ye khormaDate halva

Along the Gulf coast, in Bushehr, Ahvaz and Abadan, halva-ye khorma is made from the year's soft dates and served at breakfast with bread, at funerals and on Thursday evenings in memory of the dead. Flour is toasted slowly until nutty, then beaten with warm date paste, saffron, cardamom and rosewater into a dense, glossy halva that is pressed into a dish and decorated. A common mistake is adding cold date paste to the hot flour, which seizes into lumps; warm the dates first. Chef's tip: keep stirring until the halva leaves the sides of the pan in one smooth ball, which means it will slice neatly once cool.

40 min

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Halvas FarsalonCaramelised almond halva

Farsala, a market town on the Thessalian plain, is famous across Greece for its halva: not the sesame kind but a chewy, translucent sweet of cornflour, sugar and butter, cooked until it caramelises, then baked until the top turns glassy amber. Shops sell it by the slab at fairs and on Sundays, and visitors take it home to Athens. Common mistake: stopping too early, when it's still pale and starchy — keep stirring until it pulls away from the pan in one golden mass. Chef's tip: use a heavy non-stick pan and a strong wooden spoon; it gets very thick, and you'll be glad of both.

70 min

Greek Desserts

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HaneenehWarm dates with breadcrumbs and ghee

Haneeneh is desert comfort food from the Bedouin tents of the Jordanian Badia: soft dates mashed into hot samneh with crumbs of yesterday's flatbread, scented with cardamom and pressed into a rich, fudgy sweet. It is made for guests, for new mothers and for cold mornings before herding, eaten by hand with black tea or Arabic coffee. It takes ten minutes and uses only store-cupboard things. The mistake to avoid is cooking the dates too long once they meet the ghee; they turn stiff and chewy instead of jammy. Chef's tip: toast the crumbs in the ghee first until nutty, then add the dates off the heat so the mixture stays soft.

20 min

Jordanian Desserts

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Hangtown fryOyster and bacon omelette

The Hangtown fry is said to have been ordered by a miner who struck gold near Placerville, then nicknamed Hangtown, in 1849, asking for the dearest dish in the house: oysters shipped up from San Francisco Bay, bacon (pork) and eggs, which were rare and costly in the gold fields. Today it is brunch at old San Francisco grills. Crisp crumbed oysters and bacon are set in a soft omelette. Chef's tip: fry the oysters before they meet the egg so their coating stays crisp.

30 min

American Breakfast & Brunch

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Heiße MaronenRoasted chestnuts

From late October the Maronibrater set up their black drum ovens on street corners in Vienna, Salzburg and every German Christmas market, and the smoky smell of roasting chestnuts means winter has properly begun. Hot chestnuts in a paper cone warm your hands first and your stomach second. At home a hot oven and a bowl of water give the same soft, sweet, slightly charred result. The commonest mistake is not scoring the shells deeply enough: steam builds up inside and the chestnuts can burst in the oven. Chef's tip: wrap the roasted chestnuts in a tea towel for 5 minutes before peeling; the steam loosens the bitter inner skin so it comes away with the shell.

40 min

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Helado de lúcumaLúcuma ice cream

Ask anyone in Lima, Cusco or Trujillo for the national ice-cream flavour and they will say lúcuma, the green-skinned Andean fruit with dry, golden-orange flesh that tastes of butterscotch, maple and sweet potato. Every ice-cream parlour, supermarket freezer and street cart sells it, and it's also folded into cakes and milkshakes. This no-churn version needs no machine: frozen lúcuma pulp (or lúcuma powder, both in Latin shops and health-food stores) is whisked into condensed milk, then folded into whipped cream and frozen. It comes out smooth, rich and naturally caramel-coloured. The mistake is over-whipping the cream to stiff peaks, which makes the ice cream grainy and buttery; stop at soft peaks. It needs at least 6 hours in the freezer, so make it the day before. Serve with a slice of chocolate cake or on its own. Chef's tip: a pinch of salt and a few drops of lime sharpen lúcuma's mellow flavour so it doesn't taste flat when frozen.

20 min

Peruvian Desserts

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Helado de pailaHand-spun blackberry sorbet

Watching helado de paila being made is half the pleasure. In Pasto and Ipiales, and over the border in Ecuador, a wide copper or steel pan (the paila) spins on a bed of ice and salt in a straw-lined barrel, while the maker scrapes the fruit juice from the sides with a wooden paddle until it turns into a light, intensely fruity sorbet. Mora, lulo and naranjilla are the favourite flavours. At home a wide steel bowl sitting in a larger bowl of salted ice does the same job, and the hand-churning takes about 30 minutes, so get everyone to take turns. The base must be cold before it goes into the bowl; a warm base never freezes properly and turns into slush. Andean blackberries are tart and bright; ordinary blackberries with extra lime work. Chef's tip: keep scraping the frozen layer off the sides and folding it in, every 20–30 seconds; that motion is what makes the texture smooth.

60 min

Colombian Desserts

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HilbehFenugreek semolina cake

Hilbeh is the tray cake Jordanian grandmothers bake in winter and for visits after childbirth, when fenugreek is believed to warm and strengthen. Soaked fenugreek seeds swell into soft, jelly-coated beads that dot a dense semolina crumb, giving a gently bitter, maple-like scent that the hot syrup softens. Cut into diamonds, each topped with an almond, it sits on the coffee table beside Arabic coffee from Irbid to Aqaba. The mistake people make is using the seeds dry: they stay hard and bitter, so boil and soak them first. Chef's tip: pour cold syrup over the cake the moment it leaves the oven; hot-on-cold soaks in evenly and keeps the top from going soggy.

75 min

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HilopitesEgg pasta with butter and cheese

In late summer, when sheep's milk and eggs are plentiful, the women of Epirus and Thessaly gather to make hilopites: a stiff egg-and-milk dough rolled thin, dried on cloths and cut into tiny squares, then stored in sacks for winter. They're cooked like any pasta, in stock with chicken or simply tossed with sizzling butter and grated cheese, which is how children in Ioannina eat them. This recipe makes a fresh batch and serves it the simple way. Kefalotyri and myzithra are often made with animal rennet; choose a vegetarian hard cheese if needed. Common mistake: cutting the sheets while still soft, so the squares stick — dry them until leathery first. Chef's tip: dried fully, they keep for months in a jar.

70 min

Greek Pasta & Noodles

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Himmel un ÄädApple potato mash with black pudding

Himmel un Ääd is Cologne dialect for "heaven and earth": apples from the trees above and potatoes from the ground below, mashed together and topped with slices of fried Flönz, the soft Rhineland black pudding, and crisp onions. It is a classic in Cologne's brewery taverns, especially around Carnival and in autumn when the apples are new. For a vegetarian plate, skip the blood sausage and add extra fried onions and a fried egg. Chef's tip: use a sharp apple like Boskop or Bramley, which balances the rich sausage much better than a sweet one.

45 min

German Meat

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Hornazo de SalamancaPork, chorizo and egg pie

Salamanca's students and families picnic by the river Tormes on Lunes de Aguas, the Monday after Easter Monday, and the hornazo is what they unwrap: a golden pie with a bread-like crust, packed with layers of marinated pork loin, chorizo, cured ham and hard-boiled egg. It is eaten cold, in thick slices, and bakeries sell it all through spring. This contains pork (loin, chorizo and ham). The dough traditionally includes white wine; use water with a little lemon juice to keep it alcohol-free. Chef's tip: fry the loin slices first so they are cooked through before they go into the pie.

100 min

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Horta vrastaBoiled greens with lemon and oil

In Greek villages women still go out with a knife and a bag after the first autumn rains to gather horta: dandelion, wild chicory, amaranth, mustard greens. Boiled and dressed with the best olive oil and lemon, they are served warm or cool with almost every meal, from fried fish in a seaside taverna to a fasting-day plate of beans. The taste is pleasantly bitter and grassy. Common mistake: boiling them to khaki; cook only until the stems are tender and the leaves still deep green. Chef's tip: salt the cooking water generously like pasta water and dress the greens while warm, so they drink up the oil and lemon.

25 min

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HöşmerimCheese and semolina halva

Höşmerim is a winter dessert of the Erzurum plateau and the Bolu highlands, made from unsalted fresh cheese melted with butter and semolina until it turns golden and gives off its own butter, then soaked with syrup. It's eaten warm in small bowls, chewy and rich, topped with crushed walnuts or pistachios, often after a long cold day. Common mistake: using salty or aged cheese, which turns oily and bitter; you need a soft, unsalted fresh cheese such as lor or ricotta. Chef's tip: keep cooking until the fat starts seeping out at the edges and the mixture is the colour of light toffee; that's where the flavour comes from.

30 min

Turkish Desserts

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Htapodi sti skaraCharcoal-grilled octopus

Octopus tentacles hanging to dry on a line outside a harbour taverna are a summer sight across the Greek islands, and they end up on the grill as one of the great ouzo mezedes, though they are just as good with a cold lemonade. Simmering first makes the octopus tender; the grill adds smoky, crisp tips. It is also a favourite Lenten dish, since shellfish and octopus are allowed on fasting days. Common mistake: grilling raw octopus straight away, which leaves it rubbery. Chef's tip: cook it in its own juices without added water; it gives off plenty of liquid and stays more flavourful.

90 min

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Huachinango a la veracruzanaRed snapper in tomato sauce

In the port of Veracruz, fish a la veracruzana shows the city's centuries of trade with Spain: red snapper baked in a sauce of tomato, onion and garlic with green olives, capers, bay and herbs, sharpened with pickled yellow chillies. It is served at seafront restaurants on Sundays and is a favourite on Christmas Eve, when many families eat fish. The sauce is tangy, briny and gently hot, and the fish stays moist under it. Serve it with plain white rice to soak up the sauce. Chef's tip: cook the sauce down until thick before the fish goes in; the fish releases juices as it bakes and will thin it out.

65 min

Mexican Fish

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HuatiaEarth-baked potatoes

After the potato harvest in May and June, families in Puno, Cusco and across the highlands build a huatia in the field: a little dome of dry earth clods heated with dried brush until the clods glow, then knocked down over freshly dug potatoes and oca so they bake slowly underground. Opened an hour later, the potatoes are smoky, floury and so soft their skins split, and the oca turns sweet and tangy. Everyone eats them with their hands, with salt, chilli sauce and fresh cheese. This recipe gives an oven method for home cooks: a lidded pot bedded with coarse salt and herbs, which traps heat and steam much like the earth. If you do try a real huatia outdoors, use a clear patch of ground away from anything that can catch fire and keep water nearby. Don't uncover the pot early to check: the steam escapes and the potatoes turn leathery. Fresh oca is sold in some markets as New Zealand yam; small sweet potatoes will do. Chef's tip: choose potatoes of a similar size so they all finish together, and serve with uchucuta.

80 min

Peruvian Sides

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Huevos a la flamencaBaked eggs with chorizo and peas

This contains pork (chorizo and serrano ham). Seville has served huevos a la flamenca since at least the nineteenth century, and its old taverns still bring it to the table in individual clay dishes: eggs baked on a tomato sofrito, ringed with peas, asparagus tips, slices of chorizo and ham and strips of red pepper, as colourful as a flamenco dress. It makes a fine lunch with crusty bread. Chef's tip: warm the dishes with the sofrito before adding the eggs, so the whites set quickly from below while the yolks stay soft.

45 min

Spanish Breakfast & Brunch

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İçli köfteStuffed bulgur shells

Making içli köfte is the test of a southeastern Turkish cook: a thin, even shell of bulgur dough is hollowed out on a finger and filled with mince fried with onion, walnuts and spices, then sealed into a pointed torpedo. Families in Mardin, Urfa and Diyarbakır make dozens before bayram, freezing them to fry for guests. Crisp outside, juicy inside, they are served hot with lemon. Common mistake: a thick shell; it cracks in the oil and tastes doughy. Chef's tip: keep a bowl of iced water by you and wet your fingers constantly; the dough becomes smooth and stretches thin without tearing.

115 min

Turkish Meat

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InchicapiPeanut chicken soup

From the riverside kitchens of Iquitos and the Peruvian Amazon comes inchicapi, a festive chicken soup traditionally made with a free-range hen for birthdays and fiestas. Raw peanuts and a little maize flour are ground and stirred into the broth, which turns it creamy, pale and nutty, and pieces of cassava, garlic, ají dulce and sacha culantro (a long, serrated, strongly flavoured coriander) finish it. It is served with rice, boiled plantain or cassava. If you can't find sacha culantro in Asian or Latin shops (sold as culantro or ngo gai), use a big handful of coriander. The pitfall is adding the peanut paste dry: it clumps and catches on the bottom, so loosen it with broth first and stir often. Chef's tip: use raw, not roasted, peanuts; they keep the soup pale and give it the right fresh, milky taste.

75 min

Peruvian Soups

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İncir tatlısıWalnut-stuffed figs in syrup

The plain around Aydın grows most of Turkey's figs, and in winter, when only the dried ones remain, local cooks soften them in water, tuck a walnut half inside each, and poach them in a light syrup until they plump up dark and glossy. A spoonful of milk in the pan, an old Aegean trick, gives the syrup a soft caramel note. Serve them cold with kaymak or thick yoghurt. Chef's tip: soak the figs first so they swell before cooking; added dry, they stay leathery in the middle however long they simmer.

50 min

Turkish Desserts

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İrmik helvasıSemolina halva with pine nuts

Across Turkey, the smell of semolina toasting in butter means something is happening: a new baby, a mevlit prayer gathering, or the forty days after a funeral, when neighbours are sent plates of warm helva. It is also simply a Friday-night family sweet. The semolina is stirred with pine nuts in butter until it is the colour of hazelnuts, then hissing hot milk and sugar are poured in and the pan rests until every grain swells. Common mistake: rushing the roasting over a high heat; it browns unevenly and tastes raw inside. Chef's tip: press the warm helva into a small cup and turn it out for neat domes, then dust with cinnamon.

40 min

Turkish Desserts

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Iscas com elasFried marinated liver with potatoes

In the old tascas of Lisbon's Baixa and Alfama, iscas com elas was cheap, filling food for workers: thin slivers of liver marinated overnight in white wine, vinegar, garlic and bay, flash-fried and served 'with them', the boiled potatoes that soak up the sauce. This contains pork (pig's liver); calf's liver works too. The marinade uses white wine, which contains alcohol; stock with an extra spoon of vinegar is a good alcohol-free option. A common mistake is slicing the liver thick: it must be thin so it cooks through fast without turning hard. Chef's tip: dry the slices well before frying so they sear instead of boiling.

50 min

Portuguese Meat

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İzmir köfteMeatballs baked with potatoes and peppers

Ask anyone from İzmir what their mother cooked on weeknights and İzmir köfte comes up: fingers of cumin-scented köfte, wedges of potato and long green peppers, lined up in a tray and baked in a thin tomato sauce until everything is soft and the edges catch. It is a one-tray family supper served with rice pilaf, a bowl of cacık and plenty of bread for the sauce. Chef's tip: fry the köfte and potatoes briefly before baking; that quick browning gives depth the oven alone can't.

75 min

Turkish Meat

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Judiones de La GranjaButter beans with chorizo and pork

In La Granja de San Ildefonso, the royal summer palace in the hills above Segovia, local farmers grow judiones, enormous flat white beans with skin so thin they melt on the tongue. Restaurants in the town and in Segovia stew them with chorizo, morcilla and pork for cold-weather lunches, followed by a roast. This contains pork (chorizo, morcilla and pork rib or ear). Large butter beans or Greek gigantes work well elsewhere. Chef's tip: never stir the beans; shake the pot instead, so they stay whole.

170 min

Spanish Meat

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JegarLamb liver skewers in bread

On winter evenings in Tehran, the smell of jegaraki stalls, small grill shops selling skewers of lamb liver, heart and kidney, drifts across the streets, and people queue for a few skewers wrapped in warm lavash with raw onion and basil. This home version uses lamb liver cut into cubes and grilled fast over very hot coals so it stays soft and juicy, then seasoned only with salt, pepper and a squeeze of lemon at the end. A common mistake is salting the liver before grilling; it draws out moisture and makes it tough, so salt it as it comes off the heat. Chef's tip: ask the butcher for very fresh liver and peel off the thin outer membrane before cutting; it makes the cubes tender.

25 min

Persian Meat

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Jugo de borojóBorojó fruit milk shake

Borojó is the pride of the Chocó: a heavy brown fruit with a dense, sticky pulp and a sour, almost tamarind-like flavour. In Quibdó it is sold as pulp at the market and blended into thick shakes at juice stalls, and it carries a folk reputation as a restorative, sometimes jokingly called juice of love. Blended with cold milk and sugar it becomes creamy, tangy and filling, more a small meal than a drink. Outside Colombia, look for frozen borojó pulp in Latin American shops; there is no real substitute, though a mix of tamarind paste and banana gives a rough idea. Using too much pulp is easy to do, and the shake turns into a paste that will not go through a straw, so start with the amount below and thicken to taste. Chef's tip: blend the pulp with a little milk first to loosen it, then add the rest; borojó is so dense it can stall a blender.

10 min

Colombian Drinks

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Jugo de corozoCorozo palm fruit juice

Corozo is a tiny, glossy red-black palm fruit that grows wild across Colombia's Caribbean lowlands, and in Sincelejo, Montería and Cartagena it is boiled into a deep wine-red juice that is tart, slightly bitter and very refreshing. It is sold in bags from street coolers and served with lunch at home, especially in the dry season when the fruit is plentiful. The fruit is mostly stone and skin, so it is boiled to release the colour and flavour, then mashed and strained. Blending the whole fruit is the trap here: the hard stones can break a blender and add bitterness, so only mash them. Frozen corozo pulp is sold in some Latin shops; there is no true substitute, but tart cherry juice with a squeeze of lime gives a similar colour and sourness. Chef's tip: dissolve the sugar while the juice is still warm, then chill well; it tastes sharper and brighter cold.

35 min

Colombian Drinks

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Jugo de maracuyáPassion fruit juice

Passion fruit grows easily in the warm valleys of Colombia, and maracuyá juice is the default glass at many lunch tables, from Huila to the coast. It is intensely aromatic and sharp, so it needs plenty of water and sugar, and it is served over ice; a milk version is made too, but the water one is the more refreshing. Street juice stands blend it fresh all day, and it pairs especially well with fried fish, rice and patacones, or any spicy dish. People tend to over-blend it, crushing the black seeds into gritty, bitter bits; just pulse until the pulp lets go of the seeds, then strain. Frozen passion fruit pulp from Latin shops is a good, cheaper option and needs no straining. Chef's tip: scoop the pulp from wrinkled, heavy fruit; the more wrinkled the skin, the sweeter and more fragrant the fruit inside.

10 min

Colombian Drinks

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Jugo de moraBlackberry milk juice

Order a juice anywhere in Colombia and the waiter will ask: en agua o en leche? With mora, the tart Andean blackberry, the milk version is the treat: a thick, dusky-purple shake with a sour-sweet berry flavour, served with lunch at corrientazo restaurants and in tall glasses at bakeries. Mora de Castilla is longer and sharper than European blackberries and is sold frozen in Latin shops; ordinary blackberries with a squeeze of lime make a good stand-in. Straining is what makes it smooth, since the seeds are gritty. The mistake many people make is blending the berries with the milk and leaving it to stand: the fruit acid slowly curdles the milk, so blend the fruit with water first, strain, then add cold milk and serve straight away. Chef's tip: very cold milk and a few ice cubes keep the drink thick and frothy.

10 min

Colombian Drinks

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Jugo de tomate de árbolTamarillo juice

Tomate de árbol, the tree tomato or tamarillo, is everywhere in Andean Colombia: in market piles, in ají and above all in juice. Blended with water and sugar, it makes a tangy, deep orange drink with a flavour between passion fruit, tomato and apricot, and it turns up at lunch counters and family tables with almost every meal. Many people blend it with milk instead of water for a creamier glass; this version keeps it vegan. Blending the fruit with its skin is the most common misstep, as the peel is bitter and astringent; a quick blanch makes it slip off easily. Look for tamarillos in good greengrocers, or frozen pulp in Latin shops. Chef's tip: blend only briefly so you do not crush the small seeds, then strain; it stays bright and clean-tasting.

15 min

Colombian Drinks

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Ka'ak bi ajwaDate-filled cookie rings

In the last nights of Ramadan, Jordanian kitchens turn into small bakeries, and trays of ka'ak bi ajwa go into neighbourhood ovens ready for Eid morning. A crumbly semolina pastry scented with anise and mahlab is wrapped round a rope of date paste, closed into rings and baked pale gold, then offered to every visitor with bitter Arabic coffee. Children usually do the rolling. The common mistake is overworking the dough after the butter goes in, which makes the cookies hard rather than sandy. Chef's tip: rest the semolina and butter mixture overnight before adding the liquid; the grains drink the fat and the ka'ak melt in the mouth.

80 min

Jordanian Baking

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Ka'ak bi haleebSoft milk cookies

Lebanese families bake ka'ak bi haleeb by the tray before Eid and Easter alike, stamping each round with a carved wooden mould so it comes out patterned like a little rosette. They are soft rather than crisp, gently sweet, perfumed with mahlab (ground cherry kernels), anise and orange blossom water, and dusted with sesame or left plain. Children dunk them in milk, grown-ups in tea. The common mistake is adding too much flour to make the dough easier to handle, which gives dry, bready cookies. Chef's tip: let the shaped cookies rise for 30 minutes before baking; the yeast makes them pillowy and keeps the stamped pattern sharp.

45 min

Lebanese Baking

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Kaymaklı ekmek kadayıfıBread pudding with clotted cream

Ekmek kadayıfı is a big disc of dried, airy bread that pudding shops in Istanbul and Afyon soak in syrup until it turns dark, sticky and soft, then top with a thick slab of buffalo-milk kaymak. The contrast is the point: cold, rich cream against the warm, almost caramel-flavoured, juicy bread. At home you can use slices of stale brioche-style bread if you can't buy the ready-made disc. Chef's tip: pour hot syrup over completely dry bread, a little at a time, and wait between pours so every crumb drinks it up evenly.

45 min

Turkish Desserts

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Kabab bargSaffron lamb fillet kebabs

Kabab barg is the prized kebab of Tehran's old chelow-kababi restaurants, ordered for celebrations and served on a mound of buttery-looking saffron rice with grilled tomatoes and a raw egg yolk for those who like it. The name means 'leaf kebab': lamb loin or beef fillet is pounded into thin sheets, marinated overnight in onion juice and saffron, then threaded flat on wide sword skewers and grilled fast over hot charcoal. It is tender enough to cut with the edge of a spoon. A common mistake is leaving onion pieces in the marinade; they burn on the grill, so use only the juice. Chef's tip: score the meat lightly in a criss-cross with the back of a knife; it stops the strips curling and lets the marinade in.

40 min

Persian Meat

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Kabab torshSour beef kebabs with walnut

Kabab torsh, the 'sour kebab', comes from the green, rainy province of Gilan on the Caspian, where roadside grills around Rasht and Fuman sell it with smoky kateh rice and fresh herbs. Cubes of beef are rubbed with a thick paste of ground walnuts, pomegranate molasses, garlic and crushed dried mint or wild herbs, left overnight, then grilled until the paste turns into a dark, sticky crust. It is tangy, nutty and quite unlike the saffron kebabs of Tehran. A common mistake is grilling over fierce flames; the walnut paste scorches before the meat is done, so use steady medium coals. Chef's tip: keep back a few spoons of the paste and brush it on in the last minute for a fresh, glossy finish.

40 min

Persian Meat

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