Skip to content
LoginRegister
WhatToEat.Today
Moroccan spiced coffee
Featured recipe

Moroccan spiced coffee

In many Moroccan homes, coffee is bought ready-mixed from the roaster with a spoonful of 'attria', a warm blend of ground spices such as cinnamon, ginger, nutmeg, cardamom, black pepper and toasted sesame, that gives it a rounded, gently peppery aroma. It is brewed in a pan or a pot and sipped black and sweet, or with a splash of milk, after lunch, with pastries for guests, or on cold mornings. The spices soften the bitterness and make the whole kitchen smell wonderful. This home version mixes the spices into ordinary ground coffee. Chef's tip: keep the coffee at a bare simmer and never let it boil hard; vigorous boiling, the usual mistake, extracts bitterness from both coffee and spices.

Read more 0 views

What to eat today?

Around the world

Today's trip: Paraguayan

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

Paraguayan

Cocido quemado

Burnt sugar mate drink 14 minMore from Paraguayan (27) →

This week's collection

Kid-friendly dinners537 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

Albaloo poloSour cherry rice with meatballs

In early summer the markets of Tehran fill with dark sour cherries, and many families cook a pot of albaloo polo the same week, also bringing it out for weddings and Yalda night because the red-and-gold rice looks so festive. The cherries are simmered into a glossy syrup, then layered through basmati with marble-sized lamb meatballs (some cooks use shredded chicken instead), and the whole pot is steamed until the rice turns pink and fragrant. The taste is sweet, sharp and savoury at once. A common mistake is pouring in all the syrup; it makes the rice soggy, so keep some back to drizzle at the table. Chef's tip: frozen or jarred pitted sour cherries in light syrup work well out of season; drain them and use half the sugar.

95 minPersianChickenGluten free
by KrazyBadal 0 views

Estamboli poloTomato rice with potatoes

In Tehran flats, estamboli polo is the weeknight rice that turns up when the fridge holds little more than tomatoes and potatoes, and children ask for it by name. Basmati is par-boiled, then layered back into the pot with a turmeric-and-tomato sauce and cubes of fried potato, and steamed under a cloth-wrapped lid until each grain is separate and orange-tinged. The bottom turns into a golden, crunchy tahdig that everyone fights over. Serve it with mast-o khiar, a plate of fresh herbs and torshi. A common mistake is stirring the tomato sauce through boiling rice, which makes it sticky; layer it instead and let the steam do the work. Chef's tip: lay thin potato slices on the base of the pot for the tahdig; they crisp evenly and lift out in one piece.

75 minPersianRice & GrainsVeganGluten free
by KrazyBadal 0 views

EsterházytorteAlmond meringue layer cake

Named after a Hungarian noble family and claimed by both Budapest and Vienna, this torte is a showpiece of Viennese pastry shops, where it sits in the glass counter beside richer chocolate cakes. Five or six crisp-chewy almond meringue layers are stacked with a vanilla custard buttercream, then topped with white icing and the famous feathered chocolate lines. It has no flour at all, so it suits gluten-free guests. A common mistake is baking the layers too pale; they should be light golden, or they go soft and sticky in the cream. Chef's tip: draw the circles on baking paper first and spread the meringue to the line with a palette knife, so every layer matches.

140 minAustrianBakingGluten free
by KrazyBadal 0 views

Estocaficada (stockfish niçois)Dried cod stew with tomato

Estocaficada is the old winter dish of Nice's port and old town, where Norwegian stockfish arrived in exchange for olive oil and wine centuries ago; it is still cooked for family Friday lunches and at the city's food festivals. Air-dried cod is rehydrated and stewed slowly with tomatoes, onions, peppers, black olives and potatoes, giving a rich, rust-red stew with a deep, almost meaty flavour. True stockfish is hard to find outside specialist shops and needs 4–5 days of soaking, so this recipe uses salt cod, which is easier and gives a gentler result; the note explains both. Serve in deep plates with crusty bread for the sauce. Chef's tip: add the cod at the end and keep it at a gentle simmer so it stays in juicy flakes rather than turning rubbery.

105 minFrenchFishGluten free
by KrazyBadal 0 views

Estofado de llamaBraised llama stew

Llama herds have grazed the Puna of Jujuy for thousands of years, and in Purmamarca, Tilcara and Humahuaca restaurants now proudly serve their meat to visitors, most often as a slow estofado. The meat is very lean, dark red and mild, a little like venison, and it is braised with onion, red pepper, tomato, cumin, ají molido and a sprig of muña or oregano until tender, then served with Andean potatoes, quinoa or rice. Outside the Andes, llama is sold by a few specialist game and alpaca farms; lean venison or beef topside are the closest substitutes. Treat it like beef and braise it until fork-tender. Because the meat has almost no fat, the common mistake is cooking it at a rolling boil, which makes it dry and stringy: keep the heat low and the lid on. Chef's tip: dust the meat lightly with a little cornflour before browning; it protects the lean pieces and thickens the sauce without making it heavy.

120 minArgentinianMeatGluten free
by KrazyBadal 0 views

Estupeta de atumShredded tuna salad

Vila Real de Santo António and Tavira grew rich on tuna, and estupeta is what the fishing families made from the salted belly: shredded into threads and tossed with tomato, green pepper and onion in a sharp olive-oil dressing. Today it appears every summer in tascas along the Guadiana as a starter with bread and cold drinks. The traditional salted tuna is cured, not cooked, so it is not for pregnant women, young children or anyone with a weakened immune system; this version uses fresh tuna poached until cooked through, which anyone can eat. Chef's tip: shred the tuna with two forks while it is still warm, as it pulls into finer threads.

30 minPortugueseSaladsGluten free
by KrazyBadal 0 views

Etli ekmekThin flatbread with lamb mince

In Konya, etli ekmek is the city's own fast food: dough stretched into a strip almost a metre long and thin as card, spread with hand-chopped lamb or beef, onion, tomato and pepper, baked for a few minutes in a stone oven and cut into squares with a pizza wheel. Unlike lahmacun, the topping is generous and the bread is crisp all the way through. At home, make shorter strips on a hot tray and serve with ayran, lemon and a heap of parsley and onion. Common mistake: piling the topping thick, which keeps the base soft; spread it thin right to the edges. The meat must reach 71 °C. Chef's tip: chop the mince again on a board with the onion and peppers; it spreads thinner and cooks faster.

50 minTurkishMeat
by KrazyBadal 0 views

Etli nohutLamb and chickpea stew

Ask anyone in Turkey for the taste of a school lunch or a lokanta set menu and many will say etli nohut with pilav: chickpeas simmered with cubes of lamb, onion, tomato and pepper paste until the sauce is thick and the chickpeas creamy. Spooned over buttery rice with a few pickles alongside, it is cheap, filling and better the next day. Soaking dried chickpeas overnight makes the biggest difference. Common mistake: adding salt and tomato paste before the chickpeas are tender, which keeps them hard. Chef's tip: brown the lamb in batches so it sears instead of stewing in its own juice; that crust flavours the whole pot.

115 minTurkishMeatGluten free
by KrazyBadal 0 views

Ev eriştesiEgg noodles with walnuts

Late summer in Sivas, Tokat and Kayseri villages means erişte days, when neighbours roll out huge sheets of egg dough, cut them into ribbons and dry them on cloths to last the winter. Freshly cut, they cook in minutes and are tossed with browned butter, toasted walnuts and crumbled white cheese, a simple dish that tastes of the farm. Common mistake: cutting the noodles before the rolled sheet has dried a little, so they stick into a clump; let it sit 15–20 minutes until leathery. Feta-style white cheese is often made with animal rennet; use a vegetarian one if needed. Chef's tip: toast a few raw noodles in the butter until golden before the boiled ones go in; they add a lovely crunch.

75 minTurkishPasta & Noodles
by KrazyBadal 0 views

Bolo-reiCandied fruit and nut king cake

From early December to Twelfth Night every Lisbon pastelaria stacks its counter with these glossy rings, crowned with candied fruit and sugar, and families buy one for Christmas Eve and another for the Day of the Kings. A Lisbon confectioner brought the idea from France in the nineteenth century and it became the centre of the Portuguese Christmas table. Traditionally the raisins are soaked in port wine, which contains alcohol; orange juice works just as well. Old recipes hid a dried broad bean inside, and whoever found it bought next year's cake; we leave it out, as it is a choking hazard for children. Chef's tip: let the dough rise slowly in a cool place, even overnight in the fridge; the rich, buttery dough needs time to taste of anything.

95 minPortugueseBaking
by KrazyBadal 0 views

Fabes con almejasWhite beans with clams

Along the coast, from Lastres to Ribadesella, fabes are cooked not with sausage but with clams, in a pale, saffron-tinted broth that tastes of the sea. It is a dish for a long weekend lunch in a seaside restaurant, eaten slowly with a spoon and bread. The broth uses a glass of dry white wine; an alcohol-free swap is given. Chef's tip: "scare" the beans by adding a splash of cold water whenever the pot boils up during cooking; it keeps the skins whole and the insides creamy.

175 minSpanishFishGluten free
by KrazyBadal 0 views

YatimchehAubergine and tomato stew

Yatimcheh means 'little orphan', the joke being that this Isfahan stew has no meat to look after it. Cooks in Isfahan and the towns around Kashan make it in late summer when aubergines are glossy and cheap, frying them until silky and then letting them collapse into onion, garlic, turmeric and ripe tomato. It is eaten warm with plain rice or torn lavash, with a bowl of yogurt and a plate of herbs on the side. A common mistake is frying the aubergine pale: it needs a deep golden colour or the stew tastes flat and spongy. Chef's tip: a spoon of verjuice or lemon juice stirred in at the very end lifts the sweetness of the tomato.

55 minPersianCurriesVeganGluten free
by KrazyBadal 0 views

Bolo Souza LeãoCassava and coconut cake

Named after a sugar-planter family of nineteenth-century Pernambuco, this cake is closer to a set pudding than a sponge: fresh grated cassava, coconut milk, a clove-scented syrup, butter and a generous number of egg yolks, baked slowly in a water bath until glossy and firm. In Recife it is a centrepiece at weddings, christenings and Christmas, sliced thin and eaten at room temperature with coffee. The texture is smooth, slightly sticky and very rich, so a small piece is enough. Use only sweet cassava (aipim/macaxeira) and bake it fully; cassava must never be eaten raw. The mistake people make is not squeezing the grated cassava dry, which leaves the cake watery and grey in the centre. Chef's tip: strain the batter through a fine sieve before baking; it removes the fibres and gives that silky, flan-like slice.

100 minBrazilianBakingGluten free
by KrazyBadal 0 views

AlboroníaAubergine, pumpkin and pepper stew

Alboronía is one of the oldest dishes in Andalusia; its name comes from the Arabic of al-Andalus, and cooks in Córdoba, Jaén and the villages of the Sierra Morena still make it in late summer, when aubergines, peppers and the first pumpkins share the market stalls. The vegetables cook down slowly with cumin, paprika and a little vinegar until they melt together into something between a stew and a jam-like sauté. Eat it warm with bread, or cold the next day as a tapa. A common mistake is stirring the pumpkin too often, which mashes it into the sauce instead of leaving soft chunks. Chef's tip: let the pumpkin go in only after the onion and peppers are soft, so it holds a few pieces among the purée instead of disappearing.

75 minSpanishVegetarianVeganGluten free
by KrazyBadal 0 views

BitoqueSteak with fried egg and chips

Bitoque is the dish Portuguese office workers order when they can't decide: on every café lunch menu in Lisbon there is a thin steak in a garlicky pan sauce, a fried egg sliding over it, and chips, rice and a little salad heaped alongside. It is cheap, filling and quick, and a good one depends on a properly hot pan and a runny yolk that mixes into the sauce. Some cooks splash in beer; this version keeps it alcohol-free with stock. A common mistake is crowding the pan, which stews the steaks instead of searing them. Chef's tip: fry the eggs in the steak pan's garlicky fat so they pick up its flavour.

55 minPortugueseMeatGluten free
by KrazyBadal 0 views

Yakhnet bazellaLamb and pea stew with rice

Yakhnet bazella is weekday food in almost every Lebanese household: cubes of lamb (or beef) simmered until tender with peas, carrots and tomato, with a last-minute hit of garlic and coriander, ladled over buttery vermicelli rice. Mothers in Beirut make it with frozen peas in winter and fresh ones in spring; children love its sweetness. Common mistake: adding the peas with the meat — they turn grey and mushy; put them in for the last 10 minutes. Chef's tip: brown the meat in small batches so it really sears; that browned base is where the stew's flavour comes from.

100 minLebaneseMeatGluten free
by KrazyBadal 0 views

ŞambaliSemolina yoghurt cake in syrup

Walk through İzmir's Kemeraltı bazaar and you'll see huge copper trays of şambali, cut into diamonds, each topped with a blanched almond and glistening with syrup. It is a dense, moist semolina cake made with yoghurt, sold by street vendors and old pastry shops, sometimes with a spoon of kaymak on top. Plainer than it looks and dangerously easy to eat. Chef's tip: rest the batter for a few hours, or overnight, so the semolina softens fully; otherwise the cake is gritty.

55 minTurkishBaking
by KrazyBadal 0 views

Alcachofas a la montillanaArtichokes braised in wine with mint

Montilla, south of Córdoba, makes a pale, dry wine from sun-dried Pedro Ximénez grapes, and in late winter and spring its kitchens braise young artichokes in it with a little saffron and fresh mint. Many cooks add cubes of cured ham; this version leaves it out and lets the artichokes, wine and mint carry the dish. It uses wine; the alcohol-free option is in the ingredient list. Serve it as a starter, or as a main with bread and a fried egg. A common mistake is trimming the artichokes without dropping them straight into lemon water, so they turn black before they reach the pan. Chef's tip: drop each trimmed artichoke straight into lemon water, because cut artichokes blacken within a minute in the air.

65 minSpanishVegetarianVegan
by KrazyBadal 0 views

BalalCharcoal-grilled corn

Walk up the stepped lanes of Darband in the north of Tehran on a summer night and the air is smoky with balal: corn cobs fanned over charcoal until blistered, then dunked straight into a bucket of salty water so they hiss and steam. The quick dip seasons every kernel and softens the charred skin, so the corn is smoky, juicy and salty all at once. It is eaten standing up, between a walk and a cup of tea. The mistake people make is grilling over flames rather than glowing coals, which blackens the outside before the kernels are cooked. Chef's tip: keep the salted water warm by the grill so the corn doesn't cool down when you dip it.

20 minPersianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

FartonsSweet glazed buns for dipping

In Alboraya, just north of Valencia, the horchaterías that serve cold tiger-nut horchata in summer put a plate of fartons beside every glass: long, slim, soft buns with a shiny sugar glaze, designed to be dunked and to soak up the milky drink without falling apart. The dough is enriched with egg, milk and sunflower oil rather than butter, which gives them their light, cottony crumb. They are just as good with coffee or cold milk. A common mistake is rushing the second rise; under-proved fartons stay tight and bready instead of airy. Chef's tip: roll each strip a little thinner than you think, about as thick as your finger, because they almost double in the oven.

45 minSpanishBaking
by KrazyBadal 0 views

Alcatra da TerceiraBeef pot roast in wine

Alcatra is the feast dish of Terceira, cooked for the Holy Spirit festivals of spring and summer in unglazed clay pots that go into the bread oven after the loaves come out. Big pieces of beef braise for hours in wine with onions, bacon, allspice and bay, until the meat falls apart and the sauce turns dark and spiced. It is served with slices of massa sovada to soak up every drop. This contains pork (streaky bacon) and uses red wine; for an alcohol-free version, use the same amount of beef stock with 2 tablespoons of red wine vinegar. Chef's tip: crush the allspice just before using; whole berries give the sauce its warm, clove-like scent.

260 minPortugueseMeat
by KrazyBadal 0 views

Fasulye turşusu kavurmasıFried pickled green beans

Every autumn, Black Sea households pack crocks with green beans and brine, and through the winter those sour, soft beans are fried with onion and a little butter or oil into one of the region's most loved side dishes. Kavurma means fried, and the beans take on golden edges while keeping their tangy bite; a beaten egg sometimes goes in at the end. Eat it with cornbread, rice pilaf or a bowl of fried anchovies. Common mistake: frying the beans straight from the jar; they spit and taste harshly sour. Chef's tip: soak them in fresh water for half an hour first, tasting as you go, until they are pleasantly sour rather than puckering.

30 minTurkishVegetarianGluten free
by KrazyBadal 0 views

Xis gaúchoLoaded pressed burger

Porto Alegre's lancherias and late-night food trucks press the xis (the Portuguese name for the letter X, which sounds like 'cheese', as in X-burger) on a hot griddle with a heavy lid until a giant round bun is flat, crisp and holding everything together: a beef patty, a fried egg, ham, melted cheese, sweetcorn, peas, lettuce, tomato and lots of mayonnaise. It is huge, messy and much loved after a night out or a football match, usually cut in half and shared. Its pork element is the ham. The common mistake is stacking it too high before pressing, so the fillings slide out; spread them in flat even layers right to the edges. Minced beef must be cooked through to 71 °C with no pink in the middle. Chef's tip: press the assembled sandwich under a heavy pan with a weight on top if you have no sandwich press, and turn it once.

35 minBrazilianFast Food
by KrazyBadal 0 views

Favas guisadas com chouriçoBroad beans with chouriço

When broad beans come in across the Alentejo in April and May, this is the dish that announces them: young beans stewed with chouriço and a little cured pork belly, garlic, onion and a big handful of coriander, until the beans are soft and the sauce is red with paprika fat. It is a weekday lunch with bread, or with a poached egg on top. This contains pork (chouriço and bacon). Frozen broad beans work well out of season. A common mistake is boiling the beans until they turn grey and mealy; stop when they are tender and still green. Chef's tip: a spoonful of vinegar at the end brightens the rich, fatty sauce.

50 minPortugueseMeatGluten free
by KrazyBadal 0 views

AlevropitaCrisp batter pie with feta

Shepherd families in the stone villages of Zagori, north of Ioannina, made alevropita when there was no time to roll pastry: a runny flour batter poured over sizzling oil in a very hot tin, dotted with feta and baked until crisp and lacy at the edges. It's now on every taverna table in Epirus, cut into rough squares and eaten warm with a bowl of thick yoghurt or a tomato salad. Feta is usually made with animal rennet; use a vegetarian feta-style cheese if you need to. Common mistake: pouring the batter into a cold tin — the oil must be smoking-hot, or the pie turns heavy instead of crunchy. Chef's tip: use a wide, shallow metal tray so the batter is only about 5 mm deep.

30 minGreekSnacks & Starters
by KrazyBadal 0 views

Feijão tropeiroBeans with cassava flour and bacon

Mule drivers, the tropeiros, crossed Minas Gerais with sacks of beans, cassava flour and pork, and their trail food has become the state's pride: you will find feijão tropeiro at every comida mineira restaurant, at football grounds in Belo Horizonte and on Sunday tables, with rice, couve, torresmo and a grilled pork chop. The beans are cooked just tender, drained, and tossed in bacon and sausage fat with onions, scrambled egg, cassava flour and shredded collards, so the dish is moist but loose, smoky and very savoury. This is a pork dish: smoked bacon and pork sausage give it its flavour. If you start from dried beans, soak them overnight. The usual mistake is overcooking the beans; mushy beans turn the farofa into paste. For a vegetarian version, skip the meats and use butter and an extra egg. Chef's tip: add the farinha off the heat a handful at a time and stop when it looks moist and fluffy, not dry.

50 minBrazilianRice & GrainsGluten free
by KrazyBadal 0 views

Balık ekmekGrilled mackerel sandwich

At Eminönü, by the Galata Bridge, boats rocking at the quay grill mackerel fillets over charcoal and pass them up in half a loaf with raw onion, lettuce and a squeeze of lemon; you eat it on a low stool with a cup of pickle juice. It is the simplest fish sandwich imaginable and depends entirely on fresh, oily fish and a hot pan. Serve with turşu (pickles) and a salgam or ayran. Chef's tip: grill the fillets skin side down for most of the cooking time; the skin crisps and protects the soft flesh so it doesn't stick and tear.

20 minTurkishFish
by KrazyBadal 0 views

Feijoada à transmontanaRed beans with smoked sausages

In Trás-os-Montes the cold months were the months of the fumeiro, the smoking of sausages, and this bean stew was where those sausages ended up. Unlike the Brazilian black-bean feijoada, the transmontana version uses red or white beans, with pig's ear and trotter for body, chouriço and salpicão for smoke, and carrots and cabbage cooked in at the end. It is served for Sunday lunch in Chaves and Bragança with plain rice. This contains pork (ear, trotter, belly and smoked sausages). Chef's tip: cook the beans separately in their own water first, so the cured meats do not stop them softening.

210 minPortugueseMeatGluten free
by KrazyBadal 0 views

Feijoada de búziosWhelk and butter bean stew

On the western Algarve coast around Sagres and Aljezur, whelks gathered from the rocks go into a thick, tomatoey bean stew that is the seaside cousin of the meat feijoada. It is winter food, served steaming from big pots at local festivals and in family kitchens, with rice on the side. This contains pork (chouriço); leave it out and add an extra teaspoon of smoked paprika if you prefer. Chef's tip: cook the whelks separately first so you can slice them and control their texture.

105 minPortugueseFishGluten free
by KrazyBadal 0 views

BalilaWarm chickpeas with garlic and lemon

On winter mornings in Damascus, handcarts with steaming pots of chickpeas park outside schools and offices, and vendors ladle balila into paper cups with a squeeze of lemon and a shake of cumin. In Beirut it is a mezze dish and a light Sunday breakfast, served warm in a shallow bowl with pine nuts and parsley and bread on the side. It is simply chickpeas, cooked until creamy inside, dressed while hot so they soak up the garlic and oil. The usual mistake is dressing cold chickpeas from the fridge; they stay waxy and the flavours sit on the surface. Chef's tip: keep a ladle of the hot cooking water and add it to the dressing; it turns the oil and lemon into a light, clinging sauce.

85 minLebaneseSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Xinxim de galinhaChicken stew with shrimp and peanuts

Cooked for Oxum's feast days in the terreiros of Salvador and on ordinary Sundays in Bahian homes, xinxim de galinha is chicken braised in a thick, golden sauce of ground dried shrimp, peanuts, cashews, ginger and dendê oil. It tastes nutty, a little smoky from the palm oil and quietly savoury from the shrimp, and the sauce clings to the meat rather than pooling. Serve it with white rice, farofa de dendê and a bowl of caruru alongside. One common slip is adding the nut paste too early, so it sticks and scorches before the chicken is cooked; it goes in for the last 15 minutes. Chef's tip: use bone-in thighs and drumsticks rather than breast; they stay juicy through the braise and their gelatine gives the sauce its silky body.

85 minBrazilianChickenGluten free
by KrazyBadal 0 views

FiadoneLemon cheesecake

Fiadone is the cake of Corsican Easter and village feast days: fresh brocciu, the island's soft ewe's- or goat's-milk whey cheese, beaten with eggs, sugar and lemon zest and baked until the top is freckled brown. There is no base, so it is naturally gluten free, and it tastes lighter and less sweet than most cheesecakes. Brocciu is made from whey left after rennet cheesemaking, so it is not strictly vegetarian; well-drained ricotta labelled vegetarian is the usual stand-in outside Corsica. Some families add a spoon of local eau-de-vie; it is left out here. Chef's tip: drain the cheese well; a dry cheese gives the light, almost soufflé-like texture.

80 minFrenchBakingGluten free
by KrazyBadal 0 views

Fiambre de San MiguelCold pickled meat and fruit salad

In San Miguel de Allende, families make fiambre for All Saints' and the Day of the Dead at the start of November, setting it on the table and the home altar alongside bread of the dead. It is a cold, colourful platter of vinegar-dressed vegetables, beetroot, jícama, orange, apple and banana, with cooked chicken and pork, sharp, sweet and crunchy at once. Pickled pig's trotters are the traditional meat; this version makes them optional and uses cooked pork tongue or good ham with poached chicken, so it is still a pork dish. Serve well chilled with bread or tostadas. Chef's tip: dress the sturdy vegetables and meats hours ahead, but add the lettuce, banana and avocado just before serving so they stay fresh.

90 minMexicanSaladsGluten free
by KrazyBadal 0 views

FideuàSeafood noodle paella

Gandia, on the coast south of Valencia, claims fideuà as its own and holds a contest for it every summer: a paella pan of short, thin noodles toasted in oil and cooked in a deep seafood stock with monkfish, squid and prawns until the liquid has gone and the tips of the noodles curl upwards. It is served straight from the pan with a bowl of allioli to stir in. A common mistake is stirring once the stock is in; the noodles release starch and turn sticky instead of separate and slightly crisp. Use a well-flavoured fish stock, as it is the backbone of the dish. Chef's tip: finish the pan for a few minutes under a hot grill, the trick that makes the noodles stand up like little hooks.

55 minSpanishFish
by KrazyBadal 0 views

Sambousek bi jibnehCheese half-moon pastries

Hot sambousek bi jibneh are the first thing to vanish from a Syrian mezze spread or a Ramadan iftar table, where Damascene and Aleppan cooks fry dozens at a time. A tender olive-oil pastry is folded around white cheese, parsley and nigella seeds, then crimped with a fork or twisted into a rope edge and fried or baked until blistered and golden. Eat them warm, when the cheese is soft and stringy. Common mistake: using a salty cheese straight from the brine — soak akkawi or halloumi for an hour first. Chef's tip: mix a little mozzarella into the filling for that stretchy pull. Akkawi, halloumi and mozzarella are often made with animal rennet; use vegetarian-rennet versions if needed.

65 minSyrianSnacks & Starters
by KrazyBadal 0 views

Bizcochitos de grasaSavoury beef fat biscuits

A paper bag of bizcochitos de grasa sits next to the mate gourd in kitchens, offices and roadside service stations across Argentina, from Buenos Aires to the Andes. These little rounds, a couple of bites each, are layered with beef fat, so they flake and crumble, salty and plain enough to eat by the dozen with bitter mate in the afternoon. The fat is rendered beef fat (grasa vacuna), so they are not vegetarian; ask your butcher for dripping or render suet yourself. A dough worked too warm is the mistake that robs them of their layers; the fat melts into it instead of staying in sheets. Chef's tip: chill the dough for 10 minutes between folds whenever it starts to feel greasy, and prick each round right through so it puffs in flakes rather than domes.

60 minArgentinianBaking
by KrazyBadal 0 views

Showing 36 of 7,762 recipes

Show more recipes

Page 514 of 863