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382 recipes

Platte kaas met radijsjesQuark and radish on brown bread

In Flanders the evening meal is often a boterham, a plate of open bread slices, and one of the most loved toppings in Ghent and Antwerp is platte kaas: fresh, soft quark seasoned with chives, salt and pepper, spread thickly on brown bread and covered with crunchy radish slices. It is cool, light and ready in five minutes, a good supper after a big lunch. Some quark and fresh cheeses are set with a little animal rennet, so check the label for a vegetarian one. The common mistake is using thin, low-fat quark straight from the tub, which is watery and slides off the bread; stir it well and drain off any liquid first. Chef's tip: slice the radishes paper-thin and salt them only at the moment you serve, so they stay crisp.

5 min

Belgian Snacks & Starters

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BhuttanFried goat tripe and offal

In Nepal, Dashain is the longest and most important festival of the year, and the meat dishes made in its days of family feasting use every part of the goat; bhuttan, made from the tripe, intestines and liver, is the snack that comes out first with a glass of something and a plate of beaten rice. This recipe uses offal bought ready cleaned from a butcher: the tripe and intestines are boiled until tender, then fried hard in mustard oil with fenugreek seeds, onion, garlic, ginger, cumin, coriander and chilli until browned and crisp at the edges, with the liver added only at the end. Common mistake: frying the tripe before it is tender, which makes it rubbery; boil it until a fork goes in easily, and cook the whole dish until the pieces are browned and the masala clings with the oil separating, at least 71 °C in the centre and the liver with no pink. Keep raw offal chilled and use within a day. Chef's tip: a pinch of crushed timur (Sichuan-style Nepali pepper) at the end gives the tingle Nepali cooks love.

80 min

Nepali Meat

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GuthukNine-ingredient noodle soup

Two nights before Losar, Sherpa and Tibetan families in the Himalaya and Kathmandu sit down to guthuk, a thick soup made with nine ingredients to clear away the old year's bad luck. Mixed among the little hand-pinched dough pieces are larger balls, each hiding a token: a chilli for a sharp tongue, salt for an easy-going nature, a peppercorn, a scrap of paper or white wool for a kind heart, and everyone laughs at what they find. A little soup is left in each bowl and carried out of the house with a dough figure to take misfortune away. This vegan version is gingery, peppery and hearty, with radish, greens, beans and rice. The common mistake is adding the dough pieces too early so they swell and go slimy; drop them in near the end and cook just until they float and turn glossy. Chef's tip: warn everyone about the tokens before they eat, use only large, unmistakable ones, and leave them out for small children.

75 min

Nepali Soups

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DresilSweet rice with butter and raisins

On the first morning of Losar, Tibetan and Sherpa households in the Himalaya and in Kathmandu greet the year with a bowl of dresil: rice tossed with melted butter, sugar, raisins and droma, the small sweet roots of a wild silverweed gathered on the high pastures. It is eaten with butter tea before visits begin, and a little is offered at the family shrine first. The rice is fluffy and glossy, gently sweet and buttery, with chewy bursts of fruit. The common mistake is cooking the sugar in with the rice, which makes it sticky and likely to catch; cook the rice plain, then fold everything in. It is ready when every grain is coated and separate and the raisins have plumped. Chef's tip: droma is hard to find outside Tibetan shops; chopped dried dates and a few toasted cashews give a similar sweet, earthy chew.

40 min

Nepali Rice & Grains

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TihaneStuffed lamb spleen

Tihane, or tehal, is an old Eid al-Adha speciality from Moroccan towns such as Fez and Marrakech, made on the days after the sacrifice when the offal is shared out. The lamb's spleen is cut open into a pocket and stuffed with chopped liver and heart, a little fat, green olives, preserved lemon, garlic and cumin, then sewn shut, poached and roasted until browned. It is sliced thin and eaten warm or cold with bread. Ask a halal butcher for the spleen and offal. Chef's tip: prick the spleen with a fine needle before poaching so it doesn't burst in the pot.

130 min

Moroccan Meat

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KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 min

Paraguayan Desserts

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Picana bolivianaBeef, chicken and corn stew

In Bolivia, picana is what families eat after the midnight Misa de Gallo on Christmas Eve: a big pot of beef, chicken and sometimes lamb or pork simmered with corn on the cob, potatoes, carrots, raisins and spices, traditionally finished with a little wine and sugar for a sweetish broth. Each bowl holds a piece of every meat and a chunk of corn. Here the wine is optional; use extra stock and a spoon of grape juice for an alcohol-free pot. Chef's tip: add the chicken after the beef has had its head start, so both are tender at the same moment.

180 minAndean Soups

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Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 min

Paraguayan Breads & Parathas

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Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle Eastern Soups

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KourdassGrilled lamb liver bundles

After the sacrifice of Eid al-Adha, Moroccan families use every part of the lamb, and kourdass is one of the dishes made in the days that follow: pieces of tripe and liver rubbed with cumin and paprika, wrapped in caul fat and traditionally hung up to air-dry before grilling. This home version skips the drying, which is hard to do safely in a modern kitchen, and grills the bundles fresh over charcoal or under a grill until the fat crisps and the liver is cooked through. Buy cleaned, pre-cooked tripe and caul fat from a halal butcher. Chef's tip: wrap the bundles tightly so the caul fat bastes them as it melts.

90 min

Moroccan Meat

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KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle Eastern Breads & Parathas

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Rosero quiteñoChilled spiced fruit and corn drink

Rosero is a festive drink of Quito in Ecuador, made for Corpus Christi in June, when the city once filled with processions and dancers. It is thick and refreshing: whole hominy (mote) and a thin purée of naranjilla (lulo) and pineapple, sweetened with sugar, spiced with cinnamon, cloves and allspice, and perfumed with orange-blossom water and rose petals, then served chilled in tall glasses with diced fruit. Frozen naranjilla pulp is sold in Latin shops. It is vegan. Chef's tip: simmer the pineapple peel with the spices for the syrup, as Quiteño cooks do; it adds a lot of flavour.

70 minAndean Drinks

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Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 min

Paraguayan Meat

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Boudin blanc aux pommesWhite sausage with apple compote

In Liège and across Wallonia, Christmas Eve supper often begins with boudin blanc: pale, delicate sausages of finely minced pork and milk, sometimes with a little chicken, gently fried in butter until golden and served with warm, chunky apple compote and bread. Butchers make piles of them in December. Buy them fresh from a good butcher, or poached and ready to fry. Chef's tip: prick nothing and cook gently; boudin blanc is fragile, and a hot pan splits the skins.

30 min

Belgian Meat

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Pustakari (Newari khuwa and jaggery toffee)

Pustakari is the toffee of the Newar community in the Kathmandu Valley, sold in small squares in the old bazaars of Asan and Bhaktapur and made at home for festivals such as Tihar and Yomari Punhi, and on winter afternoons. Jaggery is cooked to a syrup, then khuwa and ghee are stirred in and cooked until the mixture turns into a thick, glossy, deep brown mass that sets into a chewy toffee. It tastes of caramel and milk, a little like fudge but with more chew. Serve a few pieces with tea or as a small sweet after a meal. It is naturally egg-free: the jaggery syrup, cooked to the firm-ball stage, sets the khuwa, so no other binder is needed. Chef's tip: watch the temperature of the syrup; cooking it past 125°C is the common mistake that makes the toffee hard enough to hurt your teeth.

70 min

Nepali Indian Sweets

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Tmar mehchi (Moroccan almond-stuffed dates)

Tmar mehchi is the stuffed date of Fez and Marrakech, piled high on silver trays at weddings, engagements and Eid, and offered to guests with mint tea. Soft dates are filled with a homemade almond paste perfumed with orange-blossom water, often tinted pale green or pink to match the celebration, then scored with a knife so the filling shows. They are soft, rich and caramel-sweet, with a floral, nutty middle. The paste here is mixed from ground almonds and icing sugar, so there is no shop marzipan, which can contain egg white. It is naturally egg-free: the dates' sticky flesh and a few spoonfuls of orange-blossom water bind the almond filling. Chef's tip: add the orange-blossom water a little at a time and stop when the paste is firm like play dough. The common mistake is a wet paste, which oozes out and makes the dates slippery.

30 min

Moroccan Desserts

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Gudpak (Nepali khuwa, gum and jaggery fudge)

In the Kathmandu Valley, gudpak is the sweet of cold mornings, eaten in the depths of winter and around Maghe Sankranti, and given to new mothers to restore their strength after childbirth. Khuwa (milk solids) is roasted in ghee, sweetened with jaggery, and mixed with crunchy fried edible gum, nuts and coconut before being pressed into a tray and cut into squares. It's dense, rich and slightly chewy, with a warm caramel flavour and pops of crunch from the puffed gum. Eat a square with milky tea or as a small sweet after dinner. It is naturally egg-free: the khuwa and jaggery cooked together into a thick mass bind the fudge, and the edible gum (gond) gives it body. Chef's tip: fry the gum in small amounts over a low heat until it puffs up white; frying it too fast is the common mistake, which leaves it hard, glassy and unpleasant to chew.

115 min

Nepali Indian Sweets

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Bhuteko bhatFried rice with peas

In Kathmandu homes bhuteko bhat is how last night's rice becomes this morning's khaja or a fast dinner: cold rice is fried in mustard oil with garlic, cumin, onion and turmeric until golden and fragrant, often with peas or whatever vegetables are left. Many families fry an egg to slide on top (leave it off to keep the dish vegan). The usual mistake is using freshly cooked, warm rice, which turns mushy and sticky in the pan. Rice for frying should be cooled within an hour of cooking, kept in the fridge for no more than a day, and fried until piping hot all through. Chef's tip: a pinch of ground timur, Nepal's tingly Sichuan-style pepper, at the end makes it taste of the hills.

15 min

Nepali Rice & Grains

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Moroccan bachkoutouOrange and sesame dunking biscuits

Moroccan grandmothers bake bachkoutou by the trayful and keep them in big tins for the afternoon glass of sweet mint tea, and neighbourhood ovens in Fes and Casablanca bake them for families who bring their dough. These are dry, crunchy little biscuits, not rich at all, made with eggs, sugar and oil rather than butter, with orange zest and a coating of toasted sesame; they are meant to be dunked until they soften slightly. Shapes vary from town to town: fingers, rings and rope twists are all common, and some cooks add aniseed. Too much flour is the easy mistake: the dough should stay soft and slightly sticky, or the biscuits bake heavy and hard rather than crisp and light. Chef's tip: once they are cold, put them back in a warm, switched-off oven for 20 minutes; that extra drying is what makes them keep their snap for weeks.

38 min

Moroccan Baking

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Belgian frangipane tartlets

Look in the glass counter of a Flemish bakery and between the rice tarts and cream puffs sit rows of frangipanetaartjes: small shortcrust cases with a hidden layer of apricot jam, filled with almond frangipane and glazed with a thin, crackly white icing. Belgians pick them up on Saturday mornings or for a birthday at the office and eat them with coffee. They are buttery, nutty and moist, with a sharp fruity note from the jam. Too much jam is the mistake to watch: it bubbles up through the frangipane and glues the tartlets to the tin. Chef's tip: brush the warm tartlets with hot apricot jam first and let it set before the icing goes on; the jam seals the surface so the glaze stays white and shiny.

60 min

Belgian Baking

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Bizcochos de CayambeTwice-baked butter biscuits

Drive north from Quito towards the snow-capped Cayambe volcano and the roadside is lined with bakeries selling paper bags of bizcochos, small finger-shaped biscuits baked twice until they shatter. Families stop there on weekend trips and order them with a slab of soft, salty queso de hoja, a cup of hot chocolate and a spoonful of dulce de leche (manjar) for spreading. The dough is a lightly yeasted butter dough, rolled into thin sticks, baked once until pale gold and then dried slowly until crisp right through, with a flaky, crumbly bite. A sealed jar keeps them for weeks. Chef's tip: the second bake is about drying, not browning, so keep the oven low; a hot second bake is the usual mistake and leaves them dark outside and chewy inside.

130 minAndean Baking

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ChatpateTangy puffed rice snack

Chatpate is the snack Kathmandu students buy after school from street carts near Ratna Park and Basantapur: puffed rice tossed in a steel bowl with boiled potato, onion, tomato, cucumber, green chilli, lime and a drizzle of mustard oil, then sprinkled with chilli and tingling timur. It should be sour, salty, hot and crunchy all at once. The mistake is mixing it too early: the puffed rice soaks up the juices within minutes and goes soggy. Chef's tip: get everything chopped and ready, then mix one portion at a time and eat it straight away.

25 min

Nepali Snacks & Starters

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CraquelinBrioche with sugar cube pockets

Sugar cubes, of all things, are the secret of the Belgian craquelin. Bakers in Ghent, Bruges and Brussels wrap broken cubes inside rich brioche, and as the loaf bakes they melt into little wells of syrup that set crunchy, while pearl sugar crackles on the crust (hence the name). It is a Sunday breakfast and weekend bakery loaf, sliced thick and eaten plain or with butter and a bowl of café au lait; Flemish bakers sometimes add orange zest. Leaving sugar pieces exposed on the outside, especially the base, is the usual pitfall: they caramelise, burn and glue the loaf to the tin. Chef's tip: chill the kneaded brioche for at least an hour before you fold in the sugar, so the butter firms and the dough is easy to wrap around the cubes.

180 min

Belgian Breads & Parathas

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Shlada khiar (grated cucumber salad with oregano)

In the heat of a Fes or Marrakech summer, this ice-cold grated cucumber salad is served in bowls with spoons, half salad, half drink, alongside rich tagines or a plate of fried fish. Cucumber is grated and loosened with water, vinegar and a little sugar, then perfumed with crushed dried oregano or zaatar. Grating ahead and leaving it to sit in salt is the usual slip; the cucumber goes limp and bitter. Chef's tip: rub the oregano between your palms over the bowl to wake its oils.

10 min

Moroccan Salads

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