Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

474 recipes

Kuih makmurGhee and peanut cookies

Kuih makmur is one of the oldest Malay Hari Raya cookies, its name meaning 'prosperity', and its tiny ridged domes are baked by the tray-load before Aidilfitri to fill the cookie jars for open houses. Soft, crumbly ghee pastry wraps a filling of roasted ground peanuts and sugar, and the cookies are rolled in icing sugar while still warm, so they melt in the mouth. Chef's tip: bake them pale; makmur should stay white, and browned cookies taste of scorched ghee.

60 minMalaysianBaking
by KrazyBadal 0 views

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 EasternBreads & Parathas
by KrazyBadal 0 views

Sopa teólogaTurkey broth with bread and cheese

Sopa teóloga ('the theologian's soup') goes back to colonial convents in Lima and Arequipa, where it was cooked for feast days, and it is still served at Holy Week and family celebrations. A rich turkey (or chicken) broth is thickened with soaked bread, milk and fresh cheese, with yellow potatoes and shreds of turkey, and finished with a little ají amarillo and chopped huacatay or parsley. It is thick, comforting and filling. Chef's tip: blend part of the soaked bread with broth before adding it, which gives the soup its creamy body without lumps.

115 minPeruvianSoups
by KrazyBadal 0 views

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 EasternSoupsGluten free
by KrazyBadal 0 views

HrudkaEgg and milk cheese

Hrudka (also called sirok or egg cheese) is made in eastern Slovakia and among Rusyn and Slovak families abroad for Easter. Eggs and milk are stirred over a low heat until they separate into soft curds, then the curds are tied tightly in a cloth into a ball and hung to drain overnight. The pale-yellow, mild, slightly sweet 'cheese' is taken to church in the Easter basket on Holy Saturday and sliced at Easter breakfast with ham, bread and horseradish. It needs no rennet, so it is naturally vegetarian. Chef's tip: keep the heat low and stir constantly; high heat makes rubbery curds.

40 minCzechVegetarianGluten free
by KrazyBadal 0 views

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 minAndeanSoupsGluten free
by KrazyBadal 0 views

MazanecEaster raisin and almond bread

Mazanec is the round Easter bread of Bohemia, baked on Holy Saturday and eaten on Easter Sunday and Monday. The sweet yeast dough is rich with butter, egg yolks and lemon, studded with raisins and almonds, and scored with a deep cross before baking so it opens like a flower. Old recipes soak the raisins in rum; here they are soaked in warm tea, so the bread is alcohol-free. Slice it and spread with butter and honey. Chef's tip: give mazanec a long, slow bake at a moderate heat, because the rich dough browns quickly and the centre needs time.

85 minCzechBaking
by KrazyBadal 0 views

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 minParaguayanMeat
by KrazyBadal 0 views

Laksa JohorSpaghetti in fish and coconut gravy

Laksa Johor is the Hari Raya pride of Johor, where a 19th-century sultan is said to have brought spaghetti home from Europe and married it to a Malay fish gravy. Mackerel is cooked, flaked and ground into a thick coconut sauce with kerisik and spices, and the pasta is topped with raw cucumber, bean sprouts, onion, mint and laksa leaf, with sambal belacan and lime on the side. Families serve it to visitors over the Raya open-house days. Chef's tip: grind the fish very finely; the gravy should be smooth and thick, not lumpy.

120 minMalaysianPasta & NoodlesSpicy
by KrazyBadal 0 views

Kambing golekSpiced roast goat

At Aidiladha and big kenduri feasts in Johor and Selangor, kambing golek is the showpiece: a goat rubbed with spices and turned for hours on a spit until the meat falls from the bone, carved for the crowd and served with a peppery brown sauce. A whole spit-roast goat isn't practical at home, so this recipe is written as carved bone-in leg and shoulder portions, marinated overnight and slow-roasted in the oven, keeping the flavour of the original. Chef's tip: roast covered first and uncover only at the end, so the meat stays moist and then gets its golden crust.

240 minMalaysianMeat
by KrazyBadal 0 views

Bubur asyuraRice, bean and beef porridge

On 10 Muharram, the day of Ashura, Malay mosques and kampung neighbourhoods stir bubur asyura in giant pots and share it out to every household, a custom said to recall the meal Prophet Nuh's family cooked from their last stores. Rice, mung beans, peanuts, sweet potato and pumpkin cook down with beef and spices into a thick, savoury porridge, flavoured with coconut milk and kerisik. This family-sized pot keeps the communal spirit; a vegetarian version is a variation to add later. Chef's tip: stir constantly from the bottom once it thickens, as the beans catch quickly and a burnt bottom spoils the whole pot.

190 minMalaysianRice & GrainsGluten free
by KrazyBadal 0 views

LemangBamboo-cooked coconut sticky rice

On the eve of Hari Raya Aidilfitri, Malay villages across the peninsula fill with smoke as families cook lemang: glutinous rice and coconut milk packed into banana-leaf-lined bamboo poles and turned slowly beside an open fire for hours. The rice comes out rich, salty and faintly smoky, sliced into thick rounds and eaten with rendang or serunding on Raya morning. Few homes have bamboo and a fire pit, so this recipe gives a home oven method in a banana-leaf-lined tin, with the bamboo way described too. Chef's tip: let the cooked lemang cool before slicing, as warm rice is too soft to cut cleanly.

270 minMalaysianRice & GrainsVeganGluten free
by KrazyBadal 0 views

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 minAustrianBaking
by KrazyBadal 0 views

Kuih siputFried snail-shell curls

Kuih siput are little ridged curls of dough rolled on a comb or fork into the shape of a snail shell, then fried until crunchy; in Malaysian homes the whole family sits down to roll them in the days before Hari Raya. They come sweet, tossed in sugar, or spicy, coated in chilli and curry leaf, and both go into the Raya snack jars. Chef's tip: roll each curl tightly round the end of a chopstick so it has a hollow centre; solid ones stay hard instead of crunchy.

75 minMalaysianSnacks & Starters
by KrazyBadal 0 views

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 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Velikonoční nádivkaBread, egg and smoked pork bake

Velikonoční nádivka ('Easter stuffing', also called hlavička) is a Czech and Moravian Easter dish, baked on Holy Saturday or Easter Sunday. Cubes of bread rolls are soaked in milk and eggs, then mixed with smoked pork and a big handful of young nettles, spinach or spring herbs, and baked until golden and puffy. It's eaten warm or cold, sliced, often beside roast lamb or chicken. For a vegetarian version, leave out the smoked pork and add 250 g fried mushrooms. Chef's tip: pick nettles wearing gloves and blanch them for 30 seconds, which takes away the sting.

75 minCzechMeat
by KrazyBadal 0 views

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 minAndeanDrinksVeganGluten free
by KrazyBadal 0 views

Rybí polévkaCarp soup

In Czechia the Christmas Eve supper begins with rybí polévka, a soup made from the trimmings of the Christmas carp, which is often bought live at street stalls in the days before; here you simply ask the fishmonger for prepared carp trimmings and a fillet. The bones and trimmings make a clear stock that is simmered with carrot, celeriac and parsley root, then filled with flakes of carp and served with croutons fried in butter. Many families add the carp roe. Chef's tip: strain the stock carefully through muslin, as carp has many fine bones.

105 minCzechSoups
by KrazyBadal 0 views

Kapr na černoCarp in dark sweet-sour sauce

Before fried breaded carp took over the Czech Christmas Eve table, families in Bohemia served kapr na černo, 'black carp': fish simmered in a dark, glossy, sweet-sour sauce of root vegetables, gingerbread, prunes, nuts and dark beer. It is rich and spiced, closer to a medieval feast dish than to the modern menu, and served with bread dumplings or potatoes. This version uses a non-alcoholic dark malt drink so the sauce is alcohol-free; adults may use dark beer. Chef's tip: grate the gingerbread finely, so it melts into a smooth sauce rather than leaving soggy crumbs.

105 minCzechFish
by KrazyBadal 0 views

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 minParaguayanDessertsGluten free
by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 minAustrianBaking
by KrazyBadal 0 views

Kuih loyang (honeycomb rosette cookies)

Kuih loyang, also called kuih rose or honeycomb cookies, are made in Malaysia for Chinese New Year and Hari Raya alike, so a jar of them is a small sign of the country's shared festive table. The flower shape stands for blossoming luck in the new year. A thin batter of eggs, coconut milk and rice flour clings to a hot brass or iron mould, and when it is dipped in hot oil it puffs into a lacy flower that shatters at the bite and tastes gently of coconut and sesame. Serve them with tea or coffee. Chef's tip: heat the empty mould in the oil before every cookie; a cold mould means the batter won't stick, and an overheated one makes it slide off.

60 minMalaysianBaking
by KrazyBadal 0 views

OblátkyChristmas wafers with honey

In Slovakia the Christmas Eve supper (Štedrá večera) opens with oblátky: large, paper-thin wafers stamped with a nativity pattern. The head of the household marks each person's forehead with a cross of honey, and everyone eats a wafer spread with honey, often with a sliver of garlic for health, before the cabbage soup. Families buy them from the church or bake them on a patterned wafer iron; this recipe also gives a pan method for thin, crisp wafers. Chef's tip: the batter must be thin like single cream, as a thicker batter gives a soft pancake instead of a wafer.

60 minCzechDesserts
by KrazyBadal 0 views

Kuih kapit (love letters)

Kuih kapit, known in English as love letters, are the crisp coconut wafers that fill tins on coffee tables across Malaysia, especially in Penang, at Chinese New Year. Their folded shape is said to hold a sweet secret message, and the patterned moulds often carry lucky symbols, so a tin of them is a wish for a sweet, happy year. Each one is a thin batter of coconut milk, eggs, sugar and rice flour cooked between hot patterned irons and folded quickly while soft, cooling into a light, shattering wafer that tastes of toasted coconut and caramel. Serve with tea, and keep the tin tightly closed. Chef's tip: the first few wafers are always for testing; adjust the heat until each one is pale gold in about 30 seconds a side.

180 minMalaysianBaking
by KrazyBadal 0 views

Showing 24 of 474 recipes

Show more recipes

Page 1 of 20