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192 recipes

Tabouna breadSemolina clay-oven flatbread

Named after the clay oven it is baked in, tabouna bread is slapped by Tunisian village women against the oven's hot inner wall, where it puffs and blisters in minutes. It is a round semolina bread, golden and slightly gritty outside, tender and yellowish within, with the sweet, nutty taste of durum wheat and a hint of olive oil. Roadside stalls from Kairouan to the Cap Bon sell it warm to wrap around harissa, olive oil and mechouia, the smoky grilled-pepper salad, or to tear into a bowl of lablabi, the garlicky chickpea soup. A hot baking tray does the oven's job at home. Semolina drinks water slowly, and adding extra flour because the dough feels wet at first is the mistake that makes a dry, heavy bread. Chef's tip: shape the rounds with wet hands rather than floury ones; it keeps the dough soft and gives the crust its blistered finish.

149 minTunisianBreads & ParathasVegan
by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
by KrazyBadal 0 views

ErdäpfelstrudelSavoury potato strudel

Austrians, especially in the Mühlviertel of Upper Austria and the Waldviertel, make savoury strudels as often as sweet ones, and Erdäpfelstrudel is a farmhouse favourite for a meatless Friday or a cold evening. Thin pastry wraps a filling of potatoes, fried onion, sour cream, marjoram and parsley, baked until crisp and golden and sliced with a green salad or a dill and sour-cream dip. Bought filo makes it easy at home. The mistake to avoid is a wet filling, which turns the pastry soggy underneath. Chef's tip: cool the filling completely before rolling; warm filling makes the layers stick and tear.

90 minAustrianVegetarian
by KrazyBadal 0 views

Ka'i ladrilloPeanut molasses bricks

Ka'i ladrillo — 'monkey brick' in Guaraní — is the sweet sold by vendors on Asunción buses and at country fiestas: roasted peanuts bound in boiled cane molasses and set in brick-shaped blocks, crunchy and dark with a slightly smoky toffee taste. It contains peanuts, so keep it away from anyone with a peanut allergy. The common mistake is taking the syrup off too soon, so the bricks stay sticky and never set. Chef's tip: test the syrup by dropping a little into cold water; it is ready when it sets into a brittle thread that snaps.

40 minParaguayanDessertsVeganGluten free
by KrazyBadal 0 views

MlawiFolded flatbread with tuna

Mlawi is the flaky griddle bread of Tunisian street corners: a semolina dough oiled, folded and flattened into a square, then cooked on a hot plate until blistered and layered like puff pastry. In the Medina of Tunis, around Bab Bhar and the lanes leading to the Zitouna Mosque, women roll and flip them all morning, and the classic order is a mlawi spread with fiery harissa and rolled around tuna, sliced egg and black olives, eaten hot for breakfast or a mid-morning snack. It contains wheat, fish and egg. Chef's tip: let the folded squares rest for 5 minutes before the final flattening, so they spread without springing back.

60 minTunisianBreads & Parathas
by KrazyBadal 0 views

TorchiPickled carrot, turnip and chilli

In Tunisian homes and in the small eateries of Tunis and Sousse, a saucer of torchi lands on the table before anything else, beside olives, bread and a little dish of harissa, to wake up the appetite before a couscous, a brik or grilled fish. This quick pickle takes its name from the Persian torshi but is made fresh the same day: carrots and turnips cut into fine sticks with a few chillies, dressed with lemon juice, salt, harissa, garlic, caraway and a thread of olive oil. Half an hour later the vegetables are crunchy and juicy, salty-sour, garlicky and gently hot, and the red dressing pools at the bottom of the plate for mopping with bread. During Ramadan it is a fixture on the iftar table. The mistake to avoid is salting the vegetables and leaving them for hours, which turns them soft and watery; dress them and eat within the day. It is ready when the turnip has lost its raw edge at the corners but still snaps in half. Chef's tip: cut the turnip a touch thinner than the carrot so both soften at the same pace.

20 minTunisianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

HrousFermented onion chilli paste

Hrous is the old pantry paste of Sfax and Djerba, made in late spring when the sweet onions come out of the ground and stored for months to season the year's fish couscous, stews, lablabi and simple saucers of olive oil for dipping bread. The onions are sliced, salted heavily and left for about a week to wilt and ferment, then squeezed dry and pounded with sweet and hot dried chilli, turmeric, caraway, coriander and crushed dried rosebuds, and packed into a jar under olive oil. A teaspoon goes a long way: it is brick red, salty, sour and fiery, with a funky onion sweetness and a perfumed finish from the roses, earthier and more complex than harissa. Sfaxi families stir it into fish dishes and spread it thinly on bread with olive oil at breakfast. The mistake to avoid is cutting the salt to make it milder, as the salt is what keeps the ferment safe; stick to 10% of the onion weight. The onions are ready when they are limp, smell pleasantly sour and pickled, and the paste turns glossy after a week under oil. Chef's tip: grind the rosebuds fresh, just before mixing, for the full perfume.

60 minTunisianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Simi ko tarkariGreen bean stir-fry

Simi ko tarkari is cooked all summer in Nepal, when runner and French beans climb the bamboo poles of every hill farm, and it is one of the dry sides on the plate with dal, rice and achar. The beans are stir-fried in mustard oil with cumin, garlic and tomato, and finished with crushed timur, Nepal's citrusy, tingling pepper. Suitable as part of a balanced diet, it is a high-fibre vegetable side: about 110 kcal and 10 g carbohydrate per portion. The usual mistake is covering the pan for too long, which steams the beans grey; keep the heat high and the lid off for most of the cooking. Chef's tip: toast the timur briefly in a dry pan before crushing; its lemony scent doubles.

25 minNepaliSidesVeganGluten free
by KrazyBadal 0 views

Lito (sarbottam pitho porridge)

Ask a mother in Kathmandu, Pokhara or a hill village what her baby eats after the pasni rice-feeding ceremony, and the answer is often lito: porridge made from sarbottam pitho, a 'super flour' that families roast and grind themselves from two parts soybean to one part each of maize and wheat. Cooked with water it becomes a smooth, nutty, toast-coloured porridge with more protein than plain rice. For babies there is no salt, sugar, jaggery, honey or ghee needed. It contains soya and wheat (gluten). Chef's tip: roast the grains separately, each until it smells nutty and cracks between your teeth, then grind and sieve; the beans need longest.

12 minNepaliBreakfast & BrunchVegan
by KrazyBadal 0 views

Lagmi (fresh palm sap)

In the oases of the Tunisian south, in Gabès, Tozeur, Nefta, Kebili and on Djerba, palm climbers cut a small wound at the crown of an ageing date palm and hang a clay pot under it overnight. By sunrise it holds lagmi: cloudy, ivory-white sap, cool and sweet, with notes of coconut water and fresh dates. It is sold in recycled bottles at the roadside and drunk the same morning, because the wild yeasts in it begin to ferment almost at once. By afternoon it is fizzy and sour, and by the next day it has become an alcoholic palm wine, also called lagmi, which is a different drink altogether. The common mistake is buying more than you can drink by lunchtime or leaving it in the sun: keep it on ice from the moment you get it. Fresh lagmi is ready to drink when it is sweet, smells clean and milky, and only a few tiny bubbles rise; once it tastes sour or prickles on the tongue, it has started to turn. It is raw and unpasteurised, so pregnant people, babies, older people and anyone unwell should skip it. Outside the oases, fresh coconut water is the closest stand-in. Chef's tip: chill the glasses too; lagmi is at its best ice-cold.

5 minTunisianDrinksVeganGluten free
by KrazyBadal 0 views

Aloo sadekoSpiced potato salad

Sadeko means marinated, and aloo sadeko is the sharp, tingly potato salad served in every khaja ghar, the little snack houses round Asan Tole and New Road, as afternoon khaja beside beaten rice and a cup of tea. Cool boiled potatoes are dressed with mustard oil heated with fenugreek seeds until they turn dark and nutty, then timur (Nepal's numbing Sichuan pepper), green chilli, toasted sesame and lots of lime. Contains sesame and mustard. Chef's tip: fry the fenugreek seeds until reddish-brown, not black; burnt fenugreek makes the whole bowl bitter.

30 minNepaliSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

ThenthukHand-pulled noodle soup

In the Tibetan restaurants around Boudha stupa in Kathmandu, thenthuk is what people order on cold evenings and winter mornings: pieces of dough are pulled flat and pinched straight into a light broth with mutton or buffalo, tomato, radish and spinach. The noodles are thick, soft and slightly uneven, and the soup is gentle and warming, with a little soy and spring onion. This home version uses mutton or lamb. Contains wheat and soya. Chef's tip: pull the dough so thin you can almost see your fingers through it; thick pieces stay doughy in the middle.

50 minNepaliSoups
by KrazyBadal 0 views

Jwano ko jholCarom seed broth

Jwano ko jhol is the soup Nepali families make for a mother in the weeks after a birth, and for anyone in the house who has a cold during the Kathmandu winter. Carom seeds are fried in ghee with a spoon of flour until nutty, then whisked with water, garlic and ginger into a thin, peppery, slightly thyme-like broth that is sipped hot from a bowl or poured over rice. The usual mistake is burning the jwano: it turns bitter in seconds, so take it off the heat as soon as it darkens a shade. Chef's tip: whisk the water in a little at a time, as with gravy, so the flour never forms lumps.

25 minNepaliSoups
by KrazyBadal 0 views

TbikhaBroad bean, pea and artichoke stew

Tbikha is cooked in Tunisian homes in March and April, when market stalls in Tunis, Sfax and the Cap Bon are heaped with fresh broad beans, peas and baby artichokes. The vegetables are stewed together in a little olive oil with garlic, tomato, harissa and caraway until tender, then finished with lots of coriander and dill. It is eaten warm with crusty bread to mop up the reddish, garlicky juices, and often with a few olives on the side. The usual mistake is overcooking the peas into khaki mush: they go in for the last few minutes only. Chef's tip: drop the trimmed artichokes into lemony water as you prepare them so they stay pale and don't turn bitter.

50 minTunisianVegetarianVeganGluten freeSpicy
by KrazyBadal 0 views

Jaulo for babiesRice porridge for babies

Jaulo is the soft rice and lentil porridge Nepali families in Kathmandu and the hills turn to for anyone small, tired or getting over a cold. After a baby's pasni, the rice-feeding ceremony held at five or six months, it soon becomes a regular lunch, and from about nine months it is mashed lumpy rather than smooth. This version keeps the ghee, cumin and turmeric for gentle flavour but leaves out the usual salt, garlic and ginger. It is warm, buttery and comforting. It contains milk (ghee) and is free of gluten, egg, nuts, soya and sesame. Chef's tip: fry the cumin only until it smells toasty and is a shade darker; burnt cumin turns the whole pot bitter.

35 minNepaliRice & GrainsGluten free
by KrazyBadal 0 views

LaphingCold starch sheet noodles

Laphing came to Kathmandu with Tibetan families, and the alleys around the great stupa at Boudha are full of tiny stalls selling it every afternoon, to monks, students and office workers alike. Flour dough is washed in water to separate the starch from the gluten; the starch is steamed into thin, jelly-like sheets and the gluten into a spongy filling, then everything is rolled up and drowned in fiery chilli oil, garlic water, soy sauce and vinegar. It is cold, slippery, chewy and very hot. Contains wheat (gluten) and soya. Chef's tip: steam each sheet no thicker than 3 mm; thick layers set rubbery instead of silky.

180 minNepaliSnacks & StartersVeganSpicy
by KrazyBadal 0 views

Mismas tarkariMixed vegetable curry

Mismas means 'mixed up', and this is the vegetable dish that fills the second bowl of almost every Nepali dal-bhat, from Terai farmhouses to Kathmandu flats. Potato, cauliflower, green beans and peas are cooked together in one pan with turmeric, cumin and a dark fenugreek-seed tempering, then softened with tomato until everything is tender but still holds its shape. The usual mistake is putting all the vegetables in at once: cauliflower and peas turn to mush before the potatoes are done, so start the potatoes first. Chef's tip: a pinch of jimbu or a few crushed timur grains in the tempering gives the authentic Himalayan aroma.

35 minNepaliVegetarianVeganGluten free
by KrazyBadal 0 views

Pharsi ko tarkariPumpkin curry

When the big ridged pumpkins are harvested in the Nepali hills in autumn, pharsi ko tarkari appears at every Dashain and Tihar family meal and on ordinary weekday plates of dal-bhat. Cubes of pumpkin are tempered with fenugreek seed and cooked slowly in their own steam until soft, sweet and lightly caramelised in places, with just a hint of chilli. Children love it with rice or roti. The usual mistake is stirring too often: the pumpkin breaks into puree, so turn it gently only two or three times. Chef's tip: leave the skin on young pumpkin; it holds the cubes together and turns tender as it cooks.

35 minNepaliVegetarianVeganGluten free
by KrazyBadal 0 views

Mas ko dalBlack lentil dal

Mas ko dal, made from whole black urad, is the thick, dark dal of the Nepali hills, cooked in heavy pots in Kathmandu, Gorkha and the Newar towns, especially on cold days and for festival meals. Slow cooking makes it creamy and earthy, and the tempering of jimbu, garlic and cumin in hot mustard oil gives it the scent of the Himalaya. Eat with rice, roti or dhido. Suitable as part of a balanced diet, it is high in protein and fibre: about 250 kcal and 30 g carbohydrate per portion; brown rice or millet dhido suits it well. The usual mistake is not soaking the lentils, which leaves them hard and the dal thin; soak them overnight. Chef's tip: simmer the dal with a few ginger slices and mash it lightly with a wooden spoon at the end for the classic thick texture.

70 minNepaliCurriesVeganGluten free
by KrazyBadal 0 views

GundrukFermented leafy greens

After the rice harvest in October and November, hill families from Ilam to Gorkha cut the leaves of mustard greens, radish and cauliflower, leave them to wilt in the yard, then pound them into clay pots or pits to ferment. A week later the greens come out olive-brown and sour, and they are dried on bamboo mats in the bright Dashain-Tihar sun. That dried gundruk carries families through the lean winter: soaked and simmered into gundruk ko jhol with tomato and soybeans beside dal-bhat, or tossed into gundruk sadeko with onion, chilli and mustard oil to eat with chiura. The flavour is deeply sour, earthy and a little smoky, the dried leaves chewy-crisp, softening when cooked. Common mistake: packing the leaves loosely; air left in the jar lets mould grow instead of the sour lactic ferment, so press until juice rises over the greens. It is ready to dry when it smells sharply sour like good sauerkraut and the leaves have lost all their green. Chef's tip: if your greens are from a supermarket, mix mustard greens with radish tops or kale for the closest flavour, and ferment in a big jar with a weight.

45 minNepaliBasicsVeganGluten free
by KrazyBadal 0 views

Kerau ko tarkariGreen pea and potato curry

Kerau ko tarkari turns up on Nepali tables in winter, when fresh peas are cheap in Kathmandu's Asan market, and it is a favourite in children's tiffin boxes with beaten rice or roti. Potatoes and peas are simmered with cumin, tomato and a little timur pepper until the potatoes start to break and thicken a soft, golden gravy. It is mild enough for children and goes with rice, roti or sel roti. The usual mistake is adding the peas with the potatoes: fresh peas go grey and mushy, so add them once the potatoes are half cooked. Chef's tip: crush a few potato pieces with the back of the spoon at the end; it gives the gravy body without cream.

30 minNepaliVegetarianVeganGluten free
by KrazyBadal 0 views

Mula ko tarkariRadish curry

In the hills around Kathmandu and Pokhara, long white winter radishes are pulled with their leaves still on, and both go into this simple tarkari served beside dal-bhat. The radish is cut into thin batons and cooked down in mustard oil with a sizzle of fenugreek seed, turmeric and tingly timur pepper until it turns sweet and translucent, while the greens wilt in at the end. The usual mistake is adding too much water: radish releases plenty of its own juice, and extra water turns it into a bland soup. Chef's tip: let the fenugreek seeds turn dark brown, almost black, before the radish goes in; that toasty bitterness is what makes Nepali radish taste right.

30 minNepaliVegetarianVeganGluten free
by KrazyBadal 0 views

ChhwelaGrilled chicken with mustard oil

Chhwela (also called choila) is a Newar dish from the Kathmandu Valley, served at festivals, feasts and family gatherings, and today in every bar and snack house as a spicy side. Meat is grilled until smoky, cut small and tossed with a dressing of spices and fenugreek seeds fried in smoking mustard oil, plus raw garlic, ginger, chilli, timur pepper and lime. Buffalo is traditional; this version uses chicken, and lean beef works too. It is high in protein and suitable as part of a balanced diet; eat it with a salad of cucumber and radish rather than a big pile of beaten rice. About 290 kcal and 5 g carbohydrate per portion. The usual mistake is pouring the mustard oil on before it smokes, which leaves a raw, harsh taste. Chef's tip: grill the meat until well charred at the edges, because the smokiness is the point.

45 minNepaliChickenGluten freeSpicy
by KrazyBadal 0 views

Tibetan fried breadPuffed fried bread

Trekkers in the Everest and Annapurna regions, and early risers in Kathmandu's Boudha neighbourhood, know this bread: rounds of dough slashed down the middle and fried until they puff, golden outside and soft inside. Tibetan families eat it with honey or jam, with a bowl of potato or chickpea curry, and with salty butter tea. The mistake is rolling the dough too thin; at about 1 cm thick it stays tender, while thin dough fries into a hard cracker. Chef's tip: let the shaped rounds rest for 10 minutes before frying so the gluten relaxes and the bread balloons evenly.

60 minNepaliBreads & ParathasVegan
by KrazyBadal 0 views

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