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385 recipes

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

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

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

SkābputraSoured barley porridge drink

Skābputra, 'sour porridge', is one of the oldest Latvian foods, and at Jāņi, Midsummer on 23–24 June, it is served cold alongside caraway cheese, pīrāgi and wreaths of flowers. Pearl barley is cooked soft, then soured with buttermilk or kefir for a day or two until it is tangy and fresh-tasting, and it is thinned with milk into a thick, cooling drink sipped or eaten with a spoon on hot summer days. This home version uses bought live buttermilk to start the souring safely. Chef's tip: use clean jars and utensils, and taste it each day; once it is pleasantly sour, chill it so it stops souring.

60 minBalticDrinks
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

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

Rellenong manokStuffed deboned chicken

Rellenong manok is a showpiece of the Filipino Noche Buena, the Christmas Eve feast after midnight Mass. A whole chicken is boned out, leaving the skin in one piece, then stuffed with a mixture of minced pork, sausage, raisins, carrot, cheese and whole hard-boiled eggs, sewn up and roasted. Sliced, every round shows the egg in the middle. Ask your butcher to bone the chicken if you prefer. Because the pork stuffing is inside, check that its centre reaches 74 °C. Chef's tip: chill the stuffed chicken for an hour before roasting so it keeps its shape.

210 minFilipinoChicken
by KrazyBadal 0 views

KipingLeaf-shaped rice wafers

Every 15 May, the town of Lucban in Quezon province celebrates San Isidro Labrador, patron of farmers, with the Pahiyas festival, when houses are covered in rice, vegetables and kiping: bright, translucent wafers of ground rice dough pressed onto leaves so they take the leaf's shape and veins, then dried. After the procession, the kiping are taken down and grilled or fried and eaten crisp, sometimes with sugar. This home version presses the dough thinly onto baking paper with a leaf-shaped cutter and the back of a clean banana leaf for texture. It is vegan and gluten free. Chef's tip: spread the dough as thin as you can, almost see-through, so it dries crisp.

60 minFilipinoSnacks & StartersVeganGluten free
by KrazyBadal 0 views

RabarbrikookRhubarb crumble cake

By Jaanipäev, Estonian Midsummer on 24 June, the rhubarb in every country garden is tall and red, and Estonians take rhubarb cake to the Jaaniõhtu bonfire evening along with grilled sausages, cheese and the beer for the grown-ups. Rabarbrikook is a simple, soft butter cake packed with sharp rhubarb under a thick, sweet crumble that soaks up the juices. Serve it warm with vanilla sauce or cold in squares. Chef's tip: toss the rhubarb in a spoonful of sugar and flour first; the flour thickens the juice so the cake below does not go soggy.

65 minBalticBaking
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

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

Dinuguan (pork blood stew)

Dinuguan is cooked all over the Philippines whenever a pig is prepared for a town fiesta, a way of honouring the animal by using every part; here it is made with diced pork shoulder and belly. The pork is simmered with garlic and vinegar, then finished with fresh pig's blood, which turns the sauce smooth, almost black and rich, with a sharp, savoury tang and the heat of long green chillies. It is eaten with soft white puto (steamed rice cakes) or rice, and children are sometimes told it is 'chocolate meat'. Chef's tip: buy fresh pig's blood from a butcher on the day you cook, keep it cold in the fridge and use it the same day.

75 minFilipinoCurriesGluten free
by KrazyBadal 0 views

MechadoLarded beef braised in tomato

Mechado takes its name from the Spanish mecha, a wick, because large pieces of beef are threaded with strips of pork back fat before they go into the pot; as the beef braises the pork fat melts into the meat and keeps it moist. It is a fixture of Luzon town fiestas, often ladled from huge pots in the host family's yard, and its tomato, soy and calamansi sauce is tangy, savoury and slightly sweet. The beef should be tender enough to cut with a spoon, the potatoes soft and soaked in sauce. Serve with rice and atchara. Chef's tip: freeze the pork fat for 20 minutes before cutting; firm strips are much easier to push through the beef.

125 minFilipinoCurries
by KrazyBadal 0 views

Filipino pocheroPork stew with bananas and chickpeas

Pochero is the Filipino descendant of the Spanish puchero, cooked for fiestas in Manila and across the Visayas, and it is easy to tell apart: tomatoes turn the broth rosy and sweet saba bananas go in beside the pork, chickpeas and vegetables. This version uses pork shoulder simmered until tender, with cabbage, green beans and sweet potato added near the end so they stay bright. The broth is savoury and slightly sweet, the bananas soft and caramelised. Serve in deep bowls with rice, and some families add a sauce of mashed sweet potato and garlic on the side. Chef's tip: fry the bananas first and add them only at the end, so they hold their shape.

120 minFilipinoCurriesGluten free
by KrazyBadal 0 views

Panutsa (Batangas peanut and cane-sugar candy)

In Batangas and Laguna, south of Manila, panutsa is the rustic peanut candy made from roasted peanuts and dark, unrefined cane sugar, traditionally poured into halved coconut shells to set into domes. It is sold at roadside stalls and town markets and eaten as a snack with the strong local barako coffee, often in the morning or mid-afternoon. It is hard and crunchy, with a deep molasses flavour and lots of nuts. Break it into pieces to serve, or grate it over rice cakes as a sweetener. Panutsa is naturally egg-free: the cane sugar, boiled to the soft-crack stage, sets hard as it cools and holds the peanuts in place. Chef's tip: have the moulds oiled and ready before the syrup goes on. The common mistake is pulling the syrup too early, which gives a sticky, bendy candy that never sets properly.

30 minFilipinoDessertsVeganGluten free
by KrazyBadal 0 views

Paksiw na lechonRoast pork in vinegar liver sauce

The day after a Luzon town fiesta, every household with leftover lechon makes paksiw: the roast pork, skin and all, is stewed in vinegar, garlic and the sweet liver-based lechon sauce until it falls apart into a dark, tangy-sweet stew. At home you can use any leftover roast pork, roast pork belly or lechon kawali. The skin softens and turns sticky, the meat soaks up the sauce, and many people think it is better than the roast itself. Serve with plenty of rice. Chef's tip: use roast pork that has been kept in the fridge and is no more than 2 days old, and reheat the stew until it is steaming hot right through, 75 °C.

60 minFilipinoMeat
by KrazyBadal 0 views

Chicken galantinaStuffed chicken roll

Galantina is Luzon's party roll for town fiestas and big family feasts, a Spanish-era cold dish in which chicken is wrapped around a filling of pork mince, ham, carrots, raisins and hard-boiled eggs, steamed, chilled and sliced so each round shows the eggs in the middle. Unlike embutido, which is a pork meatloaf, here the chicken skin and meat form the outer layer. Traditional cooks bone a whole chicken; this home version rolls boneless thighs instead, which is far easier. Serve it cold on a platter with banana ketchup or mayonnaise and bread. Chef's tip: roll it tightly in baking paper and foil and twist the ends like a sweet; a tight roll is what gives neat slices.

150 minFilipinoChicken
by KrazyBadal 0 views

Chicken afritadaChicken braised in tomato sauce

Afritada is one of the tomato stews of Luzon that are cooked in huge pots for town fiestas, and the gentlest of the family: chicken pieces simmered in a mild tomato sauce with potatoes, carrots and sweet peppers, with no liver or chilli. Its name points back to the Spanish word for frying, since the chicken is browned first. It is the stew children reach for at the fiesta table, red-orange, savoury and a little sweet, with tender chicken falling from the bone. Serve with steamed rice and a spoonful of atchara. Chef's tip: brown the chicken skin side down without moving it until it lifts easily from the pan; that colour flavours the whole sauce.

60 minFilipinoChickenGluten free
by KrazyBadal 0 views

Beef kalderetaBeef stew in tomato liver sauce

Kaldereta is the stew Luzon towns cook by the potful for fiestas, a dish with Spanish roots that Filipino cooks made their own with mashed liver to thicken and enrich the sauce. This version uses beef chuck, which is braised slowly in tomatoes until it is spoon-tender, then finished with potatoes, carrots and red and green peppers; goat is the other traditional choice. The sauce is deep red, savoury and slightly spicy if you add the chillies, with a velvety body from the liver. Serve with plenty of steamed rice. Chef's tip: canned liver spread is the classic shortcut; it works well, but check the label if you need the dish gluten free, since many contain wheat flour.

120 minFilipinoCurriesGluten free
by KrazyBadal 0 views

Hamonado (pineapple-glazed pork)

Hamonado, from the Spanish word for ham, is how Pampanga cooks give pork a festive, ham-like sweetness for fiestas without curing it: thick slabs of pork belly braised in pineapple juice, brown sugar and soy until the sauce turns to a sticky, shining glaze. Kapampangans are famous for their sweet tooth and this is a celebration dish through and through, tender and fatty, sweet, salty and a little tangy from the pineapple. Serve it sliced with steamed rice and a sharp side like atchara or pickled cucumbers. Chef's tip: chill the braise and lift off the hardened fat before reducing the sauce; the glaze is cleaner and less greasy.

90 minFilipinoMeat
by KrazyBadal 0 views

Pancit MalabonThick noodles with seafood

Pancit Malabon comes from Malabon, an old fishing town in Metro Manila, and at its fiestas and birthdays the long noodles carry the usual wish for a long life. It is not the same as pancit palabok: Malabon uses thick, chewy rice noodles that are tossed right through a thinner, prawn-rich annatto sauce, and the topping is a generous pile of seafood from the town's fish port, squid, oysters, prawns and smoked fish flakes, plus egg and crushed pork crackling. The result is savoury, briny and bright orange, with every strand coated. Squeeze calamansi over and eat it with puto or a simple soup. Chef's tip: make the prawn stock from the heads and shells; that is where the deep sea flavour of the sauce comes from.

60 minFilipinoPasta & Noodles
by KrazyBadal 0 views

Pork menudoPork and liver tomato stew

Filipino menudo is a fiesta stew from Luzon of finely diced pork shoulder and pork liver, cooked in tomato sauce with little cubes of potato and carrot, red pepper and raisins; it has nothing in common with the Mexican tripe soup of the same name. Because everything is cut small, it is easy to spoon onto a crowded fiesta plate, and big trays of it are cooked in advance and kept warm for guests arriving all day. It tastes savoury, gently sweet from the raisins and a little sharp from calamansi. Serve with steamed rice. Chef's tip: dice the pork, liver and vegetables all the same size, about 1.5 cm, so every spoonful holds a bit of everything.

75 minFilipinoCurriesGluten free
by KrazyBadal 0 views

Atchara (pickled green papaya)

No town fiesta table in the Philippines is complete without a jar of atchara set beside the lechon, fried chicken and rich stews, because its sweet-sour crunch is what keeps people going back for another plate. Green papaya is grated, salted and squeezed, then packed with carrot, ginger, garlic and pepper under a hot brine of cane vinegar and sugar. Made a few days ahead and kept in the fridge, it is also the jar families bring as a small gift when they visit relatives for the fiesta. Serve it with any grilled or roast meat, fried fish or a plate of rice and eggs. Chef's tip: pick a papaya that is fully green and hard; even a little yellow means soft, sweet flesh that turns limp in the jar.

30 minFilipinoChutneys & DipsVeganGluten free
by KrazyBadal 0 views

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