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98 recipes

Öröm with breadClotted cream on bread

In Mongolian summer, when the herds are milked several times a day, families on the steppe gently heat fresh milk in a wide pan, ladling and pouring it back to froth it, then leave it overnight. By morning a thick, wrinkled, pale-gold skin of cream has formed: öröm. Lifted off and folded, it's spread on boortsog (fried dough) or bread with a sprinkle of sugar and eaten with milk tea. It's rich, slightly nutty and very simple. Chef's tip: use the widest, heaviest pan you own and the lowest possible heat; öröm needs a large surface and patience, not boiling.

130 min

Mongolian Breakfast & Brunch

by KrazyBadal 0 views

Vegetable tsuivanSteamed noodles with vegetables

Tsuivan is one of the most-cooked dinners in Mongolia, from Ulaanbaatar apartments to gers on the steppe: homemade noodles laid over a stir-fry and steamed under a lid until they soak up all the juices, then tossed together. It's normally made with mutton; meaty mushrooms and firm tofu stand in here, with carrot, cabbage and onion. Simple and filling, it's often eaten with a pot of salty milk tea. Chef's tip: lay the noodles on top and don't stir until the end; they cook in the steam, not in the liquid.

65 min

Mongolian Pasta & Noodles

by KrazyBadal 0 views

Sopa paraguayaCheesy cornbread

Paraguayans love telling visitors that their national 'soup' is eaten with a fork: sopa paraguaya is a dense, moist cornbread baked with sweated onions, fresh cheese, eggs and milk. It's on every table at asados, weddings and the Christmas meal, and sold in squares at bus stations from Asunción to Encarnación. The crust is golden and the inside soft and cheesy, more like a savoury pudding than bread. Chef's tip: soak the cornmeal in the milk for 15 minutes before mixing; hydrated cornmeal bakes up tender instead of gritty.

75 min

Paraguayan Breads & Parathas

by KrazyBadal 0 views

ChipaCheese bread rings

In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.

50 min

Paraguayan Breads & Parathas

by KrazyBadal 1 views

Asado uruguayoGrilled beef short ribs and chorizo

Sunday in Uruguay means asado: in Montevideo backyards and the cattle towns of the interior, beef ribs (asado de tira), chorizo and morcilla cook slowly over the embers of a wood fire, with only coarse salt, while the family waits. The parrillero rakes coals under the grill and keeps the heat low and even. This recipe includes pork chorizo. The mistake is cooking over flames; the fire should burn down to embers you can hold your hand above for 6–8 seconds. Chef's tip: salt the meat only when it goes on the grill, with coarse salt, never fine.

140 min

Paraguayan Meat

by KrazyBadal 0 views

Arabian coconut halwaCoconut semolina cake in lemon syrup

A soft, moist baked sweet in the style of basbousa: desiccated coconut, semolina and flour are mixed with melted butter, milk and vanilla, baked until golden, cut into diamonds and soaked in cold lemon syrup. Each piece is topped with an almond. Sweet, buttery and fragrant with coconut; serve at room temperature with tea or coffee.

70 minMiddle Eastern Desserts

by KrazyBadal 0 views

Arabian cigarsWalnut and almond fillo rolls

Thin, crackly rolls of buttered fillo pastry wrapped around a filling of walnuts, almonds, sugar, cinnamon and clove, baked until light golden and then bathed in a warm syrup scented with lemon rind, cinnamon and cloves. Like little baklava fingers, sweet and nutty. Serve with coffee or mint tea; they keep well for a few days.

70 minMiddle Eastern Desserts

by KrazyBadal 0 views

Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle Eastern Baking

by KrazyBadal 0 views

Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle Eastern Baking

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Baba ganoush

A creamy, smoky dip of baked aubergine blended with tahini dip, yogurt, lemon juice, garlic, a touch of chilli and olive oil. Sprinkled with parsley, it is perfect with toasted pitta or a plate of vegetable sticks as a starter or part of a mezze spread.

55 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

Baklava

The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.

75 minMiddle Eastern Desserts

by KrazyBadal 1 views

CacıkCucumber yogurt dip

Cacık is the Turkish version of tzatziki: thick yogurt mixed with cucumber, onion, plenty of parsley, garlic and green chilli, seasoned with salt, white pepper and a pinch of sugar and finished with fresh mint. Cool and refreshing, ready in minutes. Serve with warm pitta bread, curries and rice dishes.

10 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

Um Ali (banana & bread dessert)Bread and banana pudding

Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.

55 minMiddle Eastern Desserts

by KrazyBadal 0 views

Tamia (Arabian fritters)Sesame-coated chickpea fritters

Tamia is the Egyptian cousin of falafel: soaked raw chickpeas are ground with dill, coriander, onion, garlic, chilli and cumin, shaped into small patties, coated with sesame seeds and deep-fried until crisp and golden outside and green and fluffy inside. Serve hot with coconut and tamarind chutneys, or tuck them into pitta with salad.

45 minMiddle Eastern Snacks & Starters

by KrazyBadal 0 views

Ma'amoulDate and walnut butter pastries

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle Eastern Baking

by KrazyBadal 1 views

Konafa (sweet pastry)Shredded pastry with coconut and nuts

Konafa (kunafa) is a celebration sweet of shredded kataifi pastry tossed in butter and baked in two layers around a filling of coconut, almonds, pistachios and mixed peel with glacé cherries. The hot pastry is drenched in cold rose-water syrup and pressed so it holds together, then cut into squares. Crisp, syrupy and nutty; serve cold with fresh cream or ice cream.

60 minMiddle Eastern Desserts

by KrazyBadal 0 views

Falafel in pitta

A full falafel meal: crisp chickpea fritters flavoured with fenugreek, spinach, chilli and ginger are stuffed into pitta pockets spread with hummus and tahini, then packed with a crunchy cabbage, cucumber and carrot salad and a fiery home-made red chilli sauce. Serve with green, red and tamarind chutneys.

70 minMiddle Eastern Snacks & Starters

by KrazyBadal 0 views

Imam bayildiStuffed baked aubergine

A classic Turkish dish whose name means 'the imam fainted', supposedly with delight. Aubergine shells are fried in olive oil and filled with their own flesh cooked with tomatoes, onion, red and green peppers, garlic and herbs, then baked until meltingly tender. Finished with lemon and parsley; good hot or cold with bread, salad and creamy garlic dip.

80 minMiddle Eastern Vegetarian

by KrazyBadal 0 views

Pilaf with pine nuts and vermicelli

A fragrant Middle Eastern rice pilaf: rice simmered in vegetable stock with onion, garlic, chilli and cumin, then finished with golden vermicelli and pine nuts toasted in butter, sweet currants and fresh parsley. Serve warm with cacık.

60 minMiddle Eastern Rice & Grains

by KrazyBadal 0 views

FattoushToasted pitta and herb salad

A fresh, crunchy Lebanese salad of tomatoes, cucumber, rocket, celery, spring onions and green pepper with lots of mint and parsley, tossed just before serving with crisp toasted pitta and a sharp lemon, garlic and olive oil dressing. Serve as a starter or alongside falafel and dips.

30 minMiddle Eastern Salads

by KrazyBadal 0 views

Lebanese date and coconut balls

Soft dates cooked briefly in butter with cardamom, shaped around a fried almond and rolled in desiccated coconut. A simple no-bake sweet that is rich, chewy and naturally sweet, perfect for festive trays and with coffee. Makes about 40.

40 minMiddle Eastern Desserts

by KrazyBadal 0 views

Semolina cake

A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.

45 minMiddle Eastern Baking

by KrazyBadal 0 views

Hummus

The owner's version of hummus: boiled chickpeas blended with roasted sesame seeds and roasted peanuts instead of tahini, plus garlic, chilli, lemon and olive oil, and topped with spring onions. It's smooth, nutty and a little spicy. Serve it chilled with pitta bread or vegetable sticks.

80 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

Aubergine dip

Soft baked aubergine scooped from its skin and blended with tahini dip, lemon, garlic, green chilli, basil and mint. It's creamy and smoky, a little like baba ganoush. Serve it with hot pitta bread.

40 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

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