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426 recipes

Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 minPeruvianSoupsGluten free
by KrazyBadal 0 views

Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 minPeruvianSoupsGluten freeSpicy
by KrazyBadal 0 views

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 minNepaliIndian SweetsGluten free
by KrazyBadal 0 views

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 minPeruvianFishGluten freeSpicy
by KrazyBadal 0 views

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 minMoroccanBaking
by KrazyBadal 0 views

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 minNepaliSnacks & StartersVegan
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

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 minNepaliRice & GrainsVeganGluten free
by KrazyBadal 0 views

Pan chutaAniseed round bread

The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.

240 minPeruvianBreads & Parathas
by KrazyBadal 0 views

ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
by KrazyBadal 0 views

Moroccan quince preserve (mrabba sfarjal)

When quinces fill the market stalls of Fes and Meknes in October, households cook them down into this deep red preserve for winter breakfasts with msemen, baghrir and fresh cheese. The pale fruit turns ruby only with long, gentle cooking, the slices staying whole in a thick, cinnamon-scented syrup. Spread it on bread or serve a spoon next to soft cheese. Impatient cooks boil it hard and get a pale, sticky jam; the colour needs slow simmering. Chef's tip: tie the quince cores and peel in muslin and cook them with the fruit — they hold the pectin that sets the syrup. Store in sterilised jars.

120 minMoroccanChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Moroccan party rice salad (shlada rouz)

Moroccan weddings, birthday parties and summer picnics in Rabat and Casablanca nearly always have a big platter of shlada rouz, the rice salad decorated in stripes and rings like a mosaic: tomato, sweetcorn, green olives, beetroot, boiled egg and flaked tuna on a bed of lemon-dressed rice. It's eaten cold as a starter. Rice cooked too soft turns to paste once dressed, so drain it while it still has a slight bite. Chef's tip: dress the rice while it's still a little warm; it soaks up the vinaigrette much better.

40 minMoroccanSaladsGluten free
by KrazyBadal 0 views

Shlada beldia (Moroccan tomato and cucumber salad)

Shlada beldia, "country salad", sits next to the bread on almost every Moroccan table, from Marrakech grill stalls to a Tuesday family lunch in Oujda. Tomato, cucumber, onion and green pepper are diced as small as lentils, then dressed with lemon, olive oil, parsley and a pinch of cumin, so it eats like a fresh relish with grilled meat, tagines or eggs. The common mistake is dressing it too early: the tomatoes weep and it turns to soup, so salt it just before serving. Chef's tip: dice everything to the same tiny size; that's what makes it taste Moroccan rather than like a chopped salad.

15 minMoroccanSaladsVeganGluten free
by KrazyBadal 0 views

Moroccan sweet pumpkin salad

In Fes and Meknes no Friday couscous lunch starts without a ring of little cooked salads, and the sweet red pumpkin one is the children's favourite. Chunks of pumpkin are softened with a little oil, then cooked down with honey, cinnamon and a pinch of ginger until they collapse into a glossy, jammy mash with a few chunks left. Serve it at room temperature with bread, alongside sharper salads like zaalouk or carrots with cumin. Cooks often add too much water and end up with soup; the pumpkin gives off its own juice, so start almost dry. Chef's tip: scatter toasted sesame seeds over just before serving for crunch against the sweetness.

40 minMoroccanSaladsGluten free
by KrazyBadal 0 views

Moroccan fish couscous (seksu bel hout)

Along the Atlantic coast in Safi and Essaouira, the Friday couscous is often made with the morning's catch rather than lamb. Firm white fish steaks are marinated in chermoula, then gently poached on top of a tomato and vegetable broth while the couscous steams above it, so everything takes on the scent of cumin, paprika and coriander. Serve the fish and vegetables over the grain with plenty of broth. The usual mistake is adding the fish at the start; it falls apart and goes dry. It needs only the last 10–12 minutes. Chef's tip: lay a few lemon slices under the fish in the pot; they keep it from sticking and lift the broth.

90 minMoroccanFish
by KrazyBadal 0 views

Kefta briouats (spiced beef triangles)

Kefta briouats are the savoury star of Moroccan party trays, from Tetouan weddings to Ramadan iftars in Casablanca: minced beef cooked with onion, cumin, paprika and cinnamon, bound with a little egg and folded into crisp warqa triangles. Serve them hot with a wedge of lemon and mint tea. People often fill the pastry with raw kefta and rely on frying to cook it; the meat won't get hot enough in a minute in the oil, so cook the filling fully first. Chef's tip: a beaten egg stirred into the hot meat right at the end sets into a binder and stops the filling crumbling. Contains wheat and egg.

60 minMoroccanSnacks & Starters
by KrazyBadal 0 views

Tagine qoq w jelbana (lamb with artichokes and peas)

In Fes and Meknes, spring is announced by the first wild artichokes and fresh peas, and families cook them in this pale, saffron-gold lamb tagine for the Friday lunch. The lamb simmers with onion, ginger, saffron and olive oil until tender, then artichoke hearts and peas go in so they stay green, and preserved lemon adds a salty brightness. Eat it straight from the pot with khobz. The common mistake is adding the vegetables with the meat, so they go grey and mushy; they need only the last 20 minutes. Chef's tip: rub cut artichokes with lemon and keep them in lemon water, or they blacken within minutes.

130 minMoroccanMeatGluten free
by KrazyBadal 0 views

Sweet rice briouats with honey

The old Fassi households and pastry shops of Fes and Rabat make rice briouats for Ramadan and weddings: short-grain rice cooked thick in milk with orange-blossom water, wrapped in warqa, fried and plunged into warm honey. They're crisp outside, creamy within, and served with mint tea. Runny rice pudding makes the pastry burst in the oil, so cook it until a spoon can stand in it, then chill it firm. Chef's tip: warm the honey with a splash of orange-blossom water, and dip the briouats while both are hot so the honey soaks in rather than sitting on top. Contains milk, wheat and almonds.

75 minMoroccanDesserts
by KrazyBadal 0 views

Moroccan fried cauliflower in cumin batter

Casablanca home cooks fry cauliflower this way for Ramadan tables and family lunches alike: parboiled florets dipped in an egg batter heavy with cumin, paprika and parsley, then fried until puffed and golden. They're eaten hot with a squeeze of lemon or a spoon of chermoula, as a side to a tagine or on their own with bread. The common mistake is frying wet cauliflower; the batter slides off and spits, so dry the florets well after boiling. Chef's tip: keep the florets bite-sized and with a bit of stalk, so you can dip them by hand. Contains egg and wheat.

40 minMoroccanSides
by KrazyBadal 0 views

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 minMoroccanSaladsVeganGluten free
by KrazyBadal 0 views

Potato briouats (briwat batata)

During Ramadan, the iftar tables of Casablanca and Marrakech are crowded with little fried pastries, and potato briouats are the budget-friendly favourite. A mash of potato, parsley, coriander, cumin and a little grated cheese is folded into warqa or filo triangles and fried until crackling. Serve them hot with harira or mint tea. The common mistake is a wet, warm filling, which makes the pastry soggy and tear; let the mash cool completely. Chef's tip: seal each triangle with a dab of egg yolk or flour paste; they won't open in the oil. Check cheese labels: some is made with animal rennet. Contains wheat, egg and milk.

55 minMoroccanSnacks & Starters
by KrazyBadal 0 views

Shrimp and vermicelli briouats

In coastal cities like Agadir and El Jadida, the festive version of briouats is filled with prawns and rice vermicelli tossed in chermoula — a filling borrowed from seafood pastilla, but in a size you can eat in two bites. They come out at weddings, Eid lunches and Ramadan iftars, hot and crackling, with lemon. The usual mistake is a wet filling: cooked prawns and soaked noodles release water, so drain everything well and dry-fry the mix for a minute. Chef's tip: snip the soaked vermicelli into short lengths with scissors so the rolls fill evenly. Contains shellfish, wheat and egg.

60 minMoroccanSnacks & Starters
by KrazyBadal 0 views

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