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354 recipes

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

Boudin blanc aux pommesWhite sausage with apple compote

In Liège and across Wallonia, Christmas Eve supper often begins with boudin blanc: pale, delicate sausages of finely minced pork and milk, sometimes with a little chicken, gently fried in butter until golden and served with warm, chunky apple compote and bread. Butchers make piles of them in December. Buy them fresh from a good butcher, or poached and ready to fry. Chef's tip: prick nothing and cook gently; boudin blanc is fragile, and a hot pan splits the skins.

30 minBelgianMeat
by KrazyBadal 0 views

Aloo bukhara chutneyDried plum chutney

Wherever a Pakistani wedding serves biryani and qorma, a little bowl of glossy aloo bukhara chutney sits alongside to cut the richness. Dried sour plums are softened, then cooked with sugar, a touch of vinegar, ginger, chilli and warm spices into a jammy, sweet-sour relish, dark and shining. It keeps for weeks and is made in big jars before the shaadi. Chef's tip: stop cooking while it still looks a little loose; it thickens a lot as it cools.

35 minPakistaniChutneys & DipsVeganGluten 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

KhajlaFried pastry rounds in sweet milk

In the old lanes of Lahore and Karachi's Burns Road, sweet shops fry khajla through the night in Ramadan so families can buy it fresh for sehri, the meal eaten before dawn. Each round is a stack of paper-thin layers of ghee-rubbed dough that shatter when you press them, and it is crumbled into a bowl of hot sweetened milk, often with fine pheni, to give slow energy for the fasting day. Chef's tip: keep the oil only medium-hot; khajla must fry slowly so every inner layer turns crisp before the outside browns.

100 minPakistaniDesserts
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

Sabeel sharbatRose milk with basil seeds

In the first ten days of Muharram, and above all on Ashura, volunteers in Pakistani towns set up sabeel stalls at the roadside and pour free cups of cold sweet milk for anyone passing, in memory of the thirst of Imam Husain's family at Karbala. The drink is pale pink, lightly rose-scented and dotted with swollen basil seeds, and it is made in huge steel pots at the stalls; this is the home-sized jug. Chef's tip: soak the basil seeds in water first, never straight in the milk, or they stay hard and clump.

10 minPakistaniDrinksGluten free
by KrazyBadal 0 views

Almond LondonChocolate-dipped almond cookies

Almond London is a Hari Raya favourite in Singapore and Malaysia, a whole roasted almond hidden in buttery cookie dough, baked, dipped in chocolate and rolled in chopped nuts. Nobody is sure where the name came from, but every Malay household fills a jar of them for Raya visits, and children hunt for the almond inside. They are crunchy, rich and not too sweet. Chef's tip: let the cookies cool completely before dipping, or the chocolate slides off and turns streaky.

75 minSingaporeanBaking
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

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

Chana dal halwa

At Punjabi weddings in Lahore and Faisalabad in the cold months, the dessert table often carries a big tray of chana dal halwa beside the gajar halwa. Soaked split chickpeas are ground and fried slowly in ghee until they smell of roasted nuts and turn deep golden, then cooked with milk, sugar and cardamom into a rich, grainy halwa that keeps for days. It takes patience and a strong arm. Chef's tip: keep the heat low and scrape the bottom constantly; the dal catches fast once it starts to brown.

90 minPakistaniIndian SweetsGluten free
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

Yusheng (lo hei prosperity salad)

In Singapore and Malaysia, Chinese New Year meals often begin with lo hei: everyone stands round a platter of yusheng and tosses it high with chopsticks, calling out wishes, because the higher the toss, the better the year. Yu sounds like 'abundance' and each topping added has its own blessing, from the oil (money flowing in) to the golden crackers (a floor of gold). The traditional version uses raw fish; this home version uses smoked salmon, or salmon bought frozen as sashimi-grade and kept below 5 °C, and raw fish is not for pregnant women, young children or anyone with a weakened immune system. For them, use smoked salmon or poached salmon, or leave the fish out for a vegetarian toss. Expect a crunchy, sweet-sour, nutty salad with a sticky plum dressing. Chef's tip: squeeze the shredded vegetables dry in a cloth; wet radish drowns the dressing and goes limp.

50 minSingaporeanSalads
by KrazyBadal 0 views

Bak kwa (barbecued dried pork)

Before Chinese New Year, queues snake round the bak kwa shops of Singapore and Malaysia, because these sweet, smoky sheets of pork are the gift everyone brings when visiting family; their deep red colour stands for luck. At home you can make them from minced pork mixed with sugar, soy, fish sauce and a splash of Shaoxing rice wine, spread thin, dried in a low oven and then grilled until caramelised and blistered at the edges, chewy and sticky-sweet. For an alcohol-free version, swap the Shaoxing wine for the same amount of unsalted stock with a few drops of rice vinegar. Eat it warm on its own, or tucked into a soft white bun. Chef's tip: roll the mince between two sheets of baking paper to 2–3 mm; any thicker and it stays soft in the middle instead of turning into proper jerky.

180 minSingaporeanMeat
by KrazyBadal 0 views

Bakwan kepiting (crab and pork meatball soup)

Bakwan kepiting is the Peranakan soup that Nyonya families in Singapore serve at the Chinese New Year reunion dinner; the round meatballs stand for a family gathered whole and complete. The balls are minced pork and sweet crab meat, bound with egg and bulked with shredded bamboo shoot, and they simmer in a clear, gently garlicky pork broth until tender and springy. This home version uses pasteurised cooked crab meat instead of live crabs, so it is easier and kinder. Serve it in small bowls with fried garlic and rice, before the richer curries. Chef's tip: keep the broth at a lazy simmer once the balls go in; a rolling boil clouds the soup and breaks them apart.

90 minSingaporeanSoups
by KrazyBadal 0 views

Hae bee hiam rolls (spicy prawn rolls)

Lift the lid of the cookie jars in a Singapore or Malaysian home at Chinese New Year and among the pineapple tarts you will find these tiny, fiery hae bee hiam rolls. Hae bee hiam is a sambal of dried shrimp fried slowly with chilli, shallots and lemongrass until it is dry, crumbly and fragrant, and rolled into thin spring-roll pastry it makes a crunchy, salty-sweet, spicy snack that disappears by the handful; the golden rolls look like gold bars for a prosperous year. Serve them with tea or a cold drink. Chef's tip: cook the sambal until it is completely dry and floss-like; any moisture left will make the rolls soft within a day.

120 minSingaporeanSnacks & StartersSpicy
by KrazyBadal 0 views

Hee peow soup (Nyonya fish maw soup)

Hee peow th'ng is a Peranakan soup that turns up at the Chinese New Year reunion dinner in Singapore, a clear, gentle bowl that sits beside the spicy dishes; fish maw is a luxury food and stands for plenty, and the round balls for a family that is whole. The fish maw is bought ready dried and fried in packets from Chinese grocers, then soaked until it is spongy and soaks up the savoury broth. With it go homemade pork meatballs, bought fish balls, napa cabbage and carrot, all in a broth made from pork bones and chicken. Serve it with rice and a little sambal on the side. Chef's tip: squeeze the soaked maw hard in several changes of water; it rinses out the old frying oil so the soup stays clean.

120 minSingaporeanSoups
by KrazyBadal 0 views

Itek sio (Nyonya coriander duck)

Itek sio is a Peranakan braise that Nyonya cooks in Singapore make for Chinese New Year and other family feasts; duck is a celebration meat, and a rich, glossy pot of it says the household is doing well. Duck legs are rubbed with tamarind and soy, then simmered slowly with a heap of shallots and a generous amount of freshly ground coriander seed until the meat almost falls from the bone and the sauce turns thick, dark, sweet-sour and fragrant. Serve it with plain rice and a sharp sambal or pickles to cut the richness. Chef's tip: toast the coriander seeds before grinding; the warm, citrusy smell is the whole point of the dish.

125 minSingaporeanMeatGluten free
by KrazyBadal 0 views

پشاوری آئس کریم (Peshawari ice cream)Cardamom pistachio ice cream

In the Qissa Khwani bazaar of Peshawar, ice-cream sellers spin a tall metal drum inside a tub of crushed ice and salt, scraping the freezing milk off the walls with a long paddle until it turns thick, stretchy and pale. It is a summer evening treat, eaten from small bowls after dinner or late at night when the streets cool down, and often topped with a spoonful of falooda vermicelli or more chopped pistachio. The flavour is simple: slowly reduced milk, green cardamom and a little rose. This version has no eggs and no custard: a cornflour slurry cooked into the milk thickens it the way yolks would, and the starch holds on to water so ice crystals stay small and the texture stays smooth, while milk powder adds body without extra fat. You can churn it in a machine or still-freeze it in a tray and stir it every 45 minutes. Chef's tip: the common mistake is churning a warm base; chill it until it is fridge-cold right through, or it will turn icy instead of silky.

300 minPakistaniDessertsGluten free
by KrazyBadal 0 views

Pheni (layered fried vermicelli nests in sweet milk)

In Lahore and Karachi during Ramadan, sweet shops stack golden nests of pheni in towers, and families buy them to eat at sehri, the meal before dawn. The fine, brittle strands are crumbled into a bowl and drenched with hot sweetened milk, which softens them in a minute into something like a silky vermicelli pudding; it keeps you full through the fasting day. Shop pheni is pulled into hair-thin threads by skilled hands, so at home this recipe uses the layered method: thin sheets of dough are brushed with a ghee and rice-flour paste, rolled and sliced, and the paste makes the layers fan out into fine flaky rings when fried. They are crisp, buttery and delicate. It is naturally egg-free: the dough is just flour, ghee and water, and the rice-flour paste keeps the layers separate. Chef's tip: fry the nests in oil that is only moderately hot, about 160°C; oil that is too hot is the common mistake that browns the outside while the inner layers stay soft and doughy.

90 minPakistaniIndian Sweets
by KrazyBadal 0 views

Aloo bainganPotato and aubergine

From Multan to Hyderabad in Sindh, aloo baingan is the humble pairing that makes a summer glut of aubergines go a long way: potatoes give body, aubergine melts into a jammy, smoky-sweet tomato masala. It is eaten with chapati at dinner, often next to a bowl of daal and some sliced onion. The most common mistake is stirring hard once the aubergine softens, which mashes everything into a grey purée; fold it gently and let the pan do the work. Chef's tip: give the aubergine a few minutes on its own in the hot oil before the masala goes in, so its edges catch and brown.

30 minPakistaniVegetarianVeganGluten free
by KrazyBadal 0 views

Belgian frangipane tartlets

Look in the glass counter of a Flemish bakery and between the rice tarts and cream puffs sit rows of frangipanetaartjes: small shortcrust cases with a hidden layer of apricot jam, filled with almond frangipane and glazed with a thin, crackly white icing. Belgians pick them up on Saturday mornings or for a birthday at the office and eat them with coffee. They are buttery, nutty and moist, with a sharp fruity note from the jam. Too much jam is the mistake to watch: it bubbles up through the frangipane and glues the tartlets to the tin. Chef's tip: brush the warm tartlets with hot apricot jam first and let it set before the icing goes on; the jam seals the surface so the glaze stays white and shiny.

60 minBelgianBaking
by KrazyBadal 0 views

Shimla mirch alooPepper and potato stir-fry

Shimla mirch aloo is everyday Punjabi home cooking from both sides of the border, the sabzi that fills a lunchbox paratha or sits next to dal on a weeknight in Rawalpindi. Potato cubes go soft and golden first, then strips of green pepper are tossed in just long enough to soften while keeping a little bite, all held together by a dry tomato-chilli masala. The classic mistake is adding the peppers with the potatoes: they collapse, turn khaki and lose their fresh, slightly bitter flavour. Chef's tip: a pinch of amchur at the end lifts the whole pan without adding any extra liquid.

25 minPakistaniVegetarianVeganGluten free
by KrazyBadal 0 views

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