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521 recipes

RibnikCarp baked in bread with rice

St Nicholas (Nikulden), on 6 December, is the patron of fishermen and sailors in Bulgaria, and every family that day eats carp, and many make ribnik: a whole carp (or carp fillets) stuffed with rice, onion, walnuts and raisins, wrapped in bread dough and baked so the dough soaks up the juices. The bread and the fish are blessed and shared with neighbours. This version uses carp fillets, which avoids the bones. Chef's tip: lay the fish skin-side down on the dough and seal the seams well, so the juices stay inside.

110 minBulgarianFish
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

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

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

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

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

Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 minArgentinianMeatGluten free
by KrazyBadal 0 views

Gergyovsko agneRoast lamb with rice

St George's Day, Gergyovden, on 6 May, is one of Bulgaria's biggest festivals: George is the patron of shepherds, and every family roasts lamb, traditionally a whole one baked over rice, green onions, mint and chopped liver. Our site writes this as a boned lamb shoulder rather than a whole animal: the shoulder is slow-roasted on a bed of rice cooked with the lamb's liver, spring onions, dill and mint, which soaks up the juices. Serve with a yogurt and cucumber salad. Chef's tip: cover the lamb for most of the roast and uncover it only at the end, so it stays juicy and the rice doesn't dry out.

240 minBulgarianMeatGluten free
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

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

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

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

Svinsko s kiselo zelePork baked with sauerkraut

After the forty-day Advent fast and the meatless Christmas Eve, Bulgarians break the fast on Christmas Day with pork, and the classic dish is svinsko s kiselo zele: pork shoulder baked slowly with homemade sauerkraut, rice, paprika and bay in a clay pot until the cabbage turns soft and golden. It fills the house with a sour, savoury smell and tastes even better the next day. Chef's tip: rinse the sauerkraut if it is very sour, but keep some brine; a little sharpness is what balances the rich pork.

150 minBulgarianMeatGluten free
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

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

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

Turrón de maníPeanut nougat

On an Argentine Christmas Eve, after midnight toasts, the 'mesa dulce' appears with pan dulce, garrapiñadas and turrón de maní: a chewy white nougat of honey, sugar, whipped egg white and roasted peanuts, often set between two sheets of rice paper. Families make it in the days before Nochebuena. The egg white is cooked by the hot syrup. It is gluten free if you use gluten-free wafer paper or none. Chef's tip: work fast once the syrup is in, as the nougat stiffens as it cools and gets hard to spread.

60 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Postni chushki s bobBean-stuffed dried peppers

Bulgaria's Christmas Eve supper, Budni vecher, is meatless and set with an odd number of dishes, and peppers stuffed with beans are almost always among them. The peppers are the deep-red ones dried on strings in autumn; soaked, they turn soft and sweet with a smoky edge, and they are filled with white beans cooked with onion, paprika and dried mint, then baked. They are vegan, high in protein, and just as good the next day. Fresh red peppers work if you can't find dried ones. Chef's tip: cook the beans until completely soft before stuffing, because they won't soften any further inside the peppers.

120 minBulgarianVegetarianVeganGluten free
by KrazyBadal 0 views

Quinotos en almíbar (Argentine kumquats in syrup)

In Buenos Aires and the river provinces of the Litoral, kumquat trees ripen in the middle of winter, between June and August, and the fruit goes straight into jars of syrup. Grandmothers' pantries held quinotos for the whole year, brought out for birthdays and long Sunday lunches. Each little fruit turns glossy orange and translucent, with a soft, bittersweet skin and a sharp, juicy centre. Spoon them over vanilla ice cream, serve them with a slice of fresh cheese in the style of postre vigilante, or eat them straight from the jar. Many bar menus offer them steeped in spirits; this version keeps only the syrup. Naturally egg-free, the quinotos rely on sugar syrup to preserve them, while pectin from the peel gives the syrup a light, jammy body. Chef's tip: blanch the fruit three times from cold water; the common mistake is skipping this, which leaves the skins tough and bitter.

120 minArgentinianDessertsVeganGluten free
by KrazyBadal 0 views

KyopolouRoasted aubergine and pepper spread

Every Bulgarian family makes kyopolou in late summer and autumn, when aubergines and red peppers flood the markets from Plovdiv to Sofia, and it is served as a starter with bread and a shopska salad, or spread on toast for a light supper. The vegetables are roasted until blackened, peeled, and chopped by hand with garlic, parsley, vinegar and sunflower oil into a chunky, smoky, slightly sweet relish. A portion gives about 2 g of protein, so it is a dip; spread it on bread with white cheese or serve with beans for a fuller meal. The most common mistake is blending it smooth: kyopolou should be chopped, with visible pieces of pepper. Chef's tip: let the roasted vegetables steam in a covered bowl for 10 minutes; the skins then slip off in seconds and you keep all the smoky juice.

60 minBulgarianChutneys & DipsVeganGluten 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

Bob chorbaWhite bean soup

Bob chorba is one of Bulgaria's best-loved soups, cooked in every region, served in monasteries such as Rila and set on the meat-free table on Christmas Eve, when the dishes must be Lenten. White beans simmer slowly with onion, carrot, peppers and tomato until creamy, then the pot is seasoned with dzhodzhen (dried mint), chubritsa (summer savory) and sweet paprika fried in oil. A bowl gives about 21 g of protein from the beans, and it is eaten with fresh bread and a hot pickled pepper alongside. Soak the beans for 12 hours first; that time is not counted below. The most common mistake is pouring paprika into very hot oil: it burns in seconds and makes the soup bitter, so take the pan off the heat first. Chef's tip: dried savory is the true taste of this soup; if you can't find it, use dried thyme with a pinch of oregano.

110 minBulgarianSoupsVeganGluten 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

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

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