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549 recipes

OponkiQuark ring doughnuts

On Tłusty Czwartek, Fat Thursday, Poles queue at bakeries for pączki, but at home many families make oponki instead: little ring doughnuts from a quick twaróg (curd cheese) dough with no yeast and no waiting. They fry in minutes into light, tender 'tyres' that are rolled in sugar or glazed and eaten warm by the plateful. The common mistake is kneading the dough too much, which makes them tough; mix only until it holds together. Chef's tip: press the twaróg through a sieve first, or blend it, so the dough is smooth and the rings puff evenly.

40 minPolishDesserts
by KrazyBadal 0 views

Śledzie w śmietanieHerring in soured cream

Herring is a must at the Polish Wigilia, the meatless Christmas Eve supper, and śledzie w śmietanie, salted herring fillets in soured cream with crisp apple, onion and dill, is the favourite way to serve it, with boiled potatoes or rye bread. The herring is cured, not cooked: use good-quality salted or matjes fillets from a shop, which have been frozen to kill parasites, and keep the dish chilled. Cured fish is not for pregnant women, young children or anyone with a weakened immune system; for them, make the safer version in the last step with hot-smoked mackerel or herring fillets baked until opaque. Chef's tip: dress the herring a few hours ahead so the cream picks up the flavour.

20 minPolishFishGluten 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

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

Biała kiełbasa z cebuląWhite sausage baked with onions

Biała kiełbasa is a fresh, unsmoked white sausage of pork seasoned with garlic and marjoram, and on Easter Sunday morning in Poland it is the star of the breakfast after the blessed basket (święconka) is shared. It is also the sausage that goes into żurek, the sour rye soup. Buy it raw from a Polish butcher, then poach it gently and bake it with onions until golden. Serve with horseradish, mustard, rye bread and Easter eggs. Chef's tip: never boil it, as the casing bursts; keep the water just below a simmer.

60 minPolishMeatGluten free
by KrazyBadal 0 views

Shorbet ful nabetSprouted broad bean soup

Copts in Egypt keep long, strict fasts with no animal products: more than 200 days a year, including 55 days before Easter. Ful nabet, sprouted dried broad beans, is a fasting staple, and its soup is a clear, savoury broth fragrant with garlic, cumin and lemon, with the tender sprouted beans in it. It is said to be good for colds and is popular in winter. It is vegan, gluten free and high in protein; the sprouting takes 3 days, so plan ahead. Chef's tip: use small whole (skin-on) dried broad beans, as split ones won't sprout.

80 minEgyptianSoupsVeganGluten 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

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

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

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

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

Karp w galarecieCarp in aspic

Carp in aspic is one of the cold dishes of the Polish Wigilia. Carp steaks are poached gently in a stock of root vegetables and the fish's own bones, then laid in a dish with carrot slices, lemon and parsley and covered in the clarified stock, which sets into a clear, shimmering jelly overnight. Serve it chilled with lemon and horseradish. A little powdered gelatine helps the aspic set reliably at home. Chef's tip: simmer the fish bones and vegetables slowly and never boil the stock hard; boiling makes it cloudy.

120 minPolishFishGluten 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

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

Krówki (Polish milk fudge)

Krówki, 'little cows', are the sweets Polish children grow up with: wrapped in paper with a cow on it, handed out at name days and school parties, and bought by the bag all year round. Fresh ones have a thin, sugary crust that crumbles at the edges while the middle stays soft and almost runny, with a deep taste of cooked milk and butter, close to dulce de leche. Eat them with black tea or coffee, or chop them into ice cream. They are naturally egg-free: milk and cream are boiled with sugar until the milk solids caramelise and the mixture reaches the soft-ball stage, then beating it as it cools starts fine sugar crystals that set the fudge and give that crumbly crust. A spoonful of honey adds its own flavour and keeps the centre soft. Chef's tip: stop beating as soon as the mixture loses its shine and starts to thicken; beating too long is the common mistake, and the fudge then sets in the pan before you can pour it.

175 minPolishDessertsGluten free
by KrazyBadal 0 views

Malban (Egyptian rose and nut jelly sweets)

Malban is the Egyptian cousin of Turkish delight, sold by weight in Cairo sweet shops all year but piled highest for Ramadan nights and the Mawlid sweets of the Prophet's birthday. A syrup of sugar and lemon is cooked with cornflour for the best part of an hour into a thick, clear jelly, scented with rose water and a little mastic and studded with pistachios or hazelnuts. Cut into cubes and rolled in icing sugar, it is soft, springy and chewy, sweet and floral. Serve it with mint tea or Turkish-style coffee. It is naturally egg-free: cornflour, cooked slowly in the syrup, sets it into a firm jelly, with no other setting agent. Chef's tip: whisk the cornflour mixture into the syrup in a thin stream and keep stirring. The common mistake is stopping too early, which gives a soft jelly that weeps and won't hold a cube.

320 minEgyptianDessertsVeganGluten free
by KrazyBadal 0 views

MoczkaGingerbread in dried fruit compote

Moczka is the Christmas Eve dessert of Upper Silesia in southern Poland, a thick, dark, spiced mixture of honey gingerbread dissolved in dried-fruit compote, then loaded with almonds, walnuts, raisins, figs and prunes. Each family has its own version; many add dark beer to the base, which this one leaves out, but adults may stir 100 ml dark beer into the compote while it simmers. It is eaten cold from small bowls and keeps for several days. Chef's tip: use dry, slightly stale gingerbread, which dissolves into a smooth sauce, while fresh cake turns to lumps.

50 minPolishDesserts
by KrazyBadal 0 views

Śliwki w czekoladzie (chocolate-coated prunes with walnuts)

Boxes of chocolate prunes are a classic Polish gift: brought to grandmothers at Christmas, set out on the Wigilia table among the twelve dishes, and passed round on name days. Plump smoked or soft prunes from the south of the country are best. Each one hides a walnut half, so you get chewy, slightly tart fruit, a crunchy bitter nut and a snap of dark chocolate in one bite. Serve them with coffee or tea after a big meal. Nothing here ever needed egg: the prune itself holds the nut, and chocolate sets around it as it cools. Older recipes soak the prunes in spirits; here they are alcohol-free, plumped in warm orange juice instead, which also brightens the flavour. Use a dark chocolate made without milk and the sweets are vegan. Chef's tip: dry the soaked prunes very well before dipping; the common mistake is leaving them damp, and even a few drops of juice will make melted chocolate seize and turn grainy.

55 minPolishDessertsVeganGluten free
by KrazyBadal 0 views

Uszka z grzybamiMushroom dumplings

Wigilia, the Polish Christmas Eve supper, starts when the first star appears and is traditionally meatless, and its first course is clear red barszcz with uszka floating in it. These are tiny dumplings folded into 'little ears' and filled with dried forest mushrooms (usually ceps) and fried onion. They are fiddly, so families make them together in the days before and freeze them. Serve 6–8 in each bowl of hot beetroot broth. Chef's tip: save the mushroom soaking water and add it to the barszcz, as it carries much of the forest flavour.

120 minPolishPasta & Noodles
by KrazyBadal 0 views

Halawa tahiniya (Egyptian tahini halva)

In Egypt halawa tahiniya is a breakfast and suhoor food more than a dessert: it is eaten in Ramadan before dawn, on Coptic fasting days when animal foods are avoided, and spread in warm aish baladi bread at any time of year. Tahini is mixed with sugar syrup at the firm-ball stage, and the syrup crystallises through the sesame paste to give the halva its fibrous, crumbly strands. It tastes nutty, sweet and toasty, and pairs well with sweet tea. Factory halva often uses soapwort root, whose foam whips the syrup and gives longer strands; this home version offers it as an option, and never uses egg white. It is naturally egg-free: the hot syrup, crystallising as it is folded into the tahini, is what sets it. Chef's tip: stir only until the mixture turns matte and starts to look stringy. The common mistake is over-mixing, which makes the oil separate and the halva greasy.

150 minEgyptianDessertsVeganGluten free
by KrazyBadal 0 views

Piernik staropolskiHoney spice cake with plum jam

Piernik staropolski is the grand Polish Christmas gingerbread, and the old tradition is to mix the honey dough in November (once even at a child's birth) and leave it to mature for weeks in a cool place, which deepens the spice and makes the cake tender. It is baked a few weeks before Christmas, split into layers with powidła (thick plum butter), glazed with chocolate and left to soften again. This home version rests the dough for at least 3 days. Chef's tip: wrap the baked layers and let them sit for 3 days before filling; fresh piernik is hard, and it softens as it absorbs moisture from the jam.

90 minPolishBaking
by KrazyBadal 0 views

Bób z koperkiemBroad beans with butter and dill

All over Poland, from Kraków's market stalls to allotments outside Warsaw, the short broad bean season in June and July means bowls of bób z koperkiem: young beans boiled in their pale skins, tossed with melted butter, dill and salt, and eaten with your fingers on summer evenings. You squeeze each bean out of its skin with your teeth, or eat the skin too if the beans are very young. A generous bowl of 300 g beans gives about 22 g of protein, all from the broad beans. The most common mistake is overcooking: the skins burst and the beans turn grey and floury. Chef's tip: add a pinch of sugar to the cooking water along with the salt, as Polish cooks do; it keeps the beans sweet and bright.

15 minPolishSnacks & StartersGluten 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

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