
Dolmadakia (Greek Stuffed Vine Leaves)
Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…
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Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

Fasolada is the Greek bean soup that's often called the country's national dish, a slow-cooked pot of haricot beans…

Spinach is wilted briefly with salt, drained, squeezed dry

A soft yeasted olive-oil dough rises for 45 minutes

Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…

Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone

Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…

Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…

Gheymeh is the Persian split-pea-and-dried-lime stew, a sour-savoury Persian classic crowned with a heap of…

This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…