Aloo Paratha
Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes
Sides
Discover · butter + yogurt
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Basbousa
Basbousa is the Egyptian semolina cake that lives at every neighbourhood bakery, sold in golden diamond-shaped slices…
Desserts
Butter Chicken
BIR butter chicken is the restaurant adaptation of the classic Delhi murgh makhani, a creamy tomato sauce sweetened with…
Indian
Chelo Kabab Koobideh
Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water
Persian
Dolma (Azerbaijani Stuffed Vine Leaves)
Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage
Azerbaijan
Fatteh Djaj
Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone
Sides
Joojeh Kabab
Joojeh kabab is the Persian saffron-and-yogurt chicken kebab, a marinated grilled-thigh dish that turns up at every…
Iran
Keftedakia (Greek Mini Meatballs)
Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…
Snacks
Kibbeh Bil Laban
Fine bulgur soaks; lamb mince blends with bulgur, grated onion, allspice and salt to a smooth paste; small torpedoes are…
Syria
Kibbeh Bil Saneeyeh
Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry
Palestinian
Kuku Sabzi
Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine
Sides
Kuku Sib Zamini
Potatoes are boiled in their skins until tender (about 25 minutes); cooled slightly, peeled, grated on the coarse side
Snacks
Lahori Beef Boti Kebab
Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages
Lahori
Mansaf
Dried jameed balls soak overnight then break down in water to form the cooking liquid
Jordan
Manti
A simple egg-pasta dough rolls thin
Turkish
Merguez Rolls
All-butter puff pastry rolls thin; cuts into 4 long strips
Snacks