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 · complex + butter + sides
17 recipes
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Course & method
Ingredients
Beignets
Beignets are the New Orleans French Quarter pastry sold three to an order at Café du Monde, square pillows of fried…
Sides
Bint Al-Sahn
A soft eggy dough is rolled into 7-8 paper-thin discs (closer to filo than to bread)
Sides
Bolo Do Caco
Bolo do caco is the Madeiran flatbread you'll get at every restaurant on the island, traditionally cooked on a hot…
Sides
Fatteh Djaj
Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone
Sides
Gratin Dauphinois
Gratin dauphinois is the rich potato gratin from the Dauphiné region of southeast France, a slab of overlapping potato…
Sides
Kibbeh Mosul
Kibbeh Mosul is the baked-tray version of kibbeh from the northern Iraqi city of Mosul, layered bulgur-and-lamb paste…
Sides
Kuku Sabzi
Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine
Sides
Mac and Cheese
Pasta cooks just past al dente in salted water
Sides
Msemen
A soft warm dough of fine semolina, plain flour, salt, sugar, yeast (optional but helps with flexibility) and warm water…
Sides
Noodle Kugel
Noodle kugel is the sweet-savoury Ashkenazi Jewish casserole, wide egg noodles bound in a sweet cream-cheese custard…
Sides
Pesto Babka
Babka, at its sweet best as the chocolate version, turns out to be a wonderful vehicle for savoury fillings
Sides
Rissóis de Camarão
A boiled water-butter-flour dough rolls thin; a thick shrimp béchamel goes on top; folded into half-moons, sealed…
Sides
Saffron Rice (Azerbaijani Style)
The everyday cousin of plov: the rice you cook on a Tuesday when there's no wedding to feed but you still want the…
Sides
Salade Niçoise with Seared Tuna
This is the modern bistro version of salade niçoise, the Provençal salad reworked with seared fresh tuna instead of…
Sides
Soft Pretzels
A yeasted bread dough rises for 1 hour
Sides