Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Trinidadian
Discover · complex + lemon + tomato + make-ahead
36 recipes
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Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Charcoal Chicken Shop Chicken Skewers
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…
Australian
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Moroccan
Falafel Lebnani
Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)
Snacks
Falafel Palestinian
Dried chickpeas (or a chickpea-fava blend) soak overnight
Snacks
Fasolada
Fasolada is the Greek bean soup that's often called the country's national dish, a slow-cooked pot of haricot beans…
Greek
Fattah Bil Lahma
Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…
Egyptian
Fattoush
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
Sides
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides
Ful Medames
Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…
Egyptian
Greek Lamb Burger
This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…
Greek
Harira
Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…
Moroccan
Iraqi Falafel
Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…
Snacks
Joojeh Kabab
Joojeh kabab is the Persian saffron-and-yogurt chicken kebab, a marinated grilled-thigh dish that turns up at every…
Iran
Kafta Mishweeyeh
Mince combines with grated onion, very-finely chopped parsley, garlic, allspice, cinnamon, salt and a pinch of cayenne
Lebanese