Beef Sukiyaki
A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…
Japanese
Discover · complex + onion + rice + nuts
27 recipes
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Ingredients
Dolmadakia (Greek Stuffed Vine Leaves)
Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…
Snacks
Domoda
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Senegalese
Gemista
Gemista is the Greek stuffed-vegetable dish of mid-summer, ripe tomatoes and peppers hollowed and filled with a herby…
Greek
Gỏi Cuốn
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente
Snacks
Kabsa
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Arabian
Kabuli Pulao
Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…
Afghanistan
Kare-Kare
Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…
Filipino
Kashmiri Pulao
Saffron is bloomed in warm milk to draw the colour and aroma
Rice
Khoresh-E Fesenjan
Fesenjan is the Persian walnut-and-pomegranate stew, a deep mahogany sauce of ground toasted walnuts, sour pomegranate…
Iran
Madghoot
The fast Saudi cousin of mandi, made when you want kabsa-deep flavour but the day doesn't have three hours in it for the meat to cook
Arabian
Mafé
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock
Senegalese
Maklouba
Aubergines are fried first to soften and develop colour
Palestinian
Malaysian Curry Laksa (Laksa Lemak)
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
Malaysian
Mandi
Lamb shoulder is rubbed with a Yemeni spice mix (hawaij), browned, then steam-roasted at low heat for two hours until it shreds
Yemen
Mansaf
Dried jameed balls soak overnight then break down in water to form the cooking liquid
Jordan