
Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
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Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…

Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…

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

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

Napa cabbage quarters and salts in heavy salt water 4 hours; rinses well; drains

Pasta cooks just past al dente in salted water

Matbucha is the North African-Israeli slow-cooked tomato-and-pepper salad, a thick, jammy spread of charred peppers and…

A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…

Dried chickpeas soak overnight with a pinch of bicarbonate of soda

Red beans is the Monday dish of New Orleans, the meal that filled the kitchens of Black Creole cooks on washing day when…

Dried pinto beans soak overnight (or quick-soak: 1 hour after boiling)

Sambousak are Afghanistan's answer to the samosa: small triangular fried pastries with a spiced lamb filling, served as…

Taamiya is the Egyptian falafel, made with fava beans instead of chickpeas (the Levantine version), giving a paler…