Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Discover · complex + vegan + garlic
36 recipes
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Barszcz Czerwony
The brightest barszcz uses fermented beetroot kvas, beetroot, garlic and rye bread crust steeped in salted water for…
Polish
Bessara
Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…
Snacks
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Boquerones en Vinagre
Whole fresh anchovies butterfly: pinch the head, pull, the spine and head come away with the guts
Snacks
Burmese Samosa
The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin
Snacks
Buss-Up-Shut Roti with Curry
Buss-up-shut, also called paratha roti, is the flaky-layered Trinidadian roti that takes its English name from "burst-up…
Trinidadian
Caponata
The Sicilian sweet-sour aubergine relish that gets better every hour it sits, and is at its best the day after you make it
Sides
Chakalaka
Onion is softened in oil; garlic, ginger and curry powder bloom
South African
Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides
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
Fattoush
Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy
Sides
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
Gazpacho
Ripe tomatoes, cucumber, green pepper and stale bread soak in red wine vinegar with garlic, then blitz with olive oil…
Spanish