Anjero
A simple batter of plain flour, semolina, yeast and warm water is left to ferment overnight; this gives anjero its…
Somalian
Discover · complex + vegan + make-ahead
40 recipes
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Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Aysh Baladi
Aysh baladi is the bread Egyptians eat with every meal, a wholemeal flat round that puffs dramatically in the oven and…
Sides
Barbari
Barbari is the Persian morning flatbread, long oval loaves with deep parallel ridges down the surface and a…
Sides
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
Boquerones en Vinagre
Whole fresh anchovies butterfly: pinch the head, pull, the spine and head come away with the guts
Snacks
Caponata
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved
Sides
Chakalaka
Onion is softened in oil; garlic, ginger and curry powder bloom
South African
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
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
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