Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
The Azerbaijani version of the shepherd's salad that turns up in some form on every table from the Balkans to Persia…
Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Firm green tomatoes slice 8 mm thick
Vegetables are diced into uniform 5 mm cubes, knife work matters
Vegetables dice into 5 mm cubes, uniform size matters for both look and dressing
Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft
A large cabbage core-out, blanched briefly, leaves separated
Chile's table salsa, the fresh chunky relish that turns up in a small bowl next to bread before any meal and stays on…
Salata afghani is the salad that goes alongside every Afghan main, no exceptions: tomato, cucumber and red onion diced…
Tomato, cucumber and onion all diced very small (the cut is small, 5 mm pieces, not chunky)
Tomato, cucumber, onion and green pepper dice fine
The chunky chopped salad that sits next to almost everything on a Saudi table: the relish that gives kabsa its bright…
A simple yeasted bread dough rises for 1 hour; balls are divided and rolled into 9 cm rounds