Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Discover · make-ahead + complex + chili + vegetarian
32 recipes
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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
Conch Fritters
The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival
Bahamian
Cracked Conch
The Bahamas' fried-fish answer to the seafood basket, the dish you'll find on every island fish-fry menu from Arawak Cay to Spanish Wells
Bahamian
Dahi Bhalla
Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…
Snacks
Dal Makhani
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…
Indian
Dholl Puri
Dholl puri is the bread, not the wrap
Mauritian
Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides
Ful Medames
Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…
Egyptian
Gazpacho
Ripe tomatoes, cucumber, green pepper and stale bread soak in red wine vinegar with garlic, then blitz with olive oil…
Spanish
Iraqi Falafel
Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…
Snacks
Jian Bing
Jian bing is the street-corner breakfast crepe of northern China, the egg-and-batter savoury pancake that comes off a…
Snacks
Kachalou Pakora
Kachalou pakora are Afghan-style battered potato slices, fried crisp and dusted with chaat masala while they are still hot from the oil
Snacks
Lahori Chana Pulao
Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)
Rice