Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Trinidadian
Discover · make-ahead + onion + complex + lemon + tomato
32 recipes
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Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Charcoal Chicken Shop Chicken Skewers
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…
Australian
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Moroccan
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
Fasolada
Soaked beans simmer slow with chopped vegetables, tomato and herbs in a generous pour of olive oil
Greek
Fattah Bil Lahma
Lamb shoulder simmers in a spiced stock for 90 minutes until tender
Egyptian
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
Ful Medames
Whole dried fava beans soak overnight, then simmer slowly until the skins soften and the beans are completely tender…
Egyptian
Greek Lamb Burger
This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…
Greek
Harira
Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…
Moroccan
Iraqi Falafel
Dried chickpeas soak in cold water 24 hours, the long soak hydrates them fully without cooking
Snacks
Joojeh Kabab
Saffron blooms in hot water
Iran
Kafta Mishweeyeh
Mince combines with grated onion, very-finely chopped parsley, garlic, allspice, cinnamon, salt and a pinch of cayenne
Lebanese