Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy. They arrange in colourful piles around a mound of rice; an egg fries on top. Gochujang sauce on the side. Diners mix vigorously before eating.
Korean
Discover · nuts + dairy-free + honey
9 recipes
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Course & method
Ingredients
Halva
A sugar syrup is cooked to soft-ball stage (118°C). Tahini is warmed slightly. The hot syrup is poured into the tahini and mixed with a wooden spoon just until ribbons form, this is the critical moment. Over-mix and halva turns to crumbs; under-mix and it stays soft. Poured into a lined tin; pistachios are sprinkled on top; set at room temp 4 hours.
Desserts
Halwa Tahini
Sugar and water dissolve, then boil to the soft-ball stage (118°C). Off the heat, the syrup is whisked into well-stirred tahini with cardamom and rose water; pistachios fold in. The mix pours into a lined tin; sets in the fridge overnight. The crystallisation of the sugar against the sesame fat gives halva its signature flaky-melting bite. Slabs cut into thick squares or fingers. Eat with strong coffee; never warm (it goes oily).
Desserts
Honey Cake
A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet of spices (cinnamon, ginger, clove, allspice). Mixed in one bowl, baked low and slow. The crumb is dark and dense without being heavy; the flavour deepens overnight, which is why most Jewish households bake it a day or two ahead of the meal.
Desserts
Lamb Tagine with Apricots and Almonds
Lamb shoulder cubes brown deeply, then simmer slow with onion, garlic and a Moroccan spice blend (ras el hanout, ginger, cinnamon). Stock and a splash of honey go in; dried apricots join in the second half so they soften without dissolving. Toasted almonds and coriander on top.
Moroccan
Lamb Tagine with Prunes
Lamb shoulder is cut into large chunks. A spice paste of garlic, ginger, saffron, paprika, cumin, cinnamon, salt and olive oil rubs in; rests briefly. Onion sweats slowly in olive oil; the lamb goes in skin/fat-side down to brown lightly; water (or stock) covers halfway. Lid on; slow simmer for 1 hour 45 minutes until very tender. Soft pitted prunes go in for the last 20 minutes with a tablespoon of honey. Garnished with toasted whole almonds and sesame seeds. Eaten with bread or couscous.
North African
Loukoumades
A wet yeasted batter, flour, warm water, yeast, salt, sugar, rests for 1 hour. A small syrup of honey, water, lemon and cinnamon stick simmers for 5 minutes. Oil heats to 175°C. The cook scoops a tablespoon of batter at a time from a wet hand, dropping into the oil, the puff is roughly walnut-sized. Fries for 2-3 minutes till deep gold, turning once. Drains briefly; tumbles into the warm syrup; lifts onto plates; showers with walnuts and cinnamon. Eats immediately.
Desserts
Vegetable Tagine
Onions are softened with garlic and ras el hanout. Carrots, parsnips, potato and squash join in stages, root first, fast-cooking last. Chickpeas, tomatoes, stock and apricots simmer everything together. At the end, preserved lemon, fresh coriander and toasted almonds finish; honey rounds out the spice if needed.
Moroccan
Yakgwa (Honey-Fried Wheat Cookies)
A dough of flour, sesame oil, honey, sugar, soju (Korean rice wine), and a pinch of cinnamon and ginger rubs together, yakgwa dough is sandy, not stretchy (no gluten development is desired). Rests for 30 minutes. Rolls 8 mm thick; cuts into 3 cm flower shapes with a cutter. Pricks each piece with a fork or knife (helps the syrup soak in). Fries in two stages: gentle 110°C heat first to swell the dough; then 160°C to crisp. While frying, syrup of honey, rice syrup (or maple/corn), water and ginger simmers briefly. Hot fried cookies dunk into warm syrup; rest for 1 hour to absorb; lift onto a rack to drain excess.
Desserts