Beef Sukiyaki
A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…
Japanese
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Course & method
Ingredients
Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy
Korean
Domoda
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Senegalese
Gemista
Tomatoes and peppers get tops cut off and centres scooped out
Greek
Gỏi Cuốn Chay
Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking
Vietnamese
Kabsa
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Arabian
Kabuli Pulao
Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…
Afghanistan
Kare-Kare
Oxtail simmers slow with aromatics until the meat is falling-tender
Filipino
Kashmiri Pulao
Saffron is bloomed in warm milk to draw the colour and aroma
Rice
Khoresh-E Fesenjan
Walnuts are toasted and ground to a paste
Iran
Lahori Zarda
Basmati is parboiled with saffron, orange colouring, whole cardamom and cinnamon until 80% cooked, then drained
Rice
Madghoot
The fast Saudi cousin of mandi, made when you want kabsa-deep flavour but the day doesn't have three hours in it for the meat to cook
Arabian
Mafé
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock
Senegalese
Maklouba
Aubergines are fried first to soften and develop colour
Palestinian
Malaysian Curry Laksa (Laksa Lemak)
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
Malaysian
Mandi
Lamb shoulder is rubbed with a Yemeni spice mix (hawaij), browned, then steam-roasted at low heat for two hours until it shreds
Yemen