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Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat simmers in stock until tender. A loose peanut paste is stirred in for the final 20 minutes, kept thin enough to ladle. Sweet potato or pumpkin softens in the sauce. A spoon of lime juice at the end balances the richness.
Chicken thighs are browned in oil; onions and garlic are softened alongside. Tomato, paprika and peanut butter go in to build the sauce; water loosens it and the pot simmers covered until the chicken is falling off the bone and the sauce coats a wooden spoon. Spinach goes in for the last few minutes. The peanut butter must be smooth and unsweetened.
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet. You brown chicken pieces or lamb shoulder hard in a heavy pot, then build a base of onion, garlic and ginger softened in the same fat, with tomato and a spoonful of baharat (or a dedicated kabsa spice mix) blooming until the kitchen fills with cardamom and cinnamon. The protein simmers in tomato and stock until it's tender and pulling away from the bone, then long-grain rice goes in to cook absorption-style in the same liquid, drinking up every layer of flavour the broth carries. You finish with almonds toasted in butter, raisins plumped briefly, and a fresh salsa of tomato, onion, chilli and parsley spooned on the side to cut the richness. Eaten communally from the centre platter, with hands or a long spoon.
Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry. The kibbeh dough: bulgur, lean lamb mince, grated onion, baharat, allspice, salt and pepper, all blitzed in a food processor to a smooth slightly sticky paste. The filling: onion fries; lamb mince browns with baharat, allspice and cinnamon; pine nuts toast in. A 26 cm round tin (or rectangular dish) is greased; half the kibbeh paste presses into the base; filling spreads on top; remaining kibbeh paste pats over the top. The whole surface is scored into diamonds with a sharp knife, brushed with olive oil, and baked for 35-40 minutes.
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock. Smooth peanut butter is whisked in halfway and the stew thickens to a velvety coating. Chunks of cassava, sweet potato and cabbage cook in the sauce towards the end. Serve over plain steamed white rice.
Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder. Green, unripe plantains are peeled and added to the pot to steam-cook in the sauce until tender. A loose peanut paste is stirred through near the end for body and richness. The whole dish is one pot and built in stages.