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6 recipes

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Burmese Samosa

Burmese Samosa

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin. You make a hot-water dough that rolls out very thin so the fried shell ends up glassy and crisp rather than bready. The filling is mild by Indian standards: turmeric, ginger, fried onion and a whisper of cumin folded into mashed potato and peas, finished with crushed peanuts for the nuttiness that marks the Burmese version. The triangles fry at moderate heat until amber and crackling, the pastry blistering as it goes. Eaten hot dipped in tamarind sauce, or torn into chunks for a samusa-thoke salad later.

Snacks 1 hour 5 minutes Serves4
Caponata

Caponata

Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved. A separate pan is used to soften diced onion and sliced celery in olive oil; garlic joins briefly; chopped tomatoes simmer with red wine vinegar and sugar to make the agrodolce base. Green olives, capers, sultanas (optional) and toasted pine nuts are stirred in. The fried aubergine is returned and simmers for 10 minutes to meld. Off heat, fresh basil is scattered. Rested at least 2 hours (ideally overnight) before serving at room temperature.

Sides 1 hour 40 minutes Serves6
Fatayer Sabanikh

Fatayer Sabanikh

A soft yeasted olive-oil dough rises for 45 minutes. The filling: spinach wilts briefly in salted water and is squeezed bone-dry; chopped onion massages with salt to soften and weep; the two combine with sumac, lemon juice, pomegranate molasses, olive oil and toasted pine nuts. The dough divides into 12 balls; each rolls into a 12 cm disc; a spoon of filling sits in the centre; the disc folds into a tricorn (three corners pinched up to meet at the top). Baked at 220°C 15-18 minutes until deep gold.

Palestinian 1 hour 38 minutes Serves4
Nhom Trav

Nhom Trav

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal. You slice banana flower thin and submerge it immediately in lemon water to stop the browning (banana flower oxidises within seconds of cutting, going from pale ivory to brown). Tofu cubes (or shredded chicken in the non-vegetarian version) join for substance. Peanuts toast in a dry pan; shallots fry crisp in oil. The dressing is lime, palm sugar, soy and chilli pounded together in a mortar, and everything tosses with fresh herbs at the last minute - mint, coriander, Thai basil, whatever is around. Eaten as a starter or alongside grilled meat, the bitter floral note of the banana flower balanced by the salty-sweet dressing and the crunch of peanuts.

Cambodian 30 minutes Serves4