Guatemalan red tamales
Guatemalan tamales made with cooked corn dough, a tomato, chile, and seed recado, pork, and maxán and banana leaves; they are steamed in parcels tied with cibaque.
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Kenyan mahamri
Fried buns from Kenya’s Swahili coast, flavored with coconut milk and cardamom. Makes 4 servings.
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Turkish manti with beef, yogurt and paprika butter
Homemade Turkish manti filled with beef and served with yogurt and butter flavored with chili and paprika.
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Greek chicken, rice and lemon avgolemono soup
Greek chicken and rice soup, thickened at the end with egg and lemon tempered with hot broth.
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Fijian steamed purini
Fijian steamed pudding made with flour, sugar, and coconut cream, flavored with nutmeg, cinnamon, and cloves.
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Jamaican Ackee with Saltfish
Canned ackee and saltfish are sautéed with onion, pepper, thyme, and spices in this Jamaican version for four.
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Japanese Dorayaki with Anko
Two soft Japanese pancakes make each dorayaki, enclosing a filling of anko, a sweet azuki bean paste.
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Lamb rogan josh
A spiced lamb stew with tomato and yogurt, based on one of the documented rogan josh variations. Serves 4.
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Nigerian Akara
Nigerian black-eyed pea fritters, beaten to incorporate air and fried until golden.
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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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Georgian pork and beef khinkali
Georgian khinkali with homemade dough and a spiced pork and beef filling. Water in the filling helps create a juicy centre. Makes 20 pieces for 4 people.
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New Zealand Fish and Seafood Chowder
A creamy soup for 4, with fish, prawns, smoked fish, and a base thickened with flour, milk, stock, and cream.
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Cuban ropa vieja
Beef flank cooked until tender, shredded, and simmered with peppers, onion, tomato, and spices.
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Indonesian Klepon
Indonesian glutinous-rice sweets filled with palm sugar and coated in grated coconut. This recipe makes approximately 12–14 pieces.
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Egyptian Ful Medames
Warm fava beans seasoned with garlic, lemon, and cumin, partly mashed and finished with olive oil.
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Bacalhau à Brás
A Portuguese dish of flaked, desalted cod, onion and shoestring potatoes, bound with softly scrambled egg and finished with black olives and parsley.
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Australian sausage rolls
Puff pastry rolls filled with minced meat, carrot, onion, herbs and breadcrumbs, brushed with egg and baked until golden.
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Japanese Vegetable Tempura
Bite-size vegetables coated in a light batter of flour, egg, and very cold water, then quickly fried until crisp.
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Pakistani aloo paratha
A flatbread stuffed with spiced potato, cooked in a pan with ghee and served hot.
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Tunisian Slata Mechouia
A Tunisian salad of flame-grilled peppers, tomatoes, onion, and garlic, peeled and chopped with olive oil and spices.
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