Jordanian Maqluba with Lamb and Eggplant
Spiced rice, lamb, and eggplant are cooked in layers and served by turning the pot upside down.
View recipeRecipe collection
All recipes
Search by name or combine time, difficulty, dish type, cuisine and dietary preference.
KitchenPause
420Results
Polish Pączki
Polish yeasted doughnuts, fried until golden, filled with raspberry jam, and finished with a light glaze.
View recipe
New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried and served hot with lemon. This version keeps the fish at the centre and contains no flour.
View recipe
Louisiana Creole Jambalaya with Chicken, Smoked Sausage, and Shrimp
Louisiana rice cooked in one pot with chicken, smoked sausage, shrimp, the onion, celery, and pepper trinity, tomato, and spices. This Creole version includes tomato.
View recipe
Vietnamese Xôi with Lotus Seeds
Steamed sticky rice with lotus seeds, a simple variety of Vietnamese xôi.
View recipe
Nepalese Chicken Thukpa with Rice Noodles
A Nepalese chicken and rice noodle soup with a tomato, ginger, garlic and spice-scented broth, finished with vegetables.
View recipe
Kenyan Samaki wa Kupaka
Golden fish served with a creamy coconut, spice and tamarind sauce, in the style of Kenya’s Swahili coast.
View recipe
Saffron bastani sonnati
Traditional Iranian ice cream with milk, egg yolks, saffron, rosewater, pistachios, and pieces of frozen cream.
View recipe
Chilean Crab Chupe
Chilean crab chupe with soaked bread, sautéed vegetables, white wine, and a browned cheese topping. Serves 4.
View recipe
Malaysian nasi lemak
Jasmine rice cooked with coconut milk, pandan and ginger, served with spicy sambal, crisp anchovies, toasted peanuts, egg and cucumber.
View recipe
Bangladeshi Chhana Roshogolla
Spongy chhana sweets cooked in light syrup with fine semolina. Makes about 18–20 pieces.
View recipe
Nigerian Akara
Nigerian black-eyed pea fritters, whipped to aerate the batter and fried until golden.
View recipe
Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
View recipe
Traditional Marseille Bouillabaisse
A Provençal fish stew with assorted fish, saffron, fennel and tomato, served with the broth and fish separately.
View recipe
ANZAC Biscuits
Australian oat and coconut biscuits, baked until golden and made without eggs. Makes 12.
View recipe
Chicken causa limeña
A chilled Peruvian starter layered with potato seasoned with yellow chili and lime, mayonnaise chicken, and avocado.
View recipe
Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
View recipe
Pakistani aloo paratha
Spiced-potato-stuffed wheat flatbreads, cooked on a griddle with ghee until golden.
View recipe
Senegalese Fish Pastels
Small fried pastries with thin dough, filled with white fish, onion, garlic, and herbs. This version makes about two dozen.
View recipe
Egyptian Umm Ali with croissants
An Egyptian dessert of croissants soaked in cinnamon-scented milk, enriched with coconut, almonds, pistachios and raisins, then browned in the oven with cream and brown sugar.
View recipe