Peruvian purple corn pudding
A Peruvian dessert of purple corn, fruit and spices, thickened with sweet potato flour and finished with lemon. Makes approximately 8 servings.
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Vegetarian recipes
Varied, flavourful vegetarian recipes with vegetables, pulses, grains and familiar ingredients.
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Argentine Grilled Provoleta
Provoleta cheese, golden on the outside and soft inside, with olive oil and oregano. Serves 2; preparation time and serving size are estimates.
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Colombian Postre de Natas
A creamy Colombian dessert made with milk, eggs, and cinnamon, served chilled. Makes about 4 servings; allow about 25 minutes for preparation and cooking, plus 1 hour to chill.
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Bolivian baked cuñapé
Bolivian cassava-starch and cheese rolls with lightly golden exteriors and tender, chewy centers.
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Jamaican Bammy
Jamaican cassava flatbread soaked in coconut milk and toasted until golden. Makes about 3 servings.
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Canadian blueberry grunt
A Canadian dessert of cooked blueberries in a lightly spiced sauce, topped with tender barley-flour dumplings. Makes 6 servings; estimated prep time: 10 minutes, cook time: 25 minutes.
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Badrijani nigvzit: Georgian eggplant and walnut rolls
Tender grilled eggplant rolls filled with a spiced walnut, garlic, and vinegar paste. Serves 4; times are estimates.
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Greek Spinach and Feta Spanakopita
A Greek savory pie of spinach, feta, dill, and spring onions wrapped in crisp layers of phyllo pastry. Makes 8 servings; preparation and resting times are approximate.
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Jordanian Rashuf with Lentils, Bulgur and Yogurt
A Jordanian lentil and bulgur soup finished with plain yogurt. Makes 4 servings; hands-on preparation is estimated at 10 minutes and cooking at 30 minutes.
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Kuku sabzi (Iranian herb frittata)
An Iranian herb frittata bound with egg and cooked covered over low heat. The quantities make 4 servings.
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Tunisian baked makroudh filled with dates
Semolina pastries with a spiced date filling, baked and coated in a honey and orange-blossom-water syrup.
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Turkish baked sütlaç (fırın sütlaç)
A Turkish rice-and-milk pudding baked until its surface is golden. Makes 4 servings.
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Ghanaian bofrot
Ghanaian yeast-raised doughnuts, spiced, fried, and coated in cinnamon sugar. The recipe makes about 18; preparation times are approximate.
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Egyptian fava bean ta’ameya
Egyptian fritters made with dried fava beans, fresh herbs and spices, fried until golden. Makes approximately 15–20 pieces; servings and hands-on time are estimates.
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South African Malva Pudding
A tender South African cake with apricot jam, covered in a warm cream, butter and vanilla sauce. Serves 8; preparation times are approximate.
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Moroccan Zaalouk with Eggplant and Tomato
A Moroccan cooked salad of eggplant, tomato, and spices, with a rustic texture and a touch of lemon. Serve it hot, warm, or cold.
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Lebanese Fattoush
A Lebanese salad of fresh vegetables, herbs, sumac and toasted flatbread, dressed with lemon and pomegranate molasses.
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Korean Yakgwa
Korean sweets made with wheat flour, honey, and sesame oil, fried and soaked in syrup. Makes 12 pieces, about 4 servings of 3. Preparation times are estimates.
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Dadar gulung
Thin pandan crêpes filled with grated coconut and palm sugar, folded and rolled. Serves 4; timings are estimates.
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Chinese scallion pancakes (cong you bing)
Four savory, unleavened pancakes layered with scallions and browned in a pan.
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