Cherry clafoutis
A French cherry tart with a soft, custardy batter, easy to make and delicious warm or cold.
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Bengali bhuna khichuri
A dish of basmati rice and lentils toasted with spices, then cooked until tender while keeping the grains distinct. Serves 8; timings are approximate.
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Alentejo açorda
Portuguese bread soup with garlic, cilantro, olive oil, and poached eggs. Serves 4; times are estimates.
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Vegan Sri Lankan Pol Sambol
A fresh coconut condiment with chilli, red onion and lime, pounded until well combined. Makes 4 servings and takes about 10 minutes to prepare.
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Jordanian Mansaf with Lamb, Jameed, Rice, and Shrak Bread
Lamb simmered in jameed sauce, served over rice and shrak bread with toasted almonds and pine nuts. Servings and timings are approximate.
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Iranian ash reshteh
A thick Iranian soup of chickpeas, black-eyed peas, lentils, fresh herbs and reshteh noodles, finished with kashk. Makes 4 servings; hands-on preparation time is an estimate.
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Kuih seri muka
A Malaysian two-layer dessert: steamed glutinous rice topped with a green pandan, coconut, and egg custard.
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Kenyan irio
A rustic mash of potatoes, peas and corn, finished with watercress and butter. Makes about 4 servings.
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Tunisian Kafteji with Pumpkin
Golden, chopped vegetables bound with egg and seasoned with ground coriander and harissa. Serves 4; times are estimates.
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Ethiopian Kitfo
Finely minced beef seasoned with mitmita and spiced butter, served with gomen, ayib, and kocho.
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Turkish Revani with Semolina and Lemon
A Turkish semolina and yogurt cake soaked in lemon syrup. Makes 12 servings; timings are approximate: 20 minutes prep, 45 minutes cooking, and about 70 minutes resting.
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Fufu with Light Chicken Soup
Light chicken soup with tomato and aromatics, served with elastic fufu made from cassava and green plantain. Serves 4; estimated preparation: 30 minutes, cooking: 60 minutes, and resting: 10 minutes.
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Egyptian Qatayef Filled with Walnuts
Egyptian pancakes cooked on one side, filled with walnuts, folded into half-moons, and served with fragrant syrup. Makes about 30–40 pieces; the 10 servings and timings are estimates.
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Moroccan Chebakia
Spiced dough is shaped into interwoven pastries, fried, dipped in honey, and finished with sesame. Makes about 8 servings.
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South African Chakalaka with Vegetables and Beans
A spicy South African stew of tomatoes, carrots, peppers, and beans, seasoned with curry, ginger, and cayenne. Serves 4; times are estimates.
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Tempeh orek with green beans
Golden tempeh and green beans stir-fried with shallots, garlic, chilli and lemongrass, then coated in kecap manis and tamarind. Makes 4 servings; timings are estimates.
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Vietnamese Steamed Bánh Flan
Vietnamese caramel flan made with condensed milk and vanilla, gently steamed. Makes 6 servings; hands-on preparation takes about 15 minutes.
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Japanese Matcha Cheesecake
A light, airy Japanese cheesecake with matcha and green-and-white bands. Servings and preparation time are estimates.
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Korean Hotteok
Korean fermented-dough pancakes filled with brown sugar, cinnamon, walnuts, and pumpkin seeds, then pan-fried until golden. Makes 8 pieces, about 4 servings; times are approximate.
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Mooncakes with Apricot and Dates
Chinese baked pastries with a tender dough and a sweet filling of apricot jam, dates, coconut, and raisins. The recipe makes approximately 15–20 pieces; serving and preparation-time estimates are approximate.
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