Pakistani aloo paratha
Spiced-potato-stuffed wheat flatbreads, cooked on a griddle with ghee until golden.
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Vegetarian recipes
Varied, flavourful vegetarian recipes with vegetables, pulses, grains and familiar ingredients.
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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.
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Greek Gigantes Plaki
Giant beans in a tomato, garlic, and olive oil sauce, baked until the sauce thickens.
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Sri Lankan Hoppers (Appa)
Fermented rice pancakes enriched with coconut milk, crisp and thin at the edges and tender in the centre. Makes about 12 hoppers for 4 people.
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Lebanese Semolina and Turmeric Sfouf
An egg-free Lebanese cake made with semolina, turmeric, and pine nuts. Bake until golden, then cut into squares or diamonds.
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Samoan Spiced Puligi
A spiced Samoan pudding, darkened with caramelized sugar and baked in a Bundt pan.
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Ethiopian Firfir with Injera
An Ethiopian breakfast of torn injera folded into a tomato, onion, garlic, and berbere sauce, enriched with niter kibbeh.
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Moroccan Bissara with Dried Fava Beans
A thick Moroccan cream of dried fava beans, garlic, cumin, and paprika, served hot with olive oil.
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Classic Georgian Pelamushi with Grape Must
A Georgian dessert of grape must thickened with flour and a little sugar. This version follows the documented classic method using wheat flour.
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Turkish Walnut Baklava
A pastry made with layers of filo brushed with clarified butter, filled with walnuts, and finished with a syrup of sugar, water, and lemon.
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Argentinian Rogel Cake
A cake of nine thin, crisp layers filled with dulce de leche and topped with Italian meringue.
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Pakistani aloo paratha
Pakistani whole-wheat flatbread stuffed with spiced potato and cooked on a griddle with ghee.
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Traditional South African Vetkoek
Yeasted dough buns, fried until golden and tender inside; serve them plain or split them open for filling.
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Portuguese arroz doce with egg yolks
Round-grain rice is cooked first in water, then slowly in milk scented with lemon and cinnamon; egg yolks and butter give it a creamy texture.
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Masala dosa
Crisp dosa made from fermented rice and lentils, filled with spiced potatoes. Serves 6.
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Jordanian Cream Warbat
Crisp phyllo pastries filled with thick cream and served with lemon syrup.
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Sri Lankan Kokis
Crisp, lacy, flower-shaped bites made with rice flour and coconut milk, fried using a special mould.
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Kenyan Coconut and Cardamom Mahamri
Lightly sweet fried buns flavored with coconut milk and cardamom, from the Swahili tradition of Kenya’s coast.
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Polish Makowiec (Poppy Seed Roll)
A Polish sweet yeasted roll filled with poppy seeds, nuts and candied fruit. Makes 8 servings.
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