Main dishes↗Lagman
Hand-pulled noodles with a meat and vegetable sauce called vaja. A Dungan dish that became common across Central A…
Serves 4 peopleView recipe →
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Main dishes↗
Main dishes↗Qurutob
Flaky fatir bread soaked in reconstituted dried qurut, under fried onion and fresh vegetables.
Serves 4 peopleView recipe →
Main dishes↗Tajik oshi palav
Pilaf with mutton, yellow carrot and a whole head of garlic, recognised by UNESCO as heritage.
Serves 6 peopleView recipe →
Main dishes↗Kabuli pulao
Rice with lamb under a layer of caramelised carrot, raisins and almonds. Afghanistan's national dish.
Serves 6 peopleView recipe →
Main dishes↗Afghan mantu
Steamed dumplings of beef and onion under garlic yoghurt and a yellow split pea sauce.
Serves 5 peopleView recipe →
Main dishes↗Kibbeh bil sanieh
Two layers of bulgur and meat with a filling of mince and pine nuts between them, baked in a tray.
Serves 8 peopleView recipe →
Main dishes↗Zanzibar pilau
Rice with beef on the island's spices: clove, cardamom, cinnamon and black pepper, and no turmeric at all.
Serves 6 peopleView recipe →
Main dishes↗Shorshe ilish
Hilsa in a ground mustard sauce, cooked by steaming. The great fish of Bengal.
Serves 4 peopleView recipe →
Main dishes↗Bhuna khichuri
Rice and lentils fried before the water goes in. Bengali food for a rainy day.
Serves 5 peopleView recipe →
Main dishes↗Souvla
Large pieces of pork or lamb on a spit, turning slowly over coals for two hours.
Serves 6 peopleView recipe →
Main dishes↗Maltese rabbit stew
Rabbit stewed in red wine with garlic and bay. The national dish of Malta.
Serves 4 peopleView recipe →
Main dishes↗Chivito
A sandwich of thin steak, ham, bacon, cheese and a fried egg. Uruguay's national dish.
Serves 4 peopleView recipe →
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