Main dishes↗Kleftiko
Lamb baked five hours in sealed clay with not a drop of water.
Serves 6 peopleView recipe →
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Desserts↗Imqaret
Maltese pastry diamonds with an aniseed date filling, deep-fried.
Serves 12 peopleView recipe →
Main dishes↗Fërgesë
An Albanian bake of peppers, tomatoes and curd cheese, served in its clay pan.
Serves 4 peopleView recipe →
Desserts↗Ballokume
Cornmeal biscuits from Elbasan, beaten by hand in a wooden bowl for the spring festival.
Serves 14 peopleView recipe →
Desserts↗Mucenici
Yeast figures of eight glazed with honey and walnuts for the day of the Forty Martyrs.
Serves 12 peopleView recipe →
Main dishes↗Kuurdak
Lamb fried in its own tail fat with onion and potato.
Serves 5 peopleView recipe →
Snacks↗Chakka
Strained cultured cheese with herbs and garlic, the Tajik spread for flatbread.
Serves 6 peopleView recipe →
Snacks↗Khuushuur
Mongolian fried lamb pasties, flat and crisp, made for Naadam.
Serves 6 peopleView recipe →
Drinks↗Suutei tsai
Mongolian salted milk tea with butter, boiled rather than brewed.
Serves 6 peopleView recipe →
Snacks↗Bolani
An Afghan flatbread with a potato or leek filling, cooked on a dry pan.
Serves 6 peopleView recipe →
Tom yum goong
A hot and sour prawn soup where the balance is set at the end: fish sauce, lime and sugar go in to taste rather th…
Serves 4 peopleView recipe →
Rinderrouladen
Thin slices of beef rolled around mustard, bacon and gherkin and braised until they give way.
Serves 4 peopleView recipe →
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