Desserts↗Kanelbullar
Cinnamon buns knotted rather than rolled. The cardamom in the dough matters more than the cinnamon inside.
Serves 12 peopleView recipe →
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Desserts↗
Main dishes↗Koshari
Rice, lentils and pasta in one bowl under a vinegary tomato sauce and fried onion.
Serves 6 peopleView recipe →
Breakfast↗Ful medames
Fava beans stewed to a cream with olive oil, lemon and cumin.
Serves 4 peopleView recipe →
Salads↗Tabbouleh
A parsley salad with a little bulgur in it, not the other way round. There is ten times more herb than grain.
Serves 4 peopleView recipe →
Main dishes↗Kibbeh nayyeh
Raw kibbeh: the freshest lamb pounded with bulgur and spices, served under olive oil.
Serves 4 peopleView recipe →
Main dishes↗Ghormeh sabzi
Lamb stewed with a mountain of herbs, beans and dried lime. The herbs are fried until nearly black.
Serves 6 peopleView recipe →
Sides↗Tahdig
Rice with a golden crust on the bottom of the pot, made from rice, potato or flatbread.
Serves 6 peopleView recipe →
Main dishes↗Uzbek plov
Rice steamed over a zirvak of lamb, carrot and onion. It is never stirred once it goes in.
Serves 6 peopleView recipe →
Snacks↗Samsa
Flaky triangles of chopped lamb and onion, baked to a crisp shell.
Serves 6 peopleView recipe →
Soups↗New England clam chowder
A thick clam soup with cream, potato and bacon. No tomato — that is a matter of principle.
Serves 4 peopleView recipe →
Snacks↗Buffalo wings
Unbreaded wings in a sauce of hot pepper sauce and butter. Salt draws the moisture out before baking.
Serves 4 peopleView recipe →
Main dishes↗Pizza margherita
A long-fermented dough, uncooked tomato, mozzarella and basil. Time decides everything here, not the number of ing…
Serves 4 peopleView recipe →
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