Our world cuisine recipes: Indian, Lebanese and Middle Eastern dishes, to travel through cooking with the spices of each country.
How to make aloo methi, the Indian vegetarian dish of potatoes with fenugreek leaves: spices, tips to tame the bitterness, fresh fenugreek or dried kasuri methi, and what to serve it with.
Aloo methi, potatoes with fenugreek leaves Read More »
How to make labneh with sumac at home: strained yoghurt, straining time, which yoghurt to choose, serving it with olive oil and za’atar, and ideas for a Lebanese mezze.
Quick and easy homemade chai latte, ready in 10 minutes: the spiced chai tea recipe, homemade chai syrup, a vegan version and the trick for a creamy milk foam without a machine.
Homemade chai latte Read More »
Musakhan, roast sumac chicken on flatbread with meltingly soft onions, the great Palestinian festive dish: our homemade recipe, the secret of the onions and our tips.
Sumac chicken with onions (musakhan) Read More »
Fattoush, a crunchy Lebanese salad with toasted pitta bread and sumac, ready in 30 minutes: the authentic recipe, the pomegranate molasses dressing and our tips.
Fattoush salad with sumac Read More »
Vegetable curry with coconut milk, a mild and fragrant vegetarian dish ready in 50 minutes: the recipe, the seasonal vegetables to use and our tips.
Vegetable curry with coconut milk Read More »
Real homemade falafel with soaked raw chickpeas, baked with very little oil: the secret of soaking, our tips for crispy falafel, and a tahini sauce.
Baked chickpea falafel (the authentic way) Read More »
Herby chickpea croquettes, the easy cousins of falafel, ready in 35 minutes: how they differ from falafel, how to make them hold together, and a tahini sauce.
Herby chickpea croquettes with tahini sauce Read More »
Chickpea, spinach and turmeric pan-fry, a complete vegan dish ready in 25 minutes: crispy golden chickpeas, the turmeric and pepper duo, and our variations.
Chickpea, spinach and turmeric pan-fry Read More »
Red lentil dhal with coconut milk, a mild and comforting Indian dish ready in 35 minutes: the recipe, the role of turmeric and our tips.
Red lentil dhal with coconut milk Read More »
Spices tell the story of the world’s cuisines. In India, turmeric, cumin and fenugreek flavour dals, curries and aloo methi. In Lebanon and the Middle East, sumac, mint and chickpeas reign supreme, from labneh to fattoush and falafel. Each recipe explains where the dish comes from and shares tips for a homemade version true to the original. New countries will join this section soon.
