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What cooks here have made, and the classics they come from.
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ThaiLarbMinced meat cooked briefly and dressed warm with lime, fish sauce, chilli and toasted ground rice, with shallot, mint and coriander.Tastes sharp, mild, rich and saltyBe its first cook →MalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.Tastes mild and brightBe its first cook →KashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.Tastes very rich and sharpBe its first cook →KashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.Tastes very rich and sharpBe its first cook →RajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.Tastes mildBe its first cook →South IndianHyderabadi biryaniMarinated goat or chicken layered raw under half-cooked basmati, with saffron, fried onion and mint, then sealed and cooked slowly on dum.Tastes mild and brightBe its first cook →
LevantineTabboulehA salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.Tastes sharp and savouryBe its first cook →LevantineFattoushA salad of crisp leaves, tomato, cucumber, radish and herbs with shards of toasted or fried flatbread, in a sharp dressing of lemon and sumac.Tastes sharp and savouryBe its first cook →LevantineManakishFlatbread spread with za'atar and olive oil and baked hot and fast — breakfast in Lebanon, folded and eaten on the move.Tastes richBe its first cook →PersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.Be its first cook →TurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.Tastes sharpBe its first cook →TurkishMercimek çorbasıRed lentils cooked with onion, carrot and a little potato, blended smooth, with red pepper butter and a wedge of lemon.Be its first cook →MoroccanMsemenSquare, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.Tastes richBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →
LevantineTabboulehA salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.Tastes sharp and savouryBe its first cook →LevantineFattoushA salad of crisp leaves, tomato, cucumber, radish and herbs with shards of toasted or fried flatbread, in a sharp dressing of lemon and sumac.Tastes sharp and savouryBe its first cook →LevantineManakishFlatbread spread with za'atar and olive oil and baked hot and fast — breakfast in Lebanon, folded and eaten on the move.Tastes richBe its first cook →PersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.Be its first cook →TurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.Tastes sharpBe its first cook →TurkishMercimek çorbasıRed lentils cooked with onion, carrot and a little potato, blended smooth, with red pepper butter and a wedge of lemon.Be its first cook →MoroccanMsemenSquare, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.Tastes richBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →That's everything for that word. The index stops when it runs out.