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JavaneseLumpia SemarangSpring rolls filled with bamboo shoot, egg and prawn, fried or left soft, with a thick sweet garlic sauce and whole spring onion.Be its first cook →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 →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →VietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.Tastes richBe 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 →MalaysianSataySkewers of turmeric-marinated meat grilled over charcoal, with a sweet, spicy peanut sauce, rice cakes, cucumber and onion.Tastes hot, rich and sweetishBe its first cook →FilipinoLumpiaSpring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.Tastes richBe its first cook →FilipinoSisigPig's face and ears boiled, grilled and chopped fine with onion, chilli and calamansi, served on a sizzling iron plate.Tastes very rich and hotBe its first cook →
CantoneseCongeeRice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.Be its first cook →
CantoneseSteamed fish with ginger and spring onionA whole very fresh fish, steamed just to the bone, then dressed with seasoned soy and ginger and spring onion scalded with smoking oil.Be its first cook →CantoneseGinger and spring onion oilFinely chopped ginger and spring onion with salt, scalded with smoking oil — the sauce for white-cut chicken.Be its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →HunanSteamed fish head with chopped chilliesA large fish head split open, heaped with red salted chillies and steamed, then finished with spring onion and sizzling oil.Tastes very hot and saltyBe its first cook →ShandongShandong jianbingA paper-thin sheet of millet, corn or wheat batter, cooked dry and crisp on a wide iron griddle, and rolled around a whole spring onion and sweet bean sauce.Be its first cook →ShandongScallion-braised sea cucumberSoaked dried sea cucumber braised in stock and soy with spring onions fried slowly to gold, until it's soft, glossy and full of scallion.Be its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →ShanghaineseShengjian baoSmall risen pork buns fried in a wide, shallow pan, steamed under a lid, so their bottoms go crisp and golden while the tops stay soft.Tastes richBe its first cook →ShanghaineseScallion oil noodlesThin wheat noodles tossed in oil in which spring onions have been fried slowly until dark and crisp, with dark soy and sugar.Tastes savoury, rich and saltyBe its first cook →FujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.Be its first cook →AnhuiHairy tofuBlocks of tofu left to grow a coat of fine white mould, then pan-fried golden and eaten with chilli sauce or braised in soy.Tastes hot and richBe its first cook →BeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.Tastes very richBe its first cook →YunnanSteam-pot chickenChicken cooked in a clay pot with a chimney at its centre, set over boiling water, so the steam gathers into a pure, clear broth.Be its first cook →Uyghur and XinjiangUyghur poloRice steamed over lamb, onion and a heap of carrots in one deep pan, so it comes out glossy with the fat — the dish for guests and celebrations.Be its first cook →Uyghur and XinjiangLaghmanThick hand-pulled noodles under a stir-fry of lamb, peppers, tomato, celery and onion — the everyday lunch of the region.Be its first cook →Uyghur and XinjiangSamsaSquare parcels of thin dough filled with lamb, fat and onion, baked against the wall of the tonur until blistered and crisp.Tastes richBe its first cook →Uyghur and XinjiangUyghur nanRound flatbreads baked on the wall of the tonur, thin and stamped with patterns in the middle, often scattered with onion and sesame.Be its first cook →Uyghur and XinjiangGosh nanTwo thin rounds of dough sealed around minced lamb and onion, then baked or pan-fried until crisp — a flat, meat-filled nan cut into wedges.Be its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →
JapaneseOyakodonChicken and onion simmered in sweet dashi and soy, bound with barely set egg and slid over a bowl of rice.Be its first cook →JapaneseTonkotsu ramenThin, straight noodles in a cloudy, creamy pork-bone broth, with slices of chāshū, red pickled ginger and spring onion.Be its first cook →
KoreanTteokbokkiChewy cylinders of rice cake simmered in a sweet, hot gochujang sauce with fish cakes and spring onion — Korea's best-loved street snack.Be its first cook →KoreanGogi guksuThick wheat noodles in a rich, cloudy pork-bone broth, under thick slices of boiled pork — Jeju's noodle soup, once made for feasts.Be its first cook →
PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.Tastes mild and brightBe its first cook →
PunjabiTandoori chickenChicken on the bone, marinated in yoghurt, lemon and spice, then roasted fast in the fierce heat of a clay tandoor.Tastes bright, mild and richBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be its first cook →BengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.Tastes mild and brightBe its first cook →GujaratiDabeliA soft bread roll split and stuffed with a sweet, hot potato filling, tamarind-date chutney, masala peanuts, pomegranate and sev, then toasted in butter.Tastes sharp, sweetish and richBe its first cook →GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe its first cook →KashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.Tastes bright and mildBe its first cook →KashmiriKalariA dense, fresh cheese from the Jammu hills, fried dry in a hot pan until blistered outside and stretchy within, and folded into kulcha.Be 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 IndianMasala dosaA thin, crisp pancake of fermented rice and lentil batter, folded around spiced potato and served with sambar and coconut chutney.Be 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 →Sri LankanPol sambolFresh grated coconut rubbed with chilli, red onion, Maldive fish, lime and salt until pink and fragrant.Tastes sharp, very rich and hotBe its first cook →Sri LankanParippuRed lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.Tastes mild 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 →
LevantineFalafelBalls of soaked, raw chickpeas ground with herbs, onion and spice and deep-fried — crisp outside, green and soft within.Tastes bright and richBe its first cook →LevantineKibbehFine bulgur pounded with lean lamb and onion into a paste, shaped around a filling of spiced mince and pine nuts and fried — or baked in a tray, or eaten raw.Tastes very richBe its first cook →LevantineMusakhanRoast chicken on taboon bread soaked in olive oil and heaped with onions cooked soft with sumac, scattered with pine nuts.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 →PersianJoojeh kababPieces of chicken marinated in saffron, lemon and onion, grilled over charcoal and eaten with rice and a charred tomato.Tastes sharp and savouryBe its first cook →PersianKabab koobidehMinced lamb and grated onion pressed by hand onto wide, flat skewers and grilled over coals — served on saffron rice with butter and sumac.Tastes richBe its first cook →PersianZereshk poloSaffron rice scattered with barberries fried in butter and a little sugar — jewel-red and sharp — usually served with chicken.Tastes bright and richBe its first cook →TurkishLahmacunA round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.Tastes brightBe its first cook →Turkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.Be 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 →GeorgianKubdariA round, closed bread from Svaneti filled with hand-chopped beef or pork, onion and Svan salt, baked until the juices soak into the crust.Tastes mild and brightBe its first cook →GeorgianMtsvadiChunks of pork or lamb skewered and grilled over the embers of vine cuttings, served with raw onion, pomegranate and tkemali.Tastes rich and brightBe its first cook →
MoroccanChicken with preserved lemon and olivesChicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.Tastes richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe 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 →
EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.Tastes hotBe its first cook →EthiopianMisir watRed lentils cooked in a berbere-spiced onion base until soft and thick — the everyday fasting stew.Tastes hotBe its first cook →EthiopianShiroA smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.Be its first cook →EthiopianTibsCubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.Tastes rich and mildBe its first cook →EthiopianZigniBeef stewed long with a mound of onions, berbere and spiced butter, often with tomato — red, thick and hot.Tastes hotBe its first cook →
NigerianAkaraFritters of peeled black-eyed beans, ground with onion and pepper, whipped light and deep-fried until golden.Tastes very hotBe its first cook →NigerianMoi moiA steamed pudding of peeled black-eyed beans blended with red pepper, onion and oil, set soft in leaves or tins.Tastes very hotBe its first cook →NigerianBoleRipe plantain, and often yam, roasted over coals until charred, served with grilled fish and a hot palm-oil pepper sauce.Tastes very hot and sweetishBe its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →Cape MalaySosatiesSkewers of lamb marinated overnight in a sweet-sour curry sauce with onions and dried apricots, grilled over coals.Tastes sharp and very richBe its first cook →Cape MalayDenningvleisLamb braised slowly with onions, bay leaves and allspice, soured with tamarind and sweetened a little.Tastes very rich and brightBe its first cook →Cape MalayCape Malay pickled fishFried fish layered with onions cooked in curry-spiced vinegar, left for days to pickle, and eaten cold at Easter.Tastes very sharp and sweetishBe its first cook →Cape MalayCape Malay chicken curryA mild, fragrant curry of chicken and potatoes with tomato and whole spices — sweeter and gentler than Durban's.Be its first cook →Cape MalaySmoorsnoekFlaked salted or smoked snoek braised with onion, potato, tomato and chilli, eaten with rice and apricot jam.Be its first cook →BasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.Be its first cook →
BasqueTortilla de bacalaoA soft omelette of salt cod, onion and green pepper — the first course at the Basque cider houses.Tastes richBe its first cook →BasqueBacalao a la vizcaínaSalt cod in a deep red sauce of dried choricero peppers and onions cooked slowly until sweet.Tastes richBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →CatalanCalçots amb romescoLong, sweet onion shoots charred black over a fierce fire, peeled with the fingers and dipped in romesco, a sauce of dried peppers, roasted tomato, garlic and nuts.Tastes richBe its first cook →CatalanEsqueixadaA summer salad of raw salt cod torn into shreds, with tomato, onion, peppers and black olives, dressed with olive oil.Tastes brightBe its first cook →AndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.Tastes richBe its first cook →GalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.Be its first cook →Castilian and MadridTortilla de patatasA thick omelette of potatoes and, usually, onion, slowly poached in olive oil, then set with eggs and turned in the pan.Tastes richBe its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →AsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.Be its first cook →
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →ProvençalPissaladièreA thick bread dough spread with onions cooked slowly to a sweet mass, criss-crossed with anchovies and dotted with black olives.Be its first cook →ProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.Be its first cook →AlsatianTarte flambéeBread dough rolled paper-thin, spread with fromage blanc and cream, scattered with onion and bacon, and baked in seconds in a blazing oven.Tastes rich and brightBe its first cook →AlsatianBaeckeoffePork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.Be its first cook →AlsatianFleischschnackaFresh pasta spread with minced cooked beef, onion and herbs, rolled up, sliced into spirals like snails, and browned before simmering in stock.Be its first cook →NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.Be its first cook →BurgundianBœuf bourguignonBeef braised slowly in red Burgundy with bacon, small onions and mushrooms until it falls apart.Be its first cook →BurgundianCoq au vinA cockerel or chicken braised in red wine with bacon, mushrooms and small onions, the sauce thickened with its own juices.Tastes richBe its first cook →BretonCotriadeThe Breton fishermen's stew: several kinds of fish simmered with potatoes and onions, the broth poured over bread and the fish eaten after with vinaigrette.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →GreekSouvlakiSmall pieces of pork or chicken grilled on skewers, eaten from the stick or wrapped in pitta with tomato, onion, tzatziki and chips.Tastes bright and richBe its first cook →GreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.Tastes bright, rich and savouryBe its first cook →PolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.Tastes richBe its first cook →
Nordic and Baltic ryePickled herringSalted herring fillets soaked, then kept in a sweet-sour pickle of vinegar, sugar, onion and whole spice.Be its first cook →Nordic and Baltic ryeKöttbullarSmall meatballs of beef and pork with onion and milk-soaked breadcrumbs, browned in butter and served with cream sauce, lingonberries and potatoes.Tastes very rich and sweetishBe its first cook →
MexicanCochinita pibilPork marinated in achiote and bitter orange, wrapped in banana leaves and slow-cooked until it falls apart.Tastes very rich and sharpBe its first cook →
MexicanTacos al pastorPork in a red chilli adobo, stacked on a vertical spit, shaved onto small corn tortillas with pineapple, onion and coriander.Tastes sharp, very rich and mildBe its first cook →
MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.Tastes very sharp and mildBe its first cook →
MexicanChilaquilesYesterday's tortillas, cut and fried crisp, then tossed in red or green salsa and topped with crema, cheese and onion.Be its first cook →
MexicanGuacamoleRipe avocado crushed with lime, onion, green chilli, coriander and salt — rough, fresh and made just before eating.Tastes bright and richBe its first cook →MexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.Tastes mild and savouryBe its first cook →Creole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.Be its first cook →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanAckee and saltfishSoft, buttery ackee fruit sautéed with flaked salt cod, onion, tomato, peppers and scotch bonnet — Jamaica's national dish.Tastes very hotBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →JamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.Tastes hot and sharpBe its first cook →JamaicanRundownSalted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.Tastes hot and richBe its first cook →
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.Tastes very sharp and mildBe its first cook →
PeruvianLomo saltadoStrips of beef stir-fried in a wok with onion, tomato, soy and vinegar, served with chips and rice.Tastes mild, bright and savouryBe its first cook →
PeruvianSalsa criollaRed onion sliced thin and soaked, dressed with lime, ají, coriander and salt.Tastes very sharp, hot and saltyBe its first cook →PeruvianRocoto rellenoRocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.Tastes very hotBe its first cook →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →BrazilianAcarajéBlack-eyed pea fritters fried in dendê, split open and filled with vatapá, dried shrimp, salad and hot pepper sauce.Tastes hot, rich and saltyBe its first cook →BrazilianFarofaCassava flour toasted in butter or bacon fat with onion and garlic until golden and sandy, for scattering over beans and meat.Tastes very rich and saltyBe its first cook →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →VietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.Tastes richBe 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 →MalaysianSataySkewers of turmeric-marinated meat grilled over charcoal, with a sweet, spicy peanut sauce, rice cakes, cucumber and onion.Tastes hot, rich and sweetishBe its first cook →FilipinoLumpiaSpring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.Tastes richBe its first cook →FilipinoSisigPig's face and ears boiled, grilled and chopped fine with onion, chilli and calamansi, served on a sizzling iron plate.Tastes very rich and hotBe its first cook →CantoneseCongeeRice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.Be its first cook →CantoneseSteamed fish with ginger and spring onionA whole very fresh fish, steamed just to the bone, then dressed with seasoned soy and ginger and spring onion scalded with smoking oil.Be its first cook →CantoneseGinger and spring onion oilFinely chopped ginger and spring onion with salt, scalded with smoking oil — the sauce for white-cut chicken.Be its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →HunanSteamed fish head with chopped chilliesA large fish head split open, heaped with red salted chillies and steamed, then finished with spring onion and sizzling oil.Tastes very hot and saltyBe its first cook →ShandongShandong jianbingA paper-thin sheet of millet, corn or wheat batter, cooked dry and crisp on a wide iron griddle, and rolled around a whole spring onion and sweet bean sauce.Be its first cook →ShandongScallion-braised sea cucumberSoaked dried sea cucumber braised in stock and soy with spring onions fried slowly to gold, until it's soft, glossy and full of scallion.Be its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →ShanghaineseShengjian baoSmall risen pork buns fried in a wide, shallow pan, steamed under a lid, so their bottoms go crisp and golden while the tops stay soft.Tastes richBe its first cook →ShanghaineseScallion oil noodlesThin wheat noodles tossed in oil in which spring onions have been fried slowly until dark and crisp, with dark soy and sugar.Tastes savoury, rich and saltyBe its first cook →FujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.Be its first cook →AnhuiHairy tofuBlocks of tofu left to grow a coat of fine white mould, then pan-fried golden and eaten with chilli sauce or braised in soy.Tastes hot and richBe its first cook →BeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.Tastes very richBe its first cook →YunnanSteam-pot chickenChicken cooked in a clay pot with a chimney at its centre, set over boiling water, so the steam gathers into a pure, clear broth.Be its first cook →Uyghur and XinjiangUyghur poloRice steamed over lamb, onion and a heap of carrots in one deep pan, so it comes out glossy with the fat — the dish for guests and celebrations.Be its first cook →Uyghur and XinjiangLaghmanThick hand-pulled noodles under a stir-fry of lamb, peppers, tomato, celery and onion — the everyday lunch of the region.Be its first cook →Uyghur and XinjiangSamsaSquare parcels of thin dough filled with lamb, fat and onion, baked against the wall of the tonur until blistered and crisp.Tastes richBe its first cook →Uyghur and XinjiangUyghur nanRound flatbreads baked on the wall of the tonur, thin and stamped with patterns in the middle, often scattered with onion and sesame.Be its first cook →Uyghur and XinjiangGosh nanTwo thin rounds of dough sealed around minced lamb and onion, then baked or pan-fried until crisp — a flat, meat-filled nan cut into wedges.Be its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →JapaneseOyakodonChicken and onion simmered in sweet dashi and soy, bound with barely set egg and slid over a bowl of rice.Be its first cook →JapaneseTonkotsu ramenThin, straight noodles in a cloudy, creamy pork-bone broth, with slices of chāshū, red pickled ginger and spring onion.Be its first cook →KoreanTteokbokkiChewy cylinders of rice cake simmered in a sweet, hot gochujang sauce with fish cakes and spring onion — Korea's best-loved street snack.Be its first cook →KoreanGogi guksuThick wheat noodles in a rich, cloudy pork-bone broth, under thick slices of boiled pork — Jeju's noodle soup, once made for feasts.Be its first cook →PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.Tastes mild and brightBe its first cook →PunjabiTandoori chickenChicken on the bone, marinated in yoghurt, lemon and spice, then roasted fast in the fierce heat of a clay tandoor.Tastes bright, mild and richBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be its first cook →BengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.Tastes mild and brightBe its first cook →GujaratiDabeliA soft bread roll split and stuffed with a sweet, hot potato filling, tamarind-date chutney, masala peanuts, pomegranate and sev, then toasted in butter.Tastes sharp, sweetish and richBe its first cook →GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe its first cook →KashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.Tastes bright and mildBe its first cook →KashmiriKalariA dense, fresh cheese from the Jammu hills, fried dry in a hot pan until blistered outside and stretchy within, and folded into kulcha.Be 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 IndianMasala dosaA thin, crisp pancake of fermented rice and lentil batter, folded around spiced potato and served with sambar and coconut chutney.Be 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 →Sri LankanPol sambolFresh grated coconut rubbed with chilli, red onion, Maldive fish, lime and salt until pink and fragrant.Tastes sharp, very rich and hotBe its first cook →Sri LankanParippuRed lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.Tastes mild 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 →LevantineFalafelBalls of soaked, raw chickpeas ground with herbs, onion and spice and deep-fried — crisp outside, green and soft within.Tastes bright and richBe its first cook →LevantineKibbehFine bulgur pounded with lean lamb and onion into a paste, shaped around a filling of spiced mince and pine nuts and fried — or baked in a tray, or eaten raw.Tastes very richBe its first cook →LevantineMusakhanRoast chicken on taboon bread soaked in olive oil and heaped with onions cooked soft with sumac, scattered with pine nuts.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 →PersianJoojeh kababPieces of chicken marinated in saffron, lemon and onion, grilled over charcoal and eaten with rice and a charred tomato.Tastes sharp and savouryBe its first cook →PersianKabab koobidehMinced lamb and grated onion pressed by hand onto wide, flat skewers and grilled over coals — served on saffron rice with butter and sumac.Tastes richBe its first cook →PersianZereshk poloSaffron rice scattered with barberries fried in butter and a little sugar — jewel-red and sharp — usually served with chicken.Tastes bright and richBe its first cook →TurkishLahmacunA round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.Tastes brightBe its first cook →Turkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.Be 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 →GeorgianKubdariA round, closed bread from Svaneti filled with hand-chopped beef or pork, onion and Svan salt, baked until the juices soak into the crust.Tastes mild and brightBe its first cook →GeorgianMtsvadiChunks of pork or lamb skewered and grilled over the embers of vine cuttings, served with raw onion, pomegranate and tkemali.Tastes rich and brightBe its first cook →MoroccanChicken with preserved lemon and olivesChicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.Tastes richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe 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 →EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.Tastes hotBe its first cook →EthiopianMisir watRed lentils cooked in a berbere-spiced onion base until soft and thick — the everyday fasting stew.Tastes hotBe its first cook →EthiopianShiroA smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.Be its first cook →EthiopianTibsCubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.Tastes rich and mildBe its first cook →EthiopianZigniBeef stewed long with a mound of onions, berbere and spiced butter, often with tomato — red, thick and hot.Tastes hotBe its first cook →NigerianAkaraFritters of peeled black-eyed beans, ground with onion and pepper, whipped light and deep-fried until golden.Tastes very hotBe its first cook →NigerianMoi moiA steamed pudding of peeled black-eyed beans blended with red pepper, onion and oil, set soft in leaves or tins.Tastes very hotBe its first cook →NigerianBoleRipe plantain, and often yam, roasted over coals until charred, served with grilled fish and a hot palm-oil pepper sauce.Tastes very hot and sweetishBe its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →Cape MalaySosatiesSkewers of lamb marinated overnight in a sweet-sour curry sauce with onions and dried apricots, grilled over coals.Tastes sharp and very richBe its first cook →Cape MalayDenningvleisLamb braised slowly with onions, bay leaves and allspice, soured with tamarind and sweetened a little.Tastes very rich and brightBe its first cook →Cape MalayCape Malay pickled fishFried fish layered with onions cooked in curry-spiced vinegar, left for days to pickle, and eaten cold at Easter.Tastes very sharp and sweetishBe its first cook →Cape MalayCape Malay chicken curryA mild, fragrant curry of chicken and potatoes with tomato and whole spices — sweeter and gentler than Durban's.Be its first cook →Cape MalaySmoorsnoekFlaked salted or smoked snoek braised with onion, potato, tomato and chilli, eaten with rice and apricot jam.Be its first cook →BasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.Be its first cook →BasqueTortilla de bacalaoA soft omelette of salt cod, onion and green pepper — the first course at the Basque cider houses.Tastes richBe its first cook →BasqueBacalao a la vizcaínaSalt cod in a deep red sauce of dried choricero peppers and onions cooked slowly until sweet.Tastes richBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →CatalanCalçots amb romescoLong, sweet onion shoots charred black over a fierce fire, peeled with the fingers and dipped in romesco, a sauce of dried peppers, roasted tomato, garlic and nuts.Tastes richBe its first cook →CatalanEsqueixadaA summer salad of raw salt cod torn into shreds, with tomato, onion, peppers and black olives, dressed with olive oil.Tastes brightBe its first cook →AndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.Tastes richBe its first cook →GalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.Be its first cook →Castilian and MadridTortilla de patatasA thick omelette of potatoes and, usually, onion, slowly poached in olive oil, then set with eggs and turned in the pan.Tastes richBe its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →AsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.Be its first cook →ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →ProvençalPissaladièreA thick bread dough spread with onions cooked slowly to a sweet mass, criss-crossed with anchovies and dotted with black olives.Be its first cook →ProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.Be its first cook →AlsatianTarte flambéeBread dough rolled paper-thin, spread with fromage blanc and cream, scattered with onion and bacon, and baked in seconds in a blazing oven.Tastes rich and brightBe its first cook →AlsatianBaeckeoffePork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.Be its first cook →AlsatianFleischschnackaFresh pasta spread with minced cooked beef, onion and herbs, rolled up, sliced into spirals like snails, and browned before simmering in stock.Be its first cook →NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.Be its first cook →BurgundianBœuf bourguignonBeef braised slowly in red Burgundy with bacon, small onions and mushrooms until it falls apart.Be its first cook →BurgundianCoq au vinA cockerel or chicken braised in red wine with bacon, mushrooms and small onions, the sauce thickened with its own juices.Tastes richBe its first cook →BretonCotriadeThe Breton fishermen's stew: several kinds of fish simmered with potatoes and onions, the broth poured over bread and the fish eaten after with vinaigrette.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →GreekSouvlakiSmall pieces of pork or chicken grilled on skewers, eaten from the stick or wrapped in pitta with tomato, onion, tzatziki and chips.Tastes bright and richBe its first cook →GreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.Tastes bright, rich and savouryBe its first cook →PolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.Tastes richBe its first cook →Nordic and Baltic ryePickled herringSalted herring fillets soaked, then kept in a sweet-sour pickle of vinegar, sugar, onion and whole spice.Be its first cook →Nordic and Baltic ryeKöttbullarSmall meatballs of beef and pork with onion and milk-soaked breadcrumbs, browned in butter and served with cream sauce, lingonberries and potatoes.Tastes very rich and sweetishBe its first cook →MexicanCochinita pibilPork marinated in achiote and bitter orange, wrapped in banana leaves and slow-cooked until it falls apart.Tastes very rich and sharpBe its first cook →MexicanTacos al pastorPork in a red chilli adobo, stacked on a vertical spit, shaved onto small corn tortillas with pineapple, onion and coriander.Tastes sharp, very rich and mildBe its first cook →MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.Tastes very sharp and mildBe its first cook →MexicanChilaquilesYesterday's tortillas, cut and fried crisp, then tossed in red or green salsa and topped with crema, cheese and onion.Be its first cook →MexicanGuacamoleRipe avocado crushed with lime, onion, green chilli, coriander and salt — rough, fresh and made just before eating.Tastes bright and richBe its first cook →MexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.Tastes mild and savouryBe its first cook →Creole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.Be its first cook →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanAckee and saltfishSoft, buttery ackee fruit sautéed with flaked salt cod, onion, tomato, peppers and scotch bonnet — Jamaica's national dish.Tastes very hotBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →JamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.Tastes hot and sharpBe its first cook →JamaicanRundownSalted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.Tastes hot and richBe its first cook →PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.Tastes very sharp and mildBe its first cook →PeruvianLomo saltadoStrips of beef stir-fried in a wok with onion, tomato, soy and vinegar, served with chips and rice.Tastes mild, bright and savouryBe its first cook →PeruvianSalsa criollaRed onion sliced thin and soaked, dressed with lime, ají, coriander and salt.Tastes very sharp, hot and saltyBe its first cook →PeruvianRocoto rellenoRocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.Tastes very hotBe its first cook →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →BrazilianAcarajéBlack-eyed pea fritters fried in dendê, split open and filled with vatapá, dried shrimp, salad and hot pepper sauce.Tastes hot, rich and saltyBe its first cook →BrazilianFarofaCassava flour toasted in butter or bacon fat with onion and garlic until golden and sandy, for scattering over beans and meat.Tastes very rich and saltyBe its first cook →That's everything for that word. The index stops when it runs out.