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SundanesePepes ikanFish rubbed with a yellow spice paste, wrapped in banana leaf with lemon basil, tomato and chilli, then steamed and grilled.Tastes very hotBe its first cook →SundaneseLalapan and sambal terasiRaw leaves and vegetables — cucumber, cabbage, lemon basil, long beans, small aubergines — with a sambal of chilli, toasted shrimp paste and tomato.Tastes very hot and brightBe its first cook →SundaneseSoto mie BogorYellow noodles, beef and cabbage in a clear spiced beef broth, with tomato, potato and slices of fried spring roll.Be its first cook →MinahasanIkan wokuFish cooked in a yellow paste of turmeric, chilli and candlenut with a great handful of fresh leaves — lemon basil, lemongrass, pandan, lime leaf.Tastes very hotBe its first cook →MinahasanDabu-dabuA fresh sambal of chopped tomato, shallot and chilli, sharpened with small citrus and poured over with hot oil.Tastes very hot, sharp and deeply savouryBe its first cook →
ThaiSom tamShredded green papaya pounded with chilli, garlic, lime, fish sauce and palm sugar, with tomatoes, long beans and peanuts.Tastes very hot, sharp, sweetish and saltyBe 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 →
PunjabiButter chickenTandoori chicken simmered in a mild, silky sauce of tomato, butter and cream, scented with dried fenugreek.Tastes rich and brightBe its first cook →
PunjabiDal makhaniWhole black lentils and kidney beans, simmered for hours with butter, tomato and cream until thick and velvety.Tastes rich, mild and brightBe its first cook →GujaratiSev tameta nu shaakTomatoes cooked down with garlic, chilli and a little jaggery into a sweet-sour gravy, with crisp gram-flour sev scattered over just before eating.Tastes hot, deeply savoury and brightBe its first cook →KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.Tastes very rich, mild and brightBe 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 →South IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.Tastes 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 →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 →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be 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 →Turkishİskender kebabThin slices of döner over cubes of pide, with tomato sauce, sizzling browned butter poured over at the table and thick yoghurt alongside.Tastes sharp and richBe its first cook →TurkishMenemenEggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.Tastes deeply savoury, bright and mildBe 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 →MoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.Be its first cook →
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →MoroccanFish tagine with charmoulaFish marinated in charmoula, laid over potatoes, tomatoes and peppers with preserved lemon and olives, and cooked slowly in the tagine.Tastes brightBe 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 →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 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 →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 →CatalanPa amb tomàquetSlices of country bread, toasted or not, rubbed with a cut ripe tomato and sometimes garlic, then soaked with olive oil and salted.Tastes deeply savoury, bright and richBe 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 →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →AndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.Tastes sharp and deeply savouryBe its first cook →AndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.Tastes deeply savoury, bright and richBe its first cook →AndalusianAjoblancoA cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.Tastes very rich and sharpBe 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 →
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.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 →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 →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →BretonHomard à l'armoricaineLobster cut up live, seared in its shell, flamed with cognac and simmered in white wine, tomato and shallots with a touch of cayenne.Be its first cook →
ItalianRagù alla bologneseA slow sauce of minced beef and pork with soffritto, a little tomato, wine and milk — served with tagliatelle.Tastes rich and brightBe 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 →ItalianPizza napoletanaA soft round of long-risen dough, topped simply — tomato, mozzarella, basil, oil — and baked for about a minute in a wood-fired oven until blistered at the rim.Be its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.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 →GreekGemistaTomatoes and peppers hollowed out, filled with rice, herbs and their own pulp, and baked in olive oil with potatoes.Be its first cook →GreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.Tastes 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 →GreekDakosA hard barley rusk softened with grated tomato and olive oil, heaped with soft white cheese, oregano and capers.Tastes sharp, deeply savoury and richBe its first cook →
PolishGołąbkiSoftened cabbage leaves rolled around minced pork and rice, then baked or simmered in tomato sauce.Be 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 →MexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.Tastes mildBe 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 CajunPo'boyA long New Orleans loaf — crackly crust, feather-light inside — filled with fried prawns or oysters, or roast beef in gravy.Be 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 →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 →
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 →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →
ThaiSom tamShredded green papaya pounded with chilli, garlic, lime, fish sauce and palm sugar, with tomatoes, long beans and peanuts.Tastes very hot, sharp, sweetish and saltyBe 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 →PunjabiButter chickenTandoori chicken simmered in a mild, silky sauce of tomato, butter and cream, scented with dried fenugreek.Tastes rich and brightBe its first cook →PunjabiDal makhaniWhole black lentils and kidney beans, simmered for hours with butter, tomato and cream until thick and velvety.Tastes rich, mild and brightBe its first cook →GujaratiSev tameta nu shaakTomatoes cooked down with garlic, chilli and a little jaggery into a sweet-sour gravy, with crisp gram-flour sev scattered over just before eating.Tastes hot, deeply savoury and brightBe its first cook →KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.Tastes very rich, mild and brightBe 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 →South IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.Tastes 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 →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 →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be 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 →Turkishİskender kebabThin slices of döner over cubes of pide, with tomato sauce, sizzling browned butter poured over at the table and thick yoghurt alongside.Tastes sharp and richBe its first cook →TurkishMenemenEggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.Tastes deeply savoury, bright and mildBe 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 →MoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.Be its first cook →MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →MoroccanFish tagine with charmoulaFish marinated in charmoula, laid over potatoes, tomatoes and peppers with preserved lemon and olives, and cooked slowly in the tagine.Tastes brightBe 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 →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 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 →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 →CatalanPa amb tomàquetSlices of country bread, toasted or not, rubbed with a cut ripe tomato and sometimes garlic, then soaked with olive oil and salted.Tastes deeply savoury, bright and richBe 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 →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →AndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.Tastes sharp and deeply savouryBe its first cook →AndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.Tastes deeply savoury, bright and richBe its first cook →AndalusianAjoblancoA cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.Tastes very rich and sharpBe 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 →ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.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 →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 →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →BretonHomard à l'armoricaineLobster cut up live, seared in its shell, flamed with cognac and simmered in white wine, tomato and shallots with a touch of cayenne.Be its first cook →ItalianRagù alla bologneseA slow sauce of minced beef and pork with soffritto, a little tomato, wine and milk — served with tagliatelle.Tastes rich and brightBe 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 →ItalianPizza napoletanaA soft round of long-risen dough, topped simply — tomato, mozzarella, basil, oil — and baked for about a minute in a wood-fired oven until blistered at the rim.Be its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.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 →GreekGemistaTomatoes and peppers hollowed out, filled with rice, herbs and their own pulp, and baked in olive oil with potatoes.Be its first cook →GreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.Tastes 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 →GreekDakosA hard barley rusk softened with grated tomato and olive oil, heaped with soft white cheese, oregano and capers.Tastes sharp, deeply savoury and richBe its first cook →PolishGołąbkiSoftened cabbage leaves rolled around minced pork and rice, then baked or simmered in tomato sauce.Be 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 →MexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.Tastes mildBe 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 CajunPo'boyA long New Orleans loaf — crackly crust, feather-light inside — filled with fried prawns or oysters, or roast beef in gravy.Be 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 →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 →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 →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →That's everything for that word. 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