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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
LevantineMuhammaraA thick dip of roasted red peppers, walnuts, breadcrumbs and pomegranate molasses — smoky, sweet, sour and hot at once.Tastes very rich, sharp and sweetishBe its first cook →PersianFesenjanChicken or duck stewed slowly in ground walnuts and pomegranate molasses until dark, thick and glossy — sweet and sour at once.Tastes sharp, very rich and sweetishBe its first cook →PersianKuku sabziA thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.Tastes very rich and brightBe its first cook →TurkishBaklavaMany sheets of paper-thin pastry layered with chopped pistachios or walnuts, baked in butter and soaked in syrup.Tastes very sweet and very richBe its first cook →GeorgianSatsiviPoached poultry in a thick sauce of ground walnuts, garlic and spices, served cold.Tastes very richBe its first cook →GeorgianPkhaliCooked vegetables — spinach, beetroot, leek or cabbage — chopped fine with walnut paste and herbs, shaped into balls.Tastes rich and brightBe its first cook →
GeorgianLobioRed beans cooked soft, partly mashed, with coriander, garlic, spices and sometimes walnuts, often in a clay pot.Be its first cook →
GeorgianChurchkhelaWalnuts threaded on a string and dipped again and again in thickened grape must, then hung to dry.Be its first cook →GeorgianKharchoBeef simmered in a thick sauce of ground walnuts, garlic and spice, soured with sour plum — a stew in the west of Georgia, a soup elsewhere.Be its first cook →AsturianCasadiellesLittle turnovers of wine-and-lard pastry filled with ground walnuts, sugar and anise, fried and rolled in sugar.Tastes mostly fat and sweetBe its first cook →MexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.Tastes sweetish and mildBe its first cook →
PeruvianAjí de gallinaShredded hen in a thick yellow sauce of ají amarillo, bread soaked in milk, nuts and cheese, over rice.Tastes hotBe its first cook →That's everything for that word. The index stops when it runs out.