Main courses from around the world

Steamed dumplings of beef and onion under garlic yoghurt and a yellow split pea sauce.

120 min · Medium

Shredded chicken in a creamy sauce of ají amarillo, nuts and bread.

80 min · Easy

Semolina steamed three times over a pot of meat and vegetables, with the broth served apart.

160 min · Takes practice

Chicken with rice cooked in beer and saffron, with peas, peppers and olives.

90 min · Easy

Beef on a grate over wood embers, for hours, with nothing but coarse salt.

255 min · Medium

Beef seared black in burnt sugar and braised for four hours.

290 min · Medium

Afghan leek dumplings under garlic yoghurt and a meat sauce.

130 min · Takes practice

A stiff porridge of sorghum or wheat, served with stewed meat in a dried okra sauce.

90 min · Medium

Steamed fermented cassava couscous with grilled fish and a sharp onion salad.

55 min · Easy

A hand-sized pie with a thick beef filling: shortcrust base, puff lid, tomato sauce on top.

150 min · Medium

Vine leaves with lamb, rice and mint, cooked under a weight, with garlic matsoni.

130 min · Takes practice

Salt cod with matchstick potatoes and egg that binds everything without becoming an omelette.

55 min · Medium

Two layers of bulgur and lamb with a filling of mince and pine nuts between them.

90 min · Medium

A tray of beans, rice, meat, crackling, egg, arepa, avocado and fried plantain.

210 min · Takes practice

Fermented maize and cassava dough worked smooth, with grilled fish and a hot pepper sauce.

75 min · Medium

Beef braised three hours in dark stout with onion and root vegetables.

210 min · Easy

Beef cut into strips and seared hard, in a soured cream sauce with onion.

45 min · Easy

Boiled meat on sheets of pasta with an onion broth called sorpa. The centrepiece of a Kazakh table.

220 min · Medium

Rice and lentils fried before the water goes in. Bengali food for a rainy day.

65 min · Easy

Rice under separately cooked vegetables, meat and an egg, mixed with gochujang right before eating.

60 min · Medium

Sauerkraut and fresh cabbage stewed with several meats and dried fruit over three days.

280 min · Easy

Risotto with cuttlefish and its own ink. The ink goes in at the end, or it turns bitter.

75 min · Medium

A bake of spiced mince with dried fruit under an egg and milk custard. South Africa's national dish.

90 min · Easy

Meat and vegetables layered in a clay pot and cooked four hours without stirring.

280 min · Easy

A spiral of hand-stretched pastry with a meat filling. In Bosnia only the meat one is called burek.

120 min · Takes practice

Potato dumplings with sheep's brynza and bacon crackling. Slovakia's national dish.

45 min · Easy

Guanciale, tomato and pecorino. No onion, no garlic, no olive oil — the fat comes from the meat.

30 min · Easy

Charcoal-grilled pork in a warm sweet-sour broth, with rice vermicelli and herbs.

70 min · Medium

Half a white loaf hollowed out and filled with lamb curry.

120 min · Medium

Yoghurt-marinated chicken, roasted, in a tomato and cream sauce finished with fenugreek.

70 min · Medium

Large steamed dumplings of chopped mutton. The centrepiece of the Mongolian lunar new year.

95 min · Medium

A pie of thin pastry layered with spinach and brined cheese, each layer soaked in oil.

80 min · Easy

A whole fish steamed with ginger and spring onion, finished with smoking oil and soy.

35 min · Medium

Beef braised in dark beer with onion and a slice of mustard-spread bread that thickens the sauce.

205 min · Easy

A boiled pork sausage with garlic, served with horseradish and mustard, protected by origin.

90 min · Medium

A lunch plate of rice, beans, salad, plantain and meat, each in its own sector.

75 min · Easy

Large potato dumplings with a meat filling, named after airships. Served with crackling and soured cream.

100 min · Takes practice

Skinless minced-meat sausages over coals, with raw onion and somun flatbread.

45 min · Medium

Raw fish in lime juice with onion and ají. It marinates for minutes, not hours — longer and it is cooked through.

20 min · Easy

Chicken stewed without water in its own juices with tomatoes and a mountain of fresh herbs.

75 min · Easy

Flat beef patties with cornmeal, tomato and whole coriander seeds.

45 min · Easy

Wide rice noodles seared over a very high flame with prawns, egg and bean sprouts.

35 min · Takes practice

Gruyère and Vacherin melted in white wine with starch. The acidity of the wine keeps the cheese from seizing.

35 min · Medium

Chicken braised in soy sauce with vinegar, garlic and bay. The vinegar is left unstirred for the first ten minutes.

60 min · Easy

Rice and marinated chicken finished together under a lid: the layers cook in steam rather than by stirring.

105 min · Takes practice

Chicken braised with preserved lemons and olives. The sourness comes from the peel, not the flesh.

95 min · Medium

Chicken marinated in lemon under a mountain of caramelised onion with mustard.

100 min · Easy

Poblano peppers stuffed with cheese in an airy egg batter, fried and served under tomato sauce.

70 min · Takes practice

Crab in a thick tomato-chilli sauce bound with egg, mopped up with fried mantou buns.

55 min · Medium

A sandwich of thin steak, ham, bacon, cheese and a fried egg. Uruguay's national dish.

45 min · Easy

Pork in an achiote and sour orange marinade, baked in banana leaves.

275 min · Medium

Chicken braised in red wine with bacon, mushrooms and small onions. Marinating the day before does half the work.

120 min · Medium

Shellfish, meat and potato cakes cooked in layers in one pot without water.

100 min · Medium

Lentil soup with rice and a vegetable tarkari. Nepal's everyday meal, eaten twice a day for a lifetime.

65 min · Easy

A lentil stew finished by pouring sizzling spiced fat over it. That step is the dish.

45 min · Easy

Chicken in a thick berbere sauce, built on a kilo of onion cooked dry until it disintegrates.

145 min · Medium

Potato pancakes from raw grated potato, fried to a crisp edge and served with soured cream.

45 min · Easy

Green chillies stewed in cheese. Bhutan's national dish, where chilli is a vegetable rather than a seasoning.

35 min · Easy

A Cameroonian stew of finely shredded eru leaf with waterleaf and palm oil.

120 min · Medium

Large white fabes beans stewed with chorizo, morcilla and cured pork.

200 min · Easy

Boiling lamb stew in a stone bowl, topped with frothy fenugreek hulba.

160 min · Takes practice

Mutton and cabbage in layers with whole peppercorns. Four ingredients and two hours.

150 min · Easy

Layers of fried pita, hot chickpeas and garlic yoghurt with browned butter and pine nuts.

110 min · Easy

Black beans stewed with several cuts of smoked and salted pork, served with orange and greens.

220 min · Takes practice

An Albanian bake of peppers, tomatoes and curd cheese, served in its clay pan.

65 min · Easy

Duck or chicken in a thick sauce of ground walnuts and pomegranate molasses.

180 min · Medium

Fish in a coconut curry, steamed in a cup folded from banana leaf.

60 min · Medium

Cod in beer batter with twice-fried chips. The batter lives on cold and on the gas in the beer.

60 min · Medium

A layered pie of thin batter, poured one layer at a time under a heated iron lid called a saç.

120 min · Takes practice

Danish meat patties — flat rather than round — fried in butter to a dark crust.

45 min · Easy

Tomatoes cooked down in olive oil with chilli and garlic to a thick sauce.

50 min · Easy

Beef short ribs braised in soy with pear, until the meat falls from the bone.

165 min · Medium

Tomatoes and peppers stuffed with herbed rice and baked with potatoes in olive oil.

125 min · Easy

A whole pumpkin baked with rice, dried fruit and nuts. A festive dish, cut open at the table.

120 min · Medium

Lamb stewed with a mountain of herbs, beans and dried lime. The herbs are fried until nearly black.

190 min · Medium

A pie of crumpled filo sheets in a cheese and egg custard, baked to browned ridges.

80 min · Easy

Diced chicken with peanuts and dried chillies in a sauce where the vinegar matters more than the sugar.

35 min · Medium

Grey peas cooked soft with onion and rendered smoked pork. Latvian winter and Christmas food.

105 min · Easy

A whole fish on the grate with lemon myrtle and lime, part in foil and part over direct heat.

55 min · Easy

Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.

105 min · Medium

Corn dough with meat and recado sauce, wrapped in banana leaf and steamed.

180 min · Takes practice

Thinly sliced beef simmered with onion in dashi, soy and mirin, over rice.

25 min · Easy

A whole chicken poached below boiling and rice cooked in its broth, with three sauces.

90 min · Medium

Meat, wheat and pulses cooked down and beaten into one smooth thick mass over six hours.

400 min · Takes practice

Corn dough with a meat guiso, olives and raisins, wrapped in banana leaf.

240 min · Takes practice

Chicken and root vegetables wrapped and baked with smoked salt — a home version of the Māori earth oven.

180 min · Easy

Wheat and meat cooked down and beaten into one smooth mass. Ramadan food across the Gulf.

230 min · Easy

Pork belly braised in caramel and soy until it glistens. The classic of red-braising.

110 min · Medium

A large closed pie of mutton and onion baked in ashes. The dish of Turkmen herders.

120 min · Medium

A thick stew of shredded beef, thickened with corn masa and mint.

150 min · Medium

Rice with chicken, vermicelli, nuts and raisins, every component cooked separately.

120 min · Medium

Vine leaves and vegetables stuffed with spiced rice and meat, layered in one pot and cooked under a weight.

150 min · Takes practice

Lamb with potato and onion, stewed without browning. The meat is never seared, and that is the whole point.

170 min · Easy

Slices of döner over pieces of pide, under tomato sauce, melted butter and yoghurt.

60 min · Medium

Cracked wheat cooked with meat to a thick porridge, under fried onion.

170 min · Easy

Chopped chicken in a thin broth with ginger, garlic and chilli. Bhutanese everyday cooking.

55 min · Easy

Chicken in a marinade of scotch bonnet and allspice, smoked over pimento wood.

150 min · Medium

Pork and cabbage dumplings, fried and then steamed in the same covered pan.

75 min · Medium

Rice cooked in a thick sauce of tomato, pepper and onion. The sauce is reduced dark before the rice goes in.

80 min · Medium

Chicken in a saffron marinade with onion juice and lemon, grilled over coals.

55 min · Easy

Smoked pork collar, soaked and boiled, with broad beans in a cream sauce. Luxembourg's national dish.

140 min · Easy

Rice with chicken in a spiced broth with dried lime and tomato. The centrepiece of the Saudi table.

105 min · Medium

Rice with lamb under a layer of caramelised carrot, raisins and almonds. Afghanistan's national dish.

155 min · Takes practice

Maize porridge with potato, beaten with cheese and kajmak until it pulls into threads.

60 min · Medium

Potato pancakes with a meat filling inside, fried and then stewed in soured cream.

80 min · Medium

Oxtail in a thick peanut sauce with vegetables, served with bagoong shrimp paste.

240 min · Medium

Swabian egg noodles layered with cheese and buried under fried onion.

55 min · Medium

A breaded pork cutlet finished in sweet-salt broth with egg and slid onto rice.

40 min · Medium

Pork with mushrooms and peppers, stewed in a clay pot under an egg.

95 min · Easy

Chicken cooked in a sealed clay pot without water. An Ivorian dish of slow heat.

100 min · Easy

Purses of stiff dough holding chopped meat and broth. The broth appears on its own, from water worked into the filling.

75 min · Takes practice

Two layers of bulgur and meat with a filling of mince and pine nuts between them, baked in a tray.

95 min · Medium

Hand-chopped raw beef worked with spiced niter kibbeh butter and mitmita spice.

70 min · Medium

Large meat patties in a brown sauce, with lingonberry and stewed peas.

75 min · Easy

Lamb baked five hours in sealed clay with not a drop of water.

330 min · Easy

A pudding of ground black-eyed beans with palm oil, steamed in banana leaves.

190 min · Takes practice

Rice, lentils and pasta in one bowl under a vinegary tomato sauce and fried onion.

90 min · Medium

Meatballs on a panade of bread and cream, in a cream sauce, with lingonberry and mashed potato.

60 min · Easy

Godamba roti chopped on the griddle with vegetables, egg and curry, worked with two cleavers.

35 min · Easy

Cypriot vine leaves rolled with rice, mince and cinnamon, finished with lemon.

130 min · Medium

A potato bake from raw grated potato with bacon and onion, served with soured cream.

130 min · Medium

Lamb fried in its own tail fat with onion and potato.

80 min · Easy

Cracked wheat cooked down with chicken and tomato to a thick porridge under fried onion.

155 min · Easy

Offal and meat fried in a cauldron with onion and potato on rendered tail fat.

75 min · Medium

Mutton with home-made noodles in an onion sauce called chyk. The Kyrgyz version: mutton, and no potato.

210 min · Medium

Hand-pulled noodles with a meat and vegetable sauce called vaja. A Dungan dish that became common across Central Asia.

130 min · Takes practice

A paper-thin flatbread with lamb and pepper paste, baked three minutes in a screaming oven.

80 min · Medium

The Maltese pie of dorado with spinach, olives and cauliflower.

130 min · Takes practice

Layers of pasta, ragù and béchamel. The ragù simmers three hours on milk and wine rather than tomato.

260 min · Takes practice

Spiced fish wrapped in a banana leaf and baked in embers.

65 min · Easy

Cubes of beef seared over high heat, on salad, with a dip of lime and black pepper.

40 min · Easy

Beef seared in a wok with onion and tomato, served with both chips and rice at once.

40 min · Medium

Minced pork belly braised in soy sauce with spices, spooned over white rice.

125 min · Easy

A thick pork and sausage gravy on soured cream, into which pancakes are dipped. Hence the name.

75 min · Easy

Rice with prawns or chicken on the bizar spice mix with dried lime. The staple of the Gulf.

75 min · Medium

Rabbit stewed in red wine with garlic and bay. The national dish of Malta.

135 min · Easy

Lamb in a sauce of jameed, fermented dried yoghurt, over rice and flatbread. Jordan's national dish.

190 min · Medium

Tofu in a hot doubanjiang sauce with Sichuan pepper, which numbs rather than burns.

30 min · Medium

Sun-dried meat with turmeric, boiled and then fried with onion.

105 min · Takes practice

Rice with meat and fried vegetables cooked in one pot and turned out whole onto a platter.

135 min · Medium

River fish butterflied and cooked standing beside an open fire. A Baghdad dish from the banks of the Tigris.

105 min · Medium

A mild curry of beef, potato and peanuts, built on spices of the Muslim tradition.

115 min · Medium

Cassava leaves pounded with peanuts and coconut milk, with prawns. Mozambique's national dish.

115 min · Medium

Tanzanian fish curry on coconut milk with tamarind and curry powder.

60 min · Easy

Layers of fried aubergine with tomato sauce, mozzarella and parmesan, baked to a crust.

110 min · Medium

A breaded cutlet under tomato sauce, ham and melted cheese.

55 min · Easy

Meat on skewers in a tamarind and spice marinade, grilled over coals at the roadside.

40 min · Easy

Red lentils in a berbere sauce. A fasting dish eaten in Ethiopia on fast days all year round.

85 min · Easy

Small rolls of soured cabbage stewed with smoked meat under a blanket of leaves.

270 min · Medium

Chicken in a dark sauce of several chillies, nuts, spices and chocolate.

195 min · Takes practice

Nepali steamed dumplings of buffalo or chicken with an achar of charred tomato.

80 min · Medium

Fresh-corn tamales with chicken, steamed in corn husks.

145 min · Takes practice

Fish stewed in coconut milk with dendê palm oil, in a clay pot.

65 min · Easy

Mussels steamed in white wine with celery and onion. Five minutes under a lid, no longer.

40 min · Easy

Aubergine, a meat sauce with cinnamon and a thick layer of béchamel, baked until it sets firm enough to cut.

115 min · Takes practice

A mash of potato and pearl barley with pork crackling. An Estonian dish recognised as a national symbol.

95 min · Easy

Kuwaiti rice with prawns in a broth of their own shells, with dill and dried lime.

85 min · Medium

Chicken with onion and sumac on taboon bread soaked in olive oil.

125 min · Medium

Fried rice with a chilli and shrimp-paste base, sweet soy sauce and an egg on top.

35 min · Easy

Green bananas stewed with beef in coconut milk. A Chagga dish from the slopes of Kilimanjaro.

85 min · Easy

Bitter leaves with peanut paste, meat and prawns. The national dish of Cameroon.

120 min · Medium

Beef shin stewed overnight in a thick spiced gravy with marrow, bound with a wheat-flour slurry.

330 min · Takes practice

Beef and potato simmered in dashi with soy and mirin. The classic of Japanese home cooking.

55 min · Easy

A pork chop with a pocket stuffed with Njeguši prosciutto and cheese, fried in breadcrumbs.

55 min · Medium

Cold rice noodles under a fish and coconut curry with a mountain of raw vegetables and herbs.

85 min · Medium

Goat meat grilled slowly over coals in large pieces, with kachumbari and ugali.

115 min · Easy

Trout baked whole with lemon and herbs, from Lake Ohrid.

50 min · Easy

A fiery tomato stew with merguez lamb sausages and eggs stirred into the sauce.

45 min · Easy

A thick cabbage pancake where the batter only binds. Yam in the batter gives it the airy texture.

50 min · Easy

Veal shin braised two hours in wine and stock, finished with a gremolata of zest and garlic.

160 min · Medium

A plate in four parts: shredded stewed beef, black beans, white rice and fried plantain.

180 min · Medium

Minced pork fried with chilli, garlic and holy basil. Five minutes from start to plate.

18 min · Easy

Rice noodles fried with tamarind, fish sauce and palm sugar. The whole thing takes four minutes.

40 min · Medium

Rice in a wide pan with chicken, rabbit and beans. It is never stirred once, and the crust on the bottom depends on that.

70 min · Medium

Spinach blanched and blended, with cubes of paneer. Spinach must not be stewed or it goes brown.

45 min · Easy

Shredded beef in tomato sauce with olives and capers, in the Panamanian style — drier than the Cuban.

145 min · Easy

A bake of meat filling under a lid of ground sweetcorn, with an olive and an egg inside.

100 min · Medium

A layered pie of pigeon or chicken with almonds and cinnamon, dusted with icing sugar.

150 min · Takes practice

A yeast-dough boat with cured pork and an egg, from Štip.

115 min · Medium

A lenten dolma of soured cabbage leaves with lentils, beans and grains.

150 min · Medium

Meat and potatoes under an iron bell buried in embers, three hours untouched.

210 min · Medium

Rice with chicken, pigeon peas and coconut milk, browned in burnt sugar.

90 min · Medium

Small dumplings of unleavened dough with chopped meat and onion, boiled in broth.

105 min · Medium

Chicken in a thick sauce of toasted seeds and chillies. One of Guatemala's oldest dishes.

110 min · Medium

Dumplings of potato and curd cheese, served with fried onion and soured cream.

70 min · Medium

A mountain of chips with beef, sausage, egg and fiery locoto chillies.

70 min · Easy

Chicken spatchcocked and grilled over coals under a sauce of piri-piri, garlic and lemon.

70 min · Easy

A long-fermented dough, uncooked tomato, mozzarella and basil. Time decides everything here, not the number of ingredients.

70 min · Medium

Flaked boiled fish mashed with potato in a white sauce. Icelandic home cooking made from leftovers.

55 min · Easy

Chicken braised in caramelised sugar with vegetables, the Dominican weekday lunch.

80 min · Easy

Braised pork with bread dumplings and soured cabbage. Czechia's unofficial national dish.

180 min · Medium

Shaved reindeer fried in butter and braised in beer, with mash and lingonberry.

65 min · Easy

Fried chicken with fried plantain and vegetables. The dish called "the director general's chicken".

75 min · Easy

Chicken in a sauce of palm fruit pulp. The national dish of the Congo.

95 min · Easy

Pork shoulder smoked ten hours at low heat and pulled into threads.

630 min · Medium

A shortcrust base with bacon and a cream and egg custard. No cheese and no onion — the classical recipe has neither.

100 min · Medium

Flaky fatir bread soaked in reconstituted dried qurut, under fried onion and fresh vegetables.

45 min · Easy

A Provençal vegetable stew where each vegetable is cooked separately before they meet — otherwise it turns to mush.

65 min · Easy

Pounded cassava leaves stewed with pork and coconut milk.

115 min · Easy

Algerian handmade noodles steamed over broth and dressed with a white chicken sauce.

170 min · Takes practice

Beef simmered in coconut milk for four hours, until the milk turns to oil and starts frying the meat.

270 min · Takes practice

Thin slices of beef rolled around mustard, bacon and gherkin and braised until they give way.

130 min · Medium

A saffron risotto built on stock and near-constant stirring, which is what pulls the starch out of the rice and makes it creamy.

35 min · Medium

A beef joint roasted whole, with an airy batter pudding baked in beef dripping.

120 min · Medium

Kashmiri lamb in a yoghurt sauce with Kashmiri chilli, red from the chilli rather than from heat.

125 min · Medium

Beef pulled into strands and stewed in sofrito with peppers and olives. The meat is boiled whole in advance.

175 min · Easy

Pita with fried aubergine, boiled egg, amba and salad. The Iraqi-Israeli street classic.

105 min · Easy

Stiff maize porridge with stewed beef and greens. The daily meal of Zimbabwe.

125 min · Medium

A meat stew served boiling in a stone pot under a whipped fenugreek froth called hulba.

130 min · Takes practice

Whole sardines salted coarsely and grilled over coals, served on a slice of bread.

55 min · Easy

Rolls of soured cabbage leaves with pork and rice, stewed with smoked meat.

210 min · Medium

Cabbage rolls in soured leaves with pork and rice, braised three hours under a layer of shredded cabbage.

240 min · Medium

Chicken skewers over coals with a thick peanut sauce and sweet kecap manis.

65 min · Easy

Turkey or chicken in a cold walnut sauce with garlic and spices. The Georgian New Year table.

135 min · Medium

Beef steeped for days in a vinegar marinade and braised in it, with a gravy thickened on gingerbread.

180 min · Medium

Pork knuckle roasted to a glassy crackling, with dark beer and sauerkraut.

205 min · Medium

Spiced mince moulded onto a skewer and grilled over coals.

65 min · Medium

Pork stewed with mushrooms, onion and wine in an individual clay pot, under cheese.

95 min · Easy

Pilaf baked in a crown of lavash. The crust holds its shape and is cut in wedges like a pie.

115 min · Takes practice

Rice noodles with a tomato and chicken sauce, pickled greens and ground peanuts.

70 min · Easy

Lamb in a thick gravy under mashed potato, baked to a browned crust.

90 min · Easy

Small lamb dumplings baked and then cooked in a garlic and mint yoghurt sauce.

135 min · Takes practice

Hilsa in a ground mustard sauce, cooked by steaming. The great fish of Bengal.

50 min · Medium

Lamb in a spice paste, wrapped in leaves and cooked for a full day. Oman's dish for Eid.

520 min · Medium

A plate-sized breaded steak over rice and potatoes, topped with a fried egg and raw salsa.

60 min · Easy

Large pieces of pork or lamb on a spit, turning slowly over coals for two hours.

150 min · Easy

Pork on skewers in lemon, oregano and olive oil, cooked fast over a fierce heat.

35 min · Easy

Pasta from four ingredients: guanciale, eggs, pecorino and pepper. There is no cream in it and never was.

25 min · Medium

A filo pie of spinach and feta. The spinach is squeezed bone dry, or the base stays raw.

90 min · Medium

A thick omelette of potato and onion, where the potato is not fried but poached in oil until it is nearly a purée.

50 min · Medium

Fish in a coconut curry soured with goraka and built on roasted curry powder.

65 min · Medium

Mashed potato crushed together with curly kale, with smoked sausage and a well of gravy.

55 min · Easy

Slices of pork belly fried crisp, with potatoes and a parsley sauce.

60 min · Easy

Beef in a purée of root vegetables with cream, served with dumplings, lingonberry and lemon.

190 min · Takes practice

Pork in a marinade of dried chillies and pineapple, seared to caramelised edges, in a corn tortilla.

50 min · Medium

Beef rump boiled in a clear broth, with apple horseradish and fried potatoes.

210 min · Medium

Pilaf with mutton, yellow carrot and a whole head of garlic, recognised by UNESCO as heritage.

130 min · Medium

White beans baked in a clay pan with onion, paprika and peppers. North Macedonia's national dish.

140 min · Easy

Lamb with rice under a yoghurt sauce, baked in an earthenware dish to a browned crust.

125 min · Medium

Lamb baked under a thick yoghurt custard with egg and rice. Albania's national dish.

120 min · Medium

Vegetables and prawns in an ice-cold lumpy batter. Whisking it smooth is exactly what must not happen.

45 min · Medium

Rice cooked in the tomato broth from the fish, with herb-stuffed fish and vegetables. Senegal's national dish.

140 min · Takes practice

Meat in a thick peanut sauce with vegetables. The Malian Sunday lunch.

115 min · Easy

A double-crust pie of spiced pork and potato. The Québec Christmas table.

115 min · Medium

Home-made noodles steamed directly over the meat, then tossed through it.

95 min · Medium

Tiny lamb dumplings, boiled and served under garlic yoghurt and paprika butter.

125 min · Takes practice

Rice steamed over a zirvak of lamb, carrot and onion. It is never stirred once it goes in.

130 min · Medium

Blood sausage with pearl barley and marjoram, baked and served with lingonberry jam.

120 min · Takes practice

Boiled cassava with pork crackling and cabbage salad, served on a banana leaf.

130 min · Medium

Rice and black-eyed beans cooked with sorghum leaves, which turn it deep red.

100 min · Easy

Veal beaten to three millimetres, crumbed and fried in plenty of fat until the coating puffs away.

35 min · Medium

Rice with prawns, ham and egg, where every grain stays separate under a thin film of egg.

25 min · Easy

Thin dough with a curd filling, boiled and then baked under cream.

105 min · Takes practice

Rice with beef on the island's spices: clove, cardamom, cinnamon and black pepper, and no turmeric at all.

100 min · Medium

Yemeni rice with lamb and potato, coloured with saffron and baked sealed.

150 min · Medium

Veal strips in a creamy mushroom sauce with white wine, served with rösti.

50 min · Medium