Still hungry? Check out more recipes below!
Gers Ogaily is a fragrant Kuwaiti saffron and cardamom cake enriched with ghee and evaporated milk, lightly perfumed with rose water and topped with sesame seeds. Soft, moist, and perfect with tea or coffee.
Molodaya kartoshka s ukropom is a classic Russian-style dish of tender young potatoes tossed with butter, fresh dill, garlic, and scallions, finished with black pepper and a squeeze of lemon. Creamy sour cream on the side adds tang to the herby, buttery potatoes. Simple, comforting, and perfect as a side or light meal.
A silky guavaberry-infused tart that layers lemongrass- and lime-scented pastry cream in a tender sweet crust, finished with guavaberry jam and a whisper of sea salt. Bright, tropical, and aromatic with a refined liqueur note.
A Cambodian-inspired savory take on Sankhya Lapov: creamy pumpkin and coconut rice gently cooked with aromatics, turmeric, and chili, brightened with lime and cilantro.
Thankuni Pata Bhorta is a Bengali-style mashed herb relish made from pennywort leaves, mustard oil, chilies, aromatics, lemon, and a hint of roasted sesame. Bright, earthy, and spicy, it’s typically served with warm rice as a punchy side or starter.
A classic Jerusalem bagel: a large, oval, gently sweet sesame-crusted bread with a chewy interior and crisp, golden exterior. Perfect warm with olive oil, za’atar, or labneh.
Placali is a smooth, slightly tangy West African cassava paste, traditionally fermented and served as a starchy base alongside hearty soups and stews. It’s naturally gluten-free and very simple, made from cassava, water, and a touch of salt.
Classic Filipino Buchi Buchi: crisp, sesame-coated glutinous rice balls with a sweet mung bean or red bean paste center—chewy inside, golden and nutty outside.
Sorpa is a traditional Central Asian mutton soup with a rich, aromatic broth, tender meat, root vegetables, and noodles. Finished with fresh dill, parsley, and green onions, it’s hearty, comforting, and deeply flavorful.
Crisp, aromatic crayfish coated in a golden coconut crust with lime, garlic, ginger, and a touch of Scotch bonnet heat—an Anguillian-inspired bite that’s zesty, spicy, and satisfying.
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