Still hungry? Check out more recipes below!
Merguez is a spicy North African sausage made from lamb and beef, seasoned with harissa, paprika, cumin, coriander, fennel, garlic, and cayenne. It’s bold, smoky, and aromatic—excellent grilled or pan-seared and served with flatbreads, couscous, or salads.
Iriski are classic Slavic milk toffees—chewy caramel made from sugar, butter, and condensed milk—here enriched with cocoa, roasted peanuts, vanilla, and a touch of sea salt.
Chapli Kebab is a boldly spiced, shallow‑fried beef patty from the Pakistani–Afghan region, studded with onion, tomato, herbs, and crushed spices. Crispy at the edges and juicy inside, it’s finished with lemon for brightness and served with chutney, naan, or salad.
A bright, island-style citrus-cured fish bathed in silky coconut cream with crunchy vegetables and chili heat—cool, refreshing, and deeply aromatic.
A briny, crunchy kimchi that blends napa cabbage with umami-rich kelp for an ocean-kissed twist. Spicy, garlicky, and probiotic, it’s a vibrant banchan to brighten any meal. Ferments into deeper flavor over a few days.
A classic Cantonese banquet bite: coin-sized slices of lap cheong, chicken liver, and juicy chicken thigh skewered, pan-seared or grilled, and lacquered with a fragrant five-spice soy–oyster–honey glaze, then finished with scallions and sesame seeds.
Lountza is a traditional Cypriot cured and oak-smoked pork loin, marinated in red wine, vinegar, garlic, coriander, black pepper, and bay leaves, then air-dried and served thinly sliced as meze or charcuterie.
Juicy chicken thighs marinated and simmered in a fiery, tangy Grenadian pepper sauce featuring scotch bonnets, lime, mustard, and warm spices. Bright, aromatic, and packed with Caribbean heat. Perfect with rice, fried plantains, or a crisp slaw.
A bright, zesty Malagasy tomato salad (Lasary Voatabia) of tomatoes, onion, scallions, garlic, chili, cilantro, lime, and vinegar with a touch of oil—served as a relish, side, or topping.
Sahawiq (zhug) is a bright, spicy Yemeni herb-and-chile condiment pulsed with cilantro, parsley, mint, garlic, warm spices, lemon, and a touch of olive oil. It’s zesty, fresh, and fiery—perfect as a dip, spread, or drizzle for grilled meats, eggs, breads, and roasted vegetables.
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