Recipes | I've Been Cooking

Kibbeh bil Saniyeh

Kibbeh bil Saniyeh is a classic Lebanese baked tray of finely ground lamb and bulgur layered or mixed into a cohesive cake, perfumed with cinnamon, allspice, and dried mint. Toasted pine nuts add richness and crunch, while olive oil and ghee create a crisp, bronzed top with a tender interior.

🇸🇾 Syria$$$

Ital Vegetable Stew

A hearty, coconut-scented Jamaican Ital vegetable stew loaded with root vegetables, okra, callaloo, and red kidney beans simmered with thyme, pimento, and Scotch bonnet for warming island flavor. 100% plant-based, nourishing, and deeply comforting.

🇯🇲 Jamaica$

Bokit

A Guadeloupean street-food classic: crispy fried bokit bread stuffed with seasoned chicken, lettuce, tomato, onion, parsley, cheese, and a splash of lime and hot sauce.

🇬🇵 Guadeloupe$$

Brussels Wasabi Frites

Crispy russet potato and brussels sprout frites tossed with salt and pepper, finished with a punchy wasabi mayo, soy-vinegar brightness, scallions, sesame, and nori for a Japanese-inspired, umami-rich bite.

🇧🇪 Belgium$$

Danablu

Crostini featuring creamy Danablu with peppery arugula, sweet pear, toasted walnuts, and a honey-lemon drizzle on crisp baguette.

🇩🇰 Denmark$$

Or Lam

Or Lam is a fragrant Lao beef stew with lemongrass, galangal, eggplant, and mushrooms, thickened with toasted sticky rice powder and finished with dill and holy basil. Traditionally served with sticky rice.

🇱🇦 Laos$$

Saltah

Saltah is a traditional Yemeni bubbling stew topped with foamy whipped fenugreek (hulba). This version features tender lamb simmered with tomatoes, potato, okra, aromatics, and warm spices, finished with cilantro, green chili, and lemon.

🇾🇪 Yemen$$

Lamington

Classic Australian lamingtons: soft vanilla sponge squares dipped in a rich chocolate icing, rolled in desiccated coconut, and sandwiched with raspberry jam for a luscious tea-time treat.

🇦🇺 Australia$$

Pargo de La Libertad

A coastal-style red snapper from La Libertad: pargo marinated in lime, garlic, achiote, cumin, and oregano, then cooked with onions, tomatoes, and bell peppers. Served with rice, boiled yuca, and fried plantain, finished with fresh cilantro.

🇸🇻 El Salvador$$

Molokhia

A classic Egyptian/Levantine molokhia: tender jute mallow simmered in savory stock and finished with a sizzling garlic–coriander tasha, served alongside vermicelli rice, lemon wedges, and warm pita.

🇪🇬 Egypt$$

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