Recipes | I've Been Cooking

Zefir

Zefir is a light, Russian-style marshmallow made from apple purée, whipped egg whites, and agar agar, delicately flavored with vanilla and lemon. It sets into tender, glossy swirls with a melt-in-the-mouth texture.

🇷🇺 Russia$

Gaz Bites

Chewy Persian pistachio nougat scented with rosewater and honey, cut into bite‑sized squares.

🇮🇷 Iran$$$

Muscat Swirl Halwa

A fragrant, glossy Omani-style Muscat Swirl Halwa perfumed with saffron, cardamom, and rose water. Slowly cooked with sugar, ghee, and cornstarch, then studded with toasted cashews, almonds, and pistachios for a luxurious, chewy bite.

🇴🇲 Oman$$$

Ikan Asin Cocos

Ikan Asin Cocos is a bold Indonesian-style salted fish simmered in fragrant coconut milk with chilies, aromatics, and a touch of palm sugar, served with steamed rice and fresh cucumber. Creamy, spicy, and deeply savory with bright citrus notes from lime and kaffir leaves.

🇨🇨 Cocos (Keeling) Islands$$

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$$

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$$

Goulash

A hearty Hungarian-style goulash: tender beef simmered with onions, garlic, sweet paprika, caraway, bell pepper, and potatoes in a rich beef broth. Comforting, aromatic, and deeply savory with a gentle paprika warmth.

🇭🇺 Hungary$$

Niue Coconut Fish

A bright, island-style citrus-cured fish bathed in silky coconut cream with crunchy vegetables and chili heat—cool, refreshing, and deeply aromatic.

🇳🇺 Niue$$

Breadfruit and Jackfish

A Caribbean classic featuring lime-, garlic-, thyme-, and allspice-marinated jackfish seared in coconut oil and served with roasted breadfruit—savory, aromatic, and satisfying.

🇻🇨 Saint Vincent and the Grenadines$$

Issyk-Kul Trout

A Kyrgyz-style Issyk‑Kul trout prepared with lemon, dill, garlic, and butter, seared and oven-finished with onions and served alongside golden potatoes. Bright, herbaceous, and comforting with crisped edges and tender, flaky fish.

🇰🇬 Kyrgyzstan$$

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