Asia
Asian recipes: Middle East, India, Southeast Asia and the Far East.
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Traditional Kazakh beshbarmak: lamb with wide noodles and broth
Learn to prepare beshbarmak, the national dish of Kazakhstan made with slow-cooked lamb, fresh wide noodles and an aromatic broth served on the side.
Traditional Indonesian Nasi Goreng: Fried Rice with Kecap Manis and Crispy Egg
Learn how to make nasi goreng, Indonesia's fried rice with kecap manis, shrimp, and a crispy fried egg on top. Complete step-by-step recipe.
Traditional Saudi kabsa: the spiced chicken rice with tomato and loomi (dried lime)
Learn to make kabsa, the national dish of Saudi Arabia: fragrant rice cooked with chicken, tomato and the unmistakable loomi, the dried lime that gives the…
Traditional Taiwanese beef noodle soup: niu rou mian with dark broth, star anise and tender shank
Taiwan's national dish: a deep broth of beef cooked for hours with soy sauce, spicy bean paste, star anise, cinnamon and tomato, served over wheat noodles with…
Traditional larb: the Lao minced meat salad with mint, lime, fish sauce and toasted rice
Laos's national dish: ground or chopped meat cooked quickly and seasoned while still warm with lime juice, fish sauce, shallot, scallion, lots of mint and…
Traditional Cambodian fish amok: fish curry custard with coconut milk steamed in banana leaf
Cambodia's national dish: cubes of white fish enveloped in a custard of coconut milk, kroeung paste of lemongrass, galangal and turmeric, egg and noni leaves…
Traditional kabuli pulao: Afghan lamb rice with caramelized carrot, raisins and cardamom
Afghanistan's national dish: long-grain basmati rice cooked in lamb broth and caramelized sugar, topped with sweetened carrot matchsticks, raisins, almonds and…
Traditional mansaf: Jordanian lamb cooked in dried jameed yogurt sauce over rice and bread
Jordan's national dish: pieces of lamb cooked in a sauce of jameed, the dried, salted sheep's yogurt, served on a bed of thin bread and saffron rice, topped…
Traditional Syrian kibbeh: fried bulgur and meat croquettes stuffed with meat, onion and pine nuts
Kibbeh as it is made in Aleppo and Damascus: a thin shell of fine bulgur and ground meat blended with onion and spices, filled with sautéed meat, pine nuts and…
Traditional shakshuka: eggs poached in the tomato, bell pepper and cumin sauce of Israel and the Maghreb
Tel Aviv's most famous breakfast: a sauce of tomato, red bell pepper, onion, garlic, cumin and paprika cooked in the pan, with eggs cracked on top and cooked…
Traditional Uzbek plov: rice with lamb, yellow carrot and cumin cooked in the kazan
Uzbekistan's national dish made as in Samarkand: lamb browned in fat, onion and mountains of carrot matchsticks, cumin and barberries, and the rice cooked on…
Traditional Nepali momos: steamed dumplings filled with meat, onion and ginger, with tomato and sesame sauce
Nepal's most popular snack: thin dough dumplings filled with ground buffalo or chicken, onion, ginger, garlic and cilantro, steamed and served with achar, the…