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Bangladeshi Bhuna Khichuri — Spiced Rice and Moong Dal
Bhuna khichuri is a fragrant Bangladeshi rice-and-lentil dish associated with monsoon meals and special family tables. Unlike a soupy khichdi, this version uses toasting…
Bangladeshi Shorshe Ilish — Hilsa in Mustard Sauce
Shorshe ilish places hilsa, a fish closely associated with Bangladeshi food culture, in a pungent mustard sauce with green chilli and turmeric. Hilsa has…
Bahraini Tikka — Black-Lime Beef Skewers
Bahraini tikka is a well-known island street-food speciality: pieces of meat grilled with a distinct sour edge from dried lime and vinegar. This beef…
Bahraini Harees — Slow-Cooked Wheat and Chicken
Harees is a slow-cooked wheat-and-meat porridge prepared across the Gulf, including Bahrain. Families make it during Ramadan, celebrations and shared meals. Wheat and chicken…
Bahraini Balaleet — Sweet Vermicelli with Saffron Omelette
Balaleet brings together sweet, saffron-scented vermicelli and a thin savoury omelette. This sweet-savoury pairing is served for breakfast across Gulf communities, including in Bahrain,…
Bahraini Muhammar — Sweet Saffron and Date-Syrup Rice
Muhammar is a Bahraini sweet rice dish served especially alongside fish. Date syrup or sugar lends gentle sweetness, while saffron, cardamom and rose water…
Azerbaijani Şəki Piti — Slow-Cooked Lamb and Chickpea Stew
Piti is associated especially with Şəki in Azerbaijan, where it is often slow-cooked in individual earthenware pots. Tender lamb, chickpeas, saffron and dried sour…
Azerbaijani Düşbərə — Tiny Lamb Dumplings in Broth
Düşbərə is an Azerbaijani dumpling soup famous for exceptionally small lamb-filled dumplings. The pleasure is as much in shaping them as eating them: the…
Azerbaijani Yarpaq Dolması — Lamb-Stuffed Vine Leaves
Yarpaq dolması is a cherished Azerbaijani preparation of small vine-leaf parcels filled with lamb, a little rice and plentiful herbs. Compared with some rice-heavy…
Azerbaijani Göy Qutab — Greens-Stuffed Flatbreads
Qutab (also written gutab) is an Azerbaijani thin, folded flatbread prepared on a hot saj or griddle. The greens version, göy qutab, brings together…