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Asia
Yemeni Zhug
Make Yemeni zhug by pounding fresh coriander, parsley, green chillies, garlic, cardamom, cumin, lemon, and olive oil into a vivid hot sauce.
Georgian Tkemali Plum Sauce
Make Georgian tkemali from tart plums, garlic, coriander, dill, mint, chilli, and spices for a bright sauce served with meat and potatoes.
Lebanese Toum
Make traditional Lebanese toum by slowly emulsifying fresh garlic, lemon juice, salt, ice water, and neutral oil into a fluffy egg-free sauce.
Syrian Fatteh Hummus
Make Syrian fatteh hummus with crisp pita, warm chickpeas, garlicky yoghurt-tahini sauce, and sizzling ghee with toasted pine nuts.
Malaysian Nasi Kerabu
Make Malaysian nasi kerabu with butterfly-pea blue rice, grilled fish, herb salad, coconut fish floss, budu dressing, salted egg, and crackers.
Turkish Ezogelin Çorbası
Cook Turkish ezogelin çorbası with red lentils, bulgur, rice, pepper paste, dried mint, and lemon for a hearty, gently spicy traditional soup.
