Afghan Mantu — Steamed Beef Dumplings with Yogurt Sauce
Make Afghan mantu from scratch with steamed beef-and-onion dumplings, garlic yogurt, tomato split-pea sauce, dried mint, and chili.
From My Kitchen
Recipes
Chef-tested recipes written with clear methods, practical measurements and the kitchen notes that explain why a dish works.
SIXTO RECIPE DISCOVERY
Find Your Next Recipe
Search by dish, cuisine, ingredient, technique or collection.
Afghan Qabili Palaw — Lamb, Carrot and Raisin Rice
Make Afghan qabili palaw with tender lamb, fragrant basmati rice, caramelized carrots, raisins, almonds, cumin, and cardamom.
Albanian Fërgesë e Tiranës — Peppers, Tomato and Cheese
Make Albanian Fërgesë e Tiranës from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Albanian Tavë Kosi — Baked Lamb and Yogurt
Make Albanian tavë kosi with tender lamb, rice, garlic, yogurt, eggs, butter, and a lightly golden baked custard topping.
Algerian Chakhchoukha Biskria — Lamb and Rougag
Make authentic chakhchoukha Biskria with handmade semolina rougag, lamb, chickpeas, potatoes, tomatoes, ras el hanout, caraway, paprika, and chili.
Algerian Couscous with Lamb and Vegetables
Make authentic Algerian couscous with steamed durum-wheat semolina, tender lamb, chickpeas, carrots, turnips, courgettes, pumpkin, cabbage, smen, and ras el hanout.
Andorran Escudella — Meat and Vegetable Stew
Make traditional Andorran escudella with beef, chicken, pork, local sausages, chickpeas, white beans, cabbage, potatoes, pumpkin, rice, and pasta.
Andorran Trinxat de Muntanya — Cabbage, Potato and Pork
Make traditional Andorran trinxat with winter cabbage, potatoes, garlic, cured pork belly, and salted fish, pan-fried until crisp and golden.
Angolan Calulu de Peixe — Fish, Greens and Okra Stew
Make Angolan Calulu de Peixe from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Angolan Feijão com Óleo de Palma — Beans in Red Palm Oil
Make Angolan Feijão com Óleo de Palma from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Angolan Funge de Bombó — Cassava Flour Porridge
Make Angolan Funge de Bombó from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Angolan Muamba de Galinha — Chicken and Palm Sauce Stew
Make authentic Angolan muamba de galinha with mature chicken, dendém palm sauce, okra, garlic, onion, and gindungo, served with cassava funge.
Latest Recipes
New from the kitchen
-
Sauce Bordelaise – Classic French Red Wine Sauce
Learn how to make classic French Sauce Bordelaise with red wine, shallots and veal demi-glace. Professional recipe, chef’s tips and banquet serving guidance.
-
Chawanmushi Recipe – Japanese Savoury Steamed Egg Custard
Learn how to make silky Japanese chawanmushi with dashi, eggs, shrimp, chicken and shiitake mushrooms. A step-by-step savoury steamed egg custard recipe.
-
Antiguan Saltfish Fritters — Crisp Fish Cakes
Flaked salt cod folded into a thick batter with onion, scallions, sweet pepper and thyme, then fried into crisp fritters.
-
Antiguan Sorrel Drink — Hibiscus, Ginger and Clove
A deep-red, non-alcoholic drink of dried hibiscus steeped with ginger, clove and cinnamon, sweetened and served chilled.
-
Antiguan Tamarind Balls — Sweet and Tangy Sweets
No-cook sweets of tamarind pulp kneaded with sugar, salt and a little ginger, rolled into balls and coated in sugar.