Authentic Recipes from Every Kitchen
Crafted with care. Rooted in tradition. Made for your kitchen. From Persian saffron rice to Turkish kebabs and Lebanese mezze.
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mediumNewSwedish · Main Courses
Swedish Potato Pancakes with Pork (Raggmunk med fläsk) — Crispy Husmanskost with Lingonberries
Raggmunk with pork is classic Swedish husmanskost: grated potato pancakes fried crisp and served with salty pork and lingonberry preserves. It is hearty home cooking, especially welcome in colder months.
55 min 4 920 cal
mediumNewSri lankan · Desserts
Watalappan (වටලප්පන්) — Sri Lankan Coconut Jaggery Custard
Watalappan is a Sri Lankan Moor coconut custard steamed with kithul jaggery, eggs, cardamom, rampe, and Ceylon cinnamon. It is especially loved at Ramadan and Eid feasts, where its caramel warmth balances rich rice-and-curry meals.
70 min 8 294 cal
easyNewSri lankan · Side Dishes
Pol Sambol (පොල් සම්බෝල) — Sri Lankan Coconut Chili Relish
Pol sambol is Sri Lanka's vivid coconut relish, pounded with chili, lime, onion, and maldive fish for salty depth. It is a daily companion to rice, hoppers, appa, string hopper, and curry breakfasts.
15 min 4 205 cal
expertNewLithuanian · Desserts
Lithuanian Tree Cake (Šakotis) — Spit-Baked Celebration Cake
Šakotis, also spelled sakotis, is Lithuania's dramatic spit-baked tree cake, built in buttery layers as batter drips over a rotating spit. It crowns wedding and Christmas tables, often beside savory icons such as ruginė duona and skilandis.
230 min 24 590 cal
mediumNewLithuanian · Side Dishes
Samogitian Kastinys (Žemaičių kastinys) — Warm Cultured Cream Spread
Žemaičių kastinys is a Samogitian cultured dairy spread made by gently warming and stirring sour cream with butter until thick and glossy. It is traditionally served with hot potatoes, ruginė duona, and sometimes bulviniai blynai.
45 min 8 410 cal
mediumNewKyrgyz · Breads
Kyrgyz Kattama (Каттама) — Layered Onion Flatbread
Kattama is a flaky Kyrgyz layered flatbread rolled with fat and onion, then cooked in a heavy pan until blistered. It belongs on the tea table beside boorsok, and is often served with shorpo or cooling chalap.
53 min 6 445 cal
✨ Editor's Picks
mediumPersian · Soups
Ash-e Sak (آش ساک) — Gorgani Spinach and Lamb Ash
Ash-e Sak is a hearty Persian ash from Gorgan and Golestan, built around spinach, chickpeas, rice, and lamb. It is finished with kashk, mint oil, and a measured splash of verjuice for a tangy northern Iranian character.
175 min 6 510 cal
easyTurkish · Main Courses
Mıhlama (Mıhlama) — Black Sea Cornmeal and Cheese Skillet
Mıhlama is the molten cornmeal-and-cheese skillet of Turkey’s eastern Black Sea breakfast table. Built on mısır unu, tereyağı, and stringy kolot cheese, it is a kahvaltı staple served with pide rather than a kebab or börek dish.
25 min 4 555 cal
easyLebanese · Main Courses
Fattet Hummus (فتة حمص) — Chickpeas with Yogurt and Crisp Bread
Fattet hummus is a beloved Lebanese breakfast or mezze dish layering crisp pita, warm hummus chickpeas, garlicky yogurt, tahini, buttered pine nuts, and sumac. It is generous, quick, and meant to be served immediately while the contrasts are vivid.
30 min 4 560 cal
easyAzerbaijani · Rice Dishes
Azerbaijani Milk-Rice Porridge (Südlü Sıyıq) — Creamy Breakfast Rice with Saffron
Sudlu Siyiq is Azerbaijan’s soft milk-rice porridge, a home breakfast and children’s dish tied to the same rice culture that prizes plov and pilaf. This version cooks rice slowly in milk, then finishes it with butter, cinnamon, and saffron.
50 min 4 325 cal
easyIndian · Side Dishes
Thoran (തോരൻ) — Kerala Coconut Vegetable Stir-Fry
Thoran is Kerala's dry vegetable stir-fry, finished with fresh coconut, curry leaves, mustard seeds, and coconut oil. This cabbage version is a home staple and a classic part of the festive sadya meal.
35 min 4 241 cal
mediumGreek · Main Courses
Gigantes Plaki (Γίγαντες Πλακί) — Greek Giant Baked Beans in Tomato Sauce
Gigantes Plaki is a beloved Greek taverna dish of giant beans slowly baked in a garlicky tomato sauce with herbs and olive oil. Often served at room temperature as a meze or light main, it reflects the Mediterranean tradition of hearty, plant-forward cooking.
140 min 6 378 cal
🇮🇷 Persian Recipes
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mediumPersian · Appetizers
Rul-haye Berenji (رولهای برنجی) — Persian-Style Rice Rolls
Translucent rice paper rolls filled with savory oyster-sauce chicken, crisp bell peppers, fresh sprouts, and herbs. Light, refreshing, and umami-forward, they work as a modern Persian appetizer or a quick, satisfying main.
57 min 4 330 cal
mediumPersian · Soups
Ash-e Torsh (آش ترش) — Sour Herb and Legume Soup
Ash-e Torsh is a northern and northwestern Iranian sour soup thick with herbs, beans, lentils, rice, verjuice, and pomegranate molasses. Its balance of tartness, greens, and legumes makes it a deeply comforting family-table dish.
145 min 6 428 cal
mediumPersian · Soups
Ash-e Sak (آش ساک) — Golestani Spinach, Legume, and Meatball Soup
Ash-e Sak is a regional Iranian ash associated with Golestan and Caspian home cooking. It is a thick green soup of spinach or local greens, legumes, rice, tiny meatballs, and tangy kashk garnish.
175 min 6 522 cal
🇹🇷 Turkish Recipes
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mediumTurkish · Kebabs
Arnavut Ciğeri (Arnavut Ciğeri) — Turkish Albanian-Style Fried Liver with Onions
Arnavut Ciğeri is a beloved Turkish meze of crisp-fried liver cubes served with sumac onions and parsley. Popular in Istanbul taverns, it balances rich offal with bright, acidic garnishes for a classic hot-and-cold contrast.
37 min 4 520 cal
mediumTurkish · Kebabs
Testi Kebab (Testi Kebabı) — Turkish Pottery Kebab Slow-Cooked in a Sealed Clay Jug
Testi kebab is a celebrated Central Anatolian specialty where lamb and vegetables slow-cook inside a sealed clay jug, concentrating juices into a rich, aromatic stew. Traditionally cracked open at the table, it’s both dinner and theater, especially in Cappadocia.
180 min 6 520 cal
mediumTurkish · Soups
Yayla Soup (Yayla Çorbası) — Turkish yogurt, mint, and rice soup
Yayla Çorbası is a beloved Turkish comfort soup built on tangy yogurt, tender rice, and a fragrant mint-butter finish. Often served at home and in lokantas, it’s light yet satisfying, especially in cooler weather.
40 min 4 245 cal
🇦🇫 Afghan Recipes
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hardAfghan · Main Courses
Haleem (حلیم) — Afghan Slow-cooked wheat and meat, silky and rich
Afghan haleem is a slow-cooked porridge of wheat and tender meat, beaten until silky. Often made for gatherings and Ramadan nights, it’s finished with fragrant spices and a glossy oil topping.
240 min 6 520 cal
mediumAfghan · Main Courses
Shola Goshti (شوله گوشتی) — Afghan Wheat and Lamb Porridge Comfort Food
Shola Goshti is a beloved Afghan comfort dish of slow-cooked wheat and lamb, simmered until creamy and spoonable. Often served in winter and for gatherings, it showcases patience, gentle spices, and hearty hospitality.
205 min 6 515 cal
mediumAfghan · Main Courses
Lawang (لاونگ) — Afghan Stuffed Chicken with Raisins, Nuts, and Warm Spices
Lawang is a celebratory Afghan roast chicken filled with a fragrant sweet-savory stuffing of raisins, nuts, and spices. It reflects the Afghan love of dried fruits and warm aromatics, often served at family gatherings with rice.
120 min 6 640 cal
🇦🇿 Azerbaijani Recipes
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easyAzerbaijani · Rice Dishes
Azerbaijani Milk Rice Porridge (Südlü Sıyıq) — Creamy Breakfast Bowl
Südlü sıyıq is a gentle Azerbaijani milk-and-rice porridge, very different from separate-grain plov. This home breakfast is simmered slowly until creamy, then finished with butter, cinnamon, and a small saffron bloom.
40 min 4 406 cal
mediumAzerbaijani · Main Courses
Chicken Chygyrtma (Toyuq Çığırtması) — Azerbaijani Chicken with Eggs and Tomatoes
Chygyrtma is an Azerbaijani family-style chicken dish gently cooked with onions, tomatoes, saffron, and eggs. It sits between a skillet braise and a soft-set egg dish, making it hearty enough for supper yet simple enough for weekday cooking.
65 min 4 525 cal
easyAzerbaijani · Desserts
Xəşil (Xaşıl) — Azerbaijani Wheat Porridge with Butter and Molasses
Xəşil is a comforting Azerbaijani wheat porridge traditionally served warm with melted butter and sweet grape molasses. It is simple, nourishing, and often enjoyed for breakfast in colder months across the Caucasus.
65 min 4 435 cal
🇨🇳 Chinese Recipes
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mediumChinese · Side Dishes
Dry-Fried Green Beans (干煸四季豆) — Sichuan Wok-Blistered Beans with Pork
Ganbian Sijidou is a classic Sichuan dry-fry dish where green beans are blistered in a hot wok, then tossed with minced pork, ya cai, soy sauce, Shaoxing wine, ginger, garlic, and chiles. The result is savory, wrinkled, aromatic, and deeply moreish.
27 min 4 215 cal
mediumChinese · Main Courses
Lion's Head Meatballs (狮子头) — Braised Huaiyang Pork Meatballs
Lion's Head Meatballs are large, tender pork meatballs from Jiangsu and Shanghai cooking, often braised with napa cabbage. Their grand shape makes them popular at family banquets and Lunar New Year tables.
110 min 4 610 cal
mediumChinese · Soups
Wonton Soup (雲吞湯) — Cantonese Pork and Shrimp Dumpling Broth
A Cantonese classic of silky wontons filled with pork and shrimp, served in a clear savory broth. It is beloved in Hong Kong noodle shops and family kitchens for its delicate wrappers, springy filling, and clean soup.
70 min 4 438 cal
🇬🇷 Greek Recipes
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mediumGreek · Main Courses
Fried Salt Cod with Skordalia (Μπακαλιάρος σκορδαλιά) — Crisp cod with garlicky potato dip
A beloved Greek classic, fried salt cod is paired with skordalia, a pungent garlic-potato emulsion. Often served on March 25th, it balances crunchy batter with creamy, sharp dip and lemony freshness.
815 min 6 640 cal
mediumGreek · Stews
Stifado (Στιφάδο) — Greek Slow-Braised Beef Stew with Pearl Onions and Cinnamon
Stifado is a beloved Greek braise where beef simmers slowly with pearl onions, warm spices, and red wine until deeply tender. The cinnamon-clove aroma is a hallmark of home cooking and taverna comfort across Greece.
175 min 6 565 cal
easyGreek · Soups
Trahanas Soup (Τραχανάς) — Greek fermented grain comfort soup
Trahanas soup is a beloved Greek winter bowl made from fermented cracked wheat and dairy, simmered into a creamy, tangy porridge-like soup. It’s a humble village staple, often finished with olive oil, pepper, and a little cheese for extra richness.
35 min 4 320 cal
🇮🇳 Indian Recipes
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mediumIndian · Kebabs
Paneer Tikka (पनीर टिक्का) — Indian Grilled Marinated Cottage Cheese Skewers
Paneer tikka is a beloved North Indian tandoor-style snack made by marinating paneer in spiced yogurt, then grilling until charred at the edges. It’s a restaurant classic often served with mint chutney, lemon, and onion for a bright, smoky bite.
32 min 4 360 cal
mediumIndian · Main Courses
Meen Moilee (മീൻ മോളി) — Kerala Coconut Fish Curry
A fragrant Kerala-style fish curry with tender salmon or cod simmered in a velvety coconut milk broth. Tempered mustard seeds, ginger, garlic, and gentle spices create a golden, coastal comfort dish.
50 min 4 520 cal
mediumIndian · Main Courses
Appam with Stew (അപ്പം & ഇഷ്ടു) — Lacy rice pancakes with coconut vegetable curry
Appam with stew is a beloved Kerala breakfast where lacy fermented rice pancakes meet a gentle coconut-milk curry. The pairing reflects the region’s rice culture and coastal pantry, often served for family mornings and festive brunches.
80 min 4 560 cal
🇯🇵 Japanese Recipes
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mediumJapanese · Main Courses
Okonomiyaki (お好み焼き) — Osaka-Style Savory Cabbage Pancake
Okonomiyaki is a beloved Japanese savory pancake, especially associated with Osaka home cooking and street food. This version folds cabbage, nagaimo, dashi, egg, and pork into a tender pancake finished with sauce, mayonnaise, bonito flakes, and aonori.
49 min 4 660 cal
easyJapanese · Rice Dishes
Japanese Oyakodon (親子丼) — Chicken and Egg Rice Bowl
Oyakodon is a beloved Japanese donburi of chicken and egg simmered in a sweet-savory dashi sauce, then spooned over hot rice. Its name means “parent and child bowl,” a reference to chicken and egg served together.
29 min 2 651 cal
mediumJapanese · Main Courses
Japanese Chicken Katsu Curry (チキンカツカレー) — Crispy Cutlet with Rich Curry Rice
Chicken katsu curry is a beloved Japanese yoshoku dish: crisp panko-fried chicken served over short-grain rice with a thick, mildly spiced curry sauce. It is a family-table favorite, popular in homes, cafeterias, and casual restaurants across Japan.
65 min 4 930 cal
🆕 Latest Recipes
easyBritish · Main Courses
Ploughman's Lunch (Ploughman's Lunch) — British Pub Cheese Platter
A ploughman's lunch is a cold British pub plate of farmhouse bread, mature Cheddar, pickle, onions, apple, and salad. In pub culture it sits beside fish and chips and bangers and mash as straightforward, filling fare rather than a cooked meal.
30 min 2 760 cal
easyKenyan · Side Dishes
Irio (Mukimo) — Kenyan Mashed Potatoes, Peas, Corn, and Greens
Irio, also called mukimo, is a Kikuyu-style Kenyan mash of potatoes, peas, maize, and greens. It is a hearty everyday side often served with nyama choma, mchuzi, or kachumbari at family meals.
55 min 6 292 cal
mediumBritish · Stews
Lancashire Hotpot (Lancashire Hotpot) — Lamb and Potato Oven Stew
Lancashire hotpot is a northern English lamb-and-potato casserole, built for slow cooking and family tables. It sits in the same hearty British tradition as steak and kidney pudding and a Sunday roast, but is simpler, humbler, and deeply comforting.
180 min 4 905 cal
mediumAmerican · Main Courses
Cincinnati Chili (Cincinnati Chili) — Skyline-Style Spiced Chili over Spaghetti
Cincinnati chili is a Greek-American chili-parlor specialty: finely textured spiced beef sauce ladled over spaghetti and finished as a 3-way, 4-way, or 5-way. Apple cider vinegar, warm spices, oyster crackers, and hot sauce define the table ritual.
140 min 6 920 cal
mediumAmerican · Rice Dishes
Hoppin' John (Hoppin' John) — Southern Black-Eyed Peas and Rice
Hoppin' John is a Lowcountry and Southern American rice dish of black-eyed peas, pork, and long-grain rice. Eaten on New Year's Day with greens, cornbread, butter, and hot sauce, it symbolizes luck and prosperity.
115 min 6 585 cal
mediumAmerican · Main Courses
Maryland Crab Cakes (Maryland Crab Cakes) — Chesapeake Jumbo Lump Crab Patties
Maryland crab cakes showcase sweet Chesapeake blue crab with minimal filler, Old Bay, mustard, hot sauce, and a quick butter pan-fry. The goal is crisp edges while keeping jumbo lumps intact, a hallmark of Baltimore and Eastern Shore seafood tables.
35 min 4 330 cal
easyKazakh · Breads
Shelpek (Шелпек) — Kazakh Fried Flatbread
Shelpek is a thin Kazakh fried flatbread, rolled wide and cooked fast until blistered and tender. Unlike puffy baursak, it is often served in sevens for remembrance, with tea, sorpa, or kymyz on a family table.
63 min 7 340 cal
mediumIraqi · Main Courses
Iraqi Quzi (قوزي) — Spiced Lamb Over Timman Rice
Quzi, also spelled qoozi, is an Iraqi feast dish of slow-cooked lamb served over fragrant timman rice. This version uses noomi basra, saffron, raisins, and nuts for the sweet-savory balance loved at family tables.
200 min 6 842 cal
hardIraqi · Main Courses
Kubba Mosul (كبة موصل) — Thin Iraqi Bulgur-Meat Discs with Spiced Filling
Kubba Mosul is a signature Iraqi kubba from the northern city of Mosul, made as wide, thin bulgur-and-meat discs around a fragrant lamb filling. It is often prepared for family gatherings and served with amba, salad, or warm samoon.
125 min 6 515 cal
easyEgyptian · Main Courses
Feseekh (فسيخ) — Egyptian Salt-Cured Mullet for Sham el-Nessim
Feseekh, also spelled fesikh, is Egypt’s pungent salt-cured grey mullet served especially at Sham el-Nessim spring picnics. It is eaten with lemon, oil, onions, sumac, and aish baladi to balance its deep salinity.
30 min 4 685 cal
mediumEgyptian · Main Courses
Hawawshi (حواوشي) — Egyptian Spiced Meat-Stuffed Baladi Bread
Hawawshi is Cairo’s beloved spiced minced-meat pie, sealed inside aish baladi and baked until crisp. This version uses beef-lamb, onion, pepper, parsley, cumin, and sumac for a juicy, peppery street-food-style meal.
55 min 4 650 cal
mediumBritish · Main Courses
Sunday Roast (English) — Beef, Yorkshire Puddings, Roast Potatoes and Gravy
A classic British Sunday roast built around roast beef, crisp roast potatoes, Yorkshire pudding, vegetables and proper gravy. It is the traditional centrepiece of Sunday lunch and family gatherings.
130 min 6 895 cal