Starters
Traditionally, this popular dish from southern India is made with a rice and lentil batter that can be time-consuming to prepare. This bread uttapam, on the other hand, is easy to make and quick to cook, not to mention it tastes delicious.
Uttapam Source: Alan Benson
The pie crust is made with olive oil and wholemeal flour, resulting in a nutty flavour that anchors the vegetables in this pie.
Mediterranean vegetable pie Source: Lyndey Milan's Baking Secrets
Kibbeh nayeh is typically made of raw lamb or beef mince but this version combines Japanese & Lebanese tastes by using salmon. If you wish to make this in larger quantities (and feed that enormous family!), it’s best to process in batches and keep each batch in the freezer while you do the next.
Mains
A simple line-up of ingredients with a luxurious outcome. So luxurious, this risotto is traditionally served at weddings in Greece.
Cretan wedding risotto Source: One World Kitchen
The yoghurt dough base can be made ahead and kept in the fridge for up to a week.
Mini Turkish Pide Pizza Source: Melissa Darr
This rice is cooked with a heap of spices, which gives it its 'dirty' look and name.
Desserts
Celebration lamb with dirty rice Source: One World Kitchen
You know that liquid that comes with canned chickpeas? It turns into an emulsifier and foaming agent when whipped for long enough, making it an excellent egg white substitute in vegan baking. Known as “aquafaba” (Latin for “bean water”), the liquid can be used in nougat, macarons and these deliciously easy meringues.
Meringues can be considered to have an ethereal quality. Source: China Squirrel
If you're a fan of mousses and silken puddings, you'll love this aromatic chilled dessert. It can be made ahead of time, which is handy for entertaining.
Spiced rice pudding Source: One World Kitchen
This recipe is not only egg-free but also vegan! This is a fun recipe where you get to drizzle the icing all over everything, so have your inner child or your actual child at the ready.
Source: Abrams
Loukoumades are like Greek doughnuts: little, golden, deep-fried puffs that are drizzled generously with a honey and spice-infused syrup - with the addition of sesame seeds for texture and flavour.
Fried dough balls in honey Source: One World Kitchen
The subcontinent’s favourite ice cream, kulfi is cleansing, cooling and invigorating. It is flavoured with beautiful spices from its Persian origins, and can also contain fruit such as mango or banana.
Cardamom ice block (Kulfi) Source: Alan Benson
Mark Olive adds his signature twist to the classic Levantine sweet, baklava, with the use of macadamia nuts and lemon aspen syrup.
Macadamia baklava Source: On Country Kitchen
