جميع الوصفات
اعثر على الوصفات بسهولة باستخدام فلاتر البحث حسب المنطقة، الفئة، ومستوى الصعوبة.
البحث والتصفية
86 وصفة تم العثور عليها
Mie Aceh
Mie Aceh is a robust Acehnese noodle dish shaped by local, Indian and Middle Eastern spice traditions. Thick yellow noodles are cooked dry, wet or soupy with a fragrant curry base.
Asam pedas
Asam pedas is a Malaysian sour-hot fish stew whose chilli paste is sharpened with tamarind and scented with torch ginger and laksa leaf.
Zigni
Zigni is an Eritrean slow-cooked beef stew with a concentrated onion base, berbere and tomatoes. Long cooking softens both meat and spice into a rich sauce for injera.
Ndolé
Ndolé is Cameroon's celebrated bitterleaf stew, thickened with ground peanuts and enriched with beef, smoked fish or prawns. Careful washing balances the leaf's pleasant bitterness.
Num banh chok
Num banh chok is Cambodia's breakfast rice noodle dish, covered with a fragrant green fish gravy made with lemongrass, turmeric and coconut, then piled with raw herbs and vegetables.
Banosh
Banosh is a Hutsul Carpathian cornmeal dish cooked with sour cream until silky, then topped with bryndza cheese, mushrooms or crisp pork.
Canederli
Canederli are Alpine bread dumplings from northern Italy, made from stale bread, milk, egg and often speck. They are served in broth or with butter and cheese.
Yomari
Yomari are Newar steamed rice-flour dumplings shaped like tapered figs and filled with warm chaku molasses and sesame. They are central to the Yomari Punhi festival.
Sklandrausis
Sklandrausis is a Latvian rye tart with layered potato and sweet carrot fillings, finished with caraway and sour cream. Its raised folded rim gives the protected regional speciality its distinctive shape.
Otak-otak
Otak-otak is a fragrant Southeast Asian fish paste mixed with coconut milk and spices, wrapped in leaves and grilled or steamed. Malaysian versions often have a soft, custardy centre.
Açorda alentejana
Açorda alentejana is a frugal Portuguese bread soup in which garlic, coriander, olive oil and poached eggs perfume hot water or light stock poured over stale bread.
Shiro wat
Shiro wat is a smooth Ethiopian stew made from seasoned chickpea flour, onions and berbere. Constant whisking produces a silky, deeply spiced sauce suited to fasting meals.
Mulgipuder
Mulgipuder is an Estonian potato and pearl-barley mash from Mulgimaa, traditionally enriched with bacon and onions. Barley gives the soft potatoes a pleasantly chewy texture.
Pelau
Pelau is a Trinidadian one-pot rice dish in which caramelised sugar colours seasoned chicken before pigeon peas, coconut milk and rice are added.
Laplap
Laplap is Vanuatu's national dish, traditionally made by grating taro, yam or manioc, enriching it with coconut milk and baking it in leaves over hot stones.
Sai ua
Sai ua is Chiang Mai's coiled pork sausage fragrant with red curry paste, lemongrass, makrut lime leaf and herbs. Grilling releases the spice paste into the meat's juices.
Qurutob
Qurutob is a communal Tajik dish of torn fatir bread softened with tangy qurut yogurt sauce and topped with onions, tomatoes, cucumber and herbs.
Yakgwa
Yakgwa are Korean wheat cookies flavoured with sesame oil, ginger and honey, slowly fried and soaked in aromatic syrup. Their layered, tender texture comes from handling the dough minimally.
Baião de dois
Baião de dois combines rice and beans in one pot with queijo coalho, herbs and often cured meat. The name references the baião musical rhythm of Brazil's northeast.
Nam khao
Nam khao is a Lao crispy rice salad made by frying coconut-red-curry rice balls, then breaking them into crunchy fragments with herbs, lime, peanuts and fermented sausage.
Pepián
Pepián is one of Guatemala's foundational recados: a thick stew whose sauce is built from charred tomatoes, chillies, pumpkin seeds, sesame and toasted spices.
Eromba
Eromba is a Manipuri mash of boiled vegetables, chillies and fermented fish, valued for its smoky heat and deep umami. Seasonal greens and herbs vary by household.
Ochazuke
Ochazuke is a light Japanese bowl made by pouring hot green tea or dashi over cooked rice. Small savoury toppings turn leftover rice into a soothing quick meal.
Rfissa
Rfissa is a Moroccan celebratory platter of shredded msemen or trid pastry soaked with aromatic chicken, lentil and fenugreek broth. Ras el hanout and saffron perfume the sauce.
Hiyashi chūka
Hiyashi chūka is a colourful Japanese summer dish of chilled ramen noodles arranged with fine strips of egg, cucumber, tomato and protein, then dressed with a bright soy-vinegar sauce.
Kongguksu
Kongguksu is a Korean summer noodle bowl in a chilled, savoury soy-bean broth. Blended beans and sesame create a naturally creamy texture without dairy.
Kedjenou
Kedjenou is an Ivorian chicken stew cooked in a tightly sealed pot with vegetables and almost no added liquid. Shaking rather than stirring preserves the concentrated juices.
Cepelinai
Cepelinai are Lithuania's zeppelin-shaped potato dumplings, usually filled with seasoned pork and served with bacon-onion sauce and sour cream. A mix of raw and cooked potato gives the casing structure.
Fanesca
Fanesca is Ecuador's Holy Week soup, traditionally combining salt cod, squash, milk and a symbolic variety of grains and pulses. Families prepare it communally and finish each bowl with colourful garnishes.
Charquicán
Charquicán is a homestyle Chilean stew of beef, pumpkin, potato and vegetables cooked to a rustic mash. Its name reflects older versions made with dried meat, or charqui.
Carapulcra
Carapulcra is an ancient Peruvian stew built around papa seca, sun-dried potato, with pork, peanuts, ají panca and spices. Slow cooking lets the potato absorb the smoky sauce.
Sayadieh
Sayadieh is a fishermen's rice dish scented with caramelised onions and warm spices, topped with firm white fish and nuts. The dark onion stock gives the rice its signature colour.
Liangpi
Liangpi, literally cold skin, are springy steamed wheat or rice sheets cut into noodles and dressed with chilli oil, vinegar, garlic and sesame. The Xi'an style balances numbing, hot, sour and nutty flavours.
Conchitas a la parmesana
Conchitas a la parmesana are Peruvian scallops baked in their shells with butter, lime, seasoning and Parmesan. High heat keeps the scallops tender while browning the cheese.
Fregola con arselle
This Sardinian coastal dish cooks toasted fregola pasta with small clams, tomato and their briny liquor. The result should be loose and glossy rather than dry.
Musakhan
Musakhan layers taboon bread with olive-oil-softened onions, tart sumac and roasted chicken. The communal Palestinian dish is prized for turning a few ingredients into deep savoury flavour.
Silpancho
Silpancho is a generous Cochabamba plate of rice, potatoes and a very thin breaded beef cutlet, finished with fried egg and fresh tomato-onion salsa.
Chipa guasu
Chipa guasu is a tender Paraguayan corn and cheese bake whose Guaraní name means large chipa. Fresh sweetcorn gives it a moist texture between spoonbread and savoury cake.
Strapatsada
Strapatsada is a rustic Greek scramble in which ripe tomatoes cook down before eggs and feta are folded through. It is also known as kagianas in parts of Greece.
Undhiyu
Undhiyu is Gujarat's elaborate winter vegetable dish, traditionally cooked slowly with seasonal beans, roots, green masala and fenugreek dumplings. Its name refers to the old upside-down earthen-pot method.
Pakhala bhata
Pakhala bhata is Odisha's cooling rice dish, in which cooked rice rests in water and is served lightly fermented or freshly soaked. Yogurt, ginger and a fragrant mustard-seed tempering make it especially refreshing in hot weather.
Salteñas
Bolivian salteñas are golden, slightly sweet pastries packed with a juicy spiced stew. Chilling the gelatin-rich filling before shaping keeps the broth sealed inside until baking.
Piperade
Piperade is a Basque mixture of slowly cooked peppers, tomatoes and onions seasoned with piment d'Espelette. Eggs are often folded in for a simple meal, while Bayonne ham is a common accompaniment.
Lablabi
Lablabi is a Tunisian chickpea soup assembled over torn day-old bread with garlic, cumin, harissa, lemon and olive oil. Its customisable garnishes make a humble bowl intensely aromatic.
Llapingachos
Llapingachos are Ecuadorian potato cakes coloured with achiote and filled with melting cheese. Their crisp surface and soft centre are traditionally paired with peanut sauce and fresh garnishes.
Sopa de maní
Bolivian sopa de maní turns raw peanuts into a creamy, savoury broth enriched with beef, vegetables and warming spices. Crisp potato matchsticks are a classic final contrast.
Tavë kosi
Often associated with Elbasan, tavë kosi is Albania's celebrated lamb-and-yogurt casserole. The tangy egg-yogurt topping sets into a light savoury custard over tender meat and rice.
Papadzules
Papadzules are a Yucatecan Maya dish of tortillas filled with hard-boiled egg and coated in a silky pumpkin-seed sauce. A fresh tomato and habanero sauce provides acidity and heat.
Vori-vori
Paraguay's comforting national soup pairs a deeply seasoned chicken broth with tiny cornmeal and cheese dumplings. The dumplings thicken the broth as they cook, giving vori-vori its characteristic body.
Yezna Ghalin Pastry (Sweet Ghalin, Groom's Feast)
Yezna ghalin is one of the traditional sweets of Western Azerbaijani cuisine. It is also known as the pastry sent to the groom during wedding traditions.
Leaf Khangal (Dry Khangal/Strained Khangal)
Leaf Khangal is a traditional dough dish of Azerbaijani cuisine. Especially loved on cold winter days, it is a nutritious dish. In the Western region, it is characteristically served with qurut (dried yogurt).
Stuffed Vine Leaves
Stuffed vine leaves are one of the most famous and loved dishes of Azerbaijani cuisine. It is especially prepared with fresh grape leaves in the spring months.
Khashil
Khashil is one of the traditional sweet dishes of the national cuisine of Azerbaijan. It is an energy-giving nutritious dish especially in cold weather.
Chicken Bozartma
Chicken bozartma is one of the popular meat dishes of Azerbaijani cuisine. It is a nutritious dish made by combining chicken and potatoes.
Milk Pilaf
Milk pilaf is one of the traditional sweet pilaf varieties of Azerbaijani cuisine. It is usually served as breakfast or dessert.
Shorgoghal
Shorgoghal is one of the traditional sweets of Azerbaijani Novruz holiday tables. It is a savory pastry made of layered dough with a spiced filling.
Shekerbura
Shekerbura is one of the traditional sweets of Azerbaijani Novruz holiday tables. It is a sweet pastry prepared with hazelnut or almond filling and decorated with patterns on top.
Chestnut Pilaf
Chestnut pilaf is one of the rich pilaf varieties of Azerbaijani cuisine. It is especially prepared in the autumn and winter months, during the chestnut season.
Rza Kufta
Rza Kufta, also known as Rize Kufta, is one of the ancient and delicious dishes of Azerbaijani national cuisine, especially of Irevan cuisine.
Qovurma
Qovurma is one of the traditional meat dishes of Azerbaijani cuisine. It is also prepared for the purpose of preserving meat for winter.
Knotweed Kata
Knotweed kata is one of the traditional dishes of Western Azerbaijani cuisine. A similar dish called khitab in the Zangezur region is prepared with raw butter.
Qatlama
Qatlama is one of the traditional sweets of Azerbaijani cuisine. It is a puff pastry dessert especially prepared on holidays and special days.
Piti
Piti is one of the traditional dishes of Azerbaijan's national cuisine. It shares similarities with the cooking method of Shaki piti. It is cooked in clay pots.
Baklava
Baklava is one of the main sweets on the Novruz holiday tables in Azerbaijan. It is a sweet dessert made of puff pastry, enriched with walnut or almond filling.
Ordubad Style Mung Bean Soup
Mung Bean Soup is one of the most famous dishes of the Ordubad region. Dry mung beans and fresh mung beans (green beans) are used. In summer it is cooked with fresh mutton, and in winter with qovurma (preserved meat).
Mafish
Mafish is a quick and delicious dough pastry widely known in Azerbaijani and Turkish cuisines. It is typically prepared for breakfast or unexpected guests.
Lule Kebab
Lule kebab is one of the most famous types of kebab in Azerbaijani cuisine. It is especially cooked outdoors on a barbecue.
Steamed Green Beans
Steamed green beans is a traditional dish of Iravan cuisine. It is characterized by the steaming method and the use of white basil.
Cabbage Soup
Cabbage soup is one of the widespread, nutritious and delicious soups in Azerbaijani cuisine.
Kelekosh
Kelekosh is a delicious soup belonging to the Azerbaijani national cuisine, especially widespread in Western Azerbaijan. It is distinguished by the harmony of yogurt and walnuts.
Iravan Gata
Iravan Gata is one of the Novruz sweets and is considered a traditional pastry of Western Azerbaijani cuisine.
Gurza
Gurza is one of the traditional dough dishes of the national cuisine of Azerbaijan. It is a dish especially loved in the winter months.
Herb Qutab (Kete)
Herb qutab is one of the national dishes of Azerbaijan. It is usually prepared with fresh herbs in the spring months.
Fried Goycha Fish
Lake Goycha carp is famous in Western Azerbaijani cuisine. Fish dishes are widespread during the summer season in coastal villages. Note: No specific recipe for Goycha fish khashil was found, but Fried Goycha fish is traditionally prepared.
Fisindjan Plov
Fisindjan plov is one of the ancient and rich plov types of Azerbaijan. It is especially an ornament of holiday tables.
Sweet Bread (Milk Bread)
Sweet Bread, sometimes called Milk Bread, is one of the national bread types of Azerbaijan. It is prepared using milk, and turmeric gives it a beautiful color and taste. It decorates tables especially on holidays and special days.
Eyirdek
Eyirdek is one of the beloved sweets in Azerbaijani cuisine. It is distinguished by its simple ingredients and easy preparation.
Sorrel Chekme Plov
Sorrel chekme plov is one of the traditional and beloved plov types of Western Azerbaijani cuisine. Its preparation with sorrel gives it a special taste.
Meat Qutab
Meat qutab is a traditional dish widespread in the north-western regions of Azerbaijan, especially in the Balakan district. It is characterized by being cooked on a saj (convex griddle).
Dushbara
Dushbara is one of the national dishes of Azerbaijan. It is a hot and nutritious dish, especially beloved in the winter months.
Dovgha
Dovgha is a traditional dish of Azerbaijan's national cuisine. It is usually served at wedding feasts. Various regional variations exist.
Bozbash
Bozbash is a traditional soup of Azerbaijan's national cuisine. It is prepared with mutton and enriched with various vegetables.
Pumpkin Porridge with Wheat
Pumpkin porridge with wheat is a healthy and nutritious Azerbaijani dish, rich in pumpkin, traditionally prepared during the autumn and winter months.
Pumpkin Qutab (Kete)
Pumpkin qutab is one of the national dishes of Azerbaijan. It is frequently prepared in autumn during the pumpkin season.
Fish Bread (Nakhchivan Choche)
Fish Bread is a traditional type of bread, widely spread especially in Nakhchivan and Irevan cuisines, which is an ornament of holiday tables. Its appearance resembles a fish, and the scales on it symbolize abundance and prosperity.
Western Azerbaijan Eggplant Dolma
Western Azerbaijan Eggplant Dolma is one of the pearls of the Irevan Khanate cuisine. It is especially distinguished by the use of pounded meat and plenty of basil.