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.
What do you want to cook today?🔥 New This Week
mediumNewHungarian · Soups
Paloc Soup (Palócleves) — Hungarian Lamb Soup with Green Beans and Sour Cream
Paloc soup combines tender lamb, green beans and potatoes in a paprika-seasoned broth enriched with sour cream, known as tejföl. Its porkolt-style meat base gives this Hungarian restaurant classic its depth, while dill and vinegar bring freshness.
110 min 6 407 cal
easyNewEstonian · Drinks
Kama with Sour Milk (Kama hapupiimaga) — Estonian Toasted Grain Drink
Kama is an Estonian mixture of roasted, milled grains and peas, traditionally stirred into cultured sour milk. Lightly sweetened and served cold, this pleasantly tangy preparation makes a quick breakfast, summer snack, or simple dessert.
5 min 4 216 cal
easyNewEthiopian · Appetizers
Besso (በሶ) — Ethiopian Roasted Barley Bites
Besso is an Ethiopian roasted-barley preparation enjoyed as a nourishing breakfast or snack. Unlike fermented teff injera, this firm, hand-shaped version uses ready-to-eat roasted barley flour moistened with warm water and enriched with niter kibbeh.
20 min 4 260 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
mediumTurkish · Drinks
Salgam Juice (Şalgam) — Spicy, tangy fermented black-carrot drink
Şalgam is a beloved fermented drink from southern Turkey, especially Adana and Mersin, known for its sour bite, deep purple color, and gentle heat. Traditionally served with kebabs, it’s made by fermenting black carrots with bulgur sourdough and turnip for a naturally probiotic tang.
25 min 10 18 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
🇱🇧 Lebanese Recipes
View all →
mediumLebanese · Stews
Mloukhieh (ملوخية) — Lebanese Jew’s Mallow Stew with Chicken and Lemon
Mloukhieh is a beloved Lebanese home dish where finely chopped Jew’s mallow simmers into a silky, garlicky stew. Traditionally served over rice with lemon and crisp toppings, it balances bright citrus with deep chicken broth comfort.
90 min 6 520 cal
mediumLebanese · Stews
Molokhia (ملوخية) — Lebanese Jute Leaf Stew with Chicken
Lebanese molokhia is a garlicky jute-leaf stew simmered in chicken broth and finished with coriander and lemon. Often served with rice, toasted pita, and tangy pickles, it’s a beloved home-style dish across the Levant.
95 min 6 360 cal
mediumLebanese · Main Courses
Riz a Dajaj (رزّ بالدجاج) — Lebanese Spiced Chicken Rice with Toasted Almonds
Riz a Dajaj is a beloved Lebanese home dish where fragrant rice is cooked in chicken broth scented with warm spices. Finished with toasted almonds, it’s a classic family-style plate often served with yogurt or salad.
75 min 6 690 cal
🇲🇦 Moroccan Recipes
View all →
easyMoroccan · Soups
Hssoua d Smida (حسوة د سميدة) — Moroccan Semolina Soup Scented with Anise and Butter
Hssoua d Smida is a comforting Moroccan semolina soup often served warm for breakfast or during cold evenings. Lightly sweet and perfumed with anise, it’s finished with butter for a silky, nourishing bowl.
20 min 4 320 cal
hardMoroccan · Main Courses
Moroccan Chicken Bastilla (بسطيلة بالدجاج) — Sweet-Savory Celebration Pie
Chicken bastilla is a famed Moroccan sweet-savory pie of saffron chicken, spiced eggs, and sugared almonds wrapped in crisp warqa pastry. It is traditionally served for weddings, holidays, and generous family meals.
140 min 6 690 cal
mediumMoroccan · Main Courses
Couscous Royal (كسكسو رويال) — Moroccan Seven-Vegetable Couscous with Lamb and Merguez
Couscous Royal is a celebratory North African platter of fluffy semolina topped with tender lamb, merguez, and a fragrant vegetable broth. It’s a Moroccan-style feast often served family-style on Fridays and special gatherings, with harissa on the side.
140 min 6 845 cal
🇮🇷 Persian Recipes
View all →
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
View all →
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
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
🇦🇫 Afghan Recipes
View all →
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
View all →
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
View all →
hardChinese · Appetizers
Har Gow Shrimp Dumplings (虾饺) — Translucent Cantonese Dim Sum
Har gow are classic Cantonese dim sum dumplings with a translucent wheat-starch wrapper and a springy shrimp filling. Their delicate pleats, ginger aroma, and glossy steamed skin make them a signature of yum cha service.
68 min 5 245 cal
mediumChinese · Main Courses
Dongpo Pork (东坡肉) — Hangzhou Red-Braised Pork Belly
Dongpo pork is a Hangzhou classic of skin-on pork belly slowly red-braised with Shaoxing wine, soy sauce, ginger, and scallion. The result is lacquered, tender meat with a sweet-savory sauce rooted in Jiangnan banquet cooking.
205 min 6 775 cal
hardChinese · Main Courses
Peking Duck (北京烤鸭) — Crisp-Skinned Beijing Roast Duck
Peking duck is Beijing's celebrated banquet roast, prized for lacquered crisp skin, tender meat, Mandarin pancakes, hoisin, scallion, and cucumber. This home version uses blanching, maltose glaze, and overnight air-drying to echo the restaurant technique.
180 min 6 650 cal
🇬🇷 Greek Recipes
View all →
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
🆕 Latest Recipes
easyEcuadorian · Main Courses
Scrambled Hominy and Eggs (Mote pillo) — Ecuadorian Highland Breakfast
Mote pillo is a comforting combination of cooked mote, eggs, scallions, and achiote from Cuenca and Ecuador's southern highlands. Enjoy it for breakfast or as a hearty accompaniment to fritada or hornado.
25 min 4 320 cal
mediumCroatian · Main Courses
Sinj Stuffed Cabbage Rolls (Sinjski arambaši) — Hand-Chopped Meat in Sour Cabbage
Sinjski arambaši are sour-cabbage rolls from Sinj in Croatia's Dalmatian hinterland, filled with hand-chopped meat rather than rice. Cinnamon, cloves and nutmeg perfume the filling, while Dalmatian pršut lends the slow-simmered pot a rich, savory depth.
245 min 6 480 cal
easyCambodian · Main Courses
Num Pang Pate (នំប៉័ងប៉ាតេ) — Cambodian Baguette with Pate and Pickles
Num pang pate, also spelled nom pang pate, is a Cambodian street-food baguette layered with savory pate, crisp pickles, cucumber, and herbs. This generous version adds lemongrass pork, balancing rich fillings with bright, crunchy vegetables.
60 min 4 710 cal
easyDanish · Main Courses
Rye Bread and Beer Porridge (Øllebrød) — Traditional Danish Breakfast
This traditional Danish porridge transforms leftover rugbrod, the rye bread also used for smorrebrod, into a comforting breakfast. Gently simmered with sweet dark beer, it balances malty sweetness and rye sourness beneath a spoonful of cream.
65 min 4 316 cal
mediumTanzanian · Stews
Matoke (Matoke) — Tanzanian Green Banana and Beef Stew
In northwestern Tanzania, matoke is a comforting stew of green cooking bananas, or ndizi, often cooked with beef. The bananas absorb the savory tomato broth and soften without becoming sweet; serve with kachumbari for a fresh contrast.
135 min 6 445 cal
mediumTanzanian · Main Courses
Chips and Egg Omelet (Chipsi Mayai) — Tanzanian Street-Food Classic
Chipsi mayai is Tanzania's beloved omelet of freshly fried potato chips bound together with eggs. Common at street-food stalls, it is served with kachumbari, chili sauce, and sometimes mishkaki, the grilled meat skewers popular across the country.
50 min 2 595 cal
mediumCuban · Main Courses
Cuban Crispy Shredded Beef (Vaca Frita) — Garlic and Citrus
Vaca frita is Cuban shredded beef seared until crisp, then tossed with onions and a garlicky citrus mojo. Unlike saucy ropa vieja, it is served dry and sizzling, with naranja agria lending its characteristic tang.
140 min 4 460 cal
mediumBurmese · Main Courses
Pone Yay Gyi Curry (ပုန်းရည်ကြီးဟင်း) — Burmese Pork and Fermented Bean Paste
Pone yay gyi is a dark, earthy bean paste closely associated with Bagan and central Myanmar. In this home-style pork hin, the paste enriches tender meat and onion gravy, making a deeply savory curry for a shared rice meal.
115 min 4 448 cal
mediumTajik · Rice Dishes
Oshi Siyoh (Оши сиёҳ) — Bukhara-Style Dark Pilaf
Oshi Siyoh belongs to the Bukhara Tajik tradition of osh tajik, or rice pilaf. This home-style interpretation develops a dark, savory base from deeply browned onions and meat; non, the regional flatbread, can accompany the shared table.
125 min 6 652 cal
easyArmenian · Stews
Khashlama (Խաշլամա) — Armenian Lamb and Vegetable Stew
Khashlama is an Armenian mountain-style stew of lamb slowly cooked with potatoes, tomatoes, peppers, onions, and herbs. It belongs on family feast tables with tonir-baked lavash and often appears near khorovats gatherings.
160 min 6 620 cal
mediumBulgarian · Kebabs
Kebapche (Кебапче) — Bulgarian Grilled Spiced Meat Sausages
Kebapche is a Bulgarian grilled minced-meat sausage shaped by hand, not stuffed in a casing. This version uses cumin, black pepper, and a measured touch of chubritsa, and is served like a mehana classic with shopska salad.
42 min 6 385 cal
easyBulgarian · Soups
Bulgarian Tarator (Таратор) — Cold Yogurt Cucumber Soup
Tarator is Bulgaria’s beloved chilled yogurt soup, made with cucumber, garlic, dill, walnuts, and sunflower oil. It is a summer staple often served before grilled kebapche or beside shopska salad.
15 min 4 245 cal