Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
240 recipes· photographs on this page are AI-generated images of our own recipes
TunisianLablabi — Tunisian Chickpea Stew (whole‑meal bowl with bread, harissa & tuna)
Hearty Tunisian chickpea stew (lablabi) served over torn stale bread and finished with harissa, olive oil, lemon and canned tuna — a cheap, filling one‑bowl meal with bright, bold flavors.
1 hr 20 min·mediumPescatarianDairy-free
EgyptianTa'ameya (Egyptian Fava‑Bean Patties)
Crisp-edged, bright-green patties of ground fava beans and fresh herbs — the classic Egyptian street-food falafel known as ta'ameya. Crunchy outside, herbaceous inside; serve with lemon and tahini sauce.
1 hr·mediumVegetarianVegan
MoroccanSellou (Moroccan Toasted‑Flour Sweet)
Sellou (also called sfouf or zamita) is a Moroccan home‑style sweet made from deeply toasted flour, ground almonds and sesame, sweetened and lightly bound with butter and honey. It keeps well and is served in small portions for Ramadan, celebrations or with tea.
1 hr 15 min·mediumVegetarian
IsraeliKubbeh Soup (Iraqi-Style Meat Dumpling Soup)
A warming Israeli-Middle Eastern soup of soft semolina dumplings filled with spiced ground meat, simmered with potatoes and carrots in a fragrant broth. It’s a satisfying one-bowl meal that’s great for company or leftovers.
1 hr 35 min·medium
SyrianFattet Hummus (Syrian Chickpea and Yogurt Breakfast)
A classic Levantine breakfast of crisped pita layered with warm spiced chickpeas and a tangy garlic-yogurt tahini sauce, finished with toasted pine nuts, olive oil and sumac — hearty, shareable, and easy to make in a home kitchen.
35 min·easyVegetarianHalal
IsraeliKibbeh bil Sanieh (Baked Kibbeh)
A Levantine-style baked kibbeh popular in Israel — layers of a seasoned bulgur-and-meat paste surrounding a spiced lamb filling with caramelized onions and pine nuts. It takes an afternoon to prepare but rewards you with a fragrant, shareable main dish.
2 hr 10 min·project
PersianGhormeh Sabzi (Persian Herb Stew with Lamb and Kidney Beans)
A classic Iranian stew of slow-braised lamb, tart dried limes and a large, fragrant mixture of fried herbs. It’s richly savory, naturally gluten-free, and makes excellent leftovers.
2 hr 25 min·mediumGluten-freeDairy-free
LebaneseManakish bi Za'atar (Lebanese Za'atar Flatbreads)
Warm round flatbreads topped with a simple za'atar-and-olive-oil mixture — a classic Lebanese breakfast you can make at home. Yeasted dough is soft and pillowy; the za'atar topping is tangy, herbal and slightly toasty.
37 min·mediumVegetarianVegan
TurkishMercimek Köftesi (Turkish Red‑Lentil & Bulgur Patties)
Tender red lentils and fine bulgur bind with sautéed onion, tomato paste and bright herbs to make handheld köfte that hold up well in the fridge for lunches or snacks all week.
45 min·easyVegetarianVegan
BengaliKosha Mangsho (Bengali Slow‑Braised Spiced Mutton)
A richly spiced, deeply caramelized Bengali mutton curry (kosha mangsho) cooked slowly until the meat is meltingly tender and the gravy is reduced to a glossy, concentrated sauce — a true weekend project worth the afternoon.
3 hr 45 min·project
LebaneseLoubieh bi Zeit — Lebanese Green Beans in Tomato & Olive Oil (One-Pot)
A classic Lebanese one-pot of green beans slowly braised in tomato, olive oil and warm spices. Minimal washing up, brightened with lemon — an easy vegan main or side.
45 min·easyVeganGluten-free
Sri LankanPolos (Sri Lankan Young Jackfruit Curry)
A classic Sri Lankan coconut curry using young (green) jackfruit simmered in spiced coconut milk until tender and richly flavored. Serve with steamed rice, string hoppers or hopper pancakes.
1 hr 5 min·mediumVeganVegetarian
BengaliBengali Moong Dal Khichuri (Rice & Yellow Lentil One‑Pot)
A simple, comforting Bengali khichuri — rice and split yellow moong dal cooked with potato, mild whole spices and onions. Very cheap to make, filling for four and easy in a single pot.
50 min·easyVegetarianVegan
PakistaniKeema Matar (Pakistani Spiced Minced Meat with Peas) — Make‑Ahead
A versatile Pakistani keema (minced meat) cooked with tomatoes, warm spices and peas. It keeps well in the fridge and reheats cleanly for quick weeknight dinners, sandwiches, parathas or rice bowls.
55 min·mediumGluten-freeDairy-free
Sri LankanKukul Mas (Sri Lankan Chicken Curry) — High‑Protein
A classic Sri Lankan chicken curry built around toasted whole spices, fresh aromatics and a light coconut sauce. Uses boneless chicken breast so each serving delivers a large helping of protein—good for training or meal prep.
50 min·mediumGluten-freeHalal
PakistaniChana Masala (Pakistani Chickpea Curry)
Hearty, tangy chickpea curry flavored with toasted spices and simmered tomato-onion masala — a classic, budget-friendly Pakistani dish that's excellent for meal prep and naturally vegan.
1 hr 45 min·mediumVeganGluten-free
North IndianKadhi Pakora (North Indian Yogurt Curry with Chickpea Fritters)
A tangy, budget-friendly North Indian curry of whisked yogurt and chickpea flour studded with onion pakoras. Fills four on very little money and keeps well for easy reheating.
50 min·mediumVegetarian
MalaysianVegetarian Laksa (Malaysian Coconut Curry Noodle Soup)
A creamy, fragrant coconut-curry laksa made without shrimp or fish paste — packed with pan-fried firm tofu, chickpeas and greens so it's hearty and undeniably satisfying.
45 min·mediumVegetarian
MalaysianAyam Percik (Malaysian Spiced Coconut Roast Chicken)
Juicy bone-in chicken marinated in a vibrant spice paste and coconut milk, then roasted and basted until caramelized — a protein-forward Malay classic ideal for training meals or meal-prep.
1 hr 20 min·mediumHalalDairy-free
North IndianAwadhi (Lucknowi) Dum Lamb Biryani
A classic North Indian slow-steamed (dum) layered biryani: tender, spiced lamb cooked into fragrant parboiled basmati rice with fried onions, saffron and herbs. A true weekend project — long on hands-off simmering but worth the afternoon.
4 hr·projectGluten-free
IndonesianUrap Sayur — Indonesian Spiced Grated Coconut with Vegetables
Urap is a classic Indonesian side of steamed/blanched vegetables tossed with a fragrant, toasted grated coconut seasoned with shallot, garlic and chilies. It’s bright, textural and a great vegan accompaniment to rice or a mixed platter.
40 min·easyVegetarianVegan
FilipinoVegetarian Kare-Kare (Filipino Peanut Vegetable Stew with Fried Tofu)
A rich, savory peanut stew made with eggplant, green beans and bok choy, served with fried tofu and a mushroom-based vegan bagoong. Hearty and satisfying so nobody misses the meat.
1 hr·mediumVegetarianGluten-free
IndonesianSoto Ayam (Indonesian Turmeric Chicken Soup)
A bright, fragrant Indonesian chicken soup flavored with turmeric, galangal and lemongrass. Serve over rice vermicelli with boiled egg, bean sprouts and fried shallots for a warming meal that's naturally gluten-free.
1 hr 10 min·mediumGluten-freeDairy-free
FilipinoChicken Adobo (Make‑Ahead Filipino Braise)
A classic Filipino braise of garlicky, tangy-salty chicken that improves after resting. It refrigerates and reheats well, making it ideal for weekday meals.
1 hr 20 min·easy