feast Recipes
22 delicious feast recipes from around the world
Bollito Misto
A grand Piedmontese feast featuring seven different cuts of meat, slow-cooked to tender perfection and served with a selection of traditional sauces. This dish is a celebration of rich flavors and textures, perfect for special occasions.
Cochinillo Asado (Segovian Roast Suckling Pig)
A quintessential Spanish celebration dish from Segovia, this roast suckling pig is renowned for its incredibly tender meat and shatteringly crisp skin. The young age of the pig is crucial for achieving this delicate texture.
Cozido à Portuguesa
Cozido à Portuguesa is a hearty and traditional Portuguese mixed boil, often served as a celebratory Sunday feast. It features a variety of meats and root vegetables simmered together in a flavorful broth, creating a comforting and abundant meal.
Le Grand Aïoli
A traditional Provençal Friday feast featuring salt cod and a vibrant assortment of seasonal vegetables, all served with a rich, homemade garlic mayonnaise (aïoli).
Smörgåsbord
A traditional Swedish buffet featuring a wide array of dishes, typically served during celebrations and holidays. It's designed for guests to enjoy multiple courses and selections.
Riz a Djaj
Lebanese chicken and rice - spiced rice with chicken, topped with nuts. Feast dish.
Maqluba
Palestinian upside-down rice - layered rice, vegetables, and meat flipped onto a platter. Dramatic presentation, incredible flavor.
Mahicheh
Persian braised lamb shank - lamb shanks slow-cooked until falling off the bone in aromatic broth. Ultimate comfort.
Mandi
Yemeni smoked rice - basmati rice and meat slow-cooked in underground tandoor, infused with wood smoke. Arabian Peninsula feast.
Gulai Kawah (Malaysian Feast Curry)
A rich and aromatic beef curry cooked in a large pot, traditionally prepared for Malaysian feasts (kenduri). This Gulai Kawah features tender beef simmered in a luscious coconut milk gravy, infused with a complex spice paste (rempah) and finished with toasted coconut (kerisik) and potatoes.
Kare-Kare
A beloved Filipino stew featuring tender oxtail and tripe simmered in a rich, savory peanut sauce, complemented by a medley of fresh vegetables. Traditionally served with a side of fermented shrimp paste (bagoong) for an umami boost.
Mahicheh (Persian Braised Lamb Shank)
Tender, fall-off-the-bone lamb shanks slow-cooked in an aromatic broth infused with Persian spices, dried limes, and a hint of cinnamon. A deeply comforting and flavorful dish, perfect for special occasions or a cozy meal.
Mandi (Yemeni Smoked Rice)
A traditional Yemeni dish featuring tender, slow-cooked meat (typically lamb or chicken) infused with aromatic spices and a distinctive smoky flavor, served over fluffy basmati rice. Traditionally cooked in an underground oven (tandoor), this recipe provides methods for achieving a similar smoky essence at home. It's a celebratory dish perfect for gatherings.
Nasi Padang
Nasi Padang is a celebratory Minangkabau feast from West Sumatra, Indonesia. It features steamed white rice served with an elaborate array of pre-cooked dishes, typically including beef rendang, various curries (gulai), spicy sambals, and an assortment of vegetables and proteins. The dishes are traditionally presented in small portions, creating a visually stunning and flavorful spread.
Riz a Djaj (Lebanese Chicken and Rice)
A fragrant and flavorful Lebanese rice dish featuring tender shredded chicken, spiced rice, and a generous topping of toasted nuts. Traditionally served as a centerpiece for celebrations and feasts.
Bandeja Paisa
Colombia's legendary platter - a generous feast featuring rice, beans, seasoned ground beef, crispy chicharrón (pork belly), flavorful chorizo, a fried egg, sweet fried plantain, a corn arepa, and creamy avocado, all brought together with a rich tomato-onion sauce (hogao).
Curanto (Chilean Earth Oven Feast)
A traditional Chiloé island feast cooked in an earth pit (curanto al hoyo). This method uses superheated stones to steam a layered combination of shellfish, meats, potatoes, and traditional potato dumplings, all wrapped in nalca leaves. It's a communal cooking and eating experience.
Pachamanca (Peruvian Earth Oven Feast)
Pachamanca is a traditional Andean ceremonial feast where various meats, tubers, and herbs are slow-cooked underground using hot stones in a specially dug earth oven. This method imparts a unique smoky, earthy flavor.
Ethiopian Combination Platter
A vibrant Ethiopian feast platter featuring spongy injera bread as the base, generously topped with a variety of flavorful stews (wots) including Doro Wot (spicy chicken stew), Misir Wot (spicy red lentil stew), and Gomen (collard greens stew). Traditionally eaten with the hands, this dish is perfect for sharing.
Mechoui (Whole Roasted Lamb)
A spectacular Moroccan Mechoui, featuring a whole lamb slow-roasted to tender perfection, falling off the bone. Traditionally served at celebrations and feasts.
Tagine Mrouzia (Moroccan Lamb with Prunes and Almonds)
A classic Moroccan tagine featuring tender lamb shoulder slow-cooked in a rich, aromatic sauce with sweet prunes, honey, and warming spices. This dish offers a delightful balance of sweet and savory flavors, making it a traditional centerpiece for celebrations like Eid al-Adha. Garnished with toasted almonds and sesame seeds, it's best served with fluffy couscous.
Hangi
A traditional Māori earth oven feast where meat and root vegetables are slow-cooked over hot stones buried underground, imparting a unique smoky, earthy flavor and incredibly tender texture.