traditional Recipes
501 delicious traditional recipes from around the world
Kibbeh bil Saniyeh
Lebanese baked kibbeh - layered kibbeh in tray. Classic preparation.
Awarma
Lebanese preserved lamb - lamb cooked in its fat. Traditional preserve.
Ghormeh Sabzi
Persian herb stew - beef with fenugreek, parsley, and dried limes, creating uniquely tangy and earthy depth.
Dolmeh Barg
Persian stuffed grape leaves - vine leaves with meat, rice, and herbs. With split peas.
Abgoosht
Persian lamb and chickpea stew - meat pounded with liquid as two courses. Traditional.
Koofteh Berenji
Persian rice meatballs - meatballs made with rice instead of bulgur. Unique.
Dizi
Persian lamb and bean stew - served in traditional pot as two courses.
Abgoosht (Persian Lamb and Chickpea Stew)
A hearty and ancient Persian comfort food, Abgoosht is a rich lamb and chickpea stew traditionally served in two courses: first the flavorful broth as a soup, followed by the mashed solids as a thick, savory paste, often enjoyed with flatbread.
Ash-e Reshteh
A hearty and traditional Persian noodle soup, Ash-e Reshteh, is a staple for celebrations like Nowruz (Persian New Year). It features a rich broth simmered with tender noodles, protein-rich legumes, and an abundance of fresh herbs. The soup is traditionally finished with a swirl of kashk (a fermented whey product) and a garnish of fried mint and onions.
Ash-e Somagh (Persian Sumac Herb Soup)
A unique and deeply flavorful Persian herb soup characterized by the distinct sourness of sumac. This hearty soup features tender meatballs and is often served with a dollop of kashk (a fermented dairy product).
Aşure (Noah's Pudding)
Aşure, also known as Noah's Pudding, is a traditional Turkish dessert made from a delightful mix of grains, legumes, dried fruits, and nuts. It symbolizes abundance and is often shared with neighbors and loved ones, carrying a rich cultural and historical significance.
Awarma (Lebanese Preserved Lamb)
A traditional Lebanese mountain delicacy, awarma is lamb confit, slow-cooked and preserved in its own rendered fat. This method ensures longevity, making it a staple for preservation. It's incredibly versatile and can be used in various dishes, from breakfast eggs to hearty stews.
Ayam Goreng Kalasan (Twice-Cooked Indonesian Fried Chicken)
Ayam Goreng Kalasan is a beloved Indonesian dish featuring chicken that is first braised in a fragrant, spiced coconut milk mixture, then twice-fried to achieve an incredibly crispy exterior and a tender, flavorful interior. This method ensures the chicken is deeply infused with flavor and perfectly cooked.
Bai Qie Ji (Cantonese White Cut Chicken)
A classic Cantonese dish, Bai Qie Ji, or White Cut Chicken, celebrates the pure, delicate flavor of chicken. The bird is gently poached to tender perfection, then served with a vibrant and aromatic ginger-scallion oil. This recipe focuses on simple techniques to highlight the natural taste of high-quality chicken.
Bánh Chưng (Vietnamese Square Sticky Rice Cake)
A traditional Northern Vietnamese square sticky rice cake, essential for Lunar New Year (Tết). It features layers of glutinous rice, savory mung bean paste, and seasoned pork belly, all wrapped in dong leaves and boiled for an extended period. The square shape symbolizes the Earth.
Bánh Đúc
A delightful and simple Vietnamese savory steamed rice cake, often made with rice flour and tapioca starch, layered with savory mung beans, and finished with fragrant scallion oil. It's a comforting dish that's both soft and satisfying.
Bánh Ít Lá Gai (Vietnamese Ramie Leaf Dumplings)
Bánh Ít Lá Gai are traditional Vietnamese sweet dumplings made from black glutinous rice flour, colored and flavored with ramie leaves, and filled with a sweet mung bean paste. They are wrapped in banana leaves and steamed, resulting in a chewy, fragrant, and subtly sweet treat, often enjoyed during festivals and special occasions.
Bánh Phu Thê (Vietnamese Husband and Wife Cake)
A traditional Vietnamese dessert symbolizing unity, made from a chewy tapioca and mung bean filling infused with coconut and sugar, all encased in fragrant banana leaves. The name 'husband and wife cake' refers to the two distinct layers that become inseparable when cooked. This is a labor-intensive but rewarding treat.
Bánh Tét
A traditional Southern Vietnamese cylindrical sticky rice cake, filled with savory pork and mung beans, wrapped in fragrant banana leaves and slow-cooked to perfection. Bánh Tét is a staple during the Tết (Lunar New Year) celebrations.
Bastani Sonnati (Persian Saffron Rosewater Ice Cream)
An exquisite traditional Persian ice cream, Bastani Sonnati, is a delightful summer treat. This recipe features the aromatic blend of saffron and rosewater, studded with crunchy pistachios, creating a uniquely fragrant and creamy dessert.
Bibingka
A traditional Filipino sweet rice cake, often baked in a clay pot lined with banana leaves, especially popular during the Christmas season. It has a slightly spongy texture and a subtly sweet, coconutty flavor, typically enhanced with toppings.
Bindaetteok (Korean Mung Bean Pancake)
A savory and hearty Korean pancake made from ground mung beans, filled with a flavorful mixture of kimchi, bean sprouts, and optional ground pork, pan-fried until golden brown and crispy. A popular street food, especially from Gwangjang Market.
Bún Bò Huế
A deeply flavorful and spicy Huế-style beef noodle soup, characterized by its aromatic lemongrass-infused broth, tender beef shank, pork hock, and optional pork blood cubes. Served with round rice noodles and fresh garnishes.
Crispy Pata (Filipino Crispy Pork Leg)
A beloved Filipino celebration dish, Crispy Pata features a whole pork leg (trotter) that is first braised until tender, then deep-fried to achieve an incredibly crispy, golden-brown skin and succulent meat. It's a showstopper that's perfect for special occasions.