Urooj Mukhtar

Bo kho: a fragrant Vietnamese halal beef stew in a tomato broth with lemongrass, star anise and carrot, served with bread or noodles. An authentic recipe.

Asam pedas: a Malaysian sour-and-spicy halal fish stew in a tamarind-tomato broth with okra and torch ginger, served with rice. An authentic recipe.

Samaki wa nazi: a Tanzanian Swahili-coast fish curry simmered in coconut milk with tomato, ginger and lime. An authentic recipe with tips and safety notes.

Pasta alla Norma: the Sicilian pasta of fried eggplant in a garlicky tomato-basil sauce with ricotta salata. An authentic vegetarian recipe, step by step.

Youvetsi: a Greek baked orzo with halal beef or lamb in a cinnamon-scented tomato sauce, topped with cheese. An authentic comfort recipe with tips.

Perico: the Venezuelan breakfast scramble of eggs cooked with tomato, onion and sweet pepper, served with arepas. A quick authentic recipe, step by step.

Daraba: a Chadian vegetable stew of okra, pumpkin and greens in a peanut-tomato sauce, served with boule. An authentic vegan recipe with an allergy note.

Minchi: Macau beloved comfort dish of savory-sweet minced halal beef with crispy potato and tomato, topped with a fried egg over rice. An authentic recipe.

Zaalouk: a Moroccan cooked eggplant and tomato salad with garlic, cumin and paprika, served warm or cold with bread. An authentic vegan recipe with tips.

Shakshuka: eggs poached in a spiced simmered tomato and pepper sauce, the North African skillet breakfast served with bread. An authentic recipe with tips.