Urooj Mukhtar

Yemeni saltah: a bubbling-hot meat and vegetable stew topped with fiery sahawiq and whipped fenugreek froth. Yemen national dish, step by step.

Aljotta: a rustic Maltese garlicky fish and tomato soup with rice and herbs. A humble island recipe with tips, variations, and safety notes.

Romanian zacusca: a smoky roasted eggplant and pepper spread slow-cooked with tomato. The classic autumn preserve, with safe canning guidance.

Kachumbari: a fresh, crunchy East African tomato and onion salad with chili and lime. The perfect bright side for grilled meat, ready in minutes.

Uzbek dimlama: layers of lamb and vegetables steamed in their own juices with no added water. An authentic one-pot recipe with step-by-step tips.

Telur balado: Indonesian fried eggs coated in a spicy tomato-chili sambal balado. An authentic Minang recipe with rice, plus tips and variations.

Trinidadian buljol: flaked saltfish tossed with ripe tomato, onion, pepper and lime. A bright Caribbean breakfast salad served with bake or avocado.

Ghanaian red red: black-eyed peas in a rich red tomato and palm-oil stew, served with fried plantains. An authentic West African recipe with tips.

Brudet: a rustic Dalmatian fish and tomato stew served over polenta. An authentic Croatian coastal recipe with the no-stir trick and safety notes.

Golabki: Polish cabbage rolls stuffed with halal beef and rice, braised in tomato sauce. A comforting authentic recipe with step-by-step tips.