Urooj Mukhtar

Piperade: a French Basque dish of slow-cooked peppers and tomatoes folded with soft eggs and Espelette pepper. An easy authentic recipe with tips.

Maghmour: a naturally vegan Lebanese eggplant and chickpea stew in a spiced tomato sauce. An authentic recipe served warm or at room temperature.

Chivo guisado: Dominican braised goat in a rich tomato sofrito sauce, fork-tender and aromatic. An authentic recipe served with rice and beans.

Djuvec: a Serbian baked one-pot of rice and summer vegetables in a paprika-tomato base. An authentic Balkan recipe, vegetarian or with halal meat.

Peruvian sudado de pescado: fish gently steamed over tomatoes, onion and aji amarillo. An authentic coastal recipe with tips and safety notes.

Shopska salata: the Bulgarian national salad of tomato, cucumber and pepper under a blanket of grated white cheese. An easy no-cook recipe.

Tunisian ojja: a fiery skillet of tomatoes, peppers and harissa with halal beef merguez and soft-set eggs. An authentic recipe with tips.

Sicilian caponata: sweet-and-sour eggplant with tomato, celery, olives and capers. The classic agrodolce antipasto, with tips and variations.

Algerian chorba frik: a comforting freekeh, lamb and tomato soup served all through Ramadan. An authentic recipe with step-by-step tips.

Bosanski lonac: the Bosnian pot of layered halal meat and vegetables slow-cooked for hours without stirring. An authentic recipe with tips.