Urooj Mukhtar

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.

Sudanese salata aswad: creamy mashed eggplant with peanut dakwa dressing, fresh tomato and lemon. An authentic vegan mezze recipe with tips.

Puerto Rican asopao de pollo: brothy chicken and rice built on sofrito and tomato with olives and capers. An authentic recipe with tips.

Hungarian lecso: sweet peppers and ripe tomatoes slow-cooked with paprika into a jammy summer stew. An authentic recipe with tips and variations.

Thieboudienne: Senegal national dish of herb-stuffed fish and broken rice in a rich tomato base with vegetables. An authentic recipe with tips.

Samlar machu: a Cambodian sweet-and-sour soup of tomato, tamarind and pineapple with fish and kroeung paste. An authentic recipe with tips.

Jeow mak len: a smoky Lao roasted tomato and chili dip pounded with garlic and shallot, served with sticky rice. An authentic recipe with tips.

Napolitan: Japan retro yoshoku spaghetti tossed with peppers, onion and mushroom in a glossy ketchup-tomato sauce. An easy comfort recipe.

Tavce gravce: the Macedonian national dish of white beans baked in a tomato and red paprika sauce. An authentic vegan recipe with step-by-step tips.