Urooj Mukhtar

Solyanka: a thick, tangy Russian soup of halal beef, tomato, pickles, capers and olives with a squeeze of lemon. An authentic recipe with tips.

Bolivian picante de pollo: chicken in a spicy red aji and tomato sauce, served with rice, potato and llajwa. An authentic festive recipe with tips.

Singapore fish head curry: fish simmered in a tangy tomato, tamarind and coconut curry with okra and eggplant. The iconic fusion dish, step by step.

Shakarob: a refreshing Tajik tomato and onion salad with lots of fresh basil and herbs, served alongside plov. An easy authentic no-cook recipe.

Zharke: a homey Ukrainian braise of halal beef and potato in a rich tomato sauce with dill, cooked low until tender. An authentic recipe with tips.

Keshi yena: the Aruban and Curacaoan national dish of savory-sweet stewed halal chicken baked inside a shell of melted cheese. An authentic recipe.

Mauritian rougaille: a fragrant Creole tomato sauce cooked with halal fish or eggs, thyme and curry leaves. An authentic recipe served with rice and dal.

Lomi lomi salmon: the classic Hawaiian side of cured salmon hand-mixed with diced tomato and sweet onion, served chilled. An authentic recipe with safety notes.

Buglama: an Azerbaijani steam-braise of halal lamb layered with tomato, potato and herbs, cooked in its own juices until tender. An authentic recipe.

Olla de carne: Costa Rica hearty beef and root-vegetable soup in a tomato broth with cassava, corn and plantain. An authentic Sunday recipe with tips.