Urooj Mukhtar

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.

Surinamese chicken curry: halal chicken in a tomato masala with potato and long beans, brightened with lime. An authentic recipe served with roti.

Cou-cou and fish: Barbados national dish of smooth cornmeal-okra cou-cou with steamed halal fish in a Bajan tomato gravy. An authentic recipe with tips.

Muamba de galinha: Angola national dish of halal chicken in a rich palm-oil and tomato sauce with okra and pumpkin. An authentic recipe served with funge.

Tomate-crevette: the Belgian brasserie classic of ripe tomatoes stuffed with tiny shrimp in homemade lemony mayonnaise, served chilled. An authentic recipe.

Romazava: Madagascar national dish, a brothy halal beef and leafy-greens stew in a tomato-ginger broth served over rice. An authentic recipe with tips.

Zigni: Eritrea fiery national stew of halal beef simmered in a deep berbere tomato sauce, served with injera. An authentic recipe with step-by-step tips.

Rajska omacka: a classic Czech sweet-and-sour tomato sauce with tender halal beef, served with bread dumplings. An authentic comfort recipe with tips.

Salpicon salvadoreno: a refreshing cold salad of minced halal beef with tomato, radish, mint and lime. An easy authentic recipe served with tortillas.