Urooj Mukhtar

Chicken vindaloo: a Goan fiery-and-tangy chicken curry in a tomato, chili and vinegar sauce with garlic, ginger and warm spices, served over rice. An authentic halal recipe.

Kousa mahshi: Levantine zucchini hollowed and stuffed with spiced rice and minced beef, simmered in a light tomato sauce with mint. An authentic halal recipe.

Cantonese tomato beef: tender velveted beef stir-fried with tomatoes and onion in a glossy sweet-savory sauce, served over rice. A quick authentic halal recipe.

Karniyarik: Turkish fried eggplant split and stuffed with spiced minced beef, onion and tomato, then baked in a light tomato sauce. An authentic halal recipe with tips.

Buka stew: the deeply-fried Nigerian tomato and red pepper stew with beef, served over rice or with any swallow. An authentic halal recipe, step by step.

Tallarines rojos: Peruvian spaghetti in a slow-cooked red tomato sauce with onion, carrot and basil, often served with breaded beef. An authentic recipe, step by step.

Cioppino: a San Francisco seafood stew of fish, shrimp, mussels and clams simmered in a garlicky tomato and herb broth, served with bread. An authentic halal recipe.

Kadai paneer: paneer and bell peppers tossed in a spiced tomato-onion masala with freshly pounded coriander and chili, served with naan. An authentic vegetarian recipe.

Kefta tagine: Moroccan spiced meatballs simmered in a cumin and paprika tomato sauce with eggs poached on top, served with bread. An authentic halal recipe.

Ropa vieja: Cuban shredded beef braised in a rich tomato, onion and pepper sofrito with cumin and olives, served over rice. An authentic halal recipe, step by step.