Urooj Mukhtar

Youvetsi: a Greek baked orzo with halal beef or lamb in a cinnamon-scented tomato sauce, topped with cheese. An authentic comfort recipe with tips.

Perico: the Venezuelan breakfast scramble of eggs cooked with tomato, onion and sweet pepper, served with arepas. A quick authentic recipe, step by step.

Daraba: a Chadian vegetable stew of okra, pumpkin and greens in a peanut-tomato sauce, served with boule. An authentic vegan recipe with an allergy note.

Minchi: Macau beloved comfort dish of savory-sweet minced halal beef with crispy potato and tomato, topped with a fried egg over rice. An authentic recipe.

Zaalouk: a Moroccan cooked eggplant and tomato salad with garlic, cumin and paprika, served warm or cold with bread. An authentic vegan recipe with tips.

Shakshuka: eggs poached in a spiced simmered tomato and pepper sauce, the North African skillet breakfast served with bread. An authentic recipe with tips.

Seychellois fish curry (kari pwason): halal white fish simmered in a Creole tomato, ginger and mild-masala sauce with a touch of coconut. An authentic island recipe.

Jasha maru: a spicy Bhutanese halal chicken stew simmered with tomato, ginger and green chilies, served brothy over red rice. An authentic recipe with tips.

Jeow mak len: a Lao roasted-tomato dip mashed with charred garlic, shallot and chili, brightened with lime and cilantro. Served with sticky rice. Easy recipe.

Indio viejo: a Nicaraguan shredded halal beef stew in a tomato sofrito thickened with masa and brightened with sour orange and mint. An authentic recipe.