Urooj Mukhtar

Tangy South Indian tomato rasam: a light, peppery tomato and tamarind broth with a fragrant tempering. Authentic recipe, variations and FAQs.

Santorini-style domatokeftedes: crispy Greek tomato fritters with mint and onion. An easy meze recipe with the key draining tips and variations.

Greek gemista: tomatoes and peppers stuffed with herby rice and baked over potatoes. An authentic vegan ladera recipe with tips and variations.

South African tomato bredie: a slow-braised Cape Malay lamb and tomato stew with potatoes. Authentic recipe with tips, storage and FAQs.

Portuguese arroz de tomate: a loose, soupy tomato rice ready in 30 minutes. The classic malandrinho comfort dish with tips and variations.

Chinese tomato and egg stir-fry (xihongshi chao jidan): soft eggs and sweet-savory tomatoes over rice in 15 minutes. Authentic home recipe and tips.

Bamia: a Middle Eastern okra and tomato stew with tender lamb and a garlic-cilantro tarka. An authentic recipe with the trick to non-slimy okra.

Golbheda ko achar: a tangy, nutty Nepali tomato and sesame chutney with timur and mustard oil. The classic condiment for dal bhat and momos.

Burmese tomato salad (khayan chin thi thoke): ripe tomatoes with crispy shallots, peanuts and lime. A sweet-savory-crunchy recipe with tips.

Taiwanese tomato beef noodle soup: tender braised beef in a rich spiced tomato broth over noodles. An authentic recipe with step-by-step tips.