Recipes › Vegetables

Vegetables recipes

455 recipes from 20 countries, none of it adapted from anybody else.

By country

• China (32)
• Cyprus (1)
• Egypt (12)
• Ethiopia (15)
• France (26)
• Germany (11)
• Greece (20)
• India (117)
• Iran (18)
• Italy (89)
• Japan (6)
• Lebanon (13)
• Mexico (28)
• Morocco (7)
• Peru (6)
• Philippines (21)
• South Korea (6)
• Thailand (2)
• Tunisia (3)
• Turkey (22)

Every vegetables recipe

• Acquacotta, sourced from Italy. A long-cooked vegetable broth poured over stale bread, with an egg poached in it at the end. Egg.
• Acquasale, sourced from Italy. Stale bread wetted at the tap and dressed raw, with nothing cooked at any point. vegan.
• Agliata, sourced from Italy. A raw garlic sauce thickened with bread rather than egg, pounded rather than blended. vegan.
• Akki rotti, sourced from India. A rice-flour flatbread from Karnataka, finished over an open flame so its edges char. vegetarian.
• Albaloo Polo, sourced from Iran. The cherries are cooked down with sugar and their syrup is held back to pour over at the end. vegan.
• Aligot, sourced from France. Mashed potato beaten with young unsalted cheese until it ropes, which only one kind of cheese will do.
• Aloo Chap, sourced from India. No peas in it, a batter round the outside, and puffed rice alongside. vegan.
• Aloo chokha, sourced from India. Mashed boiled potato taking its mustard oil raw, the side that goes with litti. vegan.
• Aloo Gobhi, sourced from India. Cauliflower is the other half, and turmeric is what makes it yellow. vegetarian.
• Aloo Mutter, sourced from India. The gravy is tomato made creamy, and the spicing is mild on purpose. vegetarian.
• Aloo paratha, sourced from India. A wheat flatbread whose spiced potato filling goes inside a ball of dough before it is rolled. vegetarian.
• Aloo Tikki, sourced from India. The peas go inside the potato and it is shaped into a cutlet. vegetarian.
• Arrabbiata Sauce, sourced from Italy. Tomato, garlic and chilli cooked fast in oil, with no meat and no cheese anywhere in it. vegan.
• Aush Reshteh, sourced from Iran. The noodles go in at the end and the kashk is stirred in off the heat so it cannot split. vegetarian.
• Avgolemono, sourced from Greece. A soup thickened with egg and lemon alone, which curdles the instant it boils and is therefore never allowed to. Egg.
• Avial, sourced from India. The vegetables are boiled rather than fried, and only crisp ones go in. vegetarian.
• Ayvalık Tostu, sourced from Turkey. Pressed flat in a hot press until the cheese leaks out and fries against the plates. Egg.
• Baba Ghanoush, sourced from Lebanon. Charred whole over a bare flame until the skin blisters black, then bound smooth with tahini. vegan.
• Baghali Ghatogh, sourced from Iran. The eggs are cracked in whole at the end and there is no meat in it at all. Egg, vegetarian.
• Baghrir, sourced from Morocco. Pancakes cooked on one side only, where the holes open across the surface and are the point of the whole thing. vegetarian.
• Bagoong fried rice, sourced from the Philippines. Fried rice seasoned with fried shrimp paste and served with raw green mango against it.
• Baguette, sourced from France. Four ingredients and a cold overnight rise, baked with steam in the first ten minutes and none after. vegan.
• Baingan Bharta, sourced from India. The aubergine is charred whole over a flame until the skin blackens, and that smoke is the dish. vegan.
• Bakarkhani, sourced from India. A hard-crusted Mughlai bread whose sheet is stretched and folded back over ghee again and again. vegetarian.
• Bamboo shoot salad, sourced from Thailand. Boiled bamboo shoots dressed warm, with the shoots boiled twice in changed water first.
• Baozi, sourced from China. A baozi, also known as bao or bau, is a type of steamed, filled bun or. vegan.
• Barbunya Pilaki, sourced from Turkey. It is cooled in its own liquid, which sets to a light jelly around the beans. vegan.
• Batata Harra, sourced from Lebanon. The garlic and coriander go in off the heat, after the potatoes are already crisp. vegan.
• Bati, sourced from India. The bread that uses the least water, which is why it keeps in a desert. vegetarian.
• Beguni, sourced from India. Aubergine cut the long way, in a gram flour batter, fried in mustard oil. vegan.
• Beondegi, sourced from South Korea. Silkworm pupae simmered in their own broth until it has almost gone, and never fried.
• Beyaynetu, sourced from Ethiopia. It is an assortment on one injera, and the fasting version leaves out dairy as well as meat. vegan.
• Bhakri, sourced from India. Millet flour and hot water, flattened by hand rather than rolled. vegan.
• Bhel puri, sourced from India. Built one ingredient at a time, with no dahi anywhere in it. vegan.
• Biangbiang Noodles, sourced from China. Dough ripped by hand into wide belts and finished by pouring smoking oil over dry chilli and garlic in the bowl. vegan.
• Bibim Guksu, sourced from South Korea. Cold noodles in a thick sauce with no broth at all, dressed only when everything else is on the table. Egg.
• Bibimbap, sourced from South Korea. A rice bowl whose every vegetable is cooked and seasoned separately, arranged in sections and mixed only at the table. Egg, vegetarian.
• Bikaneri bhujia, sourced from India. Moth bean flour with the gram flour, which is why it is crunchier than sev. vegan.
• Bisi Bele Bhath, sourced from India. Rice, dal and vegetables cook in one pot, and the masala has its own name. vegetarian.
• Bissara, sourced from Morocco. Split dried broad beans cooked to a thick purée with nothing in it but garlic, eaten with more oil than seems reasonable. vegan.
• Bombay mix, sourced from India. A dozen separately fried things tossed together, each kept crunchy. vegan.
• Bonda, sourced from India. A ball of filling dipped whole in gram flour batter, so the batter is only a coat. vegan.
• Borani, sourced from Iran. The vegetable is boiled and then fried before the garlicky yogurt goes on. vegetarian.
• Boule, sourced from France. A round loaf where the shaping is the whole job, dragged against the surface until the skin is tight enough to hold a dome. vegan.
• Braised Aubergine, sourced from China. Aubergine browned hard and then braised in a sweet-sour sauce that reduces onto it. vegan.
• Bread pakora, sourced from India. Triangles of white bread in gram flour batter, often with potato between two slices. vegan.
• Breadsticks, sourced from Italy. Thin sticks stretched rather than rolled, baked until they snap. vegan.
• Brenntar, sourced from Germany. The flour is roasted before it is cooked, and the names record what happens if you roast it too far. vegetarian.
• Brioche, sourced from France. A dough with its own weight in butter, beaten until it leaves the bowl before any butter goes in, and chilled overnight. Egg, vegetarian.
• Bruschetta, sourced from Italy. Bread grilled over fire, rubbed with raw garlic while hot, and oiled before anything else. vegan.
• Buddha's Delight, sourced from China. A braise built almost entirely from dried things, where the water they soaked in is the only stock there is. Tofu, vegan.
• Cacio e Pepe, sourced from Italy. Three ingredients, where the sauce is made by emulsifying cheese into starchy water off the heat.
• Caldo de Queso, sourced from Mexico. The cheese goes in off the heat in cubes, so it softens and holds its shape instead of melting away into the broth.
• Cannelloni, sourced from Italy. Pasta tubes piped full and baked under béchamel until the top blisters. Egg.
• Caponata, sourced from Italy. Aubergine and celery fried separately and brought together in a sweet-sour sauce, eaten cold. vegan.
• Caprese Salad, sourced from Italy. Three ingredients at room temperature, assembled and dressed at the last minute.
• Carciofi alla Giudia, sourced from Italy. Whole artichokes fried twice until the leaves open and crisp like petals. vegan.
• Carciofi alla Romana, sourced from Italy. Artichokes stuffed with mint and garlic and braised standing up in oil and water. vegan.
• Casunziei, sourced from Italy. Beetroot half-moons that bleed pink through the pasta, finished with poppy seeds. Egg.
• Cavatelli, sourced from Italy. Eggless pasta dragged into shells with a thumb, two ingredients and no machine. vegan.
• Chadachadi, sourced from India. It comes off the heat when the charring sizzles, and the crust is stirred back in. vegan.
• Chahuis, sourced from Mexico. Toasted dry first and only then put into fat, because a beetle's shell will not crisp in oil from cold.
• Chakuli Pitha, sourced from India. Rice flour and black gram, not soaked and ground rice, and hours of fermenting rather than a night. vegetarian.
• Chana Masala, sourced from India. The chickpeas are soaked overnight and amchoor is what sharpens the sauce. vegetarian.
• Chapulines, sourced from Mexico. Toasted on a dry comal with no fat at all, and tossed in lime only once they are off the heat.
• Cheese Soufflé, sourced from France. A thick cheese base lightened with whipped whites, where the dish is buttered in upward strokes so the mixture can climb. Egg.
• Chicharrón Preparado, sourced from Mexico. Nothing is cooked at all — a whole sheet is loaded flat and handed over before it has time to soften. Egg.
• Chilaquiles, sourced from Mexico. The tortilla taken apart — cut up, fried, then dropped into simmering sauce and served the moment it has just begun to give. Egg.
• Chileatole, sourced from Mexico. Thickened with fresh masa slaked in cold water and poured in as a slurry, which is what makes it atole rather than soup.
• Chiles Rellenos, sourced from Mexico. A batter of nothing but whisked egg whites with the yolks folded back in, which is why it puffs and clings. Egg.
• Chinese bhel, sourced from India. Fried noodles and raw cabbage, tossed the way a bhel is tossed. vegan.
• Chitranna, sourced from India. It is lemon rather than tamarind, and the seasoning has its own name. vegan.
• Chole bhature, sourced from India. The chole takes its dark colour from amla or tea rather than from spice. vegetarian.
• Chongqing Noodles, sourced from China. Thin noodles under a bowl sauce where the spooned sediment from the bottom of the chilli oil matters more than the oil itself.
• Chori burger, sourced from the Philippines. A longganisa patty flattened in the pan, in a soft roll with the dressing under the meat. Egg.
• Ciabatta, sourced from Italy. A very wet dough folded rather than kneaded, handled as little as possible. vegan.
• Ciambotta, sourced from Italy. Summer vegetables fried apart and stewed together, so each keeps its own character. vegan.
• Ciceri e Tria, sourced from Italy. Chickpeas with pasta of which a third is fried rather than boiled. vegan.
• Çiğ Köfte, sourced from Turkey. Nothing is cooked and nothing is heated — the bulgur is worked by hand for half an hour until it binds. vegan.
• Cold Sesame Noodles, sourced from China. Noodles rinsed cold and turned through a loosened sesame paste sauce. vegan.
• Congee, sourced from China. Rice cooked in twelve times its volume of water until the grains burst and thicken it. vegan.
• Coppia Ferrarese, sourced from Italy. A stiff lard dough rolled into ropes and twisted, baked until the arms snap.
• Cornick, sourced from the Philippines. Dried corn soaked, dried again and deep-fried until it splits and goes hard. vegan.
• Corundas, sourced from Mexico. Masa beaten light with lard and wrapped in the long leaf of the maize plant rather than the husk, folded to a triangle and steamed.
• Corzetti, sourced from Italy. Coin-shaped pasta stamped with a carved wooden press, dressed with butter and marjoram. Egg.
• Crescentina Modenese, sourced from Italy. Small discs of lard dough fried until they puff hollow, split and filled at the table.
• Crescia, sourced from Italy. A peppery egg flatbread cooked dry on a hot stone and folded round a filling. Egg.
• Crispy kangkóng, sourced from the Philippines. Water spinach leaves fried in a thin cornflour batter, with every leaf completely dry first. vegan.
• Crocchè, sourced from Italy. Potato croquettes made from dry riced potato, chilled hard before frying. Egg.
• Croissants, sourced from France. A laminated dough folded three times with long chilled rests, where everything depends on the butter staying solid and separate. Egg, vegetarian.
• Culurgiones, sourced from Italy. Potato and mint parcels closed with a braided seam across the top.
• Curd Rice, sourced from India. The rice is cooled to room temperature before the curd goes in, or it ferments. vegetarian.
• Curry bread, sourced from Japan. A proved bread roll filled with cold set curry, crumbed in panko and deep-fried. Egg.
• Çılbır, sourced from Turkey. The eggs are poached and laid on yoghurt warmed to blood heat, with foaming pepper butter poured over. Egg, vegetarian.
• Dabeli, sourced from India. The name means pressed, and the potato goes into the bun under pomegranate and peanuts. vegetarian.
• Dabo kolo, sourced from Ethiopia. The dough is rolled into ropes and cut into small pieces before any of it is fried. vegetarian.
• Dahi baigana, sourced from India. Built so it can be made without onion or garlic, for the festivals that forbid them. vegetarian.
• Dahi vada, sourced from India. Fried lentil balls dropped into water first, and only then into thick yoghurt. vegetarian.
• Dahibara Aloodum, sourced from India. The fried baras soak in water first and then in thin yoghurt for hours, and two separate curries go on top. vegetarian.
• Dakos, sourced from Greece. A hard barley rusk softened only by grated tomato and oil, assembled in an order that decides whether it goes soggy.
• Dal bati, sourced from India. A bread dough kneaded with yoghurt and rolled to tennis-ball size, with a rai-jeera dal. vegetarian.
• Dal Makhani, sourced from India. Some of the lentils are mashed as it simmers, and kasuri methi and butter go in at the end. vegetarian.
• Dampfnudel, sourced from Germany. The bottom fries to a crust as the liquid boils away and the tops stay white. Egg, vegetarian.
• Deep Fried Tofu, sourced from China. Firm tofu pressed, dried and fried twice, with a dry salt to dip it in. Tofu, vegan.
• Dhebra, sourced from India. A Gujarati pearl-millet bread fried until small brown spots appear, which keeps for days. vegan.
• Dhokla, sourced from India. The batter is rice and chana dal, fermented at least four hours before it is steamed. vegan.
• Dhoper chop, sourced from India. An egg-shaped potato cutlet in a jacket of white bread, whose name means a lie. vegetarian.
• Dolmades, sourced from Greece. Vine leaves rolled around rice that is only half cooked, weighted down with a plate so they cannot unroll. vegan.
• Dolsot Bibimbap, sourced from South Korea. Bibimbap in a stone bowl heated empty until it smokes, so the rice pressed against it forms a crust you scrape up as you eat. Egg, vegetarian.
• Domates Mücveri, sourced from Turkey. You cannot wring out a tomato, so the tomatoes are crushed into the batter and flour does the drying instead of the hands. Egg, vegetarian.
• Duchess Potatoes, sourced from France. Piped rosettes of mash dried in the oven before the egg goes in, so they hold their ridges instead of slumping. Egg, vegetarian.
• Duck Pancakes, sourced from China. Thin wheat pancakes rolled in pairs and steamed, then peeled apart. vegan.
• Dum Aloo, sourced from India. Small potatoes are deep-fried whole first, then cooked slowly sitting in the sauce rather than above water. vegetarian.
• Egg Fried Rice, sourced from China. Day-old rice fried hard in a dry pan, with the egg poured over the rice rather than cooked first. Egg, vegetarian.
• Egg Pancake, sourced from China. A thin batter spread on a hot pan with an egg cracked straight onto it. Egg, vegetarian.
• Eggah, sourced from Egypt. The egg is there to bind the filling rather than the filling to fill the egg — it is far firmer than an omelette. Egg, vegetarian.
• Elote, sourced from Mexico. Boiled first and then grilled, because grilling alone chars the outside and leaves the middle raw. Egg.
• Empanada, sourced from the Philippines. An orange rice-flour crust, deep-fried, with an egg cracked in at the moment of folding. Egg.
• Enfrijoladas, sourced from Mexico. A thin bean sauce, tortillas dipped and folded in four rather than rolled, and on the plate within seconds — nothing is baked.
• Entomatadas, sourced from Mexico. The tomato cooked down hard in oil until it darkens and will sit on a tortilla instead of soaking into it.
• Erissery, sourced from India. Grated coconut is toasted to deep brown in the final tempering, and its article calls that the signature. vegan.
• Escamoles, sourced from Mexico. Moved by shaking the pan and never with a spoon, because they are soft-bodied and a spoon bursts them.
• Esquites, sourced from Mexico. The stripped cobs go into the pan with the kernels, so the liquid in the cup tastes of cob. Egg.
• Ezogelin Çorbası, sourced from Turkey. Three starches at once — red lentils, bulgur and rice — each breaking down to a different degree. vegetarian.
• Fagottini, sourced from Italy. Little purses gathered and twisted at the top so they stand upright. Egg.
• Falafel, sourced from Lebanon. The chickpeas are soaked raw and never cooked before grinding, which is the one rule that cannot be broken. vegan.
• Farinata, sourced from Italy. A chickpea batter rested for hours and baked in a fierce oven in a pan of hot oil. vegan.
• Fasolada, sourced from Greece. A bean soup whose body comes from a quantity of olive oil that looks like a mistake, and from beans salted only at the end. vegan.
• Fatayer, sourced from Lebanon. Folded into a three-cornered pyramid and sealed on three seams, so it is closed where the open pie is not. vegan.
• Fatteh, sourced from Lebanon. Three layers built in the dish and never stirred together, so each spoonful goes down through all of them. vegetarian.
• Fava, sourced from Turkey. It sets firm in a tray and is cut into cubes, not served as a dip. vegan.
• Fettuccine Alfredo, sourced from Italy. Fresh fettuccine emulsified with butter and parmesan and nothing else at all. Egg.
• Filone, sourced from Italy. A long plain loaf shaped by rolling, slashed once down its length. vegan.
• Fit-fit, sourced from Ethiopia. The sauce is made first and the torn bread is folded into it, never the other way round. vegetarian.
• Flamiche, sourced from France. A leek tart whose whole difficulty is the water inside the leeks, squeezed out in a cloth before they go in. Egg, vegetarian.
• Focaccia, sourced from Italy. A wet oily dough dimpled under salted water, so the holes stay open. vegan.
• Focaccia Pugliese, sourced from Italy. A focaccia with boiled potato in the dough, topped with raw tomatoes and olives. vegan.
• Fondue, sourced from France. Cheese emulsified into wine, where the cornflour is tossed through the dry cheese and the pot is never allowed to boil.
• Fougasse, sourced from France. A flat olive-oil bread cut right through to the tray and then pulled open, so the slits stay open and every edge crisps. vegan.
• French Onion Soup, sourced from France. Onions cooked down for an hour and a half before any liquid goes near them, with the bread floated rather than submerged.
• Frico, sourced from Italy. Cheese and potato pressed into a pan until the underside forms a crust you can lift whole.
• Frittata, sourced from Italy. Eggs cooked slowly flat in a pan and finished under a grill, never folded. Egg.
• Frog Legs, sourced from France. Legs soaked in milk and then cooked for four minutes only, in butter that is already foaming.
• Ful Medames, sourced from Egypt. The beans cook overnight in a narrow-necked pot, so almost nothing evaporates and they collapse in their own liquid. Egg, vegetarian.
• Ful Nabet, sourced from Egypt. The beans are sprouted for two days before they are cooked at all, which changes them into something else entirely. vegan.
• Garganelli, sourced from Italy. Egg pasta squares rolled on a ridged comb into quills, one at a time. Egg.
• Genfo, sourced from Ethiopia. It is served as a mound with a hole in the middle, and the hole is the sauce bowl. vegetarian.
• Ghugni, sourced from India. Coconut and tamarind go in the gravy, and it is eaten with puffed rice. vegan.
• Gigandes Plaki, sourced from Greece. Big flat beans baked uncovered in tomato until the top ones go leathery and the sauce goes sticky. vegan.
• Ginestrata, sourced from Italy. A thin egg-yolk soup with marsala, whisked over heat and never allowed to boil. Egg.
• Gnocchi, sourced from Italy. Potato dumplings with as little flour as will hold them together. Egg, vegetarian.
• Gnocchi alla Romana, sourced from Italy. Semolina cooked like polenta, cut into discs and baked under butter and cheese. Egg.
• Gnudi, sourced from Italy. A ravioli filling rolled and cooked with the pasta left off, which is what the name means. Egg.
• Gougères, sourced from France. Savoury choux with the cheese beaten in cold after the eggs, baked drier and hollower than a sweet one. Egg.
• Gratin Dauphinois, sourced from France. Potatoes baked in cream with no cheese and no egg, where the slices are not rinsed because the starch is what thickens it. vegetarian.
• Greek Salad, sourced from Greece. Tomato, cucumber and a whole slab of feta with no leaves in it at all, dressed with oil and oregano and nothing else.
• Greens in Oyster Sauce, sourced from China. Greens blanched briefly and dressed with a warmed oyster sauce, so the stems stay firm.
• Guasanas, sourced from Mexico. The pods boiled whole in heavily salted water and eaten straight from the pod, so the salt has to get through the shell. vegan.
• Gusanos de Maguey, sourced from Mexico. Fried in nothing but the fat that comes out of them, which is a surprising amount.
• Hamam Mahshi, sourced from Egypt. The cavity is filled only two-thirds, because green freekeh swells and will split a bird that is packed.
• Handvo, sourced from India. There is a vegetable in the batter, which is what makes it a cake rather than a sponge. vegetarian.
• Harcha, sourced from Morocco. A semolina pan bread with no yeast and almost no kneading, where the semolina is left to drink the milk before it is shaped. vegetarian.
• Haydari, sourced from Turkey. Strained until it holds a ridge, and no cucumber goes in — which is what separates it from the thinner yoghurt dishes.
• Hilbet, sourced from Ethiopia. The pulses are ground to a powder raw, and the cooked powder is whipped to a cream. vegan.
• Himbasha, sourced from Ethiopia. It is scored into a wheel of spokes before it goes into the oven. vegetarian.
• Himmel und Erde, sourced from Germany. Two kinds of apple, the earth one and the sky one, mashed and stewed on one plate.
• Hot Dry Noodles, sourced from China. Noodles boiled the day before, oiled and cooled on a tray, then reheated in ten seconds and tossed with sesame paste and no broth at all. vegan.
• Huatia, sourced from Peru. Potatoes baked inside a dome of dried earth clods which is fired and then collapsed onto them.
• Huevos Divorciados, sourced from Mexico. A ridge of beans built down the middle of the plate as a wall, so the green sauce and the red one never touch. Egg.
• Huevos Rancheros, sourced from Mexico. The egg cracked straight onto the tortilla in the pan, so the two set together as one piece. Egg.
• Humitas, sourced from Peru. Fresh corn ground with its own milk and no flour at all, wrapped in its own husks and steamed.
• Hummus, sourced from Egypt. The chickpeas are peeled, which is the only thing that makes it genuinely smooth. vegan.
• İmam Bayıldı, sourced from Turkey. No meat at all, an extravagant amount of olive oil, and it is cooled completely before it is eaten. vegan.
• Injera, sourced from Ethiopia. Part of the fermented batter is boiled and stirred back in, and that is what binds it. vegan.
• Insalata di Arance, sourced from Italy. Peeled orange rounds with fennel and olives, dressed without vinegar. vegan.
• Insalata Pantesca, sourced from Italy. Warm potato with salted capers, tomato and oregano, and no mayonnaise anywhere. vegan.
• Ispanaklı Yumurta, sourced from Turkey. The eggs are broken into wells pressed into the cooked-down spinach and left whole. Egg, vegetarian.
• Japchae, sourced from South Korea. Sweet potato starch noodles dressed in soy and sesame while still hot, with every vegetable cooked separately and folded in cold. vegan.
• Java rice, sourced from the Philippines. Fried rice turned orange by annatto oil made first, not by a powder stirred in at the end.
• Jeera Aloo, sourced from India. It is dry, cumin-led, and its article says it is not hot unless you make it so. vegan.
• Jhunka, sourced from India. The gram flour paste is sauteed until it stiffens, which is what separates it from the wet, mild pithla. vegan.
• Kaalan, sourced from India. Pepper leads it, and the curd is stirred one way over a low heat because boiling curdles it. vegetarian.
• Kachori, sourced from India. A round pastry with gram flour and ghee in it, stuffed with dry dal before frying. vegetarian.
• Kadboli, sourced from India. Four flours in one dough, where kodubale uses only two. vegan.
• Kadhi, sourced from India. Yoghurt and gram flour are simmered together until the gravy thickens, and it must not be allowed to split. vegetarian.
• Kahwah, sourced from India. The spices are boiled with the green tea, and the almonds go in the cup. vegetarian.
• Kalehjoosh, sourced from Iran. Walnuts and kashk carried by dried fenugreek and dried mint, with no noodles in it at all. vegetarian.
• Kalitsounia, sourced from Greece. Small open pastries with their own dough rather than filo, pinched into points so the cheese sits proud in the middle. Egg.
• Kanda kachori, sourced from India. A cooked onion filling bound with besan before it is stuffed. vegetarian.
• Kanika, sourced from India. Turmeric colours the rice and the grains stay separate, so it is not a pudding. vegetarian.
• Käsespätzle, sourced from Germany. It is layered and baked between the layers, never stirred together. Egg.
• Kashk Bademjan, sourced from Iran. It is a dip rather than a stew, and the kashk goes in off the heat. vegetarian.
• Katsu-sando, sourced from Japan. A cutlet between buttered crustless slices, pressed and rested before the crusts come off.
• Kaware', sourced from Egypt. Cooked until the broth sets to a jelly when a spoonful is cooled, which is the only test that matters.
• Khaman, sourced from India. No rice and no fermenting: the lift comes from lemon juice and curd. vegetarian.
• Khandvi, sourced from India. The batter is cooked to a paste, spread thin and rolled tight while it is warm. vegetarian.
• Khatkhate, sourced from India. At least five vegetables, and tirphala -- Sichuan pepper -- is what makes it. vegan.
• Khichdi, sourced from India. Rice and lentils boiled soft together until they lose their shape. vegetarian.
• Khichu, sourced from India. An alkaline salt goes in, and that is what makes the dough stretch. vegan.
• Khoya Paneer, sourced from India. Thickened milk goes into the gravy as well as the cheese, and it is meant to be hot. vegetarian.
• Kinilnat, sourced from the Philippines. Vegetables blanched for seconds and dressed, not stewed -- a side, not a soup.
• Kinpira, sourced from Japan. Burdock cut in matchsticks, soaked to stop it browning, and fried before any liquid goes in. vegan.
• Kitcha, sourced from Ethiopia. It is cooked free-form in a dry pan and turned by hand, and a little scorching is expected. vegan.
• Kocho, sourced from Ethiopia. The pulp is fermented for months before it is ever cooked. vegan.
• Kol Böreği, sourced from Turkey. One long arm-shaped roll baked at a low temperature, so the inside sets before the outside colours. Egg.
• Kolokythopita, sourced from Greece. A courgette pie where the courgette is salted and squeezed twice, because it holds more water than spinach does. Egg.
• Koottu, sourced from India. The lentils and the vegetables are cooked separately and then combined, thicker than sambar and looser than a stir-fry. vegan.
• Koshary, sourced from Egypt. Four starches cooked separately and layered, never cooked together, under three separate sauces. vegan.
• Kouglof, sourced from France. A yeasted sweet loaf whose mould is buttered and lined with almonds before any dough goes in, because that is the only decoration it has. Egg, vegetarian.
• Kuku, sourced from Iran. There is less egg in it than a frittata and it sets slowly in a covered pan before being turned. Egg, vegetarian.
• Kulawo, sourced from the Philippines. Banana heart dressed in coconut milk made from coconut burnt black over a flame first. vegan.
• Kumpir, sourced from Turkey. The inside is mashed with butter and cheese inside its own skin, to a smooth paste, before anything else is added. Egg.
• Kuymak, sourced from Turkey. The cheese is beaten into the hot cornmeal until the whole pan pulls in strings.
• Kuzhambu, sourced from India. A tamarind broth with fenugreek and toor dal, thin as a broth or thick as a gravy. vegan.
• Kwek Kwek, sourced from the Philippines. Boiled quail eggs in an orange batter that has to be thick enough to cling. Egg, vegetarian.
• Kısır, sourced from Turkey. The bulgur is soaked in tomato paste and hot water and never boiled, which is where the colour comes from. vegan.
• Lablabi, sourced from Tunisia. The bowl is built at the table on torn bread, and the broth is ladled over it to order. Egg, vegetarian.
• Lagana, sourced from Greece. A flat sesame-covered loaf dimpled all over with the fingers, so it stays flat instead of rising into a loaf. vegan.
• Lagane e Ceci, sourced from Italy. Wide flat ribbons finished in the water the chickpeas cooked in. vegan.
• Lahoh, sourced from Ethiopia. A sorghum batter beaten by hand until creamy, then left overnight. vegan.
• Lâpa, sourced from Cyprus. Cooked far past the point where rice is done, because the collapse is the dish and not a fault.
• Lassi, sourced from India. Yoghurt let down with water and blended, served in a clay cup. vegetarian.
• Liangpi, sourced from China. Noodles made by washing the gluten out of a dough, steaming what settles, and eating the washed-out gluten alongside. vegan.
• Litti, sourced from India. A wheat ball stuffed with sattu and roasted on hot charcoal. vegetarian.
• Lorighittas, sourced from Italy. A thread of dough looped twice and twisted into a ring between the fingers. vegan.
• Lugaw, sourced from the Philippines. Plain rice porridge, kept deliberately bland because of who eats it.
• Lumpiang gulay, sourced from the Philippines. The everyday fried one, and the salting step that stops it steaming itself soggy. vegan.
• Lumpiang keso, sourced from the Philippines. Cheese and a wrapper, frozen first, and the shortest fry of any lumpia. Egg.
• Maakouda, sourced from Morocco. Potato cakes dipped in beaten egg immediately before frying, which is what holds them together in the oil. Egg, vegetarian.
• Maccheroni alla Molinara, sourced from Italy. One enormous hand-pulled strand, tossed with pecorino in front of whoever is eating.
• Maccu, sourced from Italy. Dried split broad beans cooked until they collapse into a purée of their own accord. vegan.
• Makdous, sourced from Lebanon. Boiled first, then salted and left upside down overnight to drain, because any water left in them will spoil the jar. vegan.
• Malfouf Salad, sourced from Lebanon. The cabbage is shredded hair-fine and salted so it softens without ever being cooked. vegan.
• Malloreddus, sourced from Italy. Saffron semolina dragged down a ridged board into small ridged shells. vegan.
• Manakish, sourced from Lebanon. The za'atar is slaked with oil into a spreadable paste first, never scattered on dry. vegan.
• Manda roti, sourced from India. A bread rolled so thin it is served folded like a handkerchief, cooked on the outside of an upturned pan. vegetarian.
• Mangalore bajji, sourced from India. A curd batter mixed stiff enough to be the ball itself, with no filling in it. vegetarian.
• Mantou, sourced from China. Plain steamed bread with nothing inside it, where the whole difficulty is the minute after the heat goes off.
• Maroi Bori Thongba, sourced from India. Chives stand in for onion and garlic entirely, and the protein is sun-dried lentil nuggets. vegan.
• Masala Dosa, sourced from India. Poha goes into the batter, and the crepe is wrapped round a spiced potato filling. vegan.
• Matar Paneer, sourced from India. Peas and paneer in a tomato sauce, with the garam masala going in at the end. vegetarian.
• Matbucha, sourced from Tunisia. Cooked down for three hours until the oil separates and the colour goes from red to brick. vegan.
• Menemen, sourced from Turkey. The eggs are stirred through the tomato and taken off while still visibly wet. Egg.
• Mercimek Köftesi, sourced from Turkey. The bulgur goes into the hot lentils off the heat and swells in the residual heat, never on the stove. vegan.
• Mesaqa'ah, sourced from Egypt. No béchamel and no meat, and it is as good cold as hot — which is the opposite of the dish it shares a name with. vegan.
• Mfarakeh, sourced from Lebanon. The egg is broken up through the crisp potatoes rather than set around them, which is what the name means. Egg, vegetarian.
• Migas, sourced from Mexico. The tortilla pieces fried crisp first and the egg poured over them without stirring, so some stay crisp. Egg.
• Minestra di Ceci, sourced from Italy. Chickpea soup thickened by puréeing half of itself, with rosemary infused in oil. vegan.
• Minestrone, sourced from Italy. Many vegetables added in order of toughness, with a parmesan rind in the pot.
• Mirchi bada, sourced from India. A stuffed chilli fried once with the potato and then battered and fried again. vegan.
• Mirchi ka salan, sourced from India. Chillies in a ground peanut sauce that is deliberately grainy. vegan.
• Mirza Ghassemi, sourced from Iran. The aubergines are grilled whole until the skins blacken, so the finished dish tastes smoked. Egg, vegetarian.
• Misal, sourced from India. The tarri is the heart of it, and its colour comes from the spices and nothing else. vegan.
• Molletes, sourced from Mexico. Open-faced and never closed, with the cut sides toasted dry before any bean touches them.
• Mozzarella in Carrozza, sourced from Italy. Mozzarella sealed between bread, dipped in egg and fried so nothing escapes. Egg.
• Msabbaha, sourced from Lebanon. The chickpeas are left whole and warm, swimming in the tahini rather than mashed into it. vegetarian.
• Msemen, sourced from Morocco. Square laminated flatbreads folded around oil and semolina, stretched on an oiled surface until the dough is translucent. vegetarian.
• Mücver, sourced from Turkey. The grated courgette is squeezed dry by hand, hard, and the water thrown away. Egg.
• Mujaddara, sourced from Lebanon. The onions are fried until they are almost burnt, and half of them go in while half stay on top. vegetarian.
• Murukku, sourced from India. Rice and urad flour piped into coils, and the name means twisting. vegetarian.
• Nachos, sourced from Mexico. Each chip loaded separately in a single layer and the cheese grilled onto it, never poured over a heap.
• Naporitan, sourced from Japan. Spaghetti boiled soft, rested overnight if you can, and fried in ketchup.
• Nargesi, sourced from Iran. The only seasoning is salt, garlic and pepper, and the eggs go in last onto spinach already cooked down. Egg, vegetarian.
• Neer dosa, sourced from India. A rice batter thinned with water and never fermented. vegan.
• Nettle Soup, sourced from Iran. Pomegranate paste is in every version, and the water the nettles boiled in is kept back as a tea. vegan.
• Noon chai, sourced from India. Soda turns it burgundy, cold water holds the colour, and the milk makes it pink. vegetarian.
• Ocopa, sourced from Peru. The same boiled potatoes as huancaína under a darker sauce built on huacatay, fried onion and toasted nuts. Egg.
• Olan, sourced from India. There is no tempering at all: the coconut oil and curry leaves go in raw at the end. vegan.
• Orecchiette, sourced from Italy. Dragged flat with a knife and turned inside out over the thumb. vegan.
• Orzotto, sourced from Italy. Barley cooked risotto-style, which takes twice as long and needs no resting.
• Paddu, sourced from India. An idli batter cooked in the indentations of a special pan, so each one is a ball. vegan.
• Pain au Chocolat, sourced from France. Laminated dough folded round two chocolate batons rather than chips, so the chocolate sits at the folds and cannot leak out. Egg, vegetarian.
• Pain aux Raisins, sourced from France. A spiral of laminated dough rolled round pastry cream, cut with a thread rather than a knife. Egg, vegetarian.
• Pain d'Épices, sourced from France. Rye flour and honey with no butter and no egg in it at all, raised with bicarbonate and left three days before cutting. vegetarian.
• Pain de Campagne, sourced from France. A country loaf built on a poolish fermented overnight with a third of the flour, which is where its sourness and its keeping come from. vegan.
• Pajeon, sourced from South Korea. A thin batter poured over whole spring onions in a pan hotter and shallower-filled than feels right, so the edges go lacy and crisp. Egg, vegetarian.
• Pakhala, sourced from India. Rice washed or lightly fermented in water, and the liquid is the dish as much as the rice. vegetarian.
• Pakora, sourced from India. Whatever is dipped, the batter is gram flour, sometimes cut with rice flour. vegan.
• Palak Paneer, sourced from India. The spinach is boiled and pureed before anything else, and only spinach goes in. vegetarian.
• Pambazos, sourced from Mexico. The whole closed roll dipped in thin guajillo sauce and then griddled, so the crust itself is red and sauced.
• Panchratna Dal, sourced from India. Five dals in equal quantities, and the name counts them. vegetarian.
• Pancotto, sourced from Italy. Stale bread boiled to collapse with potatoes and bitter greens. vegan.
• Pane Frattau, sourced from Italy. Sheets of carasau softened in broth and layered with tomato, under a poached egg. Egg.
• Paneer Tikka, sourced from India. It is threaded on a skewer with peppers and onion and grilled until the surface singes. vegetarian.
• Panelle, sourced from Italy. Chickpea batter cooked to a paste, set thin and cut into squares to fry. vegan.
• Panipuri, sourced from India. A hollow semolina puri punctured with a finger, filled, and eaten in one bite. vegan.
• Panta Bhat, sourced from India. Leftover rice soaked overnight and eaten in the morning, with mashed potato beside it. vegan.
• Panzanella, sourced from Italy. Bread soaked and squeezed dry, dressed with the juice the tomatoes give up. vegan.
• Panzerotti Pugliesi, sourced from Italy. Small filled dough pockets deep fried, not baked like a calzone.
• Papa a la Huancaína, sourced from Peru. Boiled potatoes under a yellow sauce thickened with soda crackers, which is what stops it being a thin cheese dressing. Egg.
• Papadam, sourced from India. Thin discs of black gram dough dried hard before they are fried or flipped over a flame. vegan.
• Papadzules, sourced from Mexico. The green oil pressed out of the pumpkin seed paste and drizzled back over the top, which nothing else here does. Egg, vegetarian.
• Pappa al Pomodoro, sourced from Italy. Bread cooked into tomato until it is a thick porridge, eaten warm. vegan.
• Parmigiana di Melanzane, sourced from Italy. Fried aubergine layered with tomato and cheese, with no breadcrumbs and no flour.
• Paruppusilli, sourced from India. Two dals are soaked and ground rather than boiled, and the beans are cooked dry. vegan.
• Pashti, sourced from India. A rice-flour flatbread kneaded in hot water and cut into circles with the rim of a plate. vegetarian.
• Pasta â Paolina, sourced from Italy. A Lenten Neapolitan pasta with no meat, fish or cheese in it at all. vegan.
• Pasta al Forno, sourced from Italy. Short pasta baked in an open dish for the crust on top, with no besciamella.
• Pasta al Pomodoro, sourced from Italy. The sauce finished in the pan with the pasta and its water, not ladled over it. vegan.
• Pasta alla Norma, sourced from Italy. Fried aubergine in tomato with hard ricotta grated over, not crumbled.
• Pasta allo Scarpariello, sourced from Italy. A sauce of cherry tomatoes carrying far more cheese than it looks able to.
• Pasta con i Peperoni Cruschi, sourced from Italy. Dried sweet peppers fried for five seconds and crumbled over at the end.
• Pathiri, sourced from India. A wheat flatbread remade in rice flour, which is what its name records. vegan.
• Patrode, sourced from India. Colocasia leaves spread with a tamarind paste, rolled and steamed until the leaves are cooked through. vegan.
• Pav bhaji, sourced from India. Cooked and mashed on a flat griddle, with the pav soaked in butter on the same iron. vegetarian.
• Penne alla Vodka, sourced from Italy. Tomato and cream brought together with vodka, which has to be cooked off.
• Peperonata, sourced from Italy. Peppers stewed down slowly in their own liquid, finished with a little vinegar. vegan.
• Pesaha appam, sourced from India. A rice cake made unleavened on purpose, like the matzo it is said to come from. vegan.
• Pici, sourced from Italy. Thick uneven strands rolled under the palms, with no egg in the dough. vegan.
• Pickled Cabbage, sourced from China. Cabbage left to sour under its own brine, with no vinegar in it at all. vegan.
• Pickled Cucumber, sourced from China. Cucumber salted until it gives up its water, then dressed, so it stays crisp instead of going limp in the bowl. vegan.
• Pickled Garlic, sourced from China. Whole cloves kept under vinegar, which turns them green and then blue-green before they settle. vegan.
• Pickled Ginger, sourced from China. Young ginger sliced thin and dressed in a sweet vinegar, ready to eat the same afternoon. vegan.
• Pickled Mustard Greens, sourced from China. Mustard greens wilted in the sun and packed dry, so they sour without sitting in liquid. vegan.
• Pickled Radish, sourced from China. Daikon salted to draw its water out, then dressed sweet and sour and eaten within the week. vegan.
• Pickled Turnip, sourced from China. Turnip salted and then dried until leathery, so it keeps its chew instead of softening. vegan.
• Pinagong, sourced from the Philippines. A dense domed roll scored into plates across the top, baked hard and rolled in breadcrumbs. Egg, vegetarian.
• Pipérade, sourced from France. Peppers cooked down for forty minutes until they are a jam, with the eggs stirred in off the heat so they stay loose. Egg, vegetarian.
• Pita, sourced from Greece. A soft flatbread with no pocket in it, cooked in a dry pan rather than an oven so it stays foldable. vegetarian.
• Piyaz, sourced from Turkey. The onion is salted and rinsed before it goes in, and the dressing is a tahini tarator rather than oil and lemon. Egg, vegetarian.
• Pizza al Taglio, sourced from Italy. A wet tray dough proved cold for two days, baked in steel and cut with scissors. vegetarian.
• Pizza Margherita, sourced from Italy. Three toppings on a napoletana base, with the basil tucked under the cheese. vegetarian.
• Pizza Marinara, sourced from Italy. The pizza with no cheese on it, which changes how it bakes. vegan.
• Pizza Napoletana, sourced from Italy. A slack 24-hour dough baked in about a minute, with almost nothing on it. vegetarian.
• Pizza Quattro Formaggi, sourced from Italy. Four cheeses with four melting points, so they go on in an order.
• Pizza Rossini, sourced from Italy. A baked margherita finished with chopped egg and mayonnaise off the heat. Egg, vegetarian.
• Pizzoccheri alla Valtellinese, sourced from Italy. Buckwheat ribbons boiled with cabbage and potato, layered with cheese and burnt butter.
• Poee, sourced from India. A Goan leavened pocket bread fermented with toddy and baked on the floor of the oven. vegan.
• Polpettone di Melanzane, sourced from Italy. Aubergine and potato bound into a single baked loaf, with nothing layered. Egg.
• Pomegranate Soup, sourced from Iran. Pomegranate juice is the liquid and the seeds go in whole at the very end. vegan.
• Pommes Dauphine, sourced from France. Equal weights of choux paste and very dry mashed potato, deep fried, which is what makes them hollow rather than solid. Egg, vegetarian.
• Pongal, sourced from India. The rice is cooked in boiling milk, and the name means boil over. vegetarian.
• Poqui poqui, sourced from the Philippines. Charred aubergine broken up and scrambled through egg, soft rather than set. Egg, vegetarian.
• Poriyal, sourced from India. It is a stir-fry, and the coconut goes on at the end as a dressing rather than into the dish. vegan.
• Pretzel, sourced from Germany. The dip before baking is what makes the skin, not the oven. vegetarian.
• Pulihora, sourced from India. The souring paste is made in advance and keeps for months, then stirred through cooked rice. vegan.
• Pumpernickel, sourced from Germany. It bakes for sixteen hours or more in a lidded tin, and the colour is the bake, not an additive. vegan.
• Puran poli, sourced from India. A sweet stuffed flatbread rolled out in rice flour, or in oil with no flour at all. vegetarian.
• Puri bhaji, sourced from India. Deep-fried rounds of flour with a spiced potato that may be dry or in gravy. vegan.
• Purtumute, sourced from Peru. Beans and hulled maize cooked apart because they take different times, then brought together with raw coriander. vegan.
• Putok, sourced from the Philippines. A hard close-crumbed roll slashed in a cross so it bursts open in a hot oven. vegetarian.
• Quesadillas, sourced from Mexico. One corn tortilla folded over cheese on a dry comal, cooked until the fold will hold itself shut.
• Quiche Lorraine, sourced from France. A custard tart with no cheese in it, baked blind first and sealed with egg so the base stays crisp. Egg.
• Ragi rotti, sourced from India. A finger-millet breakfast bread spread onto the hot griddle by hand and cooked crisp. vegan.
• Raheb, sourced from Lebanon. No tahini goes in at all, and the aubergine is torn into pieces rather than mashed — it is a salad, not a dip. vegan.
• Raita, sourced from India. The name is black mustard, and the mustard is fried before it meets the yoghurt. vegetarian.
• Rajas con Crema, sourced from Mexico. Charred poblanos in strips with the cream stirred in off the heat, because it splits the moment it boils.
• Rajma, sourced from India. The spices go in whole rather than ground, and the gravy is thick enough to sit on rice. vegetarian.
• Rasam, sourced from India. The lentils are optional and the tart stock is not, which is why it is thinner than sambar. vegetarian.
• Ratatouille, sourced from France. Each vegetable fried separately and combined at the end, so the pieces stay distinct instead of collapsing into a paste. vegan.
• Ravioli, sourced from Italy. The method the filled pastas assume: sealing without air, and how thin is thin enough. Egg.
• Red Bean Paste, sourced from China. Vegetables | Beans | Chinese Cuisine. vegan.
• Ribollita, sourced from Italy. A bean and cavolo nero soup with bread, boiled again the next day. vegan.
• Rozz Me'ammar, sourced from Egypt. The rice bakes in milk until a browned skin forms on top and the grains below set in cream.
• Rustico Leccese, sourced from Italy. Two puff pastry discs sealed round mozzarella and thick besciamella. Egg.
• Sabudana khichri, sourced from India. Coarsely ground peanuts mixed through the drained sago before anything is heated. vegetarian.
• Sabzi Khordan, sourced from Iran. Nothing is cooked or dressed: whole raw herbs on a platter, eaten by the handful.
• Sabzi Polo, sourced from Iran. Fenugreek is the herb that makes it, and it goes in at a fraction of the weight of the others. vegan.
• Saganaki, sourced from Greece. A slab of hard cheese floured and fried for ninety seconds a side, which is the entire window it has.
• Sai bhaji, sourced from India. Dal and greens cooked to one smooth mass, and the name means green vegetables. vegan.
• Sakinalu, sourced from India. Rice flour alone, trailed into concentric circles and fried. vegan.
• Şakşuka, sourced from Turkey. There are no eggs in it, and the vegetables are fried separately and only then put under sauce. vegetarian.
• Salata Baladi, sourced from Egypt. Everything is cut to the same small dice, and the dressing is lemon, oil and salt with nothing else in it. vegan.
• Sambar, sourced from India. Pigeon peas and a tamarind broth, with the vegetables cooked in it rather than beside it. vegan.
• Samosa, sourced from India. A maida pastry folded round a filling that was cooked and cooled first. vegetarian.
• Sana thongba, sourced from India. A paneer curry whose gravy is milk rather than tomato or onion. vegetarian.
• Sanna, sourced from India. It is fermented with toddy or coconut water rather than yeast. vegan.
• Sarson ka saag, sourced from India. Mustard greens cooked down in ghee with garlic, ginger and chilli, and little else. vegetarian.
• Sauerkraut, sourced from Germany. Nothing goes in but cabbage and salt, because the bacteria are already on the leaves. vegan.
• Saure Zipfel, sourced from Germany. The sausages go in raw and poach in vinegar until they turn pale blue.
• Scaccia, sourced from Italy. Dough rolled transparently thin and folded over its filling four times.
• Scallion Pancake, sourced from China. A coiled flatbread with oil and flour rolled through it, so it cooks into separate layers rather than one slab. vegan.
• Schlutzkrapfen, sourced from Italy. Half-moon ravioli on a rye dough, dressed with browned butter and chives. Egg.
• Sekihan, sourced from Japan. Glutinous rice steamed in the beans' own cooking water, aerated to keep the colour red. vegan.
• Semmelknödel, sourced from Germany. Stale bread is softened with hot milk, and the breadcrumb is a correction for how dry it was. Egg, vegetarian.
• Serviettenknödel, sourced from Germany. The same dough as semmelknödel, rolled in a cloth and steamed as one log, then sliced. Egg, vegetarian.
• Sev puri, sourced from India. Flat papri topped with potato and chickpeas and buried in sev, served without sauce. vegan.
• Sevai, sourced from India. The rice paste is steamed as lumps before it is pressed into threads. vegan.
• Sgabeo, sourced from Italy. Strips of bread dough deep fried and salted, eaten with cured meat. vegan.
• Shahan ful, sourced from Ethiopia. The beans are crushed to a coarse paste in the pan after they have softened, not before.
• Shahi Paneer, sourced from India. Ground cashews and cream are emulsified into the sauce, and no whole spices go in. vegetarian.
• Shakshouka, sourced from Egypt. The sauce is cooked until the oil separates out of it before any egg goes near the pan. Egg, vegetarian.
• Shankarpali, sourced from India. Semolina in the dough with the maida, which is what makes it snap. vegetarian.
• Shaobing, sourced from China. A baked layered flatbread whose layers come from a cooked flour-and-oil paste rolled through it rather than from folding alone. vegetarian.
• Sheermal, sourced from India. A mildly sweet saffron bread in which warm sweetened milk replaces the water of a naan dough. vegetarian.
• Shirazi Salad, sourced from Iran. Everything is diced very fine and dressed with verjuice, then left to sit for an hour. vegan.
• Shirin Polo, sourced from Iran. The fruit and nuts go on after the steaming, never during it. vegetarian.
• Shiro, sourced from Ethiopia. It is built on pulse flour rather than whole pulses, so it thickens as it comes to the boil. vegan.
• Shukto, sourced from India. Deliberately bitter, and a version without bitter vegetables uses fenugreek to keep it. vegetarian.
• Sinabawang gulay, sourced from the Philippines. A clear vegetable broth seasoned only with shrimp paste, with everything added by hardness.
• Sirabij, sourced from Iran. It is made with garlic leaves rather than cloves, fried first, with the eggs scrambled into them. Egg, vegetarian.
• Siwa, sourced from Ethiopia. It is brewed from baked bread rather than raw grain, and the bread floats in the glass. vegan.
• Sopa de Fideo, sourced from Mexico. The noodles toasted dry in oil until they go the colour of weak tea before any liquid comes near them.
• Sosis Bandari, sourced from Iran. The sausage is already cooked, so what you are making is a thick chilli and onion stew around it.
• Soup Number Five, sourced from the Philippines. A clear bull's testicle broth, with the preparation of the meat the whole of the work.
• South Indian parotta, sourced from India. Maida where the northern paratha is atta, and the dough is coiled into a spiral. Egg, vegetarian.
• Soy Egg, sourced from China. Eggs peeled before they go into the braise, so the colour is even and the white takes the liquid directly. Egg, vegetarian.
• Spaghetti Aglio e Olio, sourced from Italy. Garlic brought slowly to blond in cold oil, emulsified with pasta water. vegan.
• Spaghetti all'Assassina, sourced from Italy. Raw spaghetti cooked in an iron pan in tomato water until it chars. vegan.
• Spaghetti alla carrettiera, sourced from Italy. Nothing is cooked but the pasta: garlic warmed in oil, pecorino emulsified off the heat.
• Spaghetti alla Nerano, sourced from Italy. Fried courgettes rested for hours, then melted into an emulsion with aged provolone.
• Spanakopita, sourced from Greece. A filo pie whose filling is wrung out in a cloth before it goes anywhere near the pastry. Egg.
• Spanakorizo, sourced from Greece. Spinach and rice cooked in one pan where the spinach water is the cooking liquid and nothing else is added. vegan.
• Spätzle, sourced from Germany. The dough is scraped off a wet board into the water, and the eggs are counted by the servings. Egg, vegetarian.
• Steamed Egg Custard, sourced from China. A savoury custard steamed until it is just set, smooth enough to take the shape of the spoon. Egg.
• Stir-fried Tomato and Egg, sourced from China. Two ingredients cooked separately and brought back together, where the eggs leave the pan before the tomatoes go in. Egg, vegetarian.
• Strapatsada, sourced from Greece. Eggs scrambled INTO a reduced tomato rather than cooked beside it, so the whole pan is one colour. Egg.
• Strozzapreti, sourced from Italy. Strips rolled between both palms into twisted ropes and snapped off. vegan.
• Stuffed Peppers, sourced from Greece. Peppers and tomatoes filled with half-cooked rice and baked on potatoes that catch the juices. vegan.
• Su Böreği, sourced from Turkey. The sheets are boiled in water before they are layered, which is what the name means and what gives the soft pasta-like body.
• Supplì, sourced from Italy. Cold risotto moulded round a mozzarella core and fried, so the cheese pulls into a thread. Egg.
• Surnoli, sourced from India. Cooked on one side only, under a lid, so it stays yellow and full of holes. vegetarian.
• Ta'ameya, sourced from Egypt. Fava beans and not chickpeas, which is why the inside is bright green rather than pale. vegan.
• Tabbouleh, sourced from Lebanon. A parsley salad with bulgur in it, not a bulgur salad with parsley on top — the proportion is the dish. vegan.
• Tacu-tacu, sourced from Peru. Yesterday's rice and beans pressed into the pan, left to crust, and then rolled over on itself. Egg, vegetarian.
• Tahinopita, sourced from Greece. A coiled sweet bread with tahini rolled through it, made with no dairy and no egg at all. vegan.
• Taktouka, sourced from Morocco. Roasted green peppers and tomato cooked down together, where the peppers are charred and skinned rather than fried raw. vegan.
• Tamago kake gohan, sourced from Japan. A raw egg beaten into rice hot enough to thicken it but not to cook it. Egg, vegetarian.
• Tan ngang, sourced from India. A puri made with curd instead of water. vegetarian.
• Taralli, sourced from Italy. Wine-and-oil rings boiled before they are baked, which is what makes them snap. vegan.
• Tarte à l'Oignon, sourced from France. An onion tart whose case is blind-baked and sealed before a wet custard goes anywhere near it. Egg, vegetarian.
• Tarte Flambée, sourced from France. A dough rolled paper thin and never proved, baked as hot and as fast as the oven will go.
• Tartiflette, sourced from France. Potatoes and bacon under half a cheese laid rind-up, where the potatoes are boiled first and the cheese is not grated.
• Tea Egg, sourced from China. Boiled eggs cracked all over and steeped for a day, so the liquid reaches the white through the shell and leaves it marbled. Egg, vegetarian.
• Tej, sourced from Ethiopia. One part honey to five parts water, and gesho does the bittering. vegetarian.
• Tella, sourced from Ethiopia. The clay pot is washed with grawa before anything goes into it. vegan.
• Testaroli, sourced from Italy. A thin batter cooked on terracotta, then cut into lozenges and boiled like pasta.
• Thalipeeth, sourced from India. The flour is roasted before it is ground, and it has legumes and spices in it already. vegan.
• Theeyal, sourced from India. The name means burnt dish, and the colour comes from roasting the coconut before grinding it. vegan.
• Tiropita, sourced from Greece. A cheese pie whose filling is loosened with egg and milk, because feta alone bakes into a dry salty brick. Egg.
• Tlacoyos, sourced from Mexico. A pointed oval of masa stuffed with fava paste and cooked on a bare comal with no fat at all, topped with cactus.
• Tokneneng, sourced from the Philippines. Whole boiled chicken eggs in orange batter, with the boiling and the frying set by the larger egg. Egg, vegetarian.
• Tomatokeftedes, sourced from Greece. Tomato fritters held together by flour alone, with no egg and no binder, where the batter is mixed at the last possible moment. vegan.
• Tortang kalabasa, sourced from the Philippines. Grated squash salted and squeezed dry before it meets the egg, so the fritter sets crisp. Egg, vegetarian.
• Tortang talong, sourced from the Philippines. Whole aubergines charred black, peeled, flattened and set in egg. Egg.
• Tortelli Cremaschi, sourced from Italy. Stuffed pasta with a sweet biscuit filling and no meat in it at all. Egg.
• Tortilla Soup, sourced from Mexico. The strips are the body of the dish, not a garnish, and a whole pasilla is fried apart to crumble over.
• Trofie, sourced from Italy. Small spindles rolled under one palm, with a twist running the length. vegan.
• Tsoureki, sourced from Greece. An enriched braided bread that pulls apart in strands, risen three times and scented with two things nothing else uses. Egg, vegetarian.
• Tumact me Tulëz, sourced from Italy. Arbëreshë tagliatelle under pounded walnuts and toasted crumbs, with no cheese. Egg, vegetarian.
• Türlü, sourced from Turkey. Everything goes in raw and all at once, and nothing is browned first. vegan.
• Ulava charu, sourced from India. The horse gram is boiled and then taken out, so only its broth is served. vegan.
• Ummak Huriyya, sourced from Tunisia. The carrots are boiled and then crushed with a fork, not grated raw — it is a warm salad, closer to a mash. Egg, vegetarian.
• Undhiyu, sourced from India. It finishes dry, with every chunk keeping its shape, so it is barely stirred. vegan.
• Vada pav, sourced from India. A potato fritter in a bun cut almost through, with a dry garlic and coconut chutney. vegan.
• Waffle dog, sourced from the Philippines. A thick batter cooked around a skewered sausage in a mould, not dipped and deep-fried. Egg.
• Walnut Soup, sourced from Mexico. The walnuts simmered soft in the stock for twenty minutes before anything is blended, because hard nuts blend to grit.
• Wonton Wrappers, sourced from China. Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers. Egg, vegetarian.
• Yahni, sourced from Greece. Beans cooked in oil and tomato until they are soft right through, which is deliberate and is not overcooking. vegan.
• Yam khai dao, sourced from Thailand. Eggs deep-fried until the edges are lacy and brittle, then cut up and dressed while warm. Egg.
• Yayla Çorbası, sourced from Turkey. Yoghurt is the whole soup rather than a swirl in it, so the tempering is the entire technique. Egg.
• Youtiao, sourced from China. A fried dough stick that is hollow inside, because two strips are jointed down the middle so they pull each other open in the oil. vegan.
• Zaalouk, sourced from Morocco. Aubergine and tomato cooked right down to a rough paste and then crushed in the pan, served cold rather than hot. vegan.
• Zeytoon Parvardeh, sourced from Iran. The olives are dressed with pomegranate molasses and ground walnuts and served cold. vegan.
• Zhaliang, sourced from China. A fried dough stick wrapped in a soft steamed rice sheet, where the contrast only survives if the two meet at the last moment. vegan.

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