Dairy-Free Recipes from Around the World, Page 20

Every dish here is naturally dairy-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle dairy-free and the ingredients rewrite themselves with regional swaps.
1056 recipes · showing 913 to 960
Sahawiq (Yemeni Fresh Chili and Tomato Relish)Sana’a, Yemen · easy · 10 minTomato, green chili, garlic, cumin and coriander crushed together into a coarse, fiery fresh relish, spooned beside rice, bread, beans and meat at almost every Yemeni meal.
Makdous (Syrian Oil-Cured Stuffed Eggplants)Damascus, Syria · medium · 5.5 daysBaby eggplants blanched, salted and pressed, stuffed with walnuts, red pepper, chili and garlic and cured under olive oil for days until tangy, then eaten straight from the jar with warm flatbread.
Matbucha (Cooked Tomato and Pepper Salad)Tel Aviv, Israel · easy · 2 h 20 minCharred, peeled tomatoes and red peppers cooked slowly in olive oil with garlic and hot chili for an hour and a half until thick and jammy, served cool with bread among the first-course salads.
Timman (Iraqi White Rice with a Golden Crust)Baghdad, Iraq · easy · 1 h 5 minSoaked long-grain rice boiled hard in its soaking water with oil and salt, then steamed low and slow until every grain stands apart, with a thin crisp golden crust turned out on top.
Sambusak b'Tawa (Iraqi Chickpea Turnovers)Baghdad, Iraq · medium · 2 h 5 minThin yeasted dough folded into half-moons around mashed chickpeas cooked with golden onion and turmeric, then shallow-fried a minute a side until crisp and golden.
Eetch (Armenian Tomato and Bulgur Salad)Yerevan, Armenia · easy · 2 h 5 minFine bulgur simmered in a brick-red sauce of onion, tomato, tomato and pepper pastes and lemon, left to swell and cool, then heaped with spring onion, parsley and red pepper and scooped up with lettuce or lavash.
Mangal Salatı (Azerbaijani Grilled Vegetable Salad)Baku, Azerbaijan · easy · 1 h 20 minEggplants, tomatoes and peppers charred over the grill until soft, peeled, chopped small and drained, then tossed with raw onion, garlic, fresh herbs, oil and a splash of vinegar to eat beside kebab.
Kueh Pie Tee (Crispy Nyonya Top Hats)Singapore, Singapore · advanced · 2 h 45 minPaper-thin, crisp fried pastry cups shaped on a brass mould, filled at the last moment with braised shredded jicama, carrot and prawn, topped with omelette strips, coriander, fried shallots and chili sauce.
Sambal Kangkong (Singapore Spicy Water Spinach)Singapore, Singapore · easy · 32 minWater spinach stir-fried over high heat in a sambal of dried chilies, fresh chilies, shallots, garlic, dried shrimp and toasted belacan, until the leaves wilt and the hollow stems still crunch.
Shorbat Freekeh (Palestinian Freekeh and Chicken Soup)West Bank, Palestine · easy · 1 h 35 minSmoky roasted green wheat simmered in a cardamom and bay-scented chicken broth with onion softened in olive oil and shredded chicken, finished with cinnamon, black pepper and parsley.
Dagga (Gazan Hot Tomato and Dill Salad)West Bank, Palestine · easy · 15 minOnion, hot green chili, dill and ripe tomato pounded together with salt in a clay bowl into a fiery, chunky salsa, sharpened with lemon and drowned in olive oil, served beside fish, rice and stews.
Shorbat Quaker (Saudi Lamb and Oat Ramadan Soup)Hejaz, Saudi Arabia · easy · 1 h 45 minSmall pieces of lamb on the bone simmered with golden onion, tomato, cardamom and cinnamon until tender, then thickened with rolled oats into a smooth, peppery soup finished with a squeeze of lemon.
Kelupis (Bruneian Glutinous Rice Rolls in Leaves)Bandar Seri Begawan, Brunei · medium · 2 h 10 minGlutinous rice cooked in coconut milk until glossy, wrapped in slim rolls of leaf and steamed, served with rendang, curry or peanut sauce at Hari Raya.
Roshi (Maldivian Flatbread)Malé, Maldives · easy · 1 h 25 minThin, soft flatbreads of plain flour, oil and boiling water, cooked on a hot pan until they puff, torn to scoop up mas huni or mixed into fish curry with a squeeze of lime.
Mashkhool (Kuwaiti White Rice with Onion Crust)Kuwait City, Kuwait · medium · 1 h 45 minFragrant basmati parboiled with cardamom, cinnamon and lemon, then steamed over saffron-tinted onions until a golden crust forms, served with crisp fried onions beside stews and fish.
Daqqus (Qatari Tomato and Garlic Sauce)Doha, Qatar · easy · 1 hFresh tomatoes blended with garlic, a little green chili and tomato paste, then simmered slowly until thick, deep red and tangy, to spoon over machboos.
Dongchimi (North Korean Radish Water Kimchi)Pyongyang, North Korea · easy · 2 daysWhole Korean radishes salted, then left to sour in a clear brine with pear, garlic, ginger, green chili and scallions, giving crisp, mild pickles and an icy, tangy broth.
Golbheda ko Achar (Nepali Roasted Tomato Relish)Kathmandu Valley, Nepal · easy · 22 minTomatoes and dried red chillies charred over a flame, then pounded in a mortar with raw garlic, salt and a pinch of timur into a smoky, fiery relish for dal bhat and momo.
Wo (Newari Black Lentil Patties)Kathmandu Valley, Nepal · medium · 9 hSoaked and skinned black lentils ground to a thick batter with ginger, garlic and cumin, then pan-fried in a little oil into soft, golden, crisp-edged patties.
Caldo VerdeMinho, Portugal · easy · 45 minPortugal’s signature green soup: silky potato broth with ribbons of collard greens and smoky sausage.
Gazpacho AndaluzAndalusia, Spain · easy · 2 h 20 minThe cold soup of the Spanish south: ripe tomatoes, cucumber, and pepper blended silky-smooth with olive oil and sherry vinegar.
Gravlax (Gravad Lax)Skåne, Sweden · easy · 1 daySalmon dry-cured for a couple of days in salt, sugar, dill and white pepper, sliced paper-thin and served with a sweet mustard-dill sauce.
Inlagd Sill (Pickled Herring)Skåne, Sweden · easy · 1.5 daysSalt herring soaked and pickled in a sweet-sour 1-2-3 brine of vinegar, sugar and water with allspice, bay and red onion, the centrepiece of the Swedish Midsummer table alongside new potatoes and soured cream.
Bayerischer Kartoffelsalat (Bavarian Potato Salad)Bavaria (Munich), Germany · easy · 1 h 40 minWarm sliced waxy potatoes dressed while hot with mustardy broth, vinegar, oil and onion (no mayonnaise), the light southern German potato salad served all through Oktoberfest.
Blaukraut (Bavarian Braised Red Cabbage)Bavaria (Munich), Germany · easy · 1 h 15 minRed cabbage slowly braised sweet-and-sour with apple, vinegar, cloves and juniper until glossy and tender, the classic Bavarian side to roast pork knuckle and Oktoberfest roasts.
GromperekichelcherLuxembourg City, Luxembourg · easy · 40 minLuxembourg's funfair favorite: crisp grated-potato fritters with onion and parsley, fried golden and eaten with apple sauce.
Carciofi alla RomanaVatican City, Vatican City · medium · 1 hWhole Roman artichokes stuffed with garlic and wild mint, then braised upright in olive oil and water until meltingly tender.
PichadeMonaco, Monaco · medium · 3 hThe Riviera's answer to pizza: a bread-dough tart spread with slow-cooked tomato and onion, dotted with black olives and anchovy.
Bruschetta al Pomodoro (Tomato Bruschetta)Lazio (Rome), Italy · easy · 50 minThick slices of country bread toasted until crisp, rubbed with raw garlic and heaped with diced ripe tomato, basil, salt and a generous pour of olive oil.
Patatas Bravas (Madrid Fried Potatoes with Salsa Brava)Madrid, Spain · medium · 50 minChunks of potato fried twice until crisp outside and soft within, drenched in Madrid’s fiery salsa brava of olive oil, sweet and hot pimentón, flour and stock.
Pastéis de Bacalhau (Portuguese Salt Cod Fritters)Lisbon, Portugal · medium · 1 dayQuenelles of shredded salt cod, mashed potato, egg, onion and parsley shaped between two spoons and deep-fried golden, crisp outside and soft within.
Tomate Crevettes (Belgian Tomatoes Stuffed with Grey Shrimp)Flanders, Belgium · easy · 30 minRipe tomatoes hollowed out and heaped with tiny North Sea grey shrimp folded through homemade mayonnaise and parsley, set on lettuce with the tomato cap as a lid.
Bigilla (Maltese Broad Bean Dip)Valletta, Malta · easy · 13 h 45 minSmall dried broad beans soaked, simmered until soft and mashed with garlic, chilli, parsley, mint and olive oil into a rustic, spicy spread for crusty Maltese bread or galletti.
Zacuscă (Moldovan Roasted Eggplant and Pepper Spread)Chișinău, Moldova · medium · 4 h 10 minFire-roasted eggplant and sweet red peppers cooked down slowly with onion, sunflower oil and tomato until thick and jammy, the autumn preserve spread on bread all winter.
Salata od Hobotnice (Montenegrin Octopus Salad)Boka Kotorska, Montenegro · medium · 1 h 45 minTender boiled octopus cut into chunks and tossed with waxy potato, red onion, garlic, parsley, olive oil and vinegar, served cool as the first plate of a Bay of Kotor meal.
Vinegret (Beet, Potato and Pickle Salad)Minsk, Belarus · easy · 1 h 5 minDiced boiled beets, potatoes and carrots with dill pickles, sauerkraut, onion and green peas, dressed simply with unrefined sunflower oil, a ruby-red salad for every Belarusian holiday table.
Somun (Bosnian Flatbread)Sarajevo, Bosnia & Herzegovina · medium · 2 h 10 minA soft, puffy round of yeasted bread stretched by hand, scored in a diamond grid and sprinkled with nigella seeds, baked fast in a very hot oven to split open for ćevapi.
Ajvar (Macedonian Roasted Red Pepper Relish)Skopje, North Macedonia · medium · 4 h 30 minSweet red peppers, and a little eggplant, roasted until blistered, peeled and cooked down for hours with sunflower oil until thick, glossy and smoky, the autumn relish for bread, cheese and grilled meat.
Espinacs a la Catalana (Spinach with Raisins and Pine Nuts)Andorra la Vella, Andorra · easy · 1 hSpinach wilted and squeezed dry, then tossed in olive oil with sliced garlic, toasted pine nuts and plump soaked raisins, a sweet and savoury side from the Catalan kitchen.
Soparnik (Dalmatian Swiss Chard Pie)Dalmatia, Croatia · medium · 2 hTwo paper-thin sheets of unleavened dough around raw Swiss chard, red onion and parsley dressed with olive oil, baked flat until crisp and brushed with garlic and olive oil.
Apfelmus (Liechtenstein Apple Sauce)Vaduz, Liechtenstein · easy · 30 minTart cooking apples simmered soft with a splash of water or sweet cider, lemon, a little sugar and cinnamon, then mashed into a chunky sauce, the essential partner to Käsknöpfle.
Fagioli all’Uccelletto (Tuscan Beans with Sage and Tomato)Tuscany, Italy · easy · 13 h 45 minSoft cannellini beans simmered in olive oil scented with garlic and sage, then stewed in tomato until glossy, the Tuscan contorno for sausages and grilled meat.
Patatas a lo Pobre (Andalusian Poor Man’s Potatoes)Andalusia, Spain · easy · 50 minSliced potatoes slowly confited in olive oil with onion, green and red peppers and whole garlic, then browned at the end, the Andalusian side for chops, fish and fried eggs.
Patates Lemonates (Greek Lemon Roast Potatoes)Attica (Athens), Greece · easy · 1 h 30 minPotato wedges roasted in a bath of olive oil, lemon juice, water, garlic and dried oregano until they drink up the liquid and turn golden at the edges and creamy inside.
Batatas a Murro (Portuguese Punched Potatoes)Lisbon, Portugal · easy · 1 h 5 minSmall potatoes roasted in their skins on coarse salt, given a punch to crack them open, then drenched in hot olive oil with garlic, the partner of roast salt cod.
Nokedli (Hungarian Egg Dumplings)Great Hungarian Plain, Hungary · easy · 20 minSoft little dumplings of flour, egg and water dropped through a nokedli grater into boiling salted water, the indispensable side for chicken paprikash and pörkölt.
Baklazhanna Ikra (Odesa-Style Eggplant Caviar)Poltava, Ukraine · easy · 2 h 20 minRoasted eggplant, pepper and tomato, peeled and chopped by hand with garlic, herbs, sunflower oil and a splash of vinegar, a cold zakuska spread on black bread.
Groentesoep met Balletjes (Dutch Vegetable Soup with Meatballs)Gelderland, Netherlands · medium · 3 h 30 minA clear beef broth simmered from shank and marrow bones, filled with finely cut soup vegetables, tiny nutmeg-scented meatballs and vermicelli, the Dutch starter of birthdays and Sundays.
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