Easy Recipes from Around the World, Page 15

New to a cuisine, or just want something forgiving? These authentic dishes are rated easy, approachable methods, everyday techniques, real flavor from real places.
899 recipes · showing 673 to 720
Tinkhobe (Swazi Boiled Whole Maize)Mbabane, Eswatini · easy · 3 h 5 minWhole dried maize kernels boiled slowly in plenty of water until their skins crack and the insides turn soft and chewy, then salted: a plain, filling Swazi snack.
Fish Ket (Gambian Fried Dough Discs with Onion Sauce)Banjul, The Gambia · easy · 1 h 30 minThin rounds of salted, buttery dough pan-fried until crisp and golden and heaped with a peppery sauce of slow-fried onions, the Gambian street snack that, despite its name, holds no fish at all.
Kopto (Nigerien Moringa Leaf Salad)Niamey, Niger · easy · 30 minTender boiled moringa leaves tossed with peanut paste or crumbled kuli-kuli, tomato, onion, cucumber, chili and lemon, eaten cool as a starter.
Ombidi (Namibian Wild Spinach)Windhoek, Namibia · easy · 35 minWild spinach softened with onion, garlic and tomato into a savoury green relish, the everyday partner to oshifima in northern Namibia.
Satini Papay (Seychellois Green Papaya Chutney)Victoria, Seychelles · easy · 38 minGrated green papaya, soaked and wrung dry, then tossed hot in a wok with onion, lemon juice and chili: the fresh Creole chutney served beside fish curry and rice.
Accra Banana (Cameroonian Banana and Cassava Fritters)Littoral (Douala), Cameroon · easy · 55 minOverripe bananas mashed with squeezed grated cassava and a little salt, rolled into small balls and deep-fried until crunchy and deep gold outside and soft inside.
Toufé Brèdes (Mauritian Smothered Greens)Port Louis, Mauritius · easy · 48 minLeafy greens such as pumpkin shoots or watercress stewed slowly under a lid with onion, garlic and green chilli until soft and dark, the everyday side for rice, dholl and fish.
Lasopy (Malagasy Puréed Vegetable Soup)Analamanga (Antananarivo), Madagascar · easy · 2 h 5 minCarrots, turnip, green beans, tomato and spring onions simmered in a broth made from veal or beef bones, then puréed into a smooth, thick soup and served hot with a little sakay chilli paste.
Safou (Congolese Warm Salted African Plums)Brazzaville, Republic of the Congo · easy · 25 minPurple safou, the African plum, warmed briefly in salted water until the green flesh turns soft and buttery, eaten with roasted maize as a seasonal snack.
İmam Bayıldı (Swooning Imam’s Eggplant)İzmir (Aegean), Turkey · easy · 1 h 10 minWhole eggplants braised in olive oil until silken, stuffed with sweet onions, tomato, and garlic. Served cool.
Som Tam (Green Papaya Salad)Isan (Northeast), Thailand · easy · 25 minGreen papaya pounded in a mortar with chili, lime, and tomatoes, crunchy, fiery, and alive.
Borani BanjanKabul, Afghanistan · easy · 55 minSilky fried eggplant layered with tomato and garlicky yogurt, finished with dried mint, Kabul’s favorite way to honor a vegetable.
MuhammaraDamascus, Syria · easy · 35 minThe crimson mezze of roasted red peppers, walnuts, and pomegranate molasses, smoky, sweet, and gently fierce.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
FattoushDamascus, Syria · easy · 30 minA bright Syrian chopped salad of crisp vegetables and toasted flatbread in a tangy sumac and pomegranate molasses dressing.
Pai Huang Gua (Smashed Cucumber Salad)Sichuan, China · easy · 30 minCucumbers smacked with a cleaver until they crack, salted, then tossed with raw garlic, black vinegar, soy sauce, sesame oil and a spoon of chili oil.
Tabbouleh (Lebanese Parsley and Bulgur Salad)Beirut, Lebanon · easy · 30 minA green salad of finely chopped parsley and mint with diced tomato, spring onion and just a sprinkle of fine bulgur, dressed sharply with lemon and olive oil.
Mu Ping (Thai Grilled Pork Skewers)Bangkok (Central), Thailand · easy · 2 h 45 minThin slices of pork marinated in pounded garlic, coriander root and white pepper with palm sugar, fish sauce and coconut milk, grilled over charcoal and eaten with sticky rice.
Tteokbokki (Spicy Korean Rice Cakes)Seoul (Gyeonggi), South Korea · easy · 45 minChewy cylinders of rice cake and slices of fish cake simmered in anchovy and kelp broth until the gochujang sauce turns thick, glossy, sweet and fiery.
Sigara Böreği (Turkish Crispy Cheese Rolls)İzmir (Aegean), Turkey · easy · 40 minThin yufka pastry rolled tight as a cigarette around white cheese and chopped parsley, sealed with water and fried in sunflower oil until crisp and golden.
Salat Katzutz (Israeli Chopped Salad)Tel Aviv, Israel · easy · 20 minTomatoes and unpeeled cucumbers diced as small as you can with onion, pepper and parsley, dressed only with lemon juice, olive oil and salt.
Aloo Sadeko (Nepali Spiced Potato Salad)Kathmandu Valley, Nepal · easy · 1 hBoiled potatoes tossed with red onion, green chilli, lime, timur pepper and toasted sesame, then doused in smoking mustard oil fried with fenugreek and turmeric.
Chotpoti (Bangladeshi Spiced Peas with Tamarind)Dhaka, Bangladesh · easy · 9 h 20 minSoft dried peas and potato, warm and tangy, heaped with raw onion, green chilli, cucumber, coriander, grated boiled egg and crushed fuchka shells and drenched in spiced tamarind water.
Baya Kyaw (Burmese Split Pea Fritters)Yangon, Myanmar · easy · 8 h 45 minCrunchy little fritters of soaked yellow split peas, half ground smooth and half coarse, with onion, chilli, coriander and turmeric, served hot with a tamarind dip.
Shelpek (Kazakh Fried Flatbread)Almaty, Kazakhstan · easy · 55 minThin, soft rounds of milk and butter dough, fried quickly in hot oil until puffed and golden, and eaten warm with tea, butter, honey or jam, or beside soup and meat.
Ezay (Bhutanese Chili and Cheese Relish)Thimphu, Bhutan · easy · 15 minA fiery raw relish of chopped chilies, tomato, red onion and coriander, crumbled with fresh cheese and seasoned with salt and numbing Sichuan pepper, spooned onto rice.
Paplou (Omani Tuna and Lime Fish Soup)Muscat, Oman · easy · 55 minA light, sharp broth of turmeric, garlic, ginger, tomato and dried lime, with chunks of fresh tuna poached gently at the end and finished with fresh lime and coriander.
Nakhi (Kuwaiti Spiced Boiled Chickpeas)Kuwait City, Kuwait · easy · 14 h 10 minChickpeas simmered soft with whole green chilies, cumin and salt, served warm in their broth with lemon juice, more cumin and a pinch of chili, and warm bread.
Shakarob (Tajik Tomato and Onion Salad)Dushanbe, Tajikistan · easy · 15 minRipe tomatoes and paper-thin onion, soaked in cold water to tame their bite, seasoned simply with salt, black pepper, herbs and a little oil, to eat beside plov.
Budu (Timorese Tomato, Mint and Lime Salsa)Dili, Timor-Leste · easy · 15 minA fresh, sharp relish of chopped tomato, red onion and mint dressed with lime juice and salt, spooned over grilled fish, corn and rice.
Kabab Bahraini (Bahraini Chickpea Flour Fritters)Manama, Bahrain · easy · 55 minSpoonfuls of spiced chickpea-flour batter full of chopped tomato, onion, green chili and garlic, fried until crisp and golden and eaten hot with a yogurt and coriander dip.
Bajilla (Qatari Spiced Boiled Broad Beans)Doha, Qatar · easy · 13 h 10 minWhole dried broad beans soaked overnight and boiled soft with salt, then served warm with lemon, cumin and chopped hot chili, with bread on the side.
Paneer Tikka (Spiced Grilled Paneer)Punjab, India · easy · 1 h 34 minCubes of paneer, onion and pepper coated in a yogurt marinade with chilli, garam masala and dried fenugreek, then grilled hot until charred at the edges and served with green chutney and lemon.
Kheere ka Raita (Cucumber Raita)Punjab, India · easy · 12 minCool whisked yogurt with chopped cucumber, fresh coriander and mint, seasoned with salt and a dusting of roasted cumin, served alongside biryani, pulao and spiced curries.
Ajad (Thai Cucumber Relish)Bangkok (Central), Thailand · easy · 30 minThin slices of cucumber, shallot and red chilli in a clear sweet-sour vinegar syrup, the crisp, cooling relish served beside satay, fish cakes and Massaman curry.
Mchadi (Georgian Cornbread)Imereti, Georgia · easy · 34 minThick little oval cakes of stone-ground white cornmeal, salt and water, fried in a covered pan until crisp and golden outside and dense and crumbly within, served warm with lobio and cheese.
Rau Muống Xào Tỏi (Stir-Fried Water Spinach with Garlic)Hanoi (Red River Delta), Vietnam · easy · 16 minCrisp hollow-stemmed water spinach blanched, then tossed in a very hot wok with plenty of garlic and a glossy splash of oyster sauce, the green side dish on countless Vietnamese family tables.
Bánh Tráng Nướng (Grilled Rice Paper)Ho Chi Minh City, Vietnam · easy · 22 minA dry rice paper sheet toasted over the heat until crisp, spread with beaten quail egg and spring onion, scattered with dried shrimp and pork floss, then zigzagged with mayonnaise and chilli sauce and folded to eat by hand.
Batata Harra (Lebanese Spicy Potatoes)Beirut, Lebanon · easy · 50 minCubes of potato fried until crisp and golden, then tossed in hot olive oil with plenty of garlic, chilli and fresh coriander and finished with lemon juice.
Şehriyeli Pilav (Turkish Rice Pilaf with Orzo)İzmir (Aegean), Turkey · easy · 52 minRinsed, soaked rice cooked with little rice-shaped pasta toasted golden in butter, then left to rest under a cloth until every grain is separate and fluffy.
Atchara (Filipino Pickled Green Papaya)Central Luzon, Philippines · easy · 2 daysShredded unripe papaya salted and squeezed dry, then packed with carrot, red pepper, ginger, garlic, onion and raisins in a sweet, sharp cane vinegar brine, the crunchy relish for grilled and fried meats.
Turon (Filipino Caramelised Banana Rolls)Central Luzon, Philippines · easy · 35 minHalved saba bananas and strips of ripe jackfruit rolled in brown sugar and lumpia wrappers, then fried in oil with more sugar that melts into a crackly caramel shell.
Kachumber (Pakistani Tomato, Cucumber and Onion Salad)Lahore (Punjab), Pakistan · easy · 10 minFinely diced tomato, cucumber and red onion with green chilli and coriander, dressed with lemon juice, salt, black pepper and roasted cumin, the fresh relish served beside biryani, karahi and kebabs.
Tashkent Salad (Uzbek Radish and Beef Salad)Tashkent, Uzbekistan · easy · 2 hCrisp julienned green radish tossed with strips of boiled beef and golden fried onion, dressed with a little mayonnaise and crowned with boiled egg and herbs.
Shalgam (Kazakh Radish Salad)Almaty, Kazakhstan · easy · 1 hLong white radish, carrot, sweet red pepper and onion cut into fine strips and dressed with oil, vinegar, garlic, a little sugar and a pinch of chilli, a crunchy cold salad for the start of a feast.
Mutabbal (Jordanian Smoky Eggplant and Tahini Dip)Amman, Jordan · easy · 1 hEggplant charred whole over a flame until the flesh is soft and smoky, then mashed with tahini, garlic, lemon and a spoonful of yogurt, finished with olive oil and pomegranate seeds.
Salad Shirazi (Persian Cucumber, Tomato and Onion Salad)Tehran, Iran · easy · 20 minCucumber, tomato and red onion cut into a fine, even dice and dressed simply with verjuice or lime juice, olive oil and crushed dried mint, the bright side salad for rice and kebabs.
Laboo (Persian Hot Beetroot Street Snack)Tehran, Iran · easy · 1 h 50 minWhole beetroots boiled slowly until tender, peeled, cut into wedges and tossed hot in a glossy syrup made from their own cooking liquid, the steaming winter snack of Iranian street carts.
← Browse all collections