Egg-Free Dinners from Around the World, Page 5
A world of dinners that are naturally egg-free: 389 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle egg-free on any other recipe and it rewrites itself to match.
389 recipes · showing 193 to 240
Emirati MachboosDubai, United Arab Emirates · medium · 1 h 35 minEmirati spiced chicken and rice cooked in one pot with dried lime, bzar spices, saffron and a finishing touch of rosewater.
Emirati Machboos MishkakMuscat, Oman · easy · 45 minOman favourite street food: cubes of meat in a tangy tamarind and spice marinade, skewered and grilled over charcoal.
Mishkak FahsaSana’a, Yemen · medium · 3 hA bubbling Yemeni lamb stew served in a hot stone pot and crowned with hilbeh, whipped fenugreek foam, with hawaij spice.
Fahsa ZurbianSana’a, Yemen · advanced · 2 h 30 minA Yemeni celebration biryani: saffron rice layered with yogurt-marinated lamb and potatoes, finished over low heat.
Shish BarakDamascus, Syria · advanced · 1 h 45 minLittle Syrian meat dumplings baked then simmered in a warm, garlicky cooked-yogurt sauce, finished with fried garlic and pine nuts.
Shish Barak Kazakh MantiAlmaty, Kazakhstan · advanced · 1 h 45 minLarge Kazakh steamed dumplings filled with hand-chopped lamb, pumpkin and plenty of onion, served with sour cream.
Kazakh Manti Kazakh PlovAlmaty, Kazakhstan · medium · 1 h 35 minThe Kazakh celebration pilaf: rice cooked over lamb, sweet carrots and onion in a cauldron until every grain is separate and rich.
KuurdakBishkek, Kyrgyzstan · easy · 55 minOne of Central Asia oldest dishes: chunks of meat fried in their own fat with onion and potato until browned and crisp.
Kuurdak Oshi PalavDushanbe, Tajikistan · medium · 1 h 40 minTajikistan national dish and king of meals: rice steamed over lamb, yellow carrots, chickpeas and cumin in a single pot.
Oshi Palav Kukulhu RihaMalé, Maldives · easy · 1 hA gently spiced Maldivian chicken curry simmered in coconut milk with curry leaves, pandan and island spices.
Kukulhu Riha Bruneian Beef RendangBandar Seri Begawan, Brunei · advanced · 3 h 30 minA Bruneian dry curry of beef slow-simmered in coconut milk and a lemongrass spice paste until dark, tender and richly reduced.
Bruneian Beef Rendang TukirDili, Timor-Leste · medium · 2 h 20 minA festive Timorese stew of goat or lamb braised with tamarind, turmeric, lemongrass and mint, traditionally cooked in bamboo.
Tukir Caril de GalinhaDili, Timor-Leste · easy · 1 h 5 minA mild Timorese chicken curry built on roasted red capsicum and coconut milk, gently spiced and subtly sweet.
Pasta alla NormaSicily, Italy · easy · 50 minFried eggplant, tomato, basil, and salted ricotta over pasta, Catania's tribute to its favorite opera.
Pasta alla Norma Ratatouille NiçoiseProvence, France · medium · 1 h 30 minSummer vegetables stewed separately then united, Provence's answer to a garden at peak harvest.
Ratatouille Niçoise Paella de Verduras (Valencian Vegetable Paella)Valencia, Spain · medium · 1 hSaffron rice cooked wide and shallow until it forms the prized socarrat crust, loaded with market vegetables.
Paella de Verduras (Valencian Vegetable Paella) Gemista (Stuffed Summer Vegetables)Crete, Greece · medium · 1 h 45 minTomatoes and peppers baked slowly around an herbed rice filling, with potatoes roasting in the juices.
Gemista (Stuffed Summer Vegetables) Gulyás (Herdsman’s Goulash)Great Hungarian Plain, Hungary · easy · 2 hThe original goulash: a paprika-red beef and vegetable soup-stew born over open fires on the Hungarian plain.
Gulyás (Herdsman’s Goulash) BorschtPoltava, Ukraine · medium · 1 h 25 minThe famous beet soup, sweet-sour and garnet-red, ladled over beans and finished with dill and sour cream.
Borscht Spaghetti alle VongoleCampania, Italy · medium · 35 minSpaghetti tossed with clams, garlic, white wine, and parsley, the Bay of Naples in eight ingredients.
Stamppot BoerenkoolGelderland, Netherlands · easy · 45 minKale mashed straight into potatoes with a well of gravy and smoked sausage, the Netherlands’ winter engine.
Stamppot Boerenkool Mămăligă cu Brânză și SmântânăTransylvania, Romania · easy · 40 minGolden polenta layered with salty sheep’s cheese and cool sour cream, Carpathian shepherd food, unchanged for centuries.
Mămăligă cu Brânză și Smântână Carbonnade FlamandeFlanders, Belgium · easy · 2 h 50 minBeef braised in dark Belgian beer with onions and a mustard-slathered slice of bread, sweet-sour, deep, and made for frites.
Carbonnade Flamande Trofie al Pesto GenoveseLiguria, Italy · easy · 40 minHand-twisted pasta with true Genoese pesto, plus the potatoes and green beans that Liguria insists belong in the pot.
ĆevapiSarajevo, Bosnia & Herzegovina · easy · 40 minHand-rolled grilled beef fingers tucked into pillowy somun with raw onion and kajmak, Sarajevo’s pride.
Ćevapi PlokkfiskurReykjavík, Iceland · easy · 45 minIceland’s "plucked fish": cod and potatoes folded into a warm, oniony white sauce, served with dark rye and butter.
Plokkfiskur Tarte Flambée (Flammekueche)Alsace, France · easy · 32 minPaper-thin dough blistered under crème fraîche, onions, and lardons, Alsace’s answer to pizza, out of the oven in minutes.
Risotto alla MilaneseLombardy (Milan), Italy · medium · 40 minSaffron-gold risotto mounted with butter and Parmigiano until it flows like lava, Milan’s luminous classic.
Stuffat tal-Fenek (Rabbit Stew)Valletta, Malta · medium · 2 h 25 minMalta’s national dish: slow-braised rabbit in red wine, tomato, and bay, the centerpiece of a village fenkata feast.
Stuffat tal-Fenek (Rabbit Stew) Sarma (Sour Cabbage Rolls)Šumadija (Belgrade), Serbia · medium · 3 h 10 minSour-cabbage leaves rolled around spiced meat and rice, braised low over smoked ribs, the dish that anchors every Serbian slava.
Sarma (Sour Cabbage Rolls) Brudet (Dalmatian Fish Stew)Dalmatia, Croatia · medium · 1 h 10 minAn Adriatic stew of mixed fish simmered in a tomato, onion, garlic and white-wine base, traditionally served over soft polenta.
Brudet (Dalmatian Fish Stew) Bigos (Hunter’s Stew)Masovia (Warsaw), Poland · medium · 14 h 40 minSauerkraut and fresh cabbage slow-cooked with assorted meats, mushrooms, and prunes, Poland’s national stew, better each day.
Bigos (Hunter’s Stew) RinderrouladenRhineland, Germany · medium · 2 h 30 minThin beef rolled around mustard, bacon, onion, and pickle, braised into a deep gravy, Sunday dinner across Germany.
Rinderrouladen Bœuf BourguignonBurgundy, France · medium · 3 h 30 minBeef braised in Burgundy red wine with pearl onions, mushrooms, and bacon until the sauce turns to velvet.
Bryndzové HaluškyBratislava, Slovakia · easy · 40 minSoft potato dumplings tossed with sharp sheep’s-milk bryndza cheese and crowned with crispy bacon, Slovakia’s national dish.
Bryndzové Halušky Cacio e PepeLazio (Rome), Italy · medium · 20 minJust pasta, pecorino, and black pepper, emulsified into a glossy, peppery sauce with nothing but starchy water and technique.
MarmitakoBasque Country, Spain · easy · 1 hA Basque tuna and potato stew built on choricero pepper pulp, fishermen’s food, cooked on the boat between catches.
JotaLjubljana, Slovenia · easy · 1 h 50 minA Ljubljana stew of soured sauerkraut, borlotti beans, potato, and smoked pork, winter in a pot.
Jota Tavče GravčeSkopje, North Macedonia · easy · 1 h 35 minNorth Macedonia's national dish: white beans baked in a clay pan with paprika, peppers, and mint.
Tavče Gravče RibollitaTuscany, Italy · easy · 1 h 35 minA thick Tuscan "reboiled" soup of cannellini beans, cavolo nero, and day-old bread.
Pulpo a la GallegaGalicia, Spain · medium · 1 h 15 minTender boiled octopus on soft potato, dusted with smoked paprika and coarse salt, Galicia's festival dish.
Beef StroganoffMoscow, Russia · medium · 45 minSeared strips of beef and mushrooms in a mustard-spiked sour cream sauce over noodles, 19th-century Moscow at its most elegant.
Beef Stroganoff MulgikapsadTartu, Estonia · easy · 2 h 15 minSauerkraut braised with pork and pearl barley until soft, sweet, and deeply savory, southern Estonia's pride.
Mulgikapsad Grey Peas with BaconRiga, Latvia · easy · 1 h 10 minNutty grey peas simmered soft and tossed with crisp bacon and fried onion, Latvia's unofficial national dish.
Grey Peas with Bacon Mămăligă cu BrânzăChișinău, Moldova · easy · 40 minThick cornmeal polenta layered with salty sheep's cheese and sour cream, the soul of Moldovan tables.
Mămăligă cu Brânză KačamakCetinje, Montenegro · medium · 50 minWhipped cornmeal-and-potato mash beaten with young cheese and clotted kaymak until glossy and rich.
Kačamak SheftaliaNicosia, Cyprus · medium · 50 minHerby caul-wrapped sausages of pork and onion, charcoal-grilled and tucked into pita with salad.
Sheftalia Judd mat GaardebounenLuxembourg City, Luxembourg · medium · 4 h 20 minLuxembourg's national dish: smoked pork collar simmered tender and served with a creamy broad-bean stew.
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