Egg-Free Recipes from Around the World, Page 22

Every dish here is naturally egg-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle egg-free and the ingredients rewrite themselves with regional swaps.
1269 recipes · showing 1009 to 1056
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.
Bolani (Stuffed Flatbread)Kabul, Afghanistan · medium · 1 hA thin Afghan flatbread folded around a spiced mashed-potato and leek filling and pan-fried until crisp, served with a mint-yogurt dip.
FattoushDamascus, Syria · easy · 30 minA bright Syrian chopped salad of crisp vegetables and toasted flatbread in a tangy sumac and pomegranate molasses dressing.
BindaetteokPyongyang, North Korea · medium · 50 minPyongyang market pancakes of coarsely ground mung beans mixed with kimchi and pork, pan-fried thick and crisp-edged.
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.
Gỏi Cuốn (Vietnamese Fresh Spring Rolls)Ho Chi Minh City, Vietnam · medium · 1 h 15 minSoft rice-paper rolls packed with poached pork, halved shrimp, rice vermicelli, lettuce and fresh herbs, dipped in a warm hoisin and peanut sauce.
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.
Aloo Samosa (Punjabi Spiced Potato Samosa)Punjab, India · advanced · 2 h 5 minFlaky, ajwain-scented pastry cones stuffed with spiced potato and peas, fried slowly until blistered and golden and served hot with tamarind and mint chutneys.
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.
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.
Sate Ayam Madura (Madurese Chicken Satay with Peanut Sauce)Jakarta, Indonesia · medium · 1 h 40 minSmall cubes of chicken thigh marinated in sweet soy sauce, grilled over charcoal, basted in peanut sauce and served with more sauce, lime, fried shallots and lontong.
Yaki Gyōza (Japanese Pan-Fried Dumplings)Tokyo (Kanto), Japan · medium · 1 hThin-skinned dumplings of pork, cabbage, garlic chives, garlic and ginger, fried then steamed in the same pan until the bottoms are 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.
Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Paste)Imereti, Georgia · medium · 1 h 30 minThin slices of fried eggplant rolled around a garlicky walnut paste scented with coriander and blue fenugreek, scattered with pomegranate seeds and served cool.
Dahi Baray (Lentil Dumplings in Spiced Yogurt)Lahore (Punjab), Pakistan · medium · 8 hLight, fluffy fried urad dal dumplings soaked soft in warm water, then smothered in chilled sweet and salty yogurt and finished with tamarind and green chutneys and chaat masala.
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.
Isso Wade (Sri Lankan Prawn and Lentil Fritters)Western Province (Colombo), Sri Lanka · medium · 6 h 55 minCrunchy chana dal fritters spiked with onion, green chilli, curry leaves and fennel, each topped with small whole prawns and fried until deep gold, served hot with onion, chilli and lime.
Obi Non (Uzbek Stamped Bread)Tashkent, Uzbekistan · medium · 2 h 40 minRound yeasted flatbreads with a thick, soft, golden rim and a thin crisp centre stamped with a pattern of holes, glazed with milk and scattered with nigella and sesame seeds.
Num Kachay (Cambodian Chive Cakes)Phnom Penh, Cambodia · medium · 1 h 20 minChewy rice-flour cakes packed with garlic chives, steamed until translucent and then pan-fried crisp and golden, with a sweet, sour and garlicky chilli fish-sauce dip.
Shrak (Jordanian Bedouin Saj Bread)Amman, Jordan · advanced · 1 h 15 minPaper-thin, soft, unleavened flatbread of whole-wheat and white flour, stretched by hand into wide sheets and baked in seconds on a domed saj or an upturned wok.
Kashk-e Bademjan (Persian Eggplant and Kashk Dip)Tehran, Iran · medium · 1 h 50 minFried eggplant mashed with golden onions, garlic and turmeric, enriched with tangy kashk and walnuts, and finished with fried onion, sizzled dried mint and swirls of kashk.
Sai Oua (Luang Prabang Herb Sausage)Luang Prabang, Laos · advanced · 1 h 35 minCoarse, juicy pork sausage packed with lemongrass, galangal, makrut lime leaf, shallot, garlic, chilli and fresh herbs, bound with a little sticky rice and grilled over charcoal.
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.
Bansh (Mongolian Boiled Dumplings)Ulaanbaatar, Mongolia · medium · 1 h 40 minSmall half-moon dumplings of plain flour dough filled with minced mutton or beef, onion and garlic, their edges braided shut, boiled until they float and eaten hot or in milk tea.
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.
Ka'ak al-Quds (Jerusalem Sesame Bread)West Bank, Palestine · medium · 2 h 33 minLong oval rings of soft, yeasted bread thickly coated in toasted sesame and baked until crusty, eaten warm with za'atar, olive oil and baked eggs.
Kubbat Halab (Iraqi Rice-Crust Kubba)Baghdad, Iraq · advanced · 3 hPointed golden croquettes with a crisp shell of turmeric rice, filled with minced beef or lamb, onion, parsley and baharat, deep-fried and eaten hot with pickles.
Lavash (Armenian Thin Flatbread)Yerevan, Armenia · medium · 1 h 30 minPaper-thin, soft sheets of flour, water and salt, rolled until you can see through them and baked in seconds on a very hot pan, for wrapping cheese, herbs and grilled meat.
Shafoot (Yemeni Flatbread in Herbed Yogurt)Sana’a, Yemen · medium · 2 h 15 minSpongy lahoh flatbreads soaked in a cold, green yogurt and buttermilk sauce blended with garlic, chili, coriander, mint and spring onion, topped with pomegranate seeds.
Tamees (Saudi Hejazi Flatbread)Hejaz, Saudi Arabia · medium · 2 h 7 minA large, round yeasted flatbread of white and wholemeal flour, docked all over, brushed with ghee and scattered with sesame and nigella, baked very hot until blistered and eaten warm with ful.
Pulut Panggang (Bruneian Grilled Sticky Rice Rolls)Bandar Seri Begawan, Brunei · medium · 5 h 45 minCoconut-milk sticky rice rolled around a spicy, fragrant filling of dried shrimp, chili, lemongrass and toasted coconut, wrapped in banana leaf and grilled until the leaf chars.
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.
Unash (Turkmen Bean and Noodle Soup)Ashgabat, Turkmenistan · medium · 9 h 50 minA warming soup of lamb and black-eyed beans with hand-cut noodles, onion fried in fat and a whole hot red chili, finished with sour milk or yogurt and a little garlic.
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.
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.
Agedashi Tofu (Fried Tofu in Dashi Broth)Tokyo (Kanto), Japan · medium · 32 minSoft tofu dusted in potato starch and fried until just crisp, then set in a pool of warm dashi, soy and mirin broth with grated daikon, ginger and spring onion.
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.
Gan Bian Si Ji Dou (Sichuan Dry-Fried Green Beans)Sichuan, China · medium · 35 minGreen beans fried until blistered, wrinkled and scorched in spots, then tossed with a little minced pork, preserved mustard greens, dried chillies, Sichuan pepper, garlic and ginger.
Cong You Bing (Scallion Pancakes)Shanghai, China · medium · 1 h 35 minHot-water dough rolled thin, spread with scallion-scented oil paste and chopped spring onions, coiled into a snail and flattened, then pan-fried until crisp and flaky outside and chewy within.
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