Nut-Free Recipes from Around the World, Page 22

Every dish here is naturally nut-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle nut-free and the ingredients rewrite themselves with regional swaps.
1328 recipes · showing 1009 to 1056
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.
Ka'ak (Sudanese Eid Butter Biscuits)Khartoum, Sudan · medium · 1 h 25 minCrumbly, buttery biscuits made with ghee, sesame seeds and cardamom, baked golden and rolled in cardamom-scented icing sugar, the biscuits set out for guests with tea at Eid.
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.
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.
DushbaraBaku, Azerbaijan · advanced · 1 h 20 minTiny hand-pinched lamb dumplings floated in a clear garlicky broth, finished with vinegar and mint.
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.
Bis KeemiyaMalé, Maldives · medium · 1 hCrisp fried Maldivian pastry parcels filled with tuna, cabbage, onion and boiled egg, the islands favourite tea-time snack.
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.
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.
Lumpiang Shanghai (Filipino Pork Spring Rolls)Central Luzon, Philippines · medium · 1 h 5 minPencil-thin spring rolls of seasoned ground pork, carrot, onion and garlic, deep-fried until they shatter and served hot with sweet chili sauce or banana ketchup.
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.
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.
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.
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.
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.
Yan Su Ji (Taiwanese Salt and Pepper Popcorn Chicken)Taipei, Taiwan · medium · 1 h 15 minBite-sized chicken thigh marinated with garlic, soy sauce and five-spice, coated in coarse sweet potato starch, double-fried until craggy and crisp, and tossed with fried basil and pepper salt.
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.
Chai Tow Kway (Singapore Fried Carrot Cake)Singapore, Singapore · medium · 7 h 40 minCubes of homemade steamed radish cake fried until crisp, then tossed with garlic, preserved radish and egg; white with fish sauce, or black with sweet dark soy sauce.
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.
Regag with Egg and Cheese (Emirati Crisp Flatbread)Dubai, United Arab Emirates · medium · 1 hA wafer-thin batter bread spread across a hot griddle until crisp, topped while it cooks with beaten egg and cream cheese, then folded into a crunchy triangle.
Kesme (Kyrgyz Hand-Cut Noodle Soup)Bishkek, Kyrgyzstan · medium · 2 h 30 minA lamb broth with strips of meat fried in tomato paste, radish, carrot, sweet pepper and onion, and thin egg noodles cut by hand, finished with raw garlic and chives.
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.
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.
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.
← Browse all collections