Nut-Free Recipes from Around the World, Page 24

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 1105 to 1152
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.
Chakka (Tajik Strained Yogurt with Herbs and Garlic)Dushanbe, Tajikistan · easy · 8 h 15 minTangy yogurt hung in cloth until thick, then beaten with salt, garlic and chopped dill, mint and basil, set out with warm non to scoop at the start of the meal.
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.
Burghul bi Banadoura (Syrian Tomato Bulgur Pilaf)Damascus, Syria · easy · 1 hCoarse bulgur simmered in a quick sauce of fresh tomatoes, onion and green pepper until each grain is tender and stained red, served beside stews, grills and yogurt.
Caldo VerdeMinho, Portugal · easy · 45 minPortugal’s signature green soup: silky potato broth with ribbons of collard greens and smoky sausage.
Gratin DauphinoisDauphiné (Alps), France · easy · 1 h 35 minThin potato slices baked slowly in garlic-infused cream until the top blisters gold, Alpine comfort at its purest.
ColcannonMunster, Ireland · easy · 45 minButtery mashed potatoes folded with wilted cabbage and scallions, served with a melting well of butter.
Bergensk FiskesuppeVestland (Bergen), Norway · easy · 50 minBergen’s creamy fish soup: salmon and cod in a gently sweet-and-sour broth with root vegetables and chives.
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.
Cullen SkinkScotland (Moray Coast), United Kingdom · easy · 45 minA smoky, creamy chowder of smoked haddock, potato, and leek from a single fishing village on the Moray coast.
BarbagiuanMonaco, Monaco · medium · 1 hMonaco's national bite: little fried pastries stuffed with chard, ricotta, and herbs.
LángosGreat Hungarian Plain, Hungary · medium · 1 h 45 minA plate-sized disc of deep-fried dough rubbed with garlic and heaped with sour cream and cheese, Hungary's market-day treat.
Shopska SalataSofia, Bulgaria · easy · 15 minDiced tomato, cucumber, and pepper under a snowy blanket of grated white cheese, Bulgaria's national salad.
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.
Janssons Frestelse (Jansson’s Temptation)Skåne, Sweden · easy · 1 h 20 minA creamy gratin of matchstick potatoes layered with sweet onions and Swedish spiced sprats, baked in cream and milk until golden.
KulajdaBohemia, Czechia · medium · 55 minA creamy, sharply sour South Bohemian soup of potatoes and mushrooms thick with dill, finished with vinegar and topped with a poached egg.
Ciorbă de PerișoareTransylvania, Romania · medium · 1 h 10 minA tangy Romanian sour soup of pork-and-rice meatballs simmered with root vegetables, soured with fermented borș and finished with lovage.
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.
Färskpotatis med Dill (New Potatoes with Dill)Skåne, Sweden · easy · 28 minYoung new potatoes boiled with dill and salt, then tossed in butter and fresh chopped dill, the essential Swedish Midsummer side whose arrival marks the start of summer.
Brezn (Bavarian Soft Pretzel)Bavaria (Munich), Germany · advanced · 1 h 55 minThe glossy dark-brown Bavarian soft pretzel, chewy-crusted and scattered with coarse salt, dipped in an alkaline bath before baking, carried by the armful at Oktoberfest.
Obatzda (Bavarian Cheese Spread)Bavaria (Munich), Germany · easy · 2 h 15 minA rust-coloured beer-garden spread of ripe camembert mashed with butter, paprika, caraway and onion, scooped up with pretzels and radishes.
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.
QifqiTirana, Albania · medium · 1 hGjirokastër's signature fried rice fritters bound with egg and white cheese and heavily scented with mint, served with yogurt.
RosoljeTartu, Estonia · easy · 3 h 20 minEstonia's vivid pink festive salad of diced beetroot, potato, herring, egg and apple in a creamy mustard dressing.
Speķa PīrāgiRiga, Latvia · medium · 1 h 55 minLatvia's beloved crescent buns: soft yeast dough wrapped around smoky diced bacon and onion, baked golden.
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.
Tzatziki (Greek Garlic Yogurt and Cucumber Dip)Attica (Athens), Greece · easy · 1 h 15 minThick strained yogurt beaten with salted, squeezed cucumber, raw garlic, olive oil and a splash of red wine vinegar, chilled and scooped up with warm bread.
Salat Olivye (Olivier Salad)Moscow, Russia · easy · 1 h 35 minFinely diced boiled potato, carrot, egg, dill pickle, green peas and doctor’s sausage folded through mayonnaise, the salad that crowns every Russian New Year table.
Gougères (Burgundy Cheese Puffs)Burgundy, France · medium · 50 minCrisp, hollow little choux puffs beaten with grated Comté or Gruyère and baked until deep gold, the classic bite with a glass of Burgundy.
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.
Yorkshire PuddingYorkshire, United Kingdom · easy · 1 h 35 minA simple batter of eggs, flour and milk poured into smoking-hot beef dripping and baked until tall, crisp, golden and hollow, the essential side of the Sunday roast.
Liptauer (Viennese Paprika Cheese Spread)Vienna, Austria · easy · 1 h 15 minCreamy Topfen beaten with soft butter, sweet paprika, caraway, capers, onion and gherkin into a rosy spread for dark bread, the standing order at every Viennese Heuriger.
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.
Zibelechueche (Bernese Onion Tart)Bern, Switzerland · medium · 1 h 55 minA crisp butter shortcrust filled with a heap of slowly softened onions set in a creamy egg custard with nutmeg, the tart of Bern’s November onion market.
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.
Urnebes (Serbian Spicy Cheese Spread)Niš, Serbia · easy · 45 minSalty white cheese mashed with kajmak, garlic, chopped hot peppers and crushed dried chilli into a fiery, rosy spread for bread and grilled meat, the way they make it in Niš.
Prežganka (Slovenian Toasted Flour Soup)Ljubljana, Slovenia · easy · 30 minFlour browned slowly in butter or lard with caraway, whisked into water and simmered, then finished with ribbons of beaten egg and crisp bread croutons.
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.
← Browse all collections