Starters, Snacks & Sides from Around the World, Page 10

Not every great dish is the main event. These are the soups, small plates, street snacks and sides that open or round out a meal somewhere on the map: 466 authentic recipes, each with its cultural story, ingredients, and step by step method.
466 recipes · showing 433 to 466
Salsa Criolla (Peruvian Red Onion Relish)Lima, Peru · easy · 45 minPaper-thin red onion rinsed until mild, tossed with slivers of ají amarillo, lime juice, cilantro and a little oil, the sharp, crunchy relish that goes on the side of half the plates in Peru.
Sambal Kangkong (Singapore Spicy Water Spinach)Singapore, Singapore · easy · 32 minWater spinach stir-fried over high heat in a sambal of dried chilies, fresh chilies, shallots, garlic, dried shrimp and toasted belacan, until the leaves wilt and the hollow stems still crunch.
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.
Seasoned Breadfruit (Kittitian Style)Basseterre, Saint Kitts and Nevis · easy · 1 h 5 minBoiled breadfruit tossed with onion fried golden in butter and oil, garlic, thyme, sweet red pepper and parsley, moistened with a little broth, one of the four parts of the national dish.
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.
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.
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.
Shito (Ghanaian Black Pepper Sauce)Greater Accra, Ghana · medium · 1 h 15 minOnion, ginger, garlic and tomato fried down in plenty of oil with dried chili, dried fish and dried shrimp until almost black, a fiery, savoury relish eaten a spoonful at a time with kenkey, rice and waakye.
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.
Slippery Cabbage with Ngali NutHoniara, Solomon Islands · easy · 35 minSlippery cabbage greens cooked and coated with pounded ngali nut, featuring the sacred indigenous nut of the Solomon Islands.
Somun (Bosnian Flatbread)Sarajevo, Bosnia & Herzegovina · medium · 2 h 10 minA soft, puffy round of yeasted bread stretched by hand, scored in a diamond grid and sprinkled with nigella seeds, baked fast in a very hot oven to split open for ćevapi.
Sopa ParaguayaAsunción, Paraguay · easy · 1 h 5 minThe famous "soup you can slice": a rich cornbread of onions, cheese, and corn flour, born of a happy kitchen accident.
Southern Skillet CornbreadLowcountry (South Carolina), United States · easy · 35 minUnsweetened buttermilk cornbread poured into a smoking-hot, bacon-greased cast-iron skillet and baked until the crust crackles, the side for greens, beans and barbecue.
Speca Turshi (Kosovar Pickled Peppers)Pristina, Kosovo · easy · 7 daysWhole pale green sweet peppers packed into jars with garlic, peppercorns and bay and covered with a hot, lightly sweet vinegar brine, the sharp, crunchy pickle set beside winter meals in Kosovo.
Srpska Salata (Serbian Salad)Šumadija (Belgrade), Serbia · easy · 15 minDiced ripe tomatoes, cucumber and onion with a little hot pepper, dressed simply with sunflower oil, vinegar and salt, the summer salad set beside every plate of Serbian grilled meat.
Stoofpeertjes (Dutch Red Wine Stewed Pears)Gelderland, Netherlands · easy · 3 h 20 minHard Gieser Wildeman cooking pears stewed for hours with red wine, sugar and cinnamon until they turn deep ruby red, the sweet side for game, stews and winter stamppot.
Štovēti Kāposti (Latvian Caramelised Stewed Sauerkraut)Riga, Latvia · easy · 2 h 10 minSauerkraut stewed slowly with smoked pork belly, onion, carrot and caraway, then finished with golden caramelised sugar until sweet, sour and darkly glossy, the Latvian winter side for pork, sausages and potatoes.
Surkål (Norwegian Sweet and Sour Cabbage)Vestland (Bergen), Norway · easy · 1 h 5 minFinely shredded white cabbage simmered slowly with caraway, grated apple and a splash of vinegar, then balanced with sugar, the pale sweet-sour cabbage that sits beside the Christmas ribbe.
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.
Te Taki (Breadfruit in Coconut Cream)Tarawa, Kiribati · easy · 55 minChunks of starchy breadfruit slow-simmered in rich coconut cream until soft and silky, an everyday Kiribati way with the atoll's most reliable crop.
Therere (Malawian Okra Relish)Lilongwe, Malawi · easy · 30 minSliced okra, pumpkin leaves and tomato cooked fast in a little salted water with a pinch of bicarbonate of soda until soft, foamy and pleasantly slippery, the everyday relish served beside nsima.
Thiéré (Senegalese Millet Couscous)Dakar, Senegal · easy · 50 minFine millet couscous moistened, steamed until fluffy and bound with lalo, baobab leaf powder, the soft, earthy grain served under or beside a Senegalese stew.
Tierteg (Luxembourg Mashed Potatoes with Sauerkraut)Luxembourg City, Luxembourg · easy · 1 hMashed potatoes mixed with sauerkraut, onion and crisp smoked bacon, pressed into a hot pan and fried until a brown crust forms underneath, the old Luxembourg side for smoked pork and sausages.
Timman (Iraqi White Rice with a Golden Crust)Baghdad, Iraq · easy · 1 h 5 minSoaked long-grain rice boiled hard in its soaking water with oil and salt, then steamed low and slow until every grain stands apart, with a thin crisp golden crust turned out on top.
Tostones con Mojo (Cuban Twice-Fried Green Plantains)Havana, Cuba · easy · 35 minThick rounds of green plantain fried soft, smashed flat, fried again until crisp and salted, served with a garlicky sour-orange mojo for dipping.
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.
Trinidad CallalooPort of Spain, Trinidad & Tobago · medium · 1 h 10 minThe silky Sunday-lunch classic: dasheen leaves and okra cooked down with coconut milk, aromatics, and crab, then swizzled smooth into a thick green sauce.
Tutu (Curaçao Cornmeal with Black-Eyed Peas)Willemstad, Curaçao · medium · 9 h 20 minA thick, golden cornmeal mash cooked with soft black-eyed peas, coconut milk, garlic and a little sugar, finished with butter and served with fried fish, saltfish, stoba or cheese.
Umbidvo Wetintsanga (Pumpkin Leaves with Groundnuts)Mbabane, Eswatini · easy · 40 minTender pumpkin leaves simmered with onion and tomato and made creamy with crushed groundnuts, a cherished Swazi dish.
Wiener Erdäpfelsalat (Viennese Potato Salad)Vienna, Austria · easy · 1 h 45 minWaxy potatoes sliced while warm and soaked in a dressing of hot beef broth, vinegar, oil, mustard and onion until glossy and slightly creamy, served lukewarm with chives beside a Wiener Schnitzel.
Xerém (Cape Verdean Coarse Cornmeal)Santiago (Praia), Cape Verde · easy · 40 minCoarsely ground dried corn simmered with onion, garlic, green pepper and bay leaf into a soft, savoury porridge, served beside fish, meat stews and fried moray.
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.
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.
Zaalouk (Moroccan Eggplant and Tomato Salad)Fès-Meknès, Morocco · easy · 1 hCharred eggplant cooked down with tomato, garlic, cumin, paprika, olive oil and fresh herbs into a smoky, spoonable cooked salad eaten with Moroccan bread.
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