Fluffy rice scented with cinnamon, cardamom, and cloves, folded with golden fried gizzards, toasted nuts, and plump raisins. Known in Egypt as roz bel khalta (ārice with a mixtureā), this festive dish is served at holidays and family gatherings, usually next to roasted or braised meats.
Tender lamb and a generous mix of vegetables simmered in a fragrant broth, piled over mounds of steamed couscous. Known in Morocco as couscous bidaoui, the Casablanca style, this is the dish of the Friday family meal, served on a large communal platter.
Lamb spleen stuffed with a fragrant rice pilaf of pine nuts, currants, ground meat and warm spices, then roasted until deeply browned ā an Anatolian offal specialty from Manisa.
Lamb spleen split and packed with a spiced ground-meat and herb filling, then roasted until deeply browned and sliced into rounds, a traditional Moroccan offal specialty.
Egypt's hamam mahshi, adapted for the American kitchen: squab stuffed with smoky green wheat and warm spices, poached until tender, then fried until crisp.
South Africa's most alarmingly named dish contains no monkey and no glands. What it does contain is a glossy, sweet-sharp sauce of ketchup, chutney, Worcestershire and garlic, spooned over a steak seared hard and fast. It is a steakhouse classic, a braai fixture, and one of the great pantry sauces of the world.
This beautiful, crown-shaped brioche is the centerpiece of Three Kings' Day (Epiphany) celebrations across Spain. While it requires a bit of patience for the dough to rise, the result, a tender, airy crumb decorated like a jeweled crown, is absolutely worth the wait.
Huevos chimbos are a delicious traditional dessert from the Zulia region of Venezuela, steeped in history. It's a type of flan made primarily with egg yolks, sugar, and rum, typically served on special occasions.
This dish is a delicacy in Chinese cuisine, known for its soft, gelatinous texture and ability to absorb deep, rich flavors. Itās usually slow-braised in a flavorful sauce made with oyster sauce, soy sauce, and aromatic spices.
Polish pierogies are soft dumplings traditionally filled with mashed potatoes, cheese, sauerkraut, meat, or fruit. They can be boiled, fried, or baked and are often served with sour cream, caramelized onions, or a sprinkle of fresh herbs.
