Family Recipes
Simple, delicious dishes for everyday family meals
215 recipes
Ta'ameya
Egyptian falafel made from soaked fava beans: bright green inside, crispy outside, with a nutty sesame crust.
Tavče Gravče
Tender white beans baked in a clay pot with onion, paprika and dried peppers until a golden crust forms on top.
Taktouka — Moroccan Roasted Pepper and Tomato Salad
A silky Moroccan salad of sweet roasted peppers, slow-cooked tomatoes, garlic and spices — delicious served warm or at room temperature.
Tahinopita
A delicate Cypriot sweet pastry made from fluffy yeast dough, filled with a rich tahini and cinnamon filling and finished with a subtle caramel note of carob syrup.
Tempeh Orek
Juicy Indonesian tempeh in a sweet-and-spicy sauce with garlic, chili and sweet soy sauce kecap manis.
Tikvenik
Bulgarian tikvenik is a crispy roll of thin phyllo pastry with a juicy pumpkin filling, walnuts and cinnamon.
Tkemali
A tangy, spicy Georgian sauce made from wild plums with garlic, cilantro and ombalo (pennyroyal) — a vibrant condiment for meat, potatoes and vegetables.
Tostones
Crispy on the outside and soft on the inside, tostones are a Puerto Rican snack made from green plantains that are fried twice and seasoned with garlic.
Braised Beans
Hearty braised beans in a thick tomato sauce with sautéed onion and carrot, garlic and smoked paprika — a simple, comforting dish from a classic Ukrainian recipe that works equally well as a side dish or a standalone dinner.
Ugali
Thick cornmeal ugali with a tender, springy texture — a Kenyan staple served with sukuma wiki, stews, meat or fish.
Upma
Fluffy and fragrant upma — a traditional South Indian breakfast made from roasted semolina, a crisp tempering of mustard seeds, dal and curry leaves, vegetables and cashews.
Uttapam with Onion, Tomato, and Bell Pepper
Fluffy South Indian pancakes made from a lightly tangy fermented rice-and-lentil batter, generously topped with juicy vegetables.
Uštipci
Soft on the inside and golden-crisp on the outside, these Bosnian uštipci are made from a simple yeast dough and served hot.
Fakes — Greek lentil soup
A thick, warming Greek lentil soup with tomatoes, olive oil, and a bright wine-vinegar tang.
Falafel
Crispy golden-brown balls of chickpeas, fresh herbs and spices — legendary Middle Eastern street food, traditionally served hot in warm pita with hummus and vegetables.
Fasolada — Greek white bean soup
This hearty, warming Greek fasolada combines tender white beans, sweet carrots, celery, tomatoes and a generous amount of olive oil.
Cypriot Fasolia Yahni (White Bean Stew)
A hearty Cypriot dish of white beans, vegetables and tomato juice, slow-cooked in olive oil into a thick sauce.
Fattoush
A crisp Lebanese salad of fresh vegetables, herbs, toasted pita and a tangy sumac-pomegranate molasses dressing.
Firfir with Injera
A warm Ethiopian dish of torn, tangy injera soaked in a rich tomato sauce spiced with berbere, onion, garlic, and ginger.
Rosemary Focaccia
A light, fragrant Italian focaccia with a crisp golden crust, generously soaked in olive oil and topped with fresh rosemary and coarse sea salt.
Ful Medames
An Egyptian dish of warmed fava beans, mashed with garlic, lemon, olive oil and cumin to a thick but textured consistency.
Moroccan Khobz
This traditional round Moroccan bread, with its crisp crust and springy, slightly grainy crumb, pairs beautifully with tagines, salads and soups.
Hummus
Creamy Mediterranean hummus made with chickpeas, tahini, garlic and lemon — a quick, nourishing dip that's delicious with warm pita or fresh vegetables.
Chakalaka
A spicy South African vegetable relish made with carrots, bell peppers, tomatoes, and baked beans in a rich curry sauce.
Chana Masala
Chana masala is a hearty Punjabi dish of chickpeas simmered in a thick, spicy sauce of tomatoes, garlic, ginger and fragrant spices, traditionally served with basmati rice or naan.
Chana Chaat
A tangy Pakistani snack of tender chickpeas, potatoes, fresh vegetables and sweet-and-sour tamarind chutney.
Çoban Salatası
A refreshing Turkish salad of finely chopped tomatoes, cucumbers, and green peppers with a light olive oil and lemon dressing.
Churchkhela with Walnuts
Traditional Georgian churchkhela — whole walnuts coated in thick grape tatara, dried until the shell turns firm and chewy.
Shanghai Scallion Oil Noodles
Thin wheat noodles coated in fragrant oil from fried scallions and a sweet-savory soy sauce — a simple Shanghai dish packed with umami.
Shelpek
Thin Kazakh flatbreads quickly fried in hot oil until golden outside and soft inside.