The 20 most famous dishes of 50 countries — tested recipes, clear steps
A thousand recipes from fifty kitchens around the world
Pick a country and discover its twenty best-known dishes, each with a photo, ingredients and a step-by-step method.
Featured dishes
Koshari
Egypt's best-loved street food: rice, lentils, pasta and chickpeas topped with spicy tomato sauce, crispy…
Kabsa
Saudi Arabia's national dish: basmati rice cooked in chicken or lamb broth with kabsa spices and tomato,…
Bazeen
Libya's national dish: a dome of cooked barley dough set in the middle of the plate, surrounded by a spicy…
Seven-Vegetable Couscous
Morocco's Friday dish: couscous steamed twice and crowned with meat and seven vegetables in a broth scented…
Tunisian Lamb Couscous
Steamed couscous moistened with a red, spicy tomato-harissa broth with lamb, chickpeas and vegetables.
Algerian Couscous (Seksu)
Algeria's national dish: steamed couscous with lamb and vegetables in a red broth — or a white one in the…
Tabbouleh
A salad of finely chopped parsley with bulgur, tomato, mint and onion, dressed with lemon and olive oil.
Kibbeh Labanieh
Kibbeh balls cooked in warm yoghurt with garlic and dried mint — a classic of Damascus.
Arab Cuisine
From the Atlantic to the Gulf: dishes shaped by centuries of spice and hospitality.
European Cuisine
Historic kitchens from the Mediterranean to the cold north.
Cuisine of the Americas
Flavours of two continents, from the grill to corn and chili.