Arab & North African Cuisine

Cuba | Prep: 20 min | Cook: 2 hr 30 min | Total: 2 hr 50 min | Serves: 6 About Ropa Vieja Ropa Vieja is Cuba's national dish, and the name — which means 'old clothes' in Spanish — refers to the dish's most distinctive quality: the beef is shredded into long, colourful strands that resemble rags. The dish arrived in Cuba with Spanish colonisers from the Canary Islands and transformed over centuries into something unmistakably Cuban: flank steak braised until it falls apart, th

Description Ackee, the national fruit of Jamaica, is native to West Africa and arrived with enslaved people in the 18th century — its buttery, egg-like flesh turns golden when cooked and absorbs the surrounding flavours while maintaining a soft, yielding texture. Contry of Origin: Jamaica Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Servings: 4 servings Ingredients 300g salt cod (salted pollock or cod), soaked overnight in cold water (change water 2–3 ti

Description A light, tangy salad made from tender pads of prickly pear cactus (nopales). Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Servings: 6 servings Country of Origin: Morocco Presentation & How It's Eaten Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans. Ingredients For the lamb: 1.5 kg bone-in lamb shoulder, cut into large pieces 1 large onion grat

Description Originating in the Antioquia region around Medellín, it is the meal that fuelled generations of coffee farmers: a single plate piled with red beans in sofrito, white rice, seasoned ground beef, chicharrón, a fried egg, sweet fried plantain, creamy avocado, and a white arepa. Prep time: 45 minutes Cook time: 1 hour 30 minutes Total time: 2 hours 15 minutes Servings: 4 servings Contry of Origin: Columbia Presentation & How It's Eaten oienfonkfmslkmosndo Ingredients

Description Ceviche is Peru's national dish, a preparation of raw fish cured in fresh lime juice — the acid cooking the flesh without heat — and one of the world's great raw fish preparations. Prep: 30 min Cook: 0 min (acid-cured) Total: 30 min Serves: 4 Country of Origin: Peru Presentation & How It's Eaten Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans. Ingredients For the c

Iran | Prep: 30 min | Cook: 2 hr 30 min | Total: 3 hr | Serves: 6 About Ghormeh Sabzi Ghormeh Sabzi is Iran's most beloved stew, and arguably one of the most complex flavour profiles of any dish in the world. A foundation of three fresh herbs — fenugreek, parsley, and dried fenugreek leaves — is slow-fried until dark and caramelised, then braised for hours with lamb, kidney beans, and dried Persian limes (limu omani), which contribute an extraordinary sour, slightly bitter de

Georgia | Prep: 30 min | Cook: 20 min | Total: 50 min (plus 1 hr dough rest) | Serves: 4 About Khachapuri Khachapuri is Georgia's most iconic food, and the Adjarian version — a golden, boat-shaped bread cradling a pool of melted cheese, a raw egg cracked on top, and a knob of butter — is its most theatrical form. The bread is pulled apart at the table and used to stir the egg and butter into the molten cheese until everything becomes a rich, glossy, irresistible dip. Georgia

Germany | Prep: 30 min | Cook: 3 hr | Total: 3 hr 30 min (plus 3–5 days marinating) | Serves: 6