Hilib Sambuus

Sambuus are a Somali relative of Indian samosas; the two fried dumplings are separated by sea and likely related by t...

Lamb Kheema Samosa

For the kheema, while I prefer using lamb, you can also use ground beef, but just make sure it's lean. Using excessiv...

Butter Chicken

Butter chicken is inherently delicious—even in its most streamlined and simplified form, it's tasty. But with just ...

Fish Bhuna

When I was a kid, I would never turn down anything my mother smothered in a tomato and onion gravy called bhuna. Bhun...

Palak Paneer

Palak paneer is something I grew up eating. I'm from a Punjabi family, so my mother regularly made it at home. But pa...

Vegetable Biryani

A celebratory meal of aromatic and spiced rice and tender braised vegetables.

Vegetable Qorma

An assortment of tender vegetables and paneer in a rich, creamy sauce.

Chickpea, Coconut, and Cashew Curry Recipe

This curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.

Malaysian ABC Soup

This no ho-hum chicken soup is deeply flavorful and satisfying, with an ease to deliciousness ratio that's hard to beat.

Malaysian Fish Head Curry Recipe

South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, egg...


The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauc...


Caviar-sized pearls made of whole wheat served in a brothy stew with onions, chickpeas, butternut squash, and tender ...


Fesenjān—an iconic Persian braise—gets its signature sweet-and-sour flavor from pomegranate molasses and its vel...


Filled with melt-in-your-mouth meat and luscious eggplant, this aromatic stew is hearty, comforting, and undeniably d...


These versatile pan-fried patties are made from a mixture of ground meat, eggs, and finely mashed (or riced) boiled p...

Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce

The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.


Layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal.


Served atop taboon, msakhan is a triumphant contrast of flavors and textures.

Kafta bi Bandora

Lamb with herbs, onions, and spices make the juiciest version of this ancient dish.