National Cuisine

Ingredients

• 500 g lamb shoulder, cubed
• 400 g long-grain rice (Devzira or basmati)
• 400 g carrots, in batons
• 2 onions, in rings
• 1 whole head of garlic
• 100 ml neutral oil
• 1 tbsp cumin (whole), 1 tsp coriander
• 1 tsp salt · optional barberries, chickpeas
• ~700 ml hot water

Method

1. Rinse the rice until the water runs clear, soak for 30 min.
2. Heat the oil hard in a pot/kazan, sear the meat all over.
3. Fry the onions golden, add carrots and cook for 5 min.
4. Add spices + salt, pour in hot water, press in the head of garlic. Simmer 30 min (this is the “zirvak”).
5. Drain the rice, spread it evenly — do NOT stir. Water should sit ~1 cm above the rice.
6. Cook uncovered on high until the water has dropped to the rice level.
7. Mound the rice, put the lid on, steam 20 min on the lowest heat.
8. Lift gently from the bottom, serve with the garlic head.

Ingredients

• 1 sheet puff pastry (or yufka)
• 600 g Hokkaido pumpkin, finely diced
• 2 onions, finely diced
• 1 tsp cumin, ½ tsp chilli
• 30 g butter, salt & pepper
• 1 egg for brushing, sesame seeds

Method

1. Preheat the oven to 200 °C.
2. Mix pumpkin & onion with soft butter, cumin, chilli and salt — raw, they cook in the oven.
3. Cut the pastry into squares, place 1 tbsp filling in the centre, fold into triangles, press the edges firmly.
4. Brush with beaten egg, scatter with sesame.
5. Bake 25–30 min until golden. Let cool briefly (pumpkin runs hotter than foreign policy).

Ingredients

• 400 g beef, in strips
• 400 g thick noodles (udon or spaghetti)
• 2 peppers, 1 aubergine, 2 tomatoes
• 1 onion, 3 cloves garlic
• 2 tbsp tomato paste
• 1 tsp cumin, 1 tsp paprika
• Soy sauce, oil, ~500 ml stock, coriander

Method

1. Sear the beef hard in hot oil.
2. Add onion, garlic and vegetables, fry briskly for 5 min.
3. Toast the tomato paste & spices briefly, add tomatoes and stock, simmer 20 min.
4. Cook the noodles separately in salted water until al dente.
5. Noodles into deep bowls, sauce on top, finish with coriander and a dash of soy.

Ingredients

• 4 chicken thighs
• 1 preserved lemon, in wedges
• 150 g green olives
• 2 onions, 3 cloves garlic
• 1 tsp each ginger, turmeric, cumin
• ½ tsp saffron (or turmeric)
• Coriander & parsley, 200 ml water, olive oil

Method

1. Rub the chicken with the spices and garlic, marinate 30 min.
2. Sear all over in a tagine or pot with olive oil.
3. Add onions and water, cover and braise gently for 40 min.
4. Add the preserved lemon and olives, braise another 10 min.
5. Scatter with fresh herbs. Serve with flatbread or couscous.

Ingredients

• 300 g couscous
• 400 ml vegetable stock
• 2 carrots, 1 courgette
• 1 tin chickpeas
• 2 tomatoes, 1 onion
• 1 tsp ras el hanout, 1 tsp cumin
• Olive oil, raisins, parsley

Method

1. Dice the vegetables, sauté in olive oil for 10 min.
2. Add spices, tomatoes, chickpeas and a little stock, simmer 15 min.
3. Pour boiling stock over the couscous, let swell 5 min, fluff with a fork.
4. Spoon the vegetables over the couscous, scatter with raisins and parsley.

Ingredients

• 150 g red lentils
• 1 tin chickpeas
• 1 tin chopped tomatoes
• 1 onion, 2 celery stalks
• 2 tbsp tomato paste
• 1 tsp each ginger, turmeric, cinnamon
• 1.2 l vegetable stock, juice of ½ lemon, coriander

Method

1. Sweat the onion and celery in oil until translucent.
2. Toast the tomato paste and spices briefly.
3. Add tomatoes, lentils, chickpeas and stock, simmer 30 min.
4. To thicken, whisk 2 tbsp flour with a little water, stir in and simmer 5 min.
5. Season with lemon juice and plenty of coriander.

Ingredients

• 1 tin chickpeas (240 g drained)
• 3 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic
• 2 tbsp olive oil, ½ tsp cumin, salt
• 3–5 tbsp ice water · paprika to garnish

Method

1. Blend the chickpeas (peeled for extra creaminess) with tahini, lemon, garlic, cumin and salt.
2. Add the ice water a spoon at a time and keep blending until silky-smooth.
3. Spread into a bowl, drizzle with olive oil and dust with paprika. Serve with warm flatbread.

Ingredients

• 4 eggs
• 1 tin chopped tomatoes
• 1 pepper, 1 onion, 2 cloves garlic
• 1 tsp paprika, 1 tsp cumin, ½ tsp chilli
• Olive oil, parsley
• optional feta to scatter

Method

1. Soften the onion and pepper in olive oil for 8 min.
2. Add garlic and spices, pour in tomatoes, reduce for 10 min, season.
3. Make wells with a spoon and slide in the eggs.
4. Cover and cook 6–8 min until the whites are set and the yolks still soft.
5. Scatter with parsley (and feta), eat straight from the pan with bread.

Ingredients

• 250 g dried chickpeas, soaked overnight (NOT cooked)
• 1 onion, 3 cloves garlic
• 1 bunch parsley (or coriander)
• 1 tsp cumin, 1 tsp ground coriander
• ½ tsp baking powder, salt
• Oil for frying

Method

1. Grind the soaked, raw chickpeas with onion, garlic, herbs and spices — crumbly, not a purée.
2. Knead in the baking powder and salt, rest for 15 min.
3. With damp hands, shape walnut-sized balls or patties.
4. Fry in 170 °C oil for 3–4 min until golden. Drain on kitchen paper.
5. Serve in flatbread with salad and tahini sauce.

Ingredients

• 250 g spaghetti
• 4 cloves garlic, finely sliced
• 6 tbsp good olive oil
• 1 chilli (or pul biber)
• Parsley, salt

Method

1. Cook the spaghetti in plenty of salted water until al dente.
2. Gently take the garlic and chilli to golden in the olive oil over medium heat — not brown!
3. Add a ladle of pasta water, let it bubble briefly.
4. Add the spaghetti and toss until a glossy sauce forms.
5. Serve with parsley and pepper. Cheese is officially optional here.

Ingredients

• 200 g red lentils
• 1 onion, 2 tomatoes
• 2 cloves garlic, 1 piece ginger
• 1 tsp turmeric, 1 tsp cumin (whole)
• 1 tsp garam masala, 1 chilli
• 2 tbsp ghee or oil, coriander, 700 ml water

Method

1. Cook the lentils with turmeric and water for about 20 min until soft, season.
2. For the “tadka”: pop the cumin in ghee, then fry garlic, ginger, onion and chilli.
3. Add tomatoes and garam masala, fry to a thick paste.
4. Stir the tadka into the lentils, simmer 5 min. Finish with coriander; serve with rice or naan.

Ingredients

• 4 waxy potatoes
• 6 eggs
• 1 onion
• 150 ml olive oil
• Salt

Method

1. Slice the potatoes thinly, the onion into rings. Cook gently in plenty of oil over medium heat for 20 min — don't brown. Drain, keeping the oil.
2. Beat the eggs, season, fold in the potatoes and onion, let stand 5 min.
3. Heat 2 tbsp oil in the pan, add the mixture, let it set over medium heat.
4. Flip with a plate, slide back into the pan, cook another 4 min. Slightly creamy inside is perfect.