Cappellacci means 'little hats' and rolling pasta to create these delicious little mouthfuls of flavour takes some practice but the results are magnificent.
A bowl of Lebanese mujaddara is the ultimate comfort food and it's amazing to think that so much flavour can come out of lentils and rice.
A recipe that takes time (to cook the semolina on the heat) and attention (so you do not burn it!) and, in the end, a flavour with a hint of toasted grain and...
Well worth the trouble of making, this sesame–almond paste is a simple and delicious treat.
Very few dishes come close to the mix of the light crispy, slightly spongy dosa with its mild fermented tang, filled with the most glorious spicy potato...
A classic Indian dish where dosa is filled with a spicy potato curry and served with an array of delectable accompaniments.
This Indian fermented batter can be used to make either steamed cakes (idli), or crispy pancakes (dosa).
The brined beetroot can be diced and used to top soups or casseroles and is perfect served with a cheese platter.
Traditionally used as the plate, it is perfect for tearing up and transporting savoury ingredients such as curry and fragrantly spiced sauces to your mouth.
A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.
You may recognise pilau from Indian cuisine but here, Reza shares his recipe from Zanzibar for the crispy, spiced rice dish.
With notes of cardamom and saffron, this Zanzibar semolina cake is best served warm with a bit of crème fraiche, clotted cream or yoghurt.