Recipes
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Greek Revithada Oven-Baked Chickpeas
Slow-baked chickpeas with onion, lemon, rosemary and a sprinkle of toasted sesame.
Georgian Lobio Kidney Beans with Walnuts and Coriander Seed
Warm kidney bean stew with walnut paste, coriander seed and blue fenugreek.
Georgian Satsivi Walnut Chicken
Poached chicken in a rich walnut, garlic and spice sauce served at room temperature.
Moroccan Bessara Fava Soup with Cumin
Thick dried fava soup topped with olive oil, cumin and paprika.
Egyptian Koshari with Cumin Tomato Sauce
Layers of rice, lentils, macaroni and chickpeas with spiced tomato sauce and crispy onions.
Nigerian Chicken Suya with Peanut Yaji Spice
Grilled spiced chicken skewers rubbed with a ground peanut and chili yaji blend.
Nigerian Ogbono Soup with Spinach
Thick, drawy West African soup thickened with ground ogbono (wild mango) seeds.
Sattu Sharbat with Roasted Cumin
Bihari roasted gram flour cooler with lime, mint and cumin.
Lahori Chana Chaat with Pomegranate Seeds
Pakistani street-style chickpea salad with cumin, chaat masala and pomegranate.
Pakistani Chicken Karahi with Coriander and Cumin
Wok-cooked chicken with tomatoes, ginger and crushed whole spices.
Haleem Wheat, Barley and Lentil Stew
Slow-cooked Pakistani stew of grains, lentils and shredded beef.
Shorshe Maach Bengali Mustard Fish Curry
Fish simmered in a pungent ground mustard seed and green chili sauce.