Recipes
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Sri Lankan Parippu Red Lentil Curry with Fenugreek
Everyday Sri Lankan dhal with coconut milk, fenugreek and mustard seeds.
Nepali Chicken Momo with Cumin and Coriander Seed Filling
Steamed Himalayan dumplings with ginger, cumin and coriander, served with chili sauce.
Hummus Masabacha with Warm Chickpeas and Tahini
Levantine hummus served warm with whole chickpeas, lemon and cumin.
Egyptian Ta'ameya Fava Falafel with Sesame
Green-herb fava bean falafel coated in sesame seeds and fried until crisp.
Mujaddara with Cumin and Crispy Onions
Lentils and rice topped with deeply caramelized onions, a Levantine staple.
Lebanese Fattet Hummus with Toasted Pine Nuts
Layered crisp pita, warm chickpeas and garlicky yogurt finished with pine nuts.
Baked Lamb Kibbeh with Pine Nuts
Bulgur and lamb layers around a spiced filling of onion and toasted pine nuts.
Turkish Mercimek Çorbası Red Lentil Soup with Cumin
Silky red lentil soup finished with paprika butter and lemon.
Rajma Masala with Cumin and Coriander Seeds
Punjabi red kidney bean curry in a thick onion-tomato gravy.
Dal Makhani with Cumin Tempering
Slow-simmered black lentils and kidney beans finished with a butter and cumin tadka.
Udupi-Style Sambar with Fenugreek and Mustard Seeds
South Indian tamarind lentil stew with vegetables and a seeded tempering.
Chicken Quinoa Soup with Lemon and Pumpkin Seeds
Light chicken soup with quinoa, lemon and a seed garnish.