Cook dishes from the Nomadic Treats collection with recipes connected to the cuisines, food cultures, and stories behind them.
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Find recipes through culinary traditions including Egyptian, Lebanese, Levantine, and more.
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Featured recipes
Koshary
Make Egypt’s iconic combination of rice, lentils, pasta and chickpeas with tomato sauce, Daqqa and crisp fried onions.
Fatteh
Make Lebanese Fatteh with crisp pita, chickpeas and a creamy yogurt-tahini sauce, finished with golden almonds, mint and sumac.
Muhammara
Make Syrian Muhammara with roasted red peppers, walnuts, tahini and pomegranate molasses, with an optional fresh-pepper roasting method.
Hawawshi
Make Egyptian Hawawshi with seasoned beef stuffed into balady bread or pita, baked until crisp and served with tahini-yogurt sauce.
Musakhan Rolls
Make Palestinian Musakhan rolls filled with chicken, sumac, onions, and olive oil, baked until crisp and served with yogurt-tahini sauce.
Alexandrian Ful Medames
Make Alexandrian Ful Medames with creamy fava beans, tomato, green pepper, tahini, cumin and fresh vegetables.
Samake Harra
Make Lebanese Samake Harra with baked fish and a warm tahini sauce flavored with garlic, cilantro, lemon and cayenne.
Lusa
Make Libyan Lusa with dried tomatoes, dried onions, red chilies, tomato paste and olive oil, seasoned with garlic, caraway and turmeric.
Lebanese Mujadara
Make Lebanese Mujadara with lentils, basmati rice and onions, finished with crispy fried onions and served with yogurt and salad.
Egyptian Fattah
Make Egyptian Fattah with tender beef, buttery rice, seasoned bread and a garlicky tomato-vinegar sauce.
Moqueca
Make Brazilian Moqueca with tender fish and shrimp simmered in coconut milk, tomatoes, peppers, cilantro and palm oil.
Pollo Encacahuatado
Make Pollo Encacahuatado, Mexican chicken simmered in a rich peanut and chile sauce with tomatoes, warm spices, lime and vinegar.
Bolo de Bolacha
Make Bolo de Bolacha, a Portuguese no-bake cake with coffee-soaked Maria biscuits layered with smooth buttercream.
Tom Yum Goong
Make Tom Yum Goong, a creamy Thai hot-and-sour shrimp soup with lemongrass, galangal, makrut lime leaves, chilies, mushrooms, lime juice and evaporated milk.
Seafood Paella
Make Seafood Paella with saffron rice, shrimp, mussels and squid, cooked with tomatoes, paprika and fish stock for a crisp socarrat.
Hungarian Goulash
Make Hungarian Goulash with tender beef, sweet paprika, onions, peppers, tomatoes, carrots and potatoes, served with sour cream.
Pad Thai
Make Pad Thai with rice noodles, shrimp, tofu, egg, tamarind, fish sauce, bean sprouts and peanuts, finished with lime and chili.
French Asparagus Tart
Make French Asparagus Tart with asparagus, ricotta, eggs and Parmesan in crisp shortcrust pastry, lightly seasoned with black pepper and nutmeg.
Butter Chicken
Make Butter Chicken with yogurt-marinated chicken in a smooth tomato, cashew, butter and cream sauce flavored with garam masala and kasuri methi.
Bacalhau à Brás
Make Bacalhau à Brás with shredded cod, fried potato sticks, onions and creamy eggs, finished with olives and fresh parsley.
Homemade Ramen
Make Homemade Ramen with chicken-and-dashi broth, ramen noodles, sliced chicken, shiitake mushrooms, soft-boiled eggs, baby spinach, nori, and crispy garlic.
Kofta and Potatoes
Make Kofta and Potatoes with seasoned beef patties, potatoes, onions, and green bell pepper baked in a warmly spiced tomato sauce.
Arroz de Marisco
Make Arroz de Marisco with shrimp, mussels and clams cooked with Carolino rice in a loose tomato, white wine and shellfish broth.
Homemade Ramen
Make Homemade Ramen with chicken-and-dashi broth, ramen noodles, sliced chicken, shiitake mushrooms, soft-boiled eggs, baby spinach, nori, and crispy garlic.