Recipes
The Tunisian street food everyone messes up. Crispy paper-thin pastry wrapped around a runny egg, tuna, capers, herbs, deep-fried until golden. The yolk runs when you bite. 25 minutes, 4 Crysp ingredients.
The Marrakech classic. Chicken simmered slowly with preserved lemon, green olives, saffron and garlic in the conical clay tagine. 1 hour 15 minutes, 4 Crysp ingredients, the most ordered dish in any Moroccan restaurant.
The national dish of Saudi Arabia. Chicken slow-cooked with aromatic kabsa spice, served on saffron-stained rice with toasted nuts, raisins and a smoky tomato sauce. 1 hour 30 minutes, 5 Crysp ingredients.
The Lebanese tray bake of bulgur and lamb. Two layers of seasoned ground meat with a pine nut and onion centre, baked in a tray, scored into diamonds, served with yogurt. 1 hour 15 minutes, 4 Crysp ingredients.
The national dish of Yemen. Lamb stew topped with fenugreek foam (hilbeh), eaten bubbling hot with bread torn straight into the pot. 1 hour 30 minutes, 6 Crysp ingredients.
The Iraqi tray bake. Hollowed vegetables stuffed with spiced rice and lamb, packed into a single tray, slow-baked under tomato pomegranate broth. 2 hours 15 minutes, 7 Crysp ingredients.