Recipes
The Mexican breakfast of leftover tortillas. Crispy chips simmered in tangy green tomatillo salsa, topped with fried eggs, fresh chillies and herbs. 25 minutes, 5 Crysp ingredients.
The Friday couscous tagine of Morocco. Seven vegetables slow-stewed with chickpeas, saffron and preserved lemon, served piled high on couscous. 1 hour, 7 Crysp vegetables.
The Hanoi morning soup. Clear chicken broth steeped with charred ginger and onion, ladled over rice noodles, served with a tower of fresh herbs you tear in at the table. 1 hour 30 minutes, 6 Crysp herbs.
The South Indian breakfast that became a global icon. Crispy fermented rice crepe wrapped around spiced potato, served with coconut chutney and herb sambar. Plan ahead, the batter ferments overnight.
Slow-simmered lamb with carrots, potatoes, tomato and dried lime, ladled over thin Emirati bread that drinks the broth. 1 hour 30 minutes, 8 Crysp ingredients.
The national dish of Iran. Lamb slow-simmered with mountains of fried herbs, kidney beans, and dried lime, until the stew goes almost black. 4 hours, 5 Crysp herbs.