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12 h 41 min 46 minCrisp chickpea fritters made the proper way, from soaked raw chickpeas blitzed with onion, garlic, parsley and warm spices. Stuff them into pita or eat them hot from the pan. Adapted from “Falafel” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved the batch, made clear the chickpeas are soaked but not cooked, and added salt and frying times. Photo: やましこ, CC BY-SA 2.0, via Wikimedia Commons (“Falafel (49728839526)”).
41 min 14 minEggs gently set in a pan of tomatoes, sweet red pepper, chile and plenty of garlic, all warmed by paprika. Bring it to the table in the pan with bread for mopping up. Adapted from “Shakshuka I” in the Wikibooks Cookbook (CC BY-SA 4.0). Oil halved to 3 tbsp; added a 10-minute simmer so the tomatoes thicken before the eggs go in, and a lid to set the whites. Parsley moved from the notes into the recipe. Photo: Calliopejen1, CC BY-SA 3.0, via Wikimedia Commons (“Shakshuka by Calliopejen1”).
1 h 27 min 27 minA light take on the Moroccan classic: chicken dusted with turmeric and a little heat, then braised with ginger, cinnamon, green olives and lemon. Serve with couscous or bread for the sauce. Adapted from “Chicken Tagine with Lemon and Olives” in the Wikibooks Cookbook (CC BY-SA 4.0). Chicken thighs instead of breasts (breasts dry out over a long simmer), simmered 40 minutes instead of an hour; more chicken and stock to serve 4, and an optional preserved lemon. Photo: Foodista, CC BY 2.0, via Wikimedia Commons (“Moroccan food-Chicken tagine with preserved lemons and olives-02”).
57 min 20 minSpain's thick potato omelette: sliced potatoes and onions cooked slowly in olive oil, then set with beaten eggs and flipped onto a plate. Good warm or at room temperature, in wedges or in a sandwich. Adapted from “Tortilla Española de Patatas” in the Wikibooks Cookbook (CC BY-SA 4.0). More potato (750 g instead of 500 g) and 8 eggs instead of 10 for a better balance; salt and pepper given amounts and the optional cucumber left out. Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons (“Tortilla Española-2011”).
1 h 15 min 35 minA much-loved Chinese home dish: cubes of pork belly browned in caramel, then braised with soy sauce, Shaoxing wine and star anise until meltingly tender in a glossy dark sauce. Adapted from “Hongshao Rou (Red Braised Pork Belly)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added a cube size and a time for reducing the sauce. Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons (“Red braised pork (20141106191221)”).
19 min 9 minSichuan's famous numbing, spicy tofu: soft cubes simmered with minced meat and chili bean paste, finished with roasted Sichuan pepper. Serve over rice. Adapted from “Mapo Tofu” in the Wikibooks Cookbook (CC BY-SA 4.0). Added the frying oil and a little water to simmer in; less Sichuan pepper (2 tsp instead of 1 tbsp). Photo: Guilhem Vellut, CC BY 2.0, via Wikimedia Commons (“Mapo Tofu @ Saturne @ Paris (33518107254)”).
34 min 16 minA punchy pantry pasta from the Italian islands: anchovies melted into olive oil, then olives, capers, tomatoes and a little chile. Ready in the time the pasta takes. Adapted from “Spaghetti alla Puttanesca” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 6–8 to 4 servings with fewer anchovies; timings added. Photo: Popo le Chien, CC BY-SA 4.0, via Wikimedia Commons (“Pasta Puttanesca”).