The latest from Saveur Magazine

Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.

Labaneh

Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.

Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)

A simple salad adds fresh contrast to fried strips of pizza dough.

Tuk (Sindhi Twice-fried Potatoes)

These crispy potato appetizers get a wonderfully tart flavor from dried mango powder.

Seyal Murgh (Sindhi Chicken and Onions)

Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.

Pohp Batalu Jo Pulao (Spiced Rice with Dates & Fried Potatoes)

The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.

Malpura (Ricotta Pancakes in Cardamom Syrup)

These creamy pancakes soaked in cardamom syrup and sprinkled with pistachios make an ethereal dessert.

Dharan Ji Kadhi (Chickpea-flour Dumplings in Spiced Tomato Sauce)

This rich dish features chickpea-flour dumplings, a Sindhi specialty.

Beef Rendang

This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.