I’ve always believed lunch is the meal that shows the real heart of a place. Breakfast is rushed, dinner is fancy or tired, but lunch? That’s when people eat what they actually love, when life slows down or speeds up depending on where you are. Some countries shut the whole city for two hours so everyone can sit with family, others have figured out how to feed you something incredible in five minutes flat. Every single one of these midday habits makes me smile.
I get stupidly excited thinking about how different we all are, yet how we all stop in the middle of the day and eat. One person is carefully opening a painted wooden box, another is tearing bread over a clay pot that’s been simmering since sunrise, and someone else is just grabbing a triangle sandwich from a petrol station. Same sun in the sky, totally different stories on the plate.
So grab a drink, pull up a chair, and let’s go eat our way around the planet. Fifteen countries, fifteen lunches. Some will make you want to book a flight, others will just make you raid your kitchen tonight. Either way, by the time we’re done you’ll never look at noon the same way again.
1. Japan – Bento Box
Opening a bento still feels like Christmas morning to me. Everything is tiny and perfect: a little mound of rice with a plum blossom pressed into it, a piece of salmon with the skin crisped just right, some pickled lotus root that looks like lace. My Japanese friends say their mums wake up early to make these look pretty because love shows up in details. Honestly, even the ones from 7-Eleven taste better than most restaurant food here.
What makes a bento special
- Every color and flavor has its own corner, nothing touches unless it’s meant to
- You finish feeling satisfied but never stuffed
- Kids get Pokémon faces, grown-ups get seasonal vegetables carved into leaves
- It’s quiet food you eat it and suddenly the afternoon feels calmer
Japanese Sesame Greens
This recipe offers a simple, healthy Japanese side dish featuring vibrant, steamed greens tossed in a savory-sweet sesame-soy dressing. It’s quick to prepare, highlights the natural flavor of the vegetables, and makes an excellent accompaniment to any meal, providing a delightful nutty and umami-rich experience.
Equipment
- 1 Steamer or Pot with Steamer Basket For cooking vegetables crisp-tender
- 1 Small Mixing Bowl For preparing the dressing
- 1 Measuring Spoons For accurate ingredient measurement
- 1 Small Whisk For emulsifying the dressing
- 1 Serving dish For presentation
Ingredients
Main
- 1/4 cup steamed vegetables green beans, broccoli, 1 ounce (or 30 grams of toasted sesame seeds (white or black)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Instructions
- Wash and trim the green beans or broccoli, ensuring they are ready for steaming.
- Set up a steamer or a pot with a steamer basket and bring water to a boil.
- Steam the vegetables until they are crisp-tender and vibrant green, typically 3-5 minutes depending on the vegetable. Remove promptly to prevent overcooking.
- While vegetables steam, toast sesame seeds in a dry skillet over medium-low heat for 2-3 minutes until fragrant and lightly golden, if not already toasted. Let cool.
- In a small mixing bowl, combine soy sauce and sugar. Whisk until the sugar is fully dissolved.
- Add the toasted sesame seeds to the dressing. For a deeper flavor, lightly crush about half of the sesame seeds using a mortar and pestle before adding.
- Once steamed, transfer the vegetables to a bowl. If serving chilled, briefly plunge them into an ice bath, then drain very well.
- Pour the prepared sesame-soy dressing over the steamed vegetables.
- Gently toss the greens to ensure they are evenly coated with the dressing.
- Serve immediately as a warm side dish, or chill for a refreshing cold salad.
Notes
Achieving perfectly crisp-tender greens is paramount; steam briefly until vibrant, then plunge into an ice bath if not serving immediately to halt cooking and preserve color. For maximum aromatic impact, always freshly toast your sesame seeds until fragrant before use, even if they’re labeled ‘toasted’. Crushing about half the seeds in a mortar and pestle releases their oils, intensifying the nutty flavor and creating a more unctuous dressing. The soy-sugar dressing provides a classic sweet-savory balance; consider adding a tiny dash of rice vinegar for brightness or a drop of quality sesame oil for added depth. Adjust sweetness to your preference. This versatile technique works with various blanched or steamed vegetables like spinach, asparagus, or even kale.
2. India – Tiffin Box
If you’ve never seen a dabbawala weave through Mumbai traffic on a bicycle with fifty tiffins balanced like a Jenga tower, add it to your list. These guys deliver home-cooked lunch to something like 200,000 people every day and barely ever mess up. The food inside is still hot, the dal hasn’t spilled into the rice, and for that one half-hour the office smells like someone’s mum is there hugging you.
The magic of the tiffin system
- Steel boxes that last forever and keep everything separate
- You taste your own kitchen even when you’re thirty kilometers away
- The dabbawalas still use a coding system from the 1890s zero apps needed
- Lunchtime suddenly becomes the best part of the workday
Dark Chocolate Coconut-Orange Burfi
This recipe guides you through creating a rich, decadent Dark Chocolate Coconut-Orange Burfi. It involves simmering milk, cream, and orange with white chocolate and khoya to form a dense base, which is then topped with a layer of smooth dark chocolate and a sprinkle of coconut. The result is a delightful confection balancing citrus, tropical, and deep chocolate flavors.
Equipment
- 1 Heavy-bottomed saucepan For cooking the burfi mixture evenly without burning.
- 1 Citrus Zester or Fine Grater To extract fine orange zest for maximum flavor.
- 1 Spatula or wooden spoon For constant stirring and pressing the burfi.
- 1 8×8 inch Baking Dish For setting the burfi; ensure it’s lined with parchment paper.
- 1 Double Boiler or Microwave-Safe Bowl For melting dark chocolate gently.
Ingredients
Main
- 1 cup heavy cream
- 1 cup milk
- 2 oranges
- 1/2 cup sugar
- 1 pound white chocolate chopped
- 1 pound khoya grated
- 6 ounces unsweetened coconut powder plus 2 tablespoons
- 1/4 teaspoon powdered green cardamom seeds
- 5 ounces semi-sweet dark chocolate
- 2 ounces butter
Instructions
- Finely zest the oranges, then halve and extract the juice; set aside.
- In a heavy-bottomed saucepan, combine heavy cream, milk, orange juice, and sugar. Heat over medium heat, stirring until sugar dissolves.
- Add the chopped white chocolate, grated khoya, 6 ounces of unsweetened coconut powder, and powdered green cardamom seeds to the pan. Stir continuously.
- Continue cooking over medium heat, stirring constantly, until the mixture thickens considerably and begins to pull away from the sides of the pan, forming a soft, dough-like mass.
- Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides, and lightly grease the paper.
- Transfer the burfi mixture into the prepared dish. Press it down firmly and evenly using a spatula or the back of a greased spoon. Allow it to cool slightly at room temperature.
- In a double boiler or microwave-safe bowl, melt the semi-sweet dark chocolate with butter until smooth and glossy. Stir well to combine.
- Pour the melted dark chocolate mixture evenly over the cooled burfi layer, spreading it with a spatula to create a smooth topping.
- Immediately sprinkle the reserved orange zest and the remaining 2 tablespoons of unsweetened coconut powder over the dark chocolate layer.
- Refrigerate the burfi for at least 2-3 hours, or until completely set. Once firm, lift the burfi from the dish using the parchment paper overhang, then cut into desired shapes and serve.
Notes
Achieving the correct burfi consistency is paramount; cook until the mixture thickens significantly and pulls away from the sides of the pan. Overcooking will result in a dry burfi, while undercooking will prevent it from setting properly. Always use fresh orange zest for a vibrant aroma and flavor. When melting the dark chocolate, use a double boiler or microwave with caution, stirring frequently to prevent scorching and ensure a smooth, glossy topping. For precise cuts, ensure the burfi is completely chilled before slicing. A lightly oiled knife can help achieve clean edges. Consider lightly toasting a small portion of the 2 tablespoons of coconut powder before sprinkling for an enhanced nutty aroma and textural contrast.
3. Denmark – Smørrebrød
Danes treat rye bread like a canvas. You spread butter so the toppings don’t make it soggy, then you build: curls of pickled herring, tiny shrimp swimming in dill mayo, paper-thin roast beef with remoulade and fried onions. You’re not allowed to pick it up; knife and fork only, like you’re eating tiny edible paintings. Pair it with aquavit and you’ll be happy until dinner.
Why Danes love their open-faced sandwiches
- That dark, seedy rugbrød keeps you full forever
- Everything is cold and clean and tastes like the sea
- There’s a proper order herring, then fish, then meat, then cheese like a tasting menu on bread
- It feels fancy but costs almost nothing
Smørrebrød With Yogurt, Beets, and Eggs
This recipe crafts vibrant Danish Smørrebrød with a creamy Greek yogurt base, earthy thinly sliced beets, and perfectly boiled eggs. Finished with fresh dill and capers on pumpernickel bread, it’s a fresh, flavorful, and visually appealing open-faced sandwich perfect for any meal, especially breakfast.
Equipment
- 1 Saucepan or Pot For boiling eggs
- 1 Cutting Board
- 1 Chef’s knife For slicing beets and eggs
- 2 Mixing Bowls One for beets, one for yogurt mixture
- 1 Microplane Grater For grating garlic
Ingredients
Main
- 4 large eggs
- 1 red beet peeled, halved and sliced into thin half-moons
- 1 tablespoon loosely packed fresh dill chopped, plus more for serving
- 1 teaspoon olive oil plus more for serving
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt divided
- 1 cup plain Greek yogurt
- 1 clove garlic grated
- Freshly ground black pepper
- 4 slices pumpernickel bread such as Mestemacher
- 2 tablespoons drained capers
- Flaky sea salt for serving
Instructions
- Bring a small saucepan of water to a rolling boil. Gently add the large eggs and cook for 6 to 7 minutes for jammy yolks. Immediately transfer the cooked eggs to an ice bath to stop the cooking process; once cool, peel carefully.
- While the eggs cook, peel and halve the red beet, then slice it into very thin half-moons using a sharp knife.
- In a small bowl, combine the thinly sliced beets with 1 tablespoon of chopped fresh dill, 1 teaspoon of olive oil, 1 teaspoon of white wine vinegar, and 1/4 teaspoon of kosher salt. Toss gently to coat and set aside to marinate slightly.
- In a separate medium bowl, combine the 1 cup of plain Greek yogurt, the grated garlic clove, the remaining 1/4 teaspoon of kosher salt, and a generous amount of freshly ground black pepper. Stir well to combine all ingredients evenly.
- Once the eggs are peeled and cooled, slice them in half lengthwise or into neat rounds, depending on your preferred presentation.
- Take each of the four slices of pumpernickel bread and spread an even, generous layer of the seasoned Greek yogurt mixture over its surface.
- Artfully arrange the marinated beet slices over the yogurt on each prepared slice of pumpernickel bread, ensuring good coverage.
- Carefully place the sliced eggs on top of the beet layer on each smørrebrød.
- To finish, sprinkle each open-faced sandwich with 2 tablespoons of drained capers, more fresh chopped dill, a final drizzle of olive oil, and a pinch of flaky sea salt and freshly ground black pepper.
- Arrange the finished smørrebrød on a serving platter and serve immediately for optimal freshness and flavor.
Notes
Achieving the perfect jammy egg yolk is crucial; aim for 6.5-7 minutes of boiling followed by an immediate ice bath. The cold plunge stops cooking and makes peeling easier. When slicing the beets, consistency is key—thin, uniform half-moons create an elegant presentation and a pleasant texture. For the yogurt, use a full-fat Greek variety for superior richness and body; grating the garlic ensures its flavor is well-distributed without being overpowering. Consider adding a touch of lemon zest to the yogurt mixture for an extra bright lift. Always use flaky sea salt as a finishing touch for both visual appeal and a burst of salinity.
4. Costa Rica – Casado
Walk into any little soda, sit down, and five minutes later here comes a mountain: rice and beans, your choice of meat or fish, fried plantains that taste like candy, a little salad, and usually a fried egg grinning at you from the top. It’s called casado “married” because all the flavors get along so well. I’ve never left hungry or spent more than six dollars.
The beauty of the casado
- One plate has everything your body wants
- The plantains are the sweet kiss at the end of every bite
- Every soda makes it slightly different, so you keep coming back
- You eat it and instantly understand “pura vida”
5. England – Grab-and-Go Sandwich
Britain runs on cold triangle sandwiches, and I’m here for it. Prawn mayo with rocket, chicken tikka, coronation chicken, egg and cress doesn’t matter, they all hit the spot on a grey day. You’ll find them in every train station, every M&S, every random petrol station at 2 a.m. They’re weirdly good and weirdly comforting.
Britain’s sandwich obsession
- Started by Marks & Spencer in the 80s and changed lunch forever
- That slightly sharp British mayo is different from anywhere else
- You can be on a motorway at midnight and still get a decent one
- The BLT with extra crispy bacon is basically a hug in cardboard
6. Brazil – Buffet by the Kilo
You walk in starving, hand them an empty plate, and suddenly you’re a kid in a candy store. Grilled picanha, black beans with sausage, roasted vegetables, sushi if you want it pile it high, weigh it, pay later. Lunch is the main meal in Brazil, and the kilo restaurants let you eat like a king without spending like one.
Why Brazilians love the kilo
- You decide exactly how much you want, no awkward doggy bags
- Feels like Sunday lunch even on a Tuesday
- Cheaper than most places and ten times better
- Losing your ticket is the only real danger
7. Vietnam – Bánh Mì
Best sandwich on earth, fight me. That baguette cracks like glass, then you hit pâté, pork belly or grilled pork, pickled veg that bites back, fresh cucumber, cilantro, and a swipe of chili if you’re brave. Costs about a dollar, tastes like a million. I still dream about the one I had on a plastic stool in Hanoi.
Secrets of the perfect bánh mì
- The bread is lighter than French because of rice flour
- Sweet, sour, salty, spicy everything at once
- You taste France and Vietnam in the same bite
- Breakfast, lunch, late-night there’s never a wrong time
Vegetable Banh Mi
Healthy & Traditional Delicious Vietnamese Style Sandwiches
Ingredients
- ⅓ cup matchstick-cut carrots
- ⅓ cup matchstick-cut jicama
- ¼ cup thinly sliced onion
- ¾ cup rice vinegar divided
- ¼ cup water
- ¼ cup white sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sriracha sauce, or more to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon Chinese five-spice powder
- salt and ground black pepper to taste
- 2 portobello mushrooms stems and gills removed, cut into 1/4-inch slices
- 4 tablespoons mayonnaise
- 2 hoagie rolls split lengthwise and toasted
- ¼ cup thinly sliced cucumber
- 1 jalapeño pepper sliced, or to taste
- 6 sprigs fresh cilantro or to taste
- 2 lime wedges
Instructions
- Combine carrots, jicama, and onion in a small bowl.
- Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
- Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
- Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.
Notes
Don’t skip the pickles: A quick pickled mix of carrots, jicama, and onion adds brightness and crunch.
8. Senegal – Thiéboudienne
One giant platter lands in the middle of the table: orange rice, whole fish stuffed with parsley, huge chunks of cassava and carrot, eggplant, cabbage. Everyone eats with their right hand or a spoon, working from the outside in. The middle bit with the fish is the prize get there and you’ve won lunch.
Why thiéb is beloved
- Tastes like tomato sunshine and the ocean
- Feeds ten people and still feels special
- You can swap fish for chicken or beef and it’s still amazing
- Eating together like this just feels right
Senegalese Thieboudienne
Senegalese Thieboudienne is a hearty and flavorful one-pot dish, traditionally featuring fish, broken rice, and a medley of vegetables cooked in a rich, spiced tomato sauce. This recipe for 10 people highlights the robust flavors of West African cuisine, promising a satisfying and authentic culinary experience in about 90 minutes.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for stewing the sauce, vegetables, and rice.
- 1 Large Frying Pan For frying the fish separately before adding to the stew.
- 1 Chef’s knife For chopping all vegetables and herbs.
- 1 Cutting Board For safe and efficient preparation.
- 1 Slotted Spoon or Ladle For carefully removing fried fish and cooked vegetables.
Ingredients
Main
- 3 tilapia cleaned and cut into 4 pieces each
- 3 branches of parsley finely chopped
- 3 branches of cilantro finely chopped
- 3 bay leaves
- 1 tablespoon of thyme
- 3 green onions finely chopped
- 2 tablespoon of afro fusion cuisines’ all purpose seasoning
- 4 ounces of tomato paste
- 2 plum tomatoes finely chopped
- 3 medium onions finely chopped
- 3 lb broken rice broken one once or twice
- 1 cup of oil
- Salt black pepper
- Vegetables of your choices
- 2 large carrots root cut into 4 inches pieces
- 1 eggplant root cut into 4 inches pieces
- 1 cassava or yucca root cut into 4 inches pieces
- 3 okra
Instructions
- Prepare the fish by seasoning the tilapia pieces with some chopped parsley, cilantro, green onions, all-purpose seasoning, salt, and black pepper. Allow to marinate briefly.
- In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Carefully fry the seasoned tilapia until golden and cooked through, then gently remove and set aside.
- In the same pot, add the chopped medium onions and sauté until softened and translucent. Stir in the tomato paste and chopped plum tomatoes, cooking for about 5-7 minutes, stirring constantly to deepen the color and flavor.
- Add the bay leaves, thyme, and the remaining chopped parsley, cilantro, and green onions. Incorporate Afro Fusion Cuisines’ all-purpose seasoning, and adjust with additional salt and black pepper.
- Pour in enough water or fish stock to create a rich, simmering sauce base. Bring the liquid to a gentle boil.
- Add the harder vegetables (carrots, cassava/yucca root) to the simmering sauce. Cook until they are about halfway tender.
- Next, add the quicker-cooking vegetables (eggplant, okra) and continue to cook until all vegetables are tender but still hold their shape. Carefully remove all cooked vegetables from the pot and set aside with the fish.
- Taste and adjust the seasoning of the remaining sauce in the pot. Add the broken rice, ensuring it is fully submerged in the liquid. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and has absorbed most of the liquid (broken rice cooks faster, usually 15-20 minutes).
- Once the rice is nearly done, gently nestle the cooked fish and vegetables back into the pot on top of the rice to warm through for the last 5-10 minutes.
- Remove from heat, let the Thieboudienne rest for a few minutes, then serve family-style, with the flavorful rice at the bottom, topped with the fish and vegetables.
Notes
For a richer flavor, consider lightly toasting the broken rice before adding it to the pot, and use a high-quality fish stock instead of plain water if available. To prevent the fish from breaking apart and drying, pan-fry it until just cooked, then gently set it aside and reintroduce it towards the very end to simply warm through. Add vegetables in stages according to their firmness; start with carrots and cassava, then introduce eggplant and okra later to ensure they are tender but not mushy. Adjust seasoning throughout the cooking process, particularly salt, as flavors deepen. A common pitfall is overcooking the broken rice, which can lead to a sticky texture; monitor closely and adjust liquid as needed. Garnish generously with fresh cilantro and green onions for vibrant presentation and aromatic enhancement.
9. Iran – Khoresh & Rice
The rice comes out golden with that crispy tahdig everyone fights over, and next to it is a khoresh that took someone’s grandma three hours to make. Could be pomegranate and walnut, could be celery and herbs, could be split peas and dried lime. Doesn’t matter spoon it over the rice, grab some fresh sabzi and yogurt, and take your time.
The soul of Persian lunch
- Smells like saffron and memories
- Every family swears theirs is the best version
- You eat slowly because the conversation is as good as the food
- Tea keeps coming until you float away
Khoresh-e ghormeh sabzi (Persian herb, bean and lamb stew)
Ghormeh Sabzi is a quintessential Persian herb, bean, and lamb stew known for its unique deep green color and complex savory-tangy flavor. Tender lamb is slow-cooked with pre-soaked kidney beans and a copious amount of finely chopped, sautéed fresh herbs, along with dried Omani limes and saffron. This aromatic and hearty dish is traditionally served with Persian rice and yogurt.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For simmering the stew.
- 1 Large Skillet For sautéing the copious amount of herbs.
- 1 Cutting Board
- 1 Chef’s knife For chopping meat and herbs.
- 1 Strainer For rinsing and draining beans and herbs.
Ingredients
Main
- 680 g lamb shoulder or beef chuck trimmed and cut into 5cm pieces
- 1 heaped tsp ground turmeric
- fine sea salt and freshly ground black pepper
- ½ cup dried kidney beans
- 3 tbsp plus ¼ cup extra-virgin olive oil
- 1 large yellow onion thinly sliced
- 450 g Italian parsley about 3 large bunches
- 450 g coriander about 3 large bunches
- 2 bunches chives
- 1 bunch spring onions roots trimmed
- 1 tbsp dried fenugreek leaves
- 4 Omani dried Persian limes, rinsed and punctured multiple times with a fork
- ¼ tsp crumbled saffron threads
- Polo Ba Tahdig Persian rice with bread crust, for serving (see recipe)
- Mast-o khiar see recipe or plain yoghurt, for serving
Instructions
- Soak kidney beans overnight or quick-soak, then boil until tender. Drain and set aside.
- Trim and cut lamb shoulder or beef chuck into 5cm pieces, season with salt, pepper, and ground turmeric.
- Heat 3 tbsp olive oil in a large Dutch oven; sear lamb pieces until browned on all sides, then remove and set aside.
- Add remaining ¼ cup olive oil to the pot, sauté thinly sliced yellow onion until golden and translucent, about 10-15 minutes.
- While onion cooks, wash, thoroughly dry, and finely chop all fresh herbs (parsley, coriander, chives, spring onions).
- In a separate large skillet, sauté the chopped herbs with dried fenugreek leaves over medium heat until very dark green and aromatic, about 20-30 minutes, ensuring all moisture evaporates.
- Return lamb to the Dutch oven with sautéed onions. Add half of the sautéed herbs, cooked kidney beans, and punctured Omani limes. Pour in enough hot water to cover the ingredients.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or until the lamb is very tender, stirring occasionally.
- About 30 minutes before serving, stir in the remaining sautéed herbs and crumbled saffron threads bloomed in a tablespoon of hot water. Continue to simmer uncovered for the remaining time.
- Adjust seasoning with salt and pepper as needed. Let the stew rest for a few minutes before serving hot with Polo Ba Tahdig and Mast-o Khiar or plain yogurt.
Notes
Achieving the signature deep green color and rich herbaceous flavor of Ghormeh Sabzi hinges on properly sautéing the herbs; ensure they are thoroughly dried before chopping to prevent steaming, then sauté until the moisture is gone and they turn dark but not burnt. Pre-soaking and pre-cooking kidney beans is crucial for even cooking and digestibility. The Omani limes are key for the characteristic tangy depth; puncturing them allows their flavor to infuse the stew. Bloom saffron in a small amount of hot water to maximize its color and aroma. A long, slow simmer is essential for tender lamb and a well-developed, harmonious stew.
10. Jamaica – Patty & Coco Bread
Hot flaky patty spicy beef is the classic gets tucked inside soft, sweet coco bread like the world’s best pocket. First bite and the heat hits, then the buttery bread cools it down. One second you’re standing on the street, next second you’re on the beach in your head.
The unbeatable combo
- Scotch bonnet spice that makes you breathe fire in the best way
- Coco bread is basically a hug you can eat
- Costs pocket change and fills you for hours
- You’ll smell like curry for the rest of the day and not even care
Jamaican Coco Bread
This recipe guides you through creating traditional Jamaican Coco Bread, a soft, slightly sweet, and rich yeast bread infused with coconut milk and butter. It involves a classic bread-making process of mixing, kneading, double-proofing, shaping, and baking, resulting in a comforting and flavorful staple perfect for any meal.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Rolling Pin
- 1 Baking Sheet
- 1 Small Saucepan
Ingredients
Main
- 2 cups bread flour plus more for dusting (see Cook’s Note)
- 1/4 cup sugar
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon baking powder
- Kosher salt
- 10 tablespoons unsalted butter at room temperature
- 1 cup coconut milk warmed slightly
- 2 tablespoons olive oil plus more for the bowl
- 1 large egg optional
Instructions
- In a large bowl, whisk together the bread flour, sugar, active dry yeast, baking powder, and kosher salt.
- Gently warm the coconut milk until lukewarm (105-115°F / 40-46°C). Melt 4 tablespoons of the unsalted butter into the warm milk.
- Add the warm coconut milk mixture and 2 tablespoons of olive oil to the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually incorporating the remaining 6 tablespoons of room temperature butter, until the dough is smooth, elastic, and no longer sticky.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Gently punch down the dough. Divide into 6 equal portions. Roll each portion into an oval, then spread a thin layer of butter (from the remaining 6 tbsp) on one half before folding the other half over. Gently press the edges to seal.
- Arrange the shaped breads on a parchment-lined baking sheet. Cover loosely and let rise again for 30-45 minutes, or until visibly puffy.
- Preheat your oven to 375°F (190°C). If using, whisk the optional large egg and lightly brush over the top of each bread for a golden finish.
- Bake for 15-20 minutes, or until the coco bread is golden brown and cooked through.
- Remove from the oven and let cool on a wire rack before serving.
Notes
For optimal coco bread, ensure your active dry yeast is fresh and the coconut milk is warmed to around 105-115°F (40-46°C) – too hot will kill the yeast, too cold won’t activate it. Incorporate the room-temperature butter gradually during kneading for a tender, rich crumb. Don’t rush the proofing process; a full rise is key to light, airy bread. For an extra boost of flavor, lightly toast a portion of the coconut milk before warming, which deepens its nutty notes. Brushing with an egg wash before baking will yield a beautiful golden-brown crust.
11. Mexico – Ceviche
When it’s stupid hot, ceviche is the answer. Fresh fish or shrimp, lime juice that “cooks” it, tomato, onion, cilantro, and enough chili to make you feel alive. Scoop it with tostadas, squeeze extra lime, chase it with a cold beer. Suddenly the afternoon doesn’t feel so heavy.
Why ceviche wins on hot days
- Cool, bright, and wakes up your whole mouth
- No stove required perfect for beach shacks
- Every region argues about the right way, and they’re all delicious
- Feels healthy and indulgent at the same time
Carrot Ceviche (Vegan)
This vibrant vegan ceviche features grated carrots marinated in a zesty blend of orange and lime juices, ketchup, and hot sauce, along with fresh tomato, onion, and cilantro. After marinating for an hour, it’s served atop crisp tostadas and garnished with creamy avocado, offering a refreshing and flavorful plant-based appetizer or light meal.
Equipment
- 1 Grater Box grater or food processor attachment for carrots
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl
- 1 Citrus Juicer Or reamer, for oranges and lime
Ingredients
Main
- 3 large carrots peeled and grated
- 1 large tomato chopped
- 0.5 small onion chopped
- 1 serrano pepper seeded and chopped
- 15 sprigs fresh cilantro chopped
- 0.5 cup ketchup
- 2 small oranges juiced
- 1 small lime juiced
- 1 tablespoon Mexican-style hot sauce such as Cholula®
- salt to taste
- 8 tostada shells
- 1 avocado – pitted peeled, and cubed
Instructions
- Peel and grate the large carrots using a box grater or food processor, then set aside.
- Chop the large tomato, half a small onion, serrano pepper (after seeding), and fresh cilantro.
- In a large mixing bowl, combine the grated carrots, chopped tomato, onion, serrano pepper, and cilantro.
- Add the ketchup, freshly squeezed orange juice, fresh lime juice, and Mexican-style hot sauce to the bowl. Season with salt to taste.
- Stir all ingredients thoroughly, ensuring the carrots and other vegetables are well coated in the liquid marinade.
- Cover the bowl and refrigerate for at least 60 minutes (or up to 4 hours) to allow the flavors to meld and the carrots to soften.
- Just before serving, pit, peel, and cube the avocado.
- Spoon a generous amount of the carrot ceviche onto each tostada shell.
- Top each tostada with cubed avocado.
- Serve immediately, optionally garnishing with extra cilantro or a dash of hot sauce.
Notes
For optimal flavor, ensure all vegetables are fresh and of good quality. The marination time is crucial; allow at least an hour for the carrots to absorb the citrus and hot sauce, mimicking the ‘cooking’ effect of traditional ceviche. To prevent the avocado from browning prematurely, add it just before serving or toss it lightly with a few drops of lime juice. For a more varied texture, consider finely dicing some carrots instead of just grating, adding a different mouthfeel. Always taste and adjust salt and hot sauce to preference. Serving on fresh, crisp tostadas is essential for the full experience.
12. Croatia – Soup & Salad Starter
Lunch starts gentle: a bowl of warm maneštra or simple beef broth, then a plate of tomatoes and cucumbers so fresh they taste like sunshine, drizzled with green olive oil. Only after that do you get the grilled fish or whatever comes next. It’s like the meal is giving you a hug before the main event.
Croatian lunch philosophy
- Soup warms you up, salad cools you down
- Nothing complicated, just perfect ingredients
- You eat slowly because there’s nowhere else to be
- Feels like summer vacation every day
13. Nigeria – Jollof Rice & Plantain
That red rice tomato, pepper, curry, thyme, a little smoke from the firewood next to sweet fried plantain is pure joy on a plate. Add some peppery chicken or suya if you’re lucky. Nigerians will fight you over whose jollof is best, and honestly I’m not getting in the middle of that one.
Jollof magic
- One bite and you’re dancing, even if you’re sitting at your desk
- Plantain is the sweet best friend to the spicy rice
- Shows up at every party for a reason
- Leftovers taste even better the next day
Jollof Rice
This Jollof Rice recipe delivers a vibrant and aromatic West African staple. It features long-grain rice cooked in a rich, spicy tomato-based stew, infused with garlic, onions, bell pepper, habanero, curry, ginger, and thyme, resulting in a deeply flavorful and satisfying dish perfect for any occasion.
Equipment
- 1 Blender or Food Processor For pureeing the base sauce ingredients.
- 1 Large, Heavy-Bottomed Pot with Lid Essential for even cooking and preventing scorching of the rice.
- 1 Chef’s knife For chopping and preparing vegetables.
- 1 Cutting Board
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
Ingredients
Main
- 4 plum tomatoes cored
- 4 cloves garlic plus 1 clove minced
- 2 medium red onions plus ½ red onion sliced into rings
- 1 red bell pepper stemmed and cored
- 1 red habanero chile stemmed and seeded
- 1/4 cup canola oil
- 1 1/2 tbsp. madras curry powder
- 1 1″ pieces fresh ginger, peeled and minced
- 1/2 cup tomato paste
- 2 cups long-grain rice rinsed
- 2 1/4 cups chicken broth or water
- 1 tbsp. minced fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare the aromatic base: Core tomatoes, peel garlic, roughly chop 2 red onions, stem and core 1 red bell pepper, and stem and seed 1 red habanero chile. Combine these in a blender or food processor with a splash of water and blend until smooth.
- Heat canola oil in a large heavy-bottomed pot or Dutch oven over medium heat. Sauté the remaining ½ red onion (sliced into rings) until softened, then add the minced garlic and cook for 1 minute until fragrant.
- Pour the blended vegetable mixture into the pot. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens and reduces significantly, about 15-20 minutes.
- Stir in the madras curry powder, minced fresh ginger, and tomato paste. Continue to cook for another 5-7 minutes, stirring frequently, allowing the tomato paste to caramelize and deepen in color.
- Add the rinsed long-grain rice to the pot, stirring well to ensure every grain is coated with the rich sauce.
- Pour in the chicken broth or water, add the minced fresh thyme leaves, and season generously with kosher salt and freshly ground black pepper. Stir gently to combine.
- Increase heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting.
- Cover the pot tightly with a lid, ensuring no steam escapes. Cook for 20-25 minutes without lifting the lid, or until all the liquid has been absorbed and the rice is tender.
- Remove the pot from the heat and let it rest, still covered, for an additional 5-10 minutes. This allows the rice to steam through and ensures a fluffy texture.
- Uncover the pot, gently fluff the Jollof rice with a fork, and serve hot as a delicious main course or side dish.
Notes
1. Achieving the characteristic ‘smoky’ flavor of Jollof rice comes from allowing the bottom layer of rice to slightly caramelize without burning. Cook on low heat, and resist the urge to stir too much once the rice is simmering. 2. Thoroughly sautéing the tomato paste until it darkens intensifies its flavor and reduces acidity, crucial for a rich base. 3. Adjust the habanero to your preferred spice level; for less heat, remove all seeds and membrane, or use half. 4. Using chicken broth instead of water adds depth and umami, enhancing the overall profile of the dish. 5. Letting the rice rest, covered, off the heat after cooking allows the grains to steam evenly and become fluffy.
14. Israel – Shakshuka
Cast-iron pan, thick tomato-pepper sauce bubbling, eggs dropped in, little crumble of feta, handful of parsley. Tear off pieces of pita and drag them through the yolk. Breakfast, lunch, dinner doesn’t matter. It’s comfort food that somehow feels light.
Why shakshuka feels like home
- Runny yolk makes everything better
- Spices are warm, not angry
- One pan, five minutes, feeds whoever walks in
- Tastes like someone cares about you
Shakshuka (Middle Eastern Breakfast Dish)
This Shakshuka recipe creates a delightful Middle Eastern breakfast dish for two. It features eggs gently poached in a rich, spiced tomato and zucchini sauce, seasoned with onion, garlic, and hot sauce. It’s a flavorful and hearty meal, ready in under 35 minutes.
Equipment
- 1 Large Skillet Preferably non-stick or well-seasoned cast iron
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and creating wells
- 1 Measuring Spoons
Ingredients
Main
- 2 teaspoons vegetable oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 zucchini chopped
- 1 10 ounce can crushed tomatoes
- 4 dashes hot pepper sauce such as Tabasco®
- 4 eggs
- 1 pinch salt
Instructions
- Heat 2 teaspoons of vegetable oil in a large skillet over medium heat.
- Add the chopped onion to the skillet and sauté for 5-7 minutes until it softens and becomes translucent.
- Stir in the minced garlic and chopped zucchini, cooking for an additional 3-5 minutes until the zucchini is slightly tender.
- Pour in the 10-ounce can of crushed tomatoes, add 4 dashes of hot pepper sauce, and a pinch of salt. Stir well to combine all ingredients.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Uncover the skillet. Using the back of your spoon, create four separate wells or indentations in the simmering tomato sauce.
- Carefully crack one egg into each of the created wells, ensuring the yolks remain intact.
- Cover the skillet once more and continue to cook for 5-8 minutes, or until the egg whites are fully set and the yolks have reached your desired consistency.
- Remove the skillet from the heat. Check the seasoning and adjust if necessary.
- Serve the Shakshuka immediately, directly from the skillet, accompanied by warm crusty bread for dipping.
Notes
For an elevated flavor, consider sautéing a finely diced bell pepper (red or green) with the onions. Enhance the sauce’s depth with a pinch of smoked paprika and ground cumin when adding the tomatoes. Ensure the sauce simmers gently before adding eggs to prevent scorching and allow flavors to concentrate. Create distinct wells for each egg to prevent them from merging. Cook covered until the whites are just set and yolks remain runny for optimal texture; avoid overcooking. Serve immediately with warm, crusty bread or pita for dipping.
15. Morocco – Tagine
The lid lifts and the whole room smells like cinnamon, ginger, and preserved lemon. Chicken or lamb fallen off the bone, carrots gone sweet, chickpeas, almonds everything soft and fragrant. Scoop it up with bread or pile it on couscous. Every family has their own recipe, and every single one is magic.
The heart of Moroccan lunch
- Slow cooking turns cheap cuts into royalty
- Sweet and savory dancing together
- You eat from the same pot and suddenly you’re family
- Leaves your house smelling amazing for days
Tagine Burger
This recipe crafts a flavorful lamb burger infused with traditional tagine spices like cinnamon and ginger. It’s elevated by a unique fig topping featuring saffron and orange blossom water, offering a blend of sweet and savory North African-inspired flavors on a classic hamburger bun.
Equipment
- 1 Mixing Bowl For preparing the lamb burger mixture.
- 1 Box Grater To finely grate the red onion for the burger patties.
- 1 Cast Iron Skillet or Grill Pan For cooking the lamb burgers to a perfect sear.
- 1 Small Saucepan To gently heat and combine ingredients for the fig topping.
- 1 Spatula or Turner For flipping burger patties.
Ingredients
Main
- For the Tagine Burger
- 1 pound ground lamb
- 1 small red onion grated & excess liquid drained off
- 1 large clove garlic crushed
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground pepper
- 3-4 Bakery-fresh Hamburger Buns
- 1 red onion sliced in rings
- For the Fig Topping
- 1/2 cup fig jam
- 1 pinch saffron
- 1/2 teaspoon orange blossom water
Instructions
- Grate one small red onion, then firmly squeeze out and discard any excess liquid.
- In a mixing bowl, combine the ground lamb, drained grated red onion, crushed garlic, salt, cinnamon, ginger, and pepper. Gently mix until just combined, taking care not to overmix.
- Form the lamb mixture into 3-4 evenly sized patties.
- For the fig topping, combine fig jam, a pinch of saffron, and orange blossom water in a small saucepan over low heat, stirring gently until warm and fragrant.
- Heat a cast iron skillet or grill pan over medium-high heat. Cook the lamb patties for 3-5 minutes per side, or until they reach your desired doneness.
- Lightly toast the hamburger buns, either in the skillet or under a broiler, until golden.
- Slice the remaining red onion into rings.
- Assemble the burgers by placing a lamb patty on the bottom half of each toasted bun.
- Spoon a generous amount of the warm fig topping over each lamb patty.
- Top with sliced red onion rings and the other half of the bun, then serve immediately.
Notes
1. Ensure the grated red onion is thoroughly drained of excess liquid before adding to the lamb. This prevents a watery mixture and ensures the patties hold their shape better. 2. Bloom the saffron for the fig topping: steep it in a tablespoon of warm water for a few minutes before adding to the jam. This enhances its color and aroma. 3. Avoid overmixing the lamb, as it can lead to tough burgers. Mix just until combined. 4. Toast the hamburger buns lightly, either on the grill pan after cooking the burgers or under a broiler, for added texture and to prevent sogginess from the topping.
We just traveled the whole world without leaving the table, and my heart is full. From tiny perfect boxes in Japan to huge shared platters in Senegal, every single one of these lunches is someone’s normal Tuesday and now it can be part of yours too.
Next time you’re staring into the fridge wondering what to make, remember there’s a grandma in Marrakech simmering meat with apricots, a street vendor in Saigon stuffing a baguette with pork and pickles, a mum in Mumbai packing love into steel tins. Borrow their tricks. Lunch is your daily chance to taste the world. Don’t waste it on boring. Go make something that makes you smile when the clock hits noon. The planet’s waiting.
