• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Translators without Borders Cookbook

Recipes from around the world

  • Recipes
    • Bread
    • Breakfast
    • Cakes and bakes
    • Desserts
    • Dips
    • Festive dishes
    • Main courses
    • Salads
    • Soups
    • Side dishes
  • About
    • Acknowledgements
    • Conversions
  • Get Involved
  • TWB WEBSITE

Sophie Llewellyn Smith

Spicy butternut squash soup

Spicy butternut squash soup

You can add whatever spices you fancy to this soup – it works nicely with ginger too. It’s also great with some soup pasta thrown in to make it more of a meal. Add a swirl of cream and some chopped parsley to make it look a little more special if serving at a dinner…

Read More »

Dushbarah

Dushbarah (Düşbərə)

This is a traditional dish from the cuisine of Azerbaijan, a small country on the shores of the Caspian Sea, south of the mighty Caucasus Mountains. My family is from Azerbaijan so I was raised on my grandmothers’ and mom’s recipes of the traditional Azeri dishes. This one is my personal favourite, as prepared by…

Read More »

Zucchini Slice

Zucchini Slice

A dear family friend from my childhood gave this recipe to me the last time I visited her. At the time she was very ill but made the effort to entertain us and served us this delicious slice. Of course, I just had to have the recipe; it’s really easy and it’s always a hit,…

Read More »

Aubergine Maqloobeh (Maqloobet Bathenjan)

Aubergine Maqloobeh (Maqloobet Bathenjan)

If you enjoy this recipe, please consider a donation to TWB. Aubergine Maqloobeh (Maqloobet Bathenjan) Print Recipe CourseMain courses CuisineSyrian Servings 4 servings Cook Time 30 minutes Servings 4 servings Cook Time 30 minutes Aubergine Maqloobeh (Maqloobet Bathenjan) Print Recipe CourseMain courses CuisineSyrian Servings 4 servings Cook Time 30 minutes Servings 4 servings Cook Time…

Read More »

One World Chili

One World Chili

This chili recipe was born of a challenge to create a chili with as many ingredients as possible from all over the world. It has developed and evolved over more than 25 years, and is trimmed down to its essentials here. Without much effort, it can include readily available ingredients from every continent and is…

Read More »

fish stew and fufu

Fish stew

I made this stew in just 30 minutes, creating a tasty and filling recipe that will warm you up and make you feel really good. Serve it with crusty bread, potatoes, rice, noodles, polenta, etc. or something exotic like fufu. If you enjoy this recipe, please consider a donation to TWB. Fish stew Print Recipe…

Read More »

Tuna and Pea Cannelloni

Tuna and Pea Cannelloni

I came up with this recipe in 2015 when fresh peas were widely available in the shops. I don’t really like shelling them but it’s a small price to pay for great taste. At other times of the year, I use frozen peas or petit pois. If you enjoy this recipe, please consider a donation…

Read More »

Christmas Pudding

Christmas Pudding

The recipe was given by my Great Grandmother Mary Heffernan to my mother in the early 1980s. Since then, every year, my mother Rosemary has been following the hand written recipe to prepare this traditional Irish Christmas dessert for December 25th. The dish is so popular that my mother receives requests for a Granny Heff’s…

Read More »

Pita

Arabic Flat Bread

Thin flat bread loaves (pita) that you can bake on your stove top or in the oven. Excellent for sandwiches or with many Arabic dishes. If you enjoy this recipe, please consider a donation to TWB. Arabic Flat Bread Print Recipe CourseBread CuisineSyrian Servings 5 loaves Servings 5 loaves Arabic Flat Bread Print Recipe CourseBread…

Read More »

Mousse au chocolat

Mousse au chocolat (in French)

Cette recette classique française provient du cahier de recettes de ma mamie, qu’elle a commencé à tenir sur les bancs de l’école en 1937, où on enseignait encore aux filles à cuisiner et à tenir une maison. C’est avec beaucoup d’émotion que j’imagine ma petite mamie s’appliquer avec sa plume, et c’est encore plus émouvant…

Read More »

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to Next Page »

Primary Sidebar

Untitled

​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

Donate now button

Visit the TWB website

Sign up to the TWB newsletter

Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

Footer

Terms of use

This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

Contact info

[email protected]

Copyright © 2021 · Translators Without Borders