These puffy meringue desserts served inside ice cream cones are sold on the street in Ecuador—outside schools, in main plazas, and at open markets. Espumilla, meaning “little foam,” may look like ice cream or whipped cream in a cone, but it’s actually a very sweet meringue cream dessert, with a similar texture to lemon meringue pie, except mixed with tangy guava pulp instead of citrus juice.  Torta de Mil Hojas: ChileThe mil hojas is popular throughout South America, but particularly in Chile. Also known as the “Thousand Layer” or “Thousand Sheets,” this cake might not literally have one thousand layers, but it’s still a dessert of gargantuan proportions. Manjar is spread on sheets of wafer-thin puff pastry dough to create a cake that’s generally 10-15 layers high, and then the entire concoction is covered like frosting for the ultimate manjar overload with crunch, flaky pastry bits in each bite. Every family makes a slightly different version: some decorate the cake with nuts, others even call for Chilean pisco to be applied to each layer.

This simple dessert showcases the rich flavor of sweet plantain. Extremely ripe (almost black) plantains are combined with brown or muscovado sugar, water, clove, cinnamon, and lemon juice and simmered until the sugar transforms into syrup. The result is a soft, stewed-down sweet banana that takes on the spicy flavors of the clove and cinnamon. It’s then served on its own, or with a soft white cheese.

Helado: ArgentinaArgentines can’t get enough helado, and you’ll find a heladería on almost every corner. It’s closer to gelato in texture than American ice cream, and it’s usually made with all fresh ingredients. For a first-timer, an order of dulce de leche and chocolate is the way to go. But on your second helado of the day, try sambayón (Argentina’s take on Italian zabaglione, a custard tinged with sweet wine) and frutos del bosque (mixed berry, often raspberry, strawberry, blackberry, and red currant).

Ice cream delivery is particularly popular in Buenos Aires, especially during the summer months bringing as little as 1/4 kilo of helado to your door at no extra charge. My local ice cream shop claims to deliver over 350 kilos per day during the peak of the season.

While every nation in South America has a distinct culinary tradition shaped by local crops and waves of immigration, there is one element that unites them all: a serious sweet tooth.

It’s no surprise that these countries love dessert: this is, after all, where cane sugar comes from. Brazil is the world’s leading producer of the stuff, and Ecuador, Colombia, Venezuela, and Peru have a long history of growing sugar cane along the Pacific and Caribbean coastlines.

Where milk and sugar are staples, and sweetened condensed milk reigns supreme, nothing figures more heavily in desserts than caramel and its kin. Mexico’s sugary goat milk caramel is known as cajeta, but South America has half a dozen names for the stuff, each with slight regional variations. (A friendly bit of advice: Don’t try to ask for cajeta in Argentina, where that word is street slang for a female body part.) Dulce de leche, which translates to “milk candy” or “sweetness of milk,” is found across Argentina and Uruguay. It’s made by simmering milk, sugar, vanilla, and baking soda until the milk turns brown, thick, and gooey—or slowly heating a can of condensed milk in a pot of boiling water.

Chileans and Ecuadorians love their manjar, which resembles dulce de leche sans vanilla, while Peruvians and Bolivians call it manjar blanco and retain the vanilla. Colombia and Venezuela share similar arequipe habits, and typically eat their caramel with obleas (thin wafers), but Venezuelans also have a variation called dulce de leche cortada: essentially arequipe with lemon juice, generally cooled until dry and sturdy.

Each region’s unique specialties reflect the area’s history. Brazil’s native fruit and coconut-laden sweets pop up in preparations influenced by Portuguese and African traditions. In Argentina and Uruguay, inspiration comes by way of Italy, and you’ll spy gelato on just about every corner. Peru’s desserts echo traditions from all over the map: the Incan legacy, Spanish colonists, and more recent Chinese and Japanese immigration.

If you travel to South America, the array of unusual desserts can be daunting…but delicious. Here are a few iconic sweets to add to your must-eat list.

Chocotorta: Argentina
In the United States we celebrate birthday parties with cake, but in Argentina, it’s always the chocotorta, or “chocolate cake.” Its popularity is, in part, due to its simplicity: A tub of dulce de leche, a tub of queso crema (something like a hybrid of sour cream and cream cheese), store-bought wafer-like chocolate cookies, and brewed coffee. (Kahlua is optional if you’re after something a bit boozy.)

The chocolate wafer cookies are quickly dipped in coffee to soften and placed in a baking dish. The queso crema and dulce de leche are mixed together to form a creamy filling, and spread on top of the cookies. Then, a second layer of soaked cookies is added on top, more dulce de leche filling, more cookies, more dulce de leche, and so on. Stick the ice-box chocolate cake in the fridge to chill for a few hours, cut, and serve. It’s one of those simple desserts that ends up craveable, offering the perfect ratio of cookie to dulce de leche cream filling and a subtle hint of coffee flavor.

Helados de Paila: Ecuador
Ecuador’s version of ice cream, helado de paila, dates back to 1896 when 16-year-old Rosalía Suárez, of Ibarra, Ecuador, harvested ice and snow down from a nearby peak. More than a century later, it’s still made as she first prepared it: A large copper wok is placed in a basin over ice and straw, and filled with concentrated fruit juices (for sorbet) or a cream-milk-egg mixture (for ice cream). Then, the liquid is continuously stirred and spun with a wooden spoon until it begins to freeze, harden, and create a pliable, soft consistency. Street vendors will prepare the helado de paila to order and serve immediately, while most ice cream shops make it in advance and store in low temperature freezers. Popular flavors include blackberry, mango, chocolate, coconut, pineapple, tamarind, passion fruit, and unusual local fruits including guanábana (soursop) and sour naranjilla (which looks like a baby orange, but has a markedly acidic flavor). The original Doña Rosalia’s ice cream parlor is still owned by the Suárez family in Ibarra.

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
boil the peeled sweet potatoes until tender, about 30 minutes. drain and leave to one side.
fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Dry beans and peppers dried by traditional storage method are boiled separately until they are soft and filtered. Dried tomato is kept in hot water. All of them are roasted with lots of onion and tomato paste. The key to keeping the taste and texture right is to avoid mixing any fresh vegetables into dry vegetables.

Pisik Meatballs:
Stale breads are cut into small pieces. Bread is soaked with grated tomatoes. Add chopped parsley, fresh mint, green onion, green pepper and cumin, salt, pepper paste and olive oil and knead well until all the flavors are mixed. Shaped and served.
Karadeniz // Asuman Albayrak – Assistant: Zeynep Moroğlu

Watermelon peel meal:
A meal made especially in Çorum mountain villages. In these villages where Cretan immigrants also live, watermelon and melon shells are finely chopped and stringed and dried. It is cooked as a winter dish with chickpeas and bird head meat. In the same region, the white parts of the watermelon rind are used in the same way without drying. Saute the onions in olive oil. After the tomato paste is added and cooked a little, meat cubes are added. When the meat is soft, it is cooked by adding chopped watermelon peels and boiled chickpeas. Finally, it is flavored with salt and black pepper.

Peel and chop the onions. Warm the goose fat in a casserole over a moderate heat, add the onions, chopped carrot and celery and cook until soft and pale gold. Cut the bacon into small pieces, cooking it until the fat is gold, then pour in the stock and add the thyme, bay and rosemary. Submerge the bones, add any meat juices or jelly, the peppercorns and a piece of parmesan rind if you have it, then bring to the boil. Lower the heat to gentle simmer for 45-60 minutes.

Crush the garlic to a paste with a pinch of sea salt then mash in the basil leaves, pine nuts and olive oil, then the parmesan.

Add the beans to the soup and continue cooking for a further 10 minutes. At this point you can skim off the fat if you wish, but I don’t – instead, relishing the silkiness it lends to the soup. Ladle into bowls and stir in the basil sauce.

Ingredients
600g sweet potato, peeled and cut into small cubes
Small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
Handful fresh coriander, roughly chopped
Teaspoon smoked sweet paprika
Juice of 1 lime
Salt and pepper to taste
Olive oil
method
Preheat the oven to 200c, grill setting.
Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
Fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Ingredients
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
100g sun-dried tomatoes, chopped
2 teaspoons of smoked paprika
2 tablespoons of tomato puree
1x 400g can of chopped tomatoes
1 teaspoon of maple syrup (optional)
1x 400g can of red kidney beans, drained
1x 400g can of black beans, drained
1x 400g can of butter beans, drained
Dash of water
1 bag of chopped kale
Olive oil
Salt and pepper
method
Preheat the oven to 190C, fan setting.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a sprinkling of salt. Mix well and leave to cook for 5-10 minutes until soft.
Once soft, add the chopped sun-dried tomatoes and smoked paprika, mix well and cook for a few minutes before adding the tomato puree, chopped tomatoes, maple syrup, butter beans, red kidney beans and black beans. Mix well and leave to simmer for 10-15 minutes, mixing through a dash of water if the stew ever becomes too thick.
While the stew cooks, place the chopped kale onto a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook for 10 minutes until crispy.
Once cooked, remove the kale from the oven and mix through the stew or serve on the side.
Serve with lots of pepper on top of the stew.

Ingredients
2x 400g cans black beans, drained
1x 400g tin tinned tomatoes
1 large red onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 teaspoons of smoked paprika
1 teaspoon of cumin
1 tablespoon of almond butter
1 tablespoon of tomato puree
Juice of 1 lime
Handful of fresh coriander, chopped
Olive oil
Salt to taste
method
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
Add the smoked paprika and cumin, cook for 2 minutes, before adding the almond butter, tomato puree, black beans, lime juice and tinned tomatoes – bring to the boil, before reducing the temperature and leaving to simmer for 15 minutes.
Sprinkle with fresh coriander before serving.
This black bean stew is so simple to make and packs such a punch of flavour. the smoked paprika tastes delicious with the hearty black beans and rich almond butter and tomato sauce. we love to serve it with a handful of fresh coriander and some brown rice, but it’s also great stuffed into jacket potatoes or even just with a side of sliced avocado.

Most seven layer dips don’t have a meat layer – usually it’s refried beans – but as a nod to my mom, who hates beans, I substitute in taco seasoned ground beef. Growing up, my mom’s seven layer dip never had beans in it, so I’m partial to no beans. But, come to think of it, my mom’s seven layer dip didn’t exactly have 7 layers either, so I’m not sure what exactly I’m nostalgic about. Nostalgia aside, this is my perfect seven layer dip: equally layered proportions of taco meat, guacamole, salsa, sour cream, cheese; and then sliced jalapeños and green onions. Please make these guys for the next party you go to. If you do, I guarantee I’ll be in the corner, hoarding several containers of dip.
1 batch taco beef (or chicken, or pork), cooled
1 batch guacamole
1 jar (15.5 oz) salsa of choice
16 oz sour cream
1 lb shredded cheese (I used a tex-mex blend)
2-3 sliced jalapeños
1 cup sliced green onions
tortilla chips, to serve
In individual cups, layer the ingredients evenly in the following order: taco beef, guacamole, salsa, sour cream, shredded cheese, jalapeños, and green onions. Keep in the fridge until party time and then enjoy with tortilla chips!

Omotesando Koffee is now closed but Eiichi Kunitomo, the owner, has started a new concept called Koffee Mameya in the completely reconstructed space. It’s a beans shop. You can still get cups for pour over coffee, but the focus is on the beans. They speak excellent English here (if that’s your kind of thing ;)) and you go up to the counter and tell them how you make your coffee at home and what sort of flavor profile you like. There’s a little bit of conversation about which beans are best for you and then they’ll make a custom recipe for how you will prepare your coffee at home. Don’t forget to buy a cup of koffee to taste so you can compare how you do at home to the cup the experts make.

Also, if you’re still fiending for Omotesando Koffee, head over to Toranomon Koffee, where they still do all the coffee drinks.
Other sushi places: If you’re going to Tokyo, you’ve probably heard of Tsukiji, the fish market. If you’re ever up early in the morning due to jet lag, head on over and treat yourself to a sushi breakfast. The most popular places are Sushi Dai and Daiwa Sushi, but the lines are notoriously long. You could hop on into any sushi joint – the fish is incredibly fresh, or you could easily snack your way through the market. One of my must haves is tamago-yaki, a fluffy savory-sweet omelette.

Do you like garden? The first of my green beans are starting to appear.
The vines have already grown up the bamboo trellis that lines the side yard fence, and have reached up and over the fence, meaning my neighbor may get as many beans from my plants as I do.
I never know how the beans are going to cook up, even if they are from my own garden. The most important thing to look for when choosing beans at the market is that they snap when you bend them, versus bending like a rubber band.
This means they’re fresh. But even if they are fresh, they may still take forever to cook.
I had garden beans last year that still weren’t tender after 20 minutes of boiling. I finally gave up.
Ideally, young, fresh green beans should be just cooked after a minute or two. Cooked, but crisp. (If you find yourself with a batch of green beans that are tough and old, and refusing to become tender, save them for cooking in a soup.)

HOW TO STORE LEFTOVERS
Sloppy joe leftovers can be stored in the fridge for a few days. Reheat in a skillet over low heat. Add a splash of water as they reheat to make the mix nice and saucy again.

MORE VEGAN DINNER RECIPES TO ENJOY:
Vegan Chickpea Minestrone
Smoky Vegan Lentil Stew
Vegan Stuffed Squash with Brown Rice and Mushrooms
Vegan Mushroom Barley Soup
Creamy Polenta with White Beans and Roasted Broccoli

Sausage: I recommend using an Italian sausage, either sweet or hot, for this recipe. (I prefer sweet if I’m feeding it to my kids and hot if I’m not.) You can use bulk sausage or sausage in the casing. If you buy the sausage in the casing, remove it before cooking the sausage.
Greens: I really love kale in this dish (I like Tuscan), but Swiss chard would be a perfectly delicious substitute or even baby spinach in a pinch. If you can find a big bunch of kale, though, use it

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

These may sound strange but you’ve got to trust us on this one! made with just six ingredients, they’re an easy, delicious, healthier take on a simple chocolate cookie and you absolutely can’t taste the beans – they do create a nice, thick texture though that i think you’ll all really like.

ingredients
300g porridge oats
2 teaspoons cacao powder
2 tablespoons coconut oil
1x 400g can black beans, drained and washer
125ml maple syrup
handful of dark chocolate chips or cacao nibs
method
preheat the oven to 180c, fan setting.
place the black beans into a food processor with the coconut oil, cacao and maple syrup and pulse until smooth.
transfer the bean mix into a mixing bowl and stir through the oats and cacao nibs or chocolate chips (if using).
using a tablespoon, scoop equal amounts of the cookie mix out of the bowl, moulding each one into a ball using your hands, then push each onto a lined baking tray to form cookies.
bake for 20 minutes, then remove the tray from the oven and allow the cookies to cool before enjoying!

These may sound strange but you’ve got to trust us on this one! made with just six ingredients, they’re an easy, delicious, healthier take on a simple chocolate cookie and you absolutely can’t taste the beans – they do create a nice, thick texture though that i think you’ll all really like.

ingredients
300g porridge oats
2 teaspoons cacao powder
2 tablespoons coconut oil
1x 400g can black beans, drained and washer
125ml maple syrup
handful of dark chocolate chips or cacao nibs
method
preheat the oven to 180c, fan setting.
place the black beans into a food processor with the coconut oil, cacao and maple syrup and pulse until smooth.
transfer the bean mix into a mixing bowl and stir through the oats and cacao nibs or chocolate chips (if using).
using a tablespoon, scoop equal amounts of the cookie mix out of the bowl, moulding each one into a ball using your hands, then push each onto a lined baking tray to form cookies.
bake for 20 minutes, then remove the tray from the oven and allow the cookies to cool before enjoying!

This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

ingredients
600g sweet potato, peeled and cut into small cubes
small splash of almond milk
230g black beans (drained weight), drained and washed
230g red kidney beans (drained weight), drained and washed
x1 400g can tinned tomatoes
150g button mushrooms
4 spring onions, sliced
1 large red onion, peeled and finely diced
2 garlic cloves, peeled and finely diced
1 tablespoon maple syrup
handful fresh coriander, roughly chopped
teaspoon smoked sweet paprika
juice of 1 lime
salt and pepper to taste
olive oil
method
200c
boil the peeled sweet potatoes until tender, about 30 minutes. drain and leave to one side.
fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.

Omotesando Koffee is now closed but Eiichi Kunitomo, the owner, has started a new concept called Koffee Mameya in the completely reconstructed space. It’s a beans shop. You can still get cups for pour over coffee, but the focus is on the beans. They speak excellent English here (if that’s your kind of thing ;)) and you go up to the counter and tell them how you make your coffee at home and what sort of flavor profile you like. There’s a little bit of conversation about which beans are best for you and then they’ll make a custom recipe for how you will prepare your coffee at home. Don’t forget to buy a cup of koffee to taste so you can compare how you do at home to the cup the experts make.

Also, if you’re still fiending for Omotesando Koffee, head over to Toranomon Koffee, where they still do all the coffee drinks.
Other sushi places: If you’re going to Tokyo, you’ve probably heard of Tsukiji, the fish market. If you’re ever up early in the morning due to jet lag, head on over and treat yourself to a sushi breakfast. The most popular places are Sushi Dai and Daiwa Sushi, but the lines are notoriously long. You could hop on into any sushi joint – the fish is incredibly fresh, or you could easily snack your way through the market. One of my must haves is tamago-yaki, a fluffy savory-sweet omelette.

Most seven layer dips don’t have a meat layer – usually it’s refried beans – but as a nod to my mom, who hates beans, I substitute in taco seasoned ground beef. Growing up, my mom’s seven layer dip never had beans in it, so I’m partial to no beans. But, come to think of it, my mom’s seven layer dip didn’t exactly have 7 layers either, so I’m not sure what exactly I’m nostalgic about. Nostalgia aside, this is my perfect seven layer dip: equally layered proportions of taco meat, guacamole, salsa, sour cream, cheese; and then sliced jalapeños and green onions. Please make these guys for the next party you go to. If you do, I guarantee I’ll be in the corner, hoarding several containers of dip.
1 batch taco beef (or chicken, or pork), cooled
1 batch guacamole
1 jar (15.5 oz) salsa of choice
16 oz sour cream
1 lb shredded cheese (I used a tex-mex blend)
2-3 sliced jalapeños
1 cup sliced green onions
tortilla chips, to serve
In individual cups, layer the ingredients evenly in the following order: taco beef, guacamole, salsa, sour cream, shredded cheese, jalapeños, and green onions. Keep in the fridge until party time and then enjoy with tortilla chips!

Peel and chop the onions. Warm the goose fat in a casserole over a moderate heat, add the onions, chopped carrot and celery and cook until soft and pale gold. Cut the bacon into small pieces, cooking it until the fat is gold, then pour in the stock and add the thyme, bay and rosemary. Submerge the bones, add any meat juices or jelly, the peppercorns and a piece of parmesan rind if you have it, then bring to the boil. Lower the heat to gentle simmer for 45-60 minutes.

Crush the garlic to a paste with a pinch of sea salt then mash in the basil leaves, pine nuts and olive oil, then the parmesan.

Add the beans to the soup and continue cooking for a further 10 minutes. At this point you can skim off the fat if you wish, but I don’t – instead, relishing the silkiness it lends to the soup. Ladle into bowls and stir in the basil sauce.

Dry beans and peppers dried by traditional storage method are boiled separately until they are soft and filtered. Dried tomato is kept in hot water. All of them are roasted with lots of onion and tomato paste. The key to keeping the taste and texture right is to avoid mixing any fresh vegetables into dry vegetables.

Pisik Meatballs:
Stale breads are cut into small pieces. Bread is soaked with grated tomatoes. Add chopped parsley, fresh mint, green onion, green pepper and cumin, salt, pepper paste and olive oil and knead well until all the flavors are mixed. Shaped and served.
Karadeniz // Asuman Albayrak – Assistant: Zeynep Moroğlu

Watermelon peel meal:
A meal made especially in Çorum mountain villages. In these villages where Cretan immigrants also live, watermelon and melon shells are finely chopped and stringed and dried. It is cooked as a winter dish with chickpeas and bird head meat. In the same region, the white parts of the watermelon rind are used in the same way without drying. Saute the onions in olive oil. After the tomato paste is added and cooked a little, meat cubes are added. When the meat is soft, it is cooked by adding chopped watermelon peels and boiled chickpeas. Finally, it is flavored with salt and black pepper.