Knorr WorldDish · 28 never before tasted fusion recipes

NEVER BEFORE TASTED DISHES BORN FROM BLENDING THE WORLD'S MOST CONTRASTING FLAVOURS, BONDED BY KNORR.

The Collection

Explore all our recipes and get creative with new flavours.

Flip a postcard, cook something you've never tasted, and share the dish with someone who hasn't either.

Knorr. WorldDish

Bobostada

Mexico × South Africa

Bobostada

Pulled bobotie spiced lamb, glazed in pomegranate reduction, over a crisp tostada with salsa verde.

Ingredients

4 lamb shanks
1 onion, 2 carrots, 2 celery stalks, diced
4 garlic cloves, 2 tbsp tomato paste
500ml beef stock, 250ml pomegranate juice
2 tsp Knorr Chicken Stock Powder
1 bay leaf, 1 cinnamon stick, black pepper
Salsa verde: parsley, coriander, garlic, capers, olive oil, lemon
4 small corn tortillas, oil for frying
Pomegranate gel, lemon zest, edible flowers

Method

01Sear the shanks. Add vegetables, garlic, tomato paste, stock, pomegranate juice, Knorr, bay leaf and cinnamon. Braise at 160°C for 3½ to 4 hours until tender.
02Shred the lamb, press firmly into a tray, chill until set and cut into rectangles.
03Reduce the braising liquid with extra pomegranate juice until glossy, then whisk in butter.
04Blend the salsa verde until smooth. Fry the tortillas until crisp.
05Sear the pressed lamb until caramelised, glaze with the reduction.
06Spread salsa verde over each tostada, dot with pomegranate gel, finish with lemon zest and serve alongside the glazed lamb.

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About

A unique culinary experience.

28 never before tasted dishes born from blending the world's most contrasting cuisines into single, cookable recipes. Each dish is a postcard from a place that doesn't exist yet. A collision of traditions held together by the one ingredient every kitchen already trusts.

Knorr assembled culinary royalty: Michelin trained Sarah Aqel. Top Chef champion Ali Ghazawi.

Their job wasn't to mix ingredients. It was to blend entire flavour systems, decoding acidity, texture, spice, and heat. Then, they used Knorr as the flavour bond to make contrasting cuisines become one.

Flip a card, cook the recipe, share it with someone who's never tasted it either. Collect all 28 to complete the set.

Recipes: 28
Cuisines: 42
Bonded by: Knorr

Bobostada

Knorr. WorldDish

Bobostada

Mexico × South Africa

Bobostada

Pulled bobotie spiced lamb, glazed in pomegranate reduction, over a crisp tostada with salsa verde.

Ingredients

4 lamb shanks
1 onion, 2 carrots, 2 celery stalks, diced
4 garlic cloves, 2 tbsp tomato paste
500ml beef stock, 250ml pomegranate juice
2 tsp Knorr Chicken Stock Powder
1 bay leaf, 1 cinnamon stick, black pepper
Salsa verde: parsley, coriander, garlic, capers, olive oil, lemon
4 small corn tortillas, oil for frying
Pomegranate gel, lemon zest, edible flowers

Method

01Sear the shanks. Add vegetables, garlic, tomato paste, stock, pomegranate juice, Knorr, bay leaf and cinnamon. Braise at 160°C for 3½ to 4 hours until tender.
02Shred the lamb, press firmly into a tray, chill until set and cut into rectangles.
03Reduce the braising liquid with extra pomegranate juice until glossy, then whisk in butter.
04Blend the salsa verde until smooth. Fry the tortillas until crisp.
05Sear the pressed lamb until caramelised, glaze with the reduction.
06Spread salsa verde over each tostada, dot with pomegranate gel, finish with lemon zest and serve alongside the glazed lamb.