
Fatteh Djaj
Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone
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Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone

Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking

A handheld pastry that looks like a Cornish pasty but tastes nothing like one

The Bhutanese weeknight chicken stew, the dish a Thimphu cook turns to after a long day

Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

A simple egg-pasta dough rolls thin

Maque choux is the summer corn dish of the bayou, a sweet, slow-stewed mix of corn kernels, tomato and the trinity that…

Sliced onions are fried into golden-brown crisps and lifted out