
Rissois de Camarão
Rissois are the half-moon prawn fritters you'd see in the glass cabinet of every Lisbon snack bar, sold a couple at a…
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Rissois are the half-moon prawn fritters you'd see in the glass cabinet of every Lisbon snack bar, sold a couple at a…

Sabich is the Iraqi-Jewish breakfast pita, fried aubergine, hard-boiled egg and amba pickled-mango sauce stuffed into…

The Saudi Ramadan staple, the snack that breaks the fast in households across the Gulf when the call to maghrib sounds

Sambusak are the small Iraqi savoury pastries, dough rounds filled with sumac-and-cumin chickpea, fried or baked golden…

A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface

Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…

A yeasted bread dough rises for 1 hour

Yeasted buckwheat batter rises briefly, then dollops of it cook into small fluffy pancakes on a flat pan

These spring rolls are the dinner-party version of the takeaway classic: slim, crisp, and packed with a filling that…

Tameya is the Cairo version of Egyptian falafel, sold by every street vendor across the city, stuffed into pita with…

A simple yeasted dough rises for 1 hour