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Rice cooks, dresses with sesame oil and salt while still warm
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Rice cooks, dresses with sesame oil and salt while still warm

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

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

Same technique as Jordan kibbeh-nayyeh-balls (these snacks are siblings across the Levant)

A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water

A Cornish-inspired pastry parcel filled with seasoned lamb, tender vegetables, and a rich, savory gravy

A soft yeasted bread dough rises for 1 hour

This is the small-plate version of mantu, folded into a four-pointed flower with the meat visible at the top, plated for…

Martabak telur is the Indonesian savoury folded pancake, paper-thin dough wrapped around a filling of spiced beef mince…

The Saudi street snack that almost every food court and roadside griddle in the kingdom has running through service

A short pastry of plain flour, butter, margarine (the mix gives Nigerian pies their distinctive texture, flakier than…

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde…

Rillettes are the French country preservation of slow-cooked pork pulled into long strands and packed under its own fat…

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