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Discover · chili + snack + eggs + complex

15 recipes

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Aroog

Aroog

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy. Lamb or beef mince mixes with the bulgur, grated onion, lots of chopped parsley and coriander, ground baharat, cumin and a pinch of cinnamon. The mixture should be soft enough to spread, if it's too dry the aroog crumble. Small portions press onto a hot oiled pan and flatten to 1 cm thick discs; cook for 4-5 minutes per side over medium heat until deeply browned and the meat is just cooked through. Lift, drain briefly, eat hot with lemon and yoghurt.

Snacks 1 hour 20 minutes Serves4
Boudin Balls

Boudin Balls

Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley, green onion, cayenne, salt, pepper. Either bought ready-made boudin (casings removed) or made from scratch by simmering then mincing pork shoulder with the aromatics. Filling rolls into walnut-sized balls; chills for 30 min so they hold shape. Dredges in flour, egg, then seasoned breadcrumbs. Deep-fries for 3-4 minutes at 175°C.

Snacks 1 hour 7 minutes Serves16
Jian Bing

Jian Bing

A thin batter of mung-bean flour, millet flour, plain flour, water, salt and five-spice is whisked to a single-cream consistency; rested for 1 hour. A wide flat griddle or large non-stick pan is heated; a ladle of batter is spread thinly with a wooden disc-rake (jian bing rake, or just rotate the pan to spread). An egg is cracked onto the crepe; smashed and spread with a spatula. The crepe is flipped; the cooked side is painted with sweet bean sauce and chilli paste; scattered with herbs; topped with a crisp wonton sheet; folded into quarters. Eaten warm, by hand.

Snacks 1 hour 35 minutes Serves4
Jiaozi

Jiaozi

A hot-water dough - flour mixed with water (just-boiled) - for a tender, slightly stretchy wrapper that doesn't dry out. The filling is the classic family recipe: minced pork and finely chopped Chinese chives bound with soy, sesame oil, ginger and shaoxing wine. Each dumpling rolled thin, filled with a generous teaspoon, pleated along one edge, sealed and shaped. Boiled in batches, with the "three-cup" trick of adding cold water between waves to stop the wrappers blistering. Served with a sharp black vinegar and chilli dipping sauce.

Snacks 1 hour 12 minutes Serves4
Kanom Jeeb

Kanom Jeeb

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the traditional Thai "rak pak chee" paste), oyster sauce, soy sauce, sugar, sesame oil, and a beaten egg. The mixture chills for 20 minutes to firm. Square wonton wrappers go around the filling cupcake-style: filling in the centre, edges pulled up and pleated open around the meat, top brushed with a tiny smear of beaten egg and topped with a thin slice of carrot. Steamed in a bamboo basket over boiling water for 8 minutes. Dip is black soy sauce with sliced chilli and rice vinegar.

Snacks 40 minutes Serves4
Martabak Telur

Martabak Telur

A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin). Filling: beef mince cooks with shallot, garlic, ginger, curry-leaf, ground spices till dry and aromatic; cools; mixes with beaten eggs, spring onion and chopped coriander just before frying. Dough divides; each portion stretches paper-thin like a strudel; filling spoons in the centre; the edges fold over to make a flat square parcel; pan-fries for 3 minutes per side. Cuts in quarters; eats with chilli-pickle sauce.

Snacks 1 hour 55 minutes Serves4
Mutabbaq

Mutabbaq

The Saudi street snack that almost every food court and roadside griddle in the kingdom has running through service. You make a stretchy oil-rich dough and let it rest for a full hour so it develops the pliability that mutabbaq depends on (the trick is that the dough has to stretch translucent without tearing). While it rests you cook a filling of ground beef or lamb with onion, leek, garlic and baharat, cool it, then mix in beaten eggs and chopped parsley just before folding. The eggs go in raw and cook inside the pastry as it griddles. Each dough ball gets oiled heavily and pulled by hand on an oiled surface into a 35 cm square thin enough to see through, with the filling spread in a 15 cm square in the centre. The edges fold in to enclose, and the whole parcel griddles on a hot pan with a glug of oil for two or three minutes per side until it's amber-crisp on the outside and the egg has set inside. Cut into quarters, eaten warm at the counter or carried home wrapped in paper.

Snacks 1 hour 55 minutes Serves4
Pasteis de Bacalhau

Pasteis de Bacalhau

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde while the bartender slides a plate across with no ceremony. The recipe itself is simple, dry mashed potato through flaked bacalhau with onion, garlic, parsley and egg, then a brief fry, but it does start the day before because the salt cod wants 24 to 36 hours of cold water soaks to draw the salt out. That step is the one thing you cannot shortcut. Once the cod is desalted, everything else is an afternoon's work: simmer the cod, flake it through warm potato, shape into the three-sided football "quenelles" that are the Portuguese signature, and fry until amber. Eat them warm with a wedge of lemon and a dish of piri-piri on the side.

Snacks 36 hours 55 minutes Serves6
Rissois de Camarão

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 time with a paper napkin. The dough is unusual, closer to a hot-water pastry than a normal flour-and-fat dough: you bring water, butter, lemon zest and salt to a boil, dump the flour in all at once, and stir hard until it pulls into a smooth elastic ball. Tip it onto a floured bench, roll paper-thin, cut into discs, then fill each with a spoonful of quick prawn-and-béchamel mixture, fold into a half-moon and crimp the edges. The béchamel needs to be properly cold before you fill, otherwise the dough won't hold its shape. Once they're breaded and frying they cook fast: two minutes a side until amber and crisp. Eat them warm, ideally with a chilled vinho verde.

Snacks 1 hour 20 minutes Serves6
Sabich

Sabich

Aubergine slices salt, drain 30 min, pat dry, fry crispy in olive oil. Eggs hard-boil (or for the traditional Iraqi-Jewish version, slow-cook overnight in a hamin pot, the brown eggs become beigene). Israeli salad: cucumber, tomato, red onion, parsley, lemon, olive oil. Tahini whisks with lemon juice and water to a pourable sauce. Pita warms briefly. Build: hummus smears inside; aubergine slices layer; egg quarters; salad; tahini drizzle; amba spoon; parsley.

Snacks 40 minutes Serves4
Siopao

Siopao

A yeasted dough enriched with milk, sugar and butter rises for 1 hour. Filling: pork mince browns with garlic, soy sauce, oyster sauce, brown sugar and Chinese five-spice, simmered for 10 minutes till thick. Eggs hard-boil, quarter. Dough divides into 12 portions, each rolls into a 12 cm disc thicker in the middle than the edges. Filling spoons in with a quarter of egg. Edges pleat up over the filling like a money purse, twisted closed. Buns rest for 20 minutes on parchment squares; steam for 15 minutes in batches.

Snacks 2 hours 30 minutes Serves12