
Aroog
Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…
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Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Onion is softened slowly in olive oil 15 minutes

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

Cuban empanadas are the deep-fried street-snack of every Havana corner stall, a sunny yellow shell hiding a picadillo…

Chile's national pastry, the half-moon empanada that turns up at every Independence Day asado and most Sunday lunches

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned…

Frikadellen are the German meatballs that aren't really meatballs, more like flat patties, the snack-bar staple sold in…