
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…

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Birria is a Mexican braise of long, patient ambition

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

Ground beef browns in a wide oven-safe skillet with onion and garlic

This is a pizza with substance and spice

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

The corn tortilla burrito is the Atlantic City regional variant of the dish, where local Mexican-American kitchens…

A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…

Beef (or goat, or prawns) parboils briefly