
Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
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Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…

Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight

The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…

Chicken shawarma is the home-cook version of the Levantine spit-roasted chicken, marinated dark with baharat and yogurt…

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours

Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage

This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

A soft yeasted bread dough rises for 1 hour

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

A whole chicken is slashed to the bone and rubbed with a yogurt-based marinade thick with chaat masala, Kashmiri chilli…

Firm white fish is scored, rubbed with a spice paste of ginger-garlic, Kashmiri chilli, ajwain (carom), turmeric and…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

Quzi is the Iraqi celebration dish, a whole slow-roasted lamb shoulder served on a platter of saffron rice with toasted…