
Arayes
Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt
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Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt

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…

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

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

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

The meat-filled half-moon that sits next to the cheese version on every Levantine-Arabian table

Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…

A yeasted bread dough rises for 1 hour