
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…

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

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

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

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

Kuku sabzi is the Persian herb frittata of Nowruz (Persian New Year), a deep-green baked-egg dish packed with chopped…

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…

Chicken 65 is one of the most-debated origin stories in South Indian cooking

"Laal" is Hindi for red, and the dish lives up to the name