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

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

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

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

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

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…

Bird's-eye chillies, garlic and oil blend into a thick red marinade with paprika, vinegar and lemon

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Three flavour systems stacked on a single sandwich: a buttermilk-brined fried chicken thigh (the American Southern…

Mince combines with grated onion, very-finely chopped parsley, garlic, allspice, cinnamon, salt and a pinch of cayenne

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

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