Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
Snacks
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35 recipes
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Course & method
Ingredients
Aroog
Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
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Asun (Spicy Smoky Goat Meat)
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
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Bean Akyaw
The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets
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Bessara
Dried split fava beans (foul mudammas) soak overnight with bicarbonate of soda
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Boquerones en Vinagre
Whole fresh anchovies butterfly: pinch the head, pull, the spine and head come away with the guts
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Bourek Tunisien
Potato is boiled, peeled and mashed
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Buffalo Wings
Chicken wings separate at the joint into drums and flats
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Chicken Liver Pâté
Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream
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Chilli oil
Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…
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Croquetas
A thick bechamel cooks with finely diced ham or cooked chicken until it pulls away from the pan in a glossy mass
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Crostini di Fegatini
Onion is softened in olive oil with chopped anchovies
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Dahi Bhalla
Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…
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Dolmadakia (Greek Stuffed Vine Leaves)
Brined vine leaves are soaked for 20 minutes to leach the brine
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Falafel Lebnani
Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)
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Falafel Palestinian
Dried chickpeas (or a chickpea-fava blend) soak overnight
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