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Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
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Fine bulgur (#1 grade) soaks in hot water until soft and fluffy

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Onion is softened slowly in olive oil 15 minutes

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…

Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and…

A simple yellow dough (flour, lard or butter, water, salt, annatto or paprika for colour) rests cold while a…

Chile's national pastry, the half-moon empanada that turns up at every Independence Day asado and most Sunday lunches

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned…

A bread roll soaks in milk, squeezes out and mixes with minced pork and beef, finely chopped onion sweated soft, an egg…