
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

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

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

Onion is softened slowly in olive oil 15 minutes

Ground beef browns in a wide oven-safe skillet with onion and garlic

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

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

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…

Rice cooks, dresses with sesame oil and salt while still warm

A grated onion (juice squeezed out) folds into beef-or-pork-and-beef mince with bread soaked in milk and squeezed dry…

A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water

A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin)

The Saudi street snack that almost every food court and roadside griddle in the kingdom has running through service

A short pastry of plain flour, butter, margarine (the mix gives Nigerian pies their distinctive texture, flakier than…

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