Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
Turkish
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Course & method
Ingredients
Arroz de Pato
Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…
Portuguese
Bamia Iraqi
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join
Iraq
Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Trinidadian
Cedar-Planked Salmon
A food-safe cedar plank submerges in water for an hour
Native North American
Chicken Chasni
A sweet and smooth British-Indian chasni that pairs best with tandoori chicken tikka
Indian
Chicken Inasal
Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…
Filipino
Chicken Pathia
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth
Indian
Dolma (Azerbaijani Stuffed Vine Leaves)
Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage
Azerbaijan
Dolma Iraqi
A filling of short-grain rice, lamb mince, onion, parsley, dill, mint, tomato puree, allspice, cumin, cinnamon, salt, pepper, olive oil
Iraq
Doro Wat
Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…
Ethiopian
Frango Piri-Piri
Bird's-eye chillies, garlic and oil blend into a thick red marinade with paprika, vinegar and lemon
Mozambique
Gheymeh
Onion fries dark gold; turmeric, cinnamon and meat brown in
Iran
Joojeh Kabab
Saffron blooms in hot water
Iran
Kabsa
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Arabian
Khoresh Bademjan
Aubergines are peeled in stripes, sliced into 1 ½ cm-thick rounds (or 2 cm-thick long pieces), salted heavily on both…
Persian