
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…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

Fine bulgur soaks; lamb mince blends with bulgur, grated onion, allspice and salt to a smooth paste; small torpedoes are…

Kuku sabzi is the Persian herb frittata of Nowruz (Persian New Year), a deep-green baked-egg dish packed with chopped…

Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine

Potatoes are boiled in their skins until tender (about 25 minutes); cooled slightly, peeled, grated on the coarse side

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

A simple egg-pasta dough rolls thin

The meat-filled half-moon that sits next to the cheese version on every Levantine-Arabian table

The Levantine-Arabian cheese half-moon, the milder vegetarian cousin to the meat sambousek

A simple wheat-flour-and-water dough rests for 30 minutes

The lamb filling fries with onion, allspice and a touch of cinnamon; the dough rolls thin, stamps into 4 cm rounds; each…