
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…

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

Chilli crisp is the condiment that's eaten the world by storm, the Chinese-pantry essential that elevates anything from…

Onion is softened in olive oil with chopped anchovies

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

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

A Cornish-inspired pastry parcel filled with seasoned lamb, tender vegetables, and a rich, savory gravy

Martabak telur is the Indonesian savoury folded pancake, paper-thin dough wrapped around a filling of spiced beef mince…

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde…

Sabich is the Iraqi-Jewish breakfast pita, fried aubergine, hard-boiled egg and amba pickled-mango sauce stuffed into…

A yeasted bread dough rises for 1 hour