
Arancini
Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up
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Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up

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…

Croquetas are the Cuban bar-snack you find on every plate at every Miami café and every Havana paladar, small…

Tuscany's classic antipasto, the pâté you'll see set out at every long lunch in a Chianti farmhouse

Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…

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

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

Gefilte fish is the cold-served Ashkenazi Jewish fish dish, poached quenelles of ground white fish bound with egg and…

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

Jian bing is the street-corner breakfast crepe of northern China, the egg-and-batter savoury pancake that comes off a…

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