
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…

Whole fresh anchovies butterfly: pinch the head, pull, the spine and head come away with the guts

Chicken wings separate at the joint into drums and flats

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…

Kachalou pakora are Afghan-style battered potato slices, fried crisp and dusted with chaat masala while they are still hot from the oil

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

Lángos is the Hungarian deep-fried bread, a yeasted potato dough stretched thin and fried golden, slathered with…