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Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
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Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
Potato is boiled, peeled and mashed
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour
A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…
Whole dried fava beans soak overnight, then simmer slowly until the skins soften and the beans are completely tender…
Beef or lamb mince is mixed with grated onion, garlic, fresh parsley and coriander, cumin, paprika, cinnamon, salt and…
Chickpeas (pre-soaked overnight and slow-cooked, OR tinned for speed) simmer in their cooking water with crushed garlic…
Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…
Merguez sausages are browned in a wide deep pan, lifted out and roughly cut into bite pieces
These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde…
Maris Piper or floury potatoes peel and cube 2 ½ cm
Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…
Rissois are the half-moon prawn fritters you'd see in the glass cabinet of every Lisbon snack bar, sold a couple at a…
A boiled water-butter-flour dough rolls thin; a thick shrimp béchamel goes on top; folded into half-moons, sealed…
Aubergine slices salt, drain 30 min, pat dry, fry crispy in olive oil