
Bourek Tunisien
Potato is boiled, peeled and mashed
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Potato is boiled, peeled and mashed

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Sesame prawn toast is the British-Chinese takeaway classic that grew up in 1960s London and somehow never made the…

Crawfish pie is the Acadian dish you order at Mardi Gras parties and during crawfish season (late winter to early…

A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer

Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that…

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

Rice cooks, dresses with sesame oil and salt while still warm

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

The eight-day Passover diet rests on matzo, and matzo brei is the dish that turns yesterday's plain matzo crackers into…

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

Rissois are the half-moon prawn fritters you'd see in the glass cabinet of every Lisbon snack bar, sold a couple at a…

Yeasted buckwheat batter rises briefly, then dollops of it cook into small fluffy pancakes on a flat pan

A thin batter is whisked from plain flour, dashi (Japanese stock), eggs, a touch of soy and mirin, salt, like a thin pancake batter

A simple yeasted dough rises for 1 hour