
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)

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

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

Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…

Chicken wings separate at the joint into drums and flats

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin

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

Ground beef browns in a wide oven-safe skillet with onion and garlic

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

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

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

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

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