
Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
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Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight

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

BIR chicken handi is the rich ghee-laden curry named for the clay handi pot it traditionally cooks in, the dish that…

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

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

Borani banjan is an Afghan aubergine dish that does the same work as a moussaka or a melitzanosalata: pan-fried…

BIR butter chicken is the restaurant adaptation of the classic Delhi murgh makhani, a creamy tomato sauce sweetened with…

A simple flour-and-water dough rests until pliable

The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

BIR chicken dopiaza is the curry built on two distinct onion textures (the name "dopiaza" literally means "two onions")…