Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt
Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
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…
Lamb shanks brown hard; cook for 2 hours 30 minutes with onion, garlic, turmeric, cinnamon and saffron in a covered pot…
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
This composed dish showcases lamb breast's rich potential: the trimmed meat is braised until tender in an herb-infused…
Onion is softened slowly in olive oil 15 minutes
A simple flour-and-water dough rests until pliable
Mutton on the bone, shoulder, breast, leg in big pieces, is placed in a deep pot
Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…
Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water
Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage