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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

Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage

Lamb shoulder simmers in a spiced stock for 90 minutes until tender

This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Mince combines with grated onion, very-finely chopped parsley, garlic, allspice, cinnamon, salt and a pinch of cayenne

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…

Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…

A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…

Lamb shanks (or bone-in shoulder pieces) brown in mustard oil and ghee with sliced onion

A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…

A bone-in lamb shoulder rubs with baharat, dried lime, garlic and yogurt; sits overnight; roasts long and slow until the…

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Ceylon curry on a British curry-house menu doesn't claim to reproduce authentic Sri Lankan cooking — it's a BIR…