
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…

Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat

Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…

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

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bacalhau à Brás is the dish Portugal turns to when the salt cod, the onions and the eggs all need to find their place in…

Bamia is the Iraqi okra-and-lamb stew, slow-braised lamb shoulder with tamarind, dried lime and whole baby okra, the…

Beef tagliata is the Tuscan trattoria classic, a thick-cut sirloin seared hot and sliced thin over a peppery rocket…

Skinned dried fava beans (or split peas as a substitute) simmer with garlic, cumin and a small amount of paprika until…

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work

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

The dough is baked plain with just tomatoes and oil, then crowned off the heat with torn burrata, a herb pesto of basil…

BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…