Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
Turkish
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Course & method
Ingredients
Arroz de Pato
Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…
Portuguese
Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
Persian
Austrian Goulash
The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…
Austrian
Avgolemono
A whole chicken poaches in water with onion, carrot and celery, building broth and tender meat at the same time
Greek
b'Stilla
Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)
Moroccan
Bacalhau à Brás
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…
Portuguese
Bamia Iraqi
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join
Iraq
Beef Stroganoff
Strips of fillet or sirloin sear hard in a hot pan and lift out so they don't overcook
Russian
Beef Wellington en Brioche
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…
British
Blanquette de Veau
Veal shoulder or breast simmers in white stock with onion, carrot and bouquet garni until tender
French
Bobotie
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
South African
Brik à l'Œuf
The filling is built in a small bowl: drained tinned tuna, finely-chopped onion, parsley, capers, harissa, salt
North African
Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Trinidadian
Cataplana de Marisco
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
Portuguese
Charcoal Chicken Shop Chicken Skewers
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…
Australian