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

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…

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

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

BIR chicken karahi is a classic British-Indian-Restaurant curry inspired by Imran's of Birmingham, tender chicken pieces…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours

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

Goan chicken biryani is the Goan twist on the great Mughal layered rice, the dish that runs vinegar and coconut milk…

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

Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron

Joojeh kabab is the Persian saffron-and-yogurt chicken kebab, a marinated grilled-thigh dish that turns up at every…

BIR kashmiri chicken is the restaurant's aromatic mild curry, named for the Kashmir region of India even though it bears…

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry