
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…

Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

Salt cod soaks for 24 hours with several water changes to draw out the salt

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

Chile's national pastry, the half-moon empanada that turns up at every Independence Day asado and most Sunday lunches

Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

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

Chickpeas (pre-soaked overnight and slow-cooked, OR tinned for speed) simmer in their cooking water with crushed garlic…

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

A Cornish-inspired pastry parcel filled with seasoned lamb, tender vegetables, and a rich, savory gravy