
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

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

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

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

The Azerbaijani version of the shepherd's salad that turns up in some form on every table from the Balkans to Persia…

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

Fasolada is the Greek bean soup that's often called the country's national dish, a slow-cooked pot of haricot beans…

Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

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

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

Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…