
Arayes
Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt
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Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

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

A wheat-flour-and-water dough rests for 30 minutes

Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard…

Chuck steak in big chunks, dredged in seasoned flour and browned in batches in a heavy pot until properly dark

Beef Bourguignon is the quintessential French braise, tender beef cubes slow-cooked in a Burgundy wine sauce enriched…

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

This Tex-Mex-inspired beef enchilada recipe is richly seasoned, easy to make, and always such a crowd favourite

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

Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street…

Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile