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

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

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

Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…

Cubed ripe tomatoes sit with salt, olive oil, basil and a touch of red wine vinegar for 30 minutes to release juice and meld

Chicken wings separate at the joint into drums and flats

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Ground beef browns in a wide oven-safe skillet with onion and garlic

Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…

Chile's street sandwich and the food that fuels any Sunday football game or summer picnic

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

This is the small-plate version of mantu, folded into a four-pointed flower with the meat visible at the top, plated for…

A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin)

The Saudi street snack that almost every food court and roadside griddle in the kingdom has running through service