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

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

Onion is softened slowly in olive oil 15 minutes

Pork belly cuts into thick strips (5 cm wide × 3 cm thick) with skin on

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

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned…

Rice cooks, dresses with sesame oil and salt while still warm

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…

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

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

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde…

Pork shoulder (fatty cuts only, lean cuts will be dry) is cut into 3 cm chunks

Salt cod is soaked overnight (or boiled in two changes of water) to draw out the salt, then flaked and folded into a…