
Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
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Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…

Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

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

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…

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

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bamia is the Iraqi okra-and-lamb stew, slow-braised lamb shoulder with tamarind, dried lime and whole baby okra, the…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Blanquette de veau is the white-on-white veal stew that turns up on bistro chalkboards across France in the spring, a…

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Onion is softened slowly in olive oil 15 minutes

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

Croutons fry in olive oil with garlic

A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work

A food-safe cedar plank submerges in water for an hour