
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…

A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…

Chicago by way of your kitchen: a thick yeasted dough pressed into 23 cm cake tins, walls built up the sides like a pie…

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

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…

Arroz refogado is the Goan-Portuguese rice dish that lands somewhere between Iberian and Indian, short-grain rice…

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…

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

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

The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…