
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…

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

Boerewors, literally "farmer's sausage" in Afrikaans, is the national sausage of South Africa and the obligatory centrepiece of any braai

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This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops

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This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…

A wet jerk paste: scotch bonnet chillies, garlic, ginger, spring onions, thyme, allspice (whole or ground), brown sugar…

Jerusalem mixed grill (me'orav Yerushalmi) is the late-night street-food sandwich invented at the Mahane Yehuda market…

Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…

Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

The Azeri grill at its purest, and one of the most technically demanding kebabs in the Caucasus: a minced lamb sausage…