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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
The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
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
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour
Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth
Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
A Louisiana classic, the dish whose name means "smothered" in French, and that's exactly what's happening at the table…
Lamb shoulder simmers in a spiced stock for 90 minutes until tender
Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone
Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together
Chicken thigh, liver and heart sear hard in a wide pan with onions; spices bloom; everything cooks together until the…