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24 recipes

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Arancini

Arancini

Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated parmesan and beaten egg to bind. Filling, a stew of beef-and-pork ragù with peas, OR a cube of mozzarella, sits in the centre of each ball. Hands wet with water shape the rice around the filling into a tight orange-sized ball (or cone, for the Catania style). Each ball is rolled first in flour, then in beaten egg, then in fine breadcrumbs (or in the doubled-up "panata" mix of flour + water for the Sicilian original). Deep-fried at 180°C in 4-5 cm of oil for 4-6 minutes per ball until deep gold. Drained on kitchen paper; eaten warm.

Snacks 45 minutes Serves4
Aroog

Aroog

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy. Lamb or beef mince mixes with the bulgur, grated onion, lots of chopped parsley and coriander, ground baharat, cumin and a pinch of cinnamon. The mixture should be soft enough to spread, if it's too dry the aroog crumble. Small portions press onto a hot oiled pan and flatten to 1 cm thick discs; cook for 4-5 minutes per side over medium heat until deeply browned and the meat is just cooked through. Lift, drain briefly, eat hot with lemon and yoghurt.

Snacks 1 hour 20 minutes Serves4
Boudin Balls

Boudin Balls

Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley, green onion, cayenne, salt, pepper. Either bought ready-made boudin (casings removed) or made from scratch by simmering then mincing pork shoulder with the aromatics. Filling rolls into walnut-sized balls; chills for 30 min so they hold shape. Dredges in flour, egg, then seasoned breadcrumbs. Deep-fries for 3-4 minutes at 175°C.

Snacks 1 hour 7 minutes Serves16
Briouat Bil Lahm (Meat Briouats)

Briouat Bil Lahm (Meat Briouats)

Onion is softened slowly in olive oil 15 minutes. Lamb mince browns with the onion; ras-el-hanout, cumin, cinnamon, salt and pepper season. Stock or a splash of water; simmered for 8-10 minutes till dry-fragrant. Off heat: parsley, coriander, beaten egg, finely chopped preserved lemon. Left to cool. Warka strips lay flat; a teaspoon of filling at one end; flag-folded up the strip into a triangle. Sealed with egg-wash. Deep-fried for 3 minutes till deep gold.

Snacks 55 minutes Serves18
Cornish Pasty

Cornish Pasty

Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes, rolled to 4 mm thick, and cut into 22 cm discs (a small plate works as a guide). Filling: beef skirt (cut into 5 mm cubes, never minced), potato (5 mm dice), swede (5 mm dice) and onion (5 mm dice), seasoned generously with salt and pepper. The filling is piled on half of each pastry disc, leaving a 1 cm border. The pastry is folded over; edges are crimped firmly with thumb-and-forefinger pressed-and-twisted rope crimps along the curved edge. Egg-washed; baked at 200°C for 15 min, then 180°C for 35-40 min until deep golden.

Snacks 2 hours 5 minutes Serves4
Crawfish Pies

Crawfish Pies

A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer. You make a flaky shortcrust enriched with a little butter and lard (or all butter if you'd rather), cold and rested. The filling is a small batch of crawfish étouffée: a blond roux first, then the trinity of onion, celery and bell pepper, garlic, tomato, Cajun spice, stock and crawfish tails, simmered down until thick enough to hold its shape on a spoon. Cool the filling completely so it can be spooned into pastry circles, folded into half-moons, crimped sharp at the edge, brushed with egg wash and either deep-fried or baked. The fried version is the classic, with the pastry blistered amber-gold and the filling steaming inside. Eaten warm from the paper with a dab of remoulade and a cold drink.

Snacks 1 hour 45 minutes Serves12
Fried Börek with Meat Filling

Fried Börek with Meat Filling

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned ground meat filling. The meat is cooked in aromatics, bound together with egg, and enriched with fresh parsley. The pastry is thin and tender, becoming shatteringly crisp when deep-fried. The key to success is ensuring the filling is completely cold before assembling (otherwise it creates soggy pastry), rolling the pastry thin (for crispness rather than doughiness), and maintaining proper oil temperature during frying. These are best consumed immediately, while still warm and crispy.

Snacks 1 hour 35 minutes Serves30
Gimbap

Gimbap

Rice cooks, dresses with sesame oil and salt while still warm. Fillings prep separately: carrots julienne and stir-fry briefly with salt; spinach blanches, drains, dresses with garlic, salt and sesame oil; egg cooks as a thin omelette, slices into strips; pickled yellow radish (danmuji) cuts into long strips; protein (ham, beef bulgogi, tuna mayo, fishcake) preps to size. Each gim sheet (toasted seaweed) lays on a bamboo mat; rice spreads thin over two-thirds of the sheet; fillings line in the centre; the mat rolls everything tightly. Cut into 12 slices per roll. Brushed with sesame oil; sprinkled with sesame seeds.

Snacks 1 hour 25 minutes Serves4
Jiaozi

Jiaozi

A hot-water dough - flour mixed with water (just-boiled) - for a tender, slightly stretchy wrapper that doesn't dry out. The filling is the classic family recipe: minced pork and finely chopped Chinese chives bound with soy, sesame oil, ginger and shaoxing wine. Each dumpling rolled thin, filled with a generous teaspoon, pleated along one edge, sealed and shaped. Boiled in batches, with the "three-cup" trick of adding cold water between waves to stop the wrappers blistering. Served with a sharp black vinegar and chilli dipping sauce.

Snacks 1 hour 12 minutes Serves4
Kanom Jeeb

Kanom Jeeb

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the traditional Thai "rak pak chee" paste), oyster sauce, soy sauce, sugar, sesame oil, and a beaten egg. The mixture chills for 20 minutes to firm. Square wonton wrappers go around the filling cupcake-style: filling in the centre, edges pulled up and pleated open around the meat, top brushed with a tiny smear of beaten egg and topped with a thin slice of carrot. Steamed in a bamboo basket over boiling water for 8 minutes. Dip is black soy sauce with sliced chilli and rice vinegar.

Snacks 40 minutes Serves4
Keftedakia (Greek Mini Meatballs)

Keftedakia (Greek Mini Meatballs)

A grated onion (juice squeezed out) folds into beef-or-pork-and-beef mince with bread soaked in milk and squeezed dry, an egg, a generous amount of dried mint and oregano, parsley, garlic, salt and pepper. A tablespoon of ouzo or red wine adds depth. Mixture rests for 30 minutes (the flavours mingle, the bread fully absorbs). Rolls into walnut-sized balls, dusts in flour, pan-fries in olive oil 6-8 minutes turning often until deep brown and cooked through. Serves with tzatziki and lemon wedges.

Snacks 1 hour 10 minutes Serves6
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