
Arancini
Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up
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Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up

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

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…

Whole fresh anchovies butterfly: pinch the head, pull, the spine and head come away with the guts

Potato is boiled, peeled and mashed

Chicken wings separate at the joint into drums and flats

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

Chilli crisp is the condiment that's eaten the world by storm, the Chinese-pantry essential that elevates anything from…

Croquetas are the Cuban bar-snack you find on every plate at every Miami café and every Havana paladar, small…

Tuscany's classic antipasto, the pâté you'll see set out at every long lunch in a Chianti farmhouse

Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…

Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight