
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

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…

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

Potato is boiled, peeled and mashed

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

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde…

Sabich is the Iraqi-Jewish breakfast pita, fried aubergine, hard-boiled egg and amba pickled-mango sauce stuffed into…

A yeasted bread dough rises for 1 hour

Socca is the Niçoise chickpea pancake, sold from copper pans at street corners across the old town of Nice, a thick…

Tameya is the Cairo version of Egyptian falafel, sold by every street vendor across the city, stuffed into pita with…

Töltött tojás is the Hungarian deviled egg, hard-boiled whites filled with a piped paste of yolks, sour cream and sweet…