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

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Birria is a Mexican braise of long, patient ambition

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water

Ground beef browns in a wide oven-safe skillet with onion and garlic

Pizza thrown a curveball: a thin crust topped with seasoned ground beef, kidney beans, fresh chillies and cumin…

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…