
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…

Potato is boiled, peeled and mashed

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that…

A Spanish tapas classic featuring tender squid rings and tentacles, quickly fried until golden and served with a vibrant…

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

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

All-butter puff pastry rolls thin; cuts into 4 long strips

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

Marie Rose sauce, mayo, ketchup, Worcestershire, a squeeze of lemon, a splash of brandy if you're feeling decadent…

Rissois are the half-moon prawn fritters you'd see in the glass cabinet of every Lisbon snack bar, sold a couple at a…

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

A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface

Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green…

These spring rolls are the dinner-party version of the takeaway classic: slim, crisp, and packed with a filling that…

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