
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…

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

Potato is boiled, peeled and mashed

Chicken wings separate at the joint into drums and flats

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

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

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

Jian bing is the street-corner breakfast crepe of northern China, the egg-and-batter savoury pancake that comes off a…

Kachalou pakora are Afghan-style battered potato slices, fried crisp and dusted with chaat masala while they are still hot from the oil

Lo bak go is the turnip cake of Cantonese dim-sum carts: square pale-grey slabs pan-fried golden on the outside and…

Make a stiff mac-and-cheese, sharp cheddar, parmesan, a touch of mustard, just enough béchamel to bind, no more

Martabak telur is the Indonesian savoury folded pancake, paper-thin dough wrapped around a filling of spiced beef mince…

The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…

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…