Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
Pork belly cuts into thick strips (5 cm wide × 3 cm thick) with skin on. Simmers in water seasoned with cumin, salt, garlic and a bay leaf for 45 minutes, this tenderises the meat and renders some fat. Lifts out; pats dry. The same pan (with rendered fat) heats hot; strips return skin-side-down; fry for 15-20 minutes until the skin blisters and puffs into the crackling crust. Drains briefly. Eats hot.
Chile's street sandwich and the food that fuels any Sunday football game or summer picnic. You take a Chilean longaniza (or any good fresh pork sausage), split it lengthways but leave it attached at one end so it opens like a butterfly, and grill it six minutes per side until the surface is charred and the inside still juicy. Marraqueta rolls split and toast briefly on the grill, the sausage tucks into the roll, and a generous spoonful of pebre goes on top. Some hands add a dab of mayo or mustard. Eaten immediately, standing up, with a beer in the other hand.
Dried chickpeas soak overnight (never cooked, chickpeas must remain raw). Drained, blitzed with onion, garlic, a heaped pile of fresh parsley and coriander, ground cumin, ground coriander, salt, black pepper and Aleppo pepper into a coarse green paste. Rested for 30 minutes. Baking soda mixed in just before frying. Shaped into small (3 cm) patties or balls, a falafel scoop (zalabia) gives the cleanest shape but two spoons work. Optionally rolled in sesame seeds. Deep-fried in oil at 175°C for 2-3 minutes per side until amber-gold and crisp. Stuffed into pita with tahini, salad and pickles.
Dried chickpeas (or a chickpea-fava blend) soak overnight. Drained, blitzed with onion, leek, a heaped pile of fresh parsley AND coriander (the Palestinian style is herb-heavy and notably green), garlic, ground cumin, ground coriander, salt and Aleppo pepper. Left to rest. Baking soda mixed in right before frying. Shaped into small patties or balls; pressed into sesame seeds; deep-fried until amber. Stuffed into khobz with tahini sauce, salad and pickled vegetables.
Aubergine slices salt, drain 30 min, pat dry, fry crispy in olive oil. Eggs hard-boil (or for the traditional Iraqi-Jewish version, slow-cook overnight in a hamin pot, the brown eggs become beigene). Israeli salad: cucumber, tomato, red onion, parsley, lemon, olive oil. Tahini whisks with lemon juice and water to a pourable sauce. Pita warms briefly. Build: hummus smears inside; aubergine slices layer; egg quarters; salad; tahini drizzle; amba spoon; parsley.
Salt cod is soaked overnight (or boiled in two changes of water) to draw out the salt, then flaked and folded into a thick batter of flour, baking powder, water, spring onion, garlic, thyme, scotch bonnet, and a little black pepper. Dropped by the heaped tablespoon into hot oil and fried until deep golden. Served hot with a squeeze of lime or a dollop of pepper sauce.
Dried split fava beans (sold as "split foul" or "ful asfar" at Egyptian or Middle Eastern shops) soak overnight (never cooked, that's the key). Once drained, the favas are blitzed with onion, garlic, parsley, coriander, dill, leek and a generous dose of cumin, coriander and chilli into a coarse green paste. Rested for 30 minutes; baking soda mixed in for fluffiness. Patties shape between palms; pressed into sesame seeds + crushed coriander seeds; deep-fried 175°C for 2-3 minutes per side until amber-crisp. Drained and stuffed into pita with tahini, salad and pickles.