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FilipinoAdoboChicken or pork braised in vinegar, soy sauce, garlic, bay and black pepper until the sauce is dark and glossy.Tastes sharpBe its first cook →Uyghur and XinjiangGosh nanTwo thin rounds of dough sealed around minced lamb and onion, then baked or pan-fried until crisp — a flat, meat-filled nan cut into wedges.Be its first cook →RajasthaniBikaneri bhujiaCrisp, thin threads of moth-bean and gram-flour dough, spiced with black pepper and ajwain and fried in oil.Tastes hot, rich and saltyBe its first cook →South IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.Tastes brightBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →Sri LankanFish ambul thiyalCubes of tuna cooked almost dry in a dark paste of goraka and black pepper, until each piece is coated.Tastes bright and mildBe its first cook →
GeorgianKhinkaliLarge pleated dumplings of spiced minced meat that fill with broth as they boil, eaten by hand.Be its first cook →ProvençalSoccaA thin chickpea-flour pancake baked in a very hot oven in a wide copper pan, eaten hot with black pepper.Be its first cook →
ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.Tastes very rich and savouryBe its first cook →
ItalianCacio e pepePasta, pecorino romano, black pepper and the pasta's own starchy water, whisked into a creamy sauce.Tastes intensely savouryBe its first cook →
GeorgianKhinkaliLarge pleated dumplings of spiced minced meat that fill with broth as they boil, eaten by hand.Be its first cook →ProvençalSoccaA thin chickpea-flour pancake baked in a very hot oven in a wide copper pan, eaten hot with black pepper.Be its first cook →ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.Tastes very rich and savouryBe its first cook →ItalianCacio e pepePasta, pecorino romano, black pepper and the pasta's own starchy water, whisked into a creamy sauce.Tastes intensely savouryBe its first cook →That's everything for that word. The index stops when it runs out.