This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She serves them with lemon and harissa paste, available at Middle Eastern Markets.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Crispy. Golden. Fluffy. Bubbe would approve.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Easy to make, impossible to stop eating.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.