© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These crispy baked drumsticks are a simple and stress-free main dish recipe that you could cook in one big tray, making cleanup a breeze. Simply coat the drumsticks with olive oil and everyday pantry spices, then let the oven do all the work until browned and tender. They are very budget-friendly, reliably delicious with very little effort. Enjoy them with a side salad or roasted vegetables for an easy weeknight dinner. Change the flavourings as you like, some premade spice blends, like Chinese 5-spice powder, ras el hanout or garam masala work beautifully for the recipe.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Burmese Fried Chicken is a popular street food known for its seasoning of turmeric, ginger and chilli, and it is often served with a tangy dipping sauce. But a sweet chilli sauce would work really great too. Ok, not really authentic, but delicious all the same. I am using chicken thigh strips, but you can use 10-12 skin-on, bone-in drumsticks or wings, use more spices if necessary. And for those of you not keen on deep-frying, spray the airfryer with a little of oil and airfry the chicken at 180C/350F for 10-12 minutes.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Lahmacun (pronounced lah-ma-june), literally translated as meat with dough, is like a thin and crispy pizza that is topped with a deliciously spiced meat mixture, can be either lamb or beef, with paprika, tomato, onion and seasonings like cumin, isot paprika and oregano. Lahmacun is offten referred to as ‘Turkish pizza’ and makes a perfect stand-alone meal but you can serve them topped with a onion salad, parsley, lemon juice and alongside a yogurt drink ayran, in which case they are rolled up and eaten like a taco.
Isot, aka urfa biber, is a kind of dried Turkish chilli pepper. It is a variety of Capsicum annuum grown in the Urfa region of Turkey. It has a smoky, raisin-like taste with undertones of chocolate and red wine. Pul biber can be used as a substitute for isot chilli, although the unique smoky and raisin-like aroma of Urfa biber is difficult to replicate. Isot is one of the main ingredients of kebab and bulgur köfte, and a MUST for lahmacun. It works very well with especially lamb recipes, tomato-based salads, mezzes and roasted vegetables.

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© 2026 | http://angiesrecipes.blogspot.com

One-pan Butter Chicken with Rice is the dinner you make when you don't feel like cooking! This delicious chicken-rice casserole could not be easier to make and has an authentic Indian flavour. Whether you are serving this as a family meal or just craving something comforting, this butter chicken and rice bake is guaranteed to satisfy. If you love classic butter chicken, then you need to try this twist on this classic dish! Long-grain white rice works best in this recipe, but brown rice will work just as great.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Hóng Shāo Ròu / 红烧肉 is one of the most beloved classic pork belly dish from China. The tender, juicy pork belly chunks are smothered in a glossy, caramelized sauce made with soya sauce, both light and dark, shaoxing rice wine, spices and rock sugar. It's sticky, savory, sweet, and succulent with a satisfying melt-in-your-mouth texture. There are many types of red braised pork belly across China, but two major types in that Shanghai version of Hóng Shāo Ròu is sweeter, using a higher proportion of rock sugar for a glossy, caramelized sauce, while the Hunan version is spicier, typically incorporating chilli peppers and other spices like bay leaves, chilli peppers, ginger and star anise. Aside from pork belly, you can also add squid, abalone, hard-boiled eggs, taro, dried tofu skins, and bamboo to the dish. The pork belly is best served hot with a bowl of steamed rice and a side dish of sauteed greens of your choice to complete the meal.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These red lentil-based deli slices are a game-changer! Packed with protein (though not the complete protein), flavour, and deliciousness, they’re a perfect addition to your plant-based diet, plus they are incredibly budget friendly and also so easy to customize with your favorite spices and seasonings. Instead of paprika paste, you can also try pureeing a small beetroot with lentil for the pinkish colour. Sandwich the cold cuts with some sourdough bread or pan-sear the thicker slabs until golden (just like you do with bologna) and serve them over your favourite salad or simply enjoy them just as they are. Store the rest in an airtight container in the fridge for up to a week or freeze them. I made this plain, but you can add in some chopped olives, pickled green peppers or pistachios before pouring into the pitcher.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Tender, succulant chicken thighs with warm Moroccan spices, preserved lemons and cauliflower rice pilaf. Preserved lemons pickled in lemon juice and sea salt, adding a wonderful complexity to any dish, are a pantry staple of North African cuisine and have a unique lemon flavour without any of the bitter, tart characteristics of fresh lemons. Cauliflower rice pilaf is a low carb version of a rice pilaf made with finely chopped cauliflower. You can also serve them with regular rice or couscous for a filling meal.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken tikka masala is a flavourful and aromatic curry dish, made in a similar way to butter chicken. If you love butter chicken, you might as well enjoy this spicier variant. It consists of marinated and grilled chicken pieces, known as "tikka," simmered in a creamy tomato-based sauce infused with a blend of traditional Indian spices.
The dish’s origins are debated. One story purports that it was invented in the 1970s by Ali Ahmed Aslam, a Bangladeshi chef in Glasgow, Scotland, who improvised the recipe by combining grilled chicken tikka with a creamy tomato-based sauce, resulting in the iconic dish we know today. Many consider it to be the national dish of the UK. In 2001 British Foreign Secretary Robin Cook gave a speech in which he hailed chicken tikka masala as a “true British national dish” and a symbol of modern multicultural Britain. He even offered his own simplified explanation of how it evolved: “Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.”

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Mavrou, a traditional Cape Malay beef curry which is usually served at weddings, on Eid and other family gatherings and special occasions. It's a comforting and hearty dish and a perfect fusion of culinary traditions brought to South Africa by enslaved folks from the Indonesia, Malaysia, India, and East Africa, alongside Dutch influences. Cape Malay cuisine is renowned for its vibrant use of spices like turmeric, cumin, coriander, ginger, and chilli, often balanced with fruit and sweet components like apricot or tamarind. The name "Mavrou" itself is believed to stem from the African word "Mevrou," meaning "Madam" or "Ma'am," possibly implying it being a refined dish or one expertly prepared by the mistress of the house.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The buttermilk gives the chicken a wonderful and tangy flavour that compliments the lemon, dill, and garlic. And the chicken stays so moist and tender in contrast with the crispy skin. They're quick and easy to make – start in the oven and finish on the barbecue or griddle for the ultimate smoky flavour. It's as good cold as it is hot, in case you have any left over. If you want to make a sauce with the marinade, then melt a tablespoon of butter in a pan, stir in a tablespoon of plain flour and cook gently for a minute or two to make a roux. Slowly add half a cup of milk or cream and stir until it has thickened, then stir in the remaining buttermilk marinade. Bring it to a boil and season to taste.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This effortless and delicious Spanish chicken is the perfect harmony of aroma, flavour and colour. A simple marinade prepared with lots of fino sherry, white wine and spices used as the sauce and basting liquid. Perfect for any day or night of the week. Marination is the key to the perfection of the taste. So the longer you can let the marinade do its magic, the tastier the chicken gets. I left mine marinate for 16 hours, but if you are in a hurry, give it at least 4 hours up to 24 hours. Plan ahead, then you won’t be disappointed. Serve the chicken with crusty bread to mop up the sauce, or with some roasted potatoes or just a salad of your choice. I made a black radish salad with it.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Içli Köfte, similar to Middle Eastern kibbeh, are Turkish finger food at its best! Crispy on the outside, with a spiced minced meat filling on the inside. Sometimes walnuts or pinenuts are added to the filling for a touch of sweetness and crunch. Hugely popular in Turkey, but a little tricky to make. The trick is to make a dough for the shell, which must retain the grittiness of the fine bulgur, but must not break when shaping and frying. So don’t try to add lots of flour to the crust, or your köfte crust would taste like dough. The outer shell contains also some minced meat which makes it richer and more delicious. İçli Köfte freeze beautifully and you can make them ahead too. Keep the uncooked köfte in the freezer for up to 3 months, take them out, and fry whenever you need, without needing to defrost them. The best way to enjoy these delicious treats is to deep fry them, but you can make them by lightly oiling them and baking in the oven at 200C/400F for about 30 minutes until they turn crispy and golden brown, flipping them halfway through.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This Burmese Chicken with Mint is so simple yet so delicious and flavourful! It's a quick Burmese chicken stir-fry with spices and fresh herbs that can be made in 20 minutes. If you like Thai chicken laap, you are going to enjoy this one too. What makes this Burmese-Chinese version of minced chicken recipe unique is the use of sambal oelek, black mustard seeds, cumin seeds and lots of fresh mint leaves. Whole garlic cloves are fried first, then mixed in for texture. The authors, Tan and Leahy, of Burma Superstar suggested that the chicken should be minced by hand as the texture of ground chicken from supermarkets is more paste-like. Enjoy it with steamed rice or use it as a filling for lettuce leaves.