Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
VERDURI FRITTI
This is a delightfully moreish but wonderfully simple recipe from the deep south of Italy. These deep-fried courgette and aubergine sticks are best eaten as soon as you make them, but be warned: they will be really hot so nibble gingerly at first.
POLPETTE
Polpette are little flavoursome Italian meatballs, normally served as a snack or appetiser rather than with the perhaps more familiar bowl of spaghetti. The trick to a soft and tender meatball is to soak the breadcrumbs in milk before you add the rest of the ingredients. Note: you may wish to begin this recipe the
ARANCINI WITH ROAST SQUASH AND GORGONZOLA
Arancini , derived from the Italian for ‘little orange’, are crisp fried balls of creamy risotto from Sicily. Traditionally stuffed with a little ragù, in this recipe they are filled with roast squash and gorgonzola. Making arancini is a bit of a fiddly, messy business, but worth it for such a delicious combination of crunchy
TIROPITA
These feta and filo pies are sold in bakeries throughout Greece, where they are usually bought as a late breakfast or mid-morning snack and eaten on the run. I think tiropita taste best warm rather than piping hot from the oven, so they make a fantastic on-the-go street food.
SOUVLAKI PITTAS WITH TZATZIKI
These lemony Greek kebabs are best made with a succulent, not-too-lean cut of pork, such as leg or shoulder, as the marbling of fat through the meat bastes the kebabs from the inside as they cook. You could use low-fat tenderloin if you prefer, but the result will be a touch drier. Note: you will
SMAŽENÝ SÝR WITH TARTARE SAUCE
This super-easy fried cheese snack from the Czech Republic ticks all the street food satisfaction boxes – crisp outside, oozing melting middle, and a sharp, tangy sauce to go with it. The trick to getting a crunchy exterior with the cheese melting all over the pan is the double coating of egg and breadcrumbs, so
