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
BUREK ( Turkish Beff Filling Stuffed Pastries)
Probably Ottoman in origin – and similar to the various borek (stuffed pastries) enjoyed by the Turkish – burek is quite specifically a Bosnian pastry of homemade filo type, stretched as thin as paper, stuffed with a spiced beef filling and coiled up like a snake. The pastry takes a bit of courage: it will
ZAPIEKANKI
Nicknamed the ‘Polish pizza’, and hugely popular on the streets across Poland, zapiekanki are open toasted sandwiches topped with sautéed mushrooms and melted cheese. Said to hail from the Communist days of the 1970s when food was scarce, this is a cheap and deliciously comforting snack. You could embellish it with other vegetables, such as
PIEROGI
These traditional Polish dumplings are fairly easy but pretty time-consuming to make. For me, their rich woodland flavours make them the perfect street food for making on a wild, wet autumn afternoon – they really are comfort food extraordinaire .
Danish Dish BIKSEMAD Cook with Meat and Potato
Biksemad is a traditional Danish dish created from leftovers of meat and boiled potatoes – typically meat from a beef or pork roast – and served with fried eggs, pickled vegetables and condiments such as ketchup, HP sauce and Worcestershire sauce. Traditionally, the dish is made by cutting meat and potatoes into bite-sized cubes and
KARTOFFELPUFFER
A staple snack at Christmas markets across Germany, kartoffelpuffer are crisp potato pancakes served with a dollop of tart apple sauce. These make a great snack with a glass of cold beer, or try them with a warming glühwein , just as they would in Germany.
LEBERKÄSE
Funnily enough, leberkäse translates literally from the German as ‘liver cheese’, despite there being neither liver nor cheese in this meatloaf recipe. Hugely popular in the Bavarian region, it is often served sliced, fried and piled into a burger with mayo, gherkins, mustard and crisp onions, as I have done here. The texture of the
