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Kibbeh nayyeh – a national dish of Lebanon, prepared with raw lamb or beef, fine bulgur and spices. Kokoretsi – Turkish; found throughout the Balkans and Azerbaijan. Kol böreği – Turkey. Kuurdak – Central Asia. Laal maans – Rajasthan, India. Lahndi – Afghanistan. Lamb chop – Various; found around the world.
Lebanon portal. v. t. e. Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
Moroccan cuisine ( Arabic: المطبخ المغربي) is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. [1] Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. [2]
Lamb is one of those meats that can come off as intimidating, when really, preparation is not as daunting as it may seem; especially with New Zealand's top chef, Peter.
Mansaf ( Arabic: منسف [ˈmansaf]) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. [1] It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. [2]
Main ingredients. Lamb, rice, roasted nuts and raisins. Media: Quzi. Quzi ( Arabic: قوزي ), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. [1] The dish was introduced into Turkey by Syrian ...
Maharashtra. Black Mutton curry (also referred to as konkani black mutton) is a dish that is prepared from goat or lamb meat, charred coconuts, and a signature spice blend. The regional dish originated in the Konkani [25] district of Maharashtra, India. Black Mutton curry was originally made by preparing a black spice paste consisting of ...
Lamb. Mutton. Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South ...
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