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Hairst bree (or hotch potch)—one-pot dish, usually with lamb or mutton, seasonal vegetables; Partan bree—seafood soup with crab and rice; Powsowdie—a Scottish sheep's heid (head) broth or soup; Scotch broth—soup with barley, lamb or mutton, and root vegetables
A rice dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi gandul: Javanese Rice dish with beef soup A rice dish served in sweet and spicy beef soup, specialty of Pati Regency, Central Java, Indonesia. Nasi goreng: Nationwide Rice dish ...
Below is a list of dishes found in Jewish cuisine. ... spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper ...
Plov (Plov / Փլավ / ფლავი / Плов) - Rice dish, mostly cooked with meat and vegetables. Qovurma - Azerbaijani lamb stew. Satsivi (საცივი) - Georgian poultry meat (turkey or chicken based dish with walnuts. Shashlik / Mtsvadi / Khorovats - Cooked meat on fire, made in all Caucasus. Tjvjik (տժվժիկ) - Armenian ...
Lion's Head is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables.. This is a list of notable meatball dishes.A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
A dish made of stuffed peppers, with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat, and rice. Túrós csusza A traditional Hungarian savory quark cheese noodle dish made with small home-made noodles or pasta, which is called galuska .
In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients. In this case jeon, a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil, can be considered a type of buchimgae.
You must not expect a variety of dishes from a Welsh kitchen, and there are no highly-seasoned titbits to whet your appetite." [56] The cuisine includes recipes for Welsh lamb, and dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage. [56] Example dishes of the four nations
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