But with minced meat the bacteria are mixed into the blend.
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All that matters is that this minced-meat dish is damn delicious.
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Palm's texture feels more satisfying than the minced meat of Libby's and Hormel's versions.
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For lunch she had pasta with raw minced meat, for supper a glass of milk.
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It's a Swabian specialty, a dumpling filled with minced meat (there's a veggie version, too).
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It can be stuffed with a variety of foods, like garlic, potato or minced meat.
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In Kenya and Tanzania, the most popular fillings are spicy minced meat or spicy vegetable.
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We'll use the lungs, heart, liver, and kidneys along with that minced meat to make faggots.
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"You couldn't tell if it was minced meat or a sponge," he said, shaking his head.
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There are other beloved traditions, like vine leaves and mashed vegetables stuffed with rice and minced meat.
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Usually containing minced meat and vegetables, these deep-fried rolls may also contain raisins, jackfruit, or bananas.
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The chef, Met Kaba, makes use of a ceramic oven for flatbreads, including lahmajun topped with minced meat.
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"The Netherlands is a great place for foreigners, but it makes minced meat of its own people," he said.
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We share a platter of fried dumplings, minced meat with torn noodles, and a pot of tea and decompress.
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The raw minced meat inside the cylinder of celery stalks, seasoned with oil, salt, and pepper, was basically a carpaccio.
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This savory snack is made from a combination of dried shrimp, minced meat, mushrooms, peppers, shallot, batter, and of course, pumpkin.
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Watching Ms. Kelly make minced meat of men and insist on her right to eschew likability, I — a liberal — admired her.
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The "Fasces" is one of the most important Futurist dishes of Marinetti's manifesto—a composition of minced meat, celery stalks, and rice.
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The Crimean cheburek , a savory turnover filled with minced meat and onions, is a popular street food throughout Moscow's sphere of influence.
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She followed a stringent diet of two raw eggs, one cooked egg, a little minced meat and pasta for the past 90 years.
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The annatto, a red seed boiled in butter or oil before being folded into the minced meat, gave the spices an earthy balance.
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Pelmeni have raw fillings instead of pre-cooked, a much thinner dough shell, and are rarely sweet, traditionally featuring minced meat and spices.
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But the history of the hamburger is a winding food tale that dates from the first century, when Romans served a minced meat dish.
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All over the world, we hear the same music, drink the same fizzy waters and eat the same soft buns filled with minced meat.
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But the history of the hamburger is a winding food tale that dates back to the first century, when Romans served a minced meat dish.
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To Eat or to be Eaten—A Guide to Cannibalism contains human butchery diagrams alongside recipes for human minced meat mango tartare and human tenderloin with cider.
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Roe advises to step away from your burger if there is any suspicion about its status as cooked -- minced meat can be a potent source of infection.
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In the past, Domino's has localised its pizzas for India by introducing customised toppings such as spicy banana, cottage cheese (paneer), minced meat (keema) and tandoori chicken.
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Conversely, demand for higher value cuts of meat or seasonal products such as lamb had fallen, with increased home consumption of lower value minced meat or forequarters.
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Samples taken from 1,500 tonnes of meat delivered last summer contained too little actual meat to be labelled as minced meat, an investigation led by the agency showed.
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A freelance photography team, who were unfamiliar with the British term of mincemeat, were tasked with reshooting the pictures and used actual minced meat instead, the site told Insider.
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Recipe website The Spruce Eats went viral this week after a Twitter user pointed out the fact that it had confused minced meat and the British Christmas filling of mincemeat.
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An American website, The Spruce Eats, published a mincemeat and apple tart recipe alongside "how to" photos which showed minced meat being used in the Christmas-themed dessert instead of mincemeat.
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Biting her lower lip to keep herself from blurting out a protest, she kneaded onions into the minced meat; the recipe came from a magazine—it was seasoned with allspice and tomato ketchup.
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The in-room dining menu offers "local bakes," but our order — a pie of ricotta, fresh peas and broad beans, and macaroni with minced meat in homemade pastry, arrived frozen solid in the center.
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The exception is larb, one of Isan's great gifts to the world, a salad (inadequate word!) of minced meat crackling slightly from roasted rice powder, braced by lime and, in heat, approaching quiet annihilation.
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The recipe&aposs headline has also been tweaked to read "Mincemeat and Apple Tart - Now Meat Free!!" along with an editor&aposs note to explain the difference between minced meat and the British mincemeat.
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The firm sells a variety of foods, ranging from minced meat to prawns, through 3,500 sales points in 15 countries (the bulk of them are in Dutch supermarkets) and has annual revenues of €12m ($14.2m).
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The finished apple and minced meat tart has been labelled "an abomination" and compared to the scene in "Friends" where Rachel makes an English trifle adding a layer of beef sautéed with peas and onions.
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It would be unwise to pass on a side order of Granny's Braised Carrot Minced Meat, an insanely luscious pork ragu made according to a recipe provided by Mr. Chen's grandmother-in-law, served over rice.
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Families often hold their own celebrations by lighting smaller fires on streets outside their homes, before gathering inside to enjoy wine made from honey and "kitfo", the traditional food of raw minced meat in flat, dry bread.
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The young men cooking the skewers of minced meat on glowing charcoals smiled at us, waving their hands dismissively as anti-aircraft tracer s lit up the sky and the now-familiar thud and boom of airstrikes followed.
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READ MORE: A New Club Is Using Food Waste to Generate Energy Naho reaches for her stack of tupperware treasure boxes, taking a spoonful of karanikumiso, minced meat mixed with spicy miso, and spreads it over her soft sandwich bread.
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Ramos consumed little alcohol, went out for frequent morning runs and was focused on his diet — a change from the days when he earned the nickname Empadão, or Pie, for his love of the Portuguese snack of minced meat encased in two layers of mashed potato.
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When my grandfather died and I was unable to fly to Pakistan for his funeral, I conjured him up by eating my keema-chawal the way he'd eat his, by dousing the red minced meat spiced with hot peppers and white rice in warm whole milk.
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As dangerous as the yo-yo is spinning at the end of a long string, turning hot dogs into minced meat, it's even dangerous when it eventually climbs back up and does the exact same thing to your hands and fingers, so Giaco used a special yo-yo-ing rig to play with the toy.
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But visitors might be more interested in the Balkan-inspired dishes with a twist: grilled Miroc cheese from the mountains of eastern Serbia, drizzled with honey mustard; tender, juicy cevapi, the ubiquitous cigar-shaped minced meat, made with lamb instead of the usual beef; and veal tongue with beetroot, a delicious play on textures that may give you an endorphin rush by the time you're finished.
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This is toast, minced meat, diced bacon, leek, eggs, salt and pepper.
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Badımcan dolması includes tomato, sweet pepper, and aubergine stuffed with minced meat mixed with chickpeas.
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Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals.
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The Finnish version is the similar lihapiirakka, a popular street food made with donut dough, minced meat and rice.
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Akçaabat meatballs () is a grilled dish of minced meat, a type of köfte, found traditionally in Akçaabat, Trabzon, Turkey .
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The flat-shaped samosa is called a somosa or somucha, and is usually filled with onions and minced meat.
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Variations include the use of pork fillet (hirekatsu), chicken (chicken katsu), beef (gyūkatsu), ham (hamukatsu) and minced meat (menchi-katsu).
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This means that the filling product is moved by the vacuum filler and, during filling, it is chopped to the final grain size within the grinding system. An important application for inline grinding systems is dry sausage or fresh sausage production. ; Minced meat lines: Minced meat lines are a combination of vacuum fillers, inline grinding systems and devices for separating the minced meat flow into individual portions. A continuous, formed product flow is filled onto a conveyor belt and a cutting blade divides the filling flow into portions.
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Lawar is an Indonesian dish created from a mixture of vegetables, coconut and minced meat mixed with rich herbs and spices, originating from Bali, Indonesia. This dish is commonly found in restaurants and warungs in Bali. Despite its rich vegetables mixture, lawar is not a vegetarian dish, since most often it is mixed with minced meat or even blood.
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It is usually served with minced meat roasted in butter, boiled grape juice, milk, plain yogurt, honey, sour cream, or sometimes with bacon.
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Pronunciation of "Bobotie". Bobotie (Afrikaans: ) is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping.
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Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry (sweet or salty) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo.
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Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item is named after Adana, the fifth largest city of Turkey and was originally known as the "Kıyma kebabı" (lit: minced meat kebab) or Kıyma in Adana-Mersin and the southeastern provinces of Turkey.
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Stuffed intestines () is a dish from the Lebanese Cuisine . The main ingredients are minced meat, lamb’s intestines, rice, tomato paste, onion, chickpeas, salt, black pepper, allspice, and cinnamon.
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In Tibetan cuisine, a xogoi momo is a type of momo using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs.
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In Tibetan cuisine, Sokham Bexe is a fried dough, with butter and minced meat. It is said to be a favourite of the Dalai Lama and the Panchen Lama.
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Fresh Ayran with a head of foam Yoğurt is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word yoğurt. Yoğurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat etc.), meze and a specialty called mantı (folded triangles of dough containing minced meat). In villages, yoğurt is regularly eaten with pilav or bread.
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Iranian pizza is served in Iran and places affected by the Iranian diaspora. It is usually made with minced meat, beef sausage, bell pepper, mushroom, mozzarella cheese, and Persian spices.
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It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.
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Other similar raw, chopped meats appeared in the 20th century. One of the oldest references to a Hamburgh [sic] Sausage appeared in 1763 in Hannah Glasse's Art of Cookery, Made Plain and Easy. Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. Other dishes are also made with minced meat, such as meatloaf, the Serbian pljeskavica, the Arab kofta, and meatballs.
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The widespread minced cutlet ()russianfoods is made of minced meat (beef or pork or mixture of both, chicken, turkey, or fish), bread, eggs, white onions, salt and spices, shaped as a meat patty and pan fried. Bread is added in amount up to 25% of meat, adding softness to the final product and also making it cheaper to produce. The Pozharsky cutlet is a well-known variety of such cutlets in which minced meat is mixed with butter.
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A bowl of "dry" fish ball mee pok. This version of is usually served with toppings of fish balls, sliced fish cakes, (a type of small dumpling made with fish meat paste wrapping a small bit of minced meat), minced meat, meat balls, lettuce or taugeh (beansprouts in Hokkien). It can be made with the addition or omission of any of the toppings, prepared in soup or "dry" style, and either with or without the chili sauce.
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In Ukrainian cuisine, a breaded variety called sichenyk () is made of minced meat or fish and vegetables. A particular form of the Russian kotleta known as Pozharsky cutlet is an elaborated version of minced poultry kotleta covered with breadcrumbs. A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency. All these dishes are usually served with pan- fried potatoes, mashed potatoes, pasta etc.
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Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak.
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In Italy, stuffed eggplant are cooked in oven, and can be filled with mozzarella cheese (in Rome), or with minced meat (in Sicily). In Sicily, eggplants of the violet variety are used.
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Stuffed apples (, ) are made of apples stuffed with meat (lamb) and rice. The ingredients typically include green apples, minced meat, rice, onion, tomato paste, parsley, mint, cinnamon, salt, black pepper, and vegetable oil.
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Samosas of various types are available all over Pakistan. In general, most samosa varieties sold in the southern Sindh province and in the eastern Punjab, especially the city of Lahore, are spicier and mostly contain vegetable or potato-based fillings. However, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat (lamb, beef, or chicken) and are very popular as snack food in Pakistan.
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Round burek (filled with minced meat) is made in Serbia, Croatia, Montenegro, North Macedonia and Slovenia. In Serbia, Albania, Kosovo, Croatia, Montenegro, North Macedonia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Traditionally it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom, and other fillings.
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The Persian word gheimeh (also spelled gheymeh or qeime) derives from Classical Persian qîmâ which comes from a Turkic word qıyma 'minced meat', like the Urdu qīmā/keema, Turkish kıyma and Greek kimás.Oxford English Dictionary, s.v.
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Prepare the dough in yogurt, mixing it thoroughly until it becomes very smooth, and stuff it with minced meat. Kheemey-ki-Lukhmi is still served as a starter in the authentic Hyderabadi weddings and other celebrations.
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This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.
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It is often served with no sauce or tomato sauce. Unlike its French cousin, croquettes made mainly of meat are not called korokke in Japan. They are called menchi katsu (メンチカツ), short for minced meat cutlets.
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The common fillings found in the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage. Sweet and vegetarian versions also exist.
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However, the present recipe with very fine mince is derived from Bekker's 1958 version. The de Vries 1954 sausage, named fricadelle, contained chunkier minced meat and essentially was a minced meat patty shaped like a sausage.De Telegraaf, "Frikandel is 50 jaar", 4 February 2009Volkskrant "Wel vet niet cool", 22 March 2004 In the Netherlands, northern France, Belgium and Curaçao, the frikandel consists of a mixture of mechanically separated meat, including chicken (40% or more) and pork (about 25%). In the US, it contains pork (50%), beef (35%) and non mechanically separated chicken (15%).
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Mun tahu usually also contains minced chicken or seafood, most commonly peeled shrimp, or sometimes minced meat either beef or pork. It has mildly savoury flavour with pleasantly soft texture, suitable for young children or adults in convalescence.
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Lyulya kebab or lule kebab is a type of kebab cooked on skewers. It is made from minced meat. It is a specialty of Armenian, Azerbaijani, and other cuisines of countries in South Caucasus, the Middle East, and Central Asia.
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Hortobágyi palacsinta is a savoury Hungarian Crêpe, filled with meat (usually veal). The meat is prepared as a stew; minced meat is fried with onions and spices like the pörkölt or the paprikás dish, using veal, veal with mushrooms, chicken, or Hungarian sausage.The crêpes are filled with the minced meat, tucking in the ends, and are baked in the oven with a paprika and tejföl (sour cream) sauce, then topped with fresh parsley. Popular serving option in Hungary is rolling the filled crêpes up, or folding them into half and rolling them up on the shorter side.
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Perkedel is believed to be derived from Dutch frikadeller, which is actually a Danish meatball or minced meat dish. This was owed to Indonesian historical and colonial link to the Netherlands. Unlike frikadeller, the perkedel's main ingredient is not meat, but mashed potato.
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Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumplings. Filling of onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball and Lithuanian Cepelinai.
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Savoury fillings include fried vegetables, fried chicken, minced meat, spinach, and a variety of added ingredients such as potatoes, mushrooms, cabbage or ham. Another Polish dish reassembling pancakes are racuchy. They are smaller and thicker than naleśniki and can be stuffed with apple slices.
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Kağıt kebabı is a type of Turkish kebab peculiar to Hatay province and its administrative capital Antakya. Kağıt kebabı is made from tomatoes, peppers, minced meat and spices. It is made using baking paper (kağıt) in an oven to trap the juices and flavours inside.
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Square sausage (lower right) served with black pudding, baked beans, mushrooms and fried bread The Lorne sausage, also known as square sausage, slice or flat, is a traditional Scottish sausage, usually made from minced meat, rusk and spices. It is commonplace in traditional Scottish breakfasts.
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Norway also has a traditional home-made pizza called "lørdagspizza" (literally translates to "Saturday pizza"). The dough is shaped to the pan (usually rectangular), then a mix of minced meat and tomato sauce follows. Finally it is gratinated with a generous amount of cheese.
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Sarma is a dish of vine, cabbage, monk's rhubarb, kale or chard leaves rolled around a filling of grains, like bulgur or rice, minced meat, or both. It is found in the cuisines of the former Ottoman Empire from the Middle East to Southeastern Europe.
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Bak chor mee (), which translates to minced meat noodles, is a Singaporean noodle dish popularly sold as street food in hawker centers and food courts. The noodles are tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. Bak chor mee can be categorised into two variants: a dry version and a soup version. Most dry versions come with slices of stewed mushroom, minced pork, slices of lean pork and sometimes fried ikan bilis, atop noodles tossed in a punchy chilli-vinegar sauce, while soup versions are lauded for the depth of pork flavour in its broth.
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Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic. Pide, which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), kashar cheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities. Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack.
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However, the Malays have developed distinctive tastes and recipes. Malay cuisine also spread outside the Malay archipelago and influenced other cuisine in the countries. Bobotie is a South African dish that has Cape Malay origins. It consists of spiced minced meat baked with an egg-based topping.
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The Egyptian version is called makarōna beshamel, i.e. "macaroni with béchamel". The dish is typically made with penne or macaroni pasta, a minced-meat sauce with tomato and onion, and a white sauce often enriched with Rumi cheese. Egg or cheese may also be baked on top.
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Thats why bread dough was used as an alternative. The bread dough also had the advantage that the minced meat was kept longer fresh. A typical Kaatsheuvel dish is the Mikkemannen. They are dolls made from bread dough, in which gingerbread spices and cinnamon are processed.
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Many Australian supermarkets now stock various cuts of kangaroo including fillets, steaks, minced meat and 'Kanga Bangas' (kangaroo sausages). Many Australian restaurants serve kangaroo meat. Kangaroo meat has been exported since 1959. Seventy percent of kangaroo meat is exported, particularly to the European market: Germany and France.
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Bakso Malang. The name bakso originated from bak-so (, ), the Hokkien pronunciation for "fluffy meat" or "minced meat". This suggests that bakso has Indonesian Chinese cuisine origin. Chinese influences is apparent in Indonesian food, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, bakso, and lumpia.
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In modern Russian and Ukrainian, the word kotleta (котлета; pl. kotlety) refers almost exclusively to pan-fried minced meat croquettes / cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. In some recipes, the patties are covered with bread crumbs.
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The meat dishes in Pakistan include bovine, ovine, poultry and seafood dishes. The meat is usually cut in 3 cm cubes and cooked in a stew. The minced meat is used for Kebabs, Qeema, and other meat dishes. The meat dishes are also cooked with pulses, legumes and rice.
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Keema can be grilled on a skewer, and called seekh kebab, or used as a filling for samosas or naan. The word ultimately comes from the Turkic word qıyma meaning 'minced meat', and is thus related to the Persian qeyme, Turkish kıyma, and Greek kimás.Oxford English Dictionary, s.v.
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Almost anything can serve as a stuffing. Many Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.
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Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc. Imam bayildi is a version of karnıyarık with no minced meat inside. It can be served as a meze as well. Fried eggplant and pepper is a common summer dish in Turkey.
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The majority of national dishes are prepared of lamb, beef and poultry meat. Dishes prepared of minced meat are more prevalent. The sea, lakes and rivers of the Republic of Azerbaijan are abundant with different fish species, particularly white sturgeon. Sturgeon fish is widely used in preparation of national dishes.
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They may also be added to minced-meat fillings and dishes, such as Cantonese dim sum-style steamed meatballs, to add a crunchy texture. The Thai dessert thapthim krop, with water chestnuts as its main ingredient, was named one of the world's best 50 desserts in 2019 by CNN Travel.
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Leipoldt's recipe book published in 1933 calls for finely minced meat, breadcrumbs, milk, onions and butter and a curry sauce made with spices, sugar, lemon juice, chilli pepper and vinegar. This is baked with a topping of egg and milk.Leipoldt, C. Louis, Kos vir die Kenner, Human & Rossouw, 2011, p. 253.
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In the Middle East, it is used to make spicy kofta and meatballs. The Scottish dish mince and tatties uses it with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon.
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Albondigas are also prepared from ground meat.,Ansky, pg. 88 similar to albogindas is the more popular Kufta which is made of minced meat, herbs and spices and cooked with tomato sauce, date syrup, pomegranate syrup or tamarind syrup with vegetables or beans. mangal Grilled and barbecued meat are common in Israeli cuisine.
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The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.
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In some regions of Bulgaria, the filling is made with rice. There are also meat fillings with minced meat, onions, and mushrooms. Sweet fillings with apples (similar to apple pie or strudel) or pumpkin with sugar, walnuts and cinnamon exist as well. In some regions, only the walnuts, sugar, and cinnamon are used.
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In the Netherlands (and Belgium) schnitzel is mostly made of pork and served with fries and vegetable salad. Zigeunerschnitzel (served with paprika) and Cordon bleu (Blue ribbon) are very popular. A typical Dutch variant is the 'gehaktschnitzel', a schnitzel made of minced meat. In the Netherlands, every butcher has his own variants.
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Kolo mee noodles are springier than wantan noodles and they come with a generous filling of minced meat. The kolo mee is topped with spring onion and fried onion, giving the dish a sweet crunchiness. This dish is often also served with slices of char siew, which are placed on top of the noodles.
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Three kebapcheta Kebapche (, plural: кебапчета, kebapcheta) is a Bulgarian dish of grilled minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt.
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The sauce varies widely by cuisine. In Sweden and sometimes in Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar.
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Nargesi Kebab or Nargis kebabs or Nargasi Shami Kabab a South Asian dish, is a kind of kebab or kofta with a chicken egg in the middle. It is named after Narcissus flower because when kebabs are cut they look like the flower's petals. To cook Nargessi kebab, you should wrap minced meat around hard boiled eggs.
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The filling may contain minced potatoes, minced meat, animal fat, and sometimes minced pumpkin or some other vegetable. The dough is then rolled around the filling in sections so as to create a long, thin wrap. The wraps are laid in a circle in steamer pots and steamed.Қазақ тілі терминдерінің салалық ғылыми түсіндірме сөздігі: К54 Қоғамдық тамақтандыру.
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In Bosnian cuisine, the name klepe or kulaci is used. These are made of minced meat with onions. It is served in a sauce consisting of yogurt and garlic. There is also a separate dish called mantije, which is made of the same ingredients, but the pastry balls are put together with no free space in between and baked.
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Dumpling is a traditional food to eat in north China on Chinese New Year’s Eve while in southern China very few people serve dumplings as Lunar New Year’s Eve dinner. Minced meat (pork, shrimp, chicken, beef.etc.) and vegetables are wrapped in the elastic dough skin. Boiling, steaming, frying are the most common ways to cook dumplings in China.
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Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called patlican dolmasi. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste.
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Azerbaijanis often use traditional armudu (pear-shaped) glass as they have very strong tea culture. Popular traditional dishes include bozbash (lamb soup that exists in several regional varieties with the addition of different vegetables), qutab (fried turnover with a filling of greens or minced meat) and dushbara (sort of dumplings of dough filled with ground meat and flavor).
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The term is derived from the French ', a cheese- or meat-based dish baked in a small mold. The French term is in turn derived from early modern Dutch ', which translated to 'toast' or 'roasted minced meat', itself apparently from ram 'battering ram' + -kin 'diminutive', but it is unclear why.Oxford English Dictionary, Third Edition, 2008 s.v.
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The dishes made with kuru fasulye (white beans), nohut (chickpeas), mercimek (lentils), börülce (black-eyed peas), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious. Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer.
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The word kway teow derives from the Teochew Chinese word (peng'im: guê2diao5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour).Nath, Chuon. Khmer-Khmer Dictionary. Buddhist Institute of Cambodia, 1967 This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and seasonings.
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Lyulya kebab The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed, to make it stay on the skewer. The meat mash is mixed well and stored in a cold for an hour.
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Kåldolmar German Wirsingrouladen made using savoy cabbage leaves Kåldolmar ("cabbage dolma") are Swedish cabbage rolls filled with rice and minced meat (most often pork). They are traditionally eaten with boiled or mashed potatoes, gravy, and lingonberry jam. In Finland the same dish is known as kaalikääryle (plural kaalikääryleet). As indicated by the name, Swedish kåldolmar are generally considered a variety of the dolma.
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The typical cuisine is connected to the local agricultural and farming products (rice, salami, cheese). Among them: paniscia (a rice-based dish originally of the Provinces of Novara and Vercelli), "Salam d'la Duja" (a salami seasoned in fat), "tapulon" (minced meat), goose or ribs with savoy cabbage, roasted duck, "frittura dolce", gorgonzola cheese, the traditional «bagnetto verde» (savoury green sauce) and fried frogs.
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Mince on toast is a food item that consists of cooked ground meat on a slice of toasted bread. The minced meat is typically seasoned with garlic, onions and worcestershire sauce. In 2017 American food website Eater described the dish as "quintessentially British". The variant of the typical recipe was reported as mince on bread fried in beef lard, and garnished with watercress.
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It uses minced labuyo chilis, garlic, and powdered dried shrimp or finely minced meat simmered in water and then oil. It is typically spritzed with calamansi before eating. Among the Maranao people, another notable condiment is the palapa, a very spicy condiment made from sakurab (native scallions), ginger, turmeric, and labuyo chilis. It is an ubiquitous accompaniment to Maranao meals.
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If savoury, they can be filled with cheese, sausage, minced meat, minced chicken or peppers. If sweet, ground coconut pulp is a common addition when there is one, but the overwhelming majority is served plain. It is associated with Festa Junina winter celebrations (these that themselves descend from the European Midsummer). The name pamonha comes from Old Tupi language pa'muña meaning "sticky".
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From there the material goes on a horizontal screw conveyor. This screw conveyor, which can be powered by a hand wheel or an electric motor, squashes and partially mixes the food. At the end of the screw conveyor there is a knife installed directly in front of the fixed hole plate. At this opening the minced meat comes out of the machine.
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One of the varieties is called , "cold nosed ones", and is made with blueberry filling. There are also potato dumplings called or , filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called (клёцкі). Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices.
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Frikadelle are flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs. The origin of the dish is unknown. The term "frikadelle" is German but the dish is associated with, not only German, but also Danish, Scandinavian and Polish cuisines. They are one of the most popular meals in Poland, where they are known as "mielone".
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In Egypt, taro is known as qolqas (, ). The corms are larger than what would be found in North American supermarkets. After being peeled completely, it is cooked in one of two ways: cut into small cubes and cooked in broth with fresh coriander and chard and served as an accompaniment to meat stew, or sliced and cooked with minced meat and tomato sauce.
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The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The meat is cut into large, thin slices. The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles (gherkins) which is at times varied by adding minced meat or sausage meat.
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Tunde Ke Kabab, also known as Buffalo meat galouti kebab, is a dish made out of minced meat which is popular in Lucknow, India. It is part of Awadhi cuisine. It is said to incorporate 160 spices. Ingredients include finely minced buffalo meat, plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, sugar, lime.
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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. Meatballs are cooked by frying, baking, steaming, or braising in sauce.
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In Romania, the food falls under the name "plăcintă" and is most often made with cheese or cheese and spinach. In Dobrogea, eastern territory that used to be a Turkish province, one can find both the Turkish influence - plăcintă dobrogeana either filled with cheese or with minced meat and served with sheep yoghurt or the Tatar street food Suberek - a deep fried half Moon cheese filled dough.
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' (singular ) is a traditional German dish that originated in the region of Swabia. It consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). are similar to the Italian ravioli but are typically larger in size—each being approximately across.
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In Thailand, wonton is called kiao (, ), from Hokkien pronunciation of 饺 (Mandarin: jiǎo; "dumpling"). Wonton soup is called kiao nam (, ); the soup is made with chicken stock and the wontons made with a pork filling. The soup is very famous in Thailand. In Northern Europe, mainly Russia (where they are called "pelmenyi") and Estonia (where they are called "pelmeenid"), wontons are usually filled with minced meat.
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Wang Rong's state of Zhao was destroyed in 921 when he was killed in a coup by his adopted son Zhang Wenli, who in turn died soon after. Wenli's son Zhang Chujin was captured by Li Cunxu the next year. The people of Zhao hated the Zhang family and requested that his family be turned into minced meat. Chujin was dismembered at the marketplace.
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Serbian specialties include kajmak (a dairy product similar to clotted cream), proja (cornbread), kačamak (corn-flour porridge), and gibanica (cheese and kajmak pie). Ćevapčići, caseless grilled and seasoned sausages made of minced meat, is the national dish of Serbia. Šljivovica (Slivovitz) is the national drink of Serbia in domestic production for centuries, and plum is the national fruit. The international name Slivovitz is derived from Serbian.
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In Romanian cuisine, there is a meatloaf dish called drob, similar to other minced meat dishes in the region like the Bulgarian Rulo Stefani or the Hungarian Stefánia meatloaf, the major difference being that it is always made with lamb organs (or a mixture of lamb organs and pork or veal) and the hard boiled eggs in the centre of the drob are optional.
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The meat is cleaned and minced. Prepare a curry paste with chili, pepper, lemongrass, garlic, and lime and then pound the mixture by mortar. Next put the shrimp paste into the mortar for mixing. After that, add the minced meat into the pan, roast over a small flame and during the cooking, use a ladle to stir and protect the meat from sticking to the pan.
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Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta. Boraki () are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried.
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Mughlai paratha () is a popular Bengali street food which is believed to have originated in Bengal Subah during the time of Mughal Empire. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir. It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.
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A typical Polish croquette (') is made by wrapping a ' (thin pancake) around a filling and coating it in breadcrumbs before refrying; ' (literally, 'little ') are variously shaped filled hand-held pastries of yeast-raised or flaky dough. An even more exquisite way to serve borscht is with a coulibiac, or a large loaf-shaped pie. Possible fillings for croquettes, ' and coulibiacs include mushrooms, sauerkraut and minced meat.
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However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or pilav mixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, pilav with spices or minced meat. Mercimek köfte, although being named köfte, does not contain any meat.
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Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and a fried papad (thin, crisp disc- shaped food). Dhindo (ढिंडो) is a traditional food of Nepal. Much of the cuisine is variations on Asian themes. Momo is a Nepalese style dumpling filled with minced meat in a flour dough, given different shapes and then cooked by steaming.
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In Afghanistan, iftar usually includes the traditional dates, shorwa (soup), kebabs, du piyaza (meat stewed in an onion-based sauce), manto (seasoned, minced meat wrapped in pasta), kabuli palaw (rice with lentils, raisins, carrots, and lamb), shorm beray, bolani (fried or baked flat bread with a vegetable filling), and rice, as well as other dishes. Afghans also have an extensive range of sweet dishes and desserts.
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All other reported brands had less than 0.3% horse DNA. These products originated from Liffey Meats and Silvercrest Foods in Ireland and Dalepak Hambleton food processing plant in the United Kingdom. Trace amounts of horse DNA were also found in raw ingredients imported from Spain and the Netherlands. Laboratory DNA investigations were requested by the authorities into possible donkey meat adulteration of minced meat products labelled as 100% beef.
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In Portugal, lulas are commonly eaten grilled whole, in kebabs of squid rings with bell peppers and onion ("Espetadas") or stewed. Also stuffed with minced meat and stewed ("Lulas Recheadas"). The battered version is known as 'lulas à sevilhana', named after Seville, the Andalusian city that popularised the dish. In Malta, klamar mimli involves stuffing the squid with rice, breadcrumbs, parsley, garlic and capers and then gently stewing in red wine.
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The name mantou is cognate to manty and mantı; these are filled dumplings in Turkish, Persian, Uzbek, and Pakistani (mantu) cuisines. In Japan, manjū (饅頭) usually indicates filled buns, which traditionally contain bean paste or minced meat-vegetable mixture (nikuman 肉まん "meat manjū"). Filled mantou are called siyopaw in Philippine, ultimately derived from Chinese shāobāo (燒包). In Thailand they serve salapao (ซาลาเปา), a filled mantou.
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Antep's desserts include the sweet pastry baklava, burmalı, künefe, kadayıf, etc. In 2013, Gaziantep baklava became the first Turkish product with a European protected designation of origin and geographical indication. Antep is also famous for its slender type of pistachios. Its kebab varieties include the kıyma (minced meat) kebab, kuşbaşı (meat cut in goulash-type cubes) kebab, simit kebab, patlıcan (aubergine) kebab, ciğer (liver) kebab and soğan (onion) kebab.
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It is served rather at breakfast or lunch as an appetizer. Dishes which consist of proshute include Omelete me Proshute dhe Djathe, Role buke me Proshute and Sallate Orizi me Pjeper dhe Proshute. Qofte are fried meatballs, which are usually made of minced meat, herbs and spices and cooked with tomato sauce and vegetables or beans. Throughout the country there are few specialized shops called Qofteri, which offer qofte and beer.
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Bobotie is a South African dish that has Cape Malay origins. It consists of spiced minced meat baked with an egg-based topping. Of the many dishes common to South Africa, bobotie is perhaps closest to being the national dish, because it isn't commonly found in any other country. The recipe originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian bobotok.
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Tipos de macarrão. Receitas da Fulaninha. receitasdafulaninha.blogspot.com.br. November 2011 In Sweden, spaghetti is traditionally served with köttfärssås (Bolognese sauce), which is minced meat in a thick tomato soup. In the Philippines, spaghetti is often served with a distinct, slightly sweet yet flavourful meat sauce (the base of which would be tomato sauce or paste and ketchup), frequently containing ground beef or pork and diced hot dogs and ham.
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Mangalica meat Mangalica, well prepared for winter The Mangalica produces too little lean meat, so it has been gradually replaced by modern domestic breeds. It is usually fed with a mix of wild pasture, supplemented with potatoes and pumpkins produced on the farm. The primary product made from this pig is sausage, usually packed in the pig's duodenum. The minced meat is seasoned with salt, pepper, sweet paprika, and other spices.
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The Dutch company Vanreusel created a number of variants of the frikandel such as the Frikandel XXL (a larger variant of the frikandel) in 2010 and the loempidel (a frikandel wrapped in a lumpia coat) in 2019. In many other countries, including South Africa, Denmark and Germany, frikadel or Frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.
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It is commonly said that Shandong people like to eat big pan-cakes stuffed with scallions or minced meat when they eat three meals a day. Shandong cuisine is generally salty, with a prevalence of light-color sauces, and features adept skill in slicing. Shandong cuisine is representative of Northern Chinese cooking and its techniques have been widely absorbed by the imperial dishes of Ming and Qing Dynasties.
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The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare and Latin minutia meaning smallness. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh. "Making mincemeat" of someone means defeating them easily and soundly at something.
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One of the most popular meals in the Libyan cuisine, which is also a Libyan specialty, since it is not found anywhere else, is batata mubattana (filled potato). It consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs. Some other popular dishes in Libya include a diversity of pasta, which are one of Italy’s lasting influences and couscous, which is widely popular across the North African region.
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Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell peppers in a dish called courgette farcie (stuffed zucchini). In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants). It is served as an hors d'œuvre or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs and served with avgolemono sauce.
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Chebureki is a deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a crescent shape. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania.
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The dough is made from flour and water, sometimes adding a small portion of eggs.Step-by-step instructions for preparation of pelmeni, with photographs The filling can be minced meat (pork, lamb, beef, fish or any other kind of meat, venison being particularly traditional for colder regions) or mushrooms. The mixing together of different kinds of meat is also popular. The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork.
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Weckewerk as part of a meal Weckewerk is a sausage, native to Northern Hesse, Germany. It is made from cooked brawn and minced meat, veal or sausage, and broth of pork, sometimes from cooked meat, blood and offal. The sausage is stretched with stale bread, explaining the name: "Weck" or "Wegge" is the traditional term for roll in Northern Hesse. It is seasoned with onions, salt, pepper, marjoram, regionally also with caraway, allspice and garlic.
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Other dishes shared regionally, either as fast food or as an appetizer, include manti (steamed meat dumplings), tushbera (pelmeni), sambusa (a triangular pastry with either a meat and onion stuffing or a pumpkin and onion stuffing, baked in a tandoor oven), and belyash (pl. belyashi, , deep-fried cakes made of yeast dough and filled with minced meat, similar to pirozhki). Soviet cuisine both influenced and was in turn influenced by Tajik cuisine.
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Meatloaf of minced meat was mentioned in the Roman cookery collection Apicius as early as the 5th century. Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the Dutch meatball. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German- Americans in Pennsylvania since colonial times. Meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.
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An October 2015 national Australian survey by OmniPoll for Australian Food Safety Week found that 71% of those Australians surveyed blamed pasteurized milk for food poisoning while 83% identified raw egg dishes as a problem and 12% even considered raw egg dishes unlikely to be a risk. The survey found that most people correctly recognised that chicken (95%), minced meat (90%) and seafood (96%) were food poisoning risks if not handled properly.
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Bonda served The process of making a spicy bonda involves potato filling dipped in gram flour batter. Bonda has a sweet and a spicy variant. Keralites prefer the sweet one called Sugiyan, while the savoury version is common in the rest of India. Some regional variants in Kerala replace the potato with tapioca (Tapioca Bonda) or sweet potato and some onion, hard boiled egg (Mutta Bonda), masala, minced meat and other ingredients.
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In northwest China, the Uyghur people of Xinjiang adapted shaomai into two regional varieties. The southern Xinjiang recipes differ slightly from the northern version in terms of ingredients and method. The filling of the northern version consists of mutton or beef, along with green onion and radish, whereas the southern filling primarily uses glutinous rice with smaller amounts of mutton or beef. Minced meat from sheep ribs containing some fat is ideal.
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Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually exclusively prepared using thin noodles ("mee kia"), while yu wan mee can be cooked with other noodle varieties. Mee pok is a staple commonly offered in hawker centres and coffee shops (Kopitiams in parts of Southeast Asia) in Singapore, together with other Chinese noodle dishes.
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Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sač). Katmer is another traditional rolled out dough. It can be salty or sweet according to the filling. Katmer with pistachio and kaymak is a sweet food and one of the most popular breakfast items in Gaziantep.
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Macaroni casserole in Finland In Finland, the dish is called makaronilaatikko (Finnish) or makaronilåda (Swedish), , and is one of the most popular traditional dishes. According to a survey conducted in 2010 with 1,100 respondents, it is the second most popular everyday dish for dinner in Finland. Nowadays, the dish is most commonly made with minced meat, but is traditionally not made with cheese. However, originally the Finnish macaroni casserole was not made with meat.
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The Finnish macaroni casserole or makaro(o)nilaatikko is a popular dish made with elbow pasta and egg-and-milk mixture, and baked until it sets. Often sautéed minced meat (and optionally onion) is added, thus creating a lihamakaronilaatikko (literally, meat-macaroni casserole). The casserole may be topped before baking with breadcrumbs and grated cheese and/or knobs of butter, to form a crunchy crust. Makaronilaatikko is typically served with tomato ketchup and pickles such as gherkins.
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Italy's legacy from the days when Libya was invaded by Italy can be seen in the popularity of pasta on its menus, particularly Sharba, a highly spiced Libyan soup. Bazin, a local specialty, is a hard paste, made from barley, salt and water, and one of the most popular meals in the Libyan cuisine is Batata mubatana (filled potato). It consists of fried potato pieces filled with spiced minced meat and covered with egg and breadcrumbs.
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It is often eaten fried with Sobrassada and it is sometimes eaten raw. • Camot or cuixot in Ciudadela, it is a cooked, black, and very greasy sausage, basically the same as Majorcan Camaiot but with less pellets. It usually contains pig minced meat, blood, black pepper, a pinch of Paprika and another one of anise. Its appearance is very different from the others, since it is inserted within a pig leg, where the name comes from.
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The Assabu yakuba (town council organisation) rejected a merger proposal with the neighbouring Esashi municipality in 2005. Esashi is thought to be financially less well off than Assabu. At the end of July 2006, Assabu townsfolk cooked what was locally called the world's largest potato croquette. Measuring 2.1 meters in diameter and 320 kilograms in weight the behemoth emerged from 180 kilograms of potatoes, and vast quantities of fried minced meat and onions covered with wheat flour and eggs.
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Mazesoba (, lit. "mixed noodles"), also known as Taiwan mazesoba () or abura soba (油そば), is a dry noodle dish made with a sauce of soy sauce and pork lard, and various toppings including raw garlic, raw egg, cheese, and minced meat, which are mixed with the noodles before eating. The largest mazesoba chain in the world is Kokoro Mazesoba. The dish was invented in 2008 at a shop called "Menya Hanabi" in Nagoya, Aichi Prefecture.
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Nam tok is a derivative of lap where the meat is sliced and not minced. Northern Thai lap is a very different type of dish. As with the northern Thai tam, no souring agent is used in these dishes. Especially the versions using stir-fried minced meat (lap khua) more resemble a "normal" meat dish than a salad; but, as with salads, different ingredients, including fresh herbs and spices, are freshly mixed together to form the dish.
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Mixed wheat, dal and other grains Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln). One or two people are required to stir it continuously with wooden paddles throughout its preparation. For home-made Hyderabadi haleem, a Ghotni (a wooden hand masher) is used to stir it until it reaches a sticky-smooth consistency, similar to minced meat.
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Thickeners such as egg, crushed yam, and bread crumbs are added after the meat is mashed or minced finely, along with seasonings such as ground ginger root, salt, and soy sauce. The mixture is shaped into dumplings or meat sticks. Finely chopped garden vegetables are mixed into the minced meat to taste. Vegetables and herbs such as Welsh onion, red perilla, and at times, chopped cartilage of fowl may be added to create a crunchy texture.
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Gentleman's Relish is traditionally eaten thinly spread on slices of buttered white-bread toast, either on its own, or with cucumber or "mustard and cress" sprouts. It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes. It is an ingredient in the dish Scotch woodcock.
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Greek Salad at a taverna in Greece Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce, and baked. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s.Aglaia Kremezi, "Nikolas Tselementes", Cooks and Other People, Proceedings of the Oxford Symposium on Food and Cookery, p.
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The cuisine of Gavar is closely related with the oriental cuisine elements, characterized with various spices, vegetables, fish, and fruits combination. Kyavari Kyufta (kofta of Gavar), the town's most favourite dish, is made from minced meat spiced with onions and rolled into balls before boiling in water. Served in slices, it is garnished with butter. People of Gavar like to eat bread with almost everything, and the two traditional types of bread in Gavar are lavash and matnakash.
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At Christ's Hospital, which was founded before the reign of Elizabeth the First, the word collops was used on the menu to mean stewed minced beef. Scotch collops are a traditional Scottish dish (referred to as a meal in Robert Louis Stevenson's novel, Kidnapped). It can be created using either thin slices or minced meat of either beef, lamb or venison. This is combined with onion, salt, pepper and suet, then stewed, baked or roasted with optional flavourings according to the meat used.
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The industrial use of mechanical meat shredding was the technical advance that helped popularize the Hamburg steak. The first meat grinder was invented in the early 19th century by the German engineer Karl Drais. The machine made it possible for minced meat to be sold at market in large quantities at reasonable prices. By 1845, numerous patents existed for improved meat grinders in the United States.E. Wade registered Patent Number x5348 on January 26, 1829 for an instrument entitled "Meat Cutter"G.
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Having Nihari and Halwa Puri in breakfast is popular among people living in Lahore. A typical Pakistani breakfast, locally called nāshtā (), consists of eggs (boiled/scrambled/fried/omelette), a slice of loaf bread or roti, parathas, sheermal with tea or lassi, kulcha with chole, qeema (minced meat), fresh seasonal fruits (mangoes, apples, melons, bananas, etc.), milk, honey, butter, jam, shami kebab or nuts. Sometimes breakfast includes baked goods like bakarkhani and rusks. During holidays and weekends, halwa poori and chickpeas are sometimes eaten.
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Sate lilit is a satay variant in Indonesia, originating from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide.
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In Bulgaria, South Serbia, and North Macedonia, capsicum are very popular, too. They can be eaten in salads, like shopska salata; fried and then covered with a dip of tomato paste, onions, garlic, and parsley; or stuffed with a variety of products, such as minced meat and rice, beans, or cottage cheese and eggs. Capsicum are also the main ingredient in the traditional tomato and capsicum dip lyutenitsa and ajvar. They are in the base of different kinds of pickled vegetables dishes, turshiya.
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Kebabs are typically street (or restaurant) food, served with bread, salad and pickles, and are not usually prepared at home. Meat-and-vegetable stews are served with rice, bulgur, or bread. Kibbeh is a pie (or dumpling) made with meat and cereal. The most predominant Kibbeh is made with ground meat (typically lamb) and burghul, worked together into a dough and stuffed with minced meat that has been fried with onion, herbs and (sometimes) pine nuts or almonds and raisins.
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Modern hand food grinder (Alfa Inc). A meat grinder in operation A meat grinder (also called a "meat mincer" in the UK) is a kitchen appliance for fine chopping ('mincing') and/or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife, for example, which is also used to produce minced meat, filling, etc. The producer puts the minced food into a funnel, which is placed on the top of the grinder.
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Smyrna meatballs, known as soutzoukakia Smyrneika () or İzmir köfte (Turkish) is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. The Greek version is typically made with minced meat (usually beef, also mixed with lamb or pork), bread crumbs, egg, garlic, and parsley, and generously spiced with cumin, cinnamon, salt, and pepper. They are floured before being fried in olive oil.
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The recipes that early immigrants prepared in Singapore have been modified over the generations to suit local tastes. Singapore Teochew style porridge is usually consumed with a selection of Singaporean Chinese side dishes like Nasi Padang. There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir-fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelette, minced meat, braised tau kway, Hei Bee Hiang (fried shrimp chilli paste), and vegetables.
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Tomato-based stews, called shakshouka in the Maghreb, were common throughout the Middle East and former Ottoman Empire. The Ottoman dish şakşuka was originally a dish of cooked vegetables with minced meat or liver (ciğer). Tomato and hot/sweet chili peppers were introduced to the dish much later both having their origin in the Americas and meatless variations evolved. Jews in the Ottoman Maghreb served a pareve vegetarian variation and Tunisian Jews were known for creating spicy versions of egg shakshouka.
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In 2013 the company appointed Mo Farah as its ambassador in a marketing push for fitness. Quorn brand mycoprotein is sold in ready-to-cook forms, such as cubes and a form resembling minced meat. The company later introduced a range of chilled vegetarian meals, including pizzas, lasagne, cottage pie, and products resembling sliced meat, hot dogs, and burgers. By 2005 Quorn enjoyed around 60% of the meat-replacement food market in the UK, with annual sales of around £95 million.
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Okroshka (Russian: окро́шка) from Russian "kroshit" (крошить) meaning to chop (into small pieces) A type of Russian cold soup with mixed raw vegetables and kvass. Pavlova A meringue dessert topped with whipped cream and fresh fruit, popular mainly in Australia and New Zealand; named after the Russian ballet dancer Anna Pavlova. Pelmeni (Russian plural: пельме́ни, singular пельме́нь, pelmen′ from "ear[-formed] bread"). An Eastern European dumpling made with minced meat, especially beef and pork, wrapped in thin dough and cooked similarly to pasta.
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Börek is the general name for salty pastries made with yufka (a thick phyllo dough), which consists of thin layers of dough. Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as Tatar böreği) is fried and stuffed with minced meat. Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette).
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The stall serves bak chor mee (minced meat noodles), with the noodle component tossed through black vinegar, chilli paste and other ingredients, a recipe created by Tang Joon Teo. There are other affiliated stalls within Singapore, with his brother Tang Chai Chye formerly running High Street Tai Wah. His two sons now run two separate stalls under that brand name. Tang Chay Seng's nephew, Arthur Tung Yang Wee, runs the Lau Dai Hua stall within Terminal 2 of Singapore Changi Airport.
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Tacu-tacu: Mixture of beans, rice and a fried egg, on top of breaded or pan-fried steak and an Salsa Criolla. Papa rellena (stuffed potato): mashed potatoes stuffed with ground (minced) meat, eggs, olives and various spices and then deep fried. Arroz tapado (covered rice): uses the same stuffing of papa rellena, but rather than used as a stuffing, it is accompanied by rice. Pollo a la Brasa (Peruvian-flavored rotisserie or roaster chicken): is one of the most consumed foods in Peru.
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In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes. Skewers or kushi are made with bamboo or Japanese cypress, and shape as well as length varies to use for the type of food: flat type is applied for minced meat for example. ; Meat : beef (gyūniku), pork meat (butaniku) and cartilage (nankotsu), horse meat (baniku). ; Seafood : sweetfish (ayu), minced and seasoned Atlantic horse mackerel (aji) and sardine (iwashi), prawn and shrimp (ebi), Japanese scallop (hotate), squid and cuttlefish (ika).
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Holishkes in tomato sauce Holishkes (also holipches or huluptzes or gefilte kroit) is a traditional Jewish cabbage roll dish. Holishkes are prepared from lightly boiled ("blanched") cabbage leaves wrapped in a parcel-like manner around minced meat and then simmered in tomato sauce. Sometimes rice is added to the meat filling. While the dish is eaten all year round, it is customarily served on Sukkot to symbolize a bountiful harvest, and on Simchat Torah because two stuffed cabbage rolls placed side by side resemble Torah scrolls.
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An Australian or New Zealand meat pie is a hand-sized meat pie containing diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack. The meat pie is considered iconic in Australia and New Zealand. It was described by former New South Wales Premier Bob Carr in 2003 as Australia's "national dish". New Zealanders regard the meat pie as a part of New Zealand cuisine, and it forms part of the New Zealand national identity.
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Eggplants are stuffed with meat (lamb or beef) and bulgur or rice but a bit distinctly than its neighbors because of a wider use of different flavors of the dish by region like tamarind, date, etc., also there is a wider use of spices than there is in Iran, Turkey and Azerbaijan. The ingredients include eggplant, minced meat, rice, bulgur, onion, tomato paste, sumac, tamarind juice, lemon juice, date honey, allspice, cinnamon, nutmeg, pine nuts, almonds, walnuts, tomato, parsley, mint, salt, black pepper and olive oil.
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Indo loempia as part of assorted gorengan fritter snacks, sold in a toko Asian shop in Amsterdam In the Netherlands, lumpia is called loempia, an old Indonesian spelling. It was introduced to the Netherlands through its colonial links with Indonesia. In the Netherlands, loempia is described as a large Indonesian version of Chinese spring rolls, stuffed with minced meat, bean sprouts, and cabbage leaves, and flavoured with soy sauce, garlic and green onion. Loempia is one of the popular snacks sold in Dutch snack bar or eetcafé.
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Mapo tofu () is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan province.
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There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or tzfat cheese and za'atar. It can be fried and cooked. Sigarim are soft minced meat with onions and spices or mashed patato filling wrapped in phyllo-dough, and deep fried in oil or oven baked. They are commonly served at weddings and other celebrations.. Roasted vegetables includes bell peppers, chili peppers, tomatoes, onions, eggplants and also sometimes potatoes and zucchini.
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A deck of punched cards comprising a computer program The terms punched card, punch card, and punchcard were all commonly used, as were IBM card and Hollerith card (after Herman Hollerith).Steven Pinker, in The Stuff of Thought, Viking, 2007, p.362, notes the loss of -ed in pronunciation as it did in ice cream, mincemeat, and box set, formerly iced cream, minced meat, and boxed set. IBM used "IBM card" or, later, "punched card" at first mention in its documentation and thereafter simply "card" or "cards".
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Hunting Trips of a Ranchman: Hunting Trips on the Prairie and in the Mountains, Adamant Media Corporation, The most favoured cuts of the American black bear's meat are concentrated in the legs and loins. Meat from the neck, front legs and shoulders is usually ground into minced meat or used for stews and casseroles. Keeping the fat on tends to give the meat a strong flavour. As American black bears can have trichinellosis, cooking temperatures need to be high in order to kill the parasites.
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After reaching homogeneity, the mixture is placed on iron skewers that are 0.5 cm thick, 3 cm wide and anywhere from 90 to 120 cm long. One portion of Adana kebabı is typically 180 grams of meat on one skewer. A "portion-and-half", impaled on slightly wider skewers can not include less than 270 grams, as per the designation label. A little water allows the minced meat to adhere better to the skewer, which is the hardest step in the making of this kebab.
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In addition to spreading on toast or bread, one or two level teaspoonfuls added to each quart of soup enriched the flavour while enhancing the nutritional value. It could also be used as an emergency gravy without any addition except hot water for diluting. It was used to strengthen normal gravy, and flavour stews and dishes containing minced meat. A half a teaspoonful added to a glass of hot water or hot milk produced a drink consumed at elevenses, teatime, and as a nightcap.
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The rice is flavored with coconut milk, and stuffed with diced vegetables (carrot, common bean and potato), cooked minced meat (beef or chicken), abon (beef floss), or tofu, oncom and tempeh. There is a lot of arem-arem variants, mostly differ according to its fillings, the availability of ingredients, and also creativity of the creator. Arem-arem is usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf. Lontong on the other hand, usually uses thicker mature banana leaf.
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Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek (literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil (zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.
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This tradition even inspired a Luganda song entitled "Akanyonyi Akalugwara" (A Lugbara Bird). In a household setting, the father gives the gizzard to his eldest child or any other he chooses. Au gbe (Chicken eggs) Au gbe (Chicken eggs) Eggs are boiled or fried and added to a different sauce if not prepared in groundnut paste or onions and tomatoes as sauce. Banda bi (Cassava leaves) Called pandu in DR Congo, this dish can be mixed with i'bi (fish – preferably dry), ngenjia (small silver fish) or eza (minced meat).
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A. Coffman of Virginia received Patent Number 3935 on February 28, 1845 for an "Improvement in Machines for Cutting Sausage-Meat" These machines could all shred meat to sizes before unimaginable. Before this, minced meat was prepared by hand at home using specialized chisels, intensive manual labor that severely limited the amount that could be produced. It is very likely that the invention of the meat grinder contributed directly to the popularization of Hamburg steak, while the steak gradually became distant from its German roots in the minds of many Americans.
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Perkedel, bergedel, pegedil or begedil is Indonesian fried patties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung (peeled maize perkedel) and perkedel tahu (tofu perkedel) and perkedel ikan (minced fish). Throughout most of Indonesia it is called perkedel; however, it is called begedil in Javanese, and also called that way in Malaysia and Singapore, which could suggest that this fried food was introduced by Javanese immigrants to Malaysia and Singapore.
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A lihapiirakka (literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat and cooked rice and cooked by deep frying. It does not resemble a traditional English or American meat pie or turnover due to the use of doughnut mix and the fact that it is deep fried. They are usually bought ready cooked and are simply reheated in a microwave oven.
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9 February 2013 independent.co.uk Out of 18 products, 11 tested positive for horse meat. It was also revealed that some of the products sold had minced meat declared as beef that actually was 60–100% horsemeat. The source of the horse meat was a third party supplier of Comigel, the producer of the lasagne. According to the Food Standards Agency (FSA), the company had been alerted by a third-party French supplier on 4 February 2013 and tested its beef lasagne products finding over 50% of the tested products contained horsemeat.
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Patlıcanlı kebap Patlıcanlı kebap (, "eggplant kebab") is a Turkish kebab (meat dish) that may be prepared according to various traditions. One style of eggplant kebab consists of pieces of eggplant layered alternately with fine- chopped (not minced) meat such as beef and lamb. It may be assembled on a skewer and cooked over a fire. ' (oven-baked eggplant kebab) can be made with skewers in a dish, or the ingredients arranged in a circular pan, with spices such as pepper, and eaten with raw onions and a soft Turkish flatbread, called yufka, or with lavaş.
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At least 51% of the ingredients must come from the state of Thuringia. These ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content (25% as compared to up to 60% in other sausages). According to German minced meat law, the Hackfleischverordnung, raw sausages must be sold on the day of their creation or until the closing of a late-night establishment.
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In Germany, one differentiates between the "Mindesthaltbarkeitsdatum" (MHD), roughly minimum shelf-life and "Verbrauchsdatum", which is more in line with the common expiry date. Products that spoil quickly, such as minced meat, have to be given a Verbrauchsdatum and are barred from sale upon expiry. Other products are given Mindesthaltbarkeitsdatum, which is set by the individual producers of said product and do not bar the product from being sold past the date determined. Products with an expired MHD may be sold if the seller is satisfied that the goods are in perfect condition.
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A related dish, also known as kavurma, involves frying the finely minced meat slowly to render down the fat in a technique analogous to confit.Perry (2009), p.255 Like confit, the meat can then be stored in jars or other containers sealed with a layer of fat: commercially produced versions are available from Turkish grocers. This type of "winter" kavurma was in the past an important part of the diet of the Turkish military,Proceedings of the Armed Forces International Nutrition Conference (1958), Interdepartmental Committee on Nutrition for National Defense, p.
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Savoury temptations The Tribune, 5 September 2005. Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts, and spices, was served before the third course, of pulao.Regal Repasts Jiggs Kalra and Dr Pushpesh Pant, India Today Plus, March 1999. Nimmatnama-i-Nasiruddin-Shahi, a medieval Indian cookbook started for Ghiyath al -Din Khalji, the ruler of the Malwa Sultanate in central India, mentions the art of making samosa.
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Ground meat in sausage making alt= Ground meat, called mince or minced meat outside of North America (i.e. in U.K. and Commonwealth countries), and keema or qeema (Hindustani: क़ीमा (Devanagari), (Nastaleeq), ()) in the Indian subcontinent, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry. In the Indian subcontinent, both mutton and goat meat are also minced to produce keema.
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In Chile, the street cart menus tend to include: sopaipillas (a deep fried dough made out of flour and pumpkin), Anticucho (a type of kebab), completo (local version of hot dog, usually topped with mayonnaise, chopped tomatoes and sauerkraut), calzones rotos (sweet deep-fried dough with pulverized sugar sprinkled on top), fresh fruit juices (preferently orange or grapefruit), fruit salads, soft drinks, French fries, pizza, churros, empanadas (ether fried ones filled with cheese or baked ones filled with minced meat, black olives and hard-boiled eggs), savory or caramelized peanuts, local sweets and others.
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Thuringian sausages on the "Rost" Germans are enthusiastic about their version of barbecue, grilling (Grillen), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity. Germans grill over charcoal or, increasingly, gas, and grilled meats include variations of the Bratwurst such as Thuringian sausage for example, as well as steaks (especially marinated pork steaks from the shoulder), Frikadellen (minced meat dumplings), Rostbrätel and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck.
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Arem-arem is an Indonesian-Javanese snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), and eaten as snack. Arem-arem is often described as a smaller size lontong snack with fillings, thus sometimes also called lontong isi (lit. "filled lontong"). It is a common snack in Java, and commonly found in Indonesian marketplaces as jajan pasar ("market munchies") as a type of kue (snack) offered there.
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Murtabak is often described as spicy folded omelette pancake with bits of vegetables. It is the most common form of Murtabak; which is egg- filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares. In Indonesia, the murtabak is one of the most popular street foods and is known as Martabak. Vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many Indian Muslim restaurants in Singapore, including the Little India area and Arab Street.
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The sausage can also be used for a stroganoff or macaroni casserole in place of minced meat. It does not keep well and should be used on the day it is bought.Siskonmakkara The word siskonmakkara is a partial loan translation from the Swedish compound word siskonkorv (korv meaning "sausage") whose siskon part had originally been susiskon, derived from German Sausischen and French saucisse, both meaning "small sausage".Rahola The word siskon is a homonym of the genitive form of the word sisko meaning "sister", as the word siskonmakkara appears to mean "sister’s sausage".
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These side dishes are grilled, fried, steamed or boiled and spiced with any combination of garlic, galangal (a plant of the ginger family), turmeric, coriander, ginger, and lemon grass. The herb rich food wrapped and cooked inside banana leaf called pepes (Sundanese:pais) is popular among Sundanese people. Pepes are available in many varieties according to its ingredients; carp fish, anchovies, minced meat with eggs, mushroom, tofu or oncom. Oncom is fermented peanut based ingredients which is popular within Sundanese cuisine, just like its counterpart, tempe, is popular among Javanese people.
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The Malaysian Penang style Chee cheong fun is served with a shrimp paste called hae ko in Hokkien dialect and "petis udang" in Malay language. Ipoh, being another food capital of Malaysia, Chee cheong fun is mainly served in two ways, the dry or wet versions. In the 'dry version', it is served with bright red sweet sauce and in most cases, chilli sauce as well as pickled green chilli. In the 'wet version', it is served with curry with pork rind and long bean or minced meat and shiitake mushroom gravy.
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In March the following year he issued a single, "The World's Got Everything in It", from the album. The track had been written and first recorded by Minced Meat, a duo of Jones and Perkins, back in 1989; it was later re-recorded by Beasts of Bourbon. In late 1999 Jones formed a band, The Last Gasp, working with Hooper again on bass guitar, joined by Kieran Box on keyboards and Dan Luscombe on guitar (both from The Blackeyed Susans), and Timmy Jack Ray on drums (Powder Monkeys). By mid-November the following year Jones issued his second solo album, The Last Gasp.
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In Israel, meat kofta is part of the Mizrahi Jewish cuisine, and is made of minced meat, herbs, and spices, and cooked with tomato sauce, date syrup, pomegranate syrup, or tamarind syrup with vegetables or beans. A fish variety is prepared with minced fish, coriander, dried peppers (bell peppers and chili peppers), onion, black pepper, and salt, and is usually cooked in a tomato stew with chickpeas or white beans. The word kufta in Modern Hebrew, however, is used to describe a broad variety of dough dumplings, and was coined after the mention in the Jerusalem Talmud, written circa 200 CE.
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Many food items are wrapped in filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakotyropita (spinach and cheese pie), hortopita (greens pie), kreatopita (meat pie, using minced meat), kolokythopita (zucchini pie) etc. In general, the Greeks do with filo what the Italians do with pizza; They have countless variations of pitas (savory pies). Apart from the Greek dishes that can be found allover Greece, there are also many regional dishes. North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas.
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The port of Hamburg in the 1890s. Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes.Alan Beardsworth, Teresa Keil, (1997), "Sociology on the Menu: An Invitation to the Study of Food and Society", Ed. Routledge Very little mincing was done by medieval butchers or recorded in the cookbooks of the time, perhaps because it was not part of the sausage-making process that preserves meat. During the first half of the 19th century, most European emigrants to the New World embarked from Hamburg, and New York City was their most common destination.
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Walter Anderson contributed a number of novel ideas to White Castle during its early years, including the creation of a special spatula and a special bread for the burgers. In 1949, an employee named Earl Howell calculated the amount of time that it took to break hamburgers apart in a presentable fashion, eventually leading him to create the perforated burger. By 1951, White Castle had incorporated five perforations into its burgers. Before Anderson, hamburgers were cooked on a grill for an indefinite period of time and minced meat balls were "crushed" into conventional slices of bread, like a sandwich.
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Arem-arem, filled lontong snack Arem-arem is the smaller size lontong filled with diced vegetables such as carrot, common bean and potato seasoned with salt and red chili, or tofu, oncom and tempeh; sometimes also filled with minced meat or abon (beef floss), are eaten as snack. The rice is flavored with coconut milk. This kind of snack is called arem-arem in Javanese, but commonly called simply as lontong or lontong isi in other parts of Indonesia. It is a common snack in Java, and quite similar to lemper, but use common rice instead of sticky rice lemper.
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Other traditional delicacies are meat marinated in dried coriander seeds and wine, and eventually dried and smoked, such as lountza (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). Pourgouri (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread, and is used to make the delicacy koubes. Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans, broad beans, peas, black-eyed beans, chick- peas and lentils.
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Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are imam bayıldı (vegetarian) and karnıyarık (with minced meat).
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In Shanghai and its surrounding area (Jiangnan, nowadays Yangtze River Delta), Wonton filling is most often made with minced meat (usually pork) and shepherd's purse served in chicken soup; however, Shanghai cuisine makes a clear distinction between small wontons and large wontons. The former are casually wrapped by closing the palm on a wrapper with a dab of pork filling as if crumpling a sheet of paper. These are popular accompaniments to breakfast or brunch fare. The "large" wontons are carefully wrapped, in a shape similar to tortellini, and a single bowl can serve as lunch or a light dinner.
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A 12-row/80-column IBM punched card from the mid-twentieth century A punched card (also punch cardSteven Pinker, in The Stuff of Thought, Viking, 2007, p.362, notes the loss of -ed in pronunciation as it did in ice cream, mincemeat, and box set, formerly iced cream, minced meat, and boxed set. or punched-card) is a piece of stiff paper that can be used to contain digital data represented by the presence or absence of holes in predefined positions. Digital data can be used for data processing applications or used to directly control automated machinery.
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Shami kabab or shaami kabab (, , ) literally meaning "Syrian Kebab" is a local variety of kebab, originating from the Indian subcontinent. It is part of the cuisine of the Indian subcontinent and a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton, with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh.
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Melon dolma along with quince or apple dolma was one of the palace's specialties (raw melon stuffed with minced meat, onion, rice, almonds, cooked in an oven). In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, courgette ("kabak"), aubergine ("patlıcan"), tomato ("domates"), pumpkin ("balkabağı"), pepper ("biber"), cabbage ("lahana") (black or white cabbage), chard ("pazı") and mussel ("midye") dolma constitute the most common types. Instead of dried cherries in the Palace Cuisine, currants are usually added to the filling of dolma cooked in olive oil.
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In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups, such as some variant of soto, konro, oxtail soup, sup iga (ribs soup), bakso and sup kambing. It is also used in gravy for meat dishes, such as semur beef stew, ribs with tomato, and European derived dishes such as bistik (beef steak), rolade (minced meat roll) and bistik lidah (beef tongue steak). In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes. In Kerala Malabar region, grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour.
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When combined with added sugar or corn syrup, bright colors give the subconscious impression of healthy, ripe fruit, full of antioxidants and phytochemicals. One variation is packaging which obscures the true color of the foods contained within, such as red mesh bags containing yellow oranges or grapefruit, which then appear to be a ripe orange or red. Regularly stirring minced meat on sale at a deli can also make the meat on the surface stay red, causing it to appear fresh, while it would quickly oxidize and brown, showing its true age, if left unstirred. Some sodas are also sold in colored bottles, when the actual product is clear.
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Selamatan traditional Javanese ceremony usually involved a communal feast of eating together. Javanese cooking tradition has a long history, derived from Javanese indigenous elements, and along its history, was enrichen by foreign influences — including Indian, Chinese and European influences. Ancient dishes and recipes was mentioned in numbers of Javanese prasasti (inscription) and modern historians has been succeed on deciphered some of them. The inscriptions from Medang Mataram era circa 8th to 10th century mentioned several ancient dishes, among others are Hadangan Harang (water buffalo minced meat satay, similar with today Balinese sate lilit), Hadangan Madura (water buffalo meat with sweet palm sugar), and Dundu Puyengan (eel seasoned with lemon basil).
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Minced meat also came to be used in other popular American foods, including hot dogs and meatloaf. Another development facilitating the invention and popularization of the proto-hamburger was the increased production of beef through livestock intensification. By the late 19th century, an increasing amount of land was being devoted to cattle and a growing number of people being employed as cowboys, resulting in the United States becoming one of the world's largest producers and consumers of beef. The 1880s were declared The Golden Age of Beef, during which the abundance of rural beef production made vital its transportation by rail from agricultural to urban areas.
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On 7 February 2013, Findus announced that in a sample of 18 beef lasagne products that it tested, 11 contained between 60% and 100% horse meat. It was also revealed that some of the products sold had minced meat declared as beef that was 60–100% horse meat. The source of the horse meat was third party supplier Comigel, a French-headquartered frozen ready meal producer, from its subsidiary Tavola factory in Capellen, Luxembourg. According to the FSA the company had been alerted by a third-party French supplier on 4 February 2013, and tested its beef lasagne products finding over 50% of the tested products contained horse meat.
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Russian food historian William Pokhlyobkin claimed that chicken Kiev was invented in 1912 as Novo- Mikhailovskaya kotleta in а St. Petersburg Merchants' Club located near the Mikhailovsky palace, and was renamed kotleta po-kiyevski in 1947 by a Soviet restaurant. However, these claims collide with primary sources. The cookbook by Alexandrova-Ignatieva (including editions before and after 1912) describes indeed Novo-Mikhailovsky cutlets and mentions that they were invented in the club near the Mikhailovsky palace. However, in the provided recipe these cutlets are made from minced meat similarly to the Pozharsky cutlet, with the only difference being the meat pounded by a tenderizer until it gets minced.
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Fried and unfried lumpia Hot and spicy popiah in Malaysia Lumpia is the name for spring rolls in Indonesia and the Philippines, which was derived from Southern Chinese spring rolls. The name lumpia derives from Hokkien lunpia () and was introduced in the Philippine islands during the 7th century. It is a savoury snack made of thin crepe pastry skin enveloping a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
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In Pakistan, samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called kaghazi samosa (; "paper samosa" in English) due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander leaf salad, as well as various chutneys to top the samosas. The samosas are a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, and minced meat (lamb, beef or chicken).
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Hungarian cooks use it as an ingredient in sauces such as paprikas, and in recipes such as palacsinta (crepes) filled with ham or minced meat (hortobágyi palacsinta). (Similar usages are common in Eastern European Jewish cuisines, save that smetana is not used with meat dishes due to traditional Jewish dietary restrictions on mixing dairy products with meat.) Plates of pierogi with smetana and onion. The current trend toward reduced-fat content is believed to have resulted in an inferior product. To imitate Hungarian-style cooking and the use of smetana (called tejföl in Hungarian), Hungarian cookbooks recommend using Western sour cream mixed with heavy whipping cream (38–40% milkfat).
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They are a type of dumpling made from grated raw potatoes boiled in water and usually stuffed with minced meat, although sometimes dry cottage cheese (curd) or mushrooms are used instead. In Western Europe, especially in Belgium, sliced potatoes are fried to create frieten, the original French fried potatoes. Stamppot, a traditional Dutch meal, is based on mashed potatoes mixed with vegetables. In France, the most notable potato dish is the Hachis Parmentier, named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and agronomist who, in the late 18th century, was instrumental in the acceptance of the potato as an edible crop in the country.
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Mumbai cafés may serve bun maska (bread and butter) or brun-maska (hard buttered croissants), and paani kam chai (a strong Iranian tea, 'tea with less water'), or khari chai (very strong tea), mutton samosas, and kheema pav (minced meat served in bread rolls), akuri (scrambled eggs and vegetables), berry pulao, vegetable puff, vegetarian/chicken dhansak (a spiced lentil dish with meat and vegetables) and biryani, cherry cream custard, cheese khari biscuits, plain khari biscuits, coconut jam and milk biscuits and Duke's raspberry drink. Many Irani cafés offer sweet and salted biscuits like rawa (semolina), til-rawa coconut, nan-khatai (sweet, crisp flaky Irani biscuits), Madeira cake (tutti- frutti biscuits).
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Rocoto relleno Rocotos or Capsicum pubescens Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain. Since the sweet peppers used in Spain were not available in Peru, rocoto peppers were substituted, which were cooked in water and vinegar to remove as much spiciness as possible. Minced meat is placed inside the rocotos and is then topped with melted cheese, baked and served whole. Rocotos are capsicum pubescens which are at least ten times spicier than jalapeño when raw.
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Thaybhu: A Description of Feast Materials. Kathmandu: Chhusingsyar. . Kwāti (क्वाति soup of different beans), kachilā (कचिला spiced minced meat), chhoyalā (छोयला water buffalo meat marinated in spices and grilled over the flames of dried wheat stalks), pukālā (पुकाला fried meat), wo (वः lentil cake), paun kwā (पाउँक्वा sour soup), swan pukā (स्वँपुका stuffed lungs), syen (स्येँ fried liver), mye (म्ये boiled and fried tongue), sapu mhichā (सःपू म्हिचा leaf tripe stuffed with bone marrow), sanyā khunā (सन्या खुना jellied fish soup) and takhā (तःखा jellied meat) are some of the popular festival foods. Dessert consists of dhau (धौ yogurt), sisābusā (सिसाबुसा fruits) and mari (मरि sweets).
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On December 24, the vessels approached the iceberg to cut some ice in order to replenish freshwater stocks: On Christmas, thermometer readings dropped to −0.8 °R (−1 °C) and the vessels had to maneuver with an opposite south wind. For Christmas, a priest was brought to "Vostok", and he served a rogation with kneeling on the occasion of "deliverance from Russia from the invasion of the Gauls and with them two hundred languages". Shchi was a celebratory meal ("favourite meal of Russians") that was made of fresh pork with sour cabbage (on ordinary days they were cooked from corned beef), and pies with rice and minced meat. Private men were given half a mug of beer.
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The "dough" is then formed into lumps and boiled until they float up, and then served with fried pork. This made the dish a nutritious meal often eaten during the dark part of the year. Pitepalt dumplingPitepalt is a potato palt and the speciality of the city of Piteå, though variants are eaten in the whole country. This Swedish dish has almost as many variants as households in Piteå, but they have in common a mix of wheat and barley flour (whereas other variants of potato palt may use other flours such as rye, or exclude the barley), and can have either other filling than pork, like minced meat, or none at all, then referred to as flatpalt.
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Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed. Today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across the United Kingdom and Ireland.
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Ukrainian Nalysnyky Blini, or as they are known in Ukrainian, mlyntsi, are a highly popular dish around Ukraine, the simplicity of making the thin pancakes as well as the basic ingredients yet highly favourable taste have led to the popularity of the dish. Mlyntsi have been eaten in Ukraine since pre-Christian times. Mlyntsi tend to be served in Ukraine with sour cream (Ukrainian: smetana) as well as with caviar; they can also be served as a sweet dish by serving them alongside a fruit preserve or a sweet cream. The thin pancakes can also be stuffed with cottage cheese, chopped boiled eggs, mixed green onions, stewed cabbage, minced meat, mashed beans, mushrooms, fruit and berries and raisins.
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These stores may also contain the typically Dutch vending machine, an automatiek. While patat friet forms the main portion of the foods sold, many other items are also on offer including different types of deep-fried snack meats such as kroketten and frikandellen, and cheese snacks such as the kaassouffle (cheese deep fried inside a crispy bread crumb crust). Often, the product range includes other foods such as hamburgers, ice cream, bread rolls with different fillings, and occasionally pizza, falafel, doner kebab and shoarma. Also sold may be deep- fried Vietnamese spring rolls and other originally Asian and/or Surinamese snacks like bapao (a baozi filled with minced meat) and barra (a deep-fried savoury doughnut).
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Varenyky topped with fried onion The traditional Ukrainian diet includes chicken, pork, beef, fish and mushrooms. Ukrainians also tend to eat a lot of potatoes, grains, fresh, boiled or pickled vegetables. Popular traditional dishes include (boiled dumplings with mushrooms, potatoes, sauerkraut, cottage cheese, cherries or berries), nalysnyky (pancakes with cottage cheese, poppy seeds, mushrooms, caviar or meat), kapuśniak (soup made with meat, potatoes, carrots, onions, cabbage, millet, tomato paste, spices and fresh herbs), borscht (soup made of beets, cabbage and mushrooms or meat), (stuffed cabbage rolls filled with rice, carrots, onion and minced meat) and pierogi (dumplings filled with boiled potatoes and cheese or meat). Ukrainian specialties also include Chicken Kiev and Kyiv cake.
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Sticky rice at Kualao Restaurant Vegetarian or- larm stew at Kualao Restaurant Kualao Restaurant employs ethnically Lao chefs and produces traditional Lao dishes using local ingredients. The restaurant serves many typical Lao dishes, including sticky rice (also called glutinous rice), which is steamed in a woven bamboo basket, larb, a minced meat salad which is widely regarded as the ‘national dish’ of Laos and the Pakao, a large set menu served on a traditional rattan platter that includes small portions of many of the most common Lao dishes. Local desserts, such as Nam Vaan, a sweet fruit salad mixed with rice balls and coconut milk and served in a coconut shell, are also included on the menu.
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In Jordan, they are usually made of beef, chicken, lamb, or a mixture of chicken and beef with allspice, parsley, mint, onion, black pepper, and salt and are fried in olive oil or cooked in tomato or pomegranate stews. Kofta in the Palestinian Community is very similar to the Jordanian kofta. It also pronounced as kafta, is made of minced meat, usually beef or veal, or a mixture of beef with lamb. It contains herbs, finely chopped onions and spices, and it is either flattened on a tray and called suneyet kofta, or made into patties; the kofta is then either baked or cooked and simmered with tomato sauce, tahini sauce, date syrup, pomegranate syrup, or tamarind syrup, and typically accompanied by potatoes or other vegetables.
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Serbian Punjena paprika Croatian Punjena paprika and potatoes Filana paprika or Punjena paprika (Croatian), Пуњена паприка (Serbian), Speca të mbushur (Albanian), Filovana paprika (Bosnian), Faszerowana papryka (Polish), Polnjena paprika (Slovenian), Полнети пиперки (Polneti piperki) (Macedonian), Plněná paprika (Czech), Plnená Paprika (Slovak), Töltött paprika (Hungarian), Gefüllte Paprika (German) or Пълнени чушки (Pulneni chushki) (Bulgarian), Фарширований перець in Ukrainian is a Central and Southeast European dish consisting of peppers filled with minced meat and rice; in all the languages the name translates to a variant of "filled/stuffed/full peppers". Most popular in the Zagorje and Vojvodina regions, it is influenced by Hungarian cuisine. The meat, usually ground beef, is mixed with herbs, spices and rice. In Bulgaria, stuffed peppers are usually eaten with yogurt.
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Aetobuneika, on its core essence, retains the vocabulary of the ancestral Doric Greek dialect. However, since the village of Aetos was never under Ottoman rule, no words of Ottoman origin, actually, exist in the dialect. So, in order for the population to describe several items or food elements, a lot of new words where coined (for example, the word "χρωμός", used instead of Modern Greek word "κιμάς", for the meaning of "minced meat", is made of ancient Greek words "χρώς", meaning "skin" and "ζωμός", meaning "broth"). Except that, it, also, contains a lot of Homeric Greek words (for example, "φηγός", meaning "oak-tree", or the word "βωτιάνειρα", literally, meaning "man-feeding" and it is a unique way of describing the "seed-ful" earth).
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There is no fixed list of side dishes, but in Singapore, accompaniments typically include lor bak (braised pork), steamed fish, stir- fried water spinach (kangkong goreng), salted egg, fish cake, tofu, omelet, minced meat, braised tau kway, Hei Bee Hiang (fried chili shrimp paste), and vegetables. Teochew porridge dishes emphasize simplicity and originality, and every dish is cooked with minimum seasoning to retain its original taste. Teochew is famous for steamed fish, which is usually only seasoned with light sauce, spring onion, slices of ginger and a sprinkle of freshly crushed red pepper, so that the freshness and sweetness of the seafood can be fully appreciated. Teochew porridge is considered a comfort food that can be eaten for both breakfast as well as supper.
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Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entrées but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice (depending on the region this can be glutinous rice or non-glutinous rice) or the Thai rice noodle called khanom chin. Specialised khao tom kui (plain rice congee) restaurants also serve a wide variety of Thai salads of the yam type as side dishes.
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Newari cuisine makes wide use of buffalo meat. For vegetarians, meat and dried fish can be replaced by fried tofu or cottage cheese. The cuisine has a wide range of fermented preparations, whereas Pahade/Pahari cuisine has beyond a few aachar condiments. Kwāti (क्वाति soup of different beans), kachilā (कचिला spiced minced meat), chhoylā (छोयला water buffalo meat marinated in spices and grilled over the flames of dried wheat stalks), pukālā (पुकाला fried meat), wo (व: lentil cake), paun kwā (पाउँक्वा sour soup), swan pukā (स्वँपुका stuffed lungs), syen (स्येँ fried liver), mye (म्ये boiled and fried tongue), sapu mhichā (सःपू म्हिचा leaf tripe stuffed with bone marrow) and sanyā khunā (सन्या खुना jellied fish soup) are some of the popular festival foods.
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In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region. However, in Iraqi cuisine, a bitter orange or raranj in Iraqi is used to complement dishes such as charred fish (samak or simach maskouf, tomato stew morgat tamata, qeema, a dish that has the same ingredients as an Iraqi tomato stew with the addition of minced meat, boiled chickpeas lablabi, salads, as a dressing, and on essentially any dish one might desire to accompany bitter orange. Iraqis also consume it as a citrus fruit or juice it to make bitter orange juice 'aseer raranj. Throughout Iran (where the fruit is commonly known as narenj), the juice is popularly used as a salad dressing, souring agent in stews and pickles or as a marinade.
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Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out; Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with grounded meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before rice, pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil (zeytinyağlı yemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.
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The general Russian term for chicken cutlets, kurinaya kotleta (куриная котлета), refers predominantly to such minced cutlets, whereas kotleta de- voliay () is applied exclusively to the stuffed chicken breast dish. The latter name appears in the pre- and post-revolutionary Russian literature (in cookbooks as well as in fiction) since the beginning of the 20th century and is usually mentioned as a common restaurant dish. The recipe in the classical Russian cookery textbook The Practical Fundamentals of the Cookery Art by Pelageya Alexandrova-Ignatieva (which had eleven editions between 1899–1916) includes a complex stuffing similar to quenelle (a mixture of minced meat, in this case the rest of the meat of the chicken, and cream) but with butter added. It also points out that "the cutlets de volaille are made from whole chicken fillets, like the game cutlets à la Maréchale".
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Sometimes the fries are served with combinations of sauces, most famously speciaal (special): mayonnaise, with (spiced) ketchup and chopped onions; and oorlog (literally "war"): mayonnaise and peanut sauce (sometimes also with ketchup and chopped onions). The meat product is usually a deep fried snack; this includes the frikandel (a deep fried skinless minced meat sausage), and the kroket (deep fried meat ragout covered in breadcrumbs). Fast-food place in Portugal A small restaurant with pasztecik szczeciński in Szczecin, Poland In Portugal, there are some varieties of local fast-food and restaurants specialized in this type of local cuisine. Some of the most popular foods include frango assado (Piri-piri grilled chicken previously marinated), francesinha, francesinha poveira, espetada (turkey or pork meat on two sticks) and bifanas (pork cutlets in a specific sauce served as a sandwich).
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This dish consists of one or two big meatballs (the size of the ball allows one to differentiate a boulet from the smaller boulette), made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley. The balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called sauce lapin (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, born Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called boulets-frites), mayonnaise, and lightly seasoned crudités or apple sauce.
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Kue may be eaten throughout the day for light breakfast, such as arem-arem, bagea, bahulu, gapit, kochi, nagasari, lemper and serabi. Other Indonesian typical breakfasts, includes bakpau (meat bun), bihun goreng (fried rice vermicelli), bubur cha cha (cha-cha porridge), bubur kacang hijau (mung beans porridge), bubur sumsum (gruel), burgo (rice pancake in coconut milk-based soup), gado-gado (salad with rice cake in peanut sauce), gudeg (jackfruit curry), ketoprak (salad with rice vermicelli in peanut sauce), lontong sayur (rice cake and vegetable in coconut milk-based soup), nasi campur (mixed rice), nasi goreng (fried rice), nasi kari (rice and curry), nasi kuning (turmeric rice), nasi padang (rice with a variety of dishes), nasi pecel (rice with salad in peanut sauce), panekuk (pancake), roti canai (flatbread), roti gambang (herbs bread), roti jala (net bread), roti john (sandwich with minced meat and egg), sayur sop (vegetable soup in clear broth), soto (traditional soup with different variations) and tinutuan (leafy vegetables porridge).
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During the Victorian era, industrial air pollution tended to be worse in the east and southeast of London because of the prevailing westerly wind, with the result that the East End was settled more by the working classes, while the western part of the city was home to higher social classes. The savoury pie had long been a traditional food, and its small handsized form also made it a transportable meal, protected from dirt by its cold pastry crust, and filled with cheap minced meat, usually mutton. Jellied eels are often associated with pie and mash, as European eels cooked in gelatine also became a common worker's meal, since eels were one of the few forms of fish that could survive in the heavily polluted River Thames and London's other rivers at that time. Supply was plentiful through the late 19th century, particularly from the Dutch fishing boats landing catches at Billingsgate Fish Market.
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She was already a regular patron in the old owner's time, and because of both her natural avarice and her particular fondness for the Master's beef stew, she considers the Nekoya and its staff her personal "treasure", to the point of blessing Aletta and trying to overpay the beef stew with a pot full of coins. ; : :Sarah, a resident of the Demon Kingdom, is a member of the influential Gold merchant family and great-grand daughter of the deceased legendary treasure hunter, William Gold. Infected by adventure lust (which is regarded as a curse within her family), she became a professional treasure hunter herself, and following William's descriptions to his personal door to the Nekoya in an abandoned mine, she gets to enjoy the Master's Minced Meat Cutlet, which was William's favorite dish. In the course of her visits to the Nekoya, she also becomes personally close to Heinrich Seeleman, trading friendly barbs with him.
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Common iftar items of Bangladesh Iftar food items in Chowk Bazaar of Dhaka In Bangladesh, a wide variety of foods is prepared to break the fast at Maghrib time. Some of the common iftar items from Bangladeshi cuisine include Piyaju (made of lentil paste, chopped onions and green chillies, like falafel), beguni (made of thin slices of eggplant dipped in a thin batter of gram flour), jilapi, chana-muri, haleem, dates, samosas, dal puri (a type of lentil-based savoury pastry), chola (cooked chickpeas), kebab, mughlai porota (stuffed porota with minced meat and spices), pitha, traditional Bengali sweets and different types of fruits such as watermelon. Bengalis open their fast with all their friends and family and eat together in a banquet with their array of food however savoury items are eaten before sweet. Drinks such as lemon shorbot and yoghurt shorbot (made of yoghurt, water, sugar and rooh afza) as well as borhani are common on iftar tables across the country.
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Many restaurants offer iftar deals, especially in the big cities like Karachi, Lahore, and Islamabad. Iftar as a meal in Pakistan is usually heavy, consisting mainly of sweet and savoury treats such as jalebi (pretzel-shaped, deep-fried batter, soaked in sugar syrup), samosas (minced meat and/or vegetables, wrapped in dough and deep-fried or baked), pakora (sliced vegetables, dipped in batter and deep-fried) with ketchup or chatni, and namak para (seasoned cracker), besides the staple dates and water. Other items such as chicken rolls, spring rolls, Shami Kebabs, fruit salads, papad (sheets of batter that are then sun-dried, deep-fried or roasted until they have the texture of potato chips or crisps), chana chaat (chickpea salad), and dahi balay (or "dahi baray"—fried lentil dumplings served with yoghurt) are also very common. Amongst the Punjabi, Sindhi and Mohajir households, iftar is often followed up by a regular dinner later during the night.
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Except for mainstays, Jones and Perkins, the line-up has changed as the group splintered and reformed several times. Steven Corby of The Canberra Times described Beasts of Bourbon in August 1990 as "a mutation of rock 'n roll, some blues, jazz, country, and a cornucopia of 20th century music as well as fartin' and thumpin', sexy girls, and ladies of the night". Other groups Jones worked with include Olympic Sideburns (1983), Paul Kelly and The Coloured Girls (1985), Legendary Stardust Cowboys (1986), The Rock Party (1986), The Butcher Shop (1988–93), Minced Meat (1989), Hell to Pay (1990–92), Chris Bailey and The General Dog (1992), Maurice Frawley and The Working Class Ringos (1993–2000), Sacred Cowboys (1994–95), Paul Kelly Band (1996, 1998, 2001–02) and Singers for the Red Black and Gold (1997). In November 1994 Jones released his debut solo album, Rumour of Death, which he co-produced with Dave McCluney for Red Eye Records and Polydor Records. Jones had started planning for his album in 1989 or 1990 but other projects intervened including Hell to Pay.
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Jean Baptiste Bonaventure de Roquefort, Glossaire de la langue romane, T. I, B. Warée, Paris, 1808, 772 pages The Middle Ages made pâté a masterpiece: that which is, in the 21st century, merely spiced minced meat (or fish), baked in a terrine and eaten cold, was at that time composed of a dough envelope stuffed with varied meats and superbly decorated for ceremonial feasts. The first French recipe, written in verse by Gace de La Bigne, mentions in the same pâté three great partridges, six fat quail, and a dozen larks. Le Ménagier de Paris mentions pâtés of fish, game, young rabbit, fresh venison, beef, pigeons, mutton, veal, and pork, and even pâtés of lark, turtledove, cow, baby bird, goose, and hen. Bartolomeo Sacchi, called Platine, prefect of the Vatican Library, gives the recipe for a pâté of wild beasts: the flesh, after being boiled with salt and vinegar, was larded and placed inside an envelope of spiced fat, with a mélange of pepper, cinnamon and pounded lard; one studded the fat with cloves until it was entirely covered, then placed it inside a pâte.
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Many Chinese Malaysians also can cook Malay-style chicken or fish with most versions of laksa (叻唦) are prepared by them. Some examples of basic Chinese Malaysians drinks commercially produced in the country including the black tea, chrysanthemum tea, grass jelly, green tea, jasmine tea, soy milk and white coffee while popular snacks including the cakoi (油炸鬼) (long deep-fried dough), egg tart, hum ji peng (咸煎饼) (circle shaped fried dough with or without fillings), ngoi sing tart (外星塔) (UFO shaped tart), ngo hiang (炸五香) (various spiced, minced meat rolls prepared in deep fried style and served with vegetables), pau (包) (steamed buns), popiah (薄饼) (fried or plain spring rolls filled with mixed vegetables), and tau sar piah (豆沙饼) (pastry biscuits filled with a sweet or savoury filling). The legacy from the first wave migration created the Peranakan (土生华人) (including the Baba-Nyonya (峇峇娘惹)) ethnicity through a blend between Chinese and Malay which subsequently produced the Peranakan cuisine where they served Indian-style curries with eating etiquette different than mainstream ethnic Chinese society by following the Malay usage of fingers than chopsticks. The Baba-Nyonya also specialised in making variety of local snacks called kuih which require plenty of patience and skills.
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