"Ground meat Ground meat, called mince or minced meat outside of North America, and keema or qeema. (Hindustani: क़ीमा , , () in South Asia, is 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 South Asia, both mutton and goat meat are also minced to produce ""keema."" Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which"
"Moussaka Moussaka (, or ) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations. The most famous version of the dish today appeared in the 1920s with the publishing of Nikolaos Tselementes' culinary book in Greece. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot. In Turkey, thinly sliced eggplant is fried and served in a tomato-based meat sauce. Turkish ""mussaka"" may be consumed warm or"
"the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called ""osban"", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called ""gheh"", with a different spice blend while Jews from Iraq make the sausages, called ""mumbar"", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,"
"(vegan) version in Tselementes' cookbook, which includes neither meat nor dairy products, just vegetables (ground eggplant is used instead of ground meat), tomato sauce, and bread crumbs. Another variant is """" (""lit."" 'eggplant, little shoe style') which consists of whole small eggplant stuffed with ground meat and topped with béchamel and baked. In the Levant, moussaka is a cooked dish made up primarily of tomatoes and eggplant, similar to Sicilian caponata, and may also include chickpeas. It may be served cold as a mezze dish, or hot. The Egyptian version of moussaka is made from layers of fried eggplant immersed"
"from fillet of tuna. It is prepared in the summer months by salting strips of tuna fillet from the large conical muscle known as ""bodano"", which are then sun-dried, smoked, or – more often – dried in a warm oven. Musciame Musciame or mosciame is a traditional Italian preserved meat made from the salted and sun-dried flesh of dolphins. It is black, and looks like a piece of charred wood hanging from a string. It was made by the sailors and fishermen of the coast of Liguria and Versilia; under European law, it may no longer be legally produced or"
"Smyrna meatballs Soutzoukakia (smyrneika/politika) () or İzmir köfte is a Greek and Turkish dish of spicy oblong köfte with cumin, cinnamon, and garlic served in tomato sauce. Soutzoukakia are generally served with pilaf or mashed potatoes. This dish was brought to Greece by refugees from Asia Minor. The meatballs are made with minced meat (usually beef, or a mixture of beef and 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. The tomato sauce has tomato, wine, onion, garlic, a bayleaf, salt and pepper,"
"custard. The composed dish is then layered into a pan and baked until the top layer is browned. Moussaka is usually served warm, not piping hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving. Reheating, however, does not present the same problem. There are variations on this basic recipe, sometimes with no top sauce, sometimes with other vegetables. Such variants may include, in addition to the eggplant slices, sautéed zucchini (courgette) slices, part-fried potato slices, or sautéed mushrooms. There is a fast-day"
"pot is full. Sometimes bread crumbs are used for toppings, sometimes slices of tomatoes and crushed cheese. The pot is then filled with tomato sauce. There is also a pasta variant, with pasta being used instead of vegetables. The ""fasting"" variant, which is vegan, replaces meat with mushrooms or a mix of sautéed onions and rice. In the rest of the Balkans, the top layer is often a custard: this is the version introduced in the UK by Elizabeth David's ""Mediterranean Cookery"" and where it remains the usual presentation. Grated cheese or bread crumbs are often sprinkled on top. Moussaka"
"Shakshuka, a North-African (Tunisian) dish of eggs poached in a spicy tomato sauce, is a national favorite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce. Some variations of the dish are cooked with liberal use of ingredients such as eggplant, chili peppers, hot paprika, spinach, feta cheese or safed cheese. Omelette is seasoned with onions, herbs such as dill seeds (Shamir), spinach, parsley, mint, coriander and mallow with spices such as turmeric, cumin, sumac, cinnamon and cloves and with cheese such as Safed cheese and Feta cheese"
"Blood sausage Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, sheep, duck, and goat blood can be used, varying by country. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern-climate cereals are often replaced by rice. In Kenya ""Mutura"" is a traditional dish among the people of central Kenya, although today popular among all. It is made with meat, blood, spices"
"Musciame Musciame or mosciame is a traditional Italian preserved meat made from the salted and sun-dried flesh of dolphins. It is black, and looks like a piece of charred wood hanging from a string. It was made by the sailors and fishermen of the coast of Liguria and Versilia; under European law, it may no longer be legally produced or sold. A somewhat similar product in Sicily made from fillet of tuna, often sold as ""mosciame di tonno"", is essentially the same as the mojama de atún of Spain. Musciame was made on board ship by the sailors and fishermen"
"the Spanish ""morcilla"" or ""morcon"". Merguez Merguez (, from ) is a red, spicy mutton- or beef-based fresh sausage from Maghrebi cuisine. It is also popular in the Middle East and Europe, having become particularly popular in France by the closing decades of the twentieth century. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. Dried"
"always served along with other sausages (buche) and a mix of pickled onion, cilantro, and spices. Moronga Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Cuba, Puerto Rico, Central America and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours. It is served in a sauce, either ""chile rojo"" or ""chile verde"". It is also served in central Mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions"
"the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish or shrimp. In chicken ""machbūs"", a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, peanuts, onions and sultanas. The dish can be garnished with ""ḥashū"" () and served hot with ""daqqūs"" (), which is a home-made Arabic tomato sauce. Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called ""mandi"". This is an ancient technique that originates in Yemen, whereby meat is barbecued in a deep hole in the ground that is"
"Moronga Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Cuba, Puerto Rico, Central America and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours. It is served in a sauce, either ""chile rojo"" or ""chile verde"". It is also served in central Mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions and jalapeño peppers. This sausage is called ""morcilla"" in the Yucatan Peninsula, and it is almost"
"of fat are called ""Lubitelskaya"" and ""Stolichnaya"") or myrtle as a primary spice, being instead flavoured with just coriander and nutmeg. It also traditionally contains eggs and milk, usually absent in traditional mortadella. ""Chả lụa"" or Vietnamese mortadella is sometimes used as an accompaniment to the Vietnamese dish ""bánh cuốn"". Mortadella Mortadella () is a large Italian sausage or luncheon meat (""salume"" ) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is"
"Basankusu. Cassava (yuca), which originated in South America and the Caribbean, is the staple food in Basankusu. The roots are made into cassava bread, known as ""kwanga"", and other cassava-based dishes. The leaves are also used as a green vegetable and are compared to spinach for taste and texture. Moambe ""mwambi"" or ""mwambe"" (), is the name given to the sauce of palm oil or peanuts. Moambe chicken is also considered a national dish. The chicken meat is coated in the rich moambe sauce and is usually accompanied by rice, cooked cassava leaves (""mpondu""), and chili pepper (""pili-pili""). The people"
"Mortadella Mortadella () is a large Italian sausage or luncheon meat (""salume"" ) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios. Traditionally, the pork filling was ground to a paste using a large mortar (""mortaio"" ) and pestle. Two Roman funerary steles in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli ""Dizionario"
"milanese"" (a fried cutlet similar to Wiener schnitzel, but cooked ""bone-in""). Other regional specialities include ""cassoeula"" (a typical winter dish prepared with cabbage and pork), Cremona's Mostarda (rich condiment made with candied fruit and a mustard flavoured syrup), Valtellina's bresaola (air-dried salted beef) and pizzoccheri (a flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes, and layered with pieces of Valtellina Casera cheese), and Mantua's ""tortelli di zucca"" (""ravioli"" with pumpkin filling) accompanied by melted butter and followed by turkey stuffed with chicken or other stewed meats. Regional cheeses include Robiola,"
"Moqueca Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terra cotta casserole, optionally served with prawns, and includes by preference a mix of boneless fish species, like small shark, swordfish, etc. Originally from Espírito Santo in the Southeast of Brazil, also coming from the state of Bahia in the Northeast; nowadays, this dish is found in two variants: ""moqueca bahiana"" from Bahia and ""moqueca capixaba"" from Espírito Santo. The name moqueca comes from the term ""mukeka"" in"
"Tinorangsak Tinorangsak or tinoransak is a type of hot and spicy meat dish that uses specific ""bumbu"" (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia. The most common meat used in tinorangsak is pork. However, other kind of meat such as beef, chicken or seafood might be used as well. Spices mixture includes chili pepper, shallot or onion, ginger, lime leaves, lemongrass, lime juice, cooking oil, and salt. Tinorangsak is a prerequisite dish commonly served in Minahasan traditional ceremonies. Traditionally tinorangsak is cooked in a bamboo tube. Diced pork and rich spices are inserted into bamboo tube and"
"small fire, in a hot cauldron or in an oven. Mustamakkara is made by mixing pork, pig blood, crushed rye and flour, after which it is stuffed into the intestines of an animal like most sausages. The two major producers of this food are Tapola and Savupojat. When buying mustamakkara in the Tampere region it is customary to specify the amount of money to spend instead of weight, length or number of pieces. Often people also choose by simply pointing at the preferred piece. The shape and moisture of mustamakkara varies and by this means the buyer can get the"
"Machaca Machaca is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers (chiles verdes or chiles"
"of meat"". It comes from words: ""Schnacka"" (""snails"") and ""Fleisch"" (""meat""). In Germany (which shares a border with Alsace), Maultaschen are big ravioli of meat but, according to the recipe, they can look like Fleischschnacka when cut in half, especially in Baden-Württemberg next to Alsace. Fleischschnacka Fleischschnackas() (alsatian word) are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the ""Fleischschnacka""s. The"
"can be found in most Israeli cities. Small coffee-shop type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found. Meat bourekas are less common at bakeries and are considered something which is to be made at home. Meat bourekas are made from lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices, They are served as hot meze. The use of margarine in bourekas has caused some controversy in Israel due to a general trend of moving away from trans fats, which are found in many margarines."
"that was the main ingredient: ""kapusta"" (cabbage soup), ""buraki"" (beet soup), ""gryžanka"" (swede soup). For a typical ""poliŭka"" the major ingredients (fish or mushrooms during fasts) were first boiled with spices; cereals such as barley or millet were boiled in the stock, and then flour blended with water, bread kvass, beet juice or buttermilk was added to the stock. Black ""poliŭka"", made with goose or pork blood, is closely related to the Swedish ""black soup"" ""svartsoppa"". Offering a matchmaker black ""poliŭka"" was the polite way for the bride’s parents to decline a young man’s proposal. Like the Ukrainians, Russians and"
"Spanish version ""morcilla"" is used as well), consisting of a fresh sausage made of the blood and fat from pork and usually rice. It is a variation of the Portuguese blood sausage, and it is known for its deep dark color. In some regions, it is popular on barbecues (""Churrascos"") as a starter. In Antigua, rice pudding is a local delicacy and it is prepared the same way as blood sausage. In Barbados, blood sausage is made with sweet potato (""batata""), pig's blood and onions, seasoned with peppers and other herbs and stuffed in pig intestines. It is normally served"
"the Tagine of Chicken, potatoes and olives. Lamb is also consumed, but as Northwest African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. In addition, there are dried salted meats and salted preserved meats such as kliia/khlia and ""g'did"" which are used to flavor tagines or used in ""el ghraif"" a folded savory Moroccan pancake. Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla),"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"Chicken marsala Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian ""scaloppina"" dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions"
"Sobrassada Sobrassada (; ) is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Sobrassada, along with botifarró are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a ""matança"" (in Spanish, ""matanza"") in Majorca and Ibiza. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late Balearic autumn. After centuries of Muslim rule of Spain, pork consumption returned to the region"
"of blood sausage similar to the Scottish black pudding. A Finnish speciality is ""ryynimakkara"", a low-fat sausage which contains groats. Pickled makkara, intended to be consumed as slices, is called ""kestomakkara"". This class includes various mettwurst, salami and Balkanesque styles. The most popular kestomakkara in Finland is ""meetvursti"" (etymologically this word comes from ""mettwurst""), which contains finely ground full meat, ground fat and various spices. It is not unlike salami, but usually thicker and less salty. ""Meetvursti"" used to additionally contain horse meat, but hardly any brands contain it anymore, mostly due to the high cost of production. In general,"
"tomato sauce and baked in the oven, not unlike the Levantine version of moussaka), ""shamakhshi"" (fried rolled eggplant stuffed with ground beef in tomato sauce), ""Dolma"" (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), ""Masgouf"" (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions then oven-baked) and ""Lahmacun"" (flatbread topped with ground beef, tomato paste, spices, and onions). Sesame seeds are important to the cuisine and used to make tahini, there is even an Assyrian folk tale about the gods drinking sesame wine on the night before they created"