Search results
Results from the WOW.Com Content Network
The chicken is then boiled to create the broth for the molokhia soup which, after preparation, is served as five separate components: The molokhia soup, Arabic flat bread, the chicken (stuffed with flavored rice), additional plain rice, and a small bowl with a mixture of lemon juice and sliced chilli. The soup is mixed with rice and lemon juice ...
Braġjoli (thin slices of meat that are stuffed and rolled as a roulade) Laħam fuq il-fwar (steamed slices of beef) Falda Mimlija (stuffed flank of pork) Laħam taż-żiemel (stallion meat, usually fried or baked in a white wine sauce) Zalzett tal-Malti (a short, thick sausage made of pork, sea salt, black peppercorns, coriander seeds and parsley)
Minced pork Red wine [10] Prue Leith: Lean beef Onions, sausage meat Beef stock and tomato purée [11] Richard Olney: Rump or round Chopped pork, chopped hard-boiled eggs unspecified [12] Elizabeth Raffald: Rump Breadcrumbs, bone marrow, lemon "a Pint of Gravy" [13] Gary Rhodes: Topside or rump Minced chicken, onions, mushrooms Red wine and ...
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course.
It can be prepared using pork, chicken or mutton. Cabeza guateada – a traditional earth oven dish from Argentina made with the head of a cow and condiments. Capuns; Carimañola; Carne a la tampiqueña; Carne pinchada – a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria ...
Pizza, pastries stuffed with ricotta and dried fruit, ragu and stewed octopus 84(13) May 30, 2017 St. John's: Blue mussels, cod au gratin, moose stew and rabbit pie 85(14) May 30, 2017 Chiang Mai: Coconut curry soup, sausage with pork and chile paste, fish roasted in banana leaves and minced pork salad. 86(15) June 6, 2017 Toronto
Sapu Mhichā (Newar: सपू म्हिचा, lit. 'tripe bag') is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow.Sapu Mhichā is a special delicacy of the Newa cuisine of the Kathmandu Valley and is usually prepared during special occasions.
Pieds paquets — Provençal dish, consisting of stuffed sheep's offal and sheep's feet stewed together. Potted meat; Ṣakí or shaki — word for tripe in the Yoruba language of Nigeria; ṣakí is often included in various stews, along with other meat. Sapu mhichā — leaf tripe bag stuffed with bone marrow then boiled and fried; from ...