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Keema matar (English: "mince and peas"), [1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals.The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).
Burmese-style samosa with mutton and onions served with fresh mint, green chilli,onions and lime. Kyit Sara Indian Semolina chicken or meat paste, Chicken or meat is boiled or cooked and removed all the bones and skin. It is then mixed with Semolina and dhal. Nowadays the mixture is easily put into the grinder and ground.
In Tajik cuisine, sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr. [3]
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The meat samosa contains minced meat (lamb, beef, or chicken) and is very popular as a snack food in Pakistan. In Pakistan, the samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large.
Traditionally made with beef broth, make it vegetarian by using mushroom broth like in this recipe.
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. Pigs in a blanket: United States and Great Britain: A snack or hors d'oeuvre in a variety of countries consisting of a small sausage wrapped in pastry or bacon. Picada: Argentina and Uruguay
A meat pie with a cornmeal crust and typical Mexican tamale fillings arranged in several layers. The meat is traditionally ground beef. Tarta capuchina: Spain: Sweet A pie or cake made mainly with egg yolk and syrup. The pie or "cake" is usually presented in a cylindrical or rectangle shape, depending on the mold. Tarta de Santiago: Spain: Sweet