Search results
Results From The WOW.Com Content Network
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.
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.
Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1] Modern recipes often replace the suet with vegetable shortening or other oils (e.g., coconut oil) and/or omit the meat. However, many people continue to prepare and serve the traditional meat-based ...
In Turkey, squash blossoms are usually stuffed with rice. There are two variants of the dish; the variant that contains minced meat in its stuffing is usually served hot, meanwhile the meatless zeytinyağlı kabak çiçeği dolması (English: stuffed squash blossoms with olive oil) ) is served cold and consumed frequently as a meze with rakı.
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza.
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 ...
Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
Mulukhiyah was a known dish in the Medieval Arab world. The recipe on how to prepare it is mentioned in the 14th-century Arabic book Kanz el-Fawa'ed fi Tanwi' el-Mawa'ed. According to the Egyptian historian al-Maqrizi (d. 1442), [10] mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r.