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Magiritsa, [293] [294] [295] thick soup made with lamb offal (intestines, heart, and liver), dill, avgolemono sauce (egg and lemon beaten together), onion and rice, associated with the tradition where following the Resurrection on Greek Orthodox Easter Sunday people eat magiritsa soup. Ntomatosoupa (tomato soup), [296] with Greek ingredients.
Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent. As a soup, avgolemono usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca [3] are cooked in the
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square skewers of beef lamb or chicken partitioned with tomatoes capsicum and onion [citation needed] Bihari kebab: Chunks or strips of lean beef, marinated in a spicy yoghurt/chilli marinade and tenderized to perfection before slowly grilled on a charcoal flame. [citation needed] chandan kebab: mixed meat kebabs [citation needed] gilafi kebab
Kabāb-e Barg-e Barre (Lamb), with Jujeh Kabab (Chicken) Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1] The main ingredients of Kabab-e Barg are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and ...
Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons. [12] Barley: Ancient Chunky Barley, vegetables, and broth Batchoy: Philippines: Noodle soup A Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Beef noodle ...
Barg - barbecued and marinated lamb, chicken or beef kabab dish. The most popular form is filet mignon beef. [5] Koobideh - is an Iranian minced meat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions. [6] Jujeh - grilled chunks of chicken, sometimes with bone, sometimes boneless. [7]