178 Dishes

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Fish curry

Fish cooked in a sauce or gravy with spices

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Fishcake

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. asian-style fishcakes usually contain fish with salt, water, flour and egg. they can include a combination of fish paste and surimi. european-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. fishcakes as defined in the oxford dictionary of food and nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.the fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. in mrs beeton's 19th century publication book of household management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". more modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.

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Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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Fried chicken

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

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Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

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Frikkadels

Meatballs with herbs and spices, baked or deep-fried

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Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

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Gatsby

A sandwich with many variations, typically french bread filled with, for example, cold cuts, fries, meats, seafood, eggs, sauce

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Gosht

Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of middle eastern cuisine, central asian cuisine and cuisine of the indian subcontinent. the word stems from the persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat.in india, most gosht dishes include goat or mutton. in india, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the english-speaking world. when indian dishes are adapted for western diners, lamb is the meat most often used in the adaptation. this has led to a common misconception that gosht means "lamb".the popular indian subcontinental dish of biryani as well as the afghan dish of biryan use gosht as a primary ingredient.some dishes include: bhuna gosht, a curry with a thick, reduced sauce karahi or kadhai gosht, cooked in a traditional round-sided pot raan gosht, roasted leg of mutton dal gosht, with lentils or peas nihari gosht, a meat stew rara gosht, roasted mutton curry saag gosht, with cooked spinach leaves or mustard greens biryani gosht, especially the non-vegetarian version of it

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Goulash

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

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Grilled meat

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). heat transfer to the food when using a grill is primarily through thermal radiation. heat transfer when using a grill pan or griddle is by direct conduction. in the united states, when the heat source for grilling comes from above, grilling is called broiling. in this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. direct heat grilling can expose food to temperatures often in excess of 260 °c (500 °f). grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the maillard reaction. the maillard reaction only occurs when foods reach temperatures in excess of 155 °c (310 °f).studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.marination may reduce the formation of these compounds. grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.

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Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

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Honey mustard chicken

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Irish stew

Irish stew (irish: stobhach/stobhach gaelach) is a stew native to ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. as in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. it may sometimes also include carrots. irish stew is also made with kid. irish stew is a celebrated irish dish, yet its composition is a matter of dispute. purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. others would add such items as carrots, turnips and pearl barley; but the purists maintain that they spoil the true flavour of the dish. the ingredients are boiled and simmered slowly for up to two hours. mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. it seems that irish stew was recognised as early as about 1800.irish stew is considered a national dish of ireland.

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Isidudu

Isidudu (xhosa pronunciation: [isidudu]) is a soft porridge made from ground corn known as mealie meal. it is a common breakfast in xhosa and zulu households. it is served with sugar and milk. some may prefer white/brown vinegar and sugar or butter/peanutbutter and sugar etc. sometimes the ground corn is fermented to have a sour taste.

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IsiJingi

Cooked maize and pumpkin, a side dish, also used in some dessert recipes

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Jollof rice

Jollof (), or jollof rice, is a rice dish from west africa. the dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.

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Kerrie

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Korma

Korma or qorma (hindi: क़ोरमा; urdu: قورمہ; bengali: কোরমা) is a dish originating in south asia, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

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Kugel

Kugel (yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. it is a traditional ashkenazi jewish dish, often served on shabbat and jewish holidays.

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Lamb breast

Lamb breast is a cut from the chest that contains ribs, commonly stuffed and roasted

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Lamb casserole

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Lamb chops

A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. the most common kinds of meat chops are pork and lamb. a thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. the term "chop" is not usually used for beef, but a t-bone steak is essentially a loin chop, a rib steak and a rib cutlet.

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Lamb curry

Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. the dish is found in different variations across all states, countries and regions of south asia and the caribbean. mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven. today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big wok. the steadily cooked mutton becomes more tender than normally cooked mutton. mutton curry is generally served with rice or with indian breads, such as naan or parotta. the dish can also be served with ragi, a cereal.

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Lamb shank

A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. lamb shanks are often braised whole; veal shanks are typically cross-cut. some dishes made using shank include: bulalo, a filipino beef shank stew. ossobuco alla milanese, an italian veal shank dish. persian biryani, with different shanks. nihari a spicy national dish of pakistan and a popular dish in north india with origin in delhi, india. cazuela with beef shank meat, popular in 19th century chile during the nitrate boom.

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Lamb stew

Stewed lamb and vegetables

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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Leg of lamb

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Lemon chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.in canadian- and british-chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce. the chinese restaurant of the panda hotel in tsuen wan, hong kong used to serve its version of lemon chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried and served with the lemon-glaze sauce. a version of lemon chicken popular in australasia involves coating the chicken in batter, frying it and then covering the chicken with a lemon sauce. lemon chicken in italy (pollo al limone) and greece (κοτόπουλο λεμονάτο) consists of a whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix. in spain, a similar dish, pollo al romero con limón y piñones also includes pine nuts, rosemary and ham. french poulet au citron includes dijon mustard in the sauce, and is accompanied by roasted potatoes.

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Liver and onions

Liver and onions is a dish consisting of slices of liver (usually pork, beef or, in the united kingdom, lamb) and bulb onions; onion is favoured as an accompaniment to liver as the sharp flavour of onion "cuts" the somewhat metallic flavour of liver, which can be off-putting to some eaters. the liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. the liver is often cut in fine slices, but it also may be diced.

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Mabele

Sorghum meal, commonly made into porridge, ting (sour porridge)

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Macaroni and cheese

Macaroni and cheese—also called mac and cheese in the united states and macaroni cheese in the united kingdom—is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar. it can also incorporate other ingredients, such as breadcrumbs or meat.traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. the cheese is often first incorporated into a béchamel sauce to create a mornay sauce, which is then added to the pasta. in the united states, it is considered a comfort food.

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Mala mogodu

Mogodu is a southern african food. mogodu is a combination of chopped serobe (tripe) and mala (intestines) served as a stew often with hot pap or dumpling. mala (in setswana/sotho) is the insides, usually of a mammal such as a cow or sheep.

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Mazondo

Cow's trotters are the feet of cattle. the cuts are used in various dishes around the world, especially in asian, african, french, and the caribbean cuisine. latin american cuisine also uses cow's trotters for several traditional dishes. other than cattle, the trotters of other ungulates such as goat, sheep and pig might also be consumed and used in certain dish of some cuisines' tradition.

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Moussaka

Moussaka (, uk also , us also ) is an eggplant- or potato-based dish, often including ground meat, which is common in the balkans and the middle east, with many local and regional variations. the best-known version in europe and the americas is the greek variant created in the 1920s by nikolaos tselementes. 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. the versions in egypt, turkey and the rest of the middle east are quite different. in egypt, messa'aa can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. in turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. in saudi arabia muṣagga‘a is eaten hot, but in other arab countries, it is often eaten cold, but occasionally hot as well. vegan variants are prepared for fast days.

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Nyama

Meat, many ways to prepare, for example, stewed, grilled, stir fried

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Orzo

Orzo (, italian: [ˈɔrdzo]; from italian for ''barley'', from latin hordeum), also known as risoni (pronounced [riˈzoːni]; 'large [grains of] rice'), is a form of short-cut pasta, shaped like a large grain of rice. orzo is traditionally made from flour, but it can also be made of whole grain. it is often made with semolina, a type of flour made from durum wheat. the name orzo is common for this pasta shape in north america, but less so in italy, where the word means barley.

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Ossobuco

Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; milanese: òss bus [ˌɔs ˈbyːz]) is a specialty of lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. it is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. the marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.the two types of ossobuco are a modern version that has tomatoes and the original version which does not. the older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. the modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. while veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.

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Palak paneer

Palak paneer (pronounced [paːlək pəniːɾ]) is a vegetarian dish, consisting of paneer (a type of cottage cheese) in a thick paste made from puréed spinach, called palak in hindi, marathi, gujarati, and other indian languages.the terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the anglosphere. however, saag paneer is different from traditional palak paneer in that it contains other green leafy vegetables, such as mustard greens, whereas palak paneer only contains spinach. dhaba restaurants often specialize in palak paneer.

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Pancho

Hot dog

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Pap

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

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Pap en vleis

Maize porridge served with meat, many different combinations and recipes, for example, grilled meat, stews, boerewors, lamb chops, chicken

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Paptert

A layered casserole made with pap (cornmeal porridge), meat, vegetables, cheese

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Pasta bake

Baked pasta casserole, pasta baked with cheese, tomato paste, ketchup, butter, salt and pepper

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Peking duck

Peking duck is a dish from beijing (peking) that has been prepared since the imperial era. the meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. the meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. sometimes pickled radish is also inside. crispy aromatic duck is a similar dish to peking duck and is popular in the united kingdom.