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List Of Stuffed Dishes
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. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of a boil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahana Sarma
Sarma ( Cyrillic: Сарма), commonly marketed as filled grape leaves or filled cabbage leaves, is a stuffed dish in Southeastern European and Ottoman cuisine made of vegetable leaves—such as cabbage, patencia dock, collard, grapevine, kale or chard leaves—rolled around a filling of grains (such as rice), minced meat, or both. Sarma is part of the broader category of stuffed dishes known as '' dolma''. Terminology and etymology Sarma is a Turkish word meaning 'wrapped'. Sarma made with grape leaves are called () or () in Turkish, ''yabraq'' (يبرق) in Arabic, () in Azerbaijani, and (, ) in Persian and ''waraq 'inab'' (ورق عنب) or ''waraq dawālī'' (ورق دوالي) in Arabic. In Armenian, they are called մսով տերեւափաթաթ (''missov derevapatat''), տերեւի տոլմա (''derevi dolma'') and տերեւի սարմա (''derevi sarma''). In Greek they are generally called ντολμάδες (dolmades) but may also be known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arem-arem
Arem-arem is an Indonesian- Javanese snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, ''tempeh'' or ''oncom'', sometimes also filled with minced meat or ''abon'' (beef floss), and eaten as snack. Arem-arem is often described as a smaller size ''lontong'' snack with fillings, thus sometimes also called ''lontong isi'' (lit. "filled lontong"). It is a common snack in Java, and commonly found in Indonesian marketplaces as ''jajan pasar'' ("market munchies") as a type of ''kue'' (snack) offered there. Arem-arem is often served as traditional ceremony, family gathering, birthday, office meetings, and often presented in a snack box. It is quite similar to ''lemper'', but use regular rice instead of sticky rice ''lemper''. Variants and fillings The rice is cooked with coconut milk, and stuffed with diced vegetables (carrot, common bean and potato), cooked minced meat (beef or chicken), ''abon'' (beef floss), or tofu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boliche
Boliche (pronounced o'litʃe also called ''boliche mechado'') is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef. Boliche is usually served with white rice, black beans and fried sweet plantains. Other cuts of beef can also be used to prepare the dish, such as beef tenderloin. See also * List of sausage dishes * List of stuffed dishes 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolani
Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also graced pumpkin, chives, red lentils or with minced meat. It can be served with plain yogurt or mint yogurt and is usually served with a doogh drink. Bolani is made for special occasions like birthday parties, engagement parties or holidays. It is widely sold on the streets in Afghanistan, particularly in cities such as Kabul, Jalalabad and Kandahar. Variations Egg-roll wrapper method The method of using eggroll wrappers instead of making the dough for the bolani is a time saving convenience often used in Western countries. The edges of the eggroll wrappers are lightly brushed with water to allow for sticking. The wrappers are then filled half way either diagonally or lengthwise with the preferred filling. Each side is then fried until golde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blini
A blini (sometimes spelled bliny) ( pl., diminutive: блинчики, ''blinchiki'', dialectal, diminutive: млинчики, ''mlynchiki'') or, sometimes, blin (more accurate as a single form of the noun), is a Russian and more broadly Eastern European pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. Blini are among the most popular and most-eaten dishes in Russia. In the West, blini traditionally refers to small (2-4 inches in diameter) savory pancakes made with leavened batter. In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically. Some English dictionaries record usage of the forms ''blin'' as singular and ''blini'' or ''bliny'' as plural, which corresponds to the original Russian forms, but other dictionaries consider this usage so rare in English that they d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bichak
Bichak is a stuffed baked or fried pastry that comes in different forms (round, triangle, quadrangle) appetizer or meal similar to a turnover, served in Central Asia cuisines including Uzbek cuisine, Tajik cuisine, Afghan cuisine, and Middle Eastern cuisine, most notably in Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin, veggies and jam for a sweet taste, or meat and cheese for a savory addition to a lunch. Bichak are also popular because they can be prepared in large quantities. They are traditional for Rosh Hashanah and Sukkot. For kosher dairy meals, ''bichak'' stuffed with pumpkin or cheese are served with yogurt or sour cream. See also * List of Middle Eastern dishes * Uzbek cuisine * Jewish cuisine * Israeli cuisine * North African cuisine * Middle Eastern cuisine * Samosa * List of African dishes * List of hors d'oeuvre * List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods that are pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhendi Fry
Bhendi Fry (alternately called Okra fry, Bhindi fry, Bhindi masala or Bharwan bhindi) is stir fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying. It can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi. See also * List of Indian dishes * List of stuffed dishes 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 oy ... References External links Stuffed bhindi recipeBharwan bhindiBatter-fried bhindi or okraCalories in Bhindi Fry Indian cuisine Nepalese cuisine Vegetarian dishes of India Masalas Okra dishes Indo-Caribbean cuisine [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbajuan
Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in the eastern part of the French Riviera, in the western part of Liguria and in Monaco. A kind of fritter stuffed with Swiss chard and ricotta, among other ingredients, it originates from Monaco, where it is especially eaten on the national day, 19 November. The word means ''Uncle John'' in Monégasque. See also * List of hors d'oeuvre * List of stuffed dishes 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 oy ... External links Barbajuan recipe References Italian cuisine French cuisine Monegasque cuisine Appetizers Stuffed dishes Fritters Cheese dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Xèo
''Bánh xèo'' (, ) is a crispy, stuffed rice pancake popular in Vietnam. The name refers to the sound (from ''xèo'' – 'sizzling') the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder. It can also be called a Vietnamese crêpe. Some common stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts. ''Bánh xèo'' is also served with lettuce, mint, Asian basil, and fish mint. The dish is also popular in Cambodian cuisine, where the dish is called ''banh chao'' ( km, បាញ់ឆែវ ). Cambodian ''banh chhev'' are more similar to the southern Vietnamese style of ''bánh xèo'' rather than to the style present in Central Vietnam. There is also a Thai version of ''bánh xèo'' called ''Khanom bueang Yuan'' ( th, ขนมเบื้องญวณ). It is offered by some street vendors and is available at many Bangkok restaurants serving Thai or royal cuisine. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Tét
''Bánh tét'' is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled. After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings. Etymology "Bánh tét", which is originated from Southern Vietnam, is commonly believed to be influenced by the symbol of lingam since Southern Vietnam was the descendant of Champa kingdom. Unlike Northern Vietnam where culture were heavily influenced by China, the kingdom of Champa, as well as the Khmer Empire and the other Southeast Asia countries were dominated by Ancient India's culture. This culture shaped the culture of Southern Vietnam since the territories of Southern Vietnam used to be the entire Champa kingdom and parts of the ancient Funan, which latterly became a part of Khmer Empire. The shape of lingam is found in many varieties of Southeast As ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Lá
''Bánh lá'' (/bǎɲ lǎ/), literally meaning "leaf cake", is a category of ''bánh'', or Vietnamese cakes, that consist of a parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves. Varieties *Bánh bột lọc – cassava cake packed with shrimp *Bánh chưng * Bánh dừa – glutinous rice mixed with black bean paste cooked in coconut juice, wrapped in coconut leaf. The filling can be mung bean stir-fried in coconut juice or banana. * Bánh gai – made from the leaves of the ''gai'' tree ('' Boehmeria nivea'') dried, boiled, ground into small pieces, then mixed with glutinous rice, wrapped in banana leaf. The filling is made from a mixture of coconut, mung bean, peanuts, winter melon, sesames, and lotus seeds. * Bánh giầy – white, flat, round glutinous rice cake with tough, chewy texture filled with mung bean or served with Vietnamese sausage (giò lụa) * Bánh giò – pyramid-shaped rice dough dumplings filled with pork, shallot, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Bao
''Bánh bao'' (literally "dumplings") is a Vietnamese bun based on the Cantonese ''da bao'' (大包, literally "big bun") brought to Vietnam by Cantonese immigrants. It is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard-boiled egg inside. ''Bánh bao'' are generally larger than ''baozi'', and are filled with savory fillings, the most common being seasoned ground pork and quail egg. A vegetarian version of bánh bao also exists. See also * Baozi * List of buns * List of steamed foods * List of stuffed dishes 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 oy ... * References Stuffed dishes Steamed buns Vietnamese pork dishes Vietnamese chicken dishes Egg d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
