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Sheep's Trotters
Sheep's trotters, also referred to as lamb's trotters, are the feet of sheep. They may be cooked by being boiled, broiled or fried, and are used in various dishes. Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing. They can be served with sauces such as white sauce or a brown gravy. Powsowdie is a Scottish broth or soup made from sheep's ('head'), that sometimes includes sheep's trotters as an ingredient. Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat. '' Harqma'' is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotters. They are also slow-cooked to make '' paya'', which is popular in South Asian cuisine. It is popular amongst South Africans, adapted from the cuisine of India. Those of south Asian descent, and other South Africans often, cook it with spices and sugar beans ( pinto) or crab-eye beans ( borlotti beans). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Commonw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinto Bean
The pinto bean () is a variety of common bean (''Phaseolus vulgaris''). In Spanish they are called , literally "painted bean" (compare pinto horse). It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine, also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine. In South America, it is known as the , literally "strawberry bean". In Portuguese, the Brazilian name is (literally " bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume), which differs from the name in Portugal: . Additionally, the young immature pods may be harvested and cooked as ''green pinto beans''. There are a number of different varieties of pinto bean, notably some o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig's Trotters
A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a Domestic pig, pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s. Description image:Crubeens 2008.jpg, Pigs' trotters, sold as Irish-style crubeens in Illinois image:Wonton Noodles with Pig Trotters Braised With Fermented Beancurd.jpg, Wonton noodles with pigs' trotters braised with ''nam yu'' (fermented bean curd) Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called ''patitas de cerdo''. Sometimes potatoes or butternut are added. Chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abgoosht – Iran * Alinazik kebab – Turkey * Aloo gosht – Northern Indian Subcontinent * Arrosticini – Abruzzo, Central Italy * Bakhsh - From the cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khash (dish)
Khash ( hy, խաշ; known by the derivations ''khashi'' () and , respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is also known by other designations, namely ( fa, پاچه; al, paçe; Assyrian: ; acm, پاچة, pacha; sh, pača; bg, пача; hu, pacal; gr, πατσάς), ( fa, کلهپاچه; tr, kelle paça; az, kəllə-paça), ( cv, какай шÿрпи) or ( ku, سهروپێ). Khash and its variations are traditional dishes in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Persian Gulf countries. Etymology The name ''khash'' originates from the Armenian verb (), which means "to boil". The dish, initially called ''khashoy'' (), is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow's Trotters
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. Description The cow's trotters does not contain any muscles or meat; other than bones and toe hoof, it mainly consists of skin, tendons and cartilage. In cuisine, the trotters' cuts are mainly valued for its unique texture—a gelatinous rather chewy soft texture of its tendons and skin, and also a rich broth produced from its bones. Nevertheless, to acquire a pleasant soft texture, a prolonged time of cooking, or pressure cooker might be employed in the process, this will extract the gelatins out of the trotters into the soup. Traditionally, in Western cuisine, the trotters are not commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Feet
Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat. Being mostly skin, chicken feet are very gelatinous. Around the world China Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or main dish. They are interchangeably called ''Fèng zhuǎ'' (鳯爪, phoenix claws), ''Jī zhuǎ'' (鷄爪, chicken claws), and ''Jī jiǎo'' (雞脚, chicken feet). In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar; or in abalone sauce. In mainland China, popular snack bars specializing in marinated food such as ''yabozi'' (duck's necks) also sell ''lu ji zhua'' (鹵雞 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borlotti Bean
The borlotti bean is a variety of common bean (''Phaseolus vulgaris'') first bred in Colombia as the ''cargamanto''. It is also known as the cranberry bean, Roman bean, romano bean (not to be confused with the Italian flat bean, a green bean also called "romano bean"), saluggia bean, gadhra bean or rosecoco bean. The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta or black. Saluggia beans are regional, a borlotti bean named after Saluggia in northern Italy for marketing purposes and where they have been grown since the early 1900s. Characteristics The borlotti bean is a variety of the cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese (Catarino bean), Turkish, and Greek cuisine. The cranberry bean looks similar to the pinto bean, but cranberry beans are larger and have big maroon specks on a creamy white background, more like Great Northern beans. After cooking, however, the specks vanish and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Bean
A lima bean (''Phaseolus lunatus''), also commonly known as the butter bean, sieva bean, double bean, Madagascar bean, or wax bean is a legume grown for its edible seeds or beans. Origin and uses ''Phaseolus lunatus'' is found in Meso- and South America. Two gene pools of cultivated lima beans point to independent domestication events. The Mesoamerican lima bean is distributed in neotropical lowlands, while the other is found in the western Andes. They were discovered in Peru and may have been the first plant that was brought up under civilization by the native farmers. The Andes domestication took place around 2000 BC and produced a large-seeded variety (lima type), while the second, taking place in Mesoamerica around 800 AD, produced a small-seeded variety (Sieva type). By around 1300, cultivation had spread north of the Rio Grande, and, in the 1500s, the plant began to be cultivated in the Old World. The small-seeded (Sieva) type is found distributed from Mexico to Argent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parboiling
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them. Basic technique The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water. Parboiled rice Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This proces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paya (food)
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. ''Paya'' means 'feet' in Urdu. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo or sheep; cooked with various spices. Origins The paya originated from the amalgamation of South Asian and Central Asian cuisine. The dish was adapted by the cooks of Lahore, Hyderabad of Telangana State and Lucknow. Subsequently, paya became popular all over present-day India, Pakistan and Bangladesh. Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine. In Delhi, it is sometimes also referred to as ''khurode'' from the word ''khur'' meaning foot or hoof. The Hindi word ''khur'' is itself derived from Sanskrit ''khura''. Recipes Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghreb
The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, Libya, Mauritania (also considered part of West Africa), Morocco, and Tunisia. The Maghreb also includes the disputed territory of Western Sahara (controlled mostly by Morocco and partly by the Sahrawi Arab Democratic Republic) and the Spanish cities Ceuta and Melilla.Article 143. As of 2018, the region had a population of over 100 million people. Through the 18th and 19th centuries, English sources often referred to the region as the Barbary Coast or the Barbary States, a term derived from the demonym of the Berbers. Sometimes, the region is referred to as the Land of the Atlas, referring to the Atlas Mountains, which are located within it. The Maghreb is usually defined as encompassing much of the northern part of Africa, including ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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