Flashcards: Lamb dishes

Pilaf is a dish in which rice is cooked in a seasoned broth.

Piti is a soup in the cuisines of the Caucasus, its bordering nations, and Central Asia, and is prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages).

Chiburekki (Crimean Tatar: çiberek, Turkish: çiğ börek, Tajik: chiburekki, Romanian: șuberec, Russian: чебурек, cheburek, Azerbaijani: ət qutabı, also known as çır-çır) is a deep-fried turnover with a filling of ground or minced meat and onions.

Shashlik or shashlyk (Armenian: խորոված khorovats, Azerbaijani: şişlik or tikə kabab, Georgian: მწვადი mtsvadi, Persian: شیشلیک‎‎ – Šišlik, Russian: шашлы́к, Polish: Szaszłyk, Lithuanian: šašlykas, Turkish: şaşlık, Hebrew: שישליק‎‎, Urdu: شاشلِک ), is a form of Shish kebab popular in Eastern and Central Europe (Russia, Ukraine, Belarus, Bulgaria, Poland, Hungary), the Baltic region in Northern Europe (Latvia, Lithuania, Estonia), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, Iran, Israel, Iraq, Mongolia, Morocco, Pakistan, Turkey, and other places.

Öçpoçmaq (/ˌɛtʃpɒtʃ ˈmɑːk/ or /ˌɛʃpɒʃ ˈmɑːk/;Cyrillic: Өчпочмак pronounced [ˌœɕpɔɕˈmɑq], literally triangle) is a Bashkirs and Tatar national dish, an essential food in Bashkirs and Tatar culture.

Irish stew (Irish: stobhach / Stobhach Gaelach) is any variety of meat-and-root vegetables stew native to Ireland.

Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]) is a kind of meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines' chiburekki.

Lamian is a type of Chinese noodle.

Chakapuli (Georgian: ჩაქაფული) is a Georgian stew.

Chanakhi (Georgian: ჩანახი) is a traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic.

Biryani (pronounced [bɪr.jaːniː]), also known as biriyani or biriani, is an Indian mixed rice dish with its origins among the Muslims of the Indian subcontinent.

Lahmacun (also spelled lahmajoon, Armenian: լահմաջու lahmaǰu or լահմաջո lahmaǰo; Turkish: lahmacun from Arabic: لحم عجين‎‎, laḥm ʿajīn, short for Arabic: لحم بعجين‎‎, laḥm bi-ʿajīn, "meat with dough") is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked.

Murtabak or martabak, also mutabbaq (Arabic: مطبق‎‎) (Thai: มะตะบะ), is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand.

Chorba (Turkish: çorba, pronounced [tʃoɾˈba]) is one of various kinds of soup or stew found in national cuisines across the Balkans, North Africa, Eastern Europe, Central Asia, South Asia and the Middle East.

Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations.

Fårikål (Norwegian pronunciation: [fɔ:rikɔɭ], in some dialects [fɔ:ʁikɔɭ]) is a traditional Norwegian dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets.

Qutab is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj.

Kuurdak (Kyrgyz: куурдак, Kazakh: куырдак, Turkmen: gowurdak, Uzbek: qovurdoq), transliterated with various spellings, is a traditional meat dish made in Central Asia, especially among the Kyrgyz.

Abgoosht (Persian: آبگوشت‎‎ Ābgusht, literally "meat juice") is a Iranian and Iraqi stew.

Blessed Thistle with Lamb (Turkish: Şevketibostan yemeği) is a dish common to the Aegean coast and Aegean sea islands among Turkish and Greek people.

A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops.

Ribberull is a Norwegian dish consisting of lamb shoulder boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed.

Keema or Qeema or Kheema (pronounced [ˈqiːmaː]) is a traditional South Asian meat dish.

Tavë kosi ("soured milk casserole") is a national dish in Albania.

Sfiha (Arabic: صفيحة‎‎ sfīḥah), is a pizza-like dish originating from the Levant, specifically Baalbek, Lebanon, but it is also known in Turkey as pide.

Paomo (Chinese: 泡馍; pinyin: pàomó; literally: "soaked mó") is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an.

Pasanda (Urdu: پسندہ‎) is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Mughal Emperors.

Skilpadjies is a traditional South African food, also known by other names such as muise, vlermuise and pofadder.

Mallow with lamb (Turkish: Etli Ebegümeci yemeği) is a dish from the Aegean coast and Aegean Sea islands among both Turkish and Greek people.

Beyti is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt.

Fahsa is a Yemeni stew.

Kairi ka do pyaza is an lamb meat preparation along with unripe green mangoes from Hyderabad, India.

Laal maans (Hindi: लाल मांस; lit. "red mutton") is a meat curry from Rajasthan, India.

Lamb fries are lamb testicles used as food.

Scouse is a type of lamb or beef stew.

Kibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة‎‎) is a Lebanese and common Levantine mezze.

Corn poppy with lamb (Turkish: Gelincik yemeği) this dish commonly used by Aegean coast and Aegean sea islands Turkish and Greek people.

Fennel with lamb (Turkish: Arapsaçı yemeği) is a dish from the Aegean coast and Aegean Sea islands among both Turkish and Greek people.

In the cuisine of Northern Africa, Méchoui is a whole sheep or a lamb spit-roasted on a barbecue.

Mutton curry (also referred to as kosha mangsho, Goat curry and lamb curry) is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.

Skerpikjøt, a type of wind-dried mutton, is a delicacy of the Faroe Islands .

Navarin is a French ragoût (stew) of lamb or mutton.

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community.

Pleșcoi sausages are a Romanian sausage made from mutton spiced with chili peppers and garlic, traditionally made in and around the Pleșcoi village, in the Buzău County of Romania.

Grjúpán is an Icelandic dish that was eaten in earlier centuries in Iceland.

Lancashire hotpot is a stew originating from Lancashire in the North West of England.

Lechazo is a Spanish dish made from "cordero lechal".

Colocasia with lamb (Turkish: Kolokas yemeği) this dish commonly eaten in the Aegean region of Turkey, the Aegean islands of Greece and in Cyprus.

Mutton flaps, or breast of lamb, are an inexpensive cut of meat from a sheep.

Dalcha, also known as Kaddu ka Dalcha, is an Hyderabadi Indian stew made from mutton, chana dal and tamarind.

Gheimeh also spelled as Qeymeh (Persian: قیمه‎‎) is a Iranian and Iraqi stew (khoresh) consisting of meat, tomatoes, split peas, onion and dried lime.

Quzi also called Qoozi or Ghozi (Arabic: قوزي‎‎) is a rice based dish popular in Levant countries.

Smalahove (also called smalehovud or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas.

Çiğ köfte (Turkish pronunciation: [ˌtʃiː cʰøfˈte]), a raw meatball dish in Turkish, Kurdish and Armenian cuisines, very similar to kibbeh nayyeh and to a lesser extent to steak tartare.

Alinazik kebab, or simply alinazik, is a home-style Turkish dish which is a specialty of the Gaziantep province of Turkey.

Pinchitos or Pinchos Morunos is a Moorish-derived cuisine typical of the Spanish autonomous communities of Andalusia and Extremadura.

Baeckeoffe (English: "bake oven") is a French casserole dish that is typical in the French region of Alsace, situated on the border with Germany.

Kokoretsi (Greek) or Kokoreç (Turkish), is a dish of the Balkans, Greece, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle.

(Not to be confused with Shish kebab.) Döner kebab (/ˈdɒnər kəˈbæb/, /ˈdoʊnər/; Turkish: döner or döner kebap, [døˈnɛɾ ˈcebɑp], in English often spelled doner or donner) is a type of Turkish kebab, made of meat cooked on a vertical rotisserie.

Aloo gosht (Urdu: آلو گوشت‎) is a meat curry in Pakistani and North Indian cuisine.

Naan qalia is a dish that originates from Aurangabad in India.

Rogan josh (or roghan josh) (pronounced /rouɣændʒuːʃ/ in Persian) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.

Seco is a popular stewed meat plate served in Peru and Ecuador.

In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.

Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide.

A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton or other meat.

Tripoux (or Tripous) is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables.

Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers.

Mansaf (Arabic: منسف‎‎) is a traditional Levantine dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

Cağ kebabı (pronounced [ˈdʒaː cebabɯ]) is a horizontally stacked marinated rotating lamb kebab variety, originating in Turkey's Erzurum Province.

Sajji (Balochi: سجی) is a popular dish in Balochistan province of Pakistan.

Cawl (pronounced [kaul]) is a Welsh dish.

Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling".

Hünkârbeğendi, or simply beğendi (the name means that the sovereign/sultan liked it), is an Ottoman cuisine dish.

Kol böreği ("Arm börek") is a Turkish puff pastry prepared in long rolls, traditionally filled with cheese, potatoes, spinach, or meat, and baked at a low temperature.

Stuffed intestines (Turkish: Bumbar dolması) is a dish from the Turkish cuisine.

Jalamah is the traditional dish of Asir, native to Bareg and Qunfudhah.

Sarburma (Turkish: Etli kol böreği) (also known simply as Burma among Crimean Tats; in Crimean Tatar language sarmaq means to wrap and burmaq to curl, which in Turkish are sarmak and burmak or sarma and burma respectively, Ukrainian: сарбурма) is a Crimean traditional meat pie originating among ethnic Crimeans, and currently a widespread snack in Crimea, Turkey and parts of neighboring countries, like Ukraine.