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A Jewish pâté-like food made by mincing beef or chicken liver and onions which have been broiled or fried in schmaltz (“chicken fat”) together with hard-boiled eggs; it is usually spread on to bread.
A food made made by wrapping a combination of chopped vegetables, possibly meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it.
Alternative spelling of egg roll [A food made made by wrapping a combination of chopped vegetables, possibly meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it.]
A Portuguese dish made usually from large chunks of beef rubbed in garlic and salt, skewered onto a bay leaf stick with vegetables and left to grill over smouldering wood chips.
(food) An oblate-spheroid meatball of North European origin, eaten hot or cold, and typically consisting of: minced pork or beef/veal (or, commonly, a blend of these meats); chopped onions; eggs; milk or water; breadcrumbs, oatmeal, or flour; salt; and pepper.
(historical) A dish eaten in later medieval England, made with spice and almost always with boneless meat from poultry (usually teased or mashed; most recipes name capon as an option), usually containing wine and either sugar or honey.
A dish of ground meat (usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used) formed into a loaf shape, mixed with egg and breadcrumbs, then baked or smoked, and usually served in slices.
Small portions of starters typical of Turkish, Greek and Levantine cuisine (equivalent to Spanish tapas or Hawaiian pu pu) often served as a light meal with pita.
Alternative form of tamale (Mexican food dish). [Mexican dish of cornmeal dough shell filled with various ingredients (e.g. chopped beef, pork, sweet filling) then steamed in corn husks.]
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