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Ćevapčići (formal diminutive) is a Balkan dish of grilled minced meat, found in
the countries of southeastern Europe. They are considered a national dish in
Bosnia and Herzegovina, Serbia, Croatia and Montenegro...
A cheeseburger is a
cheese on top of the patty. The term itself is a portmanteau of the
words "cheese" and "hamburger." The cheese is usually sliced, then added
a short time before the hamburger finishes cooking to allow it to
Frikadeller are flat, pan-fried dumplings of minced meat,
often likened to the Danish version of meatballs. They are a popular dish in
both Denmark and Germany. In Sweden, poached
quenelles are called frikadeller
and are usually served in soup...
A hamburger (or burger, for short) is a sandwich
consisting of a cooked patty of ground meat, usually ranging from beef,
pork, and/or turkey placed in an open, wheat bun or between two slices
Kibbeh or kibbe (also kubbeh) is a Levantine Arab dish made of
bulgur (a cereal food made from several different wheat
species, but most often from durum wheat) and chopped meat...
Kofta is a Middle Eastern and South Asian meatball or
dumpling. The word kofta is derived from
Persian kūfta. In Persian, کوفتن (Kuftan) means "to beat" or "to
grind" or meatball...
In Sweden köttbullar (meatballs) are made with ground
beef or a mix of ground beef and pork, mixed with breadcrumbs soaked in milk and
finely chopped (fried) onions, some broth, and occasionally cream...
Mett is a preparation of minced pork that is popular in
Germany. The name is derived from Low German mett for
"chopped pork meat without bacon", or Old Saxon meti for "food". It also known
as Hackepeter (20th century jargon, Northern Germany and Berlin). It
consists of minced pork meat, normally sold or served seasoned with salt
and black pepper...
Mince and tatties is a popular Scottish dish,
consisting of minced beef and mashed potato. Traditionally, the meat came from cheaper cuts of beef, such as Chuck and Blade
or Neck and Clod, as opposed to the finer cuts used for steaks or roasting
Mititei or mici
(Romanian for little or small ones) is a traditional Romanian dish,
grilled minced-meat rolls made from beef (usually mixed with mutton and pork),
which contain garlic, black pepper, thyme, coriander, anise, savory and
sometimes a touch of paprika...
an aubergine-based dish of the Balkans and the Middle East. Though it is part of
all the cuisines of the former Ottoman region and has an Arabic name
(which means "chilled"), in the
West, it is best-known in its Greek form...
Palt is a traditional Swedish meat-filled
dumpling, of which there are many different variants. Palt is
traditionally served with butter and lingonberry preserves, and a glass
of cold milk on the side...
Pelmeni (пельмени in Russian, singular pelmen,
пельмень; пяльмені in Belarusian) are a traditional Eastern European (mainly
Russian) dish usually made with minced meat filling, wrapped in thin dough (made
out of flour and eggs, sometimes with milk or water added)...
Pljeskavica (Serbian: Пљескавица) is a patty dish popular in
Balkan region of Southeastern Europe. Pljeskavica is
eaten in Serbia, Bosnia, Montenegro and Macedonia and can be found in
Romania, and Bulgaria...
A rissole is a small
croquette, enclosed in
pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with
sweet or savory ingredients, most often minced meat or fish, and is served as an
entrée, main course, dessert or side dish...
Salisbury steak is a dish made from a blend of minced
beef and other ingredients, which is shaped to resemble a steak, and usually is
served in brown sauce. Hamburger steak is a similar product, but differs
Spaghetti alla Bolognese, Spaghetti Bolognese, or
Bolognaise in a form popular outside of Italy, consists of a meat sauce served
on a bed of spaghetti with a good sprinkling of grated