Kitfo served rare Another distinctively Ethiopian dish is kitfo (frequently spelled ketfo). It consists of raw (or rare) beef mince marinated in mitmita (Ge'ez: ሚጥሚጣ mīṭmīṭā a very spicy chili powder similar to the ) and . Gored gored is very similar to , but uses cubed rather than ground beef.
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In Pakistan, koftas are made from ground beef with onion, spices and salt. They are served with a rich curry, commonly made of mutton, chicken or beef mince. Kofta curries are enjoyed with rice, but a variety of flatbreads can also compliment the dish. Nargisi kofta with hardboiled egg encased in spicy kofta is also popular.
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In Australia, meat, especially raw beef mince (or ground beef), is commonly fed to wild, carnivorous birds such as Australian magpies and kookaburras. Birds such as white-eyes, barbets, and some thrushes will take fresh and cut fruit. Different feeders can be purchased specialized for different species. It is not only small birds that are attracted by bird feeding.
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Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). It is used in many recipes including hamburgers and spaghetti Bolognese. It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (but nowadays rare) minced/ground meat.
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Chapli kebab served in a restaurant in Birmingham, United Kingdom Chapli kebab is a patty made from beef mince, onions, tomatoes, green chilies, coriander seeds, cumin seeds, salt, black pepper, lemon juice or pomegranate seeds, eggs, cornstarch and coriander leaves. Chapli kebab is a common dish in Pashtun cuisine and popular in Afghanistan, Pakistan. The kebab originates in Afghanistan. Mardan is famous for chapli kabab not only locally but also internationally.
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The quality of kebab is solely dependent on the quality of the meat. Pieces of fat from the sheep's tail (jijeq) are usually added with the lamb skewers to add extra flavor. Chopan kebab being prepared in Afghanistan Other popular kebabs include the lamb chop, ribs, beef, buffalo, and chicken, all of which are found in better restaurants. Chapli kebab, a specialty of Eastern Afghanistan, is a patty made from beef mince.
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It consists of raw (or rare) beef mince marinated in mitmita (Ge'ez: ሚጥሚጣ mīṭmīṭā, a very spicy chili powder similar to the berbere) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed rather than ground beef. The Ethiopian Orthodox Church prescribes a number of fasting (tsom , ṣōm) periods, including Wednesdays, Fridays, and the entire Lenten season; so Habesha cuisine contains many dishes that are vegan.Paul B. Henze, Layers of Time: a history of Ethiopia (New York: Palgrave, 2000), p.
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North Macedonia In Albania, Bulgaria, the former Yugoslavia, and Romania, potatoes are used instead of eggplant, pork or beef mince, and the top layer is usually milk or yogurt mixed with raw eggs, sometimes with a small amount of flour added. There is also a three-layer version: the bottom layer consists of ground pork and beef, the middle layer of potato slices, and the top layer is typically a custard. Each layer is cooked on its own and layered in a pan and baked until the top is browned. The Romanian version is made usually with potatoes or eggplant or cabbage.
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In Victoria, some of the well known and famous pie makers include the makers of two of Australia's most famous pies - Four'n Twenty and Patties - both manufactured by Patties Foods in Bairnsdale, as well as locally known producers Pie in the Sky from Olinda, Clarke's Pies from Mortlake, Kings Pies from Hamilton, Gillies from Bendigo and Beaumont's Pies from Geelong. In Tasmania, the main manufacturer of pies is National Pies. National Pies make typical beef mince pies, as well as "Cottage Pies", which are topped with mashed potato. National Pies' mince pies are rectangular in shape, as opposed to most other brands, which are round.
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Bistec alemán or crudo alemán (crudo is Spanish for raw) is a typical German- Chilean dish similar to a steak tartare. It is made by putting finely chopped raw beef mince onto a piece of pre-sliced white bread and then adding lemon juice, chopped onions and a sauce made of yogurt and mayonnaise. Most probably it is derived from the German Mett, a preparation of minced pork, also served with chopped onions. The predominance of cattle farming in southern Chile in contrast to pig farming in Central Europe eventually led to a local adaptation, using beef instead of pork to recreate this traditional dish.
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