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2007 — 2010
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Pelmeni
Ćevapi or 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 hamburger with 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 melt...
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 of bread...
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 joints...
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...
Moussaka is 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 in ingredients...
Spaghetti alla Bolognese, Spaghetti Bolognese, or Spaghetti 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 Parmigiano cheese...
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