The stew most similar to stobhach is served over what type of bread?
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Burgoo Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.
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Irish stew Irish stew (Irish: "stobhach" / "Stobhach Gaelach ") is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.
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Bamia Bamia matbukha (باميه مطبخ 'cooked okra') or bamia bi-lahm (البامية باللحم 'okra with meat'), often called simply bamia, is a Middle Eastern , Egyptian and Sudanese stew prepared using lamb, okra and tomatoes as primary ingredients. Additional ingredients used include tomato sauce, onion, garlic, cilantro, vegetable oil, cardamom, salt and pepper. In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times. Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to Bamia. The word "bamia" itself is simply the Arabic word for okra.
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Berner Platte The Berner Platte (English: Bernese plate) is a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.
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Bremer Klaben Bremer Klaben, or just Klaben, is a type of Stollen from Bremen, Germany. This celebrated bread is famous in Northern Germany that gained its fame as it is traditionally eaten during the Christmas season. It is said that Bremer Klaben tastes especially good when it is baked two weeks before serving. The shelf life of this pastry is for several months.
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Matnakash Matnakash (Armenian: մատնաքաշ ) is a leavened traditional Armenian bread, similar to the naan. The word "matnakash" literally means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter. It is shaped into oval or round loaves with longitudinal or criss-crossed scoring. The characteristic golden or golden-brown color of its crust is achieved by coating the surface of the loaves with sweetened tea essence before baking.
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Stippgrütze Stippgrütze, also called Wurstebrei, is a German dish from Westphalia which is similar to "Grützwurst" or "Knipp". It consists of barley groats cooked in sausage juices ("Wurstbrühe"), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat.
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Šoldra Šoldra is a traditional Silesian cuisine Easter bread. It is also known as muřin. It is traditionally prepared and eaten on Easter Sunday. "Šoldra" translates as roll or wrap and muřin means blackened. The dough is stuffed with sausage varieties such as smoked meat sausage, white wine sausage, and ham/pork sausage. Almond meal is used.
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Schäufele "Schäufele" (also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele", or the pig's scapula.
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Schnitzel A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina.
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Kreplach Kreplach (from Yiddish: קרעפּלעך‎ and Hebrew: קרפלך‎ ‎ ) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are similar to Polish uszka, Russian pelmeni, Italian ravioli or tortellini, and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin. Some modern-day cooks use frozen dough sheets or wonton wrappers. Ready-made Kreplach are also sold in the kosher freezer section of supermarkets.
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List of German soups This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. In German cuisine, it may be served as a first course or as a main course. The use of a roux to thicken soups is common in German cuisine. The use of legumes and lentils is significant and used in several German soups, such as split pea soup. Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup ("Echte Schildkrötensuppe") and cream of lobster.
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Fattoush Fattoush (Arabic: فتوش‎ ‎ , also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of Arabic flat bread combined with mixed greens and other vegetables, such as radishes and tomatoes. "Fattush" belongs to the family of dishes known as "fattat" (plural of "fatteh"), which use stale flatbread as a base.
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Istrian stew The Istrian stew or jota (Croatian: "Istarska jota" ; Slovene: "Jota" , Italian: "Jota" ) is a stew, made of beans, sauerkraut or sour turnip, potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts of north-western Croatia. Under the name "jota", it is also typical of the whole Slovenian Littoral and in the former Austro-Hungarian territories in North Eastern Italy, especially in the provinces of Trieste (where it's considered to be the prime example of Triestine food) and Gorizia, and in some peripheral areas of north-eastern Friuli (the Torre river valley, and the mountain borderlands of Carnia and Slavia Veneta).
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Allerheiligenstriezel Allerheiligenstriezel or simply Strietzel (regional names include "Allerseelenzopf", "Seelenspitze", "Seelenbrot", or "Allerseelenbreze") is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.
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Croquette A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or any of the combination thereof, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs). The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French "croquer", "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.
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Pampushka Pampushka (Ukrainian: пампушка , pl. пампушки "pampushky"; diminutive of pampukh or pampukha) is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.
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Sabich salad Sabich salad (Hebrew: סלט סביח‎ , "Salat Sabich " ‎ ) is a salad invented in Israel, a rural variation of the Israeli dish Sabich but serves as a salad and not the well known dish within the pita bread.
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Pašticada Pašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called "Dalmatinska pašticada" because it originates in Dalmatia. It requires long and meticulous preparation: first, the meat is pierced and stuffed with garlic, cloves, carrot and bacon, then salted and marinated in vinegar overnight. The marinated beef is then roasted and cooked with roasted bacon, onions, parsley root, nutmeg, prunes, tomato paste, water and prošek up to five hours, depending on meat. After cooking, the vegetables are blended into a sauce. In Dalmatia, it is a meal for important feasts, including weddings. It is usually served with gnocchi or homemade pasta.
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Tzimmes Tzimmes, tsimmes, and other spelling variants (Yiddish: צימעס‎ ) and (Hebrew: צִימֶעס‎ ‎ ) is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (usually yams). Some cooks add chunks of meat (usually beef flank or brisket). The dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon or other spices.
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Pirog Pirog (Russian: пиро́г ; ] , pl. "pirogi" пироги ] ; Belarusian: піро́г ; Northern Sami: "pirog" ; Latvian: "pīrāgs" pl. "pīrāgi"; Ukrainian: пиріг "pyrih", pl. "pyrohy" пироги) is a baked case of dough with a sweet or savoury filling. Pirogi are common in Eastern European cuisines. Pirogi are characterised as "the most popular and important dish" and "truly national goods" of Russian cuisine, "ubiquitous in Russian life".
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Wiener Schnitzel Wiener Schnitzel, or Wienerschnitzel in Switzerland, ( ; ] ; meaning: "Viennese schnitzel") is a very thin, breaded and pan fried cutlet made from veal.