These tasty sausages, also known as mici (pronounced “meech”), are a must-have item at a Romanian barbecue, or grâtar.
Tag: Lamb
Mititei
Melitzanes Moussaka
(Greek layered meat and eggplant casserole)
Learn how to make Greek moussaka, a flavorful and filling casserole of layered meat, eggplant and bechamel sauce.
Maqluba
(Palestinian rice and eggplant casserole)
Maqluba (مقلوبة) is Arabic for “upside-down,” which is how this popular Palestinian dish of rice, eggplant and meat is served.
Manti
(Central Asian steamed meat dumplings)
Uzbeks, Turmen, Tadjiks and Kazakhs all enjoy these large, dense and chewy dumplings filled with a simple seasoned meat and onion mixture.
Méchoui
(North African spit-roasted lamb)
No feast in North Africa would be complete without méchoui, a whole lamb slow roasted in front of a charcoal fire.
Lham Lahlou
(Algerian lamb and dried fruit tagine)
Lham lahlou, Arabic for “sweet meat,” is a very popular dish in Algeria, especially during the month of Ramadan.
Khoresht-e Aloo
(Persian lamb stewed with prunes)
This khoresht, or stew, takes hearty chunks of lamb and melds them together with the deep flavor of dried plums to create a rich dish with a sweet bent.
Khoresht Ghaimeh
(Persian lamb and split pea stew)
Khoresht ghaimeh is a hearty, warming Persian stew in which lamb and split peas melt together in flavor and texture during a long simmer.
Khinkali
(Georgian meat-filled dumplings)
These tasty, meat-filled dumplings are served simply with a generous sprinkling of crushed black pepper.
Kefta
(Middle Eastern spiced meatballs)
Spiced meatballs are common in one form or another from Morocco in the west through the Middle East all the way to India.