kemal

@sejogavey Love the flavors! Reminds me of my grandma's traditional home cooking.

Cima alla Genovese The whole concoction is flavored with spices such as bay leaves, parsley, and black pepper. The dish is a typical representation of the cucina povera, and in the past it was prepared as a frugal way to use leftovers. Today, it is a rare, but very sought after dish that is traditionally served sliced and accompanied by steamed vegetables or salads on the side.A traditional Genovese dish known as cima alla Genovese is actually a meat loaf consisting of a veal breast stuffed with a huge number of ingredients. Here are just some of them: onions, pork fat, ground veal, pistachios, various offal, peas, hard-boiled eggs, carrots, garlic, and crustless white bread.

@jonnyxxxxxx Yum! I love pouring the fat from the meat on my potatoes.

Blinde vink (Blind Finch) Some of the fat in which the meat has been cooked is often poured over the potatoes before serving. Blinde vink is also popular in the neighboring Belgium. Blinde vink is a traditional meat dish originating from the Netherlands. The dish consists of ground meat that's seasoned and wrapped with a flattened veal cutlet. Blinde vink can be assembled at home or bought at the butcher shop. It is roasted until the meat is fully done, and it's then usually served with vegetables or potatoes on the side.

@jessicaavelar1 Oh wow, I didn't know Chomlek was also popular in Bulgaria!

Chomlek (чомлек) Some varieties of this traditional stew can be found in other Balkan countries, and it is mainly associated with the traditional cuisine of neighboring Bulgaria, particularly that of Blagoevgrad Province. Chomlek is a traditional North Macedonian stew that is typically prepared with veal or baby beef, a generous amount of tiny, walnut-sized onion bulbs (called kokar or arpadzik in Macedonian), and garlic. Depending on the recipe, either red or white wine is added to the mixture, while other common ingredients contained in the dish include dried red peppers, carrots, tomato purée, parsley, or mushrooms. Chomlek is usually seasoned with salt, black pepper, red pepper, and bay leaves. It is customarily prepared in a traditional earthenware dish or pot, with the lid placed on top and firmly secured and sealed with dough. Even though this delicacy is a rather straightforward dish, it is also time-consuming and takes hours to cook.North Macedonian chomlek is mostly associated with the southwest and Pelagonija regions of the country, especially with Bitola, Prilep, Ohrid, and Krushevo, with each town having their own version of the dish: bitolski chomlek, prilepski chomlek, ohridski chomlek, and krushevski chomlek.These chomlek variations use more or less the same ingredients with slight differences. In North Macedonia, chomlek is a typical winter dish, usually eaten for lunch, and there’s a long-standing tradition of preparing this dish for New Year’s celebrations in the towns of Bitola and Prilep.The stew is typically enjoyed with a glass of red wine on the side, and it is recommended to dip some bread in it while eating it. The origins of this specialty most likely stem from Turkish cuisine, which is suggested by the dish’s name, which derives from the Turkish word çömlek, meaning earthenware pot.

@shsrunner4193 I love how boulet meatballs are bigger and served hot!

Vitoulet (Vitoulet de Charleroi, Gehaktballetjes, Boulettes de viande hachée) Apart from the different ingredients, the boulet meatballs are usually larger than the vitoulets, and they're typically served hot, with sauce on the side. Vitoulet meatballs, on the other hand, can be enjoyed both warm and chilled, with or without sauce, and they’re commonly accompanied by potatoes and a fresh salad on the side. Vitoulet is a Belgian meatball that is typically made with a combination of ground pork, ground veal, bread, milk, eggs, shallots, and parsley. The meat mixture is usually seasoned with salt, pepper, and nutmeg, and it is then shaped into balls which are fried on melted butter until nicely colored and crispy on all sides.Another version calls for making slightly elongated meatballs with a combination of ground veal or veal and pork, egg yolks, milk-soaked bread, parsley, salt, and pepper. For that version, the meatballs need to be rolled in breadcrumbs before being fried in browned butter. Vitoulet meatballs are typically associated with the Belgian city of Charleroi, and they’re often confused with another Belgian meatball called boulet à la liégeoise, which hails from the city of Liège and usually consists of ground pork and beef, egg yolks, onions, cream, white bread, and parsley.

@Quinnym69 Wow, I love how this dish has so many international variations! So mouthwatering!

Meatloaf (Faschierter Braten, Meatbread, Vleesbrod, Rulo Stefani, Asado Aleman, Pulpeta, Sekaná, Farsbrød, Lihamureke, Hackbraten, Faschierter Braten, Falscher Hase, Rolo, Stefánia Szelet, Polpettone, Kafta, Kofta, Klops, Rolat, Albondigón, Empotido, хучмал, Pieczeń Rzymska, Bobotie, Köttfärslimpa, Dalyan Köfte, Giò, Pain de viande, Falscher Hase) The history of the meatloaf as we know it today is believed to have its origins in ancient Rome, where a gastronome named Apicius first mentioned the idea of minced meat patties. It is believed that the now traditional loaf-shaped form grew out of the necessity to hasten the process and save time.  READ MOREThe ubiquitous meatloaf is a dish celebrated for its simplicity and versatility. It is made with a substantial amount of minced meat, most commonly pork and beef that is bound by eggs or dairy products. Typically, it is placed in a special mold or formed by hand in the popular shape of a log.After it has been baked, it is usually sliced and served with mashed potatoes or vegetables, all doused in the accompanying juicy sauce. Meatloaf is not a dish that is commonly found in high-end restaurants, nor does it belong to haute cuisine. It is rustic and ordinary, yet incredibly comforting and nutritious.

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