Ciger /Ciger is the Turkish word for liver or lung/lungs, which is used for food usually of lamb or sheep. . . . Read More

Abbuoti refers to baked involtini of lamb intestines filled with sweetbreads, hard -boiled eggs and liver. . . . Read More

Pörkölt refers to a Hungarian stew with meat, onion and paprika. Bell peppers, caraway seeds and tomatoes . . . Read More

Yebeg means lamb in Ethiopia which is used in various lamb dishes from the country, such as: 1. Dullet . . . Read More

Kuchmachi refers to a a hot dish from Georgia made from liver, heart, lung, and tongue of pig or chicken . . . Read More

Drob de Miel: Drob de Miel refers to a Romanian food made of simmered calf's stomach that is stuffed . . . Read More

Meat refers to the fleshy part of an animal that is used for food or the edible part of something, such . . . Read More

Soujouk, Black: Black soujouk refers to an Armenian-style, dry cured beef and lamb sausage. laced with . . . Read More

Soujouk, Red: Red soujouk refers to an Armenian-style, dry cured beef and lamb sausage. laced with paprika, . . . Read More

Bracioline is the Italian term for "cutlets", small lamb cutlets, sometimes rolled around a tasty stuffing . . . Read More