कीमा-बनाया-हुआ-मांस हिंदी उपयोग और उदाहरण

घर में निर्मित हैदराबादी हलीम के लिए, एक घोटनी (एक लकड़ी का हाथ वाला घोटना) का उपयोग तब तक किया जाता है जब तक कि यह एक चिपचिपा-मुलायम न हो जाए, जो कीमा बनाया हुआ मांस के समान हो।

"" घर में निर्मित हैदराबादी हलीम के लिए, एक घोटनी (एक लकड़ी का हाथ वाला घोटना) का उपयोग तब तक किया जाता है जब तक कि यह एक चिपचिपा-मुलायम न हो जाए, जो कीमा बनाया हुआ मांस के समान हो।

कीमा-बनाया-हुआ-मांस इसके अंग्रेजी अर्थ का उदाहरण

Pasta such as spaghetti napolitano, pastitsio (baked layers of thick pasta and minced meat mixture topped with a thick béchamel sauce).

Baked dishes (magirefta) including a wide variety of seasonal vegetable dishes such as moussaka (eggplant or zucchini, minced meat, and béchamel sauce).

The French term is in turn derived from early modern Dutch rammeken, which translated to 'toast' or 'roasted minced meat', itself apparently from ram 'battering ram' + -kin 'diminutive', but it is unclear why.

In Israel, meat kofta is part of the Mizrahi Jewish cuisine, and is made of minced meat, herbs, and spices, and cooked with tomato sauce, date syrup, pomegranate syrup, or tamarind syrup with vegetables or beans.

It also pronounced as kafta, is made of minced meat, usually beef or veal, or a mixture of beef with lamb.

It was also revealed that some of the products sold had minced meat declared as beef that actually was 60–100% horsemeat.

Mugaati n'amaggi (bread and eggs)—Originally an Arab dish, it consists of wheat dough spread into a thin pancake, filled with minced meat and raw egg, and then folded into a neat parcel, which is fried on a skillet or hotplate.

Rolex—a chapati filled with eggs, onions, cabbage or kale, and tomatoes, though minced meat is sometimes added.

Dried fruit A Parc-aux-Cerfs (literally, stag park), in France, was generally the name given to the clearings that provided [fields for the French Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.

The culinary item is named after Adana, the fifth largest city of Turkey and was originally known as the "Kıyma kebabı" (lit: minced meat kebab) or Kıyma in Adana-Mersin and the southeastern provinces of Turkey.

A little water allows the minced meat to adhere better to the skewer, which is the hardest step in the making of this kebab.

It was used to strengthen normal gravy, and flavour stews and dishes containing minced meat.

Some add powdered dried shrimp or finely minced meat to the sauce.

Can be made with powdered dried shrimp or finely minced meat and can also be made omitting the simmering in water.