Haggis

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Haggis İskoçya'ya ait bir ulusal yemek.

İşkembe zarının içine, bulgur, üzüm, fıstık, ince doğranmış sakatatlar ve bol baharat karışımına iç yağ ilave edilerek doldurulması le yapılır. Şalgam ve patates ile servis edilir.

[değiştir] Benzer yemekler

• Bahur, Bulgarian sausage made from rice and pork liver and heart
• Balkenbrij from the Netherlands
• Bopis from the Philippines, made from pork minus the casing
• Boudin, an Acadian/Cajun sausage made with pork offal and rice
• Buchada from northeast of Brazil, in which goat's intestines are filled with pieces of liver, heart, blood, etc... cooked then served with white rice.
• Camaïot, a Balearic Islands sausage related to sobrassada made from pork offal, coarsely minced, and boiled into pork skin from the leg
• Chireta from Aragonese valleys of Sobrarbe and Ribagorza, and Girella from Catalan valley of Pallars, both made by boiling inside sheep intestines a mixture of rice and sheep offal, mainly lungs and heart
• Drob from Romania, made from sheep's organs, mixed with spices and herbs and wrapped in the sheep's stomach (or rarely, in a thin dough), prepared especially for Easter
• Garnatálg, an intestine and fat dish from the northern Faroe Islands.
• Ghammeh (aka kroush), from Lebanon, sheep stomach stuffed with rice, garlic, onions, pine nuts, minced lamb meat and spices, usually served with a soup that has similar ingredients to the fillings.
• Goetta
• Hogs Pudding or Groats Pudding from Devon & Cornwall containing oats and spiced pork offal
• Jaternica or hurka, from Slovakia. Very similar to Bulgarian Bahur, made with rice and mixed pork bowels. Known as hurka in Hungary.

• Kaszanka from Poland, closely resembling haggis despite its very different ingredients of buckwheat and pig's blood
• Kepeninė from Lithuania made from animal's (most frequently pig's) liver, lungs and some fat, all that stuffed into pig's large intestines.
• Kishka, a traditional Ashkenazi Jewish kosher dish consisting of a mixture of meal,meat and spices stuffed in a beef intestine or a sewn pocket made of poultry neck skin
• Knipp (Speise) from Bremen and Lower Saxony, north Germany. Made with any animal leftovers, spiced with salt, pepper and thickened with cereal. Served in either a sausage or in slices usually with fried potatoes and bacon. Tastes exactly the same as Scottish haggis.
• Kraujiniai vėdarai from Lithuania, Samogitia made from pig's blood and wheet grains, stuffed into pig's large intestines.
• Lungemos (Lungmush) Norway. Similar to haggis. Pork, Beef meat, Lung and Heart. Eaten with Lefse or potatoes, mashed or boiled
• Montalayo from Mexico, which is prepared from sheep or goat offal in a manner very similar to haggis
• Pölsa from Sweden, made from beef
• Saumagen from Western Germany, made with pork
• Slátur, an Icelandic cooked sheep's stomachs filled with blood, fat, and liver
• Stippgrütze from Westphalia, Germany, made from barley soup, pork or beef meat and entrails, fat, spiced with salt, piment, pepper, stuffed into a glass jar or into synthetic sausage skin. Pan-fried before served and eaten together with bread or pan-fried potatoes.
• Švargl in Croatia and Serbia, made from pork
• Tlačenka, from the Czech Republic. Similar to haggis, but from pork.
• Tripas from Portugal made from animal's entrails and is served with beans and rice.

[değiştir] Dış Bağlantılar

• Video Documentary of History of Haggis in America
• Haggis Recipe
• Alton Brown's Haggis Recipe
• Belief in the Wild Haggis
• Haggis Hurl