Minced meat dish

As Mince dish or ground meat dish is called courts of ground beef .

Hot meals

Mostly these are meat dishes made from pure meat, but dishes with a combination of meat and vegetables are also so called. The dishes are mainly differentiated according to the amount of minced meat used:

• Meat loaf or meat roll : 750 to 1000 grams - Bobotie
• Portion piece: 100 to 125 grams - meatball , meatball , beefsteak , Köfte , butter schnitzel , minced meat , hamburger
• Dumplings / meat dumplings : Portions of 2 pieces each 50 to 75 grams - Kochklops , Bratklops , Königsberger Klopse , liver dumplings
• Meatballs : Servings from 100 to 150 grams in sauces and ragouts - Köttbullar , Kibbeh , Kololak , Soutzoukakia .

International specialties are Adana Kebab in Turkey, Ćevapčići in the Western Balkans , Frikandel in the Benelux , Chelo Kabāb in Iran and Dolma in oriental cuisine.

Dishes with vegetables

Dishes with various vegetables are known as cabbage roll , stuffed peppers , stuffed tomatoes and Bamberg onions .

Cold dishes

Minced meat is usually cooked as a cold cut from meat loaf or cooled dishes such as B. Meatballs consumed. Many national cuisines know raw minced meat dishes like minced meat , beef patty , Çiğ kofte , kibbeh nayyeh and Tatar .

Similar dishes

• Chili con carne - an American meat dish made from minced meat or sliced ​​lean meat
• Ragù alla bolognese - Italian ragout or minced meat sauce
• Moussaka - casserole with minced meat from the eastern Mediterranean region
• Meat Pie - pies with minced meat
• Bitterballen - Dutch meat croquettes with ragout
• Stephaniebraten - Viennese minced roast with egg, frankfurters and pickles

swell

• Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: Textbook for cooks. Part 4: Food theory and supply theory. Fachbuchverlag, Leipzig 1977.