Abats, or offal as represented by a lamb's pluck (tongue,oesophagus, lungs, heart and liver).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Abats along with all the recipes employing Abats presented on this site, with 385 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Abats recipes added to this site.
These recipes, all contain Abats as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Abats held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Abats Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Abats recipes added to this site.
These recipes, all contain Abats as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Abats held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Abats Culinary Term entry on this site.
The alphabetical list of all Abats recipes on this site follows, (limited to 100 recipes per page). There are 385 recipes in total:
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| Liewerkniddelen (Liver Dumplings) Origin: Luxembourg | Mrs Beeton Herodotus Pudding Origin: Britain | Patinam ex Lacte (Milk Casserole) Origin: Roman |
| Lincolnshire Haslet Origin: England | Mû Elamūtum (Elamite Broth) Origin: Mesopotamia | Pelmeni (Kyrgyz Mutton Dumplings) Origin: Kyrgyzstan |
| Liver and Heart Kofta Curry Origin: India | Mutton Paya Origin: India | Pety parnant (Small Patties) Origin: England |
| Liver and Mushrooms with Fusilli Pasta Origin: Italy | Mutton Toad-in-the-Hole Origin: Britain | Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso |
| Liver and Onion Kebabs Origin: Britain | Nane Flor (Pig's Feet Stew) Origin: Ghana | Pieds de zébu et haricots blancse (Zebu Feet with White Beans) Origin: Madagascar |
| Liver Oxyrhynchus Origin: Roman | New noumbles of dere (Fresh Deer Offal) Origin: England | Pintade avec Farcie à la Française (Guineafowl with French-style Stuffing) Origin: Burkina Faso |
| Liver with St George's Mushroom Origin: Britain | Nigerian Fried Rice II Origin: Nigeria | Pipis de Galinha (Portuguese Chicken Giblets) Origin: Portugal |
| Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles) Origin: Roman | Nigerian Spiced Mixed Meat Pepper Soup Origin: Nigeria | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman |
| M'Chuzi wa Nyama (Zanzibar-style Beef Curry) Origin: Britain | Noumbles (A Stew of Intestines) Origin: England | Pisam Farsilem (Pressed Peas) Origin: Roman |
| Magatla (Oxtail Casserole) Origin: Botswana | Nwa Mee Hinga (Oxtail and Watercress) Origin: Myanmar | Pistachio Nut Pâté Origin: Spain |
| Magiritsa (Greek Easter Lamb Soup) Origin: Greece | Nyama ya Figo (Beef and Kidneys) Origin: Tanzania | Podin Henlys (Helston Pudding) Origin: England |
| Mandioca com Miudezas (Cassava with Offal) Origin: Mozambique | Obe Ata Dindin (Nigerian Red Sauce) Origin: Nigeria | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters) Origin: Peru | Ofadà (Green Soup) Origin: Nigeria | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman |
| Manx Lamb Liver and Onions Origin: Manx | Ogbono Soup Origin: Nigeria | Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman |
| Maroumbo ya Nadzi (Tripe with Bananas) Origin: Mayotte | Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman |
| Marrow Croustades Origin: Britain | Osban (Offal Sausages) Origin: Libya | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain |
| Marrow Patties Origin: Britain | Otong Soup Origin: Nigeria | Poulet en Cocotte (French Chicken Casserole) Origin: France |
| Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry) Origin: India | Oven-baked Jollof Rice Origin: Nigeria | Pourcelet farci (Stuffed Suckling Pig) Origin: France |
| Matura and Mahu Origin: Burundi | Ox-heart Black Curry Origin: Sri Lanka | Powsowdie Origin: Scotland |
| Mayiritsa (Easter Soup) Origin: Greece | Ox-heart Haggis Origin: Scotland | Pressure Cooker Steak and Kidney Pudding Origin: Britain |
| Me'orav Yerushalmi (Jerusalem Mixed Grill) Origin: Israel | Oyster Stuffing for Turkey Origin: Britain | Pressure Cooker White Stock Origin: Britain |
| Meat Steamed in Rumen Origin: Montenegro | Pâté Nadolig (Christmas Pâté) Origin: Welsh | Putóg bhán (Irish White Pudding) Origin: Ireland |
| Microwave Christmas Pudding Origin: Britain | Packet and Tripe Origin: Ireland | Queues de Cochon salées (Salted Pigtails) Origin: Martinique |
| Microwave French Country Pâté Origin: Britain | Pan Haggis Origin: Scotland | Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic |
| Microwave Jam Roly-poly Pudding Origin: Britain | Pan-fried Venison Liver with Onions and Mustard Mash Origin: Britain | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy |
| Milanese Sauce Origin: France | Pasta Soup with Chicken Livers Origin: Britain | Richlieu Sauce Origin: Britain |
| Minutal Apicianum (Ragout à la Apicius) Origin: Roman | Pastei Arennau ac Eidion (Steak and Kidney Pie) Origin: Welsh | Rieslingspaschtèit (Riesling Wine and Meat Pie) Origin: Luxembourg |
| Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman | Pastourmas Loucanico (Beef and Garlic Sausages) Origin: Cyprus | Risotto alla Milanese Origin: Italy |
| Mixed Grill Skewers Origin: Britain | Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish) Origin: Roman | Roast Lamb Offal Sausages Origin: Albania |
| Miyan Wake (Beans soup) Origin: Nigeria | Patina Cotidiana (Everyday Dish) Origin: Roman | Roast Ptarmigan Origin: Greenland |
| Mogatla (Oxtail Casserole) Origin: Botswana | Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Rollóg bhricfeasta (Irish Breakfast Roll) Origin: Ireland |
| Mollag (Manx Christmas Haggis) Origin: Manx | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman | Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius |
| Montserratian Souse Origin: Montserrat | Patina Fusilis (A Fluid Dish) Origin: Roman | |
| Mortrews of Fysche (Mortar-paste of Fish) Origin: England | Patinam de rosis (A dish of roses) Origin: Roman |
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