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 511 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 511 recipes in total:
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| Guru (Zimbabwean-style Tripe) Origin: Zimbabwe | Kangchu Tsoem (Pig's Trotter Tshoem) Origin: Bhutan | M'Chuzi wa Nyama (Zanzibar-style Beef Curry) Origin: Britain |
| Gustum de Holeribus (Vegetable Relish) Origin: Roman | Kerrie Sult (Curried Brawn) Origin: South Africa | Magatla (Oxtail Casserole) Origin: Botswana |
| Gustum Versatile (Turnover Antipasto) Origin: Roman | Khao Pune (Chicken Curry Noodles) Origin: Laos | Magiritsa (Greek Easter Lamb Soup) Origin: Greece |
| Guyana Black Pudding Origin: Guyana | Kheulwa de Tabaski (Fried Mutton for Tabaski) Origin: Senegal | Mandioca com Miudezas (Cassava with Offal) Origin: Mozambique |
| Gynggaudy Origin: England | Kidney and Beef Soup Origin: Britain | Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters) Origin: Peru |
| Hígado Aromático (Aromatic Liver) Origin: Colombia | Kishke (Stuffed Derma) Origin: Uzbekistan | Manx Lamb Liver and Onions Origin: Manx |
| Haedum Laseratum (Kid Goat Seasoned with Laser) Origin: Roman | Kokoretsi Origin: Greece | Maroumbo ya Nadzi (Tripe with Bananas) Origin: Mayotte |
| Haedum Laureatum ex Lacte (Suckling Kid Crowned with Laurel and Milk [Sausage]) Origin: Roman | Kontomire Stew (Cocoyam Leaf Stew) Origin: Ghana | Marrow Croustades Origin: Britain |
| Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb) Origin: Roman | Kuddelfleck (Tripe) Origin: Luxembourg | Marrow Patties Origin: Britain |
| Haggis Origin: Scotland | Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry) Origin: Maldives | Marrow Toast à la Victoria Origin: British |
| Haggis Kheema with Tattie Rotis Origin: Fusion | Kyinkyinga (Beef and Liver Kebabs) Origin: Ghana | Marrow-Bones Origin: British |
| Hare Soup I Origin: British | Kypriaka Loucanika (Cypriot Smoked Sausages) Origin: Cyprus | Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry) Origin: India |
| Hare Soup II Origin: British | Lamb's Fry Origin: British | Matura and Mahu Origin: Burundi |
| Hares in Talbotes (Hares in Hare-blood Sauce) Origin: England | Lamb's Head Origin: British | Mayiritsa (Easter Soup) Origin: Greece |
| Hart rows Origin: England | Lamb's Sweetbreads, Larded, and Asparagus Origin: British | Me'orav Yerushalmi (Jerusalem Mixed Grill) Origin: Israel |
| Hashed Calf's Head Origin: British | Le Me Tsolola Origin: Comoros | Meat Steamed in Rumen Origin: Montenegro |
| Hashed Lamb and Broiled Blade-bone Origin: British | Leber Knödelsuppe (Liver Dumpling Soup) Origin: Liechtenstein | Microwave Christmas Pudding Origin: Britain |
| Herodotus' Pudding Origin: Britain | Leche Lumbard (Lombardy Cream) Origin: England | Microwave French Country Pâté Origin: Britain |
| Highland Game Soup Origin: Scotland | Lechon Kawli (Oven-roasted Pork) Origin: Philippines | Microwave Jam Roly-poly Pudding Origin: Britain |
| Hotch Potch Origin: Scotland | Leek and Tripe Soup Origin: England | Milanese Sauce Origin: France |
| Howtowdie Stuffing Origin: Scotland | Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman | Minutal Apicianum (Ragout à la Apicius) Origin: Roman |
| Iecinera Haedina vel Agnina (Liver of Kid Goat or Lamb) Origin: Roman | Leporem Farsilem (Stuffed Hare) Origin: Roman | Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman |
| Igra Stobá (Liver Stew) Origin: Bonaire | Let lardes (Milk and Lard) Origin: England | Mixed Grill Skewers Origin: Britain |
| Igra Stobá (Liver Stew) Origin: Curacao | Liewerkniddelen (Liver Dumplings) Origin: Luxembourg | Miyan Wake (Beans soup) Origin: Nigeria |
| In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) Origin: Roman | Lincolnshire Haslet Origin: England | Mogatla (Oxtail Casserole) Origin: Botswana |
| In ficato oenogarum (Wine Sauce for the Livers of Animals Fattened on Figs) Origin: Roman | Liver and Ham Forcemeat for Raised Pies Origin: British | Mollag (Manx Christmas Haggis) Origin: Manx |
| In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) Origin: Roman | Liver and Heart Kofta Curry Origin: India | Montserratian Souse Origin: Montserrat |
| Irish Kidney Soup Origin: Ireland | Liver and Lemon Sauce for Poultry Origin: British | Mortrews of Fysche (Mortar-paste of Fish) Origin: England |
| Iscas com Elas (Marinated Liver with Potatoes) Origin: Portugal | Liver and Mushrooms with Fusilli Pasta Origin: Italy | Mrs Beeton Bread Sauce II Origin: British |
| Isicia de Cerebellis (Brain Dumplings) Origin: Roman | Liver and Onion Kebabs Origin: Britain | Mrs Beeton Herodotus Pudding Origin: Britain |
| Isicia Ova et Cerebella (Egg and Brain Sausages) Origin: Roman | Liver and Parsley Sauce for Poultry Origin: British | Mû Elamūtum (Elamite Broth) Origin: Mesopotamia |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Liver Oxyrhynchus Origin: Roman | Mutton Paya Origin: India |
| Jamaican Pimento Tripe Curry Origin: Jamaica | Liver with St George's Mushroom Origin: Britain | |
| Jozi Chicken Feet Curry Origin: South Africa | Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles) Origin: Roman |
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