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Coprophagia ( / ˌkɒprəˈfeɪdʒiə / KOP-rə-FAY-jee-ə) [ 1] or coprophagy ( / kəˈprɒfədʒi / kə-PROF-ə-jee) is the consumption of feces. The word is derived from the Ancient Greek κόπρος kópros "feces" and φαγεῖν phageîn "to eat". Coprophagy refers to many kinds of feces-eating, including eating feces of other species ...
A pit built for mandi. Mandi ( Arabic: مندي) is a traditional dish that originated from Hadramout Region,Yemen [ 2] consisting mainly of meat and rice with a blend of spices, cooked in a pit. It is consumed in most areas of the Arabian Peninsula and also found in Egypt, the Levant, Turkey and Southeast Asia . Homemade mandi from Saudi.
Kibbeh nayyeh – a national dish of Lebanon, prepared with raw lamb or beef, fine bulgur and spices. Kokoretsi – Turkish; found throughout the Balkans and Azerbaijan. Kol böreği – Turkey. Kuurdak – Central Asia. Laal maans – Rajasthan, India. Lahndi – Afghanistan. Lamb chop – Various; found around the world.
Mint sauce. Mint sauce is a green sauce popular in the United Kingdom, made from finely chopped spearmint leaves soaked in vinegar, and a small amount of sugar. It is a traditional accompaniment to roast lamb.
A selection of uncooked red meat, pork and poultry, including beef, chicken, bacon and pork chops. Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and ...
Mansaf ( Arabic: منسف [ˈmansaf]) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. [ 1] It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. [ 2]
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used instead.
I love using refreshing cucumbers in salads, quick pickles, sandwiches, and more, and I usually buy whatever looks good or is less expensive at the farmers market or grocery store.