Suet

Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every pi... READ MORE

This traditional Greek dish is prepared with pieces of beef or lamb liver which are seasoned and wrapped in mutton suet or caul fat. The liver is then skewered and grilled over charcoal. Frygadeli is traditionally associated with Ionian islands, n... READ MORE

Pie and mash is a traditional dish consisting of a pie filled with either chunks of beef or ground beef, and a side of mashed potatoes. Although the pies are nowadays filled with ground beef, in the past they were filled with eels from the Thames,... READ MORE

In the county of Lancashire in the United Kingdom, there is a long, slow-cooked casserole dish, famous for its simplicity and savoriness. The name of the dish is Lancashire hotpot, its name referring to a tall, straight-sided pot intended for cook... READ MORE

White pudding is a traditional dish consisting of oatmeal, bread, pork meat, fat, and suet. In Ireland, the ingredients are stuffed into a sausage casing, but in Scotland it is not always the case, and the pudding is additionally flavored with oni... READ MORE

This classic British dish consists of a suet pastry filled with diced beef, gravy, and chunks of beef kidneys. The pudding is traditionally steamed for a long time before serving. It can be accompanied by mashed potatoes and a variety of vegetable... READ MORE

The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. This dish first appeared in written form in 1861, when it was added to Isa... READ MORE

Jam roly-poly is a traditional dessert consisting of a rolled-up suet pudding spread with fruit jam. It can be baked, boiled, or steamed, and it is usually served with custard. The dessert originates from the 19th century, when it was known as READ MORE

Mince pie is a staple Christmas snack in England, consisting of a crumbly pastry shell filled with dried fruits and spices (often called mincemeat). Originally, the pies contained both sweet and savory ingredients such as ground meat, lar... READ MORE

Fidget pie is a traditional pie originating from Shropshire. Although there are a few variations on the dish, it’s usually made with a combination of bacon, onions, Granny Smith or Bramley apples, salt, pepper, cider, parsley, cornstarch, be... READ MORE

Karalahana Çorbası is a traditional soup from the Black Sea Region with kale as the primary ingredient. The name "karalahana" directly translates to "black cabbage" in Turkish, referring to the kale used in this dish. Apart from kale, the t... READ MORE

Kumpe fra Agder are traditional Norwegian dumplings originating from the region of Aust-Agder. The dumplings are usually made with a combination of potatoes, flour, salt, and bacon or suet. The potatoes are grated, and most of the liquid is draine... READ MORE

Christmas pudding is a staple dessert at every British Christmas dinner ever since its introduction by Prince Albert. Early versions contained meat such as beef or mutton, along with wine, onions, dried fruits, and warming spices. Today, Christmas... READ MORE

Spaghetti al soffritto is an ancient Neapolitan specialty, made with spaghetti (although other similar pasta, like bucatini, can also be used) and pork offal. Soffritto refers to a rich and hearty sauce made from a mixture of offal, commonly from ... READ MORE

Dyrestek med vilsaus is a traditional meat dish originating from Norway. The dish consists of reindeer roast that's served with game sauce. The roast is made with a combination of milk, butter, suet, leg of reindeer, and seasonings, while the sauc... READ MORE

Sussex pond pudding is a steamed or boiled English pudding consisting of a rich suet pastry that is filled with brown sugar, butter, and a whole lemon. As the dish cooks, the lemon softens and gives flavor to the butter and sugar which form into a... READ MORE

Rag pudding or rag pie is a traditional delicacy made by cooking a combination of ground beef and onions in a suet pastry. The whole concoction is cooked in cotton or muslin rags, hence the name. It is believed that rag pudding was invent... READ MORE

The name of this old shepherd’s dish comes from olita - a dialect word for animal stomach and intestines, which gives a hint regarding the method of preparation. Olito is made by mashing together sheep suet, flour, dried figs, and r... READ MORE

Poutchine au sac is a Canadian dish that originates from the Métis peoples (one of Canada's aboriginal peoples). The dish can be translated as pudding in a bag, and it is made with a combination of raisins, currants, milk, flour, b... READ MORE

Frankfurter Rindswurst is a traditional German beef sausage from Frankfurt, known for its firm texture, smoky aroma, and savory, mildly spiced flavor. Unlike the classic Frankfurter Würstchen, which is made from ... READ MORE

Batiburrillo is a bold and flavorful Paraguayan offal stew, made from a medley of beef tripe, kidney, heart, tongue, intestine, and tripe fat, simmered with onions, spicy peppers, and cumin. Technically, it’s a mixed-organ meat dish, celebra... READ MORE

Caldo avá is a traditional Paraguayan soup made with a variety of beef offal, simmered for hours to create a deeply flavorful and nourishing broth. It features cuts like spleen (librillo), tripe, intestines (chinchulínREAD MORE

Kavurma is a time-honored Turkish meat stir-fry that showcases the country’s deep-rooted culinary traditions, especially when it comes to preparing and preserving meat. At its core, kavurma is made by slowly cooking chunks of lamb, beef, or ... READ MORE