Ground meat

minced meatground porkKeemamincedmincegroundQeemakheemamishpork
Ground meat, called mince or minced meat outside of North America, and keema or qeema (Hindustani: क़ीमा (Devanagari), (Nastaleeq), ) in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife.wikipedia
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Meatball

meatballsSwedish meatballsmeat ball
It may be formed into meatballs which are then fried, baked, steamed, or braised.
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.

Adana kebabı

Adana kebabAdana kebapkebab
They may be cooked on a skewer to produce dishes such as kabab koobideh, adana kebabı and ćevapi.
Adana kebabı (colloquially known as Kıyma kebabı ) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.

Kabab koobideh

koobidehKubideh
They may be cooked on a skewer to produce dishes such as kabab koobideh, adana kebabı and ćevapi.
Kabab koobideh or kūbide is an Iranian meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions.

Hamburger

hamburgersburgersburger
It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak).
A hamburger (short: burger) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.

Pozharsky cutlet

Pozharskysuprême de volaille Pojarski
It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak).
A Pozharsky cutlet (пожарская котлета, ', plural: пожарские котлеты, '; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical for Russian cuisine.

Meatloaf

meat loafbeef loafmeatloaves
It may be formed into meatloaves or pâtés and baked.
Meatloaf is a dish of ground meat that has been mixed with other ingredients and formed into the shape of a loaf, then baked or smoked.

Pâté

pâtésmeat pastePate
It may be formed into meatloaves or pâtés and baked.
Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac).

Patty

pattiesbeef pattyburger
It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak).
A patty, in American, Canadian, South African, Australian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives.

Salisbury steak

HamburgHamburg steakhanbāgu
It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak).
This recipe for minced meat spread throughout the Mongol Empire until its split in the 1240s.

Moussaka

musakamusacaMargat Baytinijan
It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mixed with sauce and served on a bun as a sloppy joe sandwich.
Moussaka (, or ) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations.

Pastitsio

timpanaMacarona béchamelMacaroni béchamel
It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mixed with sauce and served on a bun as a sloppy joe sandwich.
Pastitsio (παστίτσιο, pastítsio), sometimes spelled pastichio, is a Greek baked pasta dish with ground meat and béchamel sauce.

Ground beef

minced beefmincebeef
A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry.
Food safety of ground meat issues occur because of the possibility of bacterial contamination.

Börek

burekspanakopitaBougatsa
It may also be used as a filling or stuffing for meat pies and böreks, and also as stuffing.
Bougatsa (Greek μπουγάτσα ) is a Greek variation of a börek which consists of either semolina custard, cheese, or minced meat filling between layers of phyllo, and is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece.

Pork

pig meatpigporc
A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry.
The FSIS, a part of the USDA, currently recommends cooking ground pork to 160 °F and whole cuts to 145 °F followed by a 3-minute rest.

Menchi-katsu

Menchi katsumenchikatsu
It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak).
Menchi and katsu are phonologically modified versions of the words "mince" and "cutlet".

Sloppy joe

Sloppy JoesDynamiteground beef sandwich of the same name
It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mixed with sauce and served on a bun as a sloppy joe sandwich.
Keema pav of Indian cuisine uses a pav bread roll filled with keema, a minced, stewed, curried meat.

Gheimeh

gheymehKhoresh GheymehQeema
The word ultimately comes from the Turkic word qıyma meaning 'minced meat', and is thus related to the Persian gheimeh, Turkish kıyma, and Greek kimás.
The Persian word gheimeh derives from Classical Persian qîmâ which comes from a Turkic word qıyma 'minced meat', like the Urdu qīmā/keema, Turkish kıyma and Greek kimás.

Mincemeat

mince meatfruit minceMints Meet
In other contexts mincemeat refers to minced or ground meat.

Hindustani language

HindustaniHindi-UrduHindi
Ground meat, called mince or minced meat outside of North America, and keema or qeema (Hindustani: क़ीमा (Devanagari), (Nastaleeq), ) in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife.

Devanagari

DevanāgarīDevanagari scriptDevnagari
Ground meat, called mince or minced meat outside of North America, and keema or qeema (Hindustani: क़ीमा (Devanagari), (Nastaleeq), ) in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife.

Nastaʿlīq

NastaliqNastaʿlīq scriptNastaleeq
Ground meat, called mince or minced meat outside of North America, and keema or qeema (Hindustani: क़ीमा (Devanagari), (Nastaleeq), ) in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife.

Indian subcontinent

IndiasubcontinentIndian
Ground meat, called mince or minced meat outside of North America, and keema or qeema (Hindustani: क़ीमा (Devanagari), (Nastaleeq), ) in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife.

Meat grinder

grindermincermeat mincer
Ground meat, called mince or minced meat outside of North America, and keema or qeema (Hindustani: क़ीमा (Devanagari), (Nastaleeq), ) in the Indian subcontinent, is finely chopped by a meat grinder or a chopping knife.

Meat

meatsmeat consumptionlean meat
A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry.

Poultry

domestic fowldrumstickpoultry meat
A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry.