Fat

An animal or vegetable lipid for frying, sweating vegetables and adding juiciness.

Fat is an animal or vegetable lipid that carries heat during frying and carries flavour and aroma. It is used for frying, sweating vegetables, enriching dishes and adding juiciness to mince and baked goods.

Recipes with this ingredient

Tongue with raisins and almondsEuropean cuisine | Appetizers

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Danish PorkEuropean cuisine | Appetizers

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

Fish casserole with shrimpsEuropean cuisine | Main courses

The recipe is taken from the book "Seafood. Very simple.

Cucumaria with beansRussian cuisine | Main courses

Cucumaria with beans is an unusual and exquisite dish of Russian cuisine that combines marine and traditional flavors. Cucumaria, a sea creature with a delicate, slightly sweet taste, pairs wonderfully with beans, adding density and richness to the dish. The tomato sauce with spices and citric acid highlights the marine freshness, while herbs add a piquant note. The dish has roots in coastal regions where seafood has long been an important part of the diet. It is perfect for both everyday and festive meals, served hot with aromatic herbs. The harmony of ingredients makes it unforgettable and special in the gastronomic world.

Cabbage rolls with sea cucumber stuffingRussian cuisine | Main courses

Cabbage rolls with cuttlefish filling are a rare and exquisite dish rooted in Russian cuisine. This version of the traditional treat features an unusual ingredient – cuttlefish, a seafood delicacy that adds tenderness and a light iodine note to the filling. Cabbage leaves, pre-boiled to semi-cooked, carefully wrap the filling of fried cuttlefish, sautéed onions, and rice, creating a harmonious combination of textures. The rolls are fried until golden brown and then stewed in a sour cream-tomato sauce that gives the dish a pleasant sour-cream depth of flavor. They can be served with fresh herbs and slices of rye bread. This dish is especially suitable for lovers of gastronomic experiments and seafood enthusiasts.

Pilaf with CucumariaAzerbaijani cuisine | Main courses

Plov with cucumaria is an original dish of Azerbaijani cuisine, combining the tenderness of a seafood delicacy with the aroma of traditional plov. Cucumaria, sautéed to semi-cooked, acquires a pleasant texture, while sautéed vegetables add vibrant flavor to the dish. Rice infused with spices and tomato paste becomes fluffy and rich. Serving with green onions adds freshness, making the plov especially appetizing. This dish is perfect for seafood lovers and those seeking new gastronomic experiences.