Karminadle
 Silesian karminadle | |
| Alternative names | Gehaktyz, karbinadle, kardinadle |
|---|---|
| Type | Meatball |
| Course | Main |
| Place of origin | Silesia, Poland |
| Serving temperature | Hot |
| Main ingredients | Pork |
Karminadle, gehaktyz, karbinadle, or kardinadle, is a Silesian dish, meatballs traditionally prepared from pork. When served with potato pureé, kasza or rice, they constitute a traditional Upper Silesian karminadle.[1]
Generally, karminadle are small, round and often flattened cutlets made from pork or a combination of pork and beef, although more commonly historically from rabbit meat, due to the ongoing rabbit breeding tradition in Upper Silesia. Karminadle used to be a holiday-only dish, but it is now an everyday, all-year food item.[2]
Karminadle, sliced in half, may be served cold on bread or bread rolls.[3][4]
See also
[edit]References
[edit]- ^ "KARMINADLE - kotlety mielone po śląsku (autor: remprzem) - DoradcaSmaku.pl". www.doradcasmaku.pl. Retrieved 26 August 2017.
- ^ "Karminadle". ewawachowicz.pl. Retrieved 26 August 2017.
- ^ "Kuchnia śląska: przepisy, kulinarna tradycja :: karminadle". Kuchnia śląska: przepisy, kulinarna tradycja. Retrieved 26 August 2017.
- ^ "Przepis na karminadle, czyli kotlety mielone po śląsku | Party.pl". Party.pl (in Polish). Retrieved 26 August 2017.
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