List of goat dishes

From Infogalactic: the planetary knowledge core
Jump to: navigation, search
Curry goat and rice
Goat meat pepper soup served with bread

This is a list of goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals. Goat meat is the most widely eaten meat in the world, though pork remains the most consumed meat by mass.[1][2]

Goat dishes

See also

References

  1. "What is the most consumed meat in the world?". quora.com.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Alford, Henry (March 31, 2009). "How I Learned to Love Goat Meat". The New York Times. Retrieved 25 September 2015.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Tatum, C. (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceañeras. Cultures of the American Mosaic. ABC-CLIO. p. 425. ISBN 978-1-4408-0099-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Editors, Newcity; Newcitys (2011). Newcity's Best of Chicago 2012: The Ultimate Insider's Guide to More Than 500 Things to Do, Facts to Know and Places to Go. Agate Publishing, Incorporated. p. PT 114. ISBN 978-1-57284-404-9.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. Morthland, John (August 1992). "Get Your Goat". Texas Monthly. pp. 66–72. Retrieved 25 September 2015.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. "Nutrition". Nutrition, Volumes 28-32.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. Gutierrez, S.A. (2013). Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina. University of North Carolina Press. p. PT 137. ISBN 978-1-4696-0881-5.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. Taffe, M. (2013). The Original Jamaican Curry Goat Recipe. Booktango. p. 14. ISBN 978-1-4689-2551-7.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  9. Majumdar, S. (2009). Eat My Globe: One Year to Go Everywhere and Eat Everything. Atria Books. p. PT 225. ISBN 978-1-4165-7626-6.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  10. Jideofo, M. (2007). Healthier Alternatives: Low Saturated Fat African Cooking and Recipes Inspired by International Cuisines. TATE PUB. p. 35. ISBN 978-1-60247-805-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  11. Sietsema, R.; Trillin, C. (2004). The Food Lover's Guide to the Best Ethnic Eating in New York City. Arcade Pub. p. 307. ISBN 978-1-55970-716-9.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  12. Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 179. ISBN 978-1-59884-955-4.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  13. Campion, C. (2003). The Rough Guide to London Restaurants. Mini Rough Guides Series. Rough Guides. p. 150. ISBN 978-1-84353-097-8.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  14. Edet, Laura. "Nigeria Recipes: ISI-EWU (spiced goat head)". Retrieved 2009-05-20.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  15. Ruprecht, T. (2010). Toronto's Many Faces. Dundurn Group. p. 144. ISBN 978-1-55488-885-6.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  16. D, J.D.P.; Murakhver, N. (2012). They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from Around the World. ABC-CLIO. p. 125. ISBN 978-0-313-38058-7.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  17. Taffe, M. (2013). The Original Jamaican Mannish Water Soup Recipe. Booktango. p. PT 18. ISBN 978-1-4689-2560-9.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  18. Kalekin-Fishman, D.; Low, K.E.Y. (2012). Everyday Life in Asia: Social Perspectives on the Senses. Ashgate Publishing Limited. p. 54. ISBN 978-1-4094-9234-4.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  19. Kijac, M.B. (2003). The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes. NYM Series. Harvard Common Press. p. 233. ISBN 978-1-55832-248-6.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  20. Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Rough Guides. p. 186. ISBN 978-1-85828-250-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  21. Klopčič, M.; Kuipers, A.; Hocquette, J.F. (2012). Consumer Attitudes to Food Quality Products: Emphasis on Southern Europe. EAAP publication. Wageningen Academic Publishers. p. 264. ISBN 978-90-8686-207-8.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  22. "Tsamarella". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 1 December 2015. <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>