Karminadle
Karminadle, gehaktyz, karbinadle, kardinadle - a Silesian dish, meatballs traditionally prepared from pork meat. The aforesaid compose a traditional Upper Silesian karminadle, served with potato pureé, kasza or rice.[1]
 Silesian karminadle | |
| Alternative names | Gehaktyz, karbinadle, kardinadle |
|---|---|
| Type | Meatball |
| Course | Main |
| Place of origin | Silesia, Poland |
| Serving temperature | Hot |
| Main ingredients | Pork |
Generally, karminadle are small, round and often flattened cutlets made from pork or pork-beef meat, although more commonly historically from rabbit meat, due to the ongoing rabbit breeding tradition in Upper Silesia. Formerly, karminadle was a holiday-only dish, presently served during a normal weekday.[2]
Karminadle, sliced in half, may be served cold on bread or bread rolls.[3][4]
See also
References
- "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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