This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||albóndiga (de carne)|
Plural: albóndigas (de carne)
Description: Spiced meatball often made from tenderloin of pork and bacon mixed with garlic and red pepper, fried and then braised in a sauce. These are likely to be served with just two or three on a plate surrounded by a sea of brown sauce. It is also a dumpling.
Ethnicity: Latin American, Mexican, Spanish
Most frequent country: Latin America, Mexico, Spain
See places: Spanish food and cuisine, Mexican food and cuisine
See foods and dishes: albóndigas