Liver dishes

French culinary dish

Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called or simply . Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.

thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties

liver meat used as food

pâté and meat spread popular in northern and eastern Europe

Sisig ( ) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.

traditional dish in the UK

Prepared dish

Turkish cold platter (meze) made of liver

Kamounia (), sometimes spelled kamouneya, is a beef and liver stew prepared with cumin. It is a part of Sudanese, Egyptian, Algerian, Libyan and Tunisian cuisines. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice. Additional basic ingredients can include broth, garlic, olive oil and parsley.

is a Japanese dish made with monkfish liver.

thumb|200px| Pölsa served with a fried egg and pickled beetroot Pölsa is a traditional northern Swedish dish that is a close relative to Scottish haggis. The main ingredients are beef sinew, liver, heart, lung, onion, and barley, mixed with stock, black pepper, and marjoram. Sometimes ground beef or minced pork is added. It is usually served with mashed or boiled potatoes and pickled beetroot, and sometimes a fried egg. ==Background== The Norwegian and Danish word pølse means sausage and even if the two dishes don't look the same, the two words are related. Pölsa is simply a traditional variet

Kaldereta or caldereta is a meat stew from the Philippines. Variations of the dish use beef, chicken, pork, or goat. Commonly, the meat is stewed with vegetables and liver paste and spiced with red chillies. The vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. It is a common, everyday dish in the Philippines that is also served during festivities and special occasions.

Jewish dish

Southeast Asian soup or meat salad

thumb|Finnish liver casserole Liver casserole (, ) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam.

Sarapatel (, ), or sorpotel is a dish of Portuguese origin now commonly cooked in the Konkan—primarily Goa, Mangalore, and Bombay—the erstwhile Estado da Índia Portuguesa colony. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own flavors. It is also prepared in northeastern Brazil. The word "Sarapatel literally means "confusion", referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, blood is rarely us

Philippine stew

pork offal dish

Armenian liver dish

Chaogan () is a Chinese dish which is especially famous in Beijing.

Thai noodle dish

Indonesian dish

Mondeghili (), also known outside Milan as mondeghini (), are meatballs typical of Milanese cuisine.

Pieces of lamb liver and tail fat on a scewer, from the Turkish cuisine, especially southern taste

Chakna or chaakna is a spicy stew, originating from the Indian subcontinent, made out of goat tripe and other animal digestive parts. It is a speciality among Hyderabadi Muslims. In all other parts of India, chakna refers to any snacks/finger foods for consumption with alcohol. The tripe stew includes chunks of liver and kidneys. It is usually taken with liquors throughout India.

Boulfaf () is a grilled kebab made from liver wrapped in caul fat. A Moroccan cuisine dish, it is traditionally made during Eid al-Adha from a sacrificial lamb.

suet pastry