Ground meat also be cooked in a sauce to make chilli con carne. "Keema" or "qeema" is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton, or other meats with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, green peas and spices. "Keema" can be grilled on a skewer, and called "seekh" kebab, or used as a filling for samosas or naan. The word ultimately comes from the Turkic word "qıyma" meaning 'minced meat', and is thus related to the Persian "gheimeh", the Turkish "kıyma", and the Greek κιμάς.
Harissa (dish) Harissa (dish) Harissa () is an Armenian dish from the Ararat plain. It is a thick porridge made from "korkot" (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in "harissa" when Armenian religious days required fasting and penance. The extremely long cooking process is an essential part of the "harissa" tradition. Like other ritual dishes, the time taken for preparation is part of its cherished value. Harissa came from the word Harees () is derived from the verb () which means to mash or to squash. The dish has been passed