Boulets à la Liégeoise balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called "sauce lapin" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called "boulets-frites"), mayonnaise, and
Harissa (dish) known as harees which is made of meat and finely ground wheat. Harise is also a common dish in Iraqi cuisine. Harissa is very famous in Kashmir in India and it is prepared during winter. It is similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken or lamb and coarsely ground soaked wheat (typically shelled wheat). 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