Cawl
Cawl
Cawl (/kɔːl/; Welsh: [kaul]) is a traditional Welsh dish. In modern Welsh the word is used to refer to any soup or broth. In English, it is often referred to as a Welsh stew.
Etymology
The term "Cawl" is derived from the Welsh word for broth or soup, which is also "cawl". The dish has been a staple in Welsh cuisine since the 14th century.
Description
Cawl is a hearty dish made from meat (usually lamb or beef), and vegetables. The specific ingredients can vary, but it often includes potatoes, carrots, leeks, and swede. It is traditionally slow-cooked over a low heat and served with bread and cheese.
Related Terms
- Broth: A savory liquid made of water in which bones, meat, or vegetables have been simmered.
- Stew: A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
- Welsh cuisine: The cuisine and cooking traditions of Wales.
- Lamb (meat): The meat of a juvenile sheep.
- Beef: The culinary name for meat from cattle.
- Potato: A starchy plant tuber that is one of the most important food crops, cooked and eaten as a vegetable.
- Carrot: A tapering orange-colored root eaten as a vegetable.
- Leek: A vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek.
- Swede (vegetable): A root vegetable that originated as a cross between the cabbage and the turnip.
External links
- Medical encyclopedia article on Cawl
- Wikipedia's article - Cawl
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