{"id":77787,"date":"2020-01-27T17:01:52","date_gmt":"2020-01-27T16:01:52","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/scottish-haggis-traditional-recipe-history-tips-and-secrets-of-a-mythical-dish\/"},"modified":"2026-07-03T09:00:05","modified_gmt":"2026-07-03T07:00:05","slug":"scottish-haggis-traditional-recipe-history-tips-and-secrets-of-a-mythical-dish","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/scottish-haggis-traditional-recipe-history-tips-and-secrets-of-a-mythical-dish\/","title":{"rendered":"Scottish haggis: traditional recipe, history, tips and secrets of a mythical dish"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?quality=75&#038;ssl=1\" alt=\"\" title=\"\"><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">If there&#8217;s one dish that can sum up Scotland&#8217;s culinary soul, it&#8217;s haggis: rustic, generous, deeply rooted in history, and much tastier than it first appears.<\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#la-recette-traditionnelle-du-haggis-ecossais-un-grand-classique-de-la-cuisine-ecossaise\">Haggis, a great classic of Scottish cuisine<\/a><\/div><div><a href=\"#histoire-origine-et-tradition-pourquoi-le-haggis-est-il-si-important-en-ecosse\">History, origin and tradition: why is haggis so important in Scotland?<\/a><\/div><div><a href=\"#les-ingredients-du-haggis-ecossais-role-des-abats-de-lavoine-des-oignons-et-des-epices\">Scottish haggis ingredients: role of organ meats, oats, onions and spices<\/a><div><div><a href=\"#les-abats-de-mouton\">Mutton offal<\/a><\/div><div><a href=\"#la-graisse-ou-le-suif\">Fat or tallow<\/a><\/div><div><a href=\"#lavoine\">Oats<\/a><\/div><div><a href=\"#loignon\">Onion<\/a><\/div><div><a href=\"#les-epices\">Spices<\/a><\/div><div><a href=\"#la-panse-ou-le-boyau\">The rumen or the gut<\/a><\/div><\/div><\/div><div><a href=\"#description-de-la-recette-du-jour-comment-preparer-la-recette-traditionnelle-du-haggis-ecossais\">How to make the traditional Scottish haggis recipe<\/a><\/div><div><a href=\"#astuces-pour-reussir-un-haggis-savoureux-moelleux-et-equilibre\">Tips for a tasty, moist and balanced haggis<\/a><div><div><a href=\"#autres-conseils-utiles\">Other useful tips<\/a><\/div><\/div><\/div><div><a href=\"#faq-5-questions-frequentes-sur-la-recette-traditionnelle-du-haggis-ecossais\">FAQ: 5 frequently asked questions about the traditional Scottish haggis recipe<\/a><div><\/div><\/div><div><a href=\"#pourquoi-la-recette-traditionnelle-du-haggis-ecossais-merite-detre-redecouverte\">Why the traditional Scottish haggis recipe is worth discovering<\/a><\/div><div><a href=\"#macros-et-valeurs-nutritionnelles-du-haggis-ecossais-pour-une-portion\">Macros and nutritional values of Scottish haggis for one serving<\/a><\/div><\/div><\/nav><\/div>\n\n\n\n<h2 id=\"la-recette-traditionnelle-du-haggis-ecossais-un-grand-classique-de-la-cuisine-ecossaise\" class=\"wp-block-heading\">Haggis, a great classic of Scottish cuisine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Scottish haggis<\/strong> intrigues, fascinates, sometimes confuses, but it deserves our attention. Behind its reputation as an atypical dish is actually an ancient, ingenious and gourmet preparation, born from a peasant cuisine that knew how to transform modest ingredients into nourishing dishes. Haggis is now considered the national dish of Scotland. It is made of mutton offal \u2014 liver, heart and lungs \u2014 chopped and then mixed with fat, oats, onion and spices, before being enclosed in a rumen and cooked for a long time.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Long associated with the Scottish countryside and winter meals, haggis has become a true cultural symbol, especially during <a href=\"https:\/\/www.visitscotland.com\/fr-fr\/things-to-do\/events\/burns-night\" target=\"_blank\" rel=\"noreferrer noopener\">Burns Night<\/a>, celebrated every year on January 25 in tribute to the poet Robert Burns, who dedicated a famous ode to it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you like recipes from around the world, traditional dishes and preparations that tell a story, the <strong>recipe<\/strong> has it all. It requires a little curiosity, of course, but in exchange it offers a real gastronomic discovery. <\/p>\n\n\n\n<h2 id=\"histoire-origine-et-tradition-pourquoi-le-haggis-est-il-si-important-en-ecosse\" class=\"wp-block-heading\">History, origin and tradition: why is haggis so important in Scotland?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The history of haggis is more complex than we imagine. Today, it is immediately associated with Scotland, but similar dishes, based on the principle of chopping offal, mixing it with cereals and cooking it in an animal&#8217;s stomach, have existed for a very long time in different parts of the world, such as in Algeria where there is a similar preparation called <a href=\"https:\/\/dumplingsandmore.fr\/post\/osbane-recette-algerienne\/\" data-type=\"post\" data-id=\"870\" target=\"_blank\" rel=\"noreferrer noopener\">Osbane<\/a>. In fact, although emblematic of Scotland, it has also been popular in England for centuries.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What has made haggis a true Scottish monument is as much its rural roots as its cultural recovery. In the Highlands, nothing was wasted: offal, which was difficult to preserve, was cooked quickly with oats, a staple ingredient in the local diet. This logic of cooking necessity has given rise to a rich, consistent dish that is particularly suited to the Scottish climate.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But the real symbolic turning point came with Robert Burns. In his poem <em>Address to a Haggis<\/em>, written in the eighteenth century, he erects the haggis as a folk hero, as &#8220;the great chief of the pudding race&#8221;, according to the formula still used today in the Burns Suppers. Burns Night, celebrated on January 25, mixes poetry, music, whisky and the solemn arrival of the haggis. The modern tradition of the Burns Supper was structured in the early nineteenth century, with a first commemorative dinner organized in 1801 in Alloway, the poet&#8217;s birthplace.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Thus, <strong>the traditional Scottish haggis recipe<\/strong> is not only a regional speciality: it is a dish with an identity, at the crossroads of history, literature and culinary heritage.<\/p>\n\n\n\n<h2 id=\"les-ingredients-du-haggis-ecossais-role-des-abats-de-lavoine-des-oignons-et-des-epices\" class=\"wp-block-heading\">Scottish haggis ingredients: role of organ meats, oats, onions and spices<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">To understand <strong>Scottish haggis<\/strong>, you have to look at each element closely. It is precisely the balance between rusticity and precision that makes it so interesting. <\/p>\n\n\n\n<h3 id=\"les-abats-de-mouton\" class=\"wp-block-heading\">Mutton offal<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The heart, liver and lungs form the basis of the classic recipe. They bring power, depth and texture. The liver gives a marked, slightly mineral flavour; the heart adds firmness; The lungs, which are lighter, contribute to the typical texture of stuffing.    <\/p>\n\n\n\n<h3 id=\"la-graisse-ou-le-suif\" class=\"wp-block-heading\">Fat or tallow<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Beef or mutton fat is essential. It nourishes the stuffing, prevents it from becoming dry and conveys the flavours.   <\/p>\n\n\n\n<h3 id=\"lavoine\" class=\"wp-block-heading\">Oats<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Oats are the other pillar of the dish. In Scotland, it has long been at the heart of the daily diet. In haggis, it absorbs the juices of the offal, structures the stuffing and provides a discreet nutty flavour. It is this that gives the dish its earthy and rustic character.     <\/p>\n\n\n\n<h3 id=\"loignon\" class=\"wp-block-heading\">Onion<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It brings sweetness, humidity and aromatic roundness. It balances the intensity of the giblets and reinforces the comforting side of the dish. <\/p>\n\n\n\n<h3 id=\"les-epices\" class=\"wp-block-heading\">Spices<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Black pepper, nutmeg, sometimes cayenne pepper: the seasoning is frank but not aggressive. Haggis does not seek demonstrative sophistication; rather, it aims for spicy heat that supports the taste without overpowering it.   <\/p>\n\n\n\n<h3 id=\"la-panse-ou-le-boyau\" class=\"wp-block-heading\">The rumen or the gut<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Historically, the stuffing was cooked in a sheep&#8217;s belly. Today, many domestic or artisanal versions use a synthetic casing that is easier to handle, without betraying the spirit of the recipe. <\/p>\n\n\n\n<h2 id=\"description-de-la-recette-du-jour-comment-preparer-la-recette-traditionnelle-du-haggis-ecossais\" class=\"wp-block-heading\">How to make the traditional Scottish haggis recipe<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This <strong>traditional Scottish haggis recipe<\/strong> is close to the authentic spirit while remaining doable in a home kitchen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The offal is cleaned thoroughly and then cooked in simmering water or broth to give it more flavour. Once cooked, they are finely chopped. They are then mixed with saut\u00e9ed onions, toasted or lightly toasted oats, rendered fat and spices. This step is crucial: the stuffing must be moist, almost pliable, because the oats will still swell during cooking.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The preparation is then enclosed in a rumen or casing, without packing too much. You have to leave a little margin because the mixture is gaining volume. The haggis is then poached slowly over several hours. This gentle cooking allows the stuffing to bind, the flavors to melt and the dish to develop its very special character.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Traditionally, it is served with the famous <strong>neeps and tatties<\/strong>, i.e. mashed turnips and mashed potatoes. This classic topping now accompanies haggis in Burns Suppers. Often, a dash of whiskey sauce completes the plate for an even more festive touch.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On the palate,<strong> Scottish haggis<\/strong> is much more subtle than its reputation suggests. There is a dense but soft texture, a rich, peppery, cereal, almost comforting flavor. It is a dish of character, but also a dish of balance.  <\/p>\n\n\n\n<h2 id=\"astuces-pour-reussir-un-haggis-savoureux-moelleux-et-equilibre\" class=\"wp-block-heading\">Tips for a tasty, moist and balanced haggis<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The success of the <strong>recipe <\/strong>is due to a few very simple details.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">First, don&#8217;t neglect the hashing. Too coarse, the mixture will be irregular; Too thin, it will become mushy. The ideal is a fine but still lively texture.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then, take care of the moisture of the stuffing. This is probably the most important point. Add a little of the offal cooking stock if necessary to obtain a flexible preparation.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Also remember to lightly toast the oats before incorporating. This small gesture develops its aroma and gives more depth to the dish. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the seasoning, go gradually. Offal already has a lot of personality. It is better to build the taste in layers: salt, pepper, nutmeg, and then possibly a little touch of cayenne.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finally, never overfill the casing or rumen. The mixture swells when cooked and could burst. <\/p>\n\n\n\n<h3 id=\"autres-conseils-utiles\" class=\"wp-block-heading\">Other useful tips<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Serve it hot to enjoy all its aromatic richness.<\/li>\n\n\n\n<li>Accompany it with simple purees to balance its intensity.<\/li>\n\n\n\n<li>A little acidity, such as a slightly spicy whiskey sauce or a few vinegared vegetables, can work just fine.<\/li>\n\n\n\n<li>For a first discovery, start with small portions: this is often how you learn to appreciate it.<\/li>\n<\/ul>\n\n\n\n<h2 id=\"faq-5-questions-frequentes-sur-la-recette-traditionnelle-du-haggis-ecossais\" class=\"wp-block-heading\">FAQ: 5 frequently asked questions about the traditional Scottish haggis recipe<\/h2>\n\n\n\n<h3 id=\"1-quel-gout-a-vraiment-le-haggis\" class=\"wp-block-heading\">1. What does haggis really taste like?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It has a deep, peppery, rustic and very comforting taste. You can feel the richness of the offal, but it&#8217;s softened by the oats and onion. <\/p>\n\n\n\n<h3 id=\"2-mange-t-on-vraiment-le-haggis-en-ecosse-aujourdhui\" class=\"wp-block-heading\">2. Is haggis really eaten in Scotland today?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, absolutely. It remains strongly associated with Burns Night and more broadly with Scottish culinary traditions. It is still presented as one of the great gastronomic symbols of the country.  <\/p>\n\n\n\n<h3 id=\"3-peut-on-faire-un-haggis-sans-panse-de-brebis\" class=\"wp-block-heading\">3. Can you make haggis without sheep&#8217;s belly?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Many modern versions use a synthetic casing or even a terrine firing. The spirit of the <strong>traditional Scottish haggis recipe<\/strong> remains the same if the stuffing is well balanced.  <\/p>\n\n\n\n<h3 id=\"4-avec-quoi-servir-le-haggis\" class=\"wp-block-heading\">4. What to serve haggis with?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The most classic is the neeps and tatties, so turnips and potatoes. A glass of whiskey or whiskey sauce often accompanies festive meals. <\/p>\n\n\n\n<h3 id=\"5-pourquoi-le-haggis-est-il-lie-a-robert-burns\" class=\"wp-block-heading\">5. Why is haggis related to Robert Burns?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Because Robert Burns dedicated a poem to him that has become famous, and the Burns Supper on January 25 made it the center dish of the celebration.<\/p>\n\n\n\n<h2 id=\"pourquoi-la-recette-traditionnelle-du-haggis-ecossais-merite-detre-redecouverte\" class=\"wp-block-heading\">Why the traditional Scottish haggis recipe is worth discovering<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Scottish haggis is a perfect example of heritage cuisine: a cuisine born of constraint, which has become emblematic thanks to taste, history and collective memory. It&#8217;s not a smooth, consensual recipe, and that&#8217;s precisely what makes it exciting. It tells the story of a territory, a climate, a rural economy, an art of not wasting anything and a certain idea of conviviality.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In an era where we are rediscovering the recipes of the world from a more authentic angle, haggis has its place. It may surprise, of course, but it is also a reminder that the greatest dishes are not always born from the noblest ingredients. They are also born from know-how, a culinary logic and a deep attachment to a culture.  <\/p>\n\n\n\n<h2 id=\"macros-et-valeurs-nutritionnelles-du-haggis-ecossais-pour-une-portion\" class=\"wp-block-heading\">Macros and nutritional values of Scottish haggis for one serving<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The exact values vary depending on the proportion of organ meats, fat and oats, but for <strong>a serving of about 200 g<\/strong>, we can estimate:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories:<\/strong> 380 to 460 kcal<\/li>\n\n\n\n<li><strong>Protein:<\/strong> 18 to 24 g<\/li>\n\n\n\n<li><strong>Fat:<\/strong> 24 to 32 g<\/li>\n\n\n\n<li><strong>Carbohydrates:<\/strong> 14 to 20 g<\/li>\n\n\n\n<li><strong>Fiber:<\/strong> 2 to 4 g<\/li>\n\n\n\n<li><strong>Salt:<\/strong> varies according to seasoning<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Haggis is therefore a rather rich, nutritious and dense dish, which is why it is traditionally served in reasonable portions with simple sides.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-77836\" class=\"wprm-recipe-container\" data-recipe-id=\"77836\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Haggis - Scottish Recipe\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?w=1250&amp;quality=75&amp;ssl=1 1250w, 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https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=1120%2C1120&amp;quality=75&amp;ssl=1 1120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=660%2C660&amp;quality=75&amp;ssl=1 660w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=220%2C220&amp;quality=75&amp;ssl=1 220w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=1805%2C1805&amp;quality=75&amp;ssl=1 1805w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=1100%2C1100&amp;quality=75&amp;ssl=1 1100w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=50%2C50&amp;quality=75&amp;ssl=1 50w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=120%2C120&amp;quality=75&amp;ssl=1 120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?resize=960%2C960&amp;quality=75&amp;ssl=1 960w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"77789\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/scottish-haggis-traditional-recipe-history-tips-and-secrets-of-a-mythical-dish\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-jpg\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-orig-size=\"1250,1250\" data-comments-opened=\"1\" data-image-title=\"724551_e488b7d1dd63471e807a1264747e6aee-mv2.jpg\" data-image-description=\"&lt;p&gt;Haggis &amp;#8211; Scottish Recipe  &lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Haggis &amp;#8211; Scottish Recipe  &lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/traditional-scottish-haggis\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77836\" data-print-identifier=\"traditional-scottish-haggis\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Traditional Scottish Haggis<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Haggis is a traditional Scottish dish prepared with mutton offal, suet, onions, oatmeal and spices, enclosed in a sheep&#8217;s belly and then poached for a long time. It is traditionally served with neeps and tatties, a mashed turnip and potatoes. <\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Soaking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">8<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hrs<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Total time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">14<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Burns Night, Country, Dish, Main dish, offal, Party Recipe, Recipes, United Kingdom<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Scottish<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">8<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">personnes<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-77836-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-77836-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"77836\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-name\">1 sheep&#8217;s belly, washed and scraped<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-name\">100 g mutton or beef tallow (suet)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-name\">300 g sheep liver<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-name\">300 g of sheep heart<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-name\">300 g sheep lungs<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or lamb \/ mutton trimmings<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">250 g mutton kidneys<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">3 onions<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-name\">1 tsp coriander seeds powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-name\">1\/2 tsp nutmeg<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-name\">500 g rolled oats or crushed oats<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-name\">Salt and pepper<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-77836-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-77836-instructions-container wprm-block-text-normal\" data-recipe=\"77836\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-77836-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Soak the sheep&#8217;s belly in salted water for at least 8 hours.<\/div><\/li><li id=\"wprm-recipe-77836-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cook the liver, heart, lung, suet and kidneys in salted water over low heat for 2 hours.<\/div><\/li><li id=\"wprm-recipe-77836-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Drain the giblets, then finely chop them with a knife.<\/div><\/li><li id=\"wprm-recipe-77836-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Blanch the onions in salted water for 10 minutes. Drain and reserve the cooking water. Finely chop the onions.<\/div><\/li><li id=\"wprm-recipe-77836-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Brown the oats in a frying pan for a few minutes.<\/div><\/li><li id=\"wprm-recipe-77836-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mix the onions, oats and giblets, gradually adding the onion cooking water to form a stiff paste. Season with salt, pepper, coriander powder and nutmeg. Knead with your hands for 5 minutes.  <\/span><\/div><\/li><li id=\"wprm-recipe-77836-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Fill the mutton belly 2\/3 full with the stuffing. Close the bag with a string. Poke a few small holes with a needle or a fine spike to prevent the rumen from bursting during cooking.  <\/span><\/div><\/li><li id=\"wprm-recipe-77836-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the bags in boiling salted water, cover and cook over low heat for 3h30.<\/div><\/li><li id=\"wprm-recipe-77836-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Serve hot with neeps and tatties: mashed potatoes and mashed turnips or rutabagas.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-77836-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><div class=\"qMYqUG_convSearchResultHighlightRoot\">\n<div class=\"\" data-turn-id-container=\"request-6a1952bc-e514-832e-9853-a299623a66ba-4\" data-is-intersecting=\"true\">\n<section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&#038;:has([data-writing-block])>*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(&#8211;scroll-root-safe-area-inset-bottom,0px)+var(&#8211;thread-response-height))] scroll-mt-[calc(var(&#8211;header-height)+min(200px,max(70px,20svh)))]&#8221; dir=&#8221;auto&#8221; data-turn-id=&#8221;request-6a1952bc-e514-832e-9853-a299623a66ba-4&#8243; data-turn-id-container=&#8221;request-6a1952bc-e514-832e-9853-a299623a66ba-4&#8243; data-testid=&#8221;conversation-turn-86&#8243; data-turn=&#8221;assistant&#8221;><\/span><div class=\"wprm-spacer\"><\/div>\n<div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\">\n<div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\">\n<div class=\"flex max-w-full flex-col gap-4 grow\">\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&#038;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"6f19a830-d993-4873-bf40-d8e030631414\" data-turn-start-message=\"true\" data-message-model-slug=\"gpt-5-5-thinking\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden\">\n<div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\">\n<span data-start=\"8831\" data-end=\"9016\" style=\"display: block;\">Sheep lungs can be difficult to find depending on the country. You can replace them with lamb trimmings or ask a specialized butcher for advice. <\/span><div class=\"wprm-spacer\"><\/div>\n<span data-start=\"9018\" data-end=\"9147\" style=\"display: block;\"><b>E<\/b>avoid a strong boil during the final cooking, as the belly may burst. The water must remain simmering. <\/span><div class=\"wprm-spacer\"><\/div>\n<span data-start=\"9149\" data-end=\"9276\" style=\"display: block;\">The stuffing should be moist but firm. It should not be runny, as the oats swell during cooking. <\/span><div class=\"wprm-spacer\"><\/div>\n<span data-start=\"9278\" data-end=\"9428\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"display: block;\"><b>Haggis<\/b> is traditionally served with neeps and tatties, i.e. mashed turnips or rutabagas and mashed potatoes.<\/span><div class=\"wprm-spacer\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"z-0 flex min-h-[46px] justify-start\"> <\/div>\n<div class=\"mt-3 w-full empty:hidden\">\n<div class=\"text-center\"> <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<div class=\"pointer-events-none -mt-px h-px translate-y-[calc(var(--scroll-root-safe-area-inset-bottom)-14*var(--spacing))]\" aria-hidden=\"true\"> <\/div><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/traditional-scottish-haggis\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77836\" data-print-identifier=\"traditional-scottish-haggis\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fpost%2Fhaggis-recette-ecossaise%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2020%2F12%2F724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg%3Ffit%3D1250%252C1250%26quality%3D75%26ssl%3D1&amp;description=Traditional+Scottish+Haggis&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"77836\" data-url=\"https:\/\/dumplingsandmore.fr\/post\/haggis-recette-ecossaise\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-description=\"Traditional Scottish Haggis\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If there&#8217;s one dish that can sum up Scotland&#8217;s culinary soul, it&#8217;s haggis: rustic, generous, deeply rooted in history, and much tastier than it first appears. Haggis, a great classic of Scottish cuisine Scottish haggis intrigues, fascinates, sometimes confuses, but it deserves our attention. Behind its reputation as an atypical dish is actually an ancient, [&hellip;]<\/p>\n","protected":false},"author":196513052,"featured_media":77789,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[12681,14591,12683,16131],"tags":[14740,14822,12707,16133,12697,12695,12687,12715,16132,16135,14517,16134,12727,14799,12699,12686,12714,14745,12700,16136,14749],"class_list":["post-77787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-country","category-dish","category-recipes","category-united-kingdom","tag-algeria","tag-apples","tag-broth","tag-cayenne-pepper","tag-chilli-pepper","tag-coriander","tag-dish","tag-food","tag-hazelnut","tag-liver","tag-nuts","tag-oatmeal","tag-onion","tag-parsley","tag-pepper","tag-recipe","tag-recipes","tag-salt","tag-sauce","tag-united-kingdom","tag-water"],"jetpack-related-posts":[{"id":77770,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/quinua-atamalada-creamy-peruvian-quinoa-with-seafood\/","url_meta":{"origin":77787,"position":0},"title":"Quinua atamalada: creamy Peruvian quinoa with seafood","author":"dumplingsandmore","date":"29 March 2020","format":false,"excerpt":"Quinoa atamalada - Peruvian recipe Quinua atamalada is a Peruvian dish made from quinoa cooked for a long time in a fragrant broth, until it has a creamy texture similar to risotto. In this seafood version, the quinoa is spiced up with aj\u00ed amarillo, tomato, shrimp, scallops, squid and octopus.\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Quinoa atamalada with octopus and squid","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":79170,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/the-persian-vavishka\/","url_meta":{"origin":77787,"position":1},"title":"The Persian Vavishka","author":"dumplingsandmore","date":"15 January 2020","format":false,"excerpt":"Today we take a little break with a very simple recipe to make, gourmet and accessible to all: the vavishka. The vavishka Vavishka is a traditional dish that originated in the Gilan region of Iran, on the coast of the Caspian Sea. It is a region made up of green\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Vavishka \u2013 Spicy Beef with Tomato Sauce - Iranian Recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71263,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/tuna-fishing-the-belgian-retro-recipe-ready-in-5-minutes\/","url_meta":{"origin":77787,"position":2},"title":"Tuna peaches: the Belgian retro recipe ready in 5 minutes","author":"manel tari","date":"6 February 2024","format":false,"excerpt":"Tuna peaches are one of the most confusing and cult Belgian recipes: half peaches in syrup, a tuna garnish, mayonnaise, a little lemon, parsley... and five minutes of preparation. On paper, the association seems unlikely. On the plate, however, it tells the story of a whole era of family cooking,\u2026","rel":"","context":"In &quot;Belgium&quot;","block_context":{"text":"Belgium","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/belgium\/"},"img":{"alt_text":"Tuna fisheries","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2024\/02\/P1055176.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":77748,"url":"https:\/\/dumplingsandmore.fr\/post\/meshana-skara-bulgarian-barbecue-to-share\/","url_meta":{"origin":77787,"position":3},"title":"Meshana skara: Bulgarian barbecue to share","author":"dumplingsandmore","date":"27 March 2022","format":false,"excerpt":"","rel":"","context":"In &quot;Bulgarie&quot;","block_context":{"text":"Bulgarie","link":"https:\/\/dumplingsandmore.fr\/post\/category\/bulgarie\/"},"img":{"alt_text":"Meshana skara","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/03\/P1025066.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/03\/P1025066.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/03\/P1025066.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/03\/P1025066.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":71680,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/thiebou-diola-the-senegalese-cest-bon-de-casamance\/","url_meta":{"origin":77787,"position":4},"title":"Thiebou Diola: The Senegalese C&#8217;est bon from Casamance","author":"dumplingsandmore","date":"27 January 2020","format":false,"excerpt":"Thiebou diola, also called \"C'est bon\", is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. Thiebou diola, also called \"C'est bon\", is a Senegalese dish from Casamance, in\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Thiebou diola (C'est bon) - Senegalese recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":77794,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/chakhchoukha-from-biskra-the-algerian-recipe-with-rogags-and-red-sauce\/","url_meta":{"origin":77787,"position":5},"title":"Chakhchoukha from Biskra: the Algerian recipe with rogags and red sauce","author":"dumplingsandmore","date":"4 August 2022","format":false,"excerpt":"Biskra chakhshukha, or Chakhchoukha biskria, is a traditional Algerian dish prepared with rogags, semolina patties that are crumbled and then steamed, served with a spicy red sauce, vegetables, and meat. Originally from the Biskra region, it is particularly associated with festive meals and Mouloud. Au menuThe Chakhchoukha of biskraThe Chakhchoukha\u2026","rel":"","context":"In &quot;Algeria&quot;","block_context":{"text":"Algeria","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/algeria\/"},"img":{"alt_text":"Chakhchoukha","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/724551_e488b7d1dd63471e807a1264747e6aee-mv2-scaled.jpg?fit=1250%2C1250&quality=75&ssl=1","_links":{"self":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/77787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/users\/196513052"}],"replies":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/comments?post=77787"}],"version-history":[{"count":4,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/77787\/revisions"}],"predecessor-version":[{"id":77918,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/77787\/revisions\/77918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media\/77789"}],"wp:attachment":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media?parent=77787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/categories?post=77787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/tags?post=77787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}