Talk:Keema

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Latest comment: 16 years ago2 comments2 people in discussion

This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 18:26, 9 November 2007 (UTC)Reply

Keema is a very nice dish and its made of lamb in english it is called mince meat. I think everyone would like it because its just......lovely! —Preceding unsigned comment added by 82.44.42.129 (talk) 20:36, 1 September 2008 (UTC)Reply

Etymology

Latest comment: 9 years ago1 comment1 person in discussion

Could be a separate section. There are different theories. --Bakebread (talk) 16:10, 8 August 2015 (UTC)Reply

Assessment comment

The comment(s) below were originally left at Talk:Keema/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

this page needs some major work.

Last edited at 23:27, 9 April 2008 (UTC). Substituted at 21:02, 29 April 2016 (UTC)

Citation credibility.-

Latest comment: 7 years ago1 comment1 person in discussion

I am sorry but I have very strong doubts regarding the credibility of the citation^[1] which mentions <quote> P قيمه qīma (for A. قيمة qīmat, prob. fr. Gr. χυμὸς), s.m. Pounded or minced meat:—qīma-pulāʼo, s.m. A kind of dish made of rice and pounded meat, &c.:—qīma karnā, v.t. To pound (meat), to chop up meat very fine; to make mince-meat of; to hack, mangle.</quote> I am more than certain, that it is probably a spelling mistake and perhaps the author meant to write κιμάς (which means minced meat), instead of χυμός (which means juice). --Aristo Class (talk) 17:09, 10 January 2017 (UTC)Reply

^ Platts, John (1884). A Dictionary of Urdu, Classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.

Add topic

[1] Platts, John (1884). A Dictionary of Urdu, Classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.

[1]