Cawl (pronounced [kaul]) is a Welsh meal, although there is no direct translation into English in its literal sense it means soup or broth. The meal was regularly served in winter months and was served as one or two courses. Its ingredients tend to vary, but the most common recipes included salted bacon or beef with potatoes, swedes, carrots and other seasonal vegetables. Modern variations of the meal tend to use lamb and leek. Cawl is recognised...
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Cawl (pronounced [kaul]) is a Welsh meal, although there is no direct translation into English in its literal sense it means soup or broth. The meal was regularly served in winter months and was served as one or two courses. Its ingredients tend to vary, but the most common recipes included salted bacon or beef with potatoes, swedes, carrots and other seasonal vegetables. Modern variations of the meal tend to use lamb and leek. Cawl is recognised as a national dish of Wales.
Cawl was traditionally eaten during the winter months in the south-west of Wales, but has become synonymous as a recipe enjoyed around the whole country. Today the meal is thought as a dish consisting of lamb and leeks, due to their association with Welsh culture, but the meal was originally made with either salted bacon or beef, along with potatoes, carrots and other seasonal vegetables. With recipes dating back to the 14th century, cawl is widely considered to be the national dish of Wales.
The meat in the dish...
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