Definition
A rich, slow-cooked casserole from southern France containing meat and white beans, typically including duck, goose, lamb, pork, or sausages.
Etymology
From Occitan 'caçolet,' derived from 'caçòla' meaning 'pan' or 'casserole dish.' The dish originated in the Languedoc region during the Middle Ages, with the town of Castelnaudary claiming to be its birthplace.
Kelly Says
Cassoulet sparked such fierce regional pride that three French towns - Castelnaudary, Carcassonne, and Toulouse - each claim to make the 'true' version! The dish traditionally cooks for hours, developing a golden crust that gets stirred back in multiple times, creating layers of flavor that food writer Anatole France called 'the god of Occitan cuisine.'
Translations
ARالعربية
كاسوليه
kāsūlīyah
BNবাংলা
ক্যাসোলেট
kyāsōlēṭ
CACatalà
cassoulet
kasyulet
CSČeština
cassoulet
kasyulet
DADansk
cassoulet
kasyulet
DEDeutsch
Cassoulet
kasyulet
ELΕλληνικά
κασουλέ
kasoulé
ESEspañol
cassoulet
kasyulet
FISuomi
cassoulet
kasyulet
FRFrançais
cassoulet
kasyule
HIहिन्दी
कैसोलेट
kaisōlēṭ
HUMagyar
cassoulet
kasyulet
IDBahasa Indonesia
cassoulet
kasyulet
ITItaliano
cassoulet
kasyulet
MSBahasa Melayu
cassoulet
kasyulet
MYမြန်မာ
ကက်ဆိုလက်
kakhsō laik
NLNederlands
cassoulet
kasyulet
NONorsk
cassoulet
kasyulet
PLPolski
cassoulet
kasyulet
PTPortuguês
cassoulet
kasyulet
RORomână
cassoulet
kasyulet
RUРусский
кассулет
kassulet
SVSvenska
cassoulet
kasyulet
SWKiswahili
cassoulet
kasyulet
TEతెలుగు
కాసోలెట్
kāsōleṭ
TRTürkçe
cassoulet
kasyulet
UKУкраїнська
кассулет
kassulet
VITiếng Việt
cassoulet
kasyulet
ZUZU
ikassoulet
ikassoulet