[guh-fil-tuh] /gəˈfɪl tə/
noun, Jewish Cookery.
a forcemeat of boned fish, especially such freshwater fish as carp, pike, or whitefish, blended with eggs, matzo meal, and seasoning, shaped into balls or sticks and simmered in a vegetable broth, and often served chilled.
(Jewish cookery) a dish consisting of fish and matzo meal rolled into balls and poached, formerly served stuffed into the skin of a fish
a Jewish dish of seasoned ground fish shaped into balls or patties and simmered in fish stock; also called fish balls
1892, gefüllte Fisch, not a species but a loaf made from various kinds of ground fish and other ingredients; the first word is from Yiddish, from German gefüllte “stuffed.”
noun See kafuffle See kerfuffle
Spokane International Airport
[gey-guh n-shahyn] /ˈgeɪ gənˌʃaɪn/ noun, Astronomy. 1. a faint, elliptical patch of light in the night sky that appears opposite the sun, being a reflection of sunlight by meteoric material in space. /ˈɡeɪɡənˌʃaɪn/ noun 1. a faint glow in the sky, just visible at a position opposite to that of the sun and having a […]
/ˈɡɛɡɪ/ noun 1. a Scottish, esp Glaswegian, slang word for the mouth