Meat Dish

Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for about 12 hours, and the meat is then placed on a big horizontal skewer and cooked over a wood fire. The usta (master of his trade) will take a long skewer and slice off tender and succulent pieces of lamb until the skewer is full. The dish is traditionally consumed either straight from the skewer, or with the meat wrapped in warm, freshly baked lavash flatbread.

Cağ kebabı

France

Cailles aux raisins is a traditional dish originating from Provence. The dish is usually made with a combination of quails, shallots, butter, olive oil, vine leaves, chicken liver, cognac, white grapes, sage, bacon, chicken stock, salt, and pepper. The shallots are fried in butter with the liver, cognac, sage, and grapes. The mixture is coarsely chopped and stuffed into the quails' cavities. A blanched vine leaf and a slice of bacon are wrapped around each quail, and they're tied with a string and roasted in the oven until cooked. Cognac, grapes, and stock are mixed with the pan juices in order to make a sauce that's poured over the birds before serving.

Cailles aux raisins

Vietnam

Cải m&egrave;o x&agrave;o thịt lợn g&aacute;c bếp is a traditional dish originating from the mountainous Sapa region. It's made with a combination of preserved mustard greens, smoked pork belly, garlic, soy sauce, salt, white pepper, and oil. The pork belly is cooked, dried, brushed with soy sauce and (optionally) sugar, and it's then deep-fried and sliced thinly. The slices are arranged on a plate, then topped with garlic and stir-fried pickled mustard greens. The dish is finished by mixing it with a combination of soy sauce, sugar, vinegar, wine, and white pepper, then steaming the combination before it's served. It's recommended to serve this dish with steamed white rice on the side.

Cải mèo xào thịt lợn gác bếp

Spain

Caldereta de chivo is a traditional dish originating from Yunquera, located high in the mountains near Ronda. It&rsquo;s made with a combination of lamb, lemon juice and zest, white wine, cinnamon, cloves, peppercorns, olive oil, and bay leaves. The meat is rubbed with the ground spices, salt, lemon zest and juice. The remaining oil and wine are poured into the casserole with the meat, and the dish is baked until the meat is tender and browned. The meat is served sliced with its own gravy, and it&rsquo;s usually accompanied by rice or mashed potatoes on the side. In the past, this dish used to be made with wild goat. It&rsquo;s recommended to follow up the dish with sweet white grapes and a few pieces of turr&oacute;n.

Caldereta de chivo

Although it is officially called a casserole, caldereta de cordero is a rich and thick lamb stew originating from the region of Extremadura. This tasty rural dish is made with lamb and a combination of crushed garlic, red peppers, onions, paprika, and white wine. It is recommended to prepare this dish in cold weather, then serve it with mashed potatoes or red cabbage.

Caldereta de cordero

Calypso chicken is a traditional chicken stew originating from the Caribbean island of Dominica. The dish is usually made with a combination of chicken breast, onions, ginger, mushrooms, spices, red wine, and cashews. Although those are the most common ingredients, there are also variations on the dish, including ingredients such as pineapple, carrots, hot peppers, lime juice, and raisins. The chicken breasts are marinated in thyme, vinegar, garlic, salt, and pepper. They're then browned in a pan, the juices are deglazed with the wine and a bit of water, and the meat is boiled in the mixture until tender. It is then mixed with roasted cashews and saut&eacute;ed vegetables. Once done, the dish is traditionally served over white rice.

Calypso chicken

Canard &agrave; la presse, also known as pressed duck, is a traditional dish that is known for its unique and elaborate preparation. It's a specialty of French cuisine, particularly associated with the Parisian restaurant La Tour d'Argent. The dish usually uses a specific type of duck, often from a particular breed known for its rich flavor. The duck is partially roasted. The most distinctive feature of this dish is the use of a special press. After the duck is partially roasted, certain parts (like the breast and legs) are set aside. The remaining carcass, containing the liver and other internal parts, is placed in a specially designed silver press. This press is used to squeeze out the blood and other juices from the carcass. The extracted juice is then cooked with ingredients like duck stock, wine, and seasonings to create a rich, flavorful sauce. This sauce is typically thickened and enriched with butter. The reserved parts of the duck (breast and legs) are then sliced and served with the sauce.

Canard à la presse

Canard &agrave; l'orange is a traditional dish in which a duck is roasted, then served with a rich brown sauce that's flavored with sugar and orange juice. The dish is typically made with a duck breast known as Magret &ndash; which comes from a force-fed duck that was raised for the production of foie gras. This type of duck breast is a bit bigger, about twice the size of a normal duck breast. The duck should be cooked so that it still remains pink on the inside, and the accompanying sauce consists of red wine vinegar, orange juice, sugar, chicken stock, and sugar. The dish is usually garnished with orange pieces on the side. It is believed that canard &agrave; l'orange was exported to France by Catherine de Medici. However, some believe that the dish goes back to ancient Middle East, as typical meals from that area often pair meat with fruit.

Canard à l'orange

Canard aux cerises is a traditional dish made with duck and sour cherries as the main ingredients. Other ingredients include carrots, onions, duck fat (or lard), white wine, seasonings, and aromatic herbs such as bay leaves, parsley, celery, and thyme. The duck is browned in fat with the carrots and onions over very low heat. The wine, herbs, and seasonings are added to the pot, followed by water, until the duck is fully immersed. The dish is simmered until the meat becomes tender, and the duck is then removed, the fat and the juices are skimmed and strained, then returned to the pot with sour cherries. Before serving, the duck is carved, while the sauce and the cherries are ladled over the meat.

Canard aux cerises

Canard brais&eacute; aux Montmorency is a traditional dish originating from Val-d'Oise, just north of Paris. The dish is made with a combination of duck, leeks, carrots, onions, turnips, celery, cloves, juniper berries, cinnamon, red wine, chicken stock, butter, sour cherries, sugar, salt, pepper, and bouquet garni. The duck, vegetables, spices, bouquet garni, wine, stock, and seasonings are placed in a casserole, brought to a boil, and simmered for half an hour. The duck is removed, carved, and dotted with butter in an ovenproof dish before it's roasted for an hour while being basted with the pan juices every now and then. The sugar and cherries are saut&eacute;ed in butter and poured over the duck pieces before serving.

Canard braisé aux Montmorency

Peru

Cancacho is a traditional dish originating from the town of Ayaviri. It's prepared with a combination of Ayaviri lamb, red chili peppers, local potatoes, lemon juice, and sometimes malt beer. The lamb must be raised in Ayaviri because the animals are only fed with Peruvian feather grass, ichu, and they're raised at 13,000 feet above sea level. The meat is marinated in red chili, lemon juice, cumin, garlic, and sometimes malt beer. Before it's roasted, the lamb is seasoned with oregano, then roasted until fully cooked. The dish is served with boiled local potatoes (often moraya, a white freeze-dried potato) and aj&iacute; chili sauce.

Cancacho

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In Brazilian cuisine, capa de fil&eacute; refers to a specific cut of beef located on the top of the sirloin and is often recognized for its triangular shape and distinct fat cap on one side. Capa de fil&eacute; is a prized cut of meat in Brazil, known for its tenderness and rich flavor. The fat cap contributes to the flavor and juiciness of the meat during cooking. In Brazilian churrasco (barbecue), capa de fil&eacute; is a popular choice for skewers or can be grilled as steaks. It's often seasoned simply with salt to enhance its natural flavors. Because of its tenderness, capa de fil&eacute; can also be pan-seared or roasted. It's highly valued for its balance of texture and flavor, making it a favorite among those who enjoy Brazilian cuisine and churrasco culture.
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Capa de filé

Capocollo, also known as coppa or capicola, is a cut of pork taken from the upper part of the pig's neck and shoulder. Prized for its tender texture and rich flavor, it features a balance of lean meat and marbled fat that renders during cooking, ensuring the meat remains juicy and flavorful. Fresh capocollo is incredibly versatile in the kitchen. It is often roasted whole and seasoned with herbs, garlic, and olive oil, creating a moist and aromatic centerpiece. It can also be braised in wine, broth, or tomato-based sauces, allowing the marbled fat to melt and enrich the dish. Grilled capocollo steaks are another popular preparation, with the fat rendering beautifully to enhance the meat's flavor. Thin slices of capocollo are also used to wrap stuffing or roulades, combining its savory richness with other ingredients. This cut is celebrated for its hearty and comforting qualities, embodying the rustic elegance of Italian cuisine. Whether roasted, grilled, or braised, fresh capocollo highlights pork's natural flavors and textures, making it a favorite in traditional and modern dishes.

Capocollo

Italy

Capra alla neretese is a traditional dish originating from Teramo in Abruzzo. The dish is usually made with a combination of goat meat, tomatoes, onions, white wine, red peppers, olive oil, cloves, salt, and black pepper. The chopped onion and cloves are fried in olive oil and mixed with the goat meat that&rsquo;s cut into cubes. Once browned, the meat is deglazed with white wine. Once the alcohol evaporates, the ingredients are covered with water and simmered for about an hour. Chopped and peeled tomatoes are added to the pot and cooked for another hour. The peppers are cut into strips, fried in olive oil, drained, seasoned with salt, and added to the pot. The dish is simmered for a few more minutes, and it&rsquo;s then served piping hot. Capra alla neretese is especially popular during the Easter festivities in the region.

Capra alla neretese

Capretto arrosto is a traditional meat dish. It's made with kid goat, garlic, oil or butter, white wine, meat stock, rosemary, and seasonings. The kid goat is cut into quarters, and the meat is then studded with garlic and rosemary. Lightly fried in oil and butter, the meat is lightly browned and tenderized with wine. The dish is finally completed by cooking in the stock. Capretto arrosto is especially popular during the festive Easter season and it's recommended to pair it with Barbaresco or Brunello di Montalcino.

Capretto arrosto

Capriolo alla valdostana is a rich venison stew from Aosta Valley. To prepare this hearty dish, venison must be marinated in vinegar and pepper for at least 12 hours, and it is then slowly simmered with lard, vegetables, grappa, red wine, and spices such as garlic, cloves, and cinnamon. Due to the long preparation process and the fact that venison wasn't easy to obtain, this winter dish used to be reserved only for festive occasions, but nowadays it is often prepared for Sunday lunch, paired with homemade polenta or pasta all&rsquo;uovo.

Capriolo alla Valdostana

Switzerland

Capuns is a traditional dish originating from the canton of Graub&uuml;nden. It is so popular that there is no fixed way of preparing it, and almost every family in the region has their own recipe, but it is usually made with a combination of dried meat and sp&auml;tzle dough wrapped in chard leaves. The combination is cooked in butter, then slowly simmered in stock and cream. Once prepared, the dish is typically topped with fried bacon pieces and grated cheese.

Capuns

Carapulcra or carapulca is a Peruvian stew made with dried potatoes (papa seca), pork, peanut sauce, pimento chilis, and lots of fresh herbs such as rocket and mint. The stew is often seasoned with onions, garlic, black pepper, and ground cumin. It is recommended to serve it with rice and duck on the side, but don't serve carapulcra with avocados, green salads, or bread as they will change the flavors completely.

Carapulcra

Carbonada chilena is a traditional brothy stew originating from Chile. The soup-like stew is usually prepared with a combination of beef (often chuck roast), potatoes, carrots, bell peppers, celery, onions, pumpkin, corn, peas, garlic, paprika, oregano, beef stock, bay leaves, salt, pepper, and olive oil. The ingredients are placed in a pot and simmered until the vegetables become tender and the meat is fully cooked. If desired, some cooked rice can be spooned over the dish before serving. This nourishing stew is ideal for colder days in autumn or winter, when it's eaten as comfort food.

Carbonada chilena

Carbonade valdostana is a rich Italian beef stew originating from the Aosta valley. It is prepared with a combination of beef (cut into cubes or strips), onions, flour, butter, red wine, and herbs and spices such as cloves, cinnamon, nutmeg, orange peel, and bay leaves. Once the stew has been prepared, it is traditionally served piping hot over polenta, but it can also be served with garlic mashed potatoes or pappardelle pasta. Originally, the dish was prepared with beef that was preserved in salt, but nowadays regular beef is more often used in the preparation of carbonade. It is recommended to serve this stew with full-bodied red wines such as Barbaresco, Brunello di Montalcino, or Barolo.