Meat Dish

Dawood basha is a traditional and Syrian dish consisting of meatballs that are braised in tomato sauce. The meatballs are made from ground beef or a combination of beef and lamb, along with onions, parsley, cayenne pepper, salt, and allspice. They are baked or pan-fried, then added to a sauce consisting of onions, beef stock, tomato paste, and pan-fried pine nuts. The sauce is sometimes enriched with the addition of pomegranate molasses. The dish is usually served with plain rice on the side.

Dawood basha

United States

Deep-fried burger is an American burger variety originating from a place called Dyer&rsquo;s in Memphis, Tennessee. It&rsquo;s made with a combination of ground beef, beef tallow, hamburger buns, yellow mustard, sliced onions, dill pickles, and American cheese. The flattened patties are fried in beef tallow and topped with a slice of American cheese. Once done, they&rsquo;re placed into hamburger buns and topped with yellow mustard, sliced onions, and sliced dill pickles. If properly prepared, the meat should cook in a minute and deflect most of the oil. The exterior should be slightly crispy, while the interior remains moist. The burger dates back to 1912, when the owner Elmer Dyer started frying the patties in strained grease from previously prepared burgers.

Deep-Fried Burger

Created between 1840 and 1850, the Delmonico steak is a mystery that perplexes many. What you order in one restaurant may be different in another. Various food critics and food historians have come up with more than several differing opinions about this steak, and whether it is bone-in or -out, sirloin, or some other high-priced cut of beef. Moreover, while the two original chefs de cuisine of Delmonico Restaurant in New York City have both confirmed the preparation method, they still manage to differ slightly. If you order a Delmonico steak at Delmonico's today, you'll get a boneless rib-eye steak that's brushed with butter and beef fat after it has been taken out of the broiler. And though there are many debates about the origin of this steak, one thing can be certain: Delmonico steak is synonymous with the best piece of meat you can get when you walk into a restaurant.

Delmonico Steak

Indonesia

Dendeng balado is a traditional meat dish originating from Padang. The dish is made with a combination of thinly sliced beef that's fried until crispy and a spicy chili sambal. The sambal is usually served on top of the meat. The beef is typically fried in the mix of reduced shallots, garlic, ginger, sugar, water, oil, and salt. The balado sambal consists of chili peppers, shallots, garlic, sugar, vinegar, and water, all mashed into a rough paste. When served, dendeng balado is often accompanied by white rice on the side.

Dendeng balado

Denningvleis is a traditional stew. It's prepared with a combination of mutton or lamb, onions, garlic, tamarind, allspice, bay leaves, cloves, and nutmeg. It's important to use as little water as possible and braise the meat slowly when preparing this hearty stew. The ideal cuts of lamb include shoulder chop, loin chop, ribs, shanks, or rack of lambs. Once prepared, the stew is traditionally served with geelrys (South African yellow rice), while a glass of light red wine makes for a perfect pairing.

Denningvleis

This Ethiopian tibs variation is made with chunks or strips of meat (either lamb, beef, or goat) that are cooked in a pan with butter, spices, onions, and peppers. The meat is seared until some of the pieces become crunchy. The dish is traditionally served in a hot earthenware dish with coals on the bottom, which keep the meat hot. Derek tibs is often garnished with a few fresh rosemary sticks on top, and it is usually served with awaze sauce and injera bread on the side.

Derek tibs

Vietnam

De tai chanh is a traditional dish and a specialty of Ninh Binh. The dish is made with goat meat that's boiled with lemon juice. Other common ingredients include chili peppers, lemon leaves, garlic, pepper, and sesame. The meat must be thinly sliced, fresh, and just lightly boiled so that it doesn't lose its sweetness. De tai chanh is usually served accompanied by figs, green bananas soaked in vinegar, and soy sauce for dipping on the side.

De tai chanh

Dhaba curry is a traditional stew prepared in the style of local roadside restaurants known as dhabas. The curry is made with a combination of chicken pieces, tomatoes, onions, ginger-garlic paste, green chili peppers, oil, salt, and coriander, along with spices such as turmeric, chili powder, coriander powder, garam masala, cinnamon, green cardamom, bay leaves, cloves, and black peppercorns. The spices are dry-roasted and mixed with the other ingredients, and the dish is then cooked until the chicken becomes tender. Dhaba curry is served hot, ideally with rice or roti on the side.

Dhaba curry

Croatia

This dish is especially popular in the Croatian city of Virovitica. It consists of thinly sliced veal that is covered with saut&eacute;ed rice and onions, tied with a string, rolled in flour, then fried. The meat is covered with stock and cooked until fully tender. The string is removed, and the meat is then placed back in the pan with all the leftover juices. Heavy cream is added to the pan, and the dish is ready to be served, preferably with potato dumplings on the side. Although veal was often used in old recipes from Virovitica, it can be replaced with chicken, turkey, or pork in the preparation of this dish.

Dinstane teleće šnicle s rižom

Djerma is a traditional stew originating from Niger. It is made with a combination of chicken, onions, garlic, tomatoes, thyme, curry powder, peanut butter, and bouillon cubes. In order to prepare it, chicken, onions, and garlic should first be saut&eacute;ed in oil, then combined with tomatoes, thyme, curry powder, and bouillon cubes, with a small amount of water. Once done, the dish is traditionally served for lunch, accompanied by rice.

Djerma

This traditional Turkmen dish consists of &ccedil;&ouml;rek flatbread, sliced onions, and a meat stew that is usually prepared with mutton, beef, or lamb. The name of the dish stems from dogramak, which roughly translates as to chop up, referring to the technique of preparation in which all the elements are cooked and baked separately, then sliced and chopped before they are combined. Dograma is traditionally served on special occasions when it is usually prepared in large amounts. When assembled, the combination of meat, bread, and onions is typically placed in bowls and is then doused in a flavorful meat broth.

Dograma

Dolma is T&uuml;rkiye's national dish, and it signifies any sort of vegetable stuffed with a mixture based on rice. For traditional dolma, grape leaves are stuffed with rice and ground meat. Stuffed leaves were first made at the court of King Khusrow II in the early 7th century. The popularity of dolma spread throughout the Muslim world, so there are numerous variations of the dish. Dolma is divided into two groups: dolma without meat and dolma with olive oil. Those without meat and cooked with olive oil are called yalanci, meaning imitation. Meat dolmas must always include rice, or sometimes bulgur. As explorer Pietro della Valle wrote, "If it doesn't contain rice, it is not a Turkish dish." Nevertheless, the end result is always the same&ndash;delicious and flavorful stuffed rolls.

Dolma

Domates dolmasi is a traditional dish that's also popular in Azerbaijan. It consists of stuffed and cooked tomatoes. The tomatoes are stuffed with a combination of ground lamb, rice, onions, parsley, olive oil, mint, and seasonings. They're then placed upright in a big pan and cooked until tender and the stuffing is fully cooked. Once done, the stuffed tomatoes can be topped with a sauce consisting of the flesh of scooped tomatoes, red pepper paste, and olive oil. Garnish the dish with red pepper flakes and serve it with a bowl of plain yogurt on the side for the best experience.

Domates dolmasi

Domoda is the national dish of Gambia, a peanut stew made with or without meat and served over fluffy rice. If meat is used in the dish, it is usually beef, bushmeat, or chicken. If Domoda is made without meat, any available vegetables can be added into the stew, usually pumpkins and sweet potatoes. The vegetarian version is more popular than the meat version because meat is quite expensive in Gambia. The peanut sauce is rich and flavorful, consisting of ground peanuts, tomato paste, and fresh tomatoes mixed with onions or chili peppers. Filled with visually appealing, vibrant colors of the vegetables served over white rice, this hearty dish is believed to taste even better when reheated the next day.

Domoda

Türkiye

D&ouml;ner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. The meat is typically seasoned with fresh herbs and spices. Originally, the meat used in d&ouml;ner was exclusively lamb, but today in Istanbul, there are kebabs prepared with a combination of lamb and beef, or sometimes only with beef. Meat that is grilled vertically on a skewer isn't a new thing, as it has been mentioned in the 18th-century Ottoman travel books. The sandwich form d&ouml;ner kebab, which means rotating kebab, appeared in the early 1970s in Berlin. It is believed that Kadir Nurman was the first to place the shaved pieces of meat into a flatbread and serve it with vegetables such as tomatoes, lettuce, onions, cucumbers, and a squirt or two of sauce, unlike before, when the ingredients were served on a plate. Along with many of the Turkish variations on d&ouml;ner kebab, there are also numerous other regional variations in countries such as Armenia, Vietnam, Austria, Germany, France, and the United Kingdom.

Döner kebab

China

The traditional Hangzhou's trademark dish of red-cooked pork belly, Dōngpō r&ograve;u, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Sh&agrave;oxīng rice cooking wine, an essential ingredient for red-cooked meals. The meat (with the skin on) is typically browned in fat, simmered twice, braised, saut&eacute;ed, and finally steamed, after which it becomes so amazingly tender it can be pulled away with chopsticks. Dōngpō r&ograve;u is said to have been invented (or at least inspired) by Su Dongpo, an 11th-century Song Dynasty statesman, poet, artist, calligrapher, and one of the four classical Chinese gastronomes. According to legend, one day Su Dongpo decided to prepare stewed pork when, in the middle of cooking, an old friend visited and challenged him to a game of Chinese chess. Engrossed with the game, Su had completely forgotten about his stew until the intense aroma of slow-braised pork meat reminded him of it. The dish was eventually named Dongpo pork in his honor and later became widely popular across the country.

Dōngpō ròu

India

Believed to have its roots in the Moghul era, dopiaza is a traditional curry that is based on chunks of meat simmered in a creamy and spicy yogurt gravy with onions. The name of this dish translates to two onions or double onions, referring to the specific method of preparation which calls for using fried onions at one stage, and raw, chopped onions at another stage of the cooking process. Chicken, lamb, mutton, or even fish can be used in this curry along with plain yogurt, onions, ginger, garlic, and spices such as turmeric, cumin seeds, coriander seeds, chili powder, garam masala powder, and cilantro leaves. Dopiaza can also be made without meat, using vegetables such as okra instead of the meat. The dish is usually enjoyed warm, complemented by Indian chapati bread and a green salad on the side.

Dopiaza

Dorai karē or dry curry is a simple Japanese dish including curry fried rice and a thick and dry curry meat sauce on top of the rice. When made at home, it is often prepared by using leftovers. The curry meat sauce is typically made with a combination of ground beef, vegetables, curry powder, and soup stock. It is believed that dorai karē was based on an Indian dish called keema curry.

Dorai karē

Doro wat (known as tsebhi derho in Eritrea) is a festive type of wat stew made with chicken, usually bought from outdoor markets. The meat gets soaked in water, salt, and lemon juice to eliminate bacteria, and it's then cut into eight to twelve pieces. Peeled hard-boiled eggs are added to the stew about five minutes before it is done in order to absorb all the savory spices and the delicate red color. With tender meat, spicy eggs, and a rich, flavorful sauce, doro wat is a must-have at every festivity, Christmas and Easter included. Many Ethiopians fast on meat for 43 days before Christmas, and on Christmas most of the people choose doro wat as their preferred and finally allowed meat-based dish.

Doro wat

Dounguouri soko is a traditional African stew originating from Niger. It's made with a combination of lamb, white beans, bell peppers, tomatoes, onions, garlic, oil, tomato paste, salt, pepper, and (optionally) natron &ndash; a salty and bitter mix of baking soda, sodium chloride, and sodium sulfate, which is used to soften the beans and to ease digestion. The stew is similar to the French cassoulet, but it doesn't contain any spices. The beans are soaked, rinsed, mixed with natron, then boiled. The meat is cut into chunks and browned in oil with onions, peppers, tomatoes, garlic, tomato paste, and water. The beans are added to the pot, and the stew is then simmered for a bit more until the sauce thickens. It's recommended to serve dounguouri soko with mayonnaise.