Meat Dish

Portugal

Frango assado com piri piri, which is often simply referred to as frango assado (roasted chicken), is a Portuguese dish with vague origins. It is usually made with a whole butterflied chicken that can be marinated in a combination of olive oil, seasonings, and crushed piri-piri peppers. After it is roasted or grilled, the chicken is served with a piri-piri sauce&mdash;a mixture of dry or fresh chili peppers and oil, along with other optional ingredients. Portuguese frango assado is closely connected to an African dish that is known as piri-piri (peri-peri) chicken, and it is still not clear where this Portuguese version originated. The most common theory claims that the dish appeared in the 1970s when many Portuguese expats returned home from overseas colonies such as Angola and Mozambique. With them, they brought regional ingredients, including the chili peppers that are used in the piri-piri sauce. Most emigrants resettled in Algarve, the region which is often cited as the place where the dish originated. The dish is a staple in Algarve, but it is also found in other Portuguese regions. Fries or rice and a tomato salad are usually served on the side.

Frango assado com piri piri

Germany

Frankfurter schnitzel is a traditional dish originating from Frankfurt. The dish is very similar to the famous Wiener schnitzel, which is always made with veal, but this version from Frankfurt can be prepared with other types of meat such as pork. The meat is pounded thin, coated with flour, dipped in beaten eggs, and dredged in breadcrumbs before it's fried in clarified butter (or a mixture of oil and butter) on both sides until golden brown and crispy. Once done, frankfurter schnitzel is traditionally served with gr&uuml;ne so&szlig;e (green sauce), and often boiled potatoes and chopped hard-boiled eggs on the side. It's recommended to squeeze some lemon juice over the schnitzel before eating, while Apfelwein is the preferred accompanying beverage.

Frankfurter Schnitzel

Spain

Freginat is a traditional Catalan dish originating from the city of Lleida. Although there are many versions, the dish is usually made with a combination of thinly sliced boneless pork, pork liver, white beans, onions, lard, bacon, salt, and black pepper. The onions are chopped and saut&eacute;ed in lard. The bacon, pork, and pork liver are saut&eacute;ed in lard in another pan until crisp. Cooked white beans are added to the onions and lard and saut&eacute;ed. After a few minutes, the cooked meats are added to the beans and onions and mixed well. The dish is seasoned with salt and a generous amount of black pepper, and it's then simmered for a few more minutes and served.

Freginat

Fricand&oacute; amb moixernons is a classic Catalan dish of casseroled veal. There are as many variations on this dish as there are cooks. Dating back to the beginning of the 18th century, the dish is prepared with small, flattened slices of veal (rump, shank, round, flank), onions, carrots, tomatoes, almonds, garlic, flour, white wine, carquinyoli biscuits, and moixernons (fairy ring mushrooms). Optional ingredients include bacon and a bit of dark chocolate. The meat is covered with the sauce and a picada consisting of parsley, chopped garlic, and carquinyoli biscuits. Fricand&oacute; amb moixernons is usually left to stand for a few hours or even a few days before serving so that the flavors become even better. It's recommended to serve the dish with crusty bread and mashed potatoes.

Fricandó amb moixernons

Fricas&eacute; de pollo is a traditional chicken dish originating from Cuba. The dish is usually made with a combination of dark chicken meat (legs and thighs), garlic, onions, bell peppers, potatoes, olives, bay leaves, tomatoes, chicken stock, and spices such as cumin, coriander, turmeric, and oregano. The meat is cooked in tomato sauce with all the other ingredients until the potatoes become fully cooked. Once done, fricas&eacute; de pollo can be eaten on its own or accompanied by rice or Cuban bread for mopping up the sauce. Although this is the most common way of preparing the dish, there are many variations on fricas&eacute; de pollo and every cook likes to add his own little tweaks to the recipe.

Fricasé de pollo

Romanian kebab, or frigărui in Romanian, is typically made with chicken breasts that are marinated overnight and then grilled on their own or along with vegetables. This dish can also be prepared with other kinds of meat, such as pork, beef, ham, or bacon. The meat of choice is usually cut into cubes and assembled on skewers on its own or with cubed vegetables, typically peppers, tomatoes, or mushrooms. Romanian kebabs are commonly sold as street food, accompanied by a traditional garlic sauce called mujdei de usturoi. This grilled dish goes perfectly with an ice-cold beer.

Frigărui

Frikadeller are popular Danish and German meatballs that are usually made with ground pork, with the occasional addition of ground veal. These small meatballs have been prepared and consumed in that part of Europe for more than 200 years. The term frikadelle is German, and there are also many frikadeller sold as street food in Germany, Poland, and throughout Scandinavia. Frikadelle are typically served with boiled potatoes and traditional creamy sauces (for example, Danish brown sauce) on the side, a dish that is usually enjoyed as a hearty weekend meal. Pickled vegetables, mustard, rye bread, potato salad and a variety of other vegetables can also be served alongside frikadeller. However, modern versions use frikadeller in the creation of new dishes such as frikadeller sandwich or frikadeller sm&oslash;rrebr&oslash;d.

Frikadeller

Cuba

Frita Cubana (or simply frita) is a burger variety with Cuban origins. It was invented in Havana in the 1930s, 1940s, and 1950s (there's still no consensus). Originally, these burgers were sold by friteros from their stands, called puestos. The burgers were made with Cuban rolls, ground beef, onions, seasonings such as smoked paprika (piment&oacute;n), and julienned potatoes. In 1962, Ramon Estevill brought the burgers to Miami when he opened his small eatery. Nowadays, El Rey De Las Fritas is the most popular frita joint in Miami, and the fritas are made with a spicy tomato sauce, ground beef, a soft bun, red onions, and salty shoestring potatoes.

Frita

Traditional Ecuadorian fritada is a dish which consists of diced pork boiled down in water and left to fry in its own drippings. Pork is generously seasoned, while onions and garlic are usually cooked alongside the meat. Depending on the region, potatoes, plantains, hominy, fava beans, or corn can be served as side dishes accompanying tender and juicy chunks of pork. Fritada has been eaten in Ecuador for centuries, and it can be found in many traditional restaurants and typical roadside eateries, popularly called huequitos.

Fritada

Peru

Frito trujillano is a traditional dish originating from Trujillo, hence the name. The dish is made with a combination of pork ribs, lard, and salt. The ribs are soaked in salted water overnight, then drained and fried in lard over low heat until tender and fully cooked. The heat is then turned up to high and the ribs are browned on all sides. Once done, the ribs are served on a platter with boiled cassava and salsa criolla. In other parts of Peru, similar dishes are traditionally served with potatoes or sweet potatoes instead of cassava.

Frito trujillano

China

Given that it was invented out of necessity to make use of any available animal parts, fuqi feipain surprisingly became the most popular snack in Sichuan cuisine. Shavings of beef (mostly offal) are doused in spicy, mouth-numbing sauce. Typical ingredients such as beef heart, head skin, tongue, and tripe are first cooked, then thinly sliced. Once the meat and the spicy sauce are prepared, the dish is arranged; first comes fresh celery with shavings arranged on top, next, the beef soup is poured over the whole thing, followed by a sauce that's made with chili oil, sesame seeds, and Sichuan peppercorns. The dish is typically garnished with crushed peanuts. Even though most people consider offal meat not particularly appetizing, the shavings serve only to bring texture, while the entire flavor comes from the sauce. Although similar types of dishes existed before it, fuqi feipain was invented only recently, in the 1930s by a married couple that owned a restaurant in Chengdu.

Fuqi fei pian

Serbia

Futo&scaron;ka sarma is a traditional type of sarma originating from Futog in Vojvodina, hence the name. The dish is made with a combination of local Futog cabbage, pork, rice, onions, eggs, garlic, paprika powder, bacon, sausages, and dried meat. The cabbage leaves are stuffed with a mix of ground meat, garlic, rice, onions, and spices. Once assembled, the sarma is cooked for a long time with dried meat, bacon, and sausages. Near the end of cooking, a combination of flour, oil, garlic, and paprika known as zapr&scaron;ka is added to the dish for a better flavor and a thicker texture of the sauce. Locals claim that this type of sarma is unique becuase it's prepared with the local cabbage, which has a better flavor and is more tender than other cabbage varieties in the region.

Futoška sarma

Croatia

Fuži s bo&scaron;karinom or pljukanci s bo&scaron;karinom is a traditional Istrian pasta dish. The star of the dish is bo&scaron;karin &ndash; Istrian long-horned cattle that has almost disappeared in the past, but nowadays it&rsquo;s saved due to the intervention from the Fedration of Istrian Cattle Breeders. The dish is made with local pasta such as fuži or pljukanci, along with bo&scaron;karin meat, onions, garlic, tomatoes, red wine (preferably Teran), flour, olive oil, bay leaves, marjoram, salt, and black pepper. First, the meat is cut into smaller pieces, rubbed with oil, seasoned with salt and pepper, and browned in a pan. It&rsquo;s then dusted with flour and cooked with saut&eacute;ed onions and garlic, tomatoes, bay leaves, marjoram, and red wine. Once the sauce thickens, the dish is served with cooked pasta.

Fuži s boškarinom

Greece

Fylla or phylla, meaning leaves in Greek, is the Kalymnian take on the Greek dolmades or Turkish dolmas, which are a type of stuffed vine-leaf rolls. The filling usually consists of a combination of ground beef and pork, rice, onions, tomatoes, salt, and pepper, but some versions are made without meat. Once stuffed, the rolls are typically arranged in a large pot over a layer of vine leaves and tomato slices, covered with water or stock and lemon juice, then cooked until tender and fragrant. This traditional dish is usually enjoyed with a dollop of Greek yogurt on top, and it is often prepared on Sundays.

Fylla

Vietnam

G&agrave; Đen, also known as black chicken (Silkie chicken) is the main ingredient in a traditional Vietnamese dish originating from Sapa's H'mong people. This breed of Silkie chicken has black skin, flesh, and bones. The dish is prepared with black chicken that's usually marinated in galangal, honey, lemon or kaffir lime leaves, sesame seeds, chili powder, fish sauce, lemongrass, shallots, salt, and pepper. The chicken pieces are then chargrilled until done and served on a platter, then often garnished with watercress or chili peppers. It's recommended to serve the dish with steamed jasmine rice on the side.

Gà bản đến nướng

Gai hor bai toey is a traditional chicken dish originating from Thailand. The dish consists of chicken pieces that are marinated, wrapped in pandan leaves, and then deep-fried. The ingredients for the marinade include garlic, coriander, pepper, soy sauce, oyster sauce, and sesame oil. Once deep-fried and golden brown, pandan-wrapped chicken is traditionally served with a dip consisting of sesame seeds, soy sauce, sugar, and salt.

Gai hor bai toey

A German specialty originating from Swabia, gaisburger marsch is a meat stew based on beef cooked with a rich meat broth and vegetables. Once ready, the beef is usually cut into bite-sized pieces, accompanied by potatoes, carrots, and sp&auml;tzle, all drizzled with the broth. Warm and packed with flavors, the dish is typically topped with roasted onions, parsley, and chives. There are several stories behind the name of this classic dish, which translates as the march of Gaisburg in English. Some say the stew was a favorite among officer candidates who would march to one of the Gaisburg restaurants to have a bowl of it, while other sources credit the wives of certain imprisoned Gaisburg locals for the creation of this stew. Regardless of who created the dish, this hearty Swabian stew remains a common traditional specialty beloved by many.

Gaisburger Marsch

G&agrave; kho sả ớt is a traditional chicken dish that&rsquo;s especially popular in the Mekong Delta area. The dish is usually prepared with a combination of chicken pieces, lemongrass, hot chili peppers, shallots, garlic, sugar, salt, oil, turmeric, and fish sauce. The chicken pieces are first marinated in lemongrass, turmeric, salt, sugar, garlic, shallots, and fish sauce, then stir-fried in oil and simmered in liquid until tender. Once done, the dish is typically served with hot rice or noodles. If desired, coconut juice can be added to the pot as the chicken simmers.

Gà kho sả ớt

Galbi or kalbi refers to a variety of grilled beef short ribs dishes popular in South Korea. The ribs are marinated in a sweet sauce consisting of soy sauce, sugar, rice wine, sesame oil, and garlic. Although the name of the dish translates to ribs, chicken or pork meat can also be used. The dish originates from 18th-century Korea, when killing cows was strictly forbidden. As workers were building the Hwa Castle, they needed to be well-fed, so King Jeongjo allowed the opening of only one slaughterhouse in the whole country to process beef and feed the hungry workers. Of course, it didn't stop at just one slaughterhouse, and that is the best recommendation for trying the dish for yourself. Galbi is typically accompanied by kimchi, red bean paste or rice, but it can also be wrapped up in lettuce leaves with a variety of other vegetables. Due to galbi's great balance of sweet and savory flavors and rising popularity, the dish even has its own annual festival since 1995, called the Suwon Galbi Festival, offering the visitors a chance to indulge in this celebrated delicacy.

Galbi

Galbijjim is a traditional South Korean dish that is prepared by braising beef short ribs in a flavorful sauce consisting of honey, mirin, soy sauce, onions, garlic, ginger, and grated apples or pears. Other ingredients include various vegetables such as radishes, shiitake mushrooms, or carrots, as well as chestnuts, pine nuts, jujube, and gingko nuts. It is believed that galbijjim originated sometime in the 1700s, and it was initially reserved only for special occasions. Nowadays it is still a staple on various festivities and holidays but is also a comforting home-cooked meal and a standard restaurant dish. It is best served with rice and kimchi on the side.