Meat Dish

Iran

Gheymeh nesar is a festive Iranian dish originating from Qazvin. It consists of diced meat such as beef or lamb that is braised with onions and spices, as well as steamed rice and a flavorful combination of various ingredients such as slivered pistachios and almonds, barberries, and sliced orange peel. All the elements are prepared separately and are usually flavored with a blend of saffron, turmeric, cardamom, cinnamon, cumin, or other spices. The dish is traditionally served on a communal plate, neatly arranged and layered to allow each element to remain visible.

Gheymeh nesar

Ghormeh sabzi is an Iranian herb stew, commonly eaten everywhere in Iran and considered to be the national dish of the country. Although there are numerous ways to prepare the dish, the essential ingredient is a combination of fried herbs, usually made with chopped parsley, cilantro, and chives. Other varieties occasionally include greens such as leeks, kale, or spinach, which give the dish its dark green color and rich, pungent flavors. These essential ingredients are incorporated with kidney beans and cubed meat (most commonly lamb) to create a rich and dense stew. The dish is traditionally served in a bowl and eaten with a knife and fork. Traditional Persian rice, known as polo, is usually served alongside ghormeh sabzi. The rice is boiled and steamed, resulting in an incredibly soft and mild side dish, and a perfect complement to this flavorful stew. Even though it is considered a traditional Iranian dish, ghormeh sabzi is also commonly eaten in the neighboring Azerbaijan.

Ghormeh sabzi

Gida vrasti is a traditional dish originating from Greece. It's usually made with a combination of goat meat, carrots, onions, garlic, potatoes, celery, bay leaves, oregano, lemon juice, salt, and pepper. The meat is covered with water, boiled, drained, and the pot is then refilled with fresh water and brought to a boil. Salt, bay leaves, oregano, potatoes, onions, garlic, carrots, and bay leaves are then cooked in the broth, and the meat is added to the pot again. The dish is cooked until everything is tender, and lemon juice is added near the end of cooking along with the seasonings. Gida vrasti is served hot, often with lemon wedges on the side.

Gida vrasti

Translated to weeping leg of lamb roast, the main idea behind gigot d'agneau pleureur is that it is simply a roasted leg of lamb which is cooked in a special way. The meat is placed on a rack over a vessel containing potatoes and vegetables, so that every bit of the flavorful meat juice drips down onto the potatoes and vegetables as they cook, hence the weeping or crying in the name of the dish. In the past, French village women would bake this dish in community ovens. While no accompaniments are needed, it is recommended to make a sauce from the delicious pan juices which should be combined with wine, stock, fresh herbs, and other aromatics.

Gigot d'agneau pleureur

United Kingdom

Ginger mango chicken is a traditional dish originating from the Turks and Caicos Islands. The dish is made with a combination of chicken breast, mango chutney (with added ginger), eggs, flour, breadcrumbs, evaporated milk, garlic powder, and seasonings. The chicken breasts are pounded thin, seasoned with salt, black pepper, and garlic powder, then topped with the mango chutney and folded together. Once stuffed with the chutney, the chicken is coated in flour, milk, eggs, and rolled in breadcrumbs, then browned in a skillet in vegetable oil. Once golden brown, the chicken is baked in the oven for about half an hour more, and this exotic dish is then ready to be served. It's recommended to garnish it with lime wedges on the side.

Ginger Mango Chicken

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G&icirc;te &agrave; la noix in French butchery refers to a specific cut of beef known as the "round" or "topside" in English, specifically a part of the round near the rump of the cow. The term g&icirc;te &agrave; la noix translates roughly to "lodging to the nut," which is a somewhat playful way of referring to the round, bulbous shape of this cut of meat. The g&icirc;te &agrave; la noix is a lean cut that's best when slow-cooked, as in a roast, or when sliced thinly against the grain. It's often used in dishes that require long, slow cooking to break down the fibers in the meat and make it tender, like pot roasts and stews. But it can also be used for steaks if cooked properly to prevent it from becoming tough.
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Gîte à la noix

Türkiye

Gıyma Kebap is a cherished culinary treasure from Cyprus, often overshadowed on the global stage by its mainland Turkish cousins like Adana or Urfa kebab, but holding a distinct and revered place in Cypriot gastronomy. The name 'Gıyma' (or 'Kıyma') simply refers to minced meat. This kebab is typically crafted from high-quality minced lamb, often mixed with a bit of beef to balance the flavor and texture, though purists may insist on pure lamb. The meat is seasoned simply but effectively with salt, pepper, and sometimes finely chopped parsley and onion, allowing the natural sweetness of the lamb to shine through without being masked by heavy spices.

The preparation involves molding the seasoned meat onto long, flat metal skewers. Unlike the machine-ground meat often found in commercial settings, traditional Gıyma Kebap uses meat that has been minced by hand with a specialized knife (zırh) or a coarse grinder to maintain a slightly chunky texture that retains juices better during cooking. The skewers are then cooked over glowing charcoal (karpouna) on a foukou (Cypriot rotisserie grill mechanism, though for minced kebabs, they are turned by hand or placed on a wire rack).

Serving Gıyma Kebap is an art in itself. It is almost invariably presented inside a warm, fluffier Cypriot pita bread, which serves as a pocket for the meat and accompaniments. The pita is often filled with a fresh salad of cabbage, sliced onions, parsley, and tomatoes, dressed with lemon juice and olive oil. Pickled peppers and a dollop of yogurt or tzatziki (talatouri in Cyprus) might accompany it.

Gıyma Kebap is a staple of Cypriot social gatherings, from family Sunday lunches to village festivals. It represents the island's love for simple, honest food cooked over fire. The smoke from the charcoal imparts a deeply savory flavor that pairs perfectly with the fresh, crisp salad and the soft bread.

Gıyma Kebap

Gỏi g&agrave; is a traditional salad. This sweet, savory, crunchy, and tangy salad is made with a combination of cooked shredded chicken, carrots, onions, cilantro, mint, and sometimes cabbage. All the salad ingredients are placed in a bowl, mixed, then drizzled with a dressing consisting of lime juice, fish sauce, chili peppers, garlic, and sugar. Before serving, the healthy salad is usually topped with roasted peanuts and crispy fried shallots.

Gỏi gà

Gołąbki is a traditional dish consisting of cabbage leaves stuffed with a combination of minced meat and rice. The whole concoction is then rolled and cooked in a mushroom or tomato-based sauce. Gołąbki means little pigeons in Polish, referring to their compact shape and size. The dish is often served during the festive season, garnished with fresh herbs and sour cream, while mashed potatoes are typically served on the side. It is believed that King Casimir IV and the Grand Duke of Lithuania fed their troops with this comforting, hearty dish before they went into battle, which consequently ensured their victory. Today, the dish is also popular in the United States of America, especially in the Polish-American communities.

Gołąbki

The name golonka refers to the pork hock, or pork knuckle, which is usually seared and slowly cooked until tender. Alternatively, it can also be grilled or braised in the oven. The dish comes in many regional varities, which may include fresh or smoked golonka, with the former being a more traditional choice. It is usually served whole, on the bone, alongside boiled potatoes, cabbage, a variety of cooked vegetables, and horseradish or mustard sauce. This traditional dish is often compared to a similar delicacy eaten in Germany, known as Eisbain or Schweinshaxe. Although it is believed that golonka was influenced by this German version, it has become an integral part of Polish cuisine, with many distinctive regional variations such as honey and beer glazed golonka w piwie or the variety from Rudka that is stuffed with mushrooms. Golonka is often served at weddings and other special occasions. It is also a staple in traditional Polish restaurants.

Golonka

Russian golubtsy are cabbage rolls stuffed with ground beef that is combined with either rice or buckwheat. However, not only rice and meat may be used as a filling, as cabbage stuffed with any ingredient is the only necessary component for the dish to be called golubtsy. The name of the dish means little pigeons, referring to the 18th-century aristocratic practice of grilling doves. The poor people couldn't afford it, so they started cooking fake doves, or golubtsy. This dish is traditionally accompanied by a dollop or two of sour cream on the side.

Golubtsy

Gomen be siga is a traditional dish that consists of saut&eacute;ed collard greens (gomen) and chunks of beef (siga) as the key ingredients, made with addition of fresh ingredients like clarified spiced butter, and lots of onions and garlic for flavor. Like most Ethiopian dishes, gomen be siga is traditionally paired with injera flatbread. For a spicy kick, the dish can be consumed with awaze chili sauce.

Gomen be siga

China

A staple of westernized Chinese cuisine and one of the favorite dishes of foreigners in China, kung pao chicken is a spicy stir-fry dish made with diced chicken, vegetables, peanuts, and Sichuan peppercorns. It was invented in the Sichuan province and has a unique, interesting origin story. In the 19th century, a boy named Ding Baozhen fell into a river and almost drowned. A passing stranger saved him, and as the years went by, Ding grew up to become a government official. He went to visit the man who saved him and ate a dish made with diced chicken, peanuts, and spicy peppercorns while visiting his home. Ding loved the dish so much that he asked the chef for a recipe, and then started serving it to his guests. The dish quickly spread in the Sichuan province, and many years later, it is still popular both in China and in the rest of the world. Although it's commonly eaten in North America, the dish is cooked differently and lacks the unique spice that makes the original so flavorful, because it was illegal to import it to the United States until 2005. However, it remains one of the most popular dishes in most Chinese restaurants throughout the world.

Gong bao

Gored gored is a popular Ethiopian dish consisting of cubes of raw beef. Although the dish is often compared to kitfo, gored gored is not marinated in spices and butter before consumption. It is typically paired with lemon wedges, injera flatbread, and awaze chili sauce. The fat is usually left on the meat and consumed along with it. Although it can be served on its own or paired with the aforementioned ingredients, gored gored can also be served as a part of a big meal, especially at festive occasions and celebrations.

Gored gored

Croatia

Gorički gula&scaron; is a traditional stew originating from the Podravina region. The word gorički in its name suggests a connection with gorica, a local name for vineyard, so it is safe to conclude that this stew is commonly prepared during the grape harvest. The stew is made with a combination of veal, potatoes, onions, tomatoes, paprika (sweet or hot), and red wine. It is recommended to serve it with freshly baked bread on the side. If desired, gorički gula&scaron; can be additionally thickened with flour.

Gorički gulaš

India

Goshtaba is a traditional curry originating from the Kashmir region. The curry consists of mutton meatballs simmered in a spicy dahi gravy. It's made with a combination of minced mutton, mustard oil, fennel powder, cumin powder, fenugreek powder, cinnamon, cloves, bay leaves, black cardamom, cumin seeds, ghee, dahi, and saffron. Once prepared, the stew is garnished with saffron threads and coriander leaves before it's served piping hot. It's recommended to serve goshtaba with rice or butter garlic naan on the side. The dish is usually prepared for important ceremonies, and it's often dubbed The Dish of Kings. In a Wazwan feast, goshtaba is served as the last meat dish before the dessert.

Goshtaba

Gosht dum is a traditional version of biryani, a quintessential rice dish. It's usually made with a combination of goat or mutton, basmati rice, ginger, garlic, ghee, cloves, cinnamon, hot peppers, milk, saffron, onions, yogurt, mint, bay leaves, coriander, mace, cardamom, chili powder, and salt. The onions, cloves, bay leaves, and cardamom are stir-fried in ghee and mixed with the lamb cubes and ginger-garlic paste. After a few minutes, yogurt and red chili powder are added to the pan and everything is slowly cooked until the meat is tender. The meat is removed, and the gravy is strained. Cardamom, mace, and saffron are cooked in milk and water and the meat is then added to the mixture along with cooked rice. The pot is covered and cooked until everything is tender. Once done, the biryani is served hot, typically with raita on the side. The dish is often made during special occasions and festivals.

Gosht dum biryani

Italy

Goulash alla Goriziana is a regional variation of goulash from Gorizia, a province in northeastern Italy, near the border with Slovenia. This dish is heavily influenced by both Austrian and Hungarian cuisine, reflecting the historical ties of the region to the Austro-Hungarian Empire. Goulash alla Goriziana is a hearty stew, primarily made with beef or veal, slow-cooked with onions, paprika, and spices. While it shares similarities with traditional Hungarian goulash, the Gorizia version tends to be milder, with a rich, thick sauce that is often served with polenta, potatoes, or bread. It emphasizes the use of sweet paprika over spicy varieties and sometimes includes tomatoes, reflecting Italian culinary influences.

Goulash alla Goriziana

Greece

Gournopoula or gourounopoulo is a traditional dish originating from Messinia, and it's especially popular in Kalamata. The dish consists of a spit-roasted piglet. A piglet is placed on a spit and a mixture of salt and herbs is placed in the belly. The belly is sewn shut, and the piglet is spit-roasted over high heat for about ten hours. Once done, half of the piglet's weight will be gone, but no one minds as the meat will become sweet while the skin turns crispy. The dish dates back to the times of the Turkish occupation.

Gournopoula

Goveđi file Patačić is a Croatian dish originating from the city of Varaždin. The dish is made with a combination of beef steaks, onions, bacon, porcini mushrooms, stock, red wine, and mustard. The beef is browned in oil on both sides. The onions are blanched porcini mushrooms are fried in the same pan, and the ingredients are then covered with stock. Once the sauce thickens, red wine, mustard, and seasonings are added to the pan, and the meat is also placed back in the pan. The dish is shortly simmered, and it&rsquo;s then typically served with potato croquettes on the side.