Meat Dish

Japan

Among the broad group of Japanese chanpuru dishes, goya chanpuru is the most traditional version prepared with stir-fried bitter melon, eggs, pork, and tofu. It is often blended with various seasonings and vegetables. Occasionally, the dish is served sprinkled with fish flakes and accompanied by rice. This colorful and nutritious summer stir-fry is the signature dish of Okinawa island. It has recently grown in popularity and can also be found in other parts of Japan.

Goya chanpuru

Bosnia and Herzegovina

Gradačačka kutija is a traditional dish originating from Gradačac in Bosnia and Herzegovina. The dish is unique because it's traditionally prepared in a shoebox. It consists of diced veal or lamb, onions, parsley, celery, carrots, oil, salt, black pepper, and garlic. The mixture of these ingredients is placed on parchment paper, wrapped, and transferred to an oiled shoebox. The box is wrapped with aluminum foil and the dish is baked in the oven. Once done, the shoebox is cut open and the dish is served while still hot. According to locals, this dish is served exclusively to very important guests and visitors.

Gradačačka kutija

United States

Green chile cheeseburger is New Mexico&rsquo;s variation of the classic burger, made with green New Mexico chile-topped beef patty inside a burger bun. A slice of melted American cheese on top of the patty is mandatory. The dish has been popular at least since the 1950s, and nowadays it is practically a symbol of New Mexico. This cheeseburger typically also contains other toppings such as onions and lettuce.

Green Chile Cheeseburger

Grenadian chicken stew is a traditional Caribbean dish originating from Grenada. It's usually made with a combination of chicken legs, chicken stock, ketchup, onions, garlic, bell peppers, carrots, sugar, salt, pepper, curry powder, oregano, and paprika powder. The chicken, carrots, onions, bell peppers, and onions are seasoned with paprika, oregano, salt, pepper, and curry powder, then braised in sugar and simmered in chicken stock and a bit of ketchup. The stew is left to simmer until the chicken becomes so tender that the meat falls off the bones. Once done, this stew is traditionally garnished with coriander and served as it is or over white rice. It's recommended to pair the dish with a glass of sorrel juice.

Grenadian chicken stew

Grilled boar with papaya is a traditional dish that is typical of aboriginal Taiwanese cuisine. This specialty uses meat from the Formosan wild boar, a type of boar native to the mountainous areas of Taiwan, and combines it with chunks of sweet papaya. The dish has been traditionally prepared by the Saisiyat indigenous people.

Grilled Boar with Papaya

Grilled meat on a stone is a traditional meat specialty prepared in the style of the Atayal nation, one of Taiwan&rsquo;s indigenous peoples. This delicacy is made with meat that is enhanced with rice wine and then grilled on sizzling hot stones. Typically eaten for lunch, the dish is traditionally accompanied by rice cooked in a bamboo tube.

Grilled Meat on Stone

Gringas is a typical Mexican dish made with flour tortillas filled with al pastor marinated pork meat, cheese, and, most commonly, pineapple slices, although onions, chili sauce, and coriander can all be added to the dish according to the customer's preference. The combination of these ingredients is then grilled in the same manner as a quesadilla. The tortillas are usually folded in half and consumed like a taco. The name of the dish, a feminine form of gringo, is believed to have come from the idea that flour tortillas are more popular than corn tortillas north of the Mexican border.

Gringas

Griot is a typical Haitian dish consisting of pork meat cubes slowly simmered in a sweet, spicy, and tangy marinade of chile peppers, onions, and orange, lime, or lemon juice until tender, then fried in a skillet. Instead of developing the flavor from the pan drippings, the sauce acts as a cooking liquid, typically reduced to a shiny glaze. The dish is an homage to the griot, a person of high social status in many West African countries, traditionally a local historian, diplomat, warrior, tribal chief, community leader, or a teacher. As pork meat was scarce and expensive in Haiti, the dish was made only for special occasions and festive events, and the link between the two griots is obvious - they are both very important to their respective cultures. Today, it is considered Haiti's national dish and is made more often than in the past. Like the African griot, the dish is also special for its flavors - heat from the chiles, the sweet and sour acidity of citrus juices, the richness of meat, and the unique, browned exterior.

Griot

Grisf&ouml;tter is a traditional delicacy typically served on the Swedish Christmas sm&ouml;rg&aring;sbord. This dish consists of salted pig&rsquo;s trotters, which are simmered for several hours until tender. Once cooked, the meat is picked off the bones, placed in a bowl, covered with strained stock, then left to cool before being served, usually with pickled beets on the side. Some variations of this dish call for the addition of vinegar or spices such as bay leaves and white pepper. Most Swedes find it delightful to munch on these plain pork trotters, but some are less partial to this dish and prefer it combined with other ingredients and spices. Pig&rsquo;s trotters are commonly enjoyed both in Sweden and Norway.

Grisfötter

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Gros bout de poitrine in French butchery also refers to a cut from the brisket section of the cow. This part of the brisket is typically the thicker, more muscular portion, often referred to as the "point" in English-speaking countries. Like the rest of the brisket, the gros bout de poitrine is a cut of meat from the lower chest or breast of cattle. It's known for its tough, dense texture due to the considerable amount of connective tissue. This cut requires slow, moist-heat cooking methods like braising or slow roasting to break down the connective tissue and make it tender. This can result in a flavorful and succulent piece of meat. In American cuisine, the point end of the brisket is often used for making burnt ends in barbecue, while in French cuisine, it might be used in various slow-cooked or braised dishes.
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Gros bout de poitrine

China

Ghost chicken is a salad from the Yunnan province, China, consisting of shredded chicken, herbs such as sand ginger, basil, coriander, Thai bird's eye chili, sawtooth, and cardamom, and lime juice. The chicken is the local black-skinned chicken which is boiled and then shredded. The meat and the skin are mixed with herbs and lime juice. Traditionally, the chicken feet and the head are also used in the salad. Also, the use of aromatics shows the influence of Southeast Asian flavors, as the province borders Myanmar, Laos, and Vietnam.

Gui ji

Guinness bottle chicken stew is a traditional dish originating from St. Vincent and the Grenadines. The stew is usually made with a combination of chicken breast (cut into pieces), flour, Guinness Stout beer, chicken broth, onions, garlic, bell peppers, tomato paste, parsley, chili powder, salt, pepper, and oil. The chicken pieces are seasoned with salt and pepper and coated with flour, then fried in oil until golden brown. The onions and garlic are saut&eacute;ed in oil and mixed with the Guinness. When the liquid has been reduced by half, the chicken is placed back into the pot with the stock, tomato paste, bell peppers, parsley, and chili powder. The stew is simmered for a bit more, and it's then traditionally served over rice.

Guinness Bottle Chicken Stew

Indonesia

Gulai ayam is a chicken-based version of gulai&mdash;traditional Indonesian curry-like dish. It consists of chicken cuts that are slowly simmered in a complex, spicy sauce which is based on coconut milk and various spices that typically include chilis, turmeric, coriander, cumin, and nutmeg, as well as shallots, garlic, and candlenuts. It is believed that the dish first appeared in Padang, West Sumatra, but it is now enjoyed throughout the country. Gulai ayam is usually served with steamed rice on the side.

Gulai ayam

Gulai kambing is a traditional stew originating from Indonesia. The stew is usually made with a combination of lamb or mutton, coconut milk, chicken stock, palm sugar, salt, pepper, cinnamon, cardamom, cloves, bay leaves, lemongrass, kaffir lime leaves, and oil. Another component of the dish is a spice paste that usually consists of shallots, garlic, hot peppers, ginger, galangal, candlenuts, turmeric, coriander, and cumin. The spice paste is fried in oil, the meat is then added to the pan with coconut milk and spices, and the stew is simmered until the meat becomes tender and the liquid has reduced by half. Gulai kambing is served hot with steamed rice on the side.

Gulai kambing

Traditional gul&aacute;&scaron; is a hearty meat stew served with a dark red sauce that is heavily seasoned with paprika. Through history, this dish with Hungarian origins has become one of the most common meals in the Czech Republic and Slovakia. The two countries have created their unique version, slightly different from the original. It usually consists of beef, pork, or game meat, browned and simmered alongside onions for hours until the broth thickens. There are numerous varieties of this rustic dish, including the ones with different meat cuts, thicker and thinner broth types, potatoes, caraway seeds, marjoram, and even sausages and mushrooms. Gul&aacute;&scaron; is a common restaurant dish, and it is traditionally accompanied by tender steamed dumplings or plain bread.

Guláš

Very similar to the famous gul&aacute;&scaron;, this hearty soup employs similar ingredients to create a slightly different dish. It is usually prepared with beef that is browned and simmered alongside onions in a flavorful, paprika-spiced broth. The soup is commonly enriched with potatoes, and occasionally thickened with a floury roux. A staple in many households and restaurants, the nutritious gul&aacute;&scaron;ovka is often accompanied by bread on the side, and it can be enjoyed as an appetizer or the main course.

Gulášová polévka

This traditional Polish variety of the acclaimed Hungarian goulash is prepared with beef or pork that is slowly simmered alongside onions in a rich, paprika-spiced broth. It is often complemented by various vegetables and seasonings, resulting in a flavorful, satisfying dish with an incredibly thick consistency. Gulasz is usually served with bread, rice, or pasta on the side, and it is traditionally enjoyed as a hearty main course.

Gulasz

Gulii umplute are traditional Romanian stuffed kohlrabis. The dish consists of kohlrabi bulbs, which are hollowed out and filled with a mixture of ground meat, onions, chopped herbs, seasonings, and (optionally) rice. Before being cooked, they are sometimes covered with a mixture of milk, onions, and kohlrabi pulp. Rich and tender, the stuffed kohlrabis are typically garnished with parsley and served hot with sour cream on the side.

Gulii umplute

Gursan is one of Saudi Arabian national dishes made by placing dry, paper-thin sheets of bread atop meat and vegetables in a broth until the bread pieces soak up all of the flavorful juices. The final result is not soupy, but thick, nourishing, and hearty, which is why the dish is loved throughout the country.

Gursan

Guru khingal is a traditional ground meat dish originating from Azerbaijan. The dish is usually made with a combination of ground meat (lamb or beef), onions, butter, salt, pepper, yogurt, garlic, and homemade square-shaped noodles consisting of flour, eggs, and salt. The ground meat is fried in butter and seasoned with salt and pepper. The onions are chopped and fried in butter until golden brown, while the noodles are cooked right before serving. The noodles are served on individual plates, topped with melted butter, ground meat, and fried onions, and the dish is ready to be enjoyed, ideally with yogurt-garlic sauce on the side.