Meat Dish

Roast duck or andesteg is one of the classic Danish dishes. The duck is usually seasoned with salt and pepper, stuffed with sliced apples and prunes, then slowly roasted until golden-brown and crispy. It is traditionally served alongside caramelized potatoes, braised red cabbage, and a flavorful sauce made with reserved duck fat and herbs. Even though it may be consumed throughout the year, roast duck is a staple dish of numerous Christmas Eve dinners.

Andesteg

South Korea

Andong jjimdak is a South Korean dish consisting of braised chicken that is doused in a sweet and subtly spicy sauce which is infused with honey and soy sauce. Other ingredients typically include cellophane noodles, garlic, onions, chili peppers, shiitake mushrooms, potatoes, and various vegetables. As the name suggests, the dish originated in Andong, and among the numerous theories about its origin, the most probable version claims that it was invented at the local market as an alternative to Western-style fried chicken. The dish is now synonymous with the city, but it is also enjoyed in other parts of the country. It is best served with rice on the side.

Andong jjimdak

Ankara tava is a traditional dish originating from Ankara. The dish is often made with a combination of lamb, orzo pasta, oil, hot peppers, tomatoes, onions, tomato paste, garlic, cumin, salt, and black pepper. The peppers and onions are seasoned with cumin and black pepper, then cooked in oil with tomato paste, garlic, and tomatoes in order to make a tomato sauce. The meat is cubed and cooked in a bit of water until it evaporates. The small orzo pasta is cooked in a pilaf pot with the tomato sauce and some water until tender. Once done, the cooked meat is mixed with the contents of the pilaf and the dish is ready to be served. The lamb is sometimes replaced with veal or sheep meat, while the pasta can be replaced with vermicelli.

Ankara tava

Ansim is the South Korean name for beef tenderloin, the most prestigious cut of meat. Believed to be the most tender cut of the animal, tenderloin is usually very low in fat, yet it remains soft and velvety. It is dark red in color, and the best cuts are usually marbled with thin stripes of fat. Since beef tenderloin is quite long, it is usually sliced into smaller pieces. In South Korea, ansim is typically roasted on a grill. Gogigui is the name of a traditional South Korean barbecue on which the meat is often grilled in front of the customers in a restaurant. Numerous beef cuts are employed in gogigui, but grilled tenderloin stakes are especially favored. The meat is occasionally marinated, usually in Korean soy sauce or sesame oil, but since it is juicy and tender on its own, it is often grilled as it is.

Ansim

Anticucho de pollo is a traditional dish originating from Peru. These skewers are usually sold as street food and they're made with a variety of ingredients &ndash; in this case, it's chicken. Other ingredients used in the preparation of anticuchos de pollo include garlic, oil, oregano, cumin, hot peppers, salt, and pepper. The chicken breasts are cut into pieces, seasoned with salt and pepper, and flavored with garlic, oil, oregano, cumin, and chopped hot peppers. The meat is marinated, and the pieces are then threaded onto bamboo skewers and grilled until golden. Once prepared, anticuchos de pollo are often served with boiled potatoes or white rice on the side.

Anticucho de pollo

Anticucho is a meat dish consisting of small pieces of skewered and grilled meat, the most popular of them made with beef heart, called anticuchos de coraz&oacute;n. Incan in origin, the dish quickly gained popularity throughout South and Central America. The first written recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. When the conquistadors encountered the dish, they modified it to make it their own, replacing the llama meat with beef, which was skewered on sugar cane stalks. Today, the meat is typically marinated in red wine vinegar and spices such as garlic, cumin, and aji pepper - developing a fruity flavor when roasted. Anticucho can be found throughout Peru and has spread to other South American countris (especially popular in Bolivia) on numerous street carts and street food stalls, called anticucheras. Typical accompaniments to the dish include corn or boiled potatoes.

Anticuchos

Greece

Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circular formation, taking into consideration the direction of the wind, the intensity of the fire, and the distance between the fire and the meat. This process lets the meat cook in its own fat and salt with the heat coming from the flames instead of coals. The name antikristo means across the fire, describing this unique technique. The meat is slowly cooked, sometimes up to 6 hours, and it develops different flavors in the process. In the past, antikristo was common in the villages of Psiloritis mountain, but nowadays it can be found anywhere in Crete. Traditionally, it's prepared and cooked exclusively by men, most often shepherds.

Antikristo

Apanado de alpaca is a traditional meat dish originating from Peru. The dish is made with a combination of alpaca meat, flour, eggs, and breadcrumbs. Once seasoned and breaded, the alpaca meat is fried in oil until golden brown and fully cooked, and the dish is then ready to be enjoyed. Apanado de alpaca is traditionally accompanied by rice, potatoes, and often a tomato-cucumber-lettuce salad on the side.

Apanado de alpaca

&Auml;ppelfl&auml;sk is a traditional dish that's made with a combination of butter, onions, tart apples, salt pork or bacon, and black pepper. The butter is melted, and the bacon is lightly browned in the butter. The onions are thinly sliced, then fried in the skillet with the apple rings. When both are cooked, the drained bacon is placed back into the skillet, and the dish is simmered until everything's heated through. The dish is seasoned with black pepper, and it's then ready to be served. &Auml;ppelfl&auml;sk is especially popular in the winter due to its hearty and greasy qualities.

Äppelfläsk

Italy

Arista is a classic Tuscan dish of roast pork. It's made with lean pork loin, finely chopped rosemary, extra-virgin olive oil, garlic, salt, and pepper. The meat is rubbed with a mix of rosemary, garlic, salt, and pepper before it's tied tightly with twine. It is then placed into a baking pan with olive oil and cooked while turning the meat every so often. Once roasted, the arista is cut into thin slices and served, either hot or cold, and the delicious gravy is poured over the meat. It's believed that the dish got its name in 1430, when the Byzantine Patriarch Bessarion came to Florence for the ecumenical council, and when he'd tasted the roast he exclaimed ''Aristos!'', the greek word meaning best or excellent. However, there's also a theory that the name comes from the latin arista, meaning upper part, possibly referring to the pork shank in this case.

Arista

This Greek classic consists of an oven-roasted combination of potatoes and a leg of lamb, which can be marinated or seasoned with olive oil and fresh herbs. The dish is mainly prepared for special occasions or family gatherings, and it is typically served with a drizzle of lemon juice. This hearty main course is best enjoyed with various salads and bread on the side.

Arni me patates sto fourno

Arrollado de malaya is a traditional meat dish originating from Chile. This meat roll is usually made with a combination of beef (flank steak), bell peppers, hard-boiled eggs, garlic, carrots, onions, salt, and black pepper. The flank steak is boiled and seasoned with salt, pepper, and chopped garlic. Next, strips of peppers, carrots, and onions are placed in the center of the steak, along with hard-boiled eggs. It is then tightly rolled, tied with a string, and boiled again with the remaining peppers and onions. After an hour, arrollado de malaya is thinly sliced, and it can be served warm or cold.

Arrollado de malaya

Also known as arrustelle or rustelle in local dialect, arrosticini are skewers made with castrato, the meat of castrated sheep, mutton, or sometimes even lamb, traditionally grilled on an elongated, charcoal-fired brazier called fornacella. One of the most popular meat dishes of modern Italian cuisine, these skewers were once a staple of shepherds who lived in the mountainous areas of Abruzzo, prepared merely with leftover sheep meat of lesser quality. Today, arrosticini are made with well-marbled, more tender cuts mixed with hefty chunks of ovine fat, which makes them particularly succulent. The skewers are sometimes seasoned with Mediterranean herbs, although they are more often simply generously salted to taste and then seared until almost charred. Arrosticini can be found in almost any village and town throughout the region, especially near the Gran Sasso mountain, but they are also available ready-made in numerous supermarkets. In traditional Abruzzo style, to fully enjoy the tenderness and rich flavor of grilled meat, arrosticini are served sizzling hot and are often accompanied by slices of pane unto - a crusty, homebaked sourdough bread that is grilled and drizzled with extra virgin olive oil. As for the wine pairing, arrosticini go hand in hand with a glass of Montepulciano d'Abruzzo.

Arrosticini

Arrosto all'arancia is a traditional pork dish originating from Italy. Although there are many recipes, the dish is usually made with a combination of pork loin, garlic, chili powder, butter, orange juice, orange zest, oregano, salt, and pepper. The butter is melted and mixed with orange juice and zest, chili powder, oregano, garlic, salt, and pepper. The pork loin is seasoned with salt and pepper and placed into a roasting pan. The orange juice mixture is poured over the meat that is roasted and frequently basted for more than an hour. Once tender and fully cooked, the pork is carved and served with the cooking juices poured over the meat.

Arrosto all'arancia

Arrosto di maiale con latte is a traditional dish originating from Florence. It consists of pork cooked in milk, and the list of ingredients includes pork loin, rosemary, salt, pepper, butter, garlic, milk, and mushrooms. The meat is rubbed with salt, pepper, and rosemary, and it's then cooked in butter over high heat until golden brown on the exterior. Garlic and milk are added to the pot, the heat is reduced to low, and the dish is simmered for a few hours until the gravy becomes thick and creamy. The pork is sliced and served on a heated platter, then topped with a combination of gravy and butter-saut&eacute;ed mushrooms. Arrosto di maiale con latte is always served hot.

Arrosto di maiale con latte

Arrosto di vitello farcito reggiano is a traditional dish from the Italian region of Emilia-Romagna, made with veal that is filled with a rich mixture of spinach, frittata, and mortadella. The veal is stuffed, rolled, baked in the oven, then sliced and served topped with the juices released during baking. Mashed potatoes are a common accompaniment to this rich dish, while sauteed greens make a better option for those wanting a lighter version without compromising on deliciousness.

Arrosto di vitello farcito reggiano

Arroz caldoso de pollo de corral is a traditional rice dish originating from Spain. The dish has many variations, but it's always made with corn-fed free-range chickens that are larger in size and have much better flavor than regular chickens. Other ingredients for the dish include olive oil, onions, bell peppers, tomatoes, salt, garlic, dry white wine, toasted almonds, parsley, bomba rice, and saffron. The chicken legs, onions, bell peppers, and tomatoes are seasoned with salt and cooked in olive oil until the chicken is browned. The garlic and wine are added to the pan, the mixture is simmered shortly, and it's then covered with water and simmered over low heat until the chicken is tender. The almonds, parsley, and cooking water are made into a picada that's added to the pan with the rice and saffron. Once done, this rice dish is ladled into bowls and served immediately. It's recommended to try arroz caldoso de pollo de corral on a rainy evening.

Arroz caldoso de pollo de corral

Costa Rica

Arroz con camarones y pollo is a traditional dish originating from Costa Rica. The dish is usually made with a combination of rice, chicken, shrimp, onions, tomatoes, garlic, hot peppers, coriander, achiote paste, oil, salt, and pepper. The shrimp and chicken pieces are boiled in separate pots, and the rice is then cooked in the leftover cooking liquid of both the chicken and the shrimp. The tomatoes are chopped and fried in oil with hot peppers, onions, garlic, achiote, salt, and pepper. Shrimp and chicken are added to the mixture and cooked for a few minutes, and the rice is then added to the dish until it absorbs some of the liquid. Arroz con camarones y pollo is then ready to be enjoyed. If desired, the dish can be garnished with bell pepper strips on top.

Arroz con camarones y pollo

Arroz con pato is a classic Peruvian duck and rice dish, particularly popular in northern cities like Trujillo and Chiclayo. This dish combines seasoned duck meat cooked with rice, which absorbs the rich and flavorful juices from the duck and various seasonings. To prepare it, the duck is first marinated with a mix of garlic, pepper, cumin, and often beer or chicha de jora. After marinating, the duck pieces are browned in a pan. In another pan, a base or "sofrito" of garlic, onion, aji amarillo (yellow Peruvian chili pepper), and bell peppers is prepared. Rice is added to this sofrito and saut&eacute;ed briefly before introducing the browned duck, cilantro paste, stock, and beer. The mixture is cooked until the rice becomes tender, having absorbed the liquids. Some versions might include peas, carrots, and red bell peppers added towards the end of the cooking process. The finished dish has a distinctive greenish hue from the cilantro and is often accompanied by salsa criolla, a tangy onion relish.

Arroz con pato

Peru

Arroz con pato a la chiclayana (also known as arroz con pato de lambayeque) is a traditional dish originating from the city of Chiclayo. It's usually made with a combination of duck meat, oil, garlic, onions, rice, peas, pumpkin (squash), red peppers, scallions, aji limo peppers, lime juice, and salt. The garlic, onions, and squash are cooked in oil, then combined with the browned duck meat and water. Once the duck becomes tender it's taken out and the rice, peas, pepper, and coriander are simmered in the cooking liquid. Once cooked, the rice mixture is seasoned with lime juice and served alongside duck meat.