Meat Dish

Norway

Hvalbiff is a traditional dish consisting of whale steaks. Fresh whale steaks are usually fried and seared over high heat on both sides, with a raw middle point. They can also be marinated before frying or grilling. Seasonings such as salt and pepper are typically added after the steaks have been fried. The steaks are often served with onion sauce, baked potatoes, or saut&eacute;ed vegetables such as onions and bell peppers. Most people describe the flavor of whale steaks as oily, salty, sweet, and slightly reminiscent of beef and game meat. In Norway, minke whale is the most common species that's hunted. The species is free-range and not endangered. However, in 2000 the conservation organization WWF warned that Norwegian whale meat is toxic and contains hormone-disrupting chemicals and metals such as organic mercury that is bio-cumulative. None of the chemicals have exceeded the WHO limits at the time of the warning. Apart from aboriginal whaling, Norway and Iceland are the only two countries that continue to practice commercial whaling.

Hvalbiff

India

Hyderabadi haleem is an Indian savory stew originating from Hyderabad, where it was brought over by the Chaush people during the rule of the Nizams. The dish is made with meat, lentils, and wheat, and it's usually slow-cooked in a single pot overnight. Mutton, beef, and goat are traditional choices, but chicken can also be used. Cracked wheat and pearl barley are often used as grains, while spices and herbs used in Hyderabadi haleem often include garam masala, turmeric, cumin, coriander, mint, and black pepper. Other ingredients include onions, ginger-garlic paste, dahi, and either oil or ghee. Once prepared, the dish is typically garnished with chopped herbs and fried onions. If desired, lemon wedges and flatbreads can be served on the side.

Hyderabadi haleem

Ib&eacute;rico pluma is a specific cut of pork from the Ib&eacute;rico pig, a unique breed of pig native to Spain. The word "pluma" means "feather" in Spanish, and this cut is named for its feather-like shape. It's located at the end of the loin, near the shoulder. This cut is known for its tenderness and intense flavor, which is a result of the pig's diet and free-range lifestyle. Ib&eacute;rico pigs are often fed a diet rich in acorns, which contributes to the distinct taste and marbling of the meat. The pluma is best cooked quickly over high heat to maintain its juiciness and is a delicacy in Spanish cuisine.

Ibérico pluma

Indonesia

Iga senyet is a traditional meat dish originating from Surabaya, but nowadays it's popular throughout the country. The dish consists of squeezed beef spare ribs and sambal sauce. In order to prepare the dish, beef spare ribs are cooked until tender with herbs such as lemongrass and galangal. Coconut milk is added to the pan, and the ribs are shortly cooked until the coconut milk starts to boil. The spicy sambal paste is placed into a mortar, and the ribs are then placed on top and crushed with a pestle so that the meat becomes even more tender. A bit later, the spare ribs are fried until golden brown. When served, iga senyet is often accompanied by lalap vegetable salad and steamed white rice on the side.

Iga senyet

Iguana stew is an exotic dish originating from the Caribbean, and it's especially popular in Guyana and Trinidad. This delicacy is prepared by frying annatto in oil until it turns red. The iguana's head and its entrails are removed, and the meat is cooked in salted water until tender, but not too tender. It's peeled and cut, then cooked with onions, garlic, tomatoes, and green peppers until almost all of the liquid has evaporated. There are many variations throughout the Caribbean, so the dish is sometimes enriched with coconut milk, potatoes, or fresh herbs.

Iguana stew

Croatia

Despite its name, Iločki ćevap does not belong to the group of ćevapi dishes. Originating from the Croatian city of Ilok, it consists of slices of pork loin or neck, tomatoes, bell peppers, chili peppers, onions, and white wine. In order to prepare the dish, the meat should be marinated in salt, pepper, ground paprika, garlic, and white wine, then rolled in flour and fried. Onions, bell peppers, chili peppers (optional), tomatoes, paprika, and white wine are added to the same pan after the meat has been taken out, in order to create a delicious gravy. The meat is alternately layered with the vegetables and the gravy, and the whole combination is then baked in the oven. The dish is usually served with restani krumpir (coarsely mashed potatoes with onions and paprika) or polenta balls on the side, although creamy mashed potatoes are a viable substitute.

Iločki ćevap

Japan

Imoni is a hearty Japanese meat stew with many regional varieties. It is most commonly consumed in the Tohoku region, where most prefectures have their favorite imoni style and a preferred choice of ingredients. In the Yamagata prefecture, imoni is usually prepared with beef and various vegetables, all doused in a slightly sweet broth made with soy sauce, sake, and sugar. In the neighboring Miyagi prefecture, a crucial element is miso paste, which is added to the soy sauce broth. An entirely different style is employed in the city of Shonai, where the favorite choice of meat is pork, which is paired with miso-based soups. Regardless of the choice of meat and the type of broth, most imoni versions include sweet taro roots and a variety of different vegetables such as konnyaku, Welsh onion, cabbage, or mushrooms. Imoni is a seasonal dish, typically prepared during the colder seasons, and it is culturally significant for many citizens. One of the ancient traditions in Yamagata are the communal festivities where friends and family gather on the river banks and cook imoni in large pots over an open fire. Each September, the city of Yamagata organizes the annual Imoni Festival, where this comforting stew is cooked in an enormous six-meter pot.

Imoni

Philippines

Inasal na manok is a unique Filipino grilled chicken dish which originated in Western Visayas and became the signature dish of the entire region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger. During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside annatto-flavored garlic rice and spiced vinegar. In 2022, the city of Bacolod declared the dish an important cultural property.

Inasal na manok

The most famous Turkish meatball dish was invented by Mustafa Efendi, a Turkish immigrant from Bulgaria who came to İneg&ouml;l in the late 19th century. İneg&ouml;l k&ouml;fte are made with breadcrumbs and a mixture of ground beef or lamb, seasoned with only onions. They are grilled, and usually served as a main course. Although these delicious meatballs are nowadays found all over the country, it is said that the best ones are prepared in İneg&ouml;l.

İnegöl köfte

Kenya

Ingoho is a Kenyan poultry dish consisting of a chicken cooked Luhya-style by the Luhya people of Western Kenya. The dish is served only to important visitors. A whole chicken is typically roasted to give it a nice brown color, and it is then consumed. For a modern twist on the traditional ingoho, the chicken can additionally be braised with onions, spices, and tomatoes. When served, it is recommended to garnish the meat with fresh coriander.

Ingoho

Italy

Intingolo con fagioli is a traditional dish originating from Lombardy. The dish is usually made with a combination of pork loin, sausage meat, ground beef, eggs, butter, garlic, parsley, Parmigiano-Reggiano cheese, beans, beef stock, tomato paste, and olive oil. The pork is cut into medallions and pounded flat. The meat is stuffed with a mixture of sausage meat, ground beef, eggs, parsley, garlic, and grated cheese. The loin is rolled up, tied with a string, and browned in a mixture of olive oil and butter. The meat is covered with the stock and it's simmered over low heat before the beans and tomato paste are added to the pan. The dish is cooked for about half an hour more and it's then served warm. It's recommended to serve intingolo con fagioli with polenta on the side.

Intingolo con fagioli

Involtini alla siciliana are traditional Sicilian-style rolled meat or fish dishes filled with a flavorful stuffing and cooked by grilling, baking, or pan-frying. The name "involtini" means "little rolls", and denotes thin slices of beef, veal, chicken, or swordfish are commonly used to encase the filling, which typically consists of breadcrumbs, grated pecorino or parmesan cheese, garlic, parsley, raisins, and pine nuts, showcasing the island&rsquo;s blend of Mediterranean and Arab influences. The rolls are tightly secured with toothpicks, brushed with olive oil, and dusted with breadcrumbs before cooking, resulting in a crispy, golden exterior and a tender, flavorful interior. They can be grilled for a smoky flavor, baked for softer textures, or pan-fried for a crispy finish. Often served with a tomato-based sauce or alongside fresh vegetables and lemon wedges, involtini alla siciliana are a perfect balance of richness and freshness.

Involtini alla siciliana

Involtini di maiale is a traditional dish that's especially popular in Tuscany. The dish consists of pork rolls that are stuffed with spinach and ricotta. The list of ingredients includes spinach, ricotta, pork loin, salt, pepper, nutmeg, pancetta, olive oil, and dry white wine. The pork loin is sliced, flattened, and a mixture of ricotta, spinach, salt, pepper, and nutmeg is then spread over each slice. The meat is rolled, wrapped in pancetta, secured with a toothpick, and then seared in olive oil, while white wine is added near the end of cooking in order to tenderize the meat. Once done, involtini di maiale are served immediately.

Involtini di maiale

Involtini di manzo is a traditional meat dish originating from Rome. These beef rolls are usually made with a combination of beef slices, prosciutto, carrots, garlic, celery, tomatoes, white wine, olive oil, salt, and pepper. The beef slices are seasoned with salt and topped with a slice of prosciutto, carrot sticks, and celery sticks. The meat is rolled up and secured with toothpicks before the rolls are browned in olive oil and removed from the pan. The garlic is cooked in the same pan with the tomatoes and wine. Once the alcohol evaporates and the sauce begins to simmer, the rolls are placed back into the pan and cooked for more than an hour. Once everything is cooked, the beef rolls and sauce are served warm, often with pasta such as spaghetti. It's believed that the dish tastes even better when reheated the next day.

Involtini di manzo

Inyama yenhloko is a traditional dish, particularly associated with the Zulu culture. The term translates to "meat from the head" in Zulu. It refers to the preparation of the head of an animal, typically a cow, sheep, or goat, where various parts of the head are cooked and eaten, including the cheeks, tongue, and sometimes the brain. Inyama yenhloko is usually prepared by boiling or roasting the animal's head, and it is often served at traditional gatherings, celebrations, or rituals. The dish is considered a delicacy in many communities, and it holds cultural significance as it is sometimes prepared as part of ceremonies honoring ancestors or marking important events.

Inyama yenhloko

Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients. Originally, the stew was made only with mutton, onions, potatoes, and sometimes barley, while lamb meat and other root vegetables like carrots, turnips, and parsnips were added later. It is said that goat meat was also used in the past, but besides the previously mentioned mutton and lamb, beef is a common addition in today's recipes. Given that the meat used in the dish is chewy and hard, usually bone-in, the stew is cooked slowly for a couple of hours so that the meat turns tender and releases the fat into the stew, thus enhancing the flavor of the entire dish. A stew made with Guinness stout has gained widespread popularity throughout Ireland as it intensifies the flavors and gives the broth a rich, brown color. Traditionally, the stew is consumed on St. Patrick's Day and for Samhain, an old Gaelic festival, but it can also be found on the menus of most Irish restaurants throughout the year.

Irish stew

A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yogurt are traditionally drizzled over the dish at the table. It is recommended to pair this kebap with şıra, a Turkish beverage that is known to aid digestion.

İskender kebap

I&scaron;ki lopiž is a traditional dish originating from the island of Iž, famous for its pottery. The dish is made with a combination of lamb, vegetables such as potatoes, carrots, peas, artichokes, onions, and garlic, aromatic herbs such as bay leaves and rosemary, along with white wine, tomatoes, oil, salt, and pepper. The name of the dish can refer to the dish itself, but lopiž is also a clay pot in which this dish is traditionally prepared, giving it a unique flavor. The ingredients are slowly simmered until the vegetables and the meat become tender. It's recommended to serve this ancient specialty with a glass of local white wine on the side.

Iški lopiž

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Islak hamburger, also known as wet burger or Taksim hamburger, is a popular street food item in Turkey, especially renowned in Istanbul. This unique take on the hamburger consists of a beef patty placed inside a soft bun that is then drenched in a flavorful tomato-based sauce and steamed, resulting in a moist, tender, and incredibly flavorful burger. The process makes the bun very soft and the entire burger almost melts in your mouth, differentiating it from the typical dry and grilled versions found elsewhere. The sauce, rich in tomatoes and a blend of spices, infuses the burger with a tangy and slightly spicy flavor, enhancing the taste of the beef patty. After being soaked in this sauce, the burgers are stacked in a special steamer to keep them warm, further ensuring that they retain their moistness and flavor until served. Islak hamburgers are typically served late into the night, making them a favorite among night owls and after-party crowds seeking a satisfying and flavorful snack. They are often found in small eateries and street food stalls throughout Istanbul and other parts of Turkey, offering a quick, delicious, and inexpensive meal option.
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Islak hamburger

Islama k&ouml;fte are traditional Turkish meatballs originating from Adapazarı, the capital of Sakarya province. The meatballs are usually made with a combination of grated stale bread, ground beef, onions, garlic, cumin, paprika, eggs, salt, and pepper. Once the mixture has been shaped into meatballs, they're either grilled or fried in oil over medium heat on both sides. The bread is sliced and dipped in a mixture of beef stock, oil, and paprika before it's grilled (or fried in the same pan with the meatballs). Hot green peppers and sliced tomatoes are also grilled or fried, and once everything is fully cooked, it's arranged on a plate with the peppers and tomato slices on the sides.