Meat Dish

Syria

Kubbah bi-aṣ-ṣīnīyah is a Syrian dish that combines raw kibbeh&mdash;a combination of minced meat and bulgur&mdash;with a filling consisting of minced meat, usually lamb, which is saut&eacute;ed with onions, pine nuts, mint or parsley, and spices. The dish is typically prepared in round pans in which the layers are flattened to resemble a thin meat pie. The top is usually sliced in diamond shapes, and the whole combination is doused in melted samneh (clarified butter). This Syrian specialty is often enjoyed with mint-flavored garlic yogurt, potatoes, or fresh vegetables.

Kubbah bi-aṣ-sīnīyah

Kubbah qrāṣ is a type of Aleppine stuffed meat patty. It typically consists of ground lamb or beef and bulgur mixture, formed into a flat disc and then filled with seasoned tail fat, lamb, or strained yogurt spiced with coriander. The meat disc is usually fried in hot fat or broiled, then served hot, accompanied by a fresh salad, pita bread, or a mixture of cucumbers and yogurt.

Kubbah qrāṣ

Kufta bil batinjal is a flavorful Libyan dish made by wrapping traditional Arabian kuftas in aubergine slices. The kufta mixture consists of ground meat, onions, breadcrumbs, eggs, and flavorings such as parsley, black pepper, cinnamon, nutmeg, and chile powder. Cooked kuftas are then wrapped in aubergine slices which were previously grilled or fried. The dish is served in a spicy tomato sauce made with tomatoes, garlic, chile peppers, and olive oil. It is recommended to pair kufta bil batinjal with a heap of rice on the side.

Kufta bil batinjal

Kufte are Bulgarian meat patties that are usually made with pork, veal, or beef (or a combination) as primary ingredients. The meat is ground, then combined with onions, parsley, salt, pepper, and cumin. Savory is often added as a seasoning in order to enhance the flavors. The patties are then grilled until browned on both sides, and they should be served immediately. Kufte are often served with bread and baked rice on the side.

Kufte

Iran

Kufteh Tabrizi are large, stuffed meatballs usually made with ground beef or lamb, split yellow peas, rice, and a variety of fresh herbs and spices. The filling enclosed in the meatballs mostly consists of nuts and dried fruits, and occasionally whole hard-boiled eggs. As the name suggests, they originated in the Iranian city of Tabriz. In the past, Tabriz meatballs were so large that whole young chickens were used as a filling. Today, they rarely appear in their original form and are mostly the size of an orange or a grapefruit. These meatballs are usually prepared for special occasions and come served with the accompanying sauce and a sprinkle of cinnamon and saffron.

Kufteh tabrizi

Croatia

Kuhana janjetina sa salsom od rajčice is a traditional dish originating from the region of Dalmacija. The dish is usually made with a combination of young lamb, onions, celery, carrots, parsley, bay leaves, tomatoes, olive oil, garlic, salt, pepper, and sugar. The meat is simmered with the vegetables for about an hour. The tomatoes are boiled, peeled, chopped, and saut&eacute;ed in oil with garlic. The mixture is seasoned with salt, pepper, and sugar. The lamb is cut into pieces, arranged on a plate, and the tomato sauce is poured over the meat. The dish is usually served with boiled potatoes on the side.

Kuhana janjetina sa salsom od rajčice

Kukulku riha is a traditional curry originating from the Maldives. It's usually made with a combination of chicken, onions, garlic, ginger, curry leaves, pandan leaves, chili peppers, cumin, coriander, peppercorns, cardamom, cinnamon, turmeric, ghee, and lime juice. The spices are dry-roasted and ground into a powder, while the chicken is marinated in a mixture of lime juice, garlic, ginger, salt, and the ground spice mixture. Once marinated, it's simmered in a pot with the saut&eacute;ed onions, curry leaves, and pandan leaves in coconut milk or water. It's recommended to serve kukulku riha with roshi flatbread or rice on the side.

Kukulku riha

Sri Lanka

Kukul mas is a traditional chicken curry originating from Colombo. This creamy and lightly spiced curry is usually made with a combination of chicken breast that's cut into pieces, onions, ginger, garlic, turmeric, garam masala, chili powder, coconut milk, tomatoes, oil, and salt. The onions are cooked in oil until golden brown, and then mixed with the ginger, garlic, ground spices, and chicken pieces. The mixture is stirred over medium heat and covered with water. Coconut milk is added to the curry and the dish is simmered until the chicken is fully cooked. Tomatoes and salt are added to taste and the curry is then cooked for a few more minutes so that the flavors blend. Kukul mas curry is served piping hot with rice or bread on the side.

Kukul mas kari

Kuku wa kupaka is a flavorful Kenyan dish that is especially popular in the country's coastal regions. It consists of chicken pieces cooked in a hearty, spicy sauce made with coconut milk, tomato paste, and flavorings such as cumin, turmeric, and lime juice. For the best flavor, it is recommended to garnish the dish with finely chopped coriander and serve it with rice or warm chapattis.

Kuku wa kupaka

Simple and flavorful kulwa is a popular Eritrean dish consisting of lamb or beef chunks fried with berbere spices, butter or ghee, tomatoes, and onions. The dish is traditionally served with rice or injera flatbread on the side, used for mopping up the delicious sauce. It is recommended to pair it with tej, a traditional honey wine.

Kulwa

Kunelić na padelu is a traditional dish originating from Istria. Although there are variations, the dish is usually made with a combination of rabbit meat, bacon, onions, garlic, carrots, tomatoes, parsley, oil, white wine, flour, and aromatic herbs such as marjoram, bay leaves, and rosemary. The rabbit meat is cut into pieces, seasoned with salt, and browned in hot oil before it's taken out of the pot. The bacon is finely chopped and fried in the same oil along with onions, garlic, carrots, and parsley. Once the vegetables become tender, the flour, tomatoes, pepper, rosemary, and bay leaves are added to the pot (called padela in local dialect). The meat is placed back into the pot, the mixture is covered with stock or water and white wine, and the dish is simmered until the meat is fully cooked and tender. Kunelić na padelu is often served with potato gnocchi or roasted potatoes on the side.

Kunelić na padelu

Kuře na paprice is a Czech interpretation of the famous Hungarian chicken paprikash. The dish consists of braised chicken pieces doused in a creamy sauce that is generously spiced with Hungarian sweet paprika. Like the original dish, the Czech version also appears in many varieties and incorporates tangy tomatoes or heavy cream in the accompanying paprika sauce. The Czechs prefer to serve the dish alongside plain boiled rice or white bread dumplings. Although the origins of this dish are not native to the Czech Republic, kuře na paprice has become incredibly popular and one of the favorite poultry dishes in the country.

Kuře na paprice

Kurka levengi is a traditional chicken dish originating from Azerbaijan. The dish is usually made with a combination of chicken, pitted prunes, sumac, olive oil, walnuts, onions, lemon zest and juice, salt, and pepper. The chicken is rubbed with olive oil, sprinkled with sumac, and placed in a roasting pan. The prunes are chopped and mixed with the walnuts, lemon zest, lemon juice, and onions. The mixture is seasoned with salt and pepper and stuffed into the chicken which is then roasted until the juices run clear when sliced through the thick part of the leg. Once done, the dish is often served with roasted vegetables on the side.

Kurka levengi

Kutjevački srneći medaljoni is a traditional dish originating from Kutjevo. The dish is usually made with a combination of venison, flour, mustard, red wine, sour cream, stock, parsley, grapes, white wine, lemon, cinnamon, oil, salt, and pepper. The meat is cut into medallions, seasoned with salt and pepper, brushed with mustard, and rolled in flour. It is fried in oil on both sides and cooked in stock and red wine. The grapes are cooked in white wine with cinnamon and lemon slices. The medallions are arranged on slices of fried bread and topped with the grapes. The meat sauce is mixed with sour cream and parsley, and it is then served on the side in a separate bowl.

Kutjevački srneći medaljoni

Kuurdak is a traditional Kyrgyz dish made with roasted meat, offal, and onions. The meat and offal are fried with onions and various spices, and different types of meat can be used &ndash; beef, mutton, horse meat, and even poultry in some cases. The dish is sometimes enriched with the addition of potatoes, carrots, and squash. It's prepared when the guests are in a hurry or just after the sheep slaughter, when no one is in a hurry and kuurdak is followed by the main dish, the famous beshbarmak. There are a few versions of kuurdak &ndash; one is called kara kuurdak or black kuurdak, made exclusively with meat and no onions, and tondurma kuurdak or frozen kuurdak, in which meat pieces are fried in sheep fat without any contact with air, ensuring that the meat stays fresh for a prolonged period of time. The latter was invented by ancient nomads who used sheep fat to preserve meat.

Kuurdak

Kuzu kapama is a traditional dish prepared with a leg of lamb or lamb shins, scallions, parsley, and either lettuce or swiss chard. Additions might include onions, potatoes, thyme, dill, garlic, tomato paste, and butter. The meat is cooked with lettuce leaves or chard until tender, and it is then served covered with the greens, as kuzu kapama means covered lamb. It is recommended to serve this dish with a rice pilaf on the side.

Kuzu kapama

Kuzu şiş is a traditional type of kebab. This meat dish is made with chunks of lamb meat, mushrooms, green peppers, shallots, cherry tomatoes, and eggplants. The meat is usually marinated in a mixture of yogurt, olive oil, garlic, cumin, Turkish pepper paste, and black pepper. It's then placed on skewers, with diferent vegetables between each piece of meat. The skewers are then placed on the grill until done. Kuzu şiş is traditionally served hot off the grill.

Kuzu şiş

Bosnia and Herzegovina

Kvrgu&scaron;a is a traditional Bosnian specialty consisting of a layer of dough and chicken pieces. The dish is mainly associated with Bosanska Krajina and Kozarac, but it is also commonly prepared and enjoyed in other regions. The base of kvrgu&scaron;a is prepared with a combination of flour, eggs, and milk, and it closely resembles another Bosnian delicacy called kljuku&scaron;a&mdash;a pie-like dish served torn into small bite-size pieces. The combination of flour and milk is poured into round pans, and the dish is finished off with the addition of various raw or previously fried chicken cuts, such as thighs and legs, which are placed on the top. The pie is slowly baked until the meat is done and the dough develops a golden, crispy crust. Immediately after baking, kvrgu&scaron;a is topped with sour or clotted cream.

Kvrguša

India

Laal maas is a traditional curry variety originating from Rajasthan. This curry is prepared with mutton (often marinated in kachari cucumbers), yogurt, and Mathania red chili peppers. Other common ingredients include onions, garlic, coriander seeds, ghee, ginger, cardamom, and cinnamon. Once prepared, laal maas can be thick or more on the liquid side. It's traditionally accompanied by wheat flour chapatis and steamed rice. In the past, the curry was prepared with wild game meat, hence the abundance of chili peppers in the dish that are used to mask the gamy aromas, but nowadays it's prepared with mutton, especially during festive occasions and festivals.

Laal maas

Dominican food is a unique mixture of African, Spanish, and Taino Indian influences, without spiciness but with a lot of herbs and sauces. La bandera Dominicana (literally translated as the Dominican Flag) is one such dish and a staple of Dominican cuisine. Similar to many Latin dishes, it starts with stewed beans and white rice, with the addition of meat, either stewed or roasted. The rice used in the dish is usually long-grained, cooked until it gets tender and dry on the exterior. It is mandatory to create a bit of concon - a dry, golden and crispy layer of rice, slightly burnt on the bottom of the pan. The beans are cooked in a savory tomato sauce with herbs, onions, garlic, celery, plantains, and squash. Dominicans choose chicken as the most popular meat in the dish since it is the cheapest option available, but beef, pork, and goat are all viable options. If the meat is stewed, the sauce is made from tomatoes and onions, and the meat is first caramelized on some burnt sugar in the bottom of the pan. When the plate is full of ingredients, it's time for side dishes, and Dominicans have a huge variety of those, such as salads, crispy-fried green plantains, corn fritters, or fried eggplant.