Meat Dish

This Ugandan dish combines meat, typically beef, chicken, or goat, with a rich groundnut sauce that is occasionally enriched with mushrooms, dry fish, or smoked meat. However, luwombo can be made without groundnut sauce and have a clear broth. The elements are wrapped in banana leaves, and the parcels are then steamed for hours. Luwomobo is a Ugandan classic that is traditionally served alongside saut&eacute;ed greens or mashed steamed plantains (matooke).

Luwombo

Lyulya kebab is a unique kebab variety popular throughout the Caucasus region. It typically consists of ground lamb combined with finely chopped onions. The mixture is seasoned with salt and black pepper, then skewered and grilled. Other types of meat such as fish and poultry can also be used in the preparation of lyulya. What makes this kebab variety so unique is the process of kneading the meat for a long time so that it becomes denser and does not fall apart. The dish dates back to the 2nd century, and it was even praised by the famous Roman historian Pliny the Elder, as well as the famous Roman scientist Ptolemy. It is recommended to pair lyulya with grilled vegetables, thinly sliced onions, sumac, and lavash.

Lyulya kebab

Italy

Maccheroni con il sugo di capra is a traditional Calabrian dish of goat sauce mixed with maccheroni pasta. The sauce is prepared with goat meat and tomato passata as the main ingredients, complemented with onion and garlic, and seasoned with bay leaves, oregano, black pepper, and salt. White wine is also included, but its role is to help eliminate the strong smell of the meat. The sauce is served with maccheroni (macaroni) pasta, but often other kinds of pasta are also used. If the meat is left in chunks, they are usually served on the side, and the pasta is mixed with the sauce. Before serving, the dish is usually sprinkled with goat cheese.

Maccheroni con il sugo di capra

Machaca is a traditional dish consisting of marinated and shredded beef. The meat is usually marinated in a mixture of garlic, salt, pepper, lime juice, Worcestershire sauce, and chilis. Originally, the meat was dried, rehydrated, and pounded to make it tender again. Although meat-drying is one of the oldest methods of preservation, drying the beef with native spices and chilis was invented by the people of northern Mexico. Today, shredded beef is often cooked with onions, garlic, bell peppers, and finely chopped tomatoes. With its rising popularity, there are also some variations on the recipe, so machaca can be added to burritos, prepared with scrambled eggs (macahaca con huevos), or slow-cooked overnight and served with cheese, sour cream, and tortillas. It is recommended to pair machaca with beverages such as tequila, White Zinfandel, or margaritas.

Machaca

Mexico

Machacado ranchero is a traditional meat dish originating from Coahuila. The dish is usually made with a combination of dry beef, tomatoes, cumin, allspice, lard, hot peppers, onions, flour, garlic, and salt. The beef is beaten with a bat to tenderize it, and it's then coarsely chopped and fried in lard over medium heat until golden brown. A mixture of tomatoes, cumin, and allspice is added to the pan with flour, garlic, hot peppers, and onions. The dish is simmered until thickened, and it's then seasoned with salt to taste and served while still warm.

Machacado ranchero

Machanka is a Belarusian and Ukrainian stew made with a combination of pork, sour cream, flour, and beef stock. The meat can include bacon, sausages, or ham, all cut into very small pieces. This soup-like stew is typically enriched with onions, mushrooms, and dill. Quite commonly, machanka is served with draniki pancakes, consisting of potatoes, flour, lard, and salt, and some claim that the proper way to consume machanka is to roll up the potato pancakes and dip them into the stew.

Machanka

Considered the national dish of Kuwait, machboos laham combines basmati rice and meat with a mixture of fried onions, raisins, and yellow split peas. The dish is typically made with pieces of lamb, chicken, or fish which are flavored with various spices such as cardamom, cinnamon, turmeric, cloves, pepper, and ginger. Traditionally, the spiced rice is cooked in the aromatic and flavorful broth in which the meat has been cooked, which infuses the dish with even more flavor. The succulent pieces of meat are combined with the fried onions, raisins, and yellow split peas, and they are then served atop a bed of fluffy rice, usually drizzled with saffron-infused water as a final touch. This dish is typically enjoyed at family gatherings and on special occasions such as Kuwait National Day.

Machboos laham

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Macreuse &agrave; bifteck in French butchery refers to a cut of beef taken from the upper portion of the rear leg of the cow, specifically from the top part of the bottom sirloin. The macreuse &agrave; bifteck cut is lean,full of flavor, but can be somewhat tough due to the muscle's exercise. Therefore, it benefits from slow, moist cooking methods like stewing or braising, which help to tenderize the meat. It can also be sliced thinly and used for steak, typically requiring a marinade or tenderizing treatment to help soften its texture.
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Macreuse à bifteck

The macreuse &agrave; pot-au-feu in French butchery refers to a cut from the back of cow's front leg, located below the chuck. This cut is flavorful but tends to be tough, so it benefits from the long, slow cooking methods that break down the connective tissues and tenderize the meat, such as stewing or braising. The name macreuse &agrave; pot-au-feu suggests that it's typically used in a pot-au-feu, a traditional French stew that involves slow-cooking various cuts of meat and vegetables in a broth.

Macreuse à pot-au-feu

Yemen

Madfoon is one of numerous Arabian meals made with a combination of meat and rice. This signature dish is differentiated by a cooking technique in which the marinated meat is cooked in an underground hole where it is placed on the sand and surrounded by charcoal. The smoke and heat slowly cook the meat, keeping it succulent and tender while providing it with a slightly smoky flavor and aroma. It is believed that this cooking method was inherited from the nomadic period, when traditional ovens did not exist and cooking meat underground was a convenient way to utilize nature and keep the meat protected from hungry predators. Nowadays, the madfoon technique - usually associated with the Yemeni city of Al Hudaydah - has been slightly modernized, but continues to produce the same authentic dish. It is prepared with chicken and lamb (with meat left on the bone) that is spiced with coriander, cumin, pepper, cloves, and turmeric. After several hours of cooking, the meat is tender and moist, thoroughly infused with spices. The meat is served on top of saffron rice, and it is usually accompanied by yogurt and a spicy chili sauce. Since it takes a lot of time to prepare and cook madfoon, it is only found in specialized restaurants across the Arabian Peninsula.

Madfoon

Cyprus

Magarına bulli is a traditional chicken dish originating from Northern Cyprus. The dish is usually made with a combination of chicken, pasta such as penne or macaroni, stock, salt, pepper, lemon juice, halloumi cheese, parsley, onions, garlic, olive oil, and mint. The onions, garlic, and a half of lemon is stuck in the cavity of the bird. It's drizzled with olive oil and seasoned with salt and pepper. Once roasted, the chicken is carved and the meat is then mixed with pasta that has been boiled in stock. The dish is sprinkled with grated halloumi and garnished with mint, parsley, and a squeeze of lemon juice on top.

Magarına bulli

This dish of flash-seared duck breast dates back to the late 1950s, when French chef Andr&eacute; Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside. The cut of the breast usually comes from the mulard duck, a cross between the Pekin and the Muscovy duck. This breed is raised for foie gras, so its breast meat is thicker and more flavorful than that of other duck breeds. In the mid-1960s, rare duck breast became extremely popular in the United States thanks to Robert Daley, an American journalist who praised Daguin&rsquo;s specialty in The New York Times. Today, magret de canard can be found on tables throughout France, both in restaurants and private homes.

Magret de canard

Mahshi is the name for a wide group of dishes which include a variety of vegetables stuffed with rice, vegetables, and meat. It is similar to dolma dishes, but the name is primarily used in Arabic, North African, and Eastern Mediterranean countries. The most common vegetables used as a container are cored zucchinis, squash, peppers, tomatoes, eggplant, onions, and in some regions even cabbage and vine leaves. The stuffing for the vegetables typically uses rice as the base, which is usually flavored with region-specific spices. They can include mild Mediterranean spices such as parsley, dill, and bay leaves, or the more Oriental ones such as cinnamon, allspice, or mint. Already browned minced meat is occasionally added to the rice, but it can be omitted to create a vegetarian version of the dish. In some countries, the stuffing mixture is commonly combined with tomato sauce. Vegetables are usually cooked in broth until the rice is thoroughly cooked and the stuffing entirely infuses all the fragrant spices. Depending on the choice of ingredients, mahshi can be served as a nutritious main dish, as a healthy vegetarian meal, and even as an assorted starter. It is a dish with centuries-long tradition, which is held in high regard in all the regions and countries where it is prepared and consumed.

Mahshi

Palestine

Mahshi lift is a traditional dish originating from Hebron. The dish consists of stuffed turnips with sumac, and the list of ingredients includes beef, turnips, rice, sumac, tamarind paste, and spices such as black pepper, cardamom, cinnamon, and cloves. The rice is soaked in hot water, mixed with beef, and seasoned with spices. The turnips are peeled, cored, fried until golden, stuffed with the rice and meat mixture, then simmered in a combination of sumac, tamarind paste, and turnip pulp. It's recommended to serve the stuffed turnips with yogurt and lemon or lime slices on the side.

Mahshi lift

Maiale ubriaco, literary meaning drunken pork is a traditional Tuscan recipe for preparing pork chops. Pork is flavored with garlic, salt, pepper, and fennel seeds, shortly fried in olive oil, then slowly simmered in rich Tuscan red wine until soft. In winter, maiale ubriaco is often served with kale that is chopped and added just a few minutes before the dish is cooked, but during spring or summer, baked vegetables or seasonal lettuce make the best accompaniment. Paired with a glass of Chianti or Sangiovese, maiale ubriaco guarantees a truly Tuscan gastronomic experience.

Maiale ubriaco

Syria

Majamir is a traditional dish from the Yabroud region of Syria. The dish consists of a nest-shaped pastry filled with a mixture of minced meat, tomatoes, onions, and eggs. The dough is made with flour, water, oil, and salt, rolled into small balls, shaped into nests, and filled with the meat mixture. After baking, the result is a delicious savory pastry with a golden crust, often enjoyed as a main dish or appetizer.

Majamir

Libya

Originating from East Libya, makaruna imbaukha is a savory dish made with steamed pasta as the key ingredient. The pasta is combined with meat (usually lamb) and a rich sauce made with clarified butter, tomatoes, onions, chickpeas, potatoes, pumpkin, and raisins. The whole dish is typically flavored with cloves, bay leaves, ginger, black pepper, and shaiba leaves. For the final touch, makaruna imbaukha can be sprinkled with orange flower water and cinnamon. When served, the pasta is traditionally spread in the center of the plate and topped with everything else. It is recommended to serve the dish with Libyan pickles known as mseyer on the side.

Makaruna imbaukha

India

Malabar chicken biryani is a special style of biryani that originates from the Malabar region in India's state of Kerala, located along the country's southwestern coast. What's really special about it is the use of aromatic, short-grain rice kaima, which provides a distinctive texture and taste. The chicken in this biryani is marinated in spices and dahi, infusing it with a deep, succulent flavor. The blend of aromatic spices like star anise, cloves, cinnamon, and fennel seeds gives this biryani its unique, mildly sweet profile. Malabar chicken biryani is traditionally prepared "dum" style, which involves layering partially cooked rice and marinated chicken in a pot, sealing it, and then letting it slow-cook over a low flame. This method allows all the flavors to permeate the rice, resulting in an incredibly aromatic dish. The dish is served with raita or pickles.

Malabar kozhi biryani

Malfuf is a traditional dish consisting of blanched cabbage leaves that have been rolled around a filling of minced meat and rice before being simmered in lemon-garlic sauce. Traditionally, the filling is made with minced lamb, although minced beef or even chickpeas (for vegetarian versions) can also be used instead of lamb. The rice-and-meat mixture is usually enhanced with onions, samneh (clarified butter), and spices such as baharat spice or allspice, cinnamon, salt, and black pepper. Water or meat stock can be used for the sauce, while the lemon juice is sometimes replaced with a combination of pomegranate molasses and water. Malfuf is usually enjoyed hot or warm as a main dish, and it is typically accompanied by plain yogurt, pita bread, and fresh lemon wedges on the side. There are numerous versions of this specialty that are commonly prepared across the Levant, the Middle East, the Mediterranean, and the Balkans.

Malfuf

Malvani chicken is a traditional curry hailing from the Konkan area in Maharashtra. The dish is prepared with a combination of chicken pieces, lots of coconut, and a slew of herbs, spices and vegetables such as ginger-garlic paste, green chili peppers, coriander leaves, sesame and poppy seeds, dry red chili peppers, onions, fennel, coriander seeds, cumin seeds, cloves, cinnamon, mace, cardamom, black pepper, star anise, and bay leaves. Once the aromatic sauce has thickened, the dish is usually garnished with coriander leaves, then served hot with rice, kombdi vade fried dumplings, or roti flatbread.