Meat Dish

Germany

Matrosenfleisch is a traditional meat dish originating from Bremen. The dish is usually made with a combination of beef tenderloin, bacon, flour, butter, onions, parsley, beef stock, sour cream, lemon peel, capers, marjoram, salt, and pepper. The beef steaks are seasoned with salt and pepper and wrapped in bacon. One side is dredged in flour and the steaks are then shortly browned in butter on both sides. The meat is removed from the pan and the onions and parsley are saut&eacute;ed in the same pan. They're sprinkled with flour and stirred until the flour is absorbed. Stock and sour cream are added to the pan along with the remaining ingredients and the steaks. The dish is slowly simmered until the meat is fully tender and the dish is then ready to be enjoyed.

Matrosenfleisch

This exotic Mauritanian dish is prepared with an unusual combination of flavors and ingredients. Thinly sliced steak is fried in hot oil together with garlic, black pepper, bell peppers, chiles, Tabasco sauce, and coarsely shredded coconut. The dish is finished by adding coconut water, soy sauce, and bouillon cubes into the pan, then stirring it all over low heat until the sauce is smooth and thickens to a desired consistency. It is recommended to serve this flavorful dish with steamed white rice on the side, acting as a palate cleanser.

Mauritanian Pepper Steak with Coconut

Ukraine

Mazuryky are traditional Ukrainian sausage-shaped meat patties that are especially popular in Volyn and northwestern Ukraine. They're usually made with a combination of ground turkey meat, cheese, eggs, butter, milk, garlic, flour, salt, and pepper. The ground meat is mixed with grated cheese, milk, eggs, butter, salt, and pepper. The mixture is shaped into small sausages that are rolled in flour and fried in butter until golden and fully cooked. Once done, mazuryky are sprinkled with finely chopped garlic and served hot, typically with boiled potatoes or potato pancakes (deruny) as accompaniments.

Mazuryky

Although some people may be taken aback by the unappealing grayish-black color of mbongo tchobi, also known as black stew, it is actually a flavorful meal that is typically made with onions, tomatoes, fish, and meat such as lamb, beef, or goat, along with hiomi powder, alligator pepper, and a nutty spice known as njansa. Mbongo refers both to the name of the dish and the spice used in its preparation. After the stew has simmered for the required amount of time, it is traditionally served warm with boiled plantains on the side.

Mbongo tchobi

Meat and pap is the unofficial national dish of Namibia. It consists of pap, a traditional porridge made from ground maize that's usually accompanied by meat, but it can also be eaten with cabbage or fish. In the north of the country, however, pap is usually made from pearl millet, called mahangu. When properly prepared, pap should look like a white gloopy mass without any lumps. Due to the fact that many Namibians only eat one meal per day, meat and pap is often served for dinner.

Meat and Pap

Meat and potato pie is a comforting English staple that's perfect for a family meal. The pie shell is made from flour, beef suet, and cold water, while the filling is usually a combination of onions, beef (or sometimes lamb) chunks, and potatoes, whether waxy, floury, or both. This meat pie is baked until it becomes golden bown, and before serving it's left to stan for a short while. The filling can optionally be enriched with carrots. Meat and potato pie is usually made at home and it's often accompanied by red cabbage on the side.

Meat and potato pie

Meatball sandwich is an Italian-American invention typically consisting of a long Italian-style roll filled with meatballs, red sauce, and mild cheeses such as mozzarella or provolone. It is believed that this sandwich was invented in the USA at the turn of the 20th century. Nowadays, there are numerous variations on the meatball sandwich, but the meatballs are usually made with a combination of ground pork and beef, enriched with eggs, bread crumbs, garlic, basil, parsley, and onions. For the best experience, this sandwich should be followed by a glass of cold beer.

Meatball Sandwich

Meat cake, although somewhat misleading in its name, is a layered meatloaf that is assembled to resemble a dessert or a cake. Individual layers of meatloaf, usually only three, are typically baked in pans, then frosted with mashed potatoes.

Meat Cake

The ubiquitous meatloaf is a dish celebrated for its simplicity and versatility. It is made with a substantial amount of minced meat, most commonly pork and beef that is bound by eggs or dairy products. Typically, it is placed in a special mold or formed by hand in the popular shape of a log. After it has been baked, it is usually sliced and served with mashed potatoes or vegetables, all doused in the accompanying juicy sauce. Meatloaf is not a dish that is commonly found in high-end restaurants, nor does it belong to haute cuisine. It is rustic and ordinary, yet incredibly comforting and nutritious. The history of the meatloaf as we know it today is believed to have its origins in ancient Rome, where a gastronome named Apicius first mentioned the idea of minced meat patties. It is believed that the now traditional loaf-shaped form grew out of the necessity to hasten the process and save time. Later, to stretch the costly meat, additional ingredients such as breadcrumbs, oats, panko crumbs, and even vegetables were incorporated into the dish. Modern meatloaf is usually associated with the United States. The popular belief is that the American meatloaf was invented and became famous during the Great Depression Era in the 1930s, but the most probable version claims it was a brought over by numerous immigrants who flocked to the United States from Europe. The reinvention in the United States has coincided with the technical advancements, and the first time meatloaf was mentioned in print was in 1899, near the same time during the invention of mechanical meat grinders. Today, it is hard to find a country which does not have their variety of this classic. They might vary in the choice of meat, selection of spices, and favorite additional ingredients, but essentially all the various national meatloaf types are interpreted as comforting and economical family meals.

Meatloaf

Australia

Australian and New Zealander meat pie is made with flaky pastry that is filled with gravy and minced meat. Of course, numerous variations exist, so the filling can also be made with onions, chicken and asparagus, mushrooms, cheese, crocodile meat, vegetables, or seafood. There are also variations of meat pies such as party pies (tiny pies served to party guests) and the pie floater (a green pea soup with a pie floating on top of it). The concept of the pie traces way back to the Neolithic period, when barley, semolina, and grains were made into a paste, filled with honey and baked over hot coals. The Greeks then developed the pie filled with meat. It is believed that the meat pie was brought to Australia and New Zealand during the colonization period, as it was hugely popular in Europe at the time and provided good nutritional value for settlers, with basic and largely available ingredients. Nowadays, the meat pies are typically smothered in tomato sauce that is similar to ketchup, sparking passionate debates about whether the tomato sauce should be squeezed over the pie at once or bit by bit, and whether the sauce should be cold or served at room temperature. As proof of the meat pie's popularity, the Great Aussie Pie Competition, founded in 1990, is held annually in hopes of discovering the best pies in the country.

Meat Pie

Mechado is a Filipino fusion dish that combines beef chunks, which are sometimes replaced with pork, and a flavorful tomato sauce. Since tomato sauce is not a common ingredient in traditional Filipino cuisine, it is believed that the dish originated under Spanish influence. Besides meat, it can also incorporate potatoes, bell peppers, carrots, and peas. It is often seasoned with soy sauce or fish sauce. Traditionally, the dish is made with inexpensive beef cuts that are inserted with strips of pork fat. The strips are known as mecha (as in candle wick), which also gave the dish its name. This thick and comforting stew is always served hot, and it is usually accompanied by plain steamed rice on the side.

Mechado

Italy

Medaglioni alla Rossini is a traditional meat dish originating from Pesaro. The dish is usually made with a combination of beef (ideally Chianina), Vin Santo, Gruyere cheese (Groviera in Italian), butter, flour, olive oil, prosciutto crudo, bread, salt, and pepper. The beef is cut into medallions and browned in oil and butter. They're coated with flour, and Vin Santo is then poured over the meat and left to evaporate while cooking. The medallions are seasoned with salt and pepper and cooked until they have absorbed the sauce. They're placed into an ovenproof dish and layered with prosciutto slices and cheese. B&eacute;chamel sauce is poured over the dish and it's then baked in the oven until the cheese melts. The dish is typically served with a sprinkle of grated white truffles, when in season.

Medaglioni alla Rossini

Medisterkaker is a traditional dish consisting of pork meatballs. Although there are many recipes for these meatballs, they're usually made with a combination of ground pork, flour, eggs, salt, nutmeg, ginger, milk, black pepper, and oil. The meat, salt, and eggs are stirred until sticky, then mixed with the flour and spices. The milk is added a bit at a time, and the resulting mix shouldn't be too firm. The mixture is shaped into balls that are fried in oil until slightly browned on both sides. In order to finish the dish, the medisterkaker are typically cooked in the oven for about 15 minutes. On Christmas, these pork meatballs are traditionally served with pork ribs, boiled potatoes, sauerkraut, mustard, and lefse.

Medisterkaker

Medvjeđi gula&scaron; (bear goulash) is a traditional dish from the Balkans, particularly popular in countries like Croatia, Serbia, and Slovenia. Medvjeđi gula&scaron; is made using bear meat, which is slow-cooked with onions, garlic, carrots, peppers, tomatoes, and a mix of spices like paprika, similar to other goulash dishes. The long cooking process tenderizes the bear meat, which can be quite gamey and tough. It is typically served with polenta, potatoes, gnocchi or bread. Since bear meat is not commonly available everywhere, this dish is considered a delicacy and is usually enjoyed in regions where bear hunting is legal and regulated.

Medvedji golaž

Croatia

Medvjeđa &scaron;apa or bear paw is a specialty from the Croatian region of Gorski Kotar. The paw is seasoned with salt and pepper, rolled in flour, and fried in hot oil until it develops a golden-yellow color. Vegetables such as carrots, celery, and onions are saut&eacute;ed and enriched with pro&scaron;ek, wine, tomato juice, spices, and fruits such as blueberries, apples, and oranges in order to create a thick sauce. The paw is added to the sauce and cooked for a long time, about 5 hours, until it is completely tender. The dish is typically served with gnocchi, polenta, or the regional pasta variety called fuži.

Medvjeđa šapa

A multiple winner of the annual British Pie Awards, the world-famous Melton Mowbray pork pie is filled with the finest fresh pork meat which is chopped and seasoned with salt and pepper. When baked, the meat filling turns grey in color, just like roast pork, and it is particularly succulent. Melton Mowbray pies are traditionally baked free-standing, without a hoop, which gives the golden-brown pastry case its typical shape.

Melton Mowbray pork pie

United States

Memphis is also known as the Pork Barbecue Capital of the World. This barbecue style usually employs pork ribs and shoulders, although some restaurants still use chicken or beef. Dry rub ribs are typically seasoned with paprika and salt, giving them a rich red color, while wet ribs are usually brushed with a barbecue sauce. Combined with smoke and heat, the ribs develop a range of complex flavors during the barbecue process. When consumed on its own, the meat is often accompanied by a sauce consisting of slightly sweet vinegar and tomatoes, but pork can also sometimes get chopped and inserted into buns with mustard, vinegar, and coleslaw.

Memphis-Style Barbecue

Merimiespata is a hearty Finnish stew prepared with beef, potatoes, onions, and beer. It is typically flavored with black pepper, sugar, bay leaves, and thyme. This stew is traditionally cooked in the oven, and when the vegetables are tender and the meat is cooked, it is garnished with thyme and served. Some say that merimiespata tastes even better when reheated the next day. If desired, the stew can be served accompanied by bread and pickled beets on the side.

Merimiespata

Meshana skara or mixed grill is a traditional meal consisting of a platter full of meat and sides. The platter should contain one kyufte, one pork steak, one kebapche, and one pork skewer. The meat is usually accompanied by french fries, lyutenitsa, and bean salad with onions. It is recommended to pair this meat-heavy dish with a few glasses of beer and rakia.

Meshana skara

Messicani alla milanese is a traditional dish originating from Milan. The dish is usually made with a combination of veal, breadcrumbs, eggs, sausage, mortadella, rosemary, Grana Padano, parsley, nutmeg, garlic, sage, milk, stock, butter, flour, olive oil, Marsala or dry white wine, salt, and pepper. Thin slices of veal are wrapped around a mixture of sausage, ground veal or pork, cheese, eggs, and nutmeg. Once assembled, they're threaded onto wooden skewers and saut&eacute;ed in sage-flavored butter and olive oil. A splash of Marsala or white wine is added near the end of cooking. The messicani (Mexicans) are typically served with mashed potatoes on the side.