Meat Dish

Called hackepeter or mett, this unusual German specialty consists of raw pork mince which is meant to be eaten as it is - fresh and raw. The raw meat is typically seasoned with salt and pepper, though it is usually enhanced with crushed caraway, marjoram, nutmeg, and garlic for added flavor. When raw onions are added to the basic mett, the resulting concoction is called zwiebelmett, while the addition of onions and marjoram makes what is known as a th&uuml;ringer mett. In Germany, seasoned raw pork mince is typically enjoyed slathered over bread rolls (mettbr&ouml;tchen) or slices of bread, usually sprinkled with raw onion rings on top. Another common way of serving this delicacy is in the form of a mettigel (also known as hackepeterigel or hackepeterschwein), referring to the hedgehog-shaped presentation of mett which was popularized in the 1970s.

Mett

Türkiye

Meyhane Döneri is a refined Turkish interpretation of the classic döner kebab, inspired by the convivial spirit and culinary sophistication of traditional Turkish meyhanes — taverns known for their rich meze spreads, rakı culture, and leisurely dining. Unlike typical street-style döner served in sandwiches or wraps, Meyhane Döneri is a plated dish that emphasizes flavor balance, presentation, and high-quality ingredients. It often features thinly sliced marinated beef or lamb cooked on a vertical rotisserie until tender and slightly crispy at the edges. The meat is then served over buttery flatbread or roasted eggplant purée, accompanied by yogurt sauce, grilled vegetables, and sometimes a drizzle of melted butter infused with paprika or sumac oil. 

Originating from Turkey’s Aegean and Marmara regions, Meyhane Döneri bridges the casual appeal of döner with the sophistication of fine dining. It’s a dish meant to be savored slowly, often enjoyed alongside meze such as haydari, ezme, or hummus, and paired with a glass of rakı or wine. The focus is on the harmony of textures — juicy meat, creamy yogurt, soft bread — and the contrast between smoky, tangy, and buttery notes. In modern Turkish restaurants, Meyhane Döneri represents the evolution of the döner concept from street food to restaurant cuisine. It reflects the Turkish dining philosophy of sharing, hospitality, and celebrating everyday meals with artistry. Its growing popularity has led to reinterpretations across Europe and the Middle East, where chefs combine local influences with the dish’s authentic Turkish roots, making Meyhane Döneri a symbol of contemporary Anatolian gastronomy.

Meyhane Döneri

Australia

This flavor-packed dish features fried chicken and vegetables in a creamy coconut curry. It is typically made with fried pieces of chicken, potatoes, carrots, bell peppers, onions, ginger, and garlic, which are cooked in coconut milk flavored with curry powder. Onions, ginger, and garlic are usually saut&eacute;ed before being mixed with the other ingredients to enhance the flavor of the dish. For additional heat, this curry can be spiced up with chili powder. The dish is usually accompanied by steamed white rice.

Micronesian coconut chicken curry

Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. The dish shares many similarities with the Austrian Wiener schnitzel and the American chicken fried steak. However, milanesa has its roots in Italy, and the original dish has been traced to the city of Milan and the famous cotoletta alla milanese. Some claim that the best milanesa in Buenos Aires will always be prepared at home, cooked by someone's mother, although many restaurants also have it on their menus. For the pure, basic experience, it is enough to squeeze some lemon juice over it, but it is often served with a side of creamy mashed potatoes or french fries, while one of the most popular varieties is called a caballo (on horseback), where a fried egg is placed on top of the meat.

Milanesa

Milanesa a caballo is a variation on the popular milanesa steak that's breaded and fried. In this version, the milanesa is topped with a fried egg, then served accompanied by fries on the side. The steaks should be thin and of high quality, while the breadcrumbs should be as dry as possible in order for the dish to be very crunchy. The term a caballo, meaning on horseback, refers to the fried egg that sits on top of the milanesa.

Milanesa a caballo

Milanesa de peceto is a meat dish originating from Argentina. It's made with peceto (eye of round) steak that's lean and is said to taste the best when roasted rare. However, for the preparation of this dish, the peceto is dipped in a mixture of beaten eggs, chopped garlic, and parsley, then covered with breadcrumbs before it's fried in hot oil. Once done, milanesa de peceto is often garnished with chopped parsley and served with a lemon wedge on the side. The dish can be served with a variety of sides such as rice, green salad, or tomatoes.

Milanesa de peceto

Argentina

Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under the broiler. It is typically served with french fries on the side. If there are any leftovers, they can be used to make delicious sandwiches called s&aacute;nguche de milanesa. Milanesa napolitana was supposedly invented in the 1930s or 1940s in a restaurant called N&aacute;poli, hence the name.

Milanesa napolitana

With an intriguing name translated as million steaks, this comforting Danish dish consists of ground beef that is stewed alongside onions and a variety of spices. The key is to break down the meat, as if it consists of a million tiny pieces, and to serve it with a rich, dark gravy. This classic Danish meal is usually accompanied by mashed or boiled potatoes and beets on the side.

Millionbøf

A true Scottish classic and the country's national dish, mince and tatties are regularly eaten throughout the year in Scotland. Although there are many variations, the dish is traditionally made with ground beef (mince) and potatoes (tatties). Ground beef was usually made from low-quality cuts of beef, allowing the hard meat to soften through grinding, masking its inferior quality in the process. The beef is stewed with a variety of vegetables such as carrots and celery in a thick gravy, while the potatoes are usually mashed with the addition of cream and butter. Even though it is an inexpensive comfort food, mince and tatties have beaten gourmet dishes such as sirloin steak, haggis, and smoked salmon in a poll of the country's favorite dishes.

Mince and Tatties

China

Minchi is a comforting dish native to Macau, consisting of stir-fried minced meat infused with soy sauce. The dish appears in many version but usually incorporates minced beef or pork, potatoes, onions, and occasionally Chinese black fungus and Portuguese sausage. It is usually served over rice and topped with a crispy fried egg. Because its name derives from the English word for minced, it is believed that the dish was influenced by the British community living in the vicinity of Macau.

Minchi

Hailing from Oman, mishkak is a popular street snack consisting of beef, chicken, or mutton that is marinated, skewered, and grilled to perfection. The meat is cut into bite-sized cubes, which are then typically marinated in a combination of various herbs and spices such as black pepper, cardamom, cloves, ginger, garlic, cayenne pepper, curry powder, cumin, cinnamon, salt, coriander, tamarind paste, raw papaya, salt, oil, and water. Apart from marinating it for a longer time, the secret to making a perfectly succulent mishkak requires removing the meat from the grill at the exactly right moment. This meat specialty is typically enjoyed with a spicy tamarind sauce or chili sauce and a fresh salad, and it can also be placed inside warm bread and served as a sandwich. It is also commonly accompanied by rice or bread and eaten for lunch or dinner. In Oman, mishkak is widely consumed across the country, and it is especially popular during celebrations and holidays such as Ramadan.

Mishkak

Mititei is the closest thing to Romanian street food &ndash; a dish consisting of grilled ground meat rolls made from a combination of lamb, pork, beef, and seasonings such as thyme, anise, black pepper, and garlic. When translated to English, mititei means the small ones, referring to the small size of these skinless sausages. The most authentic way of preparing mititei is barbecuing the meat, so it is not a surprise that the dish is a staple of Romanian outdoor cuisine and roadside restaurants. A popular theory suggests that mititei were created when a well-known Bucharesti restaurant ran out of casings, and the chefs had to create a sausage to feed the hungry customers. Mititei are ideally accompanied by some french fries, a dollop of yellow mustard, and a cold beer on the side.

Mititei

Mixiote is a Mexican dish made by wrapping the membranes of Agave americana plants around various types of meat and steaming or barbecuing the combination until the meat is fully cooked and tender. Meat such as beef, chicken, pork, or lamb is usually marinated in a spicy concoction consisting of chilis, cumin, garlic, and lime juice. When fully cooked, the meat is often used as a filling for tortilla dishes.

Mixiote

Japan

Mizutaki chicken is a Japanese dish inspired by Chinese cuisine, originating from Hakata (Fukuoka) during the Meiji Era. The dish consists of chicken that's cooked with vegetables. Once cooked, the chicken and vegetables are placed into chicken stock, then picked out and dipped in ponzu sauce and eaten with condiments such as chopped leeks. After the meat and vegetables have been taken out, rice can be cooked in the leftover stock to make a savory porridge. This warming dish is especially popular during cold winter months, when it's prepared communally at the table.

Mizutaki Chicken

Mofatah al-dajaj is a traditional Arabian dish consisting of chicken pieces served over a bed of aromatic basmati rice. Saut&eacute;ed pieces of chicken are typically cooked in water with cinnamon sticks, green cardamom, dried lemon (loomi), galangal root (Thai ginger), and shaiba leaves (black stone flower). Once cooked, the chicken is brushed with a wet spice blend and roasted until nicely colored. Traditionally, the rice is cooked in the same chicken stock where the chicken had been cooked, giving the rice distinctive flavors and aromas in the process. This dish is typically topped with kashna, a mixture of caramelized onions, almonds or pine nuts, sultanas, and a wet spice blend. Mofatah al-dajaj is commonly enjoyed with buttermilk or laban and a green salad on the side.

Mofatah al-dajaj

Mok kai is a traditional dish made by wrapping chopped chicken paste and an assortment of local vegetables in banana leaves. The chicken thighs (or other parts) are seasoned and coarsely chopped, then mixed with ground kaffir lime leaves, lemongrass, shallots, galangal, and red chilis. The resulting combination is drizzled with fish sauce, molded to fit inside a banana leaf, and steamed. The mok kai are typically served hot alongside sticky rice, but they can also be placed in the freezer for later consumption. Other varieties may include black fungus, bamboo shoots, eggs, khao khua (ground roasted glutinous rice powder), galangal, coconut milk, and garlic. The ingredients used for mok kai are all very common in Lao cuisine, and as such, they can vary depending on the cook and the region.

Mok kai

Moksal is a Korean name for pork cuts obtained from the neck of the animal. This pork cut is nicely marbled, and its tough and stiff texture makes it great for grilling. Compared to samgyeopsal (pork belly), moksal doesn&rsquo;t have as much fat. This cut comes in pork chop size, and as it&rsquo;s grilled, the meat is often cut into bite-sized pieces with special scissors. This is one of the most popular pork cuts in Korea and it&rsquo;s mostly used for Korean barbecue.

Moksal

Mexico

Mole de caderas is a traditional dish from the Mixteca region, particularly in Puebla and Oaxaca. It is a seasonal delicacy prepared in the autumn during "La Matanza," an annual goat harvest that begins in late October. Deeply rooted in indigenous culinary traditions, the dish features goat hip and spine bones, which are heavily salted and sun-dried to preserve and intensify their flavor. These bones are simmered to create a rich broth, enhanced with guajillo and coste&ntilde;o chiles for spiciness, tomatoes and tomatillos for acidity, and aromatic herbs like cilantro and epazote. Green beans add texture, while guaje seeds impart a slightly bitter flavor. The result is a robust, spicy, and savory stew with complex flavors, often served with tortillas and sometimes rice. Mole de caderas holds significant cultural importance, celebrated during communal festivals that include music, dance, and rituals, reflecting regional agricultural and culinary heritage. It symbolizes the blend of indigenous cooking methods and local ingredients, embodying the rich traditions passed down through generations in the Mixteca region.

Mole de caderas

Momo is a traditional yakitori dish. It's made with chicken thighs as the main ingredient. The pieces of chicken thighs are placed on skewers, then grilled until done. Before the grilling process, the meat is sometimes brushed with a mixture of soy sauce, mirin, and brown sugar for extra flavor. These yakitori skewers can often be found in izakaya bars, paired with a bottle of beer on the side.

Momo yakitori

Cantonese in origin, moo goo gai pan is an Americanized version of a pre-existing Chinese stir-fry made with mushrooms and sliced chicken as the main ingredients. Additional ingredients typically include snow peas, bamboo shoots, water chestnuts, and bok choy, all doused in a simple white sauce made with chicken broth and seasoned with soy sauce, oyster sauce, and sometimes Shaoxing wine. In contrast to the original Chinese version of the dish, moo goo gai pan has a thicker sauce that's more seasoned and incorporates a wider range of ingredients. In the United States, this simple stir-fry is served over steamed rice and is one of the most popular take-out foods.