Meat Dish

Bahamas

Nassau chicken is a traditional dish originating from Nassau. The dish is usually made with a combination of chicken pieces, evaporated milk, cream of mushroom soup, paprika, garlic, salt, and parsley. The chicken pieces are spread out in a shallow baking pan or a casserole pan and sprinkled with garlic and salt. The mushroom soup is mixed with the evaporated milk, and the combination is then poured over the meat. Everything is sprinkled with paprika powder and chopped parsley, and the dish is then baked for more than an hour in the oven.

Nassau Chicken

United States

Natchitoches are traditional meat pies originating from Louisiana. These small, savory pies are filled with a combination of ground beef and pork, onions, garlic, red bell peppers, celery, oregano, red pepper, black pepper, and cayenne pepper. The pie dough is made from flour, lard, eggs, whole milk, and baking powder. It's rolled and cut into circles that are filled and folded so the meat pies look like half-moons. The pies are fried in hot oil until golden brown, then drained and served. In the past, the pies were usually sold from street carts, but nowadays you can even order frozen Natchitoches meat pies online.

Natchitoches Meat Pie

Originally a humble peasant dish, this French stew is made with fresh turnips and lamb or mutton. There are two theories regarding the origin of navarin. One says it was created to mark to the victory of the French navy over the Egyptians and Turks at Navarino Bay in 1827, while the other claims the name of the dish comes from the turnip, or navet in French. In the past, navarin was undoubtedly prepared with the cheapest cuts of mutton from old sheep that had been kept for their wool, so a long cooking time was required to make the meat tender and delicious. Today, navarin is a French classic that makes the best out of a cheap cut of meat and turns it into something unique and special.

Navarin

Ndizi na nyama is a popular Tanzanian dish using plantains or bananas (ndizi) and meat (nyama) as the main ingredients. Apart from those, the stew is made with curry powder, cayenne pepper, oil, onions, tomatoes, tomato paste, and coconut milk. The combination is simmered for a short time, and ndizi na nyama is then ready to be served, preferably with rice or ugali on the side.

Ndizi na nyama

In English butchery, neck and clod is a primal beef cut sourced from the upper front portion of the animal, right behind the head and in front of the shoulders. It is an area of the cow that undergoes consistent movement, resulting in well-exercised muscles that have a significant amount of connective tissue. Due to the continuous exercise this area receives, neck and clod are tougher and more sinewy cuts. They possess a deep, rich beef flavor, which is a result of the combination of muscle, connective tissue, and fat present in this section. These cuts are ideal for slow-cooked dishes. Their collagen-rich nature means that, when cooked slowly over a long period, the collagen breaks down, rendering the meat succulent and enriching the cooking liquid with a gelatinous texture. In traditional English cuisine, neck and clod are commonly used for stews, broths, and pot roasts. To make the most out of neck and clod cuts, they should be slow-cooked, allowing the tough muscle fibers and connective tissues to break down. This can be achieved through braising, stewing, or slow roasting. Before long-cooking, it's often beneficial to brown the meat to develop a deeper flavor in the final dish. The robust beef flavor of neck and clod pairs excellently with hearty ingredients and seasonings. Root vegetables like carrots, parsnips, and potatoes complement these cuts in stews or braises. The addition of rich liquids like red wine, ale, or beef stock can further enhance their depth of flavor.

Neck and clod

Negima is a yakitori variety that is made with sliced chicken thighs or chicken breasts that are skewered together with pieces of green or Welsh onions (negi). Like other types of yakitori, negima is also typically seasoned with salt (shio), or a thick and subtly sweet soy sauce condiment known as tare. The ingredients are alternated on bamboo skewers and are then grilled over charcoal on traditional yakitori grills. Negima is one of the most common types of yakitori in Japan. It is commonly prepared and served in restaurants and izakaya bars.

Negima yakitori

Vietnam

Nem lui is a traditional dish originating from Hue. The dish consists of ground pork that's grilled on a lemongrass skewer. Other ingredients often include black pepper, pork skin, garlic, shallots, and fish sauce. The meat combination is rolled into a sausage shape around a lemongrass stick, and it's then brushed with oil and grilled on a coal stove until slightly charred. Nem lui typically comes accompanied by vegetables, Vietnamese herbs, and rice paper that's rolled like a spring roll while the grilled ground pork is used as the filling, and the combination is then dipped in a sweet and sour peanut-sesame sauce. The dish is served as a main course or a snack in the afternoon.

Nem lui

Nem ph&ugrave;ng is a traditional dish originating from the province of H&agrave; T&acirc;y. It's made with a combination of pork, pork skin, soy beans, fig leaves, long-grain rice, and glutinous rice. It's recommended to use fresh pork rump or loin that's cut, steamed, then filleted as lean, skin, and fat, which are all cut into strips. Later on, it's mixed with thinh, a roasted and ground combination of two types of rice and soybeans. The mixture is wrapped in fig leaves and banana leaves before it's tied into square-shaped packs. The dish is usually served with a chili-based dipping sauce on the side, and it's often paired with alcoholic beverages such as beer and rice wine.

Nem phùng

Boiled dinners are simple dishes that have been a staple of New England's cuisine for a long time. It consists of corned beef and root vegetables such as carrots, onions, celery, turnips, and cabbage, cooked together in boiling water until tender. From preparation to presentation, everything is as simple as it can be, and there is no gravy nor condiments to accompany the meat and vegetables. Its origins are unclear, but the existence of the dish has been noted by historians since the 1660s. In the times before refrigeration, boiled dinner was a kind of a survival strategy, and because the cuts of meat needed to be cooked for a long time, one could do other things while the dish was cooking. Despite being easy, inexpensive and nutritious, New England boiled dinner has fallen slightly out of favor today, but there is one day of the year when the dish is wildly popular throughout the state, especially in the Irish community - March 17th, known as St. Patrick's Day.

New England Boiled Dinner

New England pot roast or Yankee pot roast is a traditional meat dish originating from New England. It consists of a roast that's cooked in a pot. It's usually first seared, then simmered in liquid with spices and herbs. Near the end of cooking, vegetables are added to the pot for extra flavor. It's important to carefully brown the meat first in order to get a rich gravy. Tough cuts are ideal for braising because they're rich in connective tissue and marbled fat, which converts to gelatin when slowly simmered, producing tender meat and silky gravy. The traditional version is usually prepared with a combination of beef chuck roast, onions, beef stock, carrots, celery, onions, bay leaves, thyme, oil, salt, and pepper. When served, the meat is sliced or pulled apart into chunks, and it's then arranged on a plate with the vegetables, while the sauce is spooned over the dish. It's recommended to serve New England pot roast with mashed potatoes on the side.

New England Pot Roast

Nikujaga is a Japanese dish consisting of meat (niku) and potatoes (jagaimo) as its main ingredients. Like most dishes in the Japanese cuisine, the meat is added for flavor, rather than substance. The most common type of meat used in nikujaga is thinly sliced beef simmered in soy sauce, sake, and mirin, although pork is more popular in the eastern parts of the country. Nikujaga is Japanese comfort food that is often cooked at home, and it is one of the most popular dishes in the family of Japanese stewed dishes, called nimono. It is said that nikujaga was created by Togo Heihachiro, who studied naval science in Great Britain, where he discovered a variety of European food, including beef stews. Admiral Heihachiro ordered the base's chefs to make him a beef stew, and since wine and butter were scarce, the chefs used soy sauce and sesame oil, creating a dish that was very similar to today's nikujaga.

Nikujaga

Ni&ntilde;os envueltos (lit. wrapped children) is a traditional dish consisting of rice and ground beef that are wrapped in cabbage and cooked in tomato sauce. Apart from the main ingredients, the dish also often contains garlic, basil, bell peppers, and onions, while the tomato sauce is made with olive oil, tomatoes, garlic, oregano, sugar, salt, and pepper. The dish is slowly simmered until the cabbage becomes tender and the rolls are fully cooked. The rolls are often served with bread and a fresh salad on the side. It is believed that this dish is actually a Dominican adaptation of Middle Eastern dishes which were brought to the country by immigrants in the 19th century.

Niños envueltos

China

Beef balls are Chinese food items made with finely pulverized beef and other types of ground meat, such as pork. The tiny tendons in each ball will dissolve during the process of slow cooking. Because the meat in beef balls is pulverized and not ground, it results in a much smoother texture than in regular meatballs. In Hong Kong, beef balls are usually mixed with wonton noodles, and they are also a popular addition to hot pot dishes.

Niúwán

Nkwobi, a savory Nigerian side dish originates from the Igbo tribe, located in the southeastern part of Nigeria. The dish is usually prepared with a cow&rsquo;s leg that&rsquo;s cooked in a thick, spicy sauce, but it can also be made with a combination of cow&rsquo;s tail, goat meat, and chicken. In the past, nkwobi used to be prepared with bush meat such as squirrels, rabbits, and even antelopes.

Nkwobi

Croatia

Nonina kanavaca is a unique Istrian dish that is prepared as a savory strudel filled with spinach, prosciutto, garlic, ground beef, eggs, and cheese. The word kanavaca is derived from the Italian word canavaccio, which means kitchen cloth, referring to an unusual way in which this dish is made. The dough is prepared with flour, eggs, salt, and a bit of water. It is then thinly rolled and filled with a combination of shortly boiled spinach, prosciutto pieces, garlic, saut&eacute;ed ground beef, eggs, and grated cheese. The strudel is rolled to resemble a snail, and is then placed in the kitchen cloth. The cloth is tied into a knot, and a wooden kitchen spoon is traditionally inserted through the knot so that the whole thing can be placed over a pot filled with boiling water. After the dish has been properly cooked, it is taken out of the kitchen cloth, sliced, and topped with a flavorful tomato sauce consisting of onions, garlic, water, tomatoes, and fresh herbs. It is recommended to garnish the dish with grated parmesan and pair it with a glass of red wine.

Nonina kanavaca

North Carolina barbecue can be split into two halves &ndash; in the east, they use the whole hog, while in the west, also known as Lexington-style barbecue, smokes only the pork shoulder. Eastern barbecue is usually chopped with a vinegar-and-spices-based sauce, while Lexington-style is typically used for sandwiches with a tomato-based sauce. This is probably the oldest type of American barbecue, and the wood used for it is often hickory or oak.

North Carolina-Style Barbecue

Nuss in German butchery refers to a specific cut of beef situated in the hind leg of the cow, more precisely in the inner part of the thigh. Its name, which translates to "nut" in English, hints at its rounded shape. Located deep within the leg muscles, nuss is relatively shielded from rigorous activity, rendering the meat tender compared to some other cuts from the leg. Nuss is recognized for its tender, fine-grained texture, a result of its location on the cow where the muscle experiences less strain. It has a moderate beef flavor, not as intense as some of the more exercised cuts, but still distinct and pleasing. Given its tenderness, nuss is versatile in the kitchen. It can be roasted whole, cut into steaks, or even used for beef Stroganoff or goulash in German cuisine. It's a popular choice for dishes that benefit from tender beef without the need for prolonged cooking. When roasting, it's a good practice to baste nuss to preserve its juiciness. If opting to turn it into steaks or strips, quick cooking methods like grilling or pan-searing work well. It's also a favorable choice for dishes that require beef to be cut into cubes, as its tenderness ensures a pleasant mouthfeel in the final dish. The milder flavor of nuss works harmoniously with a variety of ingredients. Classic herbs like rosemary, thyme, and parsley can enhance its natural taste. When used in stews or saut&eacute;s, it pairs well with creamy sauces, mushrooms, onions, and even mustards or wines to deepen the dish's complexity.

Nuss

The Nutburger is an American burger variety originating from Montana. In order to prepare it, a meat patty is smashed and fried, topped with a combination of crushed peanuts and Miracle Whip, then placed into toasted buns. The flavor of Miracle Whip can be achieved with a mix of mayonnaise and sugar. This burger can be found at Matt&rsquo;s Place in Butte, and it&rsquo;s believed that it dates back to the 1930s, when Matt Korn went to Southern California and ate a burger with mayonnaise and peanuts. The Nutburger is often praised for its unusual texture and flavor.

Nutburger

Nyama choma is Kenya's unofficial national dish, meaning barbecued meat in the Swahili language. The meat is usually goat or beef, served roasted throughout the country, from roadside shacks to fine restaurants. It is often paired with local beer and side dishes such as ugali.

Nyama choma

Ny&uacute;lpaprik&aacute;s is a traditional rabbit stew. In the traditional recipes, almost the entire rabbit, apart from the bones, is used for the stew. Other main ingredients for the stew include onions, garlic, red peppers, and tomatoes. Some recipes also add mushrooms, red or white wine, and bacon. Ny&uacute;lpaprik&aacute;s is usually served with sp&auml;tzle, a type of pasta traditionally used in Hungarian cuisine. It can also be served with pickles and potatoes. This dish spread from the Hungarian countryside, where people often enjoyed hunting rabbits and other game. While it's still very popular, ny&uacute;lpaprik&aacute;s is mostly found on the menus of authentic Hungarian restaurants that specialize in traditional dishes.