Meat Dish

Slovenia

Obara is a hearty Slovenian stew that's prepared with a combination of various types of meat, offal, and vegetables such as onions, carrots, celery, peas, beans, and turnips. In the past, obara was only prepared on celebration days, wedding days, or Sunday, but nowadays it can be served on any day of the year. The stew is often served accompanied by ajdovi žganci. Also, there is an interesting variety of this stew called pol&scaron;ja obara, prepared with dormouse.

Obara

Oberschale in German butchery refers to a specific cut of beef taken from the upper hind leg or the outer thigh of the cow. Given its location on the animal, the oberschale is a fairly lean cut, as it originates from a muscle area that gets a moderate amount of exercise. Oberschale is characterized by its lean, fine-grained muscle fibers. While not as tender as some other cuts like the fillet, its moderate activity level gives the meat a well-defined beef flavor, making it desirable for various culinary applications. This cut is versatile and can be used in various cooking methods. In German cuisine, oberschale is often roasted as a whole joint, especially during festive occasions or Sunday meals. It can also be sliced into steaks or used in stews and pot roasts. Due to its lean nature, it's essential to ensure it doesn't dry out during cooking. When roasting the oberschale, it's beneficial to use techniques that preserve its moisture, such as basting, marinating, or even wrapping it with bacon. For stews or braised dishes, slow cooking is ideal, allowing the meat to become tender and flavorful over time. If cutting into steaks, they should be cooked quickly to avoid drying out. Oberschale's distinct beef flavor pairs well with a variety of ingredients and seasonings. Classic pairings include root vegetables, robust herbs (like rosemary and thyme), and rich sauces or gravies. For stews, the addition of red wine, beef broth, or tomato-based sauces can accentuate its depth of flavor.

Oberschale

Odojak na ražnju is a popular Croatian dish made by roasting a whole suckling pig on a rotating spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before it's roasted, the suckling pig is traditionally seasoned only with salt. The cooking time is somewhere between 3,5 hours and 5,5 hours, depending on the size of the pig. Once the white steam starts to form and the fat stops dripping, the suckling pig is properly roasted. This dish is often prepared for special occasions and important guests, and it's usually served with bread and roasted potatoes.

Odojak na ražnju

Ogyeopsal is a pork belly cut traditionally used in South Korean barbecue (gui). The cut comes from the pork belly together with the skin. It is similar to more popular samgyeopsal, which does not include the skin. Ogyeopsal is typically sliced into strips that are then grilled on traditional Korean barbecue. It is usually cut into smaller, bite-size pieces. Grilled ogyeopsal can be enjoyed plain&mdash;accompanied by side dishes and dipping sauces&mdash;but it is also commonly incorporated into ssam wrappers, together with the accompaniments. Ogyeopsal roughly translates as five-layered meat, due to the number of layers visible on the cut.

Ogyeopsal

Ojakhuri is a Georgian dish consisting of roasted meat (pork, chicken, lamb, or beef) and potatoes. The name of the dish means family meal in Georgian, so every family has their own recipe, variations, and they all use different seasonings for the roast. The dish is usually garnished with slices of pickled vegetables and served with accompaniments such as tkemali or ajika sauces.

Ojakhuri

United States

Olive burger is an American burger variety originating from Michigan. It&rsquo;s made with a combination of ground beef, oil, white buns, mayonnaise, and pitted green olives. In order to prepare it, the meat patties are fried, topped with a mixture of olives and mayonnaise, then placed in a burger bun with no other condiments. Some like to add a bit olive brine to the olive-mayo mix, while others put the mayonnaise on a bun, and the patties are topped with olives before they&rsquo;re placed into the buns. There are many theories about the origins of this burger, and some people claim that Olympic Broil in Lansing made the first olive burger in the 1960s, while others say it was made much earlier at Kewpee Hotel Hamburgs in Grand Rapids.

Olive Burger

Spain

Ollada is a traditional Valencian and Catalan dish consisting of meat and vegetables that are boiled together in a casserole. The meat used in ollada is typically pork, duck, or veal, while carrots, artichokes, and potatoes are the most common choices for vegetables. This dish is also enjoyed in the French Pyr&eacute;n&eacute;es-Orientales department, and it is traditionally consumed during the colder, winter days.

Ollada

Olla de San Ant&oacute;n is a Spanish stew originating from Granada. It's made with beans, rice, and pork. The meat usually consists of leftovers from the traditional pig slaughter which takes place around the time of Saint Anthony's Day celebration, so the dish is especially popular during the first weeks of February, when traditional Granadian restaurants serve it until they run out of ingredients. It is believed that olla de San Ant&oacute;n (lit. St. Anthony's pot) can be traced back to the time of the Spanish Civil War.

Olla de San Antón

Olla podrida is a flavorful Spanish stew consisting of beans, chickpeas, pork, sausages, bacon, lamb, duck, and vegetables such as onions, leeks, cabbage, carrots, and celery. The stew is traditionally cooked in large clay pots over a long period of time, so that all of the ingredients develop a very tender texture. It is usually consumed during the colder months due to its nutritious and highly caloric properties.

Olla podrida

Olma palov is a traditional rice pilaf originating from Uzbekistan. This type of plov is made with a combination of apples, rice, meat such as beef or lamb, butter, onions, carrots, coriander, and salt. The meat is cut into strips and browned in butter with onions, carrots, coriander, and salt. The rice and apples are layered on top and the mixture is covered with water and simmered until the rice and apples are fully cooked. Once done, the plov is served on large platters and topped with apples.

Olma palov

This rice dish is an Omani take on traditional Indian and Persian chicken biryanis. Just like other chicken biryanis, this one also consists of basmati rice mixed with chicken parts (legs or breasts). What makes this dish truly Omani is the use of spices and herbs that are typical of Omani cuisine. Although not as heavily spiced as other chicken biryanis, Omani chicken biryani is still a fragrant and flavorful dish, and it is typically accompanied by sides such as cucumber raita, lime wedges, and slices of sweet onions. In Oman, this dish is usually eaten for lunch or dinner, and it is available in numerous caf&eacute;s, restaurants, and similar eateries throughout the country.

Omani Chicken Biryani

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Onglet de b&oelig;uf in French butchery refers to the hanger steak, which is a cut from the plate primal of the cow, located near the animal's belly. It is also known as "butcher's steak" because butchers would often reserve it for themselves due to its high quality and limited quantity - there's only one hanger steak per animal. The hanger steak is known for its strong beefy flavor. It has a coarse texture compared to other steaks, yet when cooked correctly, it can be very tender. The onglet is traditionally associated with French cuisine, but it's also popular in other cuisines. It's best when cooked to medium-rare and should be marinated before grilling or broiling to help tenderize the meat. Overcooking can result in a tougher texture. After cooking, it's typically sliced against the grain before serving.
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Onglet de bœuf

Oklahoma onion burger is prepared by smashing thin slices of onions into a beef patty. The meat and onions cook together until the onions become caramelized and crispy and the meat is fully cooked. The burger usually also contains a slice of American cheese, pickles, and mustard or mayonnaise (or both), all tucked inside soft and fluffy burger buns. It is believed that this burger was invented in the 1920s during the Depression, when onions were very cheap, and meat was expensive, so people started to add onions to the patties by smashing them into the meat with the back of a spatula.

Onion Burger

Indonesia

Indonesian chicken curry is based on an aromatic combination of coconut milk and numerous spices such as lemongrass, tamarind, cinnamon, galangal, palm sugar, coriander, garlic, and shallots. The dish is typically prepared with bone-in pieces such as thighs or drumsticks, or sometimes even a whole chicken that is cut into pieces. The dish is usually associated with Java and it belongs to a wider group of opor dishes that employ the coconut milk braising technique. Opor ayam is typically enjoyed at Eid al-Fitrat &ndash; a religious festival that celebrates the end of Ramadan. It is usually accompanied by rice, boiled eggs, or ketupat rice cakes.

Opor ayam

Canada

Oreilles de crisse is a Quebecois dish made by deep-frying or baking smoked pork rinds until they become crispy. They are traditionally served in Canadian sugar shacks, preferably topped with a drizzle of maple syrup. Apart from sugar shacks, oreilles de crisse can be used as a garnish or served as an accompaniment to stews, beans, or fried eggs.

Oreilles de Crisse

Laos

This versatile Lao stew is traditionally associated with Luang Prabang. The dish usually combines chunks of meat with typical Laotian spices such as lemongrass, cilantro, dill, basil, galangal, and sakhan &ndash; the stems from wild vines which impart a peppery, spicy flavor to or lam. Other ingredients include onions, garlic, and eggplants which make the base of the broth, while the dish is finished off with the addition of rice balls, different vegetables, and grilled meat, usually beef, water buffalo, pork, or chicken, although some less common varieties may also include fish. It is believed that or lam originated sometime before the 1600s, due to the addition of sakhan, which was later replaced by chili peppers.

Or lam

Orman kebabı (lit. forest kebab) is a traditional dish originating from Bolu city. The dish is usually made with a combination of lamb or beef cubes, carrots, potatoes, onions, peas, tomato paste, thyme, butter, olive oil, flour, and salt. The meat is rolled in flour and drizzled with olive oil, then browned in a pot. The vegetables are saut&eacute;ed with the butter and seasonings, covered with water, mixed with the browned meat, and the dish is then simmered over low heat until the meat is fully cooked and tender. Once done, orman kebabı is traditionally served with rice pilaf and yogurt on the side.

Orman kebabı

Orouk is a traditional meat dish originating from Armenia. The dish is usually made with a combination of bulgur, ground beef, onions, mint, salt, allspice, and black pepper. The bulgur is soaked, drained, and mixed with the meat, spices, onions, and mint. The mixture is kneaded and shaped into balls that are skewered and formed into sausage or kebab shapes. Once shaped, the meat is grilled or taken off the skewers and baked in the oven until fully cooked. It&rsquo;s recommended to serve orouk with lemon wedges on the side.

Orouk

Italy

Ossibuchi con piselli is a classic Italian dish, particularly associated with Lombardy, that consists of braised veal shanks (ossibuchi) cooked until tender and served with peas (piselli) in a savory sauce. The preparation begins by dusting the ossibuchi with flour and browning them in a pan with olive oil. A soffritto of finely chopped onions, carrots, and celery is then added to enhance the flavor. After the meat is seared, white wine is used to deglaze the pan, followed by the addition of broth to keep the dish moist during cooking. The ossibuchi are simmered until they become tender, typically for about an hour. Toward the end of cooking, peas are added to the sauce, which gives the dish a touch of sweetness and freshness that balances the richness of the meat. Ossibuchi con piselli is often garnished with gremolata (a mixture of lemon zest, garlic, and parsley), adding a fresh and citrusy finish to the dish. It&rsquo;s typically served with risotto, polenta, or mashed potatoes to soak up the flavorful sauce.

Ossibuchi con piselli

Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature dishes. Ossobuco is believed to have been prepared in local trattorias for centuries, although the first written recipe was found in Pellegrino Artusi's 1891 cooking manual La Scienza in Cucina e l&rsquo;Arte di Mangiar Bene. The word ossobuco translates to hollow bone &mdash; the cut of veal used for this dish is sliced horizontally through the bone and exposes the marrow, which is what gives the dish its buttery richness. Slow-cooked in beef broth until the meat becomes soft enough to cut with a fork, ossobuco is finished with a topping of gremol&agrave; or gremolada, a zesty herb relish made with mashed anchovies, minced garlic, parsley, and lemon zest. Ossobuco can be served alone or it can be accompanied by polenta, peas, mashed potatoes, or spinach with butter, but for a real feast of flavors, it is best enjoyed with risotto alla Milanese.