Meat Dish

Ostropel is a stew similar to tocană, predominantly made with chicken thighs or drumsticks which are fried and added to a tomato sauce that is thickened with flour and spiced up with garlic and pepper. Rabbit, lamb, or other types of meat may be used, although vegetarian versions also exist. The dish is typically served with a side of mămăligă (polenta). In the region of Oltenia, people also add vinegar and carrots to the sauce and serve the dish with boiled potatoes instead of mămăligă.

Ostropel

Syria

Ouzi is a Syrian phyllo pastry pie filled with a mix of lamb, rice, peas and carrots, seasoned with bay leaves, cardamom, nutmeg, cloves, black pepper, and salt. It is served warm with yogurt and fresh salad and is usually followed by a serving of muhallabia or rice pudding. The dish can be prepared in various sizes, from a large main course to smaller portions suitable for finger food, making it versatile for different serving purposes.

Ouzi

Oxtail with broad beans is a traditional stew consisting of chopped oxtail, onions, garlic, ginger, chile peppers, fava beans, water, cornstarch, and seasonings such as black pepper, allspice, thyme, and salt. The stew is slowly simmered over medium heat until it thickens and the beans develop a tender texture. This dish is beloved by numerous locals as it is full of flavor and the meat is so tender that it easily falls off the bone. It is recommended to serve it warm over plain rice or coconut rice.

Oxtail with Broad Beans

Pabellon criollo is a traditional dish consisting of black beans, white rice, and slices of steak cooked with tomatoes. The word pabellon means flag, referring to the colors of individual components, which are arranged to resemble the national flag. The dish is sometimes also served with fried plantains, known as tajadas, along with arepas and white cheese. The plantains keep the food from slipping over the plate, and in that case, the dish is known as pabellon con baranda, where baranda means guard rail. If the dish is served with a fried egg on top, it is known as pabellon a caballo. Pabellon criollo is especially popular with Venezuelan cowboys, known as llanos.

Pabellón criollo

Pachamanca is an ancient Peruvian dish made by cooking marinated pieces of meat (usually lamb), herbs, chilis, beans, and a variety of Peruvian potatoes in a hole in the ground (huatia). The ingredients are placed on hot stones and covered with leaves in order to create a natural pot in the ground. The name of the dish means earth pot, referring to the preparation process. The dish is traditionally cooked for about three hours, and nowadays it can be found in numerous rustic restaurants throughout Peru.

Pachamanca

Spain

Often referred to as the original paella, this Valencian classic traditionally consists of rice that is cooked alongside chicken thighs, rabbit, three types of beans, tomatoes, and snails. Valenciana is generously seasoned with saffron and smoked paprika. It is always prepared in shallow paella pans. According to tradition, the use of additional ingredients is strictly forbidden, and only Valencian rice (PDO) should be employed in the dish. Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region.

Paella Valenciana

Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before they are grilled on traditional charcoal barbecues. They are commonly paired with potatoes, salads, or the creamy and refreshing tzatziki sauce.

Païdakia

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Paleron in French butchery refers to a cut of beef from the shoulder or chuck area of the cow. In English-speaking countries, this cut is typically known as the flat iron steak or top blade steak. The paleron is known for its rich flavor and relatively tender texture, as it comes from a muscle that doesn't do a lot of work. It is also marbled with intra-muscular fat, which gives it a nice, juicy texture when cooked properly. This cut is versatile and can be used in a variety of dishes. It's often grilled or broiled as a steak, but it can also be slow-cooked in stews or braised dishes. In France, the paleron is often used in pot-au-feu, a traditional French beef stew.
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Paleron

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In Brazilian cuisine, paleta refers to a specific cut of beef that, in the US, is known as the shoulder or shoulder clod. Paleta comes from the shoulder area of the animal and is a versatile cut that can be used in various culinary preparations. It's typically a tougher cut with some marbling, and it benefits from slow cooking to achieve tenderness and develop rich flavors. In Brazilian cooking, paleta can be used for pot roasts, stews, braises, and other dishes that require longer cooking times. The slow cooking helps break down the tough connective tissues and fibers, resulting in tender and flavorful meat. In Brazilian barbecue (churrasco), paleta might be used for skewers or slow-cooked preparations, allowing the meat to become tender and develop its natural flavors. 
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Paleta

Pampaku refers to the Bolivian way of roasting the meat underground. The choice of meat is typically cooked with hot spices in a pit that is heated by wood or coal fire. When it's done, pampaku is traditionally served with plantains, potatoes, and cassava on the side.

Pampaku

Italy

Pampanella is a classic street food hailing from Molise. It consists of pork cuts that are marinated in sweet or spicy ground red peppers, garlic, and salt. White vinegar is added to the meat when it's baked in the oven. Once done, the spicy pork is often served in a bun. The name of the dish is derived from the name for vine leaves in which the meat was cooked in the past &ndash; pampini. In the past, pampanella was made at home by farmers for their families, but today it's a sought-after dish that spread throughout the area.

Pampanella

Pan con lech&oacute;n is a traditional sandwich originating from Cuba, but it's also very popular in Miami. This pressed sandwich is made with Cuban bread, lech&oacute;n roasted pork, butter, onions, and mojo sauce. The bread is cut lengthwise, buttered on both sides, then topped with roasted pork, mojo sauce, and yellow onions &ndash; either raw or saut&eacute;ed. Once assembled, it's placed on a sandwich press, then served. The meat is usually marinated in garlic, orange juice, oregano cumin, and lime juice before it's roasted, while the mojo sauce consists of garlic, oregano, sour orange juice, salt, and black peppercorns.

Pan con lechón

Indonesia

Traditionally made by the native Minahasan people and hailing from North Sulawesi, this Indonesian dish employs fruit bat as the main ingredient. Though bats are often fried or grilled, the most popular way is to incorporate them into paniki, the traditional soup-like dish. The usual procedure starts with grilling the bat to remove all the hairs covering its body. The bat is then cleaned, its intestines are removed, and it is cut into smaller chunks and boiled in water. The dish is finished off with the addition of fried onions, garlic, ginger and chili paste, leeks, curry leaves, lemongrass, and coconut milk. Paniki is typically served accompanied by white rice.

Paniki

Portugal

Hailing from Minho, this traditional Portuguese stew typically combines pork and chicken meat with smoked salpic&atilde;o and chouri&ccedil;o sausages, ham, corn flour, pig&rsquo;s blood, and various seasonings and spices such as cumin, lemon, cloves, or nutmeg. The dish was traditionally prepared in colder winter months when pigs were slaughtered, and fresh pig&rsquo;s blood was readily available. Though it can be enjoyed on its own, the dish is commonly served as an accompaniment to roj&otilde;es &agrave; moda do Minho, and it is recommended to pair it with Vinho Verde, a light and fresh Portuguese wine.

Papas de sarrabulho

Papero alla frutta is a traditional dish originating from Veneto. This pairing of duck and fruit was popularized in the 17th century by a Bavarian-born Paduan cook Mattia Giegher. The dish is made with a combination of duck, lemon, pear, grapes or cherries, olive oil, butter, capers, sugar, and salt. A lemon is placed in the chest cavity of the duck, and it is then roasted with lemon juice in olive oil for three hours. After an hour and a half, the duck is turned upside-down and the pears and grapes (or cherries) are added to the pan. Near the end of cooking, butter is stirred into the fruit and sprinkled with sugar. The cooking juices are passed through a sieve, and the duck meat is then served drizzled with the sauce and garnished with capers and glazed fruit.

Papero alla frutta

Pappardelle is a famous Tuscan pasta variety. When paired with rag&ugrave; di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic rag&ugrave;, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al rag&ugrave; di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.

Pappardelle al cinghiale

Pappardelle alla lepre is an ancient Tuscan dish &ndash; allegedly, Boccaccio himself was impressed with these pasta ribbons which are cooked in broth and flavored with hare meat. The preparation of this rich dish is time-consuming &ndash; the hare must be marinated in wine, vinegar, and aromatic herbs in order to develop the flavor and eliminate the strong gamey smell, and it is then slowly simmered with chopped onions, carrots, celery, wine, tomatoes, bay leaves, salt, pepper, and stock. Interestingly, the original name of this dish was pappardelle sulla lepre, meaning pappardelle on top of the hare, allegedly due to the fact that it was once much easier to find the hare than eggs or flour &ndash; so the typical plate used to contain lots of meat and only a few ribbons of pasta. Even though the times have changed, that just may be the reason why (in Tuscany) papardelle are traditionally placed on top of the sauce and not the other way around. Due to their complex flavor, pappardelle alla lepre pair especially well with full-bodied red wines.

Pappardelle alla lepre

Pappardelle all'anatra is a traditional dish that's especially popular in Tuscany. The dish is prepared with a combination of duck meat, garlic, tomatoes, red wine, stock, onions, carrots, celery, olive oil, sage, rosemary, bay leaves, and pappardelle pasta. The hearty meat sauce is simmered until reduced, and it is then combined with the pappardelle pasta. When served, the dish is traditionally garnished with lashings of grated parmesan.

Pappardelle all'anatra

Hungarian chicken paprik&aacute;s originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, paprika-flavored broth. Although it is similar to the classic p&ouml;rk&ouml;lt stew, paprik&aacute;s is characterized by the addition of sour cream and occasionally flour, which are always added last to create a smooth, creamy sauce. Paprik&aacute;s is a common restaurant dish as well as a hearty home-cooked meal that is traditionally served complemented by galuska or csipetke dumplings, pasta, boiled potatoes, or polenta.

Paprikás csirke

Croatia

Paprika&scaron; od koko&scaron;i is a traditional chicken stew originating from Dugo Selo. The stew is made with local chickens, pork fat, onions, salt, and red paprika powder &ndash; both hot and mild. The chickens are cleaned and cooked halfway in boiling salted water. They are taken out of the pot and cut into smaller pieces. The pieces are saut&eacute;ed in pork fat with the onions. Once tender, the meat is sprinkled with flour and two types of paprika powder, and it is then covered with leftover cooking water. The stew is seasoned with salt, and if desired, mixed with a bit of sour cream before it's served hot, ideally with a few slices of bread on the side.