Meat Dish

Pie and mash is a traditional dish consisting of a pie filled with either chunks of beef or ground beef, and a side of mashed potatoes. Although the pies are nowadays filled with ground beef, in the past they were filled with eels from the Thames, which is the reason behind numerous Pie, Mash, and Eel shops in London. Inexpensive, yet filling, pie and mash is still a staple dish of London's working class.

Pie and mash

This traditional Polish meat specialty consists of garlic-studded veal that is roasted in the oven. The garlicky veal is first seasoned with salt and pepper and allowed to soak in boiling water for half an hour. With raw bacon slices on top, the meat is then cooked in a casserole dish with lard, and periodically coated with the cooking juices in order to remain moist. Once prepared, the roasted veal is usually cut into slices and served drizzled with the cooking juices. Typical accompaniments to this dish include boiled potatoes, mashed potatoes, or creamed peas and carrots.

Pieczeń cielęca

Pieczeń wieprzowa z winem is a traditional pork roast in a wine-based sauce. The meat is typically soaked in a wine-based marinade seasoned with salt, pepper, and aromatic spices. It is then roasted in the oven, covered with the marinade, chopped vegetables, and broth. Moist and fragrant, pork roast with wine makes for a perfect dinner, usually served with potatoes or potato dumplings and sauerkraut on the side.

Pieczeń wieprzowa z winem

Pieczeń z mięsa mielonego is a traditional meatloaf made with ground meat, bread, chopped onions, garlic cloves, and eggs. Salt, pepper, and dried herbs are added to the ground meat mixture, which is then placed in a greased baking dish or a bread pan, and baked in the oven until nicely browned on the surface. The meatloaf can also be stuffed with yellow cheese and wrapped in bacon slices for added flavor. Polish meatloaf is usually eaten warm for lunch, accompanied by baked potatoes and fresh salads.

Pieczeń z mięsa mielonego

Australia

A pie floater is an Australian dish that is most commonly consumed in Adelaide and Sydney. It consists of a traditional Australian meat pie that is usually submerged upside-down in green pea soup. It is believed that the origins of the dish lie in traditional English dishes of pea soup with eel and suet dumplings (dumplings in soups were known as floaters). The usual accompaniments to a pie floater include tomato sauce or mint sauce, Worcestershire sauce, or malt vinegar. Pie floater has an impressive history that can be traced back to over 130 years. It was invented in Port Pirie, South Australia in the 1890s by a bakery operator named Ern "Shorty" Bradley. The floaters became popular at many pie carts that were in function in Adelaide in the late 19th and early 20th century, with 13 carts operating in the city. Although the last pie cart was closed recently, in 2010, floaters are still present in numerous bakeries, available to everyone who wants a late evening meal. The popularity of the dish is evident in the fact that it was recognized as a South Australian Heritage Icon by the National Trust of Australia in 2003.

Pie Floater

Pigeon en crapaudine is a traditional game dish. The dish is made with pigeons that are farm-raised on corn or other feed. The pigeons are butterflied and their wings are tucked behind their shoulder bones, becoming visually reminiscent of a toad (crapaud in French). They're typically brushed with butter, seasoned with salt and pepper, and then grilled or pan-grilled (always under a weight). There are many variations on the dish, and it can be enriched with lardons, onions, white wine, stock, garlic, thyme, tiny peas, and sweet lettuce. Once prepared, pigeon en crapaudine is typically served with boiled new potatoes on the side.

Pigeon en crapaudine

Pigeon r&ocirc;ti is a classic French dish that involves roasting a whole pigeon. The bird is typically seasoned with salt and pepper but can have other aromatics such as garlic, onions, or fresh herbs. It is then roasted, either in the oven or on the stove, until the meat is tender and the skin is crispy. This dish is often served with a sauce made from the pan drippings, and accompanied by vegetables or a light salad. Pigeon r&ocirc;ti is celebrated for its rich flavor and delicate meat, making it a gourmet choice in French cuisine.

Pigeon rôti

Croatia

Pijetao s orasima is a traditional dish originating from the Zagorje region. The dish is usually made with a combination of a smaller rooster, walnuts, pork fat, butter, garlic, flour, parsley, salt, and pepper. The rooster is seasoned with salt and pepper and placed into a deep baking dish. It's brushed with pork fat and covered with hot water before it's baked in the oven. Once done, the meat is cut into bigger pieces and placed in another baking dish. It is then covered with a sauce consisting of butter, flour, ground walnuts, parsley, garlic, and meat juices. The dish is then baked for about ten minutes before it's ready to be served and enjoyed.

Pijetao s orasima

Pili&ccedil; Topkapı is a classic Turkish chicken dish rooted in Ottoman culinary traditions, named after the Topkapı Palace in Istanbul. It features chicken, typically boneless pieces like thighs, stuffed with a savory rice pilaf. The stuffing is a flavorful mix of pine nuts, currants, onions, and spices such as cinnamon, allspice, and black pepper, creating a balance of savory and subtly sweet flavors. The stuffed chicken is secured with toothpicks, brushed with tomato paste and yogurt, and baked until golden and tender. It is usually served with rice pilaf on the side, accompanied by roasted vegetables or a simple salad.

Piliç Topkapı

Philippines

Pinakbet is a traditional meat stew prepared with various vegetables and shrimp paste. It originated in the region of Ilocos, but today it appears in many regional and seasonal varieties. Most commonly, it consists of fatty pork, bitter melon, squash, sweet potatoes, eggplants, okra, and green beans. Although the ingredients may be adjusted to personal preferences, the key element of the dish is the pungent shrimp paste, which provides pinakbet with its unique flavor. This colorful and versatile stew is usually served alongside steamed rice and enjoyed as a hearty and nutritious main course.

Pinakbet

Pinnekj&oslash;tt is a traditional Christmas dish predominantly enjoyed in the northern and western parts of the country. It is usually prepared with racks of lamb or mutton, which are brined and air-dried or smoked before they are sliced into individual ribs and cooked. Traditionally, the ribs are placed on birch branches and steamed until all the water evaporates and the meat becomes juicy and tender. This flavorful Norwegian classic stems from the traditional methods of meat preservation and is usually complemented with mashed or boiled potatoes, pureed Swedish turnip, and various salads.

Pinnekjøtt

Bolivia

Pique macho is a Bolivian dish consisting of a layer of french fries buried underneath a heap of chopped beef, hot dog, eggs, tomatoes, onions, bell peppers, and chili peppers. The usual condiments include ketchup, mayonnaise, and mustard, while sliced hard-boiled eggs are used as a typical garnish on top of the huge plate. Many claim that pique macho was invented by Honorato Quinones and his wife Evangelina Gomez Quinones, owners of a restaurant called Miraflores, in Cochabamba, a city in the Andes mountains. The name of the dish refers to its size and the supposed masculinity gained from finishing the plate in a single sitting.

Pique macho

Pisanica Stubica is a traditional dish from the Croatian region of Zagorje. It is believed that the dish dates back to the 16th century. It consists of a sliced pork loin that is stuffed with plums and cooked with the addition of white wine, heavy cream, sour cream, and &scaron;ljivovica &ndash; a local plum brandy. When the meat becomes tender, it is sliced and served with the sauce. It is recommended to pair the meat with homemade noodles or rice on the side.

Pisanica Stubica

Pita ćora is a traditional Bosnian savory pastry where pieces of chicken meat and onion are wrapped in yufka sheets, then arranged in the baking tray and baked. The first step is to make the yufka dough, stretch it to the desired thickness, and then cut it into squares. The chicken is cut into pieces, and so is the onion, and each piece, together with some onion, is placed on a yufka square and wrapped. Small packets are arranged in a greased baking tray, baked, then poured over with boiling salted water or chicken broth to soften it, and baked a bit more.

Pita ćora

United States

Pit beef is an American barbecue technique originating from Maryland. The technique features beef, usually top round, that's grilled quickly over charcoal, becoming crusty on the exterior while remaining succulent and almost rare on the inside. The meat is later sliced into thin strips and often used as a sandwich stuffing, preferably on Kaiser rolls or rye bread. The sauce for Maryland pit beef contains horseradish instead of the usual barbecue sauces based on ketchup, vinegar, and brown sugar. It is believed that pit beef first started gaining popularity in the 1970s in Baltimore's working-class neighborhoods.

Pit Beef

Italy

Pizzaiola is a classic of Neapolitan cuisine. The dish is made with cuts of (often inexpensive) meat that are cooked in a combination of tomatoes, garlic, olive oil, and sometimes a bit of white wine if the dish is cooked in the oven. The tomato sauce is usually flavored with oregano and basil, and it braises the meat with a slow-cooking process that breaks down the proteins in the meat and makes the cuts tender. There are many variations on this dish as everyone has their own version, and although steak pizzaiola is the most common, you can also find dishes such as pizzaiola chicken. There's also the term carne alla pizzaiola, which means that any meat can be used, displaying the true versatility of this classic dish.

Pizzaiola

<div>
<div>
<div>
Plat-de-c&ocirc;tes de b&oelig;uf in French butchery refers to the short ribs. The short ribs are characterized by a layer of meat sitting on top of a section of the rib bone. They are known for their rich, meaty flavor that is brought out by slow cooking methods such as braising. This cut of meat benefits from long, slow cooking times that allow the fat to render and the connective tissue to soften, resulting in tender, flavorful meat. Short ribs can be prepared in a number of ways and are a common ingredient in many different types of cuisine, from American barbecue to Korean galbi to French pot-au-feu.
</div>
</div>
</div>

Plat-de-côtes de bœuf

<div>
<div>
<div>
Plat de tranche in French butchery refers to a cut of beef from the round section of the cow, specifically the outside or bottom round. In the French system, the "tranche" (which translates to "slice") generally refers to the upper rear part of the animal, encompassing a few different cuts. The plat de tranche is a lean and relatively tough cut of beef, as it comes from a part of the animal that gets a lot of exercise. Due to this, it's typically used in dishes that require slow, moist cooking methods, such as braising or stewing, which help to break down the tougher connective tissues and result in a more tender dish. Like other cuts from the round, the plat de tranche can also be used for making roast beef or thinly sliced for quick, high-heat cooking, but it requires careful preparation to prevent it from becoming too tough.
</div>
</div>
</div>

Plat de tranche

Plate lunch is an original, traditional Hawaiian dish consisting of two large scoops of white rice, macaroni salad that is heavy on the mayonnaise, and one meat-based entr&eacute;e. If a plate has more than one entr&eacute;e, it is then called a mixed plate. The dish stems back to the 1800s when sugar companies made plantations in Hawaii, attracting workers from all over the world. Since the immigrant workers didn't like sandwiches and similar American foods, they would place leftover rice and meats into metal tins with compartments, and plate lunch was born, based on the Japanese bento box tradition. The meat of choice is usually roast pork, pork adobo, kalua pork, a hamburger patty, beef teriyaki, or Portuguese sausage. Plate lunch is not just an ordinary dish, but a culturally significant one, bringing people of various cultural backgrounds together.

Plate Lunch

Pljeskavica, a Serbian national dish also known as the Serbian hamburger, is a flat, round patty made from minced beef, pork, and veal, or a combination of the three, with the addition of selected seasonings such as paprika, salt and pepper, and in some cases, finely minced onions and garlic. It is a simple dish that is hard to master, as the ratio of meat and fat is extremely important in the preparation process. Flavorful and juicy, the word pljeskavica comes from the word pljeskati, meaning to clap, since this is the motion made when forming the patties that are then grilled on both sides to a smoky brown color, with typical grill marks on both sides. Traditionally, the meat is then placed inside a thick flatbread called lepinja, which is as equally important as the meat - it should not be too dry, cold, nor crumbly, but moist, springy, and warm. The perfect pljeskavica should be juicy, perfectly spiced, and preferably topped with kajmak&ndash;a rich, clotted, slightly salty, local cream cheese. Along with kajmak, the perfect accompaniments to the meat include finely chopped fresh onions, bell peppers, or pickled vegetables known as tur&scaron;ija, but the list of possible condiments is a long one, since pljeskavica pairs extremely well with a large number of different ingredients. There are also two significant varieties of pljeskavica: one is called gourmand's pljeskavica and has hot pepper flakes, tiny cheese cubes, and pieces of bacon dispersed throughout the meat, and the other one is called stuffed pljeskavica with sliced cheese, bacon, and sometimes ham inside the meat.