Meat Dish

Italy

Salm&igrave; di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and herbs and spices such as nutmeg, cloves, bay leaves, sage, rosemary, thyme, juniper berries, peppercorns, salt, and pepper. Some recipes also use flour, tomatoes, pig blood, and mushrooms for extra flavor. The meat is cut into pieces and marinated in wine with the spices and herbs, carrots, onions, and garlic. The pancetta is saut&eacute;ed in butter and olive oil, and the meat is browned in the same pan. Nutmeg, cloves, and salt are added to the dish, while the drained vegetables from the marinade are cooked into a sauce that's blended and reduced. The dish is served hot and it's typically accompanied by polenta on the side.

Salmì di cervo

Saltado de vainitas is a traditional stir-fry dish originating from Peru. It's usually made with a combination of chicken or beef, green beans, onions, bell peppers, hot peppers, garlic, spices and herbs, salt, and pepper. The beef or chicken is cut into strips and stir-fried in oil and then mixed with hot peppers, bell peppers, onions, garlic, and boiled green beans. The mixture is stir-fried with herbs, spices, and soy sauce, seasoned with salt and pepper, and then served with fried potato batons and white rice on the side.

Saltado de vainitas

This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do. The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then saut&eacute;ed in white wine. Even though the original recipe for saltimbocca is supposedly centuries old, the first written trace of this dish was found in Pellegrino Artusi&rsquo;s 1891 cookbook La Scienza in Cucina e l&rsquo;Arte di Mangiar Bene, in which he claims to have enjoyed this famed dish at Roman trattoria Le Venete. However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Lombardian city nestled at the foot of the Alps, where an almost identical dish dubbed saltimbocca alla Bresciana has been prepared since the early 1800s. Regardless of its true origins, saltimbocca is one of Rome&rsquo;s favorite secondi piatti today, and it is usually enjoyed with a side of green vegetables such as piselli alla Romana, Roman-style green peas.

Saltimbocca alla Romana

Samgyeopsal is a South Korean delicacy consisting only of pork belly, the most expensive cut of pork in the country. It is so popular in South Korea that the residents eat it approximately once every four days. The name of the dish consists of three words: sam (three), gyeop (layered), and sal (meat), so it can be literally translated as three-layered meat, referring to the three visible layers of the meat. It is believed that the dish became popular in the 1960s, when the price of soju decreased and people needed a dish to go with it, so they chose pork belly due to its low price at the time. Whether at home or in restaurants, samgyeopsal is traditionally cooked at the table in a special pan which is designed to let the fat run off the sides of it. The dish is most commonly accompanied by lettuce, raw garlic, green chili peppers, kimchi, and green onions. Two dipping sauces are traditionally served on the side: one is ssamjang, consisting of sesame oil, chili paste, and soybean paste, and the other is gireumjang, consisting of sesame oil, salt, and black pepper.

Samgyeopsal

Samgyetang is a flavorful soup from South Korea, consisting of a whole young chicken cooked with ginseng, garlic, and rice. In Korea, ginseng is revered for its medicinal properties, as it lowers blood sugar and boosts the body's immune system and stamina, making samgyetang an ideal soup for hot summer days, when people fall into nutrition deficiency due to excessive sweating and loss of appetite. The flavors of the soup are somewhat milder than other Korean and Chinese herbal medicinal soups, and the key to its popularity during the summer may also be in its price, as it is generally pretty inexpensive. If consumed in a restaurant, there will often be a small bottle of insangju ginseng alcohol served on the side, believed to boost physical and sexual stamina.

Samgyetang

Samlar kari is a traditional chicken curry consisting of pieces of chicken in a silky-smooth coconut sauce that is typically flavored with Cambodian kroeung paste, shrimp paste, fish sauce, and palm sugar. This soupy curry derives its distinctive flavor and fragrance from the red kroeung paste used in it, which is a type of Cambodian curry paste made with lemongrass, turmeric, galangal, kaffir lime leaves and zest, red chilis, shallots, and garlic. The dish can optionally be enriched with vegetables such as sweet potatoes, onions, bamboo shoots, carrots, eggplants, asparagus beans, or spinach. Aromatic, fragrant, and spicy, the chicken curry is usually consumed either heaped over steamed rice or with slices of bread or noodles and a fresh vegetable salad on the side. Samlar kari is a typical, traditional preparation throughout rural Cambodia during Cambodian New Year, Pchum Ben, and other festivities and special occasions.

Samlar kari

Croatia

Samoborski kotlet is a traditional meat dish originating from the city of Samobor. The dish is made with pork loin, oil, potatoes, garlic, parsley, salt, and pepper. The meat is cut into slices that are tenderized with a mallet, seasoned with salt, and fried in oil until golden brown. The potatoes are cut into slices and fried in the same oil. The garlic and parsley are saut&eacute;ed in oil, covered with a bit of water, left to bubble, and the mixture is then poured over the meat, while fried potatoes are arranged around the meat. The dish is simmered over low heat for a few minutes before it's served warm. It's recommended to serve the dish with a green salad on the side.

Samoborski kotlet

United States

Beanburger is an iconic San Antonio dish originally made with a beef patty that is topped with diced onions, crushed Fritos corn chips, refried beans, and Cheez Whiz (processed cheese sauce or spread). Although there are several theories about its origin and inventor, a man named Frank Sills is nowadays synonymous with the burger as he was the owner of the original Sills Snack Shack, where this burger was originally served. Today, there are numerous restaurants in San Antonio that serve different versions of the bean burger &ndash; with added crushed tostada chips, melted cheddar, or pico de gallo.

San Antonio Bean Burger

Sanjeok is a traditional beef dish originating from South Korea. This type of jeok (skewered food) is usually made by placing seasoned beef slices on skewers and grilling them over high heat. There are many types of sanjeok with additional ingredients on the skewers, such as fish (eo-sanjeok), mussels (honghap-sanjeok), scallions (pa-sanjeok), rice cakes (tteok-sanjeok), pine mushrooms (songi-sanjeok), and squid (ojingeo-sangjeok). Although sanjeok can be made in a skillet, it's usually grilled for a smokier flavor. In the past, these festive and colorful skewers were reserved for special occasions, but nowadays they're a convenient snack or finger food that's always served hot at any time of the year.

Sanjeok

Australia

Sapasui or Samoan chop suey is a Chinese import that has, over time, become a Samoan staple with numerous variations. Inexpensive, delicious, and easy to prepare, the dish consists of vermicelli noodles, soy sauce, sugar, garlic, ginger, and meats such as chicken, beef, or pork. Fresh vegetables such as carrots, broccoli, or cabbage can also be added to the dish. It is recommended to serve sapasui with taro, green bananas, or white rice on the side.

Sapasui

Bosnia and Herzegovina

This unique variety of ćevapi hails from the city of Sarajevo, hence the name sarajevski ćevapi. There are variable accounts regarding the usage of meat for these tasty meat rolls &ndash; purists make them exclusively with ground beef, salt, and pepper, while others use a combination of ground beef and mutton. In recent years, sarajevski ćevapi are typically made only with ground beef and salt in order for the meat flavor to be as clear as possible. Once prepared, ćevapi should be refrigerated for 48 hours. They are then grilled, and traditionally served in a round-shaped, (sometimes) beef stock-dipped bread called somun, accompanied by raw onions on the side.

Sarajevski ćevapi

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard. Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. The dish is usually accompanied by plain yogurt, mashed potatoes, and crusty bread on the side.

Sarma

Sasami is a traditional yakitori dish made with chicken meat from the inner breast, also known as chicken tenders. This type of meat is high in protein and low in fat. The pieces of meat are (sometimes) marinated in sake, placed on skewers, then grilled until done, but not overgrilled. When served, sasami is often accompanied by salt, wasabi, or tare sauce on the side. Due to the somewhat bland flavor of sasami yakitori, it's sometimes topped with miso paste, shiso leaves, umeboshi paste (sour pickled plum paste), or mentaiko (fish roe). The dish can be found in most izakaya bars and it's usually paired with a cold beer on the side.

Sasami yakitori

Indonesia

Satay is a traditional dish consisting of skewered meat that's served with a sauce on the side. All types of meat can be used to make satay, even some exotic varieties such as crocodile or snake meat. In most cases, the meat is marinated before grilling. Marinades vary, but typically include dark soy sauce, sugar, garlic, lime juice, and other seasonings. It is believed that satay originated in the Indonesian region of Java and that it was developed under the influence of Muslim traders who migrated from India. Another theory claims that satay was created in the 19th century by Indonesian street vendors as a variation on Indian kebabs. The theory is supported by the fact that satay became popular when Muslim and Arab immigrants had populated those areas. From the moment it originated in Java, satay quickly spread throughout Southeast Asia, and eventually all over the world. In Indonesia, it has become a national dish and nowadays it can be found everywhere, from street vendors to high-class restaurants. The most common sauces served with satay are peanut, soy, or pineapple sauce.

Satay

Sate babi is a traditional dish and a type of satay made with pork as the main ingredient. The meat is cut into cubes and marinated in a combination of garlic, lemon juice, kecap manis (sweet soy sauce), salt, and pepper. The pieces of meat are then placed on skewers and grilled until done. During the grilling process, the meat is sometimes additionally brushed with the marinade. When served, sate babi is accompanied by the kecap manis sauce which is the same as the marinade, or with peanut sauce. If desired, the skewers can also be accompanied by steamed rice or rice cakes on the side.

Sate babi

Sate buntel is a traditional dish originating from Solo in Central Java. The dish consists of minced lamb that's wrapped in caul fat and placed on bamboo skewers. The caul fat keeps the meat intact while it's cooking on the grill. Once done, sate buntel is typically served with rujak-style pickles, chili peppers, shallots, onions, tomatoes, and kecap manis. The dish was heavily influenced by the early Arab settlers of Solo.

Sate buntel

Sate kambing is a traditional dish and a type of satay prepared with mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili peppers. After it's been marinated, the meat is placed on skewers that are larger and thicker than the ones used for chicken satay as the texture and thickness of mutton is tougher than chicken. The skewers for sate kambing are usually made from bamboo. The meat is grilled, then served with kecap manis sauce, peanut sauce, or chili sauce, consisting of shallots, bird eye chili peppers, and kecap manis. Some like to eat sate kambing with steamed rice or rice cakes on the side. This type of sate is especially popular in Java.

Sate kambing

Sate kelinci is a traditional dish originating from Java. The dish consists of rabbit meat that's usually marinated, then placed on bamboo skewers and grilled to perfection. The marinade is often made with a combination of shallots, garlic, ginger, coriander, chili peppers, brown sugar, soy sauce, and lemongrass. Once marinated, the rabbit meat is skewered and grilled, and the dish is then served with soy sauce on the side.

Sate kelinci

Sate klatak is a traditional dish originating from Pleret in Yogyakarta. The dish consists of goat or mutton that's seasoned with salt and pepper, placed on iron skewers, then grilled or roasted over an open fire. This type of satay is different from most other types of satay because the skewers are not made from bamboo, but from iron, which helps to cook the meat evenly from the inside. Once done, sate klatak is traditionally served with a spicy curry soup known as gulai. The method of preparing satay over an open fire is called klathak, hence the name of the dish.

Sate klatak

Sate Madura is a traditional dish and a type of sate originating from the island of Madura, hence the name. The dish is prepared with chicken or mutton pieces that are placed onto skewers and grilled. This type of sate is different from most other types since the meat is cut into thinner chunks than usual. The skewers are accompanied by a dark sauce made with a combination of kecap manis (sweetened soy sauce), palm sugar, fried shallots, shrimp paste, peanut paste, candlenuts, salt, and garlic. If made with chicken, the dish is served in peanut sauce, while the mutton version often comes served in kecap manis. The usual accompaniments for sate Madura include rice cakes that are wrapped in banana leaves and sliced.