Meat Dish

<p>Swiss steak is a popular American dish consisting of a round or rump steak that has been <em>swissed</em>, which is a technique of tenderizing the meat by pounding it. The steak is usually braised in a tomato or chile sauce, although there are numerous variations on the dish. It is often served with mashed potatoes and gravy on the side. Because of its affordable price, Swiss steak is a staple of all-you-can-eat buffets or school and hospital cafeterias.</p>

Swiss Steak

Hungary

<p>Sz&eacute;kely guly&aacute;s is a thick and rich Hungarian stew prepared with a combination of pork, onions, peppers, paprika, potatoes, sauerkraut, sour cream, and garlic. The dish is believed to have originated in the city of Szeged, known for its paprika, and it was supposedly named after the Hungarian journalist and archivist J&oacute;szef Sz&eacute;kely. Once prepared, Sz&eacute;kely goulash is typically served with homemade pasta or crusty bread on the side.</p>

Székely gulyás

India

<p>Tabak maaz is a traditional dish originating from Kashmir. It's usually made with a combination of lamb ribs, garlic, ginger, cloves, cardamom, turmeric, oil or ghee, and salt. The ribs are boiled with garlic, separated into pieces, and the reserved cooking water is brought to a boil in a pot. The ribs are placed in the pot with ginger, cloves, cardamom, salt, and turmeric. The bones are removed and the ribs are arranged in a frying pan over ghee or oil. They're fried until browned so that the flavors are sealed in. Once drained from the oil, tabak maaz is ready to be served. The dish is especially popular at wedding banquets and similar festive events in the region.</p>

Tabak maaz

Italy

<p>Tacchino alla canzanese is a traditional dish originating from Canzano in Abruzzo. The dish is usually made with a combination of turkey, white wine, garlic, rosemary, salt, and peppercorns. The turkey is cleaned, halved, and most of the bones are removed or crushed. It's placed in a terracotta pot with garlic, rosemary, white wine, salt, and peppercorns. The ingredients are covered with boiling water, and the pot is placed into a wood-burning oven to cook for four hours. After that, more wood is added, the turkey is turned, and it's cooked for four more hours. Once removed from the oven, the dish is allowed to rest for up to twelve hours before it's served and carved, which helps to preserve the dish.</p>

Tacchino alla canzanese

<p>Tacos al pastor is a Mexican dish consisting of thin slices of shaved pork from a rotating spit, placed on a tortilla and topped with onions, chopped coriander, pineapple chunks, chili, and salsa. The dish evolved from the Lebanese culinary traditions that arrived in Mexico in the late 19th century along with numerous immigrants. It stems from the popular <em>shawarma</em>, but the Mexicans changed the spices and substituted lamb with pork. Tacos al pastor originated in the city of Puebla, and their name is translated to <em>shepherd's style tacos</em>. However, the addition of pineapple to the dish still remains a mystery to be solved.</p>

Tacos al pastor

Mexico

<p>Tacos Arabes is a traditional dish originating from Puebla. The pita-bread wrappers (<em>pan &aacute;rabe</em>) are filled with thinly sliced cumin-marinated pork, spicy chipotle salsa, and a sauce consisting of yogurt, lemon juice, olive oil, garlic, and parsley. These 'Arabian' tacos are typically served with lime wedges on the side. As the name suggests and many people believe, Middle Eastern immigrants came to Puebla after WWI and brought their shawarma-related culinary tradition of serving sliced roasted lamb (it was replaced with pork in Puebla) in pita bread.</p>

Tacos Arabes

<p>Tacos de adobada is a Mexican dish that's similar to tacos al pastor, but not the same. Both tacos al pastor and tacos de adobada refer to pork that's been marinated in a combination of spices, chili peppers, and vinegar. For al pastor, the pork is cooked on a vertical spit called a <em>trompo</em>, while the pork for tacos de adobada is usually cooked on a grill or braised on the stove. However, in some places, such as in Baja California, people refer to al pastor as carne adobada. Adobada is usually made with pork shoulder, either thinly sliced when grilled or cut into chunks when braised. The tacos are usually topped with diced onions, radishes, cilantro, and lime juice.</p>

Tacos de adobada

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<p>Tacos de bistec are a popular Mexican dish consisting of small, soft corn or flour tortillas filled with seasoned and grilled beef steak, typically chopped or sliced. The beef used is often a tender cut such as sirloin, ribeye, or skirt steak, marinated and cooked to bring out rich flavors. These tacos are commonly garnished with onions, cilantro, and a squeeze of fresh lime juice, and might be served with various salsas or guacamole on the side.</p>
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Tacos de bistec

<p>Tacos de cabeza is a popular variety of tacos, especially in Mexico City, Sonora, and the Baj&iacute;o. It consists of tacos filled with steamed and shredded meat of cow's head, combined with toppings such as red or green salsa, chopped onions, and coriander. Customers can choose which type of meat they want, and usually the choice comes down to either brains, ear meat, or tongue. The dish can be found at taco stands with large metal steamers in which the meat was cooked, often in humble neighborhoods, since cow's head meat is very inexpensive.</p>

Tacos de cabeza

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<p>Tacos de chuleta refer to tacos filled with chuleta, which is Spanish for "pork chop." In this context, it typically involves grilled or fried pork chops that have been seasoned and then chopped into small pieces. These pieces are served on small, warm corn or flour tortillas. Like many other types of tacos, tacos de chuleta are often garnished with chopped onions, cilantro, and a squeeze of lime to enhance the flavor. They may also be accompanied by various salsas, such as salsa verde or salsa roja, to add spice and depth to the dish.</p>
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Tacos de chuleta

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<p>Tacos de costilla are Mexican tacos made with costilla, which translates to "rib" in English. Typically, this refers to beef ribs, but it can also include pork ribs depending on regional preferences or individual tastes. The ribs are seasoned and cooked until tender&mdash;often slow-cooked, grilled, or braised&mdash;to easily pull the meat off the bone. Once cooked, the rib meat is chopped or shredded and then placed on small, warm corn tortillas. Tacos de costilla are commonly garnished with chopped onions, cilantro, and a squeeze of lime, much like other traditional Mexican tacos. Salsas, such as salsa verde or a spicy red salsa, are frequently added to complement the rich, deep flavors of the meat.</p>
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Tacos de costilla

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<p>Tacos de gaonera are a type of Mexican taco that features a specific cut of beef known as "gaonera". The gaonera cut is a portion of beef mostly synonymous to tenderloin. This cut is prized for its tenderness and flavor, making it ideal for grilling. To prepare tacos de gaonera, the meat is usually marinated with a simple blend of condiments and then grilled to perfection. Once cooked, the meat is sliced or chopped into small pieces and served on warm corn or flour tortillas. Typical garnishes for tacos de gaonera include chopped onions, fresh cilantro, and a squeeze of lime juice. Additionally, various salsas, such as salsa roja (red salsa) or salsa verde (green salsa), can be added to complement the flavors of the meat.</p>
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Tacos de gaonera

Austria

<p>Even though <em>tafelspitz</em> is today one of the most popular Austrian dishes, this succulent boiled veal dish was once reserved only for the ruling class, and it was the favorite dish of Emperor Franz Joseph I. According to the 1912 imperial cookery book, tafelspitz was standard fare at the court, and "his Majesty&rsquo;s private table was never without a fine piece of boiled beef." The name <em>tafelspitz</em> (lit. a tip [of meat] for the table) refers to a cut from the top hind end of the cow just below the tail, though some cooks prefer to use top round or chuck for this dish, while the richest and juiciest meat comes from a leg cut called <em>beinfleisch</em>. Regardless of the cut, the meat is always simmered slowly with root vegetables. Some chicken pieces and a marrow bone may also be added to the mix, and the pot is constantly skimmed, resulting in a crystal clear broth. Traditionally, tafelspitz is eaten in separate courses: first comes the broth that's served hot in bouillon cups, followed by tender slices of beef which are usually accompanied by potatoes, carrots, and a creamy apple-horseradish and chive sauce.</p>

Tafelspitz

<p>Tagliata is a traditional meat dish that's most commonly made with beef. The dish is usually made with a combination of sirloin steak, rocket (arugula), extra-virgin olive oil, salt, black pepper, and cherry tomatoes, if desired. The meat should be about 1'' (2.5cm) thick and seared on both sides on a hot griddle pan or on a barbecue. The inside of the meat is usually medium-rare and juicy, while the outside is nicely seared. Once done, it's sprinkled with salt and pepper and cut into thin slices. The slices are most commonly served over a mound of rocket, and each serving is drizzled with olive oil. If desired, add some cherry tomatoes, a drizzle of balsamic vinegar, or Parmigiano-Reggiano shavings as well. Tagliata di manzo is served immediately.</p>

Tagliata di manzo

Croatia

<p>Tagliata od bo&scaron;karina na posteljici od rikule is a traditional dish originating from Istria. The star of the dish is bo&scaron;karin &ndash; Istrian long-horned cattle that has almost disappeared in the past, but nowadays it&rsquo;s saved due to the intervention from the Federation of Istrian Cattle Breeders. The dish is usually made with a simple combination of bo&scaron;karin meat, olive oil, rocket (arugula), aceto balsamico, and salt. The meat is cut into thin slices and seasoned with salt. It&rsquo;s then shortly browned on both sides in a pan. The rocket is sprinkled with salt and drizzled with olive oil, and the meat is then placed on a bed of rocket, drizzled with aceto balsamico and olive oil, and the dish is ready to be enjoyed.</p>

Tagliata od boškarina na posteljici od rikule

<p>Tajine zitoune is a traditional dish made with a combination of chicken pieces, olives, onions, carrots, mushrooms, thyme, bay leaves, lemon juice, and saffron or turmeric. The olives are blanched and dried, while at the same time, the chicken is browned with onions and spices. The meat is cooked in water with vegetables, mushrooms, and olives, and the combination is simmered until tender. Near the end of cooking, flour and lemon juice are mixed in and poured over the chicken. The dish is usually cooked in a tagine, and it is recommended to garnish it with cilantro and serve it hot with saffron rice on the side.</p>

Tajine zitoune

<p>Tajin mahshi is a flavorful Lybian dish that is typically served as a main meal or a side dish. It consists of a variety of stuffed vegetables such as bell peppers, tomatoes, aubergines, and courgettes. The filling is usually prepared with a combination of ground meat, onions, rice, and spices such as chiles, salt, pepper, turmeric, ginger, and cinnamon. It is said that tajin mahshi tastes even better when reheated the next day.</p>

Tajin mahshi

Japan

<p>Taco rice is a Japanese dish hailing from Okinawa. It was created in 1984 as a dish for the US soldiers stationed in the prefecture. The dish consists of ground beef, cheese, lettuce, and tomatoes served on a bed of short grain rice. The whole dish is traditionally topped with salsa. The meat is seasoned with taco seasoning or a combination of common Japanese condiments if the taco seasoning is unavailable. What was once created for the American soldiers is now one of the best known dishes in Okinawa, and it's recommended to accompany it with <em>koregusu</em>, a condiment similar to chili vodka.</p>

Takoraisu

<p>Talunan is a unique Filipino dish that is usually made with various cuts of chicken simmered in vinegar-based broth alongside garlic, ginger, and a variety of spices. The name of the dish originates from the Filipino term which means <em>defeated</em>, and the dish was initially prepared with roosters involved in one of the favorite Filipino pastimes &ndash; the infamous cockfights. The cock which would lose or die in the fight was employed in the preparation of the dish. Nowadays, talunan is not exclusively related to cockfights, and it is prepared in many Filipino households.</p>

Talunan

<p>Tamal de pollo is a Salvadorian variety of a tamale that is usually filled with shredded chicken. The chicken is stewed with potatoes, chickpeas, and olives. The combination is mixed with corn masa, and it is then wrapped in banana leaves and boiled or steamed. This tamal is often made with <em>recaudo</em> sauce, made with onions, bell peppers, garlic, and tomatoes, imparting a bit of extra flavor to the dish. Once tamal de pollo is fully cooked, it can be consumed immediately, but some people say that it's even better the next day, when all the flavors are combined and the texture becomes even better. It is recommended to serve the dish on its own, but it can also be served with sour cream and black beans.</p>