Meat Dish

Argentina

This tamale variety originates from the town of Salta in Argentina, hence the name. Fresh corn husks called chalas are filled with a delicious mixture of corn flour and shredded meat &ndash; either from boiled lamb or pork head. These tamales are often enriched with the addition of onions, piment&oacute;n, and aj&iacute; peppers. When assembled, tamales salte&ntilde;os are boiled, then removed from the husks and consumed warm.

Tamales Salteños

Tamatar gosht is a traditional curry originating from Pakistan. The curry is usually made with a combination of lamb or mutton, peeled and chopped tomatoes, onions, ginger, garlic, oil, red chili powder, cumin, cloves, bay leaves, cardamom, coriander, and salt. The onions are fried in oil with ginger, garlic, tomatoes, salt, chili powder, cardamom, cumin, cloves, and bay leaves. The mixture is stirred until the oil starts to separate. Pieces of lamb or mutton are added to the pot and fried for a few minutes before the mixture is covered with water and simmered until the meat is tender. Coriander leaves are stirred into the curry and the dish is garnished with slivers of ginger and chopped hot peppers. It's recommended to serve tamatar gosht with plum chutney and roti or naan flatbreads.

Tamatar gosht

India

Tandoori chicken or tandoori murgh is one of the most popular dishes in Indian cuisine, its name derived from the Persian word tannur, meaning fire. The dish consists of chicken meat that is marinated in yogurt, seasoned with tandoori masala, nutmeg, and cumin, then placed on skewers. It is a unique dish because of the way it is prepared - traditionally, it is cooked at high temperatures in cylindrical clay ovens called tandoor, resulting in succulent meat with a smokey flavor. One popular theory suggests that it was invented by a man named Kundan Lal Gujral in his restaurant Moti Mahal (Palace of Pearls). He wanted to make a new dish, so he tried cooking the chicken in the tandoor, which was mostly used for baking the famous Indian bread called naan. The dish was an instant hit with the hungry customers, and the crispy, yet succulent chicken dish even caught the attention of Indian Prime Minister Jawaharial Nehru, who often ate at the restaurant and made it a regular dish at official banquets. The aforementioned theory belongs to the recent past, but historians claim that tandoor-cooked chicken actually dates back to the Mughal period, when the dish was merely a part of gigantic Indian feasts at the time. Tandoori chicken's fame led to many derivatives such as chicken tikka masala and butter chicken, both of them commonly found in restaurants across the country.

Tandoori murgh

Tangdi or tangri kabab is a traditional chicken dish originating from North India. The dish is made with chicken drumsticks that are grilled in a tandoor or over charcoal. Although there are many variations, with different recipes from one restaurant to another, the marinade is usually prepared with a combination of lemon juice and dahi, pepper, cream, corn flour, ginger-garlic paste, cardamom, and garam masala. Once prepared, tangdi kabab is served hot with green chutney on the side.

Tangdi kabab

Morocco

Tanjia is a unique Moroccan specialty made by cooking lamb meat in a clay urn along with flavorings such as saffron, cumin, garlic, lemons, and olive oil. The dish is especially popular in Marrakech, where the urns are filled with all of the ingredients, then placed in the coals of a public bath (hammam) to slowly cook overnight until the meat is so tender that it falls off the bone. Originally, tanjia was created and cooked by men who would go on outdoor picnics.

Tanjia

In Filipino cuisine, tapa most commonly denotes thinly sliced beef sirloin that is traditionally placed in a sweet, salty, and tangy marinade made with calamansi lemonade and soy sauce, flavored with sugar and minced garlic. Other meats used to make tapa include mutton, venison, wild boar, horse, deer, and also the meat of carabao - a swamp-type domestic water buffalo native to the Philippines. Tapa is typically either grilled or pan-fried, and it is best enjoyed when served as a part of the so-called tapsilog, which is a portmanteau of the Filipino words tapa and sinangag, meaning garlic-fried rice, and itlog, meaning eggs. Tapsilog is often accompanied by sliced tomatoes ot pickled papaya strips called atchara. Altogether, this delicious combination is popularly known as the Philippine-style breakfast of champions, and to most Filipinos, it is a favorite way to start the day.

Tapa (Philippines)

Italy

Tapulone is a traditional dish and a culinary symbol of the city of Borgomanero. It's prepared with beaten lard, extra virgin olive oil, onions, garlic, local red wine, minced donkey meat, cabbage, and various herbs and spices such as bay leaves, cloves, and rosemary. The stew is slowly cooked for about 2 hours, and as a result the meat becomes tender and juicy. It's quite difficult to find this dish in restaurants, but it's a staple of local festivities and celebrations. Tapulone is traditionally served with polenta on the side. If donkey meat is unavailable, the dish can also be prepared with ground beef or horse meat.

Tapulone

Tarb is a traditional dish made from minced meat, typically lamb or beef, that is wrapped in caul fat (a thin, lacy membrane of fat surrounding the internal organs of animals). The minced meat is usually mixed with spices, herbs, and sometimes finely chopped onions or garlic to enhance the flavor. The seasoned meat is then shaped into sausage-like rolls or patties and wrapped in the caul fat. The fat not only adds flavor but also helps to keep the meat moist during cooking. Tarb is typically grilled over an open flame, which allows the fat to render, crisping up the outer layer while keeping the interior tender and flavorful. It is often served hot, accompanied by baladi bread (Egyptian flatbread), salads, or dips like tahini or baba ghanoush.

Tarb

China

Tās&igrave;m&igrave; is a traditional dish originating from Beijing. This savory, sweet, tart, spicy, and creamy dish is usually made with a combination of lamb, soy sauce, Shaoxing rice wine, Chinkiang black vinegar, cornstarch, sesame oil, sugar, wheat paste, and ginger juice. The lamb is cut into thin slices and marinated in a mixture of cornstarch, ginger juice, rice wine, vinegar, and soy sauce. The meat is then fried in oil in a wok until browned. When the tender lamb is barely done, the sugar and wheat paste are added to the wok, everything is tossed well, and the dish is then ready to be enjoyed. It is believed that the dish was made for the dowager empress Cixi, and as the chef couldn't name the dish, the empress commented that the dish is like honey (tā s&igrave; m&igrave;), hence the name.

Ta si mi

Tas kebabi is a Turkish stew made with lamb, beef, or veal cubes simmered with onions, tomatoes, red wine, garlic, and spices such as cumin, bay leaves, and allspice. The stew is slowly cooked until all the ingredients are tender and succulent. Tas kebabi is typically served with rice, mashed potatoes, or fried potatoes on the side.

Tas kebabı

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is typically served with fried plantains, rice and beans or mushroom rice, and a spicy sauce known as ti malice on the side.

Tassot

Tava kebab is an Azerbaijani variety of the world-famous meat dish, made with local herbs, vegetables, and eggs. The most common version starts by mixing the minced mutton (or beef) with finely chopped onions and garlic, shaping the mixture into meatballs and then pan-frying them. Onions, tomatoes, green chilis, cilantro, and mint are then placed in the pan with the meat. Depending on the region and personal preferences, either beaten eggs can be poured into the mixture to blend all the ingredients together, or a sunny-side-up egg can be placed on top of the meat. The dish is garnished with fresh mint and served as the main course.

Tava kebab

Türkiye

Tavuk Döner is a popular Turkish street food consisting of marinated chicken stacked on a vertical rotisserie. The chicken is slow-cooked while rotating, allowing the outer layers to become crispy and flavorful. It is typically served in a wrap (dürüm), sandwich, or on a plate with rice, salad, and sauces. The dish is known for its rich spices, including garlic, paprika, cumin, and yogurt-based marinades. Tavuk Döner has gained international popularity, especially in Europe and the Middle East.

Tavuk Döner

Tavuk Kanat, literally translating to 'Chicken Wings' in Turkish, is much more than just a simple poultry dish; it is a beloved staple of Turkish barbecue culture, known locally as 'mangal'. Unlike the deep-fried, buffalo-sauce-drenched wings popular in North America, Turkish Tavuk Kanat are typically marinated for hours in a rich mixture of yogurt, tomato or pepper paste (salça), garlic, olive oil, and a blend of spices such as red pepper flakes, cumin, thyme, and black pepper. This marinade not only tenderizes the meat but also creates a beautiful, charred crust when cooked over hot charcoal.

The cooking method is crucial to the identity of Tavuk Kanat. They are almost exclusively cooked on a mangal, a rectangular charcoal grill that can be found in parks, picnic areas, and gardens across Turkey during the weekends. The smokiness from the charcoal infuses the wings with a distinct flavor that cannot be replicated in a kitchen oven. The wings are usually skewered or placed on a wire rack, turned frequently to ensure even cooking and to prevent burning the marinade, resulting in wings that are juicy on the inside and slightly crispy and smoky on the outside.

Tavuk Kanat holds a significant place in Turkish social life. The act of grilling them is communal; families and friends gather around the mangal, often with a glass of rakı or ayran in hand, sharing stories while the food cooks. It is the quintessential picnic food, accessible, affordable, and universally loved by adults and children alike. In restaurants, 'Kanatçı' (wing specialists) restaurants have sprung up, serving only variations of grilled wings with sides like roasted peppers, tomatoes, onions with sumac, and lavash bread.

Served piping hot, usually alongside grilled vegetables like long green peppers (sivri biber) and tomatoes, Tavuk Kanat is often eaten with hands. The combination of the spicy, savory marinade, the charred skin, and the succulent meat makes it an addictive treat. It honors the Turkish tradition of maximizing flavor through simple, high-quality ingredients and the mastery of fire.

Tavuk Kanat

T-bone steak is a popular cut of beef that comes from the short loin section of the cow. It is easily recognizable by the T-shaped bone that runs through the center of the steak, dividing two different cuts of meat. On one side of the bone is the New York strip (or striploin), known for its balance of flavor and tenderness. On the other side is a small portion of the tenderloin (or filet mignon), which is incredibly tender but less flavorful than the strip side. The T-bone steak is prized for offering both of these cuts in one piece, providing a combination of tenderness and flavor in a single steak. It is typically grilled or pan-seared and served as a hearty main dish. T-bone steaks are often associated with steakhouses and are best cooked to medium-rare or medium to preserve their tenderness and juiciness. T-bone steaks are closely related to porterhouse steaks, which are similar but have a larger portion of the tenderloin. The main difference between the two is the size of the tenderloin&mdash;porterhouse steaks are cut from the rear end of the short loin, where the tenderloin is thicker, while T-bones are cut more toward the front, where the tenderloin is smaller.

T-bone steak

Tebasaki is a traditional yakitori dish made with chicken wings as the main ingredient. In order to prepare the dish, the wings are placed on skewers, then grilled, or in some cases, deep-fried until done (especially in Nagoya). The wings are usually seasoned only with salt and pepper in order to better savor the crispy skin, and they typically come in butterflied pairs on a skewer. If desired, the dish can be accompanied by lime wedges on the side. Tebasaki can often be found in izakaya bars.

Tebasaki yakitori

Teba shichimi is a traditional chicken dish originating from Japan. The dish is usually made with a combination of chicken wings, garlic, sake, lime juice, salt, and shichimi (Japanese spice mix with seven ingredients). The wings are mixed with salt, garlic, and sake, and then marinated for about an hour before they're fried on both sides until golden brown. Once done, the wings are arranged on a plate and sprinkled with lime juice, shichimi, and salt. It's recommended to serve the dish immediately and pair it with a glass of beer. Teba shichimi is especially popular in izakayas (informal Japanese bars that serve alcoholic drinks and snacks).

Teba shichimi

Croatia

Teletina ispod peke is a traditional dish that&rsquo;s made with meat cooked under the lid (called peka in Croatian). It&rsquo;s usually made with veal, potatoes, onions, carrots, bell peppers, oil, bay leaves, rosemary, and seasonings. The vegetables are cut into chunks that are placed over the veal. The combination is then covered with a big and round metal lid and cooked for about 2 hours until the meat and the vegetables are tender and fully cooked. The dish is traditionally served with kruh ispod peke (bread baked under the lid) and fresh seasonal salads on the side.

Teletina ispod peke

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Tende de tranche in French butchery is a cut of beef that comes from the round primal, specifically the inside round or top round in American butchery. This cut is located at the upper rear leg of the cow. The tende de tranche is a lean cut of beef and is relatively tender compared to the other parts of the round, hence the name "tende" which comes from the French word "tendre" meaning tender. Given its lean nature, it's best when cooked with moist heat methods like braising or slow cooking to keep it from drying out. However, it can also be cut into thin slices for quick cooking methods like grilling or saut&eacute;ing, or it can be used to make roast beef. It's a versatile cut often used in a variety of dishes.
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Tende de tranche

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the short loin and the sirloin. The tenderloin is one of the most tender cuts of beef as it comes from a muscle that doesn't get much exercise. It is also one of the most highly prized and correspondingly expensive cuts of beef, due to its tenderness and flavor. Given the tenderness of this cut, the tenderloin is often cooked quickly over high heat, with methods such as grilling or broiling. It's often served slightly rare to maintain its tender texture.