Meat Dish

Veal Orloff is a traditional dish originating from the 19th century. It consists of thinly sliced veal that is stuffed with pureed onions and mushrooms. The combination of these ingredients is topped with Mornay sauce and baked in an oven until it develops a golden-brown color. It is believed that veal Orloff was invented by a French chef named Urbain Dubois, who was working for Prince Orloff at the time.

Veal Orloff

The name of this Czech national dish translates simply as pork roast with bread dumplings and sauerkraut. Pork is roasted in the oven with chopped onions, and the drippings from the roast are reduced into a sauce that is served with the dish. The sauerkraut can be stewed or served plain, and it can range from sweet to sour depending on the chef. Sauerkraut can also be replaced with red cabbage, or enriched with the addition of sliced bacon and caraway seeds, a spice used frequently in Czech national cooking. Plain bread dumplings are usually standard alongside this dish, but potato dumplings occasionally make an appearance in their stead. Vepřo-knedlo-zelo is served in most Czech households as a regular weekend meal, but it is also often the central dish served during Christmas dinner. The dish is believed to have German origins, and the German cooking tradition almost certainly influenced the three essential parts of the dish. However, it has become a Czech national dish, and it can be found in every traditional restaurant across the country. For the locals, a good Czech Pilsner beer is a must alongside this comforting, hearty classic.

Vepřo knedlo zelo

Traditional wine kebab is a popular Bulgarian stew made with meat and wine, which are combined with a variety of vegetables and spices. This one-pot dish can be made with any type of meat, but beef is the most common choice. The meat is diced and browned in oil, then simmered with a variety of vegetables such as carrots, celery, onions, leeks, and peppers. Finally, a generous amount of wine, usually red, is added to the pot, and cooked until the flavors combine and the sauce achieves a dark brown color and a specific thickness. The dish is usually spiced with bay leaves, peppercorns, and allspice, which provide a pungent flavor to the stew, commonly found in traditional Bulgarian restaurants, especially during winter. Wine kebab pairs incredibly well with plain rice or mashed potatoes on the side. Before serving, it is usually garnished with freshly chopped parsley.

Vinen kebap

Belgium

Vitoulet is a Belgian meatball that is typically made with a combination of ground pork, ground veal, bread, milk, eggs, shallots, and parsley. The meat mixture is usually seasoned with salt, pepper, and nutmeg, and it is then shaped into balls which are fried on melted butter until nicely colored and crispy on all sides. Another version calls for making slightly elongated meatballs with a combination of ground veal or veal and pork, egg yolks, milk-soaked bread, parsley, salt, and pepper. For that version, the meatballs need to be rolled in breadcrumbs before being fried in browned butter. Vitoulet meatballs are typically associated with the Belgian city of Charleroi, and they&rsquo;re often confused with another Belgian meatball called boulet &agrave; la li&eacute;geoise, which hails from the city of Li&egrave;ge and usually consists of ground pork and beef, egg yolks, onions, cream, white bread, and parsley. Apart from the different ingredients, the boulet meatballs are usually larger than the vitoulets, and they're typically served hot, with sauce on the side. Vitoulet meatballs, on the other hand, can be enjoyed both warm and chilled, with or without sauce, and they&rsquo;re commonly accompanied by potatoes and a fresh salad on the side.

Vitoulet

Wallenbergare is a classic Swedish patty made with ground veal which is mixed with egg yolks and cream, then rolled in breadcrumbs. The usual accompaniments include green peas, carrots, boiled or mashed potatoes, and lingonberry jam. There are different stories regarding the origin of this dish, but it is certain that it was named after Marcus Wallenberg, a member of a renowned Swedish family. One story suggests that Wallenberg, after his return from a business trip, went to his favorite restaurant Cecile in Stockholm, and asked the chef, Julius Carlsson, to make a dish similar to the one he consumed on his trip. Another story suggests that the dish was created by Wallenberg's father-in-law Charles Emile Hagdahl, a famous Swedish chef, in the late 1800s. Whatever the case may be, this classic Swedish dish is very popular throughout the country.

Wallenbergare

Warak enab is a traditional Middle Eastern dish consisting of stuffed grape leaves that are simmered in a lemon-flavored broth. The ingredients include grape leaves, ground beef, rice, allspice, cinnamon, salt, lemon juice, oil, and lamb chops or ribs for the broth. Once cooked, these stuffed rolls are usually garnished with a few lemon slices on top or, alternatively, olives and tomato slices.

Warak enab

South Africa

Waterblommetjiebredie is a seasonal South African stew originating from the Western Cape, and the name can be translated as small water flower stew. This hearty stew is prepared in the wet months from June to September and contains a combination of waterblommetjie flowers, lamb (knuckles, neck, or rib), onions, white pepper, wild sorrel, and additional ingredients such as garlic, coriander, potatoes, lemon, olive oil, and different seasonings. The meat is first browned, then combined with other ingredients. The combination is simmered slowly until the meat becomes tender. Once done, it is recommended to serve the stew with white rice on the side. Interestingly, this local delicacy was first prepared by the Khoi indigenous people who had taught the early settlers how to use these flowers as food.

Waterblommetjiebredie

Waterzooi is a traditional seafood stew with a creamy consistency. It incorporates julienne-sliced vegetables, an egg, and a cream-based soup. The dish originated in the city of Ghent, and according to the most popular belief, the rivers around the city were abundant in fish, so the dish was invented as a new way to incorporate fish into traditional Belgian cuisine. However, the decrease in fish population and pollution have caused this dish to be reinvented once again, and today it is commonly prepared with chicken. Although it can be found in other Belgian regions and cities, Ghent has specialized in the preparation of the dish, and there are numerous restaurants across the city which offer waterzooi as their signature dish. It is usually paired with crusty French bread on the side and garnished with chopped parsley or chervil.

Waterzooi

Weihnachtsgans is a traditional German roasted goose that's prepared for Christmas. The goose is typically filled with onions, prunes, chestnuts, apples, and/or dates. It is also often stuffed with a dough or meat filling. It's seasoned with salt, pepper, thyme, and marjoram in most cases. Once prepared, the goose is served with simple staples such as dumplings, sp&auml;tzle, red cabbage, and gravy. It's believed that the practice of this dish stems from an old Catholic custom &ndash; on St.Martins Day (November 11th), a Martins-goose is prepared, and when the fasting period ends, on Christmas Eve, another goose was prepared to celebrate, called Weihnachtsgans.

Weihnachtsgans

China

Wenchang chicken is one of the most popular poultry dishes in China, specifically the Wenchang city area in Hainan. It is believed that the dish originated during the Ming Dynasty era, when an official from Wenchang had brought the chickens from his hometown and given them to the emperor as a gift. When the emperor tried the dish made with his chickens, he liked it so much that he named the dish Wenchang chicken. Chickens are usually fed on a diet of coconut and peanut bran, resulting in flavorful, aromatic meat. The dish is usually consumed by dipping chicken pieces in a combination of spices such as ginger and salt. The usual accompaniment to the dish is Hainanese chicken rice, prepared with salt, chicken soup, and chicken fat. Over the past few decades, Wenchang chicken has gained popularity both in China and in countries such as Hong Kong and Taiwan.

Wenchang ji

United States

West Texas barbecue (a.k.a. cowboy-style) is a type of American regional barbecue style in which the meat is not smoked, but cooked directly over mesquite coals instead. Goat, mutton, chicken, and beef are the most typical types of meat used in this barbecue-style. The cooking time is fast, so thinner meat such as sausage, ribs, and chops are typically more successful with this barbecue method.

West Texas-Style Barbecue

Austria

Regarded as the Austrian answer to Hungarian-style goulash, Wiener saftgulasch is a hearty stew that consists of diced lean beef drenched in a thick, flavorful gravy. Although it has evolved from the Hungarian version of the dish, Austrian beef goulash is believed to be a gourmet delicacy of its own kind. It is usually prepared with beef (traditionally lean beef shank), onions, tomato paste, and lard, while the combination is typically flavored with vinegar, Hungarian paprika, bay leaves, marjoram, caraway, lemon zest, juniper berries, sugar, salt, and black pepper. What makes this variety of goulash stand out from the rest is the thick and smooth consistency of the sauce that is achieved through the cooking process, without the addition of any thickeners such as roux, sour cream, or flour, as well as the stew's rich, savory, and spicy flavor. It is recommended to prepare this Austrian specialty at least a day ahead of consumption since the flavor is said to improve significantly with time. Traditionally, Wiener saftgulasch is enjoyed with accompaniments such as nockerl (a type of dumplings), sp&auml;tzle (noodles), potatoes, or kaiser rolls (crusty round bread rolls). The beef stew's popularity has given rise to numerous variations throughout the country, including the one that is known as fiakergulasch (coachman's goulash).

Wiener Saftgulasch

One of the best-known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either buttered parsley potatoes, a simple potato salad, or french fries. The dish is protected under Austrian law, and&mdash;if it is to be called Wiener schnitzel&mdash;it must be made with veal. However, pork is often used instead of veal because it's more available and cheaper. Such a schnitzel is not considered a real Wiener schniztel and is referred to as Wiener schnitzel vom schwein (lit. Wiener schnitzel from pork) or schnitzel Wiener art (lit. Viennese style schnitzel). But sadly, these days, the schnitzel made with pork is what most people consider the real-deal Wiener schnitzel. Even Figlm&uuml;ller, probably the most popular schnitzel spot in Vienna, offers both the Wiener schnitzel made with pork and the one made with veal. Despite this dish being one of Austria's most popular offerings, it has been suggested that this Austrian national dish was actually invented elsewhere. According to one legend, in the 19th century, Austrian field marshal Josef Radetzky supposedly brought the schnitzel to Vienna upon returning home from Italy, where he had enjoyed the Milanese cotoletta, a dish that bears quite a strong resemblance to the Viennese classic. Regardless of its true origins, the crispy yet tender Wiener schnitzel remains a favorite in Austria and beyond.

Wiener Schnitzel

Germany

Wiesn Hendl is the Bavarian roasted chicken, traditionally seasoned only with salt and sometimes parsley, then grilled and sold as half a chicken or whole chicken. During the roasting process, the chicken is often doused with melted butter. It can be found in many beer gardens and it is especially popular during Oktoberfest. When served, hendl is usually accompanied by potato salad or large pretzels called brezn.

Wiesn Hendl

Wildschwein in burgunder is a traditional dish consisting of wild boar cooked in burgundy wine. The dish is usually made with a combination of wild boar rump, onions, carrots, celery, thyme, lemon zest, peppercorns, juniper berries, wine vinegar, cloves, red burgundy wine, cornstarch, and salt. The rump of wild boar is marinated in a combination of carrots, onions, celery, thyme, lemon zest, peppercorns, juniper berries, water, and vinegar. After three or four days, the meat is studded with cloves and seasoned with salt. The marinade is mixed with wine, brought to a boil, and the boar is simmered in the mixture for up to three hours or until tender. Once finished, the meat is roasted in the oven until it's well-browned on all sides. The sauce is thickened with cornstarch and it's then poured over the meat before serving.

Wildschwein in Burgunder

Woihinkelche is a traditional chicken dish originating from the Rheingau wine-growing area, north of Mainz. It's usually made with a combination of chicken, onions, garlic, cream, butter, mushrooms, white grapes, dry white wine (Riesling is preferred), salt, pepper, oil, and tarragon. The chicken is cut into pieces and rubbed with salt, pepper, and tarragon before it's browned in a pan on all sides. The onions, garlic, and wine are added to the pan and the dish is cooked over low heat. The chicken is removed, and cream is whisked into the sauce until it thickens. The mushrooms are saut&eacute;ed in butter and added to the sauce along with the chicken. The grapes are added to the pan, the dish is seasoned with salt and pepper, and it's then served hot, ideally with cooked white rice on the side.

Woihinkelche

Wołowina pieczona or roast beef is a Polish meat specialty. It is usually made with beef that is rubbed with dried herbs, seasoned with salt and pepper, and then roasted in a baking dish until tender and moist. The meat is sometimes soaked overnight in a marinade of mustard, dried herbs, garlic, and seasonings before cooking. It can also be slightly braised in a dry pan before it is roasted with chopped onions and carrots. The beef is cut into thin slices and typically served with the cooking sauce drizzled over it. This dish is usually eaten for lunch or dinner alongside steamed vegetables, fresh salads, or hard cheeses. Thin slices of roast beef go well in sandwiches, salads, spring rolls, or frittatas.

Wołowina pieczona

Wu xi rou gu tou is a traditional dish originating from Wuxi in Jiangsu. The dish is usually made with a combination of pork ribs, ginger, scallions, Shaoxing wine, star anise, cinnamon, soy sauce, sugar, salt, stock, and potato starch. The ribs are cut into fat squares of meat that are salted, chilled, covered with cold water, boiled, drained, rinsed, and placed in a clay pot or a pan with scallions, ginger, wine, spices, soy sauce, stock, and sugar. The dish is simmered over medium heat for an hour, and the ginger, scallions, and spices are then removed and the sauce is left to reduce. Potato starch is added to the sauce, and the ribs are then served with the thickened gravy.

Wu xi rou gu tou

Xerem de festa is a traditional dish originating from Cape Verde. The dish is usually made with a combination of coarsely ground corn (xerem), pork fat, onions, and pork. The xerem is soaked in water with pork fat and onions. The next day, the pork fat, sliced onions, and cubes of pork meat are placed into a large pot and mixed with the xerem. The mixture is covered with water, brought to a boil, and simmered until all of the liquid is absorbed, and the dish is then ready to be enjoyed. Xerem de festa is typically prepared for weddings.

Xerem de festa

Even though it is often referred to as the Chinese meat pie, xianbing is, in fact, more similar to an over-sized, seared jiaozi-style dumpling. Both are made with the same, basic flour-and-water dough, except the one for xianbing is layered before being rolled out, and unlike jiaozi dumplings which are steamed, xianbings are pan-fried. Being one of the hallmarks of the Northern Chinese Islamic halāl cuisine, the crispy-crusted xianbing is traditionally filled with soy sauce flavored minced beef, ginger, and onions, while in other regions it can also be filled with pork, lamb, or even with an all-vegetable filling in its vegetarian version. Xianbings are considered a real comfort food and although they are easily found in restaurants, often served with the hearty hot and sour soup, in Northern China xianbings are most popular as a street food that is typically enjoyed warm with a dipping sauce consisting of soy sauce, sesame oil, garlic, and rice vinegar.