Meat Dish

Bitoque is a traditional dish which consists of a lean fried steak that is usually accompanied by fries, rice, and various salads. Most commonly it is enjoyed as the main course complemented with tomato or mustard sauce and topped with a crispy fried egg. In the past, it was usually prepared with thin beef slices, but today pork varieties are equally popular. Bitoque is one of the most common lunch options for many Portuguese people and can be found on the menus of many traditional restaurants across the country. The sandwich variety of bitoque goes under the name prego.

Bitoque

Often considered an institution of French cuisine and the mother of all French dishes, this is the ultimate home cooked meal &ndash; traditional and bourgeois, yet simple and flavorful. Blanquette de veau is a veal stew (often with mushrooms and onions) in which neither the veal nor the butter is browned during cooking. The ingredients are cooked en blanquette, meaning that they are simmered in white stock or water with various seasonings, resulting in a decadent and creamy white sauce. The first recipe for blanquette de veau hails from the 1739 edition of Les Dons de Comus, in which the author references its long tradition. The dish is usually served with rice, but carrots, leeks, and cucumbers also make great accompaniments to this gem of French cuisine.

Blanquette de veau

Blinde vink is a traditional meat dish originating from the Netherlands. The dish consists of ground meat that's seasoned and wrapped with a flattened veal cutlet. Blinde vink can be assembled at home or bought at the butcher shop. It is roasted until the meat is fully done, and it's then usually served with vegetables or potatoes on the side. Some of the fat in which the meat has been cooked is often poured over the potatoes before serving. Blinde vink is also popular in the neighboring Belgium.

Blinde vink

Bocadillo de alb&oacute;ndigas is the Spanish version of the popular Italian-American meatball sandwich. It is typically made with a Spanish-style baguette called barra de pan, although other types of bread may also be used such as rustic bread or ciabatta. The filling consists of Spanish meatballs, which are known as alb&oacute;ndigas and are rather smaller than their Italian counterpart. The meatballs are usually made with pork, veal, or beef (or any combination of the three), eggs, bread, onions, garlic, parsley, Manchego cheese, salt, and black pepper, while the tomato sauce in which they&rsquo;re cooked is typically flavored with smoked paprika and red wine. To assemble the sandwich, the bread is sliced along the middle, filled with several meatballs drenching in the rich tomato gravy, and topped with the other part of the bread. Other common ingredients used in the filling include lettuce, tomato slices, onion rings, mayonnaise, or mustard. This bocadillo variety is one of the most beloved bocadillo sandwiches in Barcelona.

Bocadillo de albóndigas

Italy

Boccette in brodo is a traditional dish originating from Rome. This Roman Jewish soup consists of meatballs in broth. The ingredients usually include carrots, onions, celery, parsley, salt, ground beef, soup bones, and either beef marrow or butter. The soup bones, carrots, celery, onions, salt, and parsley are boiled in water over medium heat for about one hour. The ground beef is formed into meatballs, and a tiny piece of marrow or butter is inserted into each ball. The meatballs are added to the broth and cooked until done. Each serving is then ladled into individual bowls and the soup is served piping hot.

Boccette in brodo

This traditional Danish version of the American hamburger is prepared with a thick beef patty that is served on a bun or a bread roll. It is usually accompanied by various sides and condiments such as pickles, onions, ketchup, or mustard. Due to its popularity, there is also a unique variety of the dish &ndash; a local specialty of the Jutland region &ndash; where the whole hamburger is doused in brown gravy before serving. Since their first first appearance in 1949, hamburgers have become an important part of Danish food culture, traditionally enjoyed at numerous burger bars across the country.

Bøfsandwich

Boko boko harees is a traditional dish originating from Burundi. It's made with a combination of chicken breasts, bulgur wheat, onions, chicken giblets, ginger, turmeric, cardamom, sugar, ghee, and black pepper. The meat is cooked with the spices and onions, and the chicken is then shredded and combined with cooked bulgur wheat. The dish is typically served with fried onions and turmeric sauce, and it's often garnished with chopped coriander, if desired.

Boko boko harees

Spain

Boles de picolat is a traditional Catalan dish in which meatballs and olives are simmered in a rich sauce. Other ingredients include carrots, garlic, cepes mushrooms, tomato pur&eacute;e, and olive oil. The meatballs are often prepared with a combination of pork and beef mince, flour, eggs, and onions. They're fried in olive oil, then combined with the sauce. Once prepared, the dish is served with white beans, chickpeas, or rice on the side. It's important to note that the dish and some of the ingredients vary from restaurant to restaurant.

Boles de picolat

Boliche is a Cuban-style pot roast, but with a distinctive twist that sets it apart from the other pot roasts: eye round or chuck roast is stuffed with chorizo and sometimes hard-boiled eggs or olives. The meat is first seared to develop a rich crust and then slow-cooked in a flavorful broth made from a base of onions, garlic, bell peppers (often referred to as the "sofrito" which is foundational in many Latin American cuisines), tomatoes, wine, and various spices. This simmering process not only tenderizes the meat but also infuses it with the aromatic flavors of the broth. Once cooked, the meat is sliced, revealing the colorful stuffing in each slice, and served with the sauce it was cooked in. It's typically accompanied by white rice, black beans, and sometimes plantains, making for a complete and satisfying meal.

Boliche

Boller i karry is a traditional dish that was invented around the 1840s, when the first curry powder mix was introduced to the country. It consists of pork meatballs that are doused in a creamy curry sauce. The dish is typically served over rice. It was first regarded as an exotic dish, but soon it became incredibly popular, and today it is considered a Danish national dish. Occasionally, the meatballs are made with turkey meat, and the sauce is often mixed with cream in order to subdue the spiciness. The dish is easily prepared at home and it can be commonly found in many Danish restaurants.

Boller i karry

Traditionally prepared during winter months, bollito misto (lit. mixed boil) is a hearty meat dish of Piedmontese origins, even though nowadays it can be found throughout northern Italy. This elaborate main course consists of several different beef and veal cuts (tagli) as well as various additional meats (ammennicoli or frattaglie). In Piedmont, bollito misto most often includes beef shoulder or brisket, veal neck or tongue, cotechino pork sausage or zampone stuffed pork trotter, chicken or capon, oxtail, and half a calf&rsquo;s head. Served immersed in a flavorful, steaming-hot cooking broth, the meat is typically accompanied by an array of different vegetable side dishes, while the traditional condiments for bollito misto include bagnetto verde or salsa verde, a sauce made with parsley, garlic, and mashed anchovies; a spicy onion and tomato sauce known as salsa rossa or bagnetto rosso; and mostarda di Cremona, a jarred sweet and sour candied fruit relish that is preserved in mustard-flavored syrup. Being such a bountiful dish and a real crowd-pleaser, bollito misto is usually dished out for family gatherings and special occasions, and best paired with Piedmontese bold reds such as Barolo, Barbaresco, and Barbera.

Bollito misto

Bollito ripieno is a traditional dish hailing from Emilia Romagna. It's a specialty of Parma, consisting of boiled and stuffed hen or capon. The dish is made with hen or capon, nutmeg, ginger, cloves, breadcrumbs, butter, eggs, broth, and grated Parmigiano-Reggiano. The stuffing is made by mixing butter, broth, eggs, cheese, cloves, nutmeg, and ginger. The capon or hen is stuffed and the cook sews it closed with twine. It is then placed in a pot of boiling water and cooked until both the meat and the stuffing are fully cooked and tender. When served, bollito ripieno is often accompanied by giardiniera &ndash; a mixture of preserved vegetables.

Bollito ripieno

The main star of b&ograve; l&uacute;c lắc is diced marinated beef. The meat is shortly seared before it is served on a bed of watercress and sliced tomatoes. Additional toppings may include pickled onions, and a dipping sauce resembling lime-based vinaigrette can be drizzled over the meat or served on the side. The dish was once a rare treat that was mainly prepared and served on special events. Nowadays, it is more common, but b&ograve; l&uacute;c lắc is still considered a restaurant specialty and a dish that is traditionally reserved for special occasions. It is also popular abroad and typically goes under the name Vietnamese shaking beef&mdash;which was inspired by its original name l&uacute;c lắc that describes the act of tossing or shaking the beef while it's being seared. A similar dish exists in Cambodia where it is better known as lok lak. It is believed that b&ograve; l&uacute;c lắc was inspired by the French culinary tradition that was present in Vietnam.

Bò lúc lắc

Bombette are small, flavorful meat rolls are made by stuffing thin slices of pork, typically shoulder or capocollo, with fillings such as canestrato or caciocavallo cheese, pancetta, parsley, garlic, black pepper, and salt. Rolled up and secured with toothpicks, they are grilled, traditionally over a wood-fired barbecue, which gives them a smoky flavor. Their name, "bombette" (little bombs), reflects the explosion of flavors they deliver, combining tender pork, melted cheese, and savory fillings. Bombette are a staple of Pugliese cuisine, often enjoyed at festivals, casual gatherings, and as street food, with many butchers grilling them fresh for customers. They are typically served hot, paired with fresh salads, grilled vegetables, or rustic bread, and are best accompanied by local red wines like Primitivo or Negroamaro. While traditionally made with pork, modern variations include beef, chicken, or plant-based alternatives. Bombette are a beloved symbol of Puglia's culinary heritage, showcasing simple, high-quality ingredients transformed into a mouthwatering experience.

Bombette

Bonava is a traditional stew originating from Mauritania. It's made with lamb and potatoes as the main ingredients. Other ingredients include thinly sliced onions, bay leaves, white vinegar, peanut oil, and chili powder (optionally) for added spiciness. The stew is simmered until the potatoes and the meat become tender and the sauce develops a thick consistency. In the Mauritanian desert, the Nomads still sometimes prepare bonava in the sand. It's recommended to serve the stew piping hot with flatbreads on the side.

Bonava

B&ograve; nh&uacute;ng dấm is a Vietnamese version of a hot pot that is traditionally served communal style. In its basic form, the dish consists of a vinegar-flavored broth that may also include coconut milk or coconut water, lemongrass, onions, or other additions, while typical accompaniments include thinly sliced raw beef and an assortment of fresh vegetables and herbs such as bean sprouts, daikon, lettuce, cucumbers, mint, basil, and perilla leaves. Although the name (b&ograve;) suggests the dish is exclusively made with beef, it can also include other types of protein such as squids or shrimps. Additional elements include rice paper sheets, which are used as wrappers, and typically nước chấm and mắm nem dipping sauces.

Bò nhúng dấm

Bonjiri is a type of yakitori, a category of Japanese skewered chicken dishes belonging to the larger group of kushiyaki, which is any grilled and skewered type of food, whether it includes meat or not. This yakitori variety is prepared with chicken tails, seasoned with salt or a special yakitori sauce called tare, which is made with soy sauce, mirin, sake, and sugar. The tails are then skewered on bamboo sticks called tepogushi. Like other types of yakitori, bonjiri is grilled on a special type of non-griddled stove to prevent the meat from sticking and make it easier to flip and baste. Usually, the cooking is done on Binchōtan, a type of charcoal that burns at very high temperatures. Interestingly, Japanese restaurants use specific breeds of chicken for bonjiri in order to achieve the desired texture.

Bonjiri yakitori

Vietnam

B&ograve; nướng ống tre is a traditional dish originating from the Central Highlands area around Pleiku. The dish consists of grilled beef that's served in a fresh bamboo tube. It usually consists of beef that's cut into strips and marinated in soy sauce, sugar, salt, pepper, then grilled with onions, garlic, chili peppers, and green peppers. Once prepared, b&ograve; nướng ống tre is traditionally served with steamed rice on the side.

Bò nướng ống tre

Boodog is a traditional roast typically made with whole goat that is filled with hot stones, potatoes, and onions so that they are cooked within its skin. Apart from goats, the roast can also be prepared with whole marmots. The stones should have a smooth, round surface &ndash; the smaller ones usually go into the upper legs, while the larger ones are placed into the abdominal cavity. The neck of the animal is closed with a piece of wire. Boodog is cooked when all of the skin surfaces start leaking fat. This nomadic dish can be found throughout Mongolia, although many Ulan Bator restaurants will often offer a more refined take on boodog.

Boodog

Borts is a Mongolian specialty consisting of dried meat from cows, goats, or camels. The dish was invented as a way of preserving meat during the long, hard winters. The meat is first cut into long, thick strips, then hanged on a rope to dry until it develops a slightly brownish color. When it's ready, it gets broken into smaller pieces and can be kept for months, or even years. It is easy to prepare borts by powdering it and adding it to boiling water.