Meat Dish

India

Aab gosht is a traditional lamb curry originating from Kashmir. The dish is usually made with a combination of lamb, milk, onions, ginger-garlic paste, cardamom, ghee, fennel, cinnamon, cloves, black peppercorns, and salt. The lamb is cut into pieces and shortly simmered in water with the garlic, ginger, and salt. Once firm, the meat is drained and set aside. Milk is boiled with cardamom until it thickens, and the rest of the ingredients are then added to the mixture along with the meat. The curry is simmered over low heat until the meat is fully tender, and the dish is then ready to be enjoyed. Aab gosht is traditionally served with steamed rice on the side.

Aab gosht

In Brazilian cuisine, aba de fil&eacute; refers to a specific cut of beef comes from the rib section of the cow and is characterized by its marbling and tenderness. This cut is often grilled, roasted, or used in traditional Brazilian barbecue (churrasco). It's not as commonly known outside Brazil, but it is prized in Brazilian cuisine for its rich flavor and versatility in cooking. Aba de fil&eacute; can be prepared simply with salt or marinated with various seasonings to enhance its natural flavors.

Aba de filé

Abanico Ib&eacute;rico refers to a specific cut of pork from the Iberian pig, a breed native to the Iberian Peninsula, which includes Spain and Portugal. This cut is known for its rich flavor and marbling, characteristics attributed to the unique diet and free-range lifestyle of the Iberian pigs. The abanico cut, which translates to "fan" in English, is named for its shape that resembles a hand-held fan. It's taken from the rib area of the pig and is highly valued for its taste and tenderness. This cut is often used in Spanish cuisine, either grilled or cooked in a variety of traditional dishes. The high-quality fat in this cut is a significant feature, contributing to its juiciness and flavor.

Abanico Ibérico

Italy

Abbacchio, or milk-fed lamb, has been a Roman springtime delicacy since ancient times, and it is no different today - this festive dish is traditionally prepared for Easter, usually accompanied by roasted potatoes. The lamb is first marinated and then slowly stewed with rosemary, sage, garlic, white wine, vinegar, and anchovies (a modern age replacement for garum, a fish sauce made with fermented and salted anchovies, widely used in ancient Roman cuisine.) The result is exquisitely tender, very aromatic, and slightly sweet meat with a sharp, strong, and salty kick.

Abbacchio alla Romana

Abbacchio, or milk-fed lamb, has been a Roman springtime delicacy since ancient times. In this version, the lamb is slowly braised with prosciutto, then thickened with a mixture of lemon and egg yolks just before serving. Both the lamb and the eggs are symbols of the crucifixion and Christ's resurrection, so it is no surprise that this dish is traditionally prepared for Easter, but it is also often prepared for less festive opportunities - it is too delicious to enjoy it only on a single day of the year.

Abbacchio brodettato

Iranian abgoosht is a hearty one-pot stew that has its origins in ancient Persia. It is traditionally prepared with lamb or mutton, but beef can be used in some variations. The dish also incorporates potatoes, beans, legumes, and various Iranian spices and ingredients, all cooked in a flavorful tomato-infused broth. Abgoosht is typically served in two parts. The meat, vegetables, and legumes are removed from the stock and are served separately. The broth is enjoyed first and is then followed by meat and vegetables that are usually mashed in a roughly-textured paste (goosht kubideh). Occasionally, the meat and vegetables can be served whole, but always separated from the broth. The rustic abgoosht, also known as dizi, is one of the most popular Iranian dishes. It is often served along with fresh herbs (sabzi khordan) and flatbread.

Abgoosht

Georgia

Abkhazura is a traditional dish originating from Abkhazia. These spicy meatballs are prepared with a combination of beef, pork, parsley, dill, coriander, pepper, onions, and summer savory. The meat needs to be tightly rolled in caul fat before it's seasoned with spices and fried in a pan. These meatballs are traditionally served with tkemali sauce.

Abkhazura

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In Brazilian cuisine, a&ccedil;&eacute;m refers to a specific cut of beef that comes from the shoulder area of the animal. It's often used for a variety of dishes, including stews, braises, and ground beef. The a&ccedil;&eacute;m cut includes a mix of lean meat and connective tissue, which makes it suitable for slow-cooking methods. It's known for its rich flavor and ability to become tender when cooked for an extended period. In Brazilian barbecue culture (churrasco), a&ccedil;&eacute;m might be used for skewers or other grilled preparations. While not as tender as premium cuts like filet mignon or ribeye, a&ccedil;&eacute;m is valued for its affordability and versatility. It's a popular choice for creating hearty, flavorful dishes that are common in Brazilian cuisine.
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Acém

Hand-chopped lamb and tail fat, seasoned with little more than salt and red pepper, pressed along a long flat skewer, grilled over charcoal and served on flatbread with grilled peppers, tomato, onion with sumac and parsley: Adana kebap carries the name of its city for a reason. It comes from Adana in southern Türkiye, where the name has been a registered geographical indication since 2005, with rules on the meat (lamb from animals under a year old, shoulder, leg and brisket), the fat (tail fat, about one part to four or five of meat) and the knife (a zırh, the wide curved blade, not a mincer). Its relatives are easy to confuse: Urfa kebap is the same construction without the heat, and a beyti is a kebab rolled in lavash with yoghurt and tomato sauce. A true Adana is spicy, coarse-textured and tastes first of lamb and charcoal.

The meat is chopped by hand until it is a rough paste with visible pieces of fat, then kneaded with salt and flakes of dried red pepper from the region, sometimes a spoon of red pepper paste for colour; onion and garlic are not in the registered recipe. The mixture rests cold so the fat firms up, then is pressed by hand along a flat skewer two or three fingers wide, pinched into ridges so it grips, and laid directly over a bed of oak or fruitwood charcoal with no grate between. The cook turns it often and presses the bread onto the meat as it grills to catch the dripping fat. Four to six minutes is enough. Ground meat from a machine will not stay on the skewer unless egg or bread is added, which is why minced versions taste of filler.

Score the texture first: the cut face should show distinct bits of meat and fat, not a smooth sausage grain, and the skewer should hold together without binders. The outside wants to be lightly charred at the ridges, the inside juicy and faintly pink. Dryness means too little fat or an overcooked skewer; a grey, bouncy interior means minced meat. The heat should build on the second bite, not scorch on the first. Expect fat-soaked lavash underneath, long grilled green peppers, a tomato half and sliced onion with sumac; a glass of şalgam or ayran is the usual drink. Mark down a kebab served on a plate without bread, beef passed off as lamb, and any Adana that arrives mild, which is an Urfa with the wrong name.

Adana kebap

Peru

Adobo arequipe&ntilde;o is a traditional stew from the region of Arequipa, made with pork marinated in a blend of chicha de jora (a type of fermented corn beverage), vinegar, aj&iacute; peppers, garlic, onions, and spices. The mixture is typically left to marinate overnight and then slowly simmered until the pork is tender. It's a popular dish often eaten during Sunday breakfasts or family gatherings.

Adobo arequipeño

Adobong baboy is a traditional stew originating from the Philippines. This type of Filipino adobo is made with a combination of pork belly, garlic, soy sauce, vinegar, sugar, bay leaves, peppercorns, and salt. The pork is marinated in a combination of garlic and soy sauce, and it's then browned in a pan over high heat. The rest of the ingredients are added to the pan (except the vinegar), and the dish is simmered for a few minutes before the vinegar, salt, and water or soy sauce are added to the pan. Once fully cooked, this pork stew is served hot with the thick sauce and white rice on the side.

Adobong baboy

Adobong baka is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of thinly sliced beef, soy sauce, vinegar, garlic, peppercorns, sugar, water, salt, and bay leaves. The beef is marinated in a mixture of garlic, bay leaves, peppercorns, brown sugar, and soy sauce. It is then browned in a pan, covered with water, seasoned with salt, and simmered until the sauce is almost fully absorbed. Adobong baka is served hot with rice on the side.

Adobong baka

Adobong manok is a traditional stew originating from the Philippines. This type of Filipino adobo is made with a combination of chicken, garlic, onions, bay leaves, peppercorns, oil, brown sugar, soy sauce, and white vinegar. The chicken is cut into pieces and marinated in a mixture of all the mentioned ingredients (except oil). It is then cooked in oil over medium heat until browned. The rest of the marinade is mixed with water and the mixture is poured over the browned chicken. The dish is simmered over high heat until the chicken is fully cooked, and adobong manok is then served with white rice on the side.

Adobong manok

Apple pork is a Danish classic which originated as a frugal wintertime dish. It consists of fried or roasted pork belly and a flavorful combination of saut&eacute;ed apples and onions. Typically served over rye bread, it appears in numerous varieties throughout the country and is traditionally associated with Christmastime. In Sweden, a similar dish is known as &auml;ppelfl&auml;sk.

Æbleflæsk

This pork-based dish regularly appears on Cypriot and Greek tables. Its name stems from ovelia, the ancient Greek word for cooked meat. Afelia is traditionally prepared in a traditional earthenware vessel called tava, which is typically placed into clay ovens in order to slowly cook until done. The dish consists of just a few ingredients: cubed pork meat (shoulder or short rib), dry red wine (used to tenderize the meat), and crushed coriander seeds. In fact, coriander is a cornerstone spice in Cyprus, and it is rare to find a true traditional Cypriot dish without it. Afelia is bursting with a fragrant combination of sweet and sour flavors, and it is usually served with accompaniments such as crusty bread, potatoes, or pourgouri - a pilaf made with vermicelli, bulgur wheat, and chicken broth. It can also be served over plain rice and drizzled with leftover baking juices.

Afelia

Afritada is one of many traditional Filipino stews which use a tangy tomato sauce as the key ingredient. Since it is an incredibly popular dish, there may be variations in recipes, but it is usually prepared with diced chicken or pork stewed in tomato sauce alongside potatoes, bell peppers, and carrots. This flavorful Filipino dish is usually accompanied by plain steamed rice, then enjoyed as a satisfying main course.

Afritada

Agnello al rafano is a traditional dish originating from the Friuli-Venezia Giulia region. The dish is usually made with a combination of lamb (leg or shoulder), horseradish, stock, wine vinegar, onions, thyme, bay leaves, parsley, butter, oil, salt, and pepper. The butter, oil, onions, thyme, bay leaves, stock, vinegar, salt, and pepper are slowly boiled in a casserole dish, and the meat is then added to the mixture. The combination is covered and simmered over medium heat until the meat becomes very tender. If properly prepared, there should be little to no liquid left in the pan near the end of cooking. The butter is mixed with the horseradish and parsley, and the sauce is cooked shortly before it's poured over the lamb. Agnello al rafano (also called agnello al cren) is always served hot.

Agnello al rafano

Agnello brodettato is a traditional lamb stew originating from Rome. Especially popular during the Easter festivities, the dish is usually made with a combination of lamb, onions, pancetta, olive oil or lard, white wine, flour, salt, pepper, egg yolks, lemon juice, and parsley. The onions and pancetta are saut&eacute;ed in olive oil or lard in a pan. The meat is cut into cubes, lightly floured, and added to the pan with salt, pepper, and a splash of white wine. Once it evaporates, water is poured over the meat and the dish is simmered about an hour or until the lamb is tender. The pan is removed from the heat, and a mixture of egg yolks, lemon juice, and parsley is then stirred into the dish. The pan is placed over low heat, and the dish is stirred until the sauce becomes silky smooth. Agnello brodettato is served immediately, while warm.

Agnello brodettato

Agnello cacio e ova is a traditional dish originating from Abruzzo. The dish is made with a combination of lamb shoulder, eggs, pecorino cheese, onions, white wine, vegetable stock, olive oil, parsley, and salt. The onions are saut&eacute;ed in olive oil until translucent and then mixed with the diced and seasoned lamb. The meat is browned on all sides, and the ingredients are then covered with white wine and stock and simmered for about an hour or until the liquid has reduced. The pan is removed from the heat and a mixture of eggs and grated pecorino is stirred into the dish in order to create a creamy sauce. Agnello cacio e ova is typically garnished with parsley before serving. The dish is especially popular during the Easter festivities.

Agnello cacio e ova

Agnello con le olive is a traditional dish made with lamb and black olives as the key ingredients. Other ingredients used in the dish include onions, tomatoes, white wine, garlic, rosemary, olive oil, and seasonings. The meat is browned in a pan with saut&eacute;ed onions and rosemary, and the tomato pur&eacute;e, olives, water, and white wine are then added to the combination. As the dish slowly simmers, the meat should start to fall off the bones. Once the sauce has reduced a bit over half, the dish is ready to be served, traditionally with rice or polenta on the side. The dish is especially popular during the Easter festivities.

Adana kebap (12)12 reviews

Adana kebap 12 reviews