Meat Dish

Buglama is a popular Azerbaijani and Georgian dish consisting of lamb pieces that are stewed with onions, tomatoes, peppers, a variety of spices including black pepper and bay leaves, and a small amount of liquid. The name of the dish means steamed, referring to the fact that the lamb is cooked in its own juices. Although lamb is the most common option, it is not unusual to prepare buglama with fish.

Buglama

Italy

Buglione d'agnello is a traditional Tuscan dish originating from Maremma. In San Martino sul Fiora, the dish is usually made with a combination of lamb shoulder, tomatoes, garlic, red wine, rosemary sprigs, and black pepper. The lamb is browned on all sides in olive oil over high heat. Garlic is added to the pot and the red wine is poured over the ingredients. The mixture is cooked until the liquid evaporates. The tomatoes are diced and added to the dish and everything is seasoned with salt and pepper. The buglione is simmered over low heat until the lamb is tender and the sauce thickens. In order to serve the dish, thick slices of toasted bread are rubbed with garlic and placed in a bowl, and then topped with the sauce and succulent pieces of lamb. It's recommended to pair the dish with a glass of Morellino di Scansano or Brunello di Montalcino.

Buglione d'agnello

It's hard to say which is better: the succulent meat or spicy side dishes that define bulgogi, the Asian barbecue style in which thin slices of marinated meat are quickly cooked over high heat on top of a perforated, round metal plate that covers the grill's piping hot coals. The name of the dish stems from bool and kogi, Korean words denoting fire and meat. The earliest form of the dish originates from the Goguryeo period, when the meat was marinated before grilling, unlike the standard Chinese practice of seasoning the meat after it has been grilled. The marinade traditionally consists of honey, sesame, soy sauce, garlic, and scallions, while the alternatives for beef, chicken, and pork can be either tofu, shrimp, or squid. Typical for Korean food, the meat always comes to the table with a variety of accompaniments and side dishes such as rice, lettuce leaves, scallion pancakes, kimchi, and the omnipresent gochujang. What harissa is to Moroccan cuisine and what ketchup is to burgers and hot dogs in the USA, gochujang is to bulgogi, a fiery hot condiment made from dried chili peppers, soybean paste, and rice powder, all slowly fermented in huge clay pots, giving a pungent kick both to bulgogi, served at every Korean dinner party, and a variety of other meat and rice dishes.

Bulgogi

Vietnam

B&uacute;n chả is a pork and noodle dish that is intricately connected to Hanoi, where it is believed to have originated. The dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory. Although b&uacute;n chả or similar varieties can be found in other parts of Vietnam, the local Hanoi version is held in high regard. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown &ndash; in which the host Anthony Bourdain enjoyed b&uacute;n chả together with the former president Barack Obama.

Bún chả

B&uacute;n măng vịt is a traditional soup made with duck and dried bamboo shoots as the main ingredients. Other ingredients usually include vermicelli noodles, ginger, onions, fish sauce, cabbage, shallots, chili peppers, and fresh herbs such as cilantro, mint, and perilla. The broth should be rich and fragrant. Once prepared, the duck meat is usually dipped in the ginger fish sauce that's traditionally served as an accompaniment to the dish. The dish is typically garnished with sliced green onions and coriander.

Bún măng vịt

South Africa

Bunny chow is a South African dish consisting of a half or a quarter loaf of bread that is hollowed out and stuffed with curry that has been cooked with kidney beans or meats such as mutton, chicken, and lamb. It is traditionally consumed without utensils. The dish originated in the city of Durban, and it is believed that bunny chow owes its origins to the Indian immigrants who came to South Africa in the late 19th century. Today, this cheap and filling dish has crossed borders, so it is also quite popular in the United Kingdom.

Bunny Chow

A patty of ground beef cooked on a flat griddle or over a grill, served in a soft round bun with some combination of onion, pickle, lettuce, tomato, cheese and sauce: the burger has been built that way for over a century, and most of what goes wrong with it still happens at the griddle. It is an American dish with a German-sounding name: the Hamburg steak, a seasoned patty of chopped beef, was on menus in New York by the 1870s, and the bun arrived somewhere in the Midwest around the turn of the twentieth century. Several towns and fairs claim the first one and none can prove it. What is not in dispute is that White Castle in Wichita standardised the small griddled patty in 1921 and that the drive-in chains of the 1940s and 1950s made it the most widely eaten sandwich on earth. On BiteCritic the burger is rated as a dish, so a smashed diner patty and a thick pub burger are judged by the same questions: meat, cook, bun, balance.

The meat decides most of it. Chuck at roughly twenty percent fat, coarsely ground and handled as little as possible, gives a loose patty that stays juicy; lean mince packed hard turns into a dry puck. Seasoning is salt and pepper on the outside just before cooking, because salt worked through the mince tightens it like sausage. The two methods produce different burgers. On a hot flat-top the patty is smashed thin for the first thirty seconds so the whole face browns into a crust, cooked two to three minutes a side and flipped once; over a grill a thicker patty is left alone until it releases, then flipped once and taken off between 55 and 60°C at the centre for medium. Cheese goes on for the last minute under a lid or a splash of water so it melts. The bun is toasted cut-side down in the fat.

Pick the burger up before you judge it: it should hold together and not slide apart, and the bun should be soft enough to compress but not collapse. The crust on the patty is the first thing to look for; a grey, steamed surface means a cold or crowded pan. Inside, pink is right for a thick patty and irrelevant for a smashed one, which is cooked through by design. The bun should be warm and toasted, never cold or stale, and the ratio matters more than the size: a tall tower that needs a skewer is a presentation choice, not a better burger. Mark down dry meat, a patty that tastes mainly of seasoning mix, cold cheese sitting unmelted on top, soggy bread from untoasted buns or too much sauce, and lettuce doing the structural work. Fries are a side, not part of the score.

Burger

United States

Some say that there are as many different ways to make a burgoo as there are cooks who are preparing it. It is a spicy stew consisting of meat and vegetables, traditionally cooked outdoors in iron kettles over an open fire. The cooking would take upwards of twelve hours and the ingredients used in it were the ones that were available at the time. Today, it is typically a combination of meats such as pork, chicken, or beef, and vegetables such as beans, corn, cabbage, tomatoes, and potatoes. Some claim it was brought to the United States from England in the late 19th century, while others say it was invented by a French chef named Gustave Jaubert. The preparation of burgoo is a social, communal affair, and it is especially popular during the Kentucky Derby or at the civic fund-raisers in the American Midwest, since large crowds can be fed from one giant pot. A good burgoo should always be thick and flavorful due to its long cooking time, and it is ideally paired with a green salad or mashed potatoes on the side.

Burgoo

Burmese chicken curry, also known as see-pyan, is a traditional curry stew from Myanmar. It's prepared by marinating chicken pieces in a combination of oil, garam masala spices, curry powder, fenugreek, coriander, cumin, and turmeric. The chicken is then cooked in a mix of tomatoes, lemongrass paste, fish sauce, and a curry paste consisting of onions, ginger, garlic, and hot peppers. The dish is simmered for about half an hour, but it shouldn't get dry. Once done, this chicken curry is typically served with white rice. Burmese chicken curry is a great showcase of Indian and Thai culinary influences &ndash; it contains both Indian spices and southeast Asian flavors of fish sauce and lemongrass.

Burmese Chicken Curry

Burnt ends are a delicious specialty originating from Kansas City. The name refers to the unusually-shaped, tougher, fattier end pieces of barbecued brisket which were served as appetizers, placed into stews, or given to customers free of charge. These smoky burnt ends capture melted fat during the barbecue process, making them incredibly flavorful. Nowadays, they are a staple menu item in the city, usually served cubed on their own or smothered in barbecue sauce. Burnt ends can also be used in sandwiches or combined with baked beans and french fries.

Burnt Ends

B&uuml;ryan kebabı is a meat dish prepared by cooking a whole goat or lamb in a deep well over a wood fire. The well is covered with a lid and sealed with mud or ash so the meat cooks and steams simultaneously. There are two kinds of b&uuml;ryan kebab: Bitlis b&uuml;ryan kebabı from the Bitlis province and Siirt b&uuml;ryan kebabı from the city of Siirt. The former is made with a male goat, while the latter can be made with a goat or lamb. The meat is either placed in a cauldron with water or hung and then positioned in the well. As far as seasoning, only rock salt is used. The cooked meat is served atop pita bread, and when ordering, one can choose between bone-in and boneless meat and between fatty and lean meat.

Büryan kebabı

Japan

Butadon is a Japanese dish consisting of a bowl of rice that is topped with sliced fatty pork cooked in a slightly sweet soy sauce. Other common toppings include green peas and onions. The name butadon is derived from two words &ndash; buta, meaning pork, and don, meaning bowl, so the dish can be translated as pork bowl. It originated in Obihiro, and most sources credit Mr. Abe from the Pancho restaurant with its invention, who supposedly created it in 1933 because he wanted the Japanese people to consume more pork.

Butadon

Wisconsin's messy contribution to the world of burgers is called butter burger. For some, butter burger is authentic when the ground meat is combined with butter. For others, it's when the bun is buttered, toasted, and topped with some more butter before serving. The only thing that everyone can agree on is that there must be enough butter to drip off the meat, which will usually form a small pool of butter on one's plate. A theory says that the name comes from a place called Solly's in Glendale, Wisconsin, operating since 1936, where the butter is added to the meat that is, again, fried in butter, and served with a side of stewed onions. A mainstay of greasy diners throughout Wisconsin, butter burger may not be good for one's health, but it will certainly satiate one's hunger.

Butter Burger

Greece

Byzanti is a Karpathian meat specialty that is an inevitable part of traditional Greek Easter feasts on the island. It usually consists of either a goat kid or lamb that&rsquo;s filled with a mixture of chopped offal, rice or bulgur, and scallions. The filling is typically flavored with cloves, cumin, cinnamon, garlic, dill, pepper, pine nuts, and raisins. Once stuffed, the animal is placed in a traditional wood-burning oven, sealed with mud and clay, and allowed to cook slowly over the course of a whole night. This long and slow cooking process imparts a unique flavor to the meat and makes it incredibly succulent. The following day, on Easter Sunday, the stuffed animal comes out of the oven and straight onto the table for lunch. Locals typically enjoy this delicacy with plenty of fine Karpathian wine.

Byzanti

Portugal

Cabidela is a Portuguese dish consisting of rice and poultry or game meat cooked together with animal&rsquo;s blood. Rice can be cooked alongside meat or served on the side, while red wine or vinegar are sometimes added to moderate the tartness. With its unusual dark color and a creamy texture, cabidela is considered to be a Portuguese specialty, and it is traditionally associated with various regions in Northern Portugal. It has also been integrated into traditional Brazilian and Angolan cuisine.

Cabidela

Mexico

Cabrito is roasted goat kid, a specialty of the Mexican city of Monterrey. Apart from Mexico, the dish is also popular in Brazil, Argentina, Spain, and Portugal. Traditionally, goat kid should be no more than three weeks of age and it should never have been fed anything other than mother's milk. Those predispositions are crucial for developing good flavors in the dish. There are numerous styles of cooking cabrito, such as cabrito al pastor (spit-roasted, no seasonings), cabrito al horno (oven-roasted), cabrito en sangre (braised in blood with offal and seasonings), and cabrito en salsa (braised in tomatoes with garlic, onions, and chilis).

Cabrito

Cabrito a la norte&ntilde;a is a traditional dish of northern Peru, consisting of tender, young goat meat that is marinated in a blend of flavorful ingredients such as garlic, Peruvian chili peppers, and chicha de jora&mdash;a traditional fermented corn beverage. After marinating, the goat meat is slowly cooked in a sauce made with chicha de jora, cilantro, cumin, pumpkin, and other spices until it becomes tender and infused with the rich flavors of the marinade, resulting in a deep and aromatic profile. Cabrito a la norte&ntilde;a is commonly accompanied by sides such as yucca (cassava), rice, or beans. The dish is a cherished staple during festivities and family gatherings in northern Peru, capturing the essence of the region's culinary heritage and traditions.

Cabrito a la norteña

Spain

Cachopo is a meaty delicacy from the Spanish region of Asturias, consisting of two veal or beef steaks filled with cheese and a slice of ham. The whole concoction is then coated in breadcrumbs and fried in hot oil. The dish is traditionally served with roasted potatoes, grilled peppers, and mushrooms on the side. Today, there are numerous versions of this classic dish prepared with fish, chicken, or pork.

Cachopo

India

Cafreal is an Indian chicken dish originating from Goa. There is no feast on Goa without cafreal, made with chicken pieces that are marinated in a combination of chili peppers, cardamom, cloves, coriander, ginger, garlic, cumin, cinnamon, turmeric, salt, and black pepper. After a night in the marinade, the chicken pieces are fried in butter or oil until the liquid from the marinade and the chicken juices is reduced and the chicken pieces develop a thick and sticky coating. Once done, chicken cafreal is usually served with pav (bread), salads, lime wedges, and fries on the side. It is believed that the dish was introduced to Goa by the Portuguese.

Cafreal

Cafriela de frango is a traditional dish consisting of marinated, cooked, then grilled chicken (or hen) pieces. The marinade typically consists of hot chili peppers, crushed garlic, onions, lemon juice, salt, and oil. When the meat gets well-browned, it is served with the remaining pan sauces poured over it. It is recommended to pair cafriela de frango with fluffy white rice on the side.

Burger (20)20 reviews

Burger 20 reviews