Meat Dish

Although Chinese-American, cashew chicken is a simple ding dish, meaning it falls in the category of Chinese stir-fries that are prepared by stir-frying diced chicken meat and vegetables to which an additional crunchy element such as nuts is added. As this dish is no exception, once the chicken and vegetables have been stir-fried, they are coated in a sauce made with chicken stock, soy sauce, and oyster sauce. Boiled or toasted cashews are incorporated in the end, and the finished dish is served with rice. A deep-fried version of the dish, invented by a Chinese immigrant chef from Springfield, Missouri was an attempt to modify the original dish in a way that would appeal to the locals in the area. The chicken meat is dipped in batter and deep-fried, covered in a thick sauce, and sprinkled with cashews and chopped green onions. This Springfield-style alteration was such a huge hit that it&rsquo;s now recognized as the unofficial dish of the city.

Cashew Chicken

Cau cau de pollo is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of chicken, chicken stock, carrots, peas, potatoes, onions, garlic, hot peppers, mint, oil, salt, and pepper. The onions, garlic, and hot peppers are saut&eacute;ed in oil, seasoned with salt and pepper, and covered with chicken stock. The mint, carrots, potatoes, peas, and chicken pieces are added to the pot and simmered until the vegetables are tender and the chicken is fully cooked. The dish is traditionally served with Peruvian-style white rice on the side.

Cau cau de pollo

United Kingdom

Cayman-style beef is a traditional dish from the Cayman Islands consisting of extremely tender shreds of beef combined with onions, garlic, Scotch Bonnet peppers, salt, and pepper. The beef should ideally be freshly slaughtered, and before the preparation it's recommended to allow it to sit covered in the refrigerator. The beef is slowly-cooked for a few hours in order to soak up the flavorful juices. Also known as stewed beef, the dish is especially popular during holidays such as Christmas.

Cayman-Style Beef

Tasty, easy to prepare, and quite inexpensive, cazuela de ave is a Chilean chicken stew consisting of chicken pieces, chicken stock, onions, carrots, pumpkin or squash, potatoes, rice, and pieces of corn. The stew is most commonly flavored with garlic, salt, pepper, coriander, and paprika powder. After it has been prepared, cazuela de ave is traditionally served in a red clay pot known as greda. The succulent chicken should fall off the bone, while the vegetables should be sweet and soft, almost melting in the mouth. It is believed that this dish was derived from the indigenous Mapuche soup known as corri.

Cazuela de ave

Argentina

Llama meat is the star of this traditional stew which is commonly consumed throughout northern Argentina. The dish is typically made by simmering pieces of llama meat with ingredients such as carrots, rice, and colorful Andean potatoes (papas andinas). The combination is cooked until the meat and vegetables become tender, and it is then served while still warm. Cazuela de llama may also come in the form of thin llama meat slices that are combined with potato halves and smothered in creamy sauces. Specialties prepared with llama meat such as this one can be found in numerous local restaurants in the region.

Cazuela de llama

United States

Central Texas-style barbecue originated in the Czech and German meat markets in the late 19th century. This barbecue style is typically associated with cooking brisket (the fattier portion is called point, while the leaner portion is called flat) low and slow, usually over post oak fire. The meat is seasoned with salt, pepper, and maybe a bit of cayenne or garlic powder. It is then cooked in offset smokers, while the heat and smoke from the fire go across the meat, adding an irresistible smoky flavor to the brisket (although shoulder clod, chuck short ribs, and larger short ribs are also popular). The meat is carved in front of the customer, and it is traditionally served on butcher paper (as an homage to the meat markets of yore), most often without any type of barbecue sauce on the side.

Central Texas-Style Barbecue

&Ccedil;erkez tavuğu or Circassian chicken is a Turkish dish made with shredded boiled chicken in a sauce consisting of stale bread, walnuts, garlic, red pepper flakes, coriander, and stock. When served, the dish is often sprinkled with chopped walnuts and sprigs of coriander, accompanied by toasted bread, steamed vegetables, or a green salad. It is believed that the dish originated during the Ottoman reign, and was brought over to Turkey by Circassian slaves who had served in the harems as concubines.

Çerkez tavuğu

&Ccedil;ervish me mish t&euml; pul&euml;s is a traditional chicken stew from Albania. This savory stew typically includes chicken pieces cooked with onions, garlic, and spices, thickened with corn flour (or wheat flour and corn flour) to create a rich, flavorful gravy. It may also include tomatoes, peppers, or other vegetables, depending on the regional variation. The dish is typically served with bread or rice, making it a hearty and comforting meal that is enjoyed in Albanian households.

Çervish me mish të pulës

Despite their clear Turkish provenance, Bosnian ćevapi are a source of great national pride and the country's favorite dish. These tiny, hand-rolled minced meat sausages are commonly made with ground beef - or a mix of beef mince with other meats such as veal or lamb - seasoned with a mix of different spices; usually garlic, salt, black pepper, and sometimes paprika or hot red pepper flakes. After they have mellowed for a couple of hours, ćevapi are barbecued over charcoal. Traditionally, one portion of the dish consists of ten pieces of ćevapi tucked in a soft, moist, slightly grilled flatbread called lepinja or somun, and a variety of accompaniments such as kajmak, a type of clotted cream spread, roasted red pepper and eggplant relish called ajvar (especially popular in Croatia and Serbia), and raw onions.

Ćevapi

Ćevapi u kajmaku is a traditional Balkan dish consisting of ćevapi (grilled minced meat sausages) served with kajmak, a creamy, dairy spread similar to clotted cream. Originating from Bosnia and Herzegovina and popular throughout the Balkans, this dish combines the smoky, grilled flavor of the ćevapi with the rich, buttery taste of the kajmak. The combination is often accompanied by flatbread, onions, and sometimes ajvar (a roasted pepper relish), making it a hearty and flavorful meal.

Ćevapi u kajmaku

Chakapuli is a popular Georgian stew consisting of either beef or lamb meat, unripe sour plums, onions, green peppers, white wine, and herbs and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring, when the plums are still unripe. Chakapuli is often served during the feast of Orthodox Easter, and it is recommended to serve it hot with Georgian bread on the side.

Chakapuli

Chakhchoukha is a flavorful Algerian stew consisting of torn pieces of a thin, round flatbread known as rougag, and marqa &ndash; a stew made with diced lamb, tomatoes, chickpeas, onions, and flavorings such as cumin, ras el hanout, caraway, galangal, lavender, and red chili peppers. The dish is especially popular at celebrations and festivities. It is believed that the dish was invented by shepherds who needed a hearty meal when they came home on cold nights. The name of the dish can be roughly translated to torn flatbread, referring to the key ingredient of chakhchoukha.

Chakhchoukha

Chakhokhbili is a traditional stew made with a whole chicken that is cut into pieces and combined with onions, tomatoes, vinegar, garlic, and spices such as coriander, parsley, hot green peppers, and bay leaves. The stew has a thick consistency and is usually served hot, preferably garnished with freshly chopped coriander and accompanied by rice or bread on the side. The name chakhokhbili is derived from the Georgian word khokhobi, meaning pheasant, referring to the fact that it used to be prepared with pheasant instead of chicken in the past.

Chakhokhbili

Australia

Uniquely flavored with annatto extract and tangy from added vinegar, bistek is a popular Chamorro dish consisting of thinly sliced beef, onions, garlic, black pepper, vinegar, and annatto-flavored water. This flavorful beef stew is sometimes enriched by the addition of peas or green beans. When done, the dish is often served topped with a steaming pile of fluffy white rice and enjoyed as a filling main course.

Chamorro bistek

Chanakhi is a hearty Georgian stew made with lamb, eggplant, sweet peppers, and tomatoes. The stew is typically flavored and seasoned with coriander, basil, pepper, and salt. This flavorful dish is traditionally served in individual clay pots, called chanakhi, hence the name. It is believed that chanakhi tastes even better if reheated the next day, when all of the flavors have been thoroughly combined.

Chanakhi

Chanasan makh is a traditional meat dish originating from Mongolia. This is the simplest dish of the Mongolian nomads, consisting of meat (usually mutton) that's cut into chunks along with the bones. The chunks are simmered in boiling salted water until the meat becomes tender. The original dish needs nothing else, but nowadays, some ketchup or boiled vegetables are sometimes served on the side. Chanasan makh is eaten with the fingers, with the help of a sharp knife, and either the head of the family or the honored guest traditionally gets the largest and first portion of the meat.

Chanasan makh

Chancho a la cruz is a Bolivian dish consisting of a whole hog that is slowly cooked on a cross. The meat is not placed over a fire, but is instead smoked for about 8 to 12 hours. Due to the long cooking process, chancho a la cruz is typically started in the morning, and in the evening, when the dish is ready to be consumed, there is typically a party or a celebration once the hog is cut and served.

Chancho a la cruz

Peru

Chancho al palo is a traditional dish from Huaral that translates to "pork on the pole." The main characteristic of chancho al palo is the cooking method. A whole pig or large cuts of pork are marinated with spices and then skewered on large vertical or diagonal stakes. The stakes with the pork are then set around a wood fire, allowing the meat to roast slowly and evenly. The pork is typically marinated with a mix of Peruvian spices and ingredients, including garlic, cumin, aji panca, and other seasonings meant to infuse flavor into the meat. Once the pork is roasted to a crispy exterior and tender interior, it's sliced off and typically served with traditional Peruvian sides like boiled yucca (cassava), potatoes, salads, and various sauces. This method of preparation is often reserved for special occasions, festivities, or large gatherings due to the size of the meat and the communal nature of the cooking process.

Chancho al palo

Spain

Chanfaina is a traditional Extremaduran dish featuring lamb as the key ingredient. Apart from lamb meat and offal, this thick stew consists of breadcrumbs, blood sausages, almonds, garlic, olive oil, vinegar, and a variety of spices. There are numerous versions of the dish throughout the region, so peppers, rice, hard-boiled eggs, potatoes, and beans can also be added to the dish. Many food historians claim that chanfaina originated during the feudal period of Spain, but today it is typically served on Sundays as a tapa dish.

Chanfaina

Portugal

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked for hours until the meat is tender and the sauce thickens. There are several different theories about the origin of chanfana, but they remain mostly unconfirmed. The most common version claims that the dish appeared during the French invasion of Portugal at the beginning of the 19th century. It most likely originated in central Portugal (Beira), but is now mostly assoicated with Coimbra. The dish was certainly created out of necessity, with ingredients once considered essential to every Portuguese household. To this day, two Portuguese cities - Miranda do Corvo and Vila Nova de Poiares - continue their dispute over the true birthplace of chanfana. Regardless of these differing opinions, this rich stew is enjoyed throughout Portugal and is typically accompanied by boiled potatoes.