Meat Dish

Italy

Agnello in salsa bianca is a traditional dish originating from Sardegna. The dish is usually made with a combination of lamb, onions, olive oil, eggs, lemon juice, and salt. The lamb is seasoned with salt, drizzled with olive oil, and mixed with onions before it's baked in the oven for about an hour while being stirred often. The eggs are mixed with lemon juice over low heat until the mixture becomes thick, but the eggs shouldn't scramble. The sauce is then added to the lamb just before serving and the dish is enjoyed while hot.

Agnello in salsa bianca

India

Champaran meat is a famous mutton stew from West Champaran, a district in the Indian state of Bihar. It is prepared in a special clay pot known as handi, which is why this dish is sometimes called handi meat. Mutton (although chicken can also be used) is first marinated in mustard oil, ginger paste, ghee, garlic, onions, and various Indian spices. Then, everything is placed into a handi, sealed with kneaded flour, and cooked over a low flame or charcoal. The seal is never broken; instead, the handi is shaken repeatedly, ensuring optimal cooking and fusing of flavors. The whole process can last a couple of hours and depends on the quality of the mutton, but the end product must be tender and succulent meat. Champaran meat is usually served with rice and any of the Indian flatbreads.

Ahuna

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Aiguillette baronne in French butchery refers to a cut that comes from the silverside in the round primal of the cow, which is the upper part of the hindquarters. This cut is often compared to the top round in American butchery, but it's not an exact match since butchery traditions and techniques can vary by country. The aiguillette baronne is a lean, fairly tender cut of beef. It's often used in dishes that are roasted or braised, and it can be sliced into steaks or used for roast beef. Like other cuts from the round, the aiguillette baronne benefits from slow, moist cooking methods that help to tenderize the meat and bring out its flavor.
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Aiguillette baronne

Ajdučka pleskavica is a traditional chicken meat patty hailing from North Macedonia. The dish is typically made with white meat cuts of chicken (breasts and wings) that are seasoned and stuffed with shredded yellow cheese and cubes of smoked meat such as bacon. The meat patty is then enclosed within lamb caul fat or pork caul fat and grilled. Alternatively, the patty can be dipped in beaten eggs and breaded before it is fried. Like other traditional meat patties in the country, this chicken meat patty is usually served hot with a side of french fries, fresh salads, and onions. It can also be placed inside a burger bun or warm pita bread, and it pairs well with a cold beer on the side.

Ajdučka pleskavica

Often consumed on rainy or cold days by many Peruvians, aji de gallina is a spicy dish consisting of shredded chicken in a creamy sauce. It is traditionally served over rice and garnished with black olives and boiled potatoes. The sauce is made with aji amarillo chilis, garlic, onions, walnuts, cheese, and crustless bread, and it is usually flavored with spices such as cumin, pepper, oregano, turmeric, and parsley. It is believed that aji de gallina originated from a dish called manjar blanco, made with a combination of chicken, almonds, sugar, and rice. After its arrival in Peru, the people adapted it using local ingredients such as the aji chili, and a new dish was created in the process.

Aji de gallina

Ak&ccedil;aabat k&ouml;ftesi is a traditional dish originating from the eponymous town in Trabzon. The dish consists of fried meatballs. They are unique in a way because the locals only use the veal of the calves they breed and slaughter. The meatballs are made from ground veal, bread crumbs, grated onions, garlic, salt, and pepper. Once formed into patties, the meatballs are grilled or cooked in a skillet until golden brown. It's recommended to serve these meatballs with a green salad, bulgur pilaf, roasted vegetables, and ayran on the side.

Akçaabat köftesi

Akoho misy sakamalao is a traditional chicken dish originating from Madagascar. The dish is usually made with a combination of chicken thighs, ginger, garlic, salt, and coconut oil. The chicken thighs are marinated in a mixture of ginger, garlic, and salt. It is then cooked in coconut oil while being turned occasionally. Once the chicken becomes browned and fully cooked, it&rsquo;s divided among individual plates and served while still warm. It&rsquo;s recommended to serve the dish with rice or roasted tomatoes on the side.

Akoho misy sakamalao

Akoho sy voanio or poulet au coco is a traditional chicken dish originating from Madagascar. It's made with a combination of chicken pieces, coconut milk, tomatoes, onions, lemon juice, ginger, garlic, cayenne pepper, and seasonings such as salt and pepper. The meat is marinated in the lemon juice with salt and pepper, and it's then placed into a pan with saut&eacute;ed onions and garlic. When the chicken is nearly done, the heat is reduced and the tomatoes and ginger are added to the pan, along with coconut milk. The dish is simmered until the sauce thickens and the meat is tender and fully cooked. Akoho sy voanio must be stirred during cooking, and once done, it's traditionally served with white rice on the side. The dish is especially popular during the festive Christmas season.

Akoho sy voanio

United States

Alabama white wings is a traditional dish originating from Alabama. The dish consists of barbecued chicken wings and a white barbecue sauce. The tangy sauce is based on mayonnaise and additional ingredients such as apple cider vinegar, garlic powder, cayenne, salt, white pepper, horseradish, and honey. The wings are typically dry-rubbed with a mixture of salt, sugar, paprika, onion powder white pepper, cayenne, garlic powder, and chili powder before they're grilled to perfection. They're served immediately, with the white dipping sauce on the side or poured over the wings.

Alabama White Wings

Alambre is a dish made from finely chopped meat and vegetables such as beef, pork, onions, cheese, and peppers, typically served with a stack of corn or flour tortillas. There are a few variations on the dish, so in northern parts of Mexico, the meat is usually skewered and grilled, which is not unusual considering that the word alambre means wire. This simple comfort food can be found in several areas of Mexico, most notably in Mexico City and the state of Oaxaca, and its variations can also feature goat meat or chorizo sausage instead of pork and beef.

Alambre

Alcatra is a special cut of top sirloin. Large, long, and lean, this steak is prized for its succulence and a hearty beef flavor. The cut is often used for churrasco, the traditional Brazilian barbecue method. Alcatra is one of the largest cuts that's served as a part of churrasco. It should be perfectly seasoned with salt, then grilled with a layer of fat until most of it melts away, and the remaining fat becomes crispy. Before serving, it's usually expertly carved in respectable churrascarias.

Alcatra

A bed of smoky aubergine, charred over coals and beaten with garlic yoghurt, under a layer of lamb that has been minced or cubed and cooked with butter and pepper: alinazik is the Gaziantep kebab that is half meze and half main, and the only famous kebab in Türkiye in which the meat is not the point. The name is explained in two ways, as ali nazik, gentle or refined, or from a story about a sultan praising the dish with the phrase eline nazik, blessed be the hand that made it; neither is documented, and both are repeated. It is close to Hünkar beğendi from Istanbul, which puts a similar aubergine purée under lamb stew, but the Antep version is sharper, with yoghurt and garlic in the purée and butter red with pepper on top, and it is eaten with lavash rather than a fork.

The aubergines are roasted whole directly on charcoal or over a gas flame until the skin is black and the flesh has collapsed, then peeled, drained of their bitter liquid and chopped to a rough purée, never blended smooth. Warm, the purée is beaten with thick strained yoghurt, crushed garlic and salt until it is a pale, smoky, slightly loose paste, and spread onto a plate as a base. The lamb is either hand-chopped mince seasoned as for an Adana skewer, grilled and crumbled, or small cubes of lamb cooked in butter with salt, black pepper and red pepper flakes until browned and juicy; in Antep the cube version is more common. It is spooned over the aubergine while hot, and the dish is finished with a pour of butter in which pul biber has been warmed, and sometimes with grilled tomato and green pepper on the side.

Judge the aubergine first: it should be clearly smoky, from real charring rather than liquid smoke or paprika, with the yoghurt and garlic registering as tang and bite under it; a bland, watery or grey purée means the aubergines were boiled or baked rather than fired. The meat should be hot, juicy and seasoned with restraint, so that it tastes of lamb and butter and does not fight the base. The two should be in roughly equal proportion and should meet only on the plate, not stirred together in the kitchen. Mark down a purée that is cold, smooth from a blender, or made with too little yoghurt; lamb that is dry or grey; a layer of orange butter so heavy that it pools; and a version with cheese melted over the top, which belongs to another dish. Fresh lavash is the cutlery, and it should arrive warm.

Alinazik kebab

Saudi Arabia

Al-Maghsh from Jazan Region, Saudi Arabia, is a slow-cooked lamb stew rich in flavor. It combines lamb, onions, garlic, and aromatic spices like cumin and cardamom with vegetables, namely tomatoes, zucchini, potatoes, and okra. What makes al-maghsh unique is the slow-cooking process in a stone pot in an earth oven called mefa. This slow roast makes the lamb tender and delicious. Al-Maghsh is typically served with rice or bread and is a must-have during Eid celebrations. Besides being a hearty main dish, its fragrant broth is also enjoyed as soup.

Al-Maghsh

Al-Mulayhiya is a Northern Borders Province specialty and features rice, lamb, meat broth, and dried yogurt (jameed) garnished with parsley and pine nuts. The dish is usually served atop saj bread and very much resembles Jordanian mansaf.

Al-Mulayhiya

Aloo gosht, from the words aloo and gosht meaning potatoes and meat respectively, is a traditional stew based on meat and potatoes. Lamb, mutton, or beef are the usual types of meat used in the preparation of this rich curry, but chicken can also be used. The dish is made with chunks of meat and potatoes that are cooked long and slow with a mixture of garlic, ginger, tomatoes, onions, and various spices such as coriander, cinnamon, red chili powder, turmeric, and black pepper. The method of preparation results in tender meat and potatoes contained in a flavor-packed broth, which is typically finished off with a handful of freshly chopped coriander leaves. The dish is traditionally accompanied by roti, naan, or rice on the side. Aloo gosht can have a thick or soupy consistency, depending on personal preferences, and it can also contain yogurt, if wanted. This traditional curry is widely consumed throughout the Indian subcontinent, particularly in Pakistan, India, and Afghanistan.

Aloo gosht

France

Alouettes sans t&ecirc;tes is a traditional meat dish. It's made with a combination of thin slices of beef, prosciutto slices, bread crumbs, garlic, shallots, parsley, paprika, carrots, celery, leeks, olive oil, white wine, butter, and tomatoes. The slices of beef are topped with the prosciutto slices and a combination of breadcrumbs, garlic, shallots, paprika, and parsley. They are rolled and tied with kitchen string, then browned in olive oil. The vegetables are saut&eacute;ed and the rolls are placed back into the pan, followed by the wine and tomatoes. The dish is simmered for a few hours until the rolls are fully cooked and the sauce thickens. The name alouettes sans t&ecirc;tes means larks without heads, referring to the visual appearance of the dish.

Alouettes sans têtes

Al-Ruqsh is a dish typical of the Najran Region in Saudi Arabia, consisting of hand-torn thin flatbread poured over with meat broth and topped with meat, traditionally lamb. Alternatively, the bread can be poured over with ghee and milk. The bread is made with whole wheat flour and water, and it's liquid in consistency, so it's simply smeared in a thin layer onto a hot griddle to bake. The dish is traditionally served in al-mudahin, a granite stone dish that has a cover made with a lid made of palm leaves. Some broth usually accompanies the dish on the side, which can be added depending on how wet or dry one likes it. Hard-boiled eggs, roasted onions, and green peppers are also served with the dish. It is typically served for breakfast or dinner.

Al-Ruqsh

Amish chicken is a traditional poultry dish. It is made with a combination of chicken, flour, garlic powder, heavy cream, paprika, water, salt, and pepper. The chicken is dredged in flour and seasonings, and it is then covered with a combination of cream and water. The concoction is baked until the skin becomes crispy and golden brown. It is recommended to serve Amish chicken with mashed potatoes and a fresh salad on the side.

Amish Chicken

Iran

Anar bij is a traditional stew originating from Gilan. It is made with a combination of ground meat (usually meatballs), onions, turmeric, pomegranate paste, ground walnuts, and various herbs such as parsley and fenugreek. During the cooking process, this stew develops a sour flavor. Anar bij is traditionally prepared and served for special occasions and celebrations.

Anar bij

Anatra farcita alla novarese is a traditional Piemontese dish consisting of a baked duck filled with a delicious mixture of pork, veal, various sausages, rice, eggs, nutmeg, chopped parsley, salt, and pepper. During baking, every now and then the duck is basted by pouring the juices from the tray over the meat so it stays moist and succulent. Once finished, the duck should rest a bit, well covered, in order to develop its full flavor &ndash; then it is sliced and served topped with dripping juices. Anatra farcita alla novarese is a true joy for a palate, and due to elaborate preparation, it is a dish reserved for festive occasions such as Christmas or New Year's Eve.