Meat Dish

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In Brazilian cuisine, cox&atilde;o mole refers to a specific cut of beef known as the sirloin tip or bottom sirloin in English. Cox&atilde;o mole translates to "soft thigh" in Portuguese, indicating that this cut is relatively tender compared to other cuts from the hindquarters. The cox&atilde;o mole is located near the hip joint of the animal's hind leg. It's a lean and flavorful cut that's less tough than some other cuts from the same region. It's valued for its tenderness and versatility in cooking. In Brazilian barbecue (churrasco), cox&atilde;o mole can be prepared as skewers or thin slices for grilling. It's also used for roasting, pan-frying, and various other cooking methods. Due to its tenderness, it's a good choice for dishes that require shorter cooking times and where a more delicate texture is desired.
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Coxão mole

Cozido is a classic Portuguese stew made with various types and cuts of meat and different vegetables. It appears in numerous frugal and sophisticated variations throughout the country and can also incorporate smoked meat and spicy smoked or blood sausages. This comforting winter meal is believed to have originated as a simple farmer&rsquo;s dish which soon became a restaurant staple and a part of Portuguese national cuisine. Traditionally, the cooked ingredients are served on a platter accompanied by rice and beans, while the flavorful broth is usually enjoyed as an appetizer. On the Azorean island of Sao Miguel, the dish is prepared by placing the cooking vessel in the ground in the close vicinity of hot springs, allowing the heat to slowly cook the stew.

Cozido

United States

Creole baked chicken is a traditional dish originating from Louisiana. It's made with a combination of chicken breasts, drumsticks, or both. The meat is seasoned with paprika, cayenne pepper, garlic powder, lemon juice, salt, and pepper. After they've been marinated, the chicken pieces are mixed with butter and baked in the oven. After some time, the meat is broiled until the meat becomes nice and crispy. The dish is usually served accompanied by rice and okra.

Creole Baked Chicken

Crubeens is a dish made from boiled pig&rsquo;s feet that are coated in batter and fried. After boiling, the feet can optionally be deboned. The origins of the dish are unknown, but in the past, these were a popular snack, bar food, and a street food delicacy that was often eaten with a side of soda bread and then washed down with beer.

Crubeens

Danish culottesteg is traditionally prepared with top sirloin cap&mdash;the lean, boneless beef steak. The rind is usually left on the steak, and the whole cut is typically marinated or rubbed with spices and various herbs before it is roasted until tender. The steak is usually served sliced and accompanied by caramelized or boiled potatoes, vegetables, and a thick, creamy brown sauce.

Culottesteg

Cupim or beef hump of the Brazilian Zebu cattle is a tender, rich, and marbled cut of meat. This meat cut is found almost exclusively in Brazilian cuisine and has no blood and juice. It's usually stewed or roasted in churrascos. When served in churrascarias, the meat is described as very rich, fatty, and with a tender and stringy texture. It's usually seasoned with rock salt, then grilled low and slow for a few hours. If it's cooked in stews, the fat will disperse, making cupim less greasy.

Cupim

This dish originates from land-locked Zambia, where animals such as gazelles freely roam on the vast land, so it is not a surprise that a curry made with good-quality gazelle meat is quite popular in the country. The dish is made with gazelle rump steak, onions, garlic, chilis, sliced plantains, coconut milk, tomato paste, and flavorings such as cumin, cardamom, and curry powder. The ingredients are slowly simmered until the desired consistency is achieved. The dish is then served hot, preferably on a bed of white rice.

Curried Gazelle

Curried goat and pigeon peas is a Trini dish consisting of cubed goat meat, onions, hot peppers, garlic, curry powder, pigeon peas, and various spices. The stew is slowly cooked until the meat becomes tender and the pigeon peas are fully cooked. It is recommended to serve curried goat and pigeon peas hot over white rice.

Curried Goat and Pigeon Peas

Curry duck is a popular Caribbean dish, especially in Trinidad and Tobago. Duck used in this type of curry is the Muscovy, which is typically raised by many village folks on the island. The meat is traditionally marinated in a combination of salt, pepper, cumin, curry powder, hot peppers, cilantro, scallions, onions, and garlic. Once prepared, curry duck is usually served with either rice or roti on the side. There are also numerous local curry duck competitions in the island, testifying to the popularity of this flavorful dish which is heavily influenced by Indian cuisine.

Curry Duck

Peru

Cuy al horno is a traditional preparation of baked guinea pigs originating from Peru. This dish is popular in the region of Cusco, but it can be found in most tourist-oriented restaurants in the country. The guinea pigs are marinated in a combination of garlic, aji amarillo, cumin, oil, chicha de jora, huacatay, black pepper, and salt for at least one hour. It's then placed into a pan with potatoes and baked for an hour. Once done, the guinea pigs are served with the baked potatoes and a salsa consisting of tomatoes, onions, coriander, lemon juice, and salt. One guinea pig is usually served for more than one person because the dish is accompanied by various side dishes.

Cuy al horno

Cuy al palo is a traditional dish consisting of guinea pig on a stick. The dish is enjoyed throughout the country, but it's especially popular in Cusco and Arequipa due to tourism. In addition to the guinea pigs, the ingredients for cuy al palo often include salt, pepper, oil, cumin, garlic, and huacatay (black mint or southern marigold). The guinea pig is marinated in the mixture of those ingredients, and it's then skewered and grilled over an open fire. The stick must be turned regularly so that the whole guinea pig becomes crispy and fully roasted. Once done, the guinea pig on a stick is often served with salsa or baked tomatoes.

Cuy al palo

Daeji galbi or daejikalbi is a Korean name for pork ribs, a cut of pork that&rsquo;s usually used for traditional Korean barbecue. The ribs are marinated before grilling, often in a combination of ginger, onions, garlic, gochujang red chili pepper paste, sugar, soy sauce, sesame oil, and black pepper. If you order daeji galbi in a restaurant, in some places you might get a combination of ribs and moksal (pork neck). Once grilled, the pork ribs are often served with cold noodles on the side.

Daeji galbi

Dajaj mashwi is a Saudi Arabian barbecue type of grilled chicken that is also present in other Arabian countries. A whole chicken is traditionally grilled, but often, only whole legs are grilled. The meat is marinated before grilling and typical ingredients for marinating the meat include spice powders and dried herbs such as paprika or red chili powder, ginger, garlic, onion, black pepper, salt, oil, and lime juice. Spicy and succulent, the chicken is typically accompanied by a garlic dipping sauce and a mixed salad on the side, but it can also be accompanied by couscous, Arabian pilaf, and soups.

Dajaj mashwi

Dakbokkeumtang is a South Korean dish consisting of chicken pieces, potatoes, onions, and carrots that are stir-fried in a mixture of soy sauce, gochujang (fermented sauce), and garlic. The dish originated in the 20th century, with the introduction of mass poultry farming in Korea, and it soon became one of the favorite poultry dishes in the country. It is sometimes called dakdoritang, derived from the word dak (chicken in Korean), and the word dori (bird in Japanese). The dish is often praised for its combination of flavors, the heat from ground red peppers, and the tenderness of the meat. In some Korean restaurants, it is not uncommon to serve dakbokkeumtang in a traditional earthenware pot, and in true Korean fashion, the whole chicken will be chopped up without even a tiny part getting thrown away.

Dakbokkeumtang

South Korea

Dak galbi is the South Korean variety of stir-fried chicken. It is a communal dish that's cooked tableside, on large cast iron skillets. Typical elements in dak galbi include various chicken cuts, cabbage, tteok rice cakes, carrots, chili peppers, and sweet potatoes. When served in restaurants, the server will bring all the ingredients and cook the dish for the guests. Occasionally, perilla leaves are incorporated into dak galbi, but the final addition is always a generous amount of spicy sauce made with spicy chili paste, chili flakes, soy sauce, garlic, ginger, and onions. It is put on top of dak galbi and mixed until all the elements are completely coated in it. At the end of the meal, when there is still some food left in the skillet, a common tradition is for the server to add rice into the skillet and create an unusual variety of fried rice. Several vegetable side dishes are usually served alongside dak galbi, and lettuce or perilla leaves are occasionally used instead of utensils as crunchy wrappers. Dak galbi is now considered a Korean classic, but it originated as a frugal dish in the 1960s. Since then, it has spread from Chuncheon to other parts of South Korea. Although it can be prepared at home, it is typically eaten in specialized dak galbi restaurants.

Dak Galbi

Dakjuk is a traditional chicken porridge originating from South Korea. Although there are many variations, the porridge is usually made with a combination of rice, chicken (shredded and poached or roasted), sesame oil, chicken stock, garlic, scallions, soy sauce, and toasted sesame seeds. The rice is soaked, drained, and stir-fried in sesame oil before it's covered with chicken stock and simmered for a few minutes. Garlic is added to the pot and the mixture is simmered until the rice breaks down and the porridge becomes thick. Once fully cooked, dakjuk is garnished with shredded chicken, toasted sesame seeds, and scallions, while soy sauce is offered on the side. These types of porridge (juk) are usually served to babies, the elderly, and sick people. Dakjuk is especially popular on cold winter days.

Dakjuk

Croatia

Dalmatinska pa&scaron;ticada is a traditional Dalmatian dish consisting of beef (the traditional cut used being frikando, the toughest part of beef round) that is marinated in vinegar and spices for up to a couple of days, after which it&rsquo;s stewed in red wine or pro&scaron;ek with bacon, tomatoes, a few dried prunes or figs, and root vegetables. Once cooked, the sauce is pur&eacute;ed and additionally seasoned with a selection of various spices. Traditionally, the dish is served at weddings with a side of gnocchi or homemade pasta. It is recommended to serve pa&scaron;ticada with some grated cheese on top. Experts believe that the dish had traveled a long way from ancient Greece and Rome to the Republic of Venice and the tables of noblemen until it was finally brought over to Dalmatia, where it became an ingrained part of local cuisine.

Dalmatinska pašticada

Dalmatinska pržolica is a traditional meat dish originating from Dalmatia. This simple dish is made with a combination of beef or pork cutlets, olive oil, salt, and pepper. The meat is seasoned and drizzled with olive oil, then fried in a pan over medium to high heat. Once done, the meat is sprinkled with chopped garlic and parsley, if desired. Dalmatinska pržolica is traditionally served with a combination of Swiss chard and boiled potatoes.

Dalmatinska pržolica

Iran

Dande kabab is a traditional meat dish originating from Kermanshah. This type of kebab is usually made with lamb ribs that are cut into large pieces, placed on skewers, and then grilled. As the meat cooks, it is brushed with a sauce consisting of tomato paste, lemon juice, saffron, oil, salt, and pepper. Once grilled over hot coals, dande kabab is traditionally served with rice or bread on the side. It is recommended to garnish the dish with onion rings, lemon wedges, or sour orange slices.

Dande kabab

Daube de poulet is a popular Mauritian dish with French origins, consisting of chicken that is fried with various spices, ginger, onions, and garlic. The meat is then stewed in a rich tomato sauce with chilis. Originally, French settlers brought the classic daube dish with them to Mauritius, and over time, the locals substituted beef with chicken. On the island, daube de poulet is usually served with rice on the side.