Meat Dish

Galbijjim is a traditional South Korean dish that is prepared by braising beef short ribs in a flavorful sauce consisting of honey, mirin, soy sauce, onions, garlic, ginger, and grated apples or pears. Other ingredients include various vegetables such as radishes, shiitake mushrooms, or carrots, as well as chestnuts, pine nuts, jujube, and gingko nuts. It is believed that galbijjim originated sometime in the 1700s, and it was initially reserved only for special occasions. Nowadays it is still a staple on various festivities and holidays but is also a comforting home-cooked meal and a standard restaurant dish. It is best served with rice and kimchi on the side.

Galbijjim

China

Influenced by African and Portuguese cuisine, galinha &agrave; Africana is a chicken dish traditionally associated with Macau. It is made with barbecued chicken that is coated with a spicy sauce usually consisting of peanuts, coconut milk, paprika, grated coconut, and shallots. Macau is a former Portuguese colony, and the story says that the dish was invented by Americo Angelo, a chef who assembled it by using ingredients that he found in Portuguese colonies in Africa. However, another theory says that the dish was initially made by Portuguese families located in Macau. Today, this flavorful dish is a staple in Macau, often prepared at home and found on the menus of traditional restaurants. It is quite popular to serve it with fresh potato chips on the side.

Galinha à Africana

Galinha &agrave; Portuguesa is a dish consisting of chicken thighs and potatoes served in a mild curry sauce. Although its other name, Portuguese-style chicken might suggest otherwise, this succulent chicken dish was in fact invented in Macau. Since this Asian peninsula was under Portuguese governance for over five centuries, many Macanese dishes were influenced by Portuguese cuisine. Portuguese-style chicken is a true fusion dish which combines typical Mediterranean flavors with Asian ingredients such as coconut milk and turmeric. There are numerous varieties of the dish, and some of those even include chorizo sausage for the ultimate fusion experience. The dish is usually heaped over rice or served with crusty Portuguese bread.

Galinha à Portuguesa

Brazil

Galinhada is a Brazilian stew made with rice and chicken. It is a popular dish throughout Brazil, especially in the states of Goi&aacute;s and Minas Gerais, during special occasions and festivities. The name of the dish is derived from the Portuguese word galinha, meaning chicken. Although it can be found in numerous restaurants and eateries, it is also widely prepared at home, and almost every family has a secret recipe that is handed down from generation to generation. It is recommended to serve the dish with hot sauce and garnish it with finely diced green onions.

Galinhada

Spain

Gallina en pepitoria is a classic Spanish dish of hen (gallina) in a rich, thick sauce. In the past, the dish was prepared with a hen, but nowadays it's usually prepared with chicken. The hen or chicken is cut into pieces, dusted with flour, then fried until golden brown. The sauce is made with garlic, onions, serrano ham, sherry or white wine, chicken stock, almonds, saffron, parsley, and crushed hard-boiled egg yolks. The almonds and egg yolks are used as thickening agents for the rich sauce, while saffron gives it a beautiful golden color. When served (usually on festive occasions), gallina en pepitoria is often accompanied by rice, fried potatoes, and a slice of rustic bread to mop up the sauces.

Gallina en pepitoria

Galmaegisal or kalmaegisal is a Korean name for skirt meat, a pork cut that&rsquo;s sliced into thin strips after it&rsquo;s been grilled on a traditional Korean barbecue. The texture of galmaegisal is chewy and tougher than other pork cuts due to the fact that the meat is attached to the diaphragm of the animal. This cut is especially popular in the Mapo region and it&rsquo;s a great alternative to the fattier samgyeopsal (pork belly). Interestingly, many people claim that it tastes less porky than samgyeopsal as well.

Galmaegisal

India

Galouti kebab is a traditional kebab that's especially popular in Lucknow. The dish consists of ground lamb or mutton that's marinated in a combination of ground ginger, garlic, cloves, papaya paste, cardamom, peppercorns, cinnamon, cardamom, chili powder, and nutmeg. After a few hours, the marinated meat is mixed with green chili peppers, gram flour, and coriander leaves. The mixture is shaped into round patties which are then fried in ghee. The meatballs are arranged on a serving platter, and they're usually sprinkled with lemon juice before serving. The name galouti means soft, referring to a belief that Haji Mohammad Fakr-e-Alam Saheb, who first made the dish, gave it to Nawab Asad-ud-Daula, who was toothless and needed a kebab variety which required no chewing. Instead of beef, Haji used fine cuts of lamb which were minced, tenderized, and mixed with numerous exotic spices before being fried. Nowadays, the dish is especially popular during Eid.

Galouti kebab

Vietnam

G&agrave; luộc is a traditional dish consisting of a whole boiled chicken. Although the dish has origins in Chinese cuisine, it's particularly popular in northern Vietnam during the celebration of Lunar New Year (Tet). G&agrave; luộc is made with a combination of a whole chicken, ginger, salt, scallions, turmeric, and sometimes lime leaf strands. The chicken is rubbed with salt, then boiled in water with ginger, scallions, and turmeric until shiny and golden. It's important to keep the skin intact as it can break if the chicken is submerged in boiling water. Once boiled, it's soaked in ice water in order to stop cooking and prevent darkening. The chicken is sometimes topped with lime leaf strands, and the dish is often accompanied by a dip based on salt and lime. G&agrave; luộc symbolizes abundance and prosperity, and it's typically served with sticky rice on the side.

Gà luộc

Game pie is a traditional dish consisting of a pastry shell filled with rich gravy and slowly cooked game meat such as venison, rabbit, and pheasant. The dish is typically prepared during the colder months, since the British game season usually runs through autumn and winter. It is believed that game pie became popular during the 16th century in Britain, when it was prepared with whatever meat could be found, such as pigeons and blackbirds. Today, the availability of game makes it easier to prepare even the more elaborate pies that are often heavily decorated or engraved in order to impress the consumers.

Game pie

Pot roast chicken is one of the classic Danish dishes that are typically enjoyed as home-cooked meals. A whole chicken is seared and then slowly braised in a broth, usually alongside onions, parsley, and peppercorns. When thoroughly cooked, the braising liquid is reduced and optionally thickened with flour roux or cream. Gammeldags kylling, translated as old-fashioned chicken, is usually served with roasted potatoes, cucumber salad, and the accompanying sauce.

Gammeldags kylling

Greece

This complex Greek dish couples rice and various types of meat such as goat, lamb, veal, chicken, and occasionally pork. The meat is cooked separately, while the broth is later used to cook the rice, which is additionally flavored with lemon juice and generous amounts of butter. When served, sliced meat is typically placed neatly on top of the rice, and the dish is usually accompanied by lemon wedges. Gamopilafo is also known as wedding rice, referring to the fact that the dish was only prepared and enjoyed on special occasions. Though it is usually associated with Crete, it is popular throughout the country and is still mainly reserved for special occasions and various festivities.

Gamopilafo

Ganbian ji is a traditional chicken dish originating from Sichuan. The dish is usually made with a combination of chicken, scallions, dried chili peppers, oil, Sichuan pepper, chili-bean paste (doubanjiang), ginger, garlic, salt, sugar, chili oil, and soy sauce. The chicken pieces are fried in oil in a wok over high heat until fragrant and golden. The hot peppers and Sichuan pepper are added to the wok and stir-fried until darkened. Doubanjiang paste is stir-fried in oil until red and fragrant and it's then mixed with the other ingredients along with garlic, ginger, and scallions. Soy sauce, sugar, and chili oil are added to the wok and everything is fried until very hot and sizzling.

Gan bian ji

G&auml;nsebraten is a traditional roast specialty consisting of a whole goose that has been brined, stuffed, and roasted to perfection. The goose is typically seasoned with various aromatic herbs and spices such as marjoram, thyme, nutmeg, lovage, cloves, or bay leaves, while the stuffing may include ingredients such as apples, onions, chestnuts, almonds, or bread. Slices of succulent roast goose are the best when paired with sides such as braised red cabbage (Rotkohl), gravy, apple puree, potato dumplings (Kartoffelkl&ouml;&szlig;e) or bread dumplings (Semmelkn&ouml;del), potato salad (Kartoffelsalat), roasted chestnuts, sauerkraut, and sp&auml;tzle. In Germany, roast goose is traditionally prepared for festive occasions, especially for St. Martin&rsquo;s Day and Christmas Eve. The roast goose specialty that is usually enjoyed on Christmas Eve has its own name - weihnachtgans or Christmas goose - and it is typically accompanied by potato dumplings and braised red cabbage with apples.

Gänsebraten

United States

This unusually named dish originates from Rochester, New York and consists of a messy combination of either cheeseburger, hamburger, sausages, steak, chicken, grilled cheese sandwich, fried fish or eggs (one can choose two ingredients from the list), served on top of fries, beans, and macaroni salad. The dish is then topped with optional onions, mustard, or hot sauce, and served with a side dish of white bread and butter, its purpose to soak up the juices after the garbage plate has been eaten. It was invented at Nick Tahou Hots' fast-food restaurant in Rochester, and they even trademarked the name in 1992. The original version of the dish from 1918 was called hots and potatoes, but many years later, Rochester's big community of college students would ask the waitress to have one of those plates with all the garbage on it, and the new name spread like wildfire. Although it is a bizarre dish with an unappetizing name, in this case garbage refers to abundance and variety, and it is the number one reason why hangovers don't stand a chance in Rochester.

Garbage Plate

France

Gardiane de boeuf is a traditional dish originating from Camargue. The dish is made with a combination of Camargue beef, garlic, onions, red wine, bay leaves, thyme, dried orange skin, vinegar, salt, and pepper. The meat is cut into cubes, and it's then marinated in a combination of chopped onions, red wine, vinegar, thyme, bay leaves, and orange skin. On the next day, the marinade is strained, and the meat is browned in olive oil, then placed in an earthenware casserole dish which is deglazed with the strained marinade. The ingredients from the marinade are added to the dish with a chopped garlic clove. The dish is simmered for a few hours until the vegetables become mushy, and the sauce is thickened with grated dry bread. Gardiane is served hot, ideally with Camargue rice on the side. In the past, the dish was prepared with bull meat and it was a staple of local farmers.

Gardiane de boeuf

Italy

Garofolato is a traditional dish originating from Rome. This pot roast is prepared with a combination of beef, cloves, lard, onions, carrots, celery, garlic, parsley, red wine, tomatoes, and seasonings. The meat is studded with the cloves and it's roasted in a terracotta pot. Once browned, other ingredients are added and the combination is then slowly simmered until the meat becomes tender, but not falling apart. The pot roast is served sliced, and the slices are arranged on a platter and topped with the sauce. Garofolato is usually made with a beef cut called girello, which coresponds to the eye round or silverside. The name of the dish is a reference to the abundance of cloves used to prepare it, called garofalo in Roman dialect.

Garofolato

Gboma dessi is a hearty, traditional dish from Togo that usually combines beef and spinach, though other types of meat may also be used. Diced meat is browned and slowly stewed alongside tomatoes, garlic, onions, ginger, chili peppers, and gbotemi spice blend, which usually incorporates cloves, anise, cardamom, and ajwain seeds. Boiled spinach is added last, and the dish is typically served alongside rice or traditional ablo or akoum&eacute; dumplings.

Gboma Dessi

Austria

Gef&uuml;llte Kalbsbrust nach Wiener Art is a traditional meat dish originating from Vienna and consists of stuffed breast of veal. The dish is usually made with a combination of breast of veal, Kaisersemmeln bread rolls, milk, butter, eggs, parsley, nutmeg, salt, and pepper. The bread rolls are cut into cubes, soaked in milk, and mixed with melted butter, parsley, and eggs. A pocket opening is made in the veal breast, and it's filled with the stuffing before it's tightly sewn with a thread. The meat is seasoned with salt and pepper, topped with flakes of butter, and placed into a baking dish. It's roasted on both sides while being regularly basted. Once done, the meat is cut into slices and served on warmed plates. It's recommended to serve tomato, cucumber, or lettuce salad on the side as an accompaniment. In the past, this dish was often served on holidays or Sundays.

Gefüllte Kalbsbrust nach Wiener Art

Gef&uuml;llter g&auml;nsehals is a traditional dish consisting of stuffed goose neck. The dish is made with a combination of goose neck, goose liver, bacon, bread rolls soaked in milk, parsley, lemon zest, goose fat, onion, chicken stock, salt, and pepper. The neck is rinsed and one end is sewn closed. The bacon is heated in a pan and fried with diced goose liver and bread roll pieces.. The mixture is sprinkled with parsley, grated zest, salt, and pepper, and it's then ground. The neck skin is filled with the mixture and sewn closed on the other end as well before it's saut&eacute;ed in goose fat and minced onions. Once the neck turns golden, chicken stock is added to the pan and the dish is simmered over low heat for about an hour. Once done, the stuffed goose neck is served sliced just like a wurst. The dish is served hot or cold.

Gefüllter Gänsehals

Gehaktballen are the Dutch version of meatballs, characterized by their large size. The dish is typically associated with winter, as it is a classic representative of Dutch comfort food. These meatballs are usually made with a combination of ground beef and pork and flavorings such as salt, pepper, nutmeg, onions, and mustard. They are then slowly simmered in their own juices until done. When served, gehaktballen can be accompanied by anything from stamppot and bread to condiments such as mustard, ketchup, and peanut sauce.