Meat Dish

<p>Guru khingal is a traditional ground meat dish originating from Azerbaijan. The dish is usually made with a combination of ground meat (lamb or beef), onions, butter, salt, pepper, yogurt, garlic, and homemade square-shaped noodles consisting of flour, eggs, and salt. The ground meat is fried in butter and seasoned with salt and pepper. The onions are chopped and fried in butter until golden brown, while the noodles are cooked right before serving. The noodles are served on individual plates, topped with melted butter, ground meat, and fried onions, and the dish is ready to be enjoyed, ideally with yogurt-garlic sauce on the side.</p>

Guru khingal

Croatia

<p>Gu&scaron;čji paprika&scaron; is a traditional stew originating from Slavonija and Baranja region, and it is especially popular in the city of Županja. The stew is made with goose meat, onions, fat, water, carrots, parsley, celery, and paprika powder. Near the end of cooking, small noodles made with eggs, flour, and salt are added to the pot and cooked until they float up to the surface. The dish is quite old, originating from the times when the field workers went out to harvest. For breakfast, they would eat various cold cuts and drink <em>&scaron;ljivovica</em>, while gu&scaron;čji paprika&scaron; was reserved for lunch, prepared in large amounts over an open flame.</p>

Guščji paprikaš

<p>Guska na turopoljski is a traditional dish originating from the Turopolje area. This festive dish is usually made with a combination of a whole goose, salt, and oil or pork fat. The goose is washed, seasoned with salt, and placed in a deep and wide baking pan. Heated pork fat or oil is poured over the goose, and the bird is then roasted in the oven while being occasionally basted with the pan juices. While the goose is in the oven, a side dish consisting of goose gizzard and liver, oil, onions, garlic, salt, cloves, paprika, black pepper, and polenta flour. The polenta is cooked and mixed with the rest of the ingredients that have been saut&eacute;ed in oil. Once done, the goose is placed on the polenta and the combination is baked for a few more minutes before the dish is ready to be enjoyed. Guska na turopoljski način is typically made during the festive Christmas season.</p>

Guska na turopoljski način

<p>Gutui cu pui is a traditional dish originating from the region of Banat. The dish is usually made with a combination of chicken legs, quinces, butter, rum, oil, flour, sugar, rosemary, and salt. The quinces are saut&eacute;ed in butter and cooked in rum, while the chicken legs are dredged in flour and browned in oil. The sugar is carefully heated over medium heat and mixed with water, then mixed with the chicken, quince, rosemary, and salt which will slowly cook in a lightly caramelized sauce until done. Gutui cu pui should be served immediately.</p>

Gutui cu pui

<p>Traditionally served on Christmas morning, Guyanese pepperpot is the national dish of Guyana, the third-smallest country on mainland South America. It is a rich and hearty meat stew that was originally invented by the Amerindians, the indigenous people of Guyana. Guyanese pepperpot uses cassareep, a preservative made from grated cassava, additionally flavored with brown sugar and cinnamon, used by the Amerindians as a way of preserving the meat such as pork, beef, cow's heels, and ox tails. The meat is mixed with cassareep and spices such as thyme, cinnamon, orange peel, cloves, onions, and garlic, all of it cooked together in a stew. It tends to taste better if left to stay for a few days, as it develops more flavor, and then it is simply reheated and enjoyed again. The dish is traditionally served with slices of homemade plait bread, used to soak up the flavorful stew juices.</p>

Guyanese pepperpot

Greece's vertical-spit kebab stacks slices of marinated pork, or chicken, on an upright skewer, roasts them as it turns, shaves them off in thin strips and folds them into a grilled pita with tzatziki, tomato, onion and a handful of fried potatoes: that is gyros. The word means a turn or circle, from the same root as gyroscope, and the dish arrived in Greece with the döner tradition brought by refugees from Asia Minor in the 1920s; the pita wrap in its present form took shape in Athens after the Second World War. Outside Greece, especially in the United States, gyros usually means a pressed loaf of minced lamb and beef, a Chicago factory product from the 1970s, which is a different thing. In Greece pork is the default, chicken the common alternative, and lamb a rarity.

A proper spit is built from thin slices of pork shoulder or neck, marinated overnight in olive oil, lemon, oregano, garlic, salt and often a little paprika or sweet wine, then threaded tightly onto the skewer with layers of fat so the cylinder bastes itself. It roasts slowly in front of a gas or charcoal element, and the cook shaves only the browned outer layer, so each cut yields crisp edges and juicy inner meat. The strips land on a hot plate and are often finished for a moment on the flat-top with a squeeze of lemon. The pita is a thick, soft Greek flatbread, oiled and warmed on the grill, not a pocket bread. Assembly is fast: tzatziki spread first, then meat, tomato, raw onion, chips and sometimes mustard or a dusting of paprika, rolled in paper.

Judge the meat as you would any spit roast: look for strips with a browned, slightly crisp edge and a tender centre, seasoned clearly with oregano and lemon. Grey, steamed shreds or uniform brown slices from a frozen cone belong to a different and lesser dish. The tzatziki should be thick strained yoghurt with real garlic and drained cucumber, not a thin dressing. The pita should be warm, soft and grilled, with enough structure to hold the filling. The chips inside are not a gimmick, they are standard in most of Greece; mark them down only if they are limp. A gyros plate, served open with the same elements and extra pita, is judged on the same points. Mark down meat that tastes mainly of salt, cold pita, watery sauce, and the pressed-loaf version if it is sold as the Greek original.

Gyros

Japan

<p>Gyūdon is one of the most popular and inexpensive fast food dishes in Japan. Its name can be literally translated to<em> beef bowl</em>. The dish consists of beef and onions served over a bowl of rice. Beef and onions are cooked in a combination of mirin, sugar, sake, and soy sauce, imparting a salty-sweet flavor to the dish. In the restaurants, known as <em>gyūdon-ya</em>, there is often pickled red ginger and red chili at the table, so anyone can season their dish according to personal preferences. The restaurants are often frequented by numerous hungry students who eat on a budget, and some of those restaurants are open 24 hours a day. A beaten raw egg is sometimes stirred into the dish, while chopped green onions are a common garnish. Miso soup, salads, or kimchi are regular side dishes accompanying gyūdon. It is said that the first version of gyūdon stems from an old dish called <em>gyūnabe</em>, where thinly sliced beef is cooked with vegetables in a pot. The first popular version of gyūdon appeared in 1862 in the Kantō region, and it has remained an inexpensive, yet nourishing and flavorful dish until today.</p>

Gyūdon

<p>Hachee is a traditional stew consisting of beef, butter, onions, stock, and vinegar. It is typically seasoned with bay leaves, cloves, juniper berries, salt, and pepper. The stew is slowly simmered for a long time, resulting in tender meat and rich, flavorful sauce. Originally, hachee was a peasant dish invented as a way to use up leftover vegetables and meat. The name of the dish is derived from the French word <em>hacher</em>, meaning <em>to chop</em>, referring to the method of preparing meat and vegetables for the stew.</p>

Hachee

<p>Hadžijski ćevap is a traditional dish of beef stir-fried and stewed with onion, tomatoes, bull horn peppers, mushrooms, carrots, and garlic, seasoned with black pepper, paprika, parsley, and salt. The dish is prepared in the pot on the stove, but once nearly done, it is baked in the oven. Usually, the stew is placed on baking paper, which is tied at the top, before being placed in a baking tray, usually a clay one, and baked. Also, often hadžijski ćevap is portioned out into individual ramekins for baking.</p>

Hadžijski ćevap

<p>Originally invented on Hainan, a tropical island located south of China, the humble Hainanese chicken rice has evolved into one of the most popular dishes in Singapore. It consists of steamed chicken that is cut into bite-sized pieces, then served with fragrant white rice. When plated, the dish is drizzled with soy sauce and sesame oil, and it is served with sliced cucumbers and a spicy chili sauce. Frequently, the steaming liquid is subsequently spiced and served as a soup. The recipe was brought to Singapore by Hainanese migrants in the 19th century, and the first vendor selling this unique dish in Singapore opened his stall in the 1940s. There is, however, some difference between the Hainanese and Singaporean varieties of the dish: the Hainanese prefer to use pork broth and serve the dish with pounded ginger instead of chili sauce. Regardless of the original, the Singaporean version became the favorite variety, and today it is often referred to only as <em>Singaporean chicken rice</em>. Although it is also served in restaurants, this well-known dish is usually sold by street vendors which can be found on every street corner in Singapore.</p>

Hainanese Chicken Rice

<p>Hakkeb&oslash;f is the Danish variety of a hamburger patty made with coarsely minced beef. Pan-fried until perfectly crispy, it is typically served alongside caramelized onions and boiled potatoes, a dish often referred to as <em>hakkeb&oslash;ffer med bl&oslash;de l&oslash;g</em>. Since it is one of the most common and favorite dishes in Denmark, it appears in numerous versions, and the ready-made varieties are available in most grocery stores. It is believed that hakkeb&oslash;f was invented in the outskirts of Copenhagen, and that the famous American hamburger was the real inspiration for its creation.</p>

Hakkebøf

<p>Haku choila is a traditional meat dish originating from Nepal. This is one of the most well-known dishes of the Newar community, and it's usually made with a combination of buffalo meat, scallions, garlic, ginger, hot peppers, mustard oil, coriander, cumin, fenugreek, salt, and wheat straw. The meat is cut into long strips, roasted over an open fire, chopped into chunks, then mixed with the rest of the ingredients and served hot. When prepared traditionally, the fire must be fueled by wheat straw, as the smoke will make the meat more tender. Nowadays, chicken, mutton, and duck meat can replace the buffalo meat, but those versions of haku choila are not considered traditional.</p>

Haku choila

Canada

The Fagiolo di Sorana is a true aristocrat of the legume world, a pearl of Tuscan agriculture that represents the pinnacle of delicate flavor and refined texture. Cultivated in a tiny, specific strip of land along the shores of the Pescia river in pistoia province, this bean is so distinctive that it has earned the prestigious Protected Geographical Indication (IGP) status from the European Union. What makes the Fagiolo di Sorana so unique is the 'terroir': the sandy, silty soil of the riverbanks is incredibly rich in minerals and remarkably light, which allows the beans to develop a skin so thin and impalpable that it practically disappears during cooking. This characteristics makes it highly sought after by chefs and gourmets who value subtlety over sturdiness.

There are two main varieties of Fagiolo di Sorana: the 'Bianco' (white), which is slightly larger and traditionally pearly white, and the 'Rosso' (red), which is smaller, more cylindrical, and possesses a slightly more robust, earthy flavor. Both varieties share the same legendary digestibility and silky creaminess. The history of this bean is deeply intertwined with the local community of Sorana, where families have passed down the seeds and the specialized cultivation techniques for centuries. The plants are grown using traditional methods, often requiring careful manual labor to ensure the beans are harvested at the perfect moment of maturity. This is not a mass-produced commodity; it is a labor of love that results in a limited annual harvest, making every pod a precious culinary treasure.

Preparing Fagiolo di Sorana is an exercise in restraint and respect for the ingredient's natural perfection. Unlike other beans that might require heavy seasoning or long stewing, the Fagiolo di Sorana is at its best when treated with the utmost simplicity. The traditional method is to cook them 'al fiasco'—originally inside a glass flask placed near the embers of a fireplace—or more commonly today, in a heavy pot with just water, a clove of garlic, a single leaf of fresh sage, and a few peppercorns. The key is a slow, gentle simmer that allows the beans to soften without breaking. Once cooked, they are most traditionally enjoyed 'sconditi' (plain), seasoned only with a generous drizzle of the local 'Olio di Macia' (extra virgin olive oil from the same valley) and a touch of sea salt. This minimalist approach allows the bean's delicate, nutty sweetness and its extraordinary, melt-in-the-mouth texture to take center stage.

In the realm of food pairings, Fagiolo di Sorana is an elegant companion to many refined dishes. It is frequently served as a side dish for boiled meats (lesso rifatto) or delicate grilled fish, where its lightness doesn't overwhelm the main protein. It is also the star of sophisticated salads, paired with high-quality canned tuna or thinly sliced red onions. For a truly decadent Tuscan experience, try them together with a few flakes of freshly shaved black truffle, which complements the bean's earthy undertones perfectly. When it comes to wine, choose a white wine with a good mineral structure to match the bean's origin. A Vernaccia di San Gimignano or a crisp Vermentino from the Tuscan coast will provide a refreshing and harmonious balance. To experience the authentic Fagiolo di Sorana, one should visit the village of Sorana during the harvest festival or dine at one of the local 'osterias' that specialize in 'cucina pistoiese'. It is a dish that reminds us that sometimes, the most extraordinary luxury can be found in the simplest, most perfectly cultivated gifts of the earth.

Fagiolo di Sorana

<div>
<div>
<div>
<p>In German butchery, hals denotes the neck portion of the beef. This cut, taken from the upper section of the cow close to the head, is characteristically more muscular and robust. Due to its high content of connective tissue and muscle fibers, it demands specific cooking techniques to render it tender and palatable. While it's not the premium choice for quick-cooking methods, hals is valued in dishes that require prolonged simmering or braising. When cooked slowly, the fibers and tissues break down, resulting in flavorful and tender meat, making it an ideal choice for hearty stews, soups, and slow-cooked dishes.</p>
</div>
</div>
</div>

Hals

<div>
<div>
<div>
<p>Hampe de b&oelig;uf in French butchery refers to the steak from plate primal, or the belly of the cow. This cut is long, flat, and prized for its flavor rather than tenderness. Hampe de b&oelig;uf is known for its robust flavor and somewhat tough texture. The meat has a lot of connective tissue, which can make it tough if it's not cooked and sliced correctly. This cut is typically marinated to tenderize it before cooking. It's often quickly grilled or broiled over high heat and should not be cooked beyond medium to prevent it from becoming too tough. Once cooked, it's important to slice it against the grain to ensure tenderness. This cut is often used in dishes like fajitas, stir-fries, or other recipes that call for flavorful, seared beef.</p>
</div>
</div>
</div>

Hampe de bœuf

Saudi Arabia

<p>Haneeth is a traditional dish from the Asir region of Saudi Arabia and Shabwah/Hadramout region of Yemen, popular across the Arabian Peninsula. It features slow-roasted, spice-rubbed lamb, typically cooked in a Tannour oven, served on a bed of rice. The preparation involves dry-rubbing chunks of bone-in lamb with a unique spice mix, then slowly roasting it in the oven at a very low temperature for about six hours, ensuring the meat is tender and succulent.</p>

Haneeth

China

<p>Hangzhou-style duck pickled in soy sauce is a delectable specialty dish of Hangzhou cuisine that delivers the authentic flavors of the region. This dish consists of duck meat cooked in a marinade, and it is then covered with soy sauce and served alongside rice or noodles. Deliciously crispy on the outside while remaining tender and moist on the inside, the duck is commonly served chilled. This dish is aromatic, predominantly savory, and slightly sweet in flavor. It is traditionally prepared and consumed during the celebration of the Chinese Lunar New Year.</p>

Hangzhou jiang ya

<p>Hangjungsal or <em>hanjeongsal</em> is a Korean name for pork jowl, a pork cut that&rsquo;s often used in traditional Korean barbecue. Due to the fact that a whole pig provides only about 200 grams of hangjungsal, the cut is less accessible than samgyeopsal (pork belly) and moksal (pork neck). The texture of hangjungsal is crunchy and chewy, while the flavors are heavier than other pork cuts, so it&rsquo;s not recommended to have too much of it. Hangjungsal has even marbling, and although the texture is chewy, it&rsquo;s also tender and juicy once it&rsquo;s been grilled.</p>

Hanjeongsal

<p>Harput k&ouml;ftesi are traditional Turkish k&ouml;fte meatballs originating from Elazığ (formerly Harput). The dish is made with a combination of ground beef, basil, onions, bulgur, tomato paste, salt, paprika, black pepper, and parsley. The mixture is shaped into small balls, and the meatballs are then simmered in a combination of oil, water, and tomato paste. Once done, Harput meatballs are served immediately in warmed plates. </p>

Harput köftesi

<p>Haşlama is a traditional dish consisting of boiled lamb and vegetables such as carrots, potatoes, celery, and onions. The meat should be boiled until it is very tender and almost falls off the bone. The dish is traditionally served with a sauce consisting of butter, flour, lemon juice, and egg yolks. It is recommended to garnish haşlama with chopped parsley and serve it warm.</p>

Gyros (4)4 reviews

Gyros 4 reviews