Meat Dish

Hünkar beğendi is an Ottoman palace dish of lamb stew served on a bed of beğendi, a purée of fire-roasted aubergine beaten with milk, flour and kaşar cheese into something between a béchamel and a smoky mash. The name means "the sultan liked it", and the story most often told attaches it to Abdülaziz and a visit by the Empress Eugénie of France in 1869, whose cook is supposed to have asked for the recipe and been refused; the tale is unverifiable but the dish is certainly an Istanbul creation of the late Ottoman kitchen, and it survives there in the old-school lokantas of Beyoğlu and the Bosphorus and in Turkish restaurants abroad as the one dish on the menu that requires a sauce whisk. Everywhere else in Turkey the aubergine purée alone, under grilled meat or kebab, is called beğendi, and the two words are used loosely.

The stew is the easier half: cubed lamb shoulder or leg browned in butter with onion, then simmered slowly with tomato, a spoon of tomato paste, green pepper and a little water for ninety minutes or so until the meat is soft and the sauce is thick and red; thyme or bay is optional and there is no other spice. The purée is where cooks are judged. Whole aubergines are charred directly over a flame or on a grill until the skin is black and the flesh has collapsed, which is what gives the smoke, then peeled while hot, the seeds and juice drained off and the flesh chopped or crushed, never blended. In a pan, butter and flour are cooked to a blond roux, hot milk is whisked in to make a thick béchamel, the aubergine goes in and is beaten over heat until the mixture is smooth and pulls from the sides, and grated kaşar or another melting cheese is stirred in with salt and a scrape of nutmeg; lemon juice keeps it pale.

Judge the beğendi first because it is the point: it should be pale grey-white, smooth but with some aubergine texture, taste clearly of smoke and of aubergine with the cheese and milk behind, and hold a shape on the plate rather than running. The lamb should be fully tender, in recognisable pieces, in a thick sauce that stays on the meat and does not bleed across the purée. Mark down a beğendi with no smoke, which means the aubergines were baked rather than charred, one that is thin and sauce-like from too much milk, a grey or brown colour from unseeded flesh or a scorched roux, a lumpy or floury texture, and a stew that is dry or that has been made with beef and sold as the classic. A purée that tastes mainly of cheese has been padded; the cheese is a seasoning. It is served with rice or bread and needs nothing else.

Hünkar beğendi

Norway

Hvalbiff is a traditional dish consisting of whale steaks. Fresh whale steaks are usually fried and seared over high heat on both sides, with a raw middle point. They can also be marinated before frying or grilling. Seasonings such as salt and pepper are typically added after the steaks have been fried. The steaks are often served with onion sauce, baked potatoes, or saut&eacute;ed vegetables such as onions and bell peppers. Most people describe the flavor of whale steaks as oily, salty, sweet, and slightly reminiscent of beef and game meat. In Norway, minke whale is the most common species that's hunted. The species is free-range and not endangered. However, in 2000 the conservation organization WWF warned that Norwegian whale meat is toxic and contains hormone-disrupting chemicals and metals such as organic mercury that is bio-cumulative. None of the chemicals have exceeded the WHO limits at the time of the warning. Apart from aboriginal whaling, Norway and Iceland are the only two countries that continue to practice commercial whaling.

Hvalbiff

India

Hyderabadi haleem is an Indian savory stew originating from Hyderabad, where it was brought over by the Chaush people during the rule of the Nizams. The dish is made with meat, lentils, and wheat, and it's usually slow-cooked in a single pot overnight. Mutton, beef, and goat are traditional choices, but chicken can also be used. Cracked wheat and pearl barley are often used as grains, while spices and herbs used in Hyderabadi haleem often include garam masala, turmeric, cumin, coriander, mint, and black pepper. Other ingredients include onions, ginger-garlic paste, dahi, and either oil or ghee. Once prepared, the dish is typically garnished with chopped herbs and fried onions. If desired, lemon wedges and flatbreads can be served on the side.

Hyderabadi haleem

Ib&eacute;rico pluma is a specific cut of pork from the Ib&eacute;rico pig, a unique breed of pig native to Spain. The word "pluma" means "feather" in Spanish, and this cut is named for its feather-like shape. It's located at the end of the loin, near the shoulder. This cut is known for its tenderness and intense flavor, which is a result of the pig's diet and free-range lifestyle. Ib&eacute;rico pigs are often fed a diet rich in acorns, which contributes to the distinct taste and marbling of the meat. The pluma is best cooked quickly over high heat to maintain its juiciness and is a delicacy in Spanish cuisine.

Ibérico pluma

Indonesia

Iga senyet is a traditional meat dish originating from Surabaya, but nowadays it's popular throughout the country. The dish consists of squeezed beef spare ribs and sambal sauce. In order to prepare the dish, beef spare ribs are cooked until tender with herbs such as lemongrass and galangal. Coconut milk is added to the pan, and the ribs are shortly cooked until the coconut milk starts to boil. The spicy sambal paste is placed into a mortar, and the ribs are then placed on top and crushed with a pestle so that the meat becomes even more tender. A bit later, the spare ribs are fried until golden brown. When served, iga senyet is often accompanied by lalap vegetable salad and steamed white rice on the side.

Iga senyet

Iguana stew is an exotic dish originating from the Caribbean, and it's especially popular in Guyana and Trinidad. This delicacy is prepared by frying annatto in oil until it turns red. The iguana's head and its entrails are removed, and the meat is cooked in salted water until tender, but not too tender. It's peeled and cut, then cooked with onions, garlic, tomatoes, and green peppers until almost all of the liquid has evaporated. There are many variations throughout the Caribbean, so the dish is sometimes enriched with coconut milk, potatoes, or fresh herbs.

Iguana stew

Croatia

Despite its name, Iločki ćevap does not belong to the group of ćevapi dishes. Originating from the Croatian city of Ilok, it consists of slices of pork loin or neck, tomatoes, bell peppers, chili peppers, onions, and white wine. In order to prepare the dish, the meat should be marinated in salt, pepper, ground paprika, garlic, and white wine, then rolled in flour and fried. Onions, bell peppers, chili peppers (optional), tomatoes, paprika, and white wine are added to the same pan after the meat has been taken out, in order to create a delicious gravy. The meat is alternately layered with the vegetables and the gravy, and the whole combination is then baked in the oven. The dish is usually served with restani krumpir (coarsely mashed potatoes with onions and paprika) or polenta balls on the side, although creamy mashed potatoes are a viable substitute.

Iločki ćevap

Japan

Imoni is a hearty Japanese meat stew with many regional varieties. It is most commonly consumed in the Tohoku region, where most prefectures have their favorite imoni style and a preferred choice of ingredients. In the Yamagata prefecture, imoni is usually prepared with beef and various vegetables, all doused in a slightly sweet broth made with soy sauce, sake, and sugar. In the neighboring Miyagi prefecture, a crucial element is miso paste, which is added to the soy sauce broth. An entirely different style is employed in the city of Shonai, where the favorite choice of meat is pork, which is paired with miso-based soups. Regardless of the choice of meat and the type of broth, most imoni versions include sweet taro roots and a variety of different vegetables such as konnyaku, Welsh onion, cabbage, or mushrooms. Imoni is a seasonal dish, typically prepared during the colder seasons, and it is culturally significant for many citizens. One of the ancient traditions in Yamagata are the communal festivities where friends and family gather on the river banks and cook imoni in large pots over an open fire. Each September, the city of Yamagata organizes the annual Imoni Festival, where this comforting stew is cooked in an enormous six-meter pot.

Imoni

Philippines

Inasal na manok is a unique Filipino grilled chicken dish which originated in Western Visayas and became the signature dish of the entire region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger. During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside annatto-flavored garlic rice and spiced vinegar. In 2022, the city of Bacolod declared the dish an important cultural property.

Inasal na manok

The most famous Turkish meatball dish was invented by Mustafa Efendi, a Turkish immigrant from Bulgaria who came to İneg&ouml;l in the late 19th century. İneg&ouml;l k&ouml;fte are made with breadcrumbs and a mixture of ground beef or lamb, seasoned with only onions. They are grilled, and usually served as a main course. Although these delicious meatballs are nowadays found all over the country, it is said that the best ones are prepared in İneg&ouml;l.

İnegöl köfte

Kenya

Ingoho is a Kenyan poultry dish consisting of a chicken cooked Luhya-style by the Luhya people of Western Kenya. The dish is served only to important visitors. A whole chicken is typically roasted to give it a nice brown color, and it is then consumed. For a modern twist on the traditional ingoho, the chicken can additionally be braised with onions, spices, and tomatoes. When served, it is recommended to garnish the meat with fresh coriander.

Ingoho

Italy

Intingolo con fagioli is a traditional dish originating from Lombardy. The dish is usually made with a combination of pork loin, sausage meat, ground beef, eggs, butter, garlic, parsley, Parmigiano-Reggiano cheese, beans, beef stock, tomato paste, and olive oil. The pork is cut into medallions and pounded flat. The meat is stuffed with a mixture of sausage meat, ground beef, eggs, parsley, garlic, and grated cheese. The loin is rolled up, tied with a string, and browned in a mixture of olive oil and butter. The meat is covered with the stock and it's simmered over low heat before the beans and tomato paste are added to the pan. The dish is cooked for about half an hour more and it's then served warm. It's recommended to serve intingolo con fagioli with polenta on the side.

Intingolo con fagioli

Involtini alla siciliana are traditional Sicilian-style rolled meat or fish dishes filled with a flavorful stuffing and cooked by grilling, baking, or pan-frying. The name "involtini" means "little rolls", and denotes thin slices of beef, veal, chicken, or swordfish are commonly used to encase the filling, which typically consists of breadcrumbs, grated pecorino or parmesan cheese, garlic, parsley, raisins, and pine nuts, showcasing the island&rsquo;s blend of Mediterranean and Arab influences. The rolls are tightly secured with toothpicks, brushed with olive oil, and dusted with breadcrumbs before cooking, resulting in a crispy, golden exterior and a tender, flavorful interior. They can be grilled for a smoky flavor, baked for softer textures, or pan-fried for a crispy finish. Often served with a tomato-based sauce or alongside fresh vegetables and lemon wedges, involtini alla siciliana are a perfect balance of richness and freshness.

Involtini alla siciliana

Involtini di maiale is a traditional dish that's especially popular in Tuscany. The dish consists of pork rolls that are stuffed with spinach and ricotta. The list of ingredients includes spinach, ricotta, pork loin, salt, pepper, nutmeg, pancetta, olive oil, and dry white wine. The pork loin is sliced, flattened, and a mixture of ricotta, spinach, salt, pepper, and nutmeg is then spread over each slice. The meat is rolled, wrapped in pancetta, secured with a toothpick, and then seared in olive oil, while white wine is added near the end of cooking in order to tenderize the meat. Once done, involtini di maiale are served immediately.

Involtini di maiale

Involtini di manzo is a traditional meat dish originating from Rome. These beef rolls are usually made with a combination of beef slices, prosciutto, carrots, garlic, celery, tomatoes, white wine, olive oil, salt, and pepper. The beef slices are seasoned with salt and topped with a slice of prosciutto, carrot sticks, and celery sticks. The meat is rolled up and secured with toothpicks before the rolls are browned in olive oil and removed from the pan. The garlic is cooked in the same pan with the tomatoes and wine. Once the alcohol evaporates and the sauce begins to simmer, the rolls are placed back into the pan and cooked for more than an hour. Once everything is cooked, the beef rolls and sauce are served warm, often with pasta such as spaghetti. It's believed that the dish tastes even better when reheated the next day.

Involtini di manzo

Inyama yenhloko is a traditional dish, particularly associated with the Zulu culture. The term translates to "meat from the head" in Zulu. It refers to the preparation of the head of an animal, typically a cow, sheep, or goat, where various parts of the head are cooked and eaten, including the cheeks, tongue, and sometimes the brain. Inyama yenhloko is usually prepared by boiling or roasting the animal's head, and it is often served at traditional gatherings, celebrations, or rituals. The dish is considered a delicacy in many communities, and it holds cultural significance as it is sometimes prepared as part of ceremonies honoring ancestors or marking important events.

Inyama yenhloko

Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients. Originally, the stew was made only with mutton, onions, potatoes, and sometimes barley, while lamb meat and other root vegetables like carrots, turnips, and parsnips were added later. It is said that goat meat was also used in the past, but besides the previously mentioned mutton and lamb, beef is a common addition in today's recipes. Given that the meat used in the dish is chewy and hard, usually bone-in, the stew is cooked slowly for a couple of hours so that the meat turns tender and releases the fat into the stew, thus enhancing the flavor of the entire dish. A stew made with Guinness stout has gained widespread popularity throughout Ireland as it intensifies the flavors and gives the broth a rich, brown color. Traditionally, the stew is consumed on St. Patrick's Day and for Samhain, an old Gaelic festival, but it can also be found on the menus of most Irish restaurants throughout the year.

Irish stew

Bursa serves its döner as a plated dish rather than a sandwich and calls it İskender kebap: thin slices of lamb laid over cubes of pide bread, covered in a tomato sauce, finished at the table with browned sheep's-milk butter poured from a pan, and served with thick yoghurt on the side. The dish takes its name from İskender Efendi, a Bursa butcher credited in the late nineteenth century with turning the horizontal grilling spit upright, which is the origin of döner as it is now known. His descendants still run restaurants in the city and hold a registered trademark on the name, which is why many menus elsewhere call it Bursa kebabı. The four parts are fixed: bread, meat, sauce, butter. Anything else on the plate is a local addition.

The meat is the hardest part to get right. Bursa-style döner is built from whole slices of lamb leg and shoulder, marinated in onion juice, milk and little else, stacked with layers of tail fat and cooked slowly in front of a vertical grill until the outside is crisp and the inside stays pink. It is shaved thin as it browns, in strips rather than crumbs. The pide is a flat, pale, unleavened-looking bread cut into fingers and warmed in the pan juices or with a spoon of butter so it softens without going soggy. The tomato sauce is light, made from fresh or grated tomatoes cooked briefly with a little butter and salt, not a thick paste. The butter is the signature: sadeyağ, clarified sheep's or cow's butter, heated until it foams and smells nutty, then poured over the plate in front of the diner so it hisses on the meat.

Score the meat first. Look for slices with a browned edge and a tender, juicy centre; dry grey shreds mean the spit was cut too deep or held too long. The bread should be soft from the butter and sauce but keep some bite underneath; a plate where everything has collapsed into mush was assembled too early. The butter should arrive hot and separately, because butter that was poured in the kitchen soaks in and vanishes. The yoghurt should be thick enough to hold a spoon and cold enough to cut the fat. Common shortcuts are processed döner made from minced meat pressed into a cone, ketchup-thick tomato sauce, and margarine in place of butter. Grilled green peppers and tomato on the side are standard in Bursa; chips are not.

İskender kebap

I&scaron;ki lopiž is a traditional dish originating from the island of Iž, famous for its pottery. The dish is made with a combination of lamb, vegetables such as potatoes, carrots, peas, artichokes, onions, and garlic, aromatic herbs such as bay leaves and rosemary, along with white wine, tomatoes, oil, salt, and pepper. The name of the dish can refer to the dish itself, but lopiž is also a clay pot in which this dish is traditionally prepared, giving it a unique flavor. The ingredients are slowly simmered until the vegetables and the meat become tender. It's recommended to serve this ancient specialty with a glass of local white wine on the side.

Iški lopiž

A small beef patty in a soft bun, dipped in a garlicky tomato sauce and left to sweat in a steamed glass cabinet until the bread is damp all the way through: that is the ıslak hamburger, the wet burger, and it belongs to one street in Istanbul. Taksim Square's büfe counters have sold it since the 1960s, Kızılkayalar being the name most people associate with it, and it is eaten at any hour but is most itself after midnight, bought by the pair and finished in the time it takes to cross the square. It costs little, it is the size of a fist, and it has almost nothing in common with an American burger beyond the shape. The point is the bun: the sauce soaks in, the steam keeps it soft and warm, and the whole thing compresses in the hand into something closer to a dumpling than a sandwich.

The patty is a thin disc of seasoned beef, often with a little bread and onion worked in, grilled on a flat plate and finished in the sauce. The sauce is the signature: tomato paste or puréed tomato cooked down with plenty of garlic, a little butter or oil, salt and sometimes a touch of sugar or chilli, thin enough to soak into bread rather than sit on it. The buns are small, soft, slightly sweet milk rolls. Each burger is assembled, the cut faces of the bun brushed or dipped in the sauce, then stacked in the heated glass vitrine, where a tray of water underneath keeps a constant steam. They sit there for an hour or more, and regulars say the longer ones are better. There is no lettuce, tomato slice or cheese; ketchup and mayonnaise are available but off-recipe.

Judge an ıslak hamburger by squeezing it: the bun should give completely and feel moist, not wet to dripping and not dry at the top. The sauce should taste of garlic and cooked tomato and be hot, and it should have reached the centre of the bread. The patty is small and should be tender and seasoned, but it is not the main event, and a thick, dry or crumbly patty throws the balance off. Mark down a bun that has gone to paste, which means too long in the cabinet or too thin a sauce; a cold or lukewarm burger, which means the steam was off; and anything served fresh off the griddle without the soak, which is simply a small hamburger. Outside Istanbul the dish is now copied widely, and the copies are judged against the Taksim original.