Meat Dish

Islama k&ouml;fte are traditional Turkish meatballs originating from Adapazarı, the capital of Sakarya province. The meatballs are usually made with a combination of grated stale bread, ground beef, onions, garlic, cumin, paprika, eggs, salt, and pepper. Once the mixture has been shaped into meatballs, they're either grilled or fried in oil over medium heat on both sides. The bread is sliced and dipped in a mixture of beef stock, oil, and paprika before it's grilled (or fried in the same pan with the meatballs). Hot green peppers and sliced tomatoes are also grilled or fried, and once everything is fully cooked, it's arranged on a plate with the peppers and tomato slices on the sides.

Islama köfte

İslim kebabı is a Turkish dish that looks like little packages wrapped in eggplant slices. The eggplant slices are wrapped around chunks of lamb or beef, or k&ouml;fte, made with ground meat, along with a robust tomato sauce. When assembled and baked, and before serving, İslim kebabı is often topped with a tomato slice and a green pepper on top, and a toothpick is inserted through every package. It is recommended to serve this colorful dish with rice pilaf on the side.

İslim kebabı

Croatia

Istarski ombolo i kobasice s kiselim kupusom is a traditional dish originating from Istria. Previously marinated in white wine that is flavored with garlic and bay leaves, slices of ombolo (cured pork loin) are grilled with pork sausages (preferably homemade) and served sided with wine-braised sauerkraut and pan-fried potatoes. This hearty, meat-packed meal is a classic of Istrian cuisine found in virtually any restaurant and country-style trattoria. In local dialect, cured pork loin is known under different names, but the most common are zarebnjak, kanica, žlomprt, and&mdash;ombolo.

Istarski ombolo i kobasice s kiselim kupusom

İzmir k&ouml;fte is a Turkish comfort food dish consisting of k&ouml;fte (meatballs), peppers, and potatoes in a simple tomato sauce. The dish can either be prepared on a stove or baked in the oven. K&ouml;fte are typically made with ground beef or lamb, onions, flour, stale bread, and eggs, flavored with a variety of spices such as red pepper flakes, cumin, black pepper, and mint. Before serving, İzmir k&ouml;fte are traditionally garnished with chopped parsley on top. It is recommended to use plain rice or a slice of crusty bread as accompaniments. The dish originated and was named after Smyrni, or modern-day Izmir, where it was initially prepared by Greek citizens and was called soutzoukakia smyrneika. It is believed that the dish was brought to other areas in Greece in the 1920s, following the great migration after the Greco-Turkish War.

İzmir köfte

J&auml;gerschnitzel is a traditional version of schnitzel that is topped with a gravy called J&auml;gerso&szlig;e, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for this dish are pork or veal. In some regions of Germany, the meat cutlets are not breaded, but simply pounded until thin, then seasoned, and cooked. The delicious gravy that accompanies the schnitzel is made with mushrooms, bacon, onions, a splash of wine, and spices such as thyme, rosemary, salt, and pepper. Sp&auml;tzle or various potato dishes and salads are most commonly served alongside this dish.

Jägerschnitzel

Bosnia and Herzegovina

Jahnija is a traditional Bosnian stew that translates to meat with onions. It is very popular in the Bosanska Krajina region and consists of beef or veal, onions, carrots, potatoes, garlic, paprika, pepper, and salt. The onions, meat, and carrots are sauteed before the water is added, and the stew is simmered until done. Potatoes are added at least one hour before the stew is done so they have time to cook but not overcook. It is not unusual for this stew to be prepared in a cauldron over an open fire or a clay pot on a wood-fired stove. Jahnija is usually served with a side of bread and a salad.

Jahnija

Saudi Arabia

Jalamah is a lamb specialty that has traditionally been prepared in the Saudi Arabian region of 'Asir. It consists of pieces of very young lamb meat that's cooked with fat, onions, and a blend of Arabic spices such as cardamom, cinnamon, coriander, and black pepper. The dish is usually accompanied by rice or flatbread on the side to soak up the flavorful gravy. This specialty is usually prepared on festive occasions such as the Eid al-Adha festival.

Jalamah

In the past, jerk was used to refer to a pig that was slowly grilled over a fire of pimento wood. Today, the main ingredient is typically chicken, pork, or beef. Jerk refers to a unique Jamaican cooking method where pork, chicken, beef, seafood, and even fruits and vegetables are cooked over a fire pit or on a grill. Regardless of the meat, the key ingredient to real jerk is a unique, spicy seasoning - a blend of onions, green onions, thyme, Jamaican allspice (also known as pimento), chilies, salt, nutmeg and cinnamon - perfectly encapsulating Jamaica: spicy, hot, and sweet. These heavy seasonings were originally used to keep the meat from spoiling. There are various theories about the name - it could be the Incan word for dried meat, charqui, or maybe the process that involves jerking the meat as it cooks over the fire. Regardless of these theories, all that matters in the end is the flavor and the delicacy of the meat. Jerk huts and shacks can be found all over Jamaica, with its patrons shouting out and advocating their meat in a battle to win the most customers. The meat is extremely tender and falls off the bone due to the marinade and the slow-cooking process. Locally, it is served on paper plates or wrapped in aluminum foil, and it's commonly eaten with fingers. In order to cut the spiciness, jerk meat is accompanied by something sweet, some bread, Jamaican beer, or a rum cocktail. Today, pork jerk is not on the throne anymore because chicken jerk is the most popular variety, but since it is greasier and juicier than other meats, a few napkins will probably come in handy.

Jamaican Jerk

Jambon &agrave; la cr&egrave;me is a traditional dish consisting of ham slices in fresh cream sauce. The ingredients include cooked and sliced ham, butter, oil, shallots, Madeira or Port, cognac, cr&egrave;me fra&icirc;che, Dijon mustard, tomato paste, and a pinch of black pepper. The ham is browned on both sides, then combined with the creamy sauce. Shortly before serving, the dish is brought to a simmer until the ham is reheated and tender. This dish is an especially popular way of using leftover Christmas ham.

Jambon à la crème

Jambon en croute is a traditional Luxembourgish specialty consisting of whole or sliced smoked, pre-cooked ham that is enclosed within a pastry crust before being baked. The ham is often enhanced with a mustard-based or honey coating, while the puff pastry wrapping is typically adorned with dough strips and brushed with beaten eggs for a nice, golden finish. Some versions call for stuffing the ham with duxelles (a combination of finely chopped mushrooms, shallots, and herbs ) for even more flavor. Slices of jambon en croute are usually served hot with accompaniments such as Madeira wine sauce or Port wine sauce, potatoes, beans, rice, fresh pasta, a green salad, or braised celery.

Jambon en croute

Jangjorim is a traditional South Korean dish consisting of soy-braised beef. The dish is usually made with a combination of beef that's cut into chunks, hot peppers, garlic, hard-boiled eggs, sugar, and soy sauce. The meat is mixed with water, soy sauce, garlic, hot peppers, and sugar. The mixture is boiled over low heat for one to two hours until the meat is soft. A few hard-boiled eggs are added to the pot near the end of cooking and the pot is taken off the heat. The meat is sliced or shredded into smaller strips before it's returned to the pot and the dish is then served while still hot. Due to the fact that jangjorim is salty, it's often enjoyed in small amounts with rice on the side.

Jangjorim

Janjeći but na istarski is a traditional dish originating from Istria. The dish is made with a combination of a leg of lamb, Istrian prosciutto, butter, carrots, white wine, bay leaves, rosemary, lamb peritoneum, salt, and pepper. The meat is ground, seasoned with salt and pepper, and wrapped in prosciutto slices. Next, the assembled meat is wrapped in lamb peritoneum and placed in a buttered dish. Carrots, bay leaves, and rosemary are arranged near the meat, which is drizzled with wine and baked in the oven for about an hour. Once done, the meat is thinly sliced, while the roasting juices are made into a sauce that&rsquo;s poured over the meat. It&rsquo;s recommended to serve the dish with roast potatoes on the side.

Janjeći but na istarski

Janjetina ispod peke is a traditional lamb specialty that calls for preparing the meat under a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables such as onions, tomatoes, carrots, and zucchinis, and the whole thing is then commonly drizzled with olive oil. White wine or beer may occasionally be added to the concoction to speed up the cooking process, while the dish is often flavored with aromatic herbs and spices such as rosemary, bay leaves, mint, paprika, and black pepper. Traditionally, the baking tray or pot containing the food is topped with the peka lid, placed in a fireplace, and the lid is then covered with hot embers on top. After hours of cooking slowly under the lid, the meat comes out tender, succulent, and falling-off-the-bone. This specialty is typically accompanied by a fresh seasonal salad, kruh ispod peke (bread baked under the lid), and a glass of white wine or beer on the side. Janjetina ispod peke is a typical dish of the Dalmatia and Istria regions, where it can be savored in local restaurants or prepared at home.

Janjetina ispod peke

Janjetina na gradele is a traditional specialty hailing from Pag. It involves cooking small pieces of lamb on a simple grill grate (called gradele) over an open fire. The lamb is typically seasoned with nothing else but sea salt (usually flower of salt from the island), and the gradele grill needs to be brushed with oil and lamb fat before the meat is placed on it. The pieces of meat are carefully flipped over throughout the grilling process to prevent them from drying out. This lamb delicacy is usually prepared with slightly older Pag lambs, and it&rsquo;s traditionally made for Easter. It is recommended to enjoy the perfectly grilled pieces of lamb piping hot, accompanied by sweet red onions, pa&scaron;ka sol (Pag salt), Lun olive oil, and a glass of wine on the side. Other common accompaniments include potatoes, grilled vegetables, chicory leaves, and pieces of palenta s pa&scaron;kim sirom (polenta with Pag cheese).

Janjetina na gradele

Janjetina po staru zi &scaron;urlicama is a traditional dish originating from the region of Kvarner. The dish is made with a combination of lamb, sheep&rsquo;s milk cheese, onions, flour, garlic, olive oil, rosemary, sage, salt, pepper, and tomatoes. The lamb is cut into pieces, seasoned with salt, dredged in flour, and fried in olive oil. The meat is taken out of the pan, and the onions and tomatoes are saut&eacute;ed in the same oil. The lamb is placed back into the pan along with garlic, rosemary, and sage. The dish is simmered over low heat, and if the sauce is too thick, water or white wine is added to dilute it. Once done, the dish is served with &scaron;urlice pasta on the side for a complete meal.

Janjetina po staru zi šurlicama

Janjetina s bižima is a popular Dalmatian main dish using lamb and young peas as the star ingredients. Chopped lamb pieces are saut&eacute;ed in oil and butter with onions, carrots, and garlic, and a bit later, parsley and tomato sauce is added to the pan. The whole thing is simmered over low heat for about an hour before the young peas are added to the dish. This meal is usually seasoned with salt, pepper, and rosemary, and some cooks like to add a few boiled potatoes in order to thicken the dish. It is recommended to serve janjetina s bižima with a few slices of homemade black bread.

Janjetina s bižima

Janjetina s ražnja is a popular Dalmatian dish made by roasting a whole lamb on a spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before roasting, the lamb can be marinated in oil with fresh herbs, but it is traditionally seasoned only with sea salt. When the lamb is properly roasted, it is usually served with sliced onions, green onions, or young potatoes, and a few slices of bread.

Janjetina s ražnja

Though it probably derives its origin from Turkish and Levantine cuisine, traditional Herzegovinian japrak is an authentic dish consisting of a minced meat filling that is wrapped in blanched leaves of ra&scaron;tika, a local variety of leaf cabbage. The filling is usually prepared with minced beef or veal that is combined with rice, salt, and pepper. These small-sized stuffed leaves are slowly cooked for hours, occasionally alongside smoked meat. Apart from the traditional version, some varieties replace cabbage with vine leaves, add tomatoes, or season it with mint. The dish is best enjoyed when served accompanied by mashed potatoes or sour cream.

Japrak

Jarlsbergfylt paprika is a traditional dish originating from Norway. Although there are many different recipes, it's usually made with a combination of bell peppers, lemon juice, breadcrumbs, ground meat, Jarlsberg cheese, butter, garlic, salt, pepper, and Tabasco sauce. A mixture of ground meat, garlic, salt, Tabasco, black pepper, lemon juice, breadcrumbs, and diced Jarlsberg cheese is stuffed into the bell peppers, and they're additionally topped with the remainder of the cheese. The butter is melted and mixed with garlic and salt, and the mixture is brushed over the peppers. The stuffed peppers are placed over coarse salt on a baking sheet and baked in the oven until done.

Jarlsbergfylt paprika

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Jarret arri&egrave;re in French butchery refers to the rear shank of the cow. The rear shank is a lean, tough cut of beef, as it comes from a muscle that gets a lot of exercise. This cut is full of connective tissue, which can result in a very flavorful dish when cooked properly. The rear shank is typically used in dishes that are cooked slowly over low heat, such as stews, soups, or braises. The slow cooking process allows the tough fibers in the meat to break down, and the connective tissue dissolves into a gelatin that adds richness and body to the dish. This is why the shank is often used in dishes like pot-au-feu.
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