Meat Dish

Kabab bakhtiari is a traditional meat dish originating from Iran. Although variations exist in different areas of the country, this type of kebab is usually made with a combination of chicken, mutton, onions, bell peppers, saffron, oil, butter, lemon juice, salt, and pepper. The chicken and mutton are cut into pieces, and the chicken is then marinated in saffron, olive oil, onion juice, salt, and pepper, while the mutton is marinated in onion juice, soy sauce, olive oil, and pepper. The meat is mixed with chopped onions, bell peppers, and lemon juice, then placed on skewers, brushed with butter, and roasted over an open flame. Once everything is fully cooked, kabab bakhtiari is served hot with bread, rice, or vegetables such as potatoes, tomatoes, and mushrooms on the side.

Kabab bakhtiari

Kabab barg is a variety of Iranian kebab which consists of pieces of lamb or beef, and - less commonly - chicken. It usually employs fillets, tenderloin, or lamb shanks, which are cut into strips and marinated before they are skewered and traditionally grilled on charcoal barbecues. The meat is typically served alongside rice and an assortment of grilled vegetables, but it can also be placed inside lavash bread, when it is topped with vegetables and occasionally drizzled with a refreshing yogurt-based sauce.

Kabab barg

Syria

Kabab be al-karaz is a traditional and beloved Syrian dish of lamb kebab and cherries, especially popular in the city of Aleppo. It is made from minced meat mixed with onions and sour cherries (St. Lucie cherries traditionally), cooked with sugar and either ghee or butter until tender. The meat is shaped into balls or patties and then fried until browned. Cherry sauce is added to the kebab, and the mixture is cooked together until the flavors meld. The dish is garnished with toasted pine nuts and parsley and served with Syrian bread or rice, offering a unique taste that combines sour and sweet flavors. The dish is also popular in neighboring countries, like Armenia, Izrael, Palestine, Lebanon, Jordan, and parts of T&uuml;rkiye.

Kabab be al-karaz

Kabab chenjeh is a traditional meat dish originating from Iran. This type of kebab is usually made with a combination of lamb, cherry tomatoes, olive oil, lemon juice, salt, and pepper. The meat is cut into cubes and marinated in a mixture of lemon juice, olive oil, salt, and pepper. The meat and cherry tomatoes are threaded on skewers, brushed with the marinade, then grilled on each side over hot coals. Once done, kabab chenjeh is served hot with rice or bread on the side.

Kabab chenjeh

Kabab digi or kabab tabei is a traditional meat dish originating from Iran. This pan kebab is usually made with a combination of ground meat, tomatoes, turmeric, onions, oil, salt, and pepper. The meat is mixed with onions, turmeric, salt, and peppers. The mixture is flattened in a pan and cooked in oil over medium heat. It is then cut lengthwise into strips, flipped, and cooked with the tomatoes until everything is done. Kabab digi is traditionally served with rice or bread on the side. It is recommended to garnish the dish with onion rings.

Kabab digi

Kabab Hosseini is a traditional type of kebab originating from Iran. It's made with a combination of lamb or beef, small and large onions, bell peppers, tomatoes, butter, salt, and pepper. Pieces of seasoned meat, small onions, and pieces of bell peppers are threaded onto thin wooden or metal skewers. The large onions and tomatoes are sliced, placed on the bottom of a pot, then topped with a layer of skewers and some butter. The layers are repeated until there are no more skewers. This kebab dish is cooked until the liquids evaporate, and it's then served. If desired, the meat can be sprinkled with saffron before serving.

Kabab Hosseini

Kabab koobideh is the Iranian term for a variety of minced meat kebabs usually prepared with onions and finely ground lamb, beef, or chicken. The meat is seasoned with various spices, formed around metal skewers, then grilled on charcoal barbecues. Whether it is enjoyed as a quick street food item served with lavash bread or as a satisfying dinner accompanied by grilled vegetables and flavorful saffron rice, kabab koobideh is a staple dish eaten throughout Iran.

Kabab koobideh

Kabab loghmeh is a traditional meat dish originating from Iran. This type of kebab is usually made with a combination of ground lamb, onions, saffron, tomatoes, garlic, turmeric, flour, sumac, salt, and pepper. The meat is mixed with grated onions, salt, pepper, flour, sumac, turmeric, and saffron. It is then marinated in the fridge and placed on skewers. The skewers are brushed with oil and the loghmeh kabab is grilled over coals until the meat is fully cooked. Once done, the dish is served with grilled tomatoes, rice, and bread on the side.

Kabab loghmeh

Iran

This Iranian kebab variety is traditionally associated with the provinces of Gilan and Mazandaran. The kebab is usually made with lean cuts of beef or lamb which are marinated in a flavorful combination of pomegranate molasses, walnuts, garlic, parsley, and olive oil. The meat is skewered and then grilled, and the whole dish is served with grilled vegetables and rice.

Kabab torsh

India

Kabargah is a traditional dish originating from Kashmir. The dish is usually made with a combination of lamb ribs, milk, ghee, asafoetida, chili powder, rice flour, gram flour, fennel seeds, cinnamon, cloves, ginger, cardamom, and salt. The ribs are boiled in a mixture of milk, water, cardamom, ginger, cloves, cinnamon, and fennel until the meat is tender and the liquid evaporates. The meat is dipped in a batter consisting of gram flour, rice flour, water, salt, chili powder, and asafoetida, and it's then fried in ghee until golden brown before serving.

Kabargah

Kabritu stoba is a traditional goat dish originating from Bonaire. The stew is usually made with a combination of goat (or lamb), butter, onions, garlic, tomatoes, tomato paste, lime juice, jalape&ntilde;os, beef stock, paprika, white vinegar, salt, and pepper. The meat is cut into cubes and seasoned with lime juice, then saut&eacute;ed in butter until it's browned on all sides. The remaining ingredients are added to the pan and simmered shortly before the dish is transferred to the oven, where it's covered and baked for less than an hour. Once done, this goat stew is traditionally served with rice or fungi on the side.

Kabritu stoba

Afghanistan

The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. Over time, pulao had spread across the country and changed its name to qabili pulao, derived from the Dari word qabil, meaning capable or able, as it was considered that only a truly skilled chef could make a good Afghan-style pilaf. Moreover, an Afghan woman's marriage prospects are said to depend on her ability to make qabili palau. This national dish traditionally consists of steamed long-grained rice mixed with caramelized carrots, raisins, almonds, and chunks of lamb meat, although chicken and beef are also often used. Its unique flavor comes from char masala, a mixture of spices like cumin, cloves, cardamom, cinnamon and black pepper.

Kabuli pulao

Nepal

Kachilā is a popular dish of the Nepalese Newari community, made with raw meat of water buffalo, chicken, or lamb. The meat is minced and combined with garlic, coriander, chili, salt, and fenugreek seeds, which are fried in oil with turmeric. Fenugreek and turmeric are poured over the meat and spices, and the whole concoction is finally garnished with coriander and spring garlic.

Kachilā

Roasted duck with apples is a traditional dish that is mainly served as a restaurant specialty or a festive, home-cooked meal. The duck is generously seasoned before it is stuffed with grated, sliced, or whole apples, and is then baked until crispy. The stuffing is either left out or served together with the duck, while additional accompaniments include boiled or mashed potatoes, stewed cabbage, beets, or separately prepared apples that are generously doused in meat drippings.

Kaczka z jabłkami

Australia

Kaddon pika is a spicy Chamorro chicken stew made with chicken pieces marinated in vinegar, garlic, onions, soy sauce, and black pepper. The meat is then cooked in a pan, drained, and coconut milk is added to the concoction. A spicy kick can be achieved by adding hot peppers to the dish, so there are numerous variations of spiciness, depending on personal preferences. It is recommended to serve kaddon pika warm over rice.

Kaddon pika

Kadinbudu k&ouml;fte (lit. lady&rsquo;s thigh k&ouml;fte) is a Turkish dish made with ground beef or lamb, rice, onions, eggs, flour, oil, and various spices. It is believed that the unusual name stems from the Ottoman era because it resembled women&rsquo;s thighs at the time. The meatballs are coated with flour and beaten eggs, then fried in hot oil until golden-brown in color. On the interior, the meat should remain tender and succulent. The dish is typically served either with french fries or pan-fried potato wedges, onions, and tomatoes.

Kadınbudu köfte

Originating from the tiny island of Guam, k&aring;'du fanihi is a truly unique specialty. The dish is made with Mariana fruit fox (fanihi in Chamorro) in a coconut milk soup. The bat is boiled alive, with all of its parts intact, before being served up with coconut milk and, preferably, vegetables. Everything but the fur, teeth, and bones is supposed to be eaten. Due to the way the dish is prepared, it is recommended to be careful while consuming it as there are serious diseases that can be passed along to humans. MARIANA FRUIT FOX (FANIHI) IS AT RISK OF EXTINCTION.

Kå'du fanihi

Cubes of lamb sealed in a parcel of greaseproof paper with onion, tomato, pepper, garlic and herbs, and baked slowly in a wood oven until the meat is tender and the parcel has swollen with its own steam: kağıt kebabı, paper kebab, is the kebab that is never grilled. It belongs to Antakya and the Hatay kitchen, with a strong claim from Gaziantep and a long history in the Ottoman palace cookbooks under the broader family of kebabs cooked in a closed vessel, which includes the clay-pot testi kebabı of Cappadocia and the tray-baked tepsi kebabı. The paper does what the clay does: it holds in moisture, so the lamb braises in its own juices and the vegetables melt into a sauce with no added water. It comes to the table still wrapped, and the parcel is cut open in front of the diner so the steam escapes there and not in the kitchen.

The meat is lamb shoulder or leg, cut into pieces of two to three centimetres with some of the fat left on, sometimes mixed with a little chopped tail fat. It is tossed with sliced onion, chopped tomato, green pepper, crushed garlic, salt, black pepper, red pepper flakes and a handful of parsley or thyme, and in Hatay often with a spoon of pepper paste. Some cooks brown the meat briefly first; most do not, and rely on the long bake. A portion is placed on a double sheet of yağlı kağıt, the greaseproof paper, with a knob of butter on top, and the paper is folded and twisted into a sealed packet, sometimes tied with string. The packets go into a moderate oven, 170 to 180°C, for an hour and a half to two hours, until the meat gives to the touch through the paper. They are served on a plate or straight on lavash, with bulgur or rice pilaf, and the parcel is slit at the table.

Judge the meat first: it should be soft enough to pull apart with a fork but still in pieces, moist from the juices in the parcel, with the fat rendered and the garlic and pepper cooked into it. The vegetables should have collapsed into a thick, glossy sauce at the bottom of the paper, not a watery pool. Open the parcel and smell: it should be lamb, onion and butter, with no scorched paper. Mark down tough or dry meat, which means too little fat or too short a bake; a parcel that has leaked and dried out; a sauce that tastes mainly of tomato paste; meat that was pre-cooked and reheated in paper for show; and a kebab served already unwrapped in the kitchen, which loses the point of the dish. Bread should be there to mop the paper clean, and ayran is the drink.

Kağıt kebabı

Thailand

Kai phat met mamuang himmaphan is a traditional dish originating from Central Thailand. The dish consists of chicken that&rsquo;s fried with cashew nuts. It&rsquo;s usually made with a combination of chicken breast, cashews, onions, hot peppers, scallions, garlic, flour, oyster sauce, soy sauce, oil, sugar, and chicken stock. The chicken is marinated in soy sauce, flour, and oil. The cashews are stir-fried in oil with dried hot peppers, and the chicken is then added to the pan with garlic and onions. The dish is stir-fried and seasoned with oyster sauce, soy sauce, and sugar. Chicken stock and scallions are added to the dish, everything is shortly stir-fried, and kai phat met mamuang himmaphan is ready to be enjoyed while piping hot. The dish is typically served with steamed rice on the side.

Kai phat met mamuang himmaphan

Kai yang is a poultry dish made by grilling or barbecuing a whole, marinated chicken. Although the dish has origins with the Lao people of northeastern Thailand, today it is extremely popular and commonly eaten throughout the country. The chicken is typically paired with sticky white rice, dipping sauces (sweet sauce in the Central region, sour sauce in the Northeast), and a vegetable salad called som tam. It can be found at numerous street stalls all over Thailand. Kai yang differentiates itself from other grilled chicken dishes by its marinade, which is made from numerous ingredients such as soy sauce, ginger, white pepper, fish sauce, vinegar, hoisin sauce, and herbs such as cilantro, lemongrass, and garlic. The dish is also characterized by the method of preparation: the chicken is cooked slowly in order for the meat to absorb all of the flavors from the marinade. Although not much is known about the origin of kai yang, it is believed that the dish was reserved only for the wealthy people in the past, since Lao people primarily consumed seafood, and other types of protein were very rare.

Kağıt kebabı (1)1 review

Kağıt kebabı 1 review