Meat Dish

Türkiye

Mixed Grill, known as Karışık Izgara in Turkish, is a popular dish consisting of various types of grilled meats such as lamb chops, beef, chicken, and köfte (Turkish meatballs). It is typically seasoned with Mediterranean spices and cooked over an open flame or charcoal grill. The dish is often served with grilled vegetables, rice or bulgur, and traditional Turkish condiments like cacık (yogurt with cucumber) or ezme (spicy tomato salad). It is a staple in Turkish cuisine, commonly enjoyed in restaurants and at family gatherings.

Mixed Grill

Finland

Karjalanpaisti is a traditional stew consisting of chunks of pork, beef, and mutton, with the occasional addition of potatoes, carrots, and onions. Generously seasoned with peppercorns, allspice, and bay leaves, the dish is simmered in the oven for a long time until all of the elements are cooked through and thoroughly infused with flavorful seasonings. This comforting and satisfying stew originated in the Karelia region, but today, it is enjoyed throughout the country and considered to be one of the best Finnish national dishes.

Karjalanpaisti

Karni stoba is a traditional Caribbean stew originating from Cura&ccedil;ao. In order to prepare it, chunks of beef are marinated with pepper and garlic, seared, then combined with bell peppers, onions, tomatoes, chili peppers, soy sauce, stock, cumin, and nutmeg. The dish is cooked slowly until the meat becomes tender and the stew develops a thick consistency. This fragrant stew is often garnished with cilantro, and it is recommended to serve it with steamed white rice.

Karni stoba

Karnıyarık is a classic Turkish dish consisting of eggplants that are stuffed with a combination of ground meat (usually beef), tomatoes, and onions. The filling is typically seasoned only with salt and pepper, but garlic and parsley can also be added for extra flavor. The stuffed eggplants are then baked in the oven, and the dish is traditionally served either warm or at room temperature. It is recommended to serve it with rice and yogurt on the side.

Karnıyarık

Karoo roast ostrich steak is the national dish of Eswatini (formerly known as Swaziland), a country whose cuisine is influenced by French cooking methods such as meat marinades and the use of various cream-based sauces. The ingredients needed for the dish include thinly sliced ostrich steaks, sliced onions, white wine, heavy cream, peppercorns, juniper berries, cornmeal, red wine, and pumpkin. The onions are saut&eacute;ed with peppercorns, white wine, and heavy cream, while the meat is marinated in red wine and juniper berries with salt and pepper. The meat is then fried in butter and served with pumpkin mash, made by combining mashed pumpkin and ground maize. The creamy sauce is drizzled over the dish before serving.

Karoo roast ostrich steak

Kassler is a traditional Oktoberfest dish made with cured and smoked pork. The meat is usually smoked with alder or beechwood. When served, pork is almost always accompanied by sauerkraut and mashed or boiled potatoes on the side. The origin of the name is still unknown, although some claim that it was named after a Berlin-based butcher called Cassel in the 19th century.

Kassler

Georgia

Katami brotseulit is a traditional dish with Jewish origins and it's a specialty of the Tbilisi area. The dish is usually made with a combination of chicken pieces, oil, onion, pomegranate juice and seeds, bay leaves, thyme coriander, salt, and pepper. The chicken pieces are dredged in flour and browned on all sides over medium heat. The onions are added to the pan and cooked until soft. The coriander, herbs, water, and pomegranate juice are mixed in, the mixture is seasoned with salt and pepper, and it's then simmered until the chicken is fully cooked. The dish is served hot, sprinkled with pomegranate seeds and a bit of fresh thyme.

Katami brotseulit

Simple and inexpensive to make, katův &scaron;leh is a spicy Czech dish prepared in numerous variations throughout the country. It usually consists of chicken or pork, onions, and bell peppers, coated in a creamy tomato sauce and seasoned with chili and Worcestershire sauce. Despite its unusual name, translated as headman&rsquo;s whip, this hearty Czech classic is a staple restaurant dish, usually served alongside rice, dumplings, bread, or French fries.

Katův šleh

Pork or chicken cut small, browned in lard and then stewed slowly in its own juices with onion, peppers, tomato and mushrooms until the sauce has cooked down to a thick, glossy coating: kavarma is the Bulgarian stew that arrives in an individual clay pot, often with an egg cracked on top and set in the oven in the last minutes. The name comes from the Turkish kavurma, meaning something fried or seared, a legacy of five centuries of Ottoman rule, but the dish as Bulgaria eats it is its own, built around pork, paprika and the gyuveche, the small earthenware pot that gives the dish its second name. Every region and most households have a version; the mountain towns add more mushrooms, the south more peppers, and some cooks finish with a spoon of white wine or a pinch of savory, the herb Bulgarians call chubritsa.

The meat is pork shoulder or neck, or chicken thigh, cut into pieces of two to three centimetres and browned hard in lard or oil in batches so it colours rather than steams. Onion goes in next and cooks until soft, then red and green peppers, mushrooms, chopped tomato, a spoon of tomato paste, sweet paprika, black pepper, salt and bay. A little stock or wine is added, the lid goes on, and the stew cooks slowly for an hour or more until the pork is tender and the liquid has reduced to a sauce that clings. It is then portioned into individual gyuveche pots, topped if wanted with an egg or a slice of cheese, and baked at a high heat until bubbling and the egg has set with a soft yolk. It comes to the table in the pot, too hot to touch, with bread and, in season, a shopska salad.

Judge the sauce before anything: it should be thick, dark red and reduced, coating the meat, not a thin tomato soup with pieces floating in it. The pork should be tender enough to cut with a spoon but still in pieces, with the browned edges tasting of the sear. Peppers and onion should have melted into the sauce without disappearing, and the paprika should be present as warmth and colour, not raw dust. If there is an egg, the white should be set and the yolk still soft. Mark down watery or acidic sauce, grey meat that was never browned, raw-tasting paprika, a pot that is scalding on the rim but lukewarm in the middle, and a version assembled from reheated stew with a cold egg dropped on. Pots that have sat long enough to form a dry skin lose points, and kavarma without bread is a plate half served.

Kavarma

Bulgaria

Hailing from Radomir, kavarma po radomirski or Radomir-style kavarma is a regional variation of the traditional Bulgarian specialty called kavarma, a dish made with meat and vegetables. Although it is prepared in a similar way to other varieties of kavarma, this version calls for finishing the dish with an egg on top. This specialty is commonly made with pork, although other types of meat can also be used such as chicken, beef, or lamb. The meat is usually combined with fresh vegetables, mushrooms, wine, and (sometimes) fermented vegetables, and the concoction is typically flavored with aromatic herbs and spices such as bay leaves, paprika, chubritsa (Bulgarian savory), spearmint, and black pepper. Traditionally, the combination is prepared in a clay pot called gyuveche, and the dish is usually served as a main course.

Kavarma po radomirski

Kayrma is a traditional meat dish originating from Georgia. The dish is usually made with a combination of lamb shoulder, oil, onions, garlic, pomegranate juice, bay leaves, and salt. The lamb and bay leaves are cooked in oil until the meat is almost tender. The onions and garlic are saut&eacute;ed in oil, then mixed with the pomegranate juice and lamb pieces. Before serving, the dish is seasoned with salt and it's usually accompanied by rice or bread on the side.

Kayrma

Kchuch is a type of Armenian meat and vegetable stew prepared in a traditional Armenian clay pot known as kchuch, from which it gets its name. It typically consists of a combination of seasoned chunks of lamb meat, chopped vegetables such as onions, potatoes, tomatoes, peppers, and eggplants, along with garlic, spices, and herbs, all drizzled with some robust Armenian wine. The ingredients are then added to a clay pot and slowly cooked in the oven. This one-pot dish is eaten hot with the traditional lavash flatbread, and it is usually served in the pot in which it has been prepared.

Kchuch

Syria

Kabab banjan is an Aleppan specialty combining grilled eggplant and ground beef or lamb kebabs. Thick eggplant slices are alternated with seasoned meat patties on skewers, then grilled over an open flame to develop a rich charred flavor. The skewers are baked with a splash of water after grilling, allowing the eggplant to finish cooking while absorbing the meat's juices. Variations include potatoes, peppers, and spices like cumin or nutmeg. The dish is often served with roasted tomatoes, rice, or pita bread, creating a flavorful and hearty meal.

Kebab banjan

Kebab Diery is a type of kebab made with a mixture of minced lamb meat, lamb fat, onions, and seasonings such as paprika and hot peppers. The meat and the fat are traditionally hand-minced together with onions and the rest of the ingredients to make a homogeneous mass. The mixture is placed on metal skewers and grilled. The kebab is served with grilled tomatoes, peppers, onions, parsley, and some rustic bread.

Kebab Diery

Kebapche is a Bulgarian dish consisting of spiced minced meat (beef, pork, or a combination of both) shaped into small sausages. The meat must be grilled, not fried, and it is a staple of many Bulgarian festivities and celebrations, pairing extremely well with a glass of cold beer. The name of the dish is derived from the word kebab, a popular grilled meat dish, so kebapche can be translated as little kebab. It is said that the dish probably arrived in Bulgaria with the Ottomans in the 14th or the 15th century, and at the beginning of the 20th century, the dish was so popular that one couldn't pass a street corner in Sofia without seeing one of the numerous kebapche stands, which were almost always associated with a brewery. Today, kebapche is usually served with French fries, baked potatoes, sirene cheese, or lyutenitsa relish on the side.

Kebapche

Originating from the Ivory Coast, kedjenou is a traditional chicken stew prepared with chicken pieces, eggplants, tomatoes, okra, onions, chili peppers, ginger, thyme, garlic, and chicken broth. The ingredients are placed in a sealed clay pot called canari, which is then placed over hot coals. The pot is periodically shaken to keep the ingredients from sticking to the pot. Due to the fact that poultry is not so tender in the area, the stew is cooked for a long time. When done, kedjenou is typically served with atti&eacute;k&eacute; (a starchy side dish) or white rice on the side.

Kedjenou

Keema is a stew that is usually prepared as a curry with ingredients such as minced lamb or chicken meat, green peas, ginger-garlic paste, chili, onions, ghee, and garam masala spices. The name of the dish means minced meat in Urdu. Although keema is most popular in north India, Pakistan, and Bangladesh, some believe that the dish has Persian origins due to the fact that it was first mentioned as a recipe in Ain-I-Akbari (a document about emperor Akbar's empire). Keema is commonly served as a main dish, accompanied by pav buns or naan and other flatbreads. It can also be used as a filling for samosas and parathas.

Keema

Kefta tagine is a classic Morrocan tagine variety consisting of small meatballs in a homemade tomato sauce, and are prepared in the eponymous conical cooking vessel. The meatballs are shaped into spheres the size of a cherry tomato, made of ground lamb or beef meat (or a combination of two), and flavored with spices such as paprika, cumin, parsley, coriander, black pepper, and salt, and cooked in a piquant tomato sauce. Sometimes kofta tagine also includes eggs, which are added to the sauce near the end of cooking and cooked until poached. Kefta tagine is mainly prepared at home and is a communal dish traditionally served straight from the tagine pot, with khobz or some other Moroccan bread used to scoop the tasty stew.

Kefta Tagine

Australia

Binadu is a kelaguen variety made with tender deer meat that is thinly sliced and combined with lemon juice, salt, ginger, hot pepper flakes, and onions. Almost all of the additional ingredients are optional, depending on personal preferences and the varieties of kelaguen binadu. The concoction is usually left in the fridge until all of the flavors have been thoroughly combined. It is recommended to serve the dish with white rice or corn titiyas on the side.

Kelaguen binadu

Chicken kelaguen is a spicy Guamanian dish prepared by marinating broiled chicken pieces in a combination of lemon juice, grated coconut, salt, and hot chile peppers. Ideally, the dish should be chilled for at least an hour before serving. It can be consumed on its own, stuffed in flatbreads, or paired with crackers. Some say that the dish tastes even better the next day, when the chicken absorbs all of the flavors.