Meat Dish

Although Kenyan stew can be prepared with goat or chicken, the most popular and traditional version is made with chunks of beef, oil, onions, curry powder, tomatoes, coriander, and garlic. The base is typically prepared with ingredients such as peppers, peas, potatoes, and carrots. This aromatic stew is a favorite dish in many Kenyan households because it pairs extremely well with a starchy Kenyan staple known as ugali. Apart from ugali, Kenyan stew can also be paired with rice or chapati on the side.

Kenyan Stew

Albania

Kernacka Kor&ccedil;&euml; is a traditional dish of small, grilled sausages from minced meat (usually beef or lamb) mixed with onions, garlic, bread crumbs, and various spices. The mixture is formed into small sausages and grilled to perfection, resulting in a flavorful and juicy meat dish. Kernacka is typically served with fresh bread and salads and sometimes accompanied by a yogurt-based sauce or pickled vegetables. This dish is a popular staple and street food in Albanian cuisine, particularly in the Kor&ccedil;&euml; area.

Kernacka Korçë

Hulled wheat and meat, usually lamb or chicken, boiled together for hours and then beaten with wooden paddles until the grain breaks down and the meat shreds into a thick, elastic porridge, served with a pool of hot butter and red pepper on top: keşkek is the ceremonial dish of Anatolia, cooked in cauldrons for weddings, circumcisions, funerals and the first day of Ramadan. UNESCO listed the keşkek tradition as intangible cultural heritage in 2011, for the communal cooking as much as the food: the wheat is washed and pounded the day before, the pots go onto wood fires before dawn, and the beating is done in turns by the men of the village. Relatives exist from the Balkans to Iran, where harisa and haleem follow the same idea; in Türkiye it is strongest in the Aegean, the Black Sea and central Anatolia, and every province claims a version.

Aşurelik buğday, wheat with the bran removed, is soaked overnight. It goes into the pot with the meat, bone-in lamb shoulder or a whole chicken, plenty of water and salt, and simmers for four to six hours until the grains have burst and the meat falls from the bone. The bones are lifted out, and then the work starts: the pot is beaten with a long wooden spoon or a paddle, dövmek, for half an hour or more, until the wheat and meat have become one smooth, stringy mass that holds a spoon upright and stretches when lifted. The consistency is adjusted with broth. To serve, a ladle is pressed into a shallow bowl and a hollow made in the top, into which melted butter, often with sweet or hot red pepper, is poured; some regions add a spoon of tomato sauce or cumin. It is eaten hot with bread and pickles or a glass of ayran.

Judge the texture first, because it is the point: keşkek should be smooth and glutinous, with the wheat fully broken down and the meat present as fibres rather than pieces, and it should pull slightly when the spoon lifts. Grainy wheat means it was undercooked or underbeaten; a watery, soupy bowl means too much broth; a gluey paste with no meat flavour means too little meat. Taste for the meat and the wheat together, salted properly and seasoned mostly by the butter and pepper on top. Mark down a bowl with the butter already absorbed and cold, a greyish mass with no visible meat, a blender-smooth version that lacks the fibrous pull of hand-beaten keşkek, and any portion that tastes of stock cube. Served at a wedding from a cauldron it will be judged on generosity; in a restaurant, on whether the kitchen did the beating.

Keşkek

Saudi Arabia

Keubaibat Hail is a rice and meat dish from Saudi Arabia's Ha'il Province. The pre-soaked tameen rice (basmati) is mixed with onions, tomatoes, green onions, green peppers, and spices such as Hail sarar, turmeric, cumin, and mixed spices, then wrapped in grape leaves. The stuffed grape leaves are then arranged into a pot with bone-in lamb, tomatoes, and peppers, and everything is poured over with a tomato broth and topped with grape leaves. It is simmered long and slow until done, served in a clay pot, and can be topped with lemon slices and pomegranate seeds.

Keubaibat Hail

Khanum budu is a traditional dish originating from Armenia. These fried patties are usually made with a combination of rice, ground meat (lamb or beef), eggs, parsley, oil, salt, and black pepper. The rice is cooked, drained, and mixed with an egg, ground meat, parsley, salt, and pepper. The mixture is shaped into patties, and each patty is quickly dipped in whisked eggs before it&rsquo;s fried in oil on both sides until fully cooked.

Khanum budu

Khao kha mu is a Thai dish which consists of braised pork leg served over rice, complemented with a variety of side dishes and flavorful condiments. The leg is shortly seared and then braised in a flavorful broth which is usually spiced with anise, coriander, five spice powder, soy sauce, brown or palm sugar, and cinnamon. The spices infuse the meat, and the whole process results in a tender, succulent, and incredibly flavorful dish. Boiled eggs, mustard greens, and the leafy Chinese broccoli kana are also added and cooked in the same broth. In Thailand, khao kha mu is usually sold by numerous street vendors who exclusively prepare it as their specialty. At many street food stalls, it is possible to order the entire leg, accompanied by rice and various side dishes and condiments, or choose a small serving of rice, topped with sliced pieces of tender pork meat. Every serving should include a piece of lean meat, chunks of thick, glutinous skin, and a side of broccoli, mustard greens, and sliced boiled eggs. Raw garlic and fresh chili peppers are occasionally served on the side, but they are more commonly incorporated into a sour and fiery sauce which is used to generously season this exquisite Thai dish.

Khao kha mu

Traditionally prepared and eaten mostly by the Muslim-Thai, khao mok gai (chicken burried in rice) is a Halal dish that was introduced to Thailand by Persian merchants centuries ago. In fact, the dish is the Thai version of chicken biryani and was first mentioned in a Thai literature classic from the 18th century. Just like in the original recipe, both chicken and rice are heavily flavored with the traditional biryani spices like curry powder, coriander, cardamom, turmeric, cumin, and cinnamon. However, in Thailand, the dish is served sided with fresh tomatoes or cucumbers, and the obligatory nam jim dipping sauce consisting of fresh mint and ginger.

Khao mok gai

Khar is a traditional caramelized stew featuring braised pork or chicken, hard-boiled eggs, and bamboo shoots. The caramelized broth is usually flavored with soy sauce, fish sauce, star anise, and freshly ground black pepper. This hearty stew is typically served over white rice, and it is usually accompanied by cucumbers, tomatoes, or pickled mustard greens.

Khar

Georgia

Khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish. Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish. Traditionally, khashlama is prepared on an open fire, slowly, until the meat is perfectly tender. It is commonly flavored with onions, garlic, bay leaves, and peppercorns. Because it is rather time-consuming, the dish is usually served on special occasions, and it is a common staple of supra, a traditional Georgian feast. Boiled pieces of meat are commonly served hot and garnished with a generous amount of coarse salt and chopped parsley.

Khashlama

Khasi ko masu is a flavorful Nepalese curry made with goat meat. Although the meat has its own rich flavor and doesn't need many spices to enhance the flavors of the dish, it is combined with flavorings such as garam masala, chili, turmeric, cloves, and cinnamon. The dish is especially popular during the largest Nepalese festival called Dashain. It is recommended to pair the curry with rice and roti bread.

Khasi ko masu

Vietnam

Khau nhuc is a traditional dish originating from the Lang Son province. The dish is prepared with a combination of roasted pork loin that was marinated in honey, soy sauce, dried spices, and tau soi leaves. It takes a long time to prepare the dish, and before serving it's traditionally sliced into strips. When served, it looks like an up-ended basket with all the strips of meat woven together. Khau nhuc is especially popular at funerals, weddings, and longevity celebrations of local tribes.

Khau nhuc

Khlea is a Moroccan specialty consisting of preserved dried meat that is usually made in advance, at least two days ahead. The meat, often lamb or beef, is cut into strips and rubbed with spices, then dried in the sun and cooked in a combination of oil, fat, and water. The dried strips are stored in cooking fat, then refrigerated. Khlea can be served with eggs or it can be used as a filling for numerous dough-based dishes.

Khlea

Khoodra mafrooka is a traditional meat dish originating from Sudan. The dish is usually made with either chicken or beef, along with garlic, greens such as spinach, onions, oil, soda bicarbonate, salt, and pepper. The onions and meat are shortly fried in oil, covered with water, and cooked until tender. The meat is taken out and fried in oil on both sides. Spinach and soda bicarbonate are stirred in the broth and blended into a paste that's cooked with garlic and black pepper. The sauce is poured over the meat, and the dish is ready to be enjoyed, ideally with kissra cornbread on the side.

Khoodra mafrooka

Khoresh alou esfenaj is a traditional spinach and dried plum stew. It's prepared with esfenaj (spinach), alou (prunes, especially the dried yellow variety known as alou bokhara), cubes of lamb or veal, onions, turmeric, lemon juice, saffron, cinnamon, and olive oil. The stew is usually served in a deep serving bowl and it should be piping hot. It's recommended to serve it with fluffy rice or a flatbread on the side.

Khoresh alou esfenaj

Khoresh bāmieh is a traditional stew originating from Iran. The stew is usually made with a combination of beef or lamb, tomato paste, okra, onions, garlic, tomatoes, olive oil, turmeric, cinnamon, beef stock, bay leaves, salt, and peper. The meat is browned in oil and it's then mixed with all the other ingredients except okra. The pot is covered and the dish is simmered until the meat is tender. Near the end of cooking, okra is added to the pot and cooked until soft. The stew is served warm and it's usually accompanied by rice on the side.

Khoresh bāmieh

Khoresh gheimeh, occasionally called simply gheimeh or gheimeh polo, is a traditional meat stew made with yellow split beans. Traditionally it was always made with cubed beef or lamb, but modern variations sometimes include lean chicken breasts. Unlike other traditional Iranian stews, the meat in gheimeh is usually cut into tiny cubes. Besides yellow split beans and meat, gheimeh often incorporates tomatoes and onions, all combined with traditional Iranian spices such as turmeric and dried lime. Potatoes, spiced with saffron and fried separately, usually accompany the stew and are served on top of the dish. Steamed white rice or aromatic Persian rice, which is spiced with traditional Persian spice blends, is usually served alongside the dish. This thick and hearty stew with intense flavors is typically eaten as a nourishing lunch or dinner, and it is prepared throughout the year.

Khoresh gheimeh

Khoresh karafs is a traditional stew originating from Iran. The stew is usually made with a combination of celery, beef or lamb, onions, parsley, mint, garlic, lime juice, turmeric, oil, salt, and pepper. The onions and garlic are saut&eacute;ed in oil, then mixed with the meat that's browned and seasoned with turmeric, salt, and pepper. The mixture is covered with water and simmered over medium heat. The celery, parsley, and mint are saut&eacute;ed until soft, then added to the pot. The stew is simmered for a bit more until the meat is fully cooked, and lime juice is added to the pot near the end of cooking. It's recommended to serve khoresh karafs with rice on the side.

Khoresh karafs

Iran

Chaghartameh is a traditional stew originating from Gilan. The dish is usually made with a combination of chicken, onions, eggs, tomato paste, flour, salt, pepper, oil, turmeric, verjuice, and cinnamon. The chicken pieces are cooked in water with fried onions, turmeric, salt, and pepper. The bones are then removed, and the meat is cut into pieces before it's fried in a mixture of oil, turmeric, seasonings, tomato paste, cinnamon, and the leftover chicken broth. Verjuice is added to the sauce, along with a few beaten eggs, and the dish is simmered for a few minutes before serving. It's recommended to garnish the stew with fried onions and serve it with rice.

Khoresht-e-chaghartameh

Thailand

This southern Thai variety of dry curry combines spicy curry paste and ground pork. The fragrant paste consists of red chili peppers, lemongrass, garlic, turmeric, cilantro, galangal, and shrimp paste, while the whole dish is seasoned with palm sugar and fish sauce. No liquid is added to the curry, allowing the pork to be thoroughly coated in the curry paste and producing an almost dry version of a stir-fry. The dish is usually served with fresh vegetables and rice on the side.

Khua kling

France

Kig ha farz is a traditional peasant's dish from the French region of Brittany, and its origin is mostly associated with the ancient region of L&eacute;on. When translated into English from the Breton language, the name of this dish means meat and stuffing. It consists of various types of meat that are slowly simmered in a broth together with buckwheat flour. Traditionally, the peasants would prepare the dish in the morning, go to work, and then come back home to a complete, one-pot meal. Since it is not an attractive-looking dish, it is uncommon to find it in many French restaurants, although there is still a rising demand for it in the region.

Keşkek (2)2 reviews

Keşkek 2 reviews