Meat Dish

Kilmeny kail is a traditional dish originating from the Kingdom of Fife. The dish is made with a combination of rabbit, bacon, greens (cabbage or kale), and salt. The rabbit is cleaned and cut into pieces and then simmered with bacon in a big pot for two to three hours. Once the meat is cooked, cabbage or kale are added to the pot and the dish is simmered for a few more minutes. The rabbit and bacon are removed and served separately. Some of the meat is chopped and used as a garnish for the soup that's seasoned with salt and pepper before serving. Kilmeny kail is traditionally served with oatcakes.

Kilmeny Kail

Kissuto rombo is a traditional meat dish originating from Angola. The dish is usually made with a combination of goat meat, white wine, lemon juice, garlic, hot peppers, bay leaves, olive oil, salt, and white pepper. The young goat is cleaned, washed, and rubbed with a combination of garlic, lemon juice, salt, oil, and hot peppers. The meat is marinated overnight and the next day it's baked in the oven while being basted with white wine from time to time. Once fully cooked, the meat is typically served with rice and chips on the side.

Kissuto rombo

Kitfo is a popular Ethiopian dish consisting of raw beef that is freshly ground and combined with Ethiopian butter (niter kibbeh) and spices such as Cayenne pepper and cardamom. The dish is served with a variety of breads, with injera being a staple of every restaurant that serves kitfo. Although kitfo is usually served on its own, it can also be accompanied by salty cheeses or collard greens.

Kitfo

Kiviak is a bizarre Inuit delicacy originating from Greenland. It consists of numerous dead auk birds that are stuffed into a dead seal, and the combination is then left to ferment under a rock, usually for around three months. The seal needs to be packed tightly, so around 400 or 500 auk birds are used, including the feet, beaks, and feathers. The dish was originally prepared to ensure easily-accessible food during the harsh winter months, and nowadays it's especially popular during the Christmas season. The seal fat repels flies, while large rocks are used to keep the air out to prevent the dish from going bad. Various oils are often applied to the seal skin in order to prevent a maggot infestation of the carcass. In August 2013, a few people died from eating kiviak made from eider instead of auk, and because eider doesn't ferment as nicely as auk, they got botulism. And if you're wondering about how is this dish consumed, we have the answers &ndash; the birds become tenderized during the fermentation process, so they can be eaten raw &ndash; the heads are bitten off, and the juices are then sucked out of the auk. The feathers are torn off, and the now-pungent birds are cleaned and washed before consumption. Even though it might look disgusting and unappetizing, the natives claim that the flavors are reminiscent of licorice or extra-mature cheeses. And what's more important, the best part of kiviak is said to be the heart.

Kiviak

Australia

Kiwiburger is a hamburger consisting of a toasted bun that is sandwiched with a four-ounce (113 g) beef patty, fried egg, beetroot, grilled onions, and additional ingredients such as tomato, lettuce, cheese, mustard, and ketchup. The burger was an invention of Bryan Old who came up with it as a nostalgic take on the typical New Zealand hamburger of yesteryear, prior to the introduction of McDonald's to the New Zealand market in 1976. Nowadays, Kiwiburger can be found in burger joints across the country.

KiwiBurger

Kj&oslash;ttboller or kj&oslash;ttkaker are traditional Norwegian meatballs. Even though they share many similarities to their Swedish counterpart, they are usually larger in size and more often shaped as meat patties or meat cakes. Among the numerous varieties, traditional versions mainly employ minced beef that is generously seasoned with nutmeg and ginger, and occasionally combined with eggs, onions, oats, and cornstarch. Norwegians prefer to pan-fry the meatballs and enjoy them as a main course, accompanied by a creamy sauce or a thick gravy. Boiled or mashed potatoes, mashed peas, lingonberry jam, creamed cabbage, or caramelized onions are the most common sides served with this hearty and satisfying meal.

Kjøttboller

Bulgaria

This classic Bulgarian dish consisting of meatballs in rich tomato sauce is an authentic delicacy from the city of Chirpan. The region around the city is famous for the production of numerous vegetables, so it is no surprise that kjufteta po Chirpanski uses lots of them. The meatballs are typically prepared with ground meat, onions, eggs, cumin, salt, pepper, and flour, while the sauce uses a variety of vegetables and spices such as onions, tomatoes, celery, paprika, parsley, bell peppers, and garlic. It is believed that almost every home in Chirpan has its own version of the dish and uses their own combination of herbs and spices.

Kjufteta po chirpanski

Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name comes from the Klephts, mountain rebels from the Greek Revolution who cooked the food underground, so that no aromas or steam could escape, as it could reveal their positions. The cooked food was typically stolen, as klepht is also the root of the word kleptomaniac, describing a person with the urge to steal. Today, the meat is slowly cooked in a bowl so that it remains juicy and falls off the bone. Kleftiko is usually cooked with potatoes that soak up some of the flavorful meat juices. Other accompaniments may include red peppers and tomatoes. It is recommended to pair the dish with a glass of red wine on the side.

Kleftiko

Germany

Kloppschinken is a traditional dish originating from Uckermark. The dish is usually made with a combination of ham (boiled or smoked), milk, nutmeg, eggs, breadcrumbs, and oil. The ham is marinated in a mixture of milk and nutmeg, dried, pounded, and dipped into beaten eggs and breadcrumbs. Both sides of the ham slices should be well coated. The slices of breaded ham are then fried in oil on each side until golden. The dish is served while still hot and it's often paired with applesauce. In the past, this was a special treat that was prepared on Sundays and holidays.

Kloppschinken

Klopsiki are traditional Polish meatballs that are usually made with ground pork or beef, occasionally ground chicken or game, eggs, breadcrumbs or soaked bread, and a variety of spices and herbs. They can be pan-fried, cooked, or slowly braised in flavorful broths. Fried varieties, known as mielony, are usually larger in size and flat, while the cooked klopsiki are smaller in size and typically round-shaped. Most varieties are typically served accompanied by sour cream, mushrooms, and tomato sauces, or incorporated in comforting Polish soups.

Klopsiki

Koe-&aacute; bah is a Taiwanese dish made with ground pork and pickled cucumbers as the main ingredients. It is usually made with a mixture of ground pork, pickled cucumbers, and garlic, which is steamed with browned shallots. Typical seasonings include rice wine, soy sauce, soy sauce paste, ginger, white pepper, star anise, and sugar. Stir-fried vegetables and steamed rice, rice porridge, or noodles are common accompaniments to this dish. Taiwanese ground pork with pickles is usually served hot, topped with chopped green onions and a drizzle of sesame oil.

Koe-á bah

Kofta challow is a traditional dish consisting of meatballs and white rice, where kofta refers to meatballs and challow refers to rice. The meatballs are typically prepared with a combination of ground lamb or beef, onions, garlic, eggs, coriander, and black pepper. They are cooked in a flavorful sauce based on tomatoes and onions. When done, the meatballs are served with white rice.

Kofta challow

Minced lamb or beef kneaded with onion, salt and a little bread or bulgur, shaped by hand and grilled, fried or simmered in sauce: köfte is the Turkish branch of a family that stretches from the Balkan ćevapi to the Persian kufteh, all descended from the Arabic kufta, meaning pounded meat. In Türkiye the word covers dozens of regional dishes rather than one recipe. Izgara köfte, the grilled oval patty, is the national default; İnegöl köfte from near Bursa uses only beef and lamb breast with onion juice and no bread; Akçaabat köfte on the Black Sea leans on garlic; Tekirdağ köfte is long, thin and cumin-heavy; çiğ köfte from Şanlıurfa is a raw, hand-worked bulgur paste that today is mostly meatless; içli köfte is a bulgur shell around a spiced filling, fried. A BiteCritic review should say which one is on the plate.

The common grilled version depends on handling. Medium-fat mince, ideally hand-chopped or coarsely ground twice, is worked with grated onion squeezed of its juice, salt, black pepper and, depending on the region, cumin, pul biber and a little stale bread soaked and wrung out or fine bulgur. The kneading goes on far longer than for a burger, ten minutes or more, until the mixture is tacky and holds together, then it rests cold for several hours so the salt can bind the proteins. Portions are shaped into flattened ovals or fingers, and grilled over charcoal on a wire rack or on a flat iron plate for a few minutes a side until browned and just cooked through; a brush of melted fat keeps the surface from drying. The standard plate is köfte with piyaz, the white bean salad, grilled green peppers, tomato and rice or bread.

A good köfte is springy rather than crumbly, juicy when cut, seasoned so the meat still leads, and browned with grill marks rather than steamed grey. Mark down patties that break apart, which means too little kneading or too much bread; a dense rubbery bounce, which means too much; dryness from lean meat or a long hold in a warming tray; and a flavour of raw onion or dominant cumin. Frozen factory köfte are uniform, small and taste of breadcrumb. In a bread, ekmek arası köfte, the meat should still be the main event. Judge the regional styles against their own rules: an İnegöl köfte with cumin or a mild Akçaabat köfte has missed its own point.

Köfte

Kohlroulade is a German version of stuffed cabbage rolls, consisting of blanched cabbage leaves that are tightly rolled around a filling of ground meat, breadcrumbs, eggs, onions, and a variety of spices. After assembling the cabbage rolls, they are first lightly browned before being simmered in meat broth until fully cooked and tender. Caraway, mustard, or tomato sauce can optionally be added to the sauce or the meat mixture for extra flavor. These stuffed cabbage rolls are typically enjoyed with a side of potatoes, cucumber salad, and a glass of beer. In Germany, kohlroulade is commonly prepared during winter, and it can be made with different types of meat including beef, pork, turkey, or chicken.

Kohlroulade

The term kokkinisto encompasses various Greek dishes consisting of different types of meat that are seared and slowly braised in a flavorful tomato sauce, usually alongside various herbs, spices, and red wine. Traditionally prepared with beef, chicken, or lamb, kokkinisto dishes are typically served complemented by pasta or potatoes and can be enjoyed as the main course or a smaller meze dish.

Kokkinisto

Kόkoras krasάtos is a Greek variation on the famous French coq au vin. This Greek dish is made with rooster, Greek red wine, onions, garlic, Greek olive oil, cinnamon stick, nutmeg, cloves, allspice, bay leaves, tomatoes, and Florina peppers or Florina pepper paste. The rooster is boiled in a delicious red wine sauce until the meat becomes extremely tender and aromatic. In the summer, the sauce is light, while in the winter it's usually much thicker. Traditionally, the dish is served with hollow, spaghetti-like pasta and grated Kefalotyri cheese. It's typically prepared for Sunday lunch or special occasions such as Christmas. It's recommended to pair kόkoras krasάtos with a glass of the same wine in which the rooster was cooked.

Kokoras krasatos

Kokt kalv i dills&aring;s is a traditional meat dish originating from Sweden. It's usually made with a combination of veal, vegetable or chicken stock, carrots, onions, dill, salt, and white pepper. The meat is boiled in salted water, then simmered in a pan with stock, onions, dill, carrots, and white pepper until tender. The vegetables and the meat are removed and kept warm, while the broth is mixed with heavy cream, butter, flour, sugar, salt, vinegar, and plenty of chopped dill in order to make a sauce. The meat is then topped with the sauce and served with cooked vegetables.

Kokt kalv i dillsås

Kondre is one of the two national dishes of Cameroon, consisting of platains, tomatoes, onions, spices, and meat such as beef, goat, chicken, or pork. Originally from Bafang, kondre used to be a ceremonial dish that was reserved for special occasions such as weddings, baby welcomings, and funerals. Visually, it is a thick, hearty stew that looks similar to a butternut squash soup. With its unique flavor and appearance, kondre is guaranteed to remain a staple of Cameroonian cuisine.

Kondre

K&ouml;nigsberger Klopse is a savory meal consisting of meatballs in a white sauce served with a side of boiled potatoes and sliced pickled beets. Similar dishes have existed since the Middle Ages, but klopse (lit. meatballs) were invented in K&ouml;nigsberg (now known as Kaliningrad) back in the 18th century. These meatballs are mostly made with minced veal and a small amount of either anchovies, sardines, or herrings, which are nicely contrasted by capers in the white sauce.

Königsberger Klopse

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Kontosouvli is a traditional dish consisting of large pieces of pork marinated in a mixture of herbs and spices, then skewered and slowly cooked on a rotisserie, much like a gyro or souvlaki. The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, and red wine. After marinating, the meat is threaded onto a large skewer and roasted over an open flame, which results in a rich and flavorful outer crust with a juicy, tender interior. The cooked meat is typically served in thick slices, often accompanied by pita bread, tzatziki sauce, and horiatiki salad, among other possible accompaniments. It was traditionally prepared for Easter, but today it can be found on the menus of Greek tavernas throughout the year. 
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Köfte (7)7 reviews

Köfte 7 reviews