Meat Dish

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Kuay teow neua is a Thai beef noodle dish, where "kuay teow" translates to "noodles" and "neua" means "beef." It's a popular street food in Thailand, especially in Bangkok. The dish typically consists of rice noodles (often the flat, wide kind, similar to what's used in pad thai) served in a beef broth, accompanied by slices of beef (it could be a mix of tender beef slices and beef balls). The broth is simmered for hours, usually with bones, spices, and herbs, to achieve a rich and flavorful taste. It's often seasoned with various spices and condiments, such as star anise, cinnamon, and soy sauce. You'll commonly find it garnished with bean sprouts, cilantro, green onions, and fried garlic. On the side or at the table, there might be condiments like sugar, chili flakes, fish sauce, and lime wedges for diners to adjust the flavor to their liking.
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Kuay teow neua

Syria

Kubbah bi-aṣ-ṣīnīyah is a Syrian dish that combines raw kibbeh&mdash;a combination of minced meat and bulgur&mdash;with a filling consisting of minced meat, usually lamb, which is saut&eacute;ed with onions, pine nuts, mint or parsley, and spices. The dish is typically prepared in round pans in which the layers are flattened to resemble a thin meat pie. The top is usually sliced in diamond shapes, and the whole combination is doused in melted samneh (clarified butter). This Syrian specialty is often enjoyed with mint-flavored garlic yogurt, potatoes, or fresh vegetables.

Kubbah bi-aṣ-sīnīyah

Kubbah qrāṣ is a type of Aleppine stuffed meat patty. It typically consists of ground lamb or beef and bulgur mixture, formed into a flat disc and then filled with seasoned tail fat, lamb, or strained yogurt spiced with coriander. The meat disc is usually fried in hot fat or broiled, then served hot, accompanied by a fresh salad, pita bread, or a mixture of cucumbers and yogurt.

Kubbah qrāṣ

Kufta bil batinjal is a flavorful Libyan dish made by wrapping traditional Arabian kuftas in aubergine slices. The kufta mixture consists of ground meat, onions, breadcrumbs, eggs, and flavorings such as parsley, black pepper, cinnamon, nutmeg, and chile powder. Cooked kuftas are then wrapped in aubergine slices which were previously grilled or fried. The dish is served in a spicy tomato sauce made with tomatoes, garlic, chile peppers, and olive oil. It is recommended to pair kufta bil batinjal with a heap of rice on the side.

Kufta bil batinjal

Kufte are Bulgarian meat patties that are usually made with pork, veal, or beef (or a combination) as primary ingredients. The meat is ground, then combined with onions, parsley, salt, pepper, and cumin. Savory is often added as a seasoning in order to enhance the flavors. The patties are then grilled until browned on both sides, and they should be served immediately. Kufte are often served with bread and baked rice on the side.

Kufte

Iran

Kufteh Tabrizi are large, stuffed meatballs usually made with ground beef or lamb, split yellow peas, rice, and a variety of fresh herbs and spices. The filling enclosed in the meatballs mostly consists of nuts and dried fruits, and occasionally whole hard-boiled eggs. As the name suggests, they originated in the Iranian city of Tabriz. In the past, Tabriz meatballs were so large that whole young chickens were used as a filling. Today, they rarely appear in their original form and are mostly the size of an orange or a grapefruit. These meatballs are usually prepared for special occasions and come served with the accompanying sauce and a sprinkle of cinnamon and saffron.

Kufteh tabrizi

Croatia

Kuhana janjetina sa salsom od rajčice is a traditional dish originating from the region of Dalmacija. The dish is usually made with a combination of young lamb, onions, celery, carrots, parsley, bay leaves, tomatoes, olive oil, garlic, salt, pepper, and sugar. The meat is simmered with the vegetables for about an hour. The tomatoes are boiled, peeled, chopped, and saut&eacute;ed in oil with garlic. The mixture is seasoned with salt, pepper, and sugar. The lamb is cut into pieces, arranged on a plate, and the tomato sauce is poured over the meat. The dish is usually served with boiled potatoes on the side.

Kuhana janjetina sa salsom od rajčice

Kukulku riha is a traditional curry originating from the Maldives. It's usually made with a combination of chicken, onions, garlic, ginger, curry leaves, pandan leaves, chili peppers, cumin, coriander, peppercorns, cardamom, cinnamon, turmeric, ghee, and lime juice. The spices are dry-roasted and ground into a powder, while the chicken is marinated in a mixture of lime juice, garlic, ginger, salt, and the ground spice mixture. Once marinated, it's simmered in a pot with the saut&eacute;ed onions, curry leaves, and pandan leaves in coconut milk or water. It's recommended to serve kukulku riha with roshi flatbread or rice on the side.

Kukulku riha

Sri Lanka

Kukul mas is a traditional chicken curry originating from Colombo. This creamy and lightly spiced curry is usually made with a combination of chicken breast that's cut into pieces, onions, ginger, garlic, turmeric, garam masala, chili powder, coconut milk, tomatoes, oil, and salt. The onions are cooked in oil until golden brown, and then mixed with the ginger, garlic, ground spices, and chicken pieces. The mixture is stirred over medium heat and covered with water. Coconut milk is added to the curry and the dish is simmered until the chicken is fully cooked. Tomatoes and salt are added to taste and the curry is then cooked for a few more minutes so that the flavors blend. Kukul mas curry is served piping hot with rice or bread on the side.

Kukul mas kari

Kuku wa kupaka is a flavorful Kenyan dish that is especially popular in the country's coastal regions. It consists of chicken pieces cooked in a hearty, spicy sauce made with coconut milk, tomato paste, and flavorings such as cumin, turmeric, and lime juice. For the best flavor, it is recommended to garnish the dish with finely chopped coriander and serve it with rice or warm chapattis.

Kuku wa kupaka

Simple and flavorful kulwa is a popular Eritrean dish consisting of lamb or beef chunks fried with berbere spices, butter or ghee, tomatoes, and onions. The dish is traditionally served with rice or injera flatbread on the side, used for mopping up the delicious sauce. It is recommended to pair it with tej, a traditional honey wine.

Kulwa

Kunelić na padelu is a traditional dish originating from Istria. Although there are variations, the dish is usually made with a combination of rabbit meat, bacon, onions, garlic, carrots, tomatoes, parsley, oil, white wine, flour, and aromatic herbs such as marjoram, bay leaves, and rosemary. The rabbit meat is cut into pieces, seasoned with salt, and browned in hot oil before it's taken out of the pot. The bacon is finely chopped and fried in the same oil along with onions, garlic, carrots, and parsley. Once the vegetables become tender, the flour, tomatoes, pepper, rosemary, and bay leaves are added to the pot (called padela in local dialect). The meat is placed back into the pot, the mixture is covered with stock or water and white wine, and the dish is simmered until the meat is fully cooked and tender. Kunelić na padelu is often served with potato gnocchi or roasted potatoes on the side.

Kunelić na padelu

Kuře na paprice is a Czech interpretation of the famous Hungarian chicken paprikash. The dish consists of braised chicken pieces doused in a creamy sauce that is generously spiced with Hungarian sweet paprika. Like the original dish, the Czech version also appears in many varieties and incorporates tangy tomatoes or heavy cream in the accompanying paprika sauce. The Czechs prefer to serve the dish alongside plain boiled rice or white bread dumplings. Although the origins of this dish are not native to the Czech Republic, kuře na paprice has become incredibly popular and one of the favorite poultry dishes in the country.

Kuře na paprice

Kurka levengi is a traditional chicken dish originating from Azerbaijan. The dish is usually made with a combination of chicken, pitted prunes, sumac, olive oil, walnuts, onions, lemon zest and juice, salt, and pepper. The chicken is rubbed with olive oil, sprinkled with sumac, and placed in a roasting pan. The prunes are chopped and mixed with the walnuts, lemon zest, lemon juice, and onions. The mixture is seasoned with salt and pepper and stuffed into the chicken which is then roasted until the juices run clear when sliced through the thick part of the leg. Once done, the dish is often served with roasted vegetables on the side.

Kurka levengi

Kutjevački srneći medaljoni is a traditional dish originating from Kutjevo. The dish is usually made with a combination of venison, flour, mustard, red wine, sour cream, stock, parsley, grapes, white wine, lemon, cinnamon, oil, salt, and pepper. The meat is cut into medallions, seasoned with salt and pepper, brushed with mustard, and rolled in flour. It is fried in oil on both sides and cooked in stock and red wine. The grapes are cooked in white wine with cinnamon and lemon slices. The medallions are arranged on slices of fried bread and topped with the grapes. The meat sauce is mixed with sour cream and parsley, and it is then served on the side in a separate bowl.

Kutjevački srneći medaljoni

Kuurdak is a traditional Kyrgyz dish made with roasted meat, offal, and onions. The meat and offal are fried with onions and various spices, and different types of meat can be used &ndash; beef, mutton, horse meat, and even poultry in some cases. The dish is sometimes enriched with the addition of potatoes, carrots, and squash. It's prepared when the guests are in a hurry or just after the sheep slaughter, when no one is in a hurry and kuurdak is followed by the main dish, the famous beshbarmak. There are a few versions of kuurdak &ndash; one is called kara kuurdak or black kuurdak, made exclusively with meat and no onions, and tondurma kuurdak or frozen kuurdak, in which meat pieces are fried in sheep fat without any contact with air, ensuring that the meat stays fresh for a prolonged period of time. The latter was invented by ancient nomads who used sheep fat to preserve meat.

Kuurdak

Kuzu kapama is a Turkish spring lamb braise in which the meat is cooked under a lid of lettuce and spring onions until the greens have collapsed into the sauce and the lamb falls from the bone. The name means covered lamb, and the covering is the point: whole leaves of romaine or cos lettuce, bunches of spring onion and sometimes chard are laid over the meat so that it steams in their juice rather than in added stock. It is a dish of April and May, when the lamb is young and the first lettuce is in the market, and it belongs to home kitchens and to the esnaf lokantası tradesmen's restaurants of Istanbul and the Aegean rather than to kebab houses. It is eaten with rice pilav or bread and nothing else, and a cook who makes it well is judged on how little else is in the pot.

The cut is shoulder, shank or neck on the bone, cut into large pieces and browned in butter or olive oil with a chopped onion at the bottom of a heavy pot; some cooks add a spoon of tomato paste or a few cubed potatoes, and most leave them out. Salt, black pepper, a little dill or parsley and sometimes a squeeze of lemon go in, then the greens: the lettuce leaves and whole spring onions are piled over the meat to fill the pot, a cup of hot water is poured down the side, and the lid goes on tightly. The pot cooks on the lowest heat or in a slow oven for ninety minutes to two hours, never stirred, until the lettuce has given up its water and turned soft and dark, the onions are translucent and the lamb comes away at a touch. The liquid at the end should be a shallow, greenish, buttery broth rather than a thick sauce.

Judge the lamb first: it should be fully tender, moist and still tasting of lamb, with the fat rendered into the broth and not sitting in lumps. The greens should be soft and sweet, clearly lettuce and onion, with the slight bitterness of the cos cooked into something mild; the broth should be light, green-tinged, seasoned, and worth the bread. Mark down meat that is dry or stringy, which means too much heat or too little time, greens that are still crunchy or that have been added at the end as a garnish, a dish swimming in tomato so that it tastes like any other Turkish stew, a watery broth from too much added liquid, and a version made with mutton or with lamb cut small and boneless, which has no connective tissue to give the broth body. The lemon is for the table, not the pot.

Kuzu kapama

Cubes of lamb threaded on a flat skewer and grilled over charcoal until the edges char and the centre stays pink: kuzu şiş is the plainest dish on a Turkish kebab menu and the one that exposes a kitchen fastest, because there is nothing to hide behind. The word şiş simply means skewer, and the construction is the one that gave the world the shish kebab; the Turkish version is distinguished by the cut, usually leg or shoulder of young lamb with some fat left on, by the marinade, which is restrained, and by the heat, which comes from mangal charcoal rather than gas. It is eaten across the country, but the kebab cities of the south-east, Gaziantep, Adana and Şanlıurfa, set the standard, and in Antep it is often cooked with pieces of tail fat between the meat to baste it.

The meat is cut into pieces of two to three centimetres, large enough to stay juicy inside while the outside colours. It is marinated for a few hours, sometimes overnight, in grated onion and its juice, olive oil, salt, black pepper and often a little yoghurt or milk, which tenderises without masking; thyme and pul biber are optional, and heavy spice mixes are not Turkish. The pieces are threaded tightly onto wide flat skewers so they do not spin, with fat between them in the Antep style, and grilled over a bed of glowing charcoal with no flame, turned every minute or so and salted again as they cook. Six to eight minutes is typical. The skewer comes to the table with lavash that has caught the drippings, grilled green peppers and tomato, sliced onion with sumac and parsley, and usually a bowl of rice or bulgur pilaf.

Cut a cube in half before scoring. The outside should carry real colour and the smell of charcoal; the inside should be rosy and moist, with the fat rendered soft rather than chewy. The lamb should taste of lamb, seasoned with salt and onion, and the meat should pull apart easily without being mushy from over-marination. Mark down grey, dry cubes cooked through to the centre, pieces cut so small they cannot stay juicy, a marinade that tastes of vinegar or spice paste, mutton sold as lamb, and any şiş cooked on a gas grill or a flat plate, which gives no char. A skewer where the fat pieces are missing is not wrong, but one in Antep without them is a lesser version. Judge the plate too: the bread should be soft with juice, the peppers blistered, the onion fresh.

Kuzu şiş

Bosnia and Herzegovina

Kvrgu&scaron;a is a traditional Bosnian specialty consisting of a layer of dough and chicken pieces. The dish is mainly associated with Bosanska Krajina and Kozarac, but it is also commonly prepared and enjoyed in other regions. The base of kvrgu&scaron;a is prepared with a combination of flour, eggs, and milk, and it closely resembles another Bosnian delicacy called kljuku&scaron;a&mdash;a pie-like dish served torn into small bite-size pieces. The combination of flour and milk is poured into round pans, and the dish is finished off with the addition of various raw or previously fried chicken cuts, such as thighs and legs, which are placed on the top. The pie is slowly baked until the meat is done and the dough develops a golden, crispy crust. Immediately after baking, kvrgu&scaron;a is topped with sour or clotted cream.

Kvrguša

India

Laal maas is a traditional curry variety originating from Rajasthan. This curry is prepared with mutton (often marinated in kachari cucumbers), yogurt, and Mathania red chili peppers. Other common ingredients include onions, garlic, coriander seeds, ghee, ginger, cardamom, and cinnamon. Once prepared, laal maas can be thick or more on the liquid side. It's traditionally accompanied by wheat flour chapatis and steamed rice. In the past, the curry was prepared with wild game meat, hence the abundance of chili peppers in the dish that are used to mask the gamy aromas, but nowadays it's prepared with mutton, especially during festive occasions and festivals.