Meat Dish

Dominican food is a unique mixture of African, Spanish, and Taino Indian influences, without spiciness but with a lot of herbs and sauces. La bandera Dominicana (literally translated as the Dominican Flag) is one such dish and a staple of Dominican cuisine. Similar to many Latin dishes, it starts with stewed beans and white rice, with the addition of meat, either stewed or roasted. The rice used in the dish is usually long-grained, cooked until it gets tender and dry on the exterior. It is mandatory to create a bit of concon - a dry, golden and crispy layer of rice, slightly burnt on the bottom of the pan. The beans are cooked in a savory tomato sauce with herbs, onions, garlic, celery, plantains, and squash. Dominicans choose chicken as the most popular meat in the dish since it is the cheapest option available, but beef, pork, and goat are all viable options. If the meat is stewed, the sauce is made from tomatoes and onions, and the meat is first caramelized on some burnt sugar in the bottom of the pan. When the plate is full of ingredients, it's time for side dishes, and Dominicans have a huge variety of those, such as salads, crispy-fried green plantains, corn fritters, or fried eggplant.

La bandera Dominicana

Laban immo is a traditional Levantine dish that's prized for being simple and nutritious. It's a yogurt and rice specialty made with lamb. The name of the dish means the milk of his mother, and the ingredients used to prepare it include lamb neck, onions, oil, yogurt, garlic, mint, butter, beaten eggs, salt, and spices. The combination is simmered until the meat is tender, and yogurt mixed with eggs and salt is added near the end of cooking. This dish is usually served hot with rice on the side.

Laban immo

Spain

Lac&oacute;n con grelos is one of the most famous Galician meat dishes, made with turnip greens and ham hock as the main ingredients. They are boiled together, and the dish is then traditionally served with potatoes and sausages. This hearty meat dish is usually prepared and consumed during winter.

Lacón con grelos

United States

Korean galbi includes various dishes made with beef short ribs, and this version differs in the specific cut of meat. Unlike the traditional galbi in which the ribs are sliced along the bones (also known as the English cut), in L.A. galbi, the ribs are cut across the bones into thin strips. The ribs should be marinated, typically in different combinations of soy sauce, onions, and Asian pears, and are then grilled over charcoal. Two main theories explain the origin and the name of L.A. galbi. While the less popular claims that the name stems from the lateral cut, it has been widely accepted that the dish initially appeared among the Korean community in Los Angles. The dish is now equally popular throughout South Korea. Like its traditional counterpart, L.A. galbi is also served with rice and various side dishes (banchan).

L.A. Galbi

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In Brazilian cuisine, lagarto refers to a specific cut of beef known as the eye of round roast in English. Lagarto translates to "lizard" in Portuguese, and the cut gets its name because of its shape, which is somewhat elongated and tapers at one end, resembling a lizard's tail. The lagarto comes from the hind leg of the animal and is a relatively lean and tough cut of meat. It's often used in Brazilian cooking for dishes that involve slow-cooking, braising, or marinating to break down the toughness and enhance its flavor. Due to its lean nature, lagarto can become tender and flavorful when cooked using methods that require longer cooking times. It's used in stews, pot roasts, and traditional Brazilian dishes that benefit from the gradual breakdown of the meat's fibers. In Brazilian churrasco (barbecue), lagarto might be used for skewers, but it's important to properly marinate and cook it to achieve the desired tenderness.
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Lagarto

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth. Both versions can be prepared with various vegetables or meats, typically beef, mutton or lamb. Popular in countries such as China, Kazakhstan, Kyrgistan, and Uzbekistan, lagman is often served on buffet tables, where each consumer might combine the ingredients according to personal preferences.

Lagman

In Malta, horse meat is regarded as a local delicacy that is occasionally found on the menus of traditional restaurants. The meat is usually prepared as a stew that is marinated and then slowly cooked in a red-wine sauce, typically alongside onions, tomatoes, and various herbs and spices. Horse meat stew is usually paired with roasted potatoes or crusty sourdough bread on the side.

Laħam taż-żiemel

Lamprais is a complex Sri Lankan dish usually consisting of stock-cooked short-grained rice, three meat curry (beef, pork, and lamb), wambatu moju (eggplant pickle), seeni sambol (onion relish), blanchan (shrimp paste), frikadeller meatballs, eggplant and ash plantain curry, while the common addition also includes fried boiled eggs. All the ingredients are placed inside a banana leaf to create a parcel that is then baked in the oven. Traditional versions nowadays often substitute meat curries with other types of meat such as chicken, while fish and vegetable versions are also common. Lamprais is believed to have originated among the Dutch Burghers, an ethnic group of Dutch, Portuguese Burghers, and Sri Lankan descent.

Lamprais

China

Lanrou xiqin is a traditional dish originating from Sichuan. Although there are many variations, the dish is usually made with a combination of celery, doubanjiang (chili bean paste), ground pork, oil, ginger, soy sauce, Chinkiang vinegar, Sichuan pepper, and chili oil. Ground pork is stir-fried in oil over high heat, and it's then mixed with doubanjiang. The mixture is stir-fried until the oil is red and aromatic. The ginger, finely chopped celery, soy sauce, vinegar, Sichuan pepper, and chili oil are added in the order shown. The dish is served hot and it's often accompanied by plain white rice.

Lanrou xiqin

Lapin &agrave; la cr&egrave;me is a traditional dish originating from France. The dish is usually made with a combination of rabbit meat, dry white wine, smoked bacon, cr&egrave;me fra&icirc;che, flour, egg yolks, carrots, garlic, onions, salt, pepper, and bouquet garni. The rabbit is cut into pieces that are browned in butter. Bacon is added to the pan and the combination is sprinkled with flour and covered with white wine. Onions, carrots, garlic, salt, pepper, smoked bacon, and bouquet garni are added to the pot, and the mixture is cooked over low heat. The egg yolks are mixed with cr&egrave;me fra&icirc;che, and the mixture is added to the sauce once the pan is off the heat. The sauce is reheated and poured over the rabbit pieces, and the dish is then served hot.

Lapin à la crème

Lapin &aacute; la Kriek is a traditional dish consisting of lean rabbit meat that's served in a sauce made with Kriek, a sour lambic beer flavored with cherries. The rich flavors of the meat are a great match for the sour and sweet Kriek. Other ingredients include onions, prunes, thyme, and bay leaves. The sauce is sometimes thickened with a bit of flour. Once prepared, the dish is usually served with fries or mashed potatoes on the side.

Lapin á la Kriek

Belgium

This traditional Belgian dish consists of a whole rabbit that is cut into pieces before being slowly simmered, usually alongside onions, prunes, raisins, and herbs such as thyme and bay leaves. Nowadays, the dish is often cooked with dark beer, though the original version did not include it as it was once a luxurious addition that was only reserved for the wealthy. As the name suggests, this Belgian dish hails from Tournai, and it is traditionally prepared on Lost Monday (Lundi Perdu)&mdash;a festivity held on each Monday following Epiphany that is celebrated with traditional songs and games.

Lapin à la Tournaisienne

Indonesia

Lapis palaro is a traditional dish originating from Maluku islands. The dish is usually made with a combination of beef, corn starch, oil, and a spice paste consisting of shallots, garlic, ginger, galangal, coriander, nutmeg, cumin, hot peppers, salt, and sugar. The beef is cut into slices, and it is then placed in a pan with the spice paste and water. The meat is cooked over medium heat until tender, and it's then taken out of the pan and fried in oil until golden brown. The corn starch is mixed with the leftover broth and it's cooked into a sauce that's seasoned with salt and sugar before it's poured over fried beef slices. The dish is served immediately while still hot.

Lapis palaro

Australia

Laplap is the national dish of Vanuatu, made by pounding various roots such as taro, yam, or breadfruit into a dough which is cooked in an underground oven called uma with wild spinach leaves, coconut cream, and pieces of chicken, pork, or corned beef. Leaves from the lap-lap plant are usually wrapped around the whole concoction and tied with vine strands. After about 3 hours, laplap is ready to be consumed, preferably served hot and eaten as soon as possible.

Laplap

Larb is a heavily seasoned meat salad that's garnished with freshly chopped herbs and khao khoua &mdash; toasted ground rice. Considered the unofficial dish of Laos, larb is consumed both in Laos and the bordering Isan, a region in Thailand. The base of the dish is hand-minced meat, either beef, pork, chicken, duck, or fish, that can be raw or cooked, a souring agent - typically lime juice, and either fish sauce and/or padaek, a type of fermented fish sauce. The ingredients and variations of the basic recipe are endless, and similar dishes can be found throughout Southeast Asia. Larb is typically served wrapped in lettuce or with a portion of sticky rice and cucumber slices on the side.

Larb

Lard na is a stir-fried rice noodle dish, popular as local street food in Laos and northern Thailand. The dish is prepared with a rich sauce made with beef, pork, chicken or even tofu. The meat and noodles are accompanied by Chinese broccoli, carrots, mushroom, and chopped garlic. After the vegetables have simmered in chicken stock, tapioca starch is added to thicken the gravy, along with yellow bean sauce, fish sauce, and soy sauce. The result is a filling and healthy dish that is enjoyed as comfort food, especially in the Chinese communities in Laos.

Lard na

Croatia

The unusually named lastavičje gnijezdo (lit. swallow&rsquo;s nest) is a Croatian dish originating from the city of Virovitica. It consists of thinly sliced cuts of veal that are seasoned and covered with a thin slice of ham and a hard-boiled egg. The meat is then tied with a string, rolled in flour, and fried in a mixture of oil and butter. After the meat has been taken out of the pan, red onion is saut&eacute;ed in the remaining fat, while bay leaves, stock, and white wine are added later. The meat is then gently saut&eacute;ed in the pan until fully tender. The remaining sauce is mixed, then drizzled over the meat. The dish can be served either warm or cold, and it is recommended to garnish it with parsley.

Lastavičje gnijezdo

Laulau is a traditional Native Hawaiian dish. It's usually made by wrapping pork and butterfish in luau (taro) leaves, but nowadays beef, chicken, or sweet potatoes can be used in addition to pork or instead of it. Once assembled, laulau is placed into an underground oven called imu, and it's then covered with hot rocks and banana leaves. After some time, when the meat is fully cooked, the dish is ready to be served. Laulau is also sometimes prepared at home, and it's usually steamed instead of being cooked in an imu. It's recommended to serve it with rice and poi on the side.

Laulau

Lawar is a versatile Balinese dish usually consisting of chopped meat and vegetables that are typically mixed with coconut, chili powder, shrimp paste, kaffir lime leaves, galangal, and turmeric. Traditional lawar is made with pork or turtle, but chicken, duck, or beef can also be used. Pig blood is added for color and flavor in most variations of this dish. Lawar is usually prepared for ceremonies and other special occasions, so it is often made in large quantities. However, it can also be found at any restaurant or warung in Bali. It is served fresh with steamed rice or babi guling (roast suckling pig) on the side.

Lawar

Leberk&auml;se is a traditional product consisting of ground meat that is flavored with onions and baked into a meatloaf. The loaf is characterized by a crispy crust on the exterior, while the interior remains juicy and pink. The dish can be served either hot or cold, and it is recommended to pair it with mustard and bread, while some like to fry the slices of meatloaf in a pan and consume it as a quick snack.