Meat Dish

Mathroobi is a popular Qatari dish consisting of chicken drenched in a rich, creamy porridge made with wheat, onions, tomatoes, ghee, and various spices. The dish is traditionally prepared and consumed as a special treat while breaking the fast of Ramadan. Although it doesn't look especially appetizing, its bold flavors make it a real delicacy.

Mathrooba

Germany

Matrosenfleisch is a traditional meat dish originating from Bremen. The dish is usually made with a combination of beef tenderloin, bacon, flour, butter, onions, parsley, beef stock, sour cream, lemon peel, capers, marjoram, salt, and pepper. The beef steaks are seasoned with salt and pepper and wrapped in bacon. One side is dredged in flour and the steaks are then shortly browned in butter on both sides. The meat is removed from the pan and the onions and parsley are saut&eacute;ed in the same pan. They're sprinkled with flour and stirred until the flour is absorbed. Stock and sour cream are added to the pan along with the remaining ingredients and the steaks. The dish is slowly simmered until the meat is fully tender and the dish is then ready to be enjoyed.

Matrosenfleisch

This exotic Mauritanian dish is prepared with an unusual combination of flavors and ingredients. Thinly sliced steak is fried in hot oil together with garlic, black pepper, bell peppers, chiles, Tabasco sauce, and coarsely shredded coconut. The dish is finished by adding coconut water, soy sauce, and bouillon cubes into the pan, then stirring it all over low heat until the sauce is smooth and thickens to a desired consistency. It is recommended to serve this flavorful dish with steamed white rice on the side, acting as a palate cleanser.

Mauritanian Pepper Steak with Coconut

Ukraine

Mazuryky are traditional Ukrainian sausage-shaped meat patties that are especially popular in Volyn and northwestern Ukraine. They're usually made with a combination of ground turkey meat, cheese, eggs, butter, milk, garlic, flour, salt, and pepper. The ground meat is mixed with grated cheese, milk, eggs, butter, salt, and pepper. The mixture is shaped into small sausages that are rolled in flour and fried in butter until golden and fully cooked. Once done, mazuryky are sprinkled with finely chopped garlic and served hot, typically with boiled potatoes or potato pancakes (deruny) as accompaniments.

Mazuryky

Although some people may be taken aback by the unappealing grayish-black color of mbongo tchobi, also known as black stew, it is actually a flavorful meal that is typically made with onions, tomatoes, fish, and meat such as lamb, beef, or goat, along with hiomi powder, alligator pepper, and a nutty spice known as njansa. Mbongo refers both to the name of the dish and the spice used in its preparation. After the stew has simmered for the required amount of time, it is traditionally served warm with boiled plantains on the side.

Mbongo tchobi

Meat and pap is the unofficial national dish of Namibia. It consists of pap, a traditional porridge made from ground maize that's usually accompanied by meat, but it can also be eaten with cabbage or fish. In the north of the country, however, pap is usually made from pearl millet, called mahangu. When properly prepared, pap should look like a white gloopy mass without any lumps. Due to the fact that many Namibians only eat one meal per day, meat and pap is often served for dinner.

Meat and Pap

Meat and potato pie is a comforting English staple that's perfect for a family meal. The pie shell is made from flour, beef suet, and cold water, while the filling is usually a combination of onions, beef (or sometimes lamb) chunks, and potatoes, whether waxy, floury, or both. This meat pie is baked until it becomes golden bown, and before serving it's left to stan for a short while. The filling can optionally be enriched with carrots. Meat and potato pie is usually made at home and it's often accompanied by red cabbage on the side.

Meat and potato pie

Meatball sandwich is an Italian-American invention typically consisting of a long Italian-style roll filled with meatballs, red sauce, and mild cheeses such as mozzarella or provolone. It is believed that this sandwich was invented in the USA at the turn of the 20th century. Nowadays, there are numerous variations on the meatball sandwich, but the meatballs are usually made with a combination of ground pork and beef, enriched with eggs, bread crumbs, garlic, basil, parsley, and onions. For the best experience, this sandwich should be followed by a glass of cold beer.

Meatball Sandwich

Meat cake, although somewhat misleading in its name, is a layered meatloaf that is assembled to resemble a dessert or a cake. Individual layers of meatloaf, usually only three, are typically baked in pans, then frosted with mashed potatoes.

Meat Cake

Ground beef, often cut with pork or veal, bound with egg and soaked bread, seasoned with onion and herbs, packed into a loaf and baked under a glaze of ketchup or tomato until it holds a slice: meatloaf is the American weeknight dinner that every family makes differently and that diners sell by the thick slab with mashed potato and gravy. It is a descendant of the German Hackbraten and the Scandinavian meat cakes that immigrants brought in the nineteenth century, and it became a national dish during the Depression, when stretching a pound of meat with breadcrumbs and oats fed a family. The first American recipes appear in the 1870s, after the home meat grinder arrived; the ketchup glaze is a twentieth-century addition. Relatives include the Italian-American polpettone, the Belgian vleesbrood and the Turkish dalyan köfte, which hides whole eggs in the middle.

The proportions matter more than the seasoning. Roughly one part panade, bread soaked in milk and squeezed, to five parts meat gives a loaf that stays moist and tender; too little and it is a dense brick, too much and it is a bread pudding. Onion is softened in butter first so it does not stay raw, and the mix is worked gently with egg, salt, pepper, Worcestershire or mustard and parsley, then shaped by hand on a tray rather than pressed into a tin, so the sides brown and the fat can run off. Bacon draped over the top is a regional habit, and a strip of hard-boiled eggs through the centre a Southern one. It bakes at a moderate heat, around 175°C, for an hour or so until the centre reaches 70°C, with the glaze brushed on in the last twenty minutes so it caramelises without burning. It rests ten minutes before slicing, and it is as good cold the next day in a sandwich.

Cut a slice and look at it: it should hold together on the fork but yield easily, with a moist, slightly open texture and a browned crust on the outside, not a smooth pink paste and not a crumbly pile. The glaze should be sticky and tangy, not a thick layer of sweet sauce. Taste for beef first and seasoning second; a loaf that tastes mainly of onion soup mix or dried herbs has been padded. Mark down a dry, grey centre, a greasy base from a loaf cooked in its own fat in a tin, a raw onion crunch, a slab so dense it squeaks, and a reheated slice that has dried at the edges. Gravy should be real and the mash made from potatoes. Meatloaf is not a dish to be elegant about, but a diner that gets it right is doing something harder than it looks.

Meatloaf

Australia

Australian and New Zealander meat pie is made with flaky pastry that is filled with gravy and minced meat. Of course, numerous variations exist, so the filling can also be made with onions, chicken and asparagus, mushrooms, cheese, crocodile meat, vegetables, or seafood. There are also variations of meat pies such as party pies (tiny pies served to party guests) and the pie floater (a green pea soup with a pie floating on top of it). The concept of the pie traces way back to the Neolithic period, when barley, semolina, and grains were made into a paste, filled with honey and baked over hot coals. The Greeks then developed the pie filled with meat. It is believed that the meat pie was brought to Australia and New Zealand during the colonization period, as it was hugely popular in Europe at the time and provided good nutritional value for settlers, with basic and largely available ingredients. Nowadays, the meat pies are typically smothered in tomato sauce that is similar to ketchup, sparking passionate debates about whether the tomato sauce should be squeezed over the pie at once or bit by bit, and whether the sauce should be cold or served at room temperature. As proof of the meat pie's popularity, the Great Aussie Pie Competition, founded in 1990, is held annually in hopes of discovering the best pies in the country.

Meat Pie

Mechado is a Filipino fusion dish that combines beef chunks, which are sometimes replaced with pork, and a flavorful tomato sauce. Since tomato sauce is not a common ingredient in traditional Filipino cuisine, it is believed that the dish originated under Spanish influence. Besides meat, it can also incorporate potatoes, bell peppers, carrots, and peas. It is often seasoned with soy sauce or fish sauce. Traditionally, the dish is made with inexpensive beef cuts that are inserted with strips of pork fat. The strips are known as mecha (as in candle wick), which also gave the dish its name. This thick and comforting stew is always served hot, and it is usually accompanied by plain steamed rice on the side.

Mechado

Italy

Medaglioni alla Rossini is a traditional meat dish originating from Pesaro. The dish is usually made with a combination of beef (ideally Chianina), Vin Santo, Gruyere cheese (Groviera in Italian), butter, flour, olive oil, prosciutto crudo, bread, salt, and pepper. The beef is cut into medallions and browned in oil and butter. They're coated with flour, and Vin Santo is then poured over the meat and left to evaporate while cooking. The medallions are seasoned with salt and pepper and cooked until they have absorbed the sauce. They're placed into an ovenproof dish and layered with prosciutto slices and cheese. B&eacute;chamel sauce is poured over the dish and it's then baked in the oven until the cheese melts. The dish is typically served with a sprinkle of grated white truffles, when in season.

Medaglioni alla Rossini

Medisterkaker is a traditional dish consisting of pork meatballs. Although there are many recipes for these meatballs, they're usually made with a combination of ground pork, flour, eggs, salt, nutmeg, ginger, milk, black pepper, and oil. The meat, salt, and eggs are stirred until sticky, then mixed with the flour and spices. The milk is added a bit at a time, and the resulting mix shouldn't be too firm. The mixture is shaped into balls that are fried in oil until slightly browned on both sides. In order to finish the dish, the medisterkaker are typically cooked in the oven for about 15 minutes. On Christmas, these pork meatballs are traditionally served with pork ribs, boiled potatoes, sauerkraut, mustard, and lefse.

Medisterkaker

Medvjeđi gula&scaron; (bear goulash) is a traditional dish from the Balkans, particularly popular in countries like Croatia, Serbia, and Slovenia. Medvjeđi gula&scaron; is made using bear meat, which is slow-cooked with onions, garlic, carrots, peppers, tomatoes, and a mix of spices like paprika, similar to other goulash dishes. The long cooking process tenderizes the bear meat, which can be quite gamey and tough. It is typically served with polenta, potatoes, gnocchi or bread. Since bear meat is not commonly available everywhere, this dish is considered a delicacy and is usually enjoyed in regions where bear hunting is legal and regulated.

Medvedji golaž

Croatia

Medvjeđa &scaron;apa or bear paw is a specialty from the Croatian region of Gorski Kotar. The paw is seasoned with salt and pepper, rolled in flour, and fried in hot oil until it develops a golden-yellow color. Vegetables such as carrots, celery, and onions are saut&eacute;ed and enriched with pro&scaron;ek, wine, tomato juice, spices, and fruits such as blueberries, apples, and oranges in order to create a thick sauce. The paw is added to the sauce and cooked for a long time, about 5 hours, until it is completely tender. The dish is typically served with gnocchi, polenta, or the regional pasta variety called fuži.

Medvjeđa šapa

A multiple winner of the annual British Pie Awards, the world-famous Melton Mowbray pork pie is filled with the finest fresh pork meat which is chopped and seasoned with salt and pepper. When baked, the meat filling turns grey in color, just like roast pork, and it is particularly succulent. Melton Mowbray pies are traditionally baked free-standing, without a hoop, which gives the golden-brown pastry case its typical shape.

Melton Mowbray pork pie

United States

Memphis is also known as the Pork Barbecue Capital of the World. This barbecue style usually employs pork ribs and shoulders, although some restaurants still use chicken or beef. Dry rub ribs are typically seasoned with paprika and salt, giving them a rich red color, while wet ribs are usually brushed with a barbecue sauce. Combined with smoke and heat, the ribs develop a range of complex flavors during the barbecue process. When consumed on its own, the meat is often accompanied by a sauce consisting of slightly sweet vinegar and tomatoes, but pork can also sometimes get chopped and inserted into buns with mustard, vinegar, and coleslaw.

Memphis-Style Barbecue

Merimiespata is a hearty Finnish stew prepared with beef, potatoes, onions, and beer. It is typically flavored with black pepper, sugar, bay leaves, and thyme. This stew is traditionally cooked in the oven, and when the vegetables are tender and the meat is cooked, it is garnished with thyme and served. Some say that merimiespata tastes even better when reheated the next day. If desired, the stew can be served accompanied by bread and pickled beets on the side.

Merimiespata

Meshana skara or mixed grill is a traditional meal consisting of a platter full of meat and sides. The platter should contain one kyufte, one pork steak, one kebapche, and one pork skewer. The meat is usually accompanied by french fries, lyutenitsa, and bean salad with onions. It is recommended to pair this meat-heavy dish with a few glasses of beer and rakia.

Meatloaf (1)1 review

Meatloaf 1 review