Meat Dish

Cantonese in origin, moo goo gai pan is an Americanized version of a pre-existing Chinese stir-fry made with mushrooms and sliced chicken as the main ingredients. Additional ingredients typically include snow peas, bamboo shoots, water chestnuts, and bok choy, all doused in a simple white sauce made with chicken broth and seasoned with soy sauce, oyster sauce, and sometimes Shaoxing wine. In contrast to the original Chinese version of the dish, moo goo gai pan has a thicker sauce that's more seasoned and incorporates a wider range of ingredients. In the United States, this simple stir-fry is served over steamed rice and is one of the most popular take-out foods.

Moo goo gai pan

Morcon are delicious Filipino stuffed meat rolls. They usually consist of thin slices of pork or beef wrapped around neatly arranged sausages, carrots, pickles, and hard-boiled eggs. The rolls are shortly braised, then usually served sliced alongside thick sauces based on tomatoes or soy. Morcon is a dish prepared on various special occasions and is commonly enjoyed on New Year&rsquo;s Day, since many Filipinos believe that eating round-shaped food will ensure prosperity in the following year.

Morcon

Morgh e shekam por is a traditional stuffed chicken. The dish is usually made with smaller or extremely young chicken varieties, which are cleaned and marinated in a mix of oil, juice (usually apple, lemon, or lime), and spices such as saffron and turmeric. The stuffing for the chicken is made with dried fruits, usually prunes, dates, raisins, barberries, or apricots, which are chopped and mixed with onions, garlic, and a handful of aromatic herbs such as parsley, chives, cilantro, and tarragon. The result is a sweet and slightly sour stuffing, which keeps the chicken moist and infuses it with fragrant flavors. The chicken is usually shortly fried in a pan to obtain its golden color and crunchy skin, and it is then baked in the oven. Iranian stuffed chicken is usually served carved, and each portion should include a piece of moist chicken alongside the fragrant stuffing. The dish is best paired with plain rice, fresh salads, or yogurt.

Morgh e shekam por

Iran

Morghe torsh is a traditional Persian dish of chicken in walnut and herb sauce from northern Iran, particularly the Gilan and Mazandaran provinces along the Caspian Sea. The name means "sour chicken," reflecting its tangy and flavorful profile. It features bone-in chicken pieces simmered in a rich sauce made from fresh herbs like cilantro, parsley, mint, chives, and garlic and walnuts. The dish gets its signature tartness from souring agents such as pomegranate molasses, verjuice, or lemon juice. The chicken is cooked until tender, allowing the flavors to meld and the sauce to thicken. Typically served with steamed Persian rice or flatbread, morghe torsh is a hearty and aromatic dish, balancing the nuttiness of walnuts with the vibrant tang of pomegranate or citrus. It's a beloved part of northern Iranian cuisine, often prepared for family gatherings or festive occasions.

Morghe torsh

Moshari lemonato me patates is a traditional dish that's usually cooked at home. The dish is usually made with a combination of onions, potatoes, veal, white wine, olive oil, sugar, salt, pepper, lemon juice, and garlic. The onions are saut&eacute;ed in olive oil until tender. The veal is browned on all sides and the meat and onions are covered with wine and simmered for a feww minutes. The water, garlic, sugar, and lemon juice are added to the pot, and the dish is simmered until the meat is tender. The veal is sliced and placed back into the pan with fried potatoes, and the dish is then simmered over low heat until the potatoes are soft and the veal is extremely tender. Moshari lemonato me patates is served piping hot.

Moshari lemonato me patates

Morocco

Mreifisa is a traditional dish originating from Western Sahara. This comforting stew is usually served for larger groups of people and is prepared with lamb, onions, garlic, beef broth, and olive oil. The lamb is cut into cubes, then combined with garlic, onions, and olive oil until the vegetables soften and the lamb is slightly browned. The concoction is then combined with the broth, water, and salt to cook until the lamb becomes tender. Mreifisa is traditionally served with a simple bread consisting of flour, water, and salt. The meat is often served separately from the broth, which is poured over the bread.

Mreifisa

Mrouzia is one of the most loved sweet-and-savory Moroccan dishes, consisting of a tagine with lamb, honey, almonds, raisins, and ras el hanout spices. The dish is traditionally reserved for festivities, celebrations, holidays, and similar large gatherings. This tagine is one of the most popular dishes during the Muslim festival of Eid al-Adha. It is recommended to garnish the dish with a generous sprinkling of sesame seeds.

Mrouzia

This barbecued meat delicacy known as mshakiki is made with cubes of beef steak which are first marinated, then skewered and grilled until the meat is tender and succulent. The marinade usually consists of ginger paste, garlic paste, grated papaya, chili powder, turmeric, oil, tomato paste, lemon juice, and curry powder. One should be careful not to overcook the meat, as it will be dry and tough. The dish is typically paired with grilled side dishes such as breadfruit, bananas, and cassava. This Comorian dish is popular throughout East Africa.

Mshakiki

The name of this popular Tanzanian and Kenyan street food dish, mshikaki, refers to skewered pieces of marinated meat such as beef, goat, or mutton that is slowly cooked over hot coals. The meat is marinated in a combination of various herbs and spices that are popular along Africa's eastern coast. The dish is most often enjoyed after dusk, when the vendors start to sell mshikaki at their stalls, and it is said to taste even better when accompanied by sauces or dips on the side.

Mshikaki

Mtsvadi is a traditional dish consisting of a skewered shish kebab. Pork, mutton, or veal is typically marinated in a mixture of lemon juice, pomegranate juice, tarragon, salt, pepper, and chopped onions, so that it remains tender and juicy when grilled. Mtsvadi is often prepared outdoors over an open fire. It is recommended to serve the dish with tkemali plum sauce, raw onion rings, sliced tomatoes, and pomegranate seeds.

Mtsvadi

Muamba de galinha or chicken muamba is a Central African dish made with chicken, red palm oil sauce called muamba de dendem, garlic, okra and hot chile pepper. Palm oil gives the dish a specific flavor, while lycopene provides the red color. Studies have shown its various health benefits &ndash; it is rich in antioxidants, helpful in preventing heart disease, and regulates cholesterol. Since that part of Africa was a Portuguese colony for ages, Portuguese gastronomy had a great influence on the local cuisine, so as a result, many dishes are based on meat and palm oil. It can be made in spicy or mild versions, depending on personal preferences. The dish is traditionally accompanied by fungee (a starchy food prepared by boiling and stirring corn or cassava into a porridge) and tender cooked beans seasoned with palm oil and salt.

Muamba de galinha

Mu daet diao is an authentic Thai dish made with sliced pork meat that is soaked overnight or for a few hours in a marinade of salt and fish sauce. It is then allowed to dry in the sun for several hours before preparation. For added flavor, the marinade can be flavored with chopped garlic, pepper, coriander seeds, light soy sauce, oyster sauce, and sugar. The sun-dried pork slices are deep-fried in heated oil until nice and fragrant, then served with cooked sticky rice, tomato slices, green lettuce leaves, and hot chili sauce for added spiciness. This Thai-style pork jerky is commonly sold by som tum vendors.

Mu daet diao

Mufattah is a traditional dish in Saudi Arabian cuisine, particularly popular in the southern regions of the country. It is a hearty and flavorful dish made primarily with rice, meat and a variety of spices. The rice used in mufattah is typically basmati rice, known for its long grains and aromatic flavor, often cooked with spices such as cardamom, cinnamon, and cloves to enhance its flavor. The meat, usually lamb or chicken, is marinated and then slow-cooked until tender, often cooked separately and then mixed with the rice just before serving. Mufattah is known for its rich use of spices, including saffron, cumin, coriander, and turmeric, which give the dish its distinctive flavor and aroma. The preparation of mufattah involves several steps, including marinating the meat, cooking the rice with spices, and then combining the meat and rice, typically garnished with fried onions, nuts, and sometimes raisins. Mufattah is often served as a main course during special occasions and celebrations, commonly accompanied by a side of yogurt or salad.

Mufattah

This Thai pork dish is a crossover between Korean barbecue and Chinese hot pot. Slices of meat are grilled on top of a dome in the middle of the pan, which is surrounded by a broth in which other ingredients such as vegetables, fish balls, or mushrooms are cooked, hence the similarity to the Chinese hot pot. The mu kratha pan is heated over charcoal, as opposed to the Korean barbecue which is cooked on a gas stove, but the setup is similar. Mu kratha is usually accompanied by various types of spicy dipping sauces known as nam chim.

Mu kratha

United States

Muktuk is a traditional Inuit dish made with frozen whale skin and blubber. Although bowhead whales are most commonly used for the dish, the beluga and narwhal can also be used. The dish has a tender texture and a flavor that is described by some as fresh coconut, while others claim it tastes like fried eggs. Muktuk is typically thinly sliced, sprinkled with salt, then consumed raw, even though it is sometimes diced, breaded, deep-fried, and served accompanied by soy sauce on the side.

Muktuk

Mu manao or moo manao is a Thai dish that unites all the authentic Thai flavors in one &ndash; sweet, spicy, savory, and sour. As the name suggests, this dish consists of pork (mu means pork in Thai) soaked in a spicy dressing based on lime juice (manao) and garlic, garnished with fresh mint leaves and lime slices, then served alongside crispy, iced Chinese broccoli stems. The combination of warm, tender meat and ice-cold broccoli stems creates a pleasant experience for the taste buds. Beef, chicken, and seafood can be used instead of pork, while Chinese broccoli stems can be replaced with regular broccoli stems or asparagus. This dish can be eaten on its own or served along with rice.

Mu manao

Australia

Mumu is a traditional dish from Papua New Guinea, prepared in a pit or a hole in the ground that is filled with hot stones. The pit is lined with banana leaves, and the leaves are then filled with layers of ingredients such as leafy greens, root vegetables, meat, fruit, and large quantities of coconut milk. The whole concoction is lined with one more layer of banana leaves so that the steam doesn't escape. Preparing mumu is a laborious task, and it usually involves the whole family, both men and women, old and young.

Mumu

Germany

M&uuml;nchner schnitzel is an interesting variety on the world-famous Wiener schnitzel. This is a Munich-style variety, hence the name of the dish. The veal cutlets are brushed with a combination of sweet mustard and horseradish before they're coated in flour, eggs, and breadcrumbs, then fried in butter. The dish is ready to be eaten when the meat becomes golden brown. It's traditionally served hot with lemon wedges on the side.

Münchner Schnitzel

Mune is a traditional yakitori dish made with chicken breast meat as the main ingredient. The pieces of chicken breast are placed on a skewer, then grilled until done. Before the grilling process, the pieces of meat are usually seasoned only with salt, and in some cases, tare sauce. The texture is tender, while the flavors are mild and somewhat bland, so mune yakitori is sometimes accompanied by grated wasabi on the side. The dish can be found in many izakaya bars, where it's ideally paired with a glass of cold beer.

Mune yakitori

India

Muradabadi biryani is a traditional biryani variety named after the city of Moradabad in Uttar Pradesh. However, it is believed that the dish originated in Lucknow. It's usually prepared with a combination of chicken pieces, rice, green chili peppers, garam masala, hung curd (thick yogurt), ginger-garlic paste, cloves, bay leaves, cinnamon, cardamom, mace, nutmeg, black pepper, coriander, fennel, cumin, caraway, salt, lemon juice, and a small amount of oil. Muradabadi biryani is typically prepared kacchi-style, in which raw chicken is cooked along with the rice and spices. Interestingly, food coloring is added near the end of cooking in order to make the dish more visually appealing. If desired, the biryani can be garnished with coriander leaves before serving.