Meat Dish

Croatia

Paprika&scaron; od koko&scaron;i is a traditional chicken stew originating from Dugo Selo. The stew is made with local chickens, pork fat, onions, salt, and red paprika powder &ndash; both hot and mild. The chickens are cleaned and cooked halfway in boiling salted water. They are taken out of the pot and cut into smaller pieces. The pieces are saut&eacute;ed in pork fat with the onions. Once tender, the meat is sprinkled with flour and two types of paprika powder, and it is then covered with leftover cooking water. The stew is seasoned with salt, and if desired, mixed with a bit of sour cream before it's served hot, ideally with a few slices of bread on the side.

Paprikaš od kokoši

Pares is a Filipino term that typically refers to a standard combination of beef stew, beef soup, and rice. The star is the stew consisting of beef chunks that are slowly braised in a flavorful stock infused with garlic, soy sauce, star anise, sugar, and a variety of other spices and condiments. The thick, rich, and slightly sweet sauce and tender meat make pares one of the most popular beef dishes in the country. The term pares translates as pairs and stems from the traditional practice of serving this satisfying stew along with fried or steamed rice and a bowl of nourishing beef stock. This traditional comfort food is commonly found in many Filipino establishments (carenderias), which all have their signature pares recipes.

Pares

This tasty Danish dish consists of pan-fried bread that is topped with a thick beef patty. It is complemented with pickled beets, onions, capers, horseradish, and a raw egg yolk. Although not much is known about its origin or name, it is a common home-cooked meal and a staple dish found on the menus of many Danish restaurants.

Pariserbøf

Parrillada is an Argentinian dish that consists of an assortment of asado meats and offal. It consists of cheaper cuts of meat, which are picked by a parrillero. But, when you order a parrillada, you will get a bit of everything &mdash; chinchulines and molleja, sausages like chorizo and morcilla, flank steak, and ribs. Of course, with the platter of meats, sausages, and offal, come accompaniments like chimichurri, grilled vegetables, and salads, such as mixed salad and Russian salad.

Parrillada (Argentina)

Pasanda is a mild curry dish with several variations, the most popular one consisting of yogurt-marinated lamb, vegetables such as onions and tomatoes, and spices such as coriander, ginger, and turmeric. The word pasanda means favorite in Hindi, referring to the high-quality cut of lamb used in the dish. However, pasanda might also be prepared with goat or chicken. Originally, the dish was first prepared and served in the Imperial court of Shahjahan, in the days of the Moghul Empire. As time went by, the descendants of royal cooks started serving the dish in Chandani Chowk, the famous shopping district in Old Delhi, and the dish gained much more popularity. Today, pasanda ranks as one of the best curries in the country.

Pasanda

The tradition of eating lamb for Easter stems from the ancient Jewish tradition, which has its roots in ancient Passover observance and at the same time symbolizes sacrifice. In Denmark, lamb meat is also a traditional Easter staple. Various cuts can be employed, and meat is usually roasted and coupled with garlic and different herbs. Lamb dishes are mainly enjoyed as a part of the festive Easter lunch, while the leftovers are later employed in succulent Danish sandwiches.

Påskelam

Pastie is a traditional dish that is regularly served at most pubs, usually with crisps (potato chips) or fries and gravy for dipping, when the dish is known as pastie supper (supper means that a dish is served with fries). Pastie is typically made with ground pork or beef, potatoes, onions, and various seasonings. The concoction is then either covered in batter and deep-fried or placed in a pastry shell and baked.

Pastie

Italy

Pastissada de caval is an ancient horse meat stew that is nowadays a specialty of the Veronese cuisine. Due to the long cooking time, this dish is typically served as a second course at important occasions. It consists of horse meat, onions, carrots, cloves, and Valpolicella wine. The stew is usually flavored with bay leaves, cinnamon, and nutmeg. When served, pastissada de caval is traditionally paired with creamy polenta on the side. It is believed that the invention of this dish can be attributed to Theodoric, king of the Ostrogoths, who fought with Odoacer, king of the Heruli. After Theodoric&rsquo;s victory, he let the people use the flesh of killed horses, and since they have been dead on the battlefield for a few days, they started to smell bad, so people started to marinate the meat with generous amounts of wine, vegetables, and onions, and that&rsquo;s how pastissada de caval was born.

Pastissada de caval

Greece

This traditional Greek dish hails from Corfu and typically employs rooster cuts or beef. The meat is primarily seared and then saut&eacute;ed in a flavorful tomato-based sauce alongside onions, garlic, olive oil, wine, and various spices that typically include nutmeg, cinnamon, and cloves. A staple in each traditional tavern on Corfu, the dish is traditionally served over penne, bucatini or spaghetti and is occasionally enjoyed topped with grated cheese.

Pastitsada

United States

Pastrami burger consists of a toasted sesame seed bun filled with a beef patty that is topped with pastrami, cheese, tomatoes, shredded lettuce, onions, and fry sauce &ndash; a combination of ketchup, mayonnaise, sweet relish, and onion powder. It's an invention of a Greek man named James Katsanevas, who had a restaurant called Minos Burgers in Anaheim, California, and started serving the dish in the early 1970s, while pastrami was brought over to Los Angeles by the Jewish people who came over from New York City in the middle of the 20th century. Later on, in the 1980s, Katsanevas moved to Salt Lake City, Utah, and brought his famous pastrami burger with him. There, he opened a new restaurant called Crown Burgers, where some of the best pastrami burgers are still served.

Pastrami Burger

Pata tim is a traditional dish with Chinese influences, made with a combination of pata (pork leg), seasoning cube, bok choy, shiitake mushrooms, brown sugar, soy sauce, sesame oil, cornstarch, peppercorns, and star anise. The pork leg is broiled, boiled, drained, washed, then arranged in a cooking pot with soy sauce, sesame oil, water, and peppercorns. The combination is simmered until the pata becomes tender. The other ingredients are then added to the pot and cooked a bit more until the sauce thickens. The sauce should be mild and slightly sweet, while the pork leg should be as tender as possible. Pata tim is often served with steamed white rice on the side.

Pata tim

France

Pat&eacute; de P&acirc;ques is a traditional dish originating from the Poitou area. The dish is a combination of ground pork, ground veal, and hard-boiled eggs encased in pastry. It's traditionally eaten as a first course for Easter dinner. What distinguishes this dish from other pat&eacute;s en cro&ucirc;te is the addition of hard-boiled eggs, making it an Easter staple. Once baked, the dish is cut in slices before it's served, preferrably with pickles and salad on the side.

Paté de Pâques

<div>
<div>
<div>
In Brazilian cuisine, patinho refers to a specific cut of beef known as the top round steak or round steak in English. Patinho translates to "little foot" or "little leg" in Portuguese, describing its location in the hind leg of the animal. Patinho is a lean and relatively tender cut that comes from the round, which is the hind leg of the animal. It's less tough compared to some other cuts from the same region, and it's often used for dishes that require shorter cooking times or that benefit from marinating to enhance its flavor. In Brazilian cooking, patinho can be prepared using methods such as grilling, pan-frying, or braising. It's commonly used in stews, stir-fries, and various other dishes where tenderness and flavor are desired. In Brazilian churrasco (barbecue), patinho might be used for skewers, especially if marinated to add extra flavor and tenderness.
</div>
</div>
</div>

Patinho

Patka s mlincima is a specialty originating from the northern parts of Croatia, especially the regions of Zagorje and Međimurje. Main components of the dish are a whole duck and mlinci &ndash; a traditional pasta variety made with flour, water, and sometimes lard and eggs. The duck is seasoned with salt, covered with a mixture of water, wine, and melted fat, then roasted. While it's roasting, the duck is drizzled with its own dripping juices. The mlinci are baked, covered with boiling water, then drained. When the meat is done, mlinci are covered with leftover roasting juices. The dish is typically served with red cabbage salad on the side. This succulent meat dish is also often present at the festive Christmas table.

Patka s mlincima

Thick slices of aubergine threaded onto a flat skewer alternately with balls of hand-chopped lamb, grilled over charcoal until the aubergine collapses and the meat chars, then slid off onto lavash with grilled peppers and tomato: patlıcanlı kebap is the Gaziantep kebab that depends on the vegetable as much as the meat. It is a summer dish in the south-east, made when the thin, pale local aubergines are in season, and it appears on menus from Antep to Adana and Şanlıurfa under the same name or as patlıcan kebabı. The construction is the point. The aubergine is not a side; it is cut to the same diameter as the meat, pressed against it on the skewer, and the fat rendering from the lamb bastes it as it cooks, so each slice arrives soft and smoky and tasting of the meat it sat next to. In Antep it is often finished in the oven on a tray with a tomato sauce poured over, which is a legitimate second form.

The meat is the Antep kebab mixture: fatty lamb, often with some tail fat, chopped with a zırh until fine but not pasty, seasoned with salt, black pepper and sometimes a little red pepper, kneaded, rested cold and rolled into balls slightly flattened to match the aubergine. The aubergines are long, slim varieties, cut into rounds two to three centimetres thick with the skin left on so they hold together, sometimes salted and rinsed first. They are threaded onto wide skewers in alternation, aubergine, meat, aubergine, pressed tight, and grilled over hot charcoal for ten to fifteen minutes, turned often, until the aubergine skin is blistered and the flesh gives completely and the meat is browned. The skewer is slid onto a bed of lavash that has been warmed and often rubbed with the drippings, with charred green peppers and tomato alongside, parsley and onion with sumac, and sometimes a spoon of butter poured over.

Judge the aubergine first, because it is the component most often wrong: it should be fully soft all the way through, creamy inside its charred skin, and it should have absorbed fat and flavour from the meat; a firm, pale, spongy slice means the skewer came off too early. The meat should be juicy and coarsely textured, seasoned simply, with char on the outside. The alternation should be visible on the plate, not two meatballs and one slice of aubergine. Mark down bitter or seedy aubergine, meat that has dried out while the aubergine caught up, a skewer cooked under a gas grill or in an oven only, which gives no smoke, and lavash that is dry because the drippings went to waste. The tray version with tomato sauce should be judged as a bake, with the sauce tasting of fresh tomato rather than paste.

Patlıcanlı kebap

Spain

Pato a la sevillana is a traditional dish originating from Sevilla. It&rsquo;s made with a combination of duck, bacon, garlic, white wine, oranges, olive oil, cinnamon, cloves, and olives. The duck is seasoned with salt and pepper and fried with bacon cubes, garlic, spices, and olives. White wine is added to the earthenware casserole along with orange zest, and the dish is simmered until the duck becomes tender. Before serving, orange pieces are added to the sauce. It&rsquo;s recommended to serve pato a la sevillana with a fresh endive-and-tarragon-based salad on the side.

Pato a la sevillana

Pato con aceitunas is a traditional duck dish originating from Spain. The dish is usually made with a combination of olives, duck meat, onions, garlic, flour, butter, white wine, carrots, parsley, black pepper, and salt. The duck is cleaned, seasoned with salt, brushed with butter, and baked in the oven for half an hour. Next, a broth is made with a mixture of onions, garlic, carrots, parsley, and white wine. Once the duck is done, the roasting juices are mixed with the broth, flour, and butter in order to create a sauce for the meat. The olives are mixed into the sauce, and the sauce is then poured over the duck before serving.

Pato con aceitunas

Brazil

Pato no tucupi is a specialty dish from Belem, consisting of duck stewed with tomatoes and onions. The duck is then roasted and stewed with tucupi (yellow juice extracted from cassava) and jamb&uacute; (a leafy plant with anesthetic properties). The dish is typically served with rice on the side. It is traditionally prepared and consumed once a year, during the C&iacute;rio de Nazar&eacute; festivities.

Pato no tucupi

Pavochon is the star of almost every Puerto Rican Thanksgiving table. The name of the dish is a combination of two words &ndash; pavo, meaning turkey, and lechon, referring to roasted suckling pig. To conclude, pavochon is essentially a turkey that is seasoned and cooked like roasted pork. The turkey is usually stuffed with mofongo (a combination of pork rinds, garlic, plantains, and peppers), but the stuffing can also be served on the side. It is recommended to pair pavochon with gravy, avocados, or arroz con gandules.

Pavochon

In the Czech Republic, roasted duck is known as pečen&aacute; kachna. The duck is usually seasoned with caraway seeds and marjoram, then slowly roasted in the oven until golden brown and crispy. It is traditionally served alongside potatoes, bread dumplings, braised red cabbage, and occasionally a thick sauce made with reserved duck fat and flour. This nutritious Czech classic is often found on the menus of traditional restaurants, and the homemade versions are usually prepared as a weekend meal or as a main dish served on special occasions.