Meat Dish

Croatia

Pevec z oreji is a traditional dish originating from Đurđevac. The dish is usually made with a smaller young rooster, walnuts, butter, pork fat, flour, garlic, salt, pepper, and prsley. The rooster is cleaned, seasoned with salt and pepper, placed into a large baking dish, greased with pork fat, and covered with some water. It is baked in the oven for about an hour, and once baked, the rooster is cut into pieces and arranged in an earthenware dish. The flour is fried in butter, mixed with walnuts, garlic, and the roasting juices. The sauce is brought to a boil and poured over the rooster. The rooster is baked in the oven for a bit more and served immediately.

Pevec z oreji

Italy

Pezzetti di cavallo, translated as pieces of horse meat, is a traditional dish that uses horse meat as the star ingredient. The meat is primarily seared before it is doused in a flavorful tomato-based sauce that is enriched with carrots, celery, olive oil, bay leaves, and chili peppers, which are the essential elements used to balance the sweetness of horse meat. The dish is traditionally prepared in terracotta pans, and it is slowly simmered until the meat is thoroughly cooked and the sauce achieves a thick consistency. Pezzetti di cavallo is usually associated with the region of Apulia, where it is a common main course that is often accompanied by slices of country-style bread on the side.

Pezzetti di cavallo

Germany

Pfefferpotthast is a traditional meat stew hailing from Westphalia. It consists of pieces of beef that are simmered in a seasoned broth along with onions, soup vegetables, spices, and herbs. The meat is typically first browned in a little oil or lard before it's cooked with the other ingredients, and the broth is usually thickened with crumbled bread, traditionally with the classic Westphalian pumpernickel rye bread. Spices such as cloves, juniper berries, allspice, bay leaves, salt, and pepper are typically used for seasoning the broth. Warming and flavor-packed, the dish is perfect for a chilly fall or winter lunch or dinner, and it is usually accompanied by pickled gherkins, salt potatoes (Salzkartoffeln), beetroots, and a German beer on the side. The first mention of this Westphalian specialty dates back to 1378 in Dortmund, where an annual Pfefferpotthast Festival is held each September, usually at the end of the month.

Pfefferpotthast

Phaksha paa is a Bhutanese dish consisting of dried pork cooked with a variety of hot red chilis. There are many versions of the dish, most often incorporating ingredients such as spinach, radish, and bok choy. Some cooks in Bhutan like to add aromatic buckwheat dumplings stuffed with greens or cheese into phaksha paa for extra flavor and texture.

Phaksha paa

Phall is the hottest curry in the world, originating from Indian restaurants in the Birmingham, England. It is based on lamb or chicken meat, with the addition of tomatoes, ginger, and a combination of numerous fresh and dried hot peppers. Many people say that it is painfully spicy, which isn't surprising considering that one of the peppers used in phall has a Scoville rating of 1,000,000.

Phall

Phat phrik is a variety of dry Thai curry that usually combines green beans and a choice of fish, pork, or tofu. Just like other types of Thai curries, the dish is based on a thick paste consisting of different spices such as chilis, lemongrass, galangal, shallots, or kaffir lime leaves, and optionally ginger. The paste is fried before other ingredients are added, and the dish is usually seasoned with fish sauce and palm sugar. Phat phrik is typically served alongside steamed rice.

Phat phrik

Often regarded as a more convenient variation of the classic phở, this traditional Vietnamese dish employs similar ingredients, but they are stir-fried rather than cooked, and the dish does not contain the broth. Phở x&agrave;o is typically made with beef (or optionally chicken), flat rice noodles (phở), and various sliced vegetables. All the ingredients are stir-fried, and the dish is usually seasoned with condiments such as oyster sauce, soy sauce, and fish sauce. Phở x&agrave;o is traditionally accompanied by a plate of fresh herbs or sliced raw vegetables.

Phở xào

Picada Colombiana is a traditional dish where a variety of grilled or fried meat and vegetables are served on a large platter. The dish is usually prepared on Sundays for family and friends or at various special occasions and celebrations, but it can also be found served as street food. Picada Colombiana typically includes papa criolla potatoes, pork, chicken, beef, morcilla blood sausages, longaniza, arepas, guacamole, sweet plantains, chunchullo (fried intestines), and envuelto (corn in husks). It is recommended to season this hearty dish with a squeeze of lime juice, as they usually do in Colombia.

Picada Colombiana

Picadillo Cubano is a spicy dish consisting of ground meat, tomatoes, and onions, while other picadillo versions are popular throughout Latin America, Spain, and the Philippines (where it is known as giniling). The dish is usually served with a side of rice or tortillas, although it is used just as often as a filling for numerous wraps and tacos. In Cuba, the cooks like to add raisins for sweetness and olives for salt, in the Philippines, potatoes are often added to the dish, while the Mexican version incorporates additional lime juice, honey, or chili peppers. The name of the dish is derived from the Spanish word picar, meaning to chop or mince, referring to picadillo's key ingredient, ground meat.

Picadillo Cubano

Picadillo de papa is a savory Costa Rican dish consisting of picadillo potatoes, chopped bell peppers, onions, and ground beef. The dish is traditionally served with tortillas and rice, and it is customary to consume it by filling the tortillas with picadillo and blended beans, which are typically served on the side. Picadillo de papa is popular throughout Latin America, so there are several versions of the dish with different vegetables.

Picadillo de papa

Costa Rica

Picadillo de papaya is a traditional dish originating from Costa Rica. The dish is usually made with a combination of green papaya, onions, celery, achiote, hot peppers, oil, salt, thyme, baking soda, and ground meat, either beef or pork. The papaya is peeled, cut into pieces, and placed in a mixture of baking soda and salted water. It is then mashed or ground, boiled in water, drained, and added to a sauce consisting of oil, onions, hot peppers, celery, thyme, achiote, and ground meat. The dish is shortly simmered and it&rsquo;s then ready to be enjoyed.

Picadillo de papaya

Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap. It's mostly used for churrasco &ndash; the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. The name picanha is derived from the word picana, referring to the ranchers' pole used for herding cattle in Portugal and Spain. The technique was brought over to Brazil where the word picanha was used to refer to the part of the cow that was poked by ranchers with the pole.

Picanha

Picante de carne is a traditional stew originating from Peru. Although there are many variations, it's usually made with a combination of beef (flank steak, beef shank, skirt steak, brisket, or neck), onions, garlic, cumin, hot peppers, oil, vegetable stock, fava beans, potatoes, parsley, salt, and pepper. The meat is seasoned with salt and pepper and browned in oil. The onions and garlic are saut&eacute;ed until soft and mixed with cumin, hot peppers, stock, and browned beef. The mixture is simmered until the meat is tender, and the fava beans and potatoes are then added to the pot and cooked until tender. Chopped parsley is stirred into the stew and it's served white rice on the side.

Picante de carne

Picante de conejo is a traditional rabbit dish originating from the northern parts of Chile. The dish is usually made with a combination of rabbit, oil, garlic, potatoes, onions, carrots, bell peppers, cumin, turmeric, parsley, coriander, salt, and pepper. The rabbit is cut into pieces and brined overnight. The next day, the pieces are browned in oil, removed from the pan, and the bell peppers, carrots, onions, garlic, and parsley are fried in the same oil. The meat is returned to the pan, and the mixture is covered with water and seasoned with turmeric, cumin, salt, and pepper. The dish is simmered for about an hour, and pieces of boiled potatoes are then added to the pot in order to thicken the dish. Picante de conejo is typically garnished with coriander before it&rsquo;s served with rice on the side.

Picante de conejo

Peru

Picante de cuy is a traditional dish originating from Peru. It's usually made with a combination of cuy (guinea pigs), potatoes, garlic, aj&iacute; peppers, oil, and salt. The guinea pigs are cut into pieces and seasoned with salt and garlic. They're fried on both sides in hot oil, and once fried, the boiled potatoes, ground aj&iacute; peppers, and minced garlic are added to the pan and everything is lightly roasted. Picante de cuy is traditionally served with white rice and salsa criolla on the side.

Picante de cuy

Bolivia

Picante de pollo is a spicy Bolivian dish made with pieces of chicken cooked in a combination of onions, potatoes, tomatoes, hot peppers, peas, and chicken stock. The thick sauce is typically flavored with cumin, garlic, and oregano. It is recommended to serve picante de pollo with rice or boiled potatoes on the side and to garnish it with fresh chopped parsley.

Picante de pollo

Piccata al limone is a traditional meat dish originating from Italy. Although there are many recipes, the dish is usually made with a combination of veal scallops, butter, lemon juice, flour, parsley, and salt. The veal is pounded with a mallet, sprinkled with flour, cooked in butter over high heat on both sides, and then seasoned with salt. A mixture of water and lemon juice is poured into the pan and cooked until reduced. It's then sprinkled with chopped parsley and dotted with butter. Once the butter has melted, the veal scallops are removed from the pan and served in lemon sauce. Baked potatoes are a perfect accompaniment to this dish.

Piccata al limone

Piccatine al limone is a traditional dish originating from the Lazio area. The dish is usually made with a combination of veal, prosciutto, lemon, parsley, flour, butter, and seasonings. The thinly sliced veal fillets are seasoned with pepper, dipped in flour, cooked on both sides in butter and seasoned with salt, then set aside. In the same pan, the lemon juice, chopped parsley, and strips of prosciutto are saut&eacute;ed until the prosciutto has colored. The sauce is then spooned over the veal and the dish is served warm.

Piccatine al limone

Picchiap&ograve; is a traditional dish originating from Rome. The dish is usually made with a combination of beef, onions, carrots, white wine, olive oil, tomatoes, red pepper flakes, marjoram, cloves, salt, and black peppercorns. The beef is seasoned with salt and left to chill in the fridge overnight. The next day, the meat is covered with water and wine and mixed with peppercorns, onions, cloves, and carrots in a saucepan. The mixture is simmered until the beef is tender, and the meat is then removed and shredded, while the carrots are coarsely chopped. The onions are saut&eacute;ed in olive oil and mixed with marjoram, red pepper flakes, salt, pepper, and tomatoes. Once the sauce thickens, the carrots and beef are added to the pan, and the dish is then seasoned with salt and pepper to taste. Once done, picchiap&ograve; can be served on its own or used with a ciabatta in order to make a hearty sandwich.

Picchiapò

Piccioni all spiedo is a traditional dish originating from Umbria. It consists of spit-roasted pigeons. The dish is usually made with a combination of pigeons, minced veal, breadcrumbs, eggs, thyme, bay leaves, rosemary, olive oil, salt, and black pepper. The eggs, breadcrumbs, thyme, salt, pepper, olive oil, and minced veal are mixed, and the seasoned pigeons are stuffed with the filling mixture. The bay leaves and rosemary are attached to the birds with a kitchen string, and the pigeons are then placed on a spit and roasted while being basted with a mixture of olive oil and herbs. Once they&rsquo;ve become golden and crispy, the pigeons are cut and served with roasted potatoes on the side. Alternatively, the dish can also be prepared in the oven, but it&rsquo;s not a traditional preparation in that case.