Meat Dish

Pljeskavica, a Serbian national dish also known as the Serbian hamburger, is a flat, round patty made from minced beef, pork, and veal, or a combination of the three, with the addition of selected seasonings such as paprika, salt and pepper, and in some cases, finely minced onions and garlic. It is a simple dish that is hard to master, as the ratio of meat and fat is extremely important in the preparation process. Flavorful and juicy, the word pljeskavica comes from the word pljeskati, meaning to clap, since this is the motion made when forming the patties that are then grilled on both sides to a smoky brown color, with typical grill marks on both sides. Traditionally, the meat is then placed inside a thick flatbread called lepinja, which is as equally important as the meat - it should not be too dry, cold, nor crumbly, but moist, springy, and warm. The perfect pljeskavica should be juicy, perfectly spiced, and preferably topped with kajmak&ndash;a rich, clotted, slightly salty, local cream cheese. Along with kajmak, the perfect accompaniments to the meat include finely chopped fresh onions, bell peppers, or pickled vegetables known as tur&scaron;ija, but the list of possible condiments is a long one, since pljeskavica pairs extremely well with a large number of different ingredients. There are also two significant varieties of pljeskavica: one is called gourmand's pljeskavica and has hot pepper flakes, tiny cheese cubes, and pieces of bacon dispersed throughout the meat, and the other one is called stuffed pljeskavica with sliced cheese, bacon, and sometimes ham inside the meat.

Pljeskavica

United States

Poached burger is an American burger variety originating from Prairie du Chien, Wisconsin, and it&rsquo;s made at Pete&rsquo;s Hamburgers, the only place to get this burger. The meat is poached in shallow, hot water because the owner, Pete Gokey once started pouring water on the burgers to keep them moist, as the patties that sat too long would dry out. The water pan in which the meat cooks is filled with sliced onions that flavor the liquid and the patties. Once done, the meat is placed into a bakery roll with a scoop of the onions, and the burgers are usually finished with a squirt of horseradish mustard. Interestingly, this burger doesn&rsquo;t contain any cheese because it&rsquo;s hard to melt it over a poached patty.

Poached Burger

Mexico

Poc chuc is a Mexican meat dish consisting of thin pork cutlets marinated in orange juice. The meat is then grilled and served with pickled onions and freshly prepared corn tortillas on the side. It can be found in most restaurants throughout the Yucatan region, since it is one of the region's signature dishes. It is believed that the dish was invented as a means of preservation, when the meat was cured with salt brine. The name of the dish is derived from poc, meaning to toast, and chuc, meaning charcoal.

Poc chuc

India

Podi mamsam is a traditional dish originating from Telangana. The dish is usually made with a combination of lamb, yogurt, chili powder, turmeric, ginger, garlic, cardamom, cinnamon, cloves, ghee, onions, coriander, poppy seeds, salt, and black pepper. The lamb is cut into pieces and marinated in a mixture of yogurt, chili powder, turmeric, and ginger. The onions, garlic, poppy seeds, black pepper, cardamom, cinnamon, and cloves are fried in ghee. The meat and yogurt mixture are placed into the pan and the dish is simmered over low heat until the meat is completely tender. The dish is served piping hot, often with steamed rice on the side.

Podi mamsam

Podvarak is a Serbian dish consisting of sauerkraut, onions, garlic, and meat such as roasted pork or bacon. It is traditionally prepared and consumed during the colder months as a comfort dish. If podvarak is prepared without meat, it is usually served as a side dish. It is said that the dish tastes even better if reheated the next day, and some believe it to be a great hangover cure due to the large amounts of cabbage and garlic.

Podvarak

Pohane svinjske nogice is a traditional, rustic dish of battered and fried pigs' feet. The pigs' feet are first cooked with spices and root vegetables, then deboned and coated typically in eggs and flour (but they can also be coated in breadcrumbs, depending on the recipe!) and fried. They are typically served with mashed potatoes and a salad.

Pohane svinjske nogice

Italy

Polastro imbotio is a traditional dish originating from Veneto. The dish is usually made with a combination of a whole chicken, pancetta, sage, rosemary, onions, butter, olive oil, chicken stock, and salt. The pancetta, sage, rosemary, salt, and onions are stuffed in the cavity of the chicken, and the chicken is then sewn closed with strings or twine. The chicken is rubbed with oil, seasoned with salt, dotted with butter, basted with chicken stock, and roasted in the oven until fully cooked. During roasting, the chicken is regularly basted with the stock.Once done, the chicken is jointed, the stuffing is discarded, and the meat is served drizzled with the pan juices.

Polastro imbotio

Polenta con carne sotto sale is a traditional polenta dish originating from Calabria. It's usually made with a combination of cornmeal, olive oil, salted pork, tomato pur&eacute;e, and salt. The pork is soaked in cold water for 12 hours in order to remove the salt, and it's then simmered in a mixture of tomato pur&eacute;e and olive oil. The polenta is cooked in salted water and continuously stirred with a wooden spoon in oder to prevent the formation of lumps. Once done, the polenta is poured on a board and topped with the meat sauce.

Polenta con carne sotto sale

Peru

Pollo a la brasa is a popular Peruvian dish consisting of crunchy and juicy charcoal-grilled chicken that is traditionally served with French fries and salads. Today, it is one of the most consumed meals in Peru, so much that 27 million Peruvians eat it daily. The dish was first invented in Lima in the 1950s, when it was seasoned only with salt, but nowadays the chicken is often marinated in a special combination of ingredients, usually consisting of vinegar, salt, pepper, rosemary, chili, and dark beer.

Pollo a la brasa

Spain

Pollo a la Catalana is a hearty Spanish dish consisting of chicken pieces that are browned, then simmered in a rich sauce made with onions, tomatoes, prunes, dried apricots, pine nuts, and white wine or brandy. The dish is especially popular in fall, and it is recommended to serve it with white rice on the side.

Pollo a la Catalana

Pollo al acuyo is a traditional dish originating from Veracruz. The dish is usually made with a combination of chicken pieces, acuyo (hoja santa) leaves, onions, garlic, serrano chiles, tomatillos, corn oil, chicken stock, and salt. The chicken pieces are fried in oil, seasoned with salt, and wrapped in acuyo leaves. The garlic, chiles, tomatillos, stock, and onions are processed until smooth. The sauce is cooked over high heat in a bit of oil, and it&rsquo;s then poured over the fried chicken. The dish is served piping hot, and the acuyo leaves are discarded.

Pollo al acuyo

Pollo a la granadina is a traditional Andalusian dish originating from Granada. It&rsquo;s made with a combination of chicken pieces, Trev&eacute;lez ham (jam&oacute;n de Trev&eacute;lez), white wine, tomatoes, olive oil, garlic, onions, nutmeg, and bay leaves. The chicken pieces are cooked with garlic, onions, and Trev&eacute;lez ham. Tomatoes, white wine, nutmeg, bay leaves, and water are added to the pot, and the chicken is slowly simmered until it becomes tender and the sauce is reduced. Pollo a la granadina is especially popular during the cold winter months, and it&rsquo;s often served with bread on the side. It can be found in most bars and restaurants in the area, where it&rsquo;s served for lunch.

Pollo a la granadina

This simple Spanish dish known as pollo al ajillo consists of chicken pieces drenched in garlic sauce. The sauce is usually made with white wine, stock, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be consumed as the main course or as a tapa. It is recommended to serve pollo al ajillo with vegetables or mushrooms on the side.

Pollo al ajillo

Pollo al burro is a classic Italian dish of chicken in butter. The dish usually uses chicken breasts or thighs. These pieces are often pounded to an even thickness for consistent cooking. As the name suggests, butter is a key ingredient in this dish. It's used to both cook and create a rich, flavorful sauce for the chicken. High-quality butter is preferred for its flavor. Simplicity is key, so seasonings typically include salt, pepper, and sometimes herbs like sage, rosemary, or thyme. The chicken is usually pan-fried in butter. This method allows the chicken to develop a golden-brown crust while remaining tender and juicy inside. After cooking the chicken, a simple sauce is often made in the same pan. This might involve deglazing the pan with a bit of white wine, chicken broth, or lemon juice, and then stirring in more butter to create a rich, emulsified sauce. Pollo al burro is often served with a side of vegetables, a simple salad, or over pasta to make it a complete meal.

Pollo al burro

Pollo al cognac is a traditional chicken dish originating from Chile. The dish is usually made with a combination of chicken pieces, cognac, crushed garlic, white wine, butter, bay leaves, salt, and pepper. The skin is removed from the chicken and the meat is then browned in butter and seasoned with salt and pepper. The white wine, cognac, garlic, and bay leaves are added to the pot and the dish is then simmered over low heat for more than an hour, until everything is tender and juicy. It's recommended to serve the dish with fries or rice on the side.

Pollo al cognac

Pollo al ginepro is a traditional chicken casserole originating from the Aosta Valley. The dish is usually made with a combination of chicken, tomatoes, bacon or lard, onions, celery, juniper berries, red wine, chicken stock, rosemary, sage, parsley, salt, and pepper. The onions, celery, herbs, and juniper berries are cooked in bacon fat or lard until the onions are soft. The wine is poured over the browned chicken pieces and it's cooked until the alcohol evaporates. The blanched, peeled, and chopped tomatoes and stock are added to the pot and stirred. The dish is seasoned with salt and pepper and simmered while being basted with the stock until the chicken is tender. Once done, pollo al ginepro is typically served with polenta or mashed potatoes on the side.

Pollo al ginepro

Though many Italian regions claim their invention of the chicken cacciatora, the true place of its origin is hard to trace. This rustic dish is popular throughout the country and comes in numerous regional varieties. What all of them have in common is the use of chicken cuts, preferably with skin on, which are braised alongside rosemary, garlic, and the choice of either red or white wine and vinegar. The regional additions commonly include root vegetables and tomato sauce in Tuscany, or capers, lemon, and anchovies in Umbria. Regardless of the regional differences, chicken cacciatora is a dish that grew out as a simple, peasant meal, but has evolved into an Italian classic that is easily customized with various additional ingredients. Chicken alla cacciatora is usually served garnished with parsley and accompanied by bread or creamy polenta.

Pollo alla cacciatora

Often regarded as a French dish, chicken Marengo is believed to have been created in honor of Napoleon's victory at the battle of Marengo, Italy in June 1800. According to one of the legends, after the battle, in one of the local country taverns in Marengo, Napoleon was served chicken with mushrooms and crayfish, saut&eacute;ed in butter and braised in Madeira wine. Napoleon allegedly liked the dish so much that he demanded this new culinary invention called poulet &agrave; la Marengo to be prepared after every battle. Over the years, the original recipe had changed while its origins and authenticity have repeatedly been questioned, but one of the oldest versions, though a very basic one, was found in Pellegrino Artusi's cookbook La Scienza in Cucina e l'Arte di Mangiar Bene, published in 1891. Eventually, being a popular fare of northern Italy, pollo alla Marengo became listed as a typical Piedmontese dish by the Italian Academy of Cuisine. Today, chicken Marengo is prepared differently around the world, but in Italy, it is most often found slow-cooked in wine-flavored tomato sauce with the addition of mushrooms and either crayfish or river shrimps, and it is typically served with a sunny-side egg topped over toasted bread.

Pollo alla Marengo

Pollo alla &lsquo;ncip &lsquo;nciap is a traditional chicken dish originating from the city of Offida in Marche. The dish is made with a combination of chicken, garlic, tomatoes, rosemary, sage, olive oil, and dry white wine. The chicken is cut into pieces, hence the onomatopoeic phrase &lsquo;ncip &lsquo;nciap in the name, which is reminiscent of the sound that a knife makes when the chicken is cut. The chicken pieces are cooked in a casserole dish in olive oil, followed by the addition of white wine, rosemary, sage, garlic, salt, and pepper. The combination is cooked over low heat, and the tomatoes are added near the end of cooking so that the meat gets coated with the sauce. Pollo alla &lsquo;ncip &lsquo;nciap is typically served with a green salad and crusty bread on the side, used for mopping up the juices.

Pollo alla 'ncip 'nciap

Pollo alla Potentina is a traditional dish originating from Potenza. It's made with a combination of chicken pieces, lard, onions, white wine, chili flakes, tomato pur&eacute;e, parsley, and basil. The chicken pieces and onions are browned on lard and olive oil with the addition of wine and chili. The other ingredients are added once the wine has evaporated. The dish is then seasoned and the chicken is cooked in the sauce over low heat until done. If necessary, a bit of water can be added to the pot while the dish is cooking. It's recommended to serve this dish with a side of roast potatoes. Regarding the wine used in the preparation, Fiano or Cir&ograve; are the top choices.