Meat Dish

Poulet r&ocirc;ti is a classic French dish that translates to "roast chicken." The preparation involves seasoning a whole chicken with herbs, garlic, and butter before roasting it to perfection. The result is a flavorful, golden-brown chicken with a crispy skin and juicy, tender meat. This dish is often served with roasted vegetables and potatoes, making it a comforting and satisfying meal. Poulet r&ocirc;ti is a staple in French cuisine, showcasing simple yet exquisite flavors, and very popular Sunday dish.

Poulet rôti

Croatia

Pože&scaron;ki vinogradarski ćevap is the Croatian city of Požega&rsquo;s version of kebab. The dish consists of marinated pieces of pork and veal (or beef) with bacon and onions interspersed in between. All of the ingredients are skewered, then wrapped in caul fat and roasted over an open fire. The dish is typically over 1 meter in length and it consists of about 20 kilograms of meat, so up to 30 people can be fed with one vinogradarski ćevap. In the past, it was prepared for festive occasions throughout the region, but over time it has lost some of its popularity. Nowadays, the dish is prepared during the grape harvest near local vineyards. When served, vinogradarski ćevap is traditionally accompanied by boiled potatoes on the side.

Požeški vinogradarski ćevap

Pozharsky cutlet is a traditional dish originating from the 19th century. It is named after prince Pozharsky, who was having important guests for dinner at the time. As there was no veal, his guests' favorite, the prince ordered the chefs to make chicken cutlets, and a new dish was born. The dish consists of ground chicken that is breaded and fried with butter. It is recommended to serve the cutlets with roasted potatoes, green beans, or similar vegetables.

Pozharskaya kotleta

Spain

Pring&aacute; is a traditional dish with Andalusian origins. It consists of cured sausages (morcilla, chorizo), roast pork or roast beef, and either pork or beef fat. The meat is cooked slowly for a long time until the meat starts to fall apart easily. Pring&aacute; can be served in different ways &ndash; as pieces of meat on a plate, eaten without cutlery by combining the meat with pieces of bread (pringando), or as a tapa, where the meat is tucked inside bread rolls as a small sandwich. It is also often served with salmorejo, a dish made with tomatoes and bread. Pring&aacute; is especially popular in rural parts of Andalusia.

Pringá

Australia

Pua toro is a dish that is essentially canned corned beef. A tin of pua toro can almost always be found at numerous picnics in Tahiti. This dish is prepared by saut&eacute;eing corned beef in a skillet together with chopped red onions, cabbage, tomato sauce, garlic, oil, salt, and pepper. It is recommended to serve it with spaghetti, rice, or roasted breadfruit.

Pua toro

Puchero is a hearty Spanish stew belonging to the cuisine of the poor, featuring different types of meat, rice, noodles, and vegetables such as chickpeas, cabbage, carrots, and potatoes. The name of the dish, puchero, means stewpot, referring to the big clay pots in which the stew was originally prepared. Traditionally, puchero is consumed over several days, and each time it is accompanied by a different side dish. Thick and flavorful, this stew is often consumed during the colder days of the year.

Puchero

Puchero canario is a traditional stew hailing from the Canary Islands. The recipe usually varies from cook to cook and place to place, but it's typically made with chunks of meat (pork, chicken), chorizo sausages, fat, chickpeas, corn, green beans, carrots, cabbage, pumpkin, sweet potatoes, potatoes, courgettes, and pears. The stew is often seasoned with a combination of garlic, cumin, and saffron near the end of cooking, giving it tons of additional flavor. When served, puchero canario is often accompanied by oil and vinegar on the side so that each diner can add them according to personal preferences.

Puchero canario

Pudding and souse is a traditional dish that is served exclusively as a Saturday lunch, consisting of two separate items: pudding, or steamed sweet potatoes, and souse, or pickled pork that is traditionally served in pork intestines. The meat is usually pickled in lime juice and served with pickled onions, cucumbers, and peppers. On the island, everyone has their favorite lunch spot to enjoy this hearty meal.

Pudding and Souse

Puerco en naranja is a traditional dish originating from Central Mexico. Although there are numerous variations on the dish, it's often made with a combination of pork loin, garlic, oregano, peppercorns, oranges, and salt. The meat is pierced with a sharp knife, then rubbed with orange juice and studded with a combination of garlic, salt, oregano, and peppercorns. After an hour, the pork is placed in a casserole dish and rubbed with orange juice once more. The orange skin is added to the dish, which is covered and baked for a long time. Once done, the pork is sliced and topped with the reduced combination of pan juices and orange juice. The dish is sometimes served with rajas &ndash; strips of poblano chili peppers that have been fried with onions.

Puerco en naranja

United States

Pulled pork is an American barbecue technique of cooking pork meat slowly over low heat, resulting in tender meat that can easily be pulled into small pieces. It is a specialty that originates from the western part of North Carolina, traditionally using shoulder cuts of pork which are dressed with a vinegar, pepper, and tomato sauce. In the eastern part of the state, the whole pig is cooked and pulled, while the sauce usually doesn't contain tomatoes. Over time, it spread throughout the United States, and pulled pork can be found in many variations, ranging from different cuts of meat and cooking times to marinades and sauces. Today, pulled pork is popular throughout the world and is mostly used in a variety of sandwiches, accompanied by fries, baked beans, and tangy sauces.

Pulled Pork

Pulpeta is a classic Cuban meat dish. It's essentially a meatloaf that's prepared with a combination of ground meat (beef and pork), eggs, onions, vinegar, cheese, breadcrumbs, tomatoes, dry wine, and herbs and spices such as oregano, bay leaves, cumin, and parsley. Once assembled, the meatloaf is dipped in eggs, rolled in breadcrumbs, then fried in hot oil until nicely browned. The onions are saut&eacute;ed with the remaining ingredients, and the meatloaf is then simmered in the sauce. Before serving, pulpeta is often garnished with chopped parsley. Quite often, there are hard-boiled eggs inside the meatloaf, making for an attractive visual presentation when sliced.

Pulpeta

Punjena paprika is a ground meat dish that's prepared in many variations across the Balkans, in countries such as Croatia, Bosnia, Slovenia, Serbia, and Hungary, among others. The dish consists of bell peppers that are stuffed with a mixture of ground meat (veal, pork, or both), rice, and spices. Punjene paprike are a quintessential summer dish in Croatia &ndash; sarma is reserved for winter, while punjena paprika is a summer staple. The meat and rice mixture is typically seasoned with onions, salt, pepper, and paprika powder. Once stuffed, the bell peppers (usually green bell peppers) are cooked in tomato sauce with a bit of flour and garlic, and they are then served with mashed potatoes on the side.

Punjena paprika

Punjeni fazan Zelendvor is a specialty of the Zelendvor hunting grounds and restaurant, located close to the Petrijanec village near Varaždin. The dish consists of a stuffed pheasant. The pheasant is stuffed with a combination of fried onions, pheasant and chicken liver, bread, garlic, and eggs. The stuffing is seasoned with salt and pepper. Once stuffed, the pheasant is placed in an ovenproof dish with a lid on top, and it is then baked in the oven. Before the end of baking, the pheasant is covered with a combination of stock, honey, and butter, and it is then left to cook until the meat is completely tender. When served, stuffed pheasant is traditionally accompanied by cooked pears or cranberry jam.

Punjeni fazan Zelendvor

Punjeni kopun is a traditional roast originating from the region of Zagorje. The dish consists of a stuffed rooster and it's made with a combination of cleaned rooster, salt, pepper, bread, vegetables, parsley, and eggs. The stuffing is made from bread, vegetables, parsley, eggs, salt, and pepper. Once prepared, it is stuffed into the rooster that's baked in the oven until golden brown. As the rooster cooks, it is regularly basted with the juices that drizzle down in the baking pan. There are many recipes for stuffed rooster, so the ingredients are not set in stone and every cook adds more ingredients depending on their preferences.

Punjeni kopun

Italy

Punta di petto alla parmigiana is a traditional dish originating from Parma. The dish consists of a stuffed veal breast and it's usually made with a combination of veal breast, onions, celery, eggs, milk, butter, parsley, breadcrumbs, nutmeg, grated Parmigiano-Reggiano, salt, and black pepper. The parsley and breadcrumbs are saut&eacute;ed in butter and mixed with the eggs, milk, grated cheese, nutmeg, salt, and pepper. The mixture is stuffed into a pocket in the veal breast. The meat is sewn shut and pierced with a fork a few times before it's boiled in water with the onions and celery. The dish is simmered over low heat for more than an hour, and it's then cooled, sliced, and served.

Punta di petto alla parmigiana

Purica na Lovranski način is a Croatian dish originating from Lovran, a city known for its high-quality chestnuts, which are also used in the preparation of this delicacy. The key ingredient for this dish is a large turkey that is stuffed with a flavorful combination of roasted local chestnuts, heavy cream, butter, ground veal, egg yolks, cognac, rum, and pro&scaron;ek. After the turkey has been stuffed, it is sprinkled with bay leaves and marjoram, then roasted in the oven for 2 hours. Before serving, the meat is often drizzled with leftover pan drippings.

Purica na lovranski način

This festive Croatian dish consists of a whole roasted turkey, paired with an authentic Croatian side dish known as mlinci. The dish has its origins in the Zagorje region, where turkey has been brought over from Italy by the Pauline Fathers in the 15th century. Specific breeding and growing conditions have led to the creation of an autochthonous Zagorje Turkey breed that is praised for its exceptional quality of meat. Mlinci, on the other hand, are best described as a cross between pasta and crispy, unleavened flatbread. The dough, made with flour, water, and eggs, is rolled into thin, wide sheets. Due to their dry texture and neutral taste, they are usually torn into smaller pieces and submerged in hot water to soften. Later on, they are mixed with meat drippings, which transforms this simple meal into a luscious side dish. Turkey with mlinci is a communal family meal, typically shared among a larger number of people. Traditionally, it is served as the main course during Christmas dinner.

Purica s mlincima

Pyachysta is a traditional dish that is prepared on festive occasions and holidays. There is no fixed recipe, but the dish usually includes stewed, roasted, or boiled chicken, pig, or big chunks of beef or pork. Pyachysta is almost always served with potatoes on the side, but carrots, peas, mushrooms, or cabbage can also be additionally included.

Pyachysta

P&ouml;lsa is a classic Swedish dish made with ground beef or pork that is mixed with liver and hearts, combined with beef stock, chopped onions, barley grains, white pepper, marjoram, and ground allspice. The dish is believed to have its roots in the days when people had to use all parts of the animals and nothing was wasted. It is typically accompanied by boiled potatoes, pickled beets, and (sometimes) fried eggs on the side.

Pӧlsa

Qarta is a horse meat dish popular in Kazakh and Kyrgyz culture. It consists of boiled and pan-fried horse rectum; specifically the last section of the digestive tract, not including the sphincter. Qarta is usually served as a side dish in a platter of qazy - a horse rib meat sausage - and with minimal seasoning. Other methods of cooking Qarta involve either smoking and drying for 24 and 48 hours respectively, or simmering it with salt, green peppers, and dill.