Meat Dish

Palestine

<p>Qidreh is a traditional dish hailing from Hebron. It consists of meat (usually lamb, sometimes chicken) that's cooked with chickpeas and rice in a broth that's spiced with ingredients such as cumin, allspice, cardamom, black pepper, and turmeric. Other common ingredients include onions and garlic. The dish is typically cooked in a heavy copper or brass pot in a communal wood-fired oven. It's recommended to serve it with a yogurt sauce and a fresh tomato salad.</p>

Qidreh

China

<p>Pepper steak is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef. Today, the beef is usually prepared with bell peppers and sliced onions, and it can be served either as an appetizer or as a main course, often with a side of rice or noodles. The dish has been prepared in the United States since the 1940s, with the main difference being that it is more heavily seasoned than the traditional Chinese version.</p>

Qīngjiāo ròusī

<p>These delectable fried meatballs are prepared in both Albania and Kosovo either as a main dish or an appetizer. The origin of qofte f&euml;rguara can be ascribed to Turkish and Middle Eastern influence on the region, evident in both the ingredients and the method of preparation. The mixture for the meatballs is made by combining either minced lamb or beef, and sometimes even chicken meat with feta cheese, garlic, onions, breadcrumbs, and mint leaves. The mixture is seasoned with salt, pepper, often oregano, and sometimes cinnamon. The resulting mass can be shaped into balls, patties, ovoids, or even sausages, which are fried and served warm with potato fries and rice pilaf, or roasted vegetables, accompanied by a yogurt-based dip.</p>

Qofte fërguara

Italy

<p>Quaglie alla scaligera is a traditional dish originating from Veneto. The dish is usually made with a combination of quails, lard, butter, olive oil, white wine, bay leaves, salt, and black pepper. The quails are butterflied as far as possible and browned over low heat in a mixture of olive oil and butter. The birds are removed from the heat, wrapped in lard, and seasoned with salt and pepper. A bay leaf is inserted into each quail before they're placed on a hot grill for a few minutes. As the quails cook, they're occasionally sprinkled with wine. Once done, quaglie alla scaligera are served hot, preferably with roasted polenta on the side for a complete meal.</p>

Quaglie alla scaligera

<p>Quaglie con piselli is a traditional dish originating from the region of Marche. The dish is usually made with a combination of quails, tomato pur&eacute;e, white wine, minced prosciutto fat, peas, butter, salt, and pepper. The quails are browned in minced prosciutto fat, and they're occasionally sprinkled with wine. The tomato pur&eacute;e is added to the pan, the quails are seasoned with salt and pepper, and the dish is simmered over low heat. The peas are cooked in the remaining prosciutto fat and butter before they're added to the quail. Everything is well-stirred to blend for a few minutes, and quaglie con piselli is then ready to be enjoyed. The dish is especially popular in springtime, as new peas appear in the markets.</p>

Quaglie con piselli

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<p>In German butchery, querrippe refers to the cross rib portion of the beef, situated in the forequarter and extending from the lower part of the chuck down to the brisket. This cut comprises a mix of muscle and bone, with layers of fat and connective tissue interspersed throughout. The presence of the rib bone lends additional flavor to the meat. Due to its rich composition, the querrippe is especially suited for slow-cooking methods like braising or stewing. When subjected to prolonged heat, the connective tissues break down, yielding a tender and flavorsome result. This makes the querrippe a popular choice for dishes that emphasize depth of flavor and succulence.</p>
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Querrippe

<p>Quzi is an Iraqi and Qatari dish that is prepared with rice and a whole roasted lamb. The lamb is occasionally stuffed with nuts, raisins, and various spices before it is roasted or cooked in underground ovens. The dish is seasoned with cinnamon, cardamom, and <em>baharat</em>&mdash;an aromatic blend of spices&mdash;and it is served on a bed of rice. Similar varieties of the dish are enjoyed throughout the Levant, but the variations are especially popular in Arab countries such as the United Arab Emirates and Kuwait where they are better known as <em>khuzi</em>, <em>ghuzi</em>, or <em>qouzi</em>.</p>

Quzi

<p>Rabo encendido is a spicy Cuban stew prepared with oxtails as the key ingredient. The oxtails are typically cooked in a rich sauce made with tomatoes and red wine, along with vegetables such as potatoes, onions, carrots, garlic, and green peppers. The stew is additionally flavored with cumin, bay leaves, thyme, allspice, and nutmeg. It's usually prepared in a pressure cooker. Once done, it is recommended to serve rabo encendido with white rice, avocado slices, plantains, or yuca. The stew is typically prepared for special occasions.</p>

Rabo encendido

Japan

<p>Rafute is a traditional dish originating from Okinawa. The main compoment of the dish is braised pork belly, but every restaurant has its own variation. In order to prepare it, the pork belly is usually slowly cooked in black sugar, soy sauce, and awamori (Okinawan distilled liquor). The origins of rafute are believed to come from a Chinese dish called dong po rou. While the pork is simmering, the fat renders and becomes gelatinous. When eaten with chopsticks, the meat just falls apart due to the long slow-cooking process. It's recommended to serve it with steamed white rice or noodles on the side and pair it with an ice-cold beer.</p>

Rafute

<p>Rag pudding or <em>rag pie</em> is a traditional delicacy made by cooking a combination of ground beef and onions in a suet pastry. The whole concoction is cooked in cotton or muslin rags, hence the name. It is believed that rag pudding was invented in the 19th century in Oldham, as an easy way of making a small amount of meat go a long way, satiating the hungry mill worker's appetites with plenty of calories.</p>

Rag pudding

<p>Rahmschnitzel is a German meat dish. It's usually prepared with a veal cutlet, but pork or chicken can be used instead, if preferred. Other ingredients include flour, butter, white wine, heavy cream, and herbs such as parsley and chives. The meat is tenderized and seasoned, then rolled in flour and fried in butter until golden brown. White wine is added to the pan in order to form a sauce with heavy cream and a bit of sugar. When done, each cutlet is topped with the gravy and garnished with chopped chives or parsley. Traditionally, this dish is served with <em>spaetzle</em>, but pasta or potatoes are also welcome additions regarding side dishes.</p>

Rahmschnitzel

India

<p>Dating back to the colonial times of the British Raj, railway mutton is a traditional curry prepared with mutton as the main ingredient. Other ingredients used in the dish usually include coconut milk and cream, onions, potatoes, mustard oil, tomatoes, coriander, ginger, garlic, vinegar, and a variety of spices such as tamarind, cardamom, cumin, cinnamon, and Kashmiri chilis. The meat is often marinated in lime juice, coriander, cumin, chili, turmeric, ginger, garlic, and salt. The dish is a milder take on the classic Indian mutton curry (mangshor jhol or kosha mangsho), and it was originally made exclusively for the first class traveling via Indian Railways from Victoria Terminus (located in Mumbay) to Calcutta. It's recommended to serve railway mutton with rice or naan on the side.</p>

Railway mutton curry

United States

<p>Ramen burger is a unique variety of a hamburger consisting of a meat patty that is sandwiched between two fried ramen noodle buns. The meat patty is typically slathered in <em>shoyu</em> sauce and topped with arugula and scallions. The dish was created by Keizo Shimamoto, a ramen blogger, who debuted it in 2013 in Brooklyn. The ramen burger was so popular that it had been voted by <em>Time Magazine</em> as one of the 17 most influential burgers ever created.</p>

Ramen Burger

<p>Rață pe varză is a traditional dish originating from Romania. The dish consists of duck legs with baked sauerkraut, and it's usually made with a combination of duck legs, drained sauerkraut, onions, chicken stock, tomato paste and pur&eacute;e, thyme, oil, salt, and pepper. The duck legs are drizzled with oil, seasoned with salt and pepper, and placed on a bed of thyme in a roasting dish, then roasted for about an hour. The onions are saut&eacute;ed in oil, then mixed with the sauerkraut, stock, and tomato paste and pur&eacute;e. The mixture is cooked for a bit, and it is added to the roasting dish with the duck legs until the cabbage caramelizes on top. Once done, the dish is often garnished with chopped green chili peppers before serving.</p>

Rață pe varză

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<p>Ražnjići are a popular type of grilled meat skewer from the Balkan region, particularly in countries like Serbia, Croatia, Bosnia and Herzegovina, and Montenegro. The word "ražnjići" translates to "skewers" in English. These skewers typically consist of chunks of marinated meat&mdash;commonly pork, chicken, beef, or lamb&mdash;that are threaded onto sticks and then grilled. The marinades vary but often include a blend of herbs, spices, garlic, and sometimes vinegar or lemon juice to enhance the flavor of the meat. Ražnjići are a staple at barbecues and family gatherings and are also commonly found at local eateries and street food stalls. They are usually served with sides such as bread, fresh salad, and various condiments.</p>
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Ražnjići

<p>Rebhuhn mit linsen is a traditional dish consisting of partridges and lentils. The dish is usually made with a combination of partridges, lentils, lemon juice, bacon, onions, carrots, celery, tomato pur&eacute;e, red wine, meat stock, salt, and pepper. The partridges are rubbed with salt, pepper, and lemon juice. Two bacon strips are tied across the breast of each bird. The remaining bacon is diced and fried in a pan with onions, carrots, and celery. Once the vegetables become tender, tomato pur&eacute;e and red wine are stirred into the mixture. The partridges are placed in the casserole so that they are coated with the sauce, and then roasted in the oven until almost done. The birds are basted with the pan juices and meat stock. They're cut in half and the cooked lentils are placed in the casserole with the bird halves on top. The partridges and lentils are served with the sauce poured over them, consisting of pan juices, leftover water from cooking lentils, salt, and pepper.</p>

Rebhuhn mit Linsen

<p>Rebocado is a traditional slow-cooked stew originating from Mexico. It's usually made with a combination of chili peppers, pork neck, purslane leaves, cinnamon, bay leaves, cloves, cumin, and salt. The cumin, chili peppers, bay leaves, cinnamon, cloves, salt, and boiling water are blended until smooth. The mixture is added to pork and water, and it's then simmered until the meat becomes tender. The purslane leaves are added in the last half hour of cooking, and the dish is then typically served with hot tortillas.</p>

Rebocado

<p>It is believed that red flannel hash is the juiciest version of this traditional American dish. It is typically made with salty and tender corned beef, boiled potatoes, cooked beets, onions, garlic, heavy cream, and butter. The name of the dish refers to the rosy red color of the beets. The dish is traditionally made with leftovers from a hearty New England boiled dinner consisting of corned beef, cabbage, potatoes, and onions. In New England, most people are very particular about the dish &ndash; some claim it must be served with poached eggs on top, while others claim it's a dinner meal and must be served with coleslaw and baked beans on the side. Regardless of the purists' claims, red flannel hash is so popular that it even has its own event, known as <em>the Red Flannel Hash Supper</em>, held every first weekend in November in Woodstock.</p>

Red Flannel Hash

<p>Red pudding is a traditional meat pudding made with selected cuts of pork, suet, fat, and a variety of spices and seasonings. The sausage-like concoction is sliced, then either fried or battered and deep-fried. In some parts of Scotland, it is typically served in chip shops as a substitute for fish. Red pudding can also be used in sandwiches, and even as an unusual topping on homemade pizza.</p>

Red Pudding

Norway

<p>Reinsdyr m&oslash;rbrad is a traditional game meat dish originating from Norway. The dish consists of reindeer steaks that are fried or grilled to perfection, usually in reindeer fat, butter, and oil. The meat of domesticated and farmed reindeer is lean, and the flavor is mild, pleasant, and not gamey at all. The steaks are usually seasoned with salt and pepper and served medium rare, and the texture shouldn't be chewy or heavy as is often the case with game meats. However, sometimes there's a slightly metallic taste. The meat is usually served with lingonberries, carrots, boiled new potatoes, or mashed potatoes on the side.</p>