Meat Dish

Rendang ayam is a traditional dish and a variety of rendang prepared with chicken as the key ingredient. Other ingredients used for rendang ayam include kaffir lime leaves, lemongrass, turmeric, coconut milk, sugar, salt, oil, and a spice paste consisting of ground shallots, garlic, red chili peppers, galangal, ginger, and coriander. The chicken pieces are seasoned and saut&eacute;ed with the spice paste, then cooked in coconut milk. The dish is simmered until the sauce is almost fully evaporated and sticks to the meat. Once done, rendang ayam is typically accompanied by steamed white rice on the side.

Rendang ayam

Rfissa is a traditional dish of stewed chicken pieces, onions, and lentils served over shredded msemmen, old bread, or trid pastry. The full list of ingredients is as follows: chicken, onions, saffron, ginger, lentils, msemmen, fenugreek seeds, and ras el hanout. The dish is traditionally served on the third day after the birth of a child or for similar festive occasions. It's typically consumed by a group of people gathering around the large dish, and each person then eats from his side of the platter.

Rfissa

United States

This authentic Cajun dish consists of browned, slowly braised meat smothered in a deglazed dark gravy. Although it can be prepared with various types of meat, beef is the most traditional choice. As the name suggests, it is typically served over rice, complemented with buttered beans or mashed potatoes. Eaten throughout Louisiana, rice and gravy is one of the most popular Cajun dishes, usually enjoyed as a hearty home-cooked dinner.

Rice and Gravy

France

Rillauds is a traditional specialty originating from Anjou. The dish consists of pieces of pork belly that are placed into a salty, herbaceous brine to soak before they're cooked in lard. Once done, rillauds are served warm or cold, and in the past they were often plated in the shape of a pyramid, then topped with the pig's tail. It's recommended to serve the dish with a fresh green salad on the side, or in fou&eacute;e bread. Every July, there is the Rillaud&eacute;e de Brissac-Quinc&eacute;, where locals and tourists can enjoy dancing, fireworks, and rillaud-making contests.

Rillauds

Rindsgoulasch is an Austrian and German take on the Hungarian goulash that is considered a staple of Viennese cuisine. It is typically prepared with beef, onions, garlic, powdered paprika, tomato paste, caraway seeds, marjoram, vinegar, salt, and pepper. And if done right, the meat should be tender and the gravy dark, smooth, and thick. Once all ingredients are sauteed, either water, stock, or red wine is added, and the goulash is cooked for hours until the meat is exceptionally tender. However, variations abound, and recipes usually differ in the number and type of spices used, the order in which the ingredients are added and sauteed, and the type of liquid used. Rindsgoulasch is typically served with potatoes, sp&auml;tzle, various dumplings, and even homemade bread.

Rindsgulasch

Italy

Riso arrosto is a traditional dish originating from Liguria. It consists of baked rice and meat. The dish is made with a combination of Arborio rice, veal, onions, parsley, stock, butter, grated cheese, and meat sauce known as sugo di carne. In order to prepare it, the meat is chopped and cooked with browned onions and parsley. The rice is cooked in sugo di carne that's thinned with a bit of stock, if necessary. The onion and meat mixture is added to the rice with grated Parmigiano-Reggiano cheese. Once cooked, the combination is placed into a buttered baking dish, and it's then baked until a nice crust forms on the exterior. Some sources claim that this is the only traditional Italian rice dish that's cooked in the oven.

Riso arrosto

Risotto con le quaglie is a traditional type of risotto. It's usually made with a combination of quail, carnaroli rice, garlic, stock, onions, white wine, olive oil, butter, salt, pepper, rosemary, sage, and Grana Padano cheese. The quail legs are browned in olive oil with rosemary, sage, salt, pepper, and crushed garlic. Once browned, white wine is poured over the mixture, and once it evaporates, the quail legs, rosemary, and sage are removed from the pan. The onions are chopped and saut&eacute;ed in butter, and rice is then added to the pan. Wine is added again, along with the stock and chopped quail meat, and the risotto is cooked until done. Butter and cheese are added near the end of cooking, and the risotto is then ready to be enjoyed.

Risotto con le quaglie

India

Rista is a traditional and royal Indian dish originating from the Kashmir region. The dish consists of meatballs that are simmered in a spicy red gravy. The meatballs are usually made with a combination of mutton, cardamom powder, salt, and ginger powder. Other ingredients used for the dish, such as asafoetida, onions, saffron, red chili powder, fennel, cloves, cinnamon, mustard oil, and bay leaves are shortly saut&eacute;ed in a pan and covered with water. While the gravy is simmering, the meatballs are added to the pan and the combination is simmered until the meatballs are fully cooked. Once done, rista is served hot, garnished with anise seed and accompanied by boiled or steamed rice, naan, roti, paratha, or kulcha flatbread on the side. This dish is often prepared for special occasions and festive events.

Rista

Lebanon

Riz bil-foul or riz b'foul is a traditional and Lebanese dish. The dish is usually made with a combination of fava beans, basmati rice, onions, garlic, chicken stock, beef, coriander, cumin, cinnamon, ginger, salt, and pepper. The onions are saut&eacute;ed in oil and mixed with ground meat, salt, pepper, ginger, and cinnamon. The mixture is cooked until browned and then mixed with the rest of the ingredients. The dish is simmered until the beans are fully cooked, and it's then mixed with rice and water and cooked for a few more minutes until the rice is tender. There is also a meatless version, as well as ones that include different vegetables, like chard. Once done, riz bil-foul is typically served with yogurt or a salad on the side.

Riz bil-foul

Ř&iacute;zek is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter. The Austrian version is exclusively made with veal, and it is one of their unique delicacies. The Czech interpretation is only occasionally made with veal, and more commonly employs pork chops or pork cutlets. Chicken or turkey breasts are also frequent and represent a lighter version of this classic dish. Ř&iacute;zek is found in numerous restaurants in the Czech Republic and is often prepared as a family meal. It is usually served with mashed or plain boiled potatoes on the side, or between two bread slices in order to create the famous bread and schnitzel sandwich.

Řízek

Roast beef is a traditional meal and a part of Sunday roast. Beef is the most traditional option for Sunday roast, but the dish can also be made with duck, lamb, pork, turkey, and goose. The beef is most commonly coated with oil and seasoned with salt and pepper. It&rsquo;s sometimes flavored with herbs such as rosemary. Once the beef has been roasted, it&rsquo;s usually carved into thin slices and accompanied by roasted potatoes, seasonal vegetables, a rich gravy, and Yorkshire puddings. Condiments such as English mustard and sauces based on horseradish are common accompaniments to a roast beef dinner.

Roast beef

Roasted duck rice is a Singaporean dish consisting of roasted duck served either over rice or yam rice and accompanied by a sauce and various extras, like braised eggs, tofu, beancurd, gizzards, and pork belly. It can be made and served in two ways &mdash; Hokkien-style or Teochew-style, meaning either doused in a thick, flavorful sauce or lighter sauce. The roasting of the duck starts with filling the cavity of the duck with spices and aromatics. The cavity is then closed, and the duck is poured over several times with a sauce and then air-dried before being glazed and roasted in the oven.

Roasted Duck Rice

Roast goose with sage and onion stuffing is an ancient English dish that can be traced back to the time of Queen Elizabeth I. The dish consists of a goose that is usually stuffed with a combination of butter, onions, celery, grated bread, eggs, diced apples, sage, salt, and pepper. The goose is lightly stuffed, trussed, and placed in a shallow roasting pan. After the goose has been slowly roasted, the roast goose is typically served with apple sauce or giblet gravy. During the roasting process, the skin is often pricked to let the fat run out, and the fat is occasionally skimmed. Some believe that the American Thanksgiving turkey evolved from this dish.

Roast goose with sage and onion stuffing

Roast lamb with laver sauce is a traditional dish that is regarded by many as the national dish of Wales. It is made by roasting a rack of lamb until it becomes tender and well-flavored. The meat is then accompanied by a deep-green, gelatinous sauce made from stewed seaweed, locally known as laver. The dish has a long history, and was even consumed by George Henry Borrow, an English author who mentioned it in his 1862 travelogue Wild Wales: Its People, Language and Scenery.

Roast Lamb with Laver Sauce

This traditional British dish consists of roasted racks of lamb that are typically garnished with mint sprigs and paired with a flavorful mint sauce. The meat is usually flavored with garlic, herbs, salt, and pepper. The sauce consists of fresh mint, sugar, vinegar, beef broth, and minced shallots. In the past, it was used for its strong flavor that cuts through the stronger flavors of mutton. Today, the dish is often prepared for Easter, when it is ideally accompanied by buttered carrots and a watercress salad on the side.

Roast lamb with mint sauce

Roast leg of Lakeland lamb is a traditional dish originating from Cumbria. The main ingredient of the dish is leg of Lakeland Herdwick lamb, characterized by tender and fine-grained meat. The flavor of the meat is unique, gamey, and intense due to long periods of grazing and slow maturation process of the lambs. Once the leg of Lakeland lamb has been seasoned and roasted to perfection, the meat is typically served with accompaniments such as roast potatoes, Yorkshire pudding, British mint sauce, apple and nettle jelly, seasonal vegetables, or delicious gravy. The dish is often served as a part of Sunday roast (Sunday lunch) menus.

Roast leg of Lakeland lamb

Roast pork with applesauce is a classic dish where roast pork is served alongside applesauce for a complementary flavor combination. The savory, tender pork is typically roasted with black pepper and salt, but other herbs and spices can also be included, while the sweet and slightly tangy applesauce helps balance the richness of the meat. Applesauce adds moisture and a fresh contrast, making it a popular pairing with pork in many cuisines. This dish is especially common in British and American cooking, often served during family dinners or holiday meals.

Roast pork with applesauce

Rogan josh is an aromatic lamb curry that is believed to be of Persian origin, although today it is more closely associated with the Kashmir region of India. The stew is characterized by tender meat and a thick, fiery red sauce coming from deseeded Kashmiri chillies. Lamb pieces are typically stewed in a gravy made with browned onions, garlic, yogurt, ginger, and aromatic herbs and spices. The name of the dish is derived from two words: rogan, meaning clarified butter or oil, and josh, referring to passion or heat. Rogan josh is usually accompanied by plain or spiced basmati rice and Indian flatbreads such as naan on the side. The dish is also popular in the United Kingdom since the 1950s, when Indian cuisine was brought over to the country.

Rogan josh

This Polish meat roulade consists of minced meat filled with mushrooms. It can be baked with dried herbs, bacon slices, or grated yellow cheese on top. The meat roulade is usually eaten warm for lunch or dinner with a side of potatoes or buckwheat groats and fresh salads. Chilled slices of this roulade go well in sandwiches and make for great party snacks.

Rolada z mięsa mielonego z pieczarkami

Poland

An authentic Silesian dish, rolada z modrą kapustą is a beef roulade served with a side of cooked red cabbage and potato dumplings. Traditionally, the beef roulade is filled with pickled cucumbers, bacon, sausages, onions, and mustard. It is first fried and then cooked in a sauce with spices and onions. Cooked modrą kapustą, or red cabbage, is lightly fried with onions and bacon, and then tossed with grated apples, vinegar, pepper, and salt. Also known as kluski śląskie, Silesian potato dumplings consist of boiled potatoes, flour, eggs, and salt. The beef roulade is served on a large plate with the cooked red cabbage and potato dumplings on the side, all drizzled with the cooking sauce and topped with freshly chopped dill. The dish is traditionally eaten on Sundays for dinner, but it is also often served at wedding receptions. It can be found in restaurants throughout the Silesian region.