Meat Dish

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Scotch pie is a traditional Scottish dish, known for its unique double-crust pastry filled with minced mutton or other meat. The pie is characterized by its round, shallow form and a distinctive hot water crust pastry, which is sturdy enough to hold its shape even when not baked in a pie tin. Historically, Scotch Pies were made with mutton, but nowadays, they can be filled with beef, lamb, or a variety of other meats, often seasoned with spices and onions to enhance the flavor. The pie's design, with a lid on top but no pastry at the bottom, allows it to be easily eaten by hand, making it a popular snack at football matches and other outdoor events in Scotland. It is also a staple item in Scottish bakeries and butchers' shops. The Scotch pie is often served with mashed potatoes, baked beans, or other accompaniments.
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Scotch pie

Italy

Scottadito is a traditional dish hailing from Rome and the central Apennines, although it's nowadays made throughout the country. The dish consists of barbecued baby lamb chops and it's made with a combination of lamb chops, olive oil, mustard, lemon juice, salt, pepper, garlic, and herbs such as marjoram, mint, and thyme. The lamb chops are coated in herbs and drizzled with olive oil, then left to sit for an hour before they're grilled over charcoal. Once fully cooked, the lamb chops are sprinkled with salt and often served with a sauce on the side (consisting of olive oil, lemon juice, and mustard). The dish is especially popular during the Easter festivities and the name means finger-burning because it is served so hot and it's meant to be eaten with your hands.

Scottadito

Scottish rabbit curry is a traditional dish originating from Scotland, but it&rsquo;s prepared throughout the United Kingdom. It&rsquo;s essentially a British rabbit stew with added curry. The list of ingredients used to prepare the dish includes rabbit pieces, bacon, flour, butter, curry paste, chicken stock, onions, celery, mushrooms, and salt. The meat is browned in a pan, set aside, and the bacon is then saut&eacute;ed in the same pan. What follows is the addition of flour, curry paste, and chicken stock in order to make a thin sauce. The heat is reduced and the rabbit pieces are added back to the pan with the mushrooms, celery, and onions. The curry is cooked until the onions become tender, the sauce thickens, and the meat is fully cooked. Once done, Scottish rabbit curry is traditionally served warm over basmati rice.

Scottish Rabbit Curry

Scouse is a hearty meat and vegetable stew that is traditionally served with bread on the side, typically used to mop up all of the flavorful juices. Although it is a comfort food staple in Liverpool, many people believe that it is either based on Irish stew or on a Norwegian dish called lapskaus. Regardless of the origins, scouse became a favorite of local sailors in Liverpool, and today it can be found in numerous pubs and caf&eacute;s throughout the city.

Scouse

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings. The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.

Seco de cabrito

Ecuador

Seco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chivo was made with chicha, a type of corn beverage, but today, it is more commonly prepared with beer and fruit juices in order to give more flavors to the stew.

Seco de chivo

Sedano alla pratese is a traditional dish originating from Prato. The dish consists of stuffed celery and it's usually made with a combination of celery, ground beef, parmesan, parsley, mortadella, garlic, eggs, flour, olive oil, nutmeg, salt, pepper, and meat rag&ugrave;. The celery is cut into pieces, blanched, and drained. The celery ribs are then filled with ground beef, mortadella, parsley, parmesan, eggs, salt, pepper, garlic, and nutmeg. Another celery rib is placed on top in order to form a cylinder, and the stuffed celery is dipped in beaten eggs and coated with flour before it's fried in olive oil. The meat rag&ugrave; is simmered and the fried celery is placed into the same pan. It's simmered over low heat and then served hot. It's recommended to pair the dish with a glass of red wine.

Sedano alla pratese

Seekh kabab is a delicious, juicy Pakistani kebab variety made with a combination of minced meat (typically lamb), onions, garlic, ginger, coriander, lemon juice, yogurt, and garam masala. The spices used in the dish can be modified according to personal preferences. The meat mixture is placed on skewers, and the kebabs are then grilled over hot coals, giving them a nice smokey flavor in the process, although they can also be prepared in a tandoor oven. Seekh kabab is traditionally served piping hot with salads, onions, fries, mint chutney, or flatbreads on the side. The dish can be served either as an appetizer or as the main dish.

Seekh kabab

Seen dat (translated as seared meat) is a Lao style of barbecue that is made on a traditional griddle (similar to the ones used for Korean barbecue) and meant to be served communally on a sharing platter. The choice of meat are usually thinly cut strips of pork or beef, marinated beforehand or dunked into a sweet and savory dipping sauce, just before being grilled. The specially-designed griddle allows the edges to be filled with a broth in which the vegetables, greens, and noodles are cooked. Bean sprouts, cabbage, scallions, mushrooms, and broccoli are the most commonly used sides. The dish is most often enjoyed in a family setting, on holidays and special occasions, since the griddle allows for several rounds of cooking.

Seen dat

China

Soy sauce chicken is a traditional Cantonese dish and a classic example of red cooking technique, where meat is simmered in a soy sauce-based liquid along with various seasonings. It results in tender, succulent meat that falls off the bone. Although most cooks use chicken quarters for the dish, some like to use smaller pieces such as legs, drumsticks, and wings. Soy sauce chicken made with chicken quarters is also a traditional dish for the Chinese New Year. It is recommended to pair the chicken with side dishes such as rice or stir-fried lo mein noodles, while the typical accompaniment is a dipping sauce made with oil, ginger, chicken stock, onions, and salt.

See yao gai

Sega wat or tsebhi sga is a traditional dish from Ethiopia and Eritrea and a type of wat. In order to prepare it, onions are saut&eacute;ed in niter kibbeh clarified butter, followed by ginger, garlic, cardamom, berbere spices, and beef broth. Once the sauce has developed a thick consistency, browned beef pieces are added to the pot and the dish is simmered until the liquid is reduced and the sauce becomes very thick. Sega wat is traditionally served hot with injera flatbread or rice on the side. If desired, hard-boiled eggs can be added to the stew to make it even richer, and it's believed that the dish tastes even better the next day, when the flavors have had more time to blend together.

Sega wat

Although it appears in numerous varieties throughout the country, this traditional Czech meatloaf is usually prepared with a combination of ground beef and pork, eggs, soaked bread, and a variety of spices such as marjoram and cumin. Shaped into loaves, it is occasionally enriched with smoked bacon and filled with hard-boiled eggs or various vegetables. The dish is served sliced and enjoyed as the main course, and it is recommended to pair it with boiled or mashed potatoes on the side.

Sekaná

Sekuwa is a Nepalese specialty dish consisting of grilled and skewered lamb, chicken, pork, or goat meat. Before grilling, the meat is combined with fresh herbs and spices. It is one of the most popular street food items in the country. The dish is typically served with baji (pounded rice) and achar (tomato pickle).

Sekuwa

Indonesia

Selat solo is an Indonesian dish believed to have originated as a European salad that&rsquo;s been adapted to Javanese tastes. It hails from Solo in Central Java, hence the name. The dish is made with a combination of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans. The vegetables and eggs are layered in plate, the meat is then placed over them, and the watery soup is poured over the meat. The dish is traditionally served with a bit of mayonnaise on the side and can be categorized as a main meat dish, a salad, and a soup.

Selat solo

Semur ayam is a traditional dish originating from Java. The dish is usually made with a combination of chicken, potatoes, sweet soy sauce (kecap manis), nutmeg, lemongrass, garlic, shallots, ginger, sugar, salt, and pepper. The shallots, garlic, ginger, and lemongrass are saut&eacute;ed in oil, and the chicken pieces are then added to the pan, followed by the rest of the ingredients. The mixture is brought to a boil and simmered until both the potatoes and the chicken become tender. Semur ayam is served hot with steamed rice on the side. If desired, the stew can be garnished with fried shallots.

Semur ayam

Semur daging is a traditional stew originating from Java. It is usually made with a combination of beef, onions, garlic, ginger, kecap manis, palm sugar, tamarind, cloves, nutmeg, cinnamon, cardamom, oil, salt, and pepper. The onions, garlic, and ginger are seasoned with salt and fried in oil. The meat is cut into cubes and added to the pan with spices, kecap manis, sugar, and water. The stew is simmered over low heat until the meat becomes tender and the sauce is reduced. It is recommended to serve semur daging with rice and vegetables on the side.

Semur daging

Croatia

&Scaron;estinska pečenica is a Croatian meat dish originating from Zagreb. This simple dish is prepared by skewering three pieces of a pork cutlet, then cooking the meat on a grill. The meat is seasoned only with salt. After the meat has been grilled, it is traditionally served with raw onions and a tasty relish based on eggplants and peppers, called ajvar.

Šestinska pečenica

Seswaa, also known as chotlho, is Botswana's national dish consisting of meat on the bone (usually beef) that's slow-cooked in salted water. Once the meat has been cooked, it is pounded with large wooden pestles, then served over pap. Seswaa is usually prepared by men due to the physical extortion during the preparation process, since the meat is cooked in traditional, three-legged pots (called potjie) over an open fire. Lamb or goat meat can be used instead of beef, although beef is the most popular option in Botswana. Seswaa is almost always served on special occasions, weddings, and during the country's celebration of the independence day.

Seswaa

Şevketibostan yemeği is a traditional Turkish dish made with şevketibostan, also known as prickly golden thistle, a wild herb popular in Aegean and Mediterranean cuisines. The dish features the herb's tender stems and roots, carefully cleaned and simmered to highlight its slightly bitter, earthy flavor. The lamb is saut&eacute;ed with onions before adding the herb, along with water. Olive oil and lemon juice are key seasonings, creating a tangy, savory stew.

Şevketibostan yemeği

Shab daig, from the words shab, meaning night, and daig, which is a large cooking pot or cauldron, is a traditional winter specialty hailing from the Kashmir region. The name of this dish is derived from the traditional technique of slowly cooking it overnight in a dough-sealed cooking vessel over a firewood-lit hearth. Such an elaborate method of preparation would inevitably result in a uniquely aromatic and flavor-packed delicacy, which was usually eaten with rice the following day. It was traditionally made with saut&eacute;ed pieces of a big, fatty rooster and turnips, which were then cooked together in a rich broth flavored with spices such as garlic, ginger, fennel seeds, saffron, cardamom, Kashmiri garam masala, and cinnamon. Lamb, beef, mutton, or chicken could also be used instead of a rooster. Back in the days, most people in the Kashmir region raised poultry and crops or even spices; thus all ingredients needed for the dish were often readily available. Since this dish was typically reserved for the coldest of winter, when heavy snow used to cut off Kashmiri residents from the rest of the country, eating and sharing this hearty meal with family members and close neighbors was an incomparable experience. Nowadays, shab daig often consists of meatballs, chunks of meat, and turnips, and it is usually accompanied by flatbreads or steamed rice.