Meat Dish

Shaiyah is a traditional dish originating from South Sudan and it consists of pan-fried meat. The dish can be made with lamb, beef, or goat meat and it's typically made for special occasions when the family has slaughtered an animal. The meat is cut into pieces and boiled in water with onions, herbs, and garlic. Once it has been halfway cooked, a small amount of oil is added and the meat pieces are fried in a pan until browned and caramelized on all sides. Shaiyah is often garnished with rocket leaves and lime slices before serving.

Shaiyah

Azerbaijan

When seeking genuinely authentic and traditional Azerbaijani cuisine, piti is undoubtedly the first dish that locals will recommend. Originating in the northern city of Sheki, this hearty stew owes its unmistakable taste to the clay pot in which it's made - the dopu. Sheki was historically known as a potters' city - in the hands of true craftsmen, clay from the nearby mountains was carefully transformed and shaped into the perfect container for this unique dish. Piti was considered a worker's dish because only one serving is so filling that it can provide enough nourishment for the entire day. The stew is made with lamb meat, chickpeas, chestnuts, dried plums, onions, saffron, and sheep tail fat. It takes several different cooking cycles to add all of the ingredients, as the lamb meat cooks very slowly. The traditional way of eating piti is divided into two courses - first, the broth from the pot is poured over small pieces of bread, onions, and sumac. The rest of the piti is then mashed in individual pots and served as a main course.

Shaki piti

Shakriyeh is a traditional stew made with lamb cooked in a tangy yogurt-based sauce. The meat is simmered with garlic and onions, and then blended with a smooth yogurt sauce flavored with spices such as cinnamon or cloves. It's typically served over rice or alongside bulgur and is a popular dish during family gatherings and special occasions. The creamy, rich sauce and tender meat make shakriyeh a comforting, flavorful meal in Syrian cuisine.

Shakriyeh

Shalgham challaw is a traditional stew originating from Afghanistan. It's usually made with a combination of lamb shoulder (bone-in), turnips, oil, onions, chili powder, ginger, salt, and brown sugar. The lamb pieces and onions are saut&eacute;ed in oil, covered with salted water, and cooked in a pressure cooker in order to soften the lamb. The turnips, chili powder, ginger, sugar, and water are added to the meat and cooked until the meat and turnips are fully cooked and tender, but not falling apart. Finally, the stew is served over steaming hot challaw (plain rice).

Shalgham challaw

China

Shandong shaoji or Shandong roast chicken is a traditional chicken dish originating from Shandong. The dish is usually made with a combination of chicken, soy sauce, vegetable oil, Sichuan pepper, scallions, and ginger. The chicken pieces are marinated in soy sauce and fried in oil until golden brown. The Sichuan pepper, scallions, and ginger are scattered over the chicken, and it's then steamed until fully cooked. The chicken is shredded into thick strips and chilled for up to three days. When served, the chicken meat is arranged on top of sliced cucumbers and dressed with a mixture of soy sauce, vinegar, garlic, sesame oil, and reserved chicken juices. If desired, the dish can be garnished with chopped coriander.

Shandong shao ji

Shapta or shaptak is a traditional stir-fried meat dish originating from Tibet. The dish is usually made with a combination of meat (yak, beef, pork, or mutton), ginger, garlic, Sichuan peppercorns, cabbage, hot peppers, oil, onions, sesame oil, soy sauce, scallions, and salt. Dried and fresh hot peppers are saut&eacute;ed in oil and mixed with garlic, ginger, and onions. The meat, salt, and Sichuan pepper are then added to the pan and stir-fried. Cabbage, sesame oil, and soy sauce are stirred in, and everything is stir-fried over high heat until done. Before serving, shapta is garnished with scallions. The name of the dish means fried meat and there are many versions of it throughout Tibet. The dish is typically served with tingmo (steamed bread) or rice on the side.

Shapta

Shashlik is the name for a traditional Central and West Asian barbecue consisting of marinated, skewered, and grilled chunks of meat such as lamb, beef, or pork, depending on regional and religious preferences. Lamb, beef, or pork is usually combined with chunks of vegetables such as bell peppers, onions, mushrooms, or tomatoes. The meat is typically marinated overnight in vinegar, herbs, spices, and dry wine. In Russia, barbecue is traditionally reserved for men, who are in charge of the whole grilling process, while the women are usually busy slicing vegetables and setting the tables. Shashlik is traditionally prepared for events with a large number of people gathered around the fire, cooperating and socializing in the process, making the dish a communal affair. Because the origins of the dish lie between Turkey and Russia, many believe that the name is derived from the Turkish word shish, meaning skewer. In Georgia, shashlik is known as mtsvadi.

Shashlik

This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs. There are two theories as to how the dish got its name &ndash; either from the Turkish word şeftali, which means peach, most likely as a reference to its texture, or from the name of the street vendor who is credited with having invented it. The meat mixture is seasoned with salt, pepper, and cinnamon, and then formed into small sausages which are skewered and grilled. As the meat cooks, the caul fat renders, giving the sausages a crispy, caramelized exterior while keeping the meat on the inside tender and juicy. Sheftalia is commonly served in a pita, topped with salad and tzatziki, a sauce made with yogurt, cucumber and olive oil.

Sheftalia

India

Shikampuri kebab is a traditional meat dish originating from India. These meat patties are usually made from mutton or chicken mixed with ginger-garlic paste, eggs, chana dal (bengal gram), and spices such as cardamom, cinnamon, red chili powder, and turmeric powder. What makes them unique is the stuff that goes inside &ndash; the patties are filled with a combination of finely chopped onions, green chili peppers, coriander leaves, and hung curd, which can be prepared by straining yogurt in a muslin cloth. The patties are fried in hot oil until golden brown, then served. This dish is one of the royal dishes of Hyderabad cuisine, influenced by Mughals. It's recommended to serve the dish with green chutney on the side.

Shikampuri kebab

In English butchery, shin refers to the cut of beef taken from the front leg of the animal, specifically the section below the knee. This area is heavily exercised, meaning the meat from the shin contains a high proportion of connective tissue, which results in a tough texture if cooked quickly. However, when prepared correctly, shin can offer a depth of flavor and tenderness that few other cuts can match. Shin is dense and fibrous, riddled with collagen-rich connective tissues. While this makes the meat tough in its raw state, the collagen breaks down into gelatin during long cooking processes, imparting a rich, silky texture to the dish. Given its tough nature, shin is best suited for slow-cooking methods. It's a staple in traditional dishes that require extended cooking times, such as stews, braises, and casseroles. One popular English dish that features shin is the classic beef and ale stew, where the meat is simmered with beer, vegetables, and herbs until fork-tender. The key to unlocking the shin's potential is patience. Slow-cooking, braising, or stewing at a low temperature allows the collagen to melt into the surrounding liquid, creating a dish with an unctuously thick sauce. Additionally, the meat itself becomes incredibly tender, having absorbed all the flavors from the cooking liquid. Given its rich flavor profile, shin pairs well with hearty herbs like rosemary and thyme. Root vegetables, such as carrots, potatoes, and parsnips, also complement the meat, especially in slow-cooked dishes. Additionally, red wine, ale, or beef broth can be used as the braising liquid to further enhance its depth of flavor.

Shin

Shish is the most famous kebab variety consisting of pieces of meat on a skewer that is grilled over a fire. The dish originated with the nomadic tribes who used to marinate the meat in order to tenderize it and to get rid of the gamey flavors. The marinades include any combination of lemon juice, olive oil, milk, yogurt, cinnamon, allspice, and various other spices. Authentic Turkish shish kebab is rarely prepared with vegetables on the same skewer, and it has been suggested by numerous food writers that grilling the vegetables and meat on a same skewer is a modern invention by Turkish restaurateurs to make the skewers look more visually appealing to customers. The vegetables and meat should be grilled on separate skewers so that both are cooked for a proper period of time.

Shish kebab

Shiu ng heung gai is a traditional chicken dish originating from China. The dish is usually made with a combination of chicken (thighs, drumsticks, or wings), soy sauce, peanut oil, Shaoxing wine or sherry, garlic, ginger, and five-spice powder. The chicken pieces are marinated in a mixture of soy sauce, wine, garlic, ginger, peanut oil, and five-spice powder. Once marinated, the pieces are drained and arranged in a deep roasting dish. A bit of marinade is spooned over the chicken and the dish is roasted in the oven until the chicken is crisp and brown. As the chicken is roasting, it should be regularly basted with the marinade. Shiu ng heung gai can be served warm or cold.

Shiu ng heung gai

Contrary to what one might think upon hearing the name of the dish, lion's head is a meal consisting of big pork meatballs that are stewed with noodles and vegetables such as cabbage. It dates back to the times of the Sui Dynasty, when Emperor Yang took a trip to Yangzhou and made his chefs prepare a dish that was inspired by the Yangzhou landscapes, which he loved. The meatballs looked similar to the Chinese guardian lion's head, so the name stuck until today. In China, there are two versions of the dish - one is served in a rich, brown sauce (Zhenjiang variety), and the other in a lighter broth (Yangzhou variety). Rustic and hearty, this classic dish also became a part of Shanghai cuisine in the late 19th and early 20th century.

Shizitou

Shogayaki is one of the most common pork dishes in Japan. It consists of lean cuts of pork that are thinly sliced and braised in a flavorful mixture of soy sauce, mirin, and grated ginger. In Japan, shogayaki is a popular lunch or dinner choice and even though it is commonly prepared in many Japanese households, it is also a staple restaurant item. The dish is usually served alongside rice and shredded cabbage or enjoyed as a part of takeaway bento meals.

Shogayaki

In the American system of primal beef cuts, the short loin is located towards the back of the cow, nestled between the rib and the sirloin. The short loin is home to some of the most popular and tender cuts of beef, as it comes from a part of the cow that doesn't get much exercise. It is known for its tenderness and flavor. Cuts from the short loin are usually cooked with dry heat methods, such as grilling, broiling, or roasting, and they are often served as steaks. Some specific cuts that come from the short loin include T-Bone steak, porterhouse steak and strip steak (also known as New York strip, Kansas City strip, or top loin).

Short loin

United States

Shortribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of cattle. Known for their rich marbling and deep flavor, they are often slow-cooked or braised to achieve a tender, fall-off-the-bone texture. Popular in American, Korean, and French cuisines, shortribs are traditionally prepared with ingredients like garlic, onions, soy sauce, wine, and various herbs. In Korean cuisine, they are famously used in dishes such as 'Galbi' and are marinated before grilling. In the U.S., they are a staple in barbecue culture and comfort food recipes. The cooking method and seasoning vary by region and cultural tradition, but the result is a flavorful and hearty dish.

Shortribs

Often dubbed as the national dish of Oman, shuwa is usually prepared with bone-in cuts of lamb or goat meat, or occasionally beef or camel. The meat is coated in a spice blend that typically combines chili peppers, cardamom, cloves, cumin, or coriander. It is traditionally wrapped in banana or palm leaves and then placed in a woven bag before it is roasted and smoked in underground pits. Because of the extensive preparation, shuwa is usually enjoyed on special occasions. The meat is served on a bed of rice together with a tomato-based sauce, and it is supposed to be shared among the guests.

Shuwa

Germany

Siegerl&auml;nder Kr&uuml;stche is a traditional dish originating from Siegen. The dish is usually made with a combination of a pork cutlet, flour, eggs, breadcrumbs, bread, butter, salt, pepper, and oil. The pork cutlet is seasoned with salt and pepper, rolled in flour, dipped in egg wash, dredged in breadcrumbs, and then fried in hot oil until golden brown. The bread slices are toasted, spread with butter, and then topped with the fried pork cutlet, while the cutlet itself is topped with a fried egg in order to finish the dish.

Siegerländer Krüstche

Bolivia

Silpancho is a traditional dish characterized by its huge size and ingredients that are rich in fat and carbohydrates. The dish typically consists of a layer of white rice topped with boiled or steamed potatoes, beef or chicken cutlets, and fried eggs. Silpancho is usually garnished with chopped parsley, onions, and beets. The dish was invented in the city of Cochabamba, famous for its unique cuisine. Its name comes from a Quechua word silpanch'u, meaning thin and pounded, referring to the meat used in the dish. Although it is a traditional dish of Cochabamba, it has become so popular that it quickly spread throughout Bolivia, where it's served in many restaurants with different variations on the recipe.

Silpancho

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In English butchery, silverside is a primal beef cut located at the rear of the animal, specifically on the outside of the hind leg, adjacent to the topside. Its name is derived from the silvery membrane or sheen that covers the muscle, which is typically removed before cooking. Silverside is leaner than many other cuts, with a firm texture and a distinctive elongated grain. It has a mild beef flavor and is characterized by a lack of significant marbling, though it usually has a layer of fat on one side, which can be utilized during cooking to keep the meat moist. Traditionally, in British cuisine, silverside has been a popular choice for salt beef or corned beef. The curing process breaks down the tougher fibers of the meat, resulting in a tender, flavorful result. However, it's also commonly roasted. When roasting, it's often advised to baste the meat regularly and potentially use a marinade or slow-cooking technique to ensure the meat remains tender. If roasted, silverside can benefit from being served with a flavorful gravy or sauce, given its lean nature. Many families in the UK enjoy silverside roast on Sundays, often accompanied by vegetables, Yorkshire pudding, and potatoes.
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