Meat Dish

Italy

Straccetti is a traditional dish hailing from Rome and the Lazio area. The dish is made with a combination of beef (skirt or flank steak), olive oil, garlic, arugula (rocket) or radicchio, rosemary, salt, pepper, and Parmigiano-Reggiano. The garlic is saut&eacute;ed in olive oil until fragrant and removed from the pan. Thinly sliced radicchio or arugula is added to the pan with minced rosemary, salt, and pepper. It is cooked until wilted and tender and transferred to a plate. The beef is cut into paper-thin slices, seasoned with salt and pepper, and cooked in olive oil. The radicchio or arugula is placed back into the pan, and the dish is then topped with grated cheese before it's served. It's important not to overcook the meat in the process. The name straccetti means little rags, referring to the thin slices of beef.

Straccetti

Stracotto alla fiorentina is a traditional beef stew originating from Florence. The dish is usually made with a combination of lean beef, onions, tomatoes, carrots, pancetta, celery, olive oil, red wine, salt, and pepper. The beef is larded with pancetta and carrot strips, and it's seasoned with salt and pepper before it's tied with twine or strings. The celery, onions, and carrots are chopped and cooked over high heat in olive oil. Beef is added to the pan and browned on all sides. The wine is added and cooked until the alcohol evaporates, and the tomatoes are added to the stew. The stew is gently simmered for two hours until everything is tender. Stracotto alla fiorentina is served as follows: the meat is removed from the pan, carved, and placed on a serving dish, while the vegetables and cooking juices are passed through a food mill and poured over the beef. If anything remains, it's said that the stew tastes even better when reheated the next day.

Stracotto alla fiorentina

Croatia

&Scaron;tufad is a unique stew made from sheep or lamb, traditionally prepared only for Christmas and New Year's celebrations on the island of Rab. This dish stands out due to its distinctive sweet flavor, achieved through the use of sage honey, which is balanced with white wine and lemon slices. The name &scaron;tufad itself has Mediterranean origins, referring to dishes slowly braised for a rich, aromatic flavor&mdash;a hallmark of this Rab specialty. Historically made exclusively with sheep meat, or more recently with lamb, &Scaron;tufad can be stored for several days, as the honey acts as a natural preservative, especially suited for the holiday season when tables are kept bountiful for extended celebrations. Nowdays, select restaurants on the island also serve &scaron;tufad, celebrating and preserving Rab&rsquo;s culinary heritage alongside iconic dishes like the famous Rab cake, a festive table staple.

Štufad

Stufat is a Romanian meat stew, typically made with lamb, chopped scallions, fresh green garlic, tomato paste, oil, and seasonings. This traditional dish is connected with the arrival of spring, the time when new plants and herbs are starting to grow. It is typically prepared around Easter festivities in Romania and in the Balkan region. Stufat is usually garnished with scallions and fresh green garlic and accompanied by roasted potatoes, a bowl of fresh salad, and a glass of wine.

Stufat

Stuffed camel is a traditional Bedouin dish and a wedding tradition in the United Arab Emirates. In order to prepare it, the camel is skinned, trimmed, and cleaned. A few chickens, a lamb, and eggs are boiled, and the rice is cooked. The boiled eggs and rice are stuffed inside the chickens, the chickens are stuffed inside the lamb, and the stuffed lamb is stuffed inside the camel, which is cooked on a spit over an open flame. Fish can also be used in the stuffing, if desired. Once done, the stuffed camel is garnished with rice, nuts, and eggs. The dish is sometimes prepared by affluent Arab families and served to Sheikhs. It is also the record holder in the Guinness Book of Records as the largest dish on any menu.

Stuffed Camel

United States

Stuffed ham is an American delicacy originating from a small area in southern Maryland (the counties of St. Mary's, Charles, and Calvert) and dating back to the 17th century. The ham is brined in salt, trimmed, sliced, then stuffed with a combination of kale, cabbage, onions, celery, hot peppers, and various spices. It is traditionally wrapped in cheesecloth, boiled for a few hours, then served cold as a main dish or tucked into potato rolls or between slices of bread. The dish is usually prepared for the festive Christmas season. Although not much is known about the origin of stuffed ham and there are numerous variations on the dish, it appears to combine British and African traditions &ndash; the ham is similar to Lincolnshire stuffed chine, while the hot peppers suggest a possible Caribbean and African influence.

Stuffed Ham

Sudderlapjes is a Dutch dish consisting of slowly cooked beef. The meat is pan-fried shortly until it browns, and is then combined with a bit of vinegar, red wine or beer, onions, mace, and bay leaves. The concoction is left to simmer from 4 to 8 hours until the meat develops an extremely tender texture. It is recommended to leave the dish in the refrigerator and consume it the next day when all of the flavors have combined. For the best results, serve it atop a bed of creamy mashed potatoes.

Sudderlapjes

Thailand

Also known as the crying tiger, this classic Thai dish consists of grilled slices of spicy marinated beef brisket that is served sided with sticky rice. The dish is typically accompanied with a spicy dipping sauce made with Thai chilis, garlic, fish sauce, lime juice, coriander seeds, and cane sugar. Suea hong hai is traditionally associated with northeastern Thai regions, and it is best enjoyed hot off the grill.

Suea rong hai

Sukiyaki is the Japanese sweet and salty hot-pot meal. It is usually prepared tableside on a portable gas stove, in a traditional shallow iron pan. This popular Japanese dish is usually made with beef, preferably the well-marbled tender cuts. However, some varieties employ pork or even tofu, creating the vegetarian version of the dish. Other ingredients in sukiyaki include sliced Chinese cabbage, mushrooms, leeks, gelatinous konnyaku noodles, and shungiku leaves. All the ingredients are then quickly cooked in a mixture of mirin, soy sauce, and sugar. Sukiyaki is a communal style dish, served in one pot, then shared among a larger group of people. There are two traditional ways hot to prepare sukiyaki, Kansai and Kanto style. Essentially, they differ in the order in which the ingredients are added to the broth. In the Kansai variety, all ingredients are added at the same time, while in the Kanto variety, the meat is cooked before any other ingredients are added. The tradition also suggests that before consumption, every morsel should be dipped into beaten eggs. It is believed that the dish was developed during the Meiji era, which started at the end of 19th century. At that time, Japan opened its borders and foreigners introduced new cooking styles and the tradition of eating meat. Since then, it has become one of the favorite communal style dishes in Japan, commonly shared among larger groups of people.

Sukiyaki

Sulu k&ouml;fte is a Turkish stew made with k&ouml;fte meatballs, onions, and rice. They are cooked in a sauce consisting of butter, tomato paste, and water. The name of the dish means watery k&ouml;fte, referring to the thin, soup-like sauce. Tiny cubes of potatoes and carrots can also be added to the stew in order to elevate its flavors even further. It is recommended to garnish the dish with chopped parsley, then serve it accompanied by Turkish bread on the side.

Sulu köfte

Possibly the most famous of all English dishes alongside fish and chips, Sunday roast is traditionally made for the big family meal of the week, Sunday lunch. Depending on the area, some carve the meat in thin slices in the kitchen and bring it to the table, while others carve it on the family table so that everyone can enjoy the view. Although beef is the most traditional option, lamb, duck, goose, pork, or turkey are also often used for Sunday roast. The meat is almost always accompanied by roasted potatoes, fresh seasonal vegetables such as broccoli, cabbage and parsley, carrots with coriander, and a thick, rich gravy. As a side dish, Yorkshire puddings are served on the same plate, baked beneath the meat, oozing with juicy meat drippings. Sunday roast is not just a dish of the week, but also a philosophy, representing family, friends, love, friendship and sharing.

Sunday Roast

China

This traditional Chinese dish is made with old duck meat that is stewed with bamboo shoots, chunks or slices of Chinese ham, rice wine, scallions, ginger slices, and seasonings. The tender duck meat is beautifully complemented by the crunchy bamboo shoots and by the saltiness of the ham. This soup-like stew is typically served as a nutritious lunch or dinner.

Sungan laoya bao

India

Sunga pork is a traditional dish originating from Assam, but it's popular across the northeastern tribes. Although there are some variations, it's usually made with a combination of pork, ginger, garlic, mustard oil, salt, pepper, and hot peppers. The ingredients are mashed into a paste that is then mixed with the pork. After an hour or so, the marinated pork is placed inside bamboo poles, and the holes are then covered with banana leaves. The poles are placed over hot charcoal and regularly turned so that the bamboo doesn't burn. Once done, sunga pork is served warm, and it's often garnished with fresh herbs.

Sunga Pork

&Scaron;unka u kruhu is a festive Croatian delicacy made with whole smoked and cooked ham that is encased in dough which typically consists of flour, yeast, lukewarm water, lard, and salt. The ham is traditionally flavored with bay leaves, garlic, and ground pepper. The concoction is baked in an oven, and the dish should be left to cool down before serving. &Scaron;unka u kruhu is usually prepared for Easter, but it can also be made throughout the year as a hearty main dish.

Šunka u kruhu

Roasting is one of the most common meat cooking methods in Sardinia, and su porcheddu, a roasted suckling pig, is a very popular local dish, often prepared for holidays or other special occasions. The pig must be just about 40 days old in order to ensure that the meat is young and tender. Before roasting, the hair is removed with boiling water and the meat is flavored with olive oil, salt, pepper, and fennel. The most traditional way of roasting the pig involves a fire pit filled with embers. The pig is wrapped in myrtle leaves, then placed in the pit and cooked slowly for a long time. The second method is to roast the pig on a spit &ndash; it is a much faster method, and the meat prepared on a spit is much crunchier. The juicy, mouthwatering su porcheddu is best served with a few slices of bread and accompanied by a glass of robust red Cannonau wine.

Su porceddu

A variety of foods might be included in a surf and turf, but traditionally, it is an entr&eacute;e that includes both a portion of meat and a portion of seafood. The meat is usually a steak, while the seafood might be anything from lobster to shrimps or prawns. The origins of surf and turf are hard to pinpoint, but steak and seafood meals became popular throughout the United States during the 1960s. The meat is typically grilled and served with an accompanying thick sauce, while the seafood is usually grilled, fried, baked, or boiled, depending on the choice of seafood. Although surf and turf is sometimes associated with low-quality food, it can often be the most expensive item on a menu, since it uses expensive ingredients. However, surf and turf dishes are still quite popular, and there is even a food holiday called National Surf and Turf Day, celebrated every leap year on February 29.

Surf and Turf

Suva prasetina na ječmu is a traditional peasant dish originating from the area of Otočac and Gacka. The dish is usually made with a combination of salt pork, potatoes, barley, carrots, onions, flour, paprika, lard, parsley, and salt. In order to prepare the dish, salt pork is rinsed and boiled. The potatoes are cut into cubes and cooked with barley, carrots, onions, and pork. Flour and paprika are shortly saut&eacute;ed in lard, and the mixture is added to the pot. Once cooked, the dish is garnished with parsley and seasoned with salt to taste.

Suva prasetina na ječmu

This delicious beef dish is one of the best-known creations of Czech cuisine. It is made with marinated braised beef, usually tenderloin, served in a creamy vegetable sauce made with carrots, celeriac, and parsley root. The dish is usually spiced with thyme, bay leaves, and allspice, which lend the dish bold flavors. The trademark of this dish, however, is its creamy gravy made with pur&eacute;ed or mashed root vegetables and sour cream. The recipe for this traditional dish first appeared in 1805. It was heavily influenced by Bavarian cuisine and traditional French cooking techniques, both of which incorporate generous amounts of butter and cream into their recipes. Sv&iacute;čkov&aacute; is traditionally served with the famous soft Czech bread dumplings, a slightly tart cranberry sauce, a dollop of whipped cream, and a slice of lemon.

Svíčková

Svi&eth; is an unusual and unique dish from Iceland consisting of singed, halved, and cooked sheep's head. The head is then cooked in an open fire (in order to remove the fur) and consumed. The dish is traditionally served with a side of mashed turnips, rhubarb jelly, and mashed potatoes, especially during the traditional Icelandic mid-winter festival known as &THORN;orrabl&oacute;t. Originally, the dish was invented at a time when people could not let any part of meat go to waste. Although svi&eth; has a reputation of being really tasty, some may find it strange to literally look their food in the eye.

Svið

Svinestek med frukt is a traditional meat dish originating from Norway. The dish is usually made with a combination of pork loin, prunes, dried apricots, salt, pepper, butter, oil, lemon juice, and Granny Smith apples. The handle of a wooden spoon is pushed in through the center of the pork loin on both sides, and the meat is then stuffed with a mixture of chopped apples and boiled and soaked prunes and apricots. The loin is seasoned with salt and pepper, the ends are tied with a string, and it's then roasted in a large casserole over a little butter and oil. Once browned, a few cups of water are added to the casserole, and the meat is then cooked in the oven for more than an hour. The dish is typically served with green beans, lingonberry jam, cauliflower, or boiled potatoes on the side.