Meat Dish

Tamal de pollo is a Salvadorian variety of a tamale that is usually filled with shredded chicken. The chicken is stewed with potatoes, chickpeas, and olives. The combination is mixed with corn masa, and it is then wrapped in banana leaves and boiled or steamed. This tamal is often made with recaudo sauce, made with onions, bell peppers, garlic, and tomatoes, imparting a bit of extra flavor to the dish. Once tamal de pollo is fully cooked, it can be consumed immediately, but some people say that it's even better the next day, when all the flavors are combined and the texture becomes even better. It is recommended to serve the dish on its own, but it can also be served with sour cream and black beans.

Tamal de pollo

Argentina

This tamale variety originates from the town of Salta in Argentina, hence the name. Fresh corn husks called chalas are filled with a delicious mixture of corn flour and shredded meat &ndash; either from boiled lamb or pork head. These tamales are often enriched with the addition of onions, piment&oacute;n, and aj&iacute; peppers. When assembled, tamales salte&ntilde;os are boiled, then removed from the husks and consumed warm.

Tamales Salteños

Tamatar gosht is a traditional curry originating from Pakistan. The curry is usually made with a combination of lamb or mutton, peeled and chopped tomatoes, onions, ginger, garlic, oil, red chili powder, cumin, cloves, bay leaves, cardamom, coriander, and salt. The onions are fried in oil with ginger, garlic, tomatoes, salt, chili powder, cardamom, cumin, cloves, and bay leaves. The mixture is stirred until the oil starts to separate. Pieces of lamb or mutton are added to the pot and fried for a few minutes before the mixture is covered with water and simmered until the meat is tender. Coriander leaves are stirred into the curry and the dish is garnished with slivers of ginger and chopped hot peppers. It's recommended to serve tamatar gosht with plum chutney and roti or naan flatbreads.

Tamatar gosht

India

Tandoori chicken or tandoori murgh is one of the most popular dishes in Indian cuisine, its name derived from the Persian word tannur, meaning fire. The dish consists of chicken meat that is marinated in yogurt, seasoned with tandoori masala, nutmeg, and cumin, then placed on skewers. It is a unique dish because of the way it is prepared - traditionally, it is cooked at high temperatures in cylindrical clay ovens called tandoor, resulting in succulent meat with a smokey flavor. One popular theory suggests that it was invented by a man named Kundan Lal Gujral in his restaurant Moti Mahal (Palace of Pearls). He wanted to make a new dish, so he tried cooking the chicken in the tandoor, which was mostly used for baking the famous Indian bread called naan. The dish was an instant hit with the hungry customers, and the crispy, yet succulent chicken dish even caught the attention of Indian Prime Minister Jawaharial Nehru, who often ate at the restaurant and made it a regular dish at official banquets. The aforementioned theory belongs to the recent past, but historians claim that tandoor-cooked chicken actually dates back to the Mughal period, when the dish was merely a part of gigantic Indian feasts at the time. Tandoori chicken's fame led to many derivatives such as chicken tikka masala and butter chicken, both of them commonly found in restaurants across the country.

Tandoori murgh

Tangdi or tangri kabab is a traditional chicken dish originating from North India. The dish is made with chicken drumsticks that are grilled in a tandoor or over charcoal. Although there are many variations, with different recipes from one restaurant to another, the marinade is usually prepared with a combination of lemon juice and dahi, pepper, cream, corn flour, ginger-garlic paste, cardamom, and garam masala. Once prepared, tangdi kabab is served hot with green chutney on the side.

Tangdi kabab

Morocco

Tanjia is a unique Moroccan specialty made by cooking lamb meat in a clay urn along with flavorings such as saffron, cumin, garlic, lemons, and olive oil. The dish is especially popular in Marrakech, where the urns are filled with all of the ingredients, then placed in the coals of a public bath (hammam) to slowly cook overnight until the meat is so tender that it falls off the bone. Originally, tanjia was created and cooked by men who would go on outdoor picnics.

Tanjia

In Filipino cuisine, tapa most commonly denotes thinly sliced beef sirloin that is traditionally placed in a sweet, salty, and tangy marinade made with calamansi lemonade and soy sauce, flavored with sugar and minced garlic. Other meats used to make tapa include mutton, venison, wild boar, horse, deer, and also the meat of carabao - a swamp-type domestic water buffalo native to the Philippines. Tapa is typically either grilled or pan-fried, and it is best enjoyed when served as a part of the so-called tapsilog, which is a portmanteau of the Filipino words tapa and sinangag, meaning garlic-fried rice, and itlog, meaning eggs. Tapsilog is often accompanied by sliced tomatoes ot pickled papaya strips called atchara. Altogether, this delicious combination is popularly known as the Philippine-style breakfast of champions, and to most Filipinos, it is a favorite way to start the day.

Tapa (Philippines)

Italy

Tapulone is a traditional dish and a culinary symbol of the city of Borgomanero. It's prepared with beaten lard, extra virgin olive oil, onions, garlic, local red wine, minced donkey meat, cabbage, and various herbs and spices such as bay leaves, cloves, and rosemary. The stew is slowly cooked for about 2 hours, and as a result the meat becomes tender and juicy. It's quite difficult to find this dish in restaurants, but it's a staple of local festivities and celebrations. Tapulone is traditionally served with polenta on the side. If donkey meat is unavailable, the dish can also be prepared with ground beef or horse meat.

Tapulone

Tarb is a traditional dish made from minced meat, typically lamb or beef, that is wrapped in caul fat (a thin, lacy membrane of fat surrounding the internal organs of animals). The minced meat is usually mixed with spices, herbs, and sometimes finely chopped onions or garlic to enhance the flavor. The seasoned meat is then shaped into sausage-like rolls or patties and wrapped in the caul fat. The fat not only adds flavor but also helps to keep the meat moist during cooking. Tarb is typically grilled over an open flame, which allows the fat to render, crisping up the outer layer while keeping the interior tender and flavorful. It is often served hot, accompanied by baladi bread (Egyptian flatbread), salads, or dips like tahini or baba ghanoush.

Tarb

China

Tās&igrave;m&igrave; is a traditional dish originating from Beijing. This savory, sweet, tart, spicy, and creamy dish is usually made with a combination of lamb, soy sauce, Shaoxing rice wine, Chinkiang black vinegar, cornstarch, sesame oil, sugar, wheat paste, and ginger juice. The lamb is cut into thin slices and marinated in a mixture of cornstarch, ginger juice, rice wine, vinegar, and soy sauce. The meat is then fried in oil in a wok until browned. When the tender lamb is barely done, the sugar and wheat paste are added to the wok, everything is tossed well, and the dish is then ready to be enjoyed. It is believed that the dish was made for the dowager empress Cixi, and as the chef couldn't name the dish, the empress commented that the dish is like honey (tā s&igrave; m&igrave;), hence the name.

Ta si mi

Cubes of lamb or beef browned in butter and cooked slowly with onion, tomato and a little water until the meat is tender and the sauce has thickened, then turned out from a bowl onto a bed of rice pilaf: tas kebabı is a kebab that never sees a skewer. The name comes from the tas, the metal bowl in which the stew was traditionally cooked, sealed with dough and buried in embers or set in the oven, and from which it is still unmoulded for serving, so the pilaf wears a dome of meat. It is a lokanta and home dish found across Türkiye, an Ottoman kitchen staple with relatives in the Balkans and Greece, where tas kebap has the same name and the same method. It is not a grilled dish and should not be judged as one; it belongs with the sulu yemek, the stewed dishes, and its measure is the sauce.

Lamb shoulder or leg, or beef chuck, is cut into cubes of two to three centimetres and seared in butter until coloured on all sides. Finely chopped onion goes in and softens, then chopped tomato or a spoon of tomato paste, salt, black pepper and sometimes a bay leaf or a pinch of allspice, and just enough hot water to half cover the meat. The pot is covered and the stew cooks gently for an hour and a half to two hours, with water added only if it threatens to dry, until the meat yields to a fork and the liquid has reduced to a thick, glossy sauce that coats the cubes. Carrots or potatoes are a common addition and small shallots a Thracian one. The pilaf is made separately, rice toasted in butter with a few noodles and simmered in stock, rested and fluffed. To serve, pilaf is packed into a bowl, the meat spooned over, and the bowl inverted onto the plate, or the meat is simply spooned beside the rice.

A good tas kebabı has meat that falls apart under a fork without being stringy, with the browned edges still visible, in a sauce that is thick enough to cling and dark enough to show it was cooked down, not pale and watery. The onion should have dissolved into the sauce. Taste for meat and butter first, tomato second; a sauce that is mainly tomato paste is a shortcut. The pilaf should be separate-grained and buttery, and it should absorb the sauce without going to mush. Mark down tough or dry meat, which means the cooking was rushed or the pot was uncovered, a thin sauce, grey meat that was never browned, and a dish that has been reheated until the rice at the base is pasty. A spoon of yoghurt on the side is normal; chips are not.

Tas kebabı

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is typically served with fried plantains, rice and beans or mushroom rice, and a spicy sauce known as ti malice on the side.

Tassot

Tava kebab is an Azerbaijani variety of the world-famous meat dish, made with local herbs, vegetables, and eggs. The most common version starts by mixing the minced mutton (or beef) with finely chopped onions and garlic, shaping the mixture into meatballs and then pan-frying them. Onions, tomatoes, green chilis, cilantro, and mint are then placed in the pan with the meat. Depending on the region and personal preferences, either beaten eggs can be poured into the mixture to blend all the ingredients together, or a sunny-side-up egg can be placed on top of the meat. The dish is garnished with fresh mint and served as the main course.

Tava kebab

Türkiye

Tavuk Döner is a popular Turkish street food consisting of marinated chicken stacked on a vertical rotisserie. The chicken is slow-cooked while rotating, allowing the outer layers to become crispy and flavorful. It is typically served in a wrap (dürüm), sandwich, or on a plate with rice, salad, and sauces. The dish is known for its rich spices, including garlic, paprika, cumin, and yogurt-based marinades. Tavuk Döner has gained international popularity, especially in Europe and the Middle East.

Tavuk Döner

Tavuk Kanat, literally translating to 'Chicken Wings' in Turkish, is much more than just a simple poultry dish; it is a beloved staple of Turkish barbecue culture, known locally as 'mangal'. Unlike the deep-fried, buffalo-sauce-drenched wings popular in North America, Turkish Tavuk Kanat are typically marinated for hours in a rich mixture of yogurt, tomato or pepper paste (salça), garlic, olive oil, and a blend of spices such as red pepper flakes, cumin, thyme, and black pepper. This marinade not only tenderizes the meat but also creates a beautiful, charred crust when cooked over hot charcoal.

The cooking method is crucial to the identity of Tavuk Kanat. They are almost exclusively cooked on a mangal, a rectangular charcoal grill that can be found in parks, picnic areas, and gardens across Turkey during the weekends. The smokiness from the charcoal infuses the wings with a distinct flavor that cannot be replicated in a kitchen oven. The wings are usually skewered or placed on a wire rack, turned frequently to ensure even cooking and to prevent burning the marinade, resulting in wings that are juicy on the inside and slightly crispy and smoky on the outside.

Tavuk Kanat holds a significant place in Turkish social life. The act of grilling them is communal; families and friends gather around the mangal, often with a glass of rakı or ayran in hand, sharing stories while the food cooks. It is the quintessential picnic food, accessible, affordable, and universally loved by adults and children alike. In restaurants, 'Kanatçı' (wing specialists) restaurants have sprung up, serving only variations of grilled wings with sides like roasted peppers, tomatoes, onions with sumac, and lavash bread.

Served piping hot, usually alongside grilled vegetables like long green peppers (sivri biber) and tomatoes, Tavuk Kanat is often eaten with hands. The combination of the spicy, savory marinade, the charred skin, and the succulent meat makes it an addictive treat. It honors the Turkish tradition of maximizing flavor through simple, high-quality ingredients and the mastery of fire.

Tavuk Kanat

A single cut through the short loin with the T-shaped vertebra left in, carrying a piece of strip loin along one face of the bone and a smaller piece of tenderloin along the other: the T-bone is two steaks sold as one, and the two cook differently, which is the whole challenge of the cut. The strip side is firmer, fattier and more flavourful; the fillet side is leaner and more tender and overcooks first. Where the tenderloin section is wide, at least 32 millimetres by the American grading standard, the steak is a porterhouse; narrower, it is a T-bone. The cut is a product of band saws and refrigeration, so it belongs to the steakhouse era from the late nineteenth century onward, and it is the basis of the Florentine bistecca, which is the same cut from a Chianina, three fingers thick and grilled over embers.

The steak should be cut at least three centimetres thick, because a thin T-bone cannot have a crust and a pink centre at the same time, and brought to room temperature before it goes near heat. Dry it, salt it generously, and cook it over very hot charcoal or in a heavy pan: the strip side is placed nearer the heat and the fillet side away from it, or the steak is positioned so the bone shields the tenderloin. Turn it every minute or two for an even crust, and in a pan baste it with butter, garlic and thyme in the last minutes. Target 50 to 52°C at the centre of the strip for rare, 55 to 57°C for medium-rare, measured with a probe, since the bone makes judging by touch unreliable. Rest it for five to ten minutes on a warm plate. Many kitchens carve both muscles off the bone and slice them, then put the bone back on the plate, so the diner gets even pieces of each.

Judge the two sides separately: the strip should be deeply browned, juicy and tasting of aged beef, with its fat cap rendered soft; the fillet should be pink, tender and not grey, which is the usual failure. The meat next to the bone will be rarer than the rest, which is correct, and a good kitchen tells you so. Mark down a thin steak, a pale crust, a grey band under the surface from a cool pan, a fillet cooked past the strip, a steak that was not rested and bleeds across the plate, and heavy sauces or marinades; salt, pepper and perhaps butter or olive oil are all it should need. A T-bone is sold by weight, usually 500 grams to a kilo including bone, and the bone should be about a fifth of that; a cut that is mostly bone with a sliver of fillet is poor butchery, not a bargain.

T-bone steak

Tebasaki is a traditional yakitori dish made with chicken wings as the main ingredient. In order to prepare the dish, the wings are placed on skewers, then grilled, or in some cases, deep-fried until done (especially in Nagoya). The wings are usually seasoned only with salt and pepper in order to better savor the crispy skin, and they typically come in butterflied pairs on a skewer. If desired, the dish can be accompanied by lime wedges on the side. Tebasaki can often be found in izakaya bars.

Tebasaki yakitori

Teba shichimi is a traditional chicken dish originating from Japan. The dish is usually made with a combination of chicken wings, garlic, sake, lime juice, salt, and shichimi (Japanese spice mix with seven ingredients). The wings are mixed with salt, garlic, and sake, and then marinated for about an hour before they're fried on both sides until golden brown. Once done, the wings are arranged on a plate and sprinkled with lime juice, shichimi, and salt. It's recommended to serve the dish immediately and pair it with a glass of beer. Teba shichimi is especially popular in izakayas (informal Japanese bars that serve alcoholic drinks and snacks).

Teba shichimi

Croatia

Teletina ispod peke is a traditional dish that&rsquo;s made with meat cooked under the lid (called peka in Croatian). It&rsquo;s usually made with veal, potatoes, onions, carrots, bell peppers, oil, bay leaves, rosemary, and seasonings. The vegetables are cut into chunks that are placed over the veal. The combination is then covered with a big and round metal lid and cooked for about 2 hours until the meat and the vegetables are tender and fully cooked. The dish is traditionally served with kruh ispod peke (bread baked under the lid) and fresh seasonal salads on the side.

Teletina ispod peke

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Tende de tranche in French butchery is a cut of beef that comes from the round primal, specifically the inside round or top round in American butchery. This cut is located at the upper rear leg of the cow. The tende de tranche is a lean cut of beef and is relatively tender compared to the other parts of the round, hence the name "tende" which comes from the French word "tendre" meaning tender. Given its lean nature, it's best when cooked with moist heat methods like braising or slow cooking to keep it from drying out. However, it can also be cut into thin slices for quick cooking methods like grilling or saut&eacute;ing, or it can be used to make roast beef. It's a versatile cut often used in a variety of dishes.
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Meat Dish

Tamal de pollo

Tamales Salteños

Tamatar gosht

Tandoori murgh

Tangdi kabab

Tanjia

Tapa (Philippines)

Tapulone

Tarb

Ta si mi

Tas kebabı 1 review

Tassot

Tava kebab

Tavuk Döner 5 reviews

Tavuk Kanat 1 review

T-bone steak 1 review

Tebasaki yakitori

Teba shichimi

Teletina ispod peke

Tende de tranche

Tas kebabı (1)1 review

Tavuk Döner (5)5 reviews

Tavuk Kanat (1)1 review

T-bone steak (1)1 review

Tas kebabı 1 review

Tavuk Döner 5 reviews

Tavuk Kanat 1 review

T-bone steak 1 review