Meat Dish

United States

Tiger meat is a traditional South Dakota delicacy consisting of raw ground beef mixed with seasonings, similar to steak tartare. Originating from German and Scandinavian immigrant communities, it is particularly popular in the Upper Midwest during the winter months and at holiday gatherings. Made with fresh, high-quality raw ground beef, it is seasoned with salt, pepper, onions, and sometimes Worcestershire or Tabasco sauce or other spices, and served cold, often spread on crackers or bread. While cherished for its rich and savory flavor, Tiger Meat requires careful preparation using fresh meat from trusted sources to minimize the risk of foodborne illnesses like E. coli or salmonella. Some variations include raw egg yolk or additional seasonings like mustard or garlic, reflecting European steak tartare influences. Tiger Meat is a nostalgic dish, often prepared by local butcher shops, and serves as a connection to South Dakota&rsquo;s cultural and culinary heritage, celebrating immigrant traditions and regional tastes. The dish can also be found in North Dakota, Minnesota, Texas, and Kansas, where it has a different name.

Tiger meat

Indonesia

Tinaransay is a traditional dish originating from North Sulawesi, where a lot of the population is Chinese or Christian, so the Muslim rules on eating pork don't apply. The dish is made with a combination of pork shoulder or leg, ginger, hot chili peppers, oil, shallots, kaffir lime leaves, lemongrass, and salt. The pork is cut into chunks, while the ginger, chili peppers, and shallots are ground into a paste that's stir-fried until fragrant. Pork is then added to the pan and simmered in its own juices. If the gravy becomes too dry, it's recommended to add a little water. Tinaransay is traditionally served with steamed rice on the side.

Tinaransay

Typically seasoned only with salt, then grilled for a few minutes, tira de asado is a famous Argentine dish consisting of long strips of grilled beef ribs. The beef is cross-cut in a way that the long strips of meat are interspersed with knots of rib bone, which are useful as they shorten the tough fibers of this cut of meat, making it suitable for grilling instead of being slowly cooked like in America. For the best results, pair the ribs with what else than the garlicky chimichurri sauce, a staple at most Argentine barbecues.

Tira de asado

Tire k&ouml;ftesi refers to a special type of ground meat dish that originates from the Tire district of İzmir, T&uuml;rkiye. Tire k&ouml;ftesi consists of minced meat (often lamb or a mix of beef and lamb), breadcrumbs or stale bread soaked in milk or water, onions, garlic, and various spices. One distinguishing feature is its soft and juicy texture, which is achieved through its specific mixture of ingredients and cooking method: they are often shallow-fried until they have a crispy exterior, then they might be simmered in a sauce or served directly. Tire k&ouml;ftesi is often served with sides like rice pilaf, grilled vegetables, or fresh salads.

Tire köftesi

Tirit pita is a traditional Bosnian savory pastry made with yufka sheets, chicken, and sour cream. The chicken is cooked, without any condiments, in water until cooked, and a broth is created. The chicken is then deboned, and the meat is shredded. The pie is assembled in a big round baking dish &mdash; first a layer of yufka, then a layer of meat and sour cream, and then another layer of yufka. This step is repeated until everything is used up, and there is a yufka layer on top. As each layer of yufka is placed inside the dish, it should be poured over with some of the chicken broth left over from cooking the chicken. The assembled tirit pita is baked in the oven and then topped with some melted butter. Tirit pita is usually served with a sauce, a mixture of yogurt or sour milk, melted butter, garlic, and salt.

Tirit pita

Tirit sa piletinom (lit. tirit pasta with chicken), or just tirit, is a traditional Bosnian dish of tirit pasta and chicken. The preparation starts with making tirit pasta by rubbing small amounts of water into wheat flour, resulting in small dough granules that are then baked in the oven. The chicken, preferably an older one, is cooked without seasoning, then taken out and baked until crispy. The baked tirit pasta is poured over with the leftover chicken broth and baked shortly just so it somewhat thickens and cooks. The crispy, baked chicken pieces are arranged on top of the tirit pasta, and the dish is ready to be served. Tirit sa piletinom is a popular Ramadan dish, although it can be prepared any time of year.

Tirit sa piletinom

Tokat kebabı is a traditional kebab variety originating from Tokat. It's made with lamb shanks, potatoes, eggplants, tomatoes, green peppers, garlic, and olive oil. The meat is cut into chunks, the eggplants into large slices, and the potatoes and tomatoes into thick vertical slices. The ingredients are placed side by side in a baking dish or skewered, drizzled with olive oil, then roasted until tender. The dish is roasted under a whole bulb of garlic, and its juices drip down on the other ingredients. Traditionally, this type of kebab is prepared in special clay ovens in old Tokat houses. The dish is highly praised because of the high-quality, local ingredients used in its preparation. It's recommended to serve it over lavash flatbread.

Tokat kebabı

Hungarian stuffed cabbage consists of blanched fresh or sour cabbage leaves that are stuffed with a flavorful mixture of minced pork, onions, rice, and seasonings. Neatly tucked rolls are layered with sliced sauerkraut and slowly cooked. Traditionally, stuffed cabbage is cooked alongside smoked meat, and it can be slowly baked in the oven or cooked on the stovetop. Often thickened with paprika-spiced roux and served topped with sour cream, these tender rolls are traditionally associated with Christmastime and are often served on other festive and special occasions.

Töltött kaposzta

Traditionally prepared with yellow wax peppers, this Hungarian summer classic is both a common restaurant dish and a popular home-cooked meal. The peppers are usually filled with a combination of minced meat, rice, and different seasonings before they are cooked in a rich, paprika-infused tomato broth. Stuffed peppers are always served doused in the accompanying broth and are usually enjoyed complemented by mashed potatoes or bread.

Töltött paprika

Italy

Tomaxelle or tomaselle are traditional Italian veal rolls originating from Liguria. Although there are some variations, the dish is usually made with a combination of veal, garlic, dried mushrooms, eggs, crumb of a bread roll, olive oil, pine nuts, meat stock, grated Parmigiano-Reggiano, nutmeg, butter, white wine, parsley, marjoram, salt, and pepper. The veal is browned in a pan with garlic and olive oil. The meat is chopped and mixed with soaked breadcrumbs, pine nuts, chopped mushrooms, eggs, grated cheese, nutmeg, herbs, salt, and pepper. The filling is spread on slices of veal that are rolled up and closed with toothpicks or twine. The tomaxelle are browned in butter, covered with wine and stock, and simmered over low heat for about twenty minutes. The veal rolls are served hot or at room temperature, usually accompanied by mashed potatoes and peas.

Tomaxelle

Tongabezi chicken curry is a traditional chicken stew originating from Zambia. Although there are a few recipes, the curry is usually made with a combination of chicken, sweet potatoes, onions, tomatoes, garlic, lemongrass, hot peppers, stock, yogurt, ginger, coriander, and curry powder. The onions, ginger, and garlic are saut&eacute;ed in oil until soft. Chicken pieces are added to the pan and cooked until done. Chopped tomatoes, lemongrass, curry powder, and stock are stirred in, and the curry is simmered for a few minutes. The sweet potatoes are boiled, sliced, fried in oil, and then served as an accompaniment to the curry, along with rice and yogurt.

Tongabezi Chicken Curry

Predominantly sweet, slightly robust, and deliciously spicy, tongseng is an authentic Indonesian meat stew, typically goat, cooked with kecap manis (sweet soy sauce), shredded cabbage, tomatoes, and coconut milk. It is commonly regarded as a combination of satay, meat skewers, and gulai, Indonesian curry. This Javanese delicacy is replete with exotic herbs and spices that give it an exquisite flavor, while the coconut milk gives it a smooth, creamy texture. Beef, mutton, and even chicken are alternatives to the goat meat. Also, it is not uncommon to leave the bones and offal of the meat while cooking the dish for a richer flavor. Traditionally, tongseng is cooked on a charcoal stove that lends the dish a pleasant, smoky taste. This specialty is believed to have been inspired by Arab and Indian cuisines, and it is commonly associated with Surakarta, better known as Solo. Tongseng has become a popular food sold all over the island of Java, from warungs and street stalls to fancy restaurants. Street stalls in Jakarta, Bandung, and Surabaya are said to offer the best tongseng.

Tongseng

If it's called tonno, looks like tuna, and tastes like tuna, it must be tuna. Wrong! You won't find this old Tuscan dish in the fish section of restaurant menus because it's actually made with pork leg or loin. Tonno del Chianti originated as a dish that was prepared in order to use all of the pig meat and then store it for later. It is believed that the dish was invented by Dario Cecchini, a butcher from Panzano in Chianti, who first prepared it with suckling pigs that he would cook in white wine with aromatics, then preserve the meat in a glass jar which was filled with Tuscan olive oil. Apart from the pork, the dish is made with white wine, peppercorns, juniper berries, rock salt, bay leaves, black pepper, and olive oil. Once the lids have been closed, the dish is refrigerated for up to one month, then served, usually with slices of Tuscan Certaldo onions and fagioli sgranati, just like real tuna.

Tonno del Chianti

<div class="flex flex-grow flex-col gap-3 max-w-full">
<div class="min-h-[20px] flex flex-col items-start gap-3 overflow-x-auto whitespace-pre-wrap break-words">
<div class="markdown prose w-full break-words dark:prose-invert dark">
In English butchery, the topside is a primal beef cut located on the inner side of the rear leg, situated above the knee and below the rump. Due to its position on the cow, it's part of a muscle group that does some work but not as much as the front legs or shoulders. As a result, the topside strikes a balance between tenderness and flavor. Topside is characterized by its lean nature, with minimal fat marbling, but a thin layer of fat covers its outer side. This fat layer can be utilized during roasting to help retain moisture and imbue the meat with additional flavor. Given its lean texture, the topside is particularly well-suited for roasting. In traditional English meals, the topside roast is a classic choice for Sunday dinners. When roasted, it's crucial to avoid overcooking to preserve its natural tenderness. Many cooks will sear the joint at a high temperature initially and then reduce the heat to let it cook slowly. This method, combined with regular basting, ensures a juicy result. Once cooked, the topside is often sliced thinly and is best if served medium-rare to medium. Apart from roasting, topside is also a preferred cut for making corned beef or even minced for pies and casseroles. 
</div>
</div>
</div>

Topside

Japan

Torisashi is raw chicken sashimi, made by slicing chicken meat that's sometimes only been lightly seared on the exterior, while the interior remains pink, making most of us fear for our lives. The name of this notorious dish is a compound &ndash; tori means bird or chicken, while sashi refers to sashimi. In the Kagoshima prefecture, torisashi has a cult-like following, and it's usually served with ground ginger or mirin-sweetened soy sauce on the side. In other parts of the country, these pink slices of chicken are accompanied by sesame seeds, salt, green onions, or wasabi. Many parts of the chicken are used for torisashi - hearts, gizzards, breasts, thighs, and liver. The chickens are slaughtered in a specific way and immediately refrigerated so that no salmonella-causing bacteria can appear on the meat. If you finally decide to tick torisashi off your bucket list after all of this, you can find it in numerous izakaya bars.

Torisashi

France

Tournedos &agrave; la bordelaise is a French delicacy consisting of thick and round pan-seared or grilled steaks of beef tenderloin that are accompanied by a red wine sauce on the side. Named after the French wine-producing region of Bordeaux, the bordelaise sauce is typically made with a combination of finely chopped shallots, butter, and spices such as thyme, bay leaves, salt, and pepper, which is reduced in dry red wine (traditionally a red Bordeaux wine) until thickened and smooth in consistency. The sauce can alternatively be enhanced with the addition of a demi-glace consisting of broth and bone marrow. Once cooked, the tournedos are transferred to a serving platter and served with the flavor-packed wine sauce drizzled on top. The tender steaks are often garnished with chopped parsley on top, and they are usually paired with a side of french fries and a glass of medium to full-bodied wine such as Cabernet Sauvignon or red Bordeaux wine.

Tournedos à la bordelaise

A staple of classic French cuisine, tournedos Rossini is a dish created in honor of the legendary composer (and noted gourmand) Gioacchino Rossini. The original recipe is rich, elegant, and uses only the finest ingredients available: 2 pieces of beef tenderloin (aka filet mignon) placed on round slices of toasted sourdough bread, generously garnished with briefly saut&eacute;ed foie gras and slices of black P&eacute;rigord truffle. Just before the dish is served, it is finished with a Madeira demi-glace sauce. The preferred wine for the sauce is Verdelho, a medium-dry wine. The recommended drink to accompany this luxurious dish is a vintage red Bordeaux.

Tournedos Rossini

Canada

Tourti&egrave;re is a traditional spiced meat pie that is often prepared between Christmas and New Year's Eve, but since it is so savory and fragrant, it doesn't stay on the menu for too long. Usually made with pork, it sometimes also includes beef for a different texture and flavor. The meat is additionally enhanced with lots of onions, diced or mashed potatoes, and spices such as cinnamon, cloves, nutmeg, and allspice. The mixture of meat, herbs, and vegetables is served under a lid of golden, flaky pastry dough, making it an ideal winter meal. Some sources say that the meat pies came to Canada with French immigrants in the 17th century, while some locals claim that it is a Qu&eacute;b&eacute;cois invention, originally using game meat instead of beef and pork. The dish takes its name from the round tin mould in which both sweet and savory tarts are traditionally baked. Today, this festive twist on a classic Christmas pie is usually served with cranberry sauce, pickled beets, or anything sweet and sour with a kick, pairing nicely with the spicy meat and the flaky crust.

Tourtière

Toyuq levengi is a traditional chicken dish originating from Azerbaijan. The dish is usually made with a combination of a whole chicken, onions, walnuts, raisins, prunes, butter, salt, and pepper. The chicken is rubbed with salt and pepper, and the cavity is stuffed with a mixture of fried onions, ground walnuts, raisins, and prunes. Melted butter is rubbed on the chicken, and it&rsquo;s then roasted in the oven for about an hour. Once fully cooked, the chicken is left to rest for a few minutes before it&rsquo;s carved and served on individual plates.

Toyuq levengi

Bosnia and Herzegovina

This ćevapi variety is made in the city of Travnik in Bosnia and Herzegovina. The ćevapi are made with a combination of beef, veal, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton. The bread, locally called pitica, is dipped in the broth, then grilled for a short time. Once grilled, the ćevapi are placed into the pitica, and they are then topped with chopped onions. It is recommended to serve this ćevapi variety with yogurt on the side.