Meat Dish

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.

Travnički ćevapi

Greece

Tsigaristo is a traditional dish originating from Crete. It's prepared by saut&eacute;eing the onions in olive oil, then adding seasoned lamb meat and frying it in the pan or a clay pot over low heat. Near the end of cooking, a bit of lemon is added to finish the dish. However, there are many variations on the dish, and some cooks use additional ingredients such as garlic and wine. What's important is that the meat is slowly cooked for several hours until it becomes incredibly tender. In the past, people used meat that wasn't eaten on the first day, but was just 'refreshed' in a frying pan with olive oil and onions.

Tsigaristo

Chicken tabaka is a popular Georgian dish consisting of a chicken that is fried in a special way in a traditional pan called tapa. One should flatten the chicken on a pan by pressing it down with a weight. When it is properly prepared, the chicken should be crispy on the outside, while retaining its tenderness and moistness on the inside. The dish is often consumed with tkemali plum sauce on the side.

Tsitsila tabaka

Tsukune is a yakitori version that is prepared with ground chicken. The meat is seasoned, and it is typically formed in oblong patties or small meatballs that are skewered on bamboo sticks. Like other types of yakitori, the skewers are typically seasoned with salt (shio) or tare&mdash;subtly sweet combination based on soy sauce, sake, and mirin, while the meat can be enriched with sliced scallions, garlic, ginger, onions, or shiso leaves. Tsukune is usually served with a raw egg yolk and various toppings. The dish is a staple at specialized yakitori establishments.

Tsukune yakitori

South Korea

Tteokgalbi is a South Korean dish made with ground beef short ribs. The meat is marinated and made into patties that are then grilled. Occasionally, the meat is formed around the bones, and the patties are often glazed during grilling. Tteokgalbi translates as cake ribs&mdash;which allegedly arose since the texture and preparation resemble those of tteok rice cakes. It is believed that this traditional dish originated at the Korean royal court, but nowadays, it is strongly associated with the provinces of South Jeolla and Gyeonggi. Modern varieties are adapted with various ingredients, and the dish is enjoyed throughout the country.

Tteokgalbi

Indonesia

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Tum ayam is a traditional Balinese dish consisting of seasoned chicken wrapped and cooked in banana leaves. The preparation of tum ayam involves marinating minced or finely chopped chicken with a blend of aromatic Balinese spices and herbs such as lemongrass, galangal, turmeric, garlic, shallots, and chili peppers, along with grated coconut, lime leaves, and sometimes shrimp paste for added depth of flavor. This mixture is then wrapped in banana leaves, which are folded into small packets and secured with bamboo sticks or toothpicks. The packets are then steamed or grilled, allowing the banana leaves to impart a subtle, earthy aroma to the chicken while keeping it moist and flavorful. The cooking process infuses the chicken with the rich blend of spices, creating a dish that is aromatic, savory, and slightly spicy. Tum ayam can be served as a main dish or as part of a larger Balinese feast, often accompanied by rice and other traditional Balinese side dishes.
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Tum ayam

Tum babi is a traditional Balinese dish that features seasoned pork wrapped and steamed in banana leaves. The pork is typically minced or finely chopped and then mixed with a blend of aromatic Balinese spices and herbs, including garlic, shallots, ginger, galangal, turmeric, lemongrass, chili peppers, and shrimp paste. This mixture is then wrapped in banana leaves, which impart a subtle, earthy aroma during the steaming process. The steaming cooks the pork thoroughly and allows the flavors of the spices and herbs to meld together, creating a savory, spicy, and highly aromatic dish. Tum babi is often served as part of a traditional Balinese meal, accompanied by rice and other side dishes.

Tum babi

United States

Turducken is an American-Canadian dish consisting of deboned turkey, deboned duck, and deboned chicken rolled into one and stuffed with three kinds of stuffings which are layered between the three types of meat. It is believed that the dish originated from a French dish called galantine, which was adapted into turducken by the Cajun people originating from French Canada, who settled in Louisiana. The dish is served sliced crosswise, so that each slice contains all three types of meat and three different stuffings.

Turducken

Tuzda tavuk is a traditional dish originating from the Hatay region. The dish is made by stuffing a whole chicken with a combination of rice and selected spices and seasonings, depending on the cook. Once stuffed, the whole bird is covered with wet salt so that it forms a crust. It is then placed into a wood-fired oven or a furnace and baked for up to two hours until fully cooked and tender. Once taken out of the furnace, the salt crust is cracked with a hammer in front of the patrons, making it a visually attractive dish that's nowadays prepared in restaurants across the region and outside of it.

Tuzda tavuk

This variety of ćevapi comes from Tuzla. The small meat logs are usually made with a combination of ground mutton, beef, and lamb (usually in a ratio of 2:1:1), although some places prepare them only with beef. The meat is mixed by hand and seasoned with salt and pepper, and it is recommended to leave the meat combination in the refrigerator for a few hours or a whole day before the preparation. These ćevapi are cooked on an oiled grill, and once done, they are typically seasoned with pepper once more. Tuzlanski ćevapi are served in a round flatbread called lepina, which has previously been dipped in a broth made from beef bones called poljev or poliv. Spring onions or raw chopped onions are traditional accompaniments to this mouth-watering Bosnian meat dish.

Tuzlanski ćevapi

Italy

Tzigoiner is a traditional meat dish originating from Valtellina. The dish consists of thinly sliced beef that's wrapped around a wooden skewer and grilled to perfection. The beef is typically marinated in wine, oil, and spices. The meat is usually seasoned with salt and pepper before it's placed over a hot grill. Tzigoiner is often accompanied by french fries and dollops of mustard and grated horseradish on the side. If properly prepared, the beef should be very succulent and it should slide right off the skewer. Additional ingredients such as pancetta can also be wrapped around the skewer.

Tzigoiner

Uccelli scappati is an Italian dish that is especially popular in Lombardy and the province of Brescia. Traditionally, pork or veal is rolled in pancetta, seasoned with sage, then skewered. The combination is then saut&eacute;ed in butter and cooked in white wine. When served, the dish is always accompanied by polenta on the side. The name of this dish translates to escaped birds, referring to the facts that it is made with ingredients which were typically used to stuff game birds, and that the hunters had an unsuccessful bird hunt, so they prepared meat rolls which were shaped similarly to the birds that didn&rsquo;t make it to the plate.

Uccelli scappati

Unterschale in German butchery refers to a particular cut of beef located in the inner part of the hind leg or the inner thigh of the cow. It is a muscle that receives a moderate amount of exercise, resulting in a cut that is relatively lean but still flavorful. Unterschale is characterized by its lean composition with a smooth texture. As it comes from a portion of the animal that does move, but not excessively, it carries a good balance between tenderness and flavor. This cut is versatile, much like the oberschale. In German cuisine, the unterschale is often roasted, but it can also be used in pot roasts, stews, or even be sliced thinly for certain beef-based dishes. It's essential to use methods that help retain its moisture, given its lean nature. If roasting the unterschale, techniques like basting or marinating can help ensure the meat remains juicy. When used in braises or stews, the slow-cooking process allows the meat to tenderize while soaking up the flavors of the accompanying ingredients. For dishes requiring thin slices, it's recommended to cut against the grain to enhance tenderness. The natural beefiness of the unterschale pairs excellently with a broad spectrum of flavors. Robust herbs like thyme, rosemary, and bay leaves complement its taste. For stews or braised dishes, ingredients like red wine, beef stock, or aromatic vegetables (carrots, onions, celery) can elevate the meat's inherent flavors.

Unterschale

Urfa kebap is the hand-minced lamb skewer of Şanlıurfa in southeastern Türkiye, grilled over charcoal and served on lavaş with roasted onions, tomatoes and long peppers. It is the mild twin of Adana kebap: the meat, the tail fat and the wide flat skewer are the same, but Urfa leaves out the hot chilli. In Urfa itself the dish is usually just called kebap, and the city's own pepper, isot, appears as a dark, smoky seasoning at the table rather than as heat in the meat.

The traditional mince is lamb from the shoulder and breast, chopped by hand on a wooden board with a curved zırh blade together with kuyruk yağı, the tail fat of fat-tailed sheep, at roughly one part fat to four or five parts lean. Hand chopping keeps the pieces irregular, so the kebab holds its juice and breaks into loose crumbs instead of setting into a firm sausage. The mince is seasoned with salt and sometimes a little isot or sweet red pepper, kneaded until it binds, pressed onto the skewer in a long flat ridge and grilled close to hot coals for a few minutes. Whole onions, tomatoes and peppers share the fire and are peeled or squashed onto the plate. Because there is no chilli to cover anything, Urfa kebap exposes the quality of the lamb, the fat ratio and the fire more plainly than its Adana sibling.

When you rate it, check that the kebap arrives straight from the grill on warm lavaş that has soaked up the dripping fat. The meat should be juicy, coarse-textured and lightly charred, taste clearly of lamb and be properly salted; a gentle warmth from isot is fine, real heat means you have been served Adana. Machine-ground beef with a springy texture, too little fat, or a kebab that has sat in a warmer are the usual faults. The plate traditionally comes with sumac onions and parsley, the roasted vegetables and sometimes a sharp tomato and pepper salad called bostana in Urfa. A version with soft, collapsed vegetables and lavaş still dry underneath has missed half the dish.

Urfa Kebab

Brazil

Vaca atolada is a Brazilian meat dish prepared with beef ribs, garlic, onions, tomatoes, parsley, cassava, chili peppers, and (if available) ground colorau (urucum seed). The marinated meat is cooked and drenched in a thick sauce, hence the alternative name for the dish &ndash; cow stuck in the mud. This spicy meat dish is traditionally served with white rice, while fresh green salads are often served on the side. Vaca atolada is especially popular in the inner regions of Brazil, particularly the state of Minas Gerais.

Vaca atolada

Vaca frita is a Cuban dish made by frying shredded skirt or flank steak. When translated, the name of the dish means fried cow, referring to the preparation process. The meat is sometimes topped with saut&eacute;ed onions, and it is traditionally served with black beans and rice on the side. If there are no black beans and rice, mashed potatoes or french fries are a great alternative for side dishes.

Vaca frita

Vac&iacute;o is an Argentinian beef cut that comes from the flank of the cow. The outer layer has fat, unlike the inside one, and turns incredibly crispy when cooked. This cut is a rare find outside of Argentina and benefits from long and slow cooking. The cut can be divided into a thick, meaty part usually served in a sandwich called vaciop&aacute;n, and a thin, fatty part called matambre, which can be prepared in many ways, either grilled, stuffed and rolled, or topped with tomato sauce and cheese similar to pizza.

Vacío

Vadas marha is a traditional dish originating from Hungary. The dish is made with a combination of sliced beef and vadas, a creamy sauce consisting of carrots, onions, parsnip, bay leaves, black pepper, and sour cream. The preparation of the dish takes a long time because the beef first needs to be cooked with the vegetables and spices for 3 hours and is marinated for 24 hours. After that, the meat is separated and cut into thick slices, and the rest of the marinade is used as a basis for the vadas sauce. Vadas marha is often served with bread dumplings on the side.

Vadas marha

Vaho or baho is one of the most popular Nicaraguan dishes and a great hangover cure. It is made by wrapping a combination of beef, yuca, and plantains in banana leaves, then steaming the concoction. The word vaho means steam or mist, referring to the method of preparation. Onions and peppers are sometimes added to vaho in order to enhance the flavor and texture. This dish is traditionally prepared on weekends and consumed on Sunday afternoon, when it's typically accompanied by curtido (cabbage relish).