Meat Dish

Zigeunerschnitzel is a German specialty consisting of a thin, breaded, and pan-fried veal cutlet (but pork, or chicken can also be used) that is finished with a spicy sauce on top just before serving. This schnitzel was named after the sauce it is topped with, which is called zigeuner sauce or gypsy sauce and is typically made with a combination of bell peppers of different colors, onions, tomato paste or tomatoes, mushrooms, wine, water, broth, and spices such as sweet and hot paprika. In Germany, the dish is not a common home-cooked meal but a typical food item that can be enjoyed at restaurants, cafeterias, and food stalls. Zigeunerschnitzel is usually accompanied by sides such as french fries, salzkartoffeln (salt potatoes), and salads, but it also pairs well with rice or sp&auml;tzle. The name of this dish has been deemed offensive and politically incorrect toward the Romani people, which has led to a ban of its use in some parts of Germany and the rise of alternative names for this schnitzel such as balkanschnitzel or paprikaschnitzel.

Zigeunerschnitzel

Zigni or kai wat is a traditional dish with a spicy flavor. This stew consists of cubed meat (mostly beef), onions, garlic, tomatoes, and tomato paste, and it is typically flavored with berbere spice blend, salt, pepper, lemon juice, and coriander. It is recommended to serve zigni with injera flatbread on the side. Although zigni is considered the national dish of Eritrea, it is also popular in Ethiopia, where it is known as kai wat.

Zigni

Netherlands

Zoervleis is an authentic delicacy originating from the province of Limburg. Although it is traditionally made with horse meat that is marinated in vinegar (hence the name, sour flesh), nowadays there are modern versions which use beef instead. The stew is additionally enriched by the addition of bay leaves, cloves, peppercorns, appelstroop (apple syrup), and pieces of Dutch gingerbread known as ontbijtkoek. Due to the formation of a thick gravy during the cooking process, zoervleis is almost always accompanied by fries, similar to the wildly popular Canadian poutine.

Zoervleis

The term zrazy encompasses a wide variety of traditional Polish meat dishes. It may refer to pounded and braised cutlets, but nowadays the name is used almost interchangeably for various types of stuffed meat rolls, known in Poland as zrazy zawijane. Every variety of zrazy is usually made with beef, but pork or game are also occasionally used. One vital element for any zrazy is to use boneless meat and pound it until thin. Plain zrazy are usually seasoned, pan-fried, and served with an accompanying sauce. Zrazy zawijane roulade is a bit more complicated, as it incorporates many ingredients and combinations of stuffing. Traditional fillings include onions, dried or saut&eacute;ed mushrooms, bacon, and sliced pickles, but potatoes or sliced hard-boiled eggs are also common. Zrazy are usually firmly rolled, dusted with flour, and flash-fried before being braised in stock until the meat is thoroughly cooked and tenderized. Both plain and rolled zrazy are always served doused in a creamy sauce made with the flavorful stock in which the meat was braised, usually with the addition of cream or tomatoes, onions, and various spices. Buckwheat porridge is traditionally served as a side dish, but boiled or mashed potatoes, beets, rice, and even the famous pierogi often find themselves plated up with a tender zrazy. Even though many believe this to be an authentic Polish dish, similar meat dishes are found all across Central and Eastern Europe. Polish zrazy differ from the eponymous dish found in Lithuania and Ukraine, which usually refers to stuffed meatballs or potato dumplings.

Zrazy

Poland

Zrazy wołowe zawijane is a traditional beef roulade consisting of thin beef slices which are wrapped around a filling, and then browned and braised. Although the method of preparation and the filling may vary, the beef slices are usually smeared with mustard and stuffed with bacon, pickles, and onions. Other variants of the dish call for stuffing the beef with sauerkraut, horseradish, breadcrumbs, or herbs, while an old variant of the dish calls for a filling of wild mushrooms and cream. Beef roulades are usually drizzled with the cooking sauce and can be served with a variety of accompaniments, including boiled rice, potatoes, beet salad, cabbage, buckwheat or barley kasha, Polish potato dumplings, or sour cream. Once eaten as a pre-hunting breakfast, this meat specialty is nowadays typically consumed as a main course, usually served for dinner. Reserved only for the Polish nobility in the past, nowadays, meat roulades can be found in almost all Polish restaurants across the country.

Zrazy wołowe zawijane

Switzerland

Traditionally prepared with sliced veal strips, cream, beef stock, white wine, and often with the addition of mushrooms, Z&uuml;rich-style veal &ndash; popularly known as Z&uuml;rcher geschnetzeltes &ndash; first appeared in cookbooks in 1947, but nowadays it is considered one of the classic dishes with origins in the Z&uuml;rich region. The dish is typically seasoned with salt, pepper, paprika, and lemon juice. Although potato r&ouml;sti is the most common accompaniment, it can also be served with rice, mashed potatoes, or tagliatelle pasta on the side.

Zürcher Geschnetzeltes

Germany

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper. The onions are sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated with flour and paprika, fried in oil and butter on both sides, and removed from the pan. The fried onions are returned to the pan with mustard and beef stock, and the mixture is cooked until the juice are reduced. Cream is added to the pan and everything is simmered for a few minutes. The steaks are added to the sauce, and the dish is then served with sp&auml;tzle or potatoes on the side. The meat is typically topped with the remaining onions before serving.