List of meat dishes

This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken.

Contents

• Meat dishes
• By type
• Beef
• Fish
• Goat
• Lamb and mutton
• Meatball
• Pork
• Poultry
• Sausage
• Seafood
• See also
• References
• External links

Meat dishes

The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish.

• Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón).
• Asocena
• Baeckeoffe – a French casserole dish prepared using mutton, beef and pork
• Bangers and mash
• Barbacoa
• Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. ^{[1] [2]} It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green beans or dried beans, which are served on a large plate. ^{[2] [3] [4] [5]}
• Beşbarmaq
• Birria

• Bobotie – a South African dish ^[6] consisting of spiced minced meat baked with an egg-based topping. ^[7]
• Boliche
• Bosintang – a Korean soup that includes dog meat as its primary ingredient. ^[8]
• Braciola
• Breaded cutlet – a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
• Brunswick stew
• Burgoo – a spicy stew that originated in the U.S. state of Kentucky, it is also referred to as "roadkill soup". It can be prepared using pork, chicken or mutton.
• Cabeza guateada – a traditional earth oven dish from Argentina made with the head of a cow and condiments.
• Capuns
• Carimañola
• Carne a la tampiqueña
• Carne pinchada – a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria) or wine.
• Carne pizzaiola
• Carpaccio
• Chiles en nogada
• Chislic
• Chunla
• Churrasco
• Çiğ köfte
• City chicken
• Cockentrice – a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. ^[9] Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. ^[10] The dish originates from the Middle Ages ^[10] and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator. ^[11]
• Compote – a game meat dish
• Curanto
• Discada – a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its name.
• Durus kura — a whole chicken roast

  

• Enchilada
• Escalope – boneless meat that has been thinned out using a mallet, ^{[12] [13]} rolling pin ^[13] or beaten with the handle of a knife, or merely butterflied. ^[14] The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. ^[15]
• Farsu magru – a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal. ^{[16] [17]}
• Fatányéros
• Finnbiff
• Flurgönder

• Fricassee – a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce. Fricassee can also refer to a type of sandwich made in Tunisia with fried bread and typically filled with many ingredients including tuna, olives, hard-boiled egg, middle eastern tomato salad, and others.
• Frigărui
• Giouvetsi
• Güveç
• Guyanese pepperpot – A Guyanese dish prepared using meats such as beef, pork and mutton
• Gyro
• Hachee
• Haggis
• Hodge-Podge – a meat soup
• Inihaw
• Jerusalem mixed grill – a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander. ^[18]
• Jugging – the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug
• Kaalilaatikko
• Kachilaa

• Kelaguen
• Khorovats
• Kibbeh nayyeh – a Levantine mezze consisting of minced raw lamb or raw beef mixed with fine bulgur and spices.
• Kielbasa
• Kiviak
• Kohlwurst
• Koi
• Korean barbecue – refers to the Korean method of roasting meat, typically beef, pork, or chicken. Such dishes are often prepared at diner table on gas or charcoal grills, built into the table itself.
• Kutti pi

• Larb – a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms
• Laurices
• Lawar
• Lihapiirakka
• Lomo a lo pobre – in Peruvian cuisine, consists of a cut of beef tenderloin (Spanish lomo) topped with one or more fried eggs and generally served with French fries and fried onions. ^{[19] [20]}
• Lörtsy
• Maksalaatikko – a Finnish liver casserole that is traditionally eaten on Christmas
• À la Maréchale – a method of food preparation in haute cuisine, dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglais ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed.
• Meatcake
• Menchi-katsu
• Mett
• Mikoyan cutlet – was a Soviet semi-processed ground meat cutlet variety on the basis of American hamburger beef patty, nicknamed after Soviet politician Anastas Mikoyan. In 1964, The New York Times reported that the Mikoyan cutlet was "the cheapest, most popular if not most revered piece of meat a few kopecks can buy". ^[21]
• Mixed grill

• Mixiote – a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used.
• Mykyrokka
• Naryn
• Nem nguội
• Pachamanca
• Pachola
• Pamplona – a grilled stuffed-meat dish from Uruguay prepared with chicken, ^{[22] [23]} and may be prepared with other meats such as pork ^[24] and beef.
• Pastramă – a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton
• Peremech
• Pljeskavica
• Po
• Poc Chuc
• Poronkäristys

• Potjevleesch – a traditional French Flemish dish, which can be translated into English as "potted meat", it is prepared using three or four different types of meat and held together either with gelatin or natural fats coming from the meats used.
• Poume d'oranges
• Pringá
• Pukala
• Pyttipanna
• Qingtang wanzi
• Rat-on-a-stick – a dish or snack consisting of a roasted rat served on a stick or skewer that is consumed in Thailand and Vietnam. ^{[25] [26]} Prior to roasting, the rat is typically skinned and washed, after which it is gutted to remove its internal organs and then roasted.^{[ citation needed ]}
• Ražnjići
• Renskav
• Riz gras
• Rundstück warm
• Sanjeok

• Sapu Mhicha – a specialty of the Newari cuisine of the Kathmandu Valley that is prepared during special occasions, it consists of buffalo leaf tripe stuffed with bone marrow that is boiled and fried.
• Saramură
• Sate kambing – the Indonesian name for "mutton satay"
• Satti
• Sauerbraten
• Sautéed reindeer
• Schäufele

• Schlachteplatte – a hearty German mixed grill dish ^[27] that primarily consists of boiled pork belly (Kesselfleisch) and freshly cooked Blutwurst and Leberwurst sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as Metzelsuppe . As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as metzelsupp.
• Seco
• Seswaa – a traditional meat dish of Botswana made of beef and goat meat
• Shaokao
• Shish kebab
• Shuizhu
• Smokie – a West African dish prepared by blowtorching the fleece off the unskinned carcass of an old sheep or goat.
• Souvlaki
• Speckkuchen
• Ssam
• Stew peas
• Suanla chaoshou – a dish in Sichuan cuisine that consists of a spicy sauce over steamed, meat-filled dumplings
• Surf and turf
• Swan Puka
• Tataki
• Teste de Turke
• Toad in the hole – a traditional English dish ^[28] consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. ^[29] Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.
• Turducken
• Tushonka – a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc ^[30]
• Wurstsalat – a German sausage salad
• Xab Momo
• Yakiniku
• Zoervleis – a regional meat dish from the Province of Limburg, a region split between Limburg (Netherlands) and Limburg (Belgium), that is typically prepared using horse meat.

By type

Beef

Main article: List of beef dishes

See also: List of hamburgers, Shredded beef § List of shredded beef dishes, List of steak dishes, and List of veal dishes

Goat

Main article: List of goat dishes

Poultry

Main article: List of chicken dishes

See also: List of egg dishes and List of duck dishes

See also

Related Research Articles

Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.

Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.

Kebab, kabob, kebap, or kabab is roasted meat that originates from the Middle East. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.

Churrasco is the Portuguese and Spanish name for grilled beef prominent in the cuisines of Brazil, Colombia, Uruguay, and Argentina. The term is used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.

A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.

Braciola may refer to several distinct dishes in Italian cuisine. Also known as brageole, it is a French culinary specialty. It is a classic component of the macaronade from Sète.

Cutlet refers to:

1. a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken
2. a dish made of such slice, often breaded
3. a croquette or cutlet-shaped patty made of ground meat
4. a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel ; often synonymous with steak
5. a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
6. a mash of vegetables fried with bread

The cuisine of Kentucky mostly resembles and is a part of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans slow-cooked with pork as seasoning and served with cornbread. Other popular items include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplings, which can be found across the commonwealth.

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.

Many regional cuisines feature a mixed grill, a dish consisting of an assortment of grilled meats.

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.

Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.

Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

References

External links

• Media related to Meat-based food at Wikimedia Commons