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.
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 â 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 â a French casserole dish prepared using mutton, beef and pork
- Bangers and mash
- Barbacoa
- Berner Platte â a traditional meat dish of Bernese cuisine in Switzerland. 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.
- BeÃ
Âbarmaq
- Birria
- Bobotie â a South African dish consisting of spiced minced meat baked with an egg-based topping.
- Boliche
- Bosintang â a Korean soup that includes dog meat as its primary ingredient.
- Braciola
- Breaded cutlet â a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
- Brunswick stew
- Burgoo â 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 â a traditional earth oven dish from Argentina made with the head of a cow and condiments.
- Capuns
- Carimañola
- Carne a la tampiqueña
- Carne pinchada â 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
- ÃÂiàköfte
- City chicken
- Cockentrice â a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the Middle Ages and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator.
- Compote â a game meat dish
- Curanto
- Discada â 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 â a whole chicken roast
- Enchilada
- Escalope â boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied. 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.
- Farsu magru â a traditional meat roll dish in Sicilian cuisine that dates to the 13th century prepared using beef or veal.
- Fatányéros
- Finnbiff
- Flurgönder
- Fricassee â 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.
- FrigÃÂrui
- Giouvetsi
- Güveç
- Guyanese pepperpot â A Guyanese dish prepared using meats such as beef, pork and mutton
- Gyro
- Hachee
- Haggis
- Hodge-Podge â a meat soup
- Inihaw
- Jerusalem mixed grill â 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.
- Jugging â 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
- Larb â a type of Lao meat salad most often made with chicken, beef, duck, fish, pork or mushrooms
- Laurices
- Lawar
- Lihapiirakka
- Lomo a lo pobre â 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.
- Lörtsy
- Maksalaatikko â a Finnish liver casserole that is traditionally eaten on Christmas
- àla Maréchale â a method of food preparation in haute cuisine, dishes àla Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated àl'anglais ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed.
- Meatcake
- Menchi-katsu
- Mett
- Mikoyan cutlet â 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".
- Mixed grill
- Schlachteplatte â a hearty German mixed grill dish 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 â a traditional meat dish of Botswana made of beef and goat meat
- Shaokao
- Shish kebab
- Shuizhu
- Smokie â 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 â 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 â a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.
- Turducken
- Tushonka â a canned stewed meat especially popular in Russia and other countries of the former Eastern Bloc
- Wurstsalat â a German sausage salad
- Xab Momo
- Yakiniku
- Zoervleis â 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
Fish
Goat
Lamb and mutton
Meatball
Pork
Poultry
Sausage
Seafood
See also
References
External links