Meat

🇮🇹Sardinia, Italy

Agnello in salsa bianca

In Sardinia, Agnello in salsa bianca is lamb cooked in a pale herb and white-wine sauce until tender.

🇪🇹Ethiopia

Alicha Tibs

አልጫ ጥብስ

Tender meat quickly sautéed with turmeric, onion and herbs in Ethiopia's mild tibs style.

🇵🇸Palestine

Ari'ih

أرنيه

Pumpkins stuffed with rice and minced meat, then baked — a Palestinian autumn dish using seasonal squash from village gardens.

🇨🇴Medellín, Colombia

Bandeja Paisa

Colombia's most famous dish: a platter of red beans, rice, ground beef, chorizo, chicharrón, fried egg, avocado, plantain, and arepa. The signature meal of Antioquia.

🇧🇾Belarus

Belarusian Cabbage Rolls

Галубцы

Cabbage leaves rolled around minced pork and rice, packed tight in a pot and braised under tomato and sour cream until the leaves go translucent.

🇲🇳Mongolia

Boodog

Боодог

Boodog is a whole goat roasted inside its hide with heated stones, sealing the meat in steam and fat for a Mongolian herder’s feast.

🇫🇮Finland

Cabbage Rolls

Kaalikääryleet

Cabbage leaves stuffed with meat and rice, similar to Eastern European stuffed cabbage, served with sauce.

🇱🇹Lithuania

Cabbage Rolls

Balandėliai

Cabbage leaves stuffed with minced meat and rice, braised in tomato sauce.

🇸🇪Sweden

Cabbage Rolls

Kåldolmar

Tender cabbage leaves wrapped around spiced meat and rice filling, baked in brown gravy, a Swedish classic.

🇪🇸Asturias, Spain

Cachopo

Asturian breaded veal or pork stuffed with ham and cheese.

🇮🇹Italy

Capra alla neretese

In Italy, Capra alla neretese is goat pieces braised with tomato, peppers, onion, and herbs.

🇬🇹Guatemala

Chiles Rellenos

A Guatemalan stuffed pepper with shredded meat, covered in egg batter and fried, served with tomato sauce, a daily and home classic

🇪🇸Andalusia, Spain

Chivo lechal Malagueño

In Andalusia, Chivo lechal Malagueño is young Malagueño goat roasted or braised with garlic and herbs.

🇪🇷Asmara, Eritrea

Cotoletta alla Milanese

Cotoletta

Eritrean version of the Italian breaded veal cutlet; a legacy of colonial cuisine; served in Asmara's Italian-style restaurants; pounded thin, breaded, and fried golden; eaten with pasta or salad; a staple of trattoria menus.

🇭🇷Dalmatia, Croatia

Dalmatinska pržolica

In Dalmatia, Dalmatinska pržolica is grilled pork-loin steak from the Dalmatian coast.

🇸🇩Sudan

Dama

A Sudanese meat preparation cooked slowly with onion and aromatic spice.

🇺🇿Uzbekistan

Dolma (Uzbek)

Dolma

Uzbek mixed dolma stuffs peppers, tomatoes, eggplant, or cabbage with seasoned rice and minced meat before simmering until tender.

🇮🇷Iran

Dolmeh Barg-e Mo

دلمه برگ مو

Vine leaves rolled around rice, split peas, herbs and minced meat and simmered with a sweet-sour syrup of vinegar and sugar.

🇨🇩DR Congo

Dried Caterpillars

Mbinzo

Dried caterpillars, a Congolese delicacy; listed in Chef's Pencil and Wikipedia's Congolese cuisine; in Kinshasa, generally cooked with a light white sauce of onions, oil, and red chili; recipes across the country are varied and creative; can be associated with mayebo (mushrooms) or mixed with mbika; edible insects are eaten across the Congo and have a nutty flavor; a sustainable protein.

🇳🇦Namibia

Dried Meat

Oodhingu

Namibian dried meat — strips of beef or game air-dried in the sun, a preservation method predating biltong; the indigenous precursor to the more spiced biltong.

🇹🇩Chad

Dried Meat

Charmout

Chadian dried meat; beef or goat meat cut into strips and sun-dried; a preservation method for the dry season; rehydrated and cooked into sauces like tagalie and sauce charmout; intensely savory; a Sahelian preservation technique shared with Sudan; a protein source when fresh meat is scarce.

🇨🇳Hunan, China

Dry Pot (Ganguo)

干锅

Ganguo (dry pot), a wok of chilli-fried ingredients set over a burner and eaten without broth, is a named Chinese restaurant format distinct from hotpot.

🇫🇷Alsace, France

Fleischnacka

Fleischnacka are Alsatian spirals of pasta dough wrapped around seasoned minced meat, sliced, and simmered in broth.

🇷🇺Russia

Golubtsy

Голубцы

Golubtsy are Russian cabbage rolls filled with minced meat and rice and braised in tomato and sour-cream sauce.

🇺🇦Ukraine

Holubtsi

Голубці

Holubtsi are cabbage rolls stuffed with meat and rice, braised in tomato or sour cream sauce.

🇲🇪Montenegro

Japraci

Rolls of soured collard leaf around minced meat and rice, cooked long — the mountain answer to sarma, using raštan instead of cabbage.

🇨🇿Czech Republic

Katův šleh

Katův šleh is a meat dish from Czech Republic, rooted in local cooking tradition.

🇫🇷France

Kig ha farz

Kig ha farz is a Breton meal of pork, vegetables, and a buckwheat dumpling cooked in the same pot.

🇸🇴Somalia

Kiliyo

Dried or fresh camel meat cooked with Somali aromatics as a pastoral meat preparation.

🇱🇾Libya

Libyan Abrak

Abrak

Vine or cabbage leaves rolled around rice, minced meat and herbs and simmered tightly packed in a lemon and tomato broth.

🇪🇬Egypt

Libyan Mahshi

Mahshi

Peppers, courgettes, aubergines and onions hollowed and packed with spiced rice and minced lamb, then baked in tomato sauce.

🇨🇩DR Congo

Makelele

Grasshoppers, a traditional Congolese food; listed in Wikipedia's Congolese cuisine; edible insects are eaten across the Congo and tend to have a nutty flavor; grasshoppers are fried or roasted and seasoned with spices; a sustainable protein source; a foraged food that reflects the bounty of the Congolese ecosystem; the grasshopper snack of the Congo.

🇺🇸United States

Meatloaf

A loaf of seasoned ground meat, binders, and aromatics, glazed and baked — the American comfort entree.

🇬🇷Greece

Melitzanes Papoutsakia

Μελιτζάνες παπουτσάκια

'Little shoe' eggplants: halved eggplants filled with meat and tomato, topped with béchamel and baked. A taverna and home classic, rich and savory, a national dish, a festive and elegant specialty.

🇲🇴Macao

Minchi

Macau's comfort food at its finest; a mix of ground beef or pork, soy sauce, Worcestershire sauce, and spices; stir-fried to perfection with diced potatoes and onions; served with a runny fried egg on top that breaks into everything; the texture plays between crispy potato edges and tender meat centers; a Macanese home-cooking classic.

🇸🇴Somalia

Muqmad

A traditional Somali preserved meat, keeping for up to a year; meat (beef, goat, or camel) is cut into strips, dried in the sun, then cut into tiny cubes, deep-fried, and preserved in ghee in a wooden container; a great source of protein for nomads; traditionally prepared for weddings and placed in a decorated container called xeedho; eaten with lahoh or on its own; a TasteAtlas-listed dish.