List of meat dishes

This is alist 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 theenchilada,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– 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 Frenchcasseroledish prepared using mutton, beef and pork
Bangers and mash
Barbacoa
Berner Platte– a traditional meat dish ofBernese cuisinein 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 withjuniper-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 spicedminced meatbaked with an egg-based topping.^[7]
Boliche
Bosintang– a Korean soup that includesdog meatas its primary ingredient.^[8]
Braciola
Breaded cutlet– a dish made from coating acutletof meat withbreadingorbatterand either frying or baking it.
Brunswick stew
Burgoo– a spicy stew that originated in the U.S. state ofKentucky,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 asuckling pig's upper body sewn onto the bottom half of acaponorturkey.^[9]Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet.^[10]The dish originates from theMiddle Ages^[10]and at least one source attributes theTudor dynastyof theKingdom of Englandas its originator.^[11]
Compote– agame meatdish
Curanto
Discada– a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plowdisk harrow,hence its name.
Durus kura— a whole chicken roast
Durus kura or Chittagonian Musallam
Enchilada
Escalope– boneless meat that has been thinned out using amallet,^[12]^[13]rolling pin^[13]or beaten with the handle of a knife, or merelybutterflied.^[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,sautéedandbraised,and served with its sauce, traditionally awhite 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 ofJerusalem.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 Levantinemezzeconsisting of minced raw lamb or raw beef mixed with fine bulgur and spices.
Kielbasa
Kiviak
Kohlwurst
Koi
Korean barbecue– refers to the Korean method ofroastingmeat, typicallybeef,pork,orchicken.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 ofbeef 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 inhaute 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 Sovietsemi-processed ground meat cutletvariety on the basis of Americanhamburgerbeefpatty,nicknamed after Soviet politicianAnastas Mikoyan.In 1964,The New York Timesreported that the Mikoyan cutlet was "the cheapest, most popular if not most revered piece of meat a fewkopeckscan buy ".^[21]
Mixed grill

Mixiote– a traditional pit-barbecued meat dish in central Mexico; especially in theBasin 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 roastedratserved on a stick orskewerthat 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 theNewari cuisineof theKathmandu Valleythat is prepared during special occasions, it consists ofbuffalo leaf tripestuffed withbone marrowthat is boiled and fried.
Saramură
Sate kambing– the Indonesian name for "mutton satay"
Satti
Sauerbraten
Sautéed reindeer
Schäufele

Schlachteplatte– a hearty Germanmixed grilldish^[27]that primarily consists of boiledpork belly(Kesselfleisch) and freshly cookedBlutwurstandLeberwurstsausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known asMetzelsuppe.As a result, in many places, e.g. in parts ofthe Palatinate,the entire festival and the meal in particular, is known asmetzelsupp.
Seco
Seswaa– a traditional meat dish of Botswana made of beef and goat meat
Shaokao
Shish kebab
Shuizhu
Smokie– aWest Africandish prepared byblowtorchingthefleeceoff the unskinned carcass of an oldsheeporgoat.
Souvlaki
Speckkuchen
Ssam
Stew peas
Suanla chaoshou– a dish inSichuan cuisinethat 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 ofsausagesinYorkshire pudding batter,usually served withonion gravyand 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 betweenLimburg (Netherlands)andLimburg (Belgium),that is typically prepared usinghorse meat.

By type

Beef

Fish

Goat

Lamb and mutton

Meatball

Pork

Poultry

Sausage

Seafood

References

^Sinclair, C. (2009).Dictionary of Food: International Food and Cooking Terms from A to Z.Bloomsbury Publishing. p. 149.ISBN 978-1-4081-0218-3.RetrievedJune 16,2017.
^^a ^bBeard, J.; Ferrone, J. (2015).The Armchair James Beard.Open Road Media. p. 228.ISBN 978-1-5040-0455-8.RetrievedJune 16,2017.
^Rinker, K. (2006).Adventure Guide to Switzerland.Adventure Guides Series. Hunter Publishing, Incorporated. p. 83.ISBN 978-1-58843-541-5.RetrievedJune 16,2017.
^Sausage.DK Publishing. 2012. p. 40.ISBN 978-1-4654-0092-5.RetrievedJune 16,2017.
^Rinker, K. (2011).Geneva, Lausanne, Fribourg & Western Switzerland Travel Adventures.Hunter Publishing, Incorporated. p. 19.ISBN 978-1-58843-760-0.RetrievedJune 16,2017.
^Crais, C.; McClendon, T.V. (2013).The South Africa Reader: History, Culture, Politics.The World Readers. Duke University Press. p. 64.ISBN 978-0-8223-7745-0.
^""Bobotie" – Times Live ".Archived fromthe originalon 2012-10-09.Retrieved2017-07-23.
^"The Seoul Times".Archivedfrom the original on 2016-03-03.Retrieved2009-09-15.The Seoul Times 'Dog Meat Restaurants Crowded With Diners'
^Madrigal, Alexis C. (26 November 2013)."Perhaps the Strangest Photo You'll Ever See and How It's Related to Turduckens".The Atlantic.Retrieved29 November2013.
^^a ^bMatterer, James L."The History of the Cockentrice".Retrieved29 November2013.
^"From Tudors to Turducken: An Engastration Tale".Archived fromthe originalon 22 September 2015.Retrieved29 November2013.
^Charles G. Sinclair (1998).International Dictionary of Food and Cooking.Chicago, Illinois, US: Fitzroy Dearborn Publishers. p. 190.ISBN 1-57958-057-2.Retrieved27 August2012.
^^a ^b"Escalope - Kitchen Dictionary - Food".Recipezaar. 2014-03-24. Archived fromthe originalon 2020-05-29.Retrieved2014-08-27.
^"Escalope".Probertencyclopaedia. Archived fromthe originalon 2012-04-02.Retrieved2014-08-27.
^"Escalope - definition".oxforddictionaries. Archived fromthe originalon July 9, 2012.Retrieved2015-11-26.
^Goldstein, J. (2004).Italian Slow and Savory.Chronicle Books. p. 174.ISBN 978-0-8118-4238-9.RetrievedJune 15,2017.
^Stevens, M. (2004).All About Braising: The Art of Uncomplicated Cooking.W. W. Norton. p. 238.ISBN 978-0-393-24118-1.RetrievedJune 15,2017.
^Daniel Rogov (2007-03-22)."Dining Out / Mixed Jerusalem grill in Tel Aviv".Haaretz.Retrieved2013-03-20.
^Bladholm, L. (2015).Latin & Caribbean Grocery Stores Demystified.St. Martin's Press. p. pt233.ISBN 978-1-250-10851-7.RetrievedJanuary 12,2017.
^Lonely Planet South America on a shoestring.Travel Guide. Lonely Planet Publications. 2016. p. pt1282.ISBN 978-1-78657-733-7.RetrievedJanuary 12,2017.
^Henry Tanner (Nov 15, 1964)."Others come and go—Mikoyan remains".The New York Times.Retrieved10 Feb2015.
^Burford, T. (2014).Uruguay.Bradt Travel Guide Series. Bradt Travel Guides. p. 68.ISBN 978-1-84162-477-8.
^Finzer, R.D.The Southron's Guide to Living in Uruguay.The Southron. p. 167.ISBN 978-982-98013-1-9.
^Raichlen, S. (2011).The Barbecue! Bible.Workman Publishing Company, Incorporated. p. 188.ISBN 978-0-7611-7042-6.
^Molloy, M.J.; Duschinsky, P.; Jensen, K.F.; Shalka, R.J. (2017).Running on Empty: Canada and the Indochinese Refugees, 1975-1980.McGill-Queen's Studies in Ethnic History. MQUP. p. 323.ISBN 978-0-7735-5063-6.RetrievedJuly 7,2017.
^Shukla, Pragati (June 23, 2017)."Halloween Horror: Rat on a Stick".NDTV.RetrievedJuly 7,2017.
^Fodor's (1983).Fodor Germany-1984 Traveltex.Fodor's Germany (in Spanish). Fodor's Travel Guides. p. 493.ISBN 978-0-679-01005-0.RetrievedJuly 24,2017.
^John Ayto (18 October 2012).The Diner's Dictionary: Word Origins of Food and Drink.OUP Oxford. pp. 372–.ISBN 978-0-19-964024-9.
^Emily Ansara Baines (3 October 2014).The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Daisy's Mousse Au Chocolat--More Than 150 Recipes from Upstairs and Downstairs.Adams Media. pp. 213–.ISBN 978-1-4405-8291-2.{{cite book}}:|work=ignored (help)^{[permanent dead link]}
^Smith, J.L. (2014).Works in Progress: Plans and Realities on Soviet Farms, 1930-1963.Yale Agrarian Studies Series. Yale University Press. p. 156.ISBN 978-0-300-21031-6.RetrievedApril 10,2018.

External links

Media related toMeat-based foodat Wikimedia Commons

[Sinclair_2009_p._149-1] Sinclair, C. (2009).Dictionary of Food: International Food and Cooking Terms from A to Z.Bloomsbury Publishing. p. 149.ISBN 978-1-4081-0218-3.RetrievedJune 16,2017.

[Beard_Ferrone_2015-2] Beard, J.; Ferrone, J. (2015).The Armchair James Beard.Open Road Media. p. 228.ISBN 978-1-5040-0455-8.RetrievedJune 16,2017.

[Rinker_2006_p._83-3] Rinker, K. (2006).Adventure Guide to Switzerland.Adventure Guides Series. Hunter Publishing, Incorporated. p. 83.ISBN 978-1-58843-541-5.RetrievedJune 16,2017.

[Sausage_2012_p._40-4] Sausage.DK Publishing. 2012. p. 40.ISBN 978-1-4654-0092-5.RetrievedJune 16,2017.

[Rinker_2011_p._19-5] Rinker, K. (2011).Geneva, Lausanne, Fribourg & Western Switzerland Travel Adventures.Hunter Publishing, Incorporated. p. 19.ISBN 978-1-58843-760-0.RetrievedJune 16,2017.

[Crais_McClendon_2013_p._64-6] Crais, C.; McClendon, T.V. (2013).The South Africa Reader: History, Culture, Politics.The World Readers. Duke University Press. p. 64.ISBN 978-0-8223-7745-0.

[7] ""Bobotie" – Times Live ".Archived fromthe originalon 2012-10-09.Retrieved2017-07-23.

[8] "The Seoul Times".Archivedfrom the original on 2016-03-03.Retrieved2009-09-15.The Seoul Times 'Dog Meat Restaurants Crowded With Diners'

[9] Madrigal, Alexis C. (26 November 2013)."Perhaps the Strangest Photo You'll Ever See and How It's Related to Turduckens".The Atlantic.Retrieved29 November2013.

[hist-10] Matterer, James L."The History of the Cockentrice".Retrieved29 November2013.

[11] "From Tudors to Turducken: An Engastration Tale".Archived fromthe originalon 22 September 2015.Retrieved29 November2013.

[12] Charles G. Sinclair (1998).International Dictionary of Food and Cooking.Chicago, Illinois, US: Fitzroy Dearborn Publishers. p. 190.ISBN 1-57958-057-2.Retrieved27 August2012.

[main-13] "Escalope - Kitchen Dictionary - Food".Recipezaar. 2014-03-24. Archived fromthe originalon 2020-05-29.Retrieved2014-08-27.

[14] "Escalope".Probertencyclopaedia. Archived fromthe originalon 2012-04-02.Retrieved2014-08-27.

[15] "Escalope - definition".oxforddictionaries. Archived fromthe originalon July 9, 2012.Retrieved2015-11-26.

[Goldstein_2004-16] Goldstein, J. (2004).Italian Slow and Savory.Chronicle Books. p. 174.ISBN 978-0-8118-4238-9.RetrievedJune 15,2017.

[Stevens_2004_p._238-17] Stevens, M. (2004).All About Braising: The Art of Uncomplicated Cooking.W. W. Norton. p. 238.ISBN 978-0-393-24118-1.RetrievedJune 15,2017.

[18] Daniel Rogov (2007-03-22)."Dining Out / Mixed Jerusalem grill in Tel Aviv".Haaretz.Retrieved2013-03-20.

[19] Bladholm, L. (2015).Latin & Caribbean Grocery Stores Demystified.St. Martin's Press. p. pt233.ISBN 978-1-250-10851-7.RetrievedJanuary 12,2017.

[20] Lonely Planet South America on a shoestring.Travel Guide. Lonely Planet Publications. 2016. p. pt1282.ISBN 978-1-78657-733-7.RetrievedJanuary 12,2017.

[NYT-21] Henry Tanner (Nov 15, 1964)."Others come and go—Mikoyan remains".The New York Times.Retrieved10 Feb2015.

[Burford-22] Burford, T. (2014).Uruguay.Bradt Travel Guide Series. Bradt Travel Guides. p. 68.ISBN 978-1-84162-477-8.

[Finzer-23] Finzer, R.D.The Southron's Guide to Living in Uruguay.The Southron. p. 167.ISBN 978-982-98013-1-9.

[Raichlen-24] Raichlen, S. (2011).The Barbecue! Bible.Workman Publishing Company, Incorporated. p. 188.ISBN 978-0-7611-7042-6.

[Molloy_Duschinsky_Jensen_Shalka_2017-25] Molloy, M.J.; Duschinsky, P.; Jensen, K.F.; Shalka, R.J. (2017).Running on Empty: Canada and the Indochinese Refugees, 1975-1980.McGill-Queen's Studies in Ethnic History. MQUP. p. 323.ISBN 978-0-7735-5063-6.RetrievedJuly 7,2017.

[Shukla_2017-26] Shukla, Pragati (June 23, 2017)."Halloween Horror: Rat on a Stick".NDTV.RetrievedJuly 7,2017.

[27] Fodor's (1983).Fodor Germany-1984 Traveltex.Fodor's Germany (in Spanish). Fodor's Travel Guides. p. 493.ISBN 978-0-679-01005-0.RetrievedJuly 24,2017.

[Ayto2012-28] John Ayto (18 October 2012).The Diner's Dictionary: Word Origins of Food and Drink.OUP Oxford. pp. 372–.ISBN 978-0-19-964024-9.

[Baines2014-29] Emily Ansara Baines (3 October 2014).The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Daisy's Mousse Au Chocolat--More Than 150 Recipes from Upstairs and Downstairs.Adams Media. pp. 213–.ISBN 978-1-4405-8291-2.{{cite book}}:|work=ignored (help)^{[permanent dead link]}

[30] Smith, J.L. (2014).Works in Progress: Plans and Realities on Soviet Farms, 1930-1963.Yale Agrarian Studies Series. Yale University Press. p. 156.ISBN 978-0-300-21031-6.RetrievedApril 10,2018.

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