As a nation, we love meat dishes. Many of you may have heard the phrase, “If I don’t eat meat, I don’t feel full”, whether in the family, among neighbors, or friends. Naturally, the first types of meat that come to mind are chicken, beef, or lamb. Our national cuisine is indeed built around these meats, but let’s not forget that there are many other types — goose, duck, quail, even rabbit and others not common in our traditional cooking.
Fortunately, we love meat so much, because it is rich in protein, B vitamins (niacin, thiamine, riboflavin, B6), vitamin E, iron, zinc, and magnesium. Of course, as the saying goes, “everything in moderation” applies here as well.
Sometimes, when we get tired of routine cooking, we look for different types of meat at the supermarket. But after buying it, we often spend half the day wondering, “What should I cook?”
If this sounds familiar, this blog is for you. Here are 5 meat dishes from around the world. Some of them may be completely new to you — let’s see which one you’ll like the most!
Ingredients:
Indonesians call their meatball soup “bakso.” Made with beef meatballs, noodles, and broth, bakso is one of the country’s most popular street foods. It can be found everywhere, from simple street stalls to fine restaurants, and is often eaten daily at home.
Common toppings include hard-boiled eggs and tofu.
Ingredients:
Rouladen are traditional German beef rolls stuffed with different fillings, always served with creamy sauce. They are made from thin slices of beef steak, tenderized, seasoned, and marinated with strong German mustard that enhances flavor and keeps the meat juicy.
Traditional fillings often include pickles, though carrots, onions, or bread are also used depending on the region.
Ingredients:
Originally a Hunan-style Chinese dish, Orange Chicken later became widely popular in the US, especially in fast-food chains. It consists of battered chicken pieces fried and then coated in a sweet-and-sour orange chili sauce.
In the US, the chain “Panda Express” popularized a sweeter version compared to the spicier and sharper original from Hunan.
Ingredients:
Pörkölt is Hungary’s national dish, its name coming from the word pörkölni meaning “to roast.” It is prepared with lamb stewed with lots of onions, garlic, and red paprika.
Traditionally served with boiled potatoes or pasta, it is closely related to Hungarian goulash, as both originated among peasants who used plenty of paprika in their cooking.
Ingredients:
Fiskefrikadeller are traditional Danish fish patties, pan-fried until golden. They are made with white fish fillets, eggs, milk, onion, spices, and fresh herbs, often enriched with cream. Variations may include salmon, shrimp, or other seafood.
They are usually served as a main dish with boiled potatoes, Danish remoulade, and lemon slices.
We hope these 5 recipes from around the world inspire you to try something different in your kitchen!
