Lamb

Tire köftesi refers to a special type of ground meat dish that originates from the Tire district of İzmir, Türkiye. Tire köftesi consists of minced meat (often lamb or a mix of beef and lamb), breadcrumbs... READ MORE

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn;... READ MORE

Churrasco is a Brazilian barbecue method where juicy pieces, slices, steaks, and chops of beef, veal, lamb, pork, and chicken are placed on big skewers and grilled over wood fire. It started in the early 1800s when the Gauchos (European immigrants... READ MORE

Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for about 12 hours, and the meat is then placed on a big horizontal skewer and cooked over a wood fire... READ MORE

Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circul... READ MORE

This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine. The dish consists of tiny dumplings—believed to have originated in Iran under the name joshpara—that are filled with a combination of meat a... READ MORE

Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit. The meat is sliced in thin shavings and is then usually pla... READ MORE

Döner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. The meat is typically seasoned with fresh herbs and spices. Originally, the meat used in döner w... READ MORE

Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, g... READ MORE

A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, whil... READ MORE

Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is derived from mantu, meaning dumplings... READ MORE

Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before ... READ MORE

Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with ... READ MORE

Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name c... READ MORE

Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically... READ MORE

This Cypriot-style barbecue dish is made with seasoned and marinated meat, typically lamb, pork, or chicken, which is placed on a long skewer and slow-roasted over an open fire. The marinating process makes the meat incredibly tender and succulent... READ MORE

This ćevapi variety is made in the city of Travnik in Bosnia and Herzegovina. The ćevapi are made with a combination of beef, veal, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with... READ MORE

Khorovats is a unique Armenian barbecue method where the meat is first placed on a set of high-quality skewers called shish and shampoors, then grilled on mangal, a grill often shared among neighbors, or less commonly, b... READ MORE

Nabemono is the name encompassing numerous Japanese one-pot dishes, cooked with a variety of ingredients. In restaurants, they are usually prepared tableside and served to the guests. The name derives from the traditional pot in which the ingredie... READ MORE

Jingisukan is a Hokkaido-specialty consisting of grilled mutton or lamb. The dish is always prepared tableside on the convex-shaped grills. The guests are served with sliced meat, which can be plain or marinated, and are then encouraged to grill t... READ MORE

Kabab chenjeh is a traditional meat dish originating from Iran. This type of kebab is usually made with a combination of lamb, cherry tomatoes, olive oil, lemon juice, salt, and pepper. The meat is cut into cubes and marinated in a mixture of lemo... READ MORE

Dande kabab is a traditional meat dish originating from Kermanshah. This type of kebab is usually made with lamb ribs that are cut into large pieces, placed on skewers, and then grilled. As the meat cooks, it is brushed with a sauce consisting of ... READ MORE

Guru khingal is a traditional ground meat dish originating from Azerbaijan. The dish is usually made with a combination of ground meat (lamb or beef), onions, butter, salt, pepper, yogurt, garlic, and homemade square-shaped noodles consisting of f... READ MORE

Testi kebab is a traditional kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly p... READ MORE

Souvlaki is one of the most popular Greek dishes, consisting of small cubes of skewered and grilled pork, chicken, lamb, or beef. It is a popular fast food item that is usually served in souvladzidika, small eateries that also often serve... READ MORE

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, ri... READ MORE

Despite their clear Turkish provenance, Bosnian ćevapi are a source of great national pride and the country's favorite dish. These tiny, hand-rolled minced meat sausages are commonly made with ground beef - or a mix of beef mince with other meats ... READ MORE

Even though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, bu... READ MORE

Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin... READ MORE

Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its mai... READ MORE

Pörkölt is Hungary's national stew, its name derived from the word pörkölni, meaning to roast or singe. The stew is made from meat such as beef, lamb, pork, or chicken, simmered in a red sauce with lo... READ MORE

Tantuni is a traditional street food dish from Mersin, consisting of thinly sliced beef or lamb that is seasoned with Turkish spices and herbs, usually cooked with onions and tomatoes. The combination is cooked in specially designed tantuniREAD MORE

Originating from Türkiye’s Aegean region, çöp şis is a kebab variety which, in modern Turkish, could be translated as trash shish or garbage shish. Despite the indecent connotationsREAD MORE

Kabab koobideh is the Iranian term for a variety of minced meat kebabs usually prepared with onions and finely ground lamb, beef, or chicken. The meat is seasoned with various spices, formed around metal skewers, then grilled on charcoal barbecues... READ MORE

Sichuan hotpot is a numbingly hot and spicy dish made by poaching raw ingredients in a pot of boiling broth. The ingredients might include sliced meat, offal, seafood, vegetables, noodles, and most importantly, Sichuan peppercorns. Consuming hotpo... READ MORE

Alinazik is a Turkish kebab variety originating from Gaziantep. It consists of char-grilled and puréed eggplants that are combined with garlic yogurt sauce, then topped with chunks of meltingly sweet lamb. The meat is typically stewed with ... READ MORE

Also known as arrustelle or rustelle in local dialect, arrosticini are skewers made with castrato, the meat of castrated sheep, mutton, or sometimes even lamb, traditionally grilled on an elongated, charcoal-fired brazie... READ MORE

Kabab barg is a variety of Iranian kebab which consists of pieces of lamb or beef, and - less commonly - chicken. It usually employs fillets, tenderloin, or lamb shanks, which are cut into strips and marinated before they are skewered and traditio... READ MORE

Beyti is a traditional kebab variety originating from Istanbul. It consists of ground lamb or beef that's seasoned with spices, grilled on a skewer, then served wrapped in lavash, cut into pieces, and topped with tomato sauce and yogurt. The groun... READ MORE

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there i... READ MORE

This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs. There are two theories as to how the dish g... READ MORE