MAIN INGREDIENTS
Döner kebap, often simply referred to as döner, is a popular Turkish dish made of seasoned meat cooked on a vertical rotisserie. The meat, typically lamb, but nowadays usually a mix of lamb and beef, is stacked in a cone shape and roasted slowly as it rotates on the spit.
As the outer layers of the meat cook, they are sliced off and served while the inner layers continue to cook. Döner kebap is served in a variety of ways. However, the most traditional way is to serve it on a plate with rice or pide bread, tomatoes, and grilled red peppers.
TIME
- Preparation time: 1 h
- Cooking time: 15 min
- Total time: 25 h 15 min
This lamb and vegetable soup initially had mutton and chickpeas as the main ingredients, but with time it started to also include ingredients like tomatoes, potatoes, and different legumes. It is incredibly simple to prepare since all that is needed is to put all the ingredients in the pot, and then just cook for three to four hours, until the meat is so tender it falls off the bone.
When ready to serve, first, the solid parts are separated from the broth. Then, the broth is strained and the solid parts mashed into a paste using a meat masher called goosht-koob. The meat paste and the soup are served separately, but together, and torn pieces of sangak, an Iranian flatbread, are added to the soup before eating.
TIME
- Preparation time: 30 min
- Cooking time: 3 h
- Total time: 3 h 30 min
Widely regarded as a poor man's meal, Irish stew is based on what most Irish people had on hand during difficult times — sheep meat (usually mutton, as lamb or goat meat was considered a luxury), potatoes, and onions. If the opportunity allowed, the aroma of the stew was decorated with additions such as carrots, leeks, cabbage, parsley, chives, turnips, thyme, or even barley grains.
Even though the number of additions to the two essential ingredients (meat and potatoes) is a subject of debate on what amount makes the stew traditional, it is up to personal preference or circumstances. If anything, it shows the resourcefulness of the people who made the Irish stew into what it is today.
TIME
- Preparation time: 20 min
- Cooking time: 1 h
- Total time: 1 h 20 min
Enhanced with goat meat kambing, vegetable oil ghee, and an array of spices, this version of nasi goreng is popular in the Kebon Sirih area in Central Jakarta. The recipe shows a strong Middle-Eastern and Indian influence.
TIME
- Preparation time: 5 min
- Cooking time: 15 min
- Total time: 20 min
MAIN INGREDIENTS
The key ingredients of this winter rice dish from Afghanistan are lahndi meat, short-grain rice, chickpeas, qoroot, and seasonings like narenj peels, turmeric, garlic, dill, mint, and coriander. The dried meat, the garlic, the coriander, and the onions are first sautéed and then poured over with water and simmered until the meat has softened.
The rice, which has been previously soaking for a few hours, is added next and the dish is cooked until the rice is done. Once the remaining ingredients are added, the pot is covered first with a cloth and then with a lid, and the dish is cooked on a very low temperature until done.
TIME
- Preparation time: 20 min
- Cooking time: 1 h
- Total time: 1 h 20 min
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 5 Mutton Dish Recipes” list until May 19, 2025, 2,382 ratings were recorded, of which 1,739 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.