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Khoresh bāmieh is a traditional stew originating from Iran. The stew is usually made with a combination of beef or lamb, tomato paste, okra, onions, garlic, tomatoes, olive oil, turmeric, cinnamon, beef stock, bay leaves, salt, and peper. The meat is browned in oil and it's then mixed with all the other ingredients except okra.
The pot is covered and the dish is simmered until the meat is tender. Near the end of cooking, okra is added to the pot and cooked until soft. The stew is served warm and it's usually accompanied by rice on the side.
Orman kebabı (lit. forest kebab) is a traditional dish originating from Bolu city. The dish is usually made with a combination of lamb or beef cubes, carrots, potatoes, onions, peas, tomato paste, thyme, butter, olive oil, flour, and salt. The meat is rolled in flour and drizzled with olive oil, then browned in a pot.
The vegetables are sautéed with the butter and seasonings, covered with water, mixed with the browned meat, and the dish is then simmered over low heat until the meat is fully cooked and tender. Once done, orman kebabı is traditionally served with rice pilaf and yogurt on the side.
Given that it was invented out of necessity to make use of any available animal parts, fuqi feipain surprisingly became the most popular snack in Sichuan cuisine. Shavings of beef (mostly offal) are doused in spicy, mouth-numbing sauce. Typical ingredients such as beef heart, head skin, tongue, and tripe are first cooked, then thinly sliced.
Once the meat and the spicy sauce are prepared, the dish is arranged; first comes fresh celery with shavings arranged on top, next, the beef soup is poured over the whole thing, followed by a sauce that's made with chili oil, sesame seeds, and Sichuan peppercorns.
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Khoresh karafs is a traditional stew originating from Iran. The stew is usually made with a combination of celery, beef or lamb, onions, parsley, mint, garlic, lime juice, turmeric, oil, salt, and pepper. The onions and garlic are sautéed in oil, then mixed with the meat that's browned and seasoned with turmeric, salt, and pepper.
The mixture is covered with water and simmered over medium heat. The celery, parsley, and mint are sautéed until soft, then added to the pot. The stew is simmered for a bit more until the meat is fully cooked, and lime juice is added to the pot near the end of cooking.
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Yukjeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is usually made with thinly sliced battered beef. The beef is marinated in a soy-based sauce, and it's then coated with rice flour or eggs and flour before it's pan-fried in oil.
The marinade often consists of soy sauce, rice wine, sesame oil, sugar, garlic, and pepper. Once fried, yukjeon is garnished with scallions and served warm with a dipping sauce on the side. If properly prepared, the meat should be very thin and extra tender.
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Selat solo is an Indonesian dish believed to have originated as a European salad that’s been adapted to Javanese tastes. It hails from Solo in Central Java, hence the name. The dish is made with a combination of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans.
The vegetables and eggs are layered in plate, the meat is then placed over them, and the watery soup is poured over the meat. The dish is traditionally served with a bit of mayonnaise on the side and can be categorized as a main meat dish, a salad, and a soup.
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Jumulleok is a traditional meat dish originating from South Korea. The term refers to any cut of beef - most commonly short steak or boneless chuck rib - that's massaged with (and marinated in) sesame oil and garlic, and then lightly seasoned with salt and black pepper.
The meat is either grilled or fried. There are also versions with pork (dwaeji jumulleok) and duck (ori-jumulleok).
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Semur daging is a traditional stew originating from Java. It is usually made with a combination of beef, onions, garlic, ginger, kecap manis, palm sugar, tamarind, cloves, nutmeg, cinnamon, cardamom, oil, salt, and pepper. The onions, garlic, and ginger are seasoned with salt and fried in oil.
The meat is cut into cubes and added to the pan with spices, kecap manis, sugar, and water. The stew is simmered over low heat until the meat becomes tender and the sauce is reduced. It is recommended to serve semur daging with rice and vegetables on the side.
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Pares is a Filipino term that typically refers to a standard combination of beef stew, beef soup, and rice. The star is the stew consisting of beef chunks that are slowly braised in a flavorful stock infused with garlic, soy sauce, star anise, sugar, and a variety of other spices and condiments.
The thick, rich, and slightly sweet sauce and tender meat make pares one of the most popular beef dishes in the country. The term pares translates as pairs and stems from the traditional practice of serving this satisfying stew along with fried or steamed rice and a bowl of nourishing beef stock.
MOST ICONIC Pares
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Kadinbudu köfte (lit. lady’s thigh köfte) is a Turkish dish made with ground beef or lamb, rice, onions, eggs, flour, oil, and various spices. It is believed that the unusual name stems from the Ottoman era because it resembled women’s thighs at the time.
The meatballs are coated with flour and beaten eggs, then fried in hot oil until golden-brown in color. On the interior, the meat should remain tender and succulent. The dish is typically served either with french fries or pan-fried potato wedges, onions, and tomatoes.
MOST ICONIC Kadınbudu köfte
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