Collection
Beef & Lamb Recipes from Around the World
A tour of the world through beef & lamb, 212 authentic dishes, each from a specific region, each with its cultural story and dietary substitutions built in.
212 recipes
Zanzibar PilauZanzibar, Tanzania · medium · 70 minRice simmered with whole spices from the island’s own groves, cardamom, clove, cinnamon, with beef and a kachumbari salad.
Friday Couscous with Seven VegetablesAlgiers, Algeria · medium · 75 minSteamed couscous under a saffron-tinted vegetable stew, the meal that gathers Algerian families every Friday.
NdoléLittoral (Douala), Cameroon · medium · 80 minCameroon’s national dish: bitterleaf greens simmered with ground peanuts, beef, and shrimp into a deep, satisfying stew.
RomazavaAnalamanga (Antananarivo), Madagascar · easy · 75 minMadagascar’s national broth: zebu beef and mixed leafy greens with ginger and tomato, ladled over rice.
Seswaa with PapGaborone, Botswana · easy · 160 minBeef simmered for hours with little more than salt, then pounded into rich shreds, Botswana’s dish of weddings and state occasions.
Egusi SoupEnugu (Southeast), Nigeria · medium · 65 minGround melon seeds cooked into a rich, nubbly soup with greens and assorted meats, the pride of the Igbo southeast.
Bunny ChowKwaZulu-Natal, South Africa · medium · 80 minA hollowed half-loaf of bread filled with fiery Durban curry, the ultimate hand-held street meal.
SuyaKano (North), Nigeria · easy · 42 minThin beef skewers crusted in spicy, nutty yaji spice and grilled over coals, northern Nigeria’s legendary night-market snack.
BobotieWestern Cape, South Africa · easy · 70 minCurried spiced mince baked under a golden savory custard, sweet with dried fruit and fragrant with bay, South Africa’s national comfort.
Bamia (Sudanese Okra Stew)Khartoum, Sudan · easy · 70 minTender lamb and okra simmered in a garlicky tomato broth spiced with black lime, Sudan’s everyday comfort, scooped with kisra.
Kefta Mkaouara (Meatball Tagine)Marrakesh-Safi, Morocco · easy · 55 minSpiced meatballs simmered in a cumin-scented tomato sauce with eggs cracked on top, a bubbling tagine eaten with bread.
MaafeBamako, Mali · easy · 95 minA rich West African groundnut stew of peanut butter, tomato, and root vegetables simmered around tender meat.
ZigniAsmara, Eritrea · medium · 115 minA fiery Eritrean beef stew built on berbere spice and long-cooked onions, eaten with injera.
TibsiAsmara, Eritrea · medium · 40 minCubes of beef seared hard with onion, green chili and berbere until the edges brown, an Eritrean celebration dish eaten with injera.
Gboma DessiLomé, Togo · easy · 75 minA rich Togolese spinach stew simmered with tomato, red palm oil, and beef or fish.
Cassava Leaf StewFreetown, Sierra Leone · medium · 100 minFinely pounded cassava leaves slow-cooked with palm oil, beef, and smoked fish over rice.
SkoudehkarisDjibouti City, Djibouti · medium · 75 minDjibouti's national dish: spiced rice cooked with lamb, tomato, and cardamom in one pot.
Riz GrasOuagadougou, Burkina Faso · medium · 85 minBurkina Faso's "fat rice": rice simmered in a rich tomato-and-meat broth until every grain is stained red.
Kanda ti NymaBangui, Central African Republic · medium · 70 minCentral African meatballs simmered in a nutty tomato-and-okra sauce thickened with ground pumpkin seeds.
SuperkanjaBanjul, The Gambia · medium · 80 minThe Gambia's rich okra stew with palm oil, smoked fish, and meat, spooned over rice.
MéchouiNouakchott, Mauritania · medium · 230 minWhole lamb (or a shoulder) slow-roasted with cumin and salt until falling off the bone, desert feast food.
KapanaWindhoek, Namibia · easy · 30 minNamibia's open-fire street beef: thin strips grilled fast over coals and dusted with a spicy dry rub.
BazinTripoli, Libya · medium · 90 minA firm barley-flour dome served in a spiced lamb-and-tomato sauce with a hard-boiled egg.
TibsAddis Ababa, Ethiopia · easy · 35 minSizzling sautéed beef or lamb with onions, chili, and rosemary, served on injera, a celebratory Ethiopian favorite.
HawawshiCairo, Egypt · easy · 45 minSpiced minced meat baked inside crisp flatbread until juicy and golden, an Egyptian street sandwich.
GatsbyWestern Cape, South Africa · easy · 45 minA foot-long roll crammed with meat or masala fillings, hot chips, and peri-peri, Cape Town's legendary sharing sandwich.
ChakhchoukhaAlgiers, Algeria · medium · 120 minTorn flatbread bathed in a spiced lamb, chickpea, and tomato sauce, an Algerian dish for gatherings.
Nyama ne SadzaHarare, Zimbabwe · easy · 75 minBeef stewed with tomato and onion served with stiff maize sadza, the everyday heart of the Zimbabwean table.
Macaroni ImbakbakaTripoli, Libya · easy · 60 minPasta simmered in a spiced lamb-and-tomato sauce until it absorbs it all, Libya's signature everyday pasta.
SuqaarMogadishu, Somalia · easy · 40 minSmall cubes of meat sautéed with potato, peppers, and Somali xawaash spice, a quick everyday dish.
ShaiyahKhartoum, Sudan · easy · 35 minStrips of lamb quickly fried with onion, peppers, and spices, a popular Sudanese meat dish for gatherings.
FakoyeBamako, Mali · medium · 70 minA slippery jute-leaf sauce with meat and smoked fish, served over rice or with tô, a Malian and Sahelian favorite.
DomodaBanjul, The Gambia · medium · 80 minThe Gambian groundnut stew: meat simmered in a thick, tangy peanut sauce with tomato and pumpkin, served over rice.
Maru wa LahméNouakchott, Mauritania · medium · 90 minMeat and vegetables simmered in a mustard-scented broth, then rice cooked in that broth, the generous communal lunch of the Mauritanian table.
Vetkoek with MinceWindhoek, Namibia · medium · 120 minGolden fried dough buns split and stuffed with savory curried beef mince, a favorite Namibian street lunch.
NashifN'Djamena, Chad · easy · 40 minGround beef sautéed with tomato, onion, and warm spices into a quick, savory dish eaten with bread or rice in N'Djamena.
Serobe (Offal Stew)Gaborone, Botswana · medium · 180 minA Botswana delicacy of well-cleaned tripe and intestines slow-simmered until tender, chopped fine, and served with stiff bogobe porridge.
Eru (Wild Greens with Waterleaf)Littoral (Douala), Cameroon · medium · 75 minA rich, oily stew of finely shredded eru forest leaves and waterleaf cooked with palm oil, smoked fish and crayfish, eaten with garri or water fufu.
PotjiekosWindhoek, Namibia · medium · 175 minMeat and root vegetables layered in a three-legged cast-iron pot and slow-cooked undisturbed over coals into a tender, richly spiced stew.
Mloukhia (Jute Leaf Beef Stew)Tunis, Tunisia · medium · 260 minA dark, glossy Tunisian stew of powdered jute leaves slow-cooked with olive oil and beef until silky and almost black.
Jarret de Boeuf au Gombo (Beef and Okra Stew)N'Djamena, Chad · medium · 200 minSlow-cooked beef shank in a glossy okra sauce, a Chadian classic eaten with a ball of millet boule.
Kisra with MulahJuba, South Sudan · medium · 80 minThin, tangy fermented sorghum flatbread torn to scoop up mulah, a rich okra and meat stew, the everyday staple pairing of South Sudan after asida.
Chorba FrikAlgiers, Algeria · medium · 80 minThe Ramadan soup of Algeria: a spiced tomato broth with lamb, chickpeas and smoky green freekeh, thick enough to eat as a meal.
Pilao (Comorian Spiced Rice)Moroni, Comoros · medium · 85 minFragrant basmati layered with tender beef and a warm island spice mix of nutmeg, cinnamon, clove and cardamom.
Miyan Kuka (Baobab Leaf Soup)Niamey, Niger · medium · 75 minA dark, savoury soup thickened with powdered baobab leaves, meat and palm oil, eaten with a mound of tuwo.
Mullah Waika (Dried Okra Stew)Khartoum, Sudan · easy · 70 minA silky, velvety stew of meat thickened with sun-dried okra powder, one of Sudan's most beloved traditional dishes.
Mauritanian CouscousNouakchott, Mauritania · medium · 100 minSteamed semolina piled with lamb and Saharan vegetables in a spiced broth, Mauritania's share of the Maghreb couscous tradition.
Sauce Graine (Palm Fruit Stew)Abidjan (Lagunes), Côte d’Ivoire · medium · 90 minA rich, earthy Ivorian stew built on palm fruit pulp with meat and smoked fish, spooned over rice or foutou.
Sauce Gombo Ivoirienne (Okra Sauce)Abidjan (Lagunes), Côte d’Ivoire · easy · 60 minA silky, faintly stringy Ivorian okra sauce with beef and smoked fish in a tomato and palm oil broth, eaten with foutou or rice.
Mbatten (Stuffed Potato Fritters)Tripoli, Libya · medium · 70 minPotato slices sandwiched around spiced minced meat, coated and fried until the outside is golden and the potato tender.
Baasto iyo Suugo (Somali Spaghetti)Mogadishu, Somalia · easy · 55 minSpaghetti under a xawaash-spiced beef and tomato sauce, the Somali table always finished with a ripe banana on the side.
Okra Soup (Sierra Leonean)Freetown, Sierra Leone · easy · 65 minFresh okra cooked down with beef and smoked fish in a red palm oil broth into a thick, silky Freetown Saturday soup.
Leksour (Lamb Stew on Pancakes)Nouakchott, Mauritania · medium · 100 minA spiced lamb and vegetable stew spooned over thin millet-and-wheat pancakes, rolled and eaten by hand.
Miyan Taushe (Pumpkin and Groundnut Soup)Niamey, Niger · easy · 65 minA creamy Hausa soup of mashed pumpkin and pounded groundnuts with meat and greens, thick, mildly sweet and savoury.
BibimbapSeoul (Gyeonggi), South Korea · medium · 55 minA bowl of rice crowned with seasoned vegetables, beef, and a fried egg, all mixed with gochujang at the table.
Uzbek PlovTashkent, Uzbekistan · medium · 95 minSilk Road rice cooked in one kazan with lamb, mountains of carrots, cumin, and whole garlic heads.
Ghormeh SabziTehran, Iran · medium · 150 minIran’s beloved herb stew: mountains of sautéed greens, kidney beans, dried limes, and lamb over saffron rice.
Taiwanese Beef Noodle SoupTaipei, Taiwan · medium · 175 minChewy wheat noodles in a dark, star-anise beef broth with melting shank and pickled mustard greens.
Khuushuur (Fried Meat Pastry)Ulaanbaatar, Mongolia · medium · 65 minCrisp deep-fried half-moon pastries filled with minced mutton, onion, and garlic, the taste of the Naadam festival.
TsuivanUlaanbaatar, Mongolia · medium · 60 minSteppe-style fried noodles steamed over a mutton and vegetable braise, Mongolia’s one-pan answer to a cold night.
BeshbarmakAlmaty, Kazakhstan · medium · 150 min"Five fingers": boiled meat over wide noodle sheets with onion gravy, Kazakhstan’s dish of honor, eaten by hand.
LahmacunGaziantep, Turkey · medium · 50 minPaper-thin flatbread blistered under a spiced lamb, pepper, and parsley crust, rolled with lemon and herbs.
Shuwa (Home-Oven Version)Muscat, Oman · medium · 265 minLamb rubbed with date-dark Omani spices, wrapped in banana leaves, and roasted low until it falls apart, Eid on a platter.
Iraqi DolmaBaghdad, Iraq · advanced · 135 minVine leaves and vegetables stuffed with tomato-and-pomegranate rice, packed tight and steamed until sweet-sour and tender.
Bún Bò HuếHuế (Central), Vietnam · medium · 145 minThe imperial city’s fierce beef-and-lemongrass noodle soup, spiked with chili oil and shrimp paste, bolder than pho.
SaltahSana’a, Yemen · medium · 65 minA bubbling stone-pot stew crowned with whipped fenugreek froth (hulba) and fiery green sahawiq, Yemen’s national dish.
Massaman CurrySouthern Thailand, Thailand · medium · 95 minA mild, aromatic curry of beef, potatoes, and peanuts scented with cardamom, cinnamon, and star anise, Thailand’s gentlest, most fragrant curry.
Beef RendangWest Sumatra, Indonesia · advanced · 240 minBeef simmered for hours in coconut milk and spice paste until the liquid vanishes and the meat turns dark, dry, and intense.
BulgogiSeoul (Gyeonggi), South Korea · easy · 40 minThin beef marinated in soy, pear, sesame, and garlic, seared fast and sweet-savory, Korea’s beloved "fire meat."
MantiKayseri, Turkey · advanced · 90 minTiny hand-pinched meat dumplings under garlic yogurt and paprika-mint butter, Kayseri’s legendary labor of love.
LagmanBishkek, Kyrgyzstan · advanced · 80 minHand-pulled noodles topped with a stir-fried stew of beef, peppers, and tomatoes in a savory sauce.
DogramaAshgabat, Turkmenistan · medium · 130 minHand-crumbled flatbread and boiled meat with onion, moistened with rich broth, Turkmenistan's dish of celebration.
Pyongyang NaengmyeonPyongyang, North Korea · advanced · 160 minChewy buckwheat noodles in an icy, clear beef-and-radish broth, topped with pear, egg, and pickles.
Or LamLuang Prabang, Laos · medium · 75 minA Luang Prabang herb stew of meat and vegetables thickened with sticky rice and buzzed with peppery sakhan vine.
Kabuli PulaoKabul, Afghanistan · advanced · 120 minAfghanistan's national dish: steamed rice piled over lamb and crowned with candied carrots and raisins.
KibbehDamascus, Syria · advanced · 70 minTorpedo-shaped bulgur shells stuffed with spiced meat and pine nuts, fried until crisp.
Emirati SalonaDubai, United Arab Emirates · easy · 75 minA tangy Emirati stew of meat or fish and vegetables in a spiced tomato-and-dried-lime broth.
PitiBaku, Azerbaijan · medium · 175 minA slow-baked crock stew of lamb, chickpeas, and chestnuts scented with saffron and dried plum.
KhinkaliImereti, Georgia · medium · 60 minTwisted soup dumplings filled with spiced meat and hot broth, eaten by hand, a proud Georgian mountain dish.
Adana KebapGaziantep, Turkey · medium · 45 minHand-minced spiced lamb pressed onto skewers and grilled over charcoal, served with flatbread and sumac onions.
Chapli KababLahore (Punjab), Pakistan · easy · 40 minFlat, spiced minced-beef patties studded with tomato and pomegranate, shallow-fried crisp, a Khyber specialty.
SamsaTashkent, Uzbekistan · medium · 70 minFlaky baked pastries filled with spiced lamb and onion, blistered golden in a tandoor, a Silk Road staple.
MansafAmman, Jordan · medium · 150 minLamb cooked in a tangy fermented-yogurt sauce over rice and flatbread, Jordan's national dish of hospitality.
Chelo Kabab KoobidehTehran, Iran · medium · 50 minGrilled skewers of seasoned minced meat with saffron buttered rice and grilled tomato, Iran's national dish.
MantuKabul, Afghanistan · advanced · 90 minSteamed dumplings of spiced beef and onion topped with garlicky yogurt and a lentil-tomato sauce, an Afghan favorite.
BuuzUlaanbaatar, Mongolia · medium · 65 minJuicy steamed dumplings of minced mutton and onion, the dumpling Mongolia eats by the dozen, above all at Tsagaan Sar.
KuyrdakAlmaty, Kazakhstan · easy · 55 minA hearty fry-up of meat, potato, and onion, the celebratory dish traditionally made when an animal is freshly butchered.
MandiSana’a, Yemen · medium · 115 minSmoky spiced rice and tender meat traditionally cooked in an underground oven, a celebrated dish of Yemen and the Gulf.
MutabbaqRiyadh, Saudi Arabia · medium · 50 minA thin folded pastry stuffed with spiced minced meat and egg, griddled crisp, a favorite Saudi street snack.
Emirati ThareedDubai, United Arab Emirates · medium · 100 minA spiced meat-and-vegetable stew ladled over thin crisp regag bread, a comforting Emirati dish, especially in Ramadan.
OromoBishkek, Kyrgyzstan · medium · 90 minA rolled, spiraled steamed dumpling of thin dough layered with meat, potato, and pumpkin, a hearty Kyrgyz favorite.
GhooziManama, Bahrain · medium · 180 minSpiced rice crowned with tender roasted lamb, fried nuts, and raisins, a grand Bahraini and Gulf celebration platter.
MastavaDushanbe, Tajikistan · easy · 70 minA hearty rice soup with meat, chickpeas, and vegetables, brightened with herbs and a spoon of yogurt, a Tajik staple.
IchlekliAshgabat, Turkmenistan · medium · 85 minA large baked pastry pie filled with spiced meat, onion, and potato, a rustic Turkmen specialty for gatherings.
Turkmen Shashlyk (Çişlik)Ashgabat, Turkmenistan · easy · 50 minCubes of lamb marinated overnight with onion and vinegar, threaded onto skewers, grilled over coals, and finished with a pour of melted butter.
Beef Lok LakSiem Reap, Cambodia · easy · 30 minCubes of marinated beef seared hard and shaken in the pan, piled on crisp lettuce and tomato with a tangy Kampot pepper and lime dipping sauce.
NihariLahore (Punjab), Pakistan · advanced · 270 minA dawn stew of beef shank and marrow slow-cooked in a dozen spices until the gravy turns silky, brightened with ginger, chilli and lemon.
HaleemLahore (Punjab), Pakistan · advanced · 240 minA thick, slow-pounded porridge of shredded beef, wheat, barley and lentils, crowned with crisp fried onions, ginger and lemon.
Guriltai Shul (Mutton Noodle Soup)Ulaanbaatar, Mongolia · medium · 105 minA hearty Mongolian soup of fatty mutton and thick hand-cut wheat noodles in a peppery broth with onion and root vegetables.
Shurpa (Lamb and Vegetable Soup)Tashkent, Uzbekistan · easy · 140 minA slow-simmered Uzbek soup of bone-in lamb and large chunks of vegetables in a clear golden broth, finished with dill and cilantro.
Dimlama (Layered Steamed Stew)Tashkent, Uzbekistan · easy · 210 minAn Uzbek one-pot stew of meat and vegetables layered in a sealed pot and cooked in their own steam and juices until everything is meltingly tender.
Chapli Kebab (Spiced Flat Beef Patty)Kabul, Afghanistan · medium · 50 minA flat, disc-shaped Pashtun patty of coarsely minced beef packed with coarsely crushed coriander, pomegranate seeds, chilli, and tomato, shallow-fried crisp at the edges.
LahmajounYerevan, Armenia · medium · 52 minPaper-thin Armenian flatbread spread with a bright, spiced lamb and pepper paste, baked crisp and eaten with lemon.
Sini MantiYerevan, Armenia · advanced · 100 minTiny open Armenian dumplings baked crisp, then bathed in a tomato broth and topped with garlic yogurt and sumac.
Shah PlovBaku, Azerbaijan · advanced · 115 minThe crown pilaf of Azerbaijan: saffron rice, meat and dried fruit sealed in a buttered lavash crust and baked golden.
Tepsi BaytinijanBaghdad, Iraq · medium · 90 minAn Iraqi tray bake of fried eggplant, potato, tomato and spiced meatballs braised together in a tangy tomato sauce.
Iraqi QuziBaghdad, Iraq · advanced · 210 minThe Iraqi feast dish: spice-braised then roasted lamb piled on saffron rice and showered with toasted nuts and raisins.
SumagiyyaWest Bank, Palestine · medium · 120 minThe signature Gazan stew: beef, chard and chickpeas thickened with sumac-steeped water and tahini, spiked with dill and chili.
Kuwaiti MargoogKuwait City, Kuwait · medium · 105 minA hearty Kuwaiti one-pot of lamb and vegetables with sheets of hand-rolled dough torn straight into the spiced broth.
GaboutKuwait City, Kuwait · advanced · 105 minKuwaiti stuffed dough dumplings filled with spiced lamb, simmered in a golden saffron and dried-lime broth with vegetables.
Qatari ThareedDoha, Qatar · medium · 100 minA Qatari lamb and vegetable stew ladled over torn regag bread so the thin flatbread soaks up the spiced broth.
Emirati HareesDubai, United Arab Emirates · medium · 230 minAn Emirati dish of whole wheat and lamb simmered for hours and beaten to a smooth savoury porridge, finished with ghee.
MishkakMuscat, Oman · easy · 45 minOman favourite street food: cubes of meat in a tangy tamarind and spice marinade, skewered and grilled over charcoal.
FahsaSana’a, Yemen · medium · 180 minA bubbling Yemeni lamb stew served in a hot stone pot and crowned with hilbeh, whipped fenugreek foam, with hawaij spice.
ZurbianSana’a, Yemen · advanced · 150 minA Yemeni celebration biryani: saffron rice layered with yogurt-marinated lamb and potatoes, finished over low heat.
Shish BarakDamascus, Syria · advanced · 105 minLittle Syrian meat dumplings baked then simmered in a warm, garlicky cooked-yogurt sauce, finished with fried garlic and pine nuts.
Kazakh MantiAlmaty, Kazakhstan · advanced · 105 minLarge Kazakh steamed dumplings filled with hand-chopped lamb, pumpkin and plenty of onion, served with sour cream.
Kazakh PlovAlmaty, Kazakhstan · medium · 95 minThe Kazakh celebration pilaf: rice cooked over lamb, sweet carrots and onion in a cauldron until every grain is separate and rich.
KuurdakBishkek, Kyrgyzstan · easy · 55 minOne of Central Asia oldest dishes: chunks of meat fried in their own fat with onion and potato until browned and crisp.
Oshi PalavDushanbe, Tajikistan · medium · 100 minTajikistan national dish and king of meals: rice steamed over lamb, yellow carrots, chickpeas and cumin in a single pot.
Tajik SambusaDushanbe, Tajikistan · medium · 70 minFlaky Tajik pastry triangles filled with spiced minced meat and onion, sprinkled with sesame and baked golden.
Pyongyang MandugukPyongyang, North Korea · advanced · 150 minA clear northern Korean dumpling soup: hand-folded mandu of beef and tofu simmered in a light, restrained beef broth.
Bruneian Beef RendangBandar Seri Begawan, Brunei · advanced · 210 minA Bruneian dry curry of beef slow-simmered in coconut milk and a lemongrass spice paste until dark, tender and richly reduced.
Gulyás (Herdsman’s Goulash)Great Hungarian Plain, Hungary · easy · 120 minThe original goulash: a paprika-red beef and vegetable soup-stew born over open fires on the Hungarian plain.
BorschtPoltava, Ukraine · medium · 85 minThe famous beet soup, sweet-sour and garnet-red, ladled over beans and finished with dill and sour cream.
Tagliatelle al RagùEmilia-Romagna, Italy · medium · 170 minBologna’s slow-simmered meat sauce folded through fresh ribbon pasta, the dish the world calls "bolognese," done right.
Köttbullar (Swedish Meatballs)Skåne, Sweden · medium · 55 minSmall allspice-scented meatballs in cream gravy with potatoes and lingonberries, Sweden’s definitive comfort plate.
Wiener SchnitzelVienna, Austria · medium · 40 minVienna’s golden icon: a thin cutlet in a puffed, wavy breadcrumb crust, fried in butter and finished with lemon.
Carbonnade FlamandeFlanders, Belgium · easy · 170 minBeef braised in dark Belgian beer with onions and a mustard-slathered slice of bread, sweet-sour, deep, and made for frites.
MoussakaAttica (Athens), Greece · advanced · 120 minLayers of eggplant and cinnamon-scented lamb under a deep duvet of béchamel, baked bronze.
ĆevapiSarajevo, Bosnia & Herzegovina · easy · 40 minHand-rolled grilled beef fingers tucked into pillowy somun with raw onion and kajmak, Sarajevo’s pride.
Risotto alla MilaneseLombardy (Milan), Italy · medium · 40 minSaffron-gold risotto mounted with butter and Parmigiano until it flows like lava, Milan’s luminous classic.
Timpana (Baked Macaroni Pie)Valletta, Malta · advanced · 135 minTubular pasta in a rich meat-and-tomato sauce, bound with egg and cheese and baked inside a pastry case until golden, then cut into slabs.
Dalmatinska PašticadaDalmatia, Croatia · advanced · 250 minBeef larded and marinated in wine and vinegar, then braised a full day with prunes into a sweet-dark Adriatic feast.
RinderrouladenRhineland, Germany · medium · 150 minThin beef rolled around mustard, bacon, onion, and pickle, braised into a deep gravy, Sunday dinner across Germany.
Bœuf BourguignonBurgundy, France · medium · 210 minBeef braised in Burgundy red wine with pearl onions, mushrooms, and bacon until the sauce turns to velvet.
Tavë KosiTirana, Albania · medium · 80 minLamb and rice baked under a tangy, set yogurt-and-egg custard, Albania’s national comfort dish.
Beef StroganoffMoscow, Russia · medium · 45 minSeared strips of beef and mushrooms in a mustard-spiked sour cream sauce over noodles, 19th-century Moscow at its most elegant.
Irish StewMunster, Ireland · easy · 140 minA gentle, honest stew of lamb, potato, and onion slow-simmered into pure comfort.
FårikålVestland (Bergen), Norway · easy · 135 minNorway's national dish: lamb and cabbage layered with whole peppercorns and simmered until tender.
MiciTransylvania, Romania · easy · 35 minSkinless grilled minced-meat rolls seasoned with garlic and spice, Romania's smoky, garlicky barbecue staple.
FrittatensuppeVienna, Austria · easy · 40 minClear beef broth poured over ribbons of sliced savory pancake, a classic Viennese starter and light lunch.
PylsurReykjavík, Iceland · easy · 20 minIceland's lamb-based hot dog with crispy and raw onions, remoulade, and a sweet-brown mustard, a Reykjavik institution.
KibinaiVilnius, Lithuania · medium · 70 minGolden hand pies of flaky pastry stuffed with seasoned minced meat and onion, a Karaim specialty of Lithuania.
Karađorđeva ŠniclaŠumadija (Belgrade), Serbia · advanced · 45 minA breaded, rolled veal or pork cutlet stuffed with rich kajmak, sliced to reveal a molten centre, a Serbian showpiece.
PelmeniMoscow, Russia · medium · 75 minSmall dumplings of thin dough around a juicy meat filling, boiled and served with sour cream, a Russian staple.
Punjene PaprikeCetinje, Montenegro · medium · 85 minBell peppers stuffed with spiced rice and meat, braised in tomato sauce, a comforting Montenegrin household staple.
SupplìVatican City, Vatican City · medium · 50 minFried risotto rice croquettes with a molten mozzarella centre, the Roman street snack found around the Vatican.
PljeskavicaŠumadija (Belgrade), Serbia · easy · 35 minA hand-wide disc of seasoned minced meat grilled over charcoal until crusted and juicy, served in lepinja flatbread with onion, kajmak, and ajvar.
Karjalanpaisti (Karelian Hot Pot)North Karelia, Finland · easy · 200 minFinland's national dish: cubes of beef and pork layered with onion, bay, allspice and peppercorns and slow-braised in the oven until meltingly tender, served with potatoes and lingonberry.
Scotch BrothScotland (Moray Coast), United Kingdom · easy · 140 minA thick Scottish one-pot soup of lamb on the bone, pearl barley, split peas, and winter root vegetables, simmered until a spoon can stand in it.
Svíčková na smetaněBohemia, Czechia · medium · 210 minLarded beef braised with root vegetables, then blended into a velvety sweet-sour cream sauce, served with bread dumplings, cranberry and a swirl of whipped cream.
Kjøttkaker i Brun SausVestland (Bergen), Norway · medium · 65 minLarge, flat Norwegian beef meat cakes bound with potato flour and milk, browned and stewed in a glossy brown gravy, with boiled potatoes and lingonberry.
TafelspitzVienna, Austria · medium · 210 minViennese boiled beef gently simmered with root vegetables into a clear broth, sliced and served with apple-horseradish and chive sauces.
Berner PlatteBern, Switzerland · medium · 180 minBern's great festive platter: boiled beef, smoked pork, bacon and sausage heaped over sauerkraut, dried beans and potatoes.
Bosanski LonacSarajevo, Bosnia & Herzegovina · easy · 240 minThe "Bosnian pot": chunks of beef and vegetables layered raw in a tall pot and slow-cooked for hours into a rich stew.
Sogan-dolmaSarajevo, Bosnia & Herzegovina · medium · 110 minA Sarajevo trademark: single onion layers wrapped around spiced minced beef and rice, braised soft and served with sour cream.
KjötsúpaReykjavík, Iceland · easy · 95 minIceland's beloved lamb-and-root-vegetable soup: bony lamb simmered with potato, carrot, swede and cabbage.
HangikjötReykjavík, Iceland · medium · 165 minIceland's Christmas centerpiece: smoked lamb gently boiled and sliced, served with béchamel, potatoes, peas and pickled red cabbage.
Turli TavaSkopje, North Macedonia · easy · 150 minA Macedonian clay-pot bake of mixed summer vegetables and meat, slow-roasted together until everything melts into one dish.
Njeguški StekCetinje, Montenegro · medium · 40 minMontenegro's signature steak: a thin veal or pork cutlet stuffed with Njeguši prosciutto and cheese, pan-seared until the cheese melts.
KleftikoNicosia, Cyprus · easy · 260 minCyprus's celebrated slow-roasted lamb: sealed with lemon, garlic, oregano, cinnamon and potatoes until it falls off the bone.
Tavë me PreshPristina, Kosovo · easy · 95 minA Kosovar leek bake: sweet caramelised leeks layered with paprika-spiced minced meat and slow-baked in one dish.
Speca të MbushuraPristina, Kosovo · medium · 105 minBell peppers stuffed with beef and rice, baked upright in tomato sauce until the skins slump and the rice plumps.
Saltimbocca alla RomanaVatican City, Vatican City · easy · 25 minThin veal cutlets layered with prosciutto and sage, pan-fried in butter until they "jump into the mouth."
ShchiMoscow, Russia · easy · 170 minOne of Russia's oldest soups: sauerkraut and cabbage simmered with beef into a tangy, comforting bowl finished with sour cream and dill.
Lomo SaltadoLima, Peru · easy · 35 minBeef flash-fried in a smoking wok with soy, vinegar, tomatoes, and fries, Lima's Chinese-Peruvian icon.
Empanadas MendocinasMendoza, Argentina · medium · 70 minBaked empanadas the Mendoza way: a juicy beef and olive filling heavy on onion, sealed with a braided edge.
LocroMendoza, Argentina · medium · 210 minThe thick national stew of white hominy, beans, and squash slow simmered with beef, pork, and chorizo, finished with a spicy paprika oil.
PoutineQuébec, Canada · easy · 55 minHot fries, squeaky cheese curds, and glossy pepper gravy, rural Québec’s gift to late nights everywhere.
Ropa ViejaHavana, Cuba · medium · 170 minBeef braised and shredded into a rich tomato-pepper sofrito, Cuba’s national dish, named "old clothes."
Chivito al PlatoMontevideo, Uruguay · easy · 40 minUruguay’s glorious everything-plate: thin steak under ham, cheese, olives, and a fried egg with ensalada rusa.
Texas Chili con CarneTexas, United States · medium · 175 minChunks of beef braised in a pure dried-chile sauce, no beans, no tomato, no apologies. Thickened with masa.
BirriaJalisco, Mexico · medium · 210 minJalisco’s chile-marinated slow braise, served as a rich consomé with tortillas, or griddled into dripping quesabirria tacos.
Rocoto RellenoArequipa, Peru · medium · 75 minArequipa’s fiery rocoto peppers stuffed with spiced beef, olives, and raisins, capped with melting cheese.
Empanadas ColombianasAntioquia, Colombia · medium · 70 minCrisp golden corn-dough turnovers stuffed with shredded beef and potato, fried until they shatter and dipped in a bright cilantro ají.
Guyanese PepperpotDemerara (Georgetown), Guyana · medium · 170 minMeat slow-simmered in cassareep, cinnamon, and hot pepper until glossy black, the Amerindian-rooted Christmas classic.
Philly CheesesteakPennsylvania (Philadelphia), United States · easy · 30 minThin-shaved ribeye and melted cheese piled into a soft hoagie roll, Philadelphia's greatest sandwich.
Fungee and PepperpotSt. John's, Antigua and Barbuda · medium · 85 minAntigua's national dish: cornmeal fungee dumpling served with a thick stewed pepperpot of greens and meat.
SilpanchoLa Paz, Bolivia · medium · 55 minA Cochabamba plate of rice, potato, a thin breaded beef cutlet, and a fried egg over chopped salad.
VahoManagua, Nicaragua · medium · 150 minA steamed Nicaraguan feast of marinated beef, green and ripe plantains, and yuca layered in banana leaves.
Milanesa NapolitanaMendoza, Argentina · medium · 40 minA crisp breaded beef cutlet topped with ham, tomato, and melted cheese, the everyday lunch Argentina made its own.
Pabellón CriolloCaracas, Venezuela · medium · 115 minShredded beef, black beans, white rice, and fried sweet plantain on one plate, Venezuela's national dish.
SalteñasLa Paz, Bolivia · advanced · 80 minBaked pastry pockets of juicy, gently sweet meat stew, sealed with a rope-braided crimp, Bolivia's mid-morning ritual.
Tlayuda OaxaqueñaOaxaca, Mexico · medium · 40 minA large crisp corn tortilla spread with beans and stringy Oaxaca cheese, folded over grilled meat and salsa.
Jamaican Beef PattyKingston (Surrey), Jamaica · medium · 70 minA golden turmeric-tinted pastry turnover filled with spiced, peppery ground beef, Jamaica's handheld lunch.
Soup JoumouOuest (Port-au-Prince), Haiti · medium · 120 minA golden squash soup with beef, pasta, and root vegetables, Haiti's soup of freedom, eaten every New Year's Day.
Indio ViejoManagua, Nicaragua · medium · 70 minShredded beef and vegetables thickened with toasted masa into a rich, sour-orange-scented stew, a Nicaraguan classic.
Montreal Smoked Meat SandwichQuébec, Canada · easy · 30 minHand-carved, spice-cured smoked beef brisket steamed until tender and piled high on rye with a swipe of yellow mustard.
Dominica BouyonRoseau, Dominica · medium · 90 minA thick one-pot of ground provisions, dumplings, dasheen leaves, and salt beef simmered with coconut and Caribbean herbs.
Tira de Asado con ChimichurriMontevideo, Uruguay · medium · 140 minCross-cut beef short ribs salted and grilled slowly over wood embers until the fat renders, served with a sharp garlic and parsley chimichurri.
MilanesaMontevideo, Uruguay · easy · 40 minA thin beef cutlet dredged in flour, seasoned egg and breadcrumbs, then fried crisp and golden and served with lemon.
Pastel de Choclo (Corn and Beef Pie)Central Valley, Chile · medium · 90 minA baked casserole of seasoned beef and chicken with egg, olives and raisins, under a thick, lightly sweet fresh-corn topping.
Empanadas de PinoCentral Valley, Chile · medium · 70 minBaked pastry turnovers filled with a seasoned beef-and-onion pino, a piece of hard-boiled egg, an olive and a few raisins.
Asado Negro (Black Roast)Caracas, Venezuela · advanced · 200 minA lean beef roast seared in caramelised panela and braised for hours in wine and aromatics into a glossy, near-black gravy.
Pique a lo MachoLa Paz, Bolivia · medium · 55 minA big shared platter of seared beef and sausage over fries, with onion, tomato and fiery locoto, crowned with egg.
Pâté ChinoisQuébec, Canada · easy · 65 minQuébec's beloved layered casserole: seasoned ground beef under a layer of creamed corn and a blanket of buttery mashed potato, baked golden.
Olla de CarneSan José, Costa Rica · medium · 180 minCosta Rica's weekend pot of meat: beef simmered with a rainbow of root vegetables, corn, chayote, and plantain into a rich, nourishing broth, served with rice.
GuiamboWillemstad, Curaçao · medium · 75 minCuraçao's okra soup: a thick, green Antillean gumbo of okra cooked down with salt beef, fish, and shrimp, served with a scoop of funchi.
Sancocho DominicanoCibao, Dominican Republic · advanced · 195 minThe Dominican Republic's legendary celebration stew: several meats simmered for hours with yuca, yautía, plantain, and pumpkin into a thick broth, served with rice and avocado.
Sopa de PataSan Salvador, El Salvador · advanced · 210 minA hearty Salvadoran cow's-foot and tripe soup, tinted red with annatto and loaded with yuca, chayote, corn, and cabbage, finished with lime and cilantro.
LegimOuest (Port-au-Prince), Haiti · medium · 120 minA thick Haitian vegetable stew of eggplant, cabbage, chayote, and greens cooked down with epis-marinated beef and mashed into a rich, savoury sauce.
Enchiladas HondureñasSan Pedro Sula, Honduras · easy · 50 minNot the Mexican kind: a crisp fried flat corn tortilla piled with seasoned ground beef, cabbage, tomato sauce, cheese, and a slice of boiled egg.
Ropa Vieja PanameñaPanama City, Panama · medium · 175 minPanama's shredded beef: flank steak simmered tender then stewed in a sofrito of tomato, peppers, and onion with olives, capers, and culantro, served over rice.
So'o YosopyAsunción, Paraguay · medium · 50 minA thick Guarani beef soup of finely ground meat and a little rice, stirred constantly into a smooth, savoury broth and served with cassava.
Lū PuluTongatapu, Tonga · easy · 110 minTaro-leaf parcels of seasoned beef and onion drowned in coconut cream, baked low until silken, Tonga’s Sunday centerpiece.
Aussie Meat PieNew South Wales (Sydney), Australia · medium · 90 minA hand-sized pie of rich, gravy-thick minced beef in flaky pastry, the sauce-topped icon of every footy match and servo.
Mince on ToastWaikato, New Zealand · easy · 35 minSavory, gravy-rich beef mince spooned over hot buttered toast, a nostalgic Kiwi breakfast and any-time comfort meal.
Sausage SizzleNew South Wales (Sydney), Australia · easy · 30 minA barbecued sausage on white bread with soft grilled onions and sauce, the fundraiser lunch of every Australian car park.
Kapisi PuluTongatapu, Tonga · easy · 30 minCabbage stewed with tinned corned beef and onion in coconut cream, the quick weekday cousin of Tonga's Sunday lu pulu.
Curried SausagesRarotonga, Cook Islands · easy · 35 minBrowned sausages simmered in a mild curry-and-coconut gravy over rice, a Rarotongan family lunch.
Te Bua Toro ni BaukinTarawa, Kiribati · easy · 75 minA hearty baked cake of grated pumpkin, shredded cabbage and tinned corned beef, a modern Kiribati staple born of the atoll shop shelf.
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