Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. The cuisine took its current form after numerous cultural interactions throughout centuries, descending from earlier stages of Turkish cuisine, Ottoman cuisine and Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Satay, or sate in Indonesia, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, America, and beyond.
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Kebab, kabob, kebap, kebob, or kabab (Kashmir), is a variety of roasted meat dishes that originated in the Middle East.
Bulgogi is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
Churrasco is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
Suya, also known as "Tsire" is a traditional smoked spiced meat skewer which originates from Nigeria, and is a popular food item across West Africa. Suya is a large part of Hausa culture and food and is traditionally prepared and made by Hausa men, thus called 'Mai tsire'. While suya is the more widely recognized name in many areas of Nigeria, the Hausa community still predominantly uses the original name, tsire. Suya is generally made with skewered beef, ram, or chicken. Organ meats such as kidney, liver and tripe are also used. The thinly sliced meat is marinated in various spices, which include traditional Hausa dehydrated peanut cookie called 'Kuli-Kuli', salt, vegetable oil and other spices and flavorings, and then barbecued. There are many variation of Suya in traditional Hausa cooking, but the most popular being Suya. Suya is traditionally served with an extra helping of mixed dried pepper, traditional hausa spices, and sliced onions. It is also traditionally served in Hausa culture with a side serving of Hausa Masa. Halal meat preparation methods are normally used, especially in the northern parts of Nigeria where it originates as is customary with traditional Hausa foods, where the suspicion of nonconformity to Muslim dietary prohibitions in Suya preparation has been known to cause riots. A dried version of Suya is called Kilishi. It can be eaten with Masa, Kosai, Garri or Ogi.
Anticuchos are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era, specifically in the Antisuyu region of the Tawantinsuyu. The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru, Bolivia, and Ecuador, where they are known as "chuzos" or "carne en palito".
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Pinchitos or pinchos morunos is a Moorish-derived food in Spanish cuisine, similar to kebab. The name pinchitos is used in the southern Spanish autonomous communities of Andalusia and Extremadura. They consist of small cubes of meat threaded onto a skewer which are traditionally cooked over charcoal braziers.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Inihaw, also known as sinugba or inasal, are various types of grilled or spit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.
Meat plays a much more dominant role in Pakistani cuisine, compared to other South Asian cuisines. Of all the meats, the most popular are chicken, lamb, beef, goat, and fish.Beef is particularly sought after as the meat of choice for kebab dishes or the classic beef shank dish nihari. Seafood is generally not consumed in large amounts, though it is very popular in the coastal areas of Sindh and the Makran coast of Balochistan.
